CN105053860A - Argy wormwood leaf cake containing rose fragrance and making method of argy wormwood leaf cake - Google Patents
Argy wormwood leaf cake containing rose fragrance and making method of argy wormwood leaf cake Download PDFInfo
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- CN105053860A CN105053860A CN201510491588.XA CN201510491588A CN105053860A CN 105053860 A CN105053860 A CN 105053860A CN 201510491588 A CN201510491588 A CN 201510491588A CN 105053860 A CN105053860 A CN 105053860A
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- tarragon
- argy wormwood
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- cake
- leaf cake
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- 240000001851 Artemisia dracunculus Species 0.000 title claims abstract description 73
- 241000220317 Rosa Species 0.000 title claims abstract description 16
- 239000003205 fragrance Substances 0.000 title claims abstract description 11
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 title abstract description 16
- 235000003097 Artemisia absinthium Nutrition 0.000 title abstract description 16
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 title abstract description 16
- 235000003261 Artemisia vulgaris Nutrition 0.000 title abstract description 16
- 239000001138 artemisia absinthium Substances 0.000 title abstract description 16
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 title abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 57
- 239000008132 rose water Substances 0.000 claims description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000009973 maize Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000007778 menstrual function Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 11
- 241000207961 Sesamum Species 0.000 description 10
- 239000000203 mixture Substances 0.000 description 8
- 238000001467 acupuncture Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical fields of foods and beverages, in particular to an argy wormwood leaf cake containing rose fragrance. The argy wormwood leaf cake is prepared from the following raw materials in parts by weight: 500-550 parts of glutinous rice flour, 500-600 parts of wild argy wormwood leaves, 8-10 parts of rose petals, 12-15 parts of honey, 30-50 parts of sesame seed, 100-120 parts of brown sugar, 30-50 parts of peanuts and 200-250 parts of water. The argy wormwood leaf cake containing rose fragrance does not have the saline taste of the argy wormwood leaves, but has the taste of the flowery flavor of the roses, and is delicate fragrant, mellow and glutinous in mouth feel. The argy wormwood leaf cake also has the efficacies of beautifying the features, promoting blood circulation, dissipating blood stasis, regulating the menstrual function and relieving a pain, has a notable curative effect on gynecology, can promote digestion, improves the immunity, moistens the lung for arresting cough, and has a health care effect. Any preservative is not added, so that the argy wormwood leaf cake is healthy, environment-friendly, and suitable for old people and young people. The making method is simple, and the argy wormwood leaf cake can be suitable for industrial mass production.
Description
Technical field
The present invention relates to a kind of food, specifically rosewater tarragon cake of a kind of band and preparation method thereof.
Background technology
The Ci rake that tarragon cake is a kind of use to be made the plant of tarragon.These solar term should be eaten the argy wormwood that country field is plucked and made argy wormwood cake the Ching Ming Festival.In the Book of Songs epoch, argy wormwood has been just very important people's livelihood plant.Be generally used for " moxibustion " of acupuncture.So-called acupuncture is divided into two parts in fact." pin " is exactly take acupuncture acupoint, and " moxibustion " be exactly take argy wormwood light after go to smoke, boiling hot acupoint, acupoint is heated and no doubt has stimulation, but is not that any paper or grass have been lighted and can have been used as " moxibustion ".The smell of argy wormwood has also played certain effect certainly simultaneously.Jiangsu and Zhejiang Provinces one is with and also argy wormwood is made into blue or green dumpling, generally eats in the Ching Ming Festival, can offer a sacrifice to an ancestor.Its appearance is bottle-green, and the filling of the inside or sweetened bean paste or the sweet glutinous rice cake of grating peanut, also put broken dish leaf and make salty, namely entrance hears the delicate fragrance of one tarragon.Eat it, can dispel the wind and get rid of evils.
Its main component tarragon, taste own is pained, but has dispelling cold and removing dampness, the health-care effect of warming channel for arresting bleeding.Although tarragon can eliminate the pained taste of tarragon major part after particular modulation, still can remain some bitter tastes, and taste is also more single, mouthfeel is not ideal enough.
