CN102805138B - Preparation method for termitomyces albuminosus cake - Google Patents
Preparation method for termitomyces albuminosus cake Download PDFInfo
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- CN102805138B CN102805138B CN 201210313271 CN201210313271A CN102805138B CN 102805138 B CN102805138 B CN 102805138B CN 201210313271 CN201210313271 CN 201210313271 CN 201210313271 A CN201210313271 A CN 201210313271A CN 102805138 B CN102805138 B CN 102805138B
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- fir
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- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses a preparation method for a termitomyces albuminosus cake, and relates to a food preparation method, and aims to prepare the cake by using termitomyces albuminosus as a main material. The preparation method comprises the following steps of stuffing preparation, wrapper preparation and termitomyces albuminosus cake preparation. The stuffing comprises a fried termitomyces albuminosus cake, white sugar, diced ham, chicken essence, flavor essence, lard, sesame and salt. The wrapper comprises flour, white sugar, lard, honey, barley-sugar and water. The termitomyces albuminosus cake is prepared by wrapping stuffing with the wrapper and then baking. The termitomyces albuminosus cake prepared by the method is edible.
Description
Technical field
The present invention discloses a kind of preparation method of edible cake, specifically a kind of chicken fir cake preparation method.
Background technology
The laterite collybia albuminosa (
Oudemansiella radicatavar.alba) be the distinctive wild bacterium in Yunnan, its outward appearance is pleasant, delicious flavour, nutritive value is high.Its common eating method mostly is and boils and frying and eating, and can open up the edible way that makes new advances be considerable.
In the traditional food of China, the pattern of cake is maximum, as moon cake, multi-layer steamed bread, dried noodle cake, gold cake, etc., its content is also constantly being weeded out the old and bring forth the new.Be example with Yunnan fresh flower cake, its popularity is more and more higher, for local economy has been made due contribution.
The chicken fir cake that the present invention releases will be the another great innovation of special local food, will provide a kind of new ambrosia for the mankind.
Summary of the invention
It is the edible chicken fir cake preparation method of main material with the collybia albuminosa that purpose of the present invention just provides a kind of.
Realize that technical scheme of the present invention is such: chicken fir cake preparation method, comprise filling material and musculus cutaneus material and make, wherein unit filling material contains fine breed of chicken with thick brownish feathers fir 1000 grams, white sugar 1200 grams, ham fourth 500 grams, chickens' extract 10 grams, monosodium glutamate 10 grams, lard 800 grams, sesame 1000 grams, salt 10 grams; The unit plane cladding contains flour 6800 grams, white sugar 800 grams, lard 1600 grams, honey 400 grams, maltose 400 grams, water 1400 grams;
Filling material preparation method is broken for fine breed of chicken with thick brownish feathers fir, ham fourth, sesame are scooped up, and adds white sugar, chickens' extract, monosodium glutamate, lard, salt again and stirs, and namely can be made into the filling material; For improving mouthfeel, also can add proper honey.
Musculus cutaneus material preparation method is for to stir flour, white sugar, lard, honey, maltose, water, and synthetic dough is namely made the musculus cutaneus material; For promoting the fermentation effect, can add a little sodium bicarbonate(edible).
Chicken fir cake preparation method is the filling material with 30～50 gram musculus cutaneus material packages, 10～30 grams, makes the cake of 40～80 grams, is put in the baking oven again and bakes 15 minutes, takes out and namely gets the chicken fir cake that is made into.
The another kind of filling material is formed also the unit's of can be filling material and also can be formed by containing fine breed of chicken with thick brownish feathers fir 1000 grams, white sugar 800 grams, lard 600 grams, sesame 1000 grams, salt 50 grams, Chinese prickly ash oil 200 grams.
Beneficial effect of the present invention is: first with the laterite collybia albuminosa as major ingredient, be used for making chicken fir cake, its taste uniqueness, deliciousness; All can have the chicken fir throughout the year, open new growth engines.
Description of drawings
The present invention is preparation method to the effect that, does not provide so there is concrete accompanying drawing.
The specific embodiment
To preparation method of the present invention, provide some of the more specific embodiments described below.
Embodiment 1: ham chicken fir cake preparation method
Make the filling material: wherein unit filling material contains fine breed of chicken with thick brownish feathers fir 1000 grams, white sugar 1200 grams, ham fourth 500 grams, chickens' extract 10 grams, monosodium glutamate 10 grams, lard 800 grams, sesame 1000 grams, salt 10 grams; Preparation method is broken for fine breed of chicken with thick brownish feathers fir, ham fourth, sesame are scooped up, and adds white sugar, chickens' extract, monosodium glutamate, lard, salt again and stirs, and namely can be made into the filling material; For improving mouthfeel, also can add proper honey.
Make the musculus cutaneus material: the unit plane cladding contains flour 6800 grams, white sugar 800 grams, lard 1600 grams, honey 400 grams, maltose 400 grams, water 1400 grams; Preparation method is for to stir flour, white sugar, lard, honey, maltose, water, and synthetic dough is namely made the musculus cutaneus material; For promoting the fermentation effect, can add a little sodium bicarbonate(edible).
Chicken fir cake preparation method is the 10 filling material that restrain that are made as with the 30 gram musculus cutaneus material packages of making, and makes the cakes of 40 grams, is put in the baking oven again and bakes 15 minutes, takes out and namely gets the chicken fir cake that is made into.
Embodiment 2: chicken with spicy salt fir cake preparation method
Make the filling material: wherein unit filling material contains fine breed of chicken with thick brownish feathers fir 1000 grams, white sugar 800 grams, lard 600 grams, sesame 1000 grams, salt 50 grams, Chinese prickly ash oil 200 grams; Preparation method is broken for fine breed of chicken with thick brownish feathers fir, sesame are scooped up, and adds white sugar, lard, salt, Chinese prickly ash oil again and stirs, and the filling material is namely made; For improving mouthfeel, also can add proper honey.
Make the musculus cutaneus material: the unit plane cladding contains flour 6800 grams, white sugar 800 grams, lard 1600 grams, honey 400 grams, maltose 400 grams, water 1400 grams; Preparation method is for to stir flour, white sugar, lard, honey, maltose, water, and synthetic dough is namely made the musculus cutaneus material; For promoting the fermentation effect, can add a little sodium bicarbonate(edible).
Chicken fir cake preparation method is the filling material with 50 gram musculus cutaneus material packages, 30 grams, makes the cake of 80 grams, is put in the baking oven again and bakes 15 minutes, takes out and namely gets the chicken fir cake that is made into.
In the various embodiments described above, fine breed of chicken with thick brownish feathers fir for select for use high-quality fresh laterite collybia albuminosa (
Oudemansiella radicatavar.alba), clean the back with fried, the bright collybia albuminosa of 1000 grams can explode to such an extent that fine breed of chicken with thick brownish feathers fir 250 restrains; Other materials are can purchase the conventional edible goods that obtains on the market.
Claims (1)
1. chicken fir cake preparation method comprises filling material and musculus cutaneus material, it is characterized in that: unit filling material contains fine breed of chicken with thick brownish feathers fir 1000 grams, white sugar 1200 grams, ham fourth 500 grams, chickens' extract 10 grams, monosodium glutamate 10 grams, lard 800 grams, sesame 1000 grams, salt 10 grams; The unit plane cladding contains flour 6800 grams, white sugar 800 grams, lard 1600 grams, honey 400 grams, maltose 400 grams, water 1400 grams;
Filling material preparation method is broken for fine breed of chicken with thick brownish feathers fir, ham fourth, sesame are scooped up, and adds white sugar, chickens' extract, monosodium glutamate, lard, salt again and stirs, and namely can be made into the filling material;
Musculus cutaneus material preparation method is for to stir flour, white sugar, lard, honey, maltose, water, and synthetic dough is namely made the musculus cutaneus material;
Chicken fir cake preparation method is the filling material with 30～50 gram musculus cutaneus material packages, 10～30 grams, makes the cake of 40～80 grams, is put in the baking oven again and bakes 15 minutes, takes out and namely gets the chicken fir cake that is made into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210313271 CN102805138B (en) | 2012-08-30 | 2012-08-30 | Preparation method for termitomyces albuminosus cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210313271 CN102805138B (en) | 2012-08-30 | 2012-08-30 | Preparation method for termitomyces albuminosus cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805138A CN102805138A (en) | 2012-12-05 |
| CN102805138B true CN102805138B (en) | 2013-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210313271 Expired - Fee Related CN102805138B (en) | 2012-08-30 | 2012-08-30 | Preparation method for termitomyces albuminosus cake |
Country Status (1)
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| CN (1) | CN102805138B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304378A (en) * | 2014-11-13 | 2015-01-28 | 云南畅佳农业科技有限公司 | Preparation method of fresh flower and mushroom cake |
| CN106172624A (en) * | 2016-10-10 | 2016-12-07 | 云南福保农业科技开发有限公司 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011145A (en) * | 2007-01-30 | 2007-08-08 | 杨光辉 | Edible Collybia albuminosa(Berk.) Petch stuffing |
| CN101579111A (en) * | 2009-06-12 | 2009-11-18 | 芮茂能 | Fried collybia albuminosa |
-
2012
- 2012-08-30 CN CN 201210313271 patent/CN102805138B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011145A (en) * | 2007-01-30 | 2007-08-08 | 杨光辉 | Edible Collybia albuminosa(Berk.) Petch stuffing |
| CN101579111A (en) * | 2009-06-12 | 2009-11-18 | 芮茂能 | Fried collybia albuminosa |
Non-Patent Citations (2)
| Title |
|---|
| 《从蚁窝中长出的美味菌——鸡枞》;章笑;《湖南林业》;20101231(第4期);第30页 * |
| 章笑.《从蚁窝中长出的美味菌——鸡枞》.《湖南林业》.2010,(第4期),第30页. |
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| Publication number | Publication date |
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| CN102805138A (en) | 2012-12-05 |
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Address after: 650228 general manager of Fubao cultural city, Guandu Town, Kunming, Yunnan Patentee after: YUNNAN ZHONGHAI FISHERIES Co.,Ltd. Address before: 650228 general manager of Fubao cultural city, Guandu Town, Kunming, Yunnan Patentee before: YUNNAN BAODI ANIMAL HUSBANDRY Co.,Ltd. |
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| CP01 | Change in the name or title of a patent holder | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130807 Termination date: 20210830 |
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| CF01 | Termination of patent right due to non-payment of annual fee |