CN104938930A - Peeled shrimp-containing rice steamed sponge cake and preparation method thereof - Google Patents
Peeled shrimp-containing rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938930A CN104938930A CN201510302851.6A CN201510302851A CN104938930A CN 104938930 A CN104938930 A CN 104938930A CN 201510302851 A CN201510302851 A CN 201510302851A CN 104938930 A CN104938930 A CN 104938930A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000012735 amaranth Nutrition 0.000 claims abstract description 7
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000233866 Fungi Species 0.000 claims description 13
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- 238000010009 beating Methods 0.000 claims description 9
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- 235000013312 flour Nutrition 0.000 claims description 9
- 235000015192 vegetable juice Nutrition 0.000 claims description 9
- 210000003038 endothelium Anatomy 0.000 claims description 7
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- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
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- 239000002994 raw material Substances 0.000 claims description 4
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 235000019513 anchovy Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
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- 239000003814 drug Substances 0.000 abstract description 3
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- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
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- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 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
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- 206010028813 Nausea Diseases 0.000 description 1
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- 235000011888 snacks Nutrition 0.000 description 1
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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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses peeled shrimp-containing rice steamed sponge cake. The peeled shrimp-containing rice steamed sponge cake comprises, by weight, 95-110 parts of glutinous rice powder, 80-90 parts of raw sweet potato, 6-10 parts of tremella, 15-20 parts of rice wine, 5-10 parts of dried beef floss, 12-16 parts of peeled shrimp, 4-8 parts of cucumber, 5-9 parts of tomato, 6-10 parts of glutinous millet, 2-4 parts of trotter jelly, 1-3 parts of dandelion, 2-4 parts of wild edible amaranth, 1-3 parts of jasmine flower, 1-3 parts of haw, 2-4 parts of licorice root, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. The preparation method comprises boiling peeled shrimp in nutrition filtrate until a cooking degree is 80%, mixing the boiled peeled shrimp and tremella, adding the mixture into rice wine, and carrying out boiling. Through the method, the peeled shrimp contains traditional Chinese medicine nutrients and has a special fragrance and taste of rice wine. Through use of the peeled shrimp in rice steamed sponge cake, the rice steamed sponge cake has a unique taste. Through use of traditional Chinese medicines, the rice steamed sponge cake has health effects of clearing liver and improving eyesight, and clearing heat and removing toxins.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of peeled shrimp 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 peeled shrimp fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of peeled shrimp 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, white fungus 6-10, rice wine 15-20, beef dried meat floss 5-10, peeled shrimp 12-16, cucumber 4-8, tomato 5-9, small Semen setariae 6-10, pig feet jelly 2-4, dandelion 1-3, emarginate amaranth herb or seed 2-4, Jasmine 1-3, hawthorn 1-3, Radix Glycyrrhizae 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for peeled shrimp fermented rice cake, is characterized in that including following steps:
One, dandelion, emarginate amaranth herb or seed, Jasmine, hawthorn and Radix Glycyrrhizae mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; White fungus is placed on warm bubbly water to send out; Peeled shrimp is placed in nutrition filtered juice boil ripe to eight points after, pull out after being placed in rice wine together with pig feet jelly, white fungus and boiling 20-30 minute, pull white fungus and peeled shrimp out, rub, obtain broken peeled shrimp;
Two, by cucumber and tomato mixing, making beating, filters and obtains vegetable juice; After small Semen setariae and vegetable juice mixing are soaked 20-30 minute, making beating, filters and obtains glutinous millet slurry; Beef dried meat floss is dipped in glutinous millet slurry, rubs, obtain dried meat floss Rice & peanut milk;
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 peeled shrimp 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 peeled shrimp fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, peeled shrimp is first boiled in nutrition filtered juice ripe to eight points after, boiling in rice wine is mixed to join again with white fungus etc., peeled shrimp is not only made to absorb the nutritional labeling of Chinese medicine, peat-reek and the mouthfeel of rice wine are also mixed with, join in the raw material of fermented rice cake, make the mouthfeel of fermented rice cake unique; In addition, the use of Chinese medicine etc., has made fermented rice cake possess and clear liver and improved vision, clearing heat and detoxicating health-care efficacy of Denging.
