CN108719389A - A kind of wormwood artemisia cake and its preparation process - Google Patents
A kind of wormwood artemisia cake and its preparation process Download PDFInfo
- Publication number
- CN108719389A CN108719389A CN201810762744.5A CN201810762744A CN108719389A CN 108719389 A CN108719389 A CN 108719389A CN 201810762744 A CN201810762744 A CN 201810762744A CN 108719389 A CN108719389 A CN 108719389A
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- CN
- China
- Prior art keywords
- cake
- artemisia
- baking
- wormwood artemisia
- sand sagebrush
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
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- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
-
- 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
- A21D2/362—Leguminous plants
Abstract
The invention discloses a kind of wormwood artemisia cake and its preparation processes, total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~15% sand sagebrush (Artemisia filifolia) cauline leaf powder are uniformly mixed, then 0.1%~10% face modifying agent, 0.5%~5% nutritional agents are dissolved in suitable water, are finished product after knead dough, pressure surface, drying baking processing, packaging；Wherein the face modifying agent is the mixture of one or more of salt, potato starch, sodium carbonate, casein, stearic acid monoglyceride, soybean lecithin, sodium tripolyphosphate, calgon, guar gum.Wormwood artemisia cake nutritive value prepared by the present invention is high, in good taste, and very clear-cut, has very high economic value.
Description
Technical field
The present invention relates to technical field of food preparation more particularly to a kind of wormwood artemisia cake and its preparation processes.
Background technology
Wormwood artemisia cake be it is civil should saving property food, the tender point for the wild wormwood artemisia that especially picking is gone home in rural area, peasants is tender
Leaf is boiled in pot, rubs net clear water, adds rice flour mixing, makes pie one by one, it can be served after fry cooked in pot.Wormwood artemisia
The wormwood artemisia perfume (or spice) of sub- cake assails the nostrils, and tastes with relish, feels to be a kind of pleasure invariably.However the most mouth of wormwood artemisia cake in the prior art
Feel bad, and wormwood artemisia cake is tasted not crisp mostly, this leverages the prospect for sales of wormwood artemisia cake.
Therefore, it is necessary to provide a kind of wormwood artemisia cake and its preparation process, defect existing in the prior art has been solved.
Invention content
In order to solve the above technical problems, a kind of wormwood artemisia cake of present invention offer and its preparation process.
A kind of wormwood artemisia cake of present invention offer and its preparation process, adopt the following technical scheme that：
A kind of wormwood artemisia cake, by total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~15% sand sagebrush (Artemisia filifolia) stem
Leaf powder be uniformly mixed, then 0.1%~10% face modifying agent, 0.5%~5% nutritional agents are dissolved in suitable water, through with
It is finished product after face, pressure surface, drying baking processing, packaging；Wherein the face modifying agent is salt, potato starch, carbonic acid
One or more of sodium, casein, stearic acid monoglyceride, soybean lecithin, sodium tripolyphosphate, calgon, guar gum
Mixture.
The nutritional agents is bean powder, soybean protein, whey, lysine, vegetables, bone meal, egg-shell meal, ferrous sulfate, dimension life
The mixture of one or more of plain A.
Further embodiment is that each component weight percent is flour 70%, sand sagebrush (Artemisia filifolia) seed powder 17%, sand sagebrush (Artemisia filifolia) cauline leaf powder
10%, the nutritional agents of 1.2% face modifying agent, 1.8% is being added after evenly mixing, at knead dough, pressure surface, drying baking
It is finished product after reason, packaging.
A kind of preparation process of wormwood artemisia cake, includes the following steps：
(1) feedstock processing：By total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~15% sand sagebrush (Artemisia filifolia)
Cauline leaf powder is uniformly mixed, and then 0.1%~10% face modifying agent, 0.5%~5% nutritional agents are dissolved in suitable water；
(2) knead dough pressure surface：Suitable sodium bicarbonate is added into mixture and starts knead dough, wake up 20~30min of face, then seizes into
It is used to make the dough of sesame seed cake one by one, dough is wrapped up into one layer of sauce heart, the dough after packet is placed on shaping dies internal pressure
Biscuit is made in flat forming, dispenses sesame to biscuit base surface on uniformly distributed sesame device, is then sent in oven and is toasted；
(3) auxiliary material is added：The cake after baking is taken out, sesame oil is uniformly coated on its surface, is then placed in oil cauldron and carries out oil
It is fried；Sesame is uniformly dispensed at the biscuit back side, 2min is toasted in merging oven；
(4) cake after baking is taken out, packaging is made.
