CN104872238A - Almond walnut cake and preparing method thereof - Google Patents
Almond walnut cake and preparing method thereof Download PDFInfo
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- CN104872238A CN104872238A CN201510263955.0A CN201510263955A CN104872238A CN 104872238 A CN104872238 A CN 104872238A CN 201510263955 A CN201510263955 A CN 201510263955A CN 104872238 A CN104872238 A CN 104872238A
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Abstract
The invention belongs to the technical field of food and food processing and particularly relates to an almond walnut cake and a preparing method thereof. The almond walnut cake comprises, by weight, 90-110 parts of self-raising flour, 18-25 parts of almond powder, 20-30 parts of white granulated sugar, 15-25 parts of soybean oil, 30-40 parts of egg liquid, 3-8 parts of salt, 2-5 parts of puerarin, 1-3 parts of apocynum, 1-3 parts of wild chrysanthemum flowers, 1-3 parts of ginkgo leaves, 1-3 parts of hawthorns, 2-5 parts of wolfberry and 5-10 parts of liquorice. The almond walnut cake is abundant in nutrition and good in taste; due to the fact that the concentrated liquor of the traditional Chinese medicine of the almond, the puerarin, the apocynum, the wild chrysanthemum flowers, the ginkgo leaves, the hawthorns, the wolfberry and the liquorice is added, the almond walnut cake has the health efficacy of reducing blood pressure.
Description
Technical field
The invention belongs to food and processing technology field thereof, particularly a kind of almond peach shortcake and preparation method thereof.
Background technology
Peach shortcake is all suitable Han nationality's characteristic snack in a kind of north and south, is one of Main Foods lying fallow at present or allay one's hunger.At present, peach short pastry popular on market is mostly fragrant and sweet taste, more crisp, and old children is all suitable.But along with the raising of people's living standard, exploitation has alimentary health-care function and the crisp product of mouthfeel peach is very necessary.
Summary of the invention
The object of the invention is to: a kind of almond peach shortcake with antihypertensive effect and preparation method thereof is provided.
In order to realize foregoing invention object, the invention provides following technical scheme:
A kind of almond peach is crisp, comprises the raw material of following weight portion: Self-raising flour 90-110 part, almond powder 18-25 part, white granulated sugar 20-30 part, soybean oil 15-25 part, egg liquid 30-40 part, salt 3-8 part, root of kudzu vine 2-5 part, bluish dogbane 1-3 part, mother chrysanthemum 1-3 part, ginkgo leaf 1-3 part, hawthorn 1-3 part, matrimony vine 2-5 part, Radix Glycyrrhizae 5-10 part.
Preferably, described almond peach is crisp, comprises the raw material of following weight portion: Self-raising flour 100 parts, almond powder 20 parts, white granulated sugar 25 parts, soybean oil 20 parts, egg liquid 35 parts, salt 5 parts, the root of kudzu vine 3 parts, bluish dogbane 2 parts, mother chrysanthemum 2 parts, ginkgo leaf 2 parts, hawthorn 2 parts, matrimony vine 3 parts, 9 parts, Radix Glycyrrhizae.
Preferably, the preparation method of described almond peach shortcake, concrete steps are as follows:
(1) by the root of kudzu vine, bluish dogbane, mother chrysanthemum, ginkgo leaf, hawthorn, matrimony vine, Radix Glycyrrhizae boiling, obtains the concentrated liquid of tradition Chinese medicine for subsequent use;
(2) by Self-raising flour, almond powder, white granulated sugar, soybean oil, egg liquid, salt, the concentrated liquid of tradition Chinese medicine, adds water and slowly with evenly becomes dough;
(3), after dough model being carved, through overbaking, oil spout operation, get product.
Beneficial effect of the present invention is: almond peach shortcake of the present invention is nutritious, and taste is good, by adding almond and the root of kudzu vine, bluish dogbane, mother chrysanthemum, ginkgo leaf, hawthorn, matrimony vine, the concentrate of these Chinese medicines of Radix Glycyrrhizae, makes almond peach of the present invention shortcake have the health-care efficacy of step-down.
Detailed description of the invention
Embodiment 1
A kind of almond peach is crisp, comprises the raw material of following weight portion: Self-raising flour 90 parts, almond powder 18 parts, white granulated sugar 20 parts, soybean oil 15 parts, egg liquid 30 parts, salt 3 parts, the root of kudzu vine 2 parts, bluish dogbane 1 part, mother chrysanthemum 1 part, ginkgo leaf 1 part, hawthorn 1 part, matrimony vine 2 parts, 5 parts, Radix Glycyrrhizae.
Embodiment 2
A kind of almond peach is crisp, comprises the raw material of following weight portion: Self-raising flour 110 parts, almond powder 25 parts, white granulated sugar 30 parts, soybean oil 25 parts, egg liquid 40 parts, salt 8 parts, the root of kudzu vine 5 parts, bluish dogbane 3 parts, mother chrysanthemum 3 parts, ginkgo leaf 3 parts, hawthorn 3 parts, matrimony vine 5 parts, 10 parts, Radix Glycyrrhizae.
