CN108967476A - A kind of production method of pungent agaricus bisporus cake - Google Patents
A kind of production method of pungent agaricus bisporus cake Download PDFInfo
- Publication number
- CN108967476A CN108967476A CN201811026170.1A CN201811026170A CN108967476A CN 108967476 A CN108967476 A CN 108967476A CN 201811026170 A CN201811026170 A CN 201811026170A CN 108967476 A CN108967476 A CN 108967476A
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- CN
- China
- Prior art keywords
- cake
- agaricus bisporus
- pungent
- egg
- production method
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of production methods of pungent agaricus bisporus cake characterized by comprising takes soup spare agaricus bisporus plus boiling boiling, stir-fries after taking chilli to shred spare；Then the yolk of egg and egg white are separated, capsicum and Self- raising flour after milk, corn oil, agaricus bisporus soup, stir-frying are added in yolk stir evenly, obtain egg yolk paste；Salt is added in egg white, dismisses to the foaming of thick property, sugar is added, dismisses to the state of moist foaming, finally turns egg yolk paste and egg white uniformly, pour into cake embryo, be put into oven cooking cycle, obtain pungent agaricus bisporus cake.The cake that the present invention produces is unique in taste, and protein rich in, improves the single problem of cake mouthfeel, while improving the nutritive value of cake again.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of pungent agaricus bisporus cake.
Background technique
Cake is a kind of ancient Western-style pastry, usually sweet tea.It is generally primary raw material with egg, white sugar, wheat flour.With ox
Milk, salad oil, water etc. are auxiliary material.A kind of sponge-like dessert is made after stirring, modulation, baking.
Capsicum is rich in capsaicine abundant, therefore it is pungent.Vitamin C rich in is up to 198mg/ in capsicum
100g.Capsicum can also alleviate chest and abdomen crymodynia, prevent dysentery；Oral mucosa is stimulated, the wriggling of stomach is caused, promotes salivary secretion, is increased
Strong appetite promotes digestion.Traditional cake is generally sweet taste cake, this time makes the taste that pungent cake enriches cake, mentions
High people's lives indexs.
Agaricus bisporus nutriment is abundant, has the characteristics that high protein and low fat.Protein content is up to about 40%, fat
Content about 3% or so, carbohydrate content about 30%, while containing more microelement again.Due to agaricus bisporus nutrition
It is higher than general vegetables, so there is the title of " Vegetable meat ".Agaricus bisporus is added in cake to be increased again while meeting taste bud
Its nutritive value.
Summary of the invention
The purpose of the present invention is being directed to the single problem low with nutrient content of existing cake mouthfeel, it is rich to provide a kind of mouthfeel
The production method of cake rich, nutritive value is high.
In order to achieve the above object, the present invention provides a kind of production methods of pungent agaricus bisporus cake, which is characterized in that
Include: to add boiling boiling to take soup spare agaricus bisporus, stir-fries after taking chilli to shred spare；Then by the yolk of egg and egg white
Separation, capsicum and Self- raising flour after milk, corn oil, agaricus bisporus soup, stir-frying are added in yolk, stirs evenly, obtains
To egg yolk paste；Salt is added in egg white, dismisses to the foaming of thick property, sugar is added, dismisses to the state of moist foaming, finally will
Egg yolk paste and egg white turn uniformly, pour into cake embryo, are put into oven cooking cycle, obtain pungent agaricus bisporus cake.
Preferably, the agaricus bisporus and the ratio of water are 100g:300-800mL.
Preferably, the boiling time is 10-30min.
Preferably, the chilli is that pimiento obtains after drying or drying.
Preferably, the weight ratio of the milk, corn oil, agaricus bisporus soup, chilli and Self- raising flour is 25-
35:50-60:25-35:3-8:60-100.
Preferably, the cake embryo size is 8 cun.
Compared with prior art, the beneficial effects of the present invention are:
The cake that the present invention produces is unique in taste, and protein rich in, improves that cake mouthfeel is single to ask
Topic, while the nutritive value of cake is improved again.
