CN103976220A - Strawberry-flavor bran cake and preparation method thereof - Google Patents
Strawberry-flavor bran cake and preparation method thereof Download PDFInfo
- Publication number
- CN103976220A CN103976220A CN201410073999.2A CN201410073999A CN103976220A CN 103976220 A CN103976220 A CN 103976220A CN 201410073999 A CN201410073999 A CN 201410073999A CN 103976220 A CN103976220 A CN 103976220A
- Authority
- CN
- China
- Prior art keywords
- parts
- strawberry
- wheat bran
- juice
- sweet potato
- 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.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 28
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 18
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 18
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 16
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 16
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 16
- 241001070941 Castanea Species 0.000 claims abstract description 13
- 235000014036 Castanea Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 241001506047 Tremella Species 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 240000001592 Amaranthus caudatus Species 0.000 claims description 6
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 235000012735 amaranth Nutrition 0.000 claims description 6
- 239000004178 amaranth Substances 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000255789 Bombyx mori Species 0.000 claims description 5
- 235000003956 Luffa Nutrition 0.000 claims description 5
- 210000003734 kidney Anatomy 0.000 claims description 5
- 235000013948 strawberry juice Nutrition 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 244000050983 Luffa operculata Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 244000024893 Amaranthus tricolor Species 0.000 abstract 1
- 235000014748 Amaranthus tricolor Nutrition 0.000 abstract 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- ALYNCZNDIQEVRV-UHFFFAOYSA-N 4-aminobenzoic acid Chemical compound NC1=CC=C(C(O)=O)C=C1 ALYNCZNDIQEVRV-UHFFFAOYSA-N 0.000 description 4
- 241000219138 Luffa Species 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 244000302544 Luffa aegyptiaca Species 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229960004050 aminobenzoic acid Drugs 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000255783 Bombycidae Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 241001453830 Pteridium Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001076 estrogenic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A strawberry-flavor bran cake is prepared from the following raw materials in parts by weight: 30-40 parts of wheat bran, 50-65 parts of high gluten flour, 70-80 parts of sweet potato, 60-70 parts of strawberry, 10-15 parts of rock sugar, 20-25 parts of olive oil, 22-25 parts of yolk, 10-14 parts of pea, 6-8 parts of dry tremella, 20-22 parts of chestnut, 12-14 parts of apricot kernel, 4-6 parts of dietary alkali, 4-6 parts of black sesame, 8-12 parts of oyster sauce, 6-8 parts of scallion, 20-22 parts of cantaloupe, 12-16 parts of amaranthus mangostanus, 10-12 parts of honey, 4-5 parts of an auxiliary agent and 250-400 parts of water. The strawberry-flavor bran cake employs wheat bran as a main raw material, wheat bran contains a large amount of nutritional compositions essential for human body, and has the effects of moistening lung, moistening skin, preventing and resisting cancers, fortifying spleen and harmonizing stomach, blacking hair and strengthening hair, cleaning stomach and the like.
Description
Technical field
The invention relates to wheat bran cake of a kind of strawberry taste and preparation method thereof, belong to the technology field of cake in food.
Background technology
Wheat bran is the byproduct obtaining after wheat processing processing flour, and in the past, wheat bran is mainly that economic worth is not high as feed.In fact, wheat bran can carry out multi-level exploitation, and deep processing potentiality are large, social connections are many.As Chinese medicine simply, the nutritional labeling that contains a large amount of needed by human, has moistening lung, skin care, cancer-resisting, and strengthening the spleen and stomach, crow sends out solid sending out, and clears up the effects such as stomach, has very high value medical health care.Measure according to modern scientific research, its p-aminobenzoic acid content is the highest in plant, and p-aminobenzoic acid is the essential material of human body cell division, and has the effect of the fur of recovery color.Edible wheat bran fiber has multiple food therapy health effect, can do the additive of food, is widely used in the making of bread, biscuit etc., also direct-edible.
Dietotherapy effect: wheat bran is widely used the additive that can be used for multiple food, appropriate such as adding in congee, in steamed bun, not only can improve taste but also have food therapy effect.
1, effectively improve constipation.Wheat bran contains abundant dietary fiber, be the nutrient of needed by human, suitably the edible fibre composition that can improve in food, can improve constipation situation, can impel the excretion of fat and nitrogen simultaneously, significant to the preventive and therapeutic effect of clinical common fiber shortage property disease;
2, reduce body inner cholesterol.Owing to having taken in high fibre composition, thereby can reduce the discharge of the steroids in ight soil, and the main boundary metabolic process of cholesterol in human body is the excretion by ight soil, so can make serum cholesterol decline, atherosclerotic formation is slowed down;
3, there is moisturizing moistening lung crow to send out curative effect.
4, can contribute to prevent colon and the carcinoma of the rectum;
5, estrogenic content in blood can be reduced, breast cancer can be prevented;
6, the growth that effectively improves one's physical development.The B family vitamin containing in wheat bran, is bringing into play many functions in vivo, but also is indispensable nutritional labeling in food eubolism.Amino acid content in wheat bran is higher, and contains abundant trace element.These play a very important role to growing of children.
Summary of the invention
A wheat bran cake for strawberry taste, is characterized in that being made up of the raw material of following weight portion: wheat bran 30 ~ 40, Strong flour 50 ~ 65, sweet potato 70 ~ 80, strawberry 60 ~ 70, rock sugar 10 ~ 15, olive oil 20 ~ 25, egg yolk 22 ~ 25, pea 10 ~ 14, dry tremella 6 ~ 8, chestnut 20 ~ 22, almond 12 ~ 14, dietary alkali 4 ~ 6, Semen sesami nigrum 4 ~ 6, oyster sauce 8 ~ 12, green onion 6 ~ 8, "Hami" melon 20 ~ 22, three-coloured amaranth 12 ~ 16, honey 10 ~ 12, auxiliary agent 4 ~ 5, water 250 ~ 400; Described auxiliary agent is made up of the raw material of following weight portion: kidney grass 3 ~ 4, well limit grass 2 ~ 3, luffa 5 ~ 7, stiff silkworm 1 ~ 2, honeysuckle 1 ~ 3, mulberry leaf 5 ~ 8, waxgourd seed 6 ~ 8, black tea 2.5 ~ 4, Cordyceps sinensis 1 ~ 2, lotus root starch 10 ~ 12; Preparation method mixes the each raw material except lotus root starch, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with lotus root starch.
A preparation method for the wheat bran cake of strawberry taste, is characterized in that comprising following step:
(1) sweet potato is cleaned to rear peeling, be cut into bulk, be placed in marmite, add water, big fire is boiled, and little fire continues to burn 20 ~ 30min, opens marmite, blends sweet potato, and by filtered through gauze, the sweet potato juice under filtering keeps 80 ~ 90 DEG C of temperature;
(2) after strawberry, three-coloured amaranth, "Hami" melon are removed the peel through cleaning, squeeze the juice with juice extractor, the lower juice of filter, minces into end by green onion, and dry tremella, almond are pulverized;
(3) take off chestnut benevolence and pulverize after chestnut is fried, mixing wheat bran, Strong flour, chest nut powder and (2) described white fungus powder and almond powder, in frying pan, the dry 20 ~ 25min that fries, adds water afterwards, stirs into pasty state;
(4) by strawberry juice and green onion end (2) Suo Shu, the sweet potato juice that (1) is described, oyster sauce, olive oil, rock sugar, honey, egg yolk, dietary alkali, auxiliary agent, pea join in (3) described pastes, stir;
(5) composite material (4) Suo Shu is evenly poured in grinding tool, surface sprinkles Semen sesami nigrum, and heating grinding tool keeps 170 ~ 180 DEG C of temperature, time 30 ~ 40min.
Uncommon materials introduction in summary of the invention:
Kidney grass: the perennial herb of the orchid family, be born in patana, piece root and herb: taste is sweet, property is flat; There is the function of the strong muscle of kidney tonifying, the anti-consumptive disease of moistening lung, hemostasis.
Well limit grass: well limit grass is rhizome or the herb of the coarse brake fern of Pteridaceae plant, mainly controls dysentery, diarrhoea, oedema, hepatitis, cholecystitis, larynx numbness, urinary infection etc. when medicinal.
Luffa: be the vascular bundle of the ripening fruits of cucurbitaceous plant sponge gourd or Guangdong sponge gourd, luffa is for clearing and activating the channels and collaterals, clearing heat and detoxicating, inducing diuresis to reduce edema, hemostasis waits has special effect; Except these effects, can also be the good cuisines of taste simultaneously.
Stiff silkworm: the larva that is Bombycidae insect silkworm infects the lethal dry body of (or artificial infection) muscardine, is conventional Chinese medicine simply, has and expels endogenous wind to relieve convulsion, effect of reducing phlegm and resolving masses.
Advantage of the present invention: the present invention utilizes wheat bran as primary raw material, the nutritional labeling that wheat bran contains a large amount of needed by human, there is moistening lung, skin care, cancer-resisting, strengthening the spleen and stomach, crow sends out solid sending out, the effects such as cleaning stomach, there is very high value medical health care, utilize sweet potato boil filter under soup juice as adhesive, under this soup juice high temperature, it is very rare liquid state, after temperature reduces, there is very high viscosity, moreover, the distinctive fragrance of sweet potato juice and sweet taste add much beauty to cake, strawberry juice is as main taste source, to utilize juice extractor to squeeze the juice, so more easily in pulverulent material, mix, strawberry taste is subject to liking of numerous people deeply, be coupled in this cake, not only wheat bran can be fully used originally, can also make cake after dinner.
Detailed description of the invention
A wheat bran cake for strawberry taste, is characterized in that being made up of the raw material of following weight portion: wheat bran 30 ~ 40g, Strong flour 50 ~ 65g, sweet potato 70 ~ 80g, strawberry 60 ~ 70g, rock sugar 10 ~ 15g, olive oil 20 ~ 25g, egg yolk 22 ~ 25g, pea 10 ~ 14g, dry tremella 6 ~ 8g, chestnut 20 ~ 22g, almond 12 ~ 14g, dietary alkali 4 ~ 6g, Semen sesami nigrum 4 ~ 6g, oyster sauce 8 ~ 12g, green onion 6 ~ 8g, "Hami" melon 20 ~ 22g, three-coloured amaranth 12 ~ 16g, honey 10 ~ 12g, auxiliary agent 4 ~ 5g, water 250 ~ 400g; Described auxiliary agent is made up of the raw material of following weight portion: kidney grass 3 ~ 4g, well limit grass 2 ~ 3g, luffa 5 ~ 7g, stiff silkworm 1 ~ 2g, honeysuckle 1 ~ 3g, mulberry leaf 5 ~ 8g, waxgourd seed 6 ~ 8g, black tea 2.5 ~ 4g, Cordyceps sinensis 1 ~ 2g, lotus root starch 10 ~ 12g; Preparation method mixes the each raw material except lotus root starch, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with lotus root starch.
A preparation method for the wheat bran cake of strawberry taste, is characterized in that comprising following step:
(1) sweet potato is cleaned to rear peeling, be cut into bulk, be placed in marmite, add water, big fire is boiled, and little fire continues to burn 20 ~ 30min, opens marmite, blends sweet potato, and by filtered through gauze, the sweet potato juice under filtering keeps 80 ~ 90 DEG C of temperature;
(2) after strawberry, three-coloured amaranth, "Hami" melon are removed the peel through cleaning, squeeze the juice with juice extractor, the lower juice of filter, minces into end by green onion, and dry tremella, almond are pulverized;
(3) take off chestnut benevolence and pulverize after chestnut is fried, mixing wheat bran, Strong flour, chest nut powder and (2) described white fungus powder and almond powder, in frying pan, the dry 20 ~ 25min that fries, adds water afterwards, stirs into pasty state;
(4) by strawberry juice and green onion end (2) Suo Shu, the sweet potato juice that (1) is described, oyster sauce, olive oil, rock sugar, honey, egg yolk, dietary alkali, auxiliary agent, pea join in (3) described pastes, stir;
(5) composite material (4) Suo Shu is evenly poured in grinding tool, surface sprinkles Semen sesami nigrum, and heating grinding tool keeps 170 ~ 180 DEG C of temperature, time 30 ~ 40min.
