CN109566966A - Mulberry leaf roll up cake and its manufacture craft - Google Patents
Mulberry leaf roll up cake and its manufacture craft Download PDFInfo
- Publication number
- CN109566966A CN109566966A CN201811409116.5A CN201811409116A CN109566966A CN 109566966 A CN109566966 A CN 109566966A CN 201811409116 A CN201811409116 A CN 201811409116A CN 109566966 A CN109566966 A CN 109566966A
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- Prior art keywords
- mulberry leaf
- cake
- manufacture craft
- pretreatment
- centimetres
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to mulberry leaf volume cakes and its manufacture craft comprising the pretreatments of mulberry leaf, the pretreatment of other vegetables, the step of cheese, the pretreatment of shredded meat, the pretreatment of flour cake, steamed cake, volume cake are smeared in mulberry leaf surface in advance.The present invention has special taste, and mouthfeel sweet tea is crisp, feature full of nutrition, and has the effect of eliminating mulberry leaves food used time bitter taste.
Description
Technical field
The present invention relates to the technical fields of edible volume cake, roll up cake and its manufacture craft more particularly, to mulberry leaf.
Background technique
Volume cake is with fillingss processing and fabricatings such as flour cake package winter bamboo shoot silk, mushroom, cabbage heart silk, the various vegetables in bean sprouts and streaky porks
Made of a kind of local delicacies, be Hakka keep Central Plains custom famous cake.Delicious flavour, it is full of nutrition.
What existing volume cake was usually rolled up is all common various vegetables, without using mulberry leaf as fillings.In people
Traditional concept in, mulberry leaf are only intended to breed silkworms or be used as medicine.Mulberry leaf start to be eaten by people as food materials in recent years, still
In edible mulberry leaf, mulberry leaf bitter feature cold in nature itself causes some to be difficult to receive, therefore has studied a kind of mulberry leaf volume cake
Manufacture craft, enrich the eating method of mulberry leaf, improve mulberry leaf volume cake it is edible when mouthfeel.
Summary of the invention
The first object of the present invention is to provide a kind of manufacture craft of mulberry leaf volume cake.
The first object of the present invention has the technical scheme that the manufacture craft of mulberry leaf volume cake, including
Following steps:
Step 1: the pretreatment of mulberry leaf: the tender mulberry leaf after choosing frost, area are washed between 25 square centimeters to 30 square centimeters
Hot water is put into after net to scald 3 to 5 minutes；
Step 2: the pretreatment of other vegetables: the vegetables of addition choose celery, Chinese cabbage, carrot, white radishes, cucumber, green pepper,
One or several kinds of groups of shallot share water rinsing, are cut into 5 centimetres to 10 centimetres of filiform；
Step 3: the pretreatment of shredded meat: the filiform that pork is cut into 4 centimetres to 7 centimetres is chosen, placement is fried；
Step 4: the pretreatment of flour cake: taking face water mixing and at dough, is added vegetable oil by several times when kneading dough, and dough is rubbed to smooth,
Dough is cut into after small wad to roll into sake skin stand-by；
Step 5: steamed cake: musculus cutaneus is put into steamer and is steamed 8 to 10 minutes, is taken out after cooking；
Step 6: volume cake: sweet fermented flour sauce is first smeared in flour cake, one or more pieces mulberry leaf are then put into flour cake, are then put
The shredded meat that fries simultaneously puts vegetables.
By using above-mentioned technical proposal, its is cold in nature for mulberry leaf, sweet in flavor, bitter, has dispelling wind and heat from the body, clearing away the lungheat and moisturizing, clears liver and improve vision
The effect of, anemopyretic cold, lung-heat type cough, dizziness headache, the illness of red eyes and dim-sighted can be treated.After hot water was scalded, mulberry is eliminated
The impurity of leaf surface, and the bitter taste of mulberry leaf is removed, so that mulberry leaf is become tenderer.Sweet tea face is smeared in flour cake when rolling up cake and eating
Sauce, mulberry leaf are directly contacted with sweet fermented flour sauce, further promote the sugariness of mouthfeel.Mulberry leaf made of this technique roll up cake special taste, battalion
It supports and enriches, maintain the crisp sense of mulberry leaves food used time, enrich the eating method of mulberry leaf, simple easily system is a kind of appetizing
Food.