In step (2), temperature is adjusted to 60-100 DEG C after being placed in oven, toasts 10min.
In step (3), it is placed in frying 4-8min in oil cauldron.
In step (3), it is placed in oven for baking, wherein baking temperature is 40-60 DEG C.
Compared with the relevant technologies, the present invention has the following technical effect that：
Wormwood artemisia cake nutritive value prepared by the present invention is high, in good taste, and very clear-cut, has very high economic value.
Specific implementation mode
Below in conjunction with embodiment, the invention will be further described.
The present invention a kind of wormwood artemisia cake, by total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~
15% sand sagebrush (Artemisia filifolia) cauline leaf powder is uniformly mixed, and is then dissolved in 0.1%~10% face modifying agent, 0.5%~5% nutritional agents suitable
It is finished product after knead dough, pressure surface, drying baking processing, packaging in water；Wherein the face modifying agent is salt, potato
One in starch, sodium carbonate, casein, stearic acid monoglyceride, soybean lecithin, sodium tripolyphosphate, calgon, guar gum
Kind or several mixtures.
The nutritional agents is bean powder, soybean protein, whey, lysine, vegetables, bone meal, egg-shell meal, ferrous sulfate, dimension life
The mixture of one or more of plain A.
Further embodiment is that each component weight percent is flour 70%, sand sagebrush (Artemisia filifolia) seed powder 17%, sand sagebrush (Artemisia filifolia) cauline leaf powder
10%, the nutritional agents of 1.2% face modifying agent, 1.8% is being added after evenly mixing, at knead dough, pressure surface, drying baking
It is finished product after reason, packaging.
Embodiment 1
The wormwood artemisia cake of the present invention includes the following steps in the preparation：
(1) feedstock processing：Total weight flour 50%, 20% sand sagebrush (Artemisia filifolia) seed powder, 15% sand sagebrush (Artemisia filifolia) cauline leaf powder are uniformly mixed, then
10% face modifying agent, 5% nutritional agents are dissolved in suitable water；
(2) knead dough pressure surface：Suitable sodium bicarbonate is added into mixture and starts knead dough, wake up face 20min, then seizes into one
It is a that dough is wrapped up into one layer of sauce heart for making the dough of sesame seed cake, the dough after packet is placed in shaping dies flatten at
Shape dispenses sesame to biscuit base surface on uniformly distributed sesame device, is then sent in oven and is toasted at biscuit；
(3) auxiliary material is added：The cake after baking is taken out, sesame oil is uniformly coated on its surface, is then placed in oil cauldron and carries out oil
It is fried；Sesame is uniformly dispensed at the biscuit back side, 2min is toasted in merging oven；
(4) cake after baking is taken out, packaging is made.
In step (2), temperature is adjusted to 60 DEG C after being placed in oven, toasts 10min.
In step (3), it is placed in frying 4min in oil cauldron.
In step (3), it is placed in oven for baking, wherein baking temperature is 40 DEG C.
Embodiment 2
The wormwood artemisia cake of the present invention includes the following steps in the preparation：
(1) feedstock processing：Total weight flour 90%, 0.5%% sand sagebrush (Artemisia filifolia) seed powder, 5.5% sand sagebrush (Artemisia filifolia) cauline leaf powder are uniformly mixed,
Then 3% face modifying agent, 1% nutritional agents are dissolved in suitable water；
(2) knead dough pressure surface：Suitable sodium bicarbonate is added into mixture and starts knead dough, wake up face 30min, then seizes into one
It is a that dough is wrapped up into one layer of sauce heart for making the dough of sesame seed cake, the dough after packet is placed in shaping dies flatten at
Shape dispenses sesame to biscuit base surface on uniformly distributed sesame device, is then sent in oven and is toasted at biscuit；
(3) auxiliary material is added：The cake after baking is taken out, sesame oil is uniformly coated on its surface, is then placed in oil cauldron and carries out oil
It is fried；Sesame is uniformly dispensed at the biscuit back side, 2min is toasted in merging oven；
(4) cake after baking is taken out, packaging is made.
In step (2), temperature is adjusted to 100 DEG C after being placed in oven, toasts 10min.
In step (3), it is placed in frying 8min in oil cauldron.
