CN108669184A - A kind of fresh flower buckwheat shortcake and preparation method thereof - Google Patents

A kind of fresh flower buckwheat shortcake and preparation method thereof Download PDF

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Publication number
CN108669184A
CN108669184A CN201810800836.8A CN201810800836A CN108669184A CN 108669184 A CN108669184 A CN 108669184A CN 201810800836 A CN201810800836 A CN 201810800836A CN 108669184 A CN108669184 A CN 108669184A
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buckwheat
flour
ripe
flower
fresh
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蒋凤明
曾勇
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Weining Jiangfengming Tartary Buckwheat Series Food Fatory
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Weining Jiangfengming Tartary Buckwheat Series Food Fatory
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    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
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  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to a kind of fresh flower buckwheat shortcakes and preparation method thereof.By 20~30kg of buckwheat flour, 2~4kg of oat flour, 1~3kg of milled glutinous broomcorn millet flour, 2~4kg of glutinous rice flour, ripe 0.5~1kg of yam flour, 9~11kg of brown sugar, 1~3kg of white sugar, ripe 8~12kg of rapeseed oil, 150~200g of sodium bicarbonate, 230~250g of dietary alkali, fresh hen egg 100~120, appropriate amount of water, 20~25kg of edible rose petal, 1~2kg of daisy_petal part, 10~12kg of white sugar, 8~10kg of maltose, 10~12kg of ripe glutinous rice flour, ripe 1~2kg of taro meal, 2~3kg of lard is made；Unique flavor of the present invention, full of nutrition, quality it is fine and smooth soft glutinous and rich in toughness and viscosity, be not easy it is loose, rich in chewy texture, aromatic flavour, eat rear lips and teeth lasting, make us long times of aftertaste.

Description

A kind of fresh flower buckwheat shortcake and preparation method thereof
Technical field
The present invention relates to a kind of fresh flower buckwheat shortcakes and preparation method thereof, belong to food processing technology field.
Background technology
Buckwheat contains the various trace elements of abundant amino acid, vitamin, dietary fiber and needed by human body, there is Zhuo Healthy nutritive value more and outstanding dietotherapy effect.It and " fleece-flower root, rheum officinale " familiar to people etc. belong to polygonaceae, are us Typical the embodying of state's integration of drinking and medicinal herbs culture.For nutritive value, the glutelin content of buckwheat is very low, and main protein is ball Albumen.Lysine content in essential amino acid contained by buckwheat is high and the content of methionine is low, and amino acid pattern can be with master The cereal (such as wheat, corn, the lysine content of rice are relatively low) wanted is complementary.The carbohydrate of buckwheat is mainly starch.Buckwheat Wheat contains abundant dietary fiber, and content is 10 times of general refined rice；The trace elements such as iron, manganese, zinc that buckwheat contains Also abundanter than general cereal.Buckwheat also contains B family vitamin, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acid, fat Acid, oleic acid, linoleic acid, niacin, niacin, rutin etc..Rutin is the main ingredient also known as citrin of bioflavonoid, there is drop The effect that blood glucose, glucose in urine, blood fat, QI invigorating are refreshed oneself, and rutin in other cereal almost without.Oleic acid and linoleic acid contain in buckwheat Measure high, linoleic acid is the most important aliphatic acid of human body, cannot be synthesized in vivo, and one kind of unsaturated fatty acid is belonged to, and is public The unique essential fatty acid recognized, with " blood vessel scavenger " good reputation, can prevent atherosclerosis and angiocardiopathy with And senile obesity.For medical value, buckwheat nature and flavor are sweet, cool；Enter spleen, stomach, large intestine channel.According to《Detailed outline》It records：Buckwheat The wide intestines of sending down abnormally ascending, mill is stagnant, and the swollen wind pain of the heat that disappears removes gonorrhoea leukorrhea, spleen accumulates diarrhea.《Qianjin Yao Fang》、《Dictionary of medicinal plant》And phase It closes all on the books to buckwheat in document：Can calm the nerves, lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing swell wind pain, productization of dispelling is stagnant, gut purge, ease constipation, Defaecation, cough-relieving, relieving asthma, be anti-inflammatory, antiallergy, cardiac stimulant, weight-reducing, beauty and other effects.Current clinical medicine observation shows that buckwheat has Blood pressure lowering, hypoglycemic, reducing blood lipid enhance human immunity, treat stomach disease, removing dampness and detoxicating, control the effect of ephritis, to diabetes, height Blood pressure, hyperglycemia, hyperlipidemia, coronary heart disease, apoplexy, patients with gastric disease have auxiliary therapeutic action.Buckwheat has both " health, health care, food Treat " triple function is ideal health food suitable for people of all ages.
