CN104054775A - Preparation method of pastry with main raw materials of pumpkins or carrots - Google Patents
Preparation method of pastry with main raw materials of pumpkins or carrots Download PDFInfo
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- CN104054775A CN104054775A CN201310091475.1A CN201310091475A CN104054775A CN 104054775 A CN104054775 A CN 104054775A CN 201310091475 A CN201310091475 A CN 201310091475A CN 104054775 A CN104054775 A CN 104054775A
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Abstract
The invention provides a preparation method of a pastry with main raw materials of pumpkins or carrots. The method comprises the following steps: selecting pumpkins, peeling, cutting into blocks, rinsing, stewing pumpkin blocks; mashing pumpkin blocks into pumpkin slurry; boiling pumpkin slurry at the temperature of 106 DEG C to 110 DEG C until that the concentration of the pumpkin slurry is 75%; cooling the boiled pumpkin slurry to 70 DEG C and then preparing and processing; adding 50 g of syrup, 40 g of white sugar, 10 g of malt sugar, 0.5 g of salt, 4 g of carrageenan into each 100 g of pumpkin slurry; adding 0.055 g of sodium pyrosulfite and 0.035 g of potassium sorbate in to each 100 g of pumpkin slurry; injection molding the blended pumpkin slurry; baking the injection molded pumpkin pastry at the baking temperature of 120 DEG C to 150 DEG C for 30 minutes; cooling the baked pumpkin pastry to obtain finished pumpkin pastry. A preparation method of a pastry with main raw materials of carrots is further provided by the invention, so that pumpkin pastries or carrot pastries with good flavors can be obtained through adopting the preparation method.
Description
Technical field
The invention belongs to a kind of preparation method of food, especially the preparation method of cake.
Background technology
Radish has another name called radish, platymiscium circle, Cruciferae, Rhaphanus.One, biennial herb.Root meat, circular, spherical or conical, phloxin look, green, white, pink or purple.Radish contains the various trace elements that can induce human body self to produce interferon, can strengthen immunity of organisms, and the growth of energy inhibition cancer cell, to anti-cancer, anticancer significant.Mustard oil in radish and dietary fiber can promote gastrointestinal peristalsis, contribute to the discharge of refuse in body.Often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases.Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus.It is nutritious, is the frequent edible melon dish of rural people, and is day by day subject to the attention of urban human.
Pumpkin not only has higher edibility.And there is a very important dietary function.According to < < the southern regions of the Yunnan Province, book on Chinese herbal medicine > > carries: pumpkin is warm in nature, taste is sweet nontoxic, enter spleen, stomach two warps, energy moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, controls and coughs Zhichuan, treat lung carbuncle constipation, and have the effects such as diuresis, beauty treatment.Medical expert, scholar's research experiment both at home and abroad shows, food pumpkin is treated in addition hypertrophy of the prostate (pumpkin seeds can be controlled hypertrophy of the prostate), prevents prostate cancer, prevented and treated artery sclerosis and gastric mucosa ulcer, inducing decomposition of calculi effect.
At present made white turnip cake or the pumpkin cake taste of the method for existing various production white turnip cakes or pumpkin cake is more single.
Summary of the invention
The invention provides a kind of compounding method of take the cake that pumpkin is main material, its objective is the pumpkin cake of producing features good taste.
The invention provides a kind of compounding method of take the cake that carrot is main material, its objective is the carrot cake of producing features good taste.
The technical solution adopted for the present invention to solve the technical problems is:
A compounding method for the cake that the pumpkin of take is main material, is characterized in that: carry out successively following steps:
A: select pumpkin;
B: will be cut into pumpkin piece after pumpkin peeling;
C: rinsing pumpkin piece;
D: boiling pumpkin piece is until pumpkin piece is well done;
E: pumpkin piece is pulled an oar into crushed pumpkin;
F: by crushed pumpkin infusion, temperature is controlled at 106 ℃-110 ℃, until crushed pumpkin concentration is 75%;
G: the crushed pumpkin after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in crushed pumpkin, stir; Wherein accessory formula is: by weight, in every 100 grams of crushed pumpkins, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of crushed pumpkins, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the crushed pumpkin casting after modulation;
I: the pumpkin cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the pumpkin cake after baking is cooled to finished product.
The present invention also provides a kind of compounding method of take the cake that carrot is main material, it is characterized in that: carry out successively following steps:
A: select carrot;
B: will be cut into carrot block after carrot peeling;
C: rinsing carrot block;
D: boiling carrot block is until carrot block is well done;
E: carrot block is pulled an oar into carrot paste;
F: by carrot paste infusion, temperature is controlled at 106 ℃-110 ℃, until carrot paste concentration is 75%;
G: the carrot paste after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in carrot paste, stir; Wherein accessory formula is: by weight, in every 100 grams of carrot pastes, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of carrot pastes, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the carrot paste casting after modulation;
I: the carrot cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the carrot cake after baking is cooled to finished product.
Usefulness of the present invention is:
The present invention processes through rational technique, can obtain mouthfeel than the good pumpkin cake of present finished product or carrot cake.
The specific embodiment
The invention provides a kind of pumpkin cake compounding method, carrying out successively following steps is most preferred embodiment of the present invention:
A: select pumpkin:
B: will be cut into pumpkin piece after pumpkin peeling;
C: rinsing pumpkin piece;
D: boiling pumpkin piece is until pumpkin piece is well done;
E: pumpkin piece is pulled an oar into crushed pumpkin;
F: by crushed pumpkin infusion, temperature is controlled at 106 ℃-110 ℃, until crushed pumpkin concentration is 75%;
G: the crushed pumpkin after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in crushed pumpkin, stir; Wherein accessory formula is: by weight, in every 100 grams of crushed pumpkins, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of crushed pumpkins, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the crushed pumpkin casting after modulation;
I: the pumpkin cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the pumpkin cake after baking is cooled to finished product.
