CN104957509A - Cherry pine nut rice steamed sponge cake and preparation method thereof - Google Patents
Cherry pine nut rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104957509A CN104957509A CN201510305348.6A CN201510305348A CN104957509A CN 104957509 A CN104957509 A CN 104957509A CN 201510305348 A CN201510305348 A CN 201510305348A CN 104957509 A CN104957509 A CN 104957509A
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- 241000018646 Pinus brutia Species 0.000 title claims abstract description 33
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 25
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- 238000002360 preparation method Methods 0.000 title claims description 7
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- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 41
- 241000287828 Gallus gallus Species 0.000 claims abstract description 33
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
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- 235000011803 sesame oil Nutrition 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
- 230000000391 smoking effect Effects 0.000 claims abstract description 5
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
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- 244000148687 Glycosmis pentaphylla Species 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
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- 238000000034 method Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 244000178993 Brassica juncea Species 0.000 abstract 2
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- 244000018436 Coriandrum sativum Species 0.000 abstract 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 244000118681 Iresine herbstii Species 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
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 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
- 238000002372 labelling 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
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 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
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- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 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
- 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
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- 229920001277 pectin Polymers 0.000 description 1
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- 229920001592 potato starch Polymers 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a cherry pine nut rice steamed sponge cake. The cherry pine nut rice steamed sponge cake is characterized by being prepared from the following raw materials and components in parts by weight: 100 parts of glutinous rice flour, 85 parts of raw sweet potatoes, 15-20 parts of chicken wing roots, 8-15 parts of sesame oil, 8-15 parts of coriander, 6-10 parts of leaf mustard, 15-20 parts of cherry, 8-12 parts of muskmelon juice, 10-15 parts of pine nuts, 4-8 parts of chicken gizzard skins, 2-4 parts of sesame leaves, 1-3 parts of chestnut leaves, 2-4 parts of lotus seed cores, 1-3 parts of immature orange fruits, 2-4 parts of mulberry leaves, 1 part of baking soda and 8-15 parts of white sugar. According to the cherry pine nut rice steamed sponge cake disclosed by the invention, the chicken wing roots are cooked by a smoked method, and the coriander and the leaf mustard are stacked at the lower parts of the chicken wing roots in a smoking process, so that nutritional components of vegetables penetrate into the chicken wing roots, and the nutritional components are added for the chicken wing roots. The formula of the cherry pine nut rice steamed sponge cake disclosed by the invention adopts the raw sweet potatoes, the cherry juice and the crushed pine nuts so that the prepared rice steamed sponge cake has the fragrance of the sweet potatoes, is pure in smell, and is fine, smooth and chewy in mouth feel.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of cherry pine nut 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 cherry pine nut fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of cherry pine nut 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, chicken wings root 15-20, sesame oil 8-15, caraway 8-15, shepherd's purse 6-10, cherry 15-20, muskmelon juice 8-12, pine nut 10-15, ENDOTHELIUM CORNEUM GIGERIAE GALLI 4-8, gingili leaf 2-4, Li Ye 1-3, embryo nelumbinis 2-4, dried immature fruit of citron orange 1-3, mulberry leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for cherry pine nut fermented rice cake, is characterized in that including following steps:
One, gingili leaf, Li Ye, embryo nelumbinis, the dried immature fruit of citron orange 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, chicken wings root is placed on after boiling in nutrition filtered juice and pulls out;
Two, wood chip, eagle tealeaves, brown sugar are put into sky iron pan in right amount, iron wire network on frame, iron wire network tiles upper caraway and shepherd's purse, put chicken wings root again, and on chicken wings root, spoon sesame oil and muskmelon juice successively, build pot cover, put on very hot oven and burn 2-3 minute, when emerge in pot dense smoke time from fire, when smoking golden yellow to chicken wings root take out
after the cooling of chicken wings root, drying and crushing, obtains chicken wings powder;
Three, cherry is added 1-3 water making beating doubly, filter and obtain cherry juice; Pine nut is fried rear grinding, obtains pine nut broken;
Four, 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 20-40 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken wings powder, pine nut is broken and cherry 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 cherry pine nut 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 cherry pine nut fermented rice cake.
Compared with prior art, advantage of the present invention is:
Adopt the method for sootiness to smoke ripe chicken wings root in the present invention, and in the process of smoking, caraway and shepherd's purse on the bottom pad of chicken wings root, make the nutritional labeling of vegetables penetrate in chicken wings root, for chicken wings root adds nutritional labeling.In the present invention, in formula, to have used raw Ipomoea batatas, cherry juice and pine nut broken, the fermented rice cake made the is merged fragrance of Ipomoea batatas, pure in smell, delicate mouthfeel, chews strength.
Detailed description of the invention
A kind of cherry pine nut fermented rice cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, chicken wings root 18, sesame oil 12, caraway 11, shepherd's purse 8, cherry 18, muskmelon juice 10, pine nut 12, ENDOTHELIUM CORNEUM GIGERIAE GALLI 6, gingili leaf 3, Li Ye 2, embryo nelumbinis 3, the dried immature fruit of citron orange 2, mulberry leaf 3, sodium bicarbonate 0.8, white sugar 10.
A preparation method for cherry pine nut fermented rice cake, is characterized in that including following steps:
One, gingili leaf, Li Ye, embryo nelumbinis, the dried immature fruit of citron orange 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, chicken wings root is placed on after boiling in nutrition filtered juice and pulls out;
Two, wood chip, eagle tealeaves, brown sugar are put into sky iron pan in right amount, iron wire network on frame, iron wire network tiles upper caraway and shepherd's purse, put chicken wings root again, and on chicken wings root, spoon sesame oil and muskmelon juice successively, build pot cover, put on very hot oven and burn 2-3 minute, when emerge in pot dense smoke time from fire, when smoking golden yellow to chicken wings root take out
after the cooling of chicken wings root, drying and crushing, obtains chicken wings powder;
Three, cherry is added 1-3 water making beating doubly, filter and obtain cherry juice; Pine nut is fried rear grinding, obtains pine nut broken;
Four, 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 20-40 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken wings powder, pine nut is broken and cherry 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 cherry pine nut fermented rice cake.
Claims (2)
1. a cherry pine nut 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, chicken wings root 15-20, sesame oil 8-15, caraway 8-15, shepherd's purse 6-10, cherry 15-20, muskmelon juice 8-12, pine nut 10-15, ENDOTHELIUM CORNEUM GIGERIAE GALLI 4-8, gingili leaf 2-4, Li Ye 1-3, embryo nelumbinis 2-4, dried immature fruit of citron orange 1-3, mulberry leaf 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of cherry pine nut fermented rice cake according to claim 1, is characterized in that including following steps:
One, gingili leaf, Li Ye, embryo nelumbinis, the dried immature fruit of citron orange 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, chicken wings root is placed on after boiling in nutrition filtered juice and pulls out;
Two, wood chip, eagle tealeaves, brown sugar are put into sky iron pan in right amount, iron wire network on frame, iron wire network tiles upper caraway and shepherd's purse, put chicken wings root again, and on chicken wings root, spoon sesame oil and muskmelon juice successively, build pot cover, put on very hot oven and burn 2-3 minute, when emerge in pot dense smoke time from fire, when smoking golden yellow to chicken wings root take out
after the cooling of chicken wings root, drying and crushing, obtains chicken wings powder;
Three, cherry is added 1-3 water making beating doubly, filter and obtain cherry juice; Pine nut is fried rear grinding, obtains pine nut broken;
Four, 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 20-40 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, chicken wings powder, pine nut is broken and cherry 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 cherry pine nut fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510305348.6A CN104957509A (en) | 2015-06-08 | 2015-06-08 | Cherry pine nut rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510305348.6A CN104957509A (en) | 2015-06-08 | 2015-06-08 | Cherry pine nut rice steamed sponge cake and preparation method thereof |
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| CN104957509A true CN104957509A (en) | 2015-10-07 |
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| CN201510305348.6A Withdrawn CN104957509A (en) | 2015-06-08 | 2015-06-08 | Cherry pine nut rice steamed sponge cake and preparation method thereof |
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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
- 2015-06-08 CN CN201510305348.6A patent/CN104957509A/en not_active Withdrawn
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 * |
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Application publication date: 20151007 |
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