CN115413775A - Jujube kernel soft pie formula and preparation process thereof - Google Patents

Jujube kernel soft pie formula and preparation process thereof Download PDF

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Publication number
CN115413775A
CN115413775A CN202211110174.4A CN202211110174A CN115413775A CN 115413775 A CN115413775 A CN 115413775A CN 202211110174 A CN202211110174 A CN 202211110174A CN 115413775 A CN115413775 A CN 115413775A
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parts
paste
pie
donkey
red date
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王泽轩
刘天宇
芦姗
刘泽文
孟祥茁
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Beijing Hongsanjia Technology Co ltd
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Beijing Hongsanjia Technology Co ltd
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Health & Medical Sciences (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to a jujube kernel soft pie formula and a preparation method thereof, the jujube kernel soft pie formula comprises 20-28 parts of walnuts, 15-22 parts of red dates, 10-12 parts of donkey-hide gelatin paste, 5-8 parts of cranberry blueberry paste, 2-4 parts of raisin, 5-7 parts of longan aril, 4-8 parts of strawberries, 6-8 parts of medlar, 8-10 parts of apricots, 2-6 parts of honey, 10-12 parts of milk, 8-11 parts of konjaku flour, 0.01-0.04 part of edible salt, 3-5 parts of egg yolks, 2-4 parts of black sesame, 2-3 parts of chocolate powder and 3-4 parts of dried meat floss, and after the process formula is adopted, the jujube kernel soft pie formula has the following advantages: the red jujube pie disclosed by the invention contains red jujube paste, walnut kernels, donkey-hide gelatin paste, chocolate powder, dried meat floss, mixed paste, cranberry and blueberry paste, honey and red jujube paste, is unique in taste and accords with the taste of the public; the taste of the red date pie is adjusted by cranberry and blueberry jam, chocolate powder, honey and mixed jam and red date jam in the province, so that the red date pie is suitable for various people to eat.

Description

Jujube kernel soft pie formula and preparation process thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a jujube kernel soft pie formula and a preparation process thereof.
Background
The red date not only has delicious fruit taste, but also is rich in nutrition, has a health-care function, can improve the immunity of a human body, and can inhibit cancer cells. Pharmacological research finds that the red dates can promote generation of white blood cells, reduce cholesterol and improve serum albumin in blood, and according to research, the red dates also contain substances which can inhibit generation of cancer cells and even can transform the cancer cells. The red dates are rich in calcium and iron, have an important effect on preventing osteoporosis and anemia, and have a good food therapy effect on osteoporosis of middle-aged and elderly people and anemia of teenagers and women. The red dates also contain abundant vitamin A, vitamin C, organic acid and the like, and have the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves.
At present, red date can be boiled into red date paste through red date, then walnuts are clamped by two layers of red date paste to be made into a jujube kernel soft pie, the taste of the existing jujube kernel soft pie is the sweet taste of red date, the taste is single, novelty is lacked, and the demand of consumers can not be met.
Disclosure of Invention
The invention aims to solve the technical problems and provides a jujube kernel soft pie formula and a preparation process thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a jujube kernel soft pie formula comprises 20-28 parts of walnuts, 15-22 parts of red dates, 10-12 parts of donkey-hide gelatin paste, 5-8 parts of cranberry and blueberry paste, 2-4 parts of raisins, 5-7 parts of dried longan pulp, 4-8 parts of strawberries, 6-8 parts of Chinese wolfberry, 8-10 parts of apricots, 2-6 parts of honey, 10-12 parts of milk, 8-11 parts of konjac powder, 0.01-0.04 part of edible salt, 3-5 parts of egg yolks, 2-4 parts of black sesame, 2-3 parts of chocolate powder and 3-4 parts of dried meat floss.
Preferably, the red dates are jun dates.
A preparation process of a jujube kernel soft pie comprises the following steps:
s1, red date sauce preparation: cleaning red dates, removing cores, and steaming to obtain red date sauce;
s2, manufacturing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine, steaming on a steamer rack, adding crystal sugar, steaming for 2-3h until the donkey-hide gelatin is completely melted, dividing walnut into three parts, cutting the first part of walnut into pieces, adding the pieces into the melted donkey-hide gelatin, taking out, and cooling indoors to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting in a pot for 10-20min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 5-10min;
s4, preparing jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mould, putting a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisin on the mixed paste, coating a layer of cranberry and blueberry paste, simultaneously coating honey and spreading chocolate powder, coating a layer of red date paste, and pressing the red date paste into the jujube kernel soft pie by a machine:
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be correct, the edge of the red date pie is ensured to be neat, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
Preferably, the yellow wine in the S2 is soaked for 3-4 days.
Preferably, the steaming time of the red dates in the S1 is 5-10min.
Preferably, the ratio of one layer of the red date paste, the mixed paste, the donkey-hide gelatin paste and the cranberry and blueberry paste is 1.5-2:1-1.5:0.8-1:0.2-0.5.
Preferably, the first part of walnut, the second part of walnut and the second part of walnut respectively account for 30%, 10% and 60% of the total amount.
After the process formula is adopted, the invention has the following advantages:
1. the red jujube pie disclosed by the invention contains red jujube paste, walnut kernels, donkey-hide gelatin paste, chocolate powder, dried meat floss, mixed paste, cranberry and blueberry paste, honey and red jujube paste, is unique in taste and accords with the taste of the public;
2. the taste of the red date pie is adjusted by cranberry and blueberry jam, chocolate powder, honey and mixed sauce and red date jam in the province, so that the red date pie is suitable for various people;
3. the apricot of the red date pie disclosed by the invention is rich in organic acid, is sour, sweet and delicious in taste, and can promote secretion of saliva and effectively promote appetite; the konjac flour can reduce fat and blood sugar, raw materials of the mixed sauce are comprehensively subjected to control and adjustment of viscosity of a finished product, and milk and yolk are mixed together, so that the mixed sauce can emit milk fragrance and has more fragrant taste.
The foregoing summary is provided for the purpose of description only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the drawings and the following detailed description.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the embodiments or technical descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a flow chart of the present invention.
Detailed Description
Reference will now be made in detail to the embodiments of the present application, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative and are only for the purpose of explaining the present application and are not to be construed as limiting the present application.
In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.
The present invention is described in further detail below in conjunction with the full text.
With reference to the attached drawing 1, the jujube kernel soft pie formula comprises 20-28 parts of walnuts, 15-22 parts of red dates, 10-12 parts of donkey-hide gelatin paste, 5-8 parts of cranberry and blueberry paste, 2-4 parts of raisins, 5-7 parts of arillus longan, 4-8 parts of strawberries, 6-8 parts of medlar, 8-10 parts of apricots, 2-6 parts of honey, 10-12 parts of milk, 8-11 parts of konjac flour, 0.01-0.04 part of edible salt, 3-5 parts of egg yolks, 2-4 parts of black sesame, 2-3 parts of chocolate powder and 3-4 parts of dried meat floss.
The red dates are jun dates which have the advantages of thin skins, big size, thick flesh, small kernels, sweet taste and crisp quality, and the jun dates have the advantages of thin skins, rich nutrition, thick flesh, crisp texture and sweet taste. Jun date contains 33% of soluble solid, 2.87% of total sugar, 0.045% of acid, 432mg/100g of vitamin C and 96.3% of edibility. The dried jujube contains 75.6 percent of total sugar, 1.6 percent of acid and 16mg/100g of vitamin C.
The donkey-hide gelatin is prepared by decocting and concentrating donkey skin, has the effects of nourishing yin and supplementing blood, can accelerate the generation of red blood cells and hemoglobin in blood, has a remarkable hemostatic effect, is good for conditioning chronic diseases, treating various anemia and chronic hemorrhage, improving physique, keeping healthy and long-life and the like, and is supplemented by matching donkey-hide gelatin sauce and red dates.
