CN103518813A - Cake with dried plum powder flavor - Google Patents
Cake with dried plum powder flavor Download PDFInfo
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- CN103518813A CN103518813A CN201310508846.1A CN201310508846A CN103518813A CN 103518813 A CN103518813 A CN 103518813A CN 201310508846 A CN201310508846 A CN 201310508846A CN 103518813 A CN103518813 A CN 103518813A
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- cake
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- plum powder
- mung bean
- dried plum
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Abstract
A cake with the dried plum powder flavor comprises sticky rice, mung beans, red dates and dried plum powder. The cake comprises the following raw material components, by mass, 100-200 parts of the sticky rice, 80-100 parts of the dried plum powder, 20-50 parts of the mung beans and 20-50 parts of the red dates. A producing process of the cake includes the following steps that the three ingredients are processed into powder and paste materials and then poured into a same container, the dried plum powder and water are added into the container, and then the materials in the container are evenly mixed; the mixed ingredients are processed into a cuboid blocky cake; the cake is placed into an oven and steamed for 30 minutes at the temperature ranging from 150 DEG C to 180 DEG C; the cake is packaged after being cooled, and then finished products are obtained. The cake can engender liquid and allay thirst, prevent heatstroke, stimulate appetite and invigorate the spleen, aid digestion, increase appetite, has the tasty sour-sweet flavor and high nutritive and health-care value, and is convenient to eat and carry and free of the trouble of mixing the dried plum powder with water. A producing method is easy and convenient to conduct and simple in operation. The cake is wide in raw material sources, innovative in formula, scientific, reasonable, rich in flavors, and wide in market prospect, and the varieties of cakes are enriched.
Description
Technical field
The invention belongs to food technical field of catering, relate to a kind of cake, be specifically related to a kind of plum powder taste cake.
Background technology
Plum powder is to develop from the development of conventional beverage syrup of plum, with Chinese medicine dark plum (smoked plum), hawthorn, through infusion, get juice, be aided with the solid beverage that the various raw material refinings such as sugar sweet-scented osmanthus form, its main component dark plum has the effect that the cooling that promotes the production of body fluid to quench thirst, relieves summer heat, spleen benefiting and stimulating the appetite, fire prevention are refreshed oneself, in addition also has fat-reducing and beauty, regulate the effect of blood fat, deoil greasy and relieving alcoholism and protecting liver, suitable for all ages.
Yet at present plum powder on the market, must reconstitute by container and water-solubleization, carry edible very inconveniently, be not suitable for the occasion of being difficult to find at the open airs such as travelling pleasure trip on foot and various container and drinking water; In addition, if directly eat plum powder, not only mouthfeel is not good, and is very easy to thirsty.
Summary of the invention
The present invention must rely on container and drinking water in order to solve existing plum powder product just, thereby causes edible inconvenient problem, proposes a kind of plum powder taste cake that is easy to carry, can be directly edible.
Technical scheme of the present invention:
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 100～200 parts, glutinous rice, 80～100 parts of plum powders, 20～50 parts, mung bean, 20～50 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 150 ℃～180 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
Beneficial effect of the present invention:
1. promote the production of body fluid to quench thirst, reducing temperature of heatstroke prevention, sweet and sour taste, Appetizing spleen-tonifying, aid digestion, increase appetite, there is higher nutrition, health care value;
2. soft fragrant and sweet, edible easy to carry, the trouble of having avoided plum powder water to reconstitute;
5. preparation method is easy, simple to operate, and raw material sources are extensive, and the shelf-life is longer;
3. innovation formula, scientific and reasonable, and taste is abundant, has enriched pastry items, is subject to liking of mass consumption person, is suitable for all kinds of crowds edible, and market prospects are wide.
The specific embodiment
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 100～200 parts, glutinous rice, 80～100 parts of plum powders, 20～50 parts, mung bean, 20～50 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 150 ℃～180 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
Below in conjunction with embodiment, the invention will be further described.
embodiment 1
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 200 parts, glutinous rice, 100 parts of plum powders, 50 parts, mung bean, 50 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 180 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
embodiment 2
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 180 parts, glutinous rice, 90 parts of plum powders, 40 parts, mung bean, 30 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 170 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
embodiment 3
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 140 parts, glutinous rice, 90 parts of plum powders, 30 parts, mung bean, 40 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 160 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
embodiment 4
A taste cake, comprises glutinous rice, mung bean, red date, also comprises plum powder, and each raw material components umber ratio is by mass: 100 parts, glutinous rice, 80 parts of plum powders, 20 parts, mung bean, 20 parts of red dates.
The manufacture craft of this plum powder taste cake comprises following steps: difference wash clean glutinous rice, mung bean, and with stone mill pulverize material, standby; Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby; Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm; The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 150 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (2)
1. a plum powder taste cake, comprises glutinous rice, mung bean, red date, it is characterized in that, also comprises plum powder, and each raw material components umber ratio is by mass: 100～200 parts, glutinous rice, 80～100 parts of plum powders, 20～50 parts, mung bean, 20～50 parts of red dates.
2. the manufacture craft of mung bean cake of helping digestion of relieving summer heat according to claim 1, is characterized in that, comprises following steps:
Wash clean glutinous rice, mung bean, with stone mill pulverize material, standby respectively;
Red date after wash clean decortication core, stirs into pastes with mixer respectively, standby;
Above 3 kinds of powderies and pastes are poured in same container, added plum powder and water, stir; Wherein, the quality of water is 20% of 4 kinds of batching gross masses;
With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm * 2cm * 5cm;
The block cake code of cuboid is good, to put into baking box and steam 30 minutes, roasting the temperature inside the box is 150 ℃～180 ℃; In baking box, take out, the cool rear packing of drying in the air, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310508846.1A CN103518813A (en) | 2013-10-25 | 2013-10-25 | Cake with dried plum powder flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310508846.1A CN103518813A (en) | 2013-10-25 | 2013-10-25 | Cake with dried plum powder flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103518813A true CN103518813A (en) | 2014-01-22 |
Family
ID=49921451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310508846.1A Pending CN103518813A (en) | 2013-10-25 | 2013-10-25 | Cake with dried plum powder flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103518813A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187489A (en) * | 2014-07-31 | 2014-12-10 | 周晓兰 | Smoked plum and water chestnut cake and preparing method thereof |
| CN106071893A (en) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | A kind of Semen phaseoli radiati glutinous rice cakes and preparation method thereof |
| CN110024829A (en) * | 2019-05-17 | 2019-07-19 | 苏炳文 | A kind of mung bean cake and preparation method thereof |
-
2013
- 2013-10-25 CN CN201310508846.1A patent/CN103518813A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187489A (en) * | 2014-07-31 | 2014-12-10 | 周晓兰 | Smoked plum and water chestnut cake and preparing method thereof |
| CN106071893A (en) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | A kind of Semen phaseoli radiati glutinous rice cakes and preparation method thereof |
| CN110024829A (en) * | 2019-05-17 | 2019-07-19 | 苏炳文 | A kind of mung bean cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |