CN103859301A - Health-preserving rice cake and preparation method thereof - Google Patents
Health-preserving rice cake and preparation method thereof Download PDFInfo
- Publication number
- CN103859301A CN103859301A CN201210549309.7A CN201210549309A CN103859301A CN 103859301 A CN103859301 A CN 103859301A CN 201210549309 A CN201210549309 A CN 201210549309A CN 103859301 A CN103859301 A CN 103859301A
- Authority
- CN
- China
- Prior art keywords
- rice cake
- flour
- cake
- glutinous
- pumpkin
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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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title claims 7
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 235000000832 Ayote Nutrition 0.000 claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 17
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 17
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 17
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 10
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 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 abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 235000020234 walnut Nutrition 0.000 claims abstract description 10
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000209094 Oryza Species 0.000 abstract description 42
- 240000004244 Cucurbita moschata Species 0.000 abstract description 15
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229940100445 wheat starch Drugs 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 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
-
- 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
Abstract
The invention relates to a health-preserving rice cake and a preparation method thereof. The rice cake comprises the compositions by weight: 300-700 parts of pumpkin, 300-700 parts of Chinese yam, 1200-1400 parts of glutinous rice flour, 170-130 parts of white sugar, 100-30 parts of lard, 100-60 parts of wheat starch, proper amount of red date, proper amount of walnut kernel, proper amount of apricot kernel, proper amount of peanut, and proper amount of sesame. By adding pumpkin and Chinese yam into glutinous rice flour for preparing rice cake, viscosity of glutinous rice is reduced, and nutrition of rice cake is enriched, so that the rice cake helps to relatively well reduce blood sugar and helps to invigorate spleen and nourish stomach. The rice cake is beautiful in appearance, good in mouthfeel, fragrant and sweet, soft and glutinous, moderate in hardness, glutinous but not viscous, and enriches kinds of rice cakes.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of health rice cake and preparation method thereof.
Background technology
Rice cake claims again " year rice cake ", with " every year high " partials, work and life that implied meaning people improve year by year, especially on New Year's Day or other festivals time, be the food of people's indispensability, present rice cake is mostly made of pure glutinous rice flour, glutinous rice viscous, be difficult to digestion, should not once eat too much, old man, child and functions of intestines and stomach bad people more can not eat more, and nutritional labeling is more single, existing health-care glutinous rice cake kind is single, in the process steaming, can cause external form not attractive in appearance by soft couch, mouthfeel is bad, nutritional labeling is not comprehensive, can not meet the diversity of people to food, and require food to there is ornamental requirement.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of make simple, nutritious, bright-colored, handsome in appearance, fragrant and sweet soft glutinous, soft or hard is appropriate, glutinous and not sticky health rice cake and preparation method thereof,
The technical solution adopted for the present invention to solve the technical problems is: a kind of health rice cake, its component and weight proportion thereof are: pumpkin 300-700, Chinese yam 300-700, glutinous rice flour 1200-1400, white sugar 170-130, lard 100-30, clear flour 100-60, red date, walnut kernel, almond, peanut, sesame are appropriate.
Described component and weight proportion thereof are: pumpkin 500, and Chinese yam 500, glutinous rice flour 1000, white sugar 150, lard 50, clear flour 75, red date, walnut kernel, almond, peanut, sesame are appropriate.
A kind of health rice cake preparation method is:
The first step: pumpkin and Chinese yam are cleaned, and peeling is cut into small pieces, and is placed in dish, upper pot steams 20 minutes;
Second step: add while hot clear flour, glutinous rice flour after the pumpkin cooking is smash into mud with Chinese yam, allow clear flour, glutinous rice flour scald, then add white sugar to become cake base with lard;
The 3rd step: add edible granule and stir in cake base;
The 4th step: coat peanut oil in mould, cake base is put into mould, boiling moulding.
Described granule is fried fragrant compacting by walnut kernel, almond, peanut, sesame and is formed.
Beneficial effect of the present invention: pumpkin, nutritious, particularly the content of carrotene occupy melon first of, pumpkin taste is sweet, warm in nature, enter spleen, stomach warp, there is tonifying middle-Jiao and Qi, anti-inflammatory analgetic, removing toxic substances desinsection, effect that hypoglycemic quenches the thirst, nutritive yam is abundant, have strengthening the spleen and tonifying the lung, the multiple efficacies such as supplementing the kidney to control the nocturnal, for the weakly people such as old man, sufferer, be not only to have nourished but also health.Pumpkin and Chinese yam are joined and in glutinous rice flour, make rice cake and can reduce the viscous of glutinous rice and increase its abundant nutrition, can reduce better blood sugar, contribute to again strengthening spleen and nourishing stomach, rice cake of the present invention is handsome in appearance, mouthfeel is good, fragrant and sweet soft glutinous, soft or hard is appropriate, glutinous and sticky, has enriched the kind of rice cake.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
A kind of health rice cake and preparation method thereof, its component and weight proportion thereof are: pumpkin 300-700, Chinese yam 300-700, glutinous rice flour 1200-1400, white sugar 170-130, lard 100-30, clear flour 100-60, red date 10-30, walnut kernel 10-30, almond 10-30, peanut 10-30, sesame 10-30, its preparation method is: first pumpkin and Chinese yam are cleaned, fritter is cut in peeling, be placed in dish, upper pot steams 20 minutes; Then after the pumpkin cooking being smash into mud with Chinese yam, add while hot clear flour, glutinous rice flour, allow clear flour, glutinous rice flour scald, then add white sugar to become cake base with lard, walnut kernel, almond, peanut, sesame are fried to perfume (or spice) and be pressed into granule, red date cuts into dices, and joins in cake base and stirs; Finally in mould, coat peanut oil, cake base is put into mould, boiling moulding.
Embodiment 1: get pumpkin 500, Chinese yam 500, glutinous rice flour 1000, white sugar 150, lard 50, clear flour 75, red date 10, walnut kernel 10, almond 15, peanut 15, sesame 10, first pumpkin and Chinese yam are cleaned, and fritter is cut in peeling, is placed in dish, and upper pot steams 20 minutes; Then after the pumpkin cooking being smash into mud with Chinese yam, add while hot clear flour, glutinous rice flour, allow clear flour, glutinous rice flour scald, then add white sugar to become cake base with lard, walnut kernel, almond, peanut, sesame are fried to perfume (or spice) and be pressed into granule, red date cuts into dices, and joins in cake base and stirs; Finally in mould, coat peanut oil, cake base is put into mould, boiling moulding.
The present invention joins pumpkin and Chinese yam in glutinous rice flour, to make rice cake and can reduce the viscous of glutinous rice and increase its abundant nutrition, can reduce better blood sugar, contribute to again strengthening spleen and nourishing stomach, rice cake of the present invention is handsome in appearance, mouthfeel is good, fragrant and sweet soft glutinous, soft or hard is appropriate, glutinous and sticky, has enriched the kind of rice cake.
Claims (3)
1. a health rice cake, is characterized in that component and weight proportion are: pumpkin 300-700, and Chinese yam 300-700, glutinous rice flour 1200-1400, white sugar 170-130, lard 100-30, clear flour 100-60, red date, walnut kernel, almond, peanut, sesame are appropriate.
2. a health rice cake preparation method, is characterized in that processing step is:
The first step: pumpkin and Chinese yam are cleaned, and peeling is cut into small pieces, and is placed in dish, upper pot steams 20 minutes;
Second step: add while hot clear flour, glutinous rice flour after the pumpkin cooking is smash into mud with Chinese yam, allow clear flour, glutinous rice flour scald, then add white sugar to become cake base with lard;
The 3rd step: add edible granule and stir in cake base;
The 4th step: coat peanut oil in mould, cake base is put into mould, boiling moulding.
3. health rice cake as claimed in claim 2 and preparation method thereof, is characterized in that: described granule is fried fragrant compacting by walnut kernel, almond, peanut, sesame and formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210549309.7A CN103859301A (en) | 2012-12-18 | 2012-12-18 | Health-preserving rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210549309.7A CN103859301A (en) | 2012-12-18 | 2012-12-18 | Health-preserving rice cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859301A true CN103859301A (en) | 2014-06-18 |
Family
ID=50898762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210549309.7A Pending CN103859301A (en) | 2012-12-18 | 2012-12-18 | Health-preserving rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859301A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171957A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Fruity pancake and preparation method thereof |
| CN104757232A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Processing technique of Chinese yam and pumpkin cakes |
| CN106360705A (en) * | 2016-11-30 | 2017-02-01 | 青岛大学 | Yam-flavored rice cake |
| CN106721995A (en) * | 2016-11-30 | 2017-05-31 | 焉芳洲 | A kind of eight-treasures rice cake |
| CN106721997A (en) * | 2016-11-30 | 2017-05-31 | 青岛大学 | A kind of pachyrhizus rice cake |
| CN106722128A (en) * | 2016-11-30 | 2017-05-31 | 青岛大学 | A kind of pachyrhizus taro rice cake |
| CN107136453A (en) * | 2017-04-13 | 2017-09-08 | 茂名职业技术学院 | A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof |
| CN108185099A (en) * | 2018-01-30 | 2018-06-22 | 徐光旗 | A kind of peach slice cake of honey flavour and preparation method thereof |
| CN109287995A (en) * | 2018-09-30 | 2019-02-01 | 贵州省印江县依仁食品有限公司 | A kind of sweet potato powder rice cake and preparation method thereof |
| CN111248403A (en) * | 2020-02-20 | 2020-06-09 | 贵溪市高紫红农林开发有限公司 | Rhizoma podophylli rice cake and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN101933573A (en) * | 2010-08-19 | 2011-01-05 | 杭州市余杭区农产品开发加工研究所 | Mixed grain rice cake |
| CN102228186A (en) * | 2011-07-11 | 2011-11-02 | 胡可丁 | Digestible healthy rice cake |
| CN102488066A (en) * | 2011-12-29 | 2012-06-13 | 湛江市金钩王食品有限公司 | Eight-treasure rice cake with barbecued pork and manufacturing method thereof |
-
2012
- 2012-12-18 CN CN201210549309.7A patent/CN103859301A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN101933573A (en) * | 2010-08-19 | 2011-01-05 | 杭州市余杭区农产品开发加工研究所 | Mixed grain rice cake |
| CN102228186A (en) * | 2011-07-11 | 2011-11-02 | 胡可丁 | Digestible healthy rice cake |
| CN102488066A (en) * | 2011-12-29 | 2012-06-13 | 湛江市金钩王食品有限公司 | Eight-treasure rice cake with barbecued pork and manufacturing method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171957A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Fruity pancake and preparation method thereof |
| CN104171957B (en) * | 2014-07-31 | 2016-06-22 | 卢盛初 | A kind of fruity battercake and preparation method thereof |
| CN104757232A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Processing technique of Chinese yam and pumpkin cakes |
| CN106360705A (en) * | 2016-11-30 | 2017-02-01 | 青岛大学 | Yam-flavored rice cake |
| CN106721995A (en) * | 2016-11-30 | 2017-05-31 | 焉芳洲 | A kind of eight-treasures rice cake |
| CN106721997A (en) * | 2016-11-30 | 2017-05-31 | 青岛大学 | A kind of pachyrhizus rice cake |
| CN106722128A (en) * | 2016-11-30 | 2017-05-31 | 青岛大学 | A kind of pachyrhizus taro rice cake |
| CN107136453A (en) * | 2017-04-13 | 2017-09-08 | 茂名职业技术学院 | A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof |
| CN108185099A (en) * | 2018-01-30 | 2018-06-22 | 徐光旗 | A kind of peach slice cake of honey flavour and preparation method thereof |
| CN109287995A (en) * | 2018-09-30 | 2019-02-01 | 贵州省印江县依仁食品有限公司 | A kind of sweet potato powder rice cake and preparation method thereof |
| CN111248403A (en) * | 2020-02-20 | 2020-06-09 | 贵溪市高紫红农林开发有限公司 | Rhizoma podophylli rice cake and preparation method thereof |
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Application publication date: 20140618 |