CN108323553A - A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature - Google Patents
A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature Download PDFInfo
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- CN108323553A CN108323553A CN201810052826.0A CN201810052826A CN108323553A CN 108323553 A CN108323553 A CN 108323553A CN 201810052826 A CN201810052826 A CN 201810052826A CN 108323553 A CN108323553 A CN 108323553A
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 title description 5
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 103
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims abstract description 23
- 244000192528 Chrysanthemum parthenium Species 0.000 claims abstract description 23
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 23
- 235000008384 feverfew Nutrition 0.000 claims abstract description 23
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims abstract description 22
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The present invention relates to a kind of chrysanthemum cookies and preparation method thereof that shape and color is true to nature, belong to cake design and fabrication field.Chrysanthemum cooky of the present invention is made of the edible flower of flour cake pedestal, edible gel and the feverfew in gel.The present invention has given full play to edible value, ornamental value and the cultureal value of feverfew flower, the chains that traditional chrysanthemum cooky Shiqi taste loses its shape are even more broken, the technical barrier that chrysanthemum " seeing shape " is cooked in traditional chrysanthemum cooky is overcome, it is true to nature to retain its shape and color as far as possible while fully extracting chrysanthemum delicious and nourishing.The chrysanthemum cooky appearance of making is exquisitely carved, and taste flavor is unique.Have effects that beautifying face and moistering lotion, flat liver improving eyesight, heat-clearing go it is dry, promote longevity, be the fine work cake of Dietotherapy health, have a good application prospect.
Description
Technical field
The present invention relates to a kind of chrysanthemum cookies and preparation method thereof that shape and color is true to nature, belong to cake design and fabrication field.
Background technology
Edible chrysanthemum is always the important raw and processed materials in Chinese food culture, such as Double Ninth Festival Chinese just admire the beauty of chrysanthemum and drink
The custom of chrysanthemum wine.The Edible chrysanthemum of broad sense refers to the edible flower of feverfew, includes mainly chrysanthemum, daisy, African Chrysanthemum
Deng.Chrysanthemum（Dendranthema morifolium）It is the representative of feverfew edible flower, is one of the 10 famous flowers of China,
One of four gentlemen flowers.Chrysanthemum has the character of poor proud snow, and chrysanthemum represents always lucky, longevity in ancient mythical legend
Meaning, it is deep always to be liked by compatriots.African Chrysanthemum（Gerbera jamesonii）Etc. adventives be also very potential composite family
Edible flowers material.
According to surveying and determination, containing containing in chrysanthemum, there are many volatile oil, chrysanthemum glucoside, adenine, amino acid, choline, green originals in Edible chrysanthemum
Acid, stachydrine, flavonoids, asterin, vitamin, the substances such as trace element, can antipathogen, enhance capillary resistance；
Flavonoid substances therein have been proved to have a very strong scavenging effect to free radical, and anti-oxidant, anti-aging etc.
It is fruitful；Chlorogenic acid has carcinogenesis substance active function, has extensive antibacterial action, cholagogic and hemostasis, increases white blood
Ball and very strong antivirus action.From nutrition angle analysis, the essence of plant is flowers and fruits.Contain 17 kinds of ammonia in Chrysanthemum Petal
Base acid, Glutamic Acid, aspartic acid, proline equal size are higher.In addition, it is micro- to be also rich in vitamin and iron, zinc, copper, selenium etc.
Secondary element, thus have the function of that general fruits and vegetables are incomparable.Current clinical medicine also turns out, the expansible coronary artery of chrysanthemum,
Increase blood flow, reduces blood pressure, to coronary heart disease, hypertension, the excessively high disease of artery sclerosis, serum cholesterol has fine curative effect,
The effect of long-term consumption, also " sharp vim and vigour are made light of one's life by commiting suicide, macrobiosis ", therefore chrysanthemum is first-class health-care vegetable.
In recent years, it is the flower cake of raw material as a kind of good essence using chrysanthemum with the polynary extension of chrysanthemum cooking method
It savors cake and is increasingly becoming the favorite food of general public, but due to chrysanthemum itself petal softness rapid wear and the special limitation of flower-shape,
It is technically extremely difficult to the effect of " seeing shape " all the time.Instantly chrysanthemum cooky on the market is mostly to utilize chrysanthemum extract liquid, chrysanthemum
Flower juice or daisy_petal part etc. are mixed into millet cake or fillings, or are the shapes, very that chrysanthemum is imitated by mold compresses, manual kneading
It is used as decorative appearance to petal splicing is directly won.The essence of chrysanthemum can not be fully retained in such method, can not also show completely
Go out the romantic charm of chrysanthemum itself.
Invention content
In order to solve the deficiencies in the prior art, the present invention provides a kind of chrysanthemum cookies and preparation method thereof that shape and color is true to nature.
The technical scheme is that：A kind of chrysanthemum cooky that shape and color is true to nature, the chrysanthemum cooky are coagulated by flour cake pedestal, edible
Glue and the edible of the feverfew in gel flower composition.
The flour cake pedestal is made of the raw material of following parts by weight：2-10 parts of matrimony vine, 10-15 parts of Strong flour, egg white
5-15 parts, 5-20 parts of lard, 10-20 parts of water.
The edible gel is made of the raw material of following parts by weight：5-10 parts of agar powder, 0-10 parts of white sugar, honey 10-
20 parts, 10-20 parts of water.
A kind of production method for the chrysanthemum cooky that shape and color is true to nature first uses the edible of feverfew flower super in water purification
Sound wave cleans, and is sterilized in microwave；Then the edible of feverfew flower is inverted in mold, the edible gel of fusing is fallen
Enter mold until thoroughly flooding petal, heating mould infusion 0-8 minutes together cuts off the floral disc of capitulum after solidification to be cooled
Base portion, from being moved on in mold on the flour cake pedestal machined after sizing to be cooled；It is eventually put into oven cooking cycle, waits for chrysanthemum
The dissolving of outer layer gel is fully combined with flour cake pedestal obtains shape and color chrysanthemum cooky true to nature.
The edible by feverfew is spent uses ultrasonic cleaning in water purification, in microwave disinfection be specially：By chrysanthemum
The edible flower of section plant is placed in water purification removes surface dirt first with ultrasonic wave, recycles microwave disinfection 0-30 seconds, plucks
Except the petal being damaged in chrysanthemum disinfecting process；Wherein microwave disinfection when microwave frequency be 915-2455 megahertzs.
The edible gel is made as follows：Infusion 1-5 minutes in boiling water are added in agar powder, are added white
Sugar, honey uniformly stir, and are sufficiently stirred and keep gel to be in liquid condition with 60-95 degrees Celsius of continuous heating of low temperature again, by
Transparent edible gel is made in this；Wherein edible gel is made of the raw material of following parts by weight：5-10 parts of agar powder, white sugar
0-10 parts, 10-20 parts of honey, 10-20 parts of water.
The flour cake pedestal is made as follows：By matrimony vine simple stage property, according to 2-10 parts of matrimony vine, Strong flour 10-15
Part, 5-15 parts of egg white, 5-20 parts of lard, 10-20 parts of water weight ratio be made into dough raw material, rubbing at modest viscosity face
Group；It takes out dough and is divided into aliquot dough, the size for pressing small 5-15 centimetres of diameter of dough formation from centre with mold bottom divides cup
Shape, brushes one layer of egg liquid in surface and places into oven, is toasted 5-15 minutes for 150-180 degrees Celsius in temperature, waits for epidermis yellowing, close
Power supply is closed, waits for that oven cooling takes out crisp skin base portion as flour cake pedestal.
The floral disc base portion of the excision capitulum is specially the capitulum floral disc base portion 3-20 height cut off
Position, the position specifically include holder, seed, are the higher positions of chrysanthemum bitter taste component content, can effectively mitigate chrysanthemum after removal
The bitter taste of flower cake.
The oven cooking cycle is specially：The chrysanthemum flower-shape freezed solidly in gel is embedded in baked cup-shaped crisp skin base upward
The flower cake agreed with is put into oven by portion, and 80-100 degrees Celsius of baking of temperature waits for outer layer gel dissolving bonding flour cake for 1-6 minutes
Shape and color chrysanthemum cooky true to nature is made in pedestal.
The mold material that wherein edible gel is poured slowly into is that double glazing controls chrysanthemum state convenient for observation, and outer layer is
The cup-shaped of 15-20 centimetres of height, internal layer are the semicircle of 5-15 centimetres of diameter, and distance is 1-2 centimetres between outer layer internal layer
The beneficial effects of the invention are as follows：Edible value, ornamental value and the cultureal value of feverfew flower are given full play to, even more
Break the chains that traditional chrysanthemum cooky Shiqi taste loses its shape, overcomes the technology for cooking chrysanthemum " seeing shape " in traditional chrysanthemum cooky
It is true to nature to retain its shape and color as far as possible while fully extracting chrysanthemum delicious and nourishing for problem.The chrysanthemum cooky appearance of making is exquisite to pick
Thoroughly, taste flavor is unique.Have effects that beautifying face and moistering lotion, flat liver improving eyesight, heat-clearing go it is dry, promote longevity, be the essence of Dietotherapy health
Cake is savored, is had a good application prospect.
Description of the drawings
Fig. 1 is the structure gray scale schematic diagram of the present invention.
Specific implementation mode
Embodiment 1：A kind of chrysanthemum cooky that shape and color is true to nature, the chrysanthemum cooky is by flour cake pedestal, edible gel and is embedded in
The edible flower composition of feverfew in gel.Structure as shown in Figure 1.
The flour cake pedestal is made of the raw material of following parts by weight：2 parts of matrimony vine, 10 parts of Strong flour, 5 parts of egg white, pig
Oily 5 parts, 10 parts of water.
The edible gel is made of the raw material of following parts by weight：5 parts of agar powder, 0 part of white sugar, 10 parts of honey, water 10
Part.
A kind of production method for the chrysanthemum cooky that shape and color is true to nature, includes the following steps：
1) edible for choosing fresh feverfew spends 100g as raw material（Colored size, weight are different, then colored quantity
It is different, the edible flower with a feverfew on each flour cake pedestal）.Flower is removed to be placed in water purification first with ultrasound
Wave removes surface dirt, then extracts the petal being damaged in cleaning process.
2) 5 parts of agar powder, 0 part of white sugar, 10 parts of honey are taken, first boils 10 parts of hot water, agar powder is added in boiling water and is endured
It boils 1 minute, adds white sugar, honey uniformly stirs, keep gel to be in liquid with 60 degrees Celsius of constant temperature heating of low temperature
Thus special transparent edible gel is made in body state.
3) the edible flower for the feverfew handled well is inverted in the close special die of flower-shape size by what is handled well
In, the edible gel of high temperature melting is poured slowly into mold until flood Chrysanthemum Petal, allow volatile oil in chrysanthemum, chrysanthemum glucoside,
Adenine, amino acid, choline, chlorogenic acid, stachydrine, flavonoids, asterin, vitamins and other nutritious components are substantially soluble in gel.
4) by step 3）The position of 3 height of capitulum floral disc base portion of middle gained chrysanthemum is cut off, above-mentioned position tool
Body includes holder and seed etc., and above-mentioned position is the higher position of chrysanthemum bitter taste component content, can effectively mitigate chrysanthemum after removal
The bitter taste of cake.
5) 2 parts of matrimony vine, 10 parts of Strong flour, 5 parts of egg white, 5 parts of lard are taken, first by matrimony vine simple stage property, then lard is heated
It is mixed into Strong flour, egg white and matrimony vine end later, finally plus 10 parts of water rubbings are at the dough of modest viscosity, and crisp short cakes with sesame is thus made
Base portion dough；
6) ready crisp skin base portion dough is taken out, crisp short cakes with sesame base portion dough is divided into aliquot dough, therefrom with special die bottom
Between press small dough and form the size of 5 centimetres of diameter and divide cup-shaped, brushing one layer of egg liquid in surface places into oven, 150 DEG C of temperature
Baking 5 minutes waits for that epidermis yellowing, base shape sizing can close power supply, waits for that crisp skin base portion is taken out in oven cooling.
