CN103766732A - Peanut rice cake and processing method thereof - Google Patents
Peanut rice cake and processing method thereof Download PDFInfo
- Publication number
- CN103766732A CN103766732A CN201410014926.6A CN201410014926A CN103766732A CN 103766732 A CN103766732 A CN 103766732A CN 201410014926 A CN201410014926 A CN 201410014926A CN 103766732 A CN103766732 A CN 103766732A
- Authority
- CN
- China
- Prior art keywords
- parts
- peanut
- rice cake
- processing method
- safflower
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- 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.)
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Links
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 33
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 32
- 235000020232 peanut Nutrition 0.000 title claims abstract description 31
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 22
- 235000009566 rice Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 10
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 10
- 235000003717 Boswellia sacra Nutrition 0.000 claims abstract description 7
- 240000007551 Boswellia serrata Species 0.000 claims abstract description 7
- 235000012035 Boswellia serrata Nutrition 0.000 claims abstract description 7
- 240000007311 Commiphora myrrha Species 0.000 claims abstract description 7
- 235000006965 Commiphora myrrha Nutrition 0.000 claims abstract description 7
- 239000004863 Frankincense Substances 0.000 claims abstract description 7
- 241001646826 Isodon rubescens Species 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000020234 walnut Nutrition 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 8
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000009747 press moulding Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 241000727551 Ampelopsis aconitifolia Species 0.000 abstract 2
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 2
- 235000019519 canola oil Nutrition 0.000 abstract 1
- 239000000828 canola oil Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000003276 Apios tuberosa Nutrition 0.000 description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a peanut rice cake and a processing method thereof. The peanut rice cake is prepared from the following raw materials in parts by weight: 60-80 parts of rice flour, 1-3 parts of canola oil, 15-20 parts of peanuts, 5-8 parts of walnut powder, 2-3 parts of safflower, 2-3 parts of ampelopsis aconitifolia bge, 1-3 parts of frankincense, 2-4 parts of myrrh, 2-4 parts of chrysanthemum morifolium, 1-3 parts of lophatherum gracile, 2-4 parts of rabdosia rubescens, 1-3 parts of jujube kernel, 2-3 parts of mulberry leaves, 6-8 parts of white granulated sugar and 7-9 parts of nutritional additives. The processing method disclosed by the invention is simple in process, reasonable in formula and suitable for industrial production. As multiple traditional Chinese medicine components such as the safflower, the ampelopsis aconitifolia bge and the chrysanthemum morifolium are added to the raw materials, the peanut rice cake has the healthcare effects of warming and replenishing blood.
Description
?
Technical field
The present invention relates to a kind of peanut rice cake and processing method thereof, belong to food processing field.
Background technology
Peanut is extensively planted the most area in China, peanut is formed point very abundant, wherein Oil content and Protein content is the highest, but because traditional (Groundnut products) is less, using method is single, causes the surcharge of its product not high, therefore, invent more (Groundnut products), be conducive to improve the surcharge of peanut.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of peanut rice cake and processing method thereof are provided.
The present invention is achieved by the following technical solutions:
A kind of peanut rice cake, it is characterized in that being made up of the raw material of following weight portion:
Ground rice 60-80, rapeseed oil 1-3, peanut 15-20, walnut powder 5-8, safflower 2-3, siphon 2-3, frankincense 1-3, myrrh 2-4, FLOS CHRYSANTHEMI ALBA from Haizhou of China 2-4, lophatherum gracile 1-3, Rabdosia rubescens 2-4, jujube kernel 1-3, mulberry leaf 2-3, white granulated sugar 6-8, nourishing additive agent 7-9;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut rice cake, is characterized in that comprising the following steps:
(1) peanut is put into pot, adds rapeseed oil to fry, pull out cooling after, smash, obtain peanut grain;
(2) safflower, siphon, frankincense, myrrh, FLOS CHRYSANTHEMI ALBA from Haizhou of China, lophatherum gracile, Rabdosia rubescens, jujube kernel, mulberry leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut grain of above-mentioned preparation, decoction liquor are added in ground rice, then the residual components such as white sugar, nourishing additive agent are added wherein, after mixing, be divided into aliquot, be placed in mould and press moulding, be then put in food steamer and cook, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of peanut rice cake and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as safflower, siphon, FLOS CHRYSANTHEMI ALBA from Haizhou of China in raw material, make product of the present invention there is warm health-care efficacy of enriching blood.
The specific embodiment
Embodiment 1:
A kind of peanut rice cake, it is characterized in that being made up of the raw material of following weight portion:
Ground rice 80, rapeseed oil 3, peanut 20, walnut powder 5, safflower 3, siphon 2, frankincense 3, myrrh 2, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4, lophatherum gracile 3, Rabdosia rubescens 4, jujube kernel 3, mulberry leaf 2, white granulated sugar 6, nourishing additive agent 7;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.03:5:5 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut rice cake, is characterized in that comprising the following steps:
(1) peanut is put into pot, adds rapeseed oil to fry, pull out cooling after, smash, obtain peanut grain;
(2) safflower, siphon, frankincense, myrrh, FLOS CHRYSANTHEMI ALBA from Haizhou of China, lophatherum gracile, Rabdosia rubescens, jujube kernel, mulberry leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut grain of above-mentioned preparation, decoction liquor are added in ground rice, then the residual components such as white sugar, nourishing additive agent are added wherein, after mixing, be divided into aliquot, be placed in mould and press moulding, be then put in food steamer and cook, to obtain final product.
