CN103891838A - Perigord truffle henry steudnera tuber cake - Google Patents
Perigord truffle henry steudnera tuber cake Download PDFInfo
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- CN103891838A CN103891838A CN201410098581.7A CN201410098581A CN103891838A CN 103891838 A CN103891838 A CN 103891838A CN 201410098581 A CN201410098581 A CN 201410098581A CN 103891838 A CN103891838 A CN 103891838A
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Abstract
A perigord truffle henry steudnera tuber cake comprises, by weight, 250-260 parts of flour, 60-70 parts of henry steudnera tuber powder, 20-25 parts of perigord truffle, 20-30 parts of snake butter, 40-50 parts of white radish, 90-100 parts of tomato juice, 40-50 parts of cheese, 30-40 parts of red date powder, 5-7 parts of white mulberry root-bark, 3-5 parts of radix scrophulariae, 5-6 parts of radix angelicae pubescentis, 4-5 parts of uncaria, 3-5 parts of Korean ginseng flower, 5-6 parts of folium mori, 4-5 parts of peach blossom, 3-4 parts of evening primrose and the like. According to the perigord truffle henry steudnera tuber cake, the preparing technology is simple, the perigord truffle and other food materials are added, the perigord truffle is rich in delicious peptide, micromolecule bioactive peptide and amino acid, purine substances can be effectively prevented from being produced, the nutrients can be absorbed by the human body easily, and the perigord truffle henry steudnera tuber cake is good for health. By means of traditional Chinese medicinal materials such as the white mulberry root-bark, the radix scrophulariae, the radix angelicae pubescentis, the uncaria and the Korean ginseng flower, the perigord truffle henry steudnera tuber cake has a certain depressurizing effect and is suitable for people with high blood pressure.
Description
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Technical field
The present invention relates generally to food and preparation method thereof technical field, relates in particular to a kind of black pine and reveals fragrant taro cake.
Background technology
People's daily life, be unable to do without food and auxiliary material thereof, people are also raising gradually to the requirement of its taste and nutrition, the food on market and auxiliary material, can not meet people's daily demand, high nutrition and there is certain foster raw food and be more and more subject to consumer's favor.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of black pine to reveal the preparation method of fragrant taro cake.
The present invention is achieved by the following technical solutions: a kind of black pine reveals fragrant taro cake, is made up of following weight portion raw material: flour 250-260, fragrant taro powder 60-70, black pine reveal 20-25, dried mushroom 20-30, ternip 40-50, tomato juice 90-100, cheese 40-50, red date powder 30-40, root bark of white mulberry 5-7, radix scrophulariae 3-5, levisticum 5-6, yncaria stem with hooks 4-5, Korean ginseng flower 3-5, mulberry leaf 5-6, peach blossom 4-5, evening primrose 3-4, food additives 6-8, white sugar 50-60, water is appropriate:
Food additives, are made up of following weight portion raw material: asparagus 10-15, sea-tangle 20-25, walnut kernel 30-35, light-coloured vinegar 20-30, coffee 30-40, stevia rebaudian leaf 2-3, calcined oyster shell 3-5, cassia twig 2-3, water are appropriate;
The preparation method of food additives: the water extraction that stevia rebaudian leaf, calcined oyster shell, cassia twig are doubly measured with 5-10 is got, obtains extract and put into pot together with asparagus, sea-tangle, walnut kernel, adds light-coloured vinegar, coffee, and heating breaks into juice by all materials for subsequent use after boiling.
Black pine reveals a preparation method for fragrant taro cake, comprises the following steps:
(1) black pine dew, dried mushroom, ternip are cleaned, after chopping, put into pot, add tomato juice, the stewing 40-50 minute that boils of heating, takes out for subsequent use by black pine dew, dried mushroom, ternip;
(2) water extraction of the root bark of white mulberry, radix scrophulariae, levisticum, yncaria stem with hooks, Korean ginseng flower, mulberry leaf, peach blossom, evening primrose doubly being measured with 5-10 is got, and by dry extract spraying, obtains traditional Chinese medicine powder for subsequent use;
(3) flour, fragrant taro powder, cheese, red date powder, traditional Chinese medicine powder, product additive, white sugar are merged, add black pine dew, dried mushroom, ternip, appropriate water, fully stir, obtain, after dough, making cake, cook.
Advantage of the present invention is: a kind of black pine of the present invention reveals fragrant taro cake, preparation technology is simple, add the food materials such as black pine dew, black pine is revealed richness containing delicious peptide, small active peptides and amino acid and can effectively stop purine substance and produces, is easy to absorption of human body, good for health, and the interpolation of the Chinese medicine such as the root bark of white mulberry, radix scrophulariae, levisticum, yncaria stem with hooks, Korean ginseng flower, there is effect of certain step-down, be applicable to the higher people of blood pressure edible.
The specific embodiment
A kind of black pine reveals fragrant taro cake, be made up of following weight portion (Kg) raw material: flour 250, fragrant taro powder 60, black pine dew 20, dried mushroom 20, ternip 40, tomato juice 90, cheese 40, red date powder 30, the root bark of white mulberry 5, radix scrophulariae 3, levisticum 5, yncaria stem with hooks 4, Korean ginseng spend 3, mulberry leaf 5, peach blossom 4, evening primrose 3, food additives 6, white sugar 50, water are appropriate:
Food additives, are made up of following weight portion (Kg) raw material: asparagus 10, sea-tangle 20, walnut kernel 30, light-coloured vinegar 20, coffee 30, stevia rebaudian leaf 2, calcined oyster shell 3, cassia twig 2, water are appropriate;
The preparation method of food additives: stevia rebaudian leaf, calcined oyster shell, cassia twig are got by the water extraction of 5 times of amounts, obtained extract and put into pot together with asparagus, sea-tangle, walnut kernel, add light-coloured vinegar, coffee, heating breaks into juice by all materials for subsequent use after boiling.
Black pine reveals a preparation method for fragrant taro cake, comprises the following steps:
(1) black pine dew, dried mushroom, ternip are cleaned, after chopping, put into pot, add tomato juice, heating is stewing boils 40 minutes, and black pine dew, dried mushroom, ternip are taken out for subsequent use;
(2) root bark of white mulberry, radix scrophulariae, levisticum, yncaria stem with hooks, Korean ginseng flower, mulberry leaf, peach blossom, evening primrose are got by the water extraction of 5 times of amounts, by dry extract spraying, obtain traditional Chinese medicine powder for subsequent use;
(3) flour, fragrant taro powder, cheese, red date powder, traditional Chinese medicine powder, product additive, white sugar are merged, add black pine dew, dried mushroom, ternip, appropriate water, fully stir, obtain, after dough, making cake, cook.
Claims (2)
1. a black pine reveals fragrant taro cake, it is characterized in that, formed by following weight portion raw material: flour 250-260, fragrant taro powder 60-70, black pine reveal 20-25, dried mushroom 20-30, ternip 40-50, tomato juice 90-100, cheese 40-50, red date powder 30-40, root bark of white mulberry 5-7, radix scrophulariae 3-5, levisticum 5-6, yncaria stem with hooks 4-5, Korean ginseng flower 3-5, mulberry leaf 5-6, peach blossom 4-5, evening primrose 3-4, food additives 6-8, white sugar 50-60, water is appropriate:
Described food additives, are made up of following weight portion raw material: asparagus 10-15, sea-tangle 20-25, walnut kernel 30-35, light-coloured vinegar 20-30, coffee 30-40, stevia rebaudian leaf 2-3, calcined oyster shell 3-5, cassia twig 2-3, water are appropriate;
The preparation method of described food additives: the water extraction that stevia rebaudian leaf, calcined oyster shell, cassia twig are doubly measured with 5-10 is got, obtain extract and put into pot together with asparagus, sea-tangle, walnut kernel, add light-coloured vinegar, coffee, heating breaks into juice by all materials for subsequent use after boiling.
2. a kind of black pine as claimed in claim 1 reveals the preparation method of fragrant taro cake, it is characterized in that, comprises the following steps:
(1) black pine dew, dried mushroom, ternip are cleaned, after chopping, put into pot, add tomato juice, the stewing 40-50 minute that boils of heating, takes out for subsequent use by black pine dew, dried mushroom, ternip;
(2) water extraction of the root bark of white mulberry, radix scrophulariae, levisticum, yncaria stem with hooks, Korean ginseng flower, mulberry leaf, peach blossom, evening primrose doubly being measured with 5-10 is got, and by dry extract spraying, obtains traditional Chinese medicine powder for subsequent use;
(3) flour, fragrant taro powder, cheese, red date powder, traditional Chinese medicine powder, product additive, white sugar are merged, add black pine dew, dried mushroom, ternip, appropriate water, fully stir, obtain, after dough, making cake, cook.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410098581.7A CN103891838B (en) | 2014-03-18 | 2014-03-18 | A kind of black pine dew Henry steudnera tuber cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410098581.7A CN103891838B (en) | 2014-03-18 | 2014-03-18 | A kind of black pine dew Henry steudnera tuber cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103891838A true CN103891838A (en) | 2014-07-02 |
| CN103891838B CN103891838B (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410098581.7A Active CN103891838B (en) | 2014-03-18 | 2014-03-18 | A kind of black pine dew Henry steudnera tuber cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106342981A (en) * | 2016-09-19 | 2017-01-25 | 蒋丽红 | Fragrant and crisp purple yam cake free from excessive internal heat |
| CN106418188A (en) * | 2016-09-22 | 2017-02-22 | 黄秋丽 | Taro cake with effect of reducing blood pressure and blood lipid |
| CN107475340A (en) * | 2017-09-23 | 2017-12-15 | 赵德润 | A kind of preparation method of truffle bacterium active peptide |
Citations (4)
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| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
| CN101107937A (en) * | 2007-09-11 | 2008-01-23 | 吴凡 | Edible fungi flour and method for making same |
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
| CN103519082A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method of purple yam cake |
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2014
- 2014-03-18 CN CN201410098581.7A patent/CN103891838B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
| CN101107937A (en) * | 2007-09-11 | 2008-01-23 | 吴凡 | Edible fungi flour and method for making same |
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
| CN103519082A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Processing method of purple yam cake |
Non-Patent Citations (4)
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| 大爱电视台 著: "《健康美味素糕点》", 31 August 2012, article "香芋糕" * |
| 孟景春: "略谈治疗高血压的药与方", 《江苏医药》, no. 4, 30 April 1976 (1976-04-30) * |
| 张志远: "野客三笔", 《辽宁中医杂志》, no. 2, 2 March 1993 (1993-03-02) * |
| 彭铭泉: "《面食保健药膳》", 31 July 2005, article "荞麦龙眼香芋糕" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106342981A (en) * | 2016-09-19 | 2017-01-25 | 蒋丽红 | Fragrant and crisp purple yam cake free from excessive internal heat |
| CN106418188A (en) * | 2016-09-22 | 2017-02-22 | 黄秋丽 | Taro cake with effect of reducing blood pressure and blood lipid |
| CN107475340A (en) * | 2017-09-23 | 2017-12-15 | 赵德润 | A kind of preparation method of truffle bacterium active peptide |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103891838B (en) | 2016-02-03 |
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Effective date of registration: 20191011 Address after: 314500, building 288, 2 Avenue, Indus street, Tongxiang, Zhejiang, Jiaxing Patentee after: Zhejiang harvest Network Technology Co., Ltd. Address before: Liu Fu Zhen Lushan Cun Vadon Fengyang County in Anhui province 233100 team Chuzhou City No. 76 Patentee before: Xu Ting Hu |
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Effective date of registration: 20191024 Address after: Room 1025-55, Xinfeng building, No. 45, Runfeng Pedestrian Street East, Wutong street, Tongxiang City, Jiaxing City, Zhejiang Province Patentee after: Jiaxing Jiming Trading Co., Ltd. Address before: 314500, building 288, 2 Avenue, Indus street, Tongxiang, Zhejiang, Jiaxing Patentee before: Zhejiang harvest Network Technology Co., Ltd. |
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Effective date of registration: 20201202 Address after: 273300 local industrial park, Pingyi County, Shandong, Linyi Patentee after: SHANDONG YUQUAN FOOD Co.,Ltd. Address before: Room 1025-55, Xinfeng building, No. 45, Runfeng Pedestrian Street East, Wutong street, Tongxiang City, Jiaxing City, Zhejiang Province Patentee before: JIAXING JIMING COMMERCE AND TRADE Co.,Ltd. |
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