CN104115910A - Folium artemisiae argyi and mulberry leaf sticky rice cake and making method thereof - Google Patents

Folium artemisiae argyi and mulberry leaf sticky rice cake and making method thereof Download PDF

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Publication number
CN104115910A
CN104115910A CN201410410907.5A CN201410410907A CN104115910A CN 104115910 A CN104115910 A CN 104115910A CN 201410410907 A CN201410410907 A CN 201410410907A CN 104115910 A CN104115910 A CN 104115910A
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Prior art keywords
mulberry leaf
tarragon
cake
parts
mud
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Pending
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CN201410410907.5A
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Chinese (zh)
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李丽芬
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李丽芬
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Priority to CN201410410907.5A priority Critical patent/CN104115910A/en
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Abstract

The invention provides a folium artemisiae argyi and mulberry leaf sticky rice cake and a making method of the cake. The cake is made of raw materials of, by weight, 10-20 parts of fresh folium artemisiae argyi, 10-15 parts of fresh mulberry leaves, 50-60 parts of sticky rice, 20-25 parts of white sugar, 3-5 parts of peanut oil and 50-60 parts of stuffing. The stuffing is formed by frying and smashing peanuts, sesame, melon seeds and walnut kernels and adding and mixing crystal meat, the peanut oil and the white sugar into the peanuts, the sesame, the melon seeds and the walnut kernels. In the cake making process, the fresh artemisiae argyi and the fresh mulberry leaves are made into artemisiae argyi and mulberry leaf mud and then mixed and evenly stirred with sticky rice flour obtained after frying to serve as cake crusts, the stuffing is prepared, the cake crusts and the stuffing are placed in a caking making mold, and the folium artemisiae argyi and mulberry leaf sticky rice cake is obtained after being cooked. The folium artemisiae argyi and the mulberry leaves are added to the components, the raw materials are matched, the obtained folium artemisiae argyi and mulberry leaf sticky rice cake is sweet, delicious and rich in nutrients, and has the advantages that heat and toxins are cleared away, the cake is not dry, and people cannot easily increase internal heat after eating the cake, and the making method is simple.

