CN1362036A - Production process of taro cake - Google Patents
Production process of taro cake Download PDFInfo
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- CN1362036A CN1362036A CN00138040A CN00138040A CN1362036A CN 1362036 A CN1362036 A CN 1362036A CN 00138040 A CN00138040 A CN 00138040A CN 00138040 A CN00138040 A CN 00138040A CN 1362036 A CN1362036 A CN 1362036A
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- taro
- cake
- glutinous rice
- rice flour
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Abstract
A method for preparing taro cake utilizing local "Fenghua Taro" as a source for main raw material of taro cake includes preparing process of shelling, steam-cooking, adding polished glutinous rice powder, flavourings and natural perfoume to make raw and cooked taro cake with the character of containing taro content of 55-65 %, polished glutinous rice powder of 40-25% and appropriate amount of sugar or salt as well as gourmet powder and natural perfume. The taro cake produced and shaped by moulding in this invention provides a fruitful method for further fine processing of agricultural products.
Description
The present invention relates to field of food, is a kind of preparation method of taro cake.
At present, utilize the taro head rarely known by the people for the method for main material making food, as application number 98110657.9, " a kind of fast food batching and the manufacture method " of disclosure relates to raw materials such as utilizing taro 15-19%, makes a kind of fast food.This food ingredient is more, lacks single main material.
The objective of the invention is, utilize the local products taro head in Fenghua, Zhejiang to be main material, a kind of preparation method of taro cake is provided, and make that its native produce is edible to become more meticulous, with the ample diet kind.
Above-mentioned purpose is achieved in that it is a primary raw material with Fenghua special product taro head, through cleaning, cook, removing the peel, adds glutinous rice flour, flavouring, and natural perfume material stirs and mixes well, and molding becomes cake.According to consumer's different taste, make the ripe different quick-frozen taro cake of two kinds of lifes of sweet class and salty class again.Also can be stained with on the taro cake surface one deck sesame or crumbs as adherent layer so that packing, edible for baking or fried back.
The advantage of the taro cake that this method is made is, local specialty is developed by roughing edible trend delicate execution direction, and an exploitation taro resource is had certain practical value.
Now in conjunction with the preparation method example, its feature is further described: the preparation method of taro cake comprise taro head, glutinous rice flour, white sugar, natural perfume material etc. make give birth to, ripe two kinds of different taro cakes, it is characterized in that a taro content 55-65%, glutinous rice flour content 35-25%, white sugar content 8-9%, natural perfume material content 2-1% makes the taro cake that sweet class is given birth to; A taro 55-60%, glutinous rice flour 40-35%, salt 0.5-0.8%, monosodium glutamate 0.02-0.05%, mushroom 4.48-4.15% makes the taro cake that salty class is given birth to.The technological process of taro cake: the taro head clean → cook → remove the peel → add glutinous rice flour flavouring → natural perfume material stir mix well → molding becomes cake; Can carry out packing at sticking one deck sesame in its surface or crumbs.
Example: with salty class taro cake preparation method is example, claims the taro head of 55Kg by weight, cooks after cleaning, and taro head and skin after cooking are easy to peel off.Taro head after peeling off is poured in the stainless steel agitator, smashs to pieces a little, adds the 40Kg glutinous rice flour, and glutinous rice flour will siphon away and cook the higher taro head of back moisture content, add salt 0.5Kg, monosodium glutamate 0.02Kg again, and ripe perfume (or spice) is eaten 4.48Kg.Through stirring and look the typing state that mixture stirs, too soft suitably add a little glutinous rice flours, too hard suitable adding cold water.Promptly enter mould in order and be made for taro cake as typing, after the packing as for the quick-frozen cabinet, the taro cake of promptly making a living.As press the prepared food classification, glutinous rice flour is to belong to cooked food powder, after said method is processed into cake, glues one deck sesame on its surface, or the crumbs of anti-adhesion effects are arranged, and carries out packing.
Claims (2)
1, the preparation method of taro cake, this method comprise taro head, glutinous rice flour, white sugar, natural perfume material etc. make give birth to, ripe two kinds of taro cakes, it is characterized in that a taro content 55-65%, glutinous rice flour content 35-25%, white sugar content 8-9%, natural perfume material content 2-1% makes the taro cake that sweet class is given birth to; A taro 55-60%, glutinous rice flour 40-35%, salt 0.5-0.8%, monosodium glutamate 0.02-0.05%, mushroom 4.48-4.15% makes the taro cake that salty class is given birth to.
2, the method for the making of taro cake as claimed in claim 1 is characterized in that the technological process of taro cake: the taro head clean → cook → remove the peel → add glutinous rice flour → flavouring → natural perfume material stir mix well → molding becomes cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001380400A CN1163153C (en) | 2000-12-31 | 2000-12-31 | Production process of taro cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001380400A CN1163153C (en) | 2000-12-31 | 2000-12-31 | Production process of taro cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1362036A true CN1362036A (en) | 2002-08-07 |
| CN1163153C CN1163153C (en) | 2004-08-25 |
Family
ID=4597847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001380400A Expired - Fee Related CN1163153C (en) | 2000-12-31 | 2000-12-31 | Production process of taro cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1163153C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN107094845A (en) * | 2017-05-04 | 2017-08-29 | 沈前 | A kind of imperial glycan moon cake and preparation method thereof |
| CN108142882A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of taro cake |
-
2000
- 2000-12-31 CN CNB001380400A patent/CN1163153C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN102106522B (en) * | 2011-01-17 | 2013-03-06 | 奉化市兴达海产食品有限公司 | Method for processing taro food |
| CN108142882A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of taro cake |
| CN107094845A (en) * | 2017-05-04 | 2017-08-29 | 沈前 | A kind of imperial glycan moon cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1163153C (en) | 2004-08-25 |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |