CN105029188A - Rice steamed sponge cake with faint mint scent and preparation method thereof - Google Patents
Rice steamed sponge cake with faint mint scent and preparation method thereof Download PDFInfo
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- CN105029188A CN105029188A CN201510302788.6A CN201510302788A CN105029188A CN 105029188 A CN105029188 A CN 105029188A CN 201510302788 A CN201510302788 A CN 201510302788A CN 105029188 A CN105029188 A CN 105029188A
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- 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 abstract description 9
- 235000006679 Mentha X verticillata Nutrition 0.000 title abstract 7
- 235000002899 Mentha suaveolens Nutrition 0.000 title abstract 7
- 235000001636 Mentha x rotundifolia Nutrition 0.000 title abstract 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 37
- 239000003205 fragrance Substances 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
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- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
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- 235000013312 flour Nutrition 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
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 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
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
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- 244000246386 Mentha pulegium Species 0.000 claims description 19
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 19
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 19
- 235000001050 hortel pimenta Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000001771 mentha piperita Substances 0.000 claims description 11
- 239000002699 waste material Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 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
- 239000000463 material Substances 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 240000004510 Agastache rugosa Species 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 240000006688 Telosma cordata Species 0.000 claims description 6
- 235000017352 Telosma cordata Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 5
- 235000005822 corn Nutrition 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241001529821 Agastache Species 0.000 abstract 1
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 1
- 241001162994 Rugosus Species 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 241000405217 Viola <butterfly> Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 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
- 241000245665 Taraxacum Species 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
- 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
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 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
- IHZXTIBMKNSJCJ-UHFFFAOYSA-N 3-{[(4-{[4-(dimethylamino)phenyl](4-{ethyl[(3-sulfophenyl)methyl]amino}phenyl)methylidene}cyclohexa-2,5-dien-1-ylidene)(ethyl)azaniumyl]methyl}benzene-1-sulfonate Chemical compound C=1C=C(C(=C2C=CC(C=C2)=[N+](C)C)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S(O)(=O)=O)=C1 IHZXTIBMKNSJCJ-UHFFFAOYSA-N 0.000 description 1
- 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
- 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
- 239000000835 fiber Substances 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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a rice steamed sponge cake with faint mint scent and a preparation method thereof. The rice steamed sponge cake with faint mint scent is prepared from the following raw material components in percentage by weight: 95-110 percent of rice flour, 80-90 percent of raw sweet potatoes, 4-8 parts of laminaria japonica root, 8-12 parts of corn kernels, 8-10 parts of duck blood block, 10-15 parts of bean curd, 4-8 parts of Chinese chestnut, 8-10 parts of salted fish, 2-5 parts of rod chilli, 3-5 parts of mint leaf, 2-4 parts of arabian jasmine flower, 1-3 parts of schisandra chinensis, 2-4 parts of dandelion, 1-3 parts of viola, 1-3 parts of agastache rugosus, 0.5-1 part of baking soda and 8-15 parts of white sugar. According to the process, the mint leaf is minced and then mixed with the rod chilli, the corn and the like so as to prepare bean curd mud, and the bean curd mud is added into raw materials of the rice steamed sponge cake, so that the prepared rice steamed sponge cake has faint scent of the mint leaf, and also has mixed fragrance and mouthfeel of the rod chilli, the corn and the like, and the preparation method is unique. In addition, the rice steamed sponge cake with faint mint scent has the healthcare effects of nourishing the liver and protecting the liver due to the added traditional Chinese medicines.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of peppermint delicate fragrance 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 peppermint delicate fragrance fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of peppermint delicate fragrance 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, kelp base 4-8, iblet 8-12, duck clot 8-10, bean curd 10-15, Chinese chestnut 4-8, cured fish 8-10, rod chilli 2-5, dried peppermint leaf 3-5, Jasmine 2-4, fruit of Chinese magnoliavine 1-3, dandelion 2-4, Chinese violet 1-3, wrinkled giant hyssop 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for peppermint delicate fragrance fermented rice cake, is characterized in that including following steps:
One, Jasmine, the fruit of Chinese magnoliavine, dandelion, Chinese violet and wrinkled giant hyssop mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Iblet and Chinese chestnut are placed on after boiling in nutrition filtered juice, pull out; By rod chilli and dried peppermint leaf mixing chopped; Add the rod chilli after process and dried peppermint leaf and the Chinese chestnut after rubbing and iblet after being rubbed by bean curd, stir, obtain peppermint delicate fragrance bean curd mud;
Two, mix after cured fish segment, kelp base stripping and slicing, to be placed in oil cauldron after quick-fried 2-5 minute, to add the quick-fried of duck clot after 2-5 minute, add water to liquid level and exceed material 1-2cm, cover pot cover, boil in a covered pot over a slow fire and receive juice to soup, obtain sea-tangle and fry cured fish, after cooling, drying and crushing, obtains sea-tangle cured fish powder;
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, peppermint delicate fragrance bean curd mud and sea-tangle cured fish 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 peppermint delicate fragrance 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 peppermint delicate fragrance fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, to mix with rod chilli, corn etc. after dried peppermint leaf is rubbed and make bean curd mud and join in the raw material of fermented rice cake, the fermented rice cake made the is possessed delicate fragrance of dried peppermint leaf, also possessed mixed flavor and the mouthfeel of rod chilli, corn etc., way is original.In addition, the interpolation of Chinese medicine etc. the health-care efficacy of foster protecting liver that also made this fermented rice cake possess.
