CN105249174A - Sauced steam rice cakes and production method thereof - Google Patents
Sauced steam rice cakes and production method thereof Download PDFInfo
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- CN105249174A CN105249174A CN201510747883.7A CN201510747883A CN105249174A CN 105249174 A CN105249174 A CN 105249174A CN 201510747883 A CN201510747883 A CN 201510747883A CN 105249174 A CN105249174 A CN 105249174A
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Abstract
The invention discloses sauced steam rice cakes and a production method thereof. Streaky pork, chilies, green onions, chicken essence, aginomoto, dark soy sauce, star anises, cinnamons, fresh ginger, Chinese yams, white sugar and salt are used as main raw materials of stuffing, and sauce prepared from soybeans, wheat flour, salt and water is added; glutinous rice and Yunguang No.17 hybrid rice are used as raw materials, and are uniformly stirred, immersed, washed and leached, and ground into paste; and the water is added and the mixture is uniformly stirred and steamed to produce a wrapper; and then the wrapper covers the stuffing, and is molded and packaged to produce the product. According to the sauced steam rice cakes disclosed by the invention, besides the streaky pork, the star anises, the cinnamons, the Chinese yams and the fresh ginger are also added, so that the nutritive value of the sauced steam rice cakes is improved and the health function of the sauced steam rice cakes is also enhanced; and in the stuffing of the sauced steam rice cakes, sauce prepared by covering the wheat flour through the soybeans is also added so that the flavor is unique. The sauced steam rice cakes disclosed by the invention have high nutritive value; and the production method of the sauced steam rice cakes is simple, and industrial production is easy to realize.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of Jiang Cakes and preparation method thereof.
Background technology
Cakes is a traditional little food of class Han nationality, refers to the food with being made into after husked sorghum, the first grinds of polished rice, after be extended to the general designation of cake, dessert.The making of Cakes require meticulous, seasoning is various, the cooking is fastidious, its nutritious, unique flavor, can be rated as excellent in color, very popular.Cakes derives various title method because adding various batching, as Tian Cakes, Cai Tou Cakes, Cao Zai Cakes, Yu Cakes, Bai Cakes etc.The Cakes of different kind can wrap different fillings, and different fillings has characteristics different separately.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of unique flavor, nutritious Jiang Cakes and preparation method thereof.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of Jiang Cakes, and wrap up fillings by crust and form, crust and fillings are made up of following raw material respectively:
Crust: glutinous rice 2000g-11000g, cloud light No. 17 hybrid rice 4500g-26000g;
Fillings: streaky pork 5000g-30000g, sauce 150g-900g, capsicum 40g-250g, green onion 750g-5000g, chickens' extract 40g-250g, monosodium glutamate 40g-250g, dark soy sauce 20g-120gg, Chinese anise 8.5g-50g, Chinese cassia tree 8.5g-50g, ginger 16.5g-100g, Chinese yam 8.5g-50g, white sugar 8.5g-50g, salt 42g-250g;
The preparation method of Jiang Cakes, comprises the following steps:
(1) by crust proportioning, glutinous rice and Yun Guang No. 17 hybrid rices are stirred, soak and clean up, drain well, the mixed with rice of drain well is milled to pulpous state, add water in attrition process, the water yield is 20% of mixed with rice, is stirred by Rice & peanut milk and steams 2 little of ripe, then pours the Rice & peanut milk cooked into mixer and stir, the Rice & peanut milk cooked is divided into some fritters, each fritter is 50g, is pressed into thick 0.3cm with pressing mold, and diameter is the circular crust of 10cm; Wherein: the soak time 2-3 hour in summer of glutinous rice and Yun Guang No. 17 hybrid rices in this step, 4-5 hour winter;
(2) streaky pork cleaned and blend, entering pot and pour yellow rice wine 250g-1500g into and fire 1.5 hours, then other batchings are poured into pot and stirred, freezing 3-4 hour after taking-up compound; Wherein: the green onion added is cut into the segment of long 2cm, other batchings are Powdered material;
(3) thaw fillings obtained for step (2) 0.5-1 hour, then wrap in the obtained crust of step (1) by the fillings after thawing, and wherein in each crust, added fillings is 20g, close up clutch and flattens into diameter 6-8cm, thick be 1-1.5cm Jiang Cakes.
Obtained for step (3) Jiang Cakes is loaded plastic casing, and every box-packed 75 Ge Jiang Cakes, under 0 ° to-1 °, freezing 5-8 hour takes out after Jiang Cakes is hardening, and loading vacuum bag, loads five Ge Jiang Cakes in each vacuum bag, and vacuum bag is vacuumized, vacuum-packed Jiang Cakes is put into external packing box.
In the present invention, sauce used in fillings is made up of soya bean 5000g, wheat flour 1500g, salt 1250g and water 5000g, its manufacturing process is first boiled by soya bean, one deck wheat flour is wrapped up in outside the soya bean of boiling, allow the soya bean fermentation 5-10 days being wrapped with wheat flour, take out and shine dry doubling pulverize, then add water in powder and salt, stir, shine 30 days.
Above-mentioned Chinese anise another name Octagonal bead, ainsliaefolious cacalia root, anistree large fennel, anise, crude oil fennel, August pearl, aniseed, it is the fruit of Winteraceae plant Chinese anise, mainly be distributed in the ground such as China Fujian, Taiwan, Guangxi, Guangdong, Guizhou, Yunnan, cure mainly cold hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness etc.
Chinese cassia tree, also known as cassia bark, official osmanthus or fragrant osmanthus, is the common name of the barks such as canella cinnamomum japonicum, cloudy perfume, cinnamomum chingii Metcalf, Chinese cassia tree or osmanthus, river.Chinese cassia tree is conventional Chinese medicine, is food flavor or condiment for cooking again, has complement sun, warming spleen and stomach, removing internal cold, effect of coronary circulation-promoting pain-relieving and antidiarrheal.
Chinese yam, another name RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, native potato, mountain potato, sweet potato, jade prolong, and are the dry rhizomes of Dioscoreaceae plant, are mainly distributed in the ground such as China Anhui, Jiangsu, Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Guangdong, Guangxi, Guizhou, Sichuan.Be rich in the compositions such as a large amount of protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline, allantoin in Chinese yam, have strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, effect of helping the five internal organs, strengthening the bones and muscles, long will to calm the nerves, promote longevity.
Ginger, another name ginger peel, ginger, race, hundred peppery clouds are block rhizomes of ginger.Warm in nature, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, and effectively can treat the abdominal distension, stomachache, diarrhoea, vomiting etc. of eating cold and cool food and too much causing.
The novel beneficial effect of the present invention is: except streaky pork in Jiang Cakes fillings of the present invention, also added Chinese anise, Chinese cassia tree, Chinese yam, ginger, not only increase the nutritive value of Jiang Cakes, also enhance the health care of Jiang Cakes; Also added in Jiang Cakes fillings of the present invention and be wrapped in the obtained sauce of glutinous rice flour by soya bean, unique flavor.The present invention obtains Jiang Cakes and is of high nutritive value ， Jiang Cakes preparation method simply, is easy to industrialization and produces.
Detailed description of the invention
The sauce adopted in the embodiment of the present invention is made up of soya bean 5000g, wheat flour 1500g, salt 1250g and water 5000g, its manufacturing process is first boiled by soya bean, one deck wheat flour is wrapped up in outside the soya bean of boiling, allow be wrapped with wheat flour soya bean fermentation 5-10 days, take out and shine dry doubling pulverize, add water in powder again and salt, stir all even, shine 30 days.
Embodiment one:
Get the raw material of following weight (g):
Crust: glutinous rice 2000g, cloud light No. 17 hybrid rice 4500g;
Fillings: streaky pork 5000g, sauce 150g, capsicum 40g, green onion 750g, chickens' extract 40g, monosodium glutamate 40g, dark soy sauce 20g, Chinese anise 8.5g, Chinese cassia tree 8.5g, ginger 16.5g, Chinese yam 8.5g, white sugar 8.5g, salt 42g;
The preparation method of Jiang Cakes, comprises the following steps:
(1) by above-mentioned crust proportioning, glutinous rice and Yun Guang No. 17 hybrid rices are stirred, soak and clean up, drain well, the mixed with rice of drain well is milled to pulpous state, add water in attrition process, the water yield is 20% of mixed with rice, is stirred by Rice & peanut milk and steams 2 little of ripe, then pours the Rice & peanut milk cooked into mixer and stir, the Rice & peanut milk cooked is divided into some fritters, each fritter is 50g, is pressed into thick 0.3cm with pressing mold, and diameter is the circular crust of 10cm; Wherein: the soak time 2-3 hour in summer of glutinous rice and Yun Guang No. 17 hybrid rices in this step, 4-5 hour winter;
(2) streaky pork cleaned and blend, entering pot and pour yellow rice wine 250g into and fire 1.5 hours, then other batchings are poured into pot and stirred, freezing 3-4 hour after taking-up compound; Wherein: the green onion added is cut into the segment of long 2cm, other batchings are Powdered material;
(3) thaw fillings obtained for step (2) 0.5-1 hour, then wrap in the obtained crust of step (1) by the fillings after thawing, and wherein in each crust, added fillings is 20g, close up clutch and flattens into diameter 6-8cm, thick be 1-1.5cm Jiang Cakes.
Obtained for step (3) Jiang Cakes is loaded plastic casing, and every box-packed 75 Ge Jiang Cakes, under 0 ° to-1 °, freezing 5-8 hour takes out after Jiang Cakes is hardening, load vacuum bag, load five Ge Jiang Cakes in each vacuum bag, and vacuum bag is vacuumized, vacuum-packed Jiang Cakes is put into the convenient transport of external packing box.
Embodiment two:
Get the raw material of following weight (g):
Crust: glutinous rice 7500g, cloud light No. 17 hybrid rice 17500g;
Fillings: streaky pork 20000g, sauce 550g, capsicum 170g, green onion 1800g, chickens' extract 170g, monosodium glutamate 170g, dark soy sauce 50g, Chinese anise 25g, Chinese cassia tree 25g, ginger 45g, Chinese yam 25g, white sugar 25g, salt 170g;
The preparation method of Jiang Cakes is with embodiment one, and wherein, during preparation fillings, added yellow rice wine is 750g.
Embodiment three:
Get the raw material of following weight (g):
Crust: glutinous rice 11000g, cloud light No. 17 hybrid rice 26000g;
Fillings: streaky pork 30000g, sauce 900g, capsicum 250g, green onion 5000g, chickens' extract 250g, monosodium glutamate 250g, dark soy sauce 120g, Chinese anise 50g, Chinese cassia tree 50g, ginger 100g, Chinese yam 50g, white sugar 50g, salt 250g;
The preparation method of Jiang Cakes is with embodiment one, and wherein, during preparation fillings, added yellow rice wine is 1500g.
Above-described embodiment obtains Jiang Cakes and directly can eat before unpackaged, and after packaging of also can thawing, heating is edible.
It should be pointed out that and be described above embodiments of the invention.But the technical staff of art technology should be appreciated that, the present invention is not restricted to the described embodiments.
