CN104413335A - Gingko fruit sticky rice production process - Google Patents
Gingko fruit sticky rice production process Download PDFInfo
- Publication number
- CN104413335A CN104413335A CN201310361486.7A CN201310361486A CN104413335A CN 104413335 A CN104413335 A CN 104413335A CN 201310361486 A CN201310361486 A CN 201310361486A CN 104413335 A CN104413335 A CN 104413335A
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- CN
- China
- Prior art keywords
- water
- rice
- basin
- production process
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- 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.)
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a ginkgo fruit sticky rice production process, and belongs to the field of sticky rice production, wherein the advantages of not rich nutrients and high production cost of the general sticky rice can be effectively solved through the production process of the present invention. The production process comprises: removing shell on the surface of ginkgo fruits, washing the obtained kernels with water, taking 1 kg of the kernels, loading into a basin for spare, selecting 1 kg of fresh rice, placing into the basin, filling water into the basin, soaking for 3 h, controlling the water temperature of 35 DEG C, pouring the soaked rice into a pot, adding a proper amount of water, boiling for 20 min, taking out by using a colander, placing into a sieve, draining the water for spare, washing pork with water, cutting into pork particles with a cutter, placing into the basin for spare, adding amygdalus communis vas, the rice, the pork particles, 3 g of edible salt, 10 g of monosodium glutamate, 1 g of five-spice powder, and 10 g of chopped green onion, uniformly stirring through hand, placing into a steaming pot, flatly spreading, and carrying out heating steaming for 50 min to obtain the finished product. The ginkgo fruit glutinous rice production process is mainly used for production of the sticky rice.
Description
technical field the present invention relates to a kind of manufacture craft of ginkgo nut glutinous rice.
background technology glutinous rice is the often edible a kind of food of a kind of people, and the kind of glutinous rice is varied, but general glutinous rice has such shortcoming, be exactly that general glutinous rice nutritional labeling is abundant not, and cost of manufacture is higher.
summary of the invention the object of the invention is the manufacture craft that will provide a kind of ginkgo nut glutinous rice, and it is abundant not that it effectively can solve general glutinous rice nutritional labeling, and the shortcoming that cost of manufacture is higher.
the object of the present invention is achieved like this: a kind of manufacture craft of ginkgo nut glutinous rice, 3 kilograms of ginkgo nuts are poured in pond and soak 7 days, then with hand, the shell on ginkgo nut surface is removed, retain kernel wherein, then clean up with the kernel of water by gained, get wherein 1 kilogram of kernel and load in basin for subsequent use; Select fresh in 1 kilogram, rice, put in basin, soak 3 hours after adding basinful water, the temperature of water controls at 35 degrees Celsius, soaked rice is poured in pot, after adding appropriate water, boils 20 minutes, then with strainer get put in sieve, moisture is drained rear for subsequent use; With water, pork is cleaned up, kill into meat grain with cutter and put in basin for subsequent use; In basin, add almond, rice, meat grain and salt 3 grams, monosodium glutamate 10 grams, five-spice powder 1 gram, chopped spring onion 10 grams, stir with hand, and then put in steamer and pave, heat steaming after 50 minutes.
a manufacture craft for ginkgo nut glutinous rice, this product has feature that is nutritious, soft mouth feel, and preparation method is comparatively simple.
detailed description of the invention
composition of raw materials: ginkgo 3 kilograms, 1 kilogram, rice, pork 1.5 kilograms, salt 3 grams, monosodium glutamate 10 grams, five-spice powder 1 gram, chopped spring onion 10 grams.
production method:
3 kilograms of ginkgo nuts are poured in pond and soak 7 days, then with hand, the shell on ginkgo nut surface is removed, retain kernel wherein, then clean up with the kernel of water by gained, get wherein 1 kilogram of kernel and load in basin for subsequent use.
select fresh in 1 kilogram, rice, put in basin, soak 3 hours after adding basinful water, the temperature of water controls at 35 degrees Celsius, soaked rice is poured in pot, after adding appropriate water, boils 20 minutes, then with strainer get put in sieve, moisture is drained rear for subsequent use.
with water, pork is cleaned up, kill into meat grain with cutter and put in basin for subsequent use.
in basin, add almond, rice, meat grain and salt 3 grams, monosodium glutamate 10 grams, five-spice powder 1 gram, chopped spring onion 10 grams, stir with hand, and then put in steamer and pave, heat steaming after 50 minutes.
Claims (1)
1. the manufacture craft of a ginkgo nut glutinous rice, it is characterized in that: 3 kilograms of ginkgo nuts are poured in pond and soak 7 days, then with hand, the shell on ginkgo nut surface is removed, retain kernel wherein, then clean up with the kernel of water by gained, get wherein 1 kilogram of kernel and load in basin for subsequent use; Select fresh in 1 kilogram, rice, put in basin, soak 3 hours after adding basinful water, the temperature of water controls at 35 degrees Celsius, soaked rice is poured in pot, after adding appropriate water, boils 20 minutes, then with strainer get put in sieve, moisture is drained rear for subsequent use; With water, pork is cleaned up, kill into meat grain with cutter and put in basin for subsequent use; In basin, add almond, rice, meat grain and salt 3 grams, monosodium glutamate 10 grams, five-spice powder 1 gram, chopped spring onion 10 grams, stir with hand, and then put in steamer and pave, heat steaming after 50 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310361486.7A CN104413335A (en) | 2013-08-20 | 2013-08-20 | Gingko fruit sticky rice production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310361486.7A CN104413335A (en) | 2013-08-20 | 2013-08-20 | Gingko fruit sticky rice production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413335A true CN104413335A (en) | 2015-03-18 |
Family
ID=52964266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310361486.7A Pending CN104413335A (en) | 2013-08-20 | 2013-08-20 | Gingko fruit sticky rice production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413335A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465936A (en) * | 2015-08-17 | 2017-03-01 | 卢峰 | A kind of manufacture method of characteristic seafood glutinous rice |
| CN106721989A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of glutinous rice and preparation method thereof |
-
2013
- 2013-08-20 CN CN201310361486.7A patent/CN104413335A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465936A (en) * | 2015-08-17 | 2017-03-01 | 卢峰 | A kind of manufacture method of characteristic seafood glutinous rice |
| CN106721989A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of glutinous rice and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |