CN110200038A - A kind of production method of China rose cake - Google Patents
A kind of production method of China rose cake Download PDFInfo
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- CN110200038A CN110200038A CN201910327234.XA CN201910327234A CN110200038A CN 110200038 A CN110200038 A CN 110200038A CN 201910327234 A CN201910327234 A CN 201910327234A CN 110200038 A CN110200038 A CN 110200038A
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- 235000000664 Rosa chinensis Nutrition 0.000 title claims abstract description 118
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 title claims abstract description 54
- 235000016785 Rosa della China Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 50
- 240000008254 Rosa chinensis Species 0.000 title abstract 6
- 238000005520 cutting process Methods 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims description 112
- 239000000499 gel Substances 0.000 claims description 47
- 239000000049 pigment Substances 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000001054 red pigment Substances 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000000832 Ayote Nutrition 0.000 claims description 7
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 7
- 241001264786 Ceanothus spinosus Species 0.000 claims description 7
- 240000004244 Cucurbita moschata Species 0.000 claims description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 235000015136 pumpkin Nutrition 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 239000001057 purple pigment Substances 0.000 claims description 6
- 230000003014 reinforcing effect Effects 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 239000001052 yellow pigment Substances 0.000 claims description 6
- 241000282887 Suidae Species 0.000 claims description 2
- 238000004080 punching Methods 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000220223 Fragaria Species 0.000 description 6
- 238000003756 stirring Methods 0.000 description 4
- 238000009966 trimming Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
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- 230000003213 activating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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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
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of production methods of China rose cake, belong to cake design and fabrication field.The present invention, which is solidified fresh flower by special edible gel, to be formed, remain the mode of appearance of flower, make to spend cake that can also appreciate its delicious appearance while being eaten, breaks the chains that traditional flower cake Shiqi taste loses its shape, sufficiently combine the edible value and ornamental value of China rose；By cutting layered shaping, product of the different crosscutting levels of China rose on cake can produce, the China rose cake of ornamental many levels really embodies the food reward glamour of China rose, while being also more convenient for eating.In addition flower cake mouthfeel crisp-fried is straightforward, nutritive value is abundant, also has effects that beautifying face and moistering lotion, eliminating inflammation and expelling toxin, therefore application prospect is very wide.
Description
Technical field
The present invention relates to a kind of production methods of China rose cake, belong to cake design and fabrication field.
Background technique
China is an ancient country, there is more than 5,000 years history, has also bred Chinese deep drink in the meantime
Diet culture.With the development of society, the improvement of people's living standards, the requirement for food is also higher and higher, more exquisite food
Color, therefore be also more worth fastidious for what is eaten, how to be eaten.
The food that fresh flower and moon cake combine is widely loved by the people always, flower cake, Luoyang Peony such as Yunnan
Cake etc..
Chinese rose is the commonly used flower plant of gardening, referred to as spends middle queen.China rose have antioxidative effect and
And petal and pistil are rich in the multivitamins, minerals such as B1, B2, a variety of aminoacid ingredients, nutritive value enriches.Moreover, the moon
Season, which is spent, also has effects that activating blood circulation and reducing swelling, eliminating inflammation and expelling toxin, beautifying face and moistering lotion.It is the rareest, China rose can with perpetual bloom, because
The flower cake of this its production can meet the needs of market throughout the year.
But existing China rose cake, while fresh flower is turned into cuisines, the appearance for also losing fresh flower itself substantially is special
Then point is mixed with other edible raw materials, is fabricated to because the common method of existing flower cake is to smash the petal of China rose to pieces
Chinese rose flower mud is finally wrapped within flour cake and is toasted, at cake later it cannot be seen that the original form of China rose.Moreover, the moon
Season petal during heating be easy lose its original delicious color.In addition, the vertical height of China rose is up to 6-10 centimetres,
Whole flower does not have feasibility for making embedded type flower cake yet.
Summary of the invention
The present invention provides a kind of production methods of China rose cake.
The technical scheme is that a kind of production method of China rose cake, includes the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, clear dirt, disinfection treatment are carried out；
S2,10-20 part will be chosen by step S1 treated Chinese rose petal, and will be placed in mistake water 10-30 seconds in boiling water, pulls punching out
It is cool, pureed is stirred into, Chinese rose flower mud is made；
S3, it makes edible gel: 5-8 parts of edible agar powders is placed in 10-20 parts of water, be heated to being completely dissolved and be transparent,
Then 3-5 parts of white sugar, 5-8 parts of honey mixing are added, is sufficiently stirred, obtains solution；Solution is divided into two parts, 2-3 is added in portion
Part food plant pigment, by the solution that joined food plant pigment and the solution that food plant pigment is not added respectively with 58-
Edible pigment gel and clear gel is made in 60 degrees Celsius of continuous heatings；
S4, production flour cake: by Chinese rose flower mud, 15-30 portion Strong flour made from step S2,5-15 parts of egg whites, 5-20 portions of pigs
Oil is placed in container, and 10-20 parts of water are added and are uniformly mixed, big dough is divided into 2n group at the big dough of modest viscosity by rubbing
Shape dough；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator -4 DEG C to 4 DEG C at a temperature of cold treatment 5-10 minutes, make its reinforcing, it is spare；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the face that periphery package bar outside every Chinese rose flower is flat
Group, the dough for wrapping up fresh flower is put into oven, 80 DEG C -180 DEG C of bakings 1-10 minute, be made and wrap up n of fresh flower thickness cake,
It takes out spare；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, is toasted lower layer 5-10 minutes in 80-100 degrees Celsius of single side；It uses
Cooling is placed on clear gel encapsulation upper layer made from step S3, and China rose cake is made.
In the step S1, clear dirt, disinfection specifically: be placed in water purification and first remove surface dirt 10-30 using ultrasonic wave
Second, reuse microwave disinfection 10-30 seconds；Wherein the frequency of microwave is 915-2455 megahertzs.
The food plant pigment uses pure plant pigment, specifically: the red pigments of red heart flue fruit powder production,
The purple pigment of the red pigments of strawberry powder production, the yellow pigment of pumpkin powder production or purple sweet potato powder production.
The m takes 2-5 layers.
It is formed the beneficial effects of the present invention are: the present invention is solidified fresh flower by special edible gel, remains flower
Piece mode of appearance, make spend cake its delicious appearance can also be appreciated while being eaten, break traditional flower cake Shiqi taste
Lose the chains of its shape, sufficiently combines the edible value and ornamental value of China rose；By cutting layered shaping, can produce
Product of the different crosscutting levels of China rose on cake, the China rose cake of ornamental many levels really embody the food of China rose
Glamour is appreciated, while being also more convenient for eating.In addition flower cake mouthfeel crisp-fried is straightforward, nutritive value is abundant, also has beautifying face and moistering lotion, anti-inflammatory
The effect of removing toxic substances, therefore application prospect is very wide.
Specific embodiment
Embodiment 1: a kind of production method of China rose cake includes the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, is respectively placed in water purification and is first removed using ultrasonic wave
Surface dirt 10 seconds, reuse microwave disinfection 10 seconds；Wherein the frequency of microwave is 915-2455 megahertzs；Wherein Chinese rose petal can
To select the shape passed through on the Chinese rose flower under trimming poor or incomplete petal；
S2,10 parts will be chosen by step S1 treated Chinese rose petal, and will be placed in boiling water and spends water 10 seconds, pulls out and have a shower, stir into
Chinese rose flower mud is made in pureed；
S3, make edible gel: 5 parts of edible agar powders be placed in 10 parts of water, be heated to being completely dissolved and be transparent, then plus
Enter 3 parts of white sugar, 5 parts of honey mixing, is sufficiently stirred, obtains solution；Solution is divided into two parts, 2 parts of red heart dragon fruits are added in portion
Red heart flue fruit powder is not added the solution that joined the red pigments of red heart flue fruit powder production and in the red pigments of powder production
The solution of the red pigments of production respectively with 58 degrees Celsius of continuous heatings, be made edible pigment gel and clear gel (i.e. plus
The solution of the red pigments of red heart flue fruit powder production is entered for edible pigment gel to be made, red heart flue fruit powder is not added
The solution of the red pigments of production is for being made clear gel)；
S4, production flour cake: Chinese rose flower mud made from step S2,15 portions of Strong flours, 5 parts of egg whites, 5 parts of lards are placed in container
It is interior, 10 parts of water are added and are uniformly mixed, big dough is divided into 2n bulk dough at the big dough of modest viscosity by rubbing；One face
The size of group is able to satisfy and is wrapped up the periphery of a Chinese rose flower that (i.e. Chinese rose flower is incomplete package, and top surface, bottom surface are not
Packet leaks out flower)；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator -4 DEG C at a temperature of cold treatment 5 minutes, make its reinforcing, it is spare；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the face that periphery package bar outside every Chinese rose flower is flat
Group, the dough for wrapping up fresh flower is put into oven, is toasted 1 minute at 80 DEG C, and the n thick cake of package fresh flower is made, takes out spare；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, in 80 degrees Celsius of single side baking lower layers, 5 minutes (i.e. baking zone faces
This layer of group)；Using clear gel encapsulation upper layer made from step S3, cooling is placed, China rose cake is made.
