Fresh flower Chinese herbal medicine tea cake and making method thereof

Abstract

The fresh flower Chinese herbal medicine tea point is composed of an outer skin and inner stuffing, and the outer skin is prepared from, by weight, 0.1%-5% of bamboo charcoal powder, 40%-50% of flour, 20%-30% of butter, 0.2%-1% of salt, 5%-15% of sugar, 1%-15% of milk powder and 5%-15% of egg liquid; the preparation method of the outer skin comprises the following steps: a, adding salt into softened butter; b, adding sugar; c, adding the beaten egg liquid; d, adding milk powder; e, adding flour; f, kneading dough to obtain oil crust; g, wrapping the oil skin with a preservative film, and fermenting; h, mixing the bamboo charcoal powder with low-gluten flour; i, adding butter, kneading into pastry, and averagely dividing into N parts; j, averagely dividing the fermented oily skin into M parts; k, taking one part of oil crust, and then putting one part of pastry to obtain a stuffed bun; l, rolling a dough from the middle to two ends by using a rolling pin, and rolling into an ox-tongue-shaped wrapper; m, rolling up the cattle tongue-shaped wrappers from bottom to top; and n, taking out the rolled wrappers after standing again, and rolling the wrappers from the middle to the two ends to obtain the wrappers.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a fresh flower and Chinese herbal medicine tea and a preparation method thereof. Background Art

[0002] Traditional snacks include pineapple cakes, egg yolk cakes, etc., whose fillings are mainly pineapple, rose, osmanthus, egg yolk, and red bean paste. According to consumers' preferences, various auxiliary ingredients are added to the existing traditional Chinese snacks to obtain different tastes and different nutritional values.

[0003] In recent years, the concepts of healthy eating and medicinal diet have become increasingly popular. While people are pursuing taste and nutritional value, the medicinal and edible properties of traditional refreshments have also become an important criterion for consumers' choices.

[0004] However, there is relatively little research on the medicinal and edible properties of existing traditional tea snacks, which cannot meet consumers' more usage needs. Summary of the invention

[0005] In view of the problems pointed out in the background technology, the present invention provides a fresh flower and Chinese herbal tea and a preparation method thereof to solve the above technical problems.

[0006] The technical solution of the present invention is achieved in this way: A flower and Chinese herbal tea snack, consisting of an outer skin and a filling, wherein the outer skin is made of the following raw materials in percentage by weight: 0.1-5% bamboo charcoal powder, 40-50% flour, 20-30% butter, 0.2-1% salt, 5-15% sugar, 1-15% milk powder, and 5-15% egg liquid; The production of the crust includes the following steps: a. Add salt to the softened butter and stir well; b. Add sugar and stir evenly; c. Add the beaten egg liquid and stir evenly. Repeat this step several times. d. Add milk powder and stir evenly; e. Add flour and mix well to obtain dough; f. Knead the dough until it can be stretched into a thin sheet to obtain an oily dough; g. Wrap the oily dough with plastic wrap and refrigerate for 30 minutes to let it rise; h. Mix the bamboo charcoal powder and low-gluten flour and stir evenly; i. Add butter, knead into shortbread, and divide into N equal portions; j. Divide the proofed oily dough into M portions; k. Take a portion of dough, flatten it with your hands, then put a portion of pastry in it, wrap it up, and make a dough; l. Take a dough and roll it out from the middle to both ends with a rolling pin until it becomes a cow tongue-shaped dough; m. Roll up the tongue-shaped dough from bottom to top into a cylinder, cover with plastic wrap, and let it rest for 20 minutes; n. Take out the rolled dough again after it has rested, roll it out from the middle to both ends, roll it up from bottom to top, and let it rest for 20 minutes to obtain the outer skin.

[0007] The present invention is further configured that the filling is made of the following raw materials in percentage by weight: 5-19% of fresh flower paste, 76-90% of pineapple paste, and 0.5-5% of eight-immortal powder, wherein the eight-immortal powder is made by grinding eight kinds of medicinal materials, namely, Euryale ferox, Poria cocos, lotus seeds, hawthorn, Chinese yam, purple lentil, chicken gizzard lining, and coix seed. The preparation of the filling includes the following steps: a. Peel and cut the pineapple into pieces, add a spoonful of salt and soak for one hour; b. Put it into a wall-breaking machine and blend it into pineapple sauce with fine particles; c. Steam the flowers, dry them, grind them into powder to obtain flower jam, or steam the flowers, put them into a sealed jar, add honey, and marinate them for 7 days to obtain flower jam; d. Take the flower sauce and pineapple sauce, add the eight immortals powder and mix well; e. Refrigerate for later use.

