CN109924239A - It is a kind of to join cake and preparation method thereof always - Google Patents
It is a kind of to join cake and preparation method thereof always Download PDFInfo
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- CN109924239A CN109924239A CN201910351636.3A CN201910351636A CN109924239A CN 109924239 A CN109924239 A CN 109924239A CN 201910351636 A CN201910351636 A CN 201910351636A CN 109924239 A CN109924239 A CN 109924239A
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Abstract
The invention discloses a kind of old ginseng cake, each raw materials including following parts by weight: old Radix Ginseng 22-38, Radix Glehniae 20-40, Radix Codonopsis 24-36, rhizoma polygonati 20-37, arillus longan 15-26, Radix Salviae Miltiorrhizae 24-38, Radix Ophiopogonis 16-24, rde bean 15-25；The old ginseng cake has effects that promote longevity, tonify the liver and kidney, salubrity is anti-ageing, reduces blood lipid and blood pressure, has stronger nutritive value and health-care effect；In addition invention additionally discloses the preparation methods of the old ginseng cake, the preparation method can preferably retain the effective component of each raw material, and then retaining its medicinal ingredient and nutritive value, not only crispy in taste is fragrant and sweet for the dessert that processing and fabricating goes out, while having preferable nourishing and health-care effect.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of to join cake and preparation method thereof always.
Background technique
With the acceleration of people's life rhythm, the pressure that people bear increasingly increases, although many people do not suffer from the disease,
It is in sub-health state mostly, traditional medical services are no longer satisfied the increasingly vigorous diversification treatment of people and need
It asks, more and more people's selection is carried out targetedly by changing daily behavior and eating habit come the physical condition to oneself
Adjustment, nourishing class meal replacing food are increasingly subject to the attention of people, and the cake for nourishing class is exactly representative therein.Traditional cake is
With flour or rice flour, sugar, grease, egg, dairy products etc. for primary raw material, it is equipped with various auxiliary materials and is made by scorching, taste
It is sweet, it is suitable for people of all ages.But traditional cake, because of charger sheet one, both effectiveness not strong, nutritive value is not high, can only release starvation,
Meet mouthfeel, lack nutritive value and health-care effect, is increasingly difficult to meet the needs of people.
Summary of the invention
In view of the above-mentioned problems, the object of the present invention is to provide a kind of old ginseng cake, this join always cake with promote longevity, help liver
Kidney, salubrity are anti-ageing, reduce the effect of blood lipid and blood pressure, have stronger nutritive value and health-care effect；In addition, the present invention also mentions
A kind of preparation method of old ginseng cake simple to operation is supplied.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 22-38, Radix Glehniae 20-40, Radix Codonopsis 24-36, rhizoma polygonati
20-37, arillus longan 15-26, Radix Salviae Miltiorrhizae 24-38, Radix Ophiopogonis 16-24, rde bean 15-25.
The old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 26-34, Radix Glehniae 25-35, Radix Codonopsis 28-
32, rhizoma polygonati 26-34, arillus longan 18-22, Radix Salviae Miltiorrhizae 27-33, Radix Ophiopogonis 18-24, rde bean 18-22.
