Turnip cake and processing method thereof

A processing method and radish cake technology, applied in the field of pastry products, can solve the problem of less industrialized deep processing of white radish, and achieve the effects of delicate taste, reasonable ratio of raw materials and product quality.

Inactive Publication Date: 2011-01-05
友兰集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although white radish has such rich nutrition, there are few industrialized deep processing of white radish. Some substances are extracted from white radish, but there is no deep processing of white radish in the food field, making white radish our daily food. Living food or sweets, pastries, etc.

Method used

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Examples

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Effect test

Embodiment Construction

[0019] Prepare a carrot cake. Carrot cake includes raw materials and their weight proportions, water milled sticky rice flour 23%, potato starch 3%, pork 2%, soaked dried shrimps 1%, green onion 1%, boiled white radish 40%, seasoning 4%, boiled radish Juice 23%, soaked sea rice juice 3%.

[0020] Seasonings are salad oil, sesame oil, salt, sugar, pepper, monosodium glutamate.

[0021] The raw material ratio of boiled meat is 40 parts of pork belly, 12 parts of thick soy sauce, 43 parts of water, 2 parts of sugar, 0.5 part of Japanese sake, 0.5 part of ginger, 1 part of green onion, 0.5 part of garlic, and 0.5 part of Japanese mirin.

[0022] The processing method of radish cake is,

[0023] (1) Raw material pretreatment, minced shallots, ginger, and garlic for later use; wash, screen, and cut the radishes entering the workshop, put the cleaned, screened, and cut radishes into a pot for steaming, cook the radishes, After cooking thoroughly, separate the boiled radish from th...

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PUM

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Abstract

The invention discloses a turnip cake and a processing method thereof, relating to the field of foods. The turnip cake comprises the following raw materials in percentage by weight: 19%-30% of water-milling sticky rice flour, 1%-5% of potato refined starches, 1%-4% of pork, 0.1%-2% of soaked dried shrimps, 0.2%-1.5% of shallots, 30%-50% of cooked white turnips, 1%-5% of seasonings, 1%-4% of driedshrimp soaking liquor, and the balance of turnip cooking liquor. The processing method of the turnip cake comprises the following steps of: preprocessing the raw materials; cooking meat; mixing and stirring the raw materials; seasoning; steaming; packaging, and the like. The turnip cake deepens the industrial deep processing of turnips, thereby enabling the turnips to enrich dining-tables of people in more forms; and in addition, the processing method of the turnip cake is simpler, more convenient and easier to operate, simplifies the industrialized production process and remarkably enhances the quality of products.

Description

technical field [0001] The invention relates to pastry products in the food field, in particular to a radish cake and a processing method thereof. Background technique [0002] Radish, also known as radish, belongs to the plant kingdom, Brassicaceae, and radish. 1. Biennial herb. Root fleshy, round, spherical or conical, root bark red, green, white, pink or purple. Radish contains a variety of trace elements that can induce the body's own production of interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for preventing and fighting cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal motility and help discharge waste from the body. Eating carrots often can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. The following table is a list of nutrients per 100 grams of white r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 张秀吕诺曼靳巧霞
Owner 友兰集团有限公司
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