Detailed description of the invention
A kind of peppermint delicate fragrance fermented rice cake, the weight between its each raw material components is: glutinous rice powder 106, raw Ipomoea batatas 84, kelp base 6, iblet 10, duck clot 9, bean curd 12, Chinese chestnut 6, cured fish 9, rod chilli 4, dried peppermint leaf 4, Jasmine 3, the fruit of Chinese magnoliavine 2, dandelion 3, Chinese violet 2, wrinkled giant hyssop 2, sodium bicarbonate 0.7, white sugar 12.
A preparation method for peppermint delicate fragrance fermented rice cake, is characterized in that including following steps:
One, Jasmine, the fruit of Chinese magnoliavine, dandelion, Chinese violet and wrinkled giant hyssop mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Iblet and Chinese chestnut are placed on after boiling in nutrition filtered juice, pull out; By rod chilli and dried peppermint leaf mixing chopped; Add the rod chilli after process and dried peppermint leaf and the Chinese chestnut after rubbing and iblet after being rubbed by bean curd, stir, obtain peppermint delicate fragrance bean curd mud;
Two, mix after cured fish segment, kelp base stripping and slicing, to be placed in oil cauldron after quick-fried 2-5 minute, to add the quick-fried of duck clot after 2-5 minute, add water to liquid level and exceed material 1-2cm, cover pot cover, boil in a covered pot over a slow fire and receive juice to soup, obtain sea-tangle and fry cured fish, after cooling, drying and crushing, obtains sea-tangle cured fish powder;
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, peppermint delicate fragrance bean curd mud and sea-tangle cured fish 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 peppermint delicate fragrance fermented rice cake.
Claims (2)
1. a peppermint delicate fragrance 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, kelp base 4-8, iblet 8-12, duck clot 8-10, bean curd 10-15, Chinese chestnut 4-8, cured fish 8-10, rod chilli 2-5, dried peppermint leaf 3-5, Jasmine 2-4, fruit of Chinese magnoliavine 1-3, dandelion 2-4, Chinese violet 1-3, wrinkled giant hyssop 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of peppermint delicate fragrance fermented rice cake according to claim 1, is characterized in that including following steps:
One, Jasmine, the fruit of Chinese magnoliavine, dandelion, Chinese violet and wrinkled giant hyssop mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Iblet and Chinese chestnut are placed on after boiling in nutrition filtered juice, pull out; By rod chilli and dried peppermint leaf mixing chopped; Add the rod chilli after process and dried peppermint leaf and the Chinese chestnut after rubbing and iblet after being rubbed by bean curd, stir, obtain peppermint delicate fragrance bean curd mud;
Two, mix after cured fish segment, kelp base stripping and slicing, to be placed in oil cauldron after quick-fried 2-5 minute, to add the quick-fried of duck clot after 2-5 minute, add water to liquid level and exceed material 1-2cm, cover pot cover, boil in a covered pot over a slow fire and receive juice to soup, obtain sea-tangle and fry cured fish, after cooling, drying and crushing, obtains sea-tangle cured fish powder;
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, peppermint delicate fragrance bean curd mud and sea-tangle cured fish 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 peppermint delicate fragrance fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302788.6A CN105029188A (en) | 2015-06-06 | 2015-06-06 | Rice steamed sponge cake with faint mint scent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302788.6A CN105029188A (en) | 2015-06-06 | 2015-06-06 | Rice steamed sponge cake with faint mint scent and preparation method thereof |
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| CN105029188A true CN105029188A (en) | 2015-11-11 |
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| CN201510302788.6A Pending CN105029188A (en) | 2015-06-06 | 2015-06-06 | Rice steamed sponge cake with faint mint scent 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 |
| CN104305267A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Fragrant chicken foot and making method thereof |
-
2015
- 2015-06-06 CN CN201510302788.6A patent/CN105029188A/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 |
| CN104305267A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Fragrant chicken foot and making 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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Application publication date: 20151111 |