CN104068338A - Candied kelp and purple rice cake and preparation method thereof - Google Patents

Candied kelp and purple rice cake and preparation method thereof Download PDF

Info

Publication number
CN104068338A
CN104068338A CN201410224149.8A CN201410224149A CN104068338A CN 104068338 A CN104068338 A CN 104068338A CN 201410224149 A CN201410224149 A CN 201410224149A CN 104068338 A CN104068338 A CN 104068338A
Authority
CN
China
Prior art keywords
parts
purple rice
powder
kelp
nectar
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
Application number
CN201410224149.8A
Other languages
Chinese (zh)
Inventor
葛怀春
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huaiyuan County Three Derived Food Co Ltds
Original Assignee
Huaiyuan County Three Derived Food Co Ltds
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Huaiyuan County Three Derived Food Co Ltds filed Critical Huaiyuan County Three Derived Food Co Ltds
Priority to CN201410224149.8A priority Critical patent/CN104068338A/en
Publication of CN104068338A publication Critical patent/CN104068338A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25Honey; Honey substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a candied kelp and purple rice cake which is prepared from the following raw materials in parts by weight: 80-100 parts of purple rice, 20-30 parts of red beans, 10-15 parts of bamboo charcoal powder, 20-30 parts of kelp, 40-50 parts of sweet potato flour, 7-8 parts of folium apocyni veneti, 4-5 parts of gomphrena, 2-3 parts of motherwort, 4-5 parts of radix rehmanniae, 3-4 parts of ligusticum wallichii, 1-2 parts of gardenia jasminoides, 2-3 parts of cynanchum atratum, proper amount of rice vinegar, proper amount of nectar and proper amount of corn oil. The candied kelp and purple rice cake is prepared by mixing the purple rice, the red beans, the kelp, the sweet potato and other nutritional ingredients, pressing the mixture into a cake shape, frying, and then pouring the specially-made nectar onto the fried cake; the candied kelp and purple rice cake is rich in nutrition, fragrant, sweet and delicious, chewing-resistant and unique in flavor, and has the effects of enriching yin and nourishing kidney, tonifying spleen and warming liver, improving eyesight and invigorating the circulation of blood, moisturizing skin and beatifying, relaxing bowel, losing weight and resisting cancer, promoting intelligence development, etc.

