CN103548963B - Cherry decorative cake and preparation method thereof - Google Patents
Cherry decorative cake and preparation method thereof Download PDFInfo
- Publication number
- CN103548963B CN103548963B CN201310551596.XA CN201310551596A CN103548963B CN 103548963 B CN103548963 B CN 103548963B CN 201310551596 A CN201310551596 A CN 201310551596A CN 103548963 B CN103548963 B CN 103548963B
- Authority
- CN
- China
- Prior art keywords
- cherry
- oriental cherry
- cake
- oriental
- effect
- 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.)
- Active
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of cherry decorative cake, it is characterized in that: it is made up of the raw material of following mass parts: cake embryo 70 ~ 130, cream 70 ~ 130, sugar 5 ~ 35, milk 5 ~ 25, fruit 4 ~ 30, chocolate 4 ~ 25, oriental cherry powder 1 ~ 5.The present invention also provides a kind of preparation method of above-mentioned cherry decorative cake.Good mouthfeel of the present invention, has the health-care effect of diet-therapy health-preserving while nutritious; The nutritive value of reasonable raw material proportioning of the present invention, particularly oriental cherry is; Normal food oriental cherry prodigiosin plays pore refining, balance skin water oil balance effect, the oriental cherry ferment in oriental cherry can play tender skin, anti-acne, lightening skin color effect; Oriental cherry powder has cough-relieving, relievings asthma, declares lung, ease constipation, the effect of relieving the effect of alcohol.
Description
Technical field
The present invention relates to food making process field, particularly refer to a kind of cherry decorative cake and preparation method thereof.
Background technology
Oriental cherry, the Plants that Armeniaca Mume of Rosaceae belongs to, originates in ring Himalayas, temperate zone, the Northern Hemisphere, has cultivation all over the world.Oriental cherry is deciduous tree, bark puce, floral leaf alternate, and there is awns tooth at edge, and surperficial bottle green is glossy.Spend and often prop up three or five, become corymb, petal tip is incised, and pattern mostly is white, pink.Flower is bloomed after March and Ye Tongfang or leaf.Oriental cherry pattern delicate fragrance is gorgeous, is usually used in ornamental plantation.Oriental cherry can cook sushi, and leaf can manufacture be also salted vegetables.Oriental cherry is by the symbol as spring, and the dark people of various countries of being subject to welcome and like.
Poem cloud is just had: " the red cherry tree of little garden novel species, the trip of not busy lap-ups branch box lunch " as far back as the Tang Dynasty Pai Chu-yi.At Jiang Chengwuhan, see that oriental cherry has become many visitors and sought a kind of fashion that the spring goes for an outing in early spring, annual mid or late March, oriental cherry is opening competitively.Out of admiration for a famous person and extremely, stream connects to be viewed and admired thousands of visitor, bloom to wither in the place that oriental cherry is peculiar, the chilly gorgeous beautiful scenery of blossom fall that the flowers are in blossom construction, opening gorgeous with withered dreary, and the beauty for oriental cherry hovers upper light sorrow.Oriental cherry garden, East Lake and Japanese hirosaki oriental cherry garden, Washington, DC oriental cherry garden and be called the large oriental cherry in the world three all.
And particularly there is in China the Wuhan in one of " world three large oriental cherry all ", visitor often be only the correlated with food of oriental cherry food materials of Hua Erwu buy, be backward with the development of domestic a lot of famous tourist attraction.
Oriental cherry has effect of a surname's lung cough-relieving, can be used for the symptoms such as cough, heating.
Oriental cherry has effect of good pore refining and Sage Extract, but also containing abundant natural vitamin A, B, E, cherry leaf flavones also has beautifying face and moistering lotion, and strengthening mucous membrane, promotes the drug effect of sugar metabolism, is the flower of youth that can be used for keeping skin youth.The tender skin of oriental cherry, the effect of lightening skin color, has become one of important source material of skin care item.
Because the florescence of oriental cherry is shorter, the fragrance of a flower and nutritional labeling are are easily scattered and disappeared, and not easily store, and therefore, there is at existing food processing field the prejudice that oriental cherry can not be processed as cake food.
Summary of the invention
The first object of the present invention is to overcome the prejudice that above-mentioned existing oriental cherry can not be processed as cake food, and prepares a kind of cherry decorative cake.It is a kind of good mouthfeel, the nutritious cherry decorative cake simultaneously with the health-care effect of diet-therapy health-preserving.
The second object of the present invention is the preparation method providing above-mentioned cherry decorative cake.
For achieving the above object, cherry decorative cake provided by the invention, is characterized in that: it is made up of the raw material of following mass parts:
Cake embryo 70 ~ 130, cream 70 ~ 130, sugar 5 ~ 35, milk 5 ~ 25, fruit 4 ~ 30, chocolate 4 ~ 25, oriental cherry powder 1 ~ 5.
Preferably, it is made up of the raw material of following mass parts:
Cake embryo 100, cream 100, sugar 20, milk 20, fruit 25, chocolate 20, oriental cherry powder 4; Described oriental cherry powder is that oriental cherry powder process after natural air drying forms.
The present invention also provides a kind of preparation method of above-mentioned cherry decorative cake, and it comprises the steps:
(1) cake embryo, cream, sugar, milk, fruit, chocolate and oriental cherry powder are weighed, for subsequent use;
(2) cream, sugar, milk, oriental cherry powder are stirred and dismiss;
(3) mixture after sending in step (2) is spread upon on cake embryo obtain semi-finished product;
(4) semi-finished product in fruit, chocolate decoration step (3) are used namely to obtain cherry decorative cake.
Further, in described step (2), controlling the mixture proportion after sending is 0.25 ~ 0.40; Cream, sugar, milk, oriental cherry powder are dismissed to proportion 0.33 after mixing, setting this, to dismiss proportion be the best proportion that cream is dismissed, and this proportion makes cream taste best.
Existing salt marsh oriental cherry, also because of the interpolation of salt, have impact on the fragrance of a flower and the nutrition of oriental cherry.
The invention has the advantages that:
One, color and luster of the present invention has best edible desire, and mouthfeel is agreeably sweet, and wettability is just right; Have more the light pink of oriental cherry while natural oriental cherry powder has oriental cherry fragrance, make fillings have light pink equally; There is the fragrance that the whipping cream of strong milk fragrant smell and natural oriental cherry powder more can embody oriental cherry, there is while nutritious the health-care effect of diet-therapy health-preserving.
Its two, the nutritive value of reasonable raw material proportioning of the present invention, particularly oriental cherry is: normal food oriental cherry prodigiosin plays pore refining, effect of balance skin water oil balance, the oriental cherry ferment in oriental cherry can play tender skin, anti-acne, lightening skin color effect; Its function of oriental cherry powder has cough-relieving, relievings asthma, a surname's lung, ease constipation, the effect of relieving the effect of alcohol.
Its three, this raw material oriental cherry powder is that oriental cherry powder process after natural air drying forms, and possesses the natural flavor of oriental cherry, nutrition and effect.
Finished product microbiological indicator reaches the standard of GB/T4789.24 ~ 2003 defined on inspection.
The cherry decorative cake shelf-life of the present invention is: in 5 days.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one:
(1) raw material are weighed in proportion accurately: cake embryo 100g, cream 100g, sugared 20g, milk 20g, fruit 25g, chocolate 20g, oriental cherry powder 4g.
(2) cream, sugar, milk, oriental cherry powder are stirred and dismiss;
(3) mixture after sending in step (2) is spread upon on cake embryo obtain semi-finished product; Controlling the mixture proportion after sending is 0.33.
(4) semi-finished product in fruit, chocolate decoration step (3) are used namely to obtain cherry decorative cake.
Embodiment two:
(1) raw material are weighed in proportion accurately: cake embryo 70g, cream 70g, sugared 5g, milk 5g, fruit 4g, chocolate 4g, oriental cherry powder 1g.
(2) cream, sugar, milk, oriental cherry powder are stirred and dismiss;
(3) mixture after sending in step (2) is spread upon on cake embryo obtain semi-finished product; Controlling the mixture proportion after sending is 0.25.
(4) semi-finished product in fruit, chocolate decoration step (3) are used namely to obtain cherry decorative cake.
Embodiment three:
(1) raw material are weighed in proportion accurately: cake embryo 130g, cream 130g, sugared 35g, milk 25g, fruit 30g, chocolate 25g, oriental cherry powder 5g.
(2) cream, sugar, milk, oriental cherry powder are stirred and dismiss;
(3) mixture after sending in step (2) is spread upon on cake embryo obtain semi-finished product; Controlling the mixture proportion after sending is 0.40.
(4) semi-finished product in fruit, chocolate decoration step (3) are used namely to obtain cherry decorative cake.
Other unaccounted part is prior art.
Claims (3)
1. a cherry decorative cake, is characterized in that: it is made up of the raw material of following mass parts:
Cake embryo 100, cream 100, sugar 20, milk 20, fruit 25, chocolate 20, oriental cherry powder 4, described oriental cherry powder is that oriental cherry powder process after natural air drying forms.
2. a preparation method for cherry decorative cake as claimed in claim 1, it comprises the steps:
(1) cake embryo, cream, sugar, milk, fruit, chocolate and oriental cherry powder are weighed, for subsequent use;
(2) cream, sugar, milk, oriental cherry powder are stirred and dismiss;
(3) mixture after sending in step (2) is spread upon on cake embryo obtain semi-finished product;
(4) semi-finished product in fruit, chocolate decoration step (3) are used namely to obtain cherry decorative cake.
3. the preparation method of cherry decorative cake according to claim 2, is characterized in that: in described step (2), and controlling the mixture proportion after sending is 0.25 ~ 0.40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310551596.XA CN103548963B (en) | 2013-11-08 | 2013-11-08 | Cherry decorative cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310551596.XA CN103548963B (en) | 2013-11-08 | 2013-11-08 | Cherry decorative cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103548963A CN103548963A (en) | 2014-02-05 |
| CN103548963B true CN103548963B (en) | 2015-08-19 |
Family
ID=50003469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310551596.XA Active CN103548963B (en) | 2013-11-08 | 2013-11-08 | Cherry decorative cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548963B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663736A (en) * | 2019-11-12 | 2020-01-10 | 黄石市达美滋生物科技有限公司 | Cherry blossom cake with patterns and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58170436A (en) * | 1982-03-31 | 1983-10-07 | Ataratsuku:Kk | Production of canned japanese unbaked cake |
| JPH03244338A (en) * | 1989-07-25 | 1991-10-31 | Takara Shoji:Kk | Production of cherry blossom-containing sponge cake |
| CN101530116A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Cream-chestnut cake |
-
2013
- 2013-11-08 CN CN201310551596.XA patent/CN103548963B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58170436A (en) * | 1982-03-31 | 1983-10-07 | Ataratsuku:Kk | Production of canned japanese unbaked cake |
| JPH03244338A (en) * | 1989-07-25 | 1991-10-31 | Takara Shoji:Kk | Production of cherry blossom-containing sponge cake |
| CN101530116A (en) * | 2009-04-19 | 2009-09-16 | 韩婷婷 | Cream-chestnut cake |
Non-Patent Citations (2)
| Title |
|---|
| 《用樱花粉做点心》;申占涛;《四川烹饪》;20110601(第6期);第44页 * |
| 赵芳.《奶油裱花蛋糕》.《西式面点》.延边大学出版社,2003, * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103548963A (en) | 2014-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102987033A (en) | Method for processing golden camellia purple bud green tea | |
| Gusain et al. | Myrica esculenta wild edible fruit of Indian Himalaya: need a sustainable approach for indigenous utilization | |
| CN102870932B (en) | The purposes of pumila leaf production health protection tea and method | |
| CN103548964B (en) | Oriental cherry mousse and preparation method thereof | |
| CN103549093A (en) | Sakura-flavored latte and preparation method thereof | |
| CN103651688B (en) | Oriental cherry cake and preparation method thereof | |
| CN103548963B (en) | Cherry decorative cake and preparation method thereof | |
| CN108606212A (en) | A kind of ginseng drink and preparation method thereof | |
| CN103651687A (en) | Sakura flavor mochi and preparation method thereof | |
| CN106819281A (en) | A kind of method that jujube tree tender shoots using circle bell date processes jujube young tea leaves | |
| CN108567042A (en) | A kind of preparation method of the pulled figs sifting tea to give off a strong fragrance | |
| KR20200101025A (en) | Chocolate with herbs and fruit juice powder | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof | |
| CN106259680A (en) | A kind of compound dried meat of Semen phaseoli radiati body-building fruit and preparation method thereof | |
| CN106259663A (en) | A kind of compound dried meat of Fructus Jujubae body-building fruit and preparation method thereof | |
| CN106259658A (en) | A kind of compound dried meat of Fructus Rhodomyrti body-building fruit and preparation method thereof | |
| Zheng et al. | Application of Diospyros in Chinese landscape and study on its traditional culture | |
| CN110663736A (en) | Cherry blossom cake with patterns and preparation method thereof | |
| CN105519916A (en) | Mango soy sauce production method | |
| CN106417851A (en) | Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof | |
| CN103462005A (en) | Method for making vegetable bean jelly | |
| CN106417458A (en) | Meiren watermelon and lonicera fragrantissima fruit compound preserved fruits and preparation method thereof | |
| CN106417457A (en) | Pineberry and seedless cherry composite dried fruit and preparation method thereof | |
| CN106259690A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN106417499A (en) | Mangosteen and lonicera fragrantissima subsp. standishii composite preserved fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |