CN101112246B - Foodstuff named rolling donkey and method for making the same - Google Patents
Foodstuff named rolling donkey and method for making the same Download PDFInfo
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- CN101112246B CN101112246B CN2006101080795A CN200610108079A CN101112246B CN 101112246 B CN101112246 B CN 101112246B CN 2006101080795 A CN2006101080795 A CN 2006101080795A CN 200610108079 A CN200610108079 A CN 200610108079A CN 101112246 B CN101112246 B CN 101112246B
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Abstract
The invention provides a snack of snowballing usury, which comprises a cake part made of sour Chinese date mash instead of traditional glutinous rice powder and mixed powder stuck outside and made of soya bean powder and Chinese date powder. Furthermore, the invention provides a preparation method of the snowballing usury snack comprising the step of making cake part of the snack with sour Chinese date mash and the step of sticking the cake part with mixed powder of soya bean powder and Chinese date powder. In additional, the invention provides the use of sour Chinese date to prepare the snack of snowballing usury.
Description
Invention field
The application relates to a kind of novel foodstuff named rolling donkey, and it is to be different from traditional raw material by use to make, thus show can long preservation shelf-life, and also relate to the method for making of this food.
Background of invention
Snowballing usury has another name called bean flour cake, is one of ancient kind in the characteristic snack of Beijing.Be golden yellow, the fragrant filling of beans is sweet, and it is soft to enter the mouth, and other tool local flavor is the traditional properties snack that suits the taste of both old and young.But why claim again " snowballing usury "? seemingly a kind of image metaphor is placed on after making in the analysis for soybean powder face and rolls, as true snowballing usury outside of the city, like kicking up a dust, so gain the name.Just say in " pot foods are assorted to be chanted ": " the brown sugar water filling is arranged ingeniously, buries in the agglomerating beans of yellow face.What grouies busy ' snowballing usury ' ", claim that name is closely humorous rather.Also say: " the soya bean glutinous rice cooks, and wraps up in the brown sugar water filling, rolls in frying bean flour, puts on the dish and sells it, is named ' snowballing usury ' very inconceivable title also." nowadays, a lot of people only know that elegant name is commonly called as, and do not know that it has rectified name.It is a kind of popular snack that is subjected to very much.
The processing method of Beijing tradition foodstuff named rolling donkey is: " snowballing usury " is that stripping and slicing forms with the stuffed long paper that is rolled into of glutinous millet.Its raw material has rheum officinale rice and flour, soy noodle, bean paste, white sugar, sesame oil, sweet osmanthus, green-red shred made of orange peel and the edible kernel of melon seeds.Its making is divided into base and filling, moulding three process.Primary raw material in the market is to add that water cooks and add water and softer during face slightly with sticky rice powder.After in addition soya bean being fried, roll into the powder face.During making the steamed sticky rice face is stained with the analysis for soybean powder face and rolls in flakes, spread sweetened bean paste stuffing then and roll, be cut into the fritter about 100 grams, sprinkle white sugar, filling is rolled up evenly during making, and is well arranged.
Yet this traditional snowballing usury exists following various defectives.
At first be the raw material aspect: traditional snowballing usury raw material is in the majority with glutinous rice flour.Finished product is fragrant and sweet soft, the glutinous characteristics of sweet sticking perfume (or spice).But deposit the problem that occurs in the process after the processing: the resting period, length will hardening (the glutinous rice flour retentiveness is poor) slightly.Just limited its shelf life from the raw material.
Be aspect the shelf-life in addition: traditional snowballing usury shelf life weak point has only several days, belongs to and promptly cooks the food of promptly selling.Packing should not carried.And rotten fast, in case rotten, great variation all can take place in its mouthfeel, local flavor, sense organ, profile also can be affected.
In addition, some defective is arranged also aspect processing conditions: for example since be instantly promptly sell, food that shelf life is short, can not guarantee security of products so pack the processing back, deposited for a long time and will go bad, especially summer.Be subjected to the limitation of processing technology, so the consumer group also is restricted.Distinguishing products are obstructed, and can not allow more each place, consumer both domestic and external have Pekinese's characteristic snack.
And aspect special favor also defectiveness: i.e. product special flavour unification, except basic sweetened bean paste local flavor, sticking mouthful characteristics, not more innovation, not more healthy, nutrition new ideas.
Therefore, need a kind of foodstuff named rolling donkey snack that does not have above-mentioned each side restriction as far as possible on the market, satisfy the preference interest of people it.
The applicant is through the whole synthesis analysis to the raw material of traditional snowballing usury, shelf, local flavor, technology, nutrition etc.In line with allowing more consumers taste, have old Pekinese characteristic snack, after market survey by repeatedly, market analysis, technical data collection, repetition test, shelf-life follow the tracks of, finally keeping having developed the foodstuff named rolling donkey with brand-new characteristic of suitability for industrialized production on the basic characteristic of original product.
Therefore, one of purpose of the present invention is to propose a kind of use to be different from the foodstuff named rolling donkey snack with brand-new style that traditional raw material is made.
Another object of the present invention provides a kind of preparation method of foodstuff named rolling donkey snack recited above.
Summary of the invention
Above-mentioned purpose of the present invention is by having substituted the glutinous rice flour of original use with wild jujube mud, and substituted the analysis for soybean powder of part and satisfy, thereby, also has health care owing to raw material not only has nutritive value with the candied date powder, be the health material of integration of drinking and medicinal herbs, thereby satisfied consumer's requirement.
Therefore, the invention provides a kind of foodstuff named rolling donkey snack, the cake body portion of making comprising the glutinous rice flour that replaces tradition to use with wild jujube mud and be bonded at the mixed powder of making by analysis for soybean powder and jujube powder of outside.
In addition, the invention provides a kind of preparation method of above-mentioned foodstuff named rolling donkey, comprise the step that the cake body portion of wild jujube mud to make this food is provided and will adhere to step on the above-mentioned cake body by the mixed powder that analysis for soybean powder and jujube powder form.
Correspondingly, the present invention also provides wild jujube to be used to prepare the purposes of foodstuff named rolling donkey snack.
According to the present invention, select natural, free of contamination wild jujube and candied date, as base stock of the present invention.Be to have substituted the glutinous rice flour of traditional use and substituted the analysis for soybean powder of part with the candied date powder with wild jujube mud in the present invention, so raw material not only having nutritive value, also have health care, is the health material of integration of drinking and medicinal herbs.
During the preparation raw material, the bright wild jujube that at first will satisfy sanitary condition cleans up.For making jujube paste, with the wild jujube sugar aqueous solution, the about white granulated sugar aqueous solution of 20-30% for example, the about 8-10 of boiling minute.Subsequently the jujube paste of making is heated with for example maltose, granulated sugar, pectin and/or agar and boil, the boiling time is about 25-30 minute, preferably about 30 minutes.Make that make moisture content is about 18-26%, preferably about 22% and total sugar content be about 45-55%, preferably about 50% cake body shape material is contained in it in special container.The above-mentioned cake body shape material of making carries out the normal temperature cooling.
In one embodiment, for example the agar of 60% jujube paste, 20% maltose, 10% granulated sugar, 5% pectin and 5% is heated together and boil, obtain cake body shape material.
According to the manufacture of traditional foodstuff named rolling donkey, analysis for soybean powder also will be stained with as ripe powder in the glutinous rice flour outside that tradition is used.According to the present invention, be in traditional analysis for soybean powder, to add the jujube powder, so the ripe powder that the present invention uses is full fat soybean powder and the ripe jujube powder for preparing in proportion.
According to the present invention, the analysis for soybean powder of use is to obtain in baking 25-30 minute under about 120-150 ℃ furnace temperature, preferably about 30 minutes of baking under 120 ℃ of temperature, and purpose is to make the fragrance of raw material itself denseer and the effect of sterilization arranged.
And being ripe candied date, the jujube powder processes by drying process with atomizing.With jujube powder the about 25-30 of furnace temperature baking minute with about 120-150 ℃, preferably baking obtained in about 30 minutes under about 120 ℃ of temperature before producing, and purpose is to make the fragrance of raw material itself denseer and the effect of sterilization arranged equally.
Full fat soybean powder that makes and ripe jujube powder mix in the proper ratio according to specific circumstances and carry out suitable adjustment.
After raw material is ready to,, the external face of cooled jujube paste cake is stained with the mixed powder of analysis for soybean powder face and candied date powder, and rolls cutification according to the manufacture of traditional snowballing usury.
Can add various filling material as required on the skin of rolling, and moulding, for example can after the filling that adds various local flavors, be rolled into bar.At this moment require filling to roll up evenly, well arranged, but this can't influence the performance and the taste of final products, is to be required on attractive in appearance.
Spread on the skin the filling material as required furnishing be various tastes, for example be jujube flavor (original flavor), hawthorn flavor, sesame flavor, peanut flavor.Jujube flavor is the distinctive jujube flavor of main material wild jujube mud, and has added natural purple potato skin and extracted powder, allows product from sense organ, visually new variation arranged.The hawthorn flavor has adopted natural hawthorn to become puree (fruit powder) to add the product Shen to through retrofit.Sesame flavor adds in the product for the sesame that fries after (baking).Peanut flavor adds in the product through pulverizing for the peanut that fries after (baking) peeling.The making of these filling material can adopt in this area common mode and means carry out, do not have special feature.
