阅读说明：本技术 皮蛋山楂软糕及其制作方法 (Preserved egg and hawthorn soft cake and making method thereof ) 是由 刘华桥 阮丹丹 丁冰 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种皮蛋山楂软糕,由山楂浸提液和皮蛋白浸提液为主要原料混合成型所得。该皮蛋山楂软糕外观晶莹剔透,色泽呈黄褐色,酸甜爽口,弹力足,既有浓郁山楂清新的香气,又有皮蛋清凉的口感,滋味和谐,老少皆宜。(The invention discloses a preserved egg hawthorn soft cake which is prepared by mixing and molding hawthorn extract and preserved protein extract serving as main raw materials. The preserved egg hawthorn soft cake has crystal clear appearance, yellow brown color, sour, sweet and tasty taste, sufficient elasticity, strong fresh hawthorn fragrance, cool and refreshing preserved egg taste, harmonious taste and suitability for people of all ages.)

1. A preserved egg-hawthorn soft cake is characterized in that the cake is prepared by mixing and molding hawthorn leaching liquor and protein extract liquor serving as main raw materials, wherein the mass ratio of the hawthorn leaching liquor to the protein extract liquor is (5-6.5): 1.

2. The preserved egg-hawthorn soft cake according to claim 1, wherein the preparation method of the hawthorn leach solution comprises the following steps:

(1) cleaning fresh fructus crataegi, slicing, and freezing to obtain fructus crataegi slices;

(2) adding 75-100 parts by weight of the haw slices obtained in the step (1) into 465-600 parts by weight of water, soaking in water bath, and then sieving by a sieve of 60-80 meshes to obtain the haw leaching liquor.

3. The preserved egg-hawthorn soft cake as claimed in claim 2, wherein in the step (1), the freezing temperature is-18 to-20 ℃, and the freezing time is 12-15 h.

4. The preserved egg-hawthorn soft cake as claimed in claim 2, wherein in the step (2), the temperature for soaking in water bath is 30-32 ℃ and the time is 1-1.5 h.

5. The preserved egg-hawthorn soft cake as claimed in claim 1, wherein the preparation method of the preserved protein leach liquor is as follows:

1) peeling preserved egg, removing yellow skin, and mincing into skin protein paste;

2) adding 40-50 parts by weight of the preserved egg white mud obtained in the step 1) into 85-100 parts by weight of water, stirring and soaking in water bath, filtering through a 60-80-mesh filter screen, adding 3.5-5 parts by weight of cooking wine and 5-6.5 parts by weight of ginger slices into the obtained filtrate, boiling for 30-45min with slow fire, and filtering through a 100-mesh filter screen of 120 meshes to obtain the preserved egg white leaching liquor.

6. The preserved egg-hawthorn soft cake as claimed in claim 5, wherein in the step 2), the temperature for stirring and soaking in water bath is 55-60 ℃ and the time is 3-4 h.

7. The method for making the preserved egg hawthorn soft cake as claimed in claim 1, which is characterized by mainly comprising the following steps:

(1) uniformly mixing 650 parts of hawthorn leach liquor and 100 parts of lentinan leach liquor according to the parts by weight, then adding 45-60 parts of white granulated sugar, and performing vacuum concentration until the refractive index of soluble solid is 19-20 to obtain mixed liquor for later use;

(2) and (2) pouring the mixed solution obtained in the step (1) into a mould at the temperature of 70-80 ℃ for low-temperature forming, and demoulding to obtain the preserved egg and hawthorn soft cake.

8. The method for preparing the preserved egg-hawthorn soft cake as claimed in claim 7, wherein in the step (1), the temperature for vacuum concentration is 135-138 ℃.

9. The method for making the preserved egg-hawthorn soft cake as claimed in claim 7, wherein in the step (2), the low-temperature forming temperature is 4-10 ℃ and the time is 2-4 h.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preserved egg and hawthorn soft cake and a preparation method thereof. The invention is completed by research and development of Hubei Shendan Shikang food Limited company (egg processing key laboratory in rural area of agriculture).

Background

The hawthorn cake is a sour, sweet and tasty snack, is fresh and cool, relieves greasiness, stimulates the appetite and strengthens the spleen, and is deeply favored by consumers, however, the hawthorn cake sold in the market has single taste, and is rarely added with other functional substances, so the price is low.

Preserved eggs are a traditional food, have the effects of nourishing the stomach and tonifying the spleen, are cool and refreshing, are generally used for cold dishes, porridge cooking or soup making, have low additional value and are rare when used in snacks.

Disclosure of Invention

The invention aims to solve the technical problem of providing a preserved egg hawthorn cake and a preparation method thereof aiming at the defects of the prior art, and the prepared preserved egg hawthorn soft cake has crystal clear appearance, yellow brown color, enough elasticity, sour, sweet, tasty, harmonious taste and rich nutrition.

The technical scheme adopted by the invention for solving the problems is as follows:

a preserved egg-hawthorn soft cake is prepared by mixing and molding hawthorn leach liquor and lentinan leach liquor serving as main raw materials, and comprises, by weight, 600-650 parts of hawthorn leach liquor and 100 parts of lentinan leach liquor.

