CN102793022A - Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice - Google Patents
Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice Download PDFInfo
- Publication number
- CN102793022A CN102793022A CN2011101519619A CN201110151961A CN102793022A CN 102793022 A CN102793022 A CN 102793022A CN 2011101519619 A CN2011101519619 A CN 2011101519619A CN 201110151961 A CN201110151961 A CN 201110151961A CN 102793022 A CN102793022 A CN 102793022A
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- rice
- tofu
- bean milk
- sorghum
- soya
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Abstract
The invention relates to rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice. When the rice tofu is prepared, the soya-bean milk, sorghum flour and glutinous rice flour are added, so that the prepared rice tofu contains much protein and is chewy and good in mouthfeel. The rice tofu can be cooked after being added with oil, salt and chive to be used as dinner, and can also be chopped into pieces and cooked after being added with sugar to be used as stuffed buns or is fried and is stuck with white sugar to be used as the desserts. A method for preparing the rice tofu comprises the following steps of: mixing the sorghum, the glutinous rice and the rice in a kilogram ratio of 1:1:1 in a formula, adding water, grinding into rice paste, adding proper amount of the soya-bean milk, and preparing the rice tofu according to the conventional method.
Description
Technical field: this relates to a kind of food, especially a kind of soya-bean milk jowar glutinous rice rice rice tofu of making staple food, can making dessert.
Background technology: traditional rice tofu all is to wear into Rice & peanut milk with glutinous rice, adds an amount of water and boils and form.Main component is a starch, and nutrition is very not abundant, and mouthfeel is not good enough yet, and it is edible to do dinner.
Summary of the invention: the staple food of doing of the present invention, can make the jowar glutinous rice rice rice tofu of dessert, when making, added soya-bean milk, sorghum flour and glutinous rice flour, the rice tofu of working it out contains more protein and chewiness, and mouthfeel is good.Both can oiling, salt, chive boils that to do dinner edible, go out to be cut into the piece sugaring and boil as cake and eat.Perhaps use fried after, being stained with white sugar, to make dessert edible.
Practical implementation method: fill a prescription as follows: jowar: glutinous rice: rice :=1: 1: 1, unit was a kilogram.Add water mill after three kinds of raw materials mix and become Rice & peanut milk, add an amount of soya-bean milk, process rice tofu by traditional method and get final product.
Claims (1)
1. can make staple food, can make the soya-bean milk jowar glutinous rice rice rice tofu of dessert, prescription as follows: jowar: glutinous rice: rice :=1: 1: 1, unit was kilogram.Add water mill after three kinds of raw materials mix and become Rice & peanut milk, add an amount of soya-bean milk, process rice tofu by traditional method and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101519619A CN102793022A (en) | 2011-05-28 | 2011-05-28 | Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101519619A CN102793022A (en) | 2011-05-28 | 2011-05-28 | Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102793022A true CN102793022A (en) | 2012-11-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101519619A Pending CN102793022A (en) | 2011-05-28 | 2011-05-28 | Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793022A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918757A (en) * | 2013-06-27 | 2014-07-16 | 蔡其龙 | Finger millet Baba and processing method thereof |
| CN104982549A (en) * | 2015-07-15 | 2015-10-21 | 江超 | Rice pudding bean curd and preparing method of rice pudding bean curd |
-
2011
- 2011-05-28 CN CN2011101519619A patent/CN102793022A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918757A (en) * | 2013-06-27 | 2014-07-16 | 蔡其龙 | Finger millet Baba and processing method thereof |
| CN104982549A (en) * | 2015-07-15 | 2015-10-21 | 江超 | Rice pudding bean curd and preparing method of rice pudding bean curd |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121128 |