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Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof

A production method and technology of water chestnut cake, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single taste and health value, achieve better taste, rich nutrition, and enhance the effect of blood enrichment

Inactive Publication Date: 2017-03-22
GUANGXI XINGYE ZHIZHEN ECOLOGICAL PARK AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw material of existing water chestnut cake is basically made of water chestnut into powder or block, mixed with glutinous rice flour or other starches, sugar, peanuts, red beans, etc. and steamed. Its ingredients are simple, and its taste and health value are relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In this embodiment, the raw materials for making the sweet-scented osmanthus-flavored blood-enriching horseshoe cake are: water chestnut powder, lotus root powder, sweet-scented osmanthus, longan meat, blood vine, motherwort, donkey-hide gelatin, red dates, wolfberry, pork liver, brown sugar and peanut oil.

[0033] The preparation method of a kind of sweet-scented osmanthus flavor blood-enriching horseshoe cake of the present embodiment comprises the following steps:

[0034] (1) Wash 19 parts of sweet-scented osmanthus, dry the surface moisture, put them into 5 parts of peanut oil at a temperature of 35°C, mix and stir evenly, seal them, and keep fresh in the refrigerator for 1 hour to obtain sweet-scented osmanthus material;

[0035] (2) Grind 12 parts of longan meat, 10 parts of santa vine, 15 parts of motherwort, 13 parts of donkey-hide gelatin, 18 parts of red dates and 12 parts of wolfberry into powder, put them into gauze bags, and put them together with 6 parts ...

Embodiment 2

[0039] In this embodiment, the raw materials for making the sweet-scented osmanthus-flavored blood-enriching horseshoe cake are: water chestnut powder, lotus root powder, sweet-scented osmanthus, longan meat, blood vine, motherwort, donkey-hide gelatin, red dates, wolfberry, pig liver, white sugar and sesame oil.

[0040] The preparation method of a kind of sweet-scented osmanthus flavor blood-enriching horseshoe cake of the present embodiment comprises the following steps:

[0041] (1) Wash 26 parts of the weighed osmanthus fragrans, dry the surface moisture, put them into 11 parts of sesame oil at a temperature of 40°C, mix and stir evenly, seal them, and put them in the refrigerator for 2 hours to obtain the sweet-scented osmanthus material;

[0042] (2) Grind 15 parts of longan meat, 14 parts of santa vine, 19 parts of motherwort, 16 parts of donkey-hide gelatin, 22 parts of red dates and 15 parts of medlar into powder, put them into a gauze bag, and put them together with ...

Embodiment 3

[0046] In this embodiment, the raw materials for making the sweet-scented osmanthus-flavored blood-enriching horseshoe cake are: water chestnut powder, lotus root powder, sweet-scented osmanthus, longan meat, blood vine, motherwort, donkey-hide gelatin, red dates, wolfberry, pork liver, brown sugar and peanut oil.

[0047] The preparation method of a kind of sweet-scented osmanthus flavor blood-enriching horseshoe cake of the present embodiment comprises the following steps:

[0048] (1) Wash 23 parts of the weighed osmanthus fragrans, dry the surface moisture, put them into 8 parts of peanut oil at a temperature of 38°C, mix and stir evenly, seal them, and put them in the refrigerator for 1.5 hours to obtain the sweet-scented osmanthus material;

[0049] (2) Grind 14 parts of longan meat, 12 parts of santa vine, 17 parts of motherwort, 15 parts of donkey-hide gelatin, 20 parts of red dates and 13 parts of medlar into powder, put them into a gauze bag, and put them together wit...

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Abstract

The invention discloses a sweet osmanthus flavor blood-enriching water chestnut cake and a making method thereof, and relates-the fields of cakes and making methods thereof. The water chestnut cake comprises, by weight, 40-50 parts of water chestnut powder, 28-34 parts of lotus root starch, 19-26 parts of sweet osmanthus, 12-15 parts of dried longan pulp, 10-14 parts of Sargentodoxa cuneata, 15-19 parts of Herba Leonuri, 13-16 percent of donkey-hide gelatin, 18-22 parts of red dates, 12-15 parts of wolfberry fruits, 6-8 parts of pig livers, 16-20 parts of sugar and 5-11 parts of vegetable oil. The pig livers which are boiled under the assistance of the sweet osmanthus and other blood circulation invigorating traditional Chinese medicines are mixed with the water chestnut powder according to a specific ratio in order to obtain the water chestnut cake with beautiful profile, fragrant, sweet and refreshing mouthfeel, heavy fragrance and soft, smooth and fine mouthfeel and with the efficacy of clearing heat, dispelling dampness, moistening lung and enriching blood.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of cakes and their production, in particular to an osmanthus-flavored blood-enriching water chestnut cake and a production method thereof. [0003] 【Background technique】 [0004] Horseshoe cake is a traditional dessert snack in the southern region. It is steamed by mixing water chestnut powder with sugar water. Its color is ocher and translucent. Very sweet. Horseshoe Cake is rich in nutrients and has the functions of nourishing the lungs, resolving phlegm and clearing away heat, dehumidification and detoxification, soothing the liver and improving eyesight, and promoting Qi and Tonghua. The raw material for making the existing water chestnut cake is basically water chestnut powder or block, which is mixed with glutinous rice flour or other starches, sugar, peanuts, red beans, etc. and cooked. Its ingredients are simple, and its taste and health value are relatively single. [0005] 【Content of in...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L19/00A23L19/10
CPCA23V2002/00A23V2200/30
Inventor 覃永红
Owner GUANGXI XINGYE ZHIZHEN ECOLOGICAL PARK AGRI TECH CO LTD
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