CN104938924A - Green soya bean-chicken rice steamed sponge cake and preparation method thereof - Google Patents
Green soya bean-chicken rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938924A CN104938924A CN201510302787.1A CN201510302787A CN104938924A CN 104938924 A CN104938924 A CN 104938924A CN 201510302787 A CN201510302787 A CN 201510302787A CN 104938924 A CN104938924 A CN 104938924A
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- soya bean
- green soya
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- 244000068988 Glycine max Species 0.000 title claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 40
- 235000009566 rice Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 37
- 241000287828 Gallus gallus Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 16
- 244000025352 Artocarpus heterophyllus Species 0.000 claims abstract description 9
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 240000005528 Arctium lappa Species 0.000 claims abstract description 7
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 7
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000011862 Vitis cinerea Nutrition 0.000 claims abstract description 7
- 244000272739 Vitis cinerea Species 0.000 claims abstract description 7
- 241000746966 Zizania Species 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 235000012054 meals Nutrition 0.000 claims description 12
- 239000002699 waste material Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 210000003038 endothelium Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001517368 Coelogyne Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 240000000491 Corchorus aestuans Species 0.000 abstract 1
- 235000011777 Corchorus aestuans Nutrition 0.000 abstract 1
- 235000010862 Corchorus capsularis Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002309 gasification Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses green soya bean-chicken rice steamed sponge cake. The green soya bean-chicken rice steamed sponge cake comprises, by weight, 95-110 parts of glutinous rice powder, 80-90 parts of raw sweet potato, 10-15 parts of green soya bean, 6-9 parts of Zizania aquatic, 12-16 parts of chicken leg meat, 7-10 parts of white radish, 8-12 parts of jackfruit, 2-5 parts of egg roll powder, 6-10 parts of duck fat, 1-3 parts of downy grape, 1-3 parts of jute leaf, 1-3 parts of diced burdock, 2-4 parts of buckwheat, 2-4 parts of mulberry leaf, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. Green soya bean is boiled in a vegetable juice so that a green soya bean taste is kept and other nutrients are provided for green soya bean. Through stir-frying with chicken and jackfruit, the chicken is not greasy and has a fruit fragrance. Through use of traditional Chinese medicines, the green soya bean-chicken rice steamed sponge cake has health functions of reducing blood sugar and improving immunity.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of green soya bean chicken fermented rice cake and preparation method thereof.
Background technology
Fermented rice cake is the traditional rice fermentation millet cake of Han nationality, and color and luster is pure white, soft sweet, and powder meat is good to eat, is summer and autumn seasonable snacks.There is unique local flavor and higher alimentary health-care function.
Ipomoea batatas is one of staple food crop of China, has very high nutritive value and medical value, and it contains abundant carrotene and ascorbic acid, and its protein composition is similar to glutinous rice powder, and nutritive value is higher, and sweet potato starch is easily digested.Containing the moisture of 60% ~ 80% in general Ipomoea batatas block root, the starch of 10% ~ 30%, the sugar of 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade.In addition, containing abundant vitamin in sweet potato, its starch is easily absorbed by the body.
If Ipomoea batatas is dissolved in fermented rice cake, greatly will improves the nutritional labeling of fermented rice cake, the mouthfeel of fermented rice cake can also be strengthened.But there is the defect being difficult to digest, easily make people's hyperhydrochloria in Ipomoea batatas.
Summary of the invention
The object of the present invention is to provide a kind of green soya bean chicken fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of green soya bean chicken fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, green soya bean 10-15, wild rice stem 6-9, Flaccid Coelogyne meat 12-16, ternip 7-10, jackfruit 8-12, egg roll powder 2-5, duck oil 6-10, downy grape 1-3, fragrant numb leaf 1-3, burdock fourth 1-3, buckwheat 2-4, mulberry leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for green soya bean chicken fermented rice cake, is characterized in that including following steps:
One, downy grape, fragrant numb leaf, burdock fourth, buckwheat and mulberry leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Be cut into small pieces by Flaccid Coelogyne meat, be placed on after boiling 20-30 minute in nutrition filtered juice, pull out, after draining, be placed in duck oil the jackfruit after adding stripping and slicing after quick-fried 3-7 minute, frying 3-8 minute, gets out, and after cooling, drying and crushing, obtains chicken meal;
Two, by wild rice stem and ternip mixing, add 10-20 water doubly, making beating, filter, obtain vegetable juice; Be placed on by green soya bean after boiling in vegetable juice, slow fire stewes 20-30 minute, pulls green soya bean out, by green soya bean and egg roll powder milled mixture, obtains broken green soya bean;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken meal and broken green soya bean mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains green soya bean chicken fermented rice cake.
