CN105494525A - Method for preparing pan-fried pumpkin cake - Google Patents
Method for preparing pan-fried pumpkin cake Download PDFInfo
- Publication number
- CN105494525A CN105494525A CN201410503999.1A CN201410503999A CN105494525A CN 105494525 A CN105494525 A CN 105494525A CN 201410503999 A CN201410503999 A CN 201410503999A CN 105494525 A CN105494525 A CN 105494525A
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- Prior art keywords
- pumpkin
- pie
- preparation
- decocted
- perfume
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for preparing pan-fried pumpkin cake. The pan-fried pumpkin cake is prepared from the following components: 4-6 parts of glutinous rice flour, 4-6 parts of pumpkins, 1-2 parts of white sugar and 1-3 parts of egg yolk and groundnut oil. The pumpkin cake prepared by the method has a sweet taste and rich nutrition, is rich in protein, vitamins, calcium and dietary fibers, is beneficial to human body health due to more consumption, and is well received by broad masses.
Description
[technical field]
The present invention relates to a kind of preparation method of food, the preparation method of pumpkin pie decocted by especially a kind of perfume (or spice).
[technical background]
Pumpkin is people's one of favorite home cooking in living and diet on ordinary days, and be often edible a kind of vegetables in summer, containing more vitamin, people are except being processed into pumpkin except pumpkin slice and pumpkin powder, and eating method is more single.Object of the present invention provides a kind of preparation method of pumpkin pie, and it effectively can solve the more single shortcoming of the eating method of pumpkin, meets the requirement of people to the different eating method of pumpkin.
[summary of the invention]
For the deficiency of above-mentioned existence, the invention provides the preparation method that pumpkin pie decocted by a kind of perfume (or spice).
The invention provides the preparation method that pumpkin pie decocted by a kind of perfume (or spice), technical scheme realizes as follows:
1, a preparation method for pumpkin pie decocted by perfume (or spice), it is characterized in that being made up of the raw material of following weight parts:
Glutinous rice flour 4-6 part: pumpkin 4-6 part: white sugar or rock sugar 1-2 part: egg yolk 1-3 part.
2, a preparation method for pumpkin pie decocted by perfume (or spice), it is characterized in that, concrete operation step is as follows:
A) pumpkin is removed seed, be cut into length and width 3-4 centimetre of size block, cook;
B), after pumpkin cooks, be mixed into glutinous rice flour and white sugar and egg yolk while hot, knead;
C), after kneading, its Cheng is become pie, or makes pie with mould;
D) pot is burnt heat and pour appropriate peanut oil into, put into ready-made pumpkin pie, decoct 5-10 minute with warm fire, treat that it becomes golden yellow completely, pull out.
Above-described pumpkin, with the pumpkin raw material chosen with fresh old pumpkin for the best; White sugar or rock sugar are all applicable, take rock sugar as optimal selection; Peanut oil also can change sesame oil or rapeseed oil or lard into.
[detailed description of the invention]
Embodiment, using glutinous rice flour, pumpkin, white sugar, egg yolk, peanut oil as primary raw material, adopts following steps to obtain:
1, get fresh old pumpkin 500g, glutinous rice flour 500g, white sugar 100g, that egg 200g gets yolk is for subsequent use.
2, concrete implementation step is as follows:
A) pumpkin is removed seed, be cut into length and width 3-4 centimetre of size block, cook;
B), after pumpkin cooks, be mixed into glutinous rice flour and white sugar and egg yolk while hot, knead;
C), after kneading, its Cheng is become pie, or makes pie with mould;
D) pot is burnt heat and pour appropriate peanut oil into, put into ready-made pumpkin pie, decoct 5-10 minute with warm fire, treat that it becomes golden yellow completely, pull out.
Above-described pumpkin, with the pumpkin raw material chosen with fresh old pumpkin for the best.
After tested, pumpkin pie decocted by the perfume (or spice) adopting the inventive method to make, and manufacture craft is simple, is easy to operation, wants to eat and do at any time, meet people in daily life to the pursuit of pumpkin way.And the pumpkin pie adopting the inventive method to produce is fragrant soft good to eat, pumpkin is Fibers Dietary, eats health useful more.
Claims (5)
1. a preparation method for pumpkin pie decocted by perfume (or spice), it is characterized in that being made up of the raw material of following weight parts:
Glutinous rice flour 4-6 part: pumpkin 4-6 part: white sugar or rock sugar 1-2 part: egg yolk 1-3 part.
2. a preparation method for pumpkin pie decocted by perfume (or spice), it is characterized in that, concrete operation step is as follows:
1) pumpkin is removed seed, be cut into length and width 3-4 centimetre of size block, cook;
2), after pumpkin cooks, be mixed into glutinous rice flour and white sugar and egg yolk while hot, knead;
3), after kneading, its Cheng is become pie, or makes pie with mould;
4) pot is burnt heat and pour appropriate peanut oil into, put into ready-made pumpkin pie, decoct 5-10 minute with warm fire, treat that it becomes golden yellow completely, pull out.
3. the preparation method of pumpkin pie decocted by perfume as claimed in claim 1, and it is characterized in that, white sugar or rock sugar are all applicable, take rock sugar as optimal selection.
4. fragrant preparation method of decocting pumpkin pie as claimed in claim 1, is characterized in that, the pumpkin raw material chosen with fresh old pumpkin for the best.
5. fragrant preparation method of decocting pumpkin pie as claimed in claim 1, is characterized in that, peanut oil also can change sesame oil or rapeseed oil or lard into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503999.1A CN105494525A (en) | 2014-09-27 | 2014-09-27 | Method for preparing pan-fried pumpkin cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503999.1A CN105494525A (en) | 2014-09-27 | 2014-09-27 | Method for preparing pan-fried pumpkin cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494525A true CN105494525A (en) | 2016-04-20 |
Family
ID=55703138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410503999.1A Pending CN105494525A (en) | 2014-09-27 | 2014-09-27 | Method for preparing pan-fried pumpkin cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494525A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106108005A (en) * | 2016-07-13 | 2016-11-16 | 安徽济他倍乐生物科技有限公司 | A kind of manufacture method of Clanis bilineata cake |
| CN108142516A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of pumpkin cake |
| CN108935592A (en) * | 2018-05-11 | 2018-12-07 | 长沙理工大学 | A kind of rose flavor pumpkin pie and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835443A (en) * | 2011-06-21 | 2012-12-26 | 欧阳平 | Method for preparing pumpkin cake |
-
2014
- 2014-09-27 CN CN201410503999.1A patent/CN105494525A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835443A (en) * | 2011-06-21 | 2012-12-26 | 欧阳平 | Method for preparing pumpkin cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106108005A (en) * | 2016-07-13 | 2016-11-16 | 安徽济他倍乐生物科技有限公司 | A kind of manufacture method of Clanis bilineata cake |
| CN108142516A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of pumpkin cake |
| CN108935592A (en) * | 2018-05-11 | 2018-12-07 | 长沙理工大学 | A kind of rose flavor pumpkin pie and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
|
| RJ01 | Rejection of invention patent application after publication |