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Preparation method of Chinese mitten crab flavored white steamed sponge cake and products thereof

A technology of hairy crab and white hair, which is applied in the field of preparation of hairy crab flavor white hair cake, to achieve the effect of reducing fat content, moderate sweetness and delicate taste

Inactive Publication Date: 2016-06-15
叶芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Not suitable for diabetics

Method used

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  • Preparation method of Chinese mitten crab flavored white steamed sponge cake and products thereof
  • Preparation method of Chinese mitten crab flavored white steamed sponge cake and products thereof
  • Preparation method of Chinese mitten crab flavored white steamed sponge cake and products thereof

Examples

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Effect test

Embodiment 1

[0062] A preparation method of hairy crab flavor white hair cake, comprising the following steps:

[0063] Step 1: Prepare hairy crab meat paste:

[0064] Collect fresh hairy crab meat, chop it, add distilled water 3 times the weight of fresh crab meat, and beat;

[0065] Adding papain (0.3%) to the beating liquid of hairy crab meat, enzymatically hydrolyzing it in a constant temperature water bath for 3 hours, then stirring and heating in a boiling water bath for 10 minutes to obtain hairy crab meat slurry;

[0066] The second step: compounding and fermentation:

[0067] Mix glutinous rice flour and rice flour in a weight ratio of 4:1 to obtain mixed rice flour;

[0068] Mix the mixed rice flour, white granulated sugar, hairy crab meat paste, and rice distiller's grains in a weight ratio of 4:1:2:1, and then ferment at 35°C for 1 hour.

Embodiment 2

[0070] A preparation method of hairy crab flavor white hair cake, comprising the following steps:

[0071] Step 1: Prepare hairy crab meat paste:

[0072] Collect fresh hairy crab meat, mince it, add distilled water 5 times the weight of fresh crab meat, and beat;

[0073] Adding papain (0.5%) to the beating liquid of hairy crab meat, enzymatically hydrolyzing it in a constant temperature water bath for 5 hours, then stirring and heating in a boiling water bath for 15 minutes to obtain hairy crab meat slurry;

[0074] The second step: compounding and fermentation:

[0075] Mix glutinous rice flour and rice flour according to the weight ratio of 5:1 to obtain mixed rice flour;

[0076] Mix the mixed rice flour, white sugar, hairy crab meat paste, and rice distiller's grains in a weight ratio of 5:1:3:1, and then ferment at 37°C for 2 hours.

Embodiment 3

[0078] A preparation method of hairy crab flavor white hair cake, comprising the following steps:

[0079] Step 1: Prepare hairy crab meat paste:

[0080] Collect fresh hairy crab meat, chop it, add distilled water 3 times the weight of fresh crab meat, and beat;

[0081] Adding papain (0.5%) to the beating liquid of hairy crab meat, enzymatically hydrolyzing it in a constant temperature water bath for 3 hours, then stirring and heating in a boiling water bath for 15 minutes to obtain hairy crab meat slurry;

[0082] The second step: compounding and fermentation:

[0083] Mix glutinous rice flour and rice flour in a weight ratio of 4:1 to obtain mixed rice flour;

[0084] Mix the mixed rice flour, white sugar, hairy crab meat paste, and rice distiller's grains in a weight ratio of 5:1:2:1, and then ferment at 37°C for 1 hour.

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Abstract

The invention discloses a preparation method of hairy crab-flavored white hair cake and its products, which improve the formula and process on the basis of the preparation technology of Longyou hair cake, and belong to the field of food processing and preparation, comprising the following steps: the first step: preparing hairy crabs Meat slurry; the second step: compounding and fermentation. The preparation method of the present invention replaces the fat pork in the raw materials for preparing Longyou hair cake with hairy crab meat, and improves the technical formula, so that the prepared product has a strong flavor of hairy crab, reduces the fat content of the finished hair cake, and improves the amino acid content of the hair cake product and mineral content ingredients, alleviate the unpleasant feeling of easy sweet and greasy abdominal distension after ingestion, and at the same time maintain the sensory quality of white hair cake, which is white and smooth, sweet and delicious, waxy and not sticky, has good marketing value, and enriches hair cake products The market is diversified.

Description

Technical field: [0001] The invention belongs to the field of food processing and preparation, and relates to a preparation method of hairy crab-flavored white hair cake and a product thereof. Background technique: [0002] Longyou hair cake, a special product of the Han nationality cakes in Longyou County, Zhejiang Province, and a product of Chinese geographical indications. It has a variety of designs and colors. According to taste, there are white cakes, silk cakes, green cakes, osmanthus cakes, walnut cakes, red date cakes, big chestnut cakes, etc. ; According to the main raw materials, it can be divided into pure glutinous rice cakes and mixed rice cakes. Longyou Hair Cake has a unique production process and exquisite ingredients. The color of the finished product is as white as jade, the pores are as thin as needles, the smell is delicious, the food is sweet but not greasy, waxy but not sticky. Its biggest feature is that it is fermented by adding an appropriate amoun...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L17/40
Inventor 叶芳
Owner 叶芳
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