[0008] The present invention is further configured such that the weight ratio of the Euryale ferox, Poria cocos, lotus seeds, hawthorn, yam, white hyacinth bean, chicken gizzard lining and coix seed is 1:1:1:1:1:1:1:1:1:1.

[0009] The present invention is further configured such that the fresh flowers are osmanthus flowers.

[0010] A method for preparing fresh flower and Chinese herbal tea snacks comprises the following steps: Step 1: Use the above to make the outer skin; Step 2: Use the above to make the filling; Step 3: Flatten the refrigerated and relaxed outer skin and roll it into sheets; divide the refrigerated filling into 25g pieces and roll them into balls; Step 4: Wrap the rounded filling into the flaky outer skin and roll it into a round shape; Step 5. Put it in the preheated oven, set the upper temperature of the baking tray to 170℃ and the lower temperature to 150℃, bake for 30 minutes, and finish baking; Step 6. Take out and cool, and complete the preparation of fresh flower and herbal tea.

[0011] The present invention is further configured that the outer skin is made of the following raw materials in percentage by weight: 120g low-gluten flour, 35g powdered sugar, 30g baking milk powder, 80g butter, 25g whole egg liquid, 2g sea salt, and 5g bamboo charcoal powder; The present invention is further configured that the filling is made of the following raw materials in percentage by weight: 36g of fresh flower paste, 240g of pineapple filling, 10g of ground powder of gorgon fruit, poria, lotus seed, hawthorn, yam, white hyacinth bean, chicken gizzard lining, and coix seed.

[0012] The present invention is further configured to add the following step between step four and step five, placing the outer skin and inner filling of the dumplings into a molding mold for compression molding, and then placing the dumplings into an oven after compression molding.

[0013] The present invention is further provided as a fresh flower and Chinese herbal tea snack, which is composed of an outer skin and an inner filling, wherein the outer skin and the inner filling are the outer skin and the inner filling described above, the surface of the outer skin is provided with concave holes, the concave holes enter the inner filling, and the concave holes are filled with auxiliary food that can increase the taste.

[0014] The fresh flower and Chinese herbal medicine tea provided by the present invention has Color, aroma and taste: black and white tea snacks, with a hint of osmanthus fragrance, sweet but not greasy, full of fragrance and sweet aftertaste.

[0015] Medicinal function: It can promote the production of body fluid and invigorate the stomach, warm and nourish the skin. It can treat weak spleen and stomach, poor appetite, and regular use can invigorate the spleen and appetite, harmonize the middle and eliminate dampness, strengthen the body and nourish the essence, and treat all symptoms of food stagnation, sallow complexion and thin muscles in children. It is composed of 8 kinds of Chinese medicines such as lotus seeds, Poria cocos, and yam, which can warm and nourish the stomach and spleen, and help digestion.

[0016] Suitable for people: all ages.

[0017] Unsuitable people: pregnant women. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0019] Figure 1 A physical picture of the prepared fresh flower and herbal tea snack of the present invention; Figure 2 This is a physical picture of the prepared fresh flower and Chinese herbal tea snack of the present invention being cut open.

[0020] Figure 3 This is a physical picture of the fresh flower and herbal tea snack of the present invention.

[0021] Figure 4 It is a schematic structural diagram of the first embodiment of the molding die of the present invention.

[0022] Figure 5It is a cross-sectional view of structure 1 of the molding die of the present invention.

[0023] Figure 6 Schematic diagram of the first embodiment of the molding die of the present invention Figure 1 .

[0024] Figure 7 Schematic diagram of the first embodiment of the molding die of the present invention Figure 2 .

[0025] Figure 8 It is a schematic structural diagram of the second embodiment of the molding die of the present invention.

[0026] Fig. 9 It is a schematic diagram of the exploded structure of the second embodiment of the molding die of the present invention.

[0027] Fig.10 It is a cross-sectional view of the second embodiment of the molding die of the present invention.

[0028] Fig.11 The figure is a schematic diagram of the appearance of the fresh flower and herbal tea snack of the present invention. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. For reference Figure 1-Figure 11 Provide explanation.

[0030] Embodiment 1, a fresh flower and Chinese herbal medicine snack, consists of an outer skin and an inner filling.

[0031] The outer skin is made of the following raw materials in percentage by weight: 5g bamboo charcoal powder, 120g low-gluten flour, 80g butter, 2g sea salt, 35g powdered sugar, 30g baking milk powder, and 25g whole egg liquid.

[0032] The production of the crust includes the following steps: a. Add sea salt to the softened butter and mix well.

[0033] b. Add powdered sugar (powdered sugar) and mix well.

[0034] c. Add the beaten egg liquid and stir evenly. Repeat this step several times.

[0035] d. Add baking milk powder and mix well.

[0036] e. Add low-gluten flour and mix well to obtain dough.

[0037] f. Knead the dough until it can be stretched into a thin sheet to obtain oil skin (the oil skin is in a dough-like state).

[0038] g. Wrap the oily dough with plastic wrap and refrigerate for 30 minutes to let it rise.

[0039] h. Mix the bamboo charcoal powder and low-gluten flour and stir well.

[0040] i. Add butter, knead into shortbread, and divide into N equal portions, 1-5g each.

[0041] j. Divide the proofed oily dough into M portions, 1-5g each.

[0042] k. Take a portion of dough, flatten it with your hands, then put a portion of pastry, wrap it up, and get a dough.

[0043] l. Take a dough and roll it out from the middle to both ends with a rolling pin until it becomes a cow tongue-shaped dough.

[0044] m. Roll up the tongue-shaped dough from bottom to top into a cylinder, cover with plastic wrap, and let it stand for 20 minutes.

[0045] n. Take out the rolled dough again after it has rested, roll it out from the middle to both ends, roll it up from bottom to top, and let it rest for 20 minutes to obtain the outer skin.

[0046] The filling is made of raw materials with the following weight percentages: 36g of fresh flower paste, 240g of pineapple paste, and 10g of Eight Immortals Powder. The Eight Immortals Powder is made by grinding eight kinds of medicinal materials, including water chestnut, poria, lotus seeds, hawthorn, yam, purple lentil, chicken's gizzard lining, and coix seed. The weight ratio of water chestnut, poria, lotus seeds, hawthorn, yam, white lentil, chicken's gizzard lining, and coix seed is 1:1:1:1:1:1:1:1:1:1.

[0047] The preparation of the filling includes the following steps: a. Peel the pineapple, cut into pieces, add a spoonful of salt and soak for one hour.

[0048] b. Put it into a blender and blend it into pineapple jam with fine particles.

[0049] c. Steam the osmanthus flowers, dry them in the sun, and grind them into powder to obtain flower jam. Alternatively, steam the osmanthus flowers, put them in a sealed jar, add honey, and marinate them for 7 days to obtain flower jam. (Flower jam can be made from gardenia, rose, osmanthus, coconut flakes, etc.) d. Take fresh flower sauce and pineapple sauce, add eight immortals powder and mix well.

[0050] e. Put it in the refrigerator and set aside to complete the preparation of the filling.

[0051] A method for preparing fresh flower and Chinese herbal tea snacks comprises the following steps: Step 1: Use the above to make the outer crust.

[0052] Step 2: Use the above to make the filling.

[0053] Step 3: Flatten the refrigerated and relaxed outer skin and roll it into a sheet. Divide the refrigerated filling into 25g pieces and roll them into balls.

[0054] Step 4: Wrap the rounded filling into the flaky outer skin and roll it into a ball.

[0055] Step 5: Place the dough and filling into the molding mold and press into shape.

[0056] Step 6. After molding, put it into the preheated oven. The upper temperature of the baking tray is 170℃, and the lower temperature is 150℃. Bake for 30 minutes to complete the baking.

[0057] Step 7. Take out and cool, and complete the preparation of fresh flower and herbal tea.

