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Cantonese dim sum made of dioscorea opposita and production method thereof

A technology of iron stick yam and Cantonese dessert, which is applied in baking, dough processing, baked food and other directions, can solve problems such as unsatisfactory taste and flavor, and achieves comprehensive utilization of iron stick yam resources, high retention rate, Unique flavor effect

Inactive Publication Date: 2016-03-23
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, due to the defects in formula and production process of iron stick yam food, its taste and flavor are relatively unsatisfactory, so the existing iron stick yam food and production process need to be further improved

Method used

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  • Cantonese dim sum made of dioscorea opposita and production method thereof
  • Cantonese dim sum made of dioscorea opposita and production method thereof
  • Cantonese dim sum made of dioscorea opposita and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An iron bar yam Cantonese snack, comprising the following components by weight:

[0025]

[0026] The production method includes the following steps:

[0027] A. Pre-treatment: Clean the iron stick yam, peel it, cut it into pieces, steam it, mix it with sugar to form a stuffing, and set aside;

[0028] B. Ingredients: weigh each component according to the proportion;

[0029] C. Encrusting and forming: After the encrusting machine is adjusted to the required specifications and patterns for production, it is produced; the speed of the stuffing machine: 55 pieces / min; after the stuffing machine comes out, apply fresh egg liquid on the surface;

[0030] D. Baking: use a cabinet oven, the surface fire is 170 °C, the bottom fire is 130 °C, the first baking is 2 minutes, cooled, and the fresh egg liquid is swept; the second baking, the surface fire is 180 °C, the bottom fire is 130 °C, and the baking is done. Bake for 12 minutes, until the surface is golden brown.

[00...

Embodiment 2

[0033] An iron bar yam Cantonese snack, comprising the following components by weight:

[0034]

[0035]

[0036] The production method includes the following steps:

[0037] A. Pre-treatment: Clean the iron stick yam, peel it, cut it into pieces, steam it, mix it with sugar to form a stuffing, and set aside;

[0038] B. Ingredients: weigh each component according to the proportion;

[0039] C. Encrusting and forming: After the encrusting machine is adjusted to the required specifications and patterns for production, it is produced; the speed of the stuffing machine: 55 pieces / min; after the stuffing machine comes out, apply fresh egg liquid on the surface;

[0040] D. Baking: Using a cabinet oven, the surface fire is 200 °C, the bottom fire is 150 °C, the first baking is 4 minutes, cooled, and the fresh egg liquid is swept; the second baking, the surface fire is 200 °C, the bottom fire is 150 °C, and the baking is done. 16 minutes, bake until golden brown on the surfa...

Embodiment 3

[0043] An iron bar yam Cantonese snack, comprising the following components by weight:

[0044]

[0045]

[0046] The production method includes the following steps:

[0047] A. Pre-treatment: Clean the iron stick yam, peel it, cut it into pieces, steam it, mix it with sugar to form a stuffing, and set aside;

[0048] B. Ingredients: weigh each component according to the proportion;

[0049] C. Encrusting and forming: After the encrusting machine is adjusted to the required specifications and patterns for production, it is produced; the speed of the stuffing machine: 55 pieces / min; after the stuffing machine comes out, apply fresh egg liquid on the surface;

[0050] D. Baking: Using a cabinet oven, the surface fire is 180 °C, the bottom fire is 140 °C, the first baking is 3 minutes, cooling, and the fresh egg liquid is swept; the second baking, the surface fire is 190 °C, the bottom fire is 140 °C, and the baking is Bake for 14 minutes, until the surface is golden brow...

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Abstract

The invention discloses a Cantonese dim sum made of dioscorea opposita and a production method thereof. The invention is characterized in that the Cantonese dim sum made of dioscorea opposita comprises the following ingredients in parts by weight: low-gluten flour, dioscorea opposita, eggs, sugar powder, refined vegetable oil, crystalline sorbitol, D-type modifier, milk powder, baking powder, table salt, baking soda and pigment. The production method comprises the following steps: step A, pre-treating and mixing ingredients; step B, wrapping and shaping, wherein the speed of the wrapping machine is 55 pieces / minute; taking the Cantonese dim sum out from the wrapping machine then coating the surface by fresh egg liquid; baking by a cabinet oven, wherein the surface fire is 170-200 DEG C, the bottom fire is 130-150 DEG C and the first baking lasts 2-4 minutes; then cooling, coating by fresh egg liquid and performing the second baking, wherein the surface fire is 180-200 DEG C, the bottom fire is 130-150 DEG C and the second baking lasts 12-16 minutes; taking the Cantonese dim sum out from the cabinet oven when the surface is golden; then cooling and packaging, wherein the Cantonese dim sum taken out from the cabinet oven is naturally cooled or cooled by a fan; sending the Cantonese dim sum quickly into a cooling room, then quantitatively packaging after the Cantonese dim sum is naturally cooled to normal temperature. The Cantonese dim sum made of dioscorea opposita is rational in formula, unique in flavor, nutrient and healthy.

Description

technical field [0001] The invention relates to an iron stick yam Cantonese-style snack, and the invention also relates to a method for making the iron-stick yam Cantonese-style snack, which belongs to the field of food processing. Background technique [0002] Iron stick yam, which has been eaten by humans since ancient times, is one of the earliest plants eaten by humans. As early as in the poems of the Tang Dynasty poet Du Fu, there was a famous line of "filling the intestines and more yams". The yam tubers are thick and juicy, sweet, fluffy, and sticky, and are delicious both raw and hot. According to the test results of yam by Shandong Academy of Agricultural Sciences, its tubers contain an average of 14.48% crude protein, 3.48% crude fiber, 43.7% starch, 1.14% sugar, 2.62% potassium, 0.2% phosphorus, 0.2% calcium, and 0.14% magnesium. , ash 5.51%, iron 53.57ppm, zinc 29.22ppm, copper 10.58ppm, manganese 5.38ppm. Of the 18 amino acids required by humans, 16 are conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/366A21D2/34
Inventor 胡志高张延杰邬海雄蔡晓燕
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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