Pungent agaricus bisporus cake soft mouth feel that the present invention makes, exquisiteness, and have the flavor of capsicum and agaricus bisporus, taste is only
It is special.Therefore the suitable cake shop of the present invention, coffee shop etc. use.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Embodiment 1
A kind of production method of pungent agaricus bisporus cake, specific steps are as follows: 500mL water is added in 100g agaricus bisporus, with
100 DEG C are boiled, and keep 20min.It will be spare after soup cooling.The pimiento that 5g is dried is taken, is stir-fried after chopping spare.Take 6
Egg separates egg white and yolk, and the container for containing egg white will guarantee dried over anhydrous, and 30g milk is added in yolk,
55g corn oil, stirs evenly, the rear capsicum being added after 30g agaricus bisporus soup and stir-frying, and is sieved into 80g Self- raising flour, and stirring is equal
It is even, obtain egg yolk paste.2g salt is added in egg white, egg white is dismissed to the foaming of thick property, then 60g sugar is added in three times, dismisses
Egg white is to moist foaming.Egg yolk paste and the egg white dismissed turn uniformly.It is poured into 8 cun of cake embryos after turning uniformly, shakes bubble out,
It is put into 140 DEG C of oven being preheated, toasts 50min.It is taken out immediately after the completion of baking, inversion cools down, and obtains the double spores of pungent
Mushroom cake.The cake that this method is worked it out can be used for making cream cake, mousse cake etc..
Embodiment 2
A kind of production method of pungent agaricus bisporus cake, specific steps are as follows: 500mL water is added in 100g agaricus bisporus, with
100 DEG C are boiled, and keep 20min.It will be spare after soup cooling.The pimiento that 5g is dried is taken, is stir-fried after chopping spare.Take 6
Egg separates egg white and yolk, and 30g milk is added in yolk, and 55g corn oil stirs evenly, and rear addition 30g is bis-
Capsicum after spore mushroom soup and stir-frying, and it is sieved into 80g Self- raising flour, it stirs evenly, obtains egg yolk paste.2g food is added in egg white
Salt dismisses egg white to the foaming of thick property, then 60g sugar is added in three times, dismisses egg white to moist foaming.By egg yolk paste with dismiss
Egg white turn uniformly.It is poured into cup cake embryo after turning uniformly, is put into 140 DEG C of oven being preheated, toasted
50min.It is cooling after the completion of baking to take out, obtain pungent agaricus bisporus cake.
Claims (6)
1. a kind of production method of pungent agaricus bisporus cake characterized by comprising take soup standby agaricus bisporus plus boiling boiling
With, take chilli shred after stir-fry it is spare；Then the yolk of egg and egg white are separated, be added in yolk milk, corn oil,
Capsicum and Self- raising flour after agaricus bisporus soup, stir-frying, stir evenly, obtain egg yolk paste；Salt is added in egg white, dismisses
To the foaming of thick property, sugar is added, dismisses to the state of moist foaming, finally egg yolk paste and egg white is turned uniformly, pour into cake
In embryo, it is put into oven cooking cycle, obtains pungent agaricus bisporus cake.
2. the production method of pungent agaricus bisporus cake as described in claim 1, which is characterized in that the agaricus bisporus and water
Ratio is 100g:300-800mL.
3. the production method of pungent agaricus bisporus cake as described in claim 1, which is characterized in that the boiling time is
10-30min。
4. the production method of pungent agaricus bisporus cake as described in claim 1, which is characterized in that the chilli is red peppery
Green pepper obtains after drying or drying.
5. the production method of pungent agaricus bisporus cake as described in claim 1, which is characterized in that the milk, corn oil,
The weight ratio of agaricus bisporus soup, chilli and Self- raising flour is 25-35:50-60:25-35:3-8:60-100.
6. the production method of pungent agaricus bisporus cake as described in claim 1, which is characterized in that the cake embryo size is
8 cun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811026170.1A CN108967476A (en) | 2018-09-04 | 2018-09-04 | A kind of production method of pungent agaricus bisporus cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811026170.1A CN108967476A (en) | 2018-09-04 | 2018-09-04 | A kind of production method of pungent agaricus bisporus cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108967476A true CN108967476A (en) | 2018-12-11 |
Family
ID=64544560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811026170.1A Pending CN108967476A (en) | 2018-09-04 | 2018-09-04 | A kind of production method of pungent agaricus bisporus cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108967476A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080227A (en) * | 2021-04-20 | 2021-07-09 | 武汉市积木食品有限公司 | High-nutrition flour-free sugar-free chocolate cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053661A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum cake and making method thereof |
| CN106071752A (en) * | 2016-05-31 | 2016-11-09 | 安徽巧美滋食品有限公司 | A kind of vinegar-pepper cake steaming |
-
2018
- 2018-09-04 CN CN201811026170.1A patent/CN108967476A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053661A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum cake and making method thereof |
| CN106071752A (en) * | 2016-05-31 | 2016-11-09 | 安徽巧美滋食品有限公司 | A kind of vinegar-pepper cake steaming |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080227A (en) * | 2021-04-20 | 2021-07-09 | 武汉市积木食品有限公司 | High-nutrition flour-free sugar-free chocolate cake and making method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181211 |