A kind of preparation method of the old ginseng cake, including the following steps:
1) each raw material are weighed according to required quality proportioning, and cleaning pretreatment is carried out to each raw material；
2) old Radix Ginseng, Radix Glehniae, Radix Codonopsis, Radix Salviae Miltiorrhizae are ground into ultra-fine main powder with pulverizer, it is residual after the superfine powder sieving of crushing
Object is stayed to add water concentration extraction that main liquid must be concentrated with rhizoma polygonati, radix rehmanniae preparata, together with Radix Ophiopogonis spare；
3) rde bean immersion, peeling, upper cage are steamed, then frying is spare at red bean paste；By rhizoma polygonati, radix rehmanniae preparata, wheat in step 2
Residue after the concentration extractions such as winter is beaten, and frying is spare at yellow maturity sand after draining；
4) red bean paste in step 3) is rolled into a ball package yellow maturity sand after agglomerating flattening that heart of filling is made is spare；
5) it takes 4 parts and 2 parts of Icing Sugar of lard to pour into stirring basin, the main liquid of concentration in step 2 is diluted in the ratio warm water of 1:10
After cool down, be gradually added stirring basin in four times, be sufficiently mixed and stir evenly with lard and Icing Sugar, be added flour mix thoroughly and at dough
Shape is rubbed repeatedly, then apply preservative film be put into refrigerating chamber relaxation 1-2 hours it is spare；
6) 5 parts of additions of lard are sieved 10 parts of Self- raising flour, and at uniform dough, and it is small that deposited preservative film is put into relaxation 1-2 in refrigerating chamber
When it is spare；
7) after the completion of the dough in step 5) and step 6) relaxes respectively, the dough 25g in step 5) is taken, thick middle two is pressed into
Then the flour cake of side thin shape takes the dough 20g in step 6) to be placed on harvest ball in flour cake, then deposited preservative film is put into cold
Hide room in relaxation 20-30 minutes it is spare；
8) ball in step 7) after the completion of relaxation is pressed into ovalisation, is from top to bottom rolled into cylindric, is then placed in again
In refrigerating chamber relaxation 20-30 minutes it is spare；Growth strip is rolled into the flattening of columned dough again after the completion of relaxation, then by up to
Under be rolled into it is cylindric, then apply preservative film be put into refrigerating chamber relaxation 20-30 minutes it is spare；
9) the cylindric dough after the completion of relaxation in step 8) is flattened into round pie, then rolls into the thin cake in thick middle both sides
Skin is put into the heart of filling made in step 4), clutches closing in and is stained with sesame downwards and is placed on baking tray, and surface paints egg yolk liquid, draws
Mouthful, sesame is then sprinkled, fire baking 20-30 minutes, bake to golden yellow and get product about 175-190 degree.
The size of superfine powder in the step 2 is 110-150 mesh.
Frying in the step 3) is all made of camellia oil frying, and unsaturated fatty acid is up to 90% or more in camellia oil, oil
Acid reaches 80-83%, and linoleic acid reaches 7-13%, and is rich in protein and vitamin A, B, D, E etc., especially abundant contained by it
Linolenic acid be needed by human and cannot synthesize, the nutritive value of cake can be increased using camellia oil frying green bean paste.
Flour in the step 5) includes 1 portion of flour and the 10 portions of sieving Self- raising flour of cancelling all things together that are sieved.
Being rubbed repeatedly in the step 5) to dough has fine ductility, until one sheet of film shape can be pulled out, so that
Old ginseng cake epidermis crisp-fried obtained is palatable.
The medical value of old Radix Ginseng is high, has tonifying Qi salubrity, intelligence promoting and tranquilization, the remarkable efficacy for beauty of lengthening the life；Radix Glehniae
There is the effect of nourishiing yin to clear away the lung-heat, reinforcing stomach reg fluid, is used for lung-heat type cough, overstrain cough phlegm blood, pyreticosis injury thirst；Radix Codonopsis has tonifying Qi, mends
The effect of blood can be used for asthenia of pulmonosplenic qi, fatigue and weakness, disturbance asthma, insufficiency of the spleen diarrhoea, palpitaition, palpitation, dizziness, tinnitus, be good for
Forget, the patient of anaemia；Arillus longan refers to the longan become after fresh longan bakes dry fruit in Chinese medicine, gives birth to containing dimension extremely abundant
Plain C and potassium additionally contain a large amount of magnesium and copper, there is the effect of invigorating qi and benefiting blood, and, insomnia thin and weak for treatment consumptive disease, amnesia are imitated
Fruit is significant；The effect of Radix Salviae Miltiorrhizae has promoting blood circulation, inducing meastruation to relieve menalgia, relieving restlessness and restlessness, cool blood to disappear carbuncle；Radix Ophiopogonis belongs to one kind of Chinese medicine,
He is called the tuber of dwarf lilyturf by someone again, has the function of improving immunity, Yin nourishing and lung moistening cough-relieving, treatment the lung-dryness syndrome due to yin deficiency and tonifying Qi；It is red
Red bean nutritive value with higher and medicinal effects have the function of that preferable beneficial liver and spleen kidney, diuresis stomach invigorating, disappear dampness removing heat,
In addition also have effects that nourishing qi and blood and skin maintenance and cosmetic benefits.
