CN104381805A - Heat-clearing wheat flavored cake and preparation method thereof - Google Patents

Heat-clearing wheat flavored cake and preparation method thereof Download PDF

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Publication number
CN104381805A
CN104381805A CN201410585711.XA CN201410585711A CN104381805A CN 104381805 A CN104381805 A CN 104381805A CN 201410585711 A CN201410585711 A CN 201410585711A CN 104381805 A CN104381805 A CN 104381805A
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CN
China
Prior art keywords
parts
clearing
cake
wheat
heat
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Pending
Application number
CN201410585711.XA
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Chinese (zh)
Inventor
林琪瑛
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Wuhe Tongshifu Food Co Ltd
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Wuhe Tongshifu Food Co Ltd
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Priority to CN201410585711.XA priority Critical patent/CN104381805A/en
Publication of CN104381805A publication Critical patent/CN104381805A/en
Pending legal-status Critical Current

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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • 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

Abstract

The invention discloses heat-clearing wheat flavored cake. The heat-clearing wheat flavored cake is prepared from the following raw materials in parts by weight: 100-120 parts of glutinous rice flour, 20-30 parts of corn flour, 7-8 parts of a nutritional supplement, 8-9 parts of clam meat, 4-5 parts of sweet potato stems, 2-3 parts of bean dreg, 7-9 parts of fruit wine, 12-13 parts of tea flavored egg yolk, 6-7 parts of chenopodium album linn, 4-6 parts of malt juice, 3-3.5 parts of dried apples, 6-8 parts of mulberry, 5-8 parts of sunflower seed oil, 3-4 parts of lotus leaves, 1-2 parts of herba centipedae, 0.5-0.9 part of common rockvine herb, 1-2 parts of scirpus triangulatus roxb., 1.3-2.4 parts of evening primrose and 1.5-2.4 parts of shiraia bambusicola. According to the cake, ingredients including quail egg white, salt black beans, plums and the like are added, so that the taste of the cake is enriched; and the cake also contains a plurality of health ingredients such as shiraia bambusicola, common rockvine herb and scirpus triangulatus roxb., so that the heat-clearing wheat flavored cake has the effects of dispelling wind and draining dampness, clearing heat and promoting diuresis, and detoxifying and relieving pains.

Description

A kind of heat-clearing wheat flavouring and preparation method thereof
Technical field
The present invention relates to a kind of health care flavouring, particularly relate to a kind of heat-clearing wheat flavouring and preparation method thereof.
Background technology
The traditional food of Gao Shi China, adopt cooks ground rice, glutinous rice flour as raw material more.But raw material is single, technique is single, mouthfeel is single, health care is single defect that existing cake exists, just simple a kind of food, the demand of the person that cannot cater to market and consumption, therefore increases the nutritive value that cake is rich in and becomes to be the theme with health value.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of heat-clearing wheat flavouring and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of heat-clearing wheat flavouring, be made up of the raw material of following weight portion:
Glutinous rice flour 100-120, corn flour 20-30, nourishing additive agent 7-8, clam meat 8-9, Ipomoea batatas stem 4-5, bean dregs 2-3, fruit wine 7-9, tea egg yolk 12-13, grey dish 6-7, brewer's wort 4-6, dried apple slices 3-3.5, mulberries 6-8, sunflower oil 5-8, lotus leaf 3-4, Centipeda minima 1-2, common rockvine herb 0.5-0.9, triangular bulrush root 1-2, evening primrose 1.3-2.4, tabasheer 1.5-2.4;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2-3.4, Fordia cauliflora 3.1-3.8, Marsdenia root 2.9-3.4, rush 2.4-3, fresh-rose lobe 9-13, hawthorn 4-5, kumquat 4-5, champagne 3-4, steamed bun 4-5, the prosperous 8-9 of soft-shelled turtle blood;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6-7 times of water logging, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into sposh pulpous state, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2-3 hour, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, upper bake oven bakes 5-8 minute, takes out steamed bun fourth, minces with soft-shelled turtle blood prosperous mixing and get final product.
A preparation method for heat-clearing wheat flavouring, comprises the following steps:
(1) Centipeda minima, common rockvine herb, triangular bulrush root, evening primrose, tabasheer are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice;
(2) chopping cleaned by clam meat, and tea egg yolk, bean dregs are converted fruit wine and stirred into pasty state, and stick with paste parcel clam meat with yolk bean dregs, lid diaphragm seal leaves standstill 4-5 hour, and separation clam meat and yolk bean dregs are stuck with paste, stand-by respectively;
(3) grey dish, mulberries mixing stir into pureed by mixer, and the yolk bean dregs admixing step (2) gained are stuck with paste, and make dough, are wrapped up by dough lotus leaf, decoct 20-30 minute with pot on Chinese medicine juice, take out and remove lotus leaf, stand-by;
(4) Ipomoea batatas stem is cleaned and is cut segment, by step (3) gained dough chopping fourth, mixes and is placed in strainer, water the sunflower oil burning and roll, drain stand-by with Ipomoea batatas stem section;
(5) brewer's wort, dried apple slices mixing infusion are to dry, take out dried apple slices, shred stand-by;
(6) by glutinous rice flour, corn flour, nourishing additive agent and step (2) (4) (5) gained material, pour suitable quantity of water into and remain each material, mixing and stirring, make face pie, put into steam copper and boil, then take out, spread out, naturally dry rear section.
Advantage of the present invention is:
Cake of the present invention adds the compositions such as quail egg white, Salt black bean, plum, has enriched cake mouthfeel; Also containing plurality kinds of health care composition, such as tabasheer, common rockvine herb, the adding of triangular bulrush root, impart that the present invention well dispels rheumatism, reducing fever and causing diuresis, removing toxic substances is except the effect of pain.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of heat-clearing wheat flavouring, be made up of the raw material of following weight portion (jin):
Glutinous rice flour 120, corn flour 30, nourishing additive agent 8, clam meat 9, Ipomoea batatas stem 5, bean dregs 3, fruit wine 9, tea egg yolk 13, grey dish 7, brewer's wort 6, dried apple slices 3.5, mulberries 8, sunflower oil 8, lotus leaf 4, Centipeda minima 2, common rockvine herb 0.9, triangular bulrush root 2, evening primrose 2.4, tabasheer 2.4;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2, Fordia cauliflora 3.1, Marsdenia root 2.9, rush 2.4, fresh-rose lobe 13, hawthorn 4, kumquat 4, champagne 3, steamed bun 4, soft-shelled turtle blood prosperous 8;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6 times of water loggings, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into muddy, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2 hours, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, roasting 5 minutes of upper bake oven, takes out steamed bun fourth, mince with soft-shelled turtle blood prosperous mixing and get final product.
A preparation method for heat-clearing wheat flavouring, comprises the following steps:
(1) Centipeda minima, common rockvine herb, triangular bulrush root, evening primrose, tabasheer are concentrated with after the flooding of 9 times amount, obtain Chinese medicine juice;
(2) chopping cleaned by clam meat, and tea egg yolk, bean dregs are converted fruit wine and stirred into pasty state, and stick with paste parcel clam meat with yolk bean dregs, standing 5 hours of lid diaphragm seal, is separated clam meat and yolk bean dregs are stuck with paste, stand-by respectively;
(3) grey dish, mulberries mixing stir into pureed by mixer, and the yolk bean dregs admixing step (2) gained are stuck with paste, and make dough, are wrapped up by dough lotus leaf, decoct 30 minutes with pot on Chinese medicine juice, take out and remove lotus leaf, stand-by;
(4) Ipomoea batatas stem is cleaned and is cut segment, by step (3) gained dough chopping fourth, mixes and is placed in strainer, water the sunflower oil burning and roll, drain stand-by with Ipomoea batatas stem section;
(5) brewer's wort, dried apple slices mixing infusion are to dry, take out dried apple slices, shred stand-by;
(6) by glutinous rice flour, corn flour, nourishing additive agent and step (2) (4) (5) gained material, pour suitable quantity of water into and remain each material, mixing and stirring, make face pie, put into steam copper and boil, then take out, spread out, naturally dry rear section.

Claims (2)

1. a heat-clearing wheat flavouring, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice flour 100-120, corn flour 20-30, nourishing additive agent 7-8, clam meat 8-9, Ipomoea batatas stem 4-5, bean dregs 2-3, fruit wine 7-9, tea egg yolk 12-13, grey dish 6-7, brewer's wort 4-6, dried apple slices 3-3.5, mulberries 6-8, sunflower oil 5-8, lotus leaf 3-4, Centipeda minima 1-2, common rockvine herb 0.5-0.9, triangular bulrush root 1-2, evening primrose 1.3-2.4, tabasheer 1.5-2.4;
Described nourishing additive agent is made up of following raw materials in part by weight:
American Ginseng 3.2-3.4, Fordia cauliflora 3.1-3.8, Marsdenia root 2.9-3.4, rush 2.4-3, fresh-rose lobe 9-13, hawthorn 4-5, kumquat 4-5, champagne 3-4, steamed bun 4-5, the prosperous 8-9 of soft-shelled turtle blood;
Preparation method is: (1) American Ginseng, Fordia cauliflora, Marsdenia root, rush are cleaned oven dry and ground to obtain powder, boils rear concentrated, filter to obtain extract with 6-7 times of water logging, spray-dried traditional Chinese medicine powder;
(2) kumquat, hawthorn add water and are mixed into sposh pulpous state, the prosperous gauze parcel of soft-shelled turtle blood with mixer, and be placed in kumquat hawthorn thin mud, digestion 2-3 hour, then pour champagne into, mixing is sealed to nature cooling, takes out soft-shelled turtle blood in gauze prosperous;
(3) fresh-rose lobe minces and converts a small amount of water with traditional Chinese medicine powder and mix pureed, and steamed bun water spray of dicing spills wet, and wrap up in steamed bun fourth ball with petal mud and become pellet, upper bake oven bakes 5-8 minute, takes out steamed bun fourth, minces with soft-shelled turtle blood prosperous mixing and get final product.
2. the preparation method of a kind of heat-clearing wheat flavouring according to claim 1, is characterized in that comprising the following steps:
(1) Centipeda minima, common rockvine herb, triangular bulrush root, evening primrose, tabasheer are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice;
(2) chopping cleaned by clam meat, and tea egg yolk, bean dregs are converted fruit wine and stirred into pasty state, and stick with paste parcel clam meat with yolk bean dregs, lid diaphragm seal leaves standstill 4-5 hour, and separation clam meat and yolk bean dregs are stuck with paste, stand-by respectively;
(3) grey dish, mulberries mixing stir into pureed by mixer, and the yolk bean dregs admixing step (2) gained are stuck with paste, and make dough, are wrapped up by dough lotus leaf, decoct 20-30 minute with pot on Chinese medicine juice, take out and remove lotus leaf, stand-by;
(4) Ipomoea batatas stem is cleaned and is cut segment, by step (3) gained dough chopping fourth, mixes and is placed in strainer, water the sunflower oil burning and roll, drain stand-by with Ipomoea batatas stem section;
(5) brewer's wort, dried apple slices mixing infusion are to dry, take out dried apple slices, shred stand-by;
(6) by glutinous rice flour, corn flour, nourishing additive agent and step (2) (4) (5) gained material, pour suitable quantity of water into and remain each material, mixing and stirring, make face pie, put into steam copper and boil, then take out, spread out, naturally dry rear section.
CN201410585711.XA 2014-10-28 2014-10-28 Heat-clearing wheat flavored cake and preparation method thereof Pending CN104381805A (en)

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Application Number Priority Date Filing Date Title
CN201410585711.XA CN104381805A (en) 2014-10-28 2014-10-28 Heat-clearing wheat flavored cake and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201410585711.XA CN104381805A (en) 2014-10-28 2014-10-28 Heat-clearing wheat flavored cake and preparation method thereof

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Publication Number Publication Date
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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947717A (en) * 2014-03-19 2014-07-30 桂玉平 Health care lotus leaf glutinous rice cake and processing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947717A (en) * 2014-03-19 2014-07-30 桂玉平 Health care lotus leaf glutinous rice cake and processing method thereof

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Application publication date: 20150304