Description

Tarragon mulberry leaf glutinous rice pie and preparation method thereof
Technical field
The present invention relates to clearing heat and detoxicating, not hot not dry, fragrant and sweet good to eat tarragon mulberry leaf glutinous rice pie of a kind of tarragon mulberry leaf glutinous rice pie, particularly a kind of tool and preparation method thereof.
Background technology
Traditional glutinous rice pie is by glutinous rice cookie wrapper preparing, add again the fillingss such as peanut, sesame to make, although fragrant and sweet good to eat, because it is raw materials used, be all to make after parch, so traditional glutinous rice pie is overeated, can be easy to get angry, easily cause the diseases such as laryngitis, aphthae.
Summary of the invention
The object of the invention is to invent a kind of clearing heat and detoxicating, not hot not dry, fragrant and sweet good to eat tarragon mulberry leaf glutinous rice pie and preparation method thereof.
Tarragon mulberry leaf glutinous rice pie of the present invention is to be made by the raw material of following parts by weight: 10-20 parts of fresh tarragons, 10-15 parts of fresh mulberry leafs, 50-60 parts, glutinous rice, 20-25 parts of white sugar, 3-5 parts of peanut oil, 50-60 parts of fillingss; Wherein, fillings is smashed to pieces and is added crystal meat, peanut oil and white sugar to be mixed by peanut, sesame, the edible kernel of melon seeds, walnut kernel stir-fry perfume (or spice).
The preparation method of tarragon mulberry leaf glutinous rice pie of the present invention, is characterized in that its step is as follows:
(1) the fresh tarragon of proportional quantity is scalded soft ripe with boiling water, then used cold rinse 3-4 times, remove after the bitter taste of tarragon, tarragon is put into mixer and stir rotten as mud and obtain tarragon mud, obtain pure tarragon mud after rejecting tarragon mud thick old stalk branch wherein, standby;
(2) fresh mulberry leaf of proportional quantity is soaked in water 1-3 hours, with boiling water, scalds soft ripely, put into mixer and stir rotten as mud and obtain mulberry leaf mud, obtain pure mulberry leaf mud after rejecting mulberry leaf mud thick old stalk branch wherein, standby;
(3) by the glutinous rice wash clean airing of proportional quantity, fry perfume, then grinds is standby;
(4) with the white sugar of proportional quantity 1/2, add poach, after adding pure mulberry leaf mud in pure tarragon mud in (1) and (2) to mix to mix thoroughly, after adding the peanut oil of frying fragrant glutinous rice flour and proportional quantity 1/2 in (3), stir again, and make glutinous rice flour fully moistening, low temperature is placed and is used as cake cladding;
(5) fillings processed, fries fragrant smashing to pieces by peanut, sesame, shelled melon seed, juglandis,semen and adds white sugar, crystal meat, the peanut oil of proportional quantity 1/2 to mix and make;
(6) cake processed, adopt cake compression molding processed, the lower floor in cake mould processed puts into the cake cladding of one deck (4), puts into the fillings of one deck (5) in centre, put on the whole again a layer cake cladding, then with the gland of cake mould processed, compressed after taking out and obtain moulding tarragon mulberry leaf glutinous rice pie;
(7) the moulding tarragon mulberry leaf glutinous rice pie (6) the being made ripe tarragon mulberry leaf glutinous rice pie finished product of the present invention that obtains of cooking a meal.
Tarragon mulberry leaf glutinous rice pie of the present invention, because of in component, add tarragon, mulberry leaf raw material, tarragon nature and flavor are bitter, pungent, warm, enter spleen, liver, kidney channel; There is dispelling cold and removing dampness, the effect of warming channel for arresting bleeding; Mulberry leaf have dispelling wind and heat from the body, clearing away the lungheat and moisturizing, the effect that clearing liver is bright; So tarragon mulberry leaf glutinous rice pie of the present invention, each raw material cooperatively interacts, both fragrant and sweet good to eat, nutritious, has again clearing heat and detoxicating, not hot not dryly, eat the rear advantage that is difficult for getting angry, and preparation method is simply easy.
Fresh tarragon of the present invention and fresh mulberry leaf can also replace with siccative.
The specific embodiment
To illustrate concrete proportioning of the present invention below forms and preparation method:
Embodiment 1:
Take following raw material: 10 jin of fresh tarragons, 15 jin of fresh mulberry leafs, 60 jin, glutinous rice, 24 jin of white sugar, 5 jin of peanut oil, 55 jin of fillingss; Wherein fillings is by 20 jin of peanuts, and 2.5 jin of 5 jin of sesames, 4 jin of shelled melon seeds, 5 jin of walnut kernel, 12 jin of white sugar, 6.5 jin of crystal meat, peanut oil are made.
Embodiment 2
Take following raw material: 15 jin of fresh tarragons, 10 jin of fresh mulberry leafs, 55 jin, glutinous rice, 22 jin of white sugar, 5 jin of peanut oil, 60 jin of fillingss; Wherein, fillings is by 24 jin of peanuts, and 2 jin of 5 jin of sesames, 5 jin of shelled melon seeds, 5 jin of walnut kernel, 11 jin of white sugar, 8 jin of crystal meat and peanut oil are made.
Embodiment 3
Prepare following raw material: 20 jin of fresh tarragons, 13 jin of fresh mulberry leafs, 50 jin, glutinous rice, 20 jin of white sugar, 3 jin of peanut oil, 50 jin of fillingss; Wherein, fillings is by 20 jin of peanuts, 5 jin of sesames, 3 jin of shelled melon seeds, 4 jin of walnut kernel, and 10 jin of white sugar, 1.5 jin of 6.5 jin of crystal meat and peanut oil are made.
The preparation method of above-described embodiment is as follows:
(1) the fresh tarragon of proportional quantity is scalded soft ripe with boiling water, then used cold rinse 3-4 times, remove after the bitter taste of tarragon, tarragon is put into mixer and stir rotten as mud and obtain tarragon mud, obtain pure tarragon mud after rejecting tarragon mud thick old stalk branch wherein, standby;
(2) fresh mulberry leaf of proportional quantity is soaked in water 1-3 hours, with boiling water, scalds soft ripely, put into mixer and stir rotten as mud and obtain mulberry leaf mud, obtain pure mulberry leaf mud after rejecting mulberry leaf mud thick old stalk branch wherein, standby;
(3) by the glutinous rice wash clean airing of proportional quantity, fry perfume, then grinds is standby;
(4) with the white sugar of proportional quantity 1/2, add poach, after adding again pure mulberry leaf mud in pure tarragon mud in (1) and (2) to mix to mix thoroughly, add again after frying the peanut oil of fragrant glutinous rice flour and proportional quantity 1/2 and suitable quantity of water in (3) and stir, and making glutinous rice flour fully moistening, low temperature is placed and is used as cake cladding;
(5) fillings processed, smashs the peanut of fillings proportional quantity, sesame, shelled melon seed, juglandis,semen stir-fry perfume (or spice) to add white sugar, crystal meat, peanut oil to mix and make to pieces;
(6) cake processed, adopt cake mould processed compressing, the lower floor in cake mould processed puts into the cake cladding of one deck (4), puts into the fillings of one deck (5) in centre, put on the whole again a layer cake cladding, then with the gland of cake mould processed, compressed after taking out and obtain moulding tarragon mulberry leaf glutinous rice pie;
(7) the moulding tarragon mulberry leaf glutinous rice pie (6) the being made ripe tarragon mulberry leaf glutinous rice pie finished product of the present invention that obtains of cooking a meal.

Claims (2)

1. a tarragon mulberry leaf glutinous rice pie, is to be made by the raw material of following parts by weight: 10-20 parts of fresh tarragons, 10-15 parts of fresh mulberry leafs, 50-60 parts, glutinous rice, 20-25 parts of white sugar, 3-5 parts of peanut oil, 50-60 parts of fillingss; Wherein, fillings is smashed to pieces and is added crystal meat, peanut oil and white sugar to be mixed by peanut, sesame, the edible kernel of melon seeds, English walnut stir-fry perfume (or spice).
2. the preparation method of tarragon mulberry leaf glutinous rice pie according to claim 1, is characterized in that its step is as follows:
(1) fresh tarragon is scalded soft ripe with boiling water, then used cold rinse 3-4 times, remove after the bitter taste of tarragon, tarragon is put into mixer and stir rotten as mud and obtain tarragon mud, obtain pure tarragon mud after rejecting tarragon mud thick old stalk branch wherein, standby;
(2) fresh mulberry leaf is soaked in water 1-3 hours, with boiling water, scalds soft ripely, put into mixer and stir rotten as mud and obtain mulberry leaf mud, reject mulberry leaf mud thick old stalk wherein and obtain pure mulberry leaf mud, standby;
(3) by glutinous rice wash clean airing, then fry perfume, then grinds is standby;
(4) with the white sugar of proportional quantity 1/2, add poach, after adding again pure mulberry leaf mud in pure tarragon mud in (1) and (2) to mix to mix thoroughly, after adding again the peanut oil of frying fragrant glutinous rice flour and proportional quantity 1/2 in (3), stir, and making glutinous rice flour fully moistening, low temperature is placed and is used as cake cladding;
(5) fillings processed, fries fragrant smashing to pieces by peanut, sesame, shelled melon seed, juglandis,semen and adds white sugar, crystal meat, the peanut oil of proportional quantity 1/2 to mix and make;
(6) cake processed, adopt cake mould processed compressing, the lower floor in cake mould processed puts into the cake cladding of one deck (4), puts into the fillings of one deck (5) in centre, put on the whole again a layer cake cladding, then with the gland of cake mould processed, compressed after taking out and obtain moulding tarragon mulberry leaf glutinous rice pie;
(7) the moulding tarragon mulberry leaf glutinous rice pie (6) the being made ripe tarragon mulberry leaf glutinous rice pie finished product of the present invention that obtains of cooking a meal.
CN201410410907.5A 2014-08-20 2014-08-20 Folium artemisiae argyi and mulberry leaf sticky rice cake and making method thereof Pending CN104115910A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105661317A (en) * 2016-02-25 2016-06-15 江阴职业技术学院 Mugwort leaf-containing instant soft cakes and making method thereof
CN107980838A (en) * 2016-10-25 2018-05-04 张明玉 A kind of chocho rice cake and preparation method thereof
CN107980850A (en) * 2016-10-25 2018-05-04 张明玉 A kind of Hylocereus undatus rice cake and preparation method thereof
CN109007555A (en) * 2018-06-08 2018-12-18 钟秋 A kind of production method of Zhuang folium artemisiae argyi cake
CN109329750A (en) * 2018-09-04 2019-02-15 湖南人文科技学院 Faric green group of a kind of fruit of Cherokee rose and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101143004A (en) * 2007-01-18 2008-03-19 襄樊金恒电气有限公司 Moxa leaf rice paste and its making method
CN101785544A (en) * 2010-03-03 2010-07-28 唐忠海 Production process technology of glutinous rice mulberry cake
CN102038127A (en) * 2009-10-26 2011-05-04 郭旭东 Wormwood rice cake
CN102669568A (en) * 2012-05-13 2012-09-19 任均凤 Artemisia leaf ball with palm leaf scent
CN103039855A (en) * 2012-12-31 2013-04-17 陈慧珊 Three-leaf cake and preparing method thereof
CN103932059A (en) * 2014-04-29 2014-07-23 谢桂斌 Preparation method of moxa leaf glutinous rice cake

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Publication number Priority date Publication date Assignee Title
CN101143004A (en) * 2007-01-18 2008-03-19 襄樊金恒电气有限公司 Moxa leaf rice paste and its making method
CN102038127A (en) * 2009-10-26 2011-05-04 郭旭东 Wormwood rice cake
CN101785544A (en) * 2010-03-03 2010-07-28 唐忠海 Production process technology of glutinous rice mulberry cake
CN102669568A (en) * 2012-05-13 2012-09-19 任均凤 Artemisia leaf ball with palm leaf scent
CN103039855A (en) * 2012-12-31 2013-04-17 陈慧珊 Three-leaf cake and preparing method thereof
CN103932059A (en) * 2014-04-29 2014-07-23 谢桂斌 Preparation method of moxa leaf glutinous rice cake

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105661317A (en) * 2016-02-25 2016-06-15 江阴职业技术学院 Mugwort leaf-containing instant soft cakes and making method thereof
CN107980838A (en) * 2016-10-25 2018-05-04 张明玉 A kind of chocho rice cake and preparation method thereof
CN107980850A (en) * 2016-10-25 2018-05-04 张明玉 A kind of Hylocereus undatus rice cake and preparation method thereof
CN109007555A (en) * 2018-06-08 2018-12-18 钟秋 A kind of production method of Zhuang folium artemisiae argyi cake
CN109329750A (en) * 2018-09-04 2019-02-15 湖南人文科技学院 Faric green group of a kind of fruit of Cherokee rose and preparation method thereof

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Application publication date: 20141029