CN1251602C - Honey fennel cake - Google Patents
Honey fennel cake Download PDFInfo
- Publication number
- CN1251602C CN1251602C CNB2003101106698A CN200310110669A CN1251602C CN 1251602 C CN1251602 C CN 1251602C CN B2003101106698 A CNB2003101106698 A CN B2003101106698A CN 200310110669 A CN200310110669 A CN 200310110669A CN 1251602 C CN1251602 C CN 1251602C
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- honey
- fennel
- cake
- portions
- stuffing
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- Expired - Fee Related
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- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses stuffing of a honey fennel cake, which is prepared by the method that honey is used as a base material, and bee pollen, royal jelly and natural perfume of certain proportion are added and compounded. The stuffing is wrapped in a skin prepared by mixing wheat flour, malt sugar and teaseed oil, and the appearance of the honey fennel cake is golden yellow and hierarchical. The stuffing of a honey fennel cake is composed of raw materials of the proportion by weight: 10 portions of fine wheat flour, 2 to 6 portions of honey, 2 to 4 portions of teaseed oil, 0.1 to 0.5 portion of bee pollen, 0.1 to 0.5 portion of royal jelly, 1 to 5 portions of white sugar, 1 to 2 portions of sweet osmanthus flower sugar, 2 portions of peeled white sesameseed, 0.2 portion of fennel, 0.2 portion of octagon and 0.2 portion of sodium bicarbonate. The honey fennel cake of the present invention is easy to prepare by processing, and through the steps of compounding materials, wrapping the stuffing, molding, baking, brushing the teaseed oil and packaging, the honey fennel cake with honey aroma mouth feelings and flavors can be prepared.
Description
Technical field
The present invention relates to a kind of food, being specially a kind of is the honey fennel cake of main filler material with the natural honey raw material.
Background technology
The fennel cake of Xiao Shouing is because of the crisp filling pine of its skin in the market, and the fennel thick flavor is so claim the fennel cake, this cake has more than 100 year history, be to be raw material, make filling, be made by traditional handicraft with sesame, cotton white sugar, Sweet-scented Osmanthus, fennel seeds, anise with fine flour, cotton white sugar, maltose, tea oil, though be outer crisp interior crisp, loose tasty and refreshing fragrant and sweet flavor crisp short cakes with sesame, but owing to being main filler base-material with white sugar, the white sugar flavor is dense, and sugariness is too high, should not make health food, still find no the fennel cake and the oil cake of sweet fragrant breeze flavor at present.
Summary of the invention
Task of the present invention is to overcome the existing high shortcoming of fennel cake filler material white sugar content, provides a kind of and has sweet fragrant breeze flavor, sweet fertilizer is oiliness, crisp pastry is tasty and refreshing, nourishing healthy, the all-ages fennel cake of the effect that improves the health.
For solving above-mentioned task, the present invention has done bigger adjustment to the filler base material formulation composition of fennel cake and has improved, adopting the honey of pure natural is the filler base-material, the melissa powder that adds certain component, royal jelly and natural perfume material, make the filler material through the modern science compatibility, and be wrapped in by flour, maltose, among the epidermis of tea oil mixed preparing, combine with modern processing method with traditional handicraft and to make honey fennel cake, outward appearance is golden yellow, at many levels, its filler material formula of forming the fennel cake is: 10 parts of refined flours, tea oil 2-4 part, honey 2-6 part, melissa powder 0.1-0.5 part, peak royal jelly 0.1-0.5 part, Sweet-scented Osmanthus 1-2 part, white sugar 1-5 part, 0.2 part of fennel seeds, 2 parts of white sesameseeds shell, anistree 0.2 part, 0.2 part in sodium bicarbonate.
Honey fennel cake proposed by the invention is easy to processing and makes, and its processing method is, through batching, dnockout, pinch that filling, filler are wrapped up in skin, beaten moulding, baking (processing temperature 120 degree, 20 minutes time), brush oil, packing form.
Honey fennel cake of the present invention, owing in its filler material, added natural honey and the necessary melissa powder of human body, royal jelly, reduced the white sugar component, through the modern science compatibility, employing traditional handicraft and modern processing method combine and make, its nutrition is clear and definite, sugariness is moderate, have sense of sweet fragrant breeze interest and nutritional health function, energy mediator's body immunity function and functions of intestines and stomach strengthen metabolism, delay senility and the rehabilitation opsonic action, prescription uniqueness, science, production method is simple, is a kind of desirable sweet fragrant breeze flavor food.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail:
Embodiment 1
Get refined flour 5000 grams, honey 1750 grams, Sweet-scented Osmanthus 1000 grams, white sugar 1750 grams, melissa powder 250 grams, royal jelly 250 grams, fennel seeds 100 grams, the white sesameseed 1000 that shells restrains, anistree 100 grams, sodium bicarbonate 100 grams, first-class pure tea oil 2000 gram mixed preparing filler material, after the filler material that mixing is kneaded is beaten softness repeatedly, pinch into ball shape of the same size, get again by flour with hand, maltose, the foreskin of tea oil mixed preparing is with the tight parcel of filler, put into then in the cake mould and beat moulding, taking-up is placed in the iron basin, and the iron basin placed in the electric oven toasts, and baking temperature is 120 degree, stoving time is 20 minutes, it is inferior to treat that cake is baked to skin lamination, take out when golden yellow and carry out top layer brush oil while hot, a packing is divided in the cooling back, makes 350 honey fennel cakes.
Embodiment 2
Get refined flour 5000 grams, honey 3000 grams, melissa powder 100 grams, royal jelly 50 grams, white sugar 500 grams, fennel seeds 100 grams, white sesameseed 100 grams shell, Sweet-scented Osmanthus 2000 grams, anistree 100 grams, sodium bicarbonate 100 grams, first-class pure tea oil 1000 grams, method by embodiment 1 is processed, and makes 350 honey fennel cakes.
In addition; honey filler material of the present invention is not limited to the filler material of above-mentioned fennel cake; also fennel seeds, the anise in the fennel cake filler material can be removed; just can be used for the filler material in oil cake, moon cake or other cakes; sweet fragrant breeze flavor in its cake is identical; as long as adding has honey, royal jelly and melissa powder in the filler material of its cake, all belong to protection scope of the present invention.
Claims (1)
1, a kind of honey fennel cake, the filler material employing natural honey that it is characterized in that described honey fennel cake is main base-material, the melissa powder that adds certain component, royal jelly and natural perfume material compatibility are formed, thereby be wrapped in by flour, maltose, among the epidermis of tea oil mixed preparing, make the honey fennel cake of sweet fragrant taste flavor, outward appearance is golden yellow, by different level, its filler material materials of weight proportions prescription of forming the fennel cake is: 10 parts of refined flours, honey 2-6 part, tea oil 2-4 part, melissa powder 0.1-0.5 part, royal jelly 0.1-0.5 part, white sugar 1-5 part, Sweet-scented Osmanthus 1-2 part, 2 parts of the white sesameseeds of shelling, 0.2 part of fennel seeds, anistree 0.2 part, 0.2 part in sodium bicarbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101106698A CN1251602C (en) | 2003-12-18 | 2003-12-18 | Honey fennel cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101106698A CN1251602C (en) | 2003-12-18 | 2003-12-18 | Honey fennel cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1552220A CN1552220A (en) | 2004-12-08 |
| CN1251602C true CN1251602C (en) | 2006-04-19 |
Family
ID=34335703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101106698A Expired - Fee Related CN1251602C (en) | 2003-12-18 | 2003-12-18 | Honey fennel cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1251602C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004915A (en) * | 2012-12-18 | 2013-04-03 | 郑树林 | Making process of flour cakes |
| CN103250769B (en) * | 2013-05-09 | 2014-10-15 | 王永琪 | Health care food therapy cookies for chronic rhinitis |
| CN104489033A (en) * | 2014-12-19 | 2015-04-08 | 福建新味食品有限公司 | Peach flower cookies and method for making same |
| CN107980857A (en) * | 2018-01-23 | 2018-05-04 | 安徽心缘康生物科技有限公司 | A kind of peony cake and preparation method thereof |
-
2003
- 2003-12-18 CN CNB2003101106698A patent/CN1251602C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1552220A (en) | 2004-12-08 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice |
Addressee: Yang Yichun Document name: Notification to Pay the Fees |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060419 Termination date: 20101218 |