CN103932025B - Preparation method of Hakka ramie leaf rice - Google Patents
Preparation method of Hakka ramie leaf rice Download PDFInfo
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- CN103932025B CN103932025B CN201410137519.4A CN201410137519A CN103932025B CN 103932025 B CN103932025 B CN 103932025B CN 201410137519 A CN201410137519 A CN 201410137519A CN 103932025 B CN103932025 B CN 103932025B
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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 discloses a preparation method of Hakka ramie leaf rice. The preparation method comprises the steps of with ramie leaves as raw materials, blanching the ramie leaves, rinsing, mashing, pestling, kneading, forming, and then, steaming to obtain the Hakka ramie leaf rice. According to the preparation method, the ramie leaves are mashed, and rice rolls are pestled in advance, so that the chewability of the ramie leaf rice can be greatly improved, and the taste can also be improved; meanwhile, no pigments and food additives are added in the preparation process, so that the prepared cake is bright green in color, attractive in appearance, fragrant and delicious in flavor as well as soft, smooth and chewable in taste, also has the healthcare effects of clearing heat and promoting diuresis, preventing miscarriage and bleeding, bodybuilding and strengthening bones as well as detoxifying and is a natural food suitable for both the young and the old.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of the Hakkas Zhu Ye Broad-rice-noodles.
Background technology
Ramie is Urticaceae Section of Genus Boehmeria herbaceos perennial, just records ramie " sweet cold, nontoxic, to control metal-inflicted wound and traumatic fracture blood and go out, hemostasis " in Ming Dynasty's Compendium of Material Medica; In addition, record in " Chinese medicine voluminous dictionary ": ramie has heat-clearing, the effects such as the stasis of blood are fallen apart in hemostasis, removing toxic substances, cure mainly traumatic bleeding, spitting of blood, hematuria, anus swell and ache, acute mastitis, erysipelas, prolapse of the anus, leukorrhea with reddish discharge, hysteritis, pyreticosis large thirsty, traumatic injury, snake bite and insect sting etc.Ramie leaf contains large number of biological active material, its polyphenol content more than 0.2%, chlorogenic acid content more than 0.35%, simultaneously protein content 20.5-23.8%, fatty 5-6% in ramie leaf, crude fibre 15-16%, rich in nutritive value.At present, ramie leaf utilizes mainly as livestock and poultry protein feeds, less be applied to human food make.
Zhu Ye Broad-rice-noodles is a kind of traditional food of the Hakkas, and its raw material is mainly ramie leaf and glutinous rice, through boiling or fried after fragrant profit good to eat, soft and oiliness, also there is the effect of resistance toly to hunger and thirst, keeping fit strong bone.Although the making of Zhu Ye Broad-rice-noodles is commonplace at Hakka dwelling; but stranger is comparatively unfamiliar with its preparation method; if and do not focus on the proportioning of materials and the control of each program time etc. in manufacturing process and make details; the Zhu Ye Broad-rice-noodles mouthfeel of making usually can be caused not good; color and luster is not tempting; moulding unsightly, affects its commercialization process.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of the Hakkas Zhu Ye Broad-rice-noodles, obtained cake color and luster is verdant attractive in appearance, and local flavor delicate fragrance is pleasant, soft taste, smooth, strength road, also have reducing fever and causing diuresis, antiabortive hemostasis, keep fit the health-care efficacy of strong bone, removing toxic substances, be wholefood suitable for all ages.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method of the Hakkas Zhu Ye Broad-rice-noodles take ramie leaf as raw material, by ramie leaf through blanching, rinsing, mash, pestle is beaten, wrap pinch shaping after cook, obtain described the Hakkas Zhu Ye Broad-rice-noodles.
Specifically comprise the following steps:
1) fresh ramie leaves is plucked, by ramie leaf blanching 3-5 min in the water of 90-100 DEG C;
2) by the rinsing 5-10 min in cold water of the ramie leaf after blanching, drain away the water;
3) ramie leaf drained is put into stone mortar, add honey, sugar or salt according to required taste after mashing into mud with hammerstone or wooden pestle, stir evenly, then smash 5-10 min, obtain ramie leaf mud;
4) ramie leaf mud is added the glutinous rice flour of ramie leaf weight 2 times, and even, then add water and be kneaded into dry wet moderate Broad-rice-noodles group, firmly 20-30min beaten by pestle;
5) pestle is beaten that Hou Broad-rice-noodles group pinches into strips, twisted shape or other shapes, or wrap up different fillings according to personal like;
6) bag is pinched cage big fire on shaping Zhu Ma Broad-rice-noodles and steam 10-15 min, obtain described the Hakkas Zhu Ye Broad-rice-noodles.
remarkable advantage of the present invention is:
(1) in manufacturing process of the present invention by ramie leaf blanching 3-5 min in water, if the time is oversize, leaf color can be affected, and then affect the color of Zhu Ye Broad-rice-noodles finished product, if the time is too short, not reach the effect of scalding;
(2) by the cold water rinsing of the ramie leaf after blanching, the acidic materials of part in ramie leaf can be removed, make it mouthfeel better;
(3) ramie leaf is mashed, crude fibre (vein) can be made to become rotten, make mouthfeel finer and smoother;
(4) beat without pestle with tradition, directly bag pinch shaping Broad-rice-noodles roll into a ball compared with ， Broad-rice-noodles is rolled into a ball pestle in advance and beats 20-30 min, greatly can promote that Zhu Ye Broad-rice-noodles's chews strength, improve mouthfeel;
(5) ramie leaf Broad-rice-noodles of the present invention can according to personal like bag pinch into difformity or wrap up different fillings, modern design, kind is changeable, rich in taste, change over commonly use the face shaping such as wad, moon cake, dumpling;
(6) time controling that steamed by cage in Broad-rice-noodles group of manufacturing process Zhong of the present invention is at 10-15 minute, and time oversize meeting makes Zhu Ye Broad-rice-noodles become yellow green, affects the color and luster of Zhu Ye Broad-rice-noodles, and then affects appetite;
(7) if ramie leaf amount is very little in manufacturing process, fragrance not and color do not work, if ramie leaf amount is too much, the taste of ramie is too heavy, affects mouthfeel, therefore, add ramie leaf and glutinous rice flour in ratio of the present invention, the cake made not only delicious, fragrance is unique, and being rich in nutrition.
Detailed description of the invention
Embodiment 1
A preparation method of the Hakkas Zhu Ye Broad-rice-noodles take ramie leaf as raw material, by ramie leaf through blanching, rinsing, mash, pestle is beaten, wrap pinch shaping after cook, obtain described the Hakkas Zhu Ye Broad-rice-noodles.
Specifically comprise the following steps:
1) fresh ramie leaves is plucked, by ramie leaf blanching 3 min in the water of 90-100 DEG C;
2) by rinsing 5 min in cold water of the ramie leaf after blanching, drain away the water;
3) ramie leaf drained is put into stone mortar, add honey and white sugar after mashing into mud with wooden pestle, stir evenly, then smash 8 min, until cannot see white sugar particle, obtain ramie leaf mud; The weight of added honey is 60% of ramie leaf weight, and the weight of added white sugar is 80% of ramie leaf weight;
4) ramie leaf mud is added the glutinous rice flour of ramie leaf weight 2 times, and even, then add water and be kneaded into dry wet moderate Broad-rice-noodles group, firmly 25 min made a call to by pestle;
5) pestle is beaten Hou Broad-rice-noodles group and uncover egg size, flat with hand after rubbing into short pole shape, then pinch into strips;
6) bag is pinched cage big fire on shaping ramie fiber crops Broad-rice-noodles and steam 10 min, obtain fresh and sweet Gan Run, the Hakkas ramie leaf Broad-rice-noodles attractive in appearance.
Embodiment 2
A preparation method of the Hakkas Zhu Ye Broad-rice-noodles take ramie leaf as raw material, by ramie leaf through blanching, rinsing, mash, pestle is beaten, wrap pinch shaping after cook, obtain described the Hakkas Zhu Ye Broad-rice-noodles.
Specifically comprise the following steps:
1) fresh ramie leaves is plucked, by ramie leaf blanching 4 min in the water of 90-100 DEG C;
2) by rinsing 6 min in cold water of the ramie leaf after blanching, drain away the water;
3) ramie leaf drained is put into stone mortar, add white sugar after mashing into mud with hammerstone, stir evenly, then smash 5 min, until cannot see white sugar particle, obtain ramie leaf mud; The weight of added white sugar is identical with ramie leaf weight;
4) ramie leaf mud is added the glutinous rice flour of ramie leaf weight 2 times, and even, then add water and be kneaded into dry wet moderate Broad-rice-noodles group, firmly 20 min made a call to by pestle;
5) pestle is beaten Hou Broad-rice-noodles group and uncover egg size, flat with hand after rubbing into short pole shape, then pinch into twisted shape;
6) bag is pinched cage big fire on shaping ramie fiber crops Broad-rice-noodles and steam 12 min, obtain fresh and sweet Gan Run, the Hakkas ramie leaf Broad-rice-noodles attractive in appearance.
Embodiment 3
A preparation method of the Hakkas Zhu Ye Broad-rice-noodles take ramie leaf as raw material, by ramie leaf through blanching, rinsing, mash, pestle is beaten, wrap pinch shaping after cook, obtain described the Hakkas Zhu Ye Broad-rice-noodles.
Specifically comprise the following steps:
1) fresh ramie leaves is plucked, by ramie leaf blanching 5 min in the water of 90-100 DEG C;
2) by rinsing 10 min in cold water of the ramie leaf after blanching, drain away the water;
3) ramie leaf drained is put into stone mortar, add salt compounded of iodine after mashing into mud with wooden pestle, stir evenly, then smash 10 min, until cannot see salt compounded of iodine particle, obtain ramie leaf mud; The weight of institute's iodizedsalt is 2% of ramie leaf weight;
4) ramie leaf mud is added the glutinous rice flour of ramie leaf weight 2 times, and even, then add water and be kneaded into dry wet moderate Broad-rice-noodles group, firmly 30 min made a call to by pestle;
5) pestle is beaten Hou Broad-rice-noodles group and uncover egg size, rub into wad and flatten into pie, wrapping up into pork and bamboo shoot fourth filling, then pinching into steamed stuffed bun or boiled dumpling shape;
6) bag is pinched cage big fire on shaping Zhu Ye Broad-rice-noodles and steam 15 min, obtain nice saline taste the Hakkas Zhu Ye Broad-rice-noodles attractive in appearance.
Any pigment and food additives are not added in manufacturing process of the present invention, the cake color and luster produced is verdant attractive in appearance, and local flavor delicate fragrance is pleasant, soft taste, smooth, strength road, also have reducing fever and causing diuresis, antiabortive hemostasis, keep fit the health-care efficacy of strong bone, removing toxic substances, be wholefood suitable for all ages.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a preparation method of the Hakkas's ramie leaf Broad-rice-noodles, is characterized in that: take ramie leaf as raw material, by ramie leaf through blanching, rinsing, mash, pestle is beaten, wrap pinch shaping after cook, obtain described the Hakkas ramie leaf Broad-rice-noodles;
The time of ramie leaf blanching is 3-5 min, and water temperature is 90-100 DEG C;
Ramie leaf is mashed taste needed for rear foundation and add honey, sugar or salt, stir evenly, then smash 5-10 min, obtain ramie leaf mud;
Ramie leaf mud is added glutinous rice flour and even, add water and be kneaded into dry wet moderate Broad-rice-noodles group, firmly 20-30min beaten by pestle; The weight adding glutinous rice flour is 2 times of ramie leaf weight;
Bag is pinched cage big fire on shaping Zhu Ye Broad-rice-noodles and steam 10-15 min.
2. the preparation method of the Hakkas Zhu Ye Broad-rice-noodles according to claim 1, is characterized in that: pestle is beaten Hou Broad-rice-noodles group pinches into strips, twisted shape or other shapes, or wraps up different fillings according to personal like.
3. the Hakkas ramie leaf Broad-rice-noodles that preparation method is obtained as claimed in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410137519.4A CN103932025B (en) | 2014-04-08 | 2014-04-08 | Preparation method of Hakka ramie leaf rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410137519.4A CN103932025B (en) | 2014-04-08 | 2014-04-08 | Preparation method of Hakka ramie leaf rice |
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| Publication Number | Publication Date |
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| CN103932025A CN103932025A (en) | 2014-07-23 |
| CN103932025B true CN103932025B (en) | 2015-07-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3890509A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Traumatic acid compositions and methods for taste modulation |
| EP3890512A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712591A (en) * | 2017-10-25 | 2018-02-23 | 福建省农业科学院亚热带农业研究所 | A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow |
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|---|---|---|---|---|
| CN101143004A (en) * | 2007-01-18 | 2008-03-19 | 襄樊金恒电气有限公司 | Moxa leaf rice paste and its making method |
| KR20130055777A (en) * | 2011-11-21 | 2013-05-29 | 장선수 | A producing method of take to ramie leaf |
| CN103598487A (en) * | 2013-11-18 | 2014-02-26 | 黄李文 | Preparation method of ramie leaf rice cake food |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101143004A (en) * | 2007-01-18 | 2008-03-19 | 襄樊金恒电气有限公司 | Moxa leaf rice paste and its making method |
| KR20130055777A (en) * | 2011-11-21 | 2013-05-29 | 장선수 | A producing method of take to ramie leaf |
| CN103598487A (en) * | 2013-11-18 | 2014-02-26 | 黄李文 | Preparation method of ramie leaf rice cake food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3890509A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Traumatic acid compositions and methods for taste modulation |
| EP3890512A4 (en) * | 2018-12-06 | 2022-08-24 | International Flavors & Fragrances Inc. | Boehmeria nivea compositions and methods for taste modulation |
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| CN103932025A (en) | 2014-07-23 |
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