CN115462513A - Method for making jujube kernel pie - Google Patents
Method for making jujube kernel pie Download PDFInfo
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- CN115462513A CN115462513A CN202211136391.0A CN202211136391A CN115462513A CN 115462513 A CN115462513 A CN 115462513A CN 202211136391 A CN202211136391 A CN 202211136391A CN 115462513 A CN115462513 A CN 115462513A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- 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
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- 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
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- 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
Abstract
The invention discloses a method for making jujube kernel pie, which belongs to the technical field of food processing and comprises the following steps: 5-25 parts of henry steudnera tuber, 5-10 parts of brown sugar, 13-21 parts of raisin, 3-15 parts of sesame, 20-50 parts of dried lotus seed, 40-70 parts of walnut, 40-80 parts of red date and 15-30 parts of lily, and the preparation method sequentially comprises the following steps: s1, cleaning: the red date, the lotus seed, the raisin and the lily are soaked and cleaned, the lotus seed and the lily are adopted in the invention, the health care effect is achieved, the absorption effect and the health care effect of a human body are improved, the integral acid and sweetness degree is adjusted by adding the raisin, the taro mud is added to neutralize the sweet taste, the method is suitable for the selection of tastes of various crowds, and the jujube kernel pie is prepared by reasonably performing fresh-keeping treatment after the raw materials are treated in the preparation process, prevents the raw materials from going bad, has a scientific formula and is convenient to carry and has the effects of improving intelligence, helping digestion and tonifying qi.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making jujube kernel pie.
Background
The jujube kernel pie is a combined product of jujube walnut in modern fashion from the traditional large-package instant red jujube to leisure red jujube slices and red jujube crisp slices, the innovation development of the red jujube snack class falls into the bottleneck of homogenization again, and the jujube kernel pie is increased from the primary processing stage of the agricultural products of red jujube to the deep processing stage; the product is a leisure fast-food product which is increased from agricultural and sideline products and special local fast-food products, and is separated from the existing jujube food.
The existing jujube kernel pie is only made by pressing and slicing red dates and walnut kernels through a die, is single in taste and excessively sweet, feels greasy when being eaten too much, cannot meet the taste of the public, and is easy to cause stomach discomfort if raw materials are mixed in the making process and are not properly preserved in the making process, so that the method for making the jujube kernel pie is needed.
Disclosure of Invention
The invention aims to provide a method for making jujube kernel pie, which solves the problems that the existing jujube kernel pie proposed in the background art only has single taste and excessively sweet taste, feels greasy when being eaten too much and cannot meet the taste of the public by pressing and slicing red jujube and walnut kernel by a die.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a jujube kernel pie comprises 5-25 parts by weight of taro, 5-10 parts by weight of brown sugar, 13-21 parts by weight of raisin, 3-15 parts by weight of sesame, 20-50 parts by weight of dried lotus seed, 40-70 parts by weight of walnut, 40-80 parts by weight of red jujube and 15-30 parts by weight of lily, and the preparation method sequentially comprises the following steps:
s1, cleaning: soaking fructus Jujubae for 15-30min, cleaning fructus Jujubae for 5-10min, soaking dried semen Nelumbinis for 3-4min, cleaning for 3-10min, soaking dried fructus Vitis Viniferae for 10-30min, cleaning for 5-8min, soaking Bulbus Lilii for 5-8min, cleaning for 10-25min;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and removing the shell of the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taro into taro paste;
s4, preserving; placing red dates in a refrigerating chamber of a refrigerator for preservation, placing raisins in the sun for airing until the raisins are dried in the sun, then placing the raisins in a container with a good sealing state, wrapping crushed dried lotus seeds with a preservative film, placing the dried lotus seeds in the refrigerating chamber of the refrigerator, placing walnut kernels in the container with good ventilation, wrapping the ground taros with the preservative film, placing the wrapped taros in the refrigerating chamber of the refrigerator, and placing the lilies in the container and placing the container in a place with good ventilation;
s5, entering a mold for molding: firstly, laying pitted red dates in a mould, sequentially and uniformly placing walnut kernels on the upper layers of the red dates, scattering brown sugar into the mould, sequentially and uniformly placing raisins above the walnut kernels, sequentially placing crushed dried lotus seeds above the raisins, immediately sequentially placing lily above dried lotus seed paste, then placing a layer of pitted red dates, placing taro paste on the red dates, spreading sesame on the taro paste, then laying the pitted red dates on the taro paste, and finally pressing the pitted red dates;
s6, forming and cutting: putting the raw materials into a die into a briquetting machine for block cutting;
s7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
Preferably, the following components: s2, soaking the red dates for 15-30min, cleaning for 5-10min, soaking the dried lotus seeds for 3-4min, cleaning for 3-10min, soaking the dried raisins for 10-30min, cleaning for 5-8min, soaking the lilies for 5-8min, and cleaning for 10-25min.
