CN103039830A - Ginger and evodia fruit cake and preparation method thereof - Google Patents
Ginger and evodia fruit cake and preparation method thereof Download PDFInfo
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- CN103039830A CN103039830A CN2012105932130A CN201210593213A CN103039830A CN 103039830 A CN103039830 A CN 103039830A CN 2012105932130 A CN2012105932130 A CN 2012105932130A CN 201210593213 A CN201210593213 A CN 201210593213A CN 103039830 A CN103039830 A CN 103039830A
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Abstract
The invention discloses a ginger and evodia fruit cake, which is prepared by the following raw materials in part by weight: 100-175 parts of glutinous rice, 30-75 parts of polished round-grained rice, 5-10 parts of brown sugar, 30-65 parts of white granulated sugar, 30-75 parts of chestnut, 2-3 parts of evodia fruit and 4-6 parts of ginger. The ginger and evodia fruit cake has the benefits of dispelling cold, relieving pain, claming the adverse-rising energy, controlling nausea and vomiting, warming lung and relieving cough.
Description
Invention field
The present invention relates to a kind of ginger evodia rutaecarpa cake and preparation method thereof, belong to food processing technology field.
Background technology
Syndrome of deficient cold of spleen and stomach: the taste deficient and weak YANG QI, lose in Wen Yun, with abdominal distension, food is few, coldness and pain in the epigastrium, the happiness of happiness temperature is pressed, aversion to cold and cold limbs, loose watery stool, pale tongue with white fur profit, the syndrome that the unable grade of slow and sunken pulse is common disease.Weakness of spleen-YANG, the yin-cold excess syndrome that shows.Claim again syndrome of deficiency of spleen yang.How to be developed by syndrome of deficiency of spleen qi, or eating cold and uncooked food excessively, or kidney-yang deficiency, due to the failure of fire to generate earth.Control suitable warming middle-JIAO and strengthening the spleen, side's lizhong decoction.Clinical manifestation is abdominal distention and anorexia, abdominal distention reducing intermittently, and the happiness temperature of suffering from abdominal pain happiness is pressed, watery vomitus, large loose stool is thin rare clearly, and four limbs are not warm, or limbs are tired heavy, or general edema, difficult urination, or the many matter of leukorrhea amount are rare, the underbelly tenesmus, and the acid of waist abdomen is heavy.Tongue is light fat, white,slippery and moist fur, and slow and sunken pulse is unable.Syndrome of deficient cold of spleen and stomach shows as dialectical main points with the dysfunction of the spleen in transport and cold the elephant.The spleen YANG deficiency, transporting is lost strong, then abdominal distention and anorexia; Excess of yin due to yang insufficiency, endogenous cold formation, cold obstruction causing qi stagnation is therefore the happiness of stomachache happiness temperature is pressed; Contain in the gas of cold sensation of the genitalia, water-damp not being transformed is seen watery vomitus, diarrhea with loose stool, diarrhea with undigested food very then, difficult urination, oedema.The women is with lower rare clearly, waist abdomen acid heavy, belongs to cold-dampness and makes a bet.Reasonably diet-therapy health-preserving can strengthen the resistance against diseases of human body, keeps health, namely utilizes food to affect the function of body each side, it is secured good health or more a kind of health-preserving method of disease diseases prevention.Proverb is namely by eating the human body to us to maintain.Therefore, seek a kind of can bring into play tcm characteristic again popular health care rice cake be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of ginger evodia rutaecarpa cake and preparation method thereof, and this health care rice cake has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
A kind of ginger evodia rutaecarpa cake, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
Glutinous rice 100-175 part, polished rice 30-75 part, brown sugar 5-10 part, white granulated sugar 30-65 part, chestnut 30-75 part, evodia rutaecarpa 2-3 part, ginger 4-6 part
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: pulverize after the glutinous rice after the removal of impurities, polished rice are mixed, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with evodia rutaecarpa, ginger boiling secondary, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), add brown sugar, with white granulated sugar, add glutinous rice polished rice mixed powder, pour together the face cylinder into, add suitable quantity of water and stir into pasty state, the powder of will trembling is again poured in the cylinder and is mixed thoroughly, obtains mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 25-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after taking out cake and drying, be cut into 7cm * 4cm * 1.5cm cake piece, obtain ginger evodia rutaecarpa cake;
Described a kind of ginger evodia rutaecarpa cake, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
175 parts in glutinous rice, 75 parts of polished rices, 10 parts in brown sugar, 65 parts of white granulated sugars, 75 parts in chestnut, 3 parts of evodia rutaecarpas, 6 parts in ginger
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: will pulverize after 175 parts in the glutinous rice after the removal of impurities, 75 parts of mixing of polished rice, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with 3 parts of evodia rutaecarpas, 6 parts of boiling secondaries of ginger, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: 75 parts in chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), 10 parts in brown sugar, 65 parts of white granulated sugars, glutinous rice polished rice mixed powder in the step (2) is poured the face cylinder together into, adds suitable quantity of water and stirs into pasty state, again the chestnut powder in the step (4) is poured in the cylinder and mixed thoroughly, obtain mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 20-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after the taking-up cake dries, be cut into 7cm * 4cm * 1.5cm rhombus cake piece, namely obtain ginger evodia rutaecarpa cake.