Summary of the invention
The object of this invention is to provide a kind ofly to look good, smell good and taste good, the simple and rosewater tarragon cake of band with health-care efficacy and preparation method thereof of operation.
Realizing technical scheme of the present invention is:
The rosewater tarragon cake of a kind of band is made up of the raw material of following weight parts proportioning:
Glutinous rice flour 500-550, wild tarragon 500-600, roseleaf 50-60, honey 12-15, sesame 30-50, brown sugar 100-120, peanut 30-50, water 200-250.
Described glutinous rice flour, honey, sesame, brown sugar, peanut are commercially available prod, can commercially buy.
Described wild tarragon and roseleaf, can arrive field and pluck, also can commercially buy.
The preparation method of the rosewater tarragon cake of above-mentioned band, comprises the steps:
1, wild tarragon is cleaned, put into boiling water and boil 8-10min, the misery in tarragon is cooked, pull out and put into clear water and soak 1.5-2h, then pull chopping out, for subsequent use;
2, get roseleaf to clean, put into boiling water and soak 30-40min, water variable color is pink colour, has rose fragrance; After water cooling, put into honey and mix well, for subsequent use;
3, by sesame pulverize, peanut and brown sugar are chopped into broken graininess, mix into filling thoroughly, for subsequent use;
4, glutinous rice flour is put into the Rose Essentielle hydromel furnishing pasty state obtained by step 2, the tarragon adding chopping is mixed thoroughly, is then kneaded into the little dough of 50-60g mono-with dough kneeding machine, for subsequent use;
5, get a little dough, with small-sized cooked flake wrapping machine, little dough is pressed into oblateness, put into the filling that 16-20 gram step 3 is made, then four limits are clutched to centre, and interface is pinched reality, flatten into round pie;
6, the tarragon cake made is placed on maize leaves or lotus leaf, puts into food steamer big fire and steam 25-30min, cooling final vacuum packaging.
The rosewater tarragon cake of band of the present invention, preferably, be made up of the raw material of following weight portion:
Glutinous rice flour 500, wild tarragon 500, roseleaf 50, honey 12, sesame 40, brown sugar 110, peanut 40, water 220.
Described tarragon is a kind of herbaceos perennial, gas delicate fragrance, and mildly bitter flavor is pungent, and national most area has production more, has eliminating cold to stop pain, the health-care effect of warming channel for arresting bleeding, pharmaceutically acceptable also edible.
Described rose, sweet and slightly bitter taste, warm in nature, be a kind of valuable ingredients of traditional Chinese medicine, also can work as tea-drinking use, have beautifying face and moistering lotion, clearing and activating the channels and collaterals, effect of softening blood vessel, for cardiovascular and cerebrovascular, hypertension, there are significant curative effect in heart disease and gynaecology.
Described dough kneeding machine and small-sized cooked flake wrapping machine are commercially available prod.
Compared with prior art, effective effect of the present invention is:
(1) tarragon cake of the present invention, not only do not have the taste of tarragon bitterness also with the taste of Rose Essentielle, delicate fragrance alcohol is glutinous more for mouthfeel;
(2) tarragon cake of the present invention, not only has beauty treatment, effect of scattered silt of invigorating blood circulation and menstruction regulating and pain relieving, has significant curative effect to gynaecology, and can promote digestion, improves immunity, moistens the lung and relieve the cough, strong health-care function;
(3) tarragon cake of the present invention, does not add any anticorrisive agent, health environment-friendly, all-ages;
(4) preparation method is simple, can industrial mass production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
The rosewater tarragon cake of a kind of band is made up of the raw material of following weight parts proportioning:
Glutinous rice flour 500, wild tarragon 500, roseleaf 50, honey 12, sesame 30, brown sugar 100, peanut 30, water 200.
