Manufacturing method of oil-fried cake

A production method and oil cake technology, which can be applied to fried food, dough processing, baking, etc., can solve the problems of less variety, unbalanced nutrition, single flavor, etc., and achieve the effects of delaying aging, lasting flavor and bright color.

Inactive Publication Date: 2019-05-07
石丽华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of existing oil cake is that yellow rice flour is first steamed as skin material, and jujube paste, sweetened bean paste and sugar are used as

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The making method of this oil cake comprises the following steps:

[0042] Step 1, the making of rose extract:

[0043] Rose Extract uses the following weights of ingredients:

[0044] 7 grams of roses, 13 grams of medlar, 3 grams of chrysanthemum, 400 grams of water;

[0045] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 30 minutes, after cooling, filter to get the rose extract, set aside; the pH of the water is 7;

[0046] Step 2, pickling of roses:

[0047] The pickling of roses uses the following weights of raw materials:

[0048] 300 grams of roses, 380 grams of white sugar, 50 grams of honey;

[0049] a1. Leave the petals of the roses and dry them in the air;

[0050] b1. Spread the rose petals in step a1 in a container, sprinkle a layer of sugar on this layer, and cycle through several layers, pour honey on the rose petals on the top layer, seal the container and marinate for 7 days , that is, spare;

[0...

Embodiment 2

[0065] The making method of this oil cake comprises the following steps:

[0066] Step 1, the making of rose extract:

[0067] Rose Extract uses the following weights of ingredients:

[0068] 10 grams of roses, 15 grams of medlar, 4 grams of chrysanthemum, 500 grams of water;

[0069] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 60 minutes, after cooling, filter to get rose extract, set aside; the pH value of the water is 7.5;

[0070] Step 2, pickling of roses:

[0071] The pickling of roses uses the following weights of raw materials:

[0072] 150 grams of roses, 190 grams of white sugar, 25 grams of honey;

[0073] a1. Leave the petals of the roses and dry them in the air;

[0074] b1. Spread the rose petals in step a1 in a container, sprinkle a layer of sugar on this layer, and cycle through several layers, pour honey on the top rose petals, seal the container and marinate for 7 days, that is got, spare;

[0075] St...

Embodiment 3

[0089] The making method of this oil cake comprises the following steps:

[0090] The making method of this oil cake comprises the following steps:

[0091] Step 1, the making of rose extract:

[0092] Rose Extract uses the following weights of ingredients:

[0093] 9 grams of roses, 10 grams of medlar, 4.5 grams of chrysanthemum, 450 grams of water;

[0094] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 50 minutes, after cooling, filter to get the rose extract, set aside; the pH value of the water is 7.2;

[0095] Step 2, pickling of roses:

[0096] The pickling of roses uses the following weights of raw materials:

[0097] 300 grams of roses, 380 grams of white sugar, 50 grams of honey;

[0098] a1. Leave the petals of the roses and dry them in the air;

[0099] b1. Spread the rose petals in step a1 in a container, sprinkle a layer of sugar on this layer, and cycle through several layers, pour honey on the top rose pe...

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PUM

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Abstract

The present invention discloses a manufacturing method of an oil-fried cake and belongs to the technical field of food processing. The method comprises the following steps: step one, rose extract liquid manufacturing; step two, rose pickling; step three, oil-fried cake filling manufacturing; and step four, oil-fried cake manufacturing. The oil-fried cake is rich in nutrition, natural, burnt outside and tender inside, fragrant, sweet, soft and glutinous, crisp and tasty, full of long-lasting rose fragrance, and suitable for people at all ages, and also has effects of benefiting qi, regulating qi, relieving depression, promoting blood circulation and dissipating blood stasis and delaying aging.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rose-flavored health-care oil cake. Background technique [0002] Oil cake is a characteristic Shanxi snack and a traditional food loved by Shanxi people. The preparation method of existing oil cake is that yellow rice flour is first steamed as skin material, and jujube paste, sweetened bean paste and sugar are used as fillings, and is formed through frying. There are 1, few varieties, The flavor is single and the nutrition is unbalanced, which is far from satisfying people's needs. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of oil cake with rich and natural nutrition, charred outside and tender inside, sweet, soft and glutinous, crispy and delicious, with a long-lasting floral fragrance of roses, and the production of oil cakes with the functions of regulating qi, relieving stagnation, promotin...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D13/31A21D13/38A21D13/047A21D13/06A21D13/062A21D2/34A21D2/36
Inventor 石丽华
Owner 石丽华
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