[0058] Regarding the molding die, this application provides the following implementation structure: Implementation structure 1: Reference Figure 4-Figure 7 The molding die includes an upper die 11 and a lower die 12 made of metal material. Both the upper die 11 and the lower die 12 are cylindrical structures. The upper die 11 is a shell structure with an opening facing downward, and the lower die 12 is a shell structure with an opening facing upward. The outer diameter of the upper die 11 is equal to the inner diameter of the lower die 12, so that the upper die 11 can be pressed into the lower die 12. The upper die 11 is composed of left and right halves. The left and right halves of the upper die 11 are hingedly connected by hinges 15, so that the upper die 11 can be flipped open and closed. The side wall of the lower die 12 is provided with a groove 13 that runs through the inner and outer sides and the upper side thereof. There are multiple grooves 13, and the multiple grooves 13 are arranged at equal intervals in the circumferential direction of the lower die 12. The bottom of the lower die 12 is provided with an annular connecting groove 14. When in use, the outer skin and inner filling of the dough are first placed in the upper mold 11, and the upper mold 11 is then pressed into the lower mold 12, the edge of the upper mold 11 enters the connecting groove 14, the bottom of the lower mold 12 cooperates with the upper mold 11, and the dough in the upper mold 11 is extruded to form a cylindrical tea dessert embryo, and then the upper mold 11 is taken out. The tea dessert embryo may adhere to the upper mold 11. At this time, after taking out the upper mold 11, the upper mold 11 can be opened, the tea dessert embryo is taken out and placed in the lower mold 12, and the lower mold 12 and the tea dessert embryo are put into the oven together for baking, and the tea dessert embryo forms a gap with the lower mold 12, which can allow the tea dessert embryo to expand and deform. The slot 13 is set, one is to avoid affecting the baking of the tea dessert embryo due to the blocking of the tea dessert embryo by the lower mold 12, and the other is that when the tea dessert embryo expands and deforms, the side wall of the lower mold 12 provided with the slot 13 can also deform to cooperate with the deformation of the tea dessert embryo.

[0059] Implementation structure 2: Reference Figure 8-Figure 10The molding die includes an upper die 11 and a lower die 12 made of metal material. Both the upper die 11 and the lower die 12 are cylindrical structures. The upper die 11 is a shell structure with an opening facing downward, and the lower die 12 is a shell structure with an opening facing upward. The outer diameter of the upper die 11 is equal to the inner diameter of the lower die 12, so that the upper die 11 can be pressed into the lower die 12. The upper die 11 is composed of left and right halves. The left and right halves of the upper die 11 are hingedly connected by hinges 15, so that the upper die 11 can be flipped open and closed. The side wall of the lower die 12 is provided with a guide groove 31 running through the inner and outer sides and the upper side thereof. There are four guide grooves 31, and the four guide grooves 31 are arranged at equal intervals in the circumferential direction of the lower die 12. The bottom of the lower die 12 is provided with an annular connecting groove 14. When in use, the outer skin and inner filling of the dough are first placed in the upper mold 11, and the upper mold 11 is then pressed into the lower mold 12. The edge of the upper mold 11 enters the connecting groove 14, and the bottom of the lower mold 12 cooperates with the upper mold 11 to extrude the dough in the upper mold 11 to form a cylindrical tea dessert embryo, and then the upper mold 11 is taken out.

[0060] Two guide parts 32 are provided on the outer side wall of the upper mold 11, and the two guide parts 32 are symmetrically arranged about the center of the upper mold 11. When the upper mold 11 and the lower mold 12 are pressed together, the guide parts 32 enter the guide groove 31, and the guide parts 32 and the guide groove 31 form a sliding fit, and also include a connecting hole 33 that penetrates the guide part 32 and the side wall of the upper mold 11, and a punching nail 34 is connected in the connecting hole 33, and the punching nail 34 and the connecting hole 33 can be threadedly connected. In this technical solution, after the tea snack embryo is extruded and formed, the punching nail 34 can be drilled into the tea snack embryo to form a hole. After the punching nail 34 and the upper mold 11 are separated, auxiliary food that can enhance and increase the taste of the tea snack can be injected into the hole punched by the punching nail 34 on the tea snack embryo, and the auxiliary food can be added before or after baking.

[0061] refer to Fig.11 A flower and Chinese herbal tea snack, comprising an outer skin and an inner filling, wherein the outer skin and the inner filling are the outer skin and the inner filling described above, wherein a concave hole 51 is provided on the surface of the outer skin, wherein the concave hole 51 enters into the inner filling, and wherein the concave hole 51 is filled with auxiliary food that can increase the taste Supplementary foods to increase flavor can be nut foods such as walnuts and pine nuts. The nuts need to be processed into powder or fine particles; supplementary foods can be sweet foods such as cream.

