CN106509877A - Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof - Google Patents
Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof Download PDFInfo
- Publication number
- CN106509877A CN106509877A CN201610929461.6A CN201610929461A CN106509877A CN 106509877 A CN106509877 A CN 106509877A CN 201610929461 A CN201610929461 A CN 201610929461A CN 106509877 A CN106509877 A CN 106509877A
- Authority
- CN
- China
- Prior art keywords
- parts
- water chestnut
- flos osmanthi
- osmanthi fragrantis
- chestnut cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 51
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 51
- 235000009165 saligot Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 11
- 240000001085 Trapa natans Species 0.000 title claims description 9
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 235000019634 flavors Nutrition 0.000 title abstract description 6
- 244000242564 Osmanthus fragrans Species 0.000 title abstract 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 title abstract 4
- 241001083492 Trapa Species 0.000 claims abstract description 42
- 239000008280 blood Substances 0.000 claims abstract description 35
- 210000004369 blood Anatomy 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 16
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 210000004185 liver Anatomy 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 59
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 36
- 235000019640 taste Nutrition 0.000 claims description 22
- 108010052008 colla corii asini Proteins 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 235000019890 Amylum Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000007667 floating Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000282898 Sus scrofa Species 0.000 claims 1
- 210000004072 lung Anatomy 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 241000501113 Sargentodoxa cuneata Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 12
- 230000036541 health Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 5
- 241000345998 Calamus manan Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000012950 rattan cane Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 230000000157 blood function Effects 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000019255 Menstrual disease Diseases 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 240000000377 Tussilago farfara Species 0.000 description 2
- 235000004869 Tussilago farfara Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 201000004647 tinea pedis Diseases 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010021118 Hypotonia Diseases 0.000 description 1
- 240000007890 Leonurus cardiaca Species 0.000 description 1
- 208000027382 Mental deterioration Diseases 0.000 description 1
- 206010027374 Mental impairment Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 241000561693 Schisandra henryi Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 206010046910 Vaginal haemorrhage Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- -1 crid Species 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 208000017561 flaccidity Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000346 nonvolatile oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sweet osmanthus flavor blood-enriching water chestnut cake and a making method thereof, and relates-the fields of cakes and making methods thereof. The water chestnut cake comprises, by weight, 40-50 parts of water chestnut powder, 28-34 parts of lotus root starch, 19-26 parts of sweet osmanthus, 12-15 parts of dried longan pulp, 10-14 parts of Sargentodoxa cuneata, 15-19 parts of Herba Leonuri, 13-16 percent of donkey-hide gelatin, 18-22 parts of red dates, 12-15 parts of wolfberry fruits, 6-8 parts of pig livers, 16-20 parts of sugar and 5-11 parts of vegetable oil. The pig livers which are boiled under the assistance of the sweet osmanthus and other blood circulation invigorating traditional Chinese medicines are mixed with the water chestnut powder according to a specific ratio in order to obtain the water chestnut cake with beautiful profile, fragrant, sweet and refreshing mouthfeel, heavy fragrance and soft, smooth and fine mouthfeel and with the efficacy of clearing heat, dispelling dampness, moistening lung and enriching blood.
Description
【Technical field】
The present invention relates to cake and its manufacture technology field, and in particular to a kind of Flos Osmanthi Fragrantis taste is enriched blood water chestnut cake and its making side
Method.
【Background technology】
Water chestnut cake is traditional dessert snack of southern area, is steamed with sucrose solution mix water chestnut starch and is formed, and its color tea is yellow, in half
It is transparent, can roll over and not split, stick up and continuous, soft, sliding, refreshing, tough to have both, taste is extremely sweet.Water chestnut cake is nutritious, with profit of promoting the production of body fluid
Effect that lung, reducing phlegm and fever, removing toxic substances of drying, soothing liver-QI improving eyesight and promoting the circulation of QI Tonghua act on.The making raw material of existing water chestnut cake is essentially
Horse hoof makes powder or bulk, steaming mixed with glutinous rice flour or other starch, sugar, Semen arachidis hypogaeae, Semen Phaseoli etc. to form, and its composition is simple, mouth
Taste and health value are more single.
【The content of the invention】
For the problems referred to above, water chestnut cake and preparation method thereof it is an object of the present invention to provide a kind of Flos Osmanthi Fragrantis taste is enriched blood, the Horse hoof
Cake not only can clearing heat and removing internal wetness, the effect of also enriching blood with lung moistening.