Old ginseng cake of the invention compared with traditional cake, the present invention by the ginseng class material such as old Radix Ginseng, Radix Glehniae, Radix Codonopsis with
Rhizoma polygonati, arillus longan and Radix Ophiopogonis, rde bean combine be prepared into it is edible and easy to carry and be able to maintain its medical value and
The cake food of nutritive value had not only adapted to the allegro needs of modern society, but also can in time carry out nourishing and health care, this hair
It is bright can be enhanced it is immune, promote longevity, tonify the liver and kidney, salubrity it is anti-ageing, have reduce blood glucose and blood pressure health-care effect.In addition originally
Invention old ginseng cake preparation method, can preferably retain the effective component of each raw material, so retain its medicinal ingredient and
Nutritive value, not only crispy in taste is fragrant and sweet for the dessert that processing and fabricating goes out, while having preferable nourishing and health-care effect.
Specific embodiment
To more fully understand those skilled in the art to the present invention, With reference to embodiment to the present invention do into
The explanation of one step:
Embodiment 1
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 22-38, Radix Glehniae 20-40, Radix Codonopsis 24-36, rhizoma polygonati
20-37, arillus longan 15-26, Radix Salviae Miltiorrhizae 24-38, Radix Ophiopogonis 16-24, rde bean 15-25.
The preparation method of the old ginseng cake, including the following steps:
1) each raw material are weighed according to required quality proportioning, and cleaning pretreatment is carried out to each raw material；
2) old Radix Ginseng, Radix Glehniae, Radix Codonopsis, Radix Salviae Miltiorrhizae are ground into ultra-fine main powder with pulverizer, the superfine powder of crushing crosses the sieve of 110 mesh
It is spare that residue afterwards with rhizoma polygonati, radix rehmanniae preparata, together with Radix Ophiopogonis adds water concentration extraction that main liquid must be concentrated；
3) rde bean immersion, peeling, upper cage are steamed, it is then spare at red bean paste with camellia oil frying；By rhizoma polygonati in step 2,
Residue after the concentration extractions such as radix rehmanniae preparata, Radix Ophiopogonis is beaten, spare at yellow maturity sand with camellia oil frying after draining；
4) red bean paste in step 3) is rolled into a ball package yellow maturity sand after agglomerating flattening that heart of filling is made is spare；
5) it takes 4 parts and 2 parts of Icing Sugar of lard to pour into stirring basin, the main liquid of concentration in step 2 is diluted in the ratio warm water of 1:10
After cool down, be gradually added stirring basin in four times, be sufficiently mixed and stir evenly with lard and Icing Sugar, 1 part of sieving is added and cancels all things together face
Powder and 10 portions of sieving Self- raising flour are mixed thoroughly and at doughs, and being rubbed repeatedly to dough has fine ductility, can pull out a piece of
Until film-form, then apply preservative film be put into refrigerating chamber relaxation 1 hour it is spare；
6) 5 parts of additions of lard are sieved 10 parts of Self- raising flour, and at uniform dough, and deposited preservative film is put into relaxation 1 hour in refrigerating chamber
It is spare；
7) after the completion of the dough in step 5) and step 6) relaxes respectively, the dough 25g in step 5) is taken, thick middle two is pressed into
Then the flour cake of side thin shape takes the dough 20g in step 6) to be placed on harvest ball in flour cake, then deposited preservative film is put into cold
Hide room in relaxation 20 minutes it is spare；
8) ball in step 7) after the completion of relaxation is pressed into ovalisation, is from top to bottom rolled into cylindric, is then placed in again
In refrigerating chamber relaxation 30 minutes it is spare；Growth strip is rolled into the flattening of columned dough again after the completion of relaxation, then from top to bottom
Be rolled into it is cylindric, then apply preservative film be put into refrigerating chamber relaxation 20 minutes it is spare；
9) the cylindric dough after the completion of relaxation in step 8) is flattened into round pie, then rolls into the thin cake in thick middle both sides
Skin is put into the heart of filling made in step 4), clutches closing in and is stained with sesame downwards and is placed on baking tray, and surface paints egg yolk liquid, draws
Mouthful, sesame is then sprinkled, about 175 degree fire toast 30 minutes, bake to golden yellow and get product.
Embodiment 2
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 26-34, Radix Glehniae 25-35, Radix Codonopsis 28-32, rhizoma polygonati
26-34, arillus longan 18-22, Radix Salviae Miltiorrhizae 27-33, Radix Ophiopogonis 18-24, rde bean 18-22.