The cranberry and blueberry jam is prepared from two fruits, namely cranberries and blueberries, the antioxidants contained in the blueberries are far higher than those of other fresh fruits and vegetables, free radicals in a human body can be neutralized, the immune system is enhanced, flavonoids rich in the blueberries can improve the brain activity and relieve the senile memory decline, the risk of the senile macular degeneration can be reduced by 38% by eating the blueberries, the eyesight can be protected, the blueberries contain components capable of helping vasodilatation, the risk of thrombus and heart disease is reduced, and the heart health is benefited. The blueberry is beneficial to regulating blood sugar level when a diabetic eats the blueberry, anthocyanin in the blueberry can inhibit growth of tumor cells to achieve an anticancer effect, some components in the blueberry can prevent bacteria from adhering to the bladder wall, cystitis and urinary tract infection are prevented, or the blueberry is beneficial to improving the condition of urinary tract infection, water-soluble dietary fiber in the blueberry can promote intestinal tract movement and prevent constipation, the blueberry is rich in trace element manganese and plays a key role in bone development, and polyphenol substances in the blueberry can decompose abdominal fat and help to control weight. The nutritional ingredients of cranberry can effectively inhibit helicobacter pylori, resist bacterial gastric ulcer, have strong antioxidation, can reduce low-density cholesterol and triglyceride, and is especially suitable for female. Cranberry contains a special compound, namely concentrated tannin, and is not only generally considered to have the function of preventing urinary tract infection, but also beneficial to inhibiting helicobacter pylori from attaching to intestines and stomach and preventing gastric ulcer and even gastric cancer. The cranberry is rich in antioxidant, and can be used for regulating blood pressure. Cranberry is a very powerful free radical resistant substance, bioflavonoid, and its content is higher than that of the crown of the generally common 20 kinds of vegetables and fruits. Bioflavonoids can effectively prevent senile dementia. The cranberry contains vitamin C, flavonoid and other antioxidant substances and abundant pectin, and has effects of caring skin, improving constipation, and promoting discharge of toxin and excessive fat.
The taste of the cranberry and blueberry jam is sour and sweet, wherein the sour taste is heavier than the sweet taste, and the overall taste of the jujube kernel pie can be adjusted in the invention.
The raisin can supplement blood and qi, reduce cholesterol and protect intestines, contains various mineral substances, vitamins and amino acids, and has better tonifying effect on patients with neurasthenia and overfatigue after being frequently eaten. The raisin can be added to adjust the overall taste of the jujube kernel soft pie.
The mixed sauce is prepared by steaming and boiling arillus longan, strawberry, medlar, apricot, honey, milk, konjaku flour and egg yolk, wherein the arillus longan has the effects of benefiting qi, enriching blood, enhancing memory and tranquilizing, and the strawberry contains various amino acids, trace elements and vitamins, so that the immunity function can be adjusted and the immunity of the organism can be enhanced. Anthocyanin and vitamin E in strawberry have strong oxidation resistance; the apricot can promote appetite: the apricot is rich in organic acid, tastes sour, sweet and delicious, can promote the secretion of saliva and effectively promotes appetite; the konjac flour can reduce fat and blood sugar, raw materials of the mixed sauce are comprehensively subjected to control and adjustment of viscosity of a finished product, and milk and yolk are mixed together, so that the mixed sauce can emit milk fragrance and has more fragrant taste.
A preparation process of a jujube kernel soft pie comprises the following steps:
s1, red date sauce preparation: cleaning red dates, removing cores, and steaming to obtain red date sauce;
s2, preparing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine, steaming on a steamer rack, adding crystal sugar, steaming for 2-3h until the donkey-hide gelatin is completely melted, cutting walnut into pieces, adding into melted donkey-hide gelatin, taking out, and cooling in room to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting in a pot for 10-20min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 5-10min;
s4, making the jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mold, putting a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisins on the mixed paste, coating a layer of cranberry blueberry paste, coating honey and spreading chocolate powder at the same time, coating a layer of red date paste, and pressing into the jujube kernel soft pie through a machine:
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be regular, the edge of the red date pie is ensured to be tidy, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
And the yellow wine in the S2 is soaked for 3-4 days.
The steaming time of the red dates in the S1 is 5-10min.
The ratio of the red date paste, the mixed paste, the donkey-hide gelatin paste and the cranberry and blueberry paste in one layer is 1.5-2:1-1.5:0.8-1:0.2-0.5.
The first part of walnuts, the second part of walnuts and the second part of walnuts respectively account for 30%, 10% and 60% of the total amount.
The first embodiment is as follows:
a jujube kernel soft pie formula comprises 20 parts of walnuts, 15 parts of red dates, 10 parts of donkey-hide gelatin sauce, 5 parts of cranberry and blueberry sauce, 2 parts of raisins, 5 parts of longan aril, 4 parts of strawberries, 6 parts of medlar, 8 parts of apricots, 2 parts of honey, 10 parts of milk, 8 parts of konjaku flour, 0.04 part of edible salt, 3 parts of egg yolks, 2 parts of black sesame, 2 parts of chocolate powder and 3 parts of dried meat floss.
A preparation process of a jujube kernel soft pie comprises the following steps:
s1, red date sauce preparation: selecting jun dates, cleaning the jun dates, removing cores, and steaming for 5min to obtain red date sauce;
s2, preparing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine for 3d, steaming on a steamer rack, adding crystal sugar, steaming for 2h in a water-proof manner until the donkey-hide gelatin is completely melted, dividing one part of walnut into three parts, wherein the first part of walnut, the second part of walnut and the second part of walnut respectively account for 30%, 10% and 60% of the total amount, cutting the first part of walnut into pieces, adding the pieces into the melted donkey-hide gelatin, taking out, and cooling indoors to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting in a pot for 10min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 5min;
s4, making the jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mold, putting a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisins on the mixed paste, coating a layer of cranberry blueberry paste, coating honey and chocolate powder at the same time, coating a layer of red date paste, and pressing the red date paste, the mixed paste, the donkey-hide gelatin paste and the cranberry blueberry paste into a jujube kernel pie by a machine, wherein the ratio of the red date paste to the cranberry blueberry paste is 1.5:1:0.8:0.2;
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be regular, the edge of the red date pie is ensured to be tidy, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
Example two:
a jujube kernel soft pie formula comprises 26 parts of walnuts, 18 parts of red dates, 11 parts of donkey-hide gelatin paste, 6 parts of cranberry and blueberry paste, 3 parts of raisin, 6 parts of dried longan pulp, 6 parts of strawberries, 7 parts of medlar, 9 parts of apricots, 4 parts of honey, 11 parts of milk, 9 parts of konjac flour, 0.02 part of edible salt, 4 parts of egg yolks, 3 parts of black sesame, 3 parts of chocolate powder and 3 parts of dried meat floss.
A preparation process of a jujube kernel soft pie comprises the following steps:
s1, red date sauce preparation: selecting jun dates, cleaning the jun dates, removing cores, and steaming for 8min to obtain red date sauce;
s2, preparing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine for 4 days, steaming on a steamer rack, adding crystal sugar, steaming for 3 hours in a water-proof manner until the donkey-hide gelatin is completely melted, dividing one part of walnut into three parts, wherein the first part of walnut, the second part of walnut and the second part of walnut respectively account for 30%, 10% and 60% of the total amount, cutting the first part of walnut into pieces, adding the pieces into the melted donkey-hide gelatin, taking out, and cooling indoors to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting in a pot for 20min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 8min;
s4, making the jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mold, placing a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisins on the mixed paste, coating a layer of cranberry blueberry paste, simultaneously coating honey and spreading chocolate powder, coating a layer of red date paste, and pressing the red date paste, the mixed paste, the donkey-hide gelatin paste and the cranberry blueberry paste into a jujube kernel pie by a machine, wherein the ratio of the red date paste to the cranberry blueberry paste is 2:1.5:1:0.5;
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be regular, the edge of the red date pie is ensured to be tidy, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
Example three:
a jujube kernel soft pie formula comprises 22 parts of walnuts, 18 parts of red dates, 12 parts of donkey-hide gelatin paste, 8 parts of cranberry and blueberry paste, 4 parts of raisins, 7 parts of dried longan pulp, 8 parts of strawberries, 6-8 parts of Chinese wolfberry, 10 parts of apricots, 6 parts of honey, 10-12 parts of milk, 11 parts of konjac powder, 0.04 part of edible salt, 5 parts of egg yolks, 4 parts of black sesame, 3 parts of chocolate powder and 3-4 parts of dried meat floss.
