Tartary buckwheat and gastrodia elata cake and making method thereof

Abstract

The invention provides a tartary buckwheat and gastrodia elata cake and a making method thereof.The tartary buckwheat and gastrodia elata cake is made from, by weight, 70-80 g of gastrodia elata, 50-60 g of tartary buckwheat, 20-30 g of walnuts, 20-30 g of corn sugar, 20-30 g of butter and two eggs, the main materials comprise, by weight, 70-80 g of gastrodia elata, 50-60 g of tartary buckwheat, 20-30 g of walnuts, 20-30 g of corn sugar and 20-30 g of butter. The preparation method comprises the following steps: step 1, firstly, soaking tartary buckwheat in water for 8 hours at the soaking temperature of 40-50 DEG C in the first 4 hours and at the soaking temperature of 60-70 DEG C in the later 4 hours, cooling and filtering to obtain the soaked tartary buckwheat and filtrate; drying the soaked tartary buckwheat, and performing superfine grinding to obtain tartary buckwheat powder; according to the rhizoma gastrodiae cake prepared by the preparation method disclosed by the invention, the deep processing and utilization field of the tartary buckwheat is widened, the added value of the tartary buckwheat is improved, and the rhizoma gastrodiae cake has nutritional effects of softening blood vessels, resisting oxidation and preventing aging. Gastrodia elata has great benefits to health, is high in nutritional value and has the effects of easing pain, improving eyesight, protecting brain, calming, protecting heart and the like, and the made gastrodia elata cake is very good in taste, rich in fragrance and rich in nutrition.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a bitter buckwheat and gastrodia elata cake and a preparation method thereof. Background Art

[0002] Gastrodia elata is both a food and a Chinese medicinal material. It has the effects of calming wind and stopping spasms, calming liver yang, and removing wind and unblocking meridians. It is mainly used to treat liver wind, convulsions, dizziness, headache, limb numbness, limb paralysis, rheumatism and pain, etc. Due to some special ingredients contained in bitter buckwheat, its processed products are deeply loved by people. However, the processed products of bitter buckwheat and gastrodia elata are relatively single and cannot meet people's demand for diversified taste. Summary of the invention

[0003] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a bitter buckwheat and gastrodia elata cake and a production method thereof, and the specific technical scheme is as follows:

[0004] A bitter buckwheat and gastrodia elata cake is prepared from the following raw materials by weight, wherein the main ingredients include gastrodia elata, bitter buckwheat, walnuts and corn sugar, and the auxiliary ingredients include eggs and butter, wherein the gastrodia elata is 70-80g, the bitter buckwheat is 50-60g, the walnuts are 20-30g, the corn sugar is 20-30g, the butter is 20-30g and 2 eggs.

[0005] Furthermore, the gastrodia elata 40-50g, bitter buckwheat 30-40g, walnut 30-40g, corn sugar 10-20g, butter 10-20g, 1 egg,

[0006] Another technical problem to be solved by the present invention is to provide a method for making bitter buckwheat and gastrodia elata cakes, which specifically comprises the following steps:

[0007] Step 1: first, soak the bitter buckwheat in water for 8 hours, wherein the soaking temperature for the first 4 hours is 40-50° C., and the soaking temperature for the last 4 hours is 60-70° C., and then filter after cooling to obtain the soaked bitter buckwheat and filtrate; dry the soaked bitter buckwheat and then perform ultrafine grinding to obtain bitter buckwheat powder;

[0008] Step 2: Soften the butter at room temperature, add corn sugar and beat evenly, add egg liquid in batches, and beat quickly into a uniform cream paste;

[0009] Step 3: Cut the Tianma into strips and stir-fry it into stuffing. Add the prepared stuffing into the cream paste.

[0010] Step 4: Add the cream paste prepared in the above step to the buckwheat flour in step 1 and mix again to make dough, and let the dough stand for 5 to 10 minutes;

[0011] Step 5: After the static dough is kneaded, it is pressed into shape using a biscuit mold to form a green dough. The green dough is placed in an oven and baked for 3.5 to 5 minutes at a furnace temperature of 240 to 260°C to obtain finished biscuits.

[0012] The above technical solution has the following beneficial effects:

[0013] The Tianma cake made by the invention broadens the deep processing and utilization field of bitter buckwheat, improves its added value, and has the nutritional effects of softening blood vessels, anti-oxidation and preventing aging. Hemp has great benefits for health and has high nutritional value, and has the effects of analgesia, improving eyesight, protecting the brain, calming, protecting the heart, etc. The prepared Tianma cake has a very good taste, rich fragrance and rich nutrition. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0015] Example 1, a bitter buckwheat and gastrodia cake, made from the following raw materials by weight, the main ingredients include gastrodia, bitter buckwheat, walnuts and corn sugar, the auxiliary ingredients include eggs and butter, gastrodia 70-80g, bitter buckwheat 50-60g, walnuts 20-30g, corn sugar 20-30g, butter 20-30g, 2 eggs;

[0016] Another technical problem to be solved by the present invention is to provide a method for making bitter buckwheat and gastrodia elata cakes, which specifically comprises the following steps:

[0017] Step 1: first, soak the bitter buckwheat in water for 8 hours, wherein the soaking temperature for the first 4 hours is 40-50° C., and the soaking temperature for the last 4 hours is 60-70° C., and then filter after cooling to obtain the soaked bitter buckwheat and filtrate; dry the soaked bitter buckwheat and then perform ultrafine grinding to obtain bitter buckwheat powder;

[0018] Step 2: Soften the butter at room temperature, add corn sugar and beat evenly, add egg liquid in batches, and beat quickly into a uniform cream paste;

[0019] Step 3: Cut the Tianma into strips and stir-fry it into stuffing. Add the prepared stuffing into the cream paste.

[0020] Step 4: Add the cream paste prepared in the above step to the buckwheat flour in step 1 and mix again to make dough, and let the dough stand for 5 to 10 minutes;

[0021] Step 5: After the static dough is kneaded, it is pressed into shape using a biscuit mold to form a green dough;

[0022] The raw dough is placed in an oven and baked for 3.5 to 5 minutes at a temperature of 240 to 260°C to obtain finished biscuits;

[0023] Example 2, a bitter buckwheat and gastrodia cake, made from the following raw materials by weight, the main ingredients include gastrodia, bitter buckwheat, walnuts and corn sugar, the auxiliary ingredients include eggs and butter, the gastrodia 40-50g, bitter buckwheat 30-40g, walnuts 30-40g, corn sugar 10-20g, butter 10-20g, 1 egg;

[0024] Another technical problem to be solved by the present invention is to provide a method for making bitter buckwheat and gastrodia elata cakes, which specifically comprises the following steps:

[0025] Step 1: first, soak the bitter buckwheat in water for 8 hours, wherein the soaking temperature for the first 4 hours is 40-50° C., and the soaking temperature for the last 4 hours is 60-70° C., and then filter after cooling to obtain the soaked bitter buckwheat and filtrate; dry the soaked bitter buckwheat and then perform ultrafine grinding to obtain bitter buckwheat powder;

[0026] Step 2: Soften the butter at room temperature, add corn sugar and beat evenly, add egg liquid in batches, and beat quickly into a uniform cream paste;

[0027] Step 3: Cut the Tianma into strips and stir-fry it into stuffing. Add the prepared stuffing into the cream paste.

[0028] Step 4: Add the cream paste prepared in the above step to the buckwheat flour in step 1 and mix again to make dough, and let the dough stand for 5 to 10 minutes;

[0029] Step 5: After the static dough is kneaded, it is pressed into shape using a biscuit mold to form a green dough;

[0030] The raw dough is placed in an oven and baked for 3.5 to 5 minutes at a temperature of 240 to 260°C to obtain finished biscuits;

[0031] The Tianma cake made by the invention broadens the deep processing and utilization field of bitter buckwheat, improves its added value, and has the nutritional effects of softening blood vessels, anti-oxidation and preventing aging. Hemp has great benefits for health and has high nutritional value, and has the effects of analgesia, improving eyesight, protecting the brain, calming, protecting the heart, etc. The prepared Tianma cake has a very good taste, rich fragrance and rich nutrition.

[0032] The basic principles and main features of the present invention are described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for illustrating the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which shall fall within the scope of the present invention to be protected. The scope of protection of the invention shall be defined by the attached claims and their equivalents.

Claims

1. A recipe for bitter buckwheat and gastrodia elata cake, characterized in that: The drug is prepared from the following raw materials by weight, wherein the main ingredients include gastrodia elata, bitter buckwheat, walnut and corn sugar, and the auxiliary ingredients include eggs and butter, wherein the gastrodia elata is 70-80g, the bitter buckwheat is 50-60g, the walnut is 20-30g, the corn sugar is 20-30g, the butter is 20-30g and 2 eggs.

2. The bitter buckwheat and gastrodia elata cake according to claim 1, characterized in that: The gastrodia elata is 40-50g, the bitter buckwheat is 30-40g, the walnut is 30-40g, the corn sugar is 10-20g, the butter is 10-20g, and an egg.

3. A method for making bitter buckwheat and gastrodia elata cake, characterized in that: The specific steps include: Step 1: first, soak the bitter buckwheat in water for 8 hours, wherein the soaking temperature for the first 4 hours is 40-50° C., and the soaking temperature for the last 4 hours is 60-70° C., and then filter after cooling to obtain the soaked bitter buckwheat and filtrate; dry the soaked bitter buckwheat and then perform ultrafine grinding to obtain bitter buckwheat powder; Step 2: Soften the butter at room temperature, add corn sugar and beat evenly, add egg liquid in batches, and beat quickly into a uniform cream paste; Step 3: Cut the Tianma into strips and stir-fry it into stuffing. Add the prepared stuffing into the cream paste. Step 4: Add the cream paste prepared in the above step to the buckwheat flour in step 1 and mix again to make dough, and let the dough stand for 5 to 10 minutes; Step 5: After the static dough is kneaded, it is pressed into shape using a biscuit mold to form a green dough. The green dough is placed in an oven and baked for 3.5 to 5 minutes at a furnace temperature of 240 to 260°C to obtain finished biscuits.