Dried-plum cake with efficacies of dredging collaterals and invigorating spleen and method for preparing same

A technology of dried plum cake and beneficial spleen plum, which is applied in food preparation, food science, and the function of food ingredients, etc., can solve the problems of single raw material, single taste, single process, etc., and achieve the effect of enriching the taste and new health care effects

Inactive Publication Date: 2015-03-04
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing cake has the defects of single raw material, single process, single taste, and single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A dried plum cake for Tongmai and Yipi, which is made from the following raw materials in parts by weight (jin):

[0022] Glutinous rice flour 250, oat flour 60, nutritional additives 9, dumpling skin 10, pea sprouts 6, condensed milk 3, onion and ginger powder 2, chicken skin 7, dragon fruit 9, sardines 6, dried green plums 8, king oyster mushroom puree 6, grape seed oil 5. Dried raisin 4, Kochia scoparia 2.2, peony 2.4, cicada slough 2.3, gorse root 2.5, clover 2.5;

[0023] The nutritional additive is made from the following raw materials in parts by weight:

[0024] American ginseng 3.2, dried pinto bean 3.1, milk vegetable root 2.9, rush 2.4, fresh rose petal 13, hawthorn 4, kumquat 4, champagne 3, steamed bun 4, turtle blood 8;

[0025] The preparation method is as follows: (1) American ginseng, dried pinto bean, milk vegetable root, and rushes are washed, dried, and ground to obtain powder, soaked in 6 times of water, concentrated, filtered to obtain the extract...

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PUM

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Abstract

The invention discloses a dried-plum cake with efficacies of dredging the collaterals and invigorating the spleen. The dried-plum cake is prepared from the following raw materials in parts by weight: 250-260 parts of glutinous rice flour, 60-70 parts of oat flour, 9-10 parts of a nutritional additive, 8-10 parts of dumpling wrappers, 5-6 parts of pea sprouts, 3-4 parts of condensed milk, 2-4 parts of bruised green onion and ginger, 6-7 parts of chicken skin, 7-9 pats of dragon fruits, 5-6 parts of sardine, 7-8 parts of dried plums, 6-7 parts of mashed pleurotus eryngii, 5-6 parts of grape seed oil, 4-5 parts of raisins, 1.9-2.2 parts of kochia scoparia, 1.8-2.4 parts of peonies, 1.8-2.3 parts of periostracum cicada, 2.5-3 parts of Chinese peashrub roots and 2-2.5 parts of four-leaf clover. Due to the addition of food and medicine materials like the dragon fruit, the sardine, the dried plum, the Chinese peashrub root, the kochia scoparia and the peony, the dried-plum cake is rich in mouthfeel, tastes delicious and has the new health-care efficacies of clearing away the lung heat, invigorating the spleen, removing the blood stasis, stimulating the menstrual flow, inducing diuresis and stopping bleeding.

Description

technical field [0001] The invention relates to a health-care fragrant cake, in particular to a dried plum cake for Tongmai Yipi and a preparation method thereof. Background technique [0002] Cake is a traditional food in my country, and steamed rice flour and glutinous rice flour are mostly used as raw materials. However, the existing cake has the defects of single raw material, single process, single taste, and single health care function. It is only a simple food and cannot meet the needs of the market and consumers. theme. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a dried plum cake for Tongmai Yipi and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A dried plum cake for Tongmai and Yipi is made from the following raw materials in parts by weight: [0006] Glutinous rice flour 250-260, oat flour 60-70, nutritional additives 9...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/105A23P20/25
CPCA23L19/09A23L5/13A23L7/117A23L13/20A23L17/10A23L27/60A23L31/00A23L33/105A23L33/40A23V2002/00A23V2200/30A23V2250/21
Inventor 林琪瑛
Owner WUHE TONGSHIFU FOOD
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