The invention provides a kind of peanut rice cake and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as safflower, siphon, FLOS CHRYSANTHEMI ALBA from Haizhou of China in raw material, make product of the present invention there is warm health-care efficacy of enriching blood.
Claims (2)
1. a peanut rice cake, it is characterized in that being made up of the raw material of following weight portion:
Ground rice 60-80, rapeseed oil 1-3, peanut 15-20, walnut powder 5-8, safflower 2-3, siphon 2-3, frankincense 1-3, myrrh 2-4, FLOS CHRYSANTHEMI ALBA from Haizhou of China 2-4, lophatherum gracile 1-3, Rabdosia rubescens 2-4, jujube kernel 1-3, mulberry leaf 2-3, white granulated sugar 6-8, nourishing additive agent 7-9;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
2. a processing method for peanut rice cake as claimed in claim 1, is characterized in that comprising the following steps:
(1) peanut is put into pot, adds rapeseed oil to fry, pull out cooling after, smash, obtain peanut grain;
(2) safflower, siphon, frankincense, myrrh, FLOS CHRYSANTHEMI ALBA from Haizhou of China, lophatherum gracile, Rabdosia rubescens, jujube kernel, mulberry leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut grain of above-mentioned preparation, decoction liquor are added in ground rice, then the residual components such as white sugar, nourishing additive agent are added wherein, after mixing, be divided into aliquot, be placed in mould and press moulding, be then put in food steamer and cook, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014926.6A CN103766732A (en) | 2014-01-14 | 2014-01-14 | Peanut rice cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014926.6A CN103766732A (en) | 2014-01-14 | 2014-01-14 | Peanut rice cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766732A true CN103766732A (en) | 2014-05-07 |
Family
ID=50559861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014926.6A Pending CN103766732A (en) | 2014-01-14 | 2014-01-14 | Peanut rice cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766732A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366217A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with ginkgo leaves |
| CN104431722A (en) * | 2014-12-05 | 2015-03-25 | 马玉梅 | Ginseng nourishing cake and preparation method thereof |
| CN107897485A (en) * | 2017-12-15 | 2018-04-13 | 卿小艳 | A kind of processing method of mulberry leaf peanut brittle |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454498A (en) * | 2003-04-07 | 2003-11-12 | 周永福 | Corn cake preparing method and its product |
| CN1561797A (en) * | 2004-03-19 | 2005-01-12 | 丹东福来特食品有限公司 | Adhesive core cake pie and its producing method |
| CN101554435A (en) * | 2009-05-12 | 2009-10-14 | 孟祥玉 | Traditional chinese medicine tea |
| CN102177936A (en) * | 2011-04-07 | 2011-09-14 | 毛毅明 | Formula of pineapple and glutinous rice cakes and preparation method thereof |
| CN102550620A (en) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | Method for making peanut cake |
| CN103156043A (en) * | 2011-12-18 | 2013-06-19 | 重庆市彭水县彭双科技有限公司 | Millet cake production method |
| CN103393974A (en) * | 2013-08-06 | 2013-11-20 | 谢安军 | Chinese medicine bag |
| CN103493871A (en) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | Method for preparing cool indica rice flour sago pudding |
-
2014
- 2014-01-14 CN CN201410014926.6A patent/CN103766732A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454498A (en) * | 2003-04-07 | 2003-11-12 | 周永福 | Corn cake preparing method and its product |
| CN1561797A (en) * | 2004-03-19 | 2005-01-12 | 丹东福来特食品有限公司 | Adhesive core cake pie and its producing method |
| CN101554435A (en) * | 2009-05-12 | 2009-10-14 | 孟祥玉 | Traditional chinese medicine tea |
| CN102550620A (en) * | 2010-12-12 | 2012-07-11 | 重庆市黔江区黔双科技有限公司 | Method for making peanut cake |
| CN102177936A (en) * | 2011-04-07 | 2011-09-14 | 毛毅明 | Formula of pineapple and glutinous rice cakes and preparation method thereof |
| CN103156043A (en) * | 2011-12-18 | 2013-06-19 | 重庆市彭水县彭双科技有限公司 | Millet cake production method |
| CN103393974A (en) * | 2013-08-06 | 2013-11-20 | 谢安军 | Chinese medicine bag |
| CN103493871A (en) * | 2013-10-24 | 2014-01-08 | 合肥市香口福工贸有限公司 | Method for preparing cool indica rice flour sago pudding |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366217A (en) * | 2014-11-19 | 2015-02-25 | 王和平 | Preparation method of health cake with ginkgo leaves |
| CN104431722A (en) * | 2014-12-05 | 2015-03-25 | 马玉梅 | Ginseng nourishing cake and preparation method thereof |
| CN107897485A (en) * | 2017-12-15 | 2018-04-13 | 卿小艳 | A kind of processing method of mulberry leaf peanut brittle |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |