CN105724534A - Nutritional cake and making method thereof - Google Patents
Nutritional cake and making method thereof Download PDFInfo
- Publication number
- CN105724534A CN105724534A CN201610116467.1A CN201610116467A CN105724534A CN 105724534 A CN105724534 A CN 105724534A CN 201610116467 A CN201610116467 A CN 201610116467A CN 105724534 A CN105724534 A CN 105724534A
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- China
- Prior art keywords
- parts
- cake
- dish
- gets
- raw materials
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Classifications
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention discloses a nutritional cake and a making method thereof. The cake is made from, by weight, 3-7 parts of pine nuts, 2-9 parts of bay leaves, 2-6 parts of fructus lycii, 2-5 parts of matcha, 2-6 parts of red dates, 3-9 parts of osmunda japonica, 1-6 parts of radix platycodi, 3-10 parts of water shield, 2-8 parts of Sedum aizoon L., 25-35 parts of wheatmeal, 2-7 parts of chicken, 1-3 parts of cloves, 2-4 parts of butter, 2-4 parts of granulated sugar, 1-3 parts of salt and 5-12 parts of yolk powder. The nutritional cake is mainly made from, osmunda japonica thumb, platycodon grandiflorum roots, water shield, other edible wild herbs, pine nuts and fructus lycii, seasoning is added, and therefore it is guaranteed that the nutritional cake is delicious in taste and rich in nutrition. Due to the fact that the edible wild herbs in the nutritional cake contain rich microelements necessary for the human body, the organism can be reasonably adjusted, and a very good healthcare effect is achieved.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of nourishing pastry 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 nourishing pastry and preparation method thereof, it is nutritious, technique is simple, and permissible
Rationally improve function of human body.
For achieving the above object, the present invention provides following technical scheme:
A kind of nourishing pastry, it is made up of the component of following parts by weight: pine nut 3-7 part, Herba Pelargonii Graveolentis 2-9 part, Fructus Lycii
2-6 part, matcha 2-5 part, Fructus Jujubae 2-6 part, common vetch dish 3-9 part, Radix Platycodonis root 1-6 part, Folium Braseniae Schreberi 3-10 part, scape dish 2-8
Part, wheat flour 25-35 part, Carnis Gallus domesticus 2-7 part, Flos Caryophylli 1-3 part, butter 2-4 part, Saccharum Sinensis Roxb. 2-4 part, Sal 1-3 part,
Yolk powder 5-12 part.
Preferably, described nourishing pastry is made up of the component of following parts by weight: pine nut 4 parts, Herba Pelargonii Graveolentis 6 parts, Chinese holly
Qi 3 parts, matcha 3 parts, Fructus Jujubae 4 parts, common vetch dish 7 parts, Radix Platycodonis root 5 parts, Folium Braseniae Schreberi 5 parts, scape dish 4 parts, wheat flour
30 parts, 4 parts of Carnis Gallus domesticus, Flos Caryophylli 1.5 parts, 2.5 parts of butter, Saccharum Sinensis Roxb. 3 parts, Sal 2 parts, yolk powder 9 parts.
Preferably, described nourishing pastry is made up of the component of following parts by weight: pine nut 5 parts, Herba Pelargonii Graveolentis 8 parts, Chinese holly
Qi 4 parts, matcha 4 parts, Fructus Jujubae 3 parts, common vetch dish 8 parts, Radix Platycodonis root 4 parts, Folium Braseniae Schreberi 7 parts, scape dish 5 parts, wheat flour
32 parts, 5 parts of Carnis Gallus domesticus, Flos Caryophylli 2 parts, 2.5 parts of butter, Saccharum Sinensis Roxb. 3.5 parts, Sal 2.5 parts, yolk powder 11 parts.
The preparation method of described nourishing pastry comprises the following steps:
(1) each raw material components is weighed by weight；
(2) pine nut, Fructus Lycii, Flos Caryophylli and Fructus Jujubae are ground powdering, make the A that gets the raw materials ready；
(3) by Herba Pelargonii Graveolentis, matcha, common vetch dish, Radix Platycodonis root, Folium Braseniae Schreberi and scape dish clear water cleaning and chopping, then pot is put it into
In and add appropriate water, continuous heating 20-25 minute after high-temperature boiling, make the B that gets the raw materials ready after cooling；
(4) cut into thread after Carnis Gallus domesticus being boiled, make the C that gets the raw materials ready；
(5) wheat flour, butter, Saccharum Sinensis Roxb., Sal, yolk powder and the A that gets the raw materials ready, the B and the C that gets the raw materials ready that gets the raw materials ready are mixed homogeneously, system
Become 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 22%-30%, then pack, pack, obtain finished product cake.