The present invention is further arranged to: being increased by a step between step 2 and step 3: being smeared in advance on mulberry leaf surface
Cheese.
By using above-mentioned technical proposal, smears cheese and further increase the sugariness of mulberry leaf, mask bitter taste.
The present invention is further arranged to: cheese is substituted for mayonnaise.
By using above-mentioned technical proposal, mayonnaise equally has certain sugariness, and salad and vegetables are matched
Taste is better, so that the mouthfeel of mulberry leaf volume cake is more preferable.
The present invention is further arranged to: smearing sweet tea face in vegetable surface again after being put into shredded meat and vegetables in step 7
Sauce.
By using above-mentioned technical proposal, sweet fermented flour sauce can further neutralize the bitter taste of mulberry leaf.
The present invention is further arranged to: the mulberry leaf are picked after the Frost's Descent.
Second goal of the invention of the invention is to provide a kind of mulberry leaf volume cake, with special taste, feature full of nutrition,
And the bitter taste of mulberry leaves food used time is effectively removed.
In conclusion advantageous effects of the invention are as follows:
1. special taste, mouthfeel sweet tea is crisp, feature full of nutrition, and has effectively removed the bitter taste of mulberry leaves food used time；
2. production is simple and convenient, and is scalded by water, smears the deficiency that the means such as cheese have effectively removed mulberry leaf bitter.
Specific embodiment
Embodiment: the manufacture craft of cake is rolled up for mulberry leaf disclosed by the invention, is included the following steps:
Step 1: the pretreatment of mulberry leaf: choose the Frost's Descent after tender mulberry leaf, area 25 square centimeters to 30 square centimeters it
Between, hot water is put into after cleaning and is scalded 3 to 5 minutes, is kept mulberry leaf surface smooth, and keep the tender and crisp of mouthfeel, is reduced the bitter taste of mulberry leaf.
Step 2: the pretreatment of other vegetables: the vegetables of addition choose celery, Chinese cabbage, carrot, white radishes, cucumber, blueness
The groups of the one or several kinds of green pepper, shallot share water rinsing, are cut into 5 centimetres to 10 centimetres of filiform.
Step 3: smearing cheese or mayonnaise on mulberry leaf surface in advance, to remove the bitter taste of mulberry leaf, increases mulberry leaf volume cake
Mouthfeel.
Step 4: the pretreatment of shredded meat: the filiform that pork is cut into 4 centimetres to 7 centimetres is chosen, placement is fried.
Step 5: the pretreatment of flour cake: taking the water mixing of 250 grams of face and at dough, vegetable oil, dough is added by several times when kneading dough
It rubs to smooth, dough is cut into after small wad to roll into sake skin stand-by.
Step 6: steamed cake: musculus cutaneus is put into steamer and is steamed 8 to 10 minutes, is taken out after cooking.
Step 7: volume cake: sweet fermented flour sauce can be first smeared in flour cake, one or more pieces mulberry leaf are then put into flour cake, so
The shredded meat fried is put afterwards and puts vegetables, and sweet fermented flour sauce is directly contacted with mulberry leaf, can further neutralize the bitter taste of mulberry leaf；It can also
To smear sweet fermented flour sauce in vegetable surface again after being put into shredded meat and vegetables.
Its is cold in nature for mulberry leaf, sweet in flavor, bitter, there is the effect of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, clear liver and improve vision, and can treat anemopyretic cold,
Lung-heat type cough, dizziness headache, the illness of red eyes and dim-sighted.In modern times, doctor trained in Western medicine is using mulberry leaf and mulberry leaf biological agent as improving glycosuria
Disease and other various difficult and complicated cases drugs and use, it is believed that its drug effect is extremely wide.There is clearing away the lungheat and moisturizing, cough-relieving, reduces phlegm and internal heat, changes
Phlegm controls night sweat；Tonifying liver clears liver and improve vision, treats dizzy, insomnia, eliminates eye strain；Reduce swelling, purify the blood and treat dysentery, abdomen
Bitterly, lose weight, except tinea pedis, the large and small intestines of benefit；Resisting stress, cool blood, lowering blood pressure and blood fat, prevention myocardial infarction, cerebral hemorrhage, head of dispelling
Bitterly, long hair；Hypoglycemic, anti-sugared disease etc..