In step (3), it is placed in oven for baking, wherein baking temperature is 60 DEG C.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (7)
1. a kind of wormwood artemisia cake, it is characterised in that：By total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~
15% sand sagebrush (Artemisia filifolia) cauline leaf powder is uniformly mixed, and is then dissolved in 0.1%~10% face modifying agent, 0.5%~5% nutritional agents suitable
It is finished product after knead dough, pressure surface, drying baking processing, packaging in water；Wherein the face modifying agent is salt, potato
One in starch, sodium carbonate, casein, stearic acid monoglyceride, soybean lecithin, sodium tripolyphosphate, calgon, guar gum
Kind or several mixtures.
2. a kind of wormwood artemisia cake as described in claim 1, it is characterised in that：The nutritional agents be bean powder, soybean protein, whey,
The mixture of one or more of lysine, vegetables, bone meal, egg-shell meal, ferrous sulfate, vitamin A.
3. a kind of wormwood artemisia cake as claimed in claim 1 or 2, it is characterised in that：Each component weight percent is, flour 70%,
The nutritional agents of 1.2% face modifying agent, 1.8% is being added after evenly mixing for sand sagebrush (Artemisia filifolia) seed powder 17%, sand sagebrush (Artemisia filifolia) cauline leaf powder 10%,
It is finished product after knead dough, pressure surface, drying baking processing, packaging.
4. a kind of preparation process of wormwood artemisia cake, it is characterised in that include the following steps：
(1) feedstock processing：By total weight flour 20%~90%, 0.5%~20% sand sagebrush (Artemisia filifolia) seed powder, 5%~15% sand sagebrush (Artemisia filifolia) cauline leaf
Powder is uniformly mixed, and then 0.1%~10% face modifying agent, 0.5%~5% nutritional agents are dissolved in suitable water；
(2) knead dough pressure surface：Suitable sodium bicarbonate is added into mixture and starts knead dough, wake up face 20~30mi n, then seizes into one
Each and every one is used to make the dough of sesame seed cake, and dough is wrapped up one layer of sauce heart, the dough after packet is placed in shaping dies and is flattened
Biscuit is made in forming, dispenses sesame to biscuit base surface on uniformly distributed sesame device, is then sent in oven and is toasted；
(3) auxiliary material is added：The cake after baking is taken out, sesame oil is uniformly coated on its surface, is then carried out in merging oil cauldron fried；?
The biscuit back side uniformly dispenses sesame, and 2mi n are toasted in merging oven；
(4) cake after baking is taken out, packaging is made.
5. a kind of preparation process of wormwood artemisia cake as claimed in claim 4, it is characterised in that：In step (2), after being placed in oven
Temperature is adjusted to 60-100 DEG C, baking 10mi n.
6. a kind of preparation process of wormwood artemisia cake as claimed in claim 4, it is characterised in that：In step (3), it is placed in oil cauldron
Fried 4-8mi n.
7. a kind of preparation process of wormwood artemisia cake as claimed in claim 4, it is characterised in that：In step (3), it is placed in oven
Baking, wherein baking temperature are 40-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810762744.5A CN108719389A (en) | 2018-07-12 | 2018-07-12 | A kind of wormwood artemisia cake and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810762744.5A CN108719389A (en) | 2018-07-12 | 2018-07-12 | A kind of wormwood artemisia cake and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719389A true CN108719389A (en) | 2018-11-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810762744.5A Pending CN108719389A (en) | 2018-07-12 | 2018-07-12 | A kind of wormwood artemisia cake and its preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567592A (en) * | 2020-06-16 | 2020-08-25 | 莱州宏源面粉有限公司 | Special flour and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669212A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Sagebrush flour |
| CN102669211A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Artemisia ordosica flour |
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
| CN107467136A (en) * | 2017-09-14 | 2017-12-15 | 王辉 | A kind of preparation method of fried flour cake |
| CN107467138A (en) * | 2017-09-14 | 2017-12-15 | 王辉 | A kind of preparation method of special-shaped sesame-send cake |
-
2018
- 2018-07-12 CN CN201810762744.5A patent/CN108719389A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669212A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Sagebrush flour |
| CN102669211A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Artemisia ordosica flour |
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
| CN107467136A (en) * | 2017-09-14 | 2017-12-15 | 王辉 | A kind of preparation method of fried flour cake |
| CN107467138A (en) * | 2017-09-14 | 2017-12-15 | 王辉 | A kind of preparation method of special-shaped sesame-send cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567592A (en) * | 2020-06-16 | 2020-08-25 | 莱州宏源面粉有限公司 | Special flour and preparation method and application thereof |
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