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Navel orange cake

A navel orange cake and navel orange technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of bad navel orange peel taste and affect the overall taste of navel orange cake, and achieve the effect of improving the taste

Inactive Publication Date: 2016-02-24
ANYUAN COUNTY AN SHENGDA FRUIT IND LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, because the taste of navel orange peel is not good, navel orange peel will affect the overall mouthfeel of navel orange cake if untreated

Method used

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Embodiment Construction

[0015] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to specific examples. However, the present invention can be embodied in many different forms and is not limited to the embodiments described herein.

[0016] To make 1000Kg of navel orange cake, you need to use 900Kg of main raw materials and 100Kg of auxiliary materials. The main raw materials include 310Kg of navel oranges, 80Kg of eggs, 320Kg of flour, and 190Kg of sour cream; Sugar, 13Kg of baking powder, 3Kg of baking soda, 4Kg of salt;

[0017] A kind of navel orange cake making method comprises the following steps,

[0018] Step 1, orange peel treatment, the navel orange pulp and navel orange peel are separated, the navel orange peel is cut into orange peel particles with a size of 3-5mm, and the orange peel particles are put into 20-25% salt solution and boiled for 35-45 minutes. Go out, the citric acid of the orange peel p...

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PUM

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Abstract

The invention relates to a navel orange cake, comprising 90 percent of main raw materials and 10 percent of auxiliary materials. Based on the total weight of the navel orange cake, the main raw materials comprise 30-32 percent of the navel oranges, 7-9 percent of eggs, 31-33 percent of flour and 18-20 percent of sour cream. Based on the total weight of the navel orange cake, the auxiliary materials comprise 7-9 percent of fine granulated sugar, 1.1-1.5 percent of baking powder, 0.2-0.4 percent of sodium bicarbonate and 0.3-0.5 percent of salt. A making method of the navel orange cake comprises processing orange peel, making navel orange flour paste, making the navel orange cake and shaping the navel orange cake. In the navel orange cake, the original biological contents of the navel oranges are retained. In addition, the navel orange cake is simple to make and has a rich taste.

Description

technical field [0001] The invention belongs to the technical field of non-staple food production, in particular to a navel orange cake. Background technique [0002] Navel orange has good edible and medicinal value. The navel orange meat contains a lot of vitamin C and carotene, which helps to reduce cholesterol and blood lipids, inhibit the formation of carcinogens, and prevent gallbladder diseases. Its medicinal value such as invigorating the stomach and eliminating food, killing fish and crab poison, and treating stagnation of qi stagnation in the chest and diaphragm are very popular among everyone. [0003] In order to enrich the product types of navel oranges, the industrial chain has been extended, and navel oranges can be intensively processed. For example, navel orange cake is a common navel orange deep-processing product. But, because the taste of navel orange peel is not good, navel orange peel will affect the whole mouthfeel of navel orange cake as unprocessed. ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 谢传金
Owner ANYUAN COUNTY AN SHENGDA FRUIT IND LTD
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