Sweet and sour roxburgh rose and donkey-hide gelatin pastry and preparation method thereof

Abstract

The invention discloses taste and sour roxburgh rose and donkey-hide gelatin pastry, and a preparation method thereof. The roxburgh rose and donkey-hide gelatin pastry is prepared by the following rawmaterials by weight ratio; 18-22 parts of donkey-hide gelatin, 18-22 parts of dried roxburgh rose, 38-42 of yellow wine, 3-7 parts of rock sugar, 18-22 parts of black sesame, 18-22 parts of walnut kernel, and 8-12 parts of red dates. The invention has the advantages that the preparation method is simple and easy, the product flavor is sweet and sour, the taste is good, and the nutrition is rich.

Description

technical field

[0001] The invention relates to a donkey-hide gelatin cake and a preparation method thereof, in particular to a sour-sweet prickly pear donkey-hide gelatin cake and a preparation method thereof. Background technique

[0002] Donkey-hide gelatin is listed as a nourishing top grade in the earliest medical classic "Shen Nong's Materia Medica", and "Compendium of Materia Medica" calls it a holy medicine for nourishing blood. Modern pharmacological experiments have proved that donkey-hide gelatin has a powerful nourishing effect, can nourish blood, beautify the skin, strengthen the body, nourish yin and moisten the lungs, delay aging, and improve immunity.

[0003] Rosa roxburghii is a precious wild resource unique to the Guizhou plateau. It is a comprehensive health-care fruit with high nutrition and high medicinal uses. The fresh fruit tastes sour and astringent, and the taste is difficult to be accepted by the public. Dried not only retains more than 90% of nu...

Examples

Embodiment 1

[0024] Example 1. A sweet and sour prickly pear donkey-hide gelatin cake, which is made of the following raw materials: 18kg donkey-hide gelatin, 18kg dried prickly pears, 38kg rice wine, 3kg rock sugar, 18kg black sesame, 18kg walnut kernels and 8kg red dates.

[0025] Prepare as follows:

[0026] (1) Steep donkey-hide gelatin with rice wine for 24 hours to obtain product A;

[0027] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0028] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0029] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.

Embodiment 2

[0030] Example 2. A sweet and sour prickly pear donkey-hide gelatin cake, which is made of the following raw materials: 19kg donkey-hide gelatin, 19kg dried prickly pears, 40kg rice wine, 6kg rock sugar, 21kg black sesame, 18kg walnut kernels and 10kg red dates.

[0031] Prepare as follows:

[0032] (1) Steep donkey-hide gelatin with rice wine for 30 hours to obtain product A;

[0033] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0034] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0035] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.

Embodiment 3

[0036] Example 3. A sweet and sour thorn pear donkey-hide gelatin cake, which is made of the following raw materials: 22kg donkey-hide gelatin, 19kg dried thorn pears, 41kg rice wine, 7kg rock sugar, 21kg black sesame, 18kg walnut kernels and 12kg red dates.

[0037] Prepare as follows:

[0038] (1) Steep donkey-hide gelatin with rice wine for 40 hours to obtain product A;

[0039] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0040] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0041] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.

technical field

[0001] The invention relates to a donkey-hide gelatin cake and a preparation method thereof, in particular to a sour-sweet prickly pear donkey-hide gelatin cake and a preparation method thereof. Background technique

[0002] Donkey-hide gelatin is listed as a nourishing top grade in the earliest medical classic "Shen Nong's Materia Medica", and "Compendium of Materia Medica" calls it a holy medicine for nourishing blood. Modern pharmacological experiments have proved that donkey-hide gelatin has a powerful nourishing effect, can nourish blood, beautify the skin, strengthen the body, nourish yin and moisten the lungs, delay aging, and improve immunity.

[0003] Rosa roxburghii is a precious wild resource unique to the Guizhou plateau. It is a comprehensive health-care fruit with high nutrition and high medicinal uses. The fresh fruit tastes sour and astringent, and the taste is difficult to be accepted by the public. Dried not only retains more than 90% of nu...

Examples

Embodiment 1

[0024] Example 1. A sweet and sour prickly pear donkey-hide gelatin cake, which is made of the following raw materials: 18kg donkey-hide gelatin, 18kg dried prickly pears, 38kg rice wine, 3kg rock sugar, 18kg black sesame, 18kg walnut kernels and 8kg red dates.

[0025] Prepare as follows:

[0026] (1) Steep donkey-hide gelatin with rice wine for 24 hours to obtain product A;

[0027] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0028] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0029] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.

Embodiment 2

[0030] Example 2. A sweet and sour prickly pear donkey-hide gelatin cake, which is made of the following raw materials: 19kg donkey-hide gelatin, 19kg dried prickly pears, 40kg rice wine, 6kg rock sugar, 21kg black sesame, 18kg walnut kernels and 10kg red dates.

[0031] Prepare as follows:

[0032] (1) Steep donkey-hide gelatin with rice wine for 30 hours to obtain product A;

[0033] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0034] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0035] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.

Embodiment 3

[0036] Example 3. A sweet and sour thorn pear donkey-hide gelatin cake, which is made of the following raw materials: 22kg donkey-hide gelatin, 19kg dried thorn pears, 41kg rice wine, 7kg rock sugar, 21kg black sesame, 18kg walnut kernels and 12kg red dates.

[0037] Prepare as follows:

[0038] (1) Steep donkey-hide gelatin with rice wine for 40 hours to obtain product A;

[0039] (2) When product A is boiled until the flag starts to be hung, add rock sugar, turn to simmer and stir continuously, and continue to cook until the glue is scooped up with a spoon into a transparent sheet and falls slowly, like a flag, to obtain product B;

[0040] (3) Put dried prickly pears, red dates, walnut kernels and black sesame into product B in sequence, and stir evenly to obtain product C;

[0041] (4) Put product C into a shaping tray, flatten and compact, cool and shape, cut and pack, and get finished products.