Mulberry leaf roll up cake special taste, full of nutrition, and are scalded by water, smear the means such as cheese and effectively removed mulberry leaf taste
Bitter deficiency, maintains the crisp sense of mulberry leaves food used time, enriches the eating method of mulberry leaf, and simple easily system is a kind of tasty
Food.
The embodiment of present embodiment is presently preferred embodiments of the present invention, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (6)
1. the manufacture craft of mulberry leaf volume cake, which comprises the steps of:
Step 1: the pretreatment of mulberry leaf: the tender mulberry leaf after choosing frost, area are washed between 25 square centimeters to 30 square centimeters
Hot water is put into after net to scald 3 to 5 minutes；
Step 2: the pretreatment of other vegetables: the vegetables of addition choose celery, Chinese cabbage, carrot, white radishes, cucumber, green pepper,
One or several kinds of groups of shallot share water rinsing, are cut into 5 centimetres to 10 centimetres of filiform；
Step 3: the pretreatment of shredded meat: the filiform that pork is cut into 4 centimetres to 7 centimetres is chosen, placement is fried；
Step 4: the pretreatment of flour cake: taking face water mixing and at dough, is added vegetable oil by several times when kneading dough, and dough is rubbed to smooth,
Dough is cut into after small wad to roll into sake skin stand-by；
Step 5: steamed cake: musculus cutaneus is put into steamer and is steamed 8 to 10 minutes, is taken out after cooking；
Step 6: volume cake: sweet fermented flour sauce is first smeared in flour cake, one or more pieces mulberry leaf are then put into flour cake, are then put
The shredded meat that fries simultaneously puts vegetables.
2. the manufacture craft of mulberry leaf volume cake according to claim 1, which is characterized in that increase between step 2 and step 3
Add a step: smearing cheese in advance on mulberry leaf surface.
3. the manufacture craft of mulberry leaf volume cake according to claim 2, which is characterized in that cheese is substituted for mayonnaise.
4. the manufacture craft of mulberry leaf volume cake according to claim 1, which is characterized in that be put into shredded meat and vegetable in step 7
Sweet fermented flour sauce is smeared in vegetable surface again after dish.
5. the manufacture craft of mulberry leaf volume cake according to claim 1, which is characterized in that the mulberry leaf are adopted after the Frost's Descent
It plucks.
6. a kind of mulberry leaf roll up cake, which is characterized in that be made using any one manufacture craft in claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409116.5A CN109566966A (en) | 2018-11-23 | 2018-11-23 | Mulberry leaf roll up cake and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409116.5A CN109566966A (en) | 2018-11-23 | 2018-11-23 | Mulberry leaf roll up cake and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109566966A true CN109566966A (en) | 2019-04-05 |
Family
ID=65923850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811409116.5A Pending CN109566966A (en) | 2018-11-23 | 2018-11-23 | Mulberry leaf roll up cake and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109566966A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228067A (en) * | 2011-07-27 | 2011-11-02 | 张志芳 | Spring pancake and preparation method thereof |
| CN104413502A (en) * | 2013-09-06 | 2015-03-18 | 如皋市滨江城建投资有限公司 | Nutritional spring pancake |
| CN106578929A (en) * | 2016-12-19 | 2017-04-26 | 李佳雪 | Processing method of beef scallion oil roll cake |
| CN107950879A (en) * | 2016-10-18 | 2018-04-24 | 杨艳英 | A kind of cheese's curry potato roll cake and preparation method thereof |
-
2018
- 2018-11-23 CN CN201811409116.5A patent/CN109566966A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228067A (en) * | 2011-07-27 | 2011-11-02 | 张志芳 | Spring pancake and preparation method thereof |
| CN104413502A (en) * | 2013-09-06 | 2015-03-18 | 如皋市滨江城建投资有限公司 | Nutritional spring pancake |
| CN107950879A (en) * | 2016-10-18 | 2018-04-24 | 杨艳英 | A kind of cheese's curry potato roll cake and preparation method thereof |
| CN106578929A (en) * | 2016-12-19 | 2017-04-26 | 李佳雪 | Processing method of beef scallion oil roll cake |
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| 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 |
Application publication date: 20190405 |
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| RJ01 | Rejection of invention patent application after publication |