CN103283804A - Finger millet cake and preparation method thereof - Google Patents
Finger millet cake and preparation method thereof Download PDFInfo
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- CN103283804A CN103283804A CN2013102621261A CN201310262126A CN103283804A CN 103283804 A CN103283804 A CN 103283804A CN 2013102621261 A CN2013102621261 A CN 2013102621261A CN 201310262126 A CN201310262126 A CN 201310262126A CN 103283804 A CN103283804 A CN 103283804A
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Abstract
The invention provides a finger miller cake which is made of the following raw materials, by weight, 50-60 parts of finger miller powder, 30-50 parts of sticky rice powder, 5 parts of sugar and 20-25 parts of water. A preparation method of the finger millet cake comprises the following steps that 1 the shells of finger miller are removed, finger miller is ground into powder, and sieving is conducted on the finger miller powder; 2 the sticky rice powder, the finger miller powder and the sugar are mixed to form mixture, and 20% of the mixture is poured into the right amount of water to be mixed into mash; the mash is added into residual mixture to be kneaded into a ball, the stirred and mixed mixture is divided into small blocks after the ball is kneaded to be soft and not sticky, egg liquid is stuck onto the mixture, the mixture is baked, then finished products are obtained, and molding and packaging are conducted; 4 the finished products are fried till the finished products can be eaten, wherein oil temperature is 160-180 DEG C, and vacuum aseptic packaging is conducted. The finger millet cake and the preparation method of the finger miller cake have the advantages that nutrition of the finger millet is kept, the finger miller cake has the taste of the finger miller with the stickiness of the sticky rice, an eater can have a feeling of eating QQ sugar when eating the finger miller cake, and the finger miller cake is tasty and refreshing, and rich in nutrition.
Description
Technical field
The invention belongs to field of food, be specifically related to Yi Zhong Finger-millet cake and preparation method thereof.
Background technology
Finger-millet, the annual sturdy draft that clusters.Fruit is cystocarp, and seed is subsphaeroidal, yellowish-brown, surperficial shrinkage; Embryo length is the 1/2-3/4 of seed, hilum point-like.Flower, the fruit phase 5-9 month.Finger-millet is Africa and a kind of staple food of India, capable of cooking congee, but also brewing beer.Stalk can be compiled basket, cap etc. and can make paper making raw material.Can gather autumn, cleans using fresh herb or dry.Finger-millet is nutritious, but the rough ， of mouthfeel Finger-millet utilization rate is still very low, and the food of You Guan Finger-millet is few.Ruo Yong Finger-millet cooks cake, if glutinous rice is too much, tastes with regard to the sensation of Mei You Finger-millet, has only the sensation of glutinous rice, if glutinous rice is very few, cannot not taste stickingly, looses, and the pharynx of tasting not to be gone down, and does not have mouthfeel.
Summary of the invention
Now at the deficiencies in the prior art, provide Yi Zhong Finger-millet cake and preparation method thereof, refreshing taste, nutritious.
Yi Zhong Finger-millet cake is to make: Finger-millet powder 50-60 part by the raw material of following weight portion, glutinous rice flour 30-50 part, 5 parts of sugar, 20-25 parts in water.
Yi Zhong Finger-millet cake, optimization formula are by 60 parts in the raw material Cheng processed Finger-millet powder of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts in water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake may further comprise the steps:
1 Finger-millet shells Hou De Finger-millet meter, wears into powder, sieves;
2 are mixed into mixture with glutinous rice flour, Finger-millet powder, sugar, 20% of mixture are poured in the suitable quantity of water into the furnishing pastel;
3 add pastel in the remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for stirring the mixture morsel after closing, and get product formed package after the baking;
4 is fried, and oily temperature 160-180 degree is fried ripe, the sterile vacuum packing.
It is to rub to not only soft but also tack-free degree that described step 3 kneads.
The fried time is relevant with the size of cake and humidity, fried ripe getting final product.
Advantage of the present invention is to be the nutrition of Bao Liu Finger-millet, and Ji You Finger-millet distinguishes the flavor of, and the viscosity of glutinous rice is arranged, the sensation of the QQ that tastes again.
The specific embodiment
Be described in further details below in conjunction with the present invention of embodiment.
Embodiment 1
Yi Zhong Finger-millet cake is by 60 parts in the raw material Cheng processed Finger-millet powder of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts in water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake may further comprise the steps:
1 Finger-millet shells Hou De Finger-millet meter, wears into powder, sieves;
2 are mixed into mixture with glutinous rice flour, Finger-millet powder, sugar, 20% of mixture are poured in the suitable quantity of water into the furnishing pastel;
3 add pastel in the remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for stirring the mixture morsel after closing, and get product formed package after the baking;
4 is fried, and oily temperature 160-180 degree is fried ripe, the sterile vacuum packing.
It is to rub to not only soft but also tack-free degree that described step 3 kneads.
The fried time is relevant with the size of cake and humidity, fried ripe getting final product.
Embodiment 2
Yi Zhong Finger-millet cake is to make 50 parts in: Finger-millet powder by the raw material of following weight portion, 50 parts of glutinous rice flours, 5 parts of sugar, 25 parts in water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake may further comprise the steps:
1 Finger-millet shells Hou De Finger-millet meter, wears into powder, sieves;
2 are mixed into mixture with glutinous rice flour, Finger-millet powder, sugar, 20% of mixture are poured in the suitable quantity of water into the furnishing pastel;
3 add pastel in the remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for stirring the mixture morsel after closing, and get product formed package after the baking;
4 is fried, and oily temperature 160-180 degree is fried ripe, the sterile vacuum packing.
It is to rub to not only soft but also tack-free degree that described step 3 kneads.
The fried time is relevant with the size of cake and humidity, fried ripe getting final product.
Shelf-life: 2 months.
Finger-millet cake will heat before edible.
Claims (4)
1. Yi Zhong Finger-millet cake is characterized in that making: Finger-millet powder 50-60 part by the raw material of following weight portion, glutinous rice flour 30-50 part, 5 parts of sugar, 20-25 parts in water.
2. Yi Zhong Finger-millet cake according to claim 1 is characterized in that its optimization formula is to make 60 parts in: Finger-millet powder by the raw material of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts in water.
3. the preparation method of Yi Zhong Finger-millet cake according to claim 1 is characterized in that may further comprise the steps:
1) Finger-millet shells Hou De Finger-millet meter, wears into powder, sieves;
2) glutinous rice flour, Finger-millet powder, sugar are mixed into mixture, 20% of mixture are poured in the suitable quantity of water into the furnishing pastel;
3) pastel is added in the remaining mixture, knead, rub to not only soft but also tack-free and be stained with egg liquid for stirring the mixture morsel after closing, get product formed package after the baking;
4) fried, oily temperature 160-180 degree, fried ripe, the sterile vacuum packing.
4. the preparation method of Yi Zhong Finger-millet cake according to claim 3 is characterized in that kneading of described step 3 refers to rub to not only soft but also tack-free degree.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102621261A CN103283804A (en) | 2013-06-27 | 2013-06-27 | Finger millet cake and preparation method thereof |
| CN201410179612.1A CN103918757A (en) | 2013-06-27 | 2014-04-30 | Finger millet Baba and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102621261A CN103283804A (en) | 2013-06-27 | 2013-06-27 | Finger millet cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103283804A true CN103283804A (en) | 2013-09-11 |
Family
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Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102621261A Pending CN103283804A (en) | 2013-06-27 | 2013-06-27 | Finger millet cake and preparation method thereof |
| CN201410179612.1A Pending CN103918757A (en) | 2013-06-27 | 2014-04-30 | Finger millet Baba and processing method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410179612.1A Pending CN103918757A (en) | 2013-06-27 | 2014-04-30 | Finger millet Baba and processing method thereof |
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| Country | Link |
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| CN (2) | CN103283804A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853566A (en) * | 2017-11-20 | 2018-03-30 | 桂林满梓玉农业开发有限公司 | The processing method of Yi Zhong Finger-millet cakes |
| CN109601833A (en) * | 2018-12-07 | 2019-04-12 | 杨姣香 | A kind of Ying Finger-millet rice flour and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783072A (en) * | 2015-03-27 | 2015-07-22 | 安徽先知缘食品有限公司 | Production method of Artemisia apiacea pie |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359632A (en) * | 2000-12-16 | 2002-07-24 | 毛法清 | Artemisia-glutinous rice cake and its making technology |
| CN102860342A (en) * | 2011-07-06 | 2013-01-09 | 李德伟 | Fried bean curd residue and field-snail-meat turnip strip baba |
| CN102986784A (en) * | 2011-09-11 | 2013-03-27 | 陈丽娟 | Barbary wolfberry fruit-water chestnut piece-shredded water bamboo fried cakes |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011122A (en) * | 2007-02-05 | 2007-08-08 | 瓮安县柴姨妈食品有限公司 | Yellow round-shaped cake made of mixed grain and mix proportioning method thereof |
| CN102793022A (en) * | 2011-05-28 | 2012-11-28 | 李德伟 | Rice tofu serving as staple food and desserts and containing soya-bean milk, sorghum, glutinous rice and rice |
-
2013
- 2013-06-27 CN CN2013102621261A patent/CN103283804A/en active Pending
-
2014
- 2014-04-30 CN CN201410179612.1A patent/CN103918757A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359632A (en) * | 2000-12-16 | 2002-07-24 | 毛法清 | Artemisia-glutinous rice cake and its making technology |
| CN102860342A (en) * | 2011-07-06 | 2013-01-09 | 李德伟 | Fried bean curd residue and field-snail-meat turnip strip baba |
| CN102986784A (en) * | 2011-09-11 | 2013-03-27 | 陈丽娟 | Barbary wolfberry fruit-water chestnut piece-shredded water bamboo fried cakes |
Non-Patent Citations (2)
| Title |
|---|
| 程庆资: "《www.jiaokedu.com/zuowen/xiushi/305317.html》", 24 March 2011 * |
| 美女（妈妈）: "《http://baobao.ci123.com/posts/show/1509667》", 7 November 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853566A (en) * | 2017-11-20 | 2018-03-30 | 桂林满梓玉农业开发有限公司 | The processing method of Yi Zhong Finger-millet cakes |
| CN109601833A (en) * | 2018-12-07 | 2019-04-12 | 杨姣香 | A kind of Ying Finger-millet rice flour and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103918757A (en) | 2014-07-16 |
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Application publication date: 20130911 |