Currently, the edible way of buckwheat mainly does buckwheat shortcake, buckwheat tea, noodles, bean jelly etc..Buckwheat is crisp, also known as golden pastry, deltiod Or it is oblate, it is golden yellow, it is soft fragrant and sweet, it is full of nutrition, it is delicious and tasty, it is good and cheap, it is Guizhou Province's Weiningyizuhuizumiaozu Autonomous county's specialty, it is all well-known inside and outside Guizhou Province.With the improvement of living standards, people require to get over to nutritive value of food Carrying out higher, traditional buckwheat shortcake does not have faric, cannot meet the needs of consumer is to nutrition.
In order to enrich type and the nutrition of buckwheat shortcake, meet the purchasing demand of consumer, each businessman produces such as sweetened bean paste stuffing, water The buckwheats such as brilliant filling, ham filling are crisp.Since fresh flower valve itself does not have viscosity, in addition buckwheat viscosity is relatively low, using general production method It is difficult to be molded at buckwheat shortcake using fresh flower valve as filling production, easy tos produce opening and crackle, the fresh flower buckwheat shortcake mouthfeel baked out is dry Puckery and loosening ratio is up to 98% or more, cannot be satisfied requirements of mass production.
Invention content
In order to overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of fresh flower buckwheat shortcake and its make Method, fresh flower buckwheat shortcake unique flavor that this method is produced, full of nutrition, quality it is fine and smooth soft glutinous and rich in toughness and viscosity, no It is easily loose, rich in chewy texture, aromatic flavour, eat rear lips and teeth lasting, make us long times of aftertaste.
To achieve the goals above, the present invention uses following technical scheme：A kind of fresh flower buckwheat is crisp, by buckwheat musculus cutaneus and fresh flower Fillings constitute, the buckwheat musculus cutaneus by 20~30kg of buckwheat flour, 2~4kg of oat flour, 1~3kg of milled glutinous broomcorn millet flour, glutinous rice flour 2~ 4kg, ripe 0.5~1kg of yam flour, 9~11kg of brown sugar, 1~3kg of white sugar, ripe 8~12kg of rapeseed oil, 150~200g of sodium bicarbonate, 230~250g of dietary alkali, fresh hen egg 100~120, appropriate amount of water are made；The flower stuffing is by edible rose petal 20 ~25kg, 1~2kg of daisy_petal part, 10~12kg of white sugar, 8~10kg of maltose, 10~12kg of ripe glutinous rice flour, ripe taro meal 1~ 2kg, 2~3kg of lard are made.
In above-mentioned technical proposal, preferably：Buckwheat musculus cutaneus is by buckwheat flour 25kg, oat flour 3kg, milled glutinous broomcorn millet flour 2kg, glutinous It is rice flour 3kg, ripe yam flour 0.75kg, brown sugar 10kg, white sugar 2kg, ripe rapeseed oil 10kg, sodium bicarbonate 175g, dietary alkali 240g, fresh 110, egg, appropriate amount of water are made；The flower stuffing is by edible rose petal 22.5kg, daisy_petal part 1.5kg, white sugar 11kg, maltose 9kg, ripe glutinous rice flour 11kg, ripe taro meal 1.5kg, lard 2.5kg are made.
In above-mentioned technical proposal, the edible rose petal be Ping Yin Rose, Tujue rose, one kind in bitter water rose or Several fresh flower valves.