The preparation method of the rosewater tarragon cake of above-mentioned band, comprises the steps:
1, wild tarragon is cleaned, put into boiling water and boil 8min, the misery in tarragon is cooked, pull out and put into clear water immersion 1.5, then pull chopping out, for subsequent use;
2, get roseleaf to clean, put into boiling water and soak 30min, water variable color is pink colour, has rose fragrance; After water cooling, put into honey and mix well, for subsequent use;
3, by sesame pulverize, peanut and brown sugar are chopped into broken graininess, mix into filling thoroughly, for subsequent use;
4, glutinous rice flour is put into the Rose Essentielle hydromel furnishing pasty state obtained by step 2, the tarragon adding chopping is mixed thoroughly, is then kneaded into the little dough of 50g mono-with dough kneeding machine, for subsequent use;
5, get a little dough, with small-sized cooked flake wrapping machine, little dough is pressed into oblateness, put into the filling that 16 grams of steps 3 are made, then four limits are clutched to centre, and interface is pinched reality, flatten into round pie;
6, the tarragon cake made is placed on maize leaves or lotus leaf, puts into food steamer big fire and steam 25min, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained tarragon cake, through 20 people's sensory evaluations, have 15 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
The rosewater tarragon cake of a kind of band is made up of the raw material of following weight parts proportioning:
Glutinous rice flour 500, wild tarragon 500, roseleaf 50, honey 12, sesame 30, brown sugar 100, peanut 30, water 200.
The preparation method of the rosewater tarragon cake of above-mentioned band, comprises the steps:
1, wild tarragon is cleaned, put into boiling water and boil 9min, the misery in tarragon is cooked, pull out and put into clear water and soak 2h, then pull chopping out, for subsequent use;
2, get roseleaf to clean, put into boiling water and soak 35min, water variable color is pink colour, has rose fragrance; After water cooling, put into honey and mix well, for subsequent use;
3, by sesame pulverize, peanut and brown sugar are chopped into broken graininess, mix into filling thoroughly, for subsequent use;
4, glutinous rice flour is put into the Rose Essentielle hydromel furnishing pasty state obtained by step 2, the tarragon adding chopping is mixed thoroughly, is then kneaded into the little dough of 55g mono-with dough kneeding machine, for subsequent use;
5, get a little dough, with small-sized cooked flake wrapping machine, little dough is pressed into oblateness, put into the filling that 18 grams of steps 3 are made, then four limits are clutched to centre, and interface is pinched reality, flatten into round pie;
6, the tarragon cake made is placed on maize leaves or lotus leaf, puts into food steamer big fire and steam 28min, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained tarragon cake, through 30 people's sensory evaluations, have 25 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
The rosewater tarragon cake of a kind of band is made up of the raw material of following weight parts proportioning:
Glutinous rice flour 550, wild tarragon 600, roseleaf 60, honey 15, sesame 50, brown sugar 120, peanut 50, water 250.
The preparation method of the rosewater tarragon cake of above-mentioned band, comprises the steps:
1, wild tarragon is cleaned, put into boiling water and boil 10min, the misery in tarragon is cooked, pull out and put into clear water and soak 2h, then pull chopping out, for subsequent use;
2, get roseleaf to clean, put into boiling water and soak 40min, water variable color is pink colour, has rose fragrance; After water cooling, put into honey and mix well, for subsequent use;
3, by sesame pulverize, peanut and brown sugar are chopped into broken graininess, mix into filling thoroughly, for subsequent use;
4, glutinous rice flour is put into the Rose Essentielle hydromel furnishing pasty state obtained by step 2, the tarragon adding chopping is mixed thoroughly, is then kneaded into the little dough of 60g mono-with dough kneeding machine, for subsequent use;
5, get a little dough, with small-sized cooked flake wrapping machine, little dough is pressed into oblateness, put into the filling that 20 grams of steps 3 are made, then four limits are clutched to centre, and interface is pinched reality, flatten into round pie;
6, the tarragon cake made is placed on maize leaves or lotus leaf, puts into food steamer big fire and steam 30min, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained tarragon cake, through 35 people's sensory evaluations, have 30 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. be with a rosewater tarragon cake, it is characterized in that: be made up of the raw material of following weight parts proportioning:
Glutinous rice flour 500-550, wild tarragon 500-600, roseleaf 8-10, honey 12-15, sesame 30-50, brown sugar 100-120, peanut 30-50, water 200-250.
