CN115226845A - Lotus seed and red bean health-preserving cake - Google Patents
Lotus seed and red bean health-preserving cake Download PDFInfo
- Publication number
- CN115226845A CN115226845A CN202110375131.8A CN202110375131A CN115226845A CN 115226845 A CN115226845 A CN 115226845A CN 202110375131 A CN202110375131 A CN 202110375131A CN 115226845 A CN115226845 A CN 115226845A
- Authority
- CN
- China
- Prior art keywords
- parts
- red
- lotus seeds
- lotus
- grinding
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 68
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 68
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 68
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 68
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 68
- 238000000227 grinding Methods 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 230000036541 health Effects 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000007605 air drying Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000005086 pumping Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000012257 stirred material Substances 0.000 claims abstract description 8
- 238000007601 warm air drying Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 abstract description 2
- 238000009928 pasteurization Methods 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 210000000582 semen Anatomy 0.000 description 10
- 238000004321 preservation Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000000007 visual effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a lotus seed and red bean health cake which comprises the following components: lotus seed; red bean; white granulated sugar; water; the preparation method comprises the following steps: the method comprises the following steps: soaking the beans: then placing for later use; step two: and (3) cooking: step three: removing water: carrying out cold and warm air drying on the cooked red beans and the lotus seeds; step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding; step five: mixing: placing the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder; step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging; step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes; step eight: cooling and air drying; the cake is processed by shaping after the materials are cooked, is convenient to carry and store, can ensure a longer storage period by adopting vacuum and pasteurization, and ensures the taste.
Description
Technical Field
The invention relates to a health cake, in particular to a lotus seed and red bean health cake.
Background
The verb may also be a noun for health preservation. The original guidance is provided with a medical activity of nourishing life, strengthening physique and preventing diseases by various methods, thereby prolonging life. Nourishing, i.e. recuperating, maintaining and nourishing; sheng means life, survival and growth. Modern health preservation refers to the active physical and mental maintenance of human body according to the life process rules. Maintenance, which means that the body function and the external skin can be rested and restored to the due function by following the life rule through proper exercise and external nursing and other means, which is the first aspect of health preservation; the conservation refers to the widening of the visual field, the reaching of the heart and chest and the broad-smelling of the heaven, and through the modification and the improvement of the moral and the quality of the heaven, the mind and the body are statically maintained and repaired, thereby achieving the purpose of heart and spirit repair; nourishing means that the health care food is prepared according to the rules of world and four seasons by being suitable for people in due time to nourish and condition the whole body, thereby achieving the purpose of preventing diseases and prolonging life. In essence, health preservation means to preserve the five internal organs and make life lasting. The cake is a traditional food in China and is often used for calling guests or leisure. Along with the improvement of living standard of people, people pay more and more attention to health preservation, so the requirements of people on food are also improved. The existing cakes are not only required to be delicious, but also required to have nutritional value.
Disclosure of Invention
The invention aims to provide a lotus seed and red bean health cake to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a lotus seed and red bean health cake comprises the following components: 35-45 parts of lotus seeds; 20-30 parts of red beans; 20-30 parts of white granulated sugar; 8-12 parts of water.
As a still further scheme of the invention: the health-preserving cake comprises the following components: 37-43 parts of lotus seeds; 22-28 parts of red beans; 22-28 parts of white granulated sugar; 9-11 parts of water.
As a still further scheme of the invention: the health-preserving cake comprises the following components: 40 parts of lotus seeds; 25 parts of red beans; 25 parts of white granulated sugar; and 10 parts of water.
A preparation method of a health cake containing semen Nelumbinis and semen Phaseoli; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for later use;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: carrying out cold and warm air drying on the cooked red beans and the lotus seeds;
step four: grinding into powder: placing the aired red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: placing the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the sterilized cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
As a still further scheme of the invention: the soaking time in the step one is 1-2 hours.
As a still further scheme of the invention: the particle size after grinding in the fourth step is 600 meshes.
Compared with the prior art, the invention has the beneficial effects that:
the cake is processed by shaping after the materials are cooked, is convenient to carry and store, can ensure a longer storage period by adopting vacuum and pasteurization, and ensures the taste.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
A lotus seed and red bean health-preserving cake comprises the following components: 35 parts of lotus seeds; 20 parts of red beans; 20 parts of white granulated sugar; and 8 parts of water.