The silver lap that adds behind the filling material and spool is cut into the block of suitable size, for example is cut into the fritter about 16 grams, its shape also can be chosen with hobby as required.
Be that the small-sized products that will cut is placed in the mixed powder (for example proportioning is 1:1) of roasting good analysis for soybean powder and jujube powder and wraps up in step subsequently.Proportioning between analysis for soybean powder and the jujube powder can be regulated, and also can add other suitable material in addition as required, further to regulate from aspects such as color, tastes.The foodstuff named rolling donkey of the present invention that so just makes.
To finding wherein can contain usually moisture content 18-28% and total reducing sugar 40-60% after the finished product physical and chemical inspection.
According to the present invention, adopt wild jujube mud to substitute original glutinous rice flour, add other auxiliary materials and had certain viscosity after through processing, kept the characteristics such as sticking soft fragrant and sweet of original product.
The foodstuff named rolling donkey that obtains according to the present invention has that technology is reasonable, shelf life is long, foodsafety is strong, convenient carrying.Sweet mouthfeel is moderate, and local flavor is various and nutritious; The stomach conditioning of useful human body helps digestion, has been rich in nutritions such as vitamin C and amino acid, mineral matter, and spleen benefiting and stimulating the appetite is all-ages.
Below in conjunction with specific embodiment the manufacture craft of foodstuff named rolling donkey of the present invention is introduced in more detail, but this should not be interpreted as claims scope of requirement of the present invention is construed as limiting.Except as otherwise noted, the percentage that uses among the application is weight percentage.
Feedstock production:
1. the preparation of wild jujube mud: bright wild jujube is cleaned up, made jujube paste in about 10 minutes by white granulated sugar solution boiling then with 25%.Subsequently by following proportioning: jujube paste 60%, maltose 20%, granulated sugar 10%, pectin 5%, agar 5% heat together and boil, and the boiling time is 30 minutes.Thereby make moisture content and be about 22% and total reducing sugar be about 50% cake body, be contained in the container.
2. snowballing usury is with the preparation of ripe powder: (a) will grind good analysis for soybean powder and bake with about 30 minutes clock times with the about 120 ℃ furnace temperature of temperature; (b) ripe candied date is made the jujube powder by drying process with atomizing processing, the jujube powder is baked with about 30 minutes clock times with the about 120 ℃ furnace temperature of temperature.Analysis for soybean powder that makes and jujube powder can mix as required in the proper ratio, use with ripe powder as snowballing usury.
The making of foodstuff named rolling donkey: the external face of cake that wild jujube mud is made is stained with analysis for soybean powder face and/or candied date powder, and rolls cutification.After applying corresponding filling material on the cake body skin, roll, be cut into the fritter about about 16 grams.The small-sized products that cuts is placed in the mixed powder (proportioning is 1:1) of roasting good analysis for soybean powder and jujube powder and wraps up in, thereby be stained with ripe powder, become final foodstuff named rolling donkey.
Foodstuff named rolling donkey snack by method for preparing is except showing comparable with conventional method but the local flavor and taste that also can be different, also shown advantage that can be long time stored, thus can long-distance transportation and preserve the requirement that is used to satisfy the various places people.
Claims (14)
1. foodstuff named rolling donkey, the cake body material of making comprising the glutinous rice flour that replaces tradition to use with wild jujube mud and be bonded at the mixed powder of making by analysis for soybean powder and jujube powder of outside, wherein, the finished product of this foodstuff named rolling donkey contains moisture content 18-28% and total reducing sugar 40-60%; And be added with food substance in the wild jujube mud, described food substance is selected from maltose, granulated sugar, pectin and/or agar.
2. according to the foodstuff named rolling donkey of claim 1, wherein on cake body material, be added with the filling material.
3. according to the foodstuff named rolling donkey of claim 2, wherein the filling material is formed into jujube flavor, hawthorn flavor, sesame flavor or peanut flavor.
4. according to the foodstuff named rolling donkey of claim 1, wherein use the cake body material of making by the agar of 60% wild jujube mud, 20% maltose, 10% granulated sugar, 5% pectin and 5%.
5. according to the foodstuff named rolling donkey of claim 1, wherein using by part by weight is the mixed powder that 1: 1 analysis for soybean powder and jujube powder are made.
