Formula of raw materials: 75kg of fried glutinous rice flour, 5kg of fried yam, 600g of Amomum villosum, 5kg of fried lotus seeds, 5kg of fried gordon euryales, 5kg of poria cocos, 5kg of fried lentils, 5kg of coix seed and 79kg of soft sugar.
Production method:
1. Selection and soaking of Chinese herbal medicines: stir-fry yam, stir-fry lotus seeds with slow fire until they are slightly yellow, soak in boiling water, cut into pieces, remove the core, dry in the sun, and stir-fry with slow fire until they are dark red. Stir-fry Gordon Euryale seeds, remove impurities, and stir-fry with slow fire until light yellow. Stir-fry lentils to remove moldy, tender and shriveled particles and impurities, stir-fry with slow fire until cracks appear and the surface is brown, and remove impurities from Amomum villosum and Poria cocos. Rice, cleaning, removing impurities and drying.
2. Wet sugar: one day in advance, sugar and appropriate amount of water are stirred and dissolved into syrup, and then oil is added to make wet sugar.
3. Powder rubbing: firstly, the cake powder and Chinese herbal medicines are ground into fine powder by a 400-type pulverizer, then mixed with wet sugar according to the amount, and then poured into a cake rubbing machine to be rubbed evenly, and then sieved (the cake powder needs to be aged, and if it is ground now, it needs to be mixed with food with high water content and stored for several days, so that the powder particles can absorb water evenly before being used).
4. Forming: the blanks are mixed and put into the mold. Fill in the blank, compact evenly and orderly, and cut into five strips in the tinplate with a ruler.
5. Braised cake: put the tinplate into a steam furnace for steaming, and take it out after 3-5 minutes. Take out the cake mold and buckle it upside down on the chopping board to distinguish the bottom surface, stand it up and stack it, and steam it again.
6. Cut the cake: The next day, put the cake blank into the cake cutter and slice it according to the specifications.
7. Packaging: each package 125g, lined with white glossy paper, wrapped with colored paper, and covered with square plastic bags for moisture protection.