CN104068351A - Candied litchi and taro cake and preparation method thereof - Google Patents
Candied litchi and taro cake and preparation method thereof Download PDFInfo
- Publication number
- CN104068351A CN104068351A CN201410224082.8A CN201410224082A CN104068351A CN 104068351 A CN104068351 A CN 104068351A CN 201410224082 A CN201410224082 A CN 201410224082A CN 104068351 A CN104068351 A CN 104068351A
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- parts
- cake
- litchi
- taro
- fragrant taro
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 34
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 34
- 244000183278 Nephelium litchi Species 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 23
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 241000132012 Atractylodes Species 0.000 claims abstract description 4
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 235000017443 Hedysarum boreale Nutrition 0.000 claims abstract description 4
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims abstract description 4
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 4
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims abstract description 4
- 235000013976 turmeric Nutrition 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 241000521581 Millettia Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a candied litchi and taro cake which is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of litchi, 60-70 parts of taro, 20-30 parts of peanut kernel, 2-3 parts of five-spice powder, 14-18 parts of white sugar, 4-5 parts of semen raphani, 1-2 parts of ginkgo, 1-2 parts of tangerine seeds, 4-5 parts of pummelo peel, 2-3 parts of bighead atractylodes rhizome, 3-4 parts of honey-fried licorice root, 1-2 parts of caulis spatholobi, 2-3 parts of turmeric, proper amount of coconut juice and proper amount of nectar. The candied litchi and taro cake is prepared by mixing the litchi, the taro, the peanut kernel and the nutritional ingredients, pulping, pressing the product into a cake shape, steaming and then pouring the specially-made nectar onto the cake; the candied litchi and taro cake is rich in nutrition, fragrant, sweet and delicious, chewing-resistant and unique in flavor, and has the effects of strengthening spleen and harmonizing stomach, benefitting kidney and removing water, regulating qi-flowing and replenishing blood, tonifying heart and calming the nerves, preventing and resisting cancers, improving the immunity and the like, thus being suitable for most people.
Description
Technical field
The present invention relates to a kind of nutrition cake, relate in particular to fragrant taro cake of a kind of hot candied lichee and preparation method thereof.
Background technology
Hot candied fruit is the cuisines that are loved by the people together, it be by fruit stripping and slicing, wrap after outer powder fried, after spooning again one deck syrup, make, not only composition is single, taste is single, more be subject to the seasonal impacts of food such as banana, apple, pineapple, the supply that can not do as usual throughout the year, therefore the invention provides a kind of hot candied nutrition cake.
Summary of the invention
It is not enough that the present invention has overcome prior art, and fragrant taro cake of a kind of hot candied lichee and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The fragrant taro cake of hot candied lichee is to be made by the raw material of following weight parts:
Lichee 70-80, fragrant taro 60-70, shelled peanut 20-30, five-spice powder 2-3, white sugar 14-18, radish seed 4-5, gingko 1-2, tangerine seed 1-2, Exocarpium Citri Grandis 4-5, bighead atractylodes rhizome 2-3, honey-fried licorice root 3-4, reticulate millettia 1-2, turmeric 2-3, Coconut Juice and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:8-10.
The fragrant taro cake of a hot candied lichee preparation method, comprises the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh lichee is refrigerated at 0-5 ℃, the used time is taken out the stoning of shelling, and fragrant taro is cleaned, and sends into steamer, with Coconut Juice, replaces water to steam, and big fire cooks, and takes out the cooling rear peeling of fragrant taro, obtains fragrant taro meat;
(3) dry after shelled peanut being chosen to assorted cleaning, with Coconut Juice, soak 4-5 hour, pull out after draining and send in pot, add five-spice powder, little fire stir-fries to dry, takes out abrasive dust, crosses 100-120 mesh sieve, obtains peanut powder;
(4) by Chinese medicine material co-grindings such as radish seed, gingko, tangerine seeds, add 8-10 times of clear water, slow fire is stewed 1-2 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice litchi meat, fragrant taro meat, peanut powder, traditional Chinese medicine powder are mixed and broken into slurry with white sugar, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the fragrant taro cake cooking.
Compared with prior art, advantage of the present invention is:
The present invention mixes making beating by lichee with nutrient raw material such as fragrant taro, shelled peanuts, be pressed into again pie, after cooking, spoon special nectar, nutritious, fragrant and sweet delicious, rich chew strength, unique flavor, have strengthening the spleen and stomach, sharp kidney anhydrate, regulate the flow of vital energy enrich blood, the effect such as heart tonifying and tranquilizing, cancer-resisting, raising immunity, be applicable to most people and taste.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fragrant taro cake of hot candied lichee is to be made by the raw material of following weight (jin):
Lichee 70, fragrant taro 60, shelled peanut 20, five-spice powder 2, white sugar 14, radish seed 4, gingko 1, tangerine seed 1, Exocarpium Citri Grandis 4, the bighead atractylodes rhizome 2, honey-fried licorice root 3, reticulate millettia 1, turmeric 2, Coconut Juice and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:9.