The preparation method of the old ginseng cake, including the following steps:
1) each raw material are weighed according to required quality proportioning, and cleaning pretreatment is carried out to each raw material；
2) old Radix Ginseng, Radix Glehniae, Radix Codonopsis, Radix Salviae Miltiorrhizae are ground into ultra-fine main powder with pulverizer, the superfine powder of crushing crosses the sieve of 140 mesh
It is spare that residue afterwards with rhizoma polygonati, radix rehmanniae preparata, together with Radix Ophiopogonis adds water concentration extraction that main liquid must be concentrated；
3) rde bean immersion, peeling, upper cage are steamed, it is then spare at red bean paste with camellia oil frying；By rhizoma polygonati in step 2,
Residue after the concentration extractions such as radix rehmanniae preparata, Radix Ophiopogonis is beaten, spare at yellow maturity sand with camellia oil frying after draining；
4) red bean paste in step 3) is rolled into a ball package yellow maturity sand after agglomerating flattening that heart of filling is made is spare；
5) it takes 4 parts and 2 parts of Icing Sugar of lard to pour into stirring basin, the main liquid of concentration in step 2 is diluted in the ratio warm water of 1:10
After cool down, be gradually added stirring basin in four times, be sufficiently mixed and stir evenly with lard and Icing Sugar, 1 part of sieving is added and cancels all things together face
Powder and 10 portions of sieving Self- raising flour are mixed thoroughly and at doughs, and being rubbed repeatedly to dough has fine ductility, can pull out a piece of
Until film-form, then apply preservative film be put into refrigerating chamber relaxation 2 hours it is spare；
6) 5 parts of additions of lard are sieved 10 parts of Self- raising flour, and at uniform dough, and deposited preservative film is put into relaxation 2 hours in refrigerating chamber
It is spare；
7) after the completion of the dough in step 5) and step 6) relaxes respectively, the dough 25g in step 5) is taken, thick middle two is pressed into
Then the flour cake of side thin shape takes the dough 20g in step 6) to be placed on harvest ball in flour cake, then deposited preservative film is put into cold
Hide room in relaxation 30 minutes it is spare；
8) ball in step 7) after the completion of relaxation is pressed into ovalisation, is from top to bottom rolled into cylindric, is then placed in again
In refrigerating chamber relaxation 20 minutes it is spare；Growth strip is rolled into the flattening of columned dough again after the completion of relaxation, then from top to bottom
Be rolled into it is cylindric, then apply preservative film be put into refrigerating chamber relaxation 30 minutes it is spare；
9) the cylindric dough after the completion of relaxation in step 8) is flattened into round pie, then rolls into the thin cake in thick middle both sides
Skin is put into the heart of filling made in step 4), clutches closing in and is stained with sesame downwards and is placed on baking tray, and surface paints egg yolk liquid, draws
Mouthful, sesame is then sprinkled, about 190 degree fire toast 20 minutes, bake to golden yellow and get product.
Embodiment 3
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 26-34, Radix Glehniae 25-35, Radix Codonopsis 28-32, rhizoma polygonati
26-34, arillus longan 18-22, Radix Salviae Miltiorrhizae 27-33, Radix Ophiopogonis 18-24, rde bean 18-22.
The preparation method of the old ginseng cake, including the following steps:
1) each raw material are weighed according to required quality proportioning, and cleaning pretreatment is carried out to each raw material；
2) old Radix Ginseng, Radix Glehniae, Radix Codonopsis, Radix Salviae Miltiorrhizae are ground into ultra-fine main powder with pulverizer, the superfine powder of crushing crosses the sieve of 120 mesh
It is spare that residue afterwards with rhizoma polygonati, radix rehmanniae preparata, together with Radix Ophiopogonis adds water concentration extraction that main liquid must be concentrated；
3) rde bean immersion, peeling, upper cage are steamed, it is then spare at red bean paste with camellia oil frying；By rhizoma polygonati in step 2,
Residue after the concentration extractions such as radix rehmanniae preparata, Radix Ophiopogonis is beaten, spare at yellow maturity sand with camellia oil frying after draining；
4) red bean paste in step 3) is rolled into a ball package yellow maturity sand after agglomerating flattening that heart of filling is made is spare；
5) it takes 4 parts and 2 parts of Icing Sugar of lard to pour into stirring basin, the main liquid of concentration in step 2 is diluted in the ratio warm water of 1:10
After cool down, be gradually added stirring basin in four times, be sufficiently mixed and stir evenly with lard and Icing Sugar, 1 part of sieving is added and cancels all things together face
Powder and 10 portions of sieving Self- raising flour are mixed thoroughly and at doughs, and being rubbed repeatedly to dough has fine ductility, can pull out a piece of
Until film-form, then apply preservative film be put into refrigerating chamber relaxation 1 hour it is spare；
6) 5 parts of additions of lard are sieved 10 parts of Self- raising flour, and at uniform dough, and deposited preservative film is put into relaxation 1 hour in refrigerating chamber
It is spare；
7) after the completion of the dough in step 5) and step 6) relaxes respectively, the dough 25g in step 5) is taken, thick middle two is pressed into
Then the flour cake of side thin shape takes the dough 20g in step 6) to be placed on harvest ball in flour cake, then deposited preservative film is put into cold
Hide room in relaxation 20 minutes it is spare；
8) ball in step 7) after the completion of relaxation is pressed into ovalisation, is from top to bottom rolled into cylindric, is then placed in again
In refrigerating chamber relaxation 20 minutes it is spare；Growth strip is rolled into the flattening of columned dough again after the completion of relaxation, then from top to bottom
Be rolled into it is cylindric, then apply preservative film be put into refrigerating chamber relaxation 20 minutes it is spare；
9) the cylindric dough after the completion of relaxation in step 8) is flattened into round pie, then rolls into the thin cake in thick middle both sides
Skin is put into the heart of filling made in step 4), clutches closing in and is stained with sesame downwards and is placed on baking tray, and surface paints egg yolk liquid, draws
Mouthful, sesame is then sprinkled, 180 degree fire baking 25 minutes up and down, bakes to golden yellow and gets product.
Embodiment 4
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 26-34, Radix Glehniae 25-35, Radix Codonopsis 28-32, rhizoma polygonati
26-34, arillus longan 18-22, Radix Salviae Miltiorrhizae 27-33, Radix Ophiopogonis 18-24, rde bean 18-22.
The preparation method of the old ginseng cake is identical with the production method of old ginseng cake in embodiment 3.
Embodiment 5
A kind of old ginseng cake, each raw material including following parts by weight: old Radix Ginseng 22-38, Radix Glehniae 20-40, Radix Codonopsis 24-36, rhizoma polygonati
20-37, arillus longan 15-26, Radix Salviae Miltiorrhizae 24-38, Radix Ophiopogonis 16-24, rde bean 15-25.
The preparation method of the old ginseng cake is identical with the production method of old ginseng cake in embodiment 3.
Claims (7)
1. a kind of old ginseng cake, it is characterised in that: each raw material including following parts by weight: old Radix Ginseng 22-38, Radix Glehniae 20-40, party
Join 24-36, rhizoma polygonati 20-37, arillus longan 15-26, Radix Salviae Miltiorrhizae 24-38, Radix Ophiopogonis 16-24, rde bean 15-25.
2. old ginseng cake according to claim 1, it is characterised in that: each raw material including following parts by weight: old Radix Ginseng 26-
34, Radix Glehniae 25-35, Radix Codonopsis 28-32, rhizoma polygonati 26-34, arillus longan 18-22, Radix Salviae Miltiorrhizae 27-33, Radix Ophiopogonis 18-24, rde bean 18-
22。
3. a kind of preparation method of old ginseng cake according to claim 1 or 2, it is characterised in that: including the following steps:
1) each raw material are weighed according to required quality proportioning, and cleaning pretreatment is carried out to each raw material；
2) old Radix Ginseng, Radix Glehniae, Radix Codonopsis, Radix Salviae Miltiorrhizae are ground into ultra-fine main powder with pulverizer, it is residual after the superfine powder sieving of crushing
Object is stayed to add water concentration extraction that main liquid must be concentrated with rhizoma polygonati, radix rehmanniae preparata, together with Radix Ophiopogonis spare；
3) rde bean immersion, peeling, upper cage are steamed, then frying is spare at red bean paste；By rhizoma polygonati, radix rehmanniae preparata, wheat in step 2
Residue after the concentration extractions such as winter is beaten, and frying is spare at yellow maturity sand after draining；
4) red bean paste in step 3) is rolled into a ball package yellow maturity sand after agglomerating flattening that heart of filling is made is spare；
5) it takes 4 parts and 2 parts of Icing Sugar of lard to pour into stirring basin, the main liquid of concentration in step 2 is diluted in the ratio warm water of 1:10
After cool down, be gradually added stirring basin in four times, be sufficiently mixed and stir evenly with lard and Icing Sugar, be added flour mix thoroughly and at dough
Shape is rubbed repeatedly, then apply preservative film be put into refrigerating chamber relaxation 1-2 hours it is spare；
6) 5 parts of additions of lard are sieved 10 parts of Self- raising flour, and at uniform dough, and it is small that deposited preservative film is put into relaxation 1-2 in refrigerating chamber
When it is spare；
7) after the completion of the dough in step 5) and step 6) relaxes respectively, the dough 25g in step 5) is taken, thick middle two is pressed into
Then the flour cake of side thin shape takes the dough 20g in step 6) to be placed on harvest ball in flour cake, then deposited preservative film is put into cold
Hide room in relaxation 20-30 minutes it is spare；
8) ball in step 7) after the completion of relaxation is pressed into ovalisation, is from top to bottom rolled into cylindric, is then placed in again
In refrigerating chamber relaxation 20-30 minutes it is spare；Growth strip is rolled into the flattening of columned dough again after the completion of relaxation, then by up to
Under be rolled into it is cylindric, then apply preservative film be put into refrigerating chamber relaxation 20-30 minutes it is spare；
9) the cylindric dough after the completion of relaxation in step 8) is flattened into round pie, then rolls into the thin cake in thick middle both sides
Skin is put into the heart of filling made in step 4), clutches closing in and is stained with sesame downwards and is placed on baking tray, and surface paints egg yolk liquid, draws
Mouthful, sesame is then sprinkled, fire baking 20-30 minutes, bake to golden yellow and get product about 175-190 degree.
4. the preparation method of old ginseng cake according to claim 3, it is characterised in that: superfine powder in the step 2 it is big
Small is 110-150 mesh.
5. the preparation method of old ginseng cake according to claim 3, it is characterised in that: the frying in the step 3) is all made of
Camellia oil frying.
6. the preparation method of old ginseng cake according to claim 3, it is characterised in that: the flour in the step 5) includes 1
Part sieving is cancelled all things together flour and 10 portions of sieving Self- raising flour.
7. the preparation method of old ginseng cake according to claim 3, it is characterised in that: rubbed repeatedly in the step 5) to face
Group has fine ductility, until can pulling out one sheet of film shape.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910351636.3A CN109924239A (en) | 2019-04-28 | 2019-04-28 | It is a kind of to join cake and preparation method thereof always |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910351636.3A CN109924239A (en) | 2019-04-28 | 2019-04-28 | It is a kind of to join cake and preparation method thereof always |
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| CN109924239A true CN109924239A (en) | 2019-06-25 |
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ID=66991079
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022141434A1 (en) * | 2020-12-31 | 2022-07-07 | 梁春红 | Pastry and preparation method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053659A (en) * | 2012-12-31 | 2013-04-24 | 陈慧珊 | Health care cake for relieving qi and blood weakness and preparation method thereof |
| KR20160007278A (en) * | 2014-07-11 | 2016-01-20 | 오철호 | Ginseng Cheese Cake |
| CN105685190A (en) * | 2016-04-25 | 2016-06-22 | 李建贤 | Key preparation method of chrysanthemum pastries |
| CN107897288A (en) * | 2017-12-12 | 2018-04-13 | 合肥市绿之林农业开发有限公司 | A kind of okra filling sensory quality and preparation method thereof |
| CN108142509A (en) * | 2016-12-05 | 2018-06-12 | 熊小利 | A kind of pachyrhizus Radix Codonopsis cake and preparation method thereof |
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2019
- 2019-04-28 CN CN201910351636.3A patent/CN109924239A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053659A (en) * | 2012-12-31 | 2013-04-24 | 陈慧珊 | Health care cake for relieving qi and blood weakness and preparation method thereof |
| KR20160007278A (en) * | 2014-07-11 | 2016-01-20 | 오철호 | Ginseng Cheese Cake |
| CN105685190A (en) * | 2016-04-25 | 2016-06-22 | 李建贤 | Key preparation method of chrysanthemum pastries |
| CN108142509A (en) * | 2016-12-05 | 2018-06-12 | 熊小利 | A kind of pachyrhizus Radix Codonopsis cake and preparation method thereof |
| CN107897288A (en) * | 2017-12-12 | 2018-04-13 | 合肥市绿之林农业开发有限公司 | A kind of okra filling sensory quality and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022141434A1 (en) * | 2020-12-31 | 2022-07-07 | 梁春红 | Pastry and preparation method therefor |
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Application publication date: 20190625 |