阅读说明：本技术 阿胶板栗羹（糕） (Donkey-hide gelatin chestnut soup (cake) ) 是由 王韡 于 2020-05-13 设计创作，主要内容包括：本发明涉及食品技术领域,具体涉及阿胶板栗羹(糕),其特征在于:阿胶板栗糕按重量份组成成份如下：阿胶粉0.2～1份、板栗仁50～80份、红小豆3～5份、粳米3～5份、薏米1～3份、山药3～6份、紫薯3～6份、白砂糖2～5份、琼脂1～2份、麦芽糖醇6～12份；它采用以阿胶粉、板栗仁、山药为主料,配以红小豆、粳米、薏米为辅米,再以红糖、冰糖、琼脂、麦芽糖醇为味料；它具有口感细腻滑软、香甜可口且具有保健功能,从而拓展了糕点单一功能。(The invention relates to the technical field of food, in particular to donkey-hide gelatin Chinese chestnut thick soup (cake), which is characterized by comprising the following components in parts by weight: 0.2-1 part of donkey-hide gelatin powder, 50-80 parts of Chinese chestnut kernels, 3-5 parts of small red beans, 3-5 parts of polished round-grained rice, 1-3 parts of pearl barley, 3-6 parts of Chinese yam, 3-6 parts of purple sweet potatoes, 2-5 parts of white granulated sugar, 1-2 parts of agar and 6-12 parts of maltitol; the donkey-hide gelatin powder, chestnut kernels and Chinese yams are used as main materials, red beans, polished round-grained rice and coix seeds are used as auxiliary rice, and brown sugar, rock candy, agar and maltitol are used as flavoring materials; the cake has the advantages of fine and smooth mouthfeel, sweet and delicious taste and health care function, thereby expanding the single function of the cake.)

1. The donkey-hide gelatin-Chinese chestnut thick soup (cake) is characterized by comprising the following components in parts by weight:

0.2-1 part of donkey-hide gelatin powder, 50-80 parts of Chinese chestnut kernels, 3-5 parts of small red beans, 3-5 parts of polished round-grained rice, 1-3 parts of pearl barley, 3-6 parts of Chinese yam, 3-6 parts of purple sweet potatoes, 2-5 parts of white granulated sugar, 1-2 parts of agar and 6-12 parts of maltitol.

2. The preparation method of the donkey-hide gelatin-chestnut thick soup (cake) is characterized by comprising the following steps of:

s10: according to the weight parts, the Doudoue donkey-hide gelatin is selected and crushed into small particles by a superfine crusher to form Doudoue donkey-hide gelatin powder for later use;

s20: selecting high-quality small red beans, polished round-grained rice, pearl barley and denucleated red dates according to the weight parts, drying, selecting to remove impurities, cleaning, draining, using a high-pressure bulking machine to increase the fragrance and bulk under the pressure of 2.5Mp-4Mp and at the temperature of 170-180 ℃, and using an ultrafine pulverizer to pulverize into 50-100 mu m small particles to form mixed powder for later use;

s30: selecting high-quality iron stick Chinese yam according to the parts by weight, peeling, removing unusable parts, cutting into small sections, putting into purified water, and then crushing into slurry with the particle size of 100-200 mu m by using a homogenizer to form Chinese yam slurry for later use;

s40: selecting high-quality Chinese chestnut kernels according to the parts by weight, frying the Chinese chestnut kernels with slow fire until the Chinese chestnut kernels are cooked, soaking the Chinese chestnut kernels in a sodium bicarbonate aqueous solution with the mass concentration of 0.1% for 7 to 8 hours, then steaming the Chinese chestnut kernels for 35 to 45 minutes at the temperature of 100 to 110 ℃, adding a proper amount of purified water, then pulping the Chinese chestnut kernels by using a pulping machine, filtering out impurities, and then crushing the Chinese chestnut kernels into Chinese chestnut pulp with the granularity of 50 to 100 microns by using a homogenizer for later use;

s50: selecting high-quality brown sugar and crystal sugar according to the weight parts, fully dissolving, and filtering to remove impurities to form a sugar water liquid material for later use;

s60: cutting agar into small blocks according to the weight parts, adding 15-18 times of water to soak for 5-6 hours, heating to 90-95 ℃ to dissolve the agar, and filtering impurities to form an agar mixed liquid material for later use;