Fresh flower buckwheat of the present invention is crisp, and production method includes the following steps：
(1) raw material preparation：Prepare each raw material according to the ratio；
(2) alkali is boiled：200~300g water and dietary alkali are poured into container, stirs, is boiled after alkali all dissolves, it is spare；
(3) it stirs off：Brown sugar and white sugar being put into pot, water is added, big fire boils 30 minutes to sticky, and ripe rapeseed oil is added, Tanning is extremely blistered for 10~15 minutes, Guan Huo；
(4) condiment：It will pour into container to adjust to dissipate after egg broken shell and mix well, it is spare；By buckwheat flour, oat flour, milled glutinous broomcorn millet face Powder, glutinous rice flour, ripe yam flour are added in the brown sugar water of tanning, are stirring evenly and then adding into buck and sodium bicarbonate, are added after mixing thoroughly Spare egg, is mixed thoroughly；
(5) it ferments：The buckwheat material mixed will be adjusted to be put into fermentation 5~8h of cask fermentation in step (4), become fermentation buckwheat wrapper；
(6) making of flower stuffing：
A, selected fresh roseleaf cleans up, and is sealed in container after being stirred evenly with white sugar, and openning binds gauze, Be exposed to the sun 2~3 days to obtain roseleaf material in the sunlight, spare；
B, fresh chrysanthemum is gone after remaining stalk, sundries to be placed on cool place drying, avoids burning sun exposure or temperature urgency fusion, shadow Flower matter is rung, it is shrivelled until spending；Then flat flower will have been shone and be put into and steamed in floral disc, pistil is evenly distributed upward or downward, it is thick About 3cm；After the water in the pot of bottom is opened, it is put into and steams floral disc 2~3, the big pot cover of upper cover deep, vigorous fire uniformly steams 4~5 minutes, It is spare to obtain daisy_petal part material；
C, be added after lard after adding water to endure boiling 15~25 minutes white sugar and maltose continue tanning 5~10 minutes sugar and oil Spare roseleaf material, spare chrysanthemum spice are poured into sugar by soup stock, Guan Huohou together with ripe glutinous rice flour and ripe taro meal immediately In oily soup stock, stir evenly up to flower stuffing；
(7) faric, molding：It is divided into 30g or so to stick together shape fermentation buckwheat wrapper, rubbing keeps its surface smooth and rich in toughness Afterwards, 20g or so flower stuffings are packed inside it, sealing is pressed into oblate buckwheat cake；
(8) it toasts：Balance after buckwheat cake after molding is demoulded, it is 300 DEG C, the fire in a stove before fuel is added to be then sent to baking box in face fire temperature It comes out of the stove after baking 10min under conditions of temperature is 285 DEG C, as fresh flower buckwheat is crisp；
(9) it packs：It is packed after fresh flower buckwheat shortcake is cooled to room temperature.
Compared with prior art, the present invention due to using the technology described above, has the advantages that：
Present invention process is unique, easy to process, the fresh flower buckwheat shortcake unique flavor produced, it is full of nutrition, have qi-regulating and Blood, toxin-expelling and face nourishing, having one's ideas straightened out become silted up, it is soothing the liver be amusing, promote choleresis, help digest, regulation mechanism, relieve heat heat-clearing, soothing the liver it is bright Mesh, clearing heat and detoxicating and other effects, the thin filling of fresh flower buckwheat crisp skin is more, delicious and tasty, quality is fine and smooth soft glutinous and rich in toughness and viscosity, no Broken skin does not crack, is not loose, not giving the game away, and meets large-scale production and requires；Fragrant and sweet, soft band is crisp；Rich in chewy texture, fragrance It is strong, eat rear lips and teeth lasting, make us long times of aftertaste.
The buckwheat musculus cutaneus is by buckwheat flour 25kg, oat flour 3kg, milled glutinous broomcorn millet flour 2kg, glutinous rice flour 3kg, ripe yam flour 0.75kg, brown sugar 10kg, white sugar 2kg, ripe rapeseed oil 10kg, sodium bicarbonate 175g, dietary alkali 240g, fresh hen egg 110, appropriate amount of water It is made；The flower stuffing is by edible rose petal 22.5kg, daisy_petal part 1.5kg, white sugar 11kg, maltose 9kg, ripe glutinous Rice powder 11kg, ripe taro meal 1.5kg, lard 2.5kg are made.
