CN104095008A - Ginger-rice wine biscuit - Google Patents

Abstract

The invention relates to a ginger-rice wine biscuit, which is produced with the following materials in part by weight: 350 to 360 parts of flour, 30 to 40 parts of ginger powder, 50 to 60 parts of rice wine, 30 to 40 parts of water chestnut, 10 to 15 parts of polished round-grained rice, 20 to 30 parts of red date pulp, 5 to 7 parts of cinnamon, 4 to 5 parts of flos farfarae, 4 to 5 parts of gardenia, 5 to 6 parts of safflower and the like. The invention disclosers the ginger-rice wine biscuit and a preparation process thereof, and the process is simple; since the ginger powder, the water chestnut, the polished round-grained rice and the red date pulp are added during preparation, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold, has unique taste, and is rich in nutrients; meanwhile, since the extracts of the cinnamon, the flos farfarae, the gardenia, the safflower, dendrobium and aster are added, as well, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold and warming lung and reducing phlegm, so the ginger-rice wine biscuit is particularly suitable for being eaten by people with minor cold and cough.

Description

A kind of ginger rice wine biscuit

Technical field

The present invention relates generally to biscuit and preparing technical field thereof, relates in particular to a kind of ginger rice wine biscuit.

Background technology

Biscuit is a kind of common leisure food, mouthfeel is good, easy full abdomen, people's indispensable instant food of travelling at home, the biscuit of selling on market is various in style, taste is complete, along with the raising of present people's Living Water product, people more focus on health aspect to the selection of various food, and on market, such biscuit is actually rare.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of ginger rice wine biscuit and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of ginger rice wine biscuit, made by following weight portion raw material: flour 350-360, ginger powder 30-40, rice wine 50-60, water chestnut 30-40, polished rice 10-15, red date meat 20-30, cassia bark 5-7, tussilago 4-5, cape jasmine 4-5, safflower 5-6, stem of noble dendrobium 5-6, aster 5-6, Chinese lantern 3-4, Flos Magnoliae Liliflorae 3-4, pineapple are appropriate, food additives 8-10, candy sugar powder is appropriate, water is appropriate:

Food additives, are made up of following weight portion raw material: grape 40-50, fresh jujube 30-40, lemon peel 5-7, aloe 5-7, longseed willowseed herb 4-5, tangerine leaf 4-5, black tea 8-10, honey of lungan flowers 50-60, ginger juice 50-60, water are appropriate;

The preparation method of food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;

(2) water extraction of lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea doubly being measured with 5-9 is got, and obtains extract for subsequent use;

(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.

A preparation method for ginger rice wine biscuit, comprises the following steps:

(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5-1cm is thick, after mixing with clean polished rice, red date meat, rice wine after water chestnut peeling chopping, put into pineapple peel, be placed in pot, water proof is stewing to be steamed, and after cooking, gets in pineapple peel all materials for subsequent use;

(2) water extraction of cassia bark, tussilago, cape jasmine, safflower, the stem of noble dendrobium, aster, Chinese lantern, Flos Magnoliae Liliflorae doubly being measured with 5-9 is got, and obtains extract for subsequent use;

(3) all materials, extract, food additives, candy sugar powder in flour, ginger powder, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, be placed in baking box and bake.

Advantage of the present invention is: the invention discloses a kind of ginger rice wine biscuit and preparation technology thereof, technique is simple, in the preparation, add ginger powder water chestnut, polished rice, red date meat, have the effect of good warming stomach for dispelling cold, and mouthfeel uniqueness, nutritious, also add the extracts such as cassia bark, tussilago, cape jasmine, safflower, the stem of noble dendrobium, aster simultaneously, there is good warming stomach for dispelling cold, warming lung and reducing phlegm effect, be particularly suitable for the people that is slightly cold, coughs edible.

Detailed description of the invention

A kind of ginger rice wine biscuit, made by following weight portion (Kg) raw material: flour 350, ginger powder 30, rice wine 50, water chestnut 30, polished rice 10, red date meat 20, cassia bark 5, tussilago 4, cape jasmine 4, safflower 5, the stem of noble dendrobium 5, aster 5, Chinese lantern 3, Flos Magnoliae Liliflorae 3, pineapple are appropriate, food additives 8, candy sugar powder is appropriate, water is appropriate:

Food additives, are made up of following weight portion (Kg) raw material: grape 40, fresh jujube 30, lemon peel 5, aloe 5, longseed willowseed herb 4, tangerine leaf 4, black tea 8, honey of lungan flowers 50, ginger juice 50, water are appropriate;

The preparation method of food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;

(2) lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea are got by the water extraction of 5 times of amounts, obtained extract for subsequent use;

(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.

A preparation method for ginger rice wine biscuit, comprises the following steps:

(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5cm is thick, after mixing with clean polished rice, red date meat, rice wine after water chestnut peeling chopping, put into pineapple peel, be placed in pot, water proof is stewing to be steamed, and after cooking, gets in pineapple peel all materials for subsequent use;

(2) cassia bark, tussilago, cape jasmine, safflower, the stem of noble dendrobium, aster, Chinese lantern, Flos Magnoliae Liliflorae are got by the water extraction of 5 times of amounts, obtained extract for subsequent use;

(3) all materials, extract, food additives, candy sugar powder in flour, ginger powder, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, be placed in baking box and bake.

Claims (2)

1. a ginger rice wine biscuit, it is characterized in that, made by following weight portion raw material: flour 350-360, ginger powder 30-40, rice wine 50-60, water chestnut 30-40, polished rice 10-15, red date meat 20-30, cassia bark 5-7, tussilago 4-5, cape jasmine 4-5, safflower 5-6, stem of noble dendrobium 5-6, aster 5-6, Chinese lantern 3-4, Flos Magnoliae Liliflorae 3-4, pineapple are appropriate, food additives 8-10, candy sugar powder is appropriate, water is appropriate:

Described food additives, are made up of following weight portion raw material: grape 40-50, fresh jujube 30-40, lemon peel 5-7, aloe 5-7, longseed willowseed herb 4-5, tangerine leaf 4-5, black tea 8-10, honey of lungan flowers 50-60, ginger juice 50-60, water are appropriate;

The preparation method of described food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;

(2) water extraction of lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea doubly being measured with 5-9 is got, and obtains extract for subsequent use;

(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.

2. the preparation method of a kind of ginger rice wine biscuit as claimed in claim 1, is characterized in that, comprises the following steps:

(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5-1cm is thick, after mixing with clean polished rice, red date meat, rice wine after water chestnut peeling chopping, put into pineapple peel, be placed in pot, water proof is stewing to be steamed, and after cooking, gets in pineapple peel all materials for subsequent use;

(2) water extraction of cassia bark, tussilago, cape jasmine, safflower, the stem of noble dendrobium, aster, Chinese lantern, Flos Magnoliae Liliflorae doubly being measured with 5-9 is got, and obtains extract for subsequent use;

(3) all materials, extract, food additives, candy sugar powder in flour, ginger powder, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, be placed in baking box and bake.