CN105724532A - Multi-flavor pastry and preparing method thereof - Google Patents
Multi-flavor pastry and preparing method thereof Download PDFInfo
- Publication number
- CN105724532A CN105724532A CN201610112890.4A CN201610112890A CN105724532A CN 105724532 A CN105724532 A CN 105724532A CN 201610112890 A CN201610112890 A CN 201610112890A CN 105724532 A CN105724532 A CN 105724532A
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- parts
- cake
- flos
- flavor
- pastry
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention discloses a multi-flavor pastry and a preparing method thereof. The multi-flavor pastry is prepared from, by weight, 2-7 parts of apricot flowers, 2-6 parts of crabapple blossoms, 1-5 parts of broom, 2-8 parts of lotus flowers, 1-6 parts of wisteria flowers, 25-40 parts of wheat flour, 1-5 parts of mulberries, 1-4 parts of cornua cervi pantotrichum, 1-3 parts of eucommia bark, 3-6 parts of mutton, 3-6 parts of wild rabbit meat, 2-8 parts of roots, leaves and fruits of rhodomyrtus tomentosa, 3-6 parts of herba violae, 2-8 parts of vaccaria segetalis, 1-5 parts of nigrum fruit, 1-3 parts of reed roots, 1-3 parts of corn oil and 5-10 parts of yolk powder. Compared with a traditional pastry, the multi-flavor pastry is rich in nutrition and free of additives, meanwhile, cornua cervi pantotrichum and eucommia bark are added, and being eaten frequently, the multi-flavor pastry has the effects of rousing and improving organism functions and is particularly suitable for middle aged and olderly people.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of multi-flavor cake and preparation method thereof.
Background technology
Cake is a kind of food, and it is with flour or rice flour, sugar, oils and fats, egg, milk etc. as primary raw material, and is equipped with each
Plant adjuvant, stuffing material and flavouring agent to make, after just making type, then be processed into through modes such as steaming, roasting, fried, stir-frys.Existing
Cake have numerous in variety, have a sweet taste, the advantage such as entrance is fluffy, thus very popular.But, existing cake is always
Also exist that material composition is single, be of low nutritive value, be increasingly difficult to meet the requirement of people.
Summary of the invention
It is an object of the invention to provide a kind of multi-flavor cake and preparation method thereof, it has the advantages such as nutritious, technique is simple.
For achieving the above object, the present invention provides following technical scheme:
A kind of multi-flavor cake, it is made up of the component of following parts by weight: Flos Pruni 2-7 part, Chinese flowering apple 2-6 part, goldspink
Flower 1-5 part, Flos Nelumbinis 2-8 part, flower of Caulis wisteriae sinensis 1-6 part, wheat flour 25-40 part, Fructus Mori 1-5 part, Cornu Cervi Pantotrichum 1-4 part, Du
Secondary 1-3 part, Carnis caprae seu ovis 3-6 part, hare meat 3-6 part, crow belly 2-8 part, Herba Gueldenstaedtiae 3-6 part, Vaccaria segetalis 2-8 part,
Fructus Solani Nigri 1-5 part, root of phragmites communis 1-3 part, Semen Maydis oil 1-3 part, yolk powder 5-10 part.
Preferably, described cake is made up of the component of following parts by weight: Flos Pruni 4 parts, Chinese flowering apple 3 parts, Flos Caraganae Sinicae
2 parts, Flos Nelumbinis 4 parts, flower of Caulis wisteriae sinensis 2 parts, wheat flour 33 parts, Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1 part, Carnis caprae seu ovis 3.5
Part, hare meat 3 parts, 3 parts of belly of crow, Herba Gueldenstaedtiae 4 parts, Vaccaria segetalis 6 parts, Fructus Solani Nigri 2 parts, root of phragmites communis 2.5 parts,
Semen Maydis oil 1.6 parts, yolk powder 8 parts.
Preferably, described cake is made up of the component of following parts by weight: Flos Pruni 3 parts, Chinese flowering apple 5 parts, Flos Caraganae Sinicae
4 parts, Flos Nelumbinis 3 parts, flower of Caulis wisteriae sinensis 3 parts, wheat flour 35 parts, Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1.5 parts, Carnis caprae seu ovis 4
Part, hare meat 4 parts, 5 parts of belly of crow, Herba Gueldenstaedtiae 4 parts, Vaccaria segetalis 4 parts, Fructus Solani Nigri 2.5 parts, root of phragmites communis 2 parts,
Semen Maydis oil 2 parts, yolk powder 9 parts.
The preparation method of described cake, comprises the following steps:
(1) each raw material components is weighed by weight；
(2) Cornu Cervi Pantotrichum, the Cortex Eucommiae ground powdering and uniformly mix, making the A that gets the raw materials ready；
(3) by Flos Pruni, Chinese flowering apple, Flos Caraganae Sinicae, Flos Nelumbinis, flower of Caulis wisteriae sinensis, crow belly, Herba Gueldenstaedtiae, Vaccaria segetalis, Fructus Solani Nigri
With root of phragmites communis clear water cleaning and chopping, then put it in pot and add appropriate water, continuous heating after high-temperature boiling
30 minutes, after cooling, make the B that gets the raw materials ready；
(4) cut into thread after Carnis caprae seu ovis, hare meat being boiled, make the C that gets the raw materials ready；
(5) after Fructus Mori being squeezed into juice and uniformly mixing with wheat flour, Semen Maydis oil, yolk powder, add the A that gets the raw materials ready, get the raw materials ready B
With the C that gets the raw materials ready, make bulk cake；
(6) bulk cake is put into compacting in mould shape, then slough mould, obtain shaping cake；
(7) shaping cake is put into dehydrate in baking oven, to water content 15%-25%, then pack, pack, obtain finished product cake.
Compared with prior art, the invention has the beneficial effects as follows:
Compared with traditional cake, the cake in the present invention is nutritious, does not contains any additive, has been also added with deer simultaneously
Young pilose antler and the Cortex Eucommiae, this cake the most edible has the effect rousing oneself and improving body function, is particularly suited for mid-aged population and eats；
Meanwhile, the raw material components of this cake mainly includes weeds, flower, and it is rich in aminoacid, vitamin and trace element,
Can be that human body provides necessary nutritional factors.
Detailed description of the invention
Describe technical scheme in detail below in conjunction with embodiment, but protection domain is not limited thereto.
Embodiment one:
A kind of multi-flavor cake, it is made up of the component of following parts by weight: Flos Pruni 4 parts, Chinese flowering apple 3 parts, Flos Caraganae Sinicae 2
Part, Flos Nelumbinis 4 parts, flower of Caulis wisteriae sinensis 2 parts, wheat flour 33 parts, Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1 part, Carnis caprae seu ovis 3.5
Part, hare meat 3 parts, 3 parts of belly of crow, Herba Gueldenstaedtiae 4 parts, Vaccaria segetalis 6 parts, Fructus Solani Nigri 2 parts, root of phragmites communis 2.5 parts,
Semen Maydis oil 1.6 parts, yolk powder 8 parts.
The preparation method of described cake comprises the following steps:
(1) each raw material components is weighed by weight；
(2) Cornu Cervi Pantotrichum, the Cortex Eucommiae ground powdering and uniformly mix, making the A that gets the raw materials ready；
(3) by Flos Pruni, Chinese flowering apple, Flos Caraganae Sinicae, Flos Nelumbinis, flower of Caulis wisteriae sinensis, crow belly, Herba Gueldenstaedtiae, Vaccaria segetalis, Fructus Solani Nigri
With root of phragmites communis clear water cleaning and chopping, then put it in pot and add appropriate water, continuous heating after high-temperature boiling
30 minutes, after cooling, make the B that gets the raw materials ready；
(4) cut into thread after Carnis caprae seu ovis, hare meat being boiled, make the C that gets the raw materials ready；
(5) after Fructus Mori being squeezed into juice and uniformly mixing with wheat flour, Semen Maydis oil, yolk powder, add the A that gets the raw materials ready, get the raw materials ready B
With the C that gets the raw materials ready, make bulk cake；
(6) bulk cake is put into compacting in mould shape, then slough mould, obtain shaping cake；
(7) shaping cake is put into dehydrate in baking oven, to water content 15%-25%, then pack, pack, obtain finished product cake.
Embodiment two:
A kind of multi-flavor cake, it is made up of the component of following parts by weight: Flos Pruni 3 parts, Chinese flowering apple 5 parts, Flos Caraganae Sinicae 4
Part, Flos Nelumbinis 3 parts, flower of Caulis wisteriae sinensis 3 parts, wheat flour 35 parts, Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1.5 parts, Carnis caprae seu ovis 4
Part, hare meat 4 parts, 5 parts of belly of crow, Herba Gueldenstaedtiae 4 parts, Vaccaria segetalis 4 parts, Fructus Solani Nigri 2.5 parts, root of phragmites communis 2 parts,
Semen Maydis oil 2 parts, yolk powder 9 parts.
The preparation method of described cake is with embodiment one.
Embodiment three:
A kind of multi-flavor cake, it is made up of the component of following parts by weight: Flos Pruni 4 parts, Chinese flowering apple 4 parts, Flos Caraganae Sinicae 2
Part, Flos Nelumbinis 7 parts, flower of Caulis wisteriae sinensis 5 parts, wheat flour 32 parts, Fructus Mori 3 parts, 2.5 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 2 parts, Carnis caprae seu ovis 5
Part, hare meat 4 parts, 6 parts of belly of crow, Herba Gueldenstaedtiae 6 parts, Vaccaria segetalis 8 parts, Fructus Solani Nigri 3 parts, root of phragmites communis 3 parts, beautiful
Miyou 2 parts, yolk powder 7 parts.
The preparation method of described cake is with embodiment one.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to the most real
Execute example the present invention has been described in detail, it will be understood by those within the art that, can be to the technical side of the present invention
Case is modified or equivalent, and without deviating from objective and the scope of the technical program, it all should contain the power in the present invention
In the middle of profit claimed range.
Claims (4)
1. a multi-flavor cake, it is characterised in that: it is made up of the component of following parts by weight: Flos Pruni 2-7 part,
Chinese flowering apple 2-6 part, Flos Caraganae Sinicae 1-5 part, Flos Nelumbinis 2-8 part, flower of Caulis wisteriae sinensis 1-6 part, wheat flour 25-40 part, Fructus Mori
1-5 part, Cornu Cervi Pantotrichum 1-4 part, Cortex Eucommiae 1-3 part, Carnis caprae seu ovis 3-6 part, hare meat 3-6 part, crow belly 2-8 part, sweetly
Fourth 3-6 part, Vaccaria segetalis 2-8 part, Fructus Solani Nigri 1-5 part, root of phragmites communis 1-3 part, Semen Maydis oil 1-3 part, yolk powder 5-10
Part.
A kind of multi-flavor cake the most according to claim 1, it is characterised in that: it is by the group of following parts by weight
Divide and make: Flos Pruni 4 parts, Chinese flowering apple 3 parts, Flos Caraganae Sinicae 2 parts, Flos Nelumbinis 4 parts, flower of Caulis wisteriae sinensis 2 parts, wheat flour 33 parts,
Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1 part, 3.5 parts of Carnis caprae seu ovis, hare meat 3 parts, 3 parts of belly of crow, Herba Gueldenstaedtiae 4
Part, Vaccaria segetalis 6 parts, Fructus Solani Nigri 2 parts, root of phragmites communis 2.5 parts, Semen Maydis oil 1.6 parts, yolk powder 8 parts.
A kind of multi-flavor cake the most according to claim 1, it is characterised in that: it is by the group of following parts by weight
Divide and make: Flos Pruni 3 parts, Chinese flowering apple 5 parts, Flos Caraganae Sinicae 4 parts, Flos Nelumbinis 3 parts, flower of Caulis wisteriae sinensis 3 parts, wheat flour 35 parts,
Fructus Mori 2 parts, 2 parts of Cornu Cervi Pantotrichum, the Cortex Eucommiae 1.5 parts, 4 parts of Carnis caprae seu ovis, hare meat 4 parts, 5 parts of belly of crow, Herba Gueldenstaedtiae 4
Part, Vaccaria segetalis 4 parts, Fructus Solani Nigri 2.5 parts, root of phragmites communis 2 parts, Semen Maydis oil 2 parts, yolk powder 9 parts.
4. the preparation method of the multi-flavor cake described in a claim 1, it is characterised in that: the preparation method of this cake
Comprise the following steps:
(1) each raw material components is weighed by weight；
(2) Cornu Cervi Pantotrichum, the Cortex Eucommiae ground powdering and uniformly mix, making the A that gets the raw materials ready；
(3) by Flos Pruni, Chinese flowering apple, Flos Caraganae Sinicae, Flos Nelumbinis, flower of Caulis wisteriae sinensis, crow belly, Herba Gueldenstaedtiae, Vaccaria segetalis, Herba Solani Nigri
Fruit and root of phragmites communis clear water cleaning and chopping, then put it in pot and add appropriate water, persistently add after high-temperature boiling
Heat 30 minutes, makes the B that gets the raw materials ready after cooling；
(4) cut into thread after Carnis caprae seu ovis, hare meat being boiled, make the C that gets the raw materials ready；
(5), after Fructus Mori being squeezed into juice and uniformly mixing with wheat flour, Semen Maydis oil, yolk powder, the A, standby of getting the raw materials ready is added
Material B and the C that gets the raw materials ready, makes bulk cake；
(6) bulk cake is put into compacting in mould shape, then slough mould, obtain shaping cake；
(7) shaping cake is put into dehydrate in baking oven, to water content 15%-25%, then pack, pack, become
Savor cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610112890.4A CN105724532A (en) | 2016-02-29 | 2016-02-29 | Multi-flavor pastry and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610112890.4A CN105724532A (en) | 2016-02-29 | 2016-02-29 | Multi-flavor pastry and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724532A true CN105724532A (en) | 2016-07-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610112890.4A Pending CN105724532A (en) | 2016-02-29 | 2016-02-29 | Multi-flavor pastry and preparing method thereof |
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| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366334A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with mulberries |
| CN104544140A (en) * | 2015-01-12 | 2015-04-29 | 陈航 | Five-cereal health food and preparation method thereof |
-
2016
- 2016-02-29 CN CN201610112890.4A patent/CN105724532A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366334A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with mulberries |
| CN104544140A (en) * | 2015-01-12 | 2015-04-29 | 陈航 | Five-cereal health food and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20160706 |