Method for preparing Laoyou cake

Abstract

The invention discloses a method for preparing Laoyou cake. The method comprises the steps of fermentation broth making, dough making, stuffing making, roasting and the like. According to the method,seasonings of Laoyou rice noodles are selected as stuffing to make hotcake, the blank about Laoyou flavored hot cake on the market can be filled, the way to eat is innovative, the method is novel andfeatured, the flavor is unique, the flavor is crispy, delicious and refreshing, and the method has an innovative idea for the market. Traditional Chinese medicinal materials with medicinal and edibleeffects are used as raw materials, wherein haws, semen raphanin, radix polygonati officinalis, bitter citrus immature flowers and semen pruni can be used for promoting appetite and digestion, illiciumverum can be used for removing the fishy flavor of minced meat, licorice roots, fructus momordicae and perilla frutescens can be used for improving the sweetness and fragrance of dough, radix polygonati officinalis, semen euryales, poria cocos, lonicera japonica and the like can be used for clearing internal heat, strengthening spleen and tonifying qi, are beneficial to human bodies and can be used for neutralizing the internal heat of hotcake. Furthermore, fermented traditional Chinese medicinal residues can be used as stuffing with fragrant flavor, and raw materials are not wasted. The Laoyou cake has a health-protective effect, cannot cause internal heat if the cake is over taken, and has an excellent market prospect.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing old friend cakes. Background technique

[0002] Laoyou Fan is a local delicacy in Nanning, Guangxi. It was selected into the first batch of 26 intangible cultural heritage lists announced by Nanning in 2007. It is one of the "three major rice noodles" in Guangxi, along with Liuzhou's snail rice noodles and Guilin's Guilin rice noodles. Nanning people think that hot and sour old friend noodles are eaten in summer to appetize, and to eat in winter to dispel the cold. Old friend fans are representative of local snacks without class differentiation, and they are very people-friendly. This kind of powder can combine sour and spicy in its own unique way, forming one of the unique flavors of Nanning snacks. Sour, spicy, salty, and fragrant, it is said that eating it has the effect of dispelling wind and cold, clearing the orifice and waking up the taste....

Examples

Embodiment 1

[0043] A method for preparing old friend cakes, comprising the steps of:

[0044] (1) Preparation of fermentation broth: take 15kg each of hawthorn, star anise, toito flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.1 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 30:100:2, ferment at 20°C for 24h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1000 rpm for 5 minutes, left to stand for 40 minutes, the supernatant was pasteurized at 70°C to obtain a fermentation broth, and the filter residue was dried at 50°C until the water content was 30%;

[0045] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and active d...

Embodiment 2

[0052] A method for preparing old friend cakes, comprising the steps of:

[0053] (1) Preparation of fermentation broth: Take 10kg each of hawthorn, star anise, toito flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.08 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 35:125:1.8, ferment at 22°C for 23h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1500 rpm for 3 minutes, left to stand for 50 minutes, the supernatant was pasteurized at 75°C to obtain a fermentation broth, and the filter residue was dried at 52°C until the water content was 27%;

[0054] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and activ...

Embodiment 3

[0061] A method for preparing old friend cakes, comprising the steps of:

[0062] (1) Production of fermented liquid: Take 10kg each of hawthorn, star anise, daisy flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.05 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 39:140:1.6, ferment at 24°C for 21h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1400rpm for 5min, left to stand for 60min, the supernatant was pasteurized at 78°C to obtain a fermentation broth, and the filter residue was dried at 54°C until the water content was 24%;

[0063] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and active dry yeast, k...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing old friend cakes. Background technique

[0002] Laoyou Fan is a local delicacy in Nanning, Guangxi. It was selected into the first batch of 26 intangible cultural heritage lists announced by Nanning in 2007. It is one of the "three major rice noodles" in Guangxi, along with Liuzhou's snail rice noodles and Guilin's Guilin rice noodles. Nanning people think that hot and sour old friend noodles are eaten in summer to appetize, and to eat in winter to dispel the cold. Old friend fans are representative of local snacks without class differentiation, and they are very people-friendly. This kind of powder can combine sour and spicy in its own unique way, forming one of the unique flavors of Nanning snacks. Sour, spicy, salty, and fragrant, it is said that eating it has the effect of dispelling wind and cold, clearing the orifice and waking up the taste....

Examples

Embodiment 1

[0043] A method for preparing old friend cakes, comprising the steps of:

[0044] (1) Preparation of fermentation broth: take 15kg each of hawthorn, star anise, toito flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.1 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 30:100:2, ferment at 20°C for 24h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1000 rpm for 5 minutes, left to stand for 40 minutes, the supernatant was pasteurized at 70°C to obtain a fermentation broth, and the filter residue was dried at 50°C until the water content was 30%;

[0045] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and active d...

Embodiment 2

[0052] A method for preparing old friend cakes, comprising the steps of:

[0053] (1) Preparation of fermentation broth: Take 10kg each of hawthorn, star anise, toito flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.08 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 35:125:1.8, ferment at 22°C for 23h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1500 rpm for 3 minutes, left to stand for 50 minutes, the supernatant was pasteurized at 75°C to obtain a fermentation broth, and the filter residue was dried at 52°C until the water content was 27%;

[0054] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and activ...

Embodiment 3

[0061] A method for preparing old friend cakes, comprising the steps of:

[0062] (1) Production of fermented liquid: Take 10kg each of hawthorn, star anise, daisy flower, licorice, polygonatum polygonatum, Gorgon seed, Yu Liren, Luo Han Guo, honeysuckle, perilla, radish seed, mulberry leaf, and poria cocos, and grind them to a particle size of 0.05 After mm, mix evenly to obtain fermented product, add drinking water and active dry yeast, the mass ratio of fermented product, drinking water and active dry yeast is 39:140:1.6, ferment at 24°C for 21h, filter, separate filtrate and filter residue, The filtrate was centrifuged at 1400rpm for 5min, left to stand for 60min, the supernatant was pasteurized at 78°C to obtain a fermentation broth, and the filter residue was dried at 54°C until the water content was 24%;

[0063] (2) Dough making: Mix glutinous rice flour, high-gluten flour, low-gluten flour and wheat flour, add maltose, ghee, fermentation liquid and active dry yeast, k...