CN103976238A - Production method for fiddlehead cakes - Google Patents
Production method for fiddlehead cakes Download PDFInfo
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- CN103976238A CN103976238A CN201410233718.5A CN201410233718A CN103976238A CN 103976238 A CN103976238 A CN 103976238A CN 201410233718 A CN201410233718 A CN 201410233718A CN 103976238 A CN103976238 A CN 103976238A
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- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 238000005253 cladding Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000000832 Ayote Nutrition 0.000 claims abstract description 16
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 16
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 16
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 16
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 16
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 15
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000446 fuel Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 238000010926 purge Methods 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 230000004913 activation Effects 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000001142 anti-diarrhea Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082490 Proboscidea louisianica Species 0.000 description 1
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 1
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method for fiddlehead cakes which are prepared by roasting cladding-covered stuffing; the production method comprises the following steps of: (1), rinsing the fiddleheads with clear water after carrying out debittering treatment for many times, and draining off for later use; (2), preparing stuffing: mixing and crushing the fiddleheads, chicken and lentinula edodes according to a certain proportion, and then adding a little monosodium glutamate, edible salt and sesame oil for uniformly stirring; (3), preparing cladding: mixing pumpkin powder, flour, saccharose and duck eggs according to a certain proportion, adding water for stirring and uniformly mixing, kneading into dough, standing and fermenting for 1-2 hours until the surface of the dough is glossy and free of cracks to obtain the cladding; and (4), preparing fiddlehead cakes: covering the cladding with the stuffing, roasting and taking out to obtain the fiddlehead cakes. The production method disclosed by the invention is simple and easy to implement; the produced fiddlehead cakes are crisp and refreshing in outer layer, and the inner layers are bulk and soft, so that fat and heat can be effectively lowered, and therefore, the fiddlehead cakes are rich in nutrition, easy to absorb by a human body, and further have effects of clearing away heat and toxic materials, reducing phlegm, purging and invigorating stomach, treating diarrhea and inducing dieresis, relaxing tendon and activation collaterals, and the like.
Description
Technical field
The present invention relates to a kind of preparation method of vegetable biscuit, be specifically related to a kind of preparation method of fiddlehead cake.
Background technology
Fiddlehead, has another name called fist dish, ram's horn, leading dish, belongs to Pteridaceae.The plot that faces south, shallow mountain area is born in happiness, is distributed in sparse theropencedrymion more.Its edible part is the young tender leaf bud not launching.Fiddlehead taste is sweet cold in nature, is rich in the various trace elements such as multivitamin, protein, carbohydrate, organic acid, cellulose, amino acid and calcium that human body needs, iron, phosphorus, have clearing heat and detoxicating, reduce phlegm, gut purge stomach invigorating, antidiarrheal diuresis, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax.Often eat and can reduce blood pressure, alleviate dizzy insomnia, its contained dietary fiber can promote gastrointestinal peristalsis, has lower gas defaecation, detoxicating intestine, is also used for the treatment of the diseases such as rheumatic arthritis, dysentery, hemoptysis; And measles, influenza are had to prevention effect.
In the traditional staple food of China, cake is with advantages such as self taste delicious and crisp, shelf-life are long, very popular.At present, China is less to fiddlehead research, the processing and utilization of fiddlehead is mainly rested on to the aspects such as fresh-keeping, technology of the package, so the deep processing of fiddlehead is had to wide market prospects.With the raw material such as fiddlehead, make cake, kind and the local flavor of the fiddlehead product not only increasing, also enriched the nutritive and health protection components of cake class.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of fiddlehead cake, this preparation method is simple, the outer delicious and crisp of the fiddlehead cake that makes is tasty and refreshing, nexine is bulk, and softness can effectively reduce fat and heat, nutritious, be easy to digested, also have clearing heat and detoxicating, reduce phlegm, gut purge stomach invigorating, antidiarrheal diuresis, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for fiddlehead cake, comprises that fillings and cladding make, and comprises the following steps:
1) take by weight fillings and comprise 30～50 parts of fiddleheads, 30～50 parts, chicken, 15～25 parts, mushroom, 6～10 parts of monosodium glutamates, 6～10 parts of edible salts, 10～20 parts of sesame oil; Cladding comprises 300～500 parts of pumpkin powders, 300～500 parts, flour, 50～100 parts of sucrose, 10～20 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pour the warm water submergence fiddlehead of 50～60 ℃ into, be placed in after micro-wave oven debitterize processes 8～16 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 10～20 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1～2 hour, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 1～3 times of fillings consumption, puts into roasting plant and toasts at the temperature of 160～200 ℃ 6～10 minutes, takes out, and obtains fiddlehead cake.
