CN104982805A - Bean vermicelli-rice steamed sponge cake and preparation method thereof - Google Patents

Bean vermicelli-rice steamed sponge cake and preparation method thereof Download PDF

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Publication number
CN104982805A
CN104982805A CN201510302809.4A CN201510302809A CN104982805A CN 104982805 A CN104982805 A CN 104982805A CN 201510302809 A CN201510302809 A CN 201510302809A CN 104982805 A CN104982805 A CN 104982805A
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China
Prior art keywords
bean vermicelli
sweet potato
rice
flour
minute
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CN201510302809.4A
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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 CN201510302809.4A priority Critical patent/CN104982805A/en
Publication of CN104982805A publication Critical patent/CN104982805A/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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  • Confectionery (AREA)

Abstract

The invention discloses a bean vermicelli-rice steamed sponge cake. The bean vermicelli-rice steamed sponge cake comprises the following raw materials by weight: 95 to 110 of glutinous rice flour, 80 to 90 of raw sweet potato, 10 to 15 of preserved duck meat, 8 to 12 of carrot strip, 10 to 15 of bean vermicelli, 10 to 15 of strawberry, 4 to 7 of desiccated coconut, 3 to 6 of common morel, 2 to 4 of towel gourd powder, 8 to 10 of river snail meat, 1 to 3 of apple tree leaf, 2 to 4 of Polygonum aviculare L., 2 to 4 of lotus seed, 2 to 4 of lily, 1 to 3 of daylily, 0.5 to 1 of sodium bicarbonate and 8 to 15 of white sugar. According to the invention, the bean vermicelli and the processed preserved duck meat are mixed and minced and then added into the raw materials, so the prepared bean vermicelli-rice steamed sponge cake has more unique fragrance and better taste; moreover, due to usage of the river snail meat, the common morel, traditional Chinese medicine and the like, the prepared bean vermicelli-rice steamed sponge cake has health care effects like improvement of sleeping and body immunity.

Description

A kind of bean vermicelli fermented rice cake and preparation method thereof
Technical field
The invention belongs to food processing technology field, specifically a kind of bean vermicelli 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 bean vermicelli fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of bean vermicelli 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, the duck 10-15 that salts down, sliced carrot 8-12, bean vermicelli 10-15, strawberry 10-15, shredded coconut stuffing 4-7, hickory chick 3-6, Luffa powder 2-4, spiral shell meat 8-10, apple leaf 1-3, Armstrong dish 2-4, lotus seeds 2-4, lily 2-4, day lily 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for bean vermicelli fermented rice cake, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
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 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;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder 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 bean vermicelli 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 bean vermicelli fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, the duck that salts down after bean vermicelli and process is mixed together rubbing, join in raw material, make the taste of the fermented rice cake made unique, mouthfeel is better; The use of screw meat, hickory chick and Chinese medicine etc., also makes this fermented rice cake possess improving water flood, strengthen the health-care efficacies such as passive protective physical fitness.
Detailed description of the invention
A kind of bean vermicelli fermented rice cake, the weight between its each raw material components is: glutinous rice powder 105, raw Ipomoea batatas 84, the duck 12 that salts down, sliced carrot 10, bean vermicelli 13, strawberry 12, shredded coconut stuffing 5, hickory chick 4, Luffa powder 3, spiral shell meat 9, apple leaf 2, Armstrong dish 3, lotus seeds 3, lily 3, day lily 2, sodium bicarbonate 0.8, white sugar 10.
A preparation method for bean vermicelli fermented rice cake, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
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 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;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder 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 bean vermicelli fermented rice cake.

Claims (2)

1. a bean vermicelli 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, the duck 10-15 that salts down, sliced carrot 8-12, bean vermicelli 10-15, strawberry 10-15, shredded coconut stuffing 4-7, hickory chick 3-6, Luffa powder 2-4, spiral shell meat 8-10, apple leaf 1-3, Armstrong dish 2-4, lotus seeds 2-4, lily 2-4, day lily 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of bean vermicelli fermented rice cake according to claim 1, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
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 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;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder 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 bean vermicelli fermented rice cake.
CN201510302809.4A 2015-06-06 2015-06-06 Bean vermicelli-rice steamed sponge cake and preparation method thereof Pending CN104982805A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740731A (en) * 2018-06-07 2018-11-06 深圳市安德堂生物科技有限公司 A kind of preparation method of white turnip cake

Citations (3)

* 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
CN103211159A (en) * 2013-03-22 2013-07-24 高雷 Production method of sweet potato starch steamed sponge cake

Patent Citations (3)

* 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
CN103211159A (en) * 2013-03-22 2013-07-24 高雷 Production method of sweet potato starch 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 (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740731A (en) * 2018-06-07 2018-11-06 深圳市安德堂生物科技有限公司 A kind of preparation method of white turnip cake

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