CN103918757A - Finger millet Baba and processing method thereof - Google Patents
Finger millet Baba and processing method thereof Download PDFInfo
- Publication number
- CN103918757A CN103918757A CN201410179612.1A CN201410179612A CN103918757A CN 103918757 A CN103918757 A CN 103918757A CN 201410179612 A CN201410179612 A CN 201410179612A CN 103918757 A CN103918757 A CN 103918757A
- Authority
- CN
- China
- Prior art keywords
- finger
- millet
- parts
- finger millet
- mixture
- Prior art date
- 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
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a finger millet Baba. The finger millet Baba comprises, by weight, 50-60 parts of finger millet powder, 30-50 parts of glutinous rice flour, 5 parts of sugar and 20-25 parts of water. The processing method of the finger millet Baba comprises the following steps that firstly, finger millet rice obtained by husking finger millet is ground into powder and screened; secondly, the glutinous rice flour, the finger millet powder and the sugar are mixed into a mixture, the appropriate amount of water is poured into 20 percent of the mixture, and the mixture and water are stirred into paste; thirdly, the paste is placed into the remaining mixture, the paste and the remaining mixture are kneaded until the stirred mixture is soft and not sticky, the mixture is divided into small blocks, egg liquid adheres to the small blocks, the small blocks are baked to form the finger millet Baba, and forming and packaging are carried out; fourthly, the baked small blocks are fried to be cooked, the oil temperature ranges from 160 DEG C to 180 DEG C, and the fried finger millet Baba is packaged in a vacuum and aseptic mode. The finger millet Baba has the advantages that the nutrient of finger millet is retained, the finger millet Baba has the finger millet taste and has the viscidity of glutinous rice, and the finger millet Baba tastes like QQ candies and is tasty, delicious and abundant in nutrient.
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 is long is 1/2 one 3/4 of seed, hilum point-like.Flower, fruit 5 one September of phase.Finger-millet is a kind of staple food of Africa and India, and capable of cooking congee, also can 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.
Before Finger-millet specific item, can make and make into billion-dollar grass wine, Finger-millet sticks with paste, and mouthfeel is rough, but Finger-millet is nutritious, and a lot of people like, but way is single, and mouthfeel is bad, is difficult to entrance, how to allow the variation of Finger-millet food, becomes and has problem to be solved.
Ruo Yong Finger-millet cooks cake, if glutinous rice is too much, tastes with regard to the sensation of Mei You Finger-millet, only has the sensation of glutinous rice, if glutinous rice is very few, cannot not taste stickyly, falls apart, and the pharynx of tasting not to be gone down, and there is no mouthfeel.
Summary of the invention
Now, for 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 50 1 60 parts: Finger-millet powder by the raw material of following weight portion, 30 1 50 parts of glutinous rice flours, 5 parts of sugar, 20 1 25 parts, water.
Yi Zhong Finger-millet cake, optimization formula is by 60 parts, the raw material Cheng processed Finger-millet powder of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts, water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake comprises the following steps: 1 Finger-millet shells Hou Finger-millet meter, and grinds, sieves; Glutinous rice flour, Finger-millet powder, sugar are mixed into mixture by 2,20 % of mixture poured in suitable quantity of water into furnishing pastel; 3 add pastel in remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for the mixture stirring after closing is divided into fritter, after baking, get product, and formed package; 4 is fried, and oil temperature 160 1 180 degree are fried ripe, sterile vacuum packaging.
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.
Advantage of the present invention is to be the nutrition of Bao Liu Finger-millet, and Ji You Finger-millet taste has again the viscosity of glutinous rice, the sensation of the QQ that tastes.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details, but is not limitation of the present invention.
Embodiment 1 Yi Zhong Finger-millet cake, is by 60 parts, the raw material Cheng processed Finger-millet powder of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts, water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake comprises the following steps: 1 Finger-millet shells Hou Finger-millet meter, and grinds, sieves; Glutinous rice flour, Finger-millet powder, sugar are mixed into mixture by 2,20 % of mixture poured in suitable quantity of water into furnishing pastel; 3 add pastel in remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for the mixture stirring after closing is divided into fritter, after baking, get product, and formed package; 4 is fried, and oil temperature 160 is spent, fried ripe, sterile vacuum packaging.
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.
Embodiment 2 Yi Zhong Finger-millet cakes, are to make 50 parts: Finger-millet powder by the raw material of following weight portion, 50 parts of glutinous rice flours, 5 parts of sugar, 25 parts, water.
The preparation method of above-mentioned Yi Zhong Finger-millet cake comprises the following steps: 1 Finger-millet shells Hou Finger-millet meter, and grinds, sieves; Glutinous rice flour, Finger-millet powder, sugar are mixed into mixture by 2,20 % of mixture poured in suitable quantity of water into furnishing pastel; 3 add pastel in remaining mixture, knead, and rub to not only soft but also tack-free and are stained with egg liquid for the mixture stirring after closing is divided into fritter, after baking, get product, and formed package; 4 is fried, and oil temperature 180 is spent, fried ripe, sterile vacuum packaging.
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.
Shelf-life: 2 months.
Finger-millet cake will heat before edible.
Claims (4)
1. Yi Zhong Finger-millet cake, is characterized in that making 50 1 60 parts: Finger-millet powder by the raw material of following weight portion, 30 1 50 parts of glutinous rice flours, 5 parts of sugar, 20 1 25 parts, water.
2. according to the Yi Zhong Finger-millet cake described in claim 1, it is characterized in that its optimization formula is to make 60 parts: Finger-millet powder by the raw material of following weight portion, 30 parts of glutinous rice flours, 5 parts of sugar, 20 parts, water.
3. according to the preparation method of the Yi Zhong Finger-millet cake described in claim 1, it is characterized in that comprising the following steps: 1) Finger-millet shells Hou Finger-millet meter, and grinds, sieves; 2) glutinous rice flour, Finger-millet powder, sugar are mixed into mixture, 20 % of mixture are poured in suitable quantity of water into furnishing pastel; 3) pastel is added in remaining mixture, knead, rub to not only soft but also tack-free and be stained with egg liquid for the mixture stirring after closing is divided into fritter, after baking, get product, formed package; 4) fried, oil temperature 160 1 180 degree, fried ripe, sterile vacuum packaging.
4. according to the preparation method of the Yi Zhong Finger-millet cake described in claim 3, it is characterized in that kneading of described step 3 refers to rub to not only soft but also tack-free degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410179612.1A CN103918757A (en) | 2013-06-27 | 2014-04-30 | Finger millet Baba and processing method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102621261A CN103283804A (en) | 2013-06-27 | 2013-06-27 | Finger millet cake and preparation method thereof |
| CN201310262126.1 | 2013-06-27 | ||
| CN201410179612.1A CN103918757A (en) | 2013-06-27 | 2014-04-30 | Finger millet Baba and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103918757A true CN103918757A (en) | 2014-07-16 |
Family
ID=49085785
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 Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102621261A Pending CN103283804A (en) | 2013-06-27 | 2013-06-27 | Finger millet cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN103283804A (en) |
Cited By (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 |
Families Citing this family (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 |
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 |
| 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 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 程庆资: "我喜欢的穇子粑粑", 《WWW.JIAOKEDU.COM/ZUOWEN/XIUSHI/305317.HTML》 * |
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283804A (en) | 2013-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578471A (en) | Preparation method of semen nelumbinis-sticky rice steamed sponge cake | |
| CN103404679A (en) | Coated peanuts and preparation method thereof | |
| CN103229809A (en) | Chess cake with multicolored leaf fragrance | |
| CN104366155A (en) | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof | |
| CN104381397A (en) | Biscuit and preparation process thereof | |
| CN103976231B (en) | A kind of beauty and health care congee and preparation method thereof | |
| CN103918757A (en) | Finger millet Baba and processing method thereof | |
| CN104126755A (en) | Coarse food grain sugar-reducing flour and preparation method thereof | |
| CN103238760A (en) | Sweet soup ball manufacturing method | |
| CN103918758A (en) | Finger millet crisp and processing method thereof | |
| KR101137520B1 (en) | manufacturing method of breads using rice powder | |
| CN105284985A (en) | Millet bread and production process thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105519824A (en) | Matcha and pea stuffed sticky bean bun and production method thereof | |
| CN104757055A (en) | Cakes made from roses, corncobs and rice flour and used for nourishing yin and making method of cakes | |
| CN109864121A (en) | Honey brown sugar Toast | |
| CN104431784A (en) | Tea powder appetizing dumpling and preparation method thereof | |
| CN104839286A (en) | Five-cereal nut walnut cake and preparation technology | |
| KR101696815B1 (en) | Manufacturing method of a mulberry bread | |
| CN104522523A (en) | Hawthorn noodles and a preparation method thereof | |
| CN104381749A (en) | Viscose bean bun with black sesame and pea stuffing, and production method thereof | |
| CN104273193A (en) | Sugar-free five-kernel mooncake and manufacturing method thereof | |
| CN103385273A (en) | Multi-taste fruit and vegetable flour food | |
| CN105230723A (en) | Production method of five-kernel moon cake | |
| CN104366154A (en) | Sesame and peanut eyesight-improving dumplings and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140716 |