Preferably, the parts by weight of described fillings are: 40 parts of fiddleheads, 40 parts, chicken, 20 parts, mushroom, 8 parts of monosodium glutamates, 8 parts of edible salts, 15 parts of sesame oil.
Preferably, the parts by weight of described cladding are: 400 parts of pumpkin powders, 400 parts, flour, 75 parts of sucrose, 15 parts, duck's egg.
Preferably, during described baking, fire in a stove before fuel is added temperature is 160～180 ℃, and face fire temperature is 170～200 ℃, and baking time is 8 minutes.
Beneficial effect of the present invention is: fiddlehead cake of the present invention is usingd fiddlehead and is equipped with mushroom chicken etc. as fillings, using the mixing such as pumpkin powder, flour as cladding, by a certain percentage cladding is comprised to fillings, after overbaking, make, make that the outer delicious and crisp of the fiddlehead cake that makes is tasty and refreshing, nexine is bulk, and softness can effectively reduce fat and heat, nutritious, be easy to digested, also have clearing heat and detoxicating, reduce phlegm, gut purge stomach invigorating, antidiarrheal diuresis, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax; Fiddlehead of the present invention, through debitterize process repeatedly, makes fiddlehead delicate fragrance lubricious tasty and refreshing.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for fiddlehead cake, comprises that fillings and cladding make, and the steps include:
1) take by weight fillings and comprise 40 parts of fiddleheads, 40 parts, chicken, 20 parts, mushroom, 8 parts of monosodium glutamates, 8 parts of edible salts, 15 parts of sesame oil; Cladding comprises 400 parts of pumpkin powders, 400 parts, flour, 75 parts of sucrose, 15 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pours the warm water submergence fiddlehead of 55 ℃ into, be placed in after micro-wave oven debitterize processes 12 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 15 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1.5 hours, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 2 times of fillings consumption, and putting into roasting plant is 170 ℃ in fire in a stove before fuel is added temperature, face fire temperature is to toast 8 minutes under the condition of 185 ℃, takes out, and obtains fiddlehead cake.
Embodiment 2
A preparation method for fiddlehead cake, comprises that fillings and cladding make, and the steps include:
1) take by weight fillings and comprise 50 parts of fiddleheads, 42 parts, chicken, 15 parts, mushroom, 8 parts of monosodium glutamates, 8 parts of edible salts, 15 parts of sesame oil; Cladding comprises 500 parts of pumpkin powders, 420 parts, flour, 75 parts of sucrose, 15 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pours the warm water submergence fiddlehead of 60 ℃ into, be placed in after micro-wave oven debitterize processes 8 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 16 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1 hour, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 3 times of fillings consumption, and putting into roasting plant is 160 ℃ in fire in a stove before fuel is added temperature, face fire temperature is to toast 10 minutes under the condition of 170 ℃, takes out, and obtains fiddlehead cake.
Embodiment 3
A preparation method for fiddlehead cake, comprises that fillings and cladding make, and the steps include:
1) take by weight fillings and comprise 42 parts of fiddleheads, 30 parts, chicken, 25 parts, mushroom, 8 parts of monosodium glutamates, 6 parts of edible salts, 20 parts of sesame oil; Cladding comprises 420 parts of pumpkin powders, 300 parts, flour, 100 parts of sucrose, 16 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pours the warm water submergence fiddlehead of 50 ℃ into, be placed in after micro-wave oven debitterize processes 16 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 10 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1 hour, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 1 times of fillings consumption, and putting into roasting plant is 180 ℃ in fire in a stove before fuel is added temperature, face fire temperature is to toast 6 minutes under the condition of 200 ℃, takes out, and obtains fiddlehead cake.
