CN104187673A - Production method of chrysanthemum cakes - Google Patents
Production method of chrysanthemum cakes Download PDFInfo
- Publication number
- CN104187673A CN104187673A CN201410451009.4A CN201410451009A CN104187673A CN 104187673 A CN104187673 A CN 104187673A CN 201410451009 A CN201410451009 A CN 201410451009A CN 104187673 A CN104187673 A CN 104187673A
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- China
- Prior art keywords
- raw
- paste
- chrysanthemum
- water
- cooked
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- 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.)
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000189548 Chrysanthemum x morifolium Species 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 12
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 12
- 235000009165 saligot Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 241001083492 Trapa Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 241000723353 Chrysanthemum Species 0.000 claims description 34
- 239000002002 slurry Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 16
- 244000269722 Thea sinensis Species 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 240000001085 Trapa natans Species 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 6
- 239000000463 material Substances 0.000 abstract 3
- 238000009835 boiling Methods 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010034960 Photophobia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000024754 bloodshot eye Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 201000005111 ocular hyperemia Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a production method of chrysanthemum cakes. The production method comprises the following steps: weighing the following raw materials in parts by weight for later use: 100 parts of water chestnut flour, 145-155 parts of white granulated sugar, 650-750 parts of clear water and 55-60 parts of chrysanthemum morifolium petals; washing the chrysanthemum morifolium petals until the chrysanthemum morifolium petals are clean, soaking the chrysanthemum morifolium petals in warm water at 75-90 DEG C for 15-19 seconds, and draining the chrysanthemum morifolium petals for later use; stirring the water chestnut flour and half clear water until granular raw paste does not exist, and filtering the raw paste for later use; boiling the other half clear water, and pouring the boiled clear water into the white granulated sugar to prepare sweet water; pouring the sweet water into 3/10-4/10 of the raw paste, stirring the raw paste and boiling the raw paste into cooked paste; rapidly pouring the cooked paste into the remaining raw paste, and continuously stirring the paste to form raw cooked paste; putting the chrysanthemum morifolium petals in the raw cooked paste, stirring the materials and then pouring the materials into a steaming basin at two-four times, steaming the materials with big fire for 4-5 minutes every time after pouring the raw cooked paste, and then pouring the next raw cooked paste; cooling the product after the product is steamed, and dicing the product, thus obtaining finished products.
Description
Technical field
The present invention relates to cake food field, relate in particular to a kind of production method of people's chrysanthemum cake.
Background technology
Chrysanthemum is Chinese conventional Chinese medicine, has the effect of dispelling wind, heat-clearing, improving eyesight, removing toxic substances.The diseases such as primary treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.Modern pharmacological research shows, chrysanthemum has treatment coronary heart disease, reduces blood pressure, prevents high fat of blood, antibacterial, antiviral, anti-inflammatory, the anti-ageing multiple pharmacologically active of waiting for a long time.But at present only taking of chrysanthemum taken for making tea, temporarily no-trump its be made as cake and eat.
Summary of the invention
The object of the invention is to propose a kind of production method that chrysanthemum is made into chrysanthemum cake, make it both there is medical value, can allay one's hunger again edible.
A production method for chrysanthemum cake, comprises following steps:
By following weight ratio, take raw material for standby: 100 parts of water chestnut starches, white granulated sugar 145-155 part, clear water 650-750 part and Hang Ju daisy_petal part 55-60 part;
Hang Ju daisy_petal part is cleaned, the emerge in worm water 15-19 second with 75-90 ℃, drained away the water standby;
Water chestnut starch and half clear water are stirred to without granular raw slurry, filter standby; Second half clear water is boiled and pour white granulated sugar into and make syrup; Described syrup is poured into the 3/10-4/10 of described raw slurry, stirred and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid;
Above-mentioned Hang Ju daisy_petal part is put into raw and cooked thick liquid, after stirring, minute pours into for 2-4 time and to steam in basin, often pour once described raw and cooked thick liquid into after vigorous fire steaming within 4-5 minute, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
The present invention also includes chrysanthemum tea 50-100 part, and described syrup mixes with described chrysanthemum tea after making.
Described chrysanthemum tea is the chrysanthemum tea that tribute chrysanthemum brews.
Chrysanthemum cake of the present invention, simple to operate, not only fragrant and sweet delicious food, has again pharmacologic action.
The specific embodiment
A production method for chrysanthemum cake, comprises following steps:
By following weight ratio, take raw material for standby: 100 parts of 100 parts of water chestnut starches, 145 parts of white granulated sugars, 650 parts, clear water, 55 parts of Hang Ju daisy_petal parts and chrysanthemum teas.
Hang Ju daisy_petal part is cleaned, with the emerge in worm water of 75 ℃ 15 seconds, drained away the water standby, adopt the emerge in worm water of 75 ℃, both can kill 97.3% ~ 99.9% bacterium, can not make again nutrition and the fragrance loss of Hang Ju daisy_petal part;
Water chestnut starch and half clear water are stirred to without granular raw slurry, filter standby; Second half clear water is boiled and pour white granulated sugar into and chrysanthemum tea is made syrup; Pour described syrup 3/10 of described raw slurry into, stir and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid; Having added chrysanthemum tea can be so that the fragrance of chrysanthemum cake be stronger;
Above-mentioned Hang Ju daisy_petal part is put into raw and cooked thick liquid, after stirring, minute pour into for 2 times and to steam in basin, often pour once after described raw and cooked thick liquid vigorous fire into and steam and within 4 minutes, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
Hang Ju originates in Chinese Tongxiang, is since ancient times medicinal plant, and economic worth is high.The flower in full bloom of gathering, can make spices, medicinal through curing Hou, brews chrysanthemum tea and can work as health-care beverage; In addition, be also decorative flower.