7) the chrysanthemum flower-shape freezed solidly in gel is embedded in baked cup-shaped crisp skin base portion upward, the flower cake agreed with is put
Enter in oven, 80 degrees Celsius of bakings of temperature wait for that outer layer gel dissolves bonding crisp skin base portion slightly for 1 minute, and shape and color chrysanthemum true to nature is made
Flower cake.
Embodiment 2：A kind of chrysanthemum cooky that shape and color is true to nature, the chrysanthemum cooky is by flour cake pedestal, edible gel and is embedded in
The edible flower composition of feverfew in gel.Structure as shown in Figure 1.
The flour cake pedestal is made of the raw material of following parts by weight：5 parts of matrimony vine, 12 parts of Strong flour, 10 parts of egg white, pig
Oily 13 parts, 15 parts of water.
The edible gel is made of the raw material of following parts by weight：7 parts of agar powder, 5 parts of white sugar, 15 parts of honey, water 15
Part.
A kind of production method for the chrysanthemum cooky that shape and color is true to nature, includes the following steps：
1) edible for choosing fresh feverfew spends 200g as raw material.Flower is removed to be placed in water purification first with ultrasonic wave
Surface dirt is removed, recycles microwave disinfection 15 seconds, extracts the petal being damaged in chrysanthemum disinfecting process.The frequency of microwave is
915 megahertzs.
2) 7 parts of agar powder, 5 parts of white sugar, 15 parts of honey are taken, first boils 15 parts of hot water, agar powder is added in boiling water and is endured
It boils 3 minutes, adds white sugar, honey uniformly stirs, keep gel to be in liquid with 80 degrees Celsius of constant temperature heating of low temperature
Thus special transparent edible gel is made in body state；
3) the edible flower for the feverfew handled well is inverted in the close special die of flower-shape size by what is handled well, it will
The edible gel of high temperature melting is poured slowly into mold until flooding Chrysanthemum Petal, and infusion allows chrysanthemum for 4 minutes to heating mould together
In the nutrition such as volatile oil, chrysanthemum glucoside, adenine, amino acid, choline, chlorogenic acid, stachydrine, flavonoids, asterin, vitamin at
Divide and be substantially soluble in gel, stops heating when gel slightly dyes.
4) by step 3）The position of 10 height of capitulum floral disc base portion of middle gained chrysanthemum is cut off, above-mentioned position tool
Body includes holder and seed etc., and above-mentioned position is the higher position of chrysanthemum bitter taste component content, can effectively mitigate chrysanthemum after removal
The bitter taste of cake.
5) 5 parts of matrimony vine, 12 parts of Strong flour, 10 parts of egg white, 13 parts of lard are taken, first by matrimony vine simple stage property, then lard is warm
Strong flour, egg white and matrimony vine end are mixed into after molten, finally plus 15 parts of water rubbings are at the dough of modest viscosity, and shortcake is thus made
Cake base portion dough.
6) ready crisp skin base portion dough is taken out, crisp short cakes with sesame base portion dough is divided into aliquot dough, with special die bottom
Divide cup-shaped from the intermediate size for pressing small 10 centimetres of diameter of dough formation, brushing one layer of egg liquid in surface places into oven, temperature
165 DEG C are toasted 10 minutes, are waited for that epidermis yellowing, base shape sizing can close power supply, are waited for that crisp skin base portion is taken out in oven cooling.
7) the chrysanthemum flower-shape freezed solidly in gel is embedded in baked cup-shaped crisp skin base portion upward, the flower cake agreed with is put
Enter in oven, 90 degrees Celsius of bakings of temperature wait for that outer layer gel dissolves bonding crisp skin base portion slightly for 3.5 minutes, and it is true to nature that shape and color is made
Chrysanthemum cooky.