s70: adding maltitol and 2-20 parts of water in parts by weight into the Dong E jiao E powder in the step S10, the mixed powder in the step S20, the Chinese yam slurry in the step S30, the Chinese chestnut slurry obtained in the step S40, the sugar water liquid material in the step S50 and the agar mixed liquid material in the step S60, uniformly stirring, crushing the mixture into slurry with the granularity of 50-100 micrometers by using a homogenizer, boiling the slurry with strong fire, heating the mixture with slow fire, continuously stirring the mixture until the soluble solid reaches 80-90%, and taking the mixture out of the pot to obtain the Chinese medicinal preparation;

s80: the obtained donkey-hide gelatin Chinese chestnut cake is put into a packaging bag, sealed in vacuum, put into a forming die, cooled and formed to form a finished product.

3. The donkey-hide gelatin chestnut thick soup (cake) according to claim 1, which is characterized in that: the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 73.5 parts of Chinese chestnut kernels, 3 parts of small red beans, 3 parts of polished round-grained rice, 1 part of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 2 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

4. The donkey-hide gelatin chestnut thick soup (cake) according to claim 1, which is characterized in that: the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 72 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 2 parts of coix seeds, 3.5 parts of Chinese yam, 4 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 6 parts of maltitol.

5. The donkey-hide gelatin chestnut thick soup (cake) according to claim 1, which is characterized in that: the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 70 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 3 parts of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

6. The donkey-hide gelatin chestnut thick soup (cake) according to claim 1, which is characterized in that: the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 65 parts of Chinese chestnut kernels, 3 parts of small red beans, 5 parts of polished round-grained rice, 1 part of coix seeds, 3 parts of Chinese yams, 5 parts of purple sweet potatoes, 5 parts of white granulated sugar, 2 parts of agar and 10 parts of maltitol.

7. The preparation method of the donkey-hide gelatin chestnut thick soup (cake) according to claim 2, which is characterized in that: the Dong' e donkey-hide gelatin in the step S10 is crushed into small particles with the particle size of 1-20 μm.

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of food, in particular to donkey-hide gelatin and Chinese chestnut thick soup (cake).

[ background of the invention ]

With the improvement of living standard of people, the requirements of people on food are higher and higher. The pastry is a favorite food for people and is widely eaten by people. The cake is a food prepared from one or more of cereals, beans, potatoes, oil, sugar, eggs, etc. as main raw materials, optionally adding other raw materials, and by concocting, molding, cooking, etc., and a food prepared by adding butter, protein, cocoa, jam, etc. on the surface of the product before or after cooking, or in the interior of the product after cooking. The traditional cakes are different in food material materials, so that different cakes, such as green bean cakes, sweetened bean paste cakes, sweet osmanthus cakes, fragrant cakes, radish cakes, oil cakes, sliced cakes and the like, can be prepared. However, the traditional cake has single function, only has the function of eating, and is added with other auxiliary materials to play a role of seasoning.

[ summary of the invention ]

The invention aims to provide donkey-hide gelatin Chinese chestnut thick soup (cake) aiming at the defects and shortcomings of the prior art.

The donkey-hide gelatin Chinese chestnut thick soup (cake) comprises the following components in parts by weight:

0.2-1 part of donkey-hide gelatin powder, 50-80 parts of Chinese chestnut kernels, 3-5 parts of small red beans, 3-5 parts of polished round-grained rice, 1-3 parts of pearl barley, 3-6 parts of Chinese yam, 3-6 parts of purple sweet potatoes, 2-5 parts of white granulated sugar, 1-2 parts of agar and 6-12 parts of maltitol.

The preparation method of the donkey-hide gelatin Chinese chestnut thick soup (cake) comprises the following steps:

s10: according to the weight parts, the Doudoue donkey-hide gelatin is selected and crushed into small particles by a superfine crusher to form Doudoue donkey-hide gelatin powder for later use;

s20: selecting high-quality small red beans, polished round-grained rice, pearl barley and denucleated red dates according to the weight parts, drying, selecting to remove impurities, cleaning, draining, using a high-pressure bulking machine to increase the fragrance and bulk under the pressure of 2.5Mp-4Mp and at the temperature of 170-180 ℃, and using an ultrafine pulverizer to pulverize into 50-100 mu m small particles to form mixed powder for later use;

s30: selecting high-quality iron stick Chinese yam according to the parts by weight, peeling, removing unusable parts, cutting into small sections, putting into purified water, and then crushing into slurry with the particle size of 100-200 mu m by using a homogenizer to form Chinese yam slurry for later use;

s40: selecting high-quality Chinese chestnut kernels according to the parts by weight, frying the Chinese chestnut kernels with slow fire until the Chinese chestnut kernels are cooked, soaking the Chinese chestnut kernels in a sodium bicarbonate aqueous solution with the mass concentration of 0.1% for 7 to 8 hours, then steaming the Chinese chestnut kernels for 35 to 45 minutes at the temperature of 100 to 110 ℃, adding a proper amount of purified water, then pulping the Chinese chestnut kernels by using a pulping machine, filtering out impurities, and then crushing the Chinese chestnut kernels into Chinese chestnut pulp with the granularity of 50 to 100 microns by using a homogenizer for later use;

s50: selecting high-quality brown sugar and crystal sugar according to the weight parts, fully dissolving, and filtering to remove impurities to form a sugar water liquid material for later use;

s60: cutting agar into small blocks according to the weight parts, adding 15-18 times of water to soak for 5-6 hours, heating to 90-95 ℃ to dissolve the agar, and filtering impurities to form an agar mixed liquid material for later use;

s70: adding maltitol and 2-20 parts of water in parts by weight into the Dong E jiao E powder in the step S10, the mixed powder in the step S20, the Chinese yam slurry in the step S30, the Chinese chestnut slurry obtained in the step S40, the sugar water liquid material in the step S50 and the agar mixed liquid material in the step S60, uniformly stirring, crushing the mixture into slurry with the granularity of 50-100 micrometers by using a homogenizer, boiling the slurry with strong fire, heating the mixture with slow fire, continuously stirring the mixture until the soluble solid reaches 80-90%, and taking the mixture out of the pot to obtain the Chinese medicinal preparation;

s80: the obtained donkey-hide gelatin Chinese chestnut cake is put into a packaging bag, sealed in vacuum, put into a forming die, cooled and formed to form a finished product.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 73.5 parts of Chinese chestnut kernels, 3 parts of small red beans, 3 parts of polished round-grained rice, 1 part of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 2 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 72 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 2 parts of coix seeds, 3.5 parts of Chinese yam, 4 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 6 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 70 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 3 parts of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 65 parts of Chinese chestnut kernels, 3 parts of small red beans, 5 parts of polished round-grained rice, 1 part of coix seeds, 3 parts of Chinese yams, 5 parts of purple sweet potatoes, 5 parts of white granulated sugar, 2 parts of agar and 10 parts of maltitol.

Further, the Dong E jiao in the step S10 is crushed into small particles with the particle size of 1 μm-20 μm.

The invention has the beneficial effects that: the donkey-hide gelatin Chinese chestnut thick soup (cake) adopts donkey-hide gelatin powder, Chinese chestnut kernels and Chinese yams as main materials, small red beans, polished round-grained rice and coix seeds as auxiliary materials, and brown sugar, rock sugar, agar and maltitol as flavoring materials; the cake has the advantages of fine and smooth mouthfeel, sweet and delicious taste and health care function, thereby expanding the single function of the cake.

[ detailed description ] embodiments

The present invention will be described in detail with reference to specific examples, wherein the exemplary examples and descriptions are provided only for explaining the present invention and are not intended to limit the present invention.

The donkey-hide gelatin Chinese chestnut thick soup (cake) comprises the following components in parts by weight:

0.2-1 part of donkey-hide gelatin powder, 50-80 parts of Chinese chestnut kernels, 3-5 parts of small red beans, 3-5 parts of polished round-grained rice, 1-3 parts of pearl barley, 3-6 parts of Chinese yam, 3-6 parts of purple sweet potatoes, 2-5 parts of white granulated sugar, 1-2 parts of agar and 6-12 parts of maltitol.

The preparation method of the donkey-hide gelatin Chinese chestnut thick soup (cake) comprises the following steps:

s10: according to the weight parts, the Doudoue donkey-hide gelatin is selected and crushed into small particles by a superfine crusher to form Doudoue donkey-hide gelatin powder for later use;

s20: selecting high-quality small red beans, polished round-grained rice, pearl barley and denucleated red dates according to the weight parts, drying, selecting to remove impurities, cleaning, draining, using a high-pressure bulking machine to increase the fragrance and bulk under the pressure of 2.5Mp-4Mp and at the temperature of 170-180 ℃, and using an ultrafine pulverizer to pulverize into 50-100 mu m small particles to form mixed powder for later use;

s30: selecting high-quality iron stick Chinese yam according to the parts by weight, peeling, removing unusable parts, cutting into small sections, putting into purified water, and then crushing into slurry with the particle size of 100-200 mu m by using a homogenizer to form Chinese yam slurry for later use;

s40: selecting high-quality Chinese chestnut kernels according to the parts by weight, frying the Chinese chestnut kernels with slow fire until the Chinese chestnut kernels are cooked, soaking the Chinese chestnut kernels in a sodium bicarbonate aqueous solution with the mass concentration of 0.1% for 7 to 8 hours, then steaming the Chinese chestnut kernels for 35 to 45 minutes at the temperature of 100 to 110 ℃, adding a proper amount of purified water, then pulping the Chinese chestnut kernels by using a pulping machine, filtering out impurities, and then crushing the Chinese chestnut kernels into Chinese chestnut pulp with the granularity of 50 to 100 microns by using a homogenizer for later use;

s50: selecting high-quality brown sugar and crystal sugar according to the weight parts, fully dissolving, and filtering to remove impurities to form a sugar water liquid material for later use;

s60: cutting agar into small blocks according to the weight parts, adding 15-18 times of water to soak for 5-6 hours, heating to 90-95 ℃ to dissolve the agar, and filtering impurities to form an agar mixed liquid material for later use;

s70: adding maltitol and 2-20 parts of water in parts by weight into the Dong E jiao E powder in the step S10, the mixed powder in the step S20, the Chinese yam slurry in the step S30, the Chinese chestnut slurry obtained in the step S40, the sugar water liquid material in the step S50 and the agar mixed liquid material in the step S60, uniformly stirring, crushing the mixture into slurry with the granularity of 50-100 micrometers by using a homogenizer, boiling the slurry with strong fire, heating the mixture with slow fire, continuously stirring the mixture until the soluble solid reaches 80-90%, and taking the mixture out of the pot to obtain the Chinese medicinal preparation;

s80: the obtained donkey-hide gelatin Chinese chestnut cake is put into a packaging bag, sealed in vacuum, put into a forming die, cooled and formed to form a finished product.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 73.5 parts of Chinese chestnut kernels, 3 parts of small red beans, 3 parts of polished round-grained rice, 1 part of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 2 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 72 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 2 parts of coix seeds, 3.5 parts of Chinese yam, 4 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 6 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 70 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 3 parts of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

Further, the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 1 part of donkey-hide gelatin powder, 65 parts of Chinese chestnut kernels, 3 parts of small red beans, 5 parts of polished round-grained rice, 1 part of coix seeds, 3 parts of Chinese yams, 5 parts of purple sweet potatoes, 5 parts of white granulated sugar, 2 parts of agar and 10 parts of maltitol.

Further, the Dong E jiao in the step S10 is crushed into small particles with the particle size of 1 μm-20 μm.

The invention is further illustrated by specific examples:

the first embodiment is as follows:

the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 73.5 parts of Chinese chestnut kernels, 3 parts of small red beans, 3 parts of polished round-grained rice, 1 part of pearl barley, 3 parts of Chinese yam, 3 parts of purple sweet potatoes, 2 parts of white granulated sugar, 1 part of agar and 8 parts of maltitol.

The preparation method comprises the following steps:

s10: taking 0.5 part of colla Corii Asini powder, and pulverizing into small particles with particle size of 1-20 μm by use of micronizer to obtain DONG' E colla Corii Asini powder;

s20: selecting 3 parts of small red beans, 3 parts of polished round-grained rice and 1 part of pearl barley, removing impurities, cleaning, draining, using a high-pressure bulking machine to increase fragrance and bulk under the pressure of 2.5Mp-4Mp and at the temperature of 170-180 ℃, and using an ultrafine pulverizer to pulverize into 50-100 mu m small particles to form mixed powder for later use;

s30: taking 3 parts of high-quality dioscorea opposita, peeling, removing unusable parts, cutting into small sections, putting into purified water, and crushing into slurry with the particle size of 100-200 mu m by using a homogenizer to form yam slurry for later use;

s40: taking 73.5 parts of high-quality Chinese chestnut kernels, frying the Chinese chestnut kernels with slow fire to be cooked, soaking the Chinese chestnut kernels in a sodium bicarbonate water solution with the mass concentration of 0.1% for 7 to 8 hours, then steaming the Chinese chestnut kernels for 35 to 45 minutes at the temperature of 100 to 110 ℃, adding a proper amount of purified water, pulping the Chinese chestnut kernels by using a pulping machine, filtering out impurities, and crushing the Chinese chestnut kernels into Chinese chestnut pulp with the granularity of 50 to 100 microns by using a homogenizer for later use;

s50: taking 2 parts of white granulated sugar, selecting high-quality white granulated sugar, fully dissolving, and filtering to remove impurities to form a sugar water liquid material for later use;

s60: taking 1 part of agar, cutting the agar into small blocks, adding 15-18 times of water, soaking for 5-6 hours, heating to 90-95 ℃ to dissolve the agar, and filtering out impurities to form an agar mixed liquid material for later use;

s70: adding the dong donkey-hide gelatin powder in the step S10, the mixed powder in the step S20, the Chinese yam slurry in the step S30, the Chinese chestnut slurry obtained in the step S40, the sugar water liquid material in the step S50 and the agar mixed liquid material in the step S60 into a pot, adding 8 parts of maltitol and 5 parts of water, stirring uniformly, passing through a homogenizer, crushing into slurry with the granularity of 50-100 microns, boiling with strong fire, heating with slow fire, decocting with slow fire, and continuously stirring until the soluble solid reaches 80-90%, and taking out of the pot to obtain the Chinese medicinal preparation;

s80: the obtained donkey-hide gelatin Chinese chestnut cake is put into a packaging bag, sealed in vacuum, put into a forming die, cooled and formed to form a finished product.

The second embodiment is as follows:

the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: the donkey-hide gelatin Chinese chestnut cake comprises the following components in parts by weight: 0.5 part of donkey-hide gelatin powder, 72 parts of Chinese chestnut kernels, 4 parts of small red beans, 4 parts of polished round-grained rice, 2 parts of coix seeds, 3.5 parts of Chinese yam, 4 parts of purple sweet potatoes, 3 parts of white granulated sugar, 1 part of agar and 6 parts of maltitol.

The preparation method comprises the following steps:

s10: taking 0.5 part of donkey-hide gelatin powder, and crushing into small particles with the particle size of 1-20 μm by using an ultrafine crusher to form Dong' e donkey-hide gelatin powder;

s20: selecting 4 parts of small red beans, 4 parts of polished round-grained rice and 2 parts of pearl barley, removing impurities, cleaning, draining, using a high-pressure bulking machine to increase fragrance and bulk under the pressure of 2.5Mp-4Mp and at the temperature of 170-180 ℃, and using an ultrafine pulverizer to pulverize into 50-100 mu m small particles to form mixed powder;

s30: taking 3.5 parts of high-quality dioscorea opposita, peeling, removing unusable parts, cutting into small sections, putting into purified water, and crushing into slurry with the particle size of 100-200 mu m by using a homogenizer to form yam slurry;

s40: taking 72 parts of high-quality Chinese chestnut, frying the Chinese chestnut with slow fire until the Chinese chestnut is cooked, soaking the Chinese chestnut in a sodium bicarbonate water solution with the mass concentration of 0.1% for 7 to 8 hours, then steaming the Chinese chestnut for 35 to 45 minutes at the temperature of 100 to 110 ℃, adding a proper amount of purified water, then pulping the Chinese chestnut by using a pulping machine, filtering out impurities, and then crushing the Chinese chestnut into Chinese chestnut pulp with the granularity of 50 to 100 mu m by using a homogenizer;

s50: taking 3 parts of white granulated sugar, selecting high-quality white granulated sugar, fully dissolving, and filtering to remove impurities to form a sugar water liquid material;

s60: taking 1 part of agar, cutting the agar into small blocks, adding 15-18 times of water, soaking for 5-6 hours, heating to 90-95 ℃ to dissolve the agar, and filtering out impurities to form an agar mixed liquid material;

s70: adding the dong donkey-hide gelatin powder in the step S10, the mixed powder in the step S20, the Chinese yam slurry in the step S30, the Chinese chestnut slurry obtained in the step S40, the sugar water liquid material in the step S50 and the agar mixed liquid material in the step S60 into a pot, adding 6 parts of maltitol and 5 parts of water, stirring uniformly, passing through a homogenizer, crushing into slurry with the granularity of 50-100 microns, boiling with strong fire, heating with slow fire, decocting with slow fire, and continuously stirring until the soluble solid reaches 80-90%, and taking out of the pot to obtain the Chinese medicinal preparation;

s80: the obtained donkey-hide gelatin Chinese chestnut cake is put into a packaging bag, sealed in vacuum, put into a forming die, cooled and formed to form a finished product.