To achieve these goals, the technical solution adopted in the present invention is as follows：
A kind of Flos Osmanthi Fragrantis taste is enriched blood water chestnut cake, including the raw material of following parts by weight：Water chestnut starch 40-50 parts, Amylum Nelumbinis Rhizomatis 28-34
Part, Flos Osmanthi Fragrantis 19-26 parts, Arillus Longan 12-15 parts, Caulis seu Radix Schisandrae Henryi 10-14 parts, Herba Leonuri 15-19 parts, Colla Corii Asini 13-16 parts, Fructus Jujubae 18-22
Part, Fructus Lycii 12-15 parts, Hepar Sus domestica 6-8 parts, sugar 16-20 parts and vegetable oil 5-11 parts.
Preferably, a kind of Flos Osmanthi Fragrantis taste is enriched blood water chestnut cake, including the raw material of following parts by weight：45 parts of water chestnut starch, Amylum Nelumbinis Rhizomatis 29
Part, 23 parts of Flos Osmanthi Fragrantis, 14 parts of Arillus Longan, 12 parts of Caulis seu Radix Schisandrae Henryi, 17 parts of Herba Leonuri, 15 parts of Colla Corii Asini, 20 parts of Fructus Jujubae, 13 parts of Fructus Lycii, Hepar Sus domestica 7
Part, sugared 19 parts and 8 parts of vegetable oil.
Further, the vegetable oil is Oleum Arachidis hypogaeae semen or Oleum sesami.
According to above-mentioned formula, the manufacture method of water chestnut cake present invention also offers above-mentioned Flos Osmanthi Fragrantis taste is enriched blood, including following step
Suddenly：
（1）Each raw material is weighed by above-mentioned weight portion；
（2）The Flos Osmanthi Fragrantis for weighing are cleaned, surface moisture is dried, mixing and stirring in the vegetable oil of uniform temperature is put into,
Sealing, is put into fridge freshness retaining 1-2 hours, obtains Flos Osmanthi Fragrantis material；
（3）The Arillus Longan for weighing, Caulis seu Radix Schisandrae Henryi, Herba Leonuri, Colla Corii Asini, Fructus Jujubae and Fructus Lycii are clayed into power, load tulle pouch, with clean
Hepar Sus domestica be together put in pot, add equivalent to Hepar Sus domestica weight 6-7 times water, big fire turn after boiling 5-8 minutes small fire decoction 30-40
Minute, tulle pouch is taken out, by the Hepar Sus domestica in pot, juice and step（2）Obtained Flos Osmanthi Fragrantis material together breaks into juice, takes juice drying,
Obtain Hepar Sus domestica Flos Osmanthi Fragrantis powder；
（4）By the water chestnut starch for weighing, Amylum Nelumbinis Rhizomatis, sugar and step（3）Obtained Hepar Sus domestica Flos Osmanthi Fragrantis powder mixing, adds clear water stirring
Into viscous pastes, pour viscous pastes into steaming plate floating, after 10-15 minutes are steamed in big fire, turn small fire and steam 15-20 minutes, steam
It is ripe, cooling, you can obtain the water chestnut cake.
Further, the step（2）The temperature of middle vegetable oil is 35-40 DEG C.
Further, the step（3）Middle drying temperature is 80-90 DEG C, and drying time is 1-2 hours.
In inventive formulation, effect of each component is as follows：
Flos Osmanthi Fragrantis：Flos Osmanthi Fragrantis acrid in the mouth warm in nature, with stomach invigorating, resolving sputum, the effect promoted the production of body fluid, dissipate expectorant and suppressing the hyperactive liver, can control many coughs of phlegm, intestinal
Wind dysentery, toothache halitosis, inappetence and amenorrhea stomachache, meanwhile, Flos Osmanthi Fragrantis have the fragrance of pleasant, its fragrance it is main into
It is divided into linalool, is soluble in the nonvolatile oil of heat.
Arillus Longan：Arillus Longan sweet in the mouth warm in nature is sweet, and heart-spleen boosting fills blood, and with good nourishing benefiting action, can be used for the heart
The diseases such as insomnia, forgetful, palpitation with fear and dizziness caused by insufficiency of the spleen damage, insufficiency of vital energy and blood, can also treat weak after being ill or mental deterioration.