Rosewater tarragon cake of described band and preparation method thereof, comprises the steps:
(1) tarragon is cleaned, and puts into boiling water and boils 5-10 minute, cooked by the misery in tarragon, pulls out and puts into clear water and soak 1.5-2 hour, then pull chopping out, for subsequent use;
(2) get roseleaf to clean, put into boiling water and soak 30 minutes, water variable color is pink colour, has rose fragrance; After water cooling, put into honey and mix well, for subsequent use;
(3) by sesame pulverize, peanut and brown sugar are chopped into broken graininess, mix into filling thoroughly, for subsequent use;
(4) glutinous rice flour is put into the Rose Essentielle hydromel furnishing pasty state obtained by step 2, the tarragon adding chopping is mixed thoroughly, is then kneaded into the little dough of 50-60 gram, for subsequent use;
(5) get a little dough, with small-sized hand-operated cooked flake wrapping machine, little dough is pressed into oblateness, put into the filling that 16-20 gram step 3 is made, then four limits are clutched to centre, and interface is pinched reality, flatten into round pie;
(6) the tarragon cake made is placed on maize leaves or lotus leaf, puts into food steamer big fire and steam 25-30 minute, cooling final vacuum packaging.
2. the rosewater tarragon cake of band according to claim 1, is characterized in that: be made up of the raw material of following weight portion:
Glutinous rice flour 500, wild tarragon 500, roseleaf 50, honey 12, sesame 40, brown sugar 110, peanut 40, water 220.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491588.XA CN105053860A (en) | 2015-08-12 | 2015-08-12 | Argy wormwood leaf cake containing rose fragrance and making method of argy wormwood leaf cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491588.XA CN105053860A (en) | 2015-08-12 | 2015-08-12 | Argy wormwood leaf cake containing rose fragrance and making method of argy wormwood leaf cake |
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| Publication Number | Publication Date |
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| CN105053860A true CN105053860A (en) | 2015-11-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510491588.XA Pending CN105053860A (en) | 2015-08-12 | 2015-08-12 | Argy wormwood leaf cake containing rose fragrance and making method of argy wormwood leaf cake |
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| Country | Link |
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| CN (1) | CN105053860A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360784A (en) * | 2016-08-25 | 2017-02-01 | 桂林市味美园餐饮管理有限公司 | Health-caring food and preparation method thereof |
| CN106472632A (en) * | 2016-09-10 | 2017-03-08 | 桃江县羞女山笋菜种植专业合作社 | Ecological hard cake formula of a kind of dried bamboo shoots and preparation method thereof |
| CN108740775A (en) * | 2018-05-04 | 2018-11-06 | 莫守刚 | A kind of instant folium artemisiae argyi cake |
| CN113693197A (en) * | 2021-09-03 | 2021-11-26 | 宗德志 | Preparation method of fresh flower modern cake |
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| CN1359632A (en) * | 2000-12-16 | 2002-07-24 | 毛法清 | Artemisia-glutinous rice cake and its making technology |
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| CN103932059A (en) * | 2014-04-29 | 2014-07-23 | 谢桂斌 | Preparation method of moxa leaf glutinous rice cake |
| CN104642823A (en) * | 2014-06-12 | 2015-05-27 | 潘宝莲 | Folium artemisiae argyi glutinous rice cake and preparation method thereof |
| CN104757543A (en) * | 2015-04-07 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Spleen and stomach-replenishing health-maintaining glutinous rice cake |
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| CN1359632A (en) * | 2000-12-16 | 2002-07-24 | 毛法清 | Artemisia-glutinous rice cake and its making technology |
| 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 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360784A (en) * | 2016-08-25 | 2017-02-01 | 桂林市味美园餐饮管理有限公司 | Health-caring food and preparation method thereof |
| CN106472632A (en) * | 2016-09-10 | 2017-03-08 | 桃江县羞女山笋菜种植专业合作社 | Ecological hard cake formula of a kind of dried bamboo shoots and preparation method thereof |
| CN108740775A (en) * | 2018-05-04 | 2018-11-06 | 莫守刚 | A kind of instant folium artemisiae argyi cake |
| CN113693197A (en) * | 2021-09-03 | 2021-11-26 | 宗德志 | Preparation method of fresh flower modern cake |
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Application publication date: 20151118 |
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