6. according to the preparation method of the foodstuff named rolling donkey of claim 1, it comprises the step that the cake body material of wild jujube mud to make this food is provided and will be adhered to step on the above-mentioned cake body material by the mixed powder that analysis for soybean powder and jujube powder form, wherein, the finished product of this foodstuff named rolling donkey contains moisture content 18-28% and total reducing sugar 40-60%; And wherein the preparation of cake body material is by with the wild jujube sugar aqueous solution, boiling 8-10 minute; And subsequently the jujube paste made is heated to boil with optional maltose, granulated sugar, pectin and/or agar and obtain, the time of boiling is 25-30 minute.
7. according to the method for claim 6, use therein analysis for soybean powder is to obtain in baking 25-30 minute under 120-150 ℃ furnace temperature, and the jujube powder is that ripe candied date processes by drying process with atomizing.
8. according to the method for claim 7, the baking under 120 ℃ of temperature of use therein analysis for soybean powder obtained in 30 minutes.
9. according to the method for claim 7, before wherein producing with the jujube powder with 120-150 ℃ furnace temperature baking 25-30 minute.
10. according to the method for claim 9, wherein with the baking 30 minutes under 120 ℃ of temperature of jujube powder.
11. the method according to claim 6 is characterized in that:
Described sugar aqueous solution is the white granulated sugar aqueous solution of 20-30%, and/or
It is 30 minutes that the jujube paste of making is heated the boiling time that boils with optional maltose, granulated sugar, pectin and/or agar.
12. according to the method for claim 6, wherein to be made into moisture content be that 18-26% and total sugar content are 45-55% to cake body material.
13. the method according to claim 12 is characterized in that:
It is 22% that cake body material is made into moisture content, and/or
It is 50% that cake body material is made into total sugar content.
14. wild jujube is used to prepare the purposes of the described foodstuff named rolling donkey of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101080795A CN101112246B (en) | 2006-07-27 | 2006-07-27 | Foodstuff named rolling donkey and method for making the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101080795A CN101112246B (en) | 2006-07-27 | 2006-07-27 | Foodstuff named rolling donkey and method for making the same |
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| Publication Number | Publication Date |
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| CN101112246A CN101112246A (en) | 2008-01-30 |
| CN101112246B true CN101112246B (en) | 2011-05-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006101080795A Active CN101112246B (en) | 2006-07-27 | 2006-07-27 | Foodstuff named rolling donkey and method for making the same |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012629A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing technology for fruity fried chop rice cakes |
| CN108634186A (en) * | 2018-05-18 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Crystal date cake and processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149407A (en) * | 1996-02-13 | 1997-05-14 | 江西省赣南蜜饯厂 | Wild jujube cake series candied fruit and its processing method |
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2006
- 2006-07-27 CN CN2006101080795A patent/CN101112246B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149407A (en) * | 1996-02-13 | 1997-05-14 | 江西省赣南蜜饯厂 | Wild jujube cake series candied fruit and its processing method |
Non-Patent Citations (6)
| Title |
|---|
| 孙林东 等.为您提供几种凉糕的作法.中国食品 8.1985,(8),20-21. |
| 孙林东 等.为您提供几种凉糕的作法.中国食品 8.1985,(8),20-21. * |
| 张文玉 等.水果糕点小食品制品788例 1.科学技术文献出版社,2003,64-65. |
| 张文玉 等.水果糕点小食品制品788例 1.科学技术文献出版社,2003,64-65. * |
| 魏博.驴打滚.中国食品 17.2003,(17),41. |
| 魏博.驴打滚.中国食品 17.2003,(17),41. * |
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| CN101112246A (en) | 2008-01-30 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: BEIJING YUSHIYUAN FOOD CO., LTD. Free format text: FORMER NAME: YUSHIYUAN FOOD CO., LTD., BEIJING |
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| CP01 | Change in the name or title of a patent holder |
Address after: 101407 Beijing city Huairou District Yanqi Industrial Area C District Patentee after: Beijing Yushiyuan Food Co., Ltd. Address before: 101407 Beijing city Huairou District Yanqi Industrial Area C District Patentee before: Beijing Yushiyuan Food Co., Ltd |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Foodstuff named rolling donkey and method for making the same Effective date of registration: 20121214 Granted publication date: 20110511 Pledgee: Industrial Commercial Bank of China Ltd Beijing Huairou branch Pledgor: Beijing Yushiyuan Food Co., Ltd. Registration number: 2012990000797 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20140108 Granted publication date: 20110511 Pledgee: Industrial Commercial Bank of China Ltd Beijing Huairou branch Pledgor: Beijing Yushiyuan Food Co., Ltd. Registration number: 2012990000797 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model |