Buckwheat cake and its production process belong to the field of food and beverage technology. The buckwheat cake is made up of 2 layers of upper and lower layers, 1 layers of cake, three layers sandwiched between the upper and middle two layers and the two layers between the middle and lower layers. Cake layer 1 is bitter buckwheat noodles with brackish water and thick paste into steam. Seasoning layer 2 is cooked starch paste with the end of Xiang Xiang seasoning. Buckwheat cake component of dry matter weight ratio of bitter buckwheat noodle seasoning accounted for 90%; 10%; seasonings containing oil skin, garlic, coriander crumbs. Production process: 1, preparation of cake layer 1, dough with brackish water and into a thick batter, flat 2, Longti steamed; preparation of seasoning layer 2 modulation cooked starch paste, add flavor concentrated powdered seasoning; 3, three layers of laminated buckwheat cake, piece of cake layer 1. The lower layer is coated on the surface of two seasoning layer 2, while thermal superposition, palm pressing, dice, packing for sale. It not only retains the nutritional value of tartary buckwheat, but also neutralizes bitter buckwheat taste, good taste and edible.
【技术实现步骤摘要】
苦荞糕及其制作工艺
食品饮料。
技术介绍
苦荞含有18种氨基酸,9种脂肪酸,谷蛋白、水溶性清蛋白、盐溶性球蛋白质。有降压、降糖、降脂、改善微循环、软化血管、促进伤口愈合的作用,是一种优良的保健食品。现在多是做成苦荞茶当饮料饮用;但是苦荞味苦,口感欠佳,缺少正餐食品。
技术实现思路
苦荞糕及其制作工艺要解决的技术问题是:中和苦荞苦味,开发苦荞正餐食品。采用的技术方案是:微咸熟苦荞面层夹香鲜味浓的调味层做成苦荞糕。苦荞糕(图1)由上中下三层糕层1与夹在上中两层之间、中下两层之间的调味层2叠合而成。糕层1是苦荞生面用微咸冷水和成的稠面糊蒸熟而成。调味层2是熟淀粉糊内加末状香鲜调味料。苦荞糕的制作工艺流程如下:工序1、制备糕层1。工步1、苦荞生面用微咸冷水和成能摊成片的稠面糊。工步2、苦荞面糊平摊笼屉面;上火蒸熟成整块糕层1。工序2、制备调味层2。工步3、制备熟淀粉糊,达淀粉糊化温度的水内撒入淀粉3,搅匀成淀粉糊。工步4、制备调味料,用香鲜味浓的几种调味食材,洗净碎化成末状调味料。工步5、熟淀粉糊趁热加入末状调味料,拌匀成毛刷可以涂刷的调味糊。工序3、叠合苦荞糕。工步6、用三层整块糕层1,中下两层上表面用毛刷涂一层调味糊形成调味层2。趁糕层1和调味层2均在热态时,将上中下三糕层1叠合,手掌施压,使三糕层1粘成整块苦荞糕。工步7、切块。将整块苦荞糕切成小方块,保洁晾凉。工步8、包装。小方块苦荞糕卫生包装,装箱入库待售。苦荞糕及其制作工艺的有益效果是:苦荞糕既保留了苦荞的营养价值;又中和了苦荞的苦味;口感好,人爱吃,主食凉拌两用;便于机械化生产。附图说明图1是苦荞糕构层图 ...
【技术保护点】
苦荞糕及其制作工艺,其特征是:苦荞糕由上中下三层糕层(1)与夹在上中层两层之间、中下层两层之间的调味层(2)叠合而成;糕层(1)是苦荞生面用微咸冷水和成的稠面糊蒸熟而成;调味层(2)是熟淀粉糊内加末状香鲜调味料。
【技术特征摘要】
1.苦荞糕及其制作工艺,其特征是:苦荞糕由上中下三层糕层(1)与夹在上中层两层之间、中下层两层之间的调味层(2)叠合而成;糕层(1)是苦荞生面用微咸冷水和成的稠面糊蒸熟而成;调味层(2)是熟淀粉糊内加末状香鲜调味料。2.苦荞糕及其制作工艺,其特征是:苦荞糕的制作工艺流程是,工序1、制备糕层(1),工步1、苦荞生面用微咸冷水和成能摊成片的稠面糊,工步2、苦荞面糊平摊笼屉面,上火蒸熟成整块糕层(1);工序2、制备调味层(2),工步3、制备熟淀粉糊,达淀粉糊化温度的水内撒入淀粉(3),搅匀成淀粉糊,工步4、制备调味料,用香鲜味浓的几种调味食材,洗净碎化成末状调味料,工步5、熟淀粉糊趁热加入末装调味料,拌匀成毛刷可以涂刷的调味糊;工序3、叠合苦荞糕,工步6、用三层整块糕层(1),中下两层...
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