CN104250455A - Preparation method of juice for preparing Wu steamed rice - Google Patents
Preparation method of juice for preparing Wu steamed rice Download PDFInfo
- Publication number
- CN104250455A CN104250455A CN201310270222.0A CN201310270222A CN104250455A CN 104250455 A CN104250455 A CN 104250455A CN 201310270222 A CN201310270222 A CN 201310270222A CN 104250455 A CN104250455 A CN 104250455A
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- China
- Prior art keywords
- black rice
- maple
- bright
- folium evodiae
- rice liquid
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Abstract
The invention discloses a preparation method of a juice for preparing Wu steamed rice. The preparation method comprises the following steps of picking maple leaves, cleaning the maple leaves, mashing the maple leaves and carrying out immersion. In immersion, the meshed maple leaves is immersed in water according to a ratio of 1: 10-15 at a room temperature of 15-20 DEG C for 7 days or at a temperature of 20-25 DEG C for 4-5 days, and then the maple leaves are filtered and the thick-maple leaf fragrant juice for preparing Wu steamed rice is obtained. The highest-grade extra-thick maple leaf fragrant juice for preparing Wu steamed rice is prepared from maple leaves picked before the Qingming festival, the high-grade thick maple leaf fragrant juice for preparing Wu steamed rice is prepared from maple leaves picked in the Qingming festival, and the common maple leaf fragrant juice for preparing Wu steamed rice is prepared from maple leaves picked after the Qingming festival. The finished juice for preparing Wu steamed rice is stored for next use in Wu steamed rice cooking.
Description
Technical field
The invention belongs to and produce edible black rice liquid method class from plant leaf, relate to a kind of preparation method of black rice liquid.
Background technology
Leaf of Oriental Blueberry is cleaned and is added water 500 milliliters, boils half an hour, goes its leaf slag to get juice and be black rice liquid.Crow rice liquid is used for doing black rice, and the plant doing black rice can have south candle, and (ancient name Yang Tong, has another name called black meal, and belong to Cuculidae evergreen shrubs, leaf herbaceous stem, ellipticity is avette, and young leaves is scarlet, and Lao Ye is dark green; Raceme armpit is raw, corolla white; Berry is spherical, atropurpureus time ripe), Chinese tallow tree (this is arbor), maple etc.
Summary of the invention
Produce black rice liquid to overcome Leaf of Oriental Blueberry, and some places are without Leaf of Oriental Blueberry, the preparation method of how a kind of black rice liquid is provided.
The technical scheme that the present invention takes is:
One, plucking time.Pluck maple browse on hillside with Guangxi southeast Clear and Bright (April 5) front 7-10 day and be called that bright frontal lobe is for superfine product; Between lucid interval, (5-20 day in April) maple browse of plucking is called that clear and bright leaf is top grade; Other times are plucked maple browse and are called that bright posterior lobe is general.
Two, priming leaf cleaning.Pluck tender leaf debranching bar, clean with clear water.
Three, mash.One is with stone mortar or wooden mortar, Folium Evodiae trichotomae is mashed; Two is Folium Evodiae trichotomae is rubbed broken with hand; Three is with pan mill, Folium Evodiae trichotomae is pulverized.
Four, soak.The Folium Evodiae trichotomae mashed by weight, leaf: water=1: 10-15,15-20 DEG C of soaking at room temperature 7 days, or 20-25 DEG C of soaking at room temperature 4-5 days, filter Folium Evodiae trichotomae, namely obtain the black rice liquid with Folium Evodiae trichotomae giving off a strong fragrance taste, what bright frontal lobe was produced is superfine product crow rice liquid (the special giving off a strong fragrance taste of Folium Evodiae trichotomae), what clear and bright leaf was produced is top grade black rice liquid (Folium Evodiae trichotomae giving off a strong fragrance taste), and what bright posterior lobe was produced is general black rice liquid (the general fragrance of Folium Evodiae trichotomae); Store, stand-byly boil black rice.