The present invention keeps sugar and oil soup stock viscosity higher, while ripe glutinous rice using lard is added after maltose and white sugar tanning Powder, ripe taro meal also have higher viscosity, after roseleaf is first fermented again with daisy_petal part material, ripe glutinous rice flour, ripe taro meal It is modulated with sugar and oil soup stock, not only full of nutrition, absorptivity is high, unique flavor, and the flower stuffing viscosity produced Well, exquisite in texture is smooth, color is bright, the soft glutinous chewy of mouthfeel, rich in toughness, is not easy loose.
Specific implementation mode
With reference to specific embodiment, the present invention is further illustrated：
Embodiment 1
A kind of fresh flower buckwheat is crisp, is made of buckwheat musculus cutaneus and flower stuffing, the buckwheat musculus cutaneus is by buckwheat flour 20kg, oat flour Powder 4kg, milled glutinous broomcorn millet flour 1kg, glutinous rice flour 4kg, ripe yam flour 0.5kg, brown sugar 11kg, white sugar 1kg, ripe rapeseed oil 12kg, little Su 150g, dietary alkali 250g, fresh hen egg 100, appropriate amount of water is beaten to be made；The flower stuffing by Ping Yin Rose petal 20kg, Daisy_petal part 2kg, white sugar 10kg, maltose 10kg, ripe glutinous rice flour 10kg, ripe taro meal 2kg, lard 2kg are made；It is made Include the following steps as method：
(1) raw material preparation：Prepare each raw material according to the ratio；
(2) alkali is boiled：200g water and dietary alkali are poured into container, stirs, is boiled after alkali all dissolves, it is spare；
(3) it stirs off：Brown sugar and white sugar being put into pot, water is added, big fire boils 30 minutes to sticky, and ripe rapeseed oil is added, Tanning is extremely blistered for 10 minutes, Guan Huo；
(4) condiment：It will pour into container to adjust to dissipate after egg broken shell and mix well, it is spare；By buckwheat flour, oat flour, milled glutinous broomcorn millet face Powder, glutinous rice flour, ripe yam flour are added in the brown sugar water of tanning, are stirring evenly and then adding into buck and sodium bicarbonate, are added after mixing thoroughly Spare egg, is mixed thoroughly；
(5) it ferments：The buckwheat material mixed will be adjusted to be put into fermentation cask fermentation 5h in step (4), become fermentation buckwheat wrapper；
(6) making of flower stuffing：
A, selected fresh roseleaf cleans up, and is sealed in container after being stirred evenly with white sugar, and openning binds gauze, Be exposed to the sun 2 days to obtain roseleaf material in the sunlight, spare；
B, fresh chrysanthemum is gone after remaining stalk, sundries to be placed on cool place drying, avoids burning sun exposure or temperature urgency fusion, shadow Flower matter is rung, it is shrivelled until spending；Then flat flower will have been shone and be put into and steamed in floral disc, pistil is evenly distributed upward or downward, it is thick About 3cm；After the water in the pot of bottom is opened, it is put into and steams floral disc 2~3, the big pot cover of upper cover deep, vigorous fire uniformly steams 4~5 minutes, It is spare to obtain daisy_petal part material；
C, it is added after lard after adding water to endure boiling 15 minutes white sugar and maltose and continues to boil 10 minutes to obtain sugar and oil soup stock, closed Spare roseleaf material, spare chrysanthemum spice are poured into sugar and oil soup stock together with ripe glutinous rice flour and ripe taro meal immediately after fire It is interior, it stirs evenly up to flower stuffing；
(7) faric, molding：It is divided into 30g or so to stick together shape fermentation buckwheat wrapper, rubbing keeps its surface smooth and rich in toughness Afterwards, 20g or so flower stuffings are packed inside it, sealing is pressed into oblate buckwheat cake；
(8) it toasts：Balance after buckwheat cake after molding is demoulded, it is 300 DEG C, the fire in a stove before fuel is added to be then sent to baking box in face fire temperature It comes out of the stove after baking 10min under conditions of temperature is 285 DEG C, as fresh flower buckwheat is crisp；
(9) it packs：It is packed after fresh flower buckwheat shortcake is cooled to room temperature.
