Mountain delicacy flavor cake food and mountain delicacy flavor cake food production method

A production method and flavor technology, applied in confectionery, confectionery industry, food science, etc.

Inactive Publication Date: 2015-01-14
王训勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] During the search, I saw the invention patent of "a tartary buckwheat peach slice and its production method" invented by Zhao Gang, Jiang Shirong, Peng Lianxin, and Yang Jingdong of Chengdu University in Sichuan, and "a fruit and vegetable peach slice" invented by Wang Wei of Sichuan Chengdu University. slices and its processing method” and the invention patent of “an anti-hardening cloud cake and its production method” invented by Lu Rutao of Dongguan Sacred Heart Food Co., Ltd.; although the above three invention patents are partially There are similarities with my invention, but there are still essential differences in it, and the main raw materials used are different; the main raw materials of traditional cloud slice cake and peach slice are glutinous rice, while the main raw material of Shanzhen flavor cake food is Buckwheat (including tartary buckwheat) and corn; although the invention patent of "a tartary buckwheat peach slice and its production method" uses tartary buckwheat as the main raw material, the composition and production method of its raw materials are similar to our mountain delicacies flavor cake food There is an obvious difference; there is also an invention patent of "a kind of fruit and vegetable peach slice and its processing method", although "pumpkin, watermelon, cucumber, and green radish" are used as raw materials, but the main raw material used is still glutinous rice. The method still has many differences with the mountain delicacy flavor cake food, and its flavor characteristics are also different from the mountain delicacy flavor cake; and the invention patent of "a kind of anti-hardening cloud slice cake and its preparation method", although it solves the problem of cloud slice flavor The hardness problem of cake storage for a certain period of time, the syrup used is partially the same, but there are differences in the use of main raw materials and production methods with Shanzhen flavor cake food

Method used

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Examples

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Embodiment (1

[0075] Embodiment (1): Mountain Treasures Flavor Cake Buckwheat Walnut Flavor: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked sprout powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of candied walnut kernels; first puff the buckwheat The flour and buckwheat cooked sprouts powder are poured into the mixer and mixed well, then poured into the seaweed invert syrup and quickly stirred evenly, then quickly poured into drinking water and mixed well. It is advisable to form a ball without breaking it; then take 2 / 3 of the mixed cake flour and candied walnut kernels to make a core dough. When making the core dough, the candied walnut kernels should be placed horizontally in the center and mixed in the cake flour. Evenly spread them out in the middle and arrange them in an orderly manner, so that after the cake body is cut into thin skins, the original shape of the candied walnut kernels is displayed; and a layer of mixed cake f...

Embodiment (2

[0078]Embodiment (2): the sweet and sour flavor of mountain delicacy cake buckwheat: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked bud powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of sweet and sour radish; Buckwheat puffed powder and buckwheat cooked sprout powder are mixed evenly, pour in the seaweed invert syrup and stir quickly until uniform, then pour in drinking water and mix quickly. Layer, mix 2 / 3 of the preserved fruit core strips and place it in the middle layer; take 2 / 3 of the mixed powder and diced sweet and sour radishes to make a core dough. When making the core dough, place the diced sweet and sour radishes horizontally. In the center, the cake flour mixed in the cake flour is evenly spread and arranged in an orderly manner, so that after the cake body is cut into thin skins, part of the original shape of the rouge radish is displayed; Put it on the mixed cake flour at the bottom of the stainless st...

Embodiment (3

[0081] Embodiment (3): Mountain Treasures Flavor Cake Buckwheat Spicy Bacon Flavor: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked sprouts powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of spicy bacon diced pork; Buckwheat puffed powder and buckwheat cooked sprout powder are poured into the mixer and mixed well, then poured into the seaweed invert syrup and quickly stirred evenly, then quickly poured into drinking water and mixed well. The flour is formed into a ball, and it is advisable not to scatter; then take 2 / 3 of the mixed cake flour and the diced spicy bacon to make a core dough. When making the core dough, the diced spicy bacon should be placed horizontally in the center. The mixture is evenly placed in the cake flour and arranged in an orderly manner, so that after the cake body is cut into thin skins, the shape of the spicy bacon diced meat is displayed; On the mixed cake flour at the bottom of the stainle...

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Abstract

The invention relates to mountain delicacy flavor cake food comprising thirty-eight varieties and using buckwheat (including tartary buckwheat) and corn as main raw materials, the mountain delicacy flavor cake food is innovated and invented on the basis of traditional food white square rice cake and peach slice, enriches the species and flavor tastes of traditional products, and is added with nutrient composition on the basis of the traditional products, sugar content is 17%-23% lower than that of the traditional products, the mountain delicacy flavor cake food plays a more beneficial effect on regulation and balance of human physiological metabolism and body functions, and is more suited to human physiological needs, and more beneficial to health; the key process of a traditional process is improved, the main raw materials are no longer stir-fried until cooked, but steamed to until cooked, in the traditional process, traditional product glutinous rice is drily stir-fried with high temperature sand on the fire until cooked, the thermal glutinous rice is more hot, while in the new process, the buckwheat and the corn are steamed until cooked, plant attributes are not changed, the buckwheat is still cool buckwheat, the corn is still mild corn, and the mountain delicacy flavor cake food is different from the traditional product in the advantages.

Description

technical field [0001] The invention relates to a kind of mountain delicacy flavor cake food, which is composed of two flavor products of mountain delicacy flavor cake buckwheat series flavor and mountain delicacy flavor cake corn series flavor, and the mountain delicacy flavor cake food is the two flavor foods The general term; Shanzhen flavor cake buckwheat series flavors include Shanzhen flavor cake buckwheat spicy bacon flavor, Shanzhen flavor cake buckwheat hot and sour flavor (heavy taste), Shanzhen flavor cake buckwheat hot and sour flavor (light taste), Shanzhen flavor cake Buckwheat sweet and sour flavor, mountain flavor cake buckwheat ginger slice flavor, mountain flavor cake buckwheat raisin flavor, mountain flavor cake buckwheat jujube flavor, mountain flavor cake buckwheat kumquat flavor, mountain flavor cake buckwheat orange peel flavor, mountain Zhen flavor cake buckwheat orange petal honey flavor, mountain flavor cake buckwheat pineapple honey flavor, mountain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 王训勇
Owner 王训勇
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