Description

A kind of hot candied sea-tangle purple rice cake and preparation method thereof
?
Technical field
The present invention relates to a kind of nutrition cake, relate in particular to a kind of hot candied sea-tangle purple rice cake and preparation method thereof.
Background technology
Hot candied fruit is the cuisines that are loved by the people together, it be by fruit stripping and slicing, wrap after outer powder fried, after spooning again one deck syrup, make, not only composition is single, taste is single, more be subject to the seasonal impacts of food such as banana, apple, pineapple, the supply that can not do as usual throughout the year, therefore the invention provides a kind of hot candied nutrition cake.
Summary of the invention
The present invention has overcome prior art deficiency, and a kind of hot candied sea-tangle purple rice cake and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of hot candied sea-tangle purple rice cake is to be made up of the raw material of following weight parts:
Purple rice 80-100, red bean 20-30, bamboo charcoal powder 10-15, sea-tangle 20-30, sweet potato whole powder 40-50, Folium Apocyni Veneti 7-8, globe amaranth 4-5, motherwort 2-3, radix rehmanniae recen 4-5, Ligusticum wallichii 3-4, cape jasmine 1-2, radix cynanchi atrati 2-3, rice vinegar is appropriate, nectar is appropriate, corn oil is appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
A kind of hot candied sea-tangle purple rice cake preparation method, comprises the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, red bean being chosen to assorted cleaning, send in pot, pour bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), and sieve goes bamboo charcoal powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out expanded rear abrasive dust, crosses 100-120 mesh sieve, obtains purple rice powder;
(3) Fresh Laminaria Japonica is soaked to 20-30 minute with the frozen water that contains 1-2% rice vinegar, take out impurity elimination and clean, drench on sea-tangle with burning hot corn oil, take out sea-tangle and drain oil, after freeze drying, pulverize, obtain Kelp Powder;
(4) by Chinese medicine material co-grindings such as Folium Apocyni Veneti, globe amaranth, motherworts, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, Kelp Powder, traditional Chinese medicine powder are mixed with sweet potato whole powder, compressing, make pie, keep in cold storage below at 0 DEG C, before edible, take out and thaw, fried to golden yellow with burning hot corn, pull out and drain oil, above-mentioned nectar heating is boiled, drench on golden yellow purple rice cake.
Compared with prior art, advantage of the present invention is:
The present invention mixes the nutrient raw material such as purple rice, red bean, sea-tangle, Ipomoea batatas to be pressed into pie, after fried, spoon special nectar, nutritious, fragrant and sweetly deliciously, rich chew strength, unique flavor, have that enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight are invigorated blood circulation, moisturizing beauty treatment, relax bowel, lose weight anticancer, promote the effects such as intelligence development.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of hot candied sea-tangle purple rice cake is to be made up of the raw material of following weight (jin):
Purple rice 80, red bean 20, bamboo charcoal powder 10, sea-tangle 20, sweet potato whole powder 40, Folium Apocyni Veneti 7, globe amaranth 4, motherwort 2, radix rehmanniae recen 4, Ligusticum wallichii 3, cape jasmine 1, radix cynanchi atrati 2, rice vinegar is appropriate, nectar is appropriate, corn oil is appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:9.
A kind of hot candied sea-tangle purple rice cake preparation method, comprises the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, with boiling water blanching 10 seconds, then freeze drying immediately, being crushed to 100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, red bean being chosen to assorted cleaning, send in pot, pour bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), and sieve goes bamboo charcoal powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out expanded rear abrasive dust, crosses 120 mesh sieves, obtains purple rice powder;
(3) Fresh Laminaria Japonica is soaked 30 minutes with the frozen water that contains 1% rice vinegar, take out impurity elimination and clean, drench on sea-tangle with burning hot corn oil, take out sea-tangle and drain oil, after freeze drying, pulverize, obtain Kelp Powder;
(4) by Chinese medicine material co-grindings such as Folium Apocyni Veneti, globe amaranth, motherworts, add 8 times of clear water, slow fire boiling 1 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, Kelp Powder, traditional Chinese medicine powder are mixed with sweet potato whole powder, compressing, make pie, keep in cold storage below at 0 DEG C, before edible, take out and thaw, fried to golden yellow with burning hot corn, pull out and drain oil, above-mentioned nectar heating is boiled, drench on golden yellow purple rice cake.

Claims (2)

1. a hot candied sea-tangle purple rice cake, it is characterized in that being made up of the raw material of following weight parts:
Purple rice 80-100, red bean 20-30, bamboo charcoal powder 10-15, sea-tangle 20-30, sweet potato whole powder 40-50, Folium Apocyni Veneti 7-8, globe amaranth 4-5, motherwort 2-3, radix rehmanniae recen 4-5, Ligusticum wallichii 3-4, cape jasmine 1-2, radix cynanchi atrati 2-3, rice vinegar is appropriate, nectar is appropriate, corn oil is appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Flos Albiziae: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
2. a hot candied sea-tangle purple rice cake preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) fresh Flos Albiziae, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) dry after purple rice, red bean being chosen to assorted cleaning, send in pot, pour bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), and sieve goes bamboo charcoal powder, then pours proper amount of rice vinegar into, and little fire stir-fries to dry, takes out expanded rear abrasive dust, crosses 100-120 mesh sieve, obtains purple rice powder;
(3) Fresh Laminaria Japonica is soaked to 20-30 minute with the frozen water that contains 1-2% rice vinegar, take out impurity elimination and clean, drench on sea-tangle with burning hot corn oil, take out sea-tangle and drain oil, after freeze drying, pulverize, obtain Kelp Powder;
(4) by Chinese medicine material co-grindings such as Folium Apocyni Veneti, globe amaranth, motherworts, add 8-10 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(5) above-mentioned purple rice powder, Kelp Powder, traditional Chinese medicine powder are mixed with sweet potato whole powder, compressing, make pie, keep in cold storage below at 0 DEG C, before edible, take out and thaw, fried to golden yellow with burning hot corn, pull out and drain oil, above-mentioned nectar heating is boiled, drench on golden yellow purple rice cake.
CN201410224149.8A 2014-05-26 2014-05-26 Candied kelp and purple rice cake and preparation method thereof Pending CN104068338A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410224149.8A CN104068338A (en) 2014-05-26 2014-05-26 Candied kelp and purple rice cake and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410224149.8A CN104068338A (en) 2014-05-26 2014-05-26 Candied kelp and purple rice cake and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104068338A true CN104068338A (en) 2014-10-01

Family

ID=51590256

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410224149.8A Pending CN104068338A (en) 2014-05-26 2014-05-26 Candied kelp and purple rice cake and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104068338A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585634A (en) * 2015-01-27 2015-05-06 广西大学 Rice cake for reducing blood pressure and blood lipid and preparation method thereof
CN104872734A (en) * 2015-04-25 2015-09-02 石台县横渡镇香口二郎家庭农场 Purple rice and albizzia julibrissin depression relieving walnut kernel and preparation method thereof
CN107307298A (en) * 2017-07-28 2017-11-03 合肥徽徽逗食品有限公司 A kind of preparation method of the big rice cake of toxin expelling radiation proof jasmine sea-tangle

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1181198A (en) * 1996-10-30 1998-05-13 傅得财 Rice cake made of three black powdery foods
CN102885113A (en) * 2011-07-21 2013-01-23 朱芳海 Cake recipes without adding grease and other additives
CN103719687A (en) * 2013-12-17 2014-04-16 当涂县科辉商贸有限公司 Five-nuts heart nourishing sticky cake and preparation method thereof
CN103766714A (en) * 2013-12-17 2014-05-07 当涂县科辉商贸有限公司 Watermelon peel and shaddock peel rice cake and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1181198A (en) * 1996-10-30 1998-05-13 傅得财 Rice cake made of three black powdery foods
CN102885113A (en) * 2011-07-21 2013-01-23 朱芳海 Cake recipes without adding grease and other additives
CN103719687A (en) * 2013-12-17 2014-04-16 当涂县科辉商贸有限公司 Five-nuts heart nourishing sticky cake and preparation method thereof
CN103766714A (en) * 2013-12-17 2014-05-07 当涂县科辉商贸有限公司 Watermelon peel and shaddock peel rice cake and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杜连起: "《甘薯食品加工技术》", 31 March 2004, 化学工业出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585634A (en) * 2015-01-27 2015-05-06 广西大学 Rice cake for reducing blood pressure and blood lipid and preparation method thereof
CN104872734A (en) * 2015-04-25 2015-09-02 石台县横渡镇香口二郎家庭农场 Purple rice and albizzia julibrissin depression relieving walnut kernel and preparation method thereof
CN107307298A (en) * 2017-07-28 2017-11-03 合肥徽徽逗食品有限公司 A kind of preparation method of the big rice cake of toxin expelling radiation proof jasmine sea-tangle

Similar Documents

Publication Publication Date Title
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN104381853A (en) Appetizing and spleen-tonifying purple sweet potato noodles and preparation method thereof
CN103535658A (en) Fruit and vegetable sweet potato chips and preparation method thereof
CN103931716A (en) Refreshing rice cracker and making method thereof
CN102440317B (en) Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof
CN104054876A (en) Hot-candied Chinese yam and pumpkin cake and preparation method thereof
CN104054882A (en) Hot-candied smoked plum and mung bean cake and preparation method thereof
CN103783227A (en) Highland barley compound type tea bag
CN104068338A (en) Candied kelp and purple rice cake and preparation method thereof
CN104366433A (en) Purple sweet potato contained beef paste for moistening lung and tonifying spleen and preparation method thereof
CN104585348A (en) Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat
KR20140075663A (en) The traditional glutinous starch syrup to content some of wild jujube
CN103549538A (en) Fruity preserved plum shelled melon seeds and preparation method thereof
CN104054883A (en) Hot-candied red date and green bean cake and preparation method thereof
CN104055017A (en) Blueberry purple sweet potato cake in hot toffee and preparation method thereof
CN105076313A (en) Soybean milk flavor chestnut pastry and preparation method thereof
CN104055026A (en) Hot-candied almond and purple rice cake and preparation method thereof
CN104068351A (en) Candied litchi and taro cake and preparation method thereof
CN103932041A (en) Persimmon Chinese chestnut noodle and preparation method thereof
CN104286923A (en) Braised goose mixed with sauce and preparation method thereof
CN104305343A (en) Dried wheat-flavored silver fish with pickled peppers and preparation method thereof
CN104068189A (en) Candied strawberry and oat cake and preparation method thereof
CN104106820A (en) Mushroom glutinous rice crab roe bread and preparation method thereof
CN104055021A (en) Mushroom and coix seed cake in hot toffee and preparation method thereof
CN104055049B (en) A kind of hot candied white fungus lotus root cake 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
RJ01 Rejection of invention patent application after publication

Application publication date: 20141001

RJ01 Rejection of invention patent application after publication