The fragrant taro cake of a hot candied lichee preparation method, comprises the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, with boiling water blanching 10 seconds, then freeze drying immediately, being crushed to 100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh lichee is refrigerated at 4 ℃, the used time is taken out the stoning of shelling, and fragrant taro is cleaned, and sends into steamer, with Coconut Juice, replaces water to steam, and big fire cooks, and takes out the cooling rear peeling of fragrant taro, obtains fragrant taro meat;
(3) dry after shelled peanut being chosen to assorted cleaning, with Coconut Juice, soak 5 hours, pull out after draining and send in pot, add five-spice powder, little fire stir-fries to dry, takes out abrasive dust, crosses 120 mesh sieves, obtains peanut powder;
(4) by Chinese medicine material co-grindings such as radish seed, gingko, tangerine seeds, add 8 times of clear water, slow fire is stewed 1 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice litchi meat, fragrant taro meat, peanut powder, traditional Chinese medicine powder are mixed and broken into slurry with white sugar, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the fragrant taro cake cooking.
Claims (2)
1. the fragrant taro cake of hot candied lichee, it is characterized in that being made by the raw material of following weight parts:
Lichee 70-80, fragrant taro 60-70, shelled peanut 20-30, five-spice powder 2-3, white sugar 14-18, radish seed 4-5, gingko 1-2, tangerine seed 1-2, Exocarpium Citri Grandis 4-5, bighead atractylodes rhizome 2-3, honey-fried licorice root 3-4, reticulate millettia 1-2, turmeric 2-3, Coconut Juice and nectar are appropriate;
Described nectar is to be made by the raw material of following weight ratio: honeysuckle: dried peppermint leaf: honey=2:1:8-10.
2. the fragrant taro cake of a hot candied lichee as claimed in claim 1 preparation method, is characterized in that comprising the following steps:
(1) new fresh honeysuckle, dried peppermint leaf impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the floral leaf powder obtaining mixes with honey, obtains nectar;
(2) fresh lichee is refrigerated at 0-5 ℃, the used time is taken out the stoning of shelling, and fragrant taro is cleaned, and sends into steamer, with Coconut Juice, replaces water to steam, and big fire cooks, and takes out the cooling rear peeling of fragrant taro, obtains fragrant taro meat;
(3) dry after shelled peanut being chosen to assorted cleaning, with Coconut Juice, soak 4-5 hour, pull out after draining and send in pot, add five-spice powder, little fire stir-fries to dry, takes out abrasive dust, crosses 100-120 mesh sieve, obtains peanut powder;
(4) by Chinese medicine material co-grindings such as radish seed, gingko, tangerine seeds, add 8-10 times of clear water, slow fire is stewed 1-2 hour slowly, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned ice litchi meat, fragrant taro meat, peanut powder, traditional Chinese medicine powder are mixed and broken into slurry with white sugar, compressing, make pie, at 0 ℃, keep in cold storage below, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the fragrant taro cake cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224082.8A CN104068351A (en) | 2014-05-26 | 2014-05-26 | Candied litchi and taro cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224082.8A CN104068351A (en) | 2014-05-26 | 2014-05-26 | Candied litchi and taro cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068351A true CN104068351A (en) | 2014-10-01 |
Family
ID=51590268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410224082.8A Pending CN104068351A (en) | 2014-05-26 | 2014-05-26 | Candied litchi and taro cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068351A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104694A (en) * | 2015-09-10 | 2015-12-02 | 安徽汇阳食品有限公司 | Spleen tonifying purple yam in hot toffee and preparing method thereof |
| CN105104689A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Candied ball containing rice wine and glutinous rice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1433706A (en) * | 2003-03-14 | 2003-08-06 | 缪德润 | Deep-fried bean sheet roll |
| CN102986791A (en) * | 2011-12-14 | 2013-03-27 | 陈春水 | Henry steudnera tuber cake and preparation method of henry steudnera tuber cake |
-
2014
- 2014-05-26 CN CN201410224082.8A patent/CN104068351A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1433706A (en) * | 2003-03-14 | 2003-08-06 | 缪德润 | Deep-fried bean sheet roll |
| CN102986791A (en) * | 2011-12-14 | 2013-03-27 | 陈春水 | Henry steudnera tuber cake and preparation method of henry steudnera tuber cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104689A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Candied ball containing rice wine and glutinous rice and preparation method thereof |
| CN105104694A (en) * | 2015-09-10 | 2015-12-02 | 安徽汇阳食品有限公司 | Spleen tonifying purple yam in hot toffee and preparing method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20141001 |