CN104489514A - Fresh flower taro cake and processing method thereof - Google Patents
Fresh flower taro cake and processing method thereof Download PDFInfo
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- CN104489514A CN104489514A CN201510000686.9A CN201510000686A CN104489514A CN 104489514 A CN104489514 A CN 104489514A CN 201510000686 A CN201510000686 A CN 201510000686A CN 104489514 A CN104489514 A CN 104489514A
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- fresh flower
- taro
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- food
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 42
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241001522234 Steudnera Species 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 241000209094 Oryza Species 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000005491 wire drawing Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 18
- 244000178870 Lavandula angustifolia Species 0.000 abstract description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 abstract description 2
- 239000001102 lavandula vera Substances 0.000 abstract description 2
- 235000018219 lavender Nutrition 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000004043 dyeing Methods 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a fresh flower taro cake and a processing method thereof. The fresh flower taro cake comprises the following raw materials: sticky rice, wheat flour, taro flour, white granulated sugar, glucose, honey, vegetable oil and edible fresh flower. The taro cake is processed by the steps of preparing the taro flour, preparing the sticky rice, preparing the wheat flour, preparing the white granulated sugar, preparing the oil, mixing and forming. The product is in a rectangular shape and is purple; and due to the exquisiteness of the taro, the fresh flower taro cake is exquisite and soft in taste; the edible fresh flower is added into the food after being immersed in low-temperature oil, the fragrance and color of the fresh flower can be adequately maintained; after the fresh flower is added to the food, the color and the flower fragrance of the food can be reserved and mixed with the fragrance of the taro, so that the food is unique in fragrance; the fresh flower and the taro present natural lavender in the processing process, the dyeing is not needed, and the food is good in visual effect.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of fresh flower Henry steudnera tuber cake and processing method thereof.
Background technology
Fragrant taro belongs to the perennial herbaceous plant that overgrows, and generally does annual cultivation.Block root is spherical, is similar to little potato, diameter 2-7.5 centimetre, epidermis yellowish-brown, and meat white is that people cultivate required edible part.Because its meat is like potato class, but taste neither sweet potato, taro, non-potato, like Chinese chestnut, sweet and fragrant again, and after food, pleasant impression is not to the utmost, therefore is named fragrant taro.Fragrant taro strong adaptability, suitable height above sea level 1000-1800 rice, the plantation of temperature on average more than 18 DEG C area, 300-350 days time of infertility, per mu yield 2500-3000 kilogram, with the difference of general taro is: petiole connect leaf top central authorities purplish red point, petiole is green, bulb meat has purplish red speckle, the staple food part of fragrant taro is bulb, and petiole can salt down taro lotus, makes greenfeed etc., bulb fiber is few, content of starch is high, edible Sha Youxiang, delicious good to eat, the food method of fragrant taro is a lot, poach, powder steam, fried, roast, stir-fry and eat, grind rear boiled dinner etc.Deeply like by consumer.
In recent years along with growth in the living standard, people begin one's study the additive of edible fresh flowers as food, increase the color, smell and taste of food.At present, in Henry steudnera tuber cake food, also do not add the research report of edible fresh flowers raw material.
Summary of the invention
The present invention is directed in prior art, the problem that fresh flower is not utilized effectively at the manufacture field of fragrant taro food, provide a kind of fresh flower Henry steudnera tuber cake and processing method thereof, its technical scheme is:
A kind of fresh flower Henry steudnera tuber cake, comprises the raw material of following parts by weight: glutinous rice 20-25 part, wheat flour 6-7 part, fragrant taro powder 9-10 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-11 part, vegetable oil 15-20 part, edible fresh flowers 10-12 part.
