CN103039854A - Cake with ligusticum wallichii, tea and chestnut and preparation method thereof - Google Patents
Cake with ligusticum wallichii, tea and chestnut and preparation method thereof Download PDFInfo
- Publication number
- CN103039854A CN103039854A CN2012105869457A CN201210586945A CN103039854A CN 103039854 A CN103039854 A CN 103039854A CN 2012105869457 A CN2012105869457 A CN 2012105869457A CN 201210586945 A CN201210586945 A CN 201210586945A CN 103039854 A CN103039854 A CN 103039854A
- Authority
- CN
- China
- Prior art keywords
- parts
- chestnut
- tealeaves
- cake
- ligusticum wallichii
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a cake with ligusticum wallichii, tea and chestnut. The cake comprises following raw materials in part by weight: 100 to 175 parts of sticky rice, 30 to 75 parts of polished round-grained rice, 5 to 10 parts of brown sugar, 30 to 65 parts of white granulated sugar, 30 to 75 parts of chestnut, 2 to 3 parts of ligusticum wallichii and 4 to 6 parts of tea. The invention has the benefits of activating blood circulation, expelling wind, and stopping pain.
Description
Invention field
The present invention relates to a kind of Ligusticum wallichii tealeaves chestnut cake and preparation method thereof, belong to food processing technology field.
Background technology
Headache is one of the most common clinically clinical symptoms, be human body to the subjective sensation that various induced pain factors produce, belong to the category of pain.The induced pain factor can be physics, chemistry, biochemical or mechanical, etc.These factors have stimulated the sensory nerve ending that is arranged in the outer institutional framework of encephalic, pass to brain and perception by corresponding conduction path.Forward and backward, the inclined to one side sidepiece pain of all whole heads and head, general name pain.All diseases caused by external factors six external factors which cause diseases, interior viscerotrauma, cause yang-energy to block, saw on the turbid pathogenic factor, liver-yang hyperactivity, the marrow deficiency of vital energy and blood, the not normal person of channels and collaterals running all can have a headache.Divide by the cause of disease, headache has diseases caused by external factors, internal injury not.Exogenous headache has cold, wind-heat, rheumatism, hinders heat, fire-evil induced pain, cold headache etc.Beadache with internal injury has the deficiency of vital energy, the deficiency of blood, the deficiency of yang, the deficiency of Yin, liver-yang, gets ill from overeating, hemostasis induced pain etc., has the diet-therapy health-preserving methods such as unendurable headache a, wind, antimigraine, thunder headache, brain wind, parietal headache, chronic headache to be called for short " nourishment maintenance ".Namely utilize 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 Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichii tealeaves chestnut cake, this Ligusticum wallichii tealeaves chestnut 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, Ligusticum wallichii 2-3 part, tealeaves 4-6 part
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichii, tealeaves 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves chestnut cake.
Described a kind of Ligusticum wallichii tealeaves chestnut cake, this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of tealeaves
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of boiling secondaries of tealeaves, 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 25-28 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 Ligusticum wallichii tealeaves chestnut cake.
The Ligusticum wallichii meridian distribution of property and flavor: hot, warm, return liver, courage, pericardium channel, effect: blood-activating and qi-promoting, wind-expelling pain-stopping; Be used for irregular menstruation, through closing dysmenorrhoea ， Disorder lump in the abdomen stomachache, the shouting pain of the chest side of body, tumbling and swelling, headache, arthralgia due to wind-dampness.
The tealeaves nature and flavor: sweet, bitter, be slightly cold, nontoxic, enter the heart, lung, stomach warp, effect: heat-clearing, help digestion, diuresis, convergence, end dysentery, detoxifcation.
Beneficial effect of the present invention: blood-activating and qi-promoting, the effect of wind-expelling pain-stopping.
The specific embodiment mode
Embodiment 1
A kind of Ligusticum wallichii tealeaves chestnut cake, this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of tealeaves
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of boiling secondaries of tealeaves, 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 25-28 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 Ligusticum wallichii tealeaves chestnut cake.
Embodiment 2
A kind of Ligusticum wallichii tealeaves chestnut cake, this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 5 parts of tealeaves
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 5 parts of boiling secondaries of tealeaves, 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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) 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 25-28 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 Ligusticum wallichii tealeaves chestnut cake.
Embodiment 3
A kind of Ligusticum wallichii tealeaves chestnut cake, this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 4 parts of tealeaves
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 4 parts of boiling secondaries of tealeaves, 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 25-28 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 Ligusticum wallichii tealeaves chestnut cake.
Claims (4)
1. a Ligusticum wallichii tealeaves chestnut cake is characterized in that, this Ligusticum wallichii tealeaves chestnut 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, Ligusticum wallichii 2-3 part, tealeaves 4-6 part
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichii, tealeaves 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves chestnut cake.
2. according to the described a kind of Ligusticum wallichii tealeaves chestnut cake of claim l, it is characterized in that this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of tealeaves
The preparation method of this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 6 parts of boiling secondaries of tealeaves, 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 Ligusticum wallichii tealeaves 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 Ligusticum wallichii tealeaves 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 25-28 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 Ligusticum wallichii tealeaves chestnut cake.
3. according to the described a kind of Ligusticum wallichii tealeaves chestnut cake of claim l, it is characterized in that this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 5 parts of tealeaves.
4. according to the described a kind of Ligusticum wallichii tealeaves chestnut cake of claim l, it is characterized in that this Ligusticum wallichii tealeaves chestnut 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 Ligusticum wallichiis, 4 parts of tealeaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105869457A CN103039854A (en) | 2012-12-31 | 2012-12-31 | Cake with ligusticum wallichii, tea and chestnut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105869457A CN103039854A (en) | 2012-12-31 | 2012-12-31 | Cake with ligusticum wallichii, tea and chestnut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039854A true CN103039854A (en) | 2013-04-17 |
Family
ID=48052899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105869457A Pending CN103039854A (en) | 2012-12-31 | 2012-12-31 | Cake with ligusticum wallichii, tea and chestnut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039854A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535622A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Processing method of pure natural chestnut cake |
| CN103960590A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Health rice cake for regulating deficiency of qi and blood and preparation method for health rice cake |
| CN104171809A (en) * | 2013-09-23 | 2014-12-03 | 杨达宇 | Blood-replenishing cake served cold in summer and production method thereof |
| CN104366217A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with ginkgo leaves |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194690A (en) * | 2007-12-19 | 2008-06-11 | 宁波市农业科学研究院 | Tea glutinous rice cake product |
| CN101491337A (en) * | 2009-03-06 | 2009-07-29 | 食品行业生产力促进中心 | Alfalfa red-date rice cake |
| CN101507443A (en) * | 2008-02-15 | 2009-08-19 | 福建省安溪八马茶业有限公司 | Tie Guan Yin tea glutinous rice cake and production method thereof |
| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Method for making Chinese 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 |
-
2012
- 2012-12-31 CN CN2012105869457A patent/CN103039854A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194690A (en) * | 2007-12-19 | 2008-06-11 | 宁波市农业科学研究院 | Tea glutinous rice cake product |
| CN101507443A (en) * | 2008-02-15 | 2009-08-19 | 福建省安溪八马茶业有限公司 | Tie Guan Yin tea glutinous rice cake and production method thereof |
| CN101491337A (en) * | 2009-03-06 | 2009-07-29 | 食品行业生产力促进中心 | Alfalfa red-date rice cake |
| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Method for making Chinese 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 |
Non-Patent Citations (3)
| Title |
|---|
| 周范林主编: "《新编保健食谱大全》", 30 April 2002, 中国林业出版社 * |
| 广州中医药大学《中医饮食调补学》编委会编著: "《中国饮食调补学》", 31 January 2002, 广东科技出版社 * |
| 彭铭泉编著: "《中国药膳大全》", 31 January 1987, 四川科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171809A (en) * | 2013-09-23 | 2014-12-03 | 杨达宇 | Blood-replenishing cake served cold in summer and production method thereof |
| CN103535622A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Processing method of pure natural chestnut cake |
| CN103960590A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Health rice cake for regulating deficiency of qi and blood and preparation method for health rice cake |
| CN104366217A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with ginkgo leaves |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105166919A (en) | Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof | |
| CN103053884B (en) | Kidney-bean taro angelica soup and preparation method thereof | |
| CN103039981B (en) | Mung bean-konjac soup and preparation method thereof | |
| CN103039854A (en) | Cake with ligusticum wallichii, tea and chestnut and preparation method thereof | |
| CN104126636B (en) | A kind of Tuber Fleeceflower Root chrysanthemum seed of Job's tears cake and its preparation method | |
| CN103039829A (en) | Wide jujube seed cake and preparation method thereof | |
| CN104336285A (en) | Flavoured haw jelly and preparation method thereof | |
| CN104996978A (en) | Wine-flavored kaempferiae sauce capable of improving eyesight and preparation method of kaempferiae sauce | |
| CN103039680A (en) | Hawthorn-leonurus-tea leaf cake and preparing method thereof | |
| CN103027214A (en) | Small red bean and Chinese yam soup and making method thereof | |
| CN103300301B (en) | A kind of carambola mare's milk taste sugar broad bean and preparation method thereof | |
| CN103039830A (en) | Ginger and evodia fruit cake and preparation method thereof | |
| CN103202361A (en) | Burdock cliff tea and preparation method thereof | |
| CN103039823A (en) | Cake with salvia miltiorrhiza and tea and preparation method thereof | |
| CN103039828A (en) | Polygonatum odoratum cake and preparation method thereof | |
| CN106262470A (en) | A kind of healthy the kidney invigorating facilitates thick soup | |
| CN103039827A (en) | Spinach root cake and preparation method thereof | |
| CN106473008A (en) | A kind of blue berry beef granules and preparation method thereof | |
| KR20220125973A (en) | Manufacturing method of grain syrup with hibiscus manihot | |
| CN105123844A (en) | Jasmine flower castanea mollissima crisp cake and preparation method thereof | |
| CN103039826A (en) | Polygonatum odoratum straight ladybell cake and preparation method thereof | |
| CN104872561A (en) | Preparation method of pea paste | |
| CN105076304B (en) | A kind of instant desert cistanche flavor Ainz and preparation method thereof | |
| CN109287985A (en) | A kind of fructus crataegi pinnatifidae cake and preparation method thereof | |
| CN103039832A (en) | Kelp cassia seed cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130417 |