Claims (4)
1. sauce Cakes and preparation method thereof, is characterized in that, sauce Cakes wraps up fillings by crust and forms, and crust and fillings are made up of following raw material respectively:
Crust: glutinous rice 2000g-11000g, cloud light No. 17 hybrid rice 4500g-26000g;
Fillings: streaky pork 5000g-30000g, sauce 150g-900g, capsicum 40g-250g, green onion 750g-5000g, chickens' extract 40g-250g, monosodium glutamate 40g-250g, dark soy sauce 20g-120g, Chinese anise 8.5g-50g, Chinese cassia tree 8.5g-50g, ginger 16.5g-100g, Chinese yam 8.5g-50g, white sugar 8.5g-50g, salt 42g-250g;
The preparation method of Jiang Cakes, comprises the following steps:
(1) by above-mentioned crust proportioning, glutinous rice and Yun Guang No. 17 hybrid rices are stirred, soak and clean up, drain well, the mixed with rice of drain well is milled to pulpous state, add water in attrition process, the water yield is 20% of mixed with rice, is stirred by Rice & peanut milk and steams 2 little of ripe, then pours the Rice & peanut milk cooked into mixer and stir, the Rice & peanut milk cooked is divided into some fritters, each fritter is 50g, is pressed into thick 0.3cm with pressing mold, and diameter is the circular crust of 10cm;
(2) streaky pork cleaned and blend, entering pot and pour yellow rice wine 250g-1500g into and fire 1.5 hours, then other batchings are poured into pot and stirred, freezing 3-4 hour after taking-up compound;
(3) thaw fillings obtained for step (2) 0.5-1 hour, then wrap in the obtained crust of step (1) by the fillings after thawing, and wherein in each crust, added fillings is 20g, close up clutch and flattens into diameter 6-8cm, thick be 1-1.5cm Jiang Cakes;
Sauce described in fillings is made up of soya bean 5000g, wheat flour 1500g, salt 1250g and water 5000g, its manufacturing process is first boiled by soya bean, one deck wheat flour is wrapped up in outside the soya bean of boiling, allow be wrapped with wheat flour soya bean fermentation 5-10 days, take out and shine dry doubling pulverize, add water in powder again and salt, stir, shine 30 days.
2. a kind of Jiang Cakes according to claim 1 and preparation method thereof, it is characterized in that: obtained for step (3) Jiang Cakes is loaded plastic casing, and every box-packed 75 Ge Jiang Cakes, under 0 ° to-1 °, freezing 5-8 hour takes out after Jiang Cakes is hardening, loads vacuum bag, loads five Ge Jiang Cakes in each vacuum bag, and vacuum bag is vacuumized, vacuum-packed Jiang Cakes is put into external packing box.
3. a kind of sauce Cakes according to claim 1 and preparation method thereof, is characterized in that: in described step (1), glutinous rice and Yun Guang No. 17 hybrid rice soak times are summer: 2-3 hour, winter: 4-5 hour.
4. a kind of Jiang Cakes according to claim 1 and preparation method thereof, is characterized in that: other batchings added in described step (2) are Powdered, and green onion is cut into the segment of long 2cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747883.7A CN105249174A (en) | 2015-11-06 | 2015-11-06 | Sauced steam rice cakes and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747883.7A CN105249174A (en) | 2015-11-06 | 2015-11-06 | Sauced steam rice cakes and production method thereof |
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| CN105249174A true CN105249174A (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510747883.7A Pending CN105249174A (en) | 2015-11-06 | 2015-11-06 | Sauced steam rice cakes and production method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61166370A (en) * | 1985-01-17 | 1986-07-28 | Takeo Sudo | Preparation of flavored nonglutinous rice cake |
| CN103110037A (en) * | 2013-03-01 | 2013-05-22 | 李云才 | Method for preparing nutrient dumplings |
| CN103598487A (en) * | 2013-11-18 | 2014-02-26 | 黄李文 | Preparation method of ramie leaf rice cake food |
-
2015
- 2015-11-06 CN CN201510747883.7A patent/CN105249174A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61166370A (en) * | 1985-01-17 | 1986-07-28 | Takeo Sudo | Preparation of flavored nonglutinous rice cake |
| CN103110037A (en) * | 2013-03-01 | 2013-05-22 | 李云才 | Method for preparing nutrient dumplings |
| CN103598487A (en) * | 2013-11-18 | 2014-02-26 | 黄李文 | Preparation method of ramie leaf rice cake food |
Non-Patent Citations (2)
| Title |
|---|
| 方永施: "《梁溪忆旧》", 31 January 2015 * |
| 马凤琴等: "《中国黏食500种》", 28 February 2000 * |
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Application publication date: 20160120 |
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