CN110024827A - A kind of Chinese rose Egg cake and preparation method thereof - Google Patents
A kind of Chinese rose Egg cake and preparation method thereof Download PDFInfo
- Publication number
- CN110024827A CN110024827A CN201910316848.8A CN201910316848A CN110024827A CN 110024827 A CN110024827 A CN 110024827A CN 201910316848 A CN201910316848 A CN 201910316848A CN 110024827 A CN110024827 A CN 110024827A
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- China
- Prior art keywords
- flour
- chinese rose
- dilute
- water
- weight
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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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- 240000008254 Rosa chinensis Species 0.000 title claims abstract description 49
- 235000000664 Rosa chinensis Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 238000009835 boiling Methods 0.000 claims description 15
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims description 5
- 235000016785 Rosa della China Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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
- A21D13/06—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
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Chinese rose Egg cake and preparation method thereof, wherein Chinese rose Egg cake is made of raw material from the following weight: 5-10 parts of Chinese rose petal, 2-4 parts of egg, flour is 10-20 parts dilute, 0.2-0.4 parts of salt.Selection of the present invention is convenient, production method is simple, at low cost, can make at home, and soft taste, and the fresh flower Egg cake with certain health-caring function can be obtained, passed on fresh flower can diet culture, the Kunming Yi Shixian Speciality Foods promote.
Description
Technical field
The present invention relates to a kind of Chinese rose Egg cakes and preparation method thereof, belong to field of food.
Background technique
Kunming, Yunnan is known as food and spends tradition, and fresh rose flower cake is exported to both at home and abroad, and complex manufacturing technology is fine, mostly in cake
Mill or workshop production, and to be then that people are daily like and the cuisines of great nutritive value egg, if can be by egg and Chinese rose knot
It closes and makes a kind of simple and easy novel taste Egg cake, can be compatible with health by mouthfeel, it on the one hand can enrich Kunming flowers foods
Content, on the other hand with its simple production process and manufacturing conditions be able to achieve at home, it is popular, have good application before
Scape.
Summary of the invention
The present invention provides a kind of Chinese rose Egg cakes and preparation method thereof.
The technical scheme is that a kind of Chinese rose Egg cake, is made of raw material from the following weight: Chinese rose petal 5-10
Part, 2-4 parts of egg, flour is 10-20 parts dilute, 0.2-0.4 parts of salt.
The flour is dilute to be 1:1 proportion according to the weight ratio of Plain flour and water, and the two is stirred.
A kind of production method of Chinese rose Egg cake, steps are as follows:
Step1, weigh Plain flour, be added water stir evenly make above-mentioned parts by weight flour it is dilute；Wherein, flour it is dilute in middle muscle
The weight ratio of flour and water is 1:1；
Above-mentioned parts by weight salt is added for seasoning in Step2, the egg for weighing above-mentioned parts by weight, be added Step1 flour it is dilute in simultaneously
It is stirred until homogeneous, it is dilute to obtain seasoned flour；
Step3, the fresh China rose won is shelled into petal, weighs Chinese rose petal, merging salt and water weight ratio by above-mentioned parts by weight
It cleans up, drains the water spare in the water salting liquid that example is 1:20；
Step4, water and the heating that 10-20 parts are added in pot, are put into mistake in boiling water for Chinese rose valve in Step3 after boiling boiling
Water after 1-3 minutes, is pulled out smooth placement, is cooled down spare；
Step5, Step4 Chinese rose petal is put into the seasoned flour of Step2 it is dilute in, be stirred until homogeneous；
Step6, Step5 is turned over fried 3 points with dilute be put into 150 DEG C of -170 DEG C of degrees Celsius of edible oils of flour of Chinese rose petal with spoon
Clock-is pulled out after five minutes.
The beneficial effects of the present invention are: selection of the present invention is convenient, production method is simple, and it is at low cost, it can make at home, it can
Obtain soft taste, and the fresh flower Egg cake with certain health-caring function, passed on fresh flower can diet culture, Yi Shixian Kun Mingte
Color food is promoted.