A preparation process of a jujube kernel soft pie comprises the following steps:
s1, red date sauce preparation: selecting jun dates, cleaning the jun dates, removing cores, and steaming for 10min to obtain red date sauce;
s2, manufacturing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine for 4 days, steaming on a steamer rack, adding crystal sugar, steaming for 3 hours in a water-proof manner until the donkey-hide gelatin is completely melted, dividing the walnuts into three parts, wherein the first part of the walnuts, the second part of the walnuts and the second part of the walnuts respectively account for 30%, 10% and 60% of the total amount, cutting the first part of the walnuts into pieces, adding the pieces into the melted donkey-hide gelatin, taking out, and cooling indoors to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting for 20min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 10min;
s4, preparing jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mold, placing a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisins on the mixed paste, coating a layer of cranberry blueberry paste, simultaneously coating honey and spreading chocolate powder, coating a layer of red date paste, and pressing the red date paste, the mixed paste, the donkey-hide gelatin paste and the cranberry blueberry paste into a jujube kernel pie by a machine, wherein the ratio of the red date paste to the cranberry blueberry paste is 2:1:0.8:0.5;
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be regular, the edge of the red date pie is ensured to be tidy, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
Test example:
1. harmful index detection experiment
Index tests are carried out on the jujube kernel soft pies manufactured in the examples 1, 2 and 3 according to the national regulations on food safety and harmlessness of other people, and the results are shown in the following table 1:
TABLE 1
Example 1 Example 2 Example 3
Lead (less than or equal to mg/kg) 0.275 0.215 0.305
Arsenic (less than or equal to mg/kg) 0.105 0.111 0.108
Acid value 1.47 1.55 1.50
Peroxide number (%) 0.11 0.09 0.10
Escherichia coli group Not detected out Not detected out Not detected out
Other pathogenic bacteria Not detected out Not detected out Not detected out
The data in the table show that the harmful indexes of the invention are all low, and the food safety requirement can be met.
2. Health care experiment
Taking 40 mice, randomly dividing the mice into 4 groups, wherein each group is 10 mice, and the groups are respectively marked with A, B, C and D, the group A adopts normal saline to mix 0.6kg of feed to feed the mice, the group B adopts the jujube kernel soft pie of example 1 to mix 0.6kg of feed with normal saline in an equal amount to feed the mice, the group C adopts the jujube kernel soft pie of example 2 to mix 0.6kg of feed with normal saline in an equal amount to feed the mice, the group D adopts the jujube kernel soft pie of example 2 to mix 0.6kg of feed with normal saline in an equal amount to feed the mice, after the mice are respectively fed for 10 days, the ear blood of the mice is taken for detection, the glucose content in the blood of the mice B, C and D is normal and is between 5.65 and 5.01, and the weight of the mice is as follows: 400-500 g/piece; the glucose content in blood of A mouse is 6.10-2.3, and the body weight is: 400-500 g/piece; the mice were all normal in activity.
The data in the table show that the pastry has a promoting effect on the growth speed of mice, can provide various nutrient elements for animals, and meets the growth requirements of the animals. Meanwhile, the cake has a certain inhibition effect on the blood sugar content and is suitable for patients with blood sugar pathological changes.
3. Sample trial eating
The jujube kernel soft pies manufactured in the embodiments 1, 2 and 3 are tried, meanwhile, the common jujube kernel soft pies are manufactured, 50 passers are randomly selected to eat respectively, wherein 48 passers feel that the jujube kernel soft pies manufactured in the embodiments 1, 2 and 3 have unique and good taste, and 2 passers feel that the jujube kernel soft pies manufactured in the embodiments 1, 2 and 3 have almost the same taste as the common jujube kernel soft pies.
The present invention and its embodiments have been described above, but the description is not limited thereto, and the embodiments shown in the whole text are only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should be able to conceive of the present invention without creative design of the similar structural modes and embodiments without departing from the spirit of the present invention, and all such modifications should fall within the protection scope of the present invention.

