CN101396038A - Method for making ginkgo and sweet chestnut cake - Google Patents
Method for making ginkgo and sweet chestnut cake Download PDFInfo
- Publication number
- CN101396038A CN101396038A CNA200710133418XA CN200710133418A CN101396038A CN 101396038 A CN101396038 A CN 101396038A CN A200710133418X A CNA200710133418X A CN A200710133418XA CN 200710133418 A CN200710133418 A CN 200710133418A CN 101396038 A CN101396038 A CN 101396038A
- Authority
- CN
- China
- Prior art keywords
- chicken
- chestnut
- ginkgo
- powder
- gingko
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 5
- 235000011201 Ginkgo Nutrition 0.000 title abstract 5
- 235000008100 Ginkgo biloba Nutrition 0.000 title abstract 5
- 240000007857 Castanea sativa Species 0.000 title abstract 3
- 235000014037 Castanea sativa Nutrition 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 210000003205 muscle Anatomy 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 241001070941 Castanea Species 0.000 claims description 7
- 235000014036 Castanea Nutrition 0.000 claims description 7
- 244000285774 Cyperus esculentus Species 0.000 claims description 6
- 235000005853 Cyperus esculentus Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 1
- 240000004957 Castanea mollissima Species 0.000 abstract 1
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000103152 Eleocharis tuberosa Species 0.000 abstract 1
- 235000014309 Eleocharis tuberosa Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 239000012257 stirred material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for making ginkgo and sweet chestnut cakes, which is realized by the following steps: weighing 20 g of Chinese chestnut, cleaning, peeling and cutting into powder for later use. Decocting 10 g of ginkgo in water and cutting into powder for later use. 30 g of chicken breast meat is taken, the muscle and the skin are removed, the chicken breast meat is cut into powder, and the chopped scallion, the chopped ginger and the seasoning are added for stir-frying for standby. 60 g of wheat flour is taken, and the ground chestnut, the ginkgo nut, the chicken powder, the water and the seasonings are added and stirred uniformly. Putting the stirred materials into an oil pan, and frying with small fire. The invention has the beneficial effects that: 1. the preparation method is simple, and has rich nutrition, and the nutritional ingredients of the sweet chestnut, the ginkgo and the chicken are well preserved in the preparation process. 2. The components have respective advantages, and the combination of the components produces rich and balanced nutrition and unique taste, so the beverage is particularly suitable for persons who have unique requirements for taste.
Description
Technical field
The present invention relates to a kind of preparation method of gingko chufa cake
Background technology
The face cake is the often edible a kind of staple foods of people.Generally edible in existing the cake as staple food, nutrition that it is traditional and formation can not satisfy the consumption demand of people on edible and health, and single, the function singleness of its taste, the function that does not have the mouthfeel uniqueness is so have no stomach for to the people that the mouthfeel uniqueness is arranged.
Summary of the invention
The present invention seeks in order to overcome the deficiencies in the prior art, and a kind of preparation method of gingko chufa cake is provided.
The scheme that the present invention is adopted for achieving the above object is: a kind of preparation method of gingko chufa cake, and the present invention is realized by following method:
1, the clean peeling of chestnut 20 grams simple stage property is stand-by with taking by weighing.
2, get that to boil gingko 10 gram simple stage propertys standby.
3, get chicken-breasted 30 grams and remove muscle and skin, be cut into the end, put into green onion end, bruised ginger and condiment and fry standby.
4, get fine flour 60 gram, add chestnut end, ground, gingko is last, chicken is last, water and condiment stir.
5, the raw material that stirs is put into oil cauldron, fry in shallow oil ripe getting final product with little fire.
Beneficial effect of the present invention is: 1. manufacture craft is simple, and is nutritious, and manufacturing process chestnut, gingko and nutrient ingredients of chicken over the ground is intact.
2. various constituents have advantage separately, integrate to have produced nutritiously, balanced, and the mouthfeel uniqueness is so be particularly suitable for there being uniqueness to require personage's taste.
The specific embodiment
Be described in detail below with reference to embodiments of the invention.A kind of preparation method of gingko chufa cake, the present invention is realized by following method:
(1) the clean peeling of chestnut 20 grams simple stage property is stand-by with taking by weighing.
(2) get that to boil gingko 10 gram simple stage propertys standby.
(3) get chicken-breasted 30 grams and remove muscle and skin, be cut into the end, put into green onion end, bruised ginger and condiment and fry standby.
(4) get fine flour 60 gram, add chestnut end, ground, gingko is last, chicken is last, water and condiment stir.
(5) raw material that stirs is put into oil cauldron, fry in shallow oil ripe getting final product with little fire.
Claims (1)
1, a kind of preparation method of gingko chufa cake is characterized in that: the present invention is realized by following method:
(1) the clean peeling of chestnut 20 grams simple stage property is stand-by with taking by weighing.
(2) get that to boil gingko 10 gram simple stage propertys standby.
(3) get chicken-breasted 30 grams and remove muscle and skin, be cut into the end, put into green onion end, bruised ginger and condiment and fry standby.
(4) get fine flour 60 gram, add chestnut end, ground, gingko is last, chicken is last, water and condiment stir.
(5) raw material that stirs is put into oil cauldron, fry in shallow oil ripe getting final product with little fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710133418XA CN101396038A (en) | 2007-09-29 | 2007-09-29 | Method for making ginkgo and sweet chestnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710133418XA CN101396038A (en) | 2007-09-29 | 2007-09-29 | Method for making ginkgo and sweet chestnut cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101396038A true CN101396038A (en) | 2009-04-01 |
Family
ID=40515093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710133418XA Pending CN101396038A (en) | 2007-09-29 | 2007-09-29 | Method for making ginkgo and sweet chestnut cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396038A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715474A (en) * | 2012-07-01 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Method for manufacturing chufa pine nut yolk |
-
2007
- 2007-09-29 CN CNA200710133418XA patent/CN101396038A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715474A (en) * | 2012-07-01 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Method for manufacturing chufa pine nut yolk |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090401 |