CN112120107A - Colloidal plate-shaped aged cake and preparation method thereof - Google Patents
Colloidal plate-shaped aged cake and preparation method thereof Download PDFInfo
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- CN112120107A CN112120107A CN202011059997.XA CN202011059997A CN112120107A CN 112120107 A CN112120107 A CN 112120107A CN 202011059997 A CN202011059997 A CN 202011059997A CN 112120107 A CN112120107 A CN 112120107A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 47
- 229920000159 gelatin Polymers 0.000 claims abstract description 47
- 239000008273 gelatin Substances 0.000 claims abstract description 47
- 235000019322 gelatine Nutrition 0.000 claims abstract description 47
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 47
- 229920002752 Konjac Polymers 0.000 claims abstract description 32
- 235000010485 konjac Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 239000000252 konjac Substances 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 230000001007 puffing effect Effects 0.000 claims description 25
- 239000002002 slurry Substances 0.000 claims description 24
- 241000209094 Oryza Species 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 20
- 239000011812 mixed powder Substances 0.000 claims description 17
- 241000207961 Sesamum Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 235000014571 nuts Nutrition 0.000 claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- 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 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 229920000742 Cotton Polymers 0.000 claims description 10
- 239000011162 core material Substances 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 235000020224 almond Nutrition 0.000 claims description 7
- 235000020234 walnut Nutrition 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 230000005587 bubbling Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 108010052008 colla corii asini Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 241000758791 Juglandaceae Species 0.000 claims 1
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 description 6
- 241000758789 Juglans Species 0.000 description 5
- 235000012779 flatbread Nutrition 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012213 gelatinous substance Substances 0.000 description 2
- 206010041235 Snoring Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a colloidal aged cake and a preparation method thereof, and relates to the technical field of food processing. The invention comprises a gelatinous cake, which comprises the following raw materials in parts by weight: 1900-2000 parts of konjac fine powder, 120-140 parts of glutinous rice, 400-500 parts of coix seed, 400 parts of sugar solution, 500-520 parts of nuts, 250-260 parts of sesame, 250-260 parts of dried orange peel and 500-520 parts of donkey-hide gelatin; the aims of adjusting the taste of the traditional cake and increasing the population of the product are fulfilled. The invention also comprises a preparation method of the colloidal aged glutinous rice cake, which aims to fulfill the aim of industrially preparing a large amount of novel aged glutinous rice cake.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a gelatinous cake and a preparation method thereof.
Background
'Banchen cake', original name 'Jiji' meat belt cake, is a national traditional health food with unique flavor in the hope plan, is formed by combining a plurality of raw materials, has rich nutrition, is a good gift for relatives and friends, and has good name in the national food culture in the hope plan.
However, the conventional cake has a large amount of sugar in the stuffing and the surface of the cake, and the additives also have a large amount of grease, so the conventional cake generally does not eat too much, so that people easily feel greasy when eating too much, and part of people also feel snore due to over-sweet, which is not favorable for product re-promotion.
Disclosure of Invention
The invention aims to provide a colloidal flat cake to achieve the purposes of adjusting the taste of the traditional flat cake and increasing the number of the used groups of products. Meanwhile, the preparation method of the colloidal aged glutinous rice cake is also provided, so as to meet the aim of industrial preparation of a large amount of novel aged glutinous rice cakes.
In order to achieve the purpose, the invention adopts the following technical means:
the gelatinous cake comprises the following raw materials in parts by weight: 1900-2000 parts of konjac fine powder, 120-140 parts of glutinous rice, 400-500 parts of coix seed, 400 parts of sugar solution, 500-520 parts of nuts, 250-260 parts of sesame, 250-260 parts of dried orange peel and 500-520 parts of donkey-hide gelatin.
Preferably, the nuts comprise 260 parts by weight of walnut 250-260 parts and 260 parts by weight of almond 250-260 parts.
Further, the feed comprises the following raw materials in parts by weight: 1950 parts of konjak fine powder, 130 parts of sticky rice, 450 parts of coix seed, 400 parts of sugar liquid, 510 parts of nuts, 255 parts of sesame, 255 parts of dried orange peel and 510 parts of donkey-hide gelatin.
Further, the feed comprises the following raw materials in parts by weight: 1950 parts of konjak fine powder, 130 parts of sticky rice, 450 parts of coix seed, 400 parts of sugar liquid, 255 parts of walnut, 255 parts of almond, 255 parts of sesame, 255 parts of dried orange peel and 510 parts of donkey-hide gelatin.
According to the preserved flatbread prepared by the preparation method, the donkey-hide gelatin is added, the gelatinous substance of the donkey-hide gelatin is utilized to be combined with the powdery material with strong flour feeling, and then after the donkey-hide gelatin is cooled, the materials with strong flour feeling, such as konjac refined powder and glutinous rice, are softened to relieve the flour feeling of the finished cake after the cake is eaten, and meanwhile, the dried orange peel can also reduce the sweet and greasy feeling brought by sugar liquid and nuts in the preserved flatbread.
In addition, the invention also provides a preparation method which comprises the following steps:
a preparation method of a jelly-like cake comprises the following steps:
(1) preparing konjak fine powder: cleaning and peeling fresh konjak, slicing, drying, and crushing to prepare konjak fine powder;
(2) preparing sugar liquor: the sugar liquid of unit portion comprises 3-5 portions of white sugar, 1-2 portions of brown sugar and 0.5-1 portion of lemon juice, the white sugar and the brown sugar are melted at high temperature, the lemon juice is added, and then the mixture is slowly boiled to amber color by small fire with slow stirring;
(3) mixing the konjac refined powder in the step (1) with the crushed sticky rice and the crushed coix seed, puffing in a puffing machine, and after the puffing is finished, uniformly spreading the mixed powder on cotton cloth for rewetting;
(4) decocting donkey-hide gelatin: putting colla Corii Asini in a pot, adding yellow wine, decocting until bubbling, and standing;
(5) preparing a vertically through die, plugging the bottom of the die by using cotton cloth, mixing the mixed powder prepared in the step (3) with part of the donkey-hide gelatin slurry decocted in the step (4), laying the mixture on the bottom layer of the die as a bottom skin after mixing is finished, uniformly laying another donkey-hide gelatin slurry on the bottom skin as a core material after mixing the other donkey-hide gelatin slurry with nuts, sesames and dried orange peels, uniformly laying the rest donkey-hide gelatin slurry and the rest of the mixed powder on the core material as a top skin, pressing by using a pressing plate, cooling the belt material, dismantling the die, and cutting into blocks to obtain the finished product.
Preferably, the puffing time is set to be 3-4 hours, and the puffing temperature is 60-80 ℃.
Therefore, the taste of the finished product can be improved by improving the preparation method, and most importantly, in the process of preparing the sugar solution, the lemon juice is added into the mixture of the white sugar and the brown sugar, the sweetness of the white sugar and the sweetness of the brown sugar are adjusted by utilizing the sourness of the lemon juice, and the sugar solution is colored by utilizing the brown sugar, so that the color of the syrup is full, and the sugar solution has better attraction effect on the eating groups;
and donkey-hide gelatin and yellow wine are used for boiling donkey-hide gelatin slurry, and mixed powder and materials are mixed with the donkey-hide gelatin slurry, so that the materials are not loosened in the process of biting old products in the mouth, and the problem of strong powder feeling of the products in the mouth can be effectively solved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The gelatinous cake comprises the following raw materials in parts by weight:
the composite material comprises the following raw materials in parts by weight:
1950 parts of konjak fine powder, 130 parts of sticky rice, 450 parts of coix seed, 400 parts of sugar liquid, 255 parts of walnut, 255 parts of almond, 255 parts of sesame, 255 parts of dried orange peel and 510 parts of donkey-hide gelatin.
A preparation method of a jelly-like cake comprises the following steps:
(1) preparing konjak fine powder: cleaning and peeling fresh konjak, slicing, drying, and crushing to prepare konjak fine powder;
(2) preparing sugar liquor: the sugar liquid of unit portion comprises 3-5 portions of white sugar, 1-2 portions of brown sugar and 0.5-1 portion of lemon juice, the white sugar and the brown sugar are melted at high temperature, the lemon juice is added, and then the mixture is slowly boiled to amber color by small fire with slow stirring;
(3) mixing the konjac refined powder in the step (1) with the crushed sticky rice and the crushed coix seed, puffing in a puffing machine, and after the puffing is finished, uniformly spreading the mixed powder on cotton cloth for rewetting;
(4) decocting donkey-hide gelatin: putting colla Corii Asini in a pot, adding yellow wine, decocting until bubbling, and standing;
(5) preparing a vertically through die, plugging the bottom of the die by using cotton cloth, mixing the mixed powder prepared in the step (3) with part of the donkey-hide gelatin slurry decocted in the step (4), laying the mixture on the bottom layer of the die as a bottom skin after mixing is finished, uniformly laying another donkey-hide gelatin slurry on the bottom skin as a core material after mixing the other donkey-hide gelatin slurry with nuts, sesames and dried orange peels, uniformly laying the rest donkey-hide gelatin slurry and the rest of the mixed powder on the core material as a top skin, pressing by using a pressing plate, cooling the belt material, dismantling the die, and cutting into blocks to obtain the finished product.
And the puffing time is set to be 3-4 hours, and the puffing temperature is 60-80 ℃.
Example 2
The gelatinous cake comprises the following raw materials in parts by weight:
1900 parts of konjak fine powder, 120 parts of glutinous rice, 400 parts of coix seed, 400 parts of sugar liquid, 250 parts of walnut, 250 parts of almond, 250 parts of sesame, 250 parts of dried orange peel and 500 parts of donkey-hide gelatin.
A preparation method of a jelly-like cake comprises the following steps:
(1) preparing konjak fine powder: cleaning and peeling fresh konjak, slicing, drying, and crushing to prepare konjak fine powder;
(2) preparing sugar liquor: the sugar liquid of unit portion comprises 3-5 portions of white sugar, 1-2 portions of brown sugar and 0.5-1 portion of lemon juice, the white sugar and the brown sugar are melted at high temperature, the lemon juice is added, and then the mixture is slowly boiled to amber color by small fire with slow stirring;
(3) mixing the konjac refined powder in the step (1) with the crushed sticky rice and the crushed coix seed, puffing in a puffing machine, and after the puffing is finished, uniformly spreading the mixed powder on cotton cloth for rewetting;
(4) decocting donkey-hide gelatin: putting colla Corii Asini in a pot, adding yellow wine, decocting until bubbling, and standing;
(5) preparing a vertically through die, plugging the bottom of the die by using cotton cloth, mixing the mixed powder prepared in the step (3) with part of the donkey-hide gelatin slurry decocted in the step (4), laying the mixture on the bottom layer of the die as a bottom skin after mixing is finished, uniformly laying another donkey-hide gelatin slurry on the bottom skin as a core material after mixing the other donkey-hide gelatin slurry with nuts, sesames and dried orange peels, uniformly laying the rest donkey-hide gelatin slurry and the rest of the mixed powder on the core material as a top skin, pressing by using a pressing plate, cooling the belt material, dismantling the die, and cutting into blocks to obtain the finished product.
The puffing time is set to be 3-4 hours, and the puffing temperature is 60-80 ℃.
Example 3
The gelatinous cake comprises the following raw materials in parts by weight:
200 parts of konjak fine powder, 140 parts of glutinous rice, 500 parts of coix seed, 400 parts of sugar liquid, 260 parts of walnut, 260 parts of almond, 260 parts of sesame, 260 parts of dried orange peel and 520 parts of donkey-hide gelatin.
A preparation method of a jelly-like cake comprises the following steps:
(1) preparing konjak fine powder: cleaning and peeling fresh konjak, slicing, drying, and crushing to prepare konjak fine powder;
(2) preparing sugar liquor: the sugar liquid of unit portion comprises 3-5 portions of white sugar, 1-2 portions of brown sugar and 0.5-1 portion of lemon juice, the white sugar and the brown sugar are melted at high temperature, the lemon juice is added, and then the mixture is slowly boiled to amber color by small fire with slow stirring;
(3) mixing the konjac refined powder in the step (1) with the crushed sticky rice and the crushed coix seed, puffing in a puffing machine, and after the puffing is finished, uniformly spreading the mixed powder on cotton cloth for rewetting;
(4) decocting donkey-hide gelatin: putting colla Corii Asini in a pot, adding yellow wine, decocting until bubbling, and standing;
(5) preparing a vertically through die, plugging the bottom of the die by using cotton cloth, mixing the mixed powder prepared in the step (3) with part of the donkey-hide gelatin slurry decocted in the step (4), laying the mixture on the bottom layer of the die as a bottom skin after mixing is finished, uniformly laying another donkey-hide gelatin slurry on the bottom skin as a core material after mixing the other donkey-hide gelatin slurry with nuts, sesames and dried orange peels, uniformly laying the rest donkey-hide gelatin slurry and the rest of the mixed powder on the core material as a top skin, pressing by using a pressing plate, cooling the belt material, dismantling the die, and cutting into blocks to obtain the finished product.
The puffing time is set to be 3-4 hours, and the puffing temperature is 60-80 ℃.
In conclusion, the preserved flatbread prepared by the invention is added with the donkey-hide gelatin, the gelatinous substance of the donkey-hide gelatin is utilized to be combined with the powdery material with strong flour feeling, and then after the donkey-hide gelatin is cooled, the powdery material with strong flour feeling, such as konjac refined powder, glutinous rice and the like, is softened to relieve the flour feeling of the finished cake after the cake is eaten, and meanwhile, the dried orange peel can also reduce the sweet and greasy feeling brought by sugar solution and nuts in the preserved flatbread.
And donkey-hide gelatin and yellow wine are used for boiling donkey-hide gelatin slurry, and mixed powder and materials are mixed with the donkey-hide gelatin slurry, so that the materials are not loosened in the process of biting old products in the mouth, and the problem of strong powder feeling of the products in the mouth can be effectively solved.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (6)
1. The gelatinous cake is characterized in that: the composite material comprises the following raw materials in parts by weight: 1900-2000 parts of konjac fine powder, 120-140 parts of glutinous rice, 400-500 parts of coix seed, 400 parts of sugar solution, 500-520 parts of nuts, 250-260 parts of sesame, 250-260 parts of dried orange peel and 500-520 parts of donkey-hide gelatin.
2. The jelly-type stalked rice cake as claimed in claim 1, wherein: the nuts comprise, by weight, 250-260 parts of walnuts and 250-260 parts of almonds.
3. The jelly-type stalked rice cake as claimed in claim 1, wherein: the composite material comprises the following raw materials in parts by weight: 1950 parts of konjak fine powder, 130 parts of sticky rice, 450 parts of coix seed, 400 parts of sugar liquid, 510 parts of nuts, 255 parts of sesame, 255 parts of dried orange peel and 510 parts of donkey-hide gelatin.
4. The jelly-type stalked rice cake as claimed in claim 2, wherein: the composite material comprises the following raw materials in parts by weight: 1950 parts of konjak fine powder, 130 parts of sticky rice, 450 parts of coix seed, 400 parts of sugar liquid, 255 parts of walnut, 255 parts of almond, 255 parts of sesame, 255 parts of dried orange peel and 510 parts of donkey-hide gelatin.
5. A preparation method of a jelly-like cake is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing konjak fine powder: cleaning and peeling fresh konjak, slicing, drying, and crushing to prepare konjak fine powder;
(2) preparing sugar liquor: the sugar liquid of unit portion comprises 3-5 portions of white sugar, 1-2 portions of brown sugar and 0.5-1 portion of lemon juice, the white sugar and the brown sugar are melted at high temperature, the lemon juice is added, and then the mixture is slowly boiled to amber color by small fire with slow stirring;
(3) mixing the konjac refined powder in the step (1) with the crushed sticky rice and the crushed coix seed, puffing in a puffing machine, and after the puffing is finished, uniformly spreading the mixed powder on cotton cloth for rewetting;
(4) decocting donkey-hide gelatin: putting colla Corii Asini in a pot, adding yellow wine, decocting until bubbling, and standing;
(5) preparing a vertically through die, plugging the bottom of the die by using cotton cloth, mixing the mixed powder prepared in the step (3) with part of the donkey-hide gelatin slurry decocted in the step (4), laying the mixture on the bottom layer of the die as a bottom skin after mixing is finished, uniformly laying another donkey-hide gelatin slurry on the bottom skin as a core material after mixing the other donkey-hide gelatin slurry with nuts, sesames and dried orange peels, uniformly laying the rest donkey-hide gelatin slurry and the rest of the mixed powder on the core material as a top skin, pressing by using a pressing plate, cooling the belt material, dismantling the die, and cutting into blocks to obtain the finished product.
6. The method for preparing a jelly-type stalked rice cake according to claim 5, wherein: the puffing time is set to be 3-4 hours, and the puffing temperature is 60-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011059997.XA CN112120107A (en) | 2020-09-30 | 2020-09-30 | Colloidal plate-shaped aged cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011059997.XA CN112120107A (en) | 2020-09-30 | 2020-09-30 | Colloidal plate-shaped aged cake and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112120107A true CN112120107A (en) | 2020-12-25 |
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| CN202011059997.XA Pending CN112120107A (en) | 2020-09-30 | 2020-09-30 | Colloidal plate-shaped aged cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715934A (en) * | 2020-12-28 | 2021-04-30 | 山东福牌阿胶股份有限公司 | Donkey-hide gelatin product for clearing heat and slimming and preparation method thereof |
-
2020
- 2020-09-30 CN CN202011059997.XA patent/CN112120107A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715934A (en) * | 2020-12-28 | 2021-04-30 | 山东福牌阿胶股份有限公司 | Donkey-hide gelatin product for clearing heat and slimming and preparation method thereof |
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