Embodiment 2: a kind of production method of China rose cake includes the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, is respectively placed in water purification and is first removed using ultrasonic wave
Surface dirt 20 seconds, reuse microwave disinfection 15 seconds；Wherein the frequency of microwave is 915-2455 megahertzs；Wherein Chinese rose petal can
To select the shape passed through on the Chinese rose flower under trimming poor or incomplete petal；
S2,15 parts will be chosen by step S1 treated Chinese rose petal, and will be placed in boiling water and spends water 20 seconds, pulls out and have a shower, stir into
Chinese rose flower mud is made in pureed；
S3, make edible gel: 6 parts of edible agar powders be placed in 15 parts of water, be heated to being completely dissolved and be transparent, then plus
Enter 4 parts of white sugar, 6 parts of honey mixing, is sufficiently stirred, obtains solution；Solution is divided into two parts, 2.5 parts of strawberry powder systems are added in portion
The red pigments that strawberry powder makes are not added the solution that joined the red pigments of strawberry powder production and in the red pigments of work
Solution is made edible pigment gel and clear gel (joined strawberry powder production respectively with 59 degrees Celsius of continuous heatings
The solution of the red pigments of strawberry powder production is not added for being made for edible pigment gel to be made for the solution of red pigments
Clear gel)；The color that China rose is lost in the production process using color identical with China rose color in color selection
Coloured silk supplemented, fixation；
S4, production flour cake: Chinese rose flower mud made from step S2,20 portions of Strong flours, 10 parts of egg whites, 10 parts of lards are placed in appearance
In device, 15 parts of water are added and are uniformly mixed, big dough is divided into 2n bulk dough at the big dough of modest viscosity by rubbing；One
The size of dough is able to satisfy and is wrapped up the periphery of a Chinese rose flower that (i.e. Chinese rose flower is incomplete package, top surface, bottom surface
It does not wrap, leaks out flower)；The addition of Chinese rose flower mud makes faint scent of the flour cake being process with China rose；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator 1 DEG C at a temperature of cold treatment 8 minutes, make its reinforcing, it is spare；The gel for adding edible pigment can
Supplement fixation is carried out with the color lost during heating to China rose, China rose cheese color obtained can be made delicious, color
It is color bright-coloured；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the dough that periphery package bar outside every Chinese rose flower is flat
(the Chinese rose flower of production herein is that not exclusively package, top surface, bottom surface are not wrapped, and leaks out flower), will wrap up the dough of fresh flower
It is put into oven, is toasted 5 minutes at 120 DEG C, the n thick cake of package fresh flower is made, takes out spare；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, toasts lower layer 7 minutes in 90 degrees Celsius of single sides, makes gel, dough
It is sufficiently combined with the China rose of package；Using clear gel encapsulation upper layer made from step S3, cooling is placed, China rose is made
Cake.
