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Method for processing chestnut cake

A processing method and technology for chestnut, applied in the field of cake processing, can solve the problem of not providing the enlightenment of chestnut powder to make cake food, and achieve the effects of bright color, no loss of nutrients, and stickiness and softness.

Inactive Publication Date: 2012-10-31
河北栗源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned documents have touched the field of chestnut deep processing, there is no enlightenment that chestnut powder is made into pastry food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] pick chestnuts

[0031] Pick chestnuts with full grains, rinse them with clean water, and let them dry naturally.

[0032] Put the Jingdong chestnut into the drying box to dry, remove the outer skin and inner skin of the chestnut after drying, and take the kernel;

[0033] Crushing and milling

[0034] Put the chestnuts into a superfine pulverizer, and pulverize them into 92-mesh chestnut powder with the superfine pulverizer for subsequent use;

[0035] Ingredients Mixing Powder

[0036] Mix 92-mesh fine chestnut powder and white granulated sugar powder in a weight ratio of 10:7, for example, mix 100 kg of fine chestnut powder with 70 kg of white granulated sugar powder, add to the dough mixer and stir, pass through a 90-mesh sieve after stirring evenly Obtain the cake powder, the humidity of the cake powder is controlled so that it can be kneaded into a ball;

[0037] forming

[0038] Lay sterile paper on the steamer, spread the cake flour on the sterile pap...

Embodiment 2

[0044] pick chestnuts

[0045] Choose Jingdong chestnuts with full grains, rinse them with clean water, and let them dry naturally.

[0046] Put the Jingdong chestnut into the drying box to dry, remove the outer skin and inner skin of the chestnut after drying, and take the kernel;

[0047] Crushing and milling

[0048] Put the chestnuts into a superfine pulverizer, and pulverize them into 90-mesh chestnut powder with the superfine pulverizer for subsequent use;

[0049] Ingredients Mixing Powder

[0050] Mix 90-mesh fine chestnut powder and white granulated sugar powder in a weight ratio of 10:6, for example, mix 100 kg of fine chestnut powder with 60 kg of white granulated sugar powder, add to the dough mixer and stir, and pass through a 90-mesh sieve after stirring Obtain the cake powder, the humidity of the cake powder is controlled so that it can be kneaded into a ball;

[0051] forming

[0052] Lay sterile paper on the steamer, spread the cake flour on the ste...

Embodiment 3

[0058] pick chestnuts

[0059] Choose Jingdong chestnuts with full grains, rinse them with clean water, and let them dry naturally.

[0060] Put the Jingdong chestnut into the drying box to dry, remove the outer skin and inner skin of the chestnut after drying, and take the kernel;

[0061] Crushing and milling

[0062] Put the chestnuts into a superfine pulverizer, and pulverize them into 95-mesh chestnut powder with the superfine pulverizer for subsequent use;

[0063] Ingredients Mixing Powder

[0064] Mix 95-mesh fine chestnut powder and white granulated sugar powder in a weight ratio of 10:5, for example, mix 100 kg of fine chestnut powder with 50 kg of white granulated sugar powder, add to the dough mixer and stir, pass through a 90-mesh sieve after stirring evenly Obtain the cake powder, the humidity of the cake powder is controlled so that it can be kneaded into a ball;

[0065] forming

[0066] Lay sterile paper on the steamer, spread the cake flour on the ...

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Abstract

A method for processing a chestnut cake comprises the processing steps of selecting high-quality Jingdong chestnuts, flushing the Jingdong chestnuts to be clean, drying and then peeling the Jingdong chestnuts, taking out kernels and smashing the chestnut kernels into chestnut powder for standby; mixing the chestnut powder and white granulated sugar by weight proportion, adding a mixture into a flour-mixing machine to be stirred and performing sieving to prepare cake flour after even stirring; flat placing the cake flour on aseptic paper of a steaming tray, using a wood board to push the cake flour to be even, brushing a layer of cake flour on the even cake flour to form a cake flour layer, using the aseptic paper to cover the cake flour layer, using a wooden press board to press the cake flour layer to be flat and then using a knife to cut the cake flour layer into small blocks; placing a steaming tray frame mounted with the cake flour layer on a steaming pot and taking the cake out after steaming in boiled water to obtain the chestnut cake; placing steamed chestnut cake into a packaging bag, placing the bag into a sterilization kettle to be sterilized to obtain a finished product. A chestnut cake food is prepared by mixing and processing the Jingdong chestnuts and sugar, any auxiliary materials are not added into the mixture, the chestnut cake is rich in nutrition and sweet and mellow in taste, and a new way is opened for deep processing of the chestnuts.

Description

Technical field [0001] The present invention involves a processing method of a pastry, which is specifically a kind of chestnut cake [0002] Point processing method. Background technique [0003] Jingdong chestnuts, especially in Zunhua and Qianxian in Hebei, are one of the important and well -known dried fruits in my country. Not only are economic and medicinal value high, they are rich in nutrition and sweet and delicious.Unfortunately, most of the products sold on the market are primary processing products, such as sugar speculation, sugar -made chestnut kernels, and a small amount of deep -processed products are: chestnut milk.There are very few products of chestnut deep processing and precision processing, especially the field of use of chestnut powder is almost blank. On the one hand, because chestnut powder is broken and high -temperature baking, its taste has changed a lot compared to chestnuts.The characteristics and functionality of the product cannot impress consumers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 毕成
Owner 河北栗源食品有限公司
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