Embodiment 3：A kind of chrysanthemum cooky that shape and color is true to nature, the chrysanthemum cooky is by flour cake pedestal, edible gel and is embedded in
The edible flower composition of feverfew in gel.Structure as shown in Figure 1.
The flour cake pedestal is made of the raw material of following parts by weight：10 parts of matrimony vine, 15 parts of Strong flour, 15 parts of egg white,
20 parts of lard, 20 parts of water.
The edible gel is made of the raw material of following parts by weight：10 parts of agar powder, 10 parts of white sugar, 20 parts of honey, water
20 parts.
A kind of production method for the chrysanthemum cooky that shape and color is true to nature, includes the following steps：
1) fresh African Chrysanthemum fresh flower 500g is chosen as raw material.Flower is removed to be placed in water purification first with ultrasonic wave removing surface
Dust, recycles microwave disinfection 30 seconds, extracts the petal being damaged in chrysanthemum disinfecting process.The frequency of microwave is 2455 megahertzs.
2) 10 parts of agar powder, 10 parts of white sugar, 20 parts of honey are taken, first boils 20 parts of hot water, agar powder is added in boiling water
Infusion 5 minutes, adds white sugar, honey uniformly stirs, and keeps gel to be in 95 degrees Celsius of constant temperature heating of low temperature
Thus special transparent edible gel is made in liquid condition.
3) the edible flower for the feverfew handled well is inverted in the close special die of flower-shape size by what is handled well
In, the edible gel of high temperature melting is poured slowly into mold until flooding Chrysanthemum Petal, infusion allows heating mould for 8 minutes together
The battalion such as volatile oil, chrysanthemum glucoside, adenine, amino acid, choline, chlorogenic acid, stachydrine, flavonoids, asterin, vitamin in chrysanthemum
It forms and point is substantially soluble in gel, stop heating when gel slightly dyes.
4) by step 3）The position of 20 height of capitulum floral disc base portion of middle gained chrysanthemum is cut off, above-mentioned position tool
Body includes holder and seed etc., and above-mentioned position is the higher position of chrysanthemum bitter taste component content, can effectively mitigate chrysanthemum after removal
The bitter taste of cake.
5) 10 parts of matrimony vine, 15 parts of Strong flour, 15 parts of egg white, 20 parts of lard are taken, first by matrimony vine simple stage property, lard is heated
It is mixed into Strong flour, egg white and matrimony vine end later, finally plus 20 parts of water rubbings are at the dough of modest viscosity, and crisp short cakes with sesame is thus made
Base portion dough.
6) ready crisp skin base portion dough is taken out, crisp short cakes with sesame base portion dough is divided into aliquot dough, with special die bottom
Divide cup-shaped from the intermediate size for pressing small 15 centimetres of diameter of dough formation, brushing one layer of egg liquid in surface places into oven, temperature
180 DEG C are toasted 15 minutes, are waited for that epidermis yellowing, base shape sizing can close power supply, are waited for that crisp skin base portion is taken out in oven cooling.
7) the chrysanthemum flower-shape freezed solidly in gel is embedded in baked cup-shaped crisp skin base portion upward, the flower cake agreed with is put
Enter in oven, 100 degrees Celsius of bakings of temperature wait for that outer layer gel dissolves bonding crisp skin base portion slightly for 6 minutes, and it is true to nature that shape and color is made
Chrysanthemum cooky.
The specific implementation mode of the present invention is explained in detail above in conjunction with figure, but the present invention is not limited to above-mentioned realities
Mode is applied, it within the knowledge of a person skilled in the art, can also be in the premise for not departing from present inventive concept
It is lower that various changes can be made.
Claims (9)
1. a kind of chrysanthemum cooky that shape and color is true to nature, it is characterised in that：The chrysanthemum cooky is by flour cake pedestal, edible gel and is embedded in
The edible flower composition of feverfew in gel.
2. shape and color according to claim 1 chrysanthemum cooky true to nature, it is characterised in that：The flour cake pedestal is by following parts by weight
Raw material be made：2-10 parts of matrimony vine, 10-15 parts of Strong flour, 5-15 parts of egg white, 5-20 parts of lard, 10-20 parts of water.
3. shape and color according to claim 1 chrysanthemum cooky true to nature, it is characterised in that：The edible gel is by following weight
The raw material of part is made：5-10 parts of agar powder, 0-10 parts of white sugar, 10-20 parts of honey, 10-20 parts of water.
4. a kind of production method for the chrysanthemum cooky that shape and color is true to nature, it is characterised in that：The edible of feverfew is spent net first
Ultrasonic cleaning is used in water, is sterilized in microwave；Then by the edible of feverfew flower be inverted in mold, by fusing can
Edible gel pours into mold until thoroughly flooding petal, and heating mould infusion 0-8 minutes together cuts off head after solidification to be cooled
The floral disc base portion of inflorescence, from being moved on in mold on the flour cake pedestal machined after sizing to be cooled；Eventually it is put into oven
Baking waits for that the dissolving of chrysanthemum outer layer gel is fully combined with flour cake pedestal and obtains shape and color chrysanthemum cooky true to nature.
5. the production method of shape and color according to claim 4 chrysanthemum cooky true to nature, it is characterised in that：It is described by feverfew
Edible spend and use ultrasonic cleaning in water purification, in microwave disinfection be specially：The edible flower of feverfew is placed in net
Surface dirt is removed first with ultrasonic wave in water, recycles microwave disinfection 0-30 seconds, is damaged in excision chrysanthemum disinfecting process
Petal；Wherein microwave disinfection when microwave frequency be 915-2455 megahertzs.
6. the production method of shape and color according to claim 4 chrysanthemum cooky true to nature, it is characterised in that：The edible gel
It is made as follows：Infusion 1-5 minutes in boiling water is added in agar powder, adds white sugar, honey uniformly stirs, fully
Stirring keeps gel to be in liquid condition with 60-95 degrees Celsius of continuous heating of low temperature again, and transparent edible gel is thus made；
Wherein edible gel is made of the raw material of following parts by weight：5-10 parts of agar powder, 0-10 parts of white sugar, 10-20 parts of honey, water
10-20 parts.
7. the production method of shape and color according to claim 4 chrysanthemum cooky true to nature, it is characterised in that：The flour cake pedestal is pressed
It is made according to such as under type：By matrimony vine simple stage property, according to 2-10 parts of matrimony vine, 10-15 parts of Strong flour, 5-15 parts of egg white, lard 5-
20 parts, the weight ratio of 10-20 parts of water be made into dough raw material, rubbing at modest viscosity dough；It takes out dough and is divided into aliquot face
Group, the size for pressing small 5-15 centimetres of diameter of dough formation from centre with mold bottom divide cup-shaped, one layer of egg liquid are brushed again in surface
It is put into oven, is toasted 5-15 minutes for 150-180 degrees Celsius in temperature, wait for epidermis yellowing, close power supply, wait for that oven cooling is taken out
Crisp skin base portion is as flour cake pedestal.
8. the production method of shape and color according to claim 4 chrysanthemum cooky true to nature, it is characterised in that：The excision cephaloid
The floral disc base portion of sequence is specially the position of the capitulum floral disc base portion 3-20 height cut off, which specifically includes flower
Support, seed, are the higher positions of chrysanthemum bitter taste component content, can effectively mitigate the bitter taste of chrysanthemum cooky after removal.
9. the production method of shape and color according to claim 4 chrysanthemum cooky true to nature, it is characterised in that：The oven cooking cycle tool
Body is：The chrysanthemum flower-shape freezed solidly in gel is embedded in baked cup-shaped crisp skin base portion upward, the flower cake agreed with is put into roasting
In case, 80-100 degrees Celsius of baking of temperature waits for outer layer gel dissolving bonding flour cake pedestal for 1-6 minutes, and shape and color chrysanthemum true to nature is made
Cake.
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Application publication date: 20180727 |