Processing method for jerusalem artichoke deep-fried cake

A processing method and technology of fried cakes, which are applied in the field of processing Jerusalem artichoke fried cakes, can solve the problems that Jerusalem artichokes are not easy to store, and achieve the effects of golden color, improved fat balance, and crisp taste

Inactive Publication Date: 2016-03-16
高磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that Jerusalem artichok

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method of Jerusalem artichoke fried cake, the specific operation steps are:

[0014] (1) Preparation of Jerusalem artichoke puree: choose unsprouted Jerusalem artichoke and fresh purple sweet potato, wash with clean water, peel off the skin, and then wash with water. After steaming in a steamer, use a stuffing machine to stir cooked Jerusalem artichoke and purple sweet potato into puree;

[0015] (2) Cooked flour preparation: The cooked flour used is steamed noodles. When steaming the noodles, the upper and lower steamers must be inserted with sticks to avoid airflow. After being steamed, the flour will be sieved after a little cooling;

[0016] (3) Fried cake making: Mix Jerusalem artichoke puree, cooked flour and appropriate amount of baking soda, knead into a dough, proof for 30 minutes, divide into 26 agents, knead and squash, use a rolling pin to roll into a cake, the thickness is moderate, wake up Let it leave for 10 minutes; when the peanut oil is heated to...

Embodiment 2

[0018] A processing method of Jerusalem artichoke fried cake, the specific operation steps are:

[0019] (1) Preparation of Jerusalem artichoke puree: choose unsprouted Jerusalem artichoke, sweet potatoes and chestnuts, wash them with clean water, peel them, and then wash them with water. After steaming in a steamer, use a stuffing machine to mix cooked Jerusalem artichokes, sweet potatoes and chestnuts into a puree;

[0020] (2) Cooked flour preparation: The cooked flour used is steamed noodles. When steaming the noodles, the upper and lower steamers must be inserted with sticks to avoid airflow. After being steamed, the flour will be sieved after a little cooling;

[0021] (3) Making fried cakes: mix Jerusalem artichoke puree, cooked flour and appropriate amount of baking soda, knead into dough, proof for 35 minutes, divide into 35 agents, knead and squash, use a rolling pin to roll into a cake, the thickness is moderate, wake up Let it leave for 20 minutes; when the soybean oil is...

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PUM

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Abstract

The invention discloses a processing method for jerusalem artichoke deep-fried cakes, and belongs to the field of food processing. The jerusalem artichoke deep-fried cake is characterized by containing 650 g jerusalem artichoke paste, 200 g lotus root paste, 350 g buckwheat flour, 80 g sugar and 80 g cooked sesame flour, 450 g peanut oil, and 20 g sodium bicarbonate. The processing technological process comprises raw material selection, processing, jerusalem artichoke paste, forming, and frying. Beneficial effects of the method are that the product is golden in color, crisp in mouthfeel, and is fragrant and sweet and palatable, and has fragrant glutinous flavor the jerusalem artichoke specially has. The product is rich in starch and inulin, and is beneficial for two-way regulation of blood sugar, improves fat balance in a body, and is rare health food with low calorie, less sugar, and low fat.

Description

Technical field [0001] The present invention involves a processing method of food, especially the processing method of chrysanthemum fried cake. Background technique [0002] Chrysanthemum taro, also known as ginger, is a kind of root -based herbaceous plant in the family.Blossoming in autumn, with small yellow plate flowers, shaped like chrysanthemums, generally breeding with pieces of stems. Its underground tuber is rich in fructose polymer such as starch, chrysanthemum sugar.Dried chrysanthemum taro can also be used as starch and alcohol ingredients. [0003] The role of chrysanthemum: chrysanthemum taro has the effect of lowering blood sugar, can promote sugar decomposition, transform excess sugar into heat, improve the fat balance in the body, chrysanthemum taro has a two -way regulating blood glucose, on the one handCan increase blood sugar in patients with hypoglycemia.Chrysanthemum is rich in chrysanthemum sugar, which has special health and anti -cancer effects after ref...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/366
Inventor 高磊陈正宏
Owner 高磊
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