CN102919757A - Canned lotus root cake - Google Patents
Canned lotus root cake Download PDFInfo
- Publication number
- CN102919757A CN102919757A CN2012104660321A CN201210466032A CN102919757A CN 102919757 A CN102919757 A CN 102919757A CN 2012104660321 A CN2012104660321 A CN 2012104660321A CN 201210466032 A CN201210466032 A CN 201210466032A CN 102919757 A CN102919757 A CN 102919757A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- cake
- lotus
- canned
- lotus rhizome
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A canned lotus root cake is characterized in that water is added in 1-50g of lotus root starch for heating to prepare 10-800g of the canned lotus root cake. 0-100ml of milk, 0-100g of sugar and 0-15g of lotus root, 0-15g of Chinese yam, 0-15g of lily, 0-15g of gorgon fruit, 0-15g of semen coicis or foreign semen coicis, 0-15g of tremella, 0-15g of gingko, 0-15g of longan pulp, 0-15g of coconut, 0-15g of lotus seed, 0-15g of Chinese chestnut, 0-15g of mung bean, 0-15g of ormosia, 0-15g of peanut, 0-15g of corn, 0-15g of wheat and 0-15g of red date which are peeled or shelled or denucleated and purified or boiled by using sugar after peeing or shelling or denucleating and purifying. The canned lotus root cake is fresh and sweet in taste, refreshing, slippery and tasty, can be used for allaying hunger, has effects of tonifying spleen, appetizing, benefiting blood, promoting granulation and checking diarrhea, and is convenient to carry. The plastic canned lotus root cake can be preserved for 1 year, and the metal canned lotus root cake can be preserved for 2 years without mildew and deterioration.
Description
One, technical field
The present invention relates to a kind of lotus rhizome cake, particularly a kind of can lotus rhizome cake.
Two, background technology
Yet there are no in the market can lotus rhizome cake.
Three, summary of the invention
Purpose of the present invention is long can lotus rhizome cake of a kind of holding time of invention.
Can lotus rhizome cake of the present invention is characterized in that it is to use Lotus root congee 1-50g, adds water and heats, and makes the can lotus rhizome cake of 10-800g.When adding Lotus root congee, also can add milk 0-100ml, sugared 0-100g, through peeling or shell or stoning purifies or through peeling or shell or lotus rhizome, Chinese yam, lily, Gorgon fruit, coix seed or each 0-15g of foreign coix seed, white fungus, ginkgo, dried longan pulp, coconut, lotus seeds, Chinese chestnut, mung bean, red bean, peanut, corn, wheat and red date of candy mistake are used in stoning after purifying again.
Can lotus rhizome cake of the present invention, taste is fresh and sweet, and is smooth, good to eat.Both can allay one's hunger, invigorating the spleen was arranged again, appetizing, beneficial blood, myogenic, the function of antidiarrheal.And easy to carry.Plastic can lotus rhizome cake can be preserved 1 year, and can lotus rhizome cake can be preserved 2 years not moldy metamorphisms.
Four, the specific embodiment
Embodiment 1
Use Lotus root congee 1g, add water and heat, make the can lotus rhizome cake of 10g.
Embodiment 2
Use Lotus root congee 25g, add water and heat, make the can lotus rhizome cake of 400g.When adding Lotus root congee, also can add milk 50ml, sugared 50g, through peeling or shell or stoning purifies or through peeling or shell or lotus rhizome, Chinese yam, lily, Gorgon fruit, coix seed or each 7.5g of foreign coix seed, white fungus, ginkgo, dried longan pulp, coconut, lotus seeds, Chinese chestnut, mung bean, red bean, peanut, corn, wheat and red date of candy mistake are used in stoning after purifying again.
Embodiment 3
Use Lotus root congee 50g, add water and heat, make the can lotus rhizome cake of 800g.When adding Lotus root congee, also can add milk 100ml, sugared 100g, through peeling or shell or stoning purifies or through peeling or shell or lotus rhizome, Chinese yam, lily, Gorgon fruit, coix seed or each 15g of foreign coix seed, white fungus, ginkgo, dried longan pulp, coconut, lotus seeds, Chinese chestnut, mung bean, red bean, peanut, corn, wheat and red date of candy mistake are used in stoning after purifying again.
Can lotus rhizome cake of the present invention is done the sterilization except adopting thermophilic digestion to boil, and can also adopt other sterilization methods to carry out sterilization.
During suitability for industrialized production, can be by the proportioning expanding production.
Claims (2)
1. a can lotus rhizome cake is characterized in that it is to use Lotus root congee 1-50g, adds water and heats, and makes the can lotus rhizome cake of 10-800g.
2. can lotus rhizome cake according to claim 1 also adds milk 0-100ml, sugared 0-100g, through peeling or shell or stoning purifies or through peeling or shell or lotus rhizome, Chinese yam, lily, Gorgon fruit, coix seed or each 0-15g of foreign coix seed, white fungus, ginkgo, dried longan pulp, coconut, lotus seeds, Chinese chestnut, mung bean, red bean, peanut, corn, wheat and red date of candy mistake are used in stoning after purifying again when adding Lotus root congee.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104660321A CN102919757A (en) | 2012-11-17 | 2012-11-17 | Canned lotus root cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104660321A CN102919757A (en) | 2012-11-17 | 2012-11-17 | Canned lotus root cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919757A true CN102919757A (en) | 2013-02-13 |
Family
ID=47634802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104660321A Pending CN102919757A (en) | 2012-11-17 | 2012-11-17 | Canned lotus root cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919757A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636886A (en) * | 2013-10-31 | 2014-03-19 | 五河童师傅食品有限公司 | Wheat germ-laver-haw cake |
| CN107242557A (en) * | 2017-06-06 | 2017-10-13 | 刘莹 | Beauty treatment peach blossom cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423098A (en) * | 2011-11-04 | 2012-04-25 | 徐州工程学院 | Instant composite yam flour and preparation method thereof |
| CN102599448A (en) * | 2012-04-09 | 2012-07-25 | 柳州市博隆食品有限公司 | Preparation method of lotus root cake and lotus root soup |
-
2012
- 2012-11-17 CN CN2012104660321A patent/CN102919757A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423098A (en) * | 2011-11-04 | 2012-04-25 | 徐州工程学院 | Instant composite yam flour and preparation method thereof |
| CN102599448A (en) * | 2012-04-09 | 2012-07-25 | 柳州市博隆食品有限公司 | Preparation method of lotus root cake and lotus root soup |
Non-Patent Citations (2)
| Title |
|---|
| 刘丽华: "《慢性胃炎治疗32法》", 31 December 2005, article "山药藕粉", pages: 36 * |
| 向东华: "《家庭生活全知道》", 31 October 1999, article "凉藕糕", pages: 19 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636886A (en) * | 2013-10-31 | 2014-03-19 | 五河童师傅食品有限公司 | Wheat germ-laver-haw cake |
| CN107242557A (en) * | 2017-06-06 | 2017-10-13 | 刘莹 | Beauty treatment peach blossom cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130213 |