Method for producing Chinese chestnut crisp-baked cake

A production process and a technology for crispy cakes, which are applied in the field of production technology of chestnut crispy cakes, can solve the problems that the flavor and nutrition of chestnut cannot be well preserved, and achieve the effects of retaining nutritional value, convenient production and processing, and short processing cycle.

Inactive Publication Date: 2013-11-13
安徽靖童科技农业发展有限公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chestnut cakes currently sold in the market are generally shelled chestnuts, steamed and chopped chestnut kernels, and then mixed with other starches to make chestnut cakes. The original flavor and nutrition of chestnuts cannot be well preserved.

Method used

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Embodiment Construction

[0026] 1. Use fresh and mature chestnuts to wash, shell, peel, and process into chestnut kernels;

[0027] 2. After washing the chestnut kernels, steam them in a cooking pot until they are seven ripe;

[0028] 3. Put the cooked chestnut kernels into the cold storage quickly, so that the core temperature of the chestnut kernels can quickly drop to 0°C;

[0029] 4. Take the quick-frozen chestnut kernels and put them into the chopping machine and chop slowly to form granules. After sieving, separate the oversized and undersized chestnut particles (including a certain amount of chestnut powder close to the debris); keep the chestnut kernels The particle size is 5--6mm;

[0030] 5. Add an appropriate amount of japonica rice flour and ice water to the chestnut granule raw material with uniform particle size and stir evenly. The weight ratio is: chestnut kernel: japonica rice flour: ice water=100:5:3;

[0031] 6. Put the above chestnut stuffing into the molding machine to form, and...

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Abstract

The invention provides a method for producing a Chinese chestnut crisp-baked cake, which comprises the following steps: taking cropped and fresh Chinese chestnut as a main raw material, boiling, quick-freezing, fragmenting, mixing by taking a little of japonica rice powder as a stuffing coupling agent and adding ice water, mechanically shaping, quick-freezing, starching, putting bran bread, refreezing and the like. The prepared Chinese chestnut crisp-baked cake is characterized in that the granular Chinese chestnut is taken as a main stuffing, wheat flour and corn flour are taken as a middle starched layer and the bran bread is taken as an outer layer. According to the invention, a refrigeration technology is fully used for conveniently processing, and the original color and flavor of the Chinese chestnut is reserved; the nutrient value of the Chinese chestnut is reserved to the utmost limit by adopting the granular Chinese chestnut as the stuffing; the Chinese chestnut crisp-baked cake is crisp outside and fragrant inside due to the starched layer and the bran bread layer.

Description

technical field [0001] The invention relates to a non-staple food processing method, namely a production process of chestnut crispy cake. Background technique [0002] Nutritious chestnut enjoys the reputation of "King of Thousand Fruits". Chestnut is rich in carotene and multivitamins, and contains various trace elements needed by the human body such as phosphorus, iron, potassium, magnesium, manganese, zinc, copper, and calcium , has the effects of "strengthening the spleen and stomach, replenishing qi, nourishing the kidney". The pollution-free green cultivation of chestnut can better meet consumers' pursuit of health and nutrition, and is deeply loved by consumers. [0003] The geographical distribution of chestnuts is regional, and the harvest is seasonal, which makes it difficult for the market to provide a balanced supply throughout the year. The chemical composition of chestnuts is a good substrate for the development of microorganisms. Fresh chestnuts are also ric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 童友敏袁乃林包世怀许梦仙
Owner 安徽靖童科技农业发展有限公司
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