CN111642692A - Preparation process of health cake - Google Patents

Preparation process of health cake Download PDF

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Publication number
CN111642692A
CN111642692A CN202010505175.3A CN202010505175A CN111642692A CN 111642692 A CN111642692 A CN 111642692A CN 202010505175 A CN202010505175 A CN 202010505175A CN 111642692 A CN111642692 A CN 111642692A
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China
Prior art keywords
bowl
dough
taking
pouring
juice
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CN202010505175.3A
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Chinese (zh)
Inventor
时彬
张梅
李业文
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Yancheng Xinxinyuan Food Co ltd
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Yancheng Xinxinyuan Food Co ltd
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Priority to CN202010505175.3A priority Critical patent/CN111642692A/en
Publication of CN111642692A publication Critical patent/CN111642692A/en
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    • 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
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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

Abstract

The invention relates to the technical field of health cakes and discloses a preparation process of health cakes, which comprises the following steps: 1) taking 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger, washing 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger with warm water, then cutting 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use. The health cake is prepared by adding the white atractylodes rhizome which has obvious and lasting diuretic effect, has obvious inhibiting effect on mouse ehrlich ascites carcinoma, lymphosarcoma ascites tumor and human 109 esophageal cancer, has bidirectional regulating effect on gastrointestinal system, can resist gastric ulcer, has pharmacological effects of spasmolysis, liver protection, bacteria resistance and the like, has the effects of promoting gastrointestinal peristalsis, benefiting gallbladder, resisting oxidation, reducing blood sugar, resisting coagulation, resisting bacteria, expanding blood vessels, inhibiting heart, tranquilizing and the like, is added with the chicken gizzard membrane, takes out the chicken gizzard after killing the chicken, immediately strips the inner wall, cleans and dries, and has the effects of invigorating stomach, helping digestion, astringing essence, relieving enuresis and treating stranguria and dissolving calculus.

Description

Preparation process of health cake
Technical Field
The invention relates to the technical field of health cakes, in particular to a preparation process of health cakes.
Background
The cake is made up of wheat flour or rice flour, sugar, oil, egg and milk as main raw materials, and auxiliary materials, stuffing and flavouring through primary shaping, steaming, baking, frying and parching, and features eight main classes including crisp, mixed sugar, paste and cake, steamed cake, crisp, fried and others.
The cake has long making history and exquisite process in China, and has different raw materials and different tastes in various regions, so that a plurality of genres are formed, 12 genres are classified according to regions in China, namely Beijing, jin pie, Su pie, Guangdai, tide pie, Shanghai pie, Chuanpi pie, Yangyuan pie, Minpai and western, the food therapy is also called dietotherapy, namely the cake can be used for the treatment or the auxiliary treatment of certain diseases in a targeted manner by utilizing the rather good characteristics of the food in the aspects of nature and taste, the yin and yang are adjusted to be balanced, the cake is beneficial to the treatment of diseases and the rehabilitation of the body and mind, the cake is taken as delicious food and is deeply loved by people, the cake is usually taken as common food in the life of people, the cake does not have special health care function, the requirements of people for the life are higher and higher along with the continuous improvement of the life level of people, and the related functions of the food are also more and more paid attention to the food, therefore, a preparation process of the health cake is provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation process of health-care cakes, which has the advantage of health-care efficacy and solves the problem that the cakes usually appear in the life of people as common food and do not have special health-care functions.
