CN105394569A - Spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and preparation method thereof - Google Patents
Spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and preparation method thereof Download PDFInfo
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- CN105394569A CN105394569A CN201510798585.0A CN201510798585A CN105394569A CN 105394569 A CN105394569 A CN 105394569A CN 201510798585 A CN201510798585 A CN 201510798585A CN 105394569 A CN105394569 A CN 105394569A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 240000007049 Juglans regia Species 0.000 claims abstract description 8
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 8
- 235000020095 red wine Nutrition 0.000 claims abstract description 8
- 235000020234 walnut Nutrition 0.000 claims abstract description 8
- 241000031023 Amana edulis Species 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 4
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 4
- 239000005017 polysaccharide Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 210000004369 blood Anatomy 0.000 claims description 13
- 239000008280 blood Substances 0.000 claims description 13
- 230000001737 promoting effect Effects 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000003152 Rhus chinensis Species 0.000 claims description 6
- 235000014220 Rhus chinensis Nutrition 0.000 claims description 6
- 240000000260 Typha latifolia Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000003935 Hippophae Nutrition 0.000 claims description 3
- 241000229143 Hippophae Species 0.000 claims description 3
- 241000519695 Ilex integra Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 210000004700 fetal blood Anatomy 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000012465 retentate Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 1
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- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 4
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- 239000003205 fragrance Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
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- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- -1 cross 60 mesh sieves Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
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- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
Abstract
The invention discloses a spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and a preparation method thereof. The purple sticky rice cake consists of the following raw materials in parts by weight: 300-350 parts of purple sticky rice, 200-220 parts of sticky rice, 50-60 parts of defatted soybean protein, 100-120 parts of rice wine, 13-15 parts of dried red pepper, 7-8 parts of wild pepper, 20-23 parts of red wine, 30-35 parts of crab, 9-10 parts of gallnut, 5-6 parts of cattail pollen, 25-30 parts of edible tulip, 10-12 parts of radix cynanchi bungei superfine powder, 12-13 parts of sesame oil, 10-12 parts of sea buckthorn polysaccharide, 50-55 parts of bovine bone, 23-25 parts of fresh lemon slice, 25-30 parts of walnut kernel and 23-25 parts of plum juice. The effective constituents of the purple sticky rice cake have the health efficacies of invigorating spleen to promote digestion, strengthening muscles and bones, nourishing liver and kidney, resisting tumor, adjusting immunity and the like.
Description
Technical field
The present invention relates to glutinous rice cakes technical field, particularly relate to purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of a kind of spicy crab and preparation method thereof.
Background technology
Rice cake is a kind of food that Chinese like, making by hand in rice cake process, first pick up drain well by after rice in steep a few hours, then become ground rice with stone mill underhand polish, ground rice is loaded in food steamer bucket that steaming cooks a meal to ripe, cooked rice flour noodles pours in stone mortar, with stone (wood) pestle repeat to pound smash cake base make to closely knit, the hot rice cake base of tamping is cut into small pieces, with palm, hot rice cake block being repeated kneading extruding makes it be rich in toughness, is then twisted into or is molded into required rice cake strip while hot or be pressed into pie parcel dish directly to eat.The advantage making mode by hand is: low speed cryogrinding ground rice can retain vitamin, trace element, active nutritional material in rice, and nutritive value is complete.The natural fragrance, the toughness mouthfeel that remain rice are good.But its shortcoming is: unhygienic, labour intensity is large.
Manual processing is substituted by machining in prior art, its concrete steps are as follows: pick up drain well by after rice in steep a few hours, ground rice is become with electronic grinder, cook a meal to ripe by steaming in food steamer bucket on ground rice, cooked rice flour noodles pours New Year cake preparation machine into, extruded by the screw extrusion of New Year cake preparation machine and form strip rice cake, then cutting section.But its shortcoming is: one. the fast temperature of motor-driven mill rotating speed when grinding ground rice is high, causes the trace elements such as the vitamin in meter embryo impaired; Two. the screw extrusion process of New Year cake preparation machine makes the inner amylopectin fibrous fracture of cooked rice flour noodles.Machining process causes nutritional labeling to run off in a large number, causes machine-processed rice cake to lack the natural fragrance of rice, mouthfeel is poor.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides the fragrant promoting blood air circulation and building up bone of a kind of spicy crab purple glutinous rice cakes.