Compared with prior art, the invention has the beneficial effects as follows:
Compared with traditional cake, the raw material components of this nourishing pastry mainly include the wild herbs such as common vetch dish, Radix Platycodonis root and Folium Braseniae Schreberi and
Pine nut, Fructus Lycii also add flavoring agent, thus ensure that it is delicious in taste, nutritious, owing to the wild herbs in the present invention are rich in human body
Necessary trace element, and body can be carried out reasonable adjusting, there is good health-care effect.
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 nourishing pastry is made up of the component of following parts by weight: pine nut 4 parts, Herba Pelargonii Graveolentis 6 parts, and Fructus Lycii 3 parts is smeared
Tea 3 parts, Fructus Jujubae 4 parts, common vetch dish 7 parts, Radix Platycodonis root 5 parts, Folium Braseniae Schreberi 5 parts, scape dish 4 parts, wheat flour 30 parts, Carnis Gallus domesticus
4 parts, Flos Caryophylli 1.5 parts, 2.5 parts of butter, Saccharum Sinensis Roxb. 3 parts, Sal 2 parts, yolk powder 9 parts.
The preparation method of described nourishing pastry comprises the following steps:
(1) each raw material components is weighed by weight；
(2) pine nut, Fructus Lycii, Flos Caryophylli and Fructus Jujubae are ground powdering, make the A that gets the raw materials ready；
(3) by Herba Pelargonii Graveolentis, matcha, common vetch dish, Radix Platycodonis root, Folium Braseniae Schreberi and scape dish clear water cleaning and chopping, then put it in pot
And add appropriate water, and continuous heating 20-25 minute after high-temperature boiling, make the B that gets the raw materials ready after cooling；
(4) cut into thread after Carnis Gallus domesticus being boiled, make the C that gets the raw materials ready；
(5) wheat flour, butter, Saccharum Sinensis Roxb., Sal, yolk powder and the A that gets the raw materials ready, the B and the C that gets the raw materials ready that gets the raw materials ready are mixed homogeneously, system
Become 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 22%-30%, then pack, pack, obtain finished product cake.
Embodiment two:
A kind of nourishing pastry is made up of the component of following parts by weight: pine nut 5 parts, Herba Pelargonii Graveolentis 8 parts, and Fructus Lycii 4 parts is smeared
Tea 4 parts, Fructus Jujubae 3 parts, common vetch dish 8 parts, Radix Platycodonis root 4 parts, Folium Braseniae Schreberi 7 parts, scape dish 5 parts, wheat flour 32 parts, Carnis Gallus domesticus
5 parts, Flos Caryophylli 2 parts, 2.5 parts of butter, Saccharum Sinensis Roxb. 3.5 parts, Sal 2.5 parts, yolk powder 11 parts.
The preparation method of described nourishing pastry is with embodiment one.
Embodiment three:
A kind of nourishing pastry is made up of the component of following parts by weight: pine nut 6 parts, Herba Pelargonii Graveolentis 6 parts, and Fructus Lycii 4 parts is smeared
Tea 4 parts, Fructus Jujubae 3 parts, common vetch dish 8 parts, Radix Platycodonis root 5 parts, Folium Braseniae Schreberi 7 parts, scape dish 7 parts, wheat flour 30 parts, Carnis Gallus domesticus
6 parts, Flos Caryophylli 1.6 parts, 3 parts of butter, Saccharum Sinensis Roxb. 3 parts, Sal 2.2 parts, yolk powder 10 parts.
The preparation method of described nourishing pastry 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 nourishing pastry, it is characterised in that: it is made up of the component of following parts by weight: pine nut 3-7 part,
Herba Pelargonii Graveolentis 2-9 part, Fructus Lycii 2-6 part, matcha 2-5 part, Fructus Jujubae 2-6 part, common vetch dish 3-9 part, Radix Platycodonis root 1-6 part, Herba braseniaeel.
Dish 3-10 part, scape dish 2-8 part, wheat flour 25-35 part, Carnis Gallus domesticus 2-7 part, Flos Caryophylli 1-3 part, butter 2-4 part,
Saccharum Sinensis Roxb. 2-4 part, Sal 1-3 part, yolk powder 5-12 part.
A kind of nourishing pastry the most according to claim 1, it is characterised in that: it is by the group of following parts by weight
Divide and make: pine nut 4 parts, Herba Pelargonii Graveolentis 6 parts, Fructus Lycii 3 parts, matcha 3 parts, Fructus Jujubae 4 parts, common vetch dish 7 parts, Radix Platycodonis root
5 parts, Folium Braseniae Schreberi 5 parts, scape dish 4 parts, wheat flour 30 parts, 4 parts of Carnis Gallus domesticus, Flos Caryophylli 1.5 parts, 2.5 parts of butter, sand
Sugar 3 parts, Sal 2 parts, yolk powder 9 parts.
A kind of nourishing pastry the most according to claim 1, it is characterised in that: it is by the group of following parts by weight
Divide and make: pine nut 5 parts, Herba Pelargonii Graveolentis 8 parts, Fructus Lycii 4 parts, matcha 4 parts, Fructus Jujubae 3 parts, common vetch dish 8 parts, Radix Platycodonis root
4 parts, Folium Braseniae Schreberi 7 parts, scape dish 5 parts, wheat flour 32 parts, 5 parts of Carnis Gallus domesticus, Flos Caryophylli 2 parts, 2.5 parts of butter, Saccharum Sinensis Roxb.
3.5 parts, Sal 2.5 parts, yolk powder 11 parts.
4. the preparation method of the nourishing pastry described in a claim 1, it is characterised in that: the preparation of this nourishing pastry
Method comprises the following steps:
(1) each raw material components is weighed by weight；
(2) pine nut, Fructus Lycii, Flos Caryophylli and Fructus Jujubae are ground powdering, make the A that gets the raw materials ready；
(3) by Herba Pelargonii Graveolentis, matcha, common vetch dish, Radix Platycodonis root, Folium Braseniae Schreberi and scape dish clear water cleaning and chopping, then put it into
In Guo and add appropriate water, continuous heating 20-25 minute after high-temperature boiling, make the B that gets the raw materials ready after cooling；
(4) cut into thread after Carnis Gallus domesticus being boiled, make the C that gets the raw materials ready；
(5) wheat flour, butter, Saccharum Sinensis Roxb., Sal, yolk powder and the A that gets the raw materials ready, the B and the C that gets the raw materials ready that gets the raw materials ready are mixed homogeneously,
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 22%-30%, then pack, pack, become
Savor cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116467.1A CN105724534A (en) | 2016-03-01 | 2016-03-01 | Nutritional cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116467.1A CN105724534A (en) | 2016-03-01 | 2016-03-01 | Nutritional cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724534A true CN105724534A (en) | 2016-07-06 |
Family
ID=56249000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610116467.1A Pending CN105724534A (en) | 2016-03-01 | 2016-03-01 | Nutritional cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258744A (en) * | 2018-11-30 | 2019-01-25 | 中南民族大学 | A kind of preparation method of water shield chiffon cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960411A (en) * | 2012-12-18 | 2013-03-13 | 李红梅 | Cake and manufacturing method thereof |
| CN103222492A (en) * | 2013-03-29 | 2013-07-31 | 薛朝贵 | Chicken bone purslane codonopsis pilosula biscuit and making method thereof |
| CN103349056A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake having potherb and chicken flavors and preparation method of fried cake |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
-
2016
- 2016-03-01 CN CN201610116467.1A patent/CN105724534A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960411A (en) * | 2012-12-18 | 2013-03-13 | 李红梅 | Cake and manufacturing method thereof |
| CN103222492A (en) * | 2013-03-29 | 2013-07-31 | 薛朝贵 | Chicken bone purslane codonopsis pilosula biscuit and making method thereof |
| CN103349056A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake having potherb and chicken flavors and preparation method of fried cake |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258744A (en) * | 2018-11-30 | 2019-01-25 | 中南民族大学 | A kind of preparation method of water shield chiffon cake |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |
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