CN106035518A - Jasmine flower carambola egg cake - Google Patents

Abstract

The present invention discloses a jasmine flower carambola egg cake. The egg cake consists of flour, eggs, glutinous rice cake, red kojic rice, sesame seeds, jasmine flowers, lean pork, sugar cane juice, kiwi fruits, cream, bamboo shoots, carambola, apocynum venetum, radix angelicae sinensis, wild chrysanthemum, ramulus uncariae cum uncis, a flavoring additive, baking soda, etc. The jasmine flower carambola egg cake is unique in flavor and fragrant and sweet in tastes, combines with the lean pork, kiwi fruits, carambola and other ingredients, is delicious, increases the nutrition of the egg cake, combines river shrimps, loofah, willow leaves, etc. in a flavoring agent for consumptions, has an efficacy of lowering blood lipids, is then combined with other traditional Chinese medicinal ingredients, and contributes to body health after being consumed.

Description

A kind of Flos Jasmini Sambac carambola sponge cake

Technical field

The present invention relates to food processing technology field, more specifically a kind of Flos Jasmini Sambac carambola sponge cake and preparation side thereof Method.

Background technology

Sponge cake, it is known that it is with convenient and time-saving, nutritious, delicate mouthfeel is liked by vast the rank and file Like.The living standard day by day improved along with people, the demand of sponge cake increases, sponge cake traditional handicraft and modern section Combine and carry out industrialized production, as used the mechanical production line such as eggbeater, far-infrared roaster and raw material, this Sample had both improve work efficiency, improve again quality, met consumers in general's demand.But, existing sponge cake taste is single, battalion Support not comprehensive, do not meet the theory of the health food that society advocates now.

Summary of the invention

The invention aims to make up the deficiencies in the prior art, it is provided that a kind of Flos Jasmini Sambac carambola sponge cake.

It is an object of the invention to be achieved through the following technical solutions: a kind of Flos Jasmini Sambac carambola sponge cake is by following weight portion Raw material make: flour 160-200, egg 20-30, glutinous rice cake 8-12, Monas cuspurpureus Went 12-15, Semen Sesami 8-10, Flos Jasmini Sambac 10-15, pig Lean meat 20-25, Caulis Sacchari sinensis juice 18-20, Fructus actinidiae chinensis 10-12, butter 8-10, bamboo sprout 10-12, carambola 12-15, Herba Apocyni veneti 4-5, Radix Angelicae Sinensis 3-4, Flos Chrysanthemi Indici 3-5, Ramulus Uncariae Cum Uncis 3-4, flavor additives useful 7-8, sodium bicarbonate 7-10, mixed oil and water are appropriate.

Wherein flavor additives useful is made up of the raw material of following weight portion: Os Bovis seu Bubali powder 15-20, SHEGUO powder 12-15, Fructus Citri Limoniae powder 8- 10, astacus powder 18-20, Luffa powder 8-12, Folium Pterocaryae 6-8, Fructus Amomi 3-4, Bulbus Lilii 4-5, Semen Raphani 3-5, Folium Perillae 4-5.

The preparation method of Flos Jasmini Sambac carambola sponge cake of the present invention is:

(1) by Herba Apocyni veneti, Radix Angelicae Sinensis, Flos Chrysanthemi Indici, the Ramulus Uncariae Cum Uncis water extraction of 5-9 times amount, extracting solution is obtained standby；

(2) after pig lean meat, bamboo sprout chopping, add Flos Jasmini Sambac, appropriate flour and water, after mixing and stirring, put into food steamer Steam 40-60 minute, cool down after taking-up, dry pulverizing and obtain nutrition meat powder；

(3) glutinous rice cake, Monas cuspurpureus Went, Semen Sesami are dried pulverizing, be subsequently adding Caulis Sacchari sinensis juice and appropriate hydrology fire infusion 30-40 divides Clock, cools down to obtain nutritional solution；

(4) Fructus actinidiae chinensis, carambola are cleaned and broken into serosity and obtain fruit pulp；

(5) by the nutrition meat powder in the extracting solution in step (1), step (2), the nutritional solution in step (3) and step (4) Fruit pulp mix homogeneously, add remaining flour and appropriate water and other residual componentss in addition to mixed oil be kneaded into Dough, puts into mould after standing for fermentation, put into baking box baking 20-30 minute of 150-160 DEG C i.e. after smearing mixed oil Can.

Wherein the preparation method of flavor additives useful is: Folium Pterocaryae, Fructus Amomi, Bulbus Lilii, Semen Raphani, Folium Perillae are added suitable quantity of water and decocted 1-2 hour, after filtering off residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, be subsequently adding Os Bovis seu Bubali powder, SHEGUO powder, Fructus Citri Limoniae powder, astacus powder, Luffa powder, stir-fry to being both completely dried with little fire after mix homogeneously.

The invention have the benefit that the Flos Jasmini Sambac carambola sponge cake unique flavor of the present invention, sweet mouthfeel, pig lean meat, The composition such as Fructus actinidiae chinensis, carambola, not only delicious but also add the nutrition of sponge cake, astacus, Fructus Luffae and the willow in flavor additives useful The matched effect also having blood fat reducing such as leaf, then coordinate other Chinese medicine ingredients upper, suppressing the hyperactive liver blood pressure lowering, contribute to health after eating and be good for Health.

