CN105053806A

CN105053806A - Production method for blueberry yellow rice cake

Info

Publication number: CN105053806A
Application number: CN201510499289.0A
Authority: CN
Inventors: 陈冬梅
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-08-14
Filing date: 2015-08-14
Publication date: 2015-11-18

Abstract

The present invention discloses a production method for a blueberry yellow rice cake. The production method comprises the following steps: preparing high-quality glutinous rice, local small soybeans and white sugar by weight; respectively washing the high-quality glutinous rice and local small soybeans clean, immersing the glutinous rice and soybeans in clear water, and cooking the glutinous rice and soybeans in a wooden steamer for 30-50 minutes; adding water and milling the soybeans into soybean milk, pouring the cooked glutinous rice into a big basin, adding the soybean milk and carrying out stirring, adding white sugar while stirring, kneading the mixture while stirring until water in the soybean milk is completely absorbed by the glutinous rice, and molding the glutinous rice by hand; wrapping the molded glutinous rice cakes with steamed rice dumpling leaves, and bundling the glutinous rice cakes with glutinous rice straws; spreading a layer of blueberry leaves at the bottom of the steamer, standing the glutinous rice cakes in the wooden steamer, and alternately placing a layer of blueberry leaves and a layer of glutinous rice cakes; cooking the cakes with vigorous fire for 15 hours, braising the cakes with mild fire for 5 to 6 hours, and taking the cakes out of the steamer. The blueberry yellow rice cakes produced according to the method sufficiently have the original flavor of auxiliary materials such as steamed rice dumpling leaves, blueberry leaves and glutinous rice straws, and have characteristics of delicious taste, clear fragrance, delicate mouthfeel and softness, and are non-sticky to teeth.

Description

The preparation method of the yellow cake of a kind of blueberry

Technical field

The present invention relates to food-processing method, the preparation method of the yellow cake of especially a kind of blueberry.

Background technology

There is traditional snack of centuries history in Huang Bashiqian valley district, is that masses like food, and the brilliant crystal-clear Huang profit of its color and luster, taste are fragrant and sweet, instant, boiling after building sheet, fried, decoct stir-fry, heating using microwave deliquescing after, instant bagged is people's staple and non-staple foods.

But traditional yellow cake taste is comparatively single, and compares and stick to one's teeth.

Summary of the invention

The invention provides the preparation method of the yellow cake of a kind of blueberry, guarantee that the yellow cake mouthfeel of processing is delicious and fragrant, and do not stick to one's teeth in mastication processes.

The technical solution used in the present invention: the preparation method of the yellow cake of a kind of blueberry, comprises following operating procedure:

1 gets the raw materials ready

The little soya bean in quality glutinous rice for subsequent use 10-15 parts of this locality 1.5-2 parts of white sugar 1-2 parts in mass ratio;

Preparation rice-pudding cake leaf, blueberry leaf, glutinous rice straw are appropriate;

Quality glutinous rice, local little soya bean are first eluriated totally to put into after clear water soaks 8-12 hours and take out dry by 2 respectively, and the wooden rice steamer of glutinous rice steams 30-50 minutes;

3 rice-pudding cake leaves and blueberry leaf are cleaned for subsequent use, wherein rice-pudding cake leaf put into boiling water boil 5-10 minutes to soft pull out for subsequent use;

The soybean with water of 4 drys breaks into soya-bean milk, and the mass percentage concentration of soya-bean milk is 25-30%, pours in large basin by above-mentioned steamed glutinous rice, add soya-bean milk to stir, add white sugar simultaneously, stir and rub, until after the moisture content of soya-bean milk absorbed completely by glutinous rice, pinched shaping;

5 wrap pinching shaping cake made from polished glutinous rice with above-mentioned rice-pudding cake leaf, then are tied with glutinous rice straw;

Iron pan put into by 6 wooden rice steamers, then adds water to rice steamer bottom, puts the blueberry leaf that one deck is cleaned, stood up by the cake made from polished glutinous rice of package bundle and surround circle in wooden rice steamer, one deck blueberry leaf one deck cake, finally lid layer cotton on the cake put well, then cover tightly Zeng Gai in then at the bottom of rice steamer;

7 steam 15 hours with very hot oven, then use slow fire to go out rice steamer in vexed 5-6 hours.

Adopt said method processing the yellow cake of blueberry, fully absorb the original flavor of rice-pudding cake leaf, blueberry leaf, the auxiliary material of glutinous rice straw, it is delicious and fragrant, first steam with very hot oven in processing, and then vexed with slow fire, the delicate mouthfeel of the yellow cake of blueberry, soft and do not stick to one's teeth, improve the quality of the yellow cake of blueberry on the whole.

Detailed description of the invention

1 gets the raw materials ready

The little soya bean in quality glutinous rice for subsequent use 10 kilograms of this locality 2 kilograms of white sugar 1.5 kilograms in mass ratio;

Quality glutinous rice, local little soya bean are first eluriated totally to put into after clear water soaks 10 hours and take out dry by 2 respectively, and the wooden rice steamer of glutinous rice steams 40 minutes;

3 rice-pudding cake leaves and blueberry leaf are cleaned for subsequent use, wherein rice-pudding cake leaf put into boiling water boil 6 minutes to soft pull out for subsequent use;

The soybean with water of 4 drys breaks into soya-bean milk, the mass percentage concentration of soya-bean milk is 25-30%, above-mentioned steamed glutinous rice is poured in large basin, add soya-bean milk to stir, add white sugar simultaneously, stir while rub, after being absorbed completely by glutinous rice to the moisture content of soya-bean milk, pinched into cylinder type or cuboid-type;

The cake made from polished glutinous rice pinching into cylinder type or cuboid-type wraps with above-mentioned rice-pudding cake leaf by 5, then is tied with glutinous rice straw;

7 steam 15 hours with very hot oven, then within vexed 6 hours, go out rice steamer with slow fire.

Claims

1. a preparation method for the yellow cake of blueberry, is characterized in that comprising following operating procedure:

(1) get the raw materials ready

(2) first quality glutinous rice, local little soya bean are eluriated respectively totally to put into after clear water soaks 8-12 hours and take out dry, the wooden rice steamer of glutinous rice steams 30-50 minutes;

(3) rice-pudding cake leaf and blueberry leaf are cleaned for subsequent use, wherein rice-pudding cake leaf put into boiling water boil 5-10 minutes to soft pull out for subsequent use;

(4) soybean with water of dry is broken into soya-bean milk, the mass percentage concentration of soya-bean milk is 25-30%, pours in large basin by above-mentioned steamed glutinous rice, add soya-bean milk to stir, add white sugar simultaneously, stir and rub, until after the moisture content of soya-bean milk absorbed completely by glutinous rice, pinched shaping;

(5) wrap pinching shaping cake made from polished glutinous rice with above-mentioned rice-pudding cake leaf, then tied with glutinous rice straw;

(6) wooden rice steamer is put into iron pan, then add water to rice steamer bottom, in then at the bottom of rice steamer, put the blueberry leaf that one deck is cleaned, the cake made from polished glutinous rice of package bundle is stood up in wooden rice steamer, surrounds circle, one deck blueberry leaf one deck cake, finally lid layer cotton on the cake put well, then cover tightly Zeng Gai;

(7) steam 15 hours with very hot oven, then use slow fire to go out rice steamer in vexed 5-6 hours.