CN104938926A - Anchovy-containing rice steamed sponge cake and preparation method thereof - Google Patents
Anchovy-containing rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938926A CN104938926A CN201510302795.6A CN201510302795A CN104938926A CN 104938926 A CN104938926 A CN 104938926A CN 201510302795 A CN201510302795 A CN 201510302795A CN 104938926 A CN104938926 A CN 104938926A
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 42
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 42
- 235000009566 rice Nutrition 0.000 title claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 title claims abstract 14
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 235000020251 goat milk Nutrition 0.000 claims abstract description 9
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims abstract description 7
- 240000003040 Solanum lycopersicum var. cerasiforme Species 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
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002699 waste material Substances 0.000 claims description 10
- 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
- 240000004307 Citrus medica Species 0.000 claims description 6
- 235000001938 Citrus medica Nutrition 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 241000222336 Ganoderma Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 241000196251 Ulva arasakii Species 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000005489 dwarf bean Nutrition 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 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
- 238000002791 soaking Methods 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
- 238000010009 beating Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 abstract 1
- 240000008397 Ganoderma lucidum Species 0.000 abstract 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 241000196252 Ulva Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 28
- 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
- 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
- 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
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 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
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 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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- Cereal-Derived Products (AREA)
Abstract
The invention discloses anchovy-containing rice steamed sponge cake. The anchovy-containing rice steamed sponge cake is prepared from 95-110 parts by weight of glutinous rice powder, 80-90 parts by weight of raw sweet potato, 6-10 parts by weight of cream, 10-15 parts by weight of goat milk, 3-6 parts by weight of hyacinth bean, 4-7 parts by weight of ulva, 6-10 parts by weight of sweet fermented flour sauce, 6-8 parts by weight of a cabbage juice, 12-16 parts by weight of anchovy, 10-14 parts by weight of cherry tomato, 3-9 parts by weight of white vinegar, 1-3 parts by weight of lotus seed core, 2-4 parts by weight of longan aril, 1-3 parts by weight of fingered citron, 1-3 parts by weight of ganoderma lucidum, 0.5-1 part by weight of sodium bicarbonate and 8-15 parts by weight of white sugar. Anchovy is orderly immersed in nutrition filtrate and goat milk, then is stewed and then is baked on a gridiron so that the anchovy contains multiple nutrition components and has a unique taste so that the anchovy-containing rice steamed sponge cake has a unique taste. Through use of traditional Chinese medicines, the anchovy-containing rice steamed sponge cake has blood pressure reduction effects.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of long tail anchovy 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 long tail anchovy fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of long tail anchovy 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, cream 6-10, goat milk 10-15, French beans 3-6, Ulva lactuca L 4-7, sweet fermented flour sauce 6-10, cabbage juice 6-8, long tail anchovy 12-16, cherry tomato 10-14, light-coloured vinegar 3-9, embryo nelumbinis 1-3, arillus longan 2-4, Buddha's hand 1-3, glossy ganoderma 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for long tail anchovy fermented rice cake, is characterized in that including following steps:
One, embryo nelumbinis, arillus longan, Buddha's hand and glossy ganoderma mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Long tail anchovy is placed on after soaking 1-2 days in nutrition filtered juice, pulls out, drain, be placed in goat milk and boil to medium, pull out, be placed on grill roasting, in roasting process, constantly coat sweet fermented flour sauce and cream toward long tail anchovy surface; After long tail anchovy is baked, rubbed, obtained broken long tail anchovy;
Two, cherry tomato is placed in light-coloured vinegar soak 10-20 minute after pull out, mix with French beans and Ulva lactuca L, squeeze the juice, obtain vegetable juice;
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, broken long tail anchovy, vegetable juice and cabbage juice 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 long tail anchovy 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 long tail anchovy fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, by long tail anchovy after soaking successively in nutrition filtered juice and in goat milk and stewing and boil technique, then bake extremely on grill, not only make to infiltrate more nutritional labeling in long tail anchovy, also possess unique mouthfeel, the fermented rice cake made has possessed the unique oral sensations of long tail anchovy; In addition, the interpolation of Chinese medicine, this fermented rice cake is possessed hypotensive effect.
Detailed description of the invention
A kind of long tail anchovy fermented rice cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, cream 8, goat milk 12, French beans 5, Ulva lactuca L 6, sweet fermented flour sauce 8, cabbage juice 7, long tail anchovy 14, cherry tomato 12, light-coloured vinegar 6, embryo nelumbinis 2, arillus longan 3, Buddha's hand 2, glossy ganoderma 2, sodium bicarbonate 0.8, white sugar 10.
A preparation method for long tail anchovy fermented rice cake, is characterized in that including following steps:
One, embryo nelumbinis, arillus longan, Buddha's hand and glossy ganoderma mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Long tail anchovy is placed on after soaking 1-2 days in nutrition filtered juice, pulls out, drain, be placed in goat milk and boil to medium, pull out, be placed on grill roasting, in roasting process, constantly coat sweet fermented flour sauce and cream toward long tail anchovy surface; After long tail anchovy is baked, rubbed, obtained broken long tail anchovy;
Two, cherry tomato is placed in light-coloured vinegar soak 10-20 minute after pull out, mix with French beans and Ulva lactuca L, squeeze the juice, obtain vegetable juice;
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, broken long tail anchovy, vegetable juice and cabbage juice 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 long tail anchovy fermented rice cake.
Claims (2)
1. a long tail anchovy 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, cream 6-10, goat milk 10-15, French beans 3-6, Ulva lactuca L 4-7, sweet fermented flour sauce 6-10, cabbage juice 6-8, long tail anchovy 12-16, cherry tomato 10-14, light-coloured vinegar 3-9, embryo nelumbinis 1-3, arillus longan 2-4, Buddha's hand 1-3, glossy ganoderma 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of long tail anchovy fermented rice cake according to claim 1, is characterized in that including following steps:
One, embryo nelumbinis, arillus longan, Buddha's hand and glossy ganoderma mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Long tail anchovy is placed on after soaking 1-2 days in nutrition filtered juice, pulls out, drain, be placed in goat milk and boil to medium, pull out, be placed on grill roasting, in roasting process, constantly coat sweet fermented flour sauce and cream toward long tail anchovy surface; After long tail anchovy is baked, rubbed, obtained broken long tail anchovy;
Two, cherry tomato is placed in light-coloured vinegar soak 10-20 minute after pull out, mix with French beans and Ulva lactuca L, squeeze the juice, obtain vegetable juice;
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, broken long tail anchovy, vegetable juice and cabbage juice 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 long tail anchovy fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302795.6A CN104938926A (en) | 2015-06-06 | 2015-06-06 | Anchovy-containing rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302795.6A CN104938926A (en) | 2015-06-06 | 2015-06-06 | Anchovy-containing rice steamed sponge cake and preparation method thereof |
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| CN104938926A true CN104938926A (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510302795.6A Pending CN104938926A (en) | 2015-06-06 | 2015-06-06 | Anchovy-containing 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 CN201510302795.6A patent/CN104938926A/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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Application publication date: 20150930 |