[0062] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A fresh flower and Chinese herbal tea snack, comprising an outer skin and an inner filling, characterized in that: The outer skin is made of the following raw materials in weight percentage: 0.1-5% bamboo charcoal powder, 40-50% flour, 20-30% butter, 0.2-1% salt, 5-15% sugar, 1-15% milk powder, and 5-15% egg liquid; The production of the crust includes the following steps: a. Add salt to the softened butter and stir well; b. Add sugar and stir evenly; c. Add the beaten egg liquid and stir evenly. Repeat this step several times. d. Add milk powder and stir evenly; e. Add flour and mix well to obtain dough; f. Knead the dough until it can be stretched into a thin sheet to obtain an oily dough; g. Wrap the oily dough with plastic wrap and refrigerate for 30 minutes to let it rise; h. Mix the bamboo charcoal powder and low-gluten flour and stir evenly; i. Add butter, knead into shortbread, and divide into N equal portions; j. Divide the proofed oily dough into M portions; k. Take a portion of dough, flatten it with your hands, then put a portion of pastry in it, wrap it up, and make a dough; l. Take a dough and roll it out from the middle to both ends with a rolling pin until it becomes a cow tongue-shaped dough; m. Roll up the tongue-shaped dough from bottom to top into a cylinder, cover with plastic wrap, and let it rest for 20 minutes; n. Take out the rolled dough again after it has rested, roll it out from the middle to both ends, roll it up from bottom to top, and let it rest for 20 minutes to obtain the outer skin.

2. A fresh flower and Chinese herbal medicine tea according to claim 1, characterized in that: The filling is made of the following raw materials in percentage by weight: 5-19% of fresh flower paste, 76-90% of pineapple paste, and 0.5-5% of eight-immortal powder. The eight-immortal powder is made by grinding eight kinds of medicinal materials, namely, Euryale ferox, Poria cocos, lotus seeds, hawthorn, Chinese yam, purple lentil, chicken gizzard lining, and coix seed. The preparation of the filling includes the following steps: a. Peel and cut the pineapple into pieces, add a spoonful of salt and soak for one hour; b. Put it into a wall-breaking machine and blend it into pineapple sauce with fine particles; c. Steam the flowers, dry them, grind them into powder to obtain flower jam, or steam the flowers, put them into a sealed jar, add honey, and marinate them for 7 days to obtain flower jam; d. Take the flower sauce and pineapple sauce, add the eight immortals powder and mix well; e. Refrigerate for later use.

3. A fresh flower and Chinese herbal medicine tea snack according to claim 2, characterized in that: The weight ratio of the gorgon fruit, tuckahoe, lotus seed, hawthorn, yam, white hyacinth bean, chicken gizzard lining and coix seed is 1:1:1:1:1:1:1:1:

1.

4. A fresh flower and Chinese herbal tea according to claim 2, characterized in that: The fresh flowers are sweet osmanthus.

5. A method for preparing fresh flower and Chinese herbal tea, characterized in that: The steps include: Step 1, using the method of claim 1 to make the outer skin; Step 2, using the filling as described in claim 2; Step 3: Flatten the refrigerated and relaxed outer skin and roll it into sheets; divide the refrigerated filling into 25g pieces and roll them into balls; Step 4: Wrap the rounded filling into the flaky outer skin and roll it into a round shape; Step 5. Put it in the preheated oven, set the upper temperature of the baking tray to 170℃ and the lower temperature to 150℃, bake for 30 minutes, and finish baking; Step 6. Take out and cool, and complete the preparation of fresh flower and herbal tea.

6. The method for making a fresh flower and Chinese herbal tea according to claim 5, characterized in that: The outer skin is made of the following raw materials in percentage by weight: 120g low-gluten flour, 35g powdered sugar, 30g baking milk powder, 80g butter, 25g whole egg liquid, 2g sea salt, and 5g bamboo charcoal powder.

7. The method for making a fresh flower and Chinese herbal tea according to claim 5, characterized in that: The filling is made of the following raw materials in percentage by weight: 36g of fresh flower paste, 240g of pineapple filling, and 10g of ground powder of gorgon fruit, tuckahoe, lotus seed, hawthorn, yam, white hyacinth bean, chicken gizzard lining, and coix seed.

8. The method for making a fresh flower and Chinese herbal tea according to claim 5, characterized in that: Add the following steps between step 4 and step 5, put the outer skin and inner filling of the dumpling into the molding mold for molding, and then put it into the oven after molding.

9. A fresh flower and Chinese herbal tea snack, comprising an outer skin and an inner filling, characterized in that: The outer skin and inner filling are those of claim 3, the outer skin has concave holes on its surface, the concave holes extend into the inner filling, and the concave holes are filled with auxiliary food that can increase the taste.

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