Containing a kind of material being named as gasification enzyme in Ipomoea batatas, can a large amount of hydrochloric acid in gastric juice be produced in the stomach and intestine of people, make people eat rear heartburn, gastric disorder causing nausea, acid regurgitation.Therefore, before Ipomoea batatas process, first soak with saline solution and can destroy part gasification enzyme.In addition, last steam can destroy remaining most gasification enzyme, effectively avoids the generation of hydrochloric acid in gastric juice.
Be difficult to the crude fibre digested containing a large amount of human body in sweet potato waste, and effect that ENDOTHELIUM CORNEUM GIGERIAE GALLI has stomach strengthening and digestion promotingization stagnant, both coordinate, and contribute to human body assimilating green soya bean chicken fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, green soya bean is placed on boiling in vegetable juice, not only can not destroys the taste of green soya bean, also for green soya bean adds other nutritional labelings more; Chicken is frying together with jackfruit, makes chicken oiliness, also with the fragrance of fruit; In addition, the use of Chinese medicine etc., that this fermented rice cake is also possessed is hypoglycemic, improve the health-care efficacies such as immunity.
Detailed description of the invention
A kind of green soya bean chicken fermented rice cake, the weight between its each raw material components is: glutinous rice powder 103, raw Ipomoea batatas 82, green soya bean 12, wild rice stem 8, Flaccid Coelogyne meat 14, ternip 8, jackfruit 10, egg roll powder 4, duck oil 8, downy grape 2, fragrant numb leaf 2, burdock fourth 2, buckwheat 3, mulberry leaf 3, sodium bicarbonate 0.6, white sugar 12.
A preparation method for green soya bean chicken fermented rice cake, is characterized in that including following steps:
One, downy grape, fragrant numb leaf, burdock fourth, buckwheat and mulberry leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Be cut into small pieces by Flaccid Coelogyne meat, be placed on after boiling 20-30 minute in nutrition filtered juice, pull out, after draining, be placed in duck oil the jackfruit after adding stripping and slicing after quick-fried 3-7 minute, frying 3-8 minute, gets out, and after cooling, drying and crushing, obtains chicken meal;
Two, by wild rice stem and ternip mixing, add 10-20 water doubly, making beating, filter, obtain vegetable juice; Be placed on by green soya bean after boiling in vegetable juice, slow fire stewes 20-30 minute, pulls green soya bean out, by green soya bean and egg roll powder milled mixture, obtains broken green soya bean;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken meal and broken green soya bean mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains green soya bean chicken fermented rice cake.
Claims (2)
1. a green soya bean chicken fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, green soya bean 10-15, wild rice stem 6-9, Flaccid Coelogyne meat 12-16, ternip 7-10, jackfruit 8-12, egg roll powder 2-5, duck oil 6-10, downy grape 1-3, fragrant numb leaf 1-3, burdock fourth 1-3, buckwheat 2-4, mulberry leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of green soya bean chicken fermented rice cake according to claim 1, is characterized in that including following steps:
One, downy grape, fragrant numb leaf, burdock fourth, buckwheat and mulberry leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Be cut into small pieces by Flaccid Coelogyne meat, be placed on after boiling 20-30 minute in nutrition filtered juice, pull out, after draining, be placed in duck oil the jackfruit after adding stripping and slicing after quick-fried 3-7 minute, frying 3-8 minute, gets out, and after cooling, drying and crushing, obtains chicken meal;
Two, by wild rice stem and ternip mixing, add 10-20 water doubly, making beating, filter, obtain vegetable juice; Be placed on by green soya bean after boiling in vegetable juice, slow fire stewes 20-30 minute, pulls green soya bean out, by green soya bean and egg roll powder milled mixture, obtains broken green soya bean;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken meal and broken green soya bean mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains green soya bean chicken fermented rice cake.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302787.1A CN104938924A (en) | 2015-06-06 | 2015-06-06 | Green soya bean-chicken rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510302787.1A CN104938924A (en) | 2015-06-06 | 2015-06-06 | Green soya bean-chicken rice steamed sponge cake and preparation method thereof |
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| CN104938924A true CN104938924A (en) | 2015-09-30 |
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| CN201510302787.1A Pending CN104938924A (en) | 2015-06-06 | 2015-06-06 | Green soya bean-chicken rice steamed sponge cake and preparation method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
-
2015
- 2015-06-06 CN CN201510302787.1A patent/CN104938924A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 * |
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