Embodiment 2：
A kind of fresh flower buckwheat is crisp, is made of buckwheat musculus cutaneus and flower stuffing, the buckwheat musculus cutaneus is by buckwheat flour 25kg, oat flour Powder 3kg, milled glutinous broomcorn millet flour 2kg, glutinous rice flour 3kg, ripe yam flour 0.75kg, brown sugar 10kg, white sugar 2kg, ripe rapeseed oil 10kg, little Su 175g, dietary alkali 240g, fresh hen egg 110, appropriate amount of water is beaten to be made；The flower stuffing is by Tujue's roseleaf 22.5kg, daisy_petal part 1.5kg, white sugar 11kg, maltose 9kg, ripe glutinous rice flour 11kg, ripe taro meal 1.5kg, lard 2.5kg It is made；Its production method includes the following steps：
(1) raw material preparation：Prepare each raw material according to the ratio；
(2) alkali is boiled：250g water and dietary alkali are poured into container, stirs, is boiled after alkali all dissolves, it is spare；
(3) it stirs off：Brown sugar and white sugar being put into pot, water is added, big fire boils 30 minutes to sticky, and ripe rapeseed oil is added, Tanning is extremely blistered for 13 minutes, Guan Huo；
(4) condiment：It will pour into container to adjust to dissipate after egg broken shell and mix well, it is spare；By buckwheat flour, oat flour, milled glutinous broomcorn millet face Powder, glutinous rice flour, ripe yam flour are added in the brown sugar water of tanning, are stirring evenly and then adding into buck and sodium bicarbonate, are added after mixing thoroughly Spare egg, is mixed thoroughly；
(5) it ferments：The buckwheat material mixed will be adjusted to be put into fermentation cask fermentation 7h in step (4), become fermentation buckwheat wrapper；
(6) making of flower stuffing：
A, selected fresh roseleaf cleans up, and is sealed in container after being stirred evenly with white sugar, and openning binds gauze, Be exposed to the sun 3 days to obtain roseleaf material in the sunlight, spare；
B, fresh chrysanthemum is gone after remaining stalk, sundries to be placed on cool place drying, avoids burning sun exposure or temperature urgency fusion, shadow Flower matter is rung, it is shrivelled until spending；Then flat flower will have been shone and be put into and steamed in floral disc, pistil is evenly distributed upward or downward, it is thick About 3cm；After the water in the pot of bottom is opened, it is put into and steams floral disc 2~3, the big pot cover of upper cover deep, vigorous fire uniformly steams 4~5 minutes, It is spare to obtain daisy_petal part material；
C, add water to endure boiling and be added after lard after twenty minutes white sugar and maltose to continue to boil 8 minutes to obtain sugar and oil soup stock, close Spare roseleaf material, spare chrysanthemum spice are poured into sugar and oil soup stock together with ripe glutinous rice flour and ripe taro meal immediately after fire It is interior, it stirs evenly up to flower stuffing；
(7) faric, molding：It is divided into 30g or so to stick together shape fermentation buckwheat wrapper, rubbing keeps its surface smooth and rich in toughness Afterwards, 20g or so flower stuffings are packed inside it, sealing is pressed into oblate buckwheat cake；
(8) it toasts：Balance after buckwheat cake after molding is demoulded, it is 300 DEG C, the fire in a stove before fuel is added to be then sent to baking box in face fire temperature It comes out of the stove after baking 10min under conditions of temperature is 285 DEG C, as fresh flower buckwheat is crisp；
(9) it packs：It is packed after fresh flower buckwheat shortcake is cooled to room temperature.
Embodiment 3：
A kind of fresh flower buckwheat is crisp, is made of buckwheat musculus cutaneus and flower stuffing, the buckwheat musculus cutaneus is by buckwheat flour 30kg, oat flour Powder 2kg, milled glutinous broomcorn millet flour 3kg, glutinous rice flour 2kg, ripe yam flour 1kg, brown sugar 9kg, white sugar 3kg, ripe rapeseed oil 8kg, sodium bicarbonate 200g, dietary alkali 230g, fresh hen egg 120, appropriate amount of water are made；The flower stuffing is by bitter water rose petal 25kg, chrysanthemum Petal 1kg, white sugar 12kg, maltose 8kg, ripe glutinous rice flour 12kg, ripe taro meal 1kg, lard 3kg are made；It makes Method includes the following steps：
(1) raw material preparation：Prepare each raw material according to the ratio；
(2) alkali is boiled：300g water and dietary alkali are poured into container, stirs, is boiled after alkali all dissolves, it is spare；
(3) it stirs off：Brown sugar and white sugar being put into pot, water is added, big fire boils 30 minutes to sticky, and ripe rapeseed oil is added, Tanning is extremely blistered for 15 minutes, Guan Huo；
(4) condiment：It will pour into container to adjust to dissipate after egg broken shell and mix well, it is spare；By buckwheat flour, oat flour, milled glutinous broomcorn millet face Powder, glutinous rice flour, ripe yam flour are added in the brown sugar water of tanning, are stirring evenly and then adding into buck and sodium bicarbonate, are added after mixing thoroughly Spare egg, is mixed thoroughly；
(5) it ferments：The buckwheat material mixed will be adjusted to be put into fermentation cask fermentation 8h in step (4), become fermentation buckwheat wrapper；
(6) making of flower stuffing：
A, selected fresh roseleaf cleans up, and is sealed in container after being stirred evenly with white sugar, and openning binds gauze, Be exposed to the sun 3 days to obtain roseleaf material in the sunlight, spare；
B, fresh chrysanthemum is gone after remaining stalk, sundries to be placed on cool place drying, avoids burning sun exposure or temperature urgency fusion, shadow Flower matter is rung, it is shrivelled until spending；Then flat flower will have been shone and be put into and steamed in floral disc, pistil is evenly distributed upward or downward, it is thick About 3cm；After the water in the pot of bottom is opened, it is put into and steams floral disc 2~3, the big pot cover of upper cover deep, vigorous fire uniformly steams 4~5 minutes, It is spare to obtain daisy_petal part material；
C, it is added after lard after adding water to endure boiling 25 minutes white sugar and maltose and continues to boil 5 minutes to obtain sugar and oil soup stock, closed Spare roseleaf material, spare chrysanthemum spice are poured into sugar and oil soup stock together with ripe glutinous rice flour and ripe taro meal immediately after fire It is interior, it stirs evenly up to flower stuffing；
(7) faric, molding：It is divided into 30g or so to stick together shape fermentation buckwheat wrapper, rubbing keeps its surface smooth and rich in toughness Afterwards, 20g or so flower stuffings are packed inside it, sealing is pressed into oblate buckwheat cake；
(8) it toasts：Balance after buckwheat cake after molding is demoulded, it is 300 DEG C, the fire in a stove before fuel is added to be then sent to baking box in face fire temperature It comes out of the stove after baking 10min under conditions of temperature is 285 DEG C, as fresh flower buckwheat is crisp；
(9) it packs：It is packed after fresh flower buckwheat shortcake is cooled to room temperature.

Claims (4)

1. a kind of fresh flower buckwheat is crisp, it is made of buckwheat musculus cutaneus and flower stuffing, which is characterized in that the buckwheat musculus cutaneus is by buckwheat flour 20 ~30kg, 2~4kg of oat flour, 1~3kg of milled glutinous broomcorn millet flour, 2~4kg of glutinous rice flour, ripe 0.5~1kg of yam flour, brown sugar 9~ 11kg, 1~3kg of white sugar, ripe 8~12kg of rapeseed oil, 150~200g of sodium bicarbonate, 230~250g of dietary alkali, fresh hen egg 100~ 120, appropriate amount of water is made；The flower stuffing by 20~25kg of edible rose petal, 1~2kg of daisy_petal part, white sugar 10~ 12kg, 8~10kg of maltose, 10~12kg of ripe glutinous rice flour, ripe 1~2kg of taro meal, 2~3kg of lard are made.