According to the scheme, the preparation method of the hawthorn leaching liquor comprises the following steps:

(1) cleaning fresh fructus crataegi, slicing, and freezing to obtain fructus crataegi slices;

(2) adding 75-100 parts by weight of the haw slices obtained in the step (1) into 600 parts by weight of water 465-broken sand water, soaking in water bath, and then sieving by a sieve of 80 meshes to obtain the haw leaching liquor, wherein the haw leaching liquor is about 660 parts by weight of 530-broken sand water.

Further, in the step (1), the freezing temperature is-18 to-22 ℃, the freezing time is 12 to 15 hours, so that cell walls are fully crushed, the permeability of bone and meat tissues is increased, and tissue fluid can be smoothly dissolved out. The proportion of the haw flakes to water can keep higher leaching rate of nutrient substances, reduce the time of subsequent concentration steps and reduce the quality deterioration

Further, in the step (2), the temperature of water bath soaking is 30-35 ℃, the time is 1-1.5h, not only can the activity of pectinase be inhibited, but also pulp gelatinization and juice turbidity caused by overhigh temperature can be avoided, and transparent juice obtained under the condition of cold extraction can keep better gel ability, and the elasticity and hardness of the product can be maintained.

According to the scheme, the preparation method of the dermin leaching liquor comprises the following steps:

1) peeling preserved egg, removing yellow skin, and mincing into skin protein paste;

2) adding 40-50 parts by weight of the preserved egg white mud obtained in the step 1) into 85-100 parts by weight of water, stirring and soaking in water bath, filtering with a 75-85-mesh filter screen, adding 3.5-5 parts by weight of cooking wine and 5-6.5 parts by weight of ginger slices into the obtained filtrate, boiling with slow fire for 30-45min, and filtering with a 120-mesh filter screen to obtain a preserved egg white leaching solution, wherein about 100-120 parts by weight of preserved egg white are added. After macromolecular insoluble substances in the preserved eggs are filtered and removed for the first time, the fishy smell removing effect of the preserved eggs is better improved, and the use of subsequent auxiliary materials of cooking wine and ginger slices is reduced; the second filtration further removes the ginger pieces and fine particles in the solution, and the clear state is kept.

Further, in the step 2), the temperature for stirring and soaking in the water bath is 55-60 ℃ and the time is 3-4 h.

The invention relates to a method for making a preserved egg and hawthorn soft cake, which mainly comprises the following steps: uniformly mixing 500-650 parts of hawthorn leaching liquor and 100 parts of picoprotein leaching liquor in parts by weight, then adding 45-60 parts of white granulated sugar, and carrying out vacuum concentration until the refractive index of soluble solid is 19-20 to obtain mixed liquor for later use; cooling the obtained mixed solution to 70-80 deg.C, pouring into a mold, molding at low temperature, and demolding to obtain soft cake.

Further, the temperature of vacuum concentration was 135-138 ℃.

Further, the temperature for cooling and forming is 4-10 ℃ and the time is 2-4 h.

Further, it is preferable that the mold is coated with a layer of vegetable oil in advance.

Compared with the prior art, the invention has the beneficial effects that:

1. the preserved egg hawthorn cake provided by the invention is glittering and translucent in appearance, yellow brown in color, sufficient in elasticity, sour, sweet, tasty, harmonious in taste and rich in nutrition, and is suitable for people of all ages.

2. According to the invention, by controlling the proportion of the hawthorn leaching liquor and the protein skin leaching liquor, the obtained hawthorn cake is Q-elastic, if the addition amount of the hawthorn leaching liquor is too much, the hawthorn is too soft, because the hawthorn contains abundant dietary fibers, the cohesiveness of pectin is influenced, the elasticity of the hawthorn cake is weakened and the chewing type is insufficient due to the excessive hawthorn leaching liquor, and the transparent characteristic of the protein skin can enable the hawthorn cake to be more glittering and translucent, the dark red color is changed into transparent yellow brown color, the appearance is more attractive, and the Q-elastic feeling of the hawthorn cake can be increased by the elastic protein; if the addition amount of the protein leaching liquor is too much, the pectin content is not enough, the forming effect is not good, and the flavor of the hawthorn is lost; the preserved egg needs to be added with the preserved protein, and due to the fact that the preserved egg is heavy in alkali taste and contains color generation substances, the hawthorn cake can be deepened by directly adding the preserved egg leaching liquor, alkali taste is brought, and taste is not pleasant; the skin protein leaching liquor needs to be filtered twice, macromolecular insoluble substances are removed through the first filtering, and meanwhile, a part of fishy smell substances are filtered, so that the fishy smell removing effect of cooking wine and ginger in the subsequent steps is facilitated.

Drawings

Fig. 1 is a photograph of a real object of the preserved egg-haw cake prepared in example 1.

Detailed Description

In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.

In the following examples, "parts" of each raw material are "parts by weight".