CN104938951A - Chinese toon-flavor rice steamed sponge cake and preparation method thereof - Google Patents

Chinese toon-flavor rice steamed sponge cake and preparation method thereof Download PDF

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Publication number
CN104938951A
CN104938951A CN201510302850.1A CN201510302850A CN104938951A CN 104938951 A CN104938951 A CN 104938951A CN 201510302850 A CN201510302850 A CN 201510302850A CN 104938951 A CN104938951 A CN 104938951A
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CN
China
Prior art keywords
chinese toon
parts
sweet potato
sponge cake
bean curd
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Pending
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CN201510302850.1A
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Chinese (zh)
Inventor
单正宏
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Wuhu Hongyang Food Co Ltd
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Wuhu Hongyang Food Co Ltd
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Priority to CN201510302850.1A priority Critical patent/CN104938951A/en
Publication of CN104938951A publication Critical patent/CN104938951A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Non-Alcoholic Beverages (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses Chinese toon-flavor rice steamed sponge cake. The Chinese toon-flavor rice steamed sponge cake comprises, by weight, 95-110 parts of glutinous rice powder, 80-90 parts of raw sweet potato, 8-12 parts of canola oil, 15-20 parts of jujube slurry, 8-13 parts of dehydrated beef powder, 6-10 parts of dried bean curd, 8-15 parts by weight of fresh Chinese toon, 2-4 parts of chinensis tea, 1-3 parts of towel gourd flower, 2-4 parts of cassia seed, 1-3 parts of fresh reed rhizome, 1-3 parts of white hyacinth bean, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. Chinese toon and treated dried bean curd are stir-fried so that fragrances of Chinese toon and dried bean curd are mixed. Through use of the Chinese toon and treated dried bean curd in rice steamed sponge cake raw materials, the rice steamed sponge cake has a unique taste and a strong fragrance. Through use of traditional Chinese medicines, the Chinese toon-flavor rice steamed sponge cake has health effects of sterilization, inflammation diminishing, heat clearing and toxin removal.

Description

A kind of Chinese toon taste fermented rice cake and preparation method thereof
Technical field
The invention belongs to food processing technology field, specifically a kind of Chinese toon taste 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 Chinese toon taste fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of Chinese toon taste 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, Canola oil 8-12, jujube slurry 15-20, dehydration powdered beef 8-13, dried bean curd 6-10, fresh Chinese toon 8-15, bitter dish tea 2-4, sponge gourd flower 1-3, cassia seed 2-4, fresh Rhizoma Phragmitis 1-3, Semen Lablab Album 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for Chinese toon taste fermented rice cake, is characterized in that including following steps:
One, bitter dish tea, sponge gourd flower, cassia seed, fresh Rhizoma Phragmitis and Semen Lablab Album mixing and water adding to liquid level are exceeded material 3-4cm, decoct 1-2 hour, filter to obtain nutrition filtered juice, poured into by dehydration powdered beef in nutrition filtered juice, infusion, to dense thick, obtains beef nutritious soup;
Two, be placed on by dried bean curd in jujube slurry and boil 10-20 minute, take out, slitting, is placed on quick-fried 3-8 minute in Canola oil, pours fresh Chinese toon into, after frying 3-8 minute, gets out, and rubs, obtains broken Chinese toon;
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, beef nutritious soup and broken Chinese toon 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 Chinese toon taste 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 Chinese toon taste fermented rice cake.
Compared with prior art, advantage of the present invention is:
By Chinese toon frying together with the dried bean curd after process in present invention process, mutually merged by the fragrance of Chinese toon and dried bean curd, add in fermented rice cake raw material, the fermented rice cake mouthfeel made is unique, and fragrance is pressing; The use of Chinese medicine etc., fermented rice cake is possessed bactericidal antiphlogistic, the health-care efficacy such as clearing heat and detoxicating.
Detailed description of the invention
A kind of Chinese toon taste fermented rice cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, Canola oil 10, jujube slurry 18, the powdered beef 11 that dewaters, dried bean curd 8, fresh Chinese toon 11, bitter dish tea 3, sponge gourd spend 2, cassia seed 3, fresh Rhizoma Phragmitis 2, Semen Lablab Album 2, sodium bicarbonate 0.8, white sugar 10.
A preparation method for Chinese toon taste fermented rice cake, is characterized in that including following steps:
One, bitter dish tea, sponge gourd flower, cassia seed, fresh Rhizoma Phragmitis and Semen Lablab Album mixing and water adding to liquid level are exceeded material 3-4cm, decoct 1-2 hour, filter to obtain nutrition filtered juice, poured into by dehydration powdered beef in nutrition filtered juice, infusion, to dense thick, obtains beef nutritious soup;
Two, be placed on by dried bean curd in jujube slurry and boil 10-20 minute, take out, slitting, is placed on quick-fried 3-8 minute in Canola oil, pours fresh Chinese toon into, after frying 3-8 minute, gets out, and rubs, obtains broken Chinese toon;
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, beef nutritious soup and broken Chinese toon 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 Chinese toon taste fermented rice cake.

Claims (2)

1. a Chinese toon taste 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, Canola oil 8-12, jujube slurry 15-20, dehydration powdered beef 8-13, dried bean curd 6-10, fresh Chinese toon 8-15, bitter dish tea 2-4, sponge gourd flower 1-3, cassia seed 2-4, fresh Rhizoma Phragmitis 1-3, Semen Lablab Album 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of Chinese toon taste fermented rice cake according to claim 1, is characterized in that including following steps:
One, bitter dish tea, sponge gourd flower, cassia seed, fresh Rhizoma Phragmitis and Semen Lablab Album mixing and water adding to liquid level are exceeded material 3-4cm, decoct 1-2 hour, filter to obtain nutrition filtered juice, poured into by dehydration powdered beef in nutrition filtered juice, infusion, to dense thick, obtains beef nutritious soup;
Two, be placed on by dried bean curd in jujube slurry and boil 10-20 minute, take out, slitting, is placed on quick-fried 3-8 minute in Canola oil, pours fresh Chinese toon into, after frying 3-8 minute, gets out, and rubs, obtains broken Chinese toon;
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, beef nutritious soup and broken Chinese toon 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 Chinese toon taste fermented rice cake.
CN201510302850.1A 2015-06-06 2015-06-06 Chinese toon-flavor rice steamed sponge cake and preparation method thereof Pending CN104938951A (en)

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348324A (en) * 2017-07-10 2017-11-17 百色学院 A kind of making of fiddlehead steamed sponge cake and storage practice

Citations (6)

* Cited by examiner, † Cited by third party
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348324A (en) * 2017-07-10 2017-11-17 百色学院 A kind of making of fiddlehead steamed sponge cake and storage practice
CN107348324B (en) * 2017-07-10 2020-03-06 百色学院 Making and storing method of fiddlehead steamed sponge cake

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