Tribute chrysanthemum refers generally to the improved seeds that select in Huangshan Gongju Shi Cong chrysanthemum colony, and existing ornamental value, has again medicinal function.According to popular legend, Deqing County, Shang Cong Zhejiang, " Huangshan Gongju " Yuan Shi Song dynasty emblem as viewing and admiring, introduce by skill chrysanthemum.In the year of a great drought, there are many people to obtain blood-shot eye illness headache, someone adopts the soaked fire that falls of fresh chrysanthemum, very efficacious.Later people are through conventional fresh flower or dry soaked the making tea of chrysanthemum, cure the diseases such as hot eyes photophobia, the milk-livered heart be dry.
Water chestnut is named again water chestnut, contains abundant Cobastab and C, vegetable protein, phosphorus matter, has the effect of clearing heat and removing internal wetness removing toxic substances.It is the bulb of cyperi rhizoma plant water chestnut.Mainly be grown in southern china.
Embodiment 2
A production method for chrysanthemum cake, comprises following steps:
By following weight ratio, take raw material for standby: 60 parts of 100 parts of water chestnut starches, 155 parts of white granulated sugars, 750 parts, clear water and Hang Ju daisy_petal parts;
Hang Ju daisy_petal part is cleaned, with the emerge in worm water of 90 ℃ 19 seconds, drained away the water standby;
Water chestnut starch and half clear water are stirred to without granular raw slurry, filter standby; Second half clear water is boiled and pour white granulated sugar into and make syrup; Pour described syrup 4/10 of described raw slurry into, stir and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid;
Above-mentioned daisy_petal part is put into raw and cooked thick liquid, after stirring, minute pour into for 4 times and to steam in basin, often pour once after described raw and cooked thick liquid vigorous fire into and steam and within 5 minutes, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
The chrysanthemum cake that the present invention makes, chrysanthemum is aromatic strongly fragrant, can allay one's hunger edible, can reach the effect of clearing liver and improving vision again, kills two birds with one stone.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Explanation based on herein, those skilled in the art does not need to pay performing creative labour can associate other specific embodiment of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (3)
1. a production method for chrysanthemum cake, is characterized in that comprising following steps:
By following weight ratio, take raw material for standby: 100 parts of water chestnut starches, white granulated sugar 145-155 part, clear water 650-750 part and Hang Ju daisy_petal part 55-60 part;
Hang Ju daisy_petal part is cleaned, the emerge in worm water 15-19 second with 75-90 ℃, drained away the water standby;
Water chestnut starch and half clear water are stirred to without granular raw slurry, filter standby; Second half clear water is boiled and pour white granulated sugar into and make syrup; Described syrup is poured into the 3/10-4/10 of described raw slurry, stirred and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid;
Above-mentioned Hang Ju daisy_petal part is put into raw and cooked thick liquid, after stirring, minute pours into for 2-4 time and to steam in basin, often pour once described raw and cooked thick liquid into after vigorous fire steaming within 4-5 minute, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
2. production method according to claim 1, is characterized in that: also include chrysanthemum tea 50-100 part, described syrup mixes with described chrysanthemum tea after making.
3. production method according to claim 2, is characterized in that: described chrysanthemum tea is the chrysanthemum tea that tribute chrysanthemum brews.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410451009.4A CN104187673A (en) | 2014-09-05 | 2014-09-05 | Production method of chrysanthemum cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410451009.4A CN104187673A (en) | 2014-09-05 | 2014-09-05 | Production method of chrysanthemum cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187673A true CN104187673A (en) | 2014-12-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410451009.4A Pending CN104187673A (en) | 2014-09-05 | 2014-09-05 | Production method of chrysanthemum cakes |
Country Status (1)
| Country | Link |
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| CN (1) | CN104187673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360737A (en) * | 2016-08-29 | 2017-02-01 | 界首市宏源家庭农场 | Zinc-complementing chrysanthemum pastry |
| CN106579142A (en) * | 2016-10-28 | 2017-04-26 | 成都鑫瑞现代农业开发有限公司 | Preparation method of crystal chrysanthemum cakes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103380903A (en) * | 2013-06-29 | 2013-11-06 | 安徽皖山食品有限公司 | Chrysanthemum hypertension paste and preparation method thereof |
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
-
2014
- 2014-09-05 CN CN201410451009.4A patent/CN104187673A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103380903A (en) * | 2013-06-29 | 2013-11-06 | 安徽皖山食品有限公司 | Chrysanthemum hypertension paste and preparation method thereof |
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 利盛莉: "《点心跟我学》", 30 November 2009, 广州：广东人民出版社 * |
| 史玉芳: "《东篱采菊》", 31 December 2001, 北京：华艺出版社 * |
| 牛国平: "《开一个赚钱的小吃店》", 31 May 2010, 北京：农村读物出版社 * |
| 王中一: "《中国人健康皇历》", 31 January 2007 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360737A (en) * | 2016-08-29 | 2017-02-01 | 界首市宏源家庭农场 | Zinc-complementing chrysanthemum pastry |
| CN106579142A (en) * | 2016-10-28 | 2017-04-26 | 成都鑫瑞现代农业开发有限公司 | Preparation method of crystal chrysanthemum cakes |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20141210 |