Detailed description of the invention
A kind of peeled shrimp fermented rice cake, the weight between its each raw material components is: glutinous rice powder 105, raw Ipomoea batatas 82, white fungus 8, rice wine 18, beef dried meat floss 8, peeled shrimp 14, cucumber 6, tomato 7, small Semen setariae 8, pig feet jelly 3, dandelion 2, emarginate amaranth herb or seed 3, Jasmine 2, hawthorn 2, Radix Glycyrrhizae 3, sodium bicarbonate 0.8, white sugar 12.
A preparation method for peeled shrimp fermented rice cake, is characterized in that including following steps:
One, dandelion, emarginate amaranth herb or seed, Jasmine, hawthorn and Radix Glycyrrhizae mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; White fungus is placed on warm bubbly water to send out; Peeled shrimp is placed in nutrition filtered juice boil ripe to eight points after, pull out after being placed in rice wine together with pig feet jelly, white fungus and boiling 20-30 minute, pull white fungus and peeled shrimp out, rub, obtain broken peeled shrimp;
Two, by cucumber and tomato mixing, making beating, filters and obtains vegetable juice; After small Semen setariae and vegetable juice mixing are soaked 20-30 minute, making beating, filters and obtains glutinous millet slurry; Beef dried meat floss is dipped in glutinous millet slurry, rubs, obtain dried meat floss Rice & peanut milk;
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 peeled shrimp fermented rice cake.
Claims (2)
1. a peeled shrimp 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, white fungus 6-10, rice wine 15-20, beef dried meat floss 5-10, peeled shrimp 12-16, cucumber 4-8, tomato 5-9, small Semen setariae 6-10, pig feet jelly 2-4, dandelion 1-3, emarginate amaranth herb or seed 2-4, Jasmine 1-3, hawthorn 1-3, Radix Glycyrrhizae 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of peeled shrimp fermented rice cake according to claim 1, is characterized in that including following steps:
One, dandelion, emarginate amaranth herb or seed, Jasmine, hawthorn and Radix Glycyrrhizae mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; White fungus is placed on warm bubbly water to send out; Peeled shrimp is placed in nutrition filtered juice boil ripe to eight points after, pull out after being placed in rice wine together with pig feet jelly, white fungus and boiling 20-30 minute, pull white fungus and peeled shrimp out, rub, obtain broken peeled shrimp;
Two, by cucumber and tomato mixing, making beating, filters and obtains vegetable juice; After small Semen setariae and vegetable juice mixing are soaked 20-30 minute, making beating, filters and obtains glutinous millet slurry; Beef dried meat floss is dipped in glutinous millet slurry, rubs, obtain dried meat floss Rice & peanut milk;
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 peeled shrimp fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302851.6A CN104938930A (en) | 2015-06-06 | 2015-06-06 | Peeled shrimp-containing rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302851.6A CN104938930A (en) | 2015-06-06 | 2015-06-06 | Peeled shrimp-containing rice steamed sponge cake and preparation method thereof |
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| CN104938930A true CN104938930A (en) | 2015-09-30 |
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| CN201510302851.6A Pending CN104938930A (en) | 2015-06-06 | 2015-06-06 | Peeled shrimp-containing rice steamed sponge cake and preparation method thereof |
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Citations (7)
| 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 |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
| CN103689411A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Shrimp flavor health-care rice flour and preparation method thereof |
-
2015
- 2015-06-06 CN CN201510302851.6A patent/CN104938930A/en active Pending
Patent Citations (7)
| 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 |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
| CN103689411A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Shrimp flavor health-care rice flour and preparation method thereof |
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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