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Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake

A pumpkin and corn technology, applied in the direction of food science, etc., can solve the problems of easy discoloration of pumpkin, change of pumpkin flavor, browning, etc., and achieve the effect of rich raw materials, enhanced immunity, and rich nutrition

Inactive Publication Date: 2016-04-27
王永帮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pumpkin contains many physiologically active substances. During the deep processing of pumpkin, it can not only increase the added value of pumpkin, but also retain the nutritional content of pumpkin to the greatest extent. Change the flavor of pumpkin, thereby affecting its deep processing, so it is necessary to prevent its browning, reduce the loss of its nutrients, and improve the overall quality of pumpkin processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A chicken soup and corn-flavored pumpkin hair cake, made from the following raw materials in parts by weight:

[0020] Pumpkin 250-260, flour 280-290, cornmeal 60-67, chicken broth 35-40, dried lotus 17-20, tangerine peel 35-40, tomato jam 25-30, yeast powder 3-4, sugar 25-30 and appropriate amount water.

[0021] A preparation method of chicken soup and corn-flavored pumpkin hair cake, comprising the following steps:

[0022] (1) Wash the pumpkin and soak it in 0.1% potassium permanganate solution for 5-7 minutes, take it out and rinse it under running water, then put it in a clear water pool for 7-10 minutes, and put medical stone in the clear water , and then clean it, break the melon, remove the seeds, flesh and skin;

[0023] (2) Cut the pumpkin in step 1 into 6mm thick pumpkin pieces, put them in hot water at 95°C for 3-4 minutes, add 0.15% ascorbic acid and 0.15% L-cysteine ​​during the blanching process , 1.0% citric acid, and finally take out the blanched pu...

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PUM

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Abstract

The invention discloses a pumpkin steamed sponge cake with chicken broth and corn flavor. The pumpkin steamed sponge cake is prepared from raw materials in parts by weight as follows: 250-260 parts of pumpkins, 280-290 parts of flour, 60-67 parts of corn flour, 35-40 parts of chicken broth, 17-20 parts of dried lotuses, 35-40 parts of dried tangerine peel, 25-30 parts of tomato jam, 3-4 parts of yeast powder, 25-30 parts of white sugar and an appropriate amount of water. According to the pumpkin steamed sponge cake, the raw materials are abundant, not only is a main material provided, but also various auxiliary materials such as the corn flour, the chicken broth, the dried tangerine peel and the like are added, and a finished product is richer in nutrition through reasonable matching and processing of the various raw materials; besides, the main material pumpkins are subjected to operation such as sterilization, blanching, color protection and the like in a processing procedure, the original color and the original taste of the pumpkins are maintained, the finished product after processing has certain stability, and further, the pumpkin steamed sponge cake has the chicken broth and corn flavor during eating and can boost immunity after long-term consumption.

Description

technical field [0001] The invention relates to the technical field of pumpkin processed food and its processing, and mainly relates to a chicken soup and corn-flavored pumpkin hair cake and a preparation method thereof. Background technique [0002] Pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It has the flavor of chicken soup and corn. Pumpkin is low in heat energy, high in nutritional value, rich and comprehensive. Pumpkin contains protein, fat, glucose, starch, 19 kinds of amino acids, trigonelline, pentosan, pectin, mannitol, lutein, lutein and various Trace elements, in addition, pumpkin also contains several vitamins that are most important for human metabolism but often insufficient in other foods, such as carotene, VB, VC, VE, VA, VPP, etc. Pumpkin has a variety of therapeutic health effects and Medicinal value, long-term consumption has the effects of health care, disease prevention and treatment, especially ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L7/104A23L33/10A23L33/15A23L33/175
CPCA23V2002/00
Inventor 王永帮
Owner 王永帮