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 PDFInfo
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- 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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- chinese toon
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 44
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000796 flavoring agent Substances 0.000 title abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 37
- 241000425037 Toona sinensis Species 0.000 claims abstract description 31
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum 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
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 7
- 239000000828 canola oil Substances 0.000 claims abstract description 7
- 235000019519 canola oil Nutrition 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 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 12
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002699 waste material Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 210000003038 endothelium Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000008935 nutritious Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 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
- 238000010009 beating Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 4
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 235000014676 Phragmites communis Nutrition 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 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
- 238000000034 method 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
- 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
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 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
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 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
- 238000003825 pressing Methods 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302850.1A CN104938951A (en) | 2015-06-06 | 2015-06-06 | Chinese toon-flavor rice steamed sponge cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302850.1A CN104938951A (en) | 2015-06-06 | 2015-06-06 | Chinese toon-flavor rice steamed sponge cake and preparation method thereof |
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| CN104938951A true CN104938951A (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510302850.1A Pending CN104938951A (en) | 2015-06-06 | 2015-06-06 | Chinese toon-flavor rice steamed sponge cake and preparation method thereof |
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| CN (1) | CN104938951A (en) |
Cited By (1)
| 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)
| 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 |
-
2015
- 2015-06-06 CN CN201510302850.1A patent/CN104938951A/en active Pending
Patent Citations (6)
| 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)
| 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)
| 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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