CN108967476A - A kind of production method of pungent agaricus bisporus cake - Google Patents

A kind of production method of pungent agaricus bisporus cake Download PDF

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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
Prior art date
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.)
Pending
Application number
CN201811026170.1A
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Chinese (zh)
Inventor
冯涛
赵宇
庄海宁
曾小兰
吴阳
王晶晶
童彦尊
张三丰
李雪
水梦竹
夏艺玮
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Shanghai Institute of Technology
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Shanghai Institute of Technology
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Publication date
Application filed by Shanghai Institute of Technology filed Critical Shanghai Institute of Technology
Priority to CN201811026170.1A priority Critical patent/CN108967476A/en
Publication of CN108967476A publication Critical patent/CN108967476A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable 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)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (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

A kind of production method of pungent agaricus bisporus cake
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.
CN201811026170.1A 2018-09-04 2018-09-04 A kind of production method of pungent agaricus bisporus cake Pending CN108967476A (en)

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

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CN201811026170.1A Pending CN108967476A (en) 2018-09-04 2018-09-04 A kind of production method of pungent agaricus bisporus cake

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Cited By (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20181211