Embodiment 3: a kind of production method of China rose cake includes the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, is respectively placed in water purification and is first removed using ultrasonic wave
Surface dirt 25 seconds, reuse microwave disinfection 30 seconds；Wherein the frequency of microwave is 915-2455 megahertzs；Wherein Chinese rose petal can
To select the shape passed through on the Chinese rose flower under trimming poor or incomplete petal；
S2,15 parts will be chosen by step S1 treated Chinese rose petal, and will be placed in boiling water and spends water 10 seconds, pulls out and have a shower, stir into
Chinese rose flower mud is made in pureed；
S3, make edible gel: 5 parts of edible agar powders be placed in 20 parts of water, be heated to being completely dissolved and be transparent, then plus
Enter 4 parts of white sugar, 6 parts of honey mixing, is sufficiently stirred, obtains solution；Solution is divided into two parts, 3 parts of pumpkin powder production are added in portion
Yellow pigment, by joined pumpkin powder production yellow pigment solution and be not added pumpkin powder production yellow pigment it is molten
Liquid is made edible pigment gel and clear gel (joined the Huang of pumpkin powder production respectively with 59 degrees Celsius of continuous heatings
The solution of the yellow pigment of pumpkin powder production is not added for being made saturating for edible pigment gel to be made for the solution of color pigment
Bright gel)；
S4, production flour cake: Chinese rose flower mud made from step S2,30 portions of Strong flours, 8 parts of egg whites, 12 parts of lards are placed in appearance
In device, 16 parts of water are added and are uniformly mixed, big dough is divided into 2n bulk dough at the big dough of modest viscosity by rubbing；One
The size of dough is able to satisfy and is wrapped up the periphery of a Chinese rose flower that (i.e. Chinese rose flower is incomplete package, top surface, bottom surface
It does not wrap, leaks out flower)；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator 2 DEG C at a temperature of cold treatment 7 minutes, make its reinforcing, it is spare；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the face that periphery package bar outside every Chinese rose flower is flat
Group, the dough for wrapping up fresh flower is put into oven, is toasted 6 minutes at 150 DEG C, and the n thick cake of package fresh flower is made, takes out standby
With；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, toasts lower layer 8 minutes in 95 degrees Celsius of single sides；Use step S3
Cooling is placed on clear gel encapsulation obtained upper layer, and China rose cake is made.
Embodiment 4: a kind of production method of China rose cake includes the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, is respectively placed in water purification and is first removed using ultrasonic wave
Surface dirt 30 seconds, reuse microwave disinfection 30 seconds；Wherein the frequency of microwave is 915-2455 megahertzs；Wherein Chinese rose petal can
To select the shape passed through on the Chinese rose flower under trimming poor or incomplete petal；
S2,20 parts will be chosen by step S1 treated Chinese rose petal, and will be placed in boiling water and spends water 30 seconds, pulls out and have a shower, stir into
Chinese rose flower mud is made in pureed；
S3, make edible gel: 8 parts of edible agar powders be placed in 20 parts of water, be heated to being completely dissolved and be transparent, then plus
Enter 5 parts of white sugar, 8 parts of honey mixing, is sufficiently stirred, obtains solution；Solution is divided into two parts, 3 parts of purple sweet potato powder production are added in portion
Purple pigment, by joined purple sweet potato powder production purple pigment solution and be not added purple sweet potato powder production purple pigment it is molten
Liquid is made edible pigment gel and clear gel (joined the purple of purple sweet potato powder production respectively with 60 degrees Celsius of continuous heatings
The solution of the purple pigment of purple sweet potato powder production is not added for being made saturating for edible pigment gel to be made for the solution of color pigment
Bright gel)；
S4, production flour cake: Chinese rose flower mud made from step S2,30 portions of Strong flours, 15 parts of egg whites, 20 parts of lards are placed in appearance
In device, 20 parts of water are added and are uniformly mixed, big dough is divided into 2n bulk dough at the big dough of modest viscosity by rubbing；One
The size of dough is able to satisfy and is wrapped up the periphery of a Chinese rose flower that (i.e. Chinese rose flower is incomplete package, top surface, bottom surface
It does not wrap, leaks out flower)；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator 4 DEG C at a temperature of cold treatment 10 minutes, make its reinforcing, it is spare；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the face that periphery package bar outside every Chinese rose flower is flat
Group, the dough for wrapping up fresh flower is put into oven, is toasted 10 minutes at 180 DEG C, and the n thick cake of package fresh flower is made, takes out standby
With；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, toasts lower layer 10 minutes in 100 degrees Celsius of single sides；Use step
Cooling is placed on clear gel encapsulation upper layer made from S3, and China rose cake is made.
The Chinese rose flower height taken is 6-10cm, therefore the thick cake height of preliminary package Chinese rose flower obtained is 6-
10cm；After by 2-5 layers of thick cake cutting, every 1 layer obtains 1 China rose cake, and final 1 thick cake obtains China rose cake 2-5.
As above a, measurement unit can not be measured for 1g, 5g, 10g, 100g etc..