Claims (2)
1. a wheat bran cake for strawberry taste, is characterized in that being made up of the raw material of following weight portion: wheat bran 30 ~ 40, Strong flour 50 ~ 65, sweet potato 70 ~ 80, strawberry 60 ~ 70, rock sugar 10 ~ 15, olive oil 20 ~ 25, egg yolk 22 ~ 25, pea 10 ~ 14, dry tremella 6 ~ 8, chestnut 20 ~ 22, almond 12 ~ 14, dietary alkali 4 ~ 6, Semen sesami nigrum 4 ~ 6, oyster sauce 8 ~ 12, green onion 6 ~ 8, "Hami" melon 20 ~ 22, three-coloured amaranth 12 ~ 16, honey 10 ~ 12, auxiliary agent 4 ~ 5, water 250 ~ 400; Described auxiliary agent is made up of the raw material of following weight portion: kidney grass 3 ~ 4, well limit grass 2 ~ 3, luffa 5 ~ 7, stiff silkworm 1 ~ 2, honeysuckle 1 ~ 3, mulberry leaf 5 ~ 8, waxgourd seed 6 ~ 8, black tea 2.5 ~ 4, Cordyceps sinensis 1 ~ 2, lotus root starch 10 ~ 12; Preparation method mixes the each raw material except lotus root starch, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with lotus root starch.
2. a kind of preparation method of wheat bran cake of strawberry taste according to claim 1, is characterized in that comprising following step:
(1) sweet potato is cleaned to rear peeling, be cut into bulk, be placed in marmite, add water, big fire is boiled, and little fire continues to burn 20 ~ 30min, opens marmite, blends sweet potato, and by filtered through gauze, the sweet potato juice under filtering keeps 80 ~ 90 DEG C of temperature;
(2) after strawberry, three-coloured amaranth, "Hami" melon are removed the peel through cleaning, squeeze the juice with juice extractor, the lower juice of filter, minces into end by green onion, and dry tremella, almond are pulverized;
(3) take off chestnut benevolence and pulverize after chestnut is fried, mixing wheat bran, Strong flour, chest nut powder and (2) described white fungus powder and almond powder, in frying pan, the dry 20 ~ 25min that fries, adds water afterwards, stirs into pasty state;
(4) by strawberry juice and green onion end (2) Suo Shu, the sweet potato juice that (1) is described, oyster sauce, olive oil, rock sugar, honey, egg yolk, dietary alkali, auxiliary agent, pea join in (3) described pastes, stir;
(5) composite material (4) Suo Shu is evenly poured in grinding tool, surface sprinkles Semen sesami nigrum, and heating grinding tool keeps 170 ~ 180 DEG C of temperature, time 30 ~ 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410073999.2A CN103976220B (en) | 2014-03-03 | 2014-03-03 | Wheat bran cake of a kind of strawberry taste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410073999.2A CN103976220B (en) | 2014-03-03 | 2014-03-03 | Wheat bran cake of a kind of strawberry taste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976220A true CN103976220A (en) | 2014-08-13 |
| CN103976220B CN103976220B (en) | 2016-04-27 |
Family
ID=51268591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410073999.2A Active CN103976220B (en) | 2014-03-03 | 2014-03-03 | Wheat bran cake of a kind of strawberry taste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976220B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585466A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for nutritional and health bamboo shoot preserved fruits |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948448A (en) * | 2012-11-12 | 2013-03-06 | 孟州市培茂食品厂 | Mung bean and strawberry moon cake filling and manufacturing method thereof |
| CN103125569A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Double-kernel strawberry cookie |
| CN103430994A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Strawberry cream internal heat decreasing cookie and production method thereof |
| CN103461435A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Strawberry biscuit for improving immunity and production method thereof |
-
2014
- 2014-03-03 CN CN201410073999.2A patent/CN103976220B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948448A (en) * | 2012-11-12 | 2013-03-06 | 孟州市培茂食品厂 | Mung bean and strawberry moon cake filling and manufacturing method thereof |
| CN103125569A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Double-kernel strawberry cookie |
| CN103430994A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Strawberry cream internal heat decreasing cookie and production method thereof |
| CN103461435A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Strawberry biscuit for improving immunity and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585466A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for nutritional and health bamboo shoot preserved fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103976220B (en) | 2016-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989146B (en) | Shelled shrimp chili sauce and preparation method thereof | |
| CN103859305B (en) | A kind of health steamed meat powder | |
| CN103689347B (en) | A kind of sour-sweet fruits and vegetables rice meal and preparation method thereof | |
| CN103494104B (en) | A kind of nutritional healthcare rice and preparation method thereof | |
| CN104305378A (en) | Sesame paste capable of tonifying qi and promoting digestion and preparation method thereof | |
| CN103393017A (en) | Spiced nutrient broad bean strip and manufacturing method thereof | |
| CN104041794B (en) | A kind of health-care vegetable sauce and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104920567B (en) | A kind of red rice nutrition Layer cake and preparation method thereof | |
| CN104082584A (en) | Catfish feed with functions of pressure reduction and bacteria resistance and manufacturing method thereof | |
| CN104106805A (en) | Pumpkin healthy rice and preparation method thereof | |
| CN104161089A (en) | Konjak green tea health-care biscuit | |
| CN104286385A (en) | Soybean straw chilver feed and preparation method thereof | |
| CN104187287A (en) | Healthcare flour capable of dredging intestinal tracts and removing stubborn stool and preparing method thereof | |
| CN103704605A (en) | Hunger-resistant noodle and preparation method thereof | |
| CN103564016B (en) | A kind of fragrant and sweet pericarp deep-fried twisted dough sticks and preparation method thereof | |
| CN103931697B (en) | One boar blood shrimp cake and preparation method thereof | |
| CN103976220B (en) | Wheat bran cake of a kind of strawberry taste and preparation method thereof | |
| CN104304882A (en) | Dried-fruit Vitex negundo honey capable of invigorating stomach and preparation method thereof | |
| CN104026357B (en) | A kind of high protein pig feed easy to digest and preparation method thereof | |
| CN106261623A (en) | A kind of Fructus Cannabis prolonging life and preserving health noodles and preparation method thereof | |
| CN104068179A (en) | Oat-flavor tea and preparation method thereof | |
| CN102726471B (en) | Houttuynia cordata bread premixed flour | |
| CN104304878A (en) | Glutinous rice fish paste appetizing honey and preparation method thereof | |
| CN104027441A (en) | Health effervescent tablet for auxiliary treatment of hepatitis B 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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20171207 Address after: The 542400 the Guangxi Zhuang Autonomous Region East Guilin Pingle County Street No. 3 Patentee after: Zhu Yun Address before: Huaishang District Mei Qiao Zhen Miao Tai Cun 233000 Anhui city of Bengbu Province Patentee before: Wu Yonglin |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181123 Address after: 409100 3rd floor, Yudai Nanjie, Nanbin Street, Shizhu Tujia Autonomous County, Chongqing Patentee after: Chongqing Kangyang Research Institute Address before: No. 3 Dongquan Street, Pingle County, Guilin City, Guangxi Zhuang Autonomous Region Patentee before: Zhu Yun |
|
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 409100 3rd floor, Yudai Nanjie, Nanbin Street, Shizhu Tujia Autonomous County, Chongqing Patentee after: Chongqing Health Care Research Institute Co.,Ltd. Address before: 409100 3rd floor, Yudai Nanjie, Nanbin Street, Shizhu Tujia Autonomous County, Chongqing Patentee before: Chongqing Kangyang Research Institute |