Technology for processing crispy chestnut cakes

A processing technology, chestnut cake technology, applied in the field of chestnut crispy cake processing technology, can solve problems such as uneven layers, hardening, and poor taste, and achieve the effect of delicate taste and uniform layers

Inactive Publication Date: 2014-12-10
NANPING TONGLIJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The chestnut cakes currently on the market are generally made by shelling the chestnuts, steaming and chopping the chestnut kernels, adding other starch or bread crumbs, etc., and mixing them into a puree and baking them once. The chestnut cakes made by this method have different layers. Uniform, and it will harden after a day, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention discloses a processing technology of chestnut crisp cake, which comprises the steps of making chestnut cake filling, making puff pastry and forming the chestnut cake.

[0019] The chestnut cake filling is made by stir-frying 100 parts of chestnut powder, 30 parts of mung bean paste, 30 parts of white sugar and 25 parts of peanut oil, and then cooling to 10°C in a sterile environment; The temperature is 160°C, and the stir-fry time is 22 minutes.

[0020] Described chestnut cake shaping step comprises:

[0021] 1) One-time baking: Put the chestnut cakes to be formed in the mold into the oven, adjust the oven temperature to 180°C, take them out after baking for 10 minutes, and sprinkle cooking oil evenly on the surface of the chestnut cakes; use for every 100 servings of chestnut cakes 16 parts of oil;

[0022] 2) Secondary baking: Return the oven temperature to 150°C and bake for 11 minutes until the surface reaches golden yellow;

[0023] 3) Baking thre...

Embodiment 2

[0027] The invention discloses a processing technology of chestnut crisp cake, which comprises the steps of making chestnut cake filling, making puff pastry and forming the chestnut cake.

[0028] The chestnut cake filling is made by stir-frying 116 parts of chestnut powder, 35 parts of mung bean paste, 32 parts of white sugar and 26 parts of peanut oil, and then cooling to 12°C in a sterile environment; The temperature is 168°C, and the stir-fry time is 20 minutes.

[0029] Described chestnut cake shaping step comprises:

[0030] 1) One-time baking: Put the chestnut cakes to be formed in the mold into the oven, adjust the oven temperature to 190°C, take them out after baking for 10 minutes, and sprinkle cooking oil evenly on the surface of the chestnut cakes; use it for every 100 servings of chestnut cakes 15 parts oil;

[0031] 2) Secondary baking: Return the oven temperature to 156°C and bake for 10 minutes until the surface reaches golden yellow;

[0032] 3) Baking thre...

Embodiment 3

[0036] The invention discloses a processing technology of chestnut crisp cake, which comprises the steps of making chestnut cake filling, making puff pastry and forming the chestnut cake.

[0037] The chestnut cake filling is made by stir-frying 120 parts of chestnut powder, 40 parts of mung bean paste, 35 parts of white granulated sugar and 28 parts of peanut oil, and then cooling to 8°C in a sterile environment; the temperature of the pot during the stir-frying process is 170°C, stir-fry time is 25 minutes.

[0038] Described chestnut cake shaping step comprises:

[0039] 1) One-time baking: Put the chestnut cakes to be formed in the mold into the oven, adjust the oven temperature to 200°C, take them out after baking for 8 minutes, and sprinkle cooking oil evenly on the surface of the chestnut cakes; use for every 100 chestnut cakes 15-18 parts of oil;

[0040] 2) Secondary baking: Return the oven temperature to 160°C and bake for 12 minutes until the surface reaches golde...

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PUM

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Abstract

The invention discloses a technology for processing crispy chestnut cakes. The technology includes steps of manufacturing fillings of chestnut cakes; manufacturing puff pastry; shaping the chestnut cakes. The step for shaping the chestnut cakes includes 1), primarily baking the chestnut cakes, to be more specific, placing the to-be-shaped chestnut cakes in molds into baking ovens, regulating the temperatures of the baking ovens until the temperatures of the baking ovens reach 180-200 DEG C, baking the chestnut cakes for 8-10 minutes, taking the chestnut cakes out of the baking ovens and uniformly sprinkling edible oil on the surfaces of the chestnut cakes; 2), secondarily baking the chestnut cakes, to be more specific, reducing the temperatures of the baking ovens until the temperatures of the baking ovens reach 150-160 DEG C, and baking the chestnut cakes for 10-12 minutes until the surfaces of the chestnut cakes are golden; 3), baking the chestnut cakes for the third time, to be more specific, increasing the temperatures of the baking ovens until the temperatures of the baking ovens reach 220-230 DEG C, and baking the chestnut cakes in the baking ovens again for 5-7 minutes. The technology has the advantages that the crispy chestnut cakes which are baked by the aid of a unique three-times baking technique are crispy on the outside and soft on the inside, have uniform layers, taste fine and smooth, can melt in the mouth and are cool and refreshing, excessive internal heat can be prevented from eaters.

Description

technical field [0001] The invention relates to the field of chestnut cake manufacturing technology, in particular to a processing technology of chestnut crispy cake. Background technique [0002] Nutritious chestnut enjoys the reputation of "King of Thousand Fruits". Chestnut is rich in carotene and multivitamins, and contains various trace amounts of phosphorus, iron, potassium, magnesium, manganese, zinc, copper, calcium, etc. needed by the human body. Elements have the functions of invigorating the spleen and stomach, nourishing qi, nourishing the kidney, etc., and can better satisfy consumers' pursuit of health and nutrition, and are deeply loved by consumers. [0003] Chestnut cakes currently sold in the market are generally made by shelling chestnuts, steaming and chopping chestnut kernels, adding other starch or bread crumbs, etc., and mixing them into a puree and baking them once. The chestnut cakes made by this method have different layers. Uniform, and it will ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 刘海
Owner NANPING TONGLIJIA FOOD CO LTD
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