CN111000143A - Formula and preparation method of orange flower cake with ventilation function - Google Patents
Formula and preparation method of orange flower cake with ventilation function Download PDFInfo
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- CN111000143A CN111000143A CN201911270037.5A CN201911270037A CN111000143A CN 111000143 A CN111000143 A CN 111000143A CN 201911270037 A CN201911270037 A CN 201911270037A CN 111000143 A CN111000143 A CN 111000143A
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- 238000009423 ventilation Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000009472 formulation Methods 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 241000411851 herbal medicine Species 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241001672694 Citrus reticulata Species 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 23
- 239000001666 citrus aurantium l. flower Substances 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 7
- 240000002319 Citrus sinensis Species 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- 244000116484 Inula helenium Species 0.000 claims description 5
- 235000002598 Inula helenium Nutrition 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 206010000060 Abdominal distension Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 239000000463 material Substances 0.000 description 2
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 125000000647 trehalose group Chemical group 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides an orange flower cake formula with a ventilation function and a preparation method thereof, belongs to the technical field of food processing, and comprises the following raw materials in parts by weight: 40-60 parts of glutinous rice, 8-20 parts of rice, 12-24 parts of sugar, 18-32 parts of tangerine flower and 0.4-0.9 part of Chinese herbal medicine; the reasonable proportion of the rice and the glutinous rice can keep the integrity of the orange flower cake, prevent the orange flower cake from loosening and make the rice fragrant. The orange flower cake is fragrant in taste, fresh, sweet and delicious by adding the orange flower component, and has the effects of promoting qi circulation, relieving pain, relieving abdominal distension, soothing liver and tonifying spleen by adding the special Chinese herbal medicine preparation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an orange flower cake formula with a ventilation function and a preparation method thereof.
Background
The cake is a kind of food, it is made up by using flour or rice flour, sugar, oil and fat, egg and milk as main raw material, adding various auxiliary materials, stuffing and flavouring material, primary-making and forming, then through the processes of steaming, roasting, frying and frying. The orange flower cake is a cake prepared from glutinous rice flour, sugar and orange flowers, is delicious and tasty, and has various varieties.
At present, the living standard of common families is improved, various cakes can be made by utilizing basic knowledge of family ovens and cake making, most of the existing cakes are loose, have single taste and have no health care and ventilation effects, and therefore, the orange flower cake formula with the ventilation function and the preparation method are provided.
Disclosure of Invention
The invention aims to provide a formula of an orange flower cake with a ventilation function and a preparation method thereof.
In order to achieve the purpose, the invention provides an orange flower cake formula with a ventilation function, which comprises the following raw materials in parts by weight: 40-60 parts of glutinous rice, 8-20 parts of rice, 12-24 parts of sugar, 18-32 parts of tangerine flower and 0.4-0.9 part of Chinese herbal medicine.
Preferably, the Chinese herbal medicine preparation comprises, by weight, 3-5 parts of elecampane, 3-5 parts of fingered citron, 4-7 parts of honeysuckle and 4-10 parts of coix seeds.
Preferably, the sugar is one or more of stevioside, trehalose and white granulated sugar.
Preferably, the tangerine flower is fresh tangerine flower produced in Jiangxi Nanfeng, Sichuan Yangyang or Hubei Yichang.
The invention provides a preparation method of an orange flower cake with a ventilation function, which comprises the following operation steps:
s1, weighing glutinous rice, sugar, sweet orange flower, radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen according to a proper mass ratio;
s2, washing the glutinous rice with water, adding water 2-3 times the volume of the glutinous rice, soaking for one day, grinding into slurry, draining the slurry for 24-36 hours, and drying the glutinous rice flour in the sun to obtain glutinous rice flour;
s3, processing the rice according to S2 to obtain rice flour;
s4, placing the fresh mandarin orange flowers after being cleaned in an oven, baking the fresh mandarin orange flowers to be brown at 200 ℃ after being processed by 180 ℃, then crushing the flowers, and sieving the crushed flowers with a 150-mesh sieve to obtain mandarin orange pollen;
s5, taking water and sugar according to the proportion, heating the water, adding the sugar while stirring uniformly until the water is boiled;
s6, pouring the mandarin orange pollen obtained in the S4 step into the product obtained in the S5 step, and then cooking the mixture for one minute with soft fire for later use;
s7, decocting radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen with 5-6 times of water for 2-4 hr, and filtering to obtain Chinese medicinal liquid;
s8, pouring the mandarin orange pollen obtained in the step S7 into the product obtained in the step S6, and then uniformly mixing;
s9, adding the glutinous rice flour prepared in the S2 step and the rice flour prepared in the S3 step into the product obtained in the S8 step in sequence, and stirring uniformly to prepare thick paste;
s10, putting the thick paste obtained in S9 into a mold, trowelling, putting into a food steamer, steaming for 8-16min with strong fire, and steaming for 15-20min with slow fire to obtain the cooked cake.
Advantageous effects
The orange flower cake with the ventilation function and the preparation method thereof provided by the invention have the advantages that the formula and the preparation method are reasonable in ingredient proportion, the rice and the glutinous rice are reasonably proportioned, the integrity of the orange flower cake can be kept, the orange flower cake is prevented from loosening, the rice fragrance is stronger, the orange flower component is added, the orange flower cake is fragrant in taste, fresh, sweet and delicious, the orange flower cake has the effects of promoting qi circulation, relieving pain, relieving abdominal distension, soothing the liver and tonifying the spleen by adding the special Chinese herbal medicine preparation, the orange flower cake is nutritional and healthy, and the smell of the Chinese herbal medicine can be covered up by adding the sugar.
Detailed Description
Example 1
The orange flower cake formula with the ventilation function comprises the following components in parts by weight: 50 parts of glutinous rice, 14 parts of rice, 18 parts of sugar, 25 parts of tangerine flower and 0.65 part of Chinese herbal medicine.
The Chinese herbal medicine preparation comprises, by weight, 4 parts of elecampane, 4 parts of fingered citron, 5 parts of honeysuckle and 7 parts of coix seed.
The sugar is trehalose.
The sweet orange flower is fresh sweet orange flower produced from Jiangxi Nanfeng.
The invention provides a preparation method of an orange flower cake with a ventilation function, which comprises the following operation steps:
s1, weighing glutinous rice, trehalose, sweet orange flower, elecampane, fingered citron, honeysuckle and coix seed according to a proper mass ratio for later use;
s2, washing the sticky rice with water, adding water with the volume 3 times of that of the sticky rice, soaking for one day, grinding into slurry, draining the slurry for 30 hours, and drying the sticky rice flour in the sun to obtain the sticky rice flour;
s3, processing the rice according to S2 to obtain rice flour;
s4, placing the fresh mandarin orange flowers after being cleaned in an oven, baking the fresh mandarin orange flowers at 200 ℃ until the fresh mandarin orange flowers turn brown, crushing the mandarin orange flowers, and sieving the crushed mandarin orange flowers with a 150-mesh sieve to obtain mandarin orange pollen;
s5, taking water and sugar according to the proportion, heating the water, adding trehalose, and stirring uniformly until the water is boiled;
s6, pouring the mandarin orange pollen obtained in the S4 step into the product obtained in the S5 step, and then cooking the mixture for one minute with soft fire for later use;
s7, decocting radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen with 5-6 times of water for 4 hr, and filtering to obtain Chinese medicinal liquid;
s8, pouring the mandarin orange pollen obtained in the step S7 into the product obtained in the step S6, and then uniformly mixing;
s9, adding the glutinous rice flour prepared in the S2 step and the rice flour prepared in the S3 step into the product obtained in the S8 step in sequence, and stirring uniformly to prepare thick paste;
s10, putting the thick paste obtained in S9 into a mold, trowelling, putting into a food steamer, steaming with strong fire for 15min, and steaming with slow fire for 20min to obtain the cooked cake.
Example 2
The orange flower cake formula with the ventilation function comprises the following components in parts by weight: 50 parts of glutinous rice, 14 parts of rice, 18 parts of sugar, 25 parts of tangerine flower and 0.65 part of Chinese herbal medicine;
the Chinese herbal medicine preparation comprises, by weight, 4 parts of elecampane, 4 parts of fingered citron, 5 parts of honeysuckle and 7 parts of coix seed.
The sugar is prepared by mixing stevioside and white sugar at a ratio of 2: 1.
The sweet orange flower is fresh sweet orange flower produced from Jiangxi Nanfeng.
The invention provides a preparation method of an orange flower cake with a ventilation function, which comprises the following operation steps:
s1, weighing glutinous rice, stevioside, white granulated sugar, honey orange flower, costustoot, fingered citron, honeysuckle and coix seed according to a proper mass ratio for later use;
s2, washing the sticky rice with water, adding water with the volume 3 times of that of the sticky rice, soaking for one day, grinding into slurry, draining the slurry for 30 hours, and drying the sticky rice flour in the sun to obtain the sticky rice flour;
s3, processing the rice according to S2 to obtain rice flour;
s4, placing the fresh mandarin orange flowers after being cleaned in an oven, baking the fresh mandarin orange flowers at 200 ℃ until the fresh mandarin orange flowers turn brown, crushing the mandarin orange flowers, and sieving the crushed mandarin orange flowers with a 150-mesh sieve to obtain mandarin orange pollen;
s5, taking water and sugar in proportion, heating the water, adding stevioside and white granulated sugar, and stirring uniformly until the water is boiled;
s6, pouring the mandarin orange pollen obtained in the S4 step into the product obtained in the S5 step, and then cooking the mixture for one minute with soft fire for later use;
s7, decocting radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen with 5 times of water for 4 hr, and filtering to obtain Chinese medicinal liquid;
s8, pouring the mandarin orange pollen obtained in the step S7 into the product obtained in the step S6, and then uniformly mixing;
s9, adding the glutinous rice flour prepared in the S2 step and the rice flour prepared in the S3 step into the product obtained in the S8 step in sequence, and stirring uniformly to prepare thick paste;
s10, putting the thick paste obtained in S9 into a mold, trowelling, putting into a food steamer, steaming for 16min with strong fire, and steaming for 20min with slow fire to obtain the cooked cake.
The above examples are merely representative of preferred embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the present invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. The orange flower cake formula with the ventilation function is characterized by comprising the following raw materials in parts by weight: 40-60 parts of glutinous rice, 8-20 parts of rice, 12-24 parts of sugar, 18-32 parts of tangerine flower and 0.4-0.9 part of Chinese herbal medicine.
2. The orange flower cake formula with the ventilation function according to claim 1, wherein the Chinese herbal medicine preparation comprises, by weight, 3-5 parts of elecampane, 3-5 parts of fingered citron, 4-7 parts of honeysuckle and 4-10 parts of coix seed.
3. The orange flower cake formula with the ventilation function according to claim 1, wherein the sugar is one or more of stevioside, trehalose and white granulated sugar.
4. The formula of orange flower cake with ventilation function of claim 1, wherein the orange flower is fresh orange flower produced from Jiangxi Nanfeng, Sichuan Ziyang or Hubei Yichang.
5. The preparation method of the orange flower cake with the ventilation function is characterized by comprising the following operation steps:
s1, weighing glutinous rice, sugar, sweet orange flower, radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen according to a proper mass ratio;
s2, washing the glutinous rice with water, adding water 2-3 times the volume of the glutinous rice, soaking for one day, grinding into slurry, draining the slurry for 24-36 hours, and drying the glutinous rice flour in the sun to obtain glutinous rice flour;
s3, processing the rice according to S2 to obtain rice flour;
s4, placing the fresh mandarin orange flowers after being cleaned in an oven, baking the fresh mandarin orange flowers to be brown at 200 ℃ after being processed by 180 ℃, then crushing the flowers, and sieving the crushed flowers with a 150-mesh sieve to obtain mandarin orange pollen;
s5, taking water and sugar according to the proportion, heating the water, adding the sugar while stirring uniformly until the water is boiled;
s6, pouring the mandarin orange pollen obtained in the S4 step into the product obtained in the S5 step, and then cooking the mixture for one minute with soft fire for later use;
s7, decocting radix aucklandiae, fructus Citri Sarcodactylis, flos Lonicerae, and Coicis semen with 5-6 times of water for 2-4 hr, and filtering to obtain Chinese medicinal liquid;
s8, pouring the mandarin orange pollen obtained in the step S7 into the product obtained in the step S6, and then uniformly mixing;
s9, adding the glutinous rice flour prepared in the S2 step and the rice flour prepared in the S3 step into the product obtained in the S8 step in sequence, and stirring uniformly to prepare thick paste;
s10, putting the thick paste obtained in S9 into a mold, trowelling, putting into a food steamer, steaming for 8-16min with strong fire, and steaming for 15-20min with slow fire to obtain the cooked cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911270037.5A CN111000143A (en) | 2019-12-11 | 2019-12-11 | Formula and preparation method of orange flower cake with ventilation function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911270037.5A CN111000143A (en) | 2019-12-11 | 2019-12-11 | Formula and preparation method of orange flower cake with ventilation function |
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| CN111000143A true CN111000143A (en) | 2020-04-14 |
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| CN201911270037.5A Pending CN111000143A (en) | 2019-12-11 | 2019-12-11 | Formula and preparation method of orange flower cake with ventilation function |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN105521347A (en) * | 2014-09-29 | 2016-04-27 | 张秋云 | Intestine-moistening qi-promoting decoction for treating ulcerative colitis |
| CN106173981A (en) * | 2016-08-18 | 2016-12-07 | 覃政强 | A kind of sweet-scented cake and preparation method thereof |
| CN108651672A (en) * | 2017-03-30 | 2018-10-16 | 翁水菊 | A kind of osmanthus cake and preparation method thereof |
| CN108719391A (en) * | 2018-08-26 | 2018-11-02 | 江西桔娃食品有限公司 | A kind of tangerine flower cake formula, tangerine flower cake and preparation method thereof |
| CN108770979A (en) * | 2018-05-10 | 2018-11-09 | 济南大学 | A kind of health care shaddock flower cake and its processing method |
| CN109198144A (en) * | 2018-08-27 | 2019-01-15 | 怀宁县荣升食品厂 | A kind of qi-regulating tranquilizing the mind cake and preparation method thereof |
-
2019
- 2019-12-11 CN CN201911270037.5A patent/CN111000143A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN105521347A (en) * | 2014-09-29 | 2016-04-27 | 张秋云 | Intestine-moistening qi-promoting decoction for treating ulcerative colitis |
| CN106173981A (en) * | 2016-08-18 | 2016-12-07 | 覃政强 | A kind of sweet-scented cake and preparation method thereof |
| CN108651672A (en) * | 2017-03-30 | 2018-10-16 | 翁水菊 | A kind of osmanthus cake and preparation method thereof |
| CN108770979A (en) * | 2018-05-10 | 2018-11-09 | 济南大学 | A kind of health care shaddock flower cake and its processing method |
| CN108719391A (en) * | 2018-08-26 | 2018-11-02 | 江西桔娃食品有限公司 | A kind of tangerine flower cake formula, tangerine flower cake and preparation method thereof |
| CN109198144A (en) * | 2018-08-27 | 2019-01-15 | 怀宁县荣升食品厂 | A kind of qi-regulating tranquilizing the mind cake and preparation method thereof |
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Application publication date: 20200414 |