Due to carrot, use above-mentioned processes and can obtain the carrot cake of features good taste, therefore, the present invention also has following embodiment:
A: select carrot;
B: will be cut into carrot block after carrot peeling;
C: rinsing carrot block;
D: boiling carrot block is until carrot block is well done;
E: carrot block is pulled an oar into carrot paste;
F: by carrot paste infusion, temperature is controlled at 106 ℃-110 ℃, until carrot paste concentration is 75%;
G: the carrot paste after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in carrot paste, stir; Wherein accessory formula is: by weight, in every 100 grams of carrot pastes, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of carrot pastes, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the carrot paste casting after modulation;
I: the carrot cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the carrot cake after baking is cooled to finished product.
Claims (2)
1. a compounding method for the cake that the pumpkin of take is main material, is characterized in that: carry out successively following steps:
A: select pumpkin;
B: will be cut into pumpkin piece after pumpkin peeling;
C: rinsing pumpkin piece;
D: boiling pumpkin piece is until pumpkin piece is well done;
E: pumpkin piece is pulled an oar into crushed pumpkin;
F: by crushed pumpkin infusion, temperature is controlled at 106 ℃-110 ℃, until crushed pumpkin concentration is 75%;
G: the crushed pumpkin after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in crushed pumpkin, stir; Wherein accessory formula is: by weight, in every 100 grams of crushed pumpkins, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of crushed pumpkins, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the crushed pumpkin casting after modulation;
I: the pumpkin cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the pumpkin cake after baking is cooled to finished product.
2. a compounding method for the cake that the carrot of take is main material, is characterized in that: carry out successively following steps:
A: select carrot;
B: will be cut into carrot block after carrot peeling;
C: rinsing carrot block;
D: boiling carrot block is until carrot block is well done;
E: carrot block is pulled an oar into carrot paste;
F: by carrot paste infusion, temperature is controlled at 106 ℃-110 ℃, until carrot paste concentration is 75%;
G: the carrot paste after infusion is cooled to 70 ℃, then modulates processing; Also after adding auxiliary material and additive in carrot paste, stir; Wherein accessory formula is: by weight, in every 100 grams of carrot pastes, add 50 grams, syrup, 40 grams of white sugar, 10 grams of maltose, 0.5 gram of salt, 4 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of carrot pastes, 0.055 gram of sodium pyrosulfite, 0.035 gram of potassium sorbate;
H: by the carrot paste casting after modulation;
I: the carrot cake baking that casting is obtained, 120 ℃-150 ℃ of baking temperatures, baking time 30 minutes;
J: the carrot cake after baking is cooled to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091475.1A CN104054775A (en) | 2013-03-21 | 2013-03-21 | Preparation method of pastry with main raw materials of pumpkins or carrots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091475.1A CN104054775A (en) | 2013-03-21 | 2013-03-21 | Preparation method of pastry with main raw materials of pumpkins or carrots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104054775A true CN104054775A (en) | 2014-09-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310091475.1A Pending CN104054775A (en) | 2013-03-21 | 2013-03-21 | Preparation method of pastry with main raw materials of pumpkins or carrots |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166617A (en) * | 2014-12-26 | 2015-12-23 | 甘肃农业大学 | Cucurbita lily compound fruitcake and preparation method thereof |
| CN105360916A (en) * | 2015-11-13 | 2016-03-02 | 郏县尔康园食品有限公司 | Low-sugar carrot cake and preparation method thereof |
| CN106106641A (en) * | 2016-06-24 | 2016-11-16 | 德江县今日食品有限责任公司 | A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10191878A (en) * | 1997-01-14 | 1998-07-28 | Kagetoshi Kawauchi | Nutritive bread |
| CN1418567A (en) * | 2002-12-10 | 2003-05-21 | 南昌顺心食品有限公司 | Low-calorice cake made of fruits and vegetables |
| CN1461600A (en) * | 2002-05-28 | 2003-12-17 | 瞿祥碧 | Method for prodn. of baked food made of carrot |
-
2013
- 2013-03-21 CN CN201310091475.1A patent/CN104054775A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10191878A (en) * | 1997-01-14 | 1998-07-28 | Kagetoshi Kawauchi | Nutritive bread |
| CN1461600A (en) * | 2002-05-28 | 2003-12-17 | 瞿祥碧 | Method for prodn. of baked food made of carrot |
| CN1418567A (en) * | 2002-12-10 | 2003-05-21 | 南昌顺心食品有限公司 | Low-calorice cake made of fruits and vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 贾生平，等: ""南瓜加工技术"", 《上海蔬菜》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166617A (en) * | 2014-12-26 | 2015-12-23 | 甘肃农业大学 | Cucurbita lily compound fruitcake and preparation method thereof |
| CN105360916A (en) * | 2015-11-13 | 2016-03-02 | 郏县尔康园食品有限公司 | Low-sugar carrot cake and preparation method thereof |
| CN106106641A (en) * | 2016-06-24 | 2016-11-16 | 德江县今日食品有限责任公司 | A kind of Mahonia fortunei (Lindl.) Fedde cake and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140924 |