The donkey-hide gelatin has the following effects: treating hematemesis, epistaxis, bloody stranguria, hematuria, intestinal wind, dysentery, wind disease, arthralgia, edema of water and vapor, cough due to asthenia, dyspnea, consumptive lung disease, saliva, purulent blood, carbuncle, cellulitis, and toxic swelling. Regulating blood and nourishing yin, dispelling pathogenic wind and moistening dryness, eliminating phlegm and clearing lung-heat, promoting urination, regulating large intestine, treating lumbago due to internal injury, strengthening tendons, replenishing essence and invigorating kidney.

The iron stick yam of the invention: is a fine product in Chinese yam. The Tiegun yam is named because the Tiegun yam has the trace like rust. Tiegun yam is good in nutrition and high in medicinal value, and has been used as a medicine in ancient books. The tuber of the Chinese yam is thick, juicy, sweet, soft and sticky, is delicious when eaten raw and hot, has tender meat quality, contains rich nutrient health-care substances, and is an excellent health-care food; shen nong Ben Cao Jing is called "mainly strengthen the middle-jiao and tonify deficiency, remove pathogenic cold and heat, tonify middle-jiao and strengthen strength, strengthen muscles, and improve hearing and eyesight after long-term administration"; rihuazi materia Medica says that the Chinese medicinal composition has the effects of assisting five internal organs, activating muscles and bones, prolonging the mind, soothing the nerves and mainly treating spermatorrhea and amnesia; the compendium of materia medica considers that the yam can tonify kidney qi, strengthen spleen and stomach, stop diarrhea and dysentery, resolve paralysis and saliva and moisten fur. Research in recent years shows that the Chinese yam has the effects of inducing the generation of interferon and enhancing the immune function of human bodies. The choline and the lecithin contained in the health-care food are helpful for improving the memory of people, can build the body and delay aging after being frequently eaten, and are good health-care products favored by people. The food prepared from the yam as the main ingredient and the konjak as the auxiliary ingredient has the effects of rich nutrition, nourishing and building body, and beautifying face, and is rare healthy and nutritional delicious food.

The Chinese chestnut kernel of the invention: contains a large amount of starch, protein, fat, B vitamins and other nutrient components, and is called as the king of dried fruits. The chestnut can be used as a substitute for grain, is called as iron stem crops and woody grains together with jujube and persimmon, and is a cheap and good nutritional tonic and good tonic medicine.

The chestnut contains rich unsaturated fatty acid, vitamins and minerals, can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, and is a good tonic product with the functions of resisting senility and prolonging life. The chestnut contains riboflavin, and is beneficial to the infantile mouth and tongue sores and adult oral ulcer which are difficult to heal for a long time when people frequently eat the chestnut.

The chestnut is a dry fruit variety with high carbohydrate content, can supply more heat energy to human bodies, can help fat metabolism, and has the effects of tonifying qi, strengthening spleen and tonifying stomach and intestine.

The chestnut contains rich vitamin C, can maintain the normal functions of teeth, bones and blood vessel muscles, can prevent and treat osteoporosis, soreness and weakness of waist and legs, arthralgia and myalgia, hypodynamia and the like, delays human aging, and is an ideal health care fruit for the old.

According to the invention, the donkey-hide gelatin Chinese chestnut cake can be prepared according to the amount of added water.

The donkey-hide gelatin Chinese chestnut thick soup (cake) adopts donkey-hide gelatin powder, Chinese chestnut kernels and Chinese yams as main materials, small red beans, polished round-grained rice and coix seeds as auxiliary materials, and brown sugar, rock sugar, agar and maltitol as flavoring materials; the cake has the advantages of fine and smooth mouthfeel, sweet and delicious taste and health care function, thereby expanding the single function of the cake.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and all equivalent changes and modifications made based on the features and principles described in the claims of the present invention are included in the scope of the present invention.