A preparation method of a health cake containing semen Nelumbinis and semen Phaseoli; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for standby;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: drying the cooked red beans and the lotus seeds by cold and warm air;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: placing the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the disinfected cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
The soaking time in the step one is 1-2 hours.
The particle size after grinding in the fourth step is 600 meshes.
Example 2
A lotus seed and red bean health cake comprises the following components: 45 parts of lotus seeds; 30 parts of red beans; 30 parts of white granulated sugar; 12 parts of water.
A preparation method of a health cake containing semen Nelumbinis and semen Phaseoli; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for standby;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: drying the cooked red beans and the lotus seeds by cold and warm air;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: placing the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the disinfected cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
The soaking time in the step one is 1-2 hours.
The particle size after grinding in the fourth step is 600 meshes.
Example 3
A lotus seed and red bean health-preserving cake comprises the following components: 37 parts of lotus seed; 22 parts of red beans; 22 parts of white granulated sugar; and 9 parts of water.
A preparation method of a health cake containing semen Nelumbinis and semen Phaseoli; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for standby;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: carrying out cold and warm air drying on the cooked red beans and the lotus seeds;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: placing the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the sterilized cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
The soaking time in the step one is 1-2 hours.
The particle size after grinding in the fourth step is 600 meshes.
Example 4
A lotus seed and red bean health cake comprises the following components: 43 parts of lotus seed; 28 parts of red beans; 28 parts of white granulated sugar; 11 parts of water.
A preparation method of a lotus seed and red bean health-preserving cake; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for standby;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: drying the cooked red beans and the lotus seeds by cold and warm air;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: putting the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the sterilized cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
The soaking time in the step one is 1-2 hours.
The particle size after grinding in the fourth step is 600 meshes.
Example 5
A lotus seed and red bean health cake comprises the following components: 40 parts of lotus seeds; 25 parts of red beans; 25 parts of white granulated sugar; and 10 parts of water.
A preparation method of a health cake containing semen Nelumbinis and semen Phaseoli; the method comprises the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for later use;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: drying the cooked red beans and the lotus seeds by cold and warm air;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: putting the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the disinfected cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing the cakes.
The soaking time in the step one is 1-2 hours.
The particle size after grinding in the fourth step is 600 meshes.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (6)
1. The lotus seed and red bean health-preserving cake is characterized by comprising the following components: 35-45 parts of lotus seeds; 20-30 parts of red beans; 20-30 parts of white granulated sugar; 8-12 parts of water.
2. The lotus seed and red bean health cake as claimed in claim 1, which is characterized by comprising the following components: 37-43 parts of lotus seeds; 22-28 parts of red beans; 22-28 parts of white granulated sugar; 9-11 parts of water.
3. The lotus seed and red bean health cake as claimed in claim 1, which is characterized by comprising the following components: 40 parts of lotus seeds; 25 parts of red beans; 25 parts of white granulated sugar; and 10 parts of water.
4. A preparation method of the lotus seed and red bean health cake as claimed in any one of claims 1-3, which is characterized by comprising the following steps:
the method comprises the following steps: soaking the beans: weighing the selected lotus seeds and red beans, and placing the lotus seeds and red beans in water for soaking for a period of time; then placing for later use;
step two: and (3) cooking: steaming the soaked red beans and lotus seeds at high temperature;
step three: removing water: carrying out cold and warm air drying on the cooked red beans and the lotus seeds;
step four: grinding into powder: placing the air-dried red beans and lotus seeds into a grinding machine for grinding;
step five: mixing: putting the ground powder into a stirrer, and adding water dissolved with white granulated sugar into the powder;
step six: molding: pouring the stirred material into a grinding tool for extrusion forming; and carrying out vacuum-pumping packaging;
step seven: and (3) disinfection and sterilization: pasteurizing the packaged cakes;
step eight: cooling and air drying: cooling the sterilized cakes; then air-drying
Step nine: boxing; and (5) boxing the air-dried cakes and warehousing.
5. The preparation method of the lotus seed and red bean health cake as claimed in claim 4, wherein the soaking time in the first step is 1-2 hours.
6. The preparation method of the lotus seed and red bean health cake as claimed in claim 4, wherein the particle size of the ground lotus seed and red bean in the fourth step is 600 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110375131.8A CN115226845A (en) | 2021-04-02 | 2021-04-02 | Lotus seed and red bean health-preserving cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110375131.8A CN115226845A (en) | 2021-04-02 | 2021-04-02 | Lotus seed and red bean health-preserving cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115226845A true CN115226845A (en) | 2022-10-25 |
Family
ID=83666588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110375131.8A Pending CN115226845A (en) | 2021-04-02 | 2021-04-02 | Lotus seed and red bean health-preserving cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115226845A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785519A (en) * | 2010-02-09 | 2010-07-28 | 北票市海丰食品有限公司 | Red bean cake and manufacturing method thereof |
| CN102813121A (en) * | 2011-06-09 | 2012-12-12 | 朱广凡 | Preparation method for poria cocos-lotus seed cake |
| KR20150019760A (en) * | 2013-08-15 | 2015-02-25 | 안승철 | manufacturing process for ricecake in the adzuki-bean ice desert that using rice(grain) |
| CN107668700A (en) * | 2017-11-01 | 2018-02-09 | 魏崇振 | A kind of lotus seed-date red bean cake |
| CN107874122A (en) * | 2017-11-01 | 2018-04-06 | 帅娟 | A kind of red bean cake |
-
2021
- 2021-04-02 CN CN202110375131.8A patent/CN115226845A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785519A (en) * | 2010-02-09 | 2010-07-28 | 北票市海丰食品有限公司 | Red bean cake and manufacturing method thereof |
| CN102813121A (en) * | 2011-06-09 | 2012-12-12 | 朱广凡 | Preparation method for poria cocos-lotus seed cake |
| KR20150019760A (en) * | 2013-08-15 | 2015-02-25 | 안승철 | manufacturing process for ricecake in the adzuki-bean ice desert that using rice(grain) |
| CN107668700A (en) * | 2017-11-01 | 2018-02-09 | 魏崇振 | A kind of lotus seed-date red bean cake |
| CN107874122A (en) * | 2017-11-01 | 2018-04-06 | 帅娟 | A kind of red bean cake |
Non-Patent Citations (1)
| Title |
|---|
| 郑妍: "莲子绿豆糕的制作工艺研究", 现代农业科技, vol. 01, no. 17, pages 284 - 286 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106491651A (en) | A kind of compound concocting method of pizzle | |
| CN114514976A (en) | Instant freeze-dried white fungus soup beverage and preparation method thereof | |
| CN111357985A (en) | Instant cubilose product and sterilization and preparation method thereof | |
| CN101584481A (en) | The manufacture craft of boiled salted duck and the boiled salted duck that makes | |
| CN101461418B (en) | Method for processing reversed steaming sweet potato | |
| CN106819882A (en) | A kind of preparation method of fragrance of osmanthus gold beef granules | |
| CN107771916B (en) | Additive-free square bamboo shoot storage and preservation method | |
| CN115226845A (en) | Lotus seed and red bean health-preserving cake | |
| CN115226846A (en) | Lotus seed and mung bean health-preserving cake | |
| CN115226844A (en) | Red bean cake | |
| CN115226843A (en) | Green bean cake | |
| WO2020045740A1 (en) | Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method | |
| CN106562335A (en) | Preparation method of strawberry jam | |
| CN108669502B (en) | Method for preparing boiled bamboo shoots and boiled bamboo shoots prepared by same | |
| CN106387750A (en) | Fermented rich-selenium ficus carica pellets | |
| CN110731479A (en) | method for preparing fresh daylily pickles with long storage life | |
| CN111067073A (en) | Peanut butter making method | |
| CN108770931A (en) | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt | |
| CN107373442A (en) | A kind of dried eggs and preparation method thereof | |
| CN108013397A (en) | A kind of canned okra and preparation method thereof | |
| CN105614537A (en) | Making method of canned honeydew peanut kernels | |
| CN106376878A (en) | Manufacturing method of salting lotus root slices | |
| CN106107810A (en) | A kind of manufacture method of clear soup duck soup | |
| CN114601135A (en) | Instant milk vetch pickles and making method thereof | |
| CN112244225A (en) | Processing method of old jar pickled Chinese cabbage kungfu balls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20221025 |