Specific embodiment
Embodiment 1: a kind of Chinese rose Egg cake is made of raw material from the following weight: Chinese rose petal 100g, egg 40g, flour
It is 20g that dilute 200g, salt 4g(, which are a).
A kind of production method of Chinese rose Egg cake comprising the steps of:
Step1, it is 1:1 proportion according to the weight ratio of Plain flour and water, addition water in Plain flour is stirred evenly in production
The flour for stating parts by weight is dilute；
Above-mentioned parts by weight salt is added for seasoning in Step2, the egg for weighing above-mentioned parts by weight, be added Step1 flour it is dilute in simultaneously
It is stirred until homogeneous, it is dilute to obtain seasoned flour；
Step3, the fresh China rose won is shelled into petal, weighs Chinese rose petal, merging salt and water weight ratio by above-mentioned parts by weight
It cleans up, drains the water spare in the water salting liquid that example is 1:20；
Chinese rose valve in Step3, is put into boiling water after boiling boiling and crosses water by Step4, water and the heating that 200g is added in pot, and 1
After minute, is pulled out smooth placement, cooled down spare；
Step5, Step4 Chinese rose petal is put into the seasoned flour of Step2 it is dilute in, be stirred until homogeneous；
Step6, with spoon by Step5 with Chinese rose petal flour it is dilute be put into 150 DEG C of degrees Celsius of edible oils turn over fried 3 minutes after fish out
Surface oil is drained out.
Embodiment 2: a kind of Chinese rose Egg cake is made of raw material from the following weight: Chinese rose petal 180g, egg 90g, flour
It is 30g that dilute 450g, salt 9g(, which are a).
A kind of production method of Chinese rose Egg cake comprising the steps of:
Step1, it is 1:1 proportion according to the weight ratio of Plain flour and water, addition water in Plain flour is stirred evenly in production
The flour for stating parts by weight is dilute；
Above-mentioned parts by weight salt is added for seasoning in Step2, the egg for weighing above-mentioned parts by weight, be added Step1 flour it is dilute in simultaneously
It is stirred until homogeneous, it is dilute to obtain seasoned flour；
Step3, the fresh China rose won is shelled into petal, weighs Chinese rose petal, merging salt and water weight ratio by above-mentioned parts by weight
It cleans up, drains the water spare in the water salting liquid that example is 1:20；
Chinese rose valve in Step3, is put into boiling water after boiling boiling and crosses water by Step4, water and the heating that 450g is added in pot, and 2
After minute, is pulled out smooth placement, cooled down spare；
Step5, Step4 Chinese rose petal is put into the seasoned flour of Step2 it is dilute in, be stirred until homogeneous；
Step6, with spoon by Step5 with Chinese rose petal flour it is dilute be put into 160 DEG C of degrees Celsius of edible oils turn over fried 4 minutes after fish out
Out.
Embodiment 3: a kind of Chinese rose Egg cake is made of raw material from the following weight: Chinese rose petal 300g, egg 120g, face
It is 30g that the dilute 600g of powder, salt 12g(, which are a).
A kind of production method of Chinese rose Egg cake comprising the steps of:
Step1, it is 1:1 proportion according to the weight ratio of Plain flour and water, addition water in Plain flour is stirred evenly in production
The face point for stating parts by weight is dilute；
Above-mentioned parts by weight salt is added for seasoning in Step2, the egg for weighing above-mentioned parts by weight, be added Step1 flour it is dilute in simultaneously
It is stirred until homogeneous, it is dilute to obtain seasoned flour；
Step3, the fresh China rose won is shelled into petal, weighs Chinese rose petal, merging salt and water weight ratio by above-mentioned parts by weight
It cleans up, drains the water spare in the water salting liquid that example is 1:20；
Chinese rose valve in Step3, is put into boiling water after boiling boiling and crosses water by Step4, water and the heating that 600g is added in pot, and 1
After minute, is pulled out smooth placement, cooled down spare；
Step5, Step4 Chinese rose petal is put into the seasoned flour of Step2 it is dilute in, be stirred until homogeneous；
Step6, with spoon by Step5 with Chinese rose petal flour it is dilute be put into turn over deep fry for five minutes in 170 DEG C of degrees Celsius of edible oils after fish out
Out.
The embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula can also be made without departing from the purpose of the present invention within the knowledge of a person skilled in the art
Various change out.
Claims (3)
1. a kind of Chinese rose Egg cake, it is characterised in that: be made of raw material from the following weight: 5-10 parts of Chinese rose petal, egg 2-4
Part, flour it is 10-20 parts dilute, 0.2-0.4 parts of salt.
2. Chinese rose Egg cake according to claim 1, it is characterised in that: the flour is dilute for according to the weight of Plain flour and water
Amount stirs the two than being that 1:1 is matched.
3. a kind of method for making Chinese rose Egg cake described in claim 1, it is characterised in that: steps are as follows:
Step1, weigh Plain flour, be added water stir evenly make above-mentioned parts by weight flour it is dilute；Wherein, flour it is dilute in middle muscle
The weight ratio of flour and water is 1:1；
Above-mentioned parts by weight salt is added for seasoning in Step2, the egg for weighing above-mentioned parts by weight, be added Step1 flour it is dilute in simultaneously
It is stirred until homogeneous, it is dilute to obtain seasoned flour；
Step3, the fresh China rose won is shelled into petal, weighs Chinese rose petal, merging salt and water weight ratio by above-mentioned parts by weight
It cleans up, drains the water spare in the water salting liquid that example is 1:20；
Step4, water and the heating that 10-20 parts are added in pot, are put into mistake in boiling water for Chinese rose valve in Step3 after boiling boiling
Water after 1-3 minutes, is pulled out smooth placement, is cooled down spare；
Step5, Step4 Chinese rose petal is put into the seasoned flour of Step2 it is dilute in, be stirred until homogeneous；
Step6, Step5 is turned over fried 3 points with dilute be put into 150 DEG C of -170 DEG C of degrees Celsius of edible oils of flour of Chinese rose petal with spoon
Clock-is pulled out after five minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910316848.8A CN110024827A (en) | 2019-04-19 | 2019-04-19 | A kind of Chinese rose Egg cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910316848.8A CN110024827A (en) | 2019-04-19 | 2019-04-19 | A kind of Chinese rose Egg cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110024827A true CN110024827A (en) | 2019-07-19 |
Family
ID=67239217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910316848.8A Pending CN110024827A (en) | 2019-04-19 | 2019-04-19 | A kind of Chinese rose Egg cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110024827A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940013A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method for biscuit containing olive extractive |
| CN103393117A (en) * | 2013-08-12 | 2013-11-20 | 长沙理工大学 | Fabrication process of fried petal leisure food |
| CN103719867A (en) * | 2014-01-25 | 2014-04-16 | 湖南奇异生物科技有限公司 | Instant okra snack food |
| KR20150012720A (en) * | 2013-07-26 | 2015-02-04 | 배준서 | Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods |
| CN105614431A (en) * | 2014-10-29 | 2016-06-01 | 吕子玉 | Production process of fried petal snack food |
-
2019
- 2019-04-19 CN CN201910316848.8A patent/CN110024827A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940013A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method for biscuit containing olive extractive |
| KR20150012720A (en) * | 2013-07-26 | 2015-02-04 | 배준서 | Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods |
| CN103393117A (en) * | 2013-08-12 | 2013-11-20 | 长沙理工大学 | Fabrication process of fried petal leisure food |
| CN103719867A (en) * | 2014-01-25 | 2014-04-16 | 湖南奇异生物科技有限公司 | Instant okra snack food |
| CN105614431A (en) * | 2014-10-29 | 2016-06-01 | 吕子玉 | Production process of fried petal snack food |
Non-Patent Citations (2)
| Title |
|---|
| 我心牵挂: "栀子花鸡蛋饼", 《下厨房》 * |
| 王者悦: "《中国药膳大辞典》", 31 October 2017, 中医古籍出版社 * |
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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: 20190719 |