(II) technical scheme
In order to achieve the purpose of the health care effect, the invention provides the following technical scheme:
a preparation process of health cake comprises the following steps:
1) taking 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger, washing 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger with warm water, then cutting 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use;
2) taking 30-60g of red dates, cleaning 30-60g of red dates with warm water, cutting 30-60g of red dates to remove cores, and placing the red dates after removing the cores into the first bowl in the step 1) for later use;
3) taking 10-20g of endothelium corneum gigeriae galli, washing 10-20g of endothelium corneum gigeriae galli with warm water, and then putting 10-20g of endothelium corneum gigeriae galli into the first bowl in the step 2) for later use;
4) taking 600-1200g of purified water, pouring 600-1200g of purified water into an earthen pot, then pouring the materials in the bowl I in the step 3) into the earthen pot, soaking the materials in the earthen pot for 10-16 minutes, and finally, firing to boil the purified water in the earthen pot;
5) after the purified water in the casserole in the step 4) is boiled, boiling and decocting with slow fire for 40-60 minutes, and stirring the materials with a stirring rod for 2-4 times in the boiling and decocting process;
6) after the materials in the step 5) are boiled, filtering residues in the casserole by using a filter screen to obtain juice, and pouring the juice into a second bowl for later use;
7) taking 200-;
8) taking 500-1000g of flour, pouring 500-1000g of flour into a third bowl, pouring the juice in the second bowl in the step 7) into the third bowl, pouring the juice for 2-4 times, stirring the flour after pouring the juice every time, and kneading until the flour is kneaded into a dough with a smooth surface after all the juice is poured;
9) after the flour in the step 8) is kneaded into a dough with smooth surface, covering a third bowl with a preservative film for leavening dough, wherein leavening time is 30-40 minutes;
10) after dough leavening in the step 9) is finished, taking 4-8g of alkali and 40-80g of raisin, putting 4-8g of alkali and 40-80g of raisin into the dough, and kneading the dough to uniformly disperse 4-8g of alkali and 40-80g of raisin in into the dough;
11) dividing the dough in the step 10) into 25-30g of dough pieces, making each dough piece into a cake shape, putting the cake into a steamer, steaming for 15-20 minutes by strong fire, and completing the preparation after the cake is cooked thoroughly.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation process of health cake, which has the following beneficial effects:
the health cake is prepared by adding the white atractylodes rhizome which has obvious and lasting diuretic effect, has obvious inhibiting effect on mouse ehrlich ascites carcinoma, lymphosarcoma ascites tumor and human 109 esophagus cancer, has bidirectional regulating effect on gastrointestinal system, can resist gastric ulcer, has pharmacological effects of spasmolysis, liver protection, bacteria resistance and the like, has the effects of promoting gastrointestinal peristalsis, benefiting gallbladder, resisting oxidation, reducing blood sugar, resisting coagulation, resisting bacteria, expanding blood vessels, inhibiting heart, tranquilizing and the like, is prepared by adding endothelium corneum gigeriae galli, taking out gizzard of chicken after killing the chicken, immediately stripping inner wall, cleaning and drying, has the effects of invigorating stomach, helping digestion, astringing seminal emission and treating stranguria fossil, has the effects of nourishing stomach, strengthening spleen, benefiting blood, nourishing and strengthening body by adding the red date and the dried ginger, has the effects of warming the middle-jiao, dispelling cold, restoring yang, dredging pulse and warming lung, the whole cake has the effects of strengthening spleen and stomach, removing dampness and regulating the middle warmer, is suitable for symptoms such as cough and excessive phlegm, mental fatigue and hypodynamia, tiredness and emaciation, low-heat food deficiency, loose stool and the like, and the raisins and the brown sugar are added, so that the raisins have the risk of cardiovascular diseases, and the brown sugar has the functions of sugar, vitamins and trace elements such as iron, zinc, manganese, chromium and the like, so that the whole cake has good curative effect and good taste and mouthfeel.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a preparation process of health cake comprises the following steps:
1) taking 20g of bighead atractylodes rhizome and 4g of dried ginger, washing the 20g of bighead atractylodes rhizome and 4g of dried ginger with warm water, then cutting the 20g of bighead atractylodes rhizome and 4g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use;
2) taking 60g of red dates, washing the 60g of red dates with warm water, cutting the 60g of red dates to remove the kernels, and putting the red dates after removing the kernels into the first bowl in the step 1) for later use;
3) taking 20g of endothelium corneum gigeriae galli, washing the 20g of endothelium corneum gigeriae galli with warm water, and then putting the 20g of endothelium corneum gigeriae galli into the first bowl in the step 2) for later use;
4) taking 1200g of purified water, pouring 1200g of purified water into a marmite, then pouring the materials in the bowl I in the step 3) into the marmite, soaking the materials in the marmite for 16 minutes, and finally, firing to boil the purified water in the marmite;
5) after the purified water in the casserole in the step 4) is boiled, boiling and decocting with slow fire for 60 minutes, and stirring the materials with a stirring rod for 4 times in the boiling and decocting process;
6) after the materials in the step 5) are boiled, filtering residues in the casserole by using a filter screen to obtain juice, and pouring the juice into a second bowl for later use;
7) taking 400g of brown sugar and 6g of yeast, pouring 400g of brown sugar and 6g of yeast into the second bowl when the temperature of the juice in the second bowl in the step 6) is reduced to 40 ℃, and stirring by using a stirring rod until 400g of brown sugar and 6g of yeast are completely dissolved;
8) taking 1000g of flour, pouring 1000g of flour into a third bowl, pouring the juice in the second bowl in the step 7) into the third bowl, pouring the juice for 4 times, stirring the flour after pouring the juice every time, and kneading until the flour is kneaded into a dough with a smooth surface after all the juice is poured;
9) after the flour in the step 8) is kneaded into a dough with smooth surface, covering a third bowl with a preservative film for leavening dough, wherein leavening time is 40 minutes;
10) after dough leavening in the step 9) is finished, taking 8g of alkali and 80g of raisin, putting the 8g of alkali and 80g of raisin into the dough, and kneading the dough to uniformly disperse the 8g of alkali and 80g of raisin in into the dough;
11) dividing the dough in the step 10) into 30g of dough pieces, making each dough piece into a cake shape, putting the cake into a steamer, steaming for 20 minutes by strong fire, and completing the preparation after the cake is cooked thoroughly.
Example two: a preparation process of health cake comprises the following steps:
1) taking 10g of bighead atractylodes rhizome and 2g of dried ginger, washing 10g of bighead atractylodes rhizome and 2g of dried ginger with warm water, cutting 10g of bighead atractylodes rhizome and 2g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use;
2) taking 30g of red dates, cleaning 30g of red dates with warm water, cutting 30g of red dates to remove cores, and placing the red dates after removing the cores into the first bowl in the step 1) for later use;
3) taking 10g of endothelium corneum gigeriae galli, washing 10g of endothelium corneum gigeriae galli with warm water, and then putting 10g of endothelium corneum gigeriae galli into the first bowl in the step 2) for later use;
4) taking 600g of purified water, pouring 600g of purified water into a marmite, then pouring the materials in the bowl I in the step 3) into the marmite, soaking the materials in the marmite for 10 minutes, and finally, firing to boil the purified water in the marmite;
5) after the purified water in the casserole in the step 4) is boiled, boiling and decocting with slow fire for 40 minutes, and stirring the materials with a stirring rod for 2 times in the boiling and decocting process;
6) after the materials in the step 5) are boiled, filtering residues in the casserole by using a filter screen to obtain juice, and pouring the juice into a second bowl for later use;
7) taking 200g of brown sugar and 3g of yeast, pouring 200g of brown sugar and 3g of yeast into the second bowl when the temperature of the juice in the second bowl in the step 6) is reduced to 30 ℃, and stirring by using a stirring rod until the 200g of brown sugar and the 3g of yeast are completely dissolved;
8) taking 500g of flour, pouring 500g of flour into a third bowl, pouring the juice in the second bowl in the step 7) into the third bowl, pouring the juice for 2 times, stirring the flour after pouring the juice every time, and kneading until the flour is kneaded into a dough with a smooth surface after all the juice is poured;
9) after the flour in the step 8) is kneaded into a dough with smooth surface, covering a third bowl with a preservative film for leavening dough, wherein leavening time is 30 minutes;
10) after dough leavening in the step 9) is finished, taking 4g of alkali and 40g of raisin, putting the 4g of alkali and 40g of raisin into the dough, and kneading the dough to uniformly disperse the 4g of alkali and 40g of raisin in into the dough;
11) dividing the dough in the step 10) into 25g of dough pieces, making each dough piece into a cake shape, putting the cake into a steamer, steaming for 15 minutes by strong fire, and completing the preparation after the cake is cooked thoroughly.
Example three: a preparation process of health cake comprises the following steps:
1) taking 15g of bighead atractylodes rhizome and 3g of dried ginger, washing the 15g of bighead atractylodes rhizome and 3g of dried ginger with warm water, then cutting the 15g of bighead atractylodes rhizome and 3g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use;
2) taking 45g of red dates, cleaning 45g of red dates with warm water, cutting 45g of red dates to remove kernels, and placing the red dates after removing the kernels into the first bowl in the step 1) for later use;
3) taking 15g of endothelium corneum gigeriae galli, washing the 15g of endothelium corneum gigeriae galli with warm water, and then putting the 15g of endothelium corneum gigeriae galli into the first bowl in the step 2) for later use;
4) taking 900g of purified water, pouring 900g of purified water into a marmite, then pouring the materials in the bowl I in the step 3) into the marmite, soaking the materials in the marmite for 13 minutes, and finally, firing to boil the purified water in the marmite;
5) after the purified water in the casserole in the step 4) is boiled, boiling and decocting with slow fire for 50 minutes, and stirring the materials with a stirring rod for 3 times in the boiling and decocting process;
6) after the materials in the step 5) are boiled, filtering residues in the casserole by using a filter screen to obtain juice, and pouring the juice into a second bowl for later use;
7) taking 300g of brown sugar and 4.5g of yeast, when the temperature of the juice in the second bowl in the step 6) is reduced to 35 ℃, pouring 300g of brown sugar and 4.5g of yeast into the second bowl, and stirring by using a stirring rod until 300g of brown sugar and 4.5g of yeast are completely dissolved;
8) taking 750g of flour, pouring 750g of flour into a third bowl, then pouring the juice in the second bowl in the step 7) into the third bowl, pouring the juice for 3 times, stirring the flour after pouring the juice every time, and kneading until the juice is completely poured into a dough with a smooth surface;
9) after the flour in the step 8) is kneaded into a dough with smooth surface, covering a third bowl with a preservative film for leavening dough, wherein leavening time is 35 minutes;
10) after dough leavening in the step 9) is finished, taking 6g of alkali and 60g of raisin, putting the 6g of alkali and 60g of raisin into the dough, and kneading the dough to uniformly disperse the 6g of alkali and 60g of raisin in into the dough;
11) dividing the dough in the step 10) into 27g of dough pieces, making each dough piece into a cake shape, putting the cake into a steamer, steaming for 17 minutes by strong fire, and completing the preparation after the cake is cooked thoroughly.
The invention has the beneficial effects that: the white atractylodes rhizome is added, has obvious and lasting diuretic effect, has obvious inhibiting effect on mouse ehrlich ascites carcinoma, lymphosarcoma ascites tumor and human 109 esophagus cancer, has bidirectional regulating effect on gastrointestinal system, can resist gastric ulcer, has pharmacological effects of spasmolysis, liver protection, bacteria resistance and the like, has the effects of promoting gastrointestinal peristalsis, benefiting gallbladder, resisting oxidation, reducing blood sugar, resisting coagulation, resisting bacteria, expanding blood vessels, inhibiting heart, calming and the like, is prepared by adding chicken gizzard, taking out chicken gizzard, immediately stripping inner wall, cleaning and drying, has the effects of invigorating stomach, promoting digestion, arresting seminal emission, relieving stranguria and removing calculus, has the effects of nourishing stomach, benefiting blood, nourishing and strengthening body by adding red date and dried ginger, has the effects of nourishing stomach, benefiting blood, nourishing and strengthening body, and the dried ginger has the effects of warming middle-jiao to dispel cold, restoring yang, dredging pulse and warming lung and dissolving water, so that the whole cake has the effects of strengthening spleen and stomach, eliminating dampness and regulating stomach, the cake is suitable for symptoms such as cough, excessive phlegm, mental fatigue, emaciation, low-heat, poor appetite, loose stool and the like, raisin and brown sugar are added, the raisin has the function of reducing the risk of cardiovascular diseases, and the brown sugar has the function of sugar, also contains vitamins and trace elements such as iron, zinc, manganese, chromium and the like, so that the whole cake has good curative effect and good taste, and solves the problem that the cake usually serves as common food in the life of people and does not have special health-care function.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (1)

1. The preparation process of the health cake is characterized by comprising the following steps of:
1) taking 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger, washing 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger with warm water, then cutting 10-20g of bighead atractylodes rhizome and 2-4g of dried ginger into slices with the same thickness, and placing the slices into a first bowl for later use;
2) taking 30-60g of red dates, cleaning 30-60g of red dates with warm water, cutting 30-60g of red dates to remove cores, and placing the red dates after removing the cores into the first bowl in the step 1) for later use;
3) taking 10-20g of endothelium corneum gigeriae galli, washing 10-20g of endothelium corneum gigeriae galli with warm water, and then putting 10-20g of endothelium corneum gigeriae galli into the first bowl in the step 2) for later use;
4) taking 600-1200g of purified water, pouring 600-1200g of purified water into an earthen pot, then pouring the materials in the bowl I in the step 3) into the earthen pot, soaking the materials in the earthen pot for 10-16 minutes, and finally, firing to boil the purified water in the earthen pot;
5) after the purified water in the casserole in the step 4) is boiled, boiling and decocting with slow fire for 40-60 minutes, and stirring the materials with a stirring rod for 2-4 times in the boiling and decocting process;
6) after the materials in the step 5) are boiled, filtering residues in the casserole by using a filter screen to obtain juice, and pouring the juice into a second bowl for later use;
7) taking 200-;
8) taking 500-1000g of flour, pouring 500-1000g of flour into a third bowl, pouring the juice in the second bowl in the step 7) into the third bowl, pouring the juice for 2-4 times, stirring the flour after pouring the juice every time, and kneading until the flour is kneaded into a dough with a smooth surface after all the juice is poured;
9) after the flour in the step 8) is kneaded into a dough with smooth surface, covering a third bowl with a preservative film for leavening dough, wherein leavening time is 30-40 minutes;
10) after dough leavening in the step 9) is finished, taking 4-8g of alkali and 40-80g of raisin, putting 4-8g of alkali and 40-80g of raisin into the dough, and kneading the dough to uniformly disperse 4-8g of alkali and 40-80g of raisin in into the dough;
11) dividing the dough in the step 10) into 25-30g of dough pieces, making each dough piece into a cake shape, putting the cake into a steamer, steaming for 15-20 minutes by strong fire, and completing the preparation after the cake is cooked thoroughly.
CN202010505175.3A 2020-06-05 2020-06-05 Preparation process of health cake Pending CN111642692A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247737A (en) * 2013-06-30 2014-12-31 青岛萨恩诺瑞尔生物质化能源有限公司 Spleen benefiting cake
CN104920547A (en) * 2015-06-19 2015-09-23 许昌学院 Spleen tonifying biscuit and manufacturing method thereof
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247737A (en) * 2013-06-30 2014-12-31 青岛萨恩诺瑞尔生物质化能源有限公司 Spleen benefiting cake
CN104920547A (en) * 2015-06-19 2015-09-23 许昌学院 Spleen tonifying biscuit and manufacturing method thereof
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof

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