CN104082692A - Method for preparing pumpkin cookies - Google Patents
Method for preparing pumpkin cookies Download PDFInfo
- Publication number
- CN104082692A CN104082692A CN201410296134.2A CN201410296134A CN104082692A CN 104082692 A CN104082692 A CN 104082692A CN 201410296134 A CN201410296134 A CN 201410296134A CN 104082692 A CN104082692 A CN 104082692A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- oven dry
- seed
- sizing
- melon meat
- Prior art date
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- Pending
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 36
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 36
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 36
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 36
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000014510 cooky Nutrition 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000004513 sizing Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000015895 biscuits Nutrition 0.000 claims description 20
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 13
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 210000001156 gastric mucosa Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 27
- 241000219112 Cucumis Species 0.000 description 10
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229910017052 cobalt Inorganic materials 0.000 description 2
- 239000010941 cobalt Substances 0.000 description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241001417907 Peponidium Species 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing pumpkin cookies and belongs to the field of food processing. The method is characterized by adopting the processing process flows of selecting materials, removing peels and seeds, cleaning and dicing, precooking, flavoring, sizing, baking, packaging and finishing the product. The method has the beneficial effects that the product prepared by the method is tasty in crispness and delicious in salty and hotness and has a unique pumpkin flavor; the product is beneficial to gastric mucosa protection and helps digestion, has special treatment effects on the prevention and treatment of diabetes and the lowering of blood sugar and is convenient to eat and simple in operation.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of pumpkin biscuits.
Background technology
Curcurbitaceae under pumpkin, originates in the torrid zone, South America, annual herbaceous species.Ye great, tendril, brightly yellowish look, unisexuality, is born in axil, monoecism; Fruit is Peponidium, ripe in season orange red, also has golden yellow, orange-yellowly, and bottom is often celadon; Melon shell is harder, do not ftracture, and the thick oblate spheroid that is in nearly handle place, bottom is obviously received thin, becomes three projections, and total shape, slightly like incense burner, has most seeds.
The effect of pumpkin: 1. removing toxic substances: pumpkin contains vitamin and pectin, and pectin has good adsorptivity, can bond and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and radioactive element, can play detoxication; 2. protect gastric mucosa, help digest: the contained pectin of pumpkin can be protected Wei Jiao road mucous membrane, avoiding coarse food stimulates, and promotes ulcer healing, can also promote choleresis, strengthens gastrointestinal peristalsis, helps digest food; 3. prevent and treat diabetes, reduce blood sugar: pumpkin contains abundant cobalt, and cobalt can enliven the metabolism of human body, promote hematopoiesis function, and participate in Cobastab in human body
12synthetic, be the necessary trace element of human islet cell, to preventing and treating diabetes, reduce blood sugar and have special curative effect.
Pumpkin easily degenerates, and not storage tolerance can be realized the comprehensive utilization to pumpkin for being processed into pumpkin biscuits, is convenient to store, and improves its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the problem that fresh pumpkin is difficult for storage, a kind of preparation method of pumpkin biscuits is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for pumpkin biscuits, is characterized in that: adopt the processing process of the seed of selecting materials → remove the peel → clean stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, select materials: select ninety percent ripe, make raw material without disease and pest, pumpkin that fibre weight is few;
B, peeling seed, clean stripping and slicing: pumpkin is cleaned, removes the peel, gone flesh, removes seed, then melon meat is cut into bulk;
C, precook: the melon meat that is cut into piece is placed in pot, adds proper amount of clear water, put salt in melon meat and the salt ratio of 50: 1, well-done in pot;
D, seasoning: sesame, garlic, pimiento, ginger are cleaned to impurity elimination, oven dry, pulverizing, then mushroom is boiled and stirs into pasty state, above-mentioned auxiliary material is together added in well-done pumpkin, fully stir;
E, sizing: the biscuit being stirred is placed in to calibrator, can does circular, square biscuit;
F, oven dry: the pumpkin biscuits of moulding is placed in to baking oven, at 80 DEG C, dries, pack by cake form, be finished product.
Beneficial effect: product crisp-fried of the present invention is good to eat, salty peppery good to eat, the local flavor with pumpkin uniqueness.This product is conducive to protect gastric mucosa, helps digest, and also has special curative effect to preventing and treating diabetes and reducing blood sugar, and instant is simple to operate.
Detailed description of the invention
Embodiment 1
:
A preparation method for pumpkin biscuits, concrete operation step is:
A, select materials: select ninety percent ripe, make raw material without disease and pest, pumpkin that fibre weight is few;
B, peeling seed, clean stripping and slicing: pumpkin is cleaned, removes the peel, gone flesh, removes seed, then melon meat is cut into bulk;
C, precook: the melon meat that is cut into piece is placed in pot, adds proper amount of clear water, put salt in melon meat and the salt ratio of 50: 1, well-done in pot;
D, seasoning: by sesame, peanut, iblet, clean impurity elimination, oven dry, pulverizing, then banana is stirred into pasty state, above-mentioned auxiliary material is together added in well-done pumpkin, fully stir;
E, sizing: the biscuit being stirred is placed in to calibrator, can does circular, square biscuit;
F, oven dry: the pumpkin biscuits of moulding is placed in to baking oven, at 75 DEG C, dries, pack by cake form, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A preparation method for pumpkin biscuits, concrete operation step is:
A, select materials: select ninety percent ripe, make raw material without disease and pest, pumpkin that fibre weight is few;
B, peeling seed, clean stripping and slicing: pumpkin is cleaned, removes the peel, gone flesh, removes seed, then melon meat is cut into bulk;
C, precook: the melon meat that is cut into piece is placed in pot, adds proper amount of clear water, put salt in melon meat and the salt ratio of 50: 1, well-done in pot;
D, seasoning: sesame, chive, Chinese prickly ash, ginger are cleaned to impurity elimination, oven dry, pulverizing, then potato is boiled and stirs into pasty state, above-mentioned auxiliary material is together added in well-done pumpkin, fully stir;
E, sizing: the biscuit being stirred is placed in to calibrator, can does circular, square biscuit;
F, oven dry: the pumpkin biscuits of moulding is placed in to baking oven, after drying, sprinkles one deck black pepper at 80 DEG C, pack by cake form, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for pumpkin biscuits, is characterized in that: adopt the processing process of the seed of selecting materials → remove the peel → clean stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, select materials: select ninety percent ripe, make raw material without disease and pest, pumpkin that fibre weight is few;
B, peeling seed, clean stripping and slicing: pumpkin is cleaned, removes the peel, gone flesh, removes seed, then melon meat is cut into bulk;
C, precook: the melon meat that is cut into piece is placed in pot, adds proper amount of clear water, put salt in melon meat and the salt ratio of 50: 1, well-done in pot;
D, seasoning: sesame, garlic, pimiento, ginger are cleaned to impurity elimination, oven dry, pulverizing, then mushroom is boiled and stirs into pasty state, above-mentioned auxiliary material is together added in well-done pumpkin, fully stir;
E, sizing: the biscuit being stirred is placed in to calibrator, can does circular, square biscuit;
F, oven dry: the pumpkin biscuits of moulding is placed in to baking oven, at 80 DEG C, dries, pack by cake form, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296134.2A CN104082692A (en) | 2014-06-27 | 2014-06-27 | Method for preparing pumpkin cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296134.2A CN104082692A (en) | 2014-06-27 | 2014-06-27 | Method for preparing pumpkin cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082692A true CN104082692A (en) | 2014-10-08 |
Family
ID=51630540
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410296134.2A Pending CN104082692A (en) | 2014-06-27 | 2014-06-27 | Method for preparing pumpkin cookies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082692A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN104323171A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
| CN104365779A (en) * | 2014-11-19 | 2015-02-25 | 黄存英 | Method for making sweet potato and chestnut biscuits |
| CN104366373A (en) * | 2014-11-19 | 2015-02-25 | 黄存英 | Processing method of red date, milk and potato cake |
| CN104489542A (en) * | 2014-12-09 | 2015-04-08 | 宦银琴 | Processing method of health-care radish pumpkin cake |
| CN104996531A (en) * | 2015-08-13 | 2015-10-28 | 饶世柱 | Health care pumpkin biscuits and processing technology thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295435A (en) * | 2007-06-04 | 2008-12-11 | Mayekawa Mfg Co Ltd | Method for high-quality freezing of bone-removed meat, freezer therefor and high-quality frozen meat |
| CN103504251A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Preparation method for pumpkin biscuits |
-
2014
- 2014-06-27 CN CN201410296134.2A patent/CN104082692A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295435A (en) * | 2007-06-04 | 2008-12-11 | Mayekawa Mfg Co Ltd | Method for high-quality freezing of bone-removed meat, freezer therefor and high-quality frozen meat |
| CN103504251A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Preparation method for pumpkin biscuits |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323171A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN104365779A (en) * | 2014-11-19 | 2015-02-25 | 黄存英 | Method for making sweet potato and chestnut biscuits |
| CN104366373A (en) * | 2014-11-19 | 2015-02-25 | 黄存英 | Processing method of red date, milk and potato cake |
| CN104489542A (en) * | 2014-12-09 | 2015-04-08 | 宦银琴 | Processing method of health-care radish pumpkin cake |
| CN104996531A (en) * | 2015-08-13 | 2015-10-28 | 饶世柱 | Health care pumpkin biscuits and processing technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141008 |
|
| WD01 | Invention patent application deemed withdrawn after publication |