Caulis seu Radix Schisandrae Henryi：Caulis seu Radix Schisandrae Henryi is the rattan or root of Magnoliacea plant schisandra henryi Clarke or schisandra chinensis, with blood-nourishing repercussive, reason
The wet effect of gasification, cures mainly and controls consumptive disease wound haematemesis, podomere ache, heart peratodynia, tinea pedis flaccidity syndrome and arthralgia syndrome, menoxenia and traumatic injury.
Herba Leonuri：Herba Leonuri is Labiatae mother wort plant, and acrid in the mouth bitterness is cool, with invigorate blood circulation, dispel silt, regulating menstruation and the water that disappears
Effect, menoxenia, vaginal bleeding during pregnancy difficult labour, retention of placenta, puerperal blood faintss, abdominal pain due to blood stasis and metrorrhagia and metrostaxises can be treated.
Colla Corii Asini：Colla Corii Asini feeble QI taste micro-sweet, the YIN nourishing that has functions that to enrich blood, moisturizes and stops blooding, and can be used for blood deficiency and yellow complexion, dizziness
Cardiopalmus, dysphoria and insomnia and xeropulmonary cough.
Fructus Jujubae：Fructus Jujubae rich in proteins, saccharide, organic acid, vitamin A, vitamin C, lot of trace calcium and aminoacid
Etc. nutrition, with nourishing YIN and invigorating YANG, the effect of enriching blood.
Fructus Lycii：Fructus Lycii property sugariness put down, with the kidney invigorating and essence nourishing, nourishing the liver to improve visual acuity, blood-enriching tranquillizing, promoting the production of body fluid to quench thirst and nourishing the lung to arrest cough it
Effect.
Hepar Sus domestica：Hepar Sus domestica sweet in the mouth warm in nature, with nourishing liver and improving eyesight and the effect of blood-nourishing, can be used for blood deficiency and yellow complexion, nyctalopia, conjunctival congestion,
The disease such as edema and tinea pedis, is optimal one of good merchantable brand of enriching blood.
In sum, as a result of above-mentioned technical proposal, the invention has the beneficial effects as follows：
（1）The present invention is using Arillus Longan, Caulis seu Radix Schisandrae Henryi, Herba Leonuri, Colla Corii Asini, Fructus Jujubae and Fructus Lycii etc. with vigorate qi and replenish the blood function
Medicine auxiliary boils Hepar Sus domestica, enhances the nourishing blood function of Hepar Sus domestica, makes obtained water chestnut cake have good nourishing blood function, meanwhile, root
The characteristics of according to Flos Osmanthi Fragrantis fragrance chemical composition, hot vegetable oil extraction is used, remain Flos Osmanthi Fragrantis fragrance, the fragrance of Flos Osmanthi Fragrantis has neutralized Hepar Sus domestica
Meat smell of mutton, makes obtained water chestnut cake taste more preferably.
（2）Water chestnut cake of the present invention is nutritious, and mouthfeel slides soft, aromatic flavor, integrates nutrition, health care and lies fallow
Cake, is adapted to various people and eats, and is especially suitable for women and eats.
【Specific embodiment】
Embodiment 1
A kind of the enrich blood making raw material of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is：Water chestnut starch, Amylum Nelumbinis Rhizomatis, Flos Osmanthi Fragrantis, Arillus Longan, blood
Rattan, Herba Leonuri, Colla Corii Asini, Fructus Jujubae, Fructus Lycii, Hepar Sus domestica, brown sugar and Oleum Arachidis hypogaeae semen.
A kind of the enrich blood manufacture method of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is comprised the following steps：
（1）19 parts of the Flos Osmanthi Fragrantis for weighing are cleaned, surface moisture is dried, is mixed in being put into 5 portions of Oleum Arachidis hypogaeae semen that temperature is 35 DEG C
Stir, seal, be put into fridge freshness retaining 1 hour, obtain Flos Osmanthi Fragrantis material；
（2）By 12 parts of 12 parts of the Arillus Longan for weighing, 10 parts of Caulis seu Radix Schisandrae Henryi, 15 parts of Herba Leonuri, 13 parts of Colla Corii Asini, 18 parts of Fructus Jujubae and Fructus Lycii
Clay into power, load tulle pouch, be together put in pot with 6 parts clean of Hepar Sus domestica, add the water equivalent to 6 times of amounts of Hepar Sus domestica weight, greatly
Fire turns small fire and decocts 30 minutes after boiling 5 minutes, take out tulle pouch, by the Hepar Sus domestica in pot, juice and step（1）Obtained Flos Osmanthi Fragrantis material one
With juice is broken into, take juice and dry 1 hour at 80 DEG C, obtain Hepar Sus domestica Flos Osmanthi Fragrantis powder；
（3）By 40 parts of the water chestnut starch for weighing, 28 parts of Amylum Nelumbinis Rhizomatis and 16 parts of brown sugar and step（2）Obtained Hepar Sus domestica Flos Osmanthi Fragrantis powder is mixed
Close, add clear water to stir into viscous pastes, pour viscous pastes into steaming plate floating, after big fire is steamed 10 minutes, turn small fire steaming
15 minutes, cook, cool down, you can obtain the water chestnut cake.
The present embodiment water chestnut cake is nutritious, and mouthfeel slides soft, Flos Osmanthi Fragrantis aromatic flavor, the effect of enriching blood with lung moistening, is collection
Nutrition, health care and lie fallow in the cake of one, be adapted to various people and eat, be especially suitable for women and eat.
Embodiment 2
A kind of the enrich blood making raw material of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is：Water chestnut starch, Amylum Nelumbinis Rhizomatis, Flos Osmanthi Fragrantis, Arillus Longan, blood
Rattan, Herba Leonuri, Colla Corii Asini, Fructus Jujubae, Fructus Lycii, Hepar Sus domestica, white sugar and Oleum sesami.
A kind of the enrich blood manufacture method of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is comprised the following steps：
（1）26 parts of the Flos Osmanthi Fragrantis for weighing are cleaned, surface moisture is dried, is mixed in being put into 11 parts of Oleum sesami that temperature is 40 DEG C
Stir, seal, be put into fridge freshness retaining 2 hours, obtain Flos Osmanthi Fragrantis material；
（2）By 15 parts of 15 parts of the Arillus Longan for weighing, 14 parts of Caulis seu Radix Schisandrae Henryi, 19 parts of Herba Leonuri, 16 parts of Colla Corii Asini, 22 parts of Fructus Jujubae and Fructus Lycii
Clay into power, load tulle pouch, be together put in pot with 8 parts clean of Hepar Sus domestica, add the water equivalent to 7 times of amounts of Hepar Sus domestica weight, greatly
Fire turns small fire and decocts 40 minutes after boiling 8 minutes, take out tulle pouch, by the Hepar Sus domestica in pot, juice and step（1）Obtained Flos Osmanthi Fragrantis material one
With juice is broken into, take juice and dry 2 hours at 90 DEG C, obtain Hepar Sus domestica Flos Osmanthi Fragrantis powder；
（3）By 50 parts of the water chestnut starch for weighing, 34 parts of Amylum Nelumbinis Rhizomatis and 20 parts of white sugar and step（2）Obtained Hepar Sus domestica Flos Osmanthi Fragrantis powder
Mixing, adds clear water to stir into viscous pastes, pours viscous pastes into steaming plate floating, after big fire is steamed 15 minutes, turn small fire
Steam 20 minutes, cook, cool down, you can obtain the water chestnut cake.
The present embodiment water chestnut cake is nutritious, and mouthfeel slides soft, Flos Osmanthi Fragrantis aromatic flavor, the effect of enriching blood with lung moistening, is collection
Nutrition, health care and lie fallow in the cake of one, be adapted to various people and eat, be especially suitable for women and eat.
Embodiment 3
A kind of the enrich blood making raw material of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is：Water chestnut starch, Amylum Nelumbinis Rhizomatis, Flos Osmanthi Fragrantis, Arillus Longan, blood
Rattan, Herba Leonuri, Colla Corii Asini, Fructus Jujubae, Fructus Lycii, Hepar Sus domestica, brown sugar and Oleum Arachidis hypogaeae semen.
A kind of the enrich blood manufacture method of water chestnut cake of Flos Osmanthi Fragrantis taste of the present embodiment is comprised the following steps：
（1）23 parts of the Flos Osmanthi Fragrantis for weighing are cleaned, surface moisture is dried, is mixed in being put into 8 portions of Oleum Arachidis hypogaeae semen that temperature is 38 DEG C
Stir, seal, be put into fridge freshness retaining 1.5 hours, obtain Flos Osmanthi Fragrantis material；
（2）By 13 parts of 14 parts of the Arillus Longan for weighing, 12 parts of Caulis seu Radix Schisandrae Henryi, 17 parts of Herba Leonuri, 15 parts of Colla Corii Asini, 20 parts of Fructus Jujubae and Fructus Lycii
Clay into power, load tulle pouch, be together put in pot with 7 parts clean of Hepar Sus domestica, add the water equivalent to 7 times of amounts of Hepar Sus domestica weight, greatly
Fire turns small fire and decocts 35 minutes after boiling 7 minutes, take out tulle pouch, by the Hepar Sus domestica in pot, juice and step（1）Obtained Flos Osmanthi Fragrantis material one
With juice is broken into, take juice and dry 1.5 hours at 85 DEG C, obtain Hepar Sus domestica Flos Osmanthi Fragrantis powder；
（3）By 45 parts of the water chestnut starch for weighing, 29 parts of Amylum Nelumbinis Rhizomatis and 19 parts of brown sugar and step（2）Obtained Hepar Sus domestica Flos Osmanthi Fragrantis powder is mixed
Close, add clear water to stir into viscous pastes, pour viscous pastes into steaming plate floating, after big fire is steamed 12 minutes, turn small fire steaming
13 minutes, cook, cool down, you can obtain the water chestnut cake.
The present embodiment water chestnut cake is nutritious, and mouthfeel slides soft, Flos Osmanthi Fragrantis aromatic flavor, the effect of enriching blood with lung moistening, is collection
Nutrition, health care and lie fallow in the cake of one, be adapted to various people and eat, be especially suitable for women and eat.
Described above is the detailed description for preferably possible embodiments of the invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (6)
1. a kind of Flos Osmanthi Fragrantis taste is enriched blood water chestnut cake, it is characterised in that：Including the raw material of following parts by weight：Water chestnut starch 40-50 parts, Rhizoma Nelumbinis
It is powder 28-34 parts, Flos Osmanthi Fragrantis 19-26 parts, Arillus Longan 12-15 parts, Caulis seu Radix Schisandrae Henryi 10-14 parts, Herba Leonuri 15-19 parts, Colla Corii Asini 13-16 parts, red
Fructus Jujubae 18-22 parts, Fructus Lycii 12-15 parts, Hepar Sus domestica 6-8 parts, sugar 16-20 parts and vegetable oil 5-11 parts.
2. a kind of Flos Osmanthi Fragrantis taste according to claim 1 is enriched blood water chestnut cake, it is characterised in that：Including the original of following parts by weight
Material：45 parts of water chestnut starch, 29 parts of Amylum Nelumbinis Rhizomatis, 23 parts of Flos Osmanthi Fragrantis, 14 parts of Arillus Longan, 12 parts of Caulis seu Radix Schisandrae Henryi, 17 parts of Herba Leonuri, 15 parts of Colla Corii Asini, Fructus Jujubae
20 parts, 13 parts of Fructus Lycii, 7 parts of Hepar Sus domestica, sugared 19 parts and 8 parts of vegetable oil.
3. a kind of Flos Osmanthi Fragrantis taste according to claim 1 is enriched blood water chestnut cake, it is characterised in that：The vegetable oil be Oleum Arachidis hypogaeae semen or
Oleum sesami.
4. the Flos Osmanthi Fragrantis taste described in a kind of claim 1 or 2 is enriched blood the manufacture method of water chestnut cake, it is characterised in that：Including following step
Suddenly：
(1) each raw material is weighed by above-mentioned weight portion；
(2) Flos Osmanthi Fragrantis for weighing are cleaned, dry surface moisture, be put into mixing and stirring in the vegetable oil of uniform temperature, seal,
Fridge freshness retaining 1-2 hours are put into, Flos Osmanthi Fragrantis material is obtained；
(3) Arillus Longan for weighing, Caulis seu Radix Schisandrae Henryi, Herba Leonuri, Colla Corii Asini, Fructus Jujubae and Fructus Lycii are clayed into power, loads tulle pouch, with clean pig
Liver is together put in pot, adds the water equivalent to Hepar Sus domestica weight 6-7 times, big fire to turn small fire after boiling 5-8 minutes and decoct 30-40 point
Clock, takes out tulle pouch, the Hepar Sus domestica in pot, juice and Flos Osmanthi Fragrantis material obtained in step (2) is together broken into juice, takes juice drying, obtains
To Hepar Sus domestica Flos Osmanthi Fragrantis powder；
(4) water chestnut starch for weighing, Amylum Nelumbinis Rhizomatis, sugar are mixed with Hepar Sus domestica Flos Osmanthi Fragrantis powder obtained in step (3), adds clear water to stir into viscous
Thick paste thing, pours viscous pastes into steaming plate floating, after 10-15 minutes are steamed in big fire, turns small fire and steams 15-20 minutes, cook, cold
But, you can obtain the water chestnut cake.
5. a kind of Flos Osmanthi Fragrantis taste according to claim 4 is enriched blood the manufacture method of water chestnut cake, it is characterised in that：The step
(2) in, the temperature of vegetable oil is 35-40 DEG C.
6. a kind of Flos Osmanthi Fragrantis taste according to claim 4 is enriched blood the manufacture method of water chestnut cake, it is characterised in that：The step
(3) in, drying temperature is 80-90 DEG C, and drying time is 1-2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610929461.6A CN106509877A (en) | 2016-10-31 | 2016-10-31 | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610929461.6A CN106509877A (en) | 2016-10-31 | 2016-10-31 | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509877A true CN106509877A (en) | 2017-03-22 |
Family
ID=58291842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610929461.6A Pending CN106509877A (en) | 2016-10-31 | 2016-10-31 | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509877A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960623A (en) * | 2017-11-22 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of processing method of water chestnut cake |
| CN108719880A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of water chestnut cake |
| CN113040322A (en) * | 2021-04-14 | 2021-06-29 | 广西贵港市华宇葛业有限公司 | Multi-layer cake made of lotus root powder and making process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987211A (en) * | 2012-10-12 | 2013-03-27 | 张丽华 | Preparation method of dried longan and Chinese date porridge |
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN105995525A (en) * | 2016-05-12 | 2016-10-12 | 广西味之坊食品科技有限公司 | Sweet-scented osmanthus rice cakes with healthcare function |
-
2016
- 2016-10-31 CN CN201610929461.6A patent/CN106509877A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987211A (en) * | 2012-10-12 | 2013-03-27 | 张丽华 | Preparation method of dried longan and Chinese date porridge |
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN105995525A (en) * | 2016-05-12 | 2016-10-12 | 广西味之坊食品科技有限公司 | Sweet-scented osmanthus rice cakes with healthcare function |
Non-Patent Citations (1)
| Title |
|---|
| 孙世发等: "《药膳保健》", 31 July 1999, 人民卫生出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960623A (en) * | 2017-11-22 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of processing method of water chestnut cake |
| CN108719880A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of water chestnut cake |
| CN113040322A (en) * | 2021-04-14 | 2021-06-29 | 广西贵港市华宇葛业有限公司 | Multi-layer cake made of lotus root powder and making process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104146024B (en) | A kind of giant knotweed rose health care bread | |
| CN105901715A (en) | Deer glue cake and making method thereof | |
| CN103689332A (en) | Sweet osmanthus-fermented glutinous rice flour and preparation method thereof | |
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN107094974A (en) | A kind of lycium ruthenicum health-care sweets and preparation method thereof | |
| CN103750198A (en) | Preparation method of low-sugar mulberry fruitcake | |
| CN103181515A (en) | Rosa rugosa Yuet Ku honey and preparation method thereof | |
| CN106509877A (en) | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof | |
| CN103027168B (en) | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat | |
| CN104543855A (en) | Lotus root powder capable of replenishing blood and preparation method of lotus root powder | |
| CN109287832A (en) | A kind of formula and preparation method for cherishing ginger sugar cream | |
| CN108651672A (en) | A kind of osmanthus cake and preparation method thereof | |
| CN104643082A (en) | Wolfberry Chinese date | |
| CN106577917A (en) | Manufacturing method for appetizing spleen strengthening rice cake | |
| CN105707393A (en) | Candy for relieving woman menstrual period symptom and making method thereof | |
| CN107343935A (en) | A kind of pulvis for infant spleen-tonifying and preparation method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN105394733A (en) | Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof | |
| CN105265724A (en) | Processing method of dark plum composite health care soft sweet | |
| CN103627587A (en) | Health-care rice wine with effects of promoting appetite and reducing lipid and preparation method thereof | |
| CN107647233A (en) | A kind of preparation method of ginger tea solid beverage | |
| CN102511564A (en) | Red bayberry bean curd and making method thereof | |
| CN106035556A (en) | Throat benefiting and moistening biscuit and preparation method thereof | |
| CN105918390A (en) | Skin-whitening bread | |
| CN112220044A (en) | Polygonatum sibiricum chia seed cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |
|
| RJ01 | Rejection of invention patent application after publication |