Detailed description of the invention

A kind of Flos Jasmini Sambac carambola sponge cake, is made up of the raw material of following weight portion (kg):

Flour 200, egg 30, glutinous rice cake 12, Monas cuspurpureus Went 15, Semen Sesami 10, Flos Jasmini Sambac 15, pig lean meat 25, Caulis Sacchari sinensis juice 20, Fructus actinidiae chinensis 12, butter 10, bamboo sprout 12, carambola 15, Herba Apocyni veneti 5, Radix Angelicae Sinensis 4, Flos Chrysanthemi Indici 5, Ramulus Uncariae Cum Uncis 4, flavor additives useful 8, sodium bicarbonate 10, mediation Oil and water are appropriate.

Wherein flavor additives useful is made up of the raw material of following weight portion: Os Bovis seu Bubali powder 20, SHEGUO powder 15, Fructus Citri Limoniae powder 10, astacus Powder 20, Luffa powder 12, Folium Pterocaryae 8, Fructus Amomi 4, Bulbus Lilii 5, Semen Raphani 5, Folium Perillae 5.

Preparation method comprises the following steps:

(1) by Herba Apocyni veneti, Radix Angelicae Sinensis, Flos Chrysanthemi Indici, the Ramulus Uncariae Cum Uncis water extraction of 8 times amount, extracting solution is obtained standby；

(2) after pig lean meat, bamboo sprout chopping, add Flos Jasmini Sambac, appropriate flour and water, after mixing and stirring, put into food steamer Steam 50 minutes, cool down after taking-up, dry pulverizing and obtain nutrition meat powder；

(3) glutinous rice cake, Monas cuspurpureus Went, Semen Sesami are dried pulverizing, be subsequently adding Caulis Sacchari sinensis juice and appropriate hydrology fire infusion 30 minutes, cold But nutritional solution is obtained；

(4) Fructus actinidiae chinensis, carambola are cleaned and broken into serosity and obtain fruit pulp；

(5) by the nutrition meat powder in the extracting solution in step (1), step (2), the nutritional solution in step (3) and step (4) Fruit pulp mix homogeneously, add remaining flour and appropriate water and other residual componentss in addition to mixed oil be kneaded into Dough, puts into mould after standing for fermentation, put into the baking box baking 25 minutes of 160 DEG C after smearing mixed oil.

Wherein the preparation method of flavor additives useful is: Folium Pterocaryae, Fructus Amomi, Bulbus Lilii, Semen Raphani, Folium Perillae are added suitable quantity of water and decocted 1.5 hours, after filtering off residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, be subsequently adding Os Bovis seu Bubali powder, SHEGUO powder, Fructus Citri Limoniae powder, astacus powder, Luffa powder, stir-fry to being both completely dried with little fire after mix homogeneously.

Claims (2)

1. a Flos Jasmini Sambac carambola sponge cake, it is characterised in that: it is made up of the raw material of following weight portion: flour 160-200, egg 20-30, glutinous rice cake 8-12, Monas cuspurpureus Went 12-15, Semen Sesami 8-10, Flos Jasmini Sambac 10-15, pig lean meat 20-25, Caulis Sacchari sinensis juice 18-20, macaque Fructus Persicae 10-12, butter 8-10, bamboo sprout 10-12, carambola 12-15, Herba Apocyni veneti 4-5, Radix Angelicae Sinensis 3-4, Flos Chrysanthemi Indici 3-5, Ramulus Uncariae Cum Uncis 3-4, local flavor Additive 7-8, sodium bicarbonate 7-10, mixed oil and water are appropriate；Wherein flavor additives useful is made up of the raw material of following weight portion: cattle Bone meal 15-20, SHEGUO powder 12-15, Fructus Citri Limoniae powder 8-10, astacus powder 18-20, Luffa powder 8-12, Folium Pterocaryae 6-8, Fructus Amomi 3-4, hundred Close 4-5, Semen Raphani 3-5, Folium Perillae 4-5；Preparation method is: Folium Pterocaryae, Fructus Amomi, Bulbus Lilii, Semen Raphani, Folium Perillae are added suitable quantity of water and decocted 1-2 hour, after filtering off residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, be subsequently adding Os Bovis seu Bubali powder, SHEGUO powder, Fructus Citri Limoniae powder, astacus powder, Luffa powder, stir-fry to being both completely dried with little fire after mix homogeneously.

A kind of Flos Jasmini Sambac carambola sponge cake the most according to claim 1, it is characterised in that: it is made up of following steps:

(1) by Herba Apocyni veneti, Radix Angelicae Sinensis, Flos Chrysanthemi Indici, the Ramulus Uncariae Cum Uncis water extraction of 5-9 times amount, extracting solution is obtained standby；

(2) after pig lean meat, bamboo sprout chopping, add Flos Jasmini Sambac, appropriate flour and water, after mixing and stirring, put into food steamer Steam 40-60 minute, cool down after taking-up, dry pulverizing and obtain nutrition meat powder；

(3) glutinous rice cake, Monas cuspurpureus Went, Semen Sesami are dried pulverizing, be subsequently adding Caulis Sacchari sinensis juice and appropriate hydrology fire infusion 30-40 divides Clock, cools down to obtain nutritional solution；

(4) Fructus actinidiae chinensis, carambola are cleaned and broken into serosity and obtain fruit pulp；

(5) by the nutrition meat powder in the extracting solution in step (1), step (2), the nutritional solution in step (3) and step (4) Fruit pulp mix homogeneously, add remaining flour and appropriate water and other residual componentss in addition to mixed oil be kneaded into Dough, puts into mould after standing for fermentation, put into baking box baking 20-30 minute of 150-160 DEG C i.e. after smearing mixed oil Can.