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Preparation process and formula of cooked pear cake

A technology of production process and production method, which is applied in the field of production process and formula of ripe pear cake, can solve the problem of single taste and difficult to meet the taste of most people, and achieve the effect of novel variety and rich taste

Pending Publication Date: 2018-05-11
赵辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current cooked pear cake is relatively simple in taste, and it is difficult to meet the tastes of most people, especially now that the demand for public tastes is getting higher and higher.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The present embodiment adopts the following production process: 60-75 kg of finely selected northeastern rice flour, 25-40 kg of selected japonica rice flour south of the Yangtze River, 200 grams of jujube, 0.5 kg of longan, 100 grams of tangerine peel, 100 grams of jujube seed, Gorgon fruit 100g, medlar 200g, yam 1kg, brown sugar 100g, ginger 100g, honey 100g, sugar 100g, rose 50g, osmanthus 50g, xylitol 50g, walnut 200g, lily 50g 50 grams of black sesame seeds, 50 grams of white sesame seeds, 100 grams of green tea essence (tea powder), 200 grams of milk red beans, 200 grams of mung beans, 100 grams of barley oats, 100 grams of whole wheat flour, 100 grams of lotus root starch, fruits and auxiliary materials; The recommended fruits include: kiwi, cherry, orange, hawthorn, lemon, dragon fruit, peach, kumquat, wild jujube, one or a combination of several fruits. The main ingredients are: 70kg of finely ground Northeast rice, 30kg of ground japonica rice from the south o...

Embodiment 2

[0014] The difference between this example and Example 1 is that the formula and production process of the auxiliary materials are as follows: choose Gorgon fruit, yam, hawthorn, lotus seeds, and ground flour for later use, rice and glutinous rice 1:1 ground, sugar, salt, Gorgon fruit, yam , hawthorn, lotus seeds and other powders are mixed with rice, glutinous rice flour, and white sugar, and the steamer is preheated, and the powders are placed in a container and steamed for 35 minutes until cooked. same.

Embodiment 3

[0016] The difference between this example and Example 1 is that the formula and production process of the auxiliary materials are as follows: use hawthorn beating, dried tangerine peel, osmanthus, coix seed to grind for later use, white sugar, honey, salt, and clear water are put into a container for heating, and the hawthorn beating, tangerine peel , sweet-scented osmanthus, barley, add appropriate amount of white sugar, honey, stew thick, let cool naturally for later use, the auxiliary material is hawthorn auxiliary material, and the rest of the formula and production process are the same as in Example 1.

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PUM

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Abstract

The invention relates to a preparation process and a formula of a cooked pear cake, and relates to a health-preserving food formula, in particular to the preparation process and the formula of the cooked pear cake. The cooked pear cake comprises the following components: carefully selected first-class ground northeast rice powder, carefully selected ground polished round-grained rice south of Yangtze River, Chinese dates, longan, dried orange peel, wild jujube cores, gordon euryale seeds, Chinese wolfberry fruits, Chinese yams, brown sugar, shredded ginger, honey, sugar, rose flowers, sweet osmanthus, xylitol, walnut kernels, lily bulbs, black sesame, white sesame, green tea essence (tea powder), milk red beans, mung beans, coix seed oat, whole wheat flour, lotus root powder, fruits and auxiliary materials. The fruits comprise one or more of the following mixed fruits: kiwi fruits, cherries, oranges, hawthorn fruits, lemons, pitayas, peaches, kumquats and wild jujubes. The auxiliary materials comprise wild jujube auxiliary material, hawthorn fruit auxiliary material, gordon euryale seed auxiliary material, rose-cockscomb auxiliary material, cherry auxiliary material, and peanuts and sesame auxiliary material. The invention has the beneficial effects that the cooked pear cake not only is soft and tasty, novel in variety and rich in mouth feel, but also has the effects of calmingspirit and aiding sleep with wild jujube materials.

Description

technical field [0001] The invention relates to a formula of health-preserving food, in particular to a production process and formula of cooked pear cake. Background technique [0002] Ripe pear cake is also called steamer cake, which is ground into powder with rice and steamed as the main ingredient. When making it, put the rice noodles in a wooden steamer, steam them in a steamer for one minute, and then smear various small ingredients on them. At first, there were only three kinds of fillings: bean paste, white sugar, and red fruit, and gradually developed to include oranges, apples, pineapples, strawberries, chocolate, black sesame, taro and other small ingredients. [0003] Some stalls put the cooked pear cake on the paper, and some delicate stall owners create their own unique style in order to base their small business on long-term development. And the crepes were crispy and tasty, too. At first, there were only three kinds of fillings: bean paste, white sugar, an...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L25/00A23L11/00A23L33/00
CPCA23L7/198A23L11/05A23L19/09A23L19/10A23L25/30A23L33/00A23V2002/00A23V2200/30A23V2200/31
Inventor 赵辉
Owner 赵辉
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