Embodiment 4
A preparation method for fiddlehead cake, comprises that fillings and cladding make, and the steps include:
1) take by weight fillings and comprise 30 parts of fiddleheads, 50 parts, chicken, 22 parts, mushroom, 6 parts of monosodium glutamates, 10 parts of edible salts, 16 parts of sesame oil; Cladding comprises 300 parts of pumpkin powders, 500 parts, flour, 80 parts of sucrose, 10 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pours the warm water submergence fiddlehead of 55 ℃ into, be placed in after micro-wave oven debitterize processes 10 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 20 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1 hour, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 1.8 times of fillings consumption, and putting into roasting plant is 175 ℃ in fire in a stove before fuel is added temperature, face fire temperature is to toast 7 minutes under the condition of 195 ℃, takes out, and obtains fiddlehead cake.
Claims (4)
1. a preparation method for fiddlehead cake, comprises that cladding wraps up fillings baking and makes, and it is characterized in that, comprises the following steps:
1) take by weight fillings and comprise 30～50 parts of fiddleheads, 30～50 parts, chicken, 15～25 parts, mushroom, 6～10 parts of monosodium glutamates, 6～10 parts of edible salts, 10～20 parts of sesame oil; Cladding comprises 300～500 parts of pumpkin powders, 300～500 parts, flour, 50～100 parts of sucrose, 10～20 parts, duck's egg;
2) fiddlehead pretreatment: fiddlehead is placed in container, pour the warm water submergence fiddlehead of 50～60 ℃ into, be placed in after micro-wave oven debitterize processes 8～16 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 10～20 minutes, clean with clear water rinsing, drain standby;
3) making of fillings: fiddlehead, chicken and mushroom are blended, then add monosodium glutamate, edible salt, sesame oil stirring to mix, make fillings;
4) making of cladding: pumpkin powder, flour, sucrose, duck's egg are added to water and stir and evenly mix, be kneaded into dough, standing for fermentation 1～2 hour, until dough surface gloss is flawless, makes cladding;
5) making of fiddlehead cake: cladding is wrapped up to fillings, and wherein the consumption of cladding is 1～3 times of fillings consumption, puts into roasting plant and toasts at the temperature of 160～200 ℃ 6～10 minutes, takes out, and obtains fiddlehead cake.
2. preparation method according to claim 1, is characterized in that, the parts by weight of described fillings are: 40 parts of fiddleheads, 40 parts, chicken, 20 parts, mushroom, 8 parts of monosodium glutamates, 8 parts of edible salts, 15 parts of sesame oil.
3. preparation method according to claim 1, is characterized in that, the parts by weight of described cladding are: 400 parts of pumpkin powders, 400 parts, flour, 75 parts of sucrose, 15 parts, duck's egg.
4. the preparation method of moon cake wrapper according to claim 1, is characterized in that, during described baking, fire in a stove before fuel is added temperature is 160～180 ℃, and face fire temperature is 170～200 ℃, and baking time is 8 minutes.
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| CN201410233718.5A CN103976238A (en) | 2014-05-29 | 2014-05-29 | Production method for fiddlehead cakes |
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| CN201410233718.5A CN103976238A (en) | 2014-05-29 | 2014-05-29 | Production method for fiddlehead cakes |
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| CN106729111A (en) * | 2017-03-01 | 2017-05-31 | 李桂文 | It is a kind of to treat particle of diarrhoea and preparation method thereof |
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| CN106729111A (en) * | 2017-03-01 | 2017-05-31 | 李桂文 | It is a kind of to treat particle of diarrhoea and preparation method thereof |
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Application publication date: 20140813 |