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Essence-free crisp cake preparation method

A peach cake and flavoring technology, applied in the field of biscuits, can solve the problems of short storage time of peach cakes and unfavorable human health

Inactive Publication Date: 2016-04-20
汝州市家乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the storage time of peach cakes in pastry shops is short; on the market, the packaged peach cakes on shelves in supermarkets contain a variety of preservatives, essences, and spices, which are not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] A method for preparing peach cake without essence, comprising the following steps:

[0019] Step 1. Select Polygonatum, wash it, dry the surface moisture, cut into thin slices of 0.1-0.3 cm, add it to the container, steam at 90-95 °C for 30 minutes, take it out and cool it to room temperature naturally, and set aside;

[0020] Step 2. Put the Polygonatum treated in the above step 1 into a container, add water 2-2.5 times the quality of Polygonatum, and then ultrasonically treat it at a frequency of 30KHz-50KHz for 5-10min, then heat it to 75°C and keep it warm for 45-50min Afterwards, naturally cool to room temperature, filter and recover filtrate A, and set aside;

[0021] Step 3: Grind turmeric into powder, place it at 98-100° C. for steaming for 45-65 minutes, let it cool to room temperature, and obtain steamed turmeric powder; add rice wine 10 times its mass to the steamed turmeric, place Place at 35-37°C for 24-36 hours, filter and recover filtrate B, and set asid...

Embodiment 1

[0030] A method for preparing peach cake without essence, comprising the following steps:

[0031] Step 1. Select Polygonatum, wash it, dry the surface moisture, cut into 0.2cm thin slices, add it to the container, steam at 92°C for 30 minutes, take it out and cool it to room temperature naturally, and set aside;

[0032] Step 2: Put the Polygonatum treated in the above step 1 into a container, add water with 2.2 times the quality of Polygonatum, then ultrasonically treat it at a frequency of 40KHz for 8 minutes, then heat it to 75°C, keep it warm for 46 minutes, cool naturally to room temperature, and filter Recover filtrate A, standby;

[0033] Step 3: Grind turmeric into powder, place it at 99°C for steaming for 60 minutes, and let it cool to room temperature to obtain steamed turmeric powder; add rice wine 10 times its mass to the steamed turmeric, and place it at 36°C Stand for 30 hours, filter and recover filtrate B, and set aside;

[0034] Step 4: Take 100 parts of fl...

Embodiment 2

[0040] A method for preparing peach cake without essence, comprising the following steps:

[0041] Step 1. Select Polygonatum, clean it, dry the surface moisture, cut into thin slices of 0.1-0.3 cm, add it to the container, steam at 90°C for 30 minutes, take it out and cool it to room temperature naturally, and set aside;

[0042] Step 2. Put the Polygonatum treated in the above step 1 into a container, add water twice the mass of Polygonatum, then ultrasonically treat at a frequency of 30KHz for 10 minutes, then heat to 75°C, keep warm for 45 minutes, cool naturally to room temperature, and filter Recover filtrate A, standby;

[0043]Step 3: Grind turmeric into powder, place it at 98°C for steaming for 65 minutes, let it cool to room temperature, and obtain steamed turmeric powder; add rice wine 10 times its mass to the steamed turmeric, and place it at 35°C Stand for 36 hours, filter and recover filtrate B, and set aside;

[0044] Step 4: Take 100 parts of flour, 55 parts ...

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Abstract

The present invention discloses an essence-free crisp cake preparation method. Firstly, rhizoma polygonati slice are steamed, water is added into the sliced rhizoma polygonati to conduct an ultrasonic treatment, and the treated rhizoma polygonati is filtered to obtain a filtrate A; rhizoma curcumae longae is ground into powder and the ground rhizoma curcumae longae is steamed, rice wine is added to soak the steamed ground rhizoma curcumae longae, and the soaked ground rhizoma curcumae longae is filtered to obtain a filtrate B; palm oil, eggs, white granulated sugar, corn starch, edible ammonium bicarbonate, edible sodium bicarbonate, milk powder, the filtrate A and the filtrate B are mixed evenly, and the mixture is stirred for 10-20 minutes to obtain a mixture A; and flour is added into the mixture A and the mixture is stirred and placed to obtain a mixture B; the mixture B is sent into a mold of a molding machine to be molded, the molded mixture is sent into a biscuit oven to be baked, the palm oil is sprayed on the surface of the baked mixture, after the oil spraying is finished, and the treated mixture is cooled and arranged to obtain the essence-free crisp cake. The prepared essence-free crisp cake by the preparation method does not contain additives, has a health-care function and no side effects, and can be consumed for a long term.

Description

technical field [0001] The invention relates to a biscuit, in particular to a method for preparing peach cake without essence. Background technique [0002] The main ingredients of peach cakes are flour, eggs, butter, etc., containing carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, etc. It is convenient to eat and is one of the most commonly eaten pastries. . The peach cake series products adopt the unique Jiangxi traditional formula and are carefully baked in combination with modern technology. Husband, jujube cake, wife cake and other fashionable and popular taste series, beautiful appearance, mellow and sweet taste, unique. [0003] At present, the storage time of peach cakes in pastry shops is short; on the market, the packaged peach cakes on the shelves in supermarkets contain various preservatives, essences, and spices, which are not conducive to human health. Contents of the invention [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 谢振兴
Owner 汝州市家乐食品有限公司
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