The making of this Henry steudnera tuber cake comprises following procedure of processing:
One, fragrant taro powder is made: fragrant taro peeling cleaned, then section is dried, and treats that it is ground into fragrant taro powder without pouring into when moisture inside pulverizer completely, and it is for subsequent use that basin is put in taking-up;
Two, flour processed: glutinous rice is poured in frying pan and stir-fried until fragrance overflows by (1), then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get wheat flour to put into baking tray and enter baking box and toast, take out after 18-20 minute and carry out compass screen surface while hot.The cooling of another basin is put into for subsequent use after being sieved;
Three, white sugar processed: get white granulated sugar and pour into inside grater and pulverize, pours in pot to add water by the powdered sugar of milled and boils, and boils time controling at about 20-25 minute, when malt sugar can stop heating during wire drawing, obtains malt sugar for subsequent use;
Four, liquefaction: vegetable oil 15-20 part is poured in oil cauldron, heat to 90-100 DEG C and refine, the refining time is 5-7 minute, take out after refining is good and leave standstill cooling, when oil temperature is cooled to below 40 degree, gets edible fresh flowers 10-12 part and cut into pieces, put into oil stirring to soak, standing more than 7 days for subsequent use;
Five, batch mixing: by obtain in above-mentioned steps glutinous rice 20-25 part, wheat flour 6-7 part, fragrant taro powder 9-10 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-11 part, vegetable oil 15-20 part, edible fresh flowers 10-12 part; Pour in the lump in large basin and carry out uniform stirring, stop stirring when compound presents purple;
Six, shaping: the raw material after stirring to be put into the mould that thickness is 0.8cm, to shakeout, compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, Henry steudnera tuber cake, obtain Henry steudnera tuber cake commodity after Henry steudnera tuber cake is carried out vacuum packaging;
Through the fresh flower Henry steudnera tuber cake of above-mentioned explained hereafter, shape is oblong-shaped, and in purple, because fragrant taro material is fine and smooth, the delicate mouthfeel that fresh flower Henry steudnera tuber cake eats is soft; Add in food after soaking edible fresh flowers by low-temperature oil, fragrance and the color of fresh flower fully retain, and after putting into food, the color of food and the fragrance of a flower retain wherein, mix with the fragrance of fragrant taro, make food have unique fragrance; There is natural lavender in fresh flower and fragrant taro, do not need to dye in process, and food has good visual effect.
Detailed description of the invention
Embodiment 1:
A kind of fresh flower Henry steudnera tuber cake, comprises the raw material of following parts by weight: 20 parts, glutinous rice, wheat flour 6 parts, 9 parts, fragrant taro powder, white granulated sugar 7 parts, glucose 5 parts, honey 9 parts, vegetable oil 15 parts, edible fresh flowers 10 parts.
The making of this Henry steudnera tuber cake comprises following procedure of processing:
One, fragrant taro powder is made: fragrant taro peeling cleaned, then section is dried, and treats that it is ground into fragrant taro powder without pouring into when moisture inside pulverizer completely, and it is for subsequent use that basin is put in taking-up;
Two, flour processed: glutinous rice is poured in frying pan and stir-fried until fragrance overflows by (1), then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get wheat flour to put into baking tray and enter baking box and toast, take out after 18-20 minute and carry out compass screen surface while hot.The cooling of another basin is put into for subsequent use after being sieved;
Three, white sugar processed: get white granulated sugar and pour into inside grater and pulverize, pours in pot to add water by the powdered sugar of milled and boils, and boils time controling at about 20 minutes, when malt sugar can stop heating during wire drawing, obtains malt sugar for subsequent use;
Four, liquefaction: vegetable oil 15 parts is poured in oil cauldron, heat to 90 DEG C and refine, the refining time is 5 minutes, take out after refining is good and leave standstill cooling, when oil temperature is cooled to below 40 degree, gets edible fresh flowers 10 parts and cut into pieces, put into oil stirring to soak, standing more than 7 days for subsequent use;
Five, batch mixing: by 20 parts, the glutinous rice, wheat flour 6 parts, 9 parts, fragrant taro powder, white granulated sugar 7 parts, glucose 5 parts, honey 9 parts, the vegetable oil 15 parts that obtain in above-mentioned steps, edible fresh flowers 10 parts; Pour in the lump in large basin and carry out uniform stirring, stop stirring when compound presents purple;
Six, shaping: the raw material after stirring to be put into the mould that thickness is 0.8cm, to shakeout, compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, Henry steudnera tuber cake, obtain Henry steudnera tuber cake commodity after Henry steudnera tuber cake is carried out vacuum packaging.
Embodiment 2:
A kind of fresh flower Henry steudnera tuber cake, comprises the raw material of following parts by weight: 25 parts, glutinous rice, wheat flour 7 parts, 10 parts, fragrant taro powder, white granulated sugar 8 parts, glucose 6 parts, honey 11 parts, vegetable oil 20 parts, edible fresh flowers 12 parts.
The making of this Henry steudnera tuber cake comprises following procedure of processing:
One, fragrant taro powder is made: fragrant taro peeling cleaned, then section is dried, and treats that it is ground into fragrant taro powder without pouring into when moisture inside pulverizer completely, and it is for subsequent use that basin is put in taking-up;
Two, flour processed: glutinous rice is poured in frying pan and stir-fried until fragrance overflows by (1), then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get wheat flour to put into baking tray and enter baking box and toast, take out after 20 minutes and carry out compass screen surface while hot.The cooling of another basin is put into for subsequent use after being sieved;
Three, white sugar processed: get white granulated sugar and pour into inside grater and pulverize, pours in pot to add water by the powdered sugar of milled and boils, and boils time controling at about 25 minutes, when malt sugar can stop heating during wire drawing, obtains malt sugar for subsequent use;
Four, liquefaction: vegetable oil 20 parts is poured in oil cauldron, heat to 100 DEG C and refine, the refining time is 7 minutes, take out after refining is good and leave standstill cooling, when oil temperature is cooled to below 40 degree, gets edible fresh flowers 12 parts and cut into pieces, put into oil stirring to soak, standing 8 days for subsequent use;
Five, batch mixing: by 25 parts, the glutinous rice, wheat flour 7 parts, 10 parts, fragrant taro powder, white granulated sugar 8 parts, glucose 6 parts, honey 11 parts, the vegetable oil 20 parts that obtain in above-mentioned steps, edible fresh flowers 12 parts; Pour in the lump in large basin and carry out uniform stirring, stop stirring when compound presents purple;
Six, shaping: the raw material after stirring to be put into the mould that thickness is 0.8cm, to shakeout, compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, Henry steudnera tuber cake, obtain Henry steudnera tuber cake commodity after Henry steudnera tuber cake is carried out vacuum packaging.
Claims (2)
1. fresh flower Henry steudnera tuber cake, is characterized in that, comprises the raw material of following parts by weight: glutinous rice 20-25 part, wheat flour 6-7 part, fragrant taro powder 9-10 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-11 part, vegetable oil 15-20 part, edible fresh flowers 10-12 part.
2. fresh flower Henry steudnera tuber cake as claimed in claim 1 and processing method thereof, it is characterized in that, the making of this Henry steudnera tuber cake comprises following procedure of processing:
One, fragrant taro powder is made: fragrant taro peeling cleaned, then section is dried, and treats that it is ground into fragrant taro powder without pouring into when moisture inside pulverizer completely, and it is for subsequent use that basin is put in taking-up;
Two, flour processed: glutinous rice is poured in frying pan and stir-fried until fragrance overflows by (1), then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get wheat flour to put into baking tray and enter baking box and toast, take out after 18-20 minute and carry out compass screen surface while hot;
The cooling of another basin is put into for subsequent use after being sieved;
Three, white sugar processed: get white granulated sugar and pour into inside grater and pulverize, pours in pot to add water by the powdered sugar of milled and boils, and boils time controling at about 20-25 minute, when malt sugar can stop heating during wire drawing, obtains malt sugar for subsequent use;
Four, liquefaction: vegetable oil 15-20 part is poured in oil cauldron, heat to 90-100 DEG C and refine, the refining time is 5-7 minute, take out after refining is good and leave standstill cooling, when oil temperature is cooled to below 40 degree, gets edible fresh flowers 10-12 part and cut into pieces, put into oil stirring to soak, standing more than 7 days for subsequent use;
Five, batch mixing: by obtain in above-mentioned steps glutinous rice 20-25 part, wheat flour 6-7 part, fragrant taro powder 9-10 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-11 part, vegetable oil 15-20 part, edible fresh flowers 10-12 part; Pour in the lump in large basin and carry out uniform stirring, stop stirring when compound presents purple;
Six, shaping: the raw material after stirring to be put into the mould that thickness is 0.8cm, to shakeout, compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, Henry steudnera tuber cake, obtain Henry steudnera tuber cake commodity after Henry steudnera tuber cake is carried out vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000686.9A CN104489514A (en) | 2015-01-04 | 2015-01-04 | Fresh flower taro cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000686.9A CN104489514A (en) | 2015-01-04 | 2015-01-04 | Fresh flower taro cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489514A true CN104489514A (en) | 2015-04-08 |
Family
ID=52931047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510000686.9A Pending CN104489514A (en) | 2015-01-04 | 2015-01-04 | Fresh flower taro cake and processing method thereof |
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| Country | Link |
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| CN (1) | CN104489514A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249221A (en) * | 2015-11-13 | 2016-01-20 | 盖州市嘉缘食品有限公司 | Pumpkin and purple yam food and making method thereof |
| CN108669183A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of flower stuffing |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
| CN103122276A (en) * | 2013-03-07 | 2013-05-29 | 杭州师范大学 | Natural plant flower/fruit balm and preparation method |
| CN103519082A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method of purple yam cake |
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN103875770A (en) * | 2012-12-23 | 2014-06-25 | 桂林市六顺食品有限公司 | Taro cake craft production method |
| CN104187671A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of rose cake |
-
2015
- 2015-01-04 CN CN201510000686.9A patent/CN104489514A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
| CN103875770A (en) * | 2012-12-23 | 2014-06-25 | 桂林市六顺食品有限公司 | Taro cake craft production method |
| CN103122276A (en) * | 2013-03-07 | 2013-05-29 | 杭州师范大学 | Natural plant flower/fruit balm and preparation method |
| CN103519082A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method of purple yam cake |
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN104187671A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of rose cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249221A (en) * | 2015-11-13 | 2016-01-20 | 盖州市嘉缘食品有限公司 | Pumpkin and purple yam food and making method thereof |
| CN108669183A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of flower stuffing |
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Application publication date: 20150408 |