阅读说明：本技术 一种食疗桃酥的制备方法 (Preparation method of walnut cakes for dietary therapy ) 是由 胡湾湾 汪麟 谢骁琦 于 2020-07-10 设计创作，主要内容包括：本发明公开了一种食疗桃酥的制备方法,涉及食品加工技术领域。本发明一种食疗桃酥的制备方法,包括如下重量份的原材料：小麦面粉、500g；猪油、200g；鸡蛋、50g；细砂糖、120g；核桃碎、80g；红枣、60g；山药、40g；黑芝麻、5g；泡打粉、20g；小苏打、12g；其制备方法步骤如下：配料准备、辅料制备、主料准备、桃酥成型、发酵、烘焙。本发明专利所述的一种食疗桃酥的制备方法,通过在桃酥原料中加入红枣和山药,做为食疗的方式长期食用,营养价值高；本发明中的食疗桃酥制作方法,通过选料和制作过程的相互配合,多面团发酵时间的控制,以及桃酥成型发酵后的表面处理,最后配合烘焙时间和温度的把控,制作出的桃酥香酥可口,口感更佳。(The invention discloses a preparation method of a walnut cake for dietary therapy, and relates to the technical field of food processing. The invention relates to a preparation method of a walnut cake for food therapy, which comprises the following raw materials in parts by weight: wheat flour, 500 g; 200g of lard oil; eggs, 50 g; 120g of fine granulated sugar; crushed walnut of 80 g; red dates, 60 g; 40g of Chinese yam; black sesame seed, 5 g; 20g of baking powder; baking soda, 12 g; the preparation method comprises the following steps: preparing ingredients, preparing auxiliary materials, preparing main materials, forming walnut cakes, fermenting and baking. According to the preparation method of the walnut cake for food therapy, red dates and Chinese yams are added into the raw materials of the walnut cake, and the walnut cake is eaten for a long time in a food therapy mode and has high nutritional value; according to the making method of the walnut cake for food therapy, the materials are selected and the making process is matched with each other, the fermentation time of the multi-surface dough is controlled, the surface treatment is carried out after the walnut cake is formed and fermented, and the baking time and the temperature are controlled, so that the made walnut cake is fragrant and delicious, and has better taste.)

1. A preparation method of a walnut cake for food therapy is characterized by comprising the following steps: the composite material comprises the following raw materials in parts by weight:

wheat flour, 500 g;

200g of lard oil;

eggs, 50 g;

120g of fine granulated sugar;

crushed walnut of 80 g;

red dates, 60 g;

40g of Chinese yam;

black sesame seed, 5 g;

20g of baking powder;

baking soda, 12 g;

the preparation method comprises the following steps:

step one, preparing ingredients: soaking fructus Jujubae, removing core, cleaning the above materials, peeling, slicing, steaming rhizoma Dioscoreae and fructus Jujubae together with the above materials, peeling fructus Jujubae, and grinding together with rhizoma Dioscoreae into fructus Jujubae paste to obtain adjuvants;

step two, preparing auxiliary materials: putting lard and fine granulated sugar into a large bowl, stirring until the fine granulated sugar is melted, adding eggs, and stirring uniformly to obtain auxiliary materials;

step three, preparing main materials: fully mixing wheat flour, baking powder and baking soda, and sieving with a 30-mesh sieve to obtain a main material;

step four, walnut cake forming: pouring the auxiliary materials in the step two into the main materials in the step three, adding a small amount of clear water into the main materials, kneading the main materials into a dough, adding the auxiliary materials in the step one into the dough, turning and kneading the mixture back and forth into a dough, covering a preservative film on the dough for dough fermentation, kneading a small piece of dough with two hands, and pressing the dough into a small round cake shape to obtain the formed walnut cake;

step five, fermentation: placing the formed walnut cakes obtained in the fourth step on a baking tray paved with oiled paper in a non-contact manner, placing for 5 minutes for simple fermentation, brushing a layer of egg liquid on the surfaces of the walnut cakes and spraying black sesame on the egg liquid;

step six, baking: and 5, putting the walnut cakes fermented in the fifth step and a baking tray into an oven for baking, and baking to obtain the required walnut cakes for the dietary therapy.

2. The preparation method of the walnut cake for dietary therapy according to claim 1, wherein the preparation method comprises the following steps: in the second step, the eggs are selected from native eggs and the egg white of the native eggs, and the lard is selected from lard in liquid state.

3. The preparation method of the walnut cake for dietary therapy according to claim 1, wherein the preparation method comprises the following steps: in the fourth step, the dough fermentation time is 15 minutes, and the dough is completely sealed by the preservative film.

4. The preparation method of the walnut cake for dietary therapy according to claim 1, wherein the preparation method comprises the following steps: and the egg liquid in the step five is the yolk left by the native eggs selected in the step two, and is scattered and stirred uniformly.

5. The preparation method of the walnut cake for dietary therapy according to claim 1, wherein the preparation method comprises the following steps: in the sixth step, the baking temperature is 100 ℃ of the upper fire of the oven, the lower fire is 170 ℃, and the baking time is 20 minutes.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a walnut cake for dietary therapy.