The evodia rutaecarpa meridian distribution of property and flavor: hot, bitter, heat; Slightly poisonous, return liver, spleen, stomach, kidney channel, the merit of heat radiation pain relieving, stopping nausea and vomiting by lowering the adverse flow of QI is arranged, be used for the treatment of the diseases such as headache due to the liver stomach cold of insufficiency type, the cloudy turbid superinverse or gastral cavity pain; Function cures mainly: eliminating cold to stop pain, stopping nausea and vomiting by lowering the adverse flow of QI, supporing yang antidiarrheal.Be used for jueyin headache, cold hernia stomachache, the disturbance of lower legs due to pathogenic cold and dampness, dysmenorrhoea, dysmenorrhea, abdominal distention, the vomiting acid regurgitation, Diarrhoea is controlled aphtha outward; Hypertension.
Ginger meridian distribution of property and flavor: suffering, tepor.Return lung, the spleen channel; Ginger effect: inducing sweat and dispelling exogenous evils, warming middle energizer to stop vomiting, warm lung cough-relieving.
Chestnut: warm in nature, distinguish the flavor of sweet flat; Enter spleen, stomach, kidney channel; Nourishing stomach and spleen, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis.
Beneficial effect of the present invention: eliminating cold to stop pain, stopping nausea and vomiting by lowering the adverse flow of QI, warm lung cough-relieving, the effect of expelling cold pathogen and lowering adverse QI.
The specific embodiment mode
Embodiment 1
A kind of ginger evodia rutaecarpa cake, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
175 parts in glutinous rice, 75 parts of polished rices, 10 parts in brown sugar, 65 parts of white granulated sugars, 75 parts in chestnut, 3 parts of evodia rutaecarpas, 6 parts in ginger
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: will pulverize after 175 parts in the glutinous rice after the removal of impurities, 75 parts of mixing of polished rice, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with 3 parts of evodia rutaecarpas, 6 parts of boiling secondaries of ginger, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: 75 parts in chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), 10 parts in brown sugar, 65 parts of white granulated sugars, glutinous rice polished rice mixed powder in the step (2) is poured the face cylinder together into, adds suitable quantity of water and stirs into pasty state, again the chestnut powder in the step (4) is poured in the cylinder and mixed thoroughly, obtain mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 20-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after the taking-up cake dries, be cut into 7cm * 4cm * 1.5cm rhombus cake piece, namely obtain ginger evodia rutaecarpa cake.
Embodiment 2
A kind of ginger evodia rutaecarpa cake, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
137.5 parts in glutinous rice, 52.5 parts of polished rices, 7.5 parts in brown sugar, 47.5 parts of white granulated sugars, 52.5 parts in chestnut, 2.5 parts of evodia rutaecarpas, 5 parts in ginger.
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: will pulverize after 137.5 parts in the glutinous rice after the removal of impurities, 52.5 parts of mixing of polished rice, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with 2.5 parts of evodia rutaecarpas, 5 parts of boiling secondaries of ginger, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: 52.5 parts in chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), 7.5 parts in brown sugar, 47.5 parts of white granulated sugars, glutinous rice polished rice mixed powder in the step (2), pour together the face cylinder into, add suitable quantity of water and stir into pasty state, the chestnut powder in the step (4) is poured in the cylinder mixed thoroughly again, obtain mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 20-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after the taking-up cake dries, be cut into 7cm * 4cm * 1.5cm rhombus cake piece, namely obtain ginger evodia rutaecarpa cake.
Embodiment 3
A kind of ginger evodia rutaecarpa cake, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
100 parts in glutinous rice, 30 parts of polished rices, 5 parts in brown sugar, 30 parts of white granulated sugars, 30 parts in chestnut, 2 parts of evodia rutaecarpas, 4 parts in ginger
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: will pulverize after 100 parts in the glutinous rice after the removal of impurities, 30 parts of mixing of polished rice, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with 2 parts of evodia rutaecarpas, 4 parts of boiling secondaries of ginger, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: 30 parts in chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), 5 parts in brown sugar, 30 parts of white granulated sugars, glutinous rice polished rice mixed powder in the step (2) is poured the face cylinder together into, adds suitable quantity of water and stirs into pasty state, again the chestnut powder in the step (4) is poured in the cylinder and mixed thoroughly, obtain mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 20-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after the taking-up cake dries, be cut into 7cm * 4cm * 1.5cm rhombus cake piece, namely obtain ginger evodia rutaecarpa cake.
Claims (4)
1. a ginger evodia rutaecarpa cake is characterized in that, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
Glutinous rice 100-175 part, polished rice 30-75 part, brown sugar 5-10 part, white granulated sugar 30-65 part, chestnut 30-75 part, evodia rutaecarpa 2-3 part, ginger 4-6 part
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: pulverize after the glutinous rice after the removal of impurities, polished rice are mixed, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with evodia rutaecarpa, ginger boiling secondary, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), add brown sugar, with white granulated sugar, add glutinous rice polished rice mixed powder, pour together the face cylinder into, add suitable quantity of water and stir into pasty state, the powder of will trembling is again poured in the cylinder and is mixed thoroughly, obtains mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 25-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after taking out cake and drying, be cut into 7cm * 4cm * 1.5cm cake piece, obtain ginger evodia rutaecarpa cake.
2. according to the described a kind of ginger evodia rutaecarpa cake of claim l, it is characterized in that, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
175 parts in glutinous rice, 75 parts of polished rices, 10 parts in brown sugar, 65 parts of white granulated sugars, 75 parts in chestnut, 3 parts of evodia rutaecarpas, 6 parts in ginger
The preparation method of this ginger evodia rutaecarpa cake may further comprise the steps:
(1) selects materials: select the impurity of removing glutinous rice and polished rice, clean, drain;
(2) pulverize: will pulverize after 175 parts in the glutinous rice after the removal of impurities, 75 parts of mixing of polished rice, cross 60 mesh sieves, obtain glutinous rice polished rice mixed powder, for subsequent use;
(3) thick paste processed: with 3 parts of evodia rutaecarpas, 6 parts of boiling secondaries of ginger, boil rear maintenance 2 hours at every turn, merge decocting liquid twice, squeeze the juice, filter, filtrate is concentrated into the thick paste of 80 ℃ of relative densities 1.30; Obtain evodia rutaecarpa ginger thick paste; For subsequent use;
(4) system chestnut powder: 75 parts in chestnut is cleaned, to cutting open, added water to submerge chestnut in the pot, very hot oven boils to medium well, cools, and peels off grain shell and inner membrance, pulverizes, and crosses 60 mesh sieves, obtains trembling powder, and is for subsequent use;
(5) close powder: with the evodia rutaecarpa ginger thick paste in the step (3), 10 parts in brown sugar, 65 parts of white granulated sugars, glutinous rice polished rice mixed powder in the step (2) is poured the face cylinder together into, adds suitable quantity of water and stirs into pasty state, again the chestnut powder in the step (4) is poured in the cylinder and mixed thoroughly, obtain mixing the cake powder;
(6) loin chop: will mix the cake powder and move into and to roll flatly in the food steamer filled up drawer cloth, and steam 20-28 minute at very hot oven, and cook, and can stop working;
(7) stripping and slicing: after the taking-up cake dries, be cut into 7cm * 4cm * 1.5cm rhombus cake piece, namely obtain ginger evodia rutaecarpa cake.
3. according to the described a kind of ginger evodia rutaecarpa cake of claim l, it is characterized in that, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
137.5 parts in glutinous rice, 52.5 parts of polished rices, 7.5 parts in brown sugar, 47.5 parts of white granulated sugars, 52.5 parts in chestnut, 2.5 parts of evodia rutaecarpas, 5 parts in ginger.
4. according to the described a kind of ginger evodia rutaecarpa cake of claim l, it is characterized in that, this ginger evodia rutaecarpa cake is formulated by the raw material of following weight portion:
100 parts in glutinous rice, 30 parts of polished rices, 5 parts in brown sugar, 30 parts of white granulated sugars, 30 parts in chestnut, 2 parts of evodia rutaecarpas, 4 parts in ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105932130A CN103039830A (en) | 2012-12-31 | 2012-12-31 | Ginger and evodia fruit cake and preparation method thereof |
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| CN2012105932130A CN103039830A (en) | 2012-12-31 | 2012-12-31 | Ginger and evodia fruit cake and preparation method thereof |
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| CN103039830A true CN103039830A (en) | 2013-04-17 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103461840A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Ginger cake for improving monophagia |
| CN103478550A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Fresh ginger and dogwood cake and preparation method thereof |
| CN104904799A (en) * | 2015-05-19 | 2015-09-16 | 南昌大学 | Crisp biscuits containing ginger extract and a preparation method thereof |
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| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of chestnut rice cake |
| CN102696951A (en) * | 2012-05-31 | 2012-10-03 | 福建省青然食品股份有限公司 | Formula of rice cake of castanopsis chinensis hance and production process thereof |
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| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of chestnut rice cake |
| CN102696951A (en) * | 2012-05-31 | 2012-10-03 | 福建省青然食品股份有限公司 | Formula of rice cake of castanopsis chinensis hance and production process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461840A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Ginger cake for improving monophagia |
| CN103478550A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Fresh ginger and dogwood cake and preparation method thereof |
| CN103478550B (en) * | 2013-08-30 | 2015-12-02 | 铜陵市天屏山调味品厂 | A kind of ginger dogwood cake and preparation method thereof |
| CN104904799A (en) * | 2015-05-19 | 2015-09-16 | 南昌大学 | Crisp biscuits containing ginger extract and a preparation method thereof |
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Application publication date: 20130417 |