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 (4)
1. a kind of production method of China rose cake, characterized by the following steps:
S1, selection: fresh edible Chinese rose flower, Chinese rose petal are chosen, clear dirt, disinfection treatment are carried out；
S2,10-20 part will be chosen by step S1 treated Chinese rose petal, and will be placed in mistake water 10-30 seconds in boiling water, pulls punching out
It is cool, pureed is stirred into, Chinese rose flower mud is made；
S3, it makes edible gel: 5-8 parts of edible agar powders is placed in 10-20 parts of water, be heated to being completely dissolved and be transparent,
Then 3-5 parts of white sugar, 5-8 parts of honey mixing are added, is sufficiently stirred, obtains solution；Solution is divided into two parts, 2-3 is added in portion
Part food plant pigment, by the solution that joined food plant pigment and the solution that food plant pigment is not added respectively with 58-
Edible pigment gel and clear gel is made in 60 degrees Celsius of continuous heatings；
S4, production flour cake: by Chinese rose flower mud, 15-30 portion Strong flour made from step S2,5-15 parts of egg whites, 5-20 portions of pigs
Oil is placed in container, and 10-20 parts of water are added and are uniformly mixed, big dough is divided into 2n group at the big dough of modest viscosity by rubbing
Shape dough；
S5, n Chinese rose flower is carried out pouring sizing using made of step S3 3/4ths edible pigment gel, is consolidated
Color, be subsequently placed in refrigerator -4 DEG C to 4 DEG C at a temperature of cold treatment 5-10 minutes, make its reinforcing, it is spare；
S6, the n bulk dough of step S4 is put down bar with bar cane, by the face that periphery package bar outside every Chinese rose flower is flat
Group, the dough for wrapping up fresh flower is put into oven, 80 DEG C -180 DEG C of bakings 1-10 minute, be made and wrap up n of fresh flower thickness cake,
It takes out spare；
S7, the thick cake for wrapping up fresh flower is placed in workbench, each thickness cake horizontal cutting is divided into m layers of stratiform flower cake, reuses step
The edible pigment gel of a quarter made of S3 is cast in the stratiform flower cake upper layer petal cutting part of all cuttings, to petal
Cutting part carries out fixation；
Each thickness cake 1 dough made from step S4 is uniformly cut into the facet with each thick cake cutting number of plies same number
Small dough is filled in the stratiform Hua Bing lower layer of cutting by group respectively, and each layer is made one by the stratiform flower cake for pouring and filling
A preliminary China rose cake；
S8, preliminary China rose cake obtained is put into oven, is toasted lower layer 5-10 minutes in 80-100 degrees Celsius of single side；It uses
Cooling is placed on clear gel encapsulation upper layer made from step S3, and China rose cake is made.
2. the production method of China rose cake according to claim 1, it is characterised in that: in the step S1, clear dirt, disinfection
Specifically: it is placed in water purification and is first removed surface dirt 10-30 seconds using ultrasonic wave, reuse microwave disinfection 10-30 seconds；Wherein
The frequency of microwave is 915-2455 megahertzs.
3. the production method of China rose cake according to claim 1, it is characterised in that: the food plant pigment is using pure
Natural plant pigment, specifically: the red pigments of red heart flue fruit powder production, the red pigments of strawberry powder production, pumpkin powder system
The purple pigment of yellow pigment or the purple sweet potato powder production of work.
4. the production method of China rose cake according to claim 1, it is characterised in that: the m takes 2-5 layers.
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| CN201057765Y (en) * | 2007-04-27 | 2008-05-14 | 李久志 | Composite stuffing mooncake |
| TW201803450A (en) * | 2016-07-25 | 2018-02-01 | 張湘華 | Manufacturing method for cake containing ingredients of fruits, vegetables, flowers and herbs capable of keeping original flavor, nutrition and smell of the ingredients |
| CN108077360A (en) * | 2017-12-05 | 2018-05-29 | 昆明理工大学 | Fresh and alive camellia cake of a kind of shape and color and preparation method thereof |
| CN108323553A (en) * | 2018-01-19 | 2018-07-27 | 昆明理工大学 | A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201057765Y (en) * | 2007-04-27 | 2008-05-14 | 李久志 | Composite stuffing mooncake |
| TW201803450A (en) * | 2016-07-25 | 2018-02-01 | 張湘華 | Manufacturing method for cake containing ingredients of fruits, vegetables, flowers and herbs capable of keeping original flavor, nutrition and smell of the ingredients |
| CN108077360A (en) * | 2017-12-05 | 2018-05-29 | 昆明理工大学 | Fresh and alive camellia cake of a kind of shape and color and preparation method thereof |
| CN108323553A (en) * | 2018-01-19 | 2018-07-27 | 昆明理工大学 | A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature |
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