Background

The walnut cake is a traditional Leping special snack suitable for both south and north, is famous nationwide due to the characteristics of dryness, crispness and sweetness, and mainly comprises flour, eggs, cream and the like.

Handed over in the period of Tangyuan, farmers around Jingdezhen county, such as LEPING, Guixi, Yingtan and the like go to do ceramic works in many times, and because the workers are busy at that time, one LEPING farmer can stir the flour brought by the farmer and then directly bake the flour on the surface of the kiln, and because the flour coughs all the year round and always eat peach kernels to relieve cough, peach kernel powder can be added during baking. Other porcelain workers can eat the dried grains prepared by the method conveniently during daily storage and long-distance porcelain transportation, and the dried grains are imitated in succession, so that the porcelain is named as 'walnut cake'.

With the development of society and the continuous change of living environment, the living standard of people is continuously improved, walnut cakes also become a food therapy for people, but the traditional walnut cakes exist in a snack form, the food therapy effect cannot be achieved, the nutritional value needs to be further improved, the pursuit of people for delicious food is higher and higher, the pursuit of people for the taste of the walnut cakes is higher and higher, and therefore the preparation method of the walnut cakes needs to be further innovated, so that a novel preparation method of the food therapy walnut cakes is provided.

Disclosure of Invention

The invention aims to provide a preparation method of a walnut cake for food therapy, and in order to solve the technical problems, the invention is realized by the following technical scheme:

the preparation method of the walnut cakes for food therapy comprises the following raw materials in parts by weight:

wheat flour, 500 g;

200g of lard oil;

eggs, 50 g;

120g of fine granulated sugar;

crushed walnut of 80 g;

red dates, 60 g;

40g of Chinese yam;

black sesame seed, 5 g;

20g of baking powder;

baking soda, 12 g;

the preparation method comprises the following steps:

step one, preparing ingredients: soaking fructus Jujubae, removing core, cleaning the above materials, peeling, slicing, steaming rhizoma Dioscoreae and fructus Jujubae together with the above materials, peeling fructus Jujubae, and grinding together with rhizoma Dioscoreae into fructus Jujubae paste to obtain adjuvants;

step two, preparing auxiliary materials: putting lard and fine granulated sugar into a large bowl, stirring until the granulated sugar is melted, adding eggs, and stirring uniformly to obtain auxiliary materials;

step three, preparing main materials: fully mixing wheat flour, baking powder and baking soda, and sieving by a 30-mesh sieve to obtain an injection material;

step four, walnut cake forming: pouring the auxiliary materials in the step two into the main materials in the step three, adding a small amount of clear water into the main materials, kneading the main materials into a dough, adding the auxiliary materials in the step one into the dough, turning and kneading the mixture back and forth into a dough, covering a preservative film on the dough for dough fermentation, kneading a small piece of dough with two hands, and pressing the dough into a small round cake shape to obtain the formed walnut cake;

step five, fermentation: placing the formed walnut cakes obtained in the fourth step on a baking tray paved with oiled paper in a non-contact manner, placing for 5 minutes for simple fermentation, brushing a layer of egg liquid on the surfaces of the walnut cakes and spraying black sesame on the egg liquid;

step six, baking: and 5, putting the walnut cakes fermented in the fifth step and a baking tray into an oven for baking, and baking to obtain the required walnut cakes for the dietary therapy.

Preferably, the eggs in the second step are native eggs and the egg white of the native eggs, and the lard is lard in liquid state.

Preferably, the dough fermentation time in the fourth step is 15 minutes, and the dough is completely sealed by the preservative film.

Preferably, the egg liquid in the fifth step is the yolk left by the native eggs selected in the second step, and the egg liquid is broken up and uniformly stirred.

Preferably, in the sixth step, the baking temperature is 100 ℃ of the oven fire-up, 170 ℃ of the oven fire-down, and the baking time is 20 minutes.

The invention has the following beneficial effects:

1. the Chinese yam contains nutrient components such as saponin, mucus, choline, starch, saccharides, protein, amino acid, vitamin C and various trace elements, has rich content, has nourishing effect, can promote the proliferation of lymphocytes of an organism, enhances the immunologic function and delays the cell aging, and is eaten for a long time as a food therapy mode, so that the nutritive value is high;

2. according to the making method of the walnut cake for food therapy, the materials are selected and the making process is matched with each other, the fermentation time of the multi-surface dough is controlled, the surface treatment is carried out after the walnut cake is formed and fermented, and the baking time and the temperature are controlled, so that the made walnut cake is fragrant and delicious, and has better taste.

