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Pressed cake and manufacturing method thereof

A flour and chicken essence technology, applied in baking, dough processing, baked food and other directions, can solve the problems of low nutritional value and rough taste of pressed cake, and achieve the effects of rich nutritional value, beautiful appearance, crispy and delicious taste

Inactive Publication Date: 2016-12-21
山西绿德农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of rough taste and low nutritional value in existing pressed cakes, and to provide a pressed cake and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A pressed cake in this embodiment is made of the following raw materials in parts by weight: 90 parts of flour, 8 parts of peanut foam, 120 parts of spring water, 8 eggs, 8 parts of edible oil, 2 parts of lard, 1 part of salt 0.2 parts, 0.2 parts of five-spice powder, 0.2 parts of pepper noodles, 0.2 parts of monosodium glutamate and 0.2 parts of chicken essence.

[0015] A method for making the pressed cake, comprising the following steps:

[0016] 1) Add 1 part of salt, 0.2 part of five-spice powder, 0.2 part of monosodium glutamate and 0.2 part of chicken essence into 120 parts of spring water and mix evenly to make a seasoning solution;

[0017] 2) Add 8 parts of peanut foam, 8 eggs, 8 parts of cooking oil, 2 parts of lard and 0.2 part of pepper noodles to 90 parts of flour;

[0018] 3) Slowly pour the seasoning solution prepared in step 1) into the flour in step 2), and stir while pouring to make a pasty fabric;

[0019] 4) Pour an appropriate amount of paste-lik...

Embodiment 2

[0022] A pressed cake in this embodiment is made of the following raw materials in parts by weight: 120 parts of flour, 10 parts of peanut foam, 150 parts of spring water, 12 eggs, 10 parts of edible oil, 5 parts of lard, 1.4 parts of salt 0.5 parts of five-spice powder, 0.3 parts of pepper noodles, 0.5 parts of monosodium glutamate and 0.5 parts of chicken essence.

[0023] A method for making the pressed cake, comprising the following steps:

[0024] 1) Add 1.4 parts of salt, 0.5 parts of five-spice powder, 0.5 parts of monosodium glutamate and 0.5 parts of chicken essence into 150 parts of spring water and mix evenly to make a seasoning solution;

[0025] 2) Add 10 parts of peanut foam, 12 eggs, 10 parts of cooking oil, 5 parts of lard and 0.3 part of pepper noodles to 120 parts of flour;

[0026] 3) Slowly pour the seasoning solution prepared in step 1) into the flour in step 2), and stir while pouring to make a pasty fabric;

[0027] 4) Take an appropriate amount of pas...

Embodiment 3

[0030] A pressed cake in this embodiment is made of the following raw materials in parts by weight: 100 parts of flour, 9 parts of peanut foam, 130 parts of spring water, 10 eggs, 9 parts of edible oil, 3 parts of lard, 1.2 parts of salt 0.3 parts of five-spice powder, 0.25 parts of pepper noodles, 0.4 parts of monosodium glutamate and 0.3 parts of chicken essence.

[0031] A method for making the pressed cake, comprising the following steps:

[0032] 1) Add 1.2 parts of salt, 0.3 parts of five-spice powder, 0.4 parts of monosodium glutamate and 0.3 parts of chicken essence into 130 parts of spring water and mix evenly to make a seasoning solution;

[0033] 2) Add 9 parts of peanut foam, 10 eggs, 9 parts of cooking oil, 3 parts of lard and 0.25 parts of pepper noodles to 100 parts of flour;

[0034] 3) Slowly pour the seasoning solution prepared in step 1) into the flour in step 2), and stir while pouring to make a pasty fabric;

[0035] 4) Take an appropriate amount of past...

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Abstract

The invention particularly relates to a pressed cake and a manufacturing method thereof. The pressed cake is prepared from the following raw materials in parts by weight: 90 to 120 parts of flour, 8 to 10 parts of smashed peanuts, 120 to 150 parts of spring water, 8 to 12 eggs, 8 to 10 parts of cooking oil, 2 to 5 parts of lard oil, 1 to 1.4 parts of salt, 0.2 to 0.5 part of five-spice powder, 0.2 to 0.3 part of Sichuan pepper powder, 0.2 to 0.5 part of monosodium glutamate and 0.2 to 0.5 part of chicken essence. The pressed cake is manufactured by adopting purely natural spring water, and the egg and the lard oil are added into the raw materials, so that the manufactured pressed cake is more crispy and delicious; the smashed peanuts and the eggs are added into the raw materials, so that the manufactured pressed cake is rich in abundant nutriments; moreover, sesame or green vegetables are scattered on a flour cake; therefore, the pressed cake is complete in colour, flavour and taste.

Description

technical field [0001] The invention belongs to cake food and a preparation method thereof, in particular to a pressed cake and a preparation method thereof. Background technique [0002] Pressed cakes began in the early days of Guangxu's reign in the Qing Dynasty and have a history of one hundred years. Its fragrance and shape are excellent, sweet and crisp, pure and delicious, invigorating the spleen and appetizing, suitable for all ages, exquisite materials, fine workmanship, and a unique style of crisp, sweet, crisp, and delicious. The existing commercially available pressed cakes have the disadvantages of rough taste and low nutritional value. Contents of the invention [0003] The purpose of the present invention is to solve the technical problems of rough taste and low nutritional value of the existing pressed cake, and provide a pressed cake and a preparation method thereof. [0004] In order to solve the problems of the technologies described above, the technica...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D2/364A21D2/34
Inventor 张照俊王会智
Owner 山西绿德农业科技股份有限公司
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