Claims (5)
1. a black rice liquid preparation method, by plucking time, priming leaf cleans, and mashes, and soaks composition.
2. a kind of black rice liquid preparation method according to claim 1, is characterized in that described plucking time, plucks maple browse on hillside be called that bright frontal lobe is for superfine product with Guangxi southeast Clear and Bright (April 5) front 7-10 day; Between lucid interval, (5-20 day in April) maple browse of plucking is called that clear and bright leaf is top grade; Other times are plucked maple browse and are called that bright posterior lobe is general.
3. a kind of black rice liquid preparation method according to claim 1, is characterized in that described priming leaf cleans, plucks tender leaf debranching bar, cleans with clear water.
4. a kind of black rice liquid preparation method according to claim 1, mash described in it is characterized in that, one is with stone mortar or wooden mortar, Folium Evodiae trichotomae is mashed; Two is Folium Evodiae trichotomae is rubbed broken with hand; Three is with pan mill, Folium Evodiae trichotomae is pulverized.
5. a kind of black rice liquid preparation method according to claim 1, is characterized in that described immersion, the Folium Evodiae trichotomae mashed by weight, leaf: water=1: 10-15,15-20 DEG C of soaking at room temperature 7 days, or 20-25 DEG C of soaking at room temperature 4-5 days, filter Folium Evodiae trichotomae, namely obtain the black rice liquid with Folium Evodiae trichotomae giving off a strong fragrance; What bright frontal lobe was produced is superfine product crow rice liquid (the special giving off a strong fragrance taste of Folium Evodiae trichotomae), and what clear and bright leaf was produced is top grade black rice liquid (Folium Evodiae trichotomae giving off a strong fragrance taste), and what bright posterior lobe was produced is general black rice liquid (the general fragrance of Folium Evodiae trichotomae); Store, stand-byly boil black rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310270222.0A CN104250455A (en) | 2013-06-28 | 2013-06-28 | Preparation method of juice for preparing Wu steamed rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310270222.0A CN104250455A (en) | 2013-06-28 | 2013-06-28 | Preparation method of juice for preparing Wu steamed rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104250455A true CN104250455A (en) | 2014-12-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310270222.0A Pending CN104250455A (en) | 2013-06-28 | 2013-06-28 | Preparation method of juice for preparing Wu steamed rice |
Country Status (1)
| Country | Link |
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| CN (1) | CN104250455A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982485A (en) * | 2015-06-18 | 2015-10-21 | 广西大学 | Maple leaf macaron and preparation method therefor |
| CN106387632A (en) * | 2016-08-20 | 2017-02-15 | 杨小聪 | Sticky rice dish and preparation method thereof |
| CN107223857A (en) * | 2017-07-20 | 2017-10-03 | 何昕 | A kind of preparation method of black leaf reed rice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817183A (en) * | 2005-09-16 | 2006-08-16 | 臧小荣 | Production of black rice with soft package |
| CN102919855A (en) * | 2012-11-16 | 2013-02-13 | 张旻 | Combined spicebush leaf pigment extract |
-
2013
- 2013-06-28 CN CN201310270222.0A patent/CN104250455A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817183A (en) * | 2005-09-16 | 2006-08-16 | 臧小荣 | Production of black rice with soft package |
| CN102919855A (en) * | 2012-11-16 | 2013-02-13 | 张旻 | Combined spicebush leaf pigment extract |
Non-Patent Citations (1)
| Title |
|---|
| 徐靖彬: "瑶族传统饮食文化的历史学考察", 《中国优秀博硕士学位论文全文数据库 (硕士)工程科技Ⅰ辑》, 15 December 2005 (2005-12-15) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982485A (en) * | 2015-06-18 | 2015-10-21 | 广西大学 | Maple leaf macaron and preparation method therefor |
| CN106387632A (en) * | 2016-08-20 | 2017-02-15 | 杨小聪 | Sticky rice dish and preparation method thereof |
| CN107223857A (en) * | 2017-07-20 | 2017-10-03 | 何昕 | A kind of preparation method of black leaf reed rice |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141231 |