Embodiment 3
A kind of almond peach is crisp, comprises the raw material of following weight portion: Self-raising flour 100 parts, almond powder 20 parts, white granulated sugar 25 parts, soybean oil 20 parts, egg liquid 35 parts, salt 5 parts, the root of kudzu vine 3 parts, bluish dogbane 2 parts, mother chrysanthemum 2 parts, ginkgo leaf 2 parts, hawthorn 2 parts, matrimony vine 3 parts, 9 parts, Radix Glycyrrhizae.
Embodiment 4
The preparation method of described almond peach shortcake, concrete steps are as follows:
(1) by the root of kudzu vine, bluish dogbane, mother chrysanthemum, ginkgo leaf, hawthorn, matrimony vine, Radix Glycyrrhizae boiling, obtains the concentrated liquid of tradition Chinese medicine for subsequent use;
(2) by Self-raising flour, almond powder, white granulated sugar, soybean oil, egg liquid, salt, the concentrated liquid of tradition Chinese medicine, adds water and slowly with evenly becomes dough;
(3), after dough model being carved, through overbaking, oil spout operation, get product.
Claims (3)
1. an almond peach is crisp, it is characterized in that, comprises the raw material of following weight portion: Self-raising flour 90-110 part, almond powder 18-25 part, white granulated sugar 20-30 part, soybean oil 15-25 part, egg liquid 30-40 part, salt 3-8 part, root of kudzu vine 2-5 part, bluish dogbane 1-3 part, mother chrysanthemum 1-3 part, ginkgo leaf 1-3 part, hawthorn 1-3 part, matrimony vine 2-5 part, Radix Glycyrrhizae 5-10 part.
2. almond peach according to claim 1 is crisp, it is characterized in that, comprises the raw material of following weight portion: Self-raising flour 100 parts, almond powder 20 parts, white granulated sugar 25 parts, soybean oil 20 parts, egg liquid 35 parts, salt 5 parts, the root of kudzu vine 3 parts, bluish dogbane 2 parts, mother chrysanthemum 2 parts, ginkgo leaf 2 parts, hawthorn 2 parts, matrimony vine 3 parts, 9 parts, Radix Glycyrrhizae.
3. the preparation method of almond peach shortcake according to claim 1, it is characterized in that, concrete steps are as follows:
(1) by the root of kudzu vine, bluish dogbane, mother chrysanthemum, ginkgo leaf, hawthorn, matrimony vine, Radix Glycyrrhizae boiling, obtains the concentrated liquid of tradition Chinese medicine for subsequent use;
(2) by Self-raising flour, almond powder, white granulated sugar, soybean oil, egg liquid, salt, the concentrated liquid of tradition Chinese medicine, adds water and slowly with evenly becomes dough;
(3), after dough model being carved, through overbaking, oil spout operation, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510263955.0A CN104872238A (en) | 2015-05-21 | 2015-05-21 | Almond walnut cake and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510263955.0A CN104872238A (en) | 2015-05-21 | 2015-05-21 | Almond walnut cake and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872238A true CN104872238A (en) | 2015-09-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510263955.0A Pending CN104872238A (en) | 2015-05-21 | 2015-05-21 | Almond walnut cake and preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104872238A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494560A (en) * | 2015-11-26 | 2016-04-20 | 汝州市家乐食品有限公司 | Essence-free crisp cake preparation method |
| CN106035547A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Perilla frutescens seed-walnut crisp cakes and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636704A (en) * | 2013-08-12 | 2014-03-19 | 杨茹芹 | Method for manufacturing shelled melon-seed walnut cake for lowering blood pressure |
| CN103651704A (en) * | 2013-12-12 | 2014-03-26 | 齐齐哈尔市绿业食品研究所 | Walnut cakes containing purple potatoes, pueraria and black soybeans and making method thereof |
| CN104542842A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Sweet almond walnut pastry |
-
2015
- 2015-05-21 CN CN201510263955.0A patent/CN104872238A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636704A (en) * | 2013-08-12 | 2014-03-19 | 杨茹芹 | Method for manufacturing shelled melon-seed walnut cake for lowering blood pressure |
| CN104542842A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Sweet almond walnut pastry |
| CN103651704A (en) * | 2013-12-12 | 2014-03-26 | 齐齐哈尔市绿业食品研究所 | Walnut cakes containing purple potatoes, pueraria and black soybeans and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494560A (en) * | 2015-11-26 | 2016-04-20 | 汝州市家乐食品有限公司 | Essence-free crisp cake preparation method |
| CN106035547A (en) * | 2016-08-02 | 2016-10-26 | 桐城市兴新食品有限公司 | Perilla frutescens seed-walnut crisp cakes and preparation method thereof |
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| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150902 |