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Pressed cake and preparing method thereof

A production method and total weight technology, applied in baking, dough processing, baked food, etc., can solve the problems of single taste and single nutritional content of pressed cakes, and achieve the effect of rich and balanced nutrition

Inactive Publication Date: 2017-07-28
王新喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on the above problems, the present invention provides a pressed cake made of fruit or fruit puree vegetables, miscellaneous grains, coarse grains and wheat flour, etc. Make the pressed cake have a more "crispy and crispy" taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A sweet purple sweet potato pressed cake is mainly made of the following raw materials in parts by weight:

[0046] Main ingredients: 5 parts of purple potato puree and 100 parts of wheat flour, the grain size of wheat flour is 90 mesh;

[0047] Flavoring accessories: 3.15 parts of sugar;

[0048] 3.15 servings of cooking oil;

[0049] and 84 parts water.

[0050] The making method of described pressed cake, comprises the following steps:

[0051] (1) steam the purple sweet potato, peel and mash it to make purple sweet potato puree;

[0052] (2) Mixing of raw materials: Weigh the mashed potatoes of the above parts by weight and add the sugar, edible oil and water of the above parts by weight and mix uniformly, then add wheat flour and mix uniformly to obtain the pasty premixed raw materials;

[0053] (3) Forming: grouting the premixed raw materials into the mould, and merging the upper and lower molds for molding to obtain a molded pressed cake;

[0054] (4) Baking...

Embodiment 2

[0056] The press cake made in this embodiment is a salty potato press cake. The difference from Example 1 is that the mud material is 5 parts of mashed potatoes, and the seasoning auxiliary material is 0.53 parts of salt and 5 parts of sesame seeds. The preparation method steps of the press cake (1 ), the potatoes were steamed and peeled and mashed to make mashed potatoes. In step (3), the premixed raw materials were grouted and sprinkled with sesame seeds. The number of other raw materials and the preparation method of the pressed cake were the same as in Example 1 same.

Embodiment 3

[0058] The pressed cake made in the present embodiment is a salty potato pressed cake. What is different from Example 1 is that the mud material is 20 parts of mashed potatoes, 80 parts of wheat flour, and the seasoning auxiliary material is 1.5 parts of salt. The preparation method steps of the described pressed cake ( In 1), potatoes are steamed and peeled and mashed to make mashed potatoes, and the preparation method of other raw material portions and the pressed cake is the same as in Example 1.

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PUM

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Abstract

The invention relates to a pressed cake. The pressed cake is mainly prepared from pastes prepared from vegetables or fruits, flour, seasoning accessories, edible oil and water. The preparing method of the pressed cake comprises the steps of mixing main raw materials to prepare a pasty premixed raw material, and then shaping and baking the premixed raw material to complete preparation of the pressed cake. According to the pressed cake, a puffing technology is not adopted, but cavities are formed in both the inside and the surface of the obtained pressed cake, thus the puffing effect is achieved, the pressed cake which is more 'crisp' and 'crunchy' compared with a traditional pressed cake is obtained, and the vegetables and the fruits are added in the pressed cake as the raw materials for preparation, so that the nutrition is richer and more balanced.

Description

technical field [0001] The invention relates to a pressed cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pressed cakes are a unique traditional farm food in Jinzhong, Shanxi. Traditional pressed cakes are made of high dietary fiber materials such as "grain noodles, corn noodles, buckwheat noodles, sorghum noodles, and wheat noodles" using traditional techniques. Thin, fragrant, crisp, crisp" and other characteristics, high nutritional value. However, traditional pressed cakes are generally only made of high dietary fiber materials such as miscellaneous grains, coarse grains and wheat as main materials, and have a single taste. Contents of the invention [0003] Based on the above problems, the present invention provides a pressed cake made of fruit or fruit puree vegetables, miscellaneous grains, coarse grains and wheat flour, etc. It makes the pressed cake have a more "crispy and crisp" taste. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/44A21D2/36
CPCA21D2/366
Inventor 王新喜
Owner 王新喜
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