Drawings

FIG. 1 is a flow chart of a preparation method of a walnut cake for food therapy.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The preparation method of the walnut cakes for food therapy comprises the following raw materials in parts by weight:

wheat flour, 500 g;

200g of lard oil;

eggs, 50 g;

120g of fine granulated sugar;

crushed walnut of 80 g;

red dates, 60 g;

40g of Chinese yam;

black sesame seed, 5 g;

20g of baking powder;

baking soda, 12 g;

the preparation method comprises the following steps:

step one, preparing ingredients: soaking fructus Jujubae, removing core, cleaning the above materials, peeling, slicing, steaming rhizoma Dioscoreae and fructus Jujubae together with the above materials, peeling fructus Jujubae, and grinding together with rhizoma Dioscoreae into fructus Jujubae paste to obtain adjuvants;

step two, preparing auxiliary materials: putting liquid lard and fine granulated sugar into a big bowl, stirring until the fine granulated sugar is melted, adding egg white of the native egg, and stirring uniformly to obtain auxiliary materials;

step three, preparing main materials: fully mixing wheat flour, baking powder and baking soda, and sieving with a 30-mesh sieve to obtain a main material;

step four, walnut cake forming: pouring the auxiliary materials in the step two into the main materials in the step three, adding a small amount of clear water into the main materials to knead the main materials into dough, adding the auxiliary materials in the step one into the dough to turn over and knead the dough back and forth again to form dough, covering a preservative film to completely seal the dough, fermenting the dough for 15 minutes, taking a small piece of dough, kneading the dough with two hands, and pressing the dough into a small round cake shape to obtain the formed walnut cake;

step five, fermentation: placing the formed walnut cakes obtained in the fourth step on a baking tray paved with oiled paper in a non-contact manner, placing for 5 minutes for simple fermentation, brushing a layer of egg liquid formed by stirring the residual egg yolks in the second step on the surface of the walnut cakes, and spreading black sesame;

step six, baking: and (4) putting the walnut cakes fermented in the fifth step and a baking tray into an oven for baking, adjusting the oven to 100 ℃ on the upper fire and 170 ℃ on the lower fire, and baking for 20 minutes to obtain the required walnut cakes for the food therapy.

The action mechanism of each component in the invention is as follows:

walnut: walnut is a popular snack, is rich in protein, fatty acid, B vitamins, vitamin E, calcium, magnesium, selenium and other nutrient elements, can prevent cell aging, strengthen brain, enhance memory, delay aging, reduce the absorption of cholesterol by intestinal tracts, moisten skin, blacken hair and the like; is especially suitable for patients with arteriosclerosis, hypertension, coronary heart disease and brain workers to eat more, and has effects of relieving fatigue and pressure. Walnut is sweet in taste and warm in nature; entering kidney and lung meridians; has effects in invigorating kidney, stopping nocturnal emission, warming lung, relieving asthma, and loosening bowel to relieve constipation; can be used for treating deficiency of kidney, asthma, cough, lumbago, asthenia, sexual impotence, spermatorrhea, frequent micturition, stranguria with urinary calculus, and constipation. Wheat flour: the flour is rich in protein, carbohydrate, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, has effects of nourishing heart, invigorating kidney, invigorating spleen and intestine, removing heat and quenching thirst, and can be used for treating hysteria, dysphoria, diabetes, diarrhea, carbuncle, traumatic hemorrhage and scald. Red dates: the jujube contains vitamin A, C, E, P, biotin, carotene, minerals such as phosphorus, potassium and magnesium, folic acid, pantothenic acid and nicotinic acid. It has effects in improving immunity, preventing and treating osteoporosis and anemia, softening blood vessel, calming heart, and tranquilizing mind. The jujube food has good dietotherapy effect when being eaten by middle-aged and old people in climacteric osteoporosis, teenager calcium deficiency in growth and development peak period, women are easy to have anemia and iron deficiency, and the jujube food also has good nourishing effect when being eaten by people with weakness after illness. The red jujube is suitable for being taken by people with chronic hepatitis and liver cirrhosis, and can also reduce the damage of other medicines to the liver. The red date contains adenosine cyclophosphate, can dilate blood vessels, enhance myocardial contractility, improve myocardial nutrition and has certain benefits for preventing and treating cardiovascular diseases. Chinese yam: the Chinese yam contains nutrient components such as saponin, mucus, choline, starch, saccharides, protein, amino acid, vitamin C and the like and a plurality of trace elements, has rich content, has nourishing effect and is a good product for rehabilitation after illness and dietetic invigoration. The yam can promote T lymphocyte proliferation of an organism, enhance the immune function and delay cell aging, and can prolong the life by taking the yam frequently. The mucopolysaccharide in rhizoma Dioscoreae combines with minerals to form bone and make cartilage have certain elasticity. Contains abundant vitamins and minerals, has relatively low calorie, and almost no fat, so it has good weight reducing and body building effects. The mucoprotein contained in rhizoma Dioscoreae can prevent fat deposition of cardiovascular system and arteriosclerosis. The edible yam can also increase T lymphocytes of a human body, enhance the immune function and delay cell aging.

According to the walnut cake for food therapy, red dates and Chinese yams are added into the raw materials, the red dates contain adenosine cyclophosphate, the blood vessels can be expanded, the myocardial contractility is enhanced, the myocardial nutrition is improved, and the walnut cake has certain benefits for preventing and treating cardiovascular diseases; according to the preparation method of the walnut cake for food therapy, the materials are selected and the preparation process is matched with each other, the fermentation time of the dough is controlled, the surface treatment is carried out after the walnut cake is formed and fermented, and the baking time and the temperature are controlled, so that the prepared walnut cake is fragrant and delicious, and has better taste.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.