Preparation method for green cake

A technology of green cake and mugwort leaves, which is applied in the forming of food, the function of food ingredients, and food ingredients as taste improvers. and other problems, to achieve the effect of beautiful appearance, increased crude fiber content, and helpful absorption

Inactive Publication Date: 2017-01-18
遂昌县羽峰食品厂
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Green Cake is a traditional snack in the south during the Ching Ming and Cold Food Festivals. It is mixed with wormwood and glutinous rice flour in proportion, kneaded, molded, and steamed; It is hard and affects the taste and appearance. In order to meet the market demand, people often use the method of directly beating mugwort leaves into green juice, and then adding calcium hydroxide to avoid the change of the color of the green cake. Although this method ensures the appearance of the product, it does not To a certain extent, it affects the nutrition and mouthfeel of the green cake; the green dough preparation process of the prior art can no longer meet people's increasing dietary and nutritional needs, and it is urgent to improve and improve the quality of the green cake

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for green cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] see figure 1 , a kind of preparation method of green cake, comprises the following steps:

[0026] 1) Raw material acceptance: select glutinous rice, rice and mugwort leaves harvested in the current year; select pig fat and edible vegetable oil with a breeding cycle of two years; raw material acceptance includes verification of raw and auxiliary materials, sensory perception, quantity and qualification certificate of the supplier;

[0027] 2) Cleaning and soaking: Wash the glutinous rice and rice to remove impurities. After washing twice, add five times the weight of pure water to soak for 4 hours, stir for 10 minutes per hour, and the stirring speed is 100r / min; after soaking, take it out and dry it for later use; Put the washed mugwort leaves in the water and soak for 8 hours, take out the mugwort leaves and drain them for later use;

[0028] 3) Grinding: Grinding glutinous rice and rice into rice flour, passing through a 300-500 mesh sieve for later use;

[0029] 4...

Embodiment 2

[0037] see figure 1 , a kind of preparation method of green cake, comprises the following steps:

[0038] 1) Raw material acceptance: select glutinous rice, rice and mugwort leaves harvested in the current year; select pig fat and edible vegetable oil with a breeding cycle of two years; raw material acceptance includes verification of raw and auxiliary materials, sensory perception, quantity and qualification certificate of the supplier;

[0039] 2) Cleaning and soaking: Wash the glutinous rice and rice to remove impurities. After washing twice, add five times the weight of pure water to soak for 6 hours, stir for 10 minutes per hour, and the stirring speed is 100r / min; after soaking, take it out and dry it for later use; Put the washed mugwort leaves in the water and soak for 12 hours, take out the mugwort leaves and drain them for later use;

[0040] 3) Grinding: Grinding glutinous rice and rice into rice flour, passing through a 500-mesh sieve for subsequent use;

[0041]...

Embodiment 3

[0049] see figure 1 , a kind of preparation method of green cake, comprises the following steps:

[0050] 1) Raw material acceptance: select glutinous rice, rice and mugwort leaves harvested in the current year; select pig fat and edible vegetable oil with a breeding cycle of two years; raw material acceptance includes verification of raw and auxiliary materials, sensory perception, quantity and qualification certificate of the supplier;

[0051]2) Cleaning and soaking: Wash the glutinous rice and rice to remove impurities. After washing twice, add five times the weight of pure water to soak for 5 hours, stir for 10 minutes per hour, and the stirring speed is 100r / min; after soaking, take it out and dry it for later use; Put the washed mugwort leaves in the water and soak for 10 hours, take out the mugwort leaves and drain them for later use;

[0052] 3) Grinding: Grinding glutinous rice and rice into rice flour, passing through a 300-500 mesh sieve for later use;

[0053] 4...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for a green cake, wherein the preparation method comprises the following steps: selecting glutinous rice and rice harvested in current year, adding purified water with the amount five times that of the glutinous rice and the rice, soaking, then taking out, air-drying and grinding into rice flour; putting folium artemisiae argyi into the soaked liquid, soaking, draining, then fumigating, taking out the folium artemisiae argyi, carrying out reduced pressure drying, and crushing; stirring and kneading the glutinous rice flour, the rice flour, the folium artemisiae argyi powder, fat pork, edible vegetable oil, cooking liquor, granulated sugar, a color retention agent and cooking liquor according to the ratio into a green rice flour dough; and carrying out mold inversion, cooking, cooling, packaging and sterilizing to obtain the finished product. Effective nutrients of the folium artemisiae argyi are fully retained, a case that a green juice is oxidized to be discolored in the green cake preparing process after the folium artemisiae argyi is crushed and wall-broken is avoided, and thus the prepared green cake is guaranteed to be more transparent and brighter, beautiful in appearance, and higher in nutritional value; the folium artemisiae argyi after crushing is added into the green cake, so that the content of crude fibers in the green cake is significantly increased, and the green cake tastes better, can be helpful for absorption of intestines and stomach, and has wide market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing green cakes. Background technique [0002] Green Cake is a traditional snack in the south during the Ching Ming and Cold Food Festivals. It is mixed with wormwood and glutinous rice flour in proportion, then kneaded, molded, and steamed. It is hard and affects the taste and appearance. In order to meet the market demand, people often use the method of directly making mugwort leaves into green juice, and then adding calcium hydroxide to avoid the change of the color of the green cake. Although this method ensures the appearance of the product, it does not Affected the nutrition and mouthfeel of green cake to a certain extent; The green dough preparation technology of prior art can't satisfy people's daily increasing dietary and nutritional demand, urgently needs to improve and improve, to improve the green cake quality. Contents of the invention ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/41A23L33/10A23L33/105A23P30/10
CPCA23V2002/00A23V2200/14A23V2200/048A23V2200/32A23V2250/1614A23V2250/21
Inventor 翁方荣
Owner 遂昌县羽峰食品厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap