CN104012855A - Making method of steamed bamboo cup rice cake - Google Patents
Making method of steamed bamboo cup rice cake Download PDFInfo
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- CN104012855A CN104012855A CN201410273341.6A CN201410273341A CN104012855A CN 104012855 A CN104012855 A CN 104012855A CN 201410273341 A CN201410273341 A CN 201410273341A CN 104012855 A CN104012855 A CN 104012855A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 81
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 81
- 235000009566 rice Nutrition 0.000 title claims abstract description 81
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 46
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 46
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 46
- 239000011425 bamboo Substances 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 47
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 241001330002 Bambuseae Species 0.000 claims description 44
- 235000020265 peanut milk Nutrition 0.000 claims description 25
- 239000004006 olive oil Substances 0.000 claims description 20
- 235000008390 olive oil Nutrition 0.000 claims description 20
- 235000015277 pork Nutrition 0.000 claims description 20
- 241001474374 Blennius Species 0.000 claims description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 16
- 241000238557 Decapoda Species 0.000 claims description 16
- 241000628997 Flos Species 0.000 claims description 16
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 16
- 235000015177 dried meat Nutrition 0.000 claims description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- 244000028550 Auricularia auricula Species 0.000 claims description 15
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 15
- 240000000467 Carum carvi Species 0.000 claims description 15
- 235000005747 Carum carvi Nutrition 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000021168 barbecue Nutrition 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 235000021189 garnishes Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 240000001592 Amaranthus caudatus Species 0.000 claims description 5
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 5
- 244000106835 Bindesalat Species 0.000 claims description 5
- 235000000318 Bindesalat Nutrition 0.000 claims description 5
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 5
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000012735 amaranth Nutrition 0.000 claims description 5
- 239000004178 amaranth Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004080 punching Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims 3
- 238000001914 filtration Methods 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 13
- -1 100 parts Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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 the field of foods, and particularly relates to a making method of a steamed bamboo cup rice cake. The making method comprises the following steps: 1, preparing food materials; 2, soaking, pouring the food materials into a stirrer together with fruit and vegetable juice and honey, and pulping to obtain rice milk; 3, adding ferment powder for fermenting; 4, stir-frying; 5, filtering; 6, mixing; 7, loading the food materials; and 7, barbecuing.
Description
Technical field
The present invention relates to field of food, particularly a kind of preparation method of thick bamboo tube rice cake.
Background technology
Rice cake is long at Chinese history, and the method for conventional fermentation is made, and kind is also few, take sweet taste as main, because kind is single, also rare on the market at present, the rice cake of traditional method is more fluffy, the many meetings of food dry, and auxiliary material is very little, is not subject to liking and pursuing of ordinary populace.
Summary of the invention
Technical problem to be solved: the preparation method that the invention provides a kind of thick bamboo tube rice cake for above problem.
Technical scheme: in order overcoming the above problems, to the invention provides a kind of preparation method of thick bamboo tube rice cake, to comprise the steps:
The first step: food materials: long glutinous rice, streaky pork, auricularia auriculajudae, mushroom, red date, matrimony vine, peeled shrimp, honey, dried meat floss, caraway; Condiment: Juice, yeast powder, olive oil, ground seaweed, hawthorn powder, laver powder, salt; Apparatus: the fragrant bamboo of glutinous rice;
Second step: Juice for long glutinous rice is soaked 12 hours, pour in the lump and break into Rice & peanut milk in mixer together with Juice and honey after immersion;
The 3rd step: take out Rice & peanut milk, put into yeast powder, be placed in the temperature bottom fermentation 1-3 hour of 10-15 ℃;
The 4th step: add olive oil in frying pan, by streaky pork section, peeled shrimp dice, dried meat floss puts into pot moderate heat and fries slowly, add again auricularia auriculajudae, mushroom, red date, the little fire of matrimony vine to fry slowly to streaky pork golden yellow, add successively Juice, ground seaweed, hawthorn powder, laver powder, salt, when off the pot, spread again olive oil;
The 5th step: the Rice & peanut milk having fermented in the 3rd step is pulled out, by moisture filter to water content 20-30%;
The 6th step: the garnishes that the 5th step is fried are admixed in Rice & peanut milk, guarantees that garnishes account for the 40-50% of Rice & peanut milk;
The 7th step: choose a joint long 20 centimetres, the fragrant bamboo of glutinous rice that diameter is 8 centimetres, and in the punching of ring place, when the food materials of the 6th step are loaded to the fragrant bamboo mouth of distance and also have 3 centimetres, is sprinkled into caraway, then pours Juice into fragrant bamboo mouth place;
The 8th step: the fragrant bamboo of glutinous rice is placed on to the upper barbecue of fire heap, when thick bamboo tube hole emits hot gas, with stopper, hole is blocked, continue barbecue, and constantly stir, until smell a meter fragrance.
Further technical scheme, described food materials and condiment are as follows according to parts by weight: long glutinous rice 200-300 part, streaky pork 50-100 part, auricularia auriculajudae 10-30 part, mushroom 20-30 part, red date 20-40 part, matrimony vine 10-20 part, peeled shrimp 50-70 part, honey 50-80 part, dried meat floss 60-80 part, caraway 10-20 part; Juice 400-600 part, yeast powder 50-100 part, olive oil 100-150 part, ground seaweed 20-40 part, hawthorn powder 40-60 part, laver powder 30-50 part, salt 30-50 part.
Further technical scheme, described Juice comprises: three-coloured amaranth, sponge gourd, romaine lettuce, tomato, mix and be placed in juice extractor, taking juice.
Further technical scheme, also comprises purple rice 50-80 part in the first step.
Further technical scheme, is placed in the temperature bottom fermentation 2 hours of 12 ℃ in the 3rd step.
Further technical scheme, also comprises clear powder 10-20 part in the 3rd step.
Beneficial effect:
1, the present invention makes rice cake by the roasting stewing mode of thick bamboo tube, can allow soft outer delicious and crisp in rice cake, more eats and more can distribute the inner food materials fragrance of rice cake; Aspect selecting on food materials, emphasis is used the obvious material of taste effect to arrange in pairs or groups as peeled shrimp, honey, dried meat floss, ground seaweed, hawthorn powder, laver powder, has replaced chemical flavor enhancement, has kept the taste of food materials itself.
2, the present invention replaces water with Juice, has strengthened the nutritive value aspect of food and has improved famished look.
3, the orange powder in the present invention can allow rice cake soft glutinous but not fluffy in mouthfeel.
The specific embodiment
Below the present invention is described in further detail.
Embodiment 1
The preparation method that the invention provides a kind of thick bamboo tube rice cake, comprises the steps:
The first step: food materials: long glutinous rice, streaky pork, auricularia auriculajudae, mushroom, red date, matrimony vine, peeled shrimp, honey, dried meat floss, caraway; Condiment: Juice, yeast powder, olive oil, ground seaweed, hawthorn powder, laver powder, salt; Apparatus: the fragrant bamboo of glutinous rice; Described food materials and condiment are as follows according to parts by weight: 200 parts, long glutinous rice, 50 parts of purple rices, 50 parts of streaky porks, 10 parts, auricularia auriculajudae, 20 parts, mushroom, 20 parts of red dates, 10 parts of matrimony vines, 50 parts, peeled shrimp, 50 parts of honey, 60 parts of dried meat floss, 10 parts, caraway; 400 parts of Juices, 50 parts of yeast powder, 100 parts, olive oil, 20 parts of ground seaweeds, 40 parts of hawthorn powder, 30 parts of laver powders, 30 parts of salt; Described Juice comprises: three-coloured amaranth, sponge gourd, romaine lettuce, tomato, mix and be placed in juice extractor, taking juice.
Second step: Juice for long glutinous rice is soaked 12 hours, pour in the lump and break into Rice & peanut milk in mixer together with Juice and honey after immersion;
The 3rd step: take out Rice & peanut milk, put into yeast powder and clear powder, be placed in the temperature bottom fermentation 1 hour of 10 ℃;
The 4th step: add olive oil in frying pan, by streaky pork section, peeled shrimp dice, dried meat floss puts into pot moderate heat and fries slowly, add again auricularia auriculajudae, mushroom, red date, the little fire of matrimony vine to fry slowly to streaky pork golden yellow, add successively Juice, ground seaweed, hawthorn powder, laver powder, salt, when off the pot, spread again olive oil;
The 5th step: the Rice & peanut milk having fermented in the 3rd step is pulled out, by moisture filter to water content 20%;
The 6th step: the garnishes that the 5th step is fried are admixed in Rice & peanut milk, guarantees that garnishes account for 40% of Rice & peanut milk;
The 7th step: choose a joint long 20 centimetres, the fragrant bamboo of glutinous rice that diameter is 8 centimetres, and in the punching of ring place, when the food materials of the 6th step are loaded to the fragrant bamboo mouth of distance and also have 3 centimetres, is sprinkled into caraway, then pours Juice into fragrant bamboo mouth place;
The 8th step: the fragrant bamboo of glutinous rice is placed on to the upper barbecue of fire heap, when thick bamboo tube hole emits hot gas, with stopper, hole is blocked, continue barbecue, and constantly stir, until smell a meter fragrance.
Embodiment 2
The preparation method that the invention provides a kind of thick bamboo tube rice cake, comprises the steps:
The first step: food materials: long glutinous rice, streaky pork, auricularia auriculajudae, mushroom, red date, matrimony vine, peeled shrimp, honey, dried meat floss, caraway; Condiment: Juice, yeast powder, olive oil, ground seaweed, hawthorn powder, laver powder, salt; Apparatus: the fragrant bamboo of glutinous rice; Described food materials and condiment are as follows according to parts by weight: 250 parts, long glutinous rice, 60 parts of purple rices, 70 parts of streaky porks, 20 parts, auricularia auriculajudae, 25 parts, mushroom, 30 parts of red dates, 15 parts of matrimony vines, 60 parts, peeled shrimp, 70 parts of honey, 65 parts of dried meat floss, 15 parts, caraway; 500 parts of Juices, 70 parts of yeast powder, 120 parts, olive oil, 30 parts of ground seaweeds, 50 parts of hawthorn powder, 40 parts of laver powders, 40 parts of salt; Described Juice comprises: three-coloured amaranth, sponge gourd, romaine lettuce, tomato, mix and be placed in juice extractor, taking juice.
Second step: Juice for long glutinous rice is soaked 12 hours, pour in the lump and break into Rice & peanut milk in mixer together with Juice and honey after immersion;
The 3rd step: take out Rice & peanut milk, put into yeast powder and clear powder, be placed in the temperature bottom fermentation 2 hours of 12 ℃;
The 4th step: add olive oil in frying pan, by streaky pork section, peeled shrimp dice, dried meat floss puts into pot moderate heat and fries slowly, add again auricularia auriculajudae, mushroom, red date, the little fire of matrimony vine to fry slowly to streaky pork golden yellow, add successively Juice, ground seaweed, hawthorn powder, laver powder, salt, when off the pot, spread again olive oil;
The 5th step: the Rice & peanut milk having fermented in the 3rd step is pulled out, by moisture filter to water content 25%;
The 6th step: the garnishes that the 5th step is fried are admixed in Rice & peanut milk, guarantees that garnishes account for 45% of Rice & peanut milk;
The 7th step: choose a joint long 20 centimetres, the fragrant bamboo of glutinous rice that diameter is 8 centimetres, and in the punching of ring place, when the food materials of the 6th step are loaded to the fragrant bamboo mouth of distance and also have 3 centimetres, is sprinkled into caraway, then pours Juice into fragrant bamboo mouth place;
The 8th step: the fragrant bamboo of glutinous rice is placed on to the upper barbecue of fire heap, when thick bamboo tube hole emits hot gas, with stopper, hole is blocked, continue barbecue, and constantly stir, until smell a meter fragrance.
Embodiment 3
The preparation method that the invention provides a kind of thick bamboo tube rice cake, comprises the steps:
The first step: food materials: long glutinous rice, streaky pork, auricularia auriculajudae, mushroom, red date, matrimony vine, peeled shrimp, honey, dried meat floss, caraway; Condiment: Juice, yeast powder, olive oil, ground seaweed, hawthorn powder, laver powder, salt; Apparatus: the fragrant bamboo of glutinous rice; Described food materials and condiment are as follows according to parts by weight: 300 parts, long glutinous rice, 80 parts of purple rices, 100 parts of streaky porks, 30 parts, auricularia auriculajudae, 30 parts, mushroom, 40 parts of red dates, 20 parts of matrimony vines, 70 parts, peeled shrimp, 80 parts of honey, 80 parts of dried meat floss, 20 parts, caraway; 600 parts of Juices, 100 parts of yeast powder, 150 parts, olive oil, 40 parts of ground seaweeds, 60 parts of hawthorn powder, 50 parts of laver powders, 50 parts of salt; Described Juice comprises: three-coloured amaranth, sponge gourd, romaine lettuce, tomato, mix and be placed in juice extractor, taking juice.