The present invention is achieved by the following technical solutions:
The purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of a kind of spicy crab, is made up of following raw materials in part by weight:
Purple glutinous rice 300-350, glutinous rice 200-220, skimmed soybean protein 50-60, rice wine 100-120, chilli 13-15, numb green pepper 7-8, red wine 20-23, crab meat 30-35, Chinese gall 9-10, cattail pollen 5-6, edible tulip 25-30, radix cynanchi bungei Ultramicro-powder 10-12, sesame oil 12-13, Fructus Hippophae polysaccharide 10-12, ox bone 50-55, lemon sheet 23-25, walnut kernel 25-30, plum juice 23-25.
The purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of the spicy crab of described one, be made up of the following step:
1), by purple glutinous rice, glutinous rice clear water eluriate 2-3 time, then add equivalent water soaking 2-3 hour, then control out excessive moisture, add rice wine, blending is even, freshness seal 15-20 minute;
2), by step 1 gains water at low temperature wear into slurry, cross 60-80 mesh sieve, retentate proceeds water mill, and gained slurries staticly settle, and removing supernatant, by sediment aeration-drying, when reaching 5-7% to its water content, pulverizes and cross 80-100 mesh sieve;
3), by ox bone boiling water scald removal extravasated blood of scalding, filtering excessive moisture, adds red wine, lemon sheet, plum juice, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by chilli, numb green pepper, Chinese gall, cattail pollen, edible tulip mixing, add 12-15 times of water gaging, heating infusion 35-50 minute, add step 3 gains again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with skimmed soybean protein, radix cynanchi bungei Ultramicro-powder, crab meat, tiles into food steamer, steam 30-35 minute;
5), by step 4 steam glutinous rice mixture takes out and beats 35-50 minute, make its high resilience, then made the mochi of egg size, loosely to arrange into jar for making or keeping thick soya bean sauce, and soup juice step 4 boiled waters on it, sealing is dipped into 1-2 days;
6), by step 5 gains take out from jar for making or keeping thick soya bean sauce, high-temperature sterilization 15-20 minute, it is mixed with walnut kernel, sesame oil, be pressed into the thin slice of 8-12 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
Advantage of the present invention is:
1, the present invention selects low speed cryogrinding ground rice can retain vitamin, trace element, active nutritional material in rice, nutritive value is complete, the natural fragrance, the toughness mouthfeel that remain glutinous rice good simultaneously, adding of walnut kernel, abundant nutrition and mouthfeel more, break originally consistent softness, increase feeling of freshness.
2, purple glutinous rice and glutinous rice are arranged in pairs or groups according to special ratios by the present invention, and select bone soup to fumigate simultaneously, not only enrich food color, increase mouthfeel, more abundant nutrition, nutrition is more balanced.
3, the purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of the spicy crab of one of the present invention, its active ingredient has the health-care efficacies such as reinforcing spleen to promote digestion, strengthening the bones and muscles, filling liver kidney, antitumor, immunity moderation.
4, ox bone cast by the present invention's red wine, lemon sheet, plum juice, and raw meat can be gone to carry fresh, contained by it, tartaric acid has acid hydrolysis to beef, increases the nutrition of bone soup.
Detailed description of the invention
The purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of a kind of spicy crab, is made up of following raw materials in part by weight:
Purple glutinous rice 300, glutinous rice 200, skimmed soybean protein 50, rice wine 100, chilli 13, numb green pepper 7, red wine 20, crab meat 30, Chinese gall 9, cattail pollen 5, edible tulip 25, radix cynanchi bungei Ultramicro-powder 10, sesame oil 12, Fructus Hippophae polysaccharide 10, ox bone 50, lemon sheet 23, walnut kernel 25, plum juice 23.
The purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of the spicy crab of described one, be made up of the following step:
1), by purple glutinous rice, glutinous rice clear water eluriate 2 times, then add equivalent water soaking 2 hours, then control out excessive moisture, add rice wine, blending is even, freshness seal 15 minutes;
2), by step 1 gains water at low temperature wear into slurry, cross 60 mesh sieves, retentate proceeds water mill, and gained slurries staticly settle, and removing supernatant, by sediment aeration-drying, when reaching 5% to its water content, pulverizes and cross 80 mesh sieves;
3), by ox bone boiling water scald and to scald removal extravasated blood, filtering excessive moisture, added red wine, lemon sheet, plum juice, in 4 DEG C of deepfreezes 25 minutes;
4), by chilli, numb green pepper, Chinese gall, cattail pollen, edible tulip mixing, add 12 times of water gagings, heating infusion 35 minutes, add step 3 gains again, add 3 times of water gagings, put food steamer, heating is boiled to 10 minutes, step 2 gains are mixed with skimmed soybean protein, radix cynanchi bungei Ultramicro-powder, crab meat, tiles into food steamer, steam 30 minutes;
5), by step 4 steam glutinous rice mixture takes out and beats 35 minutes, make its high resilience, then made the mochi of egg size, loosely to arrange into jar for making or keeping thick soya bean sauce, and soup juice step 4 boiled waters on it, sealing is dipped into 1 day;
6), by step 5 gains take out from jar for making or keeping thick soya bean sauce, high-temperature sterilization 15 minutes, mixes it with walnut kernel, sesame oil, is pressed into the thin slice of 8 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
Claims (2)
1. the purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of spicy crab, it is characterized in that being made up of following raw materials in part by weight:
Purple glutinous rice 300-350, glutinous rice 200-220, skimmed soybean protein 50-60, rice wine 100-120, chilli 13-15, numb green pepper 7-8, red wine 20-23, crab meat 30-35, Chinese gall 9-10, cattail pollen 5-6, edible tulip 25-30, radix cynanchi bungei Ultramicro-powder 10-12, sesame oil 12-13, Fructus Hippophae polysaccharide 10-12, ox bone 50-55, lemon sheet 23-25, walnut kernel 25-30, plum juice 23-25.
2. the purple glutinous rice cakes of the fragrant promoting blood air circulation and building up bone of the spicy crab of one according to claim 1, it is characterized in that being made up of the following step:
1), by purple glutinous rice, glutinous rice clear water eluriate 2-3 time, then add equivalent water soaking 2-3 hour, then control out excessive moisture, add rice wine, blending is even, freshness seal 15-20 minute;
2), by step 1 gains water at low temperature wear into slurry, cross 60-80 mesh sieve, retentate proceeds water mill, and gained slurries staticly settle, and removing supernatant, by sediment aeration-drying, when reaching 5-7% to its water content, pulverizes and cross 80-100 mesh sieve;
3), by ox bone boiling water scald removal extravasated blood of scalding, filtering excessive moisture, adds red wine, lemon sheet, plum juice, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by chilli, numb green pepper, Chinese gall, cattail pollen, edible tulip mixing, add 12-15 times of water gaging, heating infusion 35-50 minute, add step 3 gains again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with skimmed soybean protein, radix cynanchi bungei Ultramicro-powder, crab meat, tiles into food steamer, steam 30-35 minute;
5), by step 4 steam glutinous rice mixture takes out and beats 35-50 minute, make its high resilience, then made the mochi of egg size, loosely to arrange into jar for making or keeping thick soya bean sauce, and soup juice step 4 boiled waters on it, sealing is dipped into 1-2 days;
6), by step 5 gains take out from jar for making or keeping thick soya bean sauce, high-temperature sterilization 15-20 minute, it is mixed with walnut kernel, sesame oil, be pressed into the thin slice of 8-12 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510798585.0A CN105394569A (en) | 2015-11-19 | 2015-11-19 | Spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510798585.0A CN105394569A (en) | 2015-11-19 | 2015-11-19 | Spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105394569A true CN105394569A (en) | 2016-03-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510798585.0A Pending CN105394569A (en) | 2015-11-19 | 2015-11-19 | Spicy crab-flavored blood-activating and bone-invigorating purple sticky rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105394569A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393002A (en) * | 2013-06-29 | 2013-11-20 | 陈键 | Purple rice cake and preparation method thereof |
| CN104323143A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Proso millet shredded ginger heart-quieting cake and preparation method thereof |
-
2015
- 2015-11-19 CN CN201510798585.0A patent/CN105394569A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393002A (en) * | 2013-06-29 | 2013-11-20 | 陈键 | Purple rice cake and preparation method thereof |
| CN104323143A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Proso millet shredded ginger heart-quieting cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 范海: "《一看就会主食汤煲粥1088》", 28 February 2012, 中国人口出版社 * |
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Application publication date: 20160316 |