CN103211154A - Preparation method of heat-clearing amaranth chrysanthemum cake - Google Patents

Preparation method of heat-clearing amaranth chrysanthemum cake Download PDF

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Publication number
CN103211154A
CN103211154A CN2013100834494A CN201310083449A CN103211154A CN 103211154 A CN103211154 A CN 103211154A CN 2013100834494 A CN2013100834494 A CN 2013100834494A CN 201310083449 A CN201310083449 A CN 201310083449A CN 103211154 A CN103211154 A CN 103211154A
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China
Prior art keywords
parts
chrysanthemum
cake
coloured amaranth
amaranth
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CN2013100834494A
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Chinese (zh)
Inventor
陆开云
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陆开云
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Priority to CN2013100834494A priority Critical patent/CN103211154A/en
Publication of CN103211154A publication Critical patent/CN103211154A/en

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Abstract

The invention discloses a preparation method of a heat-clearing amaranth chrysanthemum cake. The method is as below: uniformly mixing 60-70 parts of corn flour, 60-80 parts of flour, 10-20 parts of brown rice powder, 350-600 parts of amaranth juice, 15-18 parts of water chestnut starch and 3-5 parts of compressed yeast; standing and fermenting for 20-25min; adding 5-10 parts of lotus seed powder, 2-4 parts of freeze-drying chrysanthemum, 1-2 parts of hawthorn seed powder and 5-10 parts of stevioside, and mixing well; forming the mixture in a die to obtain a formed cake blank; and steaming the formed cake blank at 90-100 DEG C for 20-25 min, taking out, cooling, freezing in a cold storage and vacuumizing. Decocting the amaranth and Kalimeris indica with brine increases juice yield and plays the role of color protection; and freeze-drying chrysanthemum reserves nutrition components of chrysanthemum to the maximum, and has effect of heat clearing and detoxifying and long-lasting fragrance.

Description

A kind of preparation method of heat-clearing three-coloured amaranth chrysanthemum cake
Technical field
The present invention relates to the cake field, exactly is a kind of heat-clearing three-coloured amaranth chrysanthemum cake.
Background technology
Cake is a kind of food.It is to be primary raw material with flour or ground rice, sugar, grease, egg, dairy products etc., is equipped with various auxiliary materials, filling material and flavoring, just makes type, again through steam, mode such as roasting, fried, stir-fry is processed into.
Existing cake kind is single, lacks health care effects such as dietotherapy more, and the preparation method is single simultaneously.The utilization of red three-coloured amaranth juice is concerned by people always, how rationally to utilize it to make the emphasis that delicious cake becomes invention.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of heat-clearing three-coloured amaranth chrysanthemum cake.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of heat-clearing three-coloured amaranth chrysanthemum cake is characterized in that:
May further comprise the steps:
(1) three-coloured amaranth, kalimeris head are cleaned after, mixing, in an amount of concentration is the salt solution of 6-8%, boil 20-40 minute again after, remove slag and get juice, three-coloured amaranth juice is standby;
(2) get fresh chrysanthemum, in boiling water blanching 1-2 minute, take out chopping, vacuum freeze drying, the freeze-drying chrysanthemum is standby;
(3) with 60-70 part corn flour, 60-80 part flour, 10-20 part coarse rice powder, 350-600 part three-coloured amaranth juice, 15-18 part water chestnut starch, 3-5 part yeast cake mixing, after standing for fermentation 20-25 minute, add 5-10 part lotus nut starch, 2-4 part freeze-drying chrysanthemum, behind 1-2 part Chinese hawthorn seed powder, the 5-10 part steviol glycoside mixing, in die for molding, get the cake base of moulding;
(4) with the cake base of moulding in 90-110 ℃ steam 20-25 minute down after, take out, after the cooling, putting into freezer freezes, after the vacuum packaging promptly.
The preparation method of described a kind of heat-clearing three-coloured amaranth chrysanthemum cake is characterized in that: after every 100-120 gram three-coloured amaranth and 20-25 restrain kalimeris head mixing in the step (1), with the salt poach of 300-320 gram.
Beneficial effect of the present invention is:
(1) water chestnut starch is water chestnut starch again, and pure directly processes with giving birth to water chestnut, contains abundant Cobastab and C, vegetable protein, phosphorus matter, and the effect of clearing heat and removing internal wetness detoxifcation is arranged.According to the Compendium of Material Medica record, these product have to clear away heart-fire relieves summer heat, and moistening lung is promoted the production of body fluid, and the effect that nourishing is calmed the nerves is suitable for all ages, and the four seasons are suitable for, and are the natural health good merchantable brand in fact.
(2) the kalimeris head pungent in flavor and cool in property, be slightly cold, clearing heat and detoxicating, cooling blood and hemostasis, inducing diuresis and reducing edema effect are arranged.
(3) steviol glycoside (Stevia) is called stevioside (Stevia sugar) again, and the stevioside leaf seed extract does not contain sugar and heat; Color and luster white is to little yellow, and mouthfeel is suitable, free from extraneous odour, is the wide new sugared source of development prospect.
(4) red three-coloured amaranth nutrition and effect: A, contain vitamin K, iron, calcium, phosphorus etc.B, three-coloured amaranth, amaranth, amaranth root all have medical value.Traditional medicine thinks that three-coloured amaranth is cool in nature, and is clearing heat and detoxicating, and dehumidifying ends dysentery tonneau two just.C, three-coloured amaranth can play facilitation to tooth and skeletal growth, and can keep normal cardiac activity, prevent vastus meat spasm.D, have functions such as promoting blood coagulation, increase content of hemoglobin and improve oxygen carrying capacity, promote hematopoiesis.E, can lose weight and make light of one's life by commiting suicide, promote toxin expelling, prevent constipation
(5) decoct with salt solution, can improve the crushing juice rate of three-coloured amaranth and kalimeris head, play the effect of protecting look simultaneously.The freeze-drying chrysanthemum has kept the nutritional labeling of chrysanthemum to greatest extent, and is clearing heat and detoxicating, and fragrance is long.
The specific embodiment
A kind of preparation method of heat-clearing three-coloured amaranth chrysanthemum cake may further comprise the steps:
(1) three-coloured amaranth, kalimeris head are cleaned after, mixing, in an amount of concentration is 7% salt solution, boil 30 minutes again after, remove slag and get juice, behind every 100-120 gram three-coloured amaranth and the 20-25 gram kalimeris head mixing, with the salt poach of 300-320 gram, it is standby to get three-coloured amaranth juice;
(2) get fresh chrysanthemum, blanching is 1 minute in boiling water, takes out chopping, vacuum freeze drying, and it is standby to get the freeze-drying chrysanthemum;
(3) with 60kg corn flour, 72kg flour, 20kg coarse rice powder, 530kg three-coloured amaranth juice, 18kg water chestnut starch, 5kg yeast cake mixing, after the standing for fermentation 25 minutes, add 10kg lotus nut starch, 2kg freeze-drying chrysanthemum, behind 2kg Chinese hawthorn seed powder, the 8kg steviol glycoside mixing, in die for molding, get the cake base of moulding;
(4) with the cake base of moulding in 90 ℃ steam 20 minutes down after, take out, after the cooling, putting into freezer freezes, after the vacuum packaging promptly.

Claims (2)

1. the preparation method of a heat-clearing three-coloured amaranth chrysanthemum cake is characterized in that:
May further comprise the steps:
(1) three-coloured amaranth, kalimeris head are cleaned after, mixing, in an amount of concentration is the salt solution of 6-8%, boil 20-40 minute again after, remove slag and get juice, three-coloured amaranth juice is standby;
(2) get fresh chrysanthemum, in boiling water blanching 1-2 minute, take out chopping, vacuum freeze drying, the freeze-drying chrysanthemum is standby;
(3) with 60-70 part corn flour, 60-80 part flour, 10-20 part coarse rice powder, 350-600 part three-coloured amaranth juice, 15-18 part water chestnut starch, 3-5 part yeast cake mixing, after standing for fermentation 20-25 minute, add 5-10 part lotus nut starch, 2-4 part freeze-drying chrysanthemum, behind 1-2 part Chinese hawthorn seed powder, the 5-10 part steviol glycoside mixing, in die for molding, get the cake base of moulding;
(4) with the cake base of moulding in 90-110 ℃ steam 20-25 minute down after, take out, after the cooling, putting into freezer freezes, after the vacuum packaging promptly.
2. the preparation method of a kind of heat-clearing three-coloured amaranth chrysanthemum cake according to claim 1 is characterized in that: after every 100-120 gram three-coloured amaranth and 20-25 restrain kalimeris head mixing in the step (1), with the salt poach of 300-320 gram.
CN2013100834494A 2013-03-16 2013-03-16 Preparation method of heat-clearing amaranth chrysanthemum cake CN103211154A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013100834494A CN103211154A (en) 2013-03-16 2013-03-16 Preparation method of heat-clearing amaranth chrysanthemum cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013100834494A CN103211154A (en) 2013-03-16 2013-03-16 Preparation method of heat-clearing amaranth chrysanthemum cake

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CN103211154A true CN103211154A (en) 2013-07-24

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172011A (en) * 2014-09-05 2014-12-03 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum flower cake
CN104186897A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104187671A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of rose cake
CN104187673A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104187672A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104222227A (en) * 2014-09-12 2014-12-24 徐玉文 Chuzhou chrysanthemum cake and making process thereof
CN104322637A (en) * 2014-11-21 2015-02-04 侯荣山 Small sticky rice cake and making method
CN105053803A (en) * 2015-08-12 2015-11-18 滁州市滁菊研究所 Chuzhou chrysanthemum pastry preparation technology
CN105410803A (en) * 2015-11-30 2016-03-23 李芹 Purple potato flavored pineapple and pumpkin fruitcakes
CN106578861A (en) * 2016-10-28 2017-04-26 成都鑫瑞现代农业开发有限公司 Chrysanthemum cake preparation method
CN106616341A (en) * 2016-09-22 2017-05-10 黄秋丽 Green plum and glutinous rice cake capable of promoting digestion

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172011A (en) * 2014-09-05 2014-12-03 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum flower cake
CN104186897A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104187671A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of rose cake
CN104187673A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104187672A (en) * 2014-09-05 2014-12-10 佛山市新战略知识产权文化有限公司 Production method of chrysanthemum cakes
CN104222227A (en) * 2014-09-12 2014-12-24 徐玉文 Chuzhou chrysanthemum cake and making process thereof
CN104322637A (en) * 2014-11-21 2015-02-04 侯荣山 Small sticky rice cake and making method
CN105053803A (en) * 2015-08-12 2015-11-18 滁州市滁菊研究所 Chuzhou chrysanthemum pastry preparation technology
CN105410803A (en) * 2015-11-30 2016-03-23 李芹 Purple potato flavored pineapple and pumpkin fruitcakes
CN106616341A (en) * 2016-09-22 2017-05-10 黄秋丽 Green plum and glutinous rice cake capable of promoting digestion
CN106578861A (en) * 2016-10-28 2017-04-26 成都鑫瑞现代农业开发有限公司 Chrysanthemum cake preparation method

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Application publication date: 20130724