Second step: Juice for long glutinous rice is soaked 12 hours, pour in the lump and break into Rice & peanut milk in mixer together with Juice and honey after immersion;
The 3rd step: take out Rice & peanut milk, put into yeast powder and clear powder, be placed in the temperature bottom fermentation 3 hours of 15 ℃;
The 4th step: add olive oil in frying pan, by streaky pork section, peeled shrimp dice, dried meat floss puts into pot moderate heat and fries slowly, add again auricularia auriculajudae, mushroom, red date, the little fire of matrimony vine to fry slowly to streaky pork golden yellow, add successively Juice, ground seaweed, hawthorn powder, laver powder, salt, when off the pot, spread again olive oil;
The 5th step: the Rice & peanut milk having fermented in the 3rd step is pulled out, by moisture filter to water content 30%;
The 6th step: the garnishes that the 5th step is fried are admixed in Rice & peanut milk, guarantees that garnishes account for 50% of Rice & peanut milk;
The 7th step: choose a joint long 20 centimetres, the fragrant bamboo of glutinous rice that diameter is 8 centimetres, and in the punching of ring place, when the food materials of the 6th step are loaded to the fragrant bamboo mouth of distance and also have 3 centimetres, is sprinkled into caraway, then pours Juice into fragrant bamboo mouth place;
The 8th step: the fragrant bamboo of glutinous rice is placed on to the upper barbecue of fire heap, when thick bamboo tube hole emits hot gas, with stopper, hole is blocked, continue barbecue, and constantly stir, until smell a meter fragrance.
Claims (6)
1. a preparation method for thick bamboo tube rice cake, is characterized in that, comprises the steps:
The first step: food materials: long glutinous rice, streaky pork, auricularia auriculajudae, mushroom, red date, matrimony vine, peeled shrimp, honey, dried meat floss, caraway; Condiment: Juice, yeast powder, olive oil, ground seaweed, hawthorn powder, laver powder, salt; Apparatus: the fragrant bamboo of glutinous rice;
Second step: Juice for long glutinous rice is soaked 12 hours, pour in the lump and break into Rice & peanut milk in mixer together with Juice and honey after immersion;
The 3rd step: take out Rice & peanut milk, put into yeast powder, be placed in the temperature bottom fermentation 1-3 hour of 10-15 ℃;
The 4th step: add olive oil in frying pan, by streaky pork section, peeled shrimp dice, dried meat floss puts into pot moderate heat and fries slowly, add again auricularia auriculajudae, mushroom, red date, the little fire of matrimony vine to fry slowly to streaky pork golden yellow, add successively Juice, ground seaweed, hawthorn powder, laver powder, salt, when off the pot, spread again olive oil;
The 5th step: the Rice & peanut milk having fermented in the 3rd step is pulled out, by moisture filter to water content 20-30%;
The 6th step: the garnishes that the 5th step is fried are admixed in Rice & peanut milk, guarantees that garnishes account for the 40-50% of Rice & peanut milk;
The 7th step: choose a joint long 20 centimetres, the fragrant bamboo of glutinous rice that diameter is 8 centimetres, and in the punching of ring place, when the food materials of the 6th step are loaded to the fragrant bamboo mouth of distance and also have 3 centimetres, is sprinkled into caraway, then pours Juice into fragrant bamboo mouth place;
The 8th step: the fragrant bamboo of glutinous rice is placed on to the upper barbecue of fire heap, when thick bamboo tube hole emits hot gas, with stopper, hole is blocked, continue barbecue, and constantly stir, until smell a meter fragrance.
2. the preparation method of a kind of thick bamboo tube rice cake according to claim 1, it is characterized in that, described food materials and condiment are as follows according to parts by weight: long glutinous rice 200-300 part, streaky pork 50-100 part, auricularia auriculajudae 10-30 part, mushroom 20-30 part, red date 20-40 part, matrimony vine 10-20 part, peeled shrimp 50-70 part, honey 50-80 part, dried meat floss 60-80 part, caraway 10-20 part; Juice 400-600 part, yeast powder 50-100 part, olive oil 100-150 part, ground seaweed 20-40 part, hawthorn powder 40-60 part, laver powder 30-50 part, salt 30-50 part.
3. the preparation method of a kind of thick bamboo tube rice cake according to claim 1, is characterized in that, described Juice comprises: three-coloured amaranth, sponge gourd, romaine lettuce, tomato, mix and be placed in juice extractor, taking juice.
4. the preparation method of a kind of thick bamboo tube rice cake according to claim 1, is characterized in that, also comprises purple rice 50-80 part in the first step.
5. the preparation method of a kind of thick bamboo tube rice cake according to claim 1, is characterized in that, is placed in the temperature bottom fermentation 2 hours of 12 ℃ in the 3rd step.
6. the preparation method of a kind of thick bamboo tube rice cake according to claim 1, is characterized in that, also comprises clear powder 10-20 part in the 3rd step.
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| CN201410273341.6A CN104012855A (en) | 2014-06-19 | 2014-06-19 | Making method of steamed bamboo cup rice cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146502A (en) * | 2015-08-06 | 2015-12-16 | 福建万亿店中店电子商务有限责任公司 | Method of barbecuing collybia albuminosa by using bamboo tube |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146502A (en) * | 2015-08-06 | 2015-12-16 | 福建万亿店中店电子商务有限责任公司 | Method of barbecuing collybia albuminosa by using bamboo tube |
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