2. fresh flower buckwheat as described in claim 1 is crisp, it is characterised in that：The buckwheat musculus cutaneus is by buckwheat flour 25kg, oat flour 3kg, milled glutinous broomcorn millet flour 2kg, glutinous rice flour 3kg, ripe yam flour 0.75kg, brown sugar 10kg, white sugar 2kg, ripe rapeseed oil 10kg, sodium bicarbonate 175g, dietary alkali 240g, fresh hen egg 110, appropriate amount of water are made；The flower stuffing by edible rose petal 22.5kg, Daisy_petal part 1.5kg, white sugar 11kg, maltose 9kg, ripe glutinous rice flour 11kg, ripe taro meal 1.5kg, lard 2.5kg make and At.
3. fresh flower buckwheat as claimed in claim 1 or 2 is crisp, it is characterised in that：The edible rose petal is Ping Yin Rose, Tujue The fresh flower valve of one or more of rose, bitter water rose.
4. fresh flower buckwheat as claimed in claim 3 is crisp, it is characterised in that：Its production method includes the following steps：
(1) raw material preparation：Prepare each raw material according to the ratio；
(2) alkali is boiled：200~300g water and dietary alkali are poured into container, stirs, is boiled after alkali all dissolves, it is spare；
(3) it stirs off：Brown sugar and white sugar are put into pot, water is added, big fire boils 30 minutes to sticky, and ripe rapeseed oil is added, and boils It extremely blisters within 10~15 minutes, Guan Huo；
(4) condiment：It will pour into container to adjust to dissipate after egg broken shell and mix well, it is spare；By buckwheat flour, oat flour, milled glutinous broomcorn millet flour, glutinous Rice flour, ripe yam flour are added in the brown sugar water of tanning, are stirring evenly and then adding into buck and sodium bicarbonate, and spare chicken is added after mixing thoroughly Egg is mixed thoroughly；
(5) it ferments：The buckwheat material mixed will be adjusted to be put into fermentation 5~8h of cask fermentation in step (4), become fermentation buckwheat wrapper；
(6) making of flower stuffing：
A, selected fresh roseleaf cleans up, and is sealed in container after being stirred evenly with white sugar, and openning binds gauze, in day Be exposed to the sun 2~3 days to obtain roseleaf material under light, spare；
B, fresh chrysanthemum is gone after remaining stalk, sundries to be placed on cool place drying, avoids burning sun exposure or temperature urgency fusion, influences to spend Matter, it is shrivelled until spending；Then flat flower will have been shone and be put into and steamed in floral disc, pistil is evenly distributed upward or downward, it is thick about 3cm；It after the water in the pot of bottom is opened, is put into and steams floral disc 2~3, the big pot cover of upper cover deep, vigorous fire is uniformly steamed 4~5 minutes, obtained Daisy_petal part material is spare；
C, be added after lard after adding water to endure boiling 15~25 minutes white sugar and maltose continue tanning 5~10 minutes sugar and oil soup Spare roseleaf material, spare chrysanthemum spice are poured into sugar and oil by material, Guan Huohou together with ripe glutinous rice flour and ripe taro meal immediately In soup stock, stir evenly up to flower stuffing；
(7) faric, molding：Be divided into 30g or so to stick together shape fermentation buckwheat wrapper, rubbing keep its surface smooth and rich in toughness after, will 20g or so flower stuffings pack inside it, and sealing is pressed into oblate buckwheat cake；
(8) it toasts：Balance after buckwheat cake after molding is demoulded, it is 300 DEG C, fire in a stove before fuel is added temperature to be then sent to baking box in face fire temperature It comes out of the stove after toasting 10min under conditions of being 285 DEG C, as fresh flower buckwheat is crisp；
(9) it packs：It is packed after fresh flower buckwheat shortcake is cooled to room temperature.
CN201810800836.8A 2018-07-20 2018-07-20 A kind of fresh flower buckwheat shortcake and preparation method thereof Pending CN108669184A (en)

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CN112772695A (en) * 2021-01-05 2021-05-11 广西环江耀德五香特色食品有限责任公司 Making method of fragrant pig moon cake
CN113100266A (en) * 2021-05-27 2021-07-13 威宁县蒋凤明苦荞系列食品厂 Alum-free buckwheat crisp and making process thereof

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