Claims (7)

1. The jujube kernel soft pie formula is characterized by comprising 20-28 parts of walnuts, 15-22 parts of red dates, 10-12 parts of donkey-hide gelatin paste, 5-8 parts of cranberry blueberry paste, 2-4 parts of raisin, 5-7 parts of longan aril, 4-8 parts of strawberries, 6-8 parts of medlar, 8-10 parts of apricots, 2-6 parts of honey, 10-12 parts of milk, 8-11 parts of konjac flour, 0.01-0.04 part of edible salt, 3-5 parts of egg yolks, 2-4 parts of black sesame, 2-3 parts of chocolate powder and 3-4 parts of dried meat floss.
2. The jujube kernel soft pie formula according to claim 1, wherein: the red dates are jun dates.
3. A preparation process of a jujube kernel soft pie is characterized by comprising the following steps: the method comprises the following steps:
s1, red date sauce preparation: cleaning red dates, removing cores, and steaming to obtain red date sauce;
s2, preparing donkey-hide gelatin sauce: smashing donkey-hide gelatin into small pieces, soaking in yellow wine, steaming on a steamer rack, adding crystal sugar, steaming for 2-3h until the donkey-hide gelatin is completely melted, dividing walnut into three parts, cutting the first part of walnut into pieces, adding the pieces into the melted donkey-hide gelatin, taking out, and cooling indoors to obtain donkey-hide gelatin sauce;
s3, preparing mixed sauce: crushing and mixing arillus longan, strawberry, fructus Lycii, fructus Pruni and a second part of semen Juglandis, adding Mel, milk, rhizoma Amorphophalli powder and ovum gallus Domesticus flavus, stirring, mixing, decocting in a pot for 10-20min while stirring, adding edible salt and semen Sesami Niger when decocting into porridge, and decocting for 5-10min;
s4, making the jujube kernel soft pie: spreading the red date paste obtained in the step S1 in a mold, putting a third part of walnut kernels, then coating a layer of donkey-hide gelatin paste, spreading dried meat floss on the donkey-hide gelatin paste, coating a layer of mixed paste, spreading raisins on the mixed paste, coating a layer of cranberry and blueberry paste, coating honey and spreading chocolate powder at the same time, coating a layer of red date paste, and pressing the red date paste into the jujube kernel soft pie through a machine;
s5, preparing a finished product: the red date pie is cut in a block shape through a machine die, so that the cut of the red date pie is ensured to be regular, the edge of the red date pie is ensured to be tidy, and the cut red date pie is independently packaged through a packaging machine to obtain a finished product.
4. The preparation process of the jujube kernel soft pie according to claim 3, which is characterized in that: and the yellow wine in the S2 is soaked for 3-4 days.
5. The preparation process of the jujube kernel soft pie according to claim 3, which is characterized in that: the steaming time of the red dates in the S1 is 5-10min.
6. The preparation process of the jujube kernel soft pie according to claim 3, which is characterized in that: the ratio of the red date sauce to the mixed sauce to the donkey-hide gelatin sauce to the cranberry and blueberry sauce is 1.5-2:1-1.5:0.8-1:0.2-0.5.
7. The preparation process of the jujube kernel soft pie according to claim 3, which is characterized in that: the first part of walnut, the second part of walnut and the second part of walnut respectively account for 30%, 10% and 60% of the total amount.
CN202211110174.4A 2022-09-13 2022-09-13 Jujube kernel soft pie formula and preparation process thereof Pending CN115413775A (en)

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CN110742112A (en) * 2019-11-20 2020-02-04 吉林大学 Novel avocado and jujube paste sandwich biscuit
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* Cited by examiner, † Cited by third party
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CN101258928A (en) * 2008-04-15 2008-09-10 山西大学 Nutrition nourishing cake
CN102511747A (en) * 2011-11-21 2012-06-27 新疆冠农果茸集团股份有限公司 Red date piece processing method
CN105614719A (en) * 2015-12-25 2016-06-01 绍兴文理学院 Colla corii asini cake for whitening and removing freckles and preparation method thereof
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Application publication date: 20221202