Production method of Dabie Mountain wild vegetable pancakes

Abstract

The invention provides a production method of Dabie Mountain wild vegetable pancakes. The method includes the following steps: weighing fresh spiderflowers, common sowthistle herb and elsholtzia ciliata herb and preparing wild vegetable juice; adding maltose and stevioside into the wild vegetable juice and performing astringency-removing treatment; adding salt, lactobacillus cellobiosas powder, lactobacillus bulgaricus powder, sugar and water into removed roots and wild vegetable residues obtained after juice squeezing and performing fermentation; performing freeze-drying on the fermented wild vegetable residues; mixing proper amounts of wheat flour, eggs and the astringency-removed wild vegetable juice and performing mixing into dough in a dough-mixing machine; after allowing the dough to stand for a while, preparing a wild vegetable pancake dough base with the dough; spraying a layer of sesame onto the wild vegetable pancake dough base, performing coating with a layer of edible oil and then performing baking in a baking oven; and after finishing baking, performing cooling, performing sterilization and performing packaging so as to obtain the wild vegetable pancakes. According to the invention, wild vegetable specialties of the Dabie Mountain area are reasonably utilized; the wild vegetable pancakes present another form of wild vegetable food and meet the demands of consumers; and through the method, the effective nutrients of wild vegetables can be retained to the greatest extent.

Description

technical field

[0001] The invention relates to a production method of Dabie Mountain wild vegetable cake, which belongs to the field of food. Background technique

[0002] Along with the raising of people's living standard and cognitive level, wild vegetable food obtains more and more liking of people, but wild vegetable food is single, and taste is monotonous, is mostly made into pickles or boiled now.

[0003] White cauliflower, bitter cabbage and nepeta are common wild vegetables in the Dabie Mountains.

[0004] White cauliflower is rich in 17 kinds of trace elements that are beneficial to the human body, including amino acids, calcium, iron and other elements necessary for the human body. Among them, every 100 grams of white cauliflower contains 19.5 grams of amino acids, 202 grams of calcium, and 4.18 grams of iron, which are significantly higher than other broad-leaved vegetables. A well-known local specialty. Its taste is fragrant and delicious, which can refresh ...

Examples

Embodiment 1

[0026] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0027] (1) Weigh fresh white cauliflower, bitter vegetable and wild nepeta, wash, remove roots, and chop. After chopping, the weight ratio of white cauliflower, bitter vegetable and wild nepeta is 0.25:0.86:0.13, and squeeze the juice , take wild vegetable dregs to get wild vegetable juice;

[0028] (2) Add maltose and stevioside to the wild vegetable juice for astringent treatment, heat at 45°C for 1.8 hours, cool, and set aside; add 0.3% maltose and 0.07% by weight of the vegetable juice to the vegetable juice % stevioside.

[0029] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and Water, sealed and fermented for 26 hours at 25°C; the weight percentages of the roots, wild vegetable residues, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, sugar are: root 6%, salt 2.4%, 1.5% of Lactobacillus ...

Embodiment 2

[0036] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0037] (1) Weigh fresh cauliflower, bitter herbs and Nepeta, wash, remove roots, and chop. The weight ratio of cauliflower, bitter herbs and Nepeta is 0.28:0.83:0.16. Squeeze the juice, take wild vegetable dregs, and get wild vegetable juice;

[0038] (2) Add maltose and stevioside to wild vegetable juice for astringent treatment, heat at 44°C for 1.7 hours, cool, and set aside; add maltose and 0.08 % stevioside.

[0039] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and Water, sealed and fermented for 29 hours at 28°C; the weight percentages of the roots, wild vegetable dregs, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, sugar are: root 8%, salt 2.8%, 1.3% of Lactobacillus cellobiosacillus powder, 0.6% of Lactobacillus bulgaricus powder, 1.4% of sugar, and the balance is wild vegetable dre...

Embodiment 3

[0046] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0047] (1) Weigh fresh cauliflower, bitter herbs and Nepeta, wash, remove roots, and chop. The weight ratio of cauliflower, bitter herbs and Nepeta is 0.27:0.83:0.18. Squeeze the juice, take wild vegetable dregs, and get wild vegetable juice;

[0048] (2) Add maltose and stevioside to wild vegetable juice to remove astringency, heat at 43°C for 1 hour, cool, and set aside; add 0.22% maltose and 0.09% by weight of vegetable juice to vegetable juice % stevioside.

[0049] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and water, sealed and fermented for 30 hours at 26°C; the weight percentages of the roots, wild vegetable residues, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, and sugar are: 7% root, 2.2% salt, Lactobacillus cellobiosus bacteria powder 1.3%, Lactobacillus bulgaricus bacteria powd...

technical field

[0001] The invention relates to a production method of Dabie Mountain wild vegetable cake, which belongs to the field of food. Background technique

[0002] Along with the raising of people's living standard and cognitive level, wild vegetable food obtains more and more liking of people, but wild vegetable food is single, and taste is monotonous, is mostly made into pickles or boiled now.

[0003] White cauliflower, bitter cabbage and nepeta are common wild vegetables in the Dabie Mountains.

[0004] White cauliflower is rich in 17 kinds of trace elements that are beneficial to the human body, including amino acids, calcium, iron and other elements necessary for the human body. Among them, every 100 grams of white cauliflower contains 19.5 grams of amino acids, 202 grams of calcium, and 4.18 grams of iron, which are significantly higher than other broad-leaved vegetables. A well-known local specialty. Its taste is fragrant and delicious, which can refresh ...

Examples

Embodiment 1

[0026] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0027] (1) Weigh fresh white cauliflower, bitter vegetable and wild nepeta, wash, remove roots, and chop. After chopping, the weight ratio of white cauliflower, bitter vegetable and wild nepeta is 0.25:0.86:0.13, and squeeze the juice , take wild vegetable dregs to get wild vegetable juice;

[0028] (2) Add maltose and stevioside to the wild vegetable juice for astringent treatment, heat at 45°C for 1.8 hours, cool, and set aside; add 0.3% maltose and 0.07% by weight of the vegetable juice to the vegetable juice % stevioside.

[0029] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and Water, sealed and fermented for 26 hours at 25°C; the weight percentages of the roots, wild vegetable residues, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, sugar are: root 6%, salt 2.4%, 1.5% of Lactobacillus ...

Embodiment 2

[0036] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0037] (1) Weigh fresh cauliflower, bitter herbs and Nepeta, wash, remove roots, and chop. The weight ratio of cauliflower, bitter herbs and Nepeta is 0.28:0.83:0.16. Squeeze the juice, take wild vegetable dregs, and get wild vegetable juice;

[0038] (2) Add maltose and stevioside to wild vegetable juice for astringent treatment, heat at 44°C for 1.7 hours, cool, and set aside; add maltose and 0.08 % stevioside.

[0039] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and Water, sealed and fermented for 29 hours at 28°C; the weight percentages of the roots, wild vegetable dregs, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, sugar are: root 8%, salt 2.8%, 1.3% of Lactobacillus cellobiosacillus powder, 0.6% of Lactobacillus bulgaricus powder, 1.4% of sugar, and the balance is wild vegetable dre...

Embodiment 3

[0046] A production method of Dabie Mountain wild vegetable cake, comprising the following steps:

[0047] (1) Weigh fresh cauliflower, bitter herbs and Nepeta, wash, remove roots, and chop. The weight ratio of cauliflower, bitter herbs and Nepeta is 0.27:0.83:0.18. Squeeze the juice, take wild vegetable dregs, and get wild vegetable juice;

[0048] (2) Add maltose and stevioside to wild vegetable juice to remove astringency, heat at 43°C for 1 hour, cool, and set aside; add 0.22% maltose and 0.09% by weight of vegetable juice to vegetable juice % stevioside.

[0049] (3) Add salt, Lactobacillus cellobiosus powder, Lactobacillus bulgaricus powder, sugar and water, sealed and fermented for 30 hours at 26°C; the weight percentages of the roots, wild vegetable residues, salt, Lactobacillus cellobiosus bacteria powder, Lactobacillus bulgaricus bacteria powder, and sugar are: 7% root, 2.2% salt, Lactobacillus cellobiosus bacteria powder 1.3%, Lactobacillus bulgaricus bacteria powd...