Preferably, the following components: the red dates are jun dates.
Preferably, the following components: and airing the raisins in the sun for 3-6 hours.
Preferably: the Bulbus Lilii is Lanzhou Bulbus Lilii.
Preferably: the lotus seed dried powder is placed in a press to be crushed for 10-20min.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, besides the walnut and the red date, the dried lotus seed and the lily are adopted, so that the jujube kernel pie has a health care effect, can be well absorbed by a human body, warms the stomach of the human body, improves the absorption effect and the health care effect of the human body, adjusts the whole acidity and sweetness by adding the raisin, is suitable for the selection of tastes of various crowds by adding the mashed taro for neutralization, is reasonable in preservation after the raw materials are treated in the preparation process, prevents the raw materials from going bad and going moldy, is scientific in formula and convenient to carry, and has the effects of improving intelligence, promoting digestion and tonifying qi.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
a method for making jujube kernel pie comprises the following steps: 5-25 parts of taro, 5-10 parts of brown sugar, 13-21 parts of raisin, 3-15 parts of sesame, 20-50 parts of dried lotus seed, 40-70 parts of walnut, 40-80 parts of red date and 15-30 parts of lily, and the preparation method sequentially comprises the following steps:
s1, cleaning: soaking and cleaning red dates, lotus seed stems, raisins and lilies;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and peeling the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taro into taro paste;
s4, primary preservation: placing red dates in a refrigerating chamber of a refrigerator for preservation, placing raisins in the sun for airing until the raisins are dried in the sun, then placing the raisins in a container with a good sealing state, wrapping crushed dried lotus seeds with a preservative film, placing the dried lotus seeds in the refrigerating chamber of the refrigerator, placing walnut kernels in the container with good ventilation, wrapping the ground taros with the preservative film, placing the wrapped taros in the refrigerating chamber of the refrigerator, and placing the lilies in the container and placing the container in a place with good ventilation;
s5, entering a mold for molding: firstly, laying denucleated red dates in a mould, sequentially and uniformly placing walnut kernels on the upper layers of the red dates, scattering brown sugar into the mould, sequentially and uniformly placing raisins above the walnut kernels, sequentially placing crushed dried lotus seeds above the raisins, sequentially placing lily above dried lotus seed paste, then placing a layer of denucleated red dates, placing taro paste on the red dates, scattering sesame on the taro paste, laying the denucleated red dates on the taro paste, and finally pressing the denucleated red dates;
s6, forming and cutting: putting the raw materials into a die into a briquetting machine for block cutting;
s7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
Specifically, the method comprises the following steps: s2, soaking the red dates for 15-30min, cleaning for 5-10min, soaking the dried lotus seeds for 3-4min, cleaning for 3-10min, soaking the dried raisins for 10-30min, cleaning for 5-8min, soaking the lilies for 5-8min, and cleaning for 10-25min.
Specifically, the method comprises the following steps: the red dates are jun dates.
Specifically, the method comprises the following steps: the raisins are aired in the sun for 3-6 hours.
Specifically, the method comprises the following steps: the Bulbus Lilii is Lanzhou Bulbus Lilii.
Specifically, the method comprises the following steps: the dried lotus seed is placed in a pressing machine to be crushed for 10-20min.
The first embodiment is as follows:
a method for making jujube kernel pie comprises the following steps: 5 parts of taro, 5 parts of brown sugar, 13 parts of raisin, 3 parts of sesame, 20 parts of dried lotus seed, 40 parts of walnut, 40 parts of red date and 15 parts of lily, and the preparation method sequentially comprises the following steps:
lily: has effects of nourishing lung yin and clearing lung heat, and is helpful for relieving dry cough with little phlegm, dry throat, hoarseness, hemoptysis, etc. caused by yin deficiency and lung dryness. The lily has sweet taste, enters heart and lung meridians, can nourish yin of heart and lung, clear heat of heart and lung, has certain nerve calming effect, and can treat insomnia, palpitation, dreaminess, mind, bitter taste and other symptoms caused by deficiency-heat. In addition, the lily also has the effects of nourishing stomach yin and clearing stomach heat, and can relieve stomach cavity pain caused by stomach yin deficiency with heat.
Walnut: the walnut is also called as walnut and enters kidney, lung and large intestine channels, the walnut is a dual-purpose fruit for medicine and food, is rich in fat and dietary fiber, when the redundant fat can not be absorbed by human body, the water in the excrement can be increased due to the hypertonic action, and the dietary fiber can promote the water absorption, thereby increasing the volume of the excrement and stimulating the intestinal wall to wriggle and defecate. The walnut contains protein and walnut polyphenol, has good antioxidant activity, can enhance the activity of removing free radicals, promotes brain nerve development by reducing the oxidative damage of unsaturated fatty acid, and has the effect of improving memory. Walnut also has the function of tonifying kidney, and can strengthen essence and waist.
Dried lotus seeds: has sweet taste, enters spleen channel, heart channel and kidney channel, has the effects of invigorating spleen and replenishing qi, invigorating spleen, nourishing yin to lessen fire, and harmonizing heart and kidney, and is helpful for relieving palpitation, insomnia, dreaminess and amnesia caused by heart-kidney imbalance and anorexia caused by spleen deficiency. The dry lotus seed is sweet and astringent, can tonify the kidney to arrest spontaneous emission, and has therapeutic effects on spermatorrhea, leukorrhagia, spermatorrhea, diarrhea and other diseases caused by kidney deficiency and insecurity of lower energizer. Modern pharmacological research finds that raffinose in the lotus seed dried bean curd can improve lipid metabolism and has the efficacy of reducing blood fat and cholesterol.
Sesame: the frequent eating of sesame can prevent the hematopoietic disorder of bone marrow caused by the lack of vitamin E and prevent the generation of abnormal red blood cells. Sesame contains a large amount of iron elements, and can relieve iron deficiency anemia.
S1, cleaning: soaking and cleaning red dates, lotus seed stems, raisins and lilies;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and removing the shell of the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taros into taro paste;
s4, primary preservation; placing red dates in a refrigerating chamber of a refrigerator for preservation, placing raisins in the sun for airing until the raisins are dried in the sun, then placing the raisins in a container with a good sealing state, wrapping crushed dried lotus seeds with a preservative film, placing the dried lotus seeds in the refrigerating chamber of the refrigerator, placing walnut kernels in the container with good ventilation, wrapping the ground taros with the preservative film, placing the wrapped taros in the refrigerating chamber of the refrigerator, and placing the lilies in the container and placing the container in a place with good ventilation;
when the red dates need to be naturally stored: placing the red dates in a clean carton, placing the carton in a dry and ventilated place, turning the red dates in the next carton at intervals, and removing the red dates in time if the red dates are eaten by insects.
When the lotus seed dried bean curd needs to be naturally stored: cutting off a layer of green protective shell outside the dried lotus seed taken out of the dried lotus seed bowl in advance, and putting the dried lotus seed in a clean ground for drying; or the lotus seed core can be taken out together with the inner dried lotus seed core when peeling, and the dried lotus seed core can be dried in the sun and can be kept for a long time.
When lily needs to be naturally stored: placing fresh lily in a bowl, submerging the lily with clean clear water, then placing the lily in a refrigerating layer of a refrigerator at 2-6 ℃ for preservation, and changing water once a day, so that the lily can be preserved for about 4-5 days generally, and if the lily is preserved in a subzero refrigerating layer, the lily can be preserved for about three months.
S5, entering a mold for molding: firstly, laying pitted red dates in a mould, sequentially and uniformly placing walnut kernels on the upper layers of the red dates, sequentially and uniformly placing raisins on the walnut kernels, sequentially placing crushed dried lotus seeds on the raisins, scattering brown sugar into the mould, sequentially placing lily on the dried lotus seed paste, then placing a layer of pitted red dates, placing taro paste on the red dates, scattering sesame on the taro paste, then laying the pitted red dates on the taro paste, and finally pressing the pitted red dates;
s6, forming and cutting: putting the raw materials into a die into a briquetting machine for block cutting;
s7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
Specifically, the method comprises the following steps: s2, soaking the red dates for 15min, cleaning for 5min, soaking the dried lotus seeds for 3min, cleaning for 3min, soaking the raisins for 10min, cleaning for 5min, soaking the lilies for 5min, and cleaning for 10min.
Specifically, the method comprises the following steps: the red dates are jun dates.
Specifically, the method comprises the following steps: the raisins are aired in the sun for 3 hours.
Specifically, the method comprises the following steps: the Bulbus Lilii is Lanzhou Bulbus Lilii.
Specifically, the method comprises the following steps: the dried lotus seed is placed in a press to be crushed for 10min.
The second embodiment is different from the first embodiment in that
A method for making jujube kernel pie comprises the following steps: 18 parts of taro, 7 parts of brown sugar, 18 parts of raisin, 10 parts of sesame, 25 parts of lotus seed, 50 parts of walnut, 60 parts of red date and 25 parts of lily, and the preparation method sequentially comprises the following steps:
s1, cleaning: soaking and cleaning red dates, lotus seed stems, raisins and lilies;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and removing the shell of the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taro into taro paste;
s4, primary preservation; placing the rest red dates in a refrigerating chamber of a refrigerator for preservation, placing raisins in the sun for airing until the raisins are dried in the sun, then placing the raisins in a container with a good sealing state, wrapping the crushed dried lotus seeds with a preservative film, placing the dried lotus seeds in the refrigerating chamber of the refrigerator, placing walnut kernels in the container with good ventilation, wrapping the ground taros with the preservative film, placing the wrapped taros in the refrigerating chamber of the refrigerator, and placing the lilies in the container and placing the container in a place with good ventilation for secondary production and use;
s5, entering a mold for molding: firstly, laying denucleated red dates in a mould, sequentially and uniformly placing walnut kernels on the upper layers of the red dates, scattering brown sugar into the mould, sequentially and uniformly placing raisins above the walnut kernels, sequentially placing crushed dried lotus seeds above the raisins, immediately placing lily above dried lotus seed paste, then placing a layer of denucleated red dates, placing taro paste on the red dates, scattering sesames on the taro paste, laying the denucleated red dates on the taro paste, and finally pressing the denucleated red dates;
s6, forming and cutting: putting the raw materials into a die into a briquetting machine for block cutting;
s7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
Specifically, the method comprises the following steps: and S2, soaking the red dates for 20min, cleaning for 8min, soaking the dried lotus seeds for 3.5min, cleaning for 7min, soaking the raisins for 25min, cleaning for 7min, soaking the lilies for 7min, and cleaning for 21min.
Specifically, the method comprises the following steps: the red dates are jun dates.
Specifically, the method comprises the following steps: the raisins are aired in the sun for 5 hours.
Specifically, the method comprises the following steps: the Bulbus Lilii is Lanzhou Bulbus Lilii.
Specifically, the method comprises the following steps: the dried lotus seed is placed in a press to be crushed for 16min.
The third embodiment is different from the second embodiment in that
A method for making jujube kernel pie comprises the following steps: 25 parts of taro, 10 parts of brown sugar, 21 parts of raisin, 15 parts of sesame, 50 parts of lotus seed, 70 parts of walnut, 80 parts of red date and 30 parts of lily, and the preparation method sequentially comprises the following steps:
s1, cleaning: soaking and cleaning red dates, dried lotus seeds, raisins and lilies;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and removing the shell of the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taro into taro paste;
s4, preserving; placing red dates in a refrigerating chamber of a refrigerator for preservation, placing raisins in the sun for airing until the raisins are dried, then placing the raisins in a container with a good sealing state, wrapping crushed dried lotus seeds with a preservative film, placing the wrapped dried lotus seeds in the refrigerating chamber of the refrigerator, placing walnut kernels in the container with good ventilation, wrapping the rolled taros with the preservative film, placing the wrapped taros in the refrigerating chamber of the refrigerator, and placing lilies in the container and placing the container in a place with good ventilation;
s5, entering a mold for molding: firstly, laying pitted red dates in a mould, sequentially and uniformly placing walnut kernels on the upper layers of the red dates, scattering brown sugar into the mould, sequentially and uniformly placing raisins above the walnut kernels, sequentially placing crushed dried lotus seeds above the raisins, immediately sequentially placing lily above dried lotus seed paste, then placing a layer of pitted red dates, placing taro paste on the red dates, spreading sesame on the taro paste, then laying the pitted red dates on the taro paste, and finally pressing the pitted red dates;
s6, forming and cutting: putting the raw materials into a die into a briquetting machine for block cutting;
s7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
Specifically, the method comprises the following steps: s2, soaking the red dates for 30min, cleaning for 10min, soaking the dried lotus seeds for 4min, cleaning for 10min, soaking the raisins for 30min, cleaning for 8min, soaking the lilies for 8min, and cleaning for 25min.
Specifically, the method comprises the following steps: the red dates are jun dates.
Specifically, the method comprises the following steps: the raisins are aired in the sun for 6 hours.
Specifically, the method comprises the following steps: the Bulbus Lilii is Lanzhou Bulbus Lilii.
Specifically, the method comprises the following steps: the dried lotus seed is placed in a press to be crushed for 20min.
Test example:
sample trial eating
The jujube kernel pies manufactured in the embodiments 1, 2 and 3 are trial eaten, meanwhile, the common jujube kernel pies are manufactured, 10 passers are randomly selected to be trial eaten respectively, wherein 8 passers feel that the jujube kernel pies manufactured in the embodiments 1, 2 and 3 have unique and good taste, and 2 passers feel that the jujube kernel pies manufactured in the embodiments 1 are similar to the common jujube kernel pies in the embodiments 2 and 3, so that the jujube kernel pies manufactured by the method have unique and good taste and accord with popular taste.
According to the technical scheme, the working steps of the scheme are summarized and carded: according to the invention, taro, brown sugar, raisin, sesame, dried lotus seed, walnut, red date and lily are adopted, the cleaning, the processing and the heat preservation are carried out, the model is placed inside a pressing and cutting block, besides the walnut and the red date are still used, the dried lotus seed and the lily are also adopted, the health care effect is achieved, the absorption on a human body is good, the stomach of the human body is warm-kept, the absorption effect and the health care effect on the human body are improved, the overall acid and sweetness degree is adjusted by adding the raisin, the sweet taste is neutralized by adding the taro mud, the selection of tastes of various crowds is adapted, the formula is scientific, the carrying is convenient, and the preparation method of the jujube kernel pie with the effects of benefiting intelligence, promoting digestion and tonifying qi is achieved.
The parts not involved in the present invention are the same as or can be implemented by the prior art. Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The method for making the jujube kernel pie is characterized by comprising the following steps: 5-25 parts of taro, 5-10 parts of brown sugar, 13-21 parts of raisin, 3-15 parts of sesame, 20-50 parts of dried lotus seed, 40-70 parts of walnut, 40-80 parts of red date and 15-30 parts of lily, and the preparation method sequentially comprises the following steps:
s1, cleaning: soaking and cleaning red dates, lotus seed stems, raisins and lilies;
s2, processing: removing the core of the cleaned red dates by using scissors, removing the shell of the walnuts to obtain walnut kernels, and peeling the taro;
s3, crushing treatment: crushing the dried lotus seeds in a pressing machine, and mashing the taro into taro paste;
s4, primary preservation: the red dates are placed in a refrigerating chamber of a refrigerator for preservation, the raisins are placed in the sun for airing until the raisins are dried in the sun, then the raisins are placed in a container with a good sealing state, the crushed dried lotus seeds are wrapped by a preservative film and placed in the refrigerating chamber of the refrigerator, the walnut kernels are placed in the container with good ventilation, the rolled taros are wrapped by the preservative film and then placed in the refrigerating chamber of the refrigerator, and the lilies are placed in the container and placed in a place with good ventilation.
S5, entering a mold for molding: firstly, laying pitted red dates in a mold, sequentially and uniformly placing walnut kernels on the upper layer of the red dates, scattering brown sugar into the mold, sequentially and uniformly placing raisins above the walnut kernels, sequentially placing crushed dried lotus seeds above the raisins, immediately placing lily above dried lotus seed paste, then placing a layer of pitted red dates, placing taro paste on the red dates, spreading sesame on the taro paste, laying the pitted red dates on the taro paste, and finally pressing the pitted red dates.
S6, forming and cutting: and putting the raw materials into the die into a briquetting machine for block cutting.
S7: secondary preservation: and placing the diced jujube kernel pie in a fresh-keeping box.
2. The method for making the jujube kernel pie according to claim 1, wherein the method comprises the following steps: s2, soaking the red dates for 15-30min, cleaning for 5-10min, soaking the dried lotus seeds for 3-4min, cleaning for 3-10min, soaking the dried raisins for 10-30min, cleaning for 5-8min, soaking the lilies for 5-8min, and cleaning for 10-25min.
3. The method for making the jujube kernel pie according to claim 1, wherein the method comprises the following steps: the red dates are jun dates.
4. The method for making the jujube kernel pie according to claim 1, wherein the method comprises the following steps: and airing the raisins in the sun for 3-6 hours.
5. The method for making the jujube kernel pie according to claim 1, wherein the method comprises the following steps: the Bulbus Lilii is Lanzhou Bulbus Lilii.
6. The method for making the jujube kernel pie according to claim 1, wherein the method comprises the following steps: the crushing time of the dried lotus seeds in the press is 10-20min.
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