CN105394573A - Lotus-flavored purple glutinous rice cake with heat clearing function and preparation method of lotus-flavored purple glutinous rice cake - Google Patents
Lotus-flavored purple glutinous rice cake with heat clearing function and preparation method of lotus-flavored purple glutinous rice cake Download PDFInfo
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- CN105394573A CN105394573A CN201510798655.2A CN201510798655A CN105394573A CN 105394573 A CN105394573 A CN 105394573A CN 201510798655 A CN201510798655 A CN 201510798655A CN 105394573 A CN105394573 A CN 105394573A
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- glutinous rice
- lotus
- purple glutinous
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 69
- 235000009566 rice Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 241000209094 Oryza Species 0.000 title 2
- 240000007594 Oryza sativa Species 0.000 claims abstract description 67
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 18
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 18
- 206010061218 Inflammation Diseases 0.000 claims abstract description 13
- 230000004054 inflammatory process Effects 0.000 claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 12
- 240000007311 Commiphora myrrha Species 0.000 claims abstract description 8
- 235000006965 Commiphora myrrha Nutrition 0.000 claims abstract description 8
- 244000062245 Hedychium flavescens Species 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 8
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 8
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000002304 perfume Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 235000006487 Euryale ferox Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000002826 placenta Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 5
- 241000519695 Ilex integra Species 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 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
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 1
- 235000009569 green tea Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000003169 placental effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 3
- 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
- 235000013343 vitamin Nutrition 0.000 description 3
- 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
- 230000035764 nutrition Effects 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
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- -1 cross 60 mesh sieves Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 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
- 230000001737 promoting effect Effects 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 lotus-flavored purple glutinous rice cake with a heat clearing function and a preparation method of the lotus-flavored purple glutinous rice cake. The lotus-flavored purple glutinous rice cake is characterized by comprising raw materials in parts by weight as follows: 300-350 parts of purple glutinous rice, 100-120 parts of glutinous rice, 50-60 parts of gordon enryale seeds, 50-55 parts of defatted soybean protein, 15-18 parts of lotus powder, 50-60 parts of bitter gourd juice, 10-12 parts of green tea polysaccharides, 7-8 parts of myrrh, 7-8 parts of yellow ginger, 5-6 parts of sweet basil herb, 25-30 parts of placental powder, 8-9 parts of sweet basil, 2-2.3 parts of citric acid, 7-8 parts of moutan bark, 10-12 parts of grape seeds, 100-120 parts of rice vinegar and 300-350 parts of bovine bones. The effective components of the lotus-flavored purple glutinous rice cake with the heat clearing function have the functions of heat clearing, promotion of blood circulation, stasis removal, inflammation removal, pain relief, oxidation resistance, immunity improvement and the like.
Description
Technical field
The present invention relates to glutinous rice cakes technical field, particularly relate to a kind of lotus perfume (or spice) and to relieve inflammation or internal heat purple glutinous rice cakes 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 a kind of lotus perfume (or spice) to relieve inflammation or internal heat purple glutinous rice cakes.
The present invention is achieved by the following technical solutions:
A kind of lotus perfume (or spice) relieves inflammation or internal heat purple glutinous rice cakes, is made up of following raw materials in part by weight:
Purple glutinous rice 300-350, glutinous rice 100-120, Gorgon fruit 50-60, skimmed soybean protein 50-55, lotus end 15-18, Bitter Melon Juice 50-60, green tea tea polysaccharide 10-12, myrrh 7-8, yellow ginger 7-8, sweet basil 5-6, placenta powder 25-30, blue fragrant sub-8-9, citric acid 2-2.3, moutan bark 7-8, grape pip 10-12, rice vinegar 100-120, ox bone 300-350.
Described a kind of lotus perfume (or spice) relieves inflammation or internal heat purple glutinous rice cakes, is made up of the following step:
1), by purple glutinous rice, glutinous rice, Gorgon fruit clear water eluriate 2-3 time, then add equivalent water soaking 2-3 hour, then control out excessive moisture, add rice vinegar, 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 Bitter Melon Juice and citric acid, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by myrrh, yellow ginger, Lan Xiangzi, moutan bark mixing, add 12-15 times of water gaging, heating infusion 1.5-3 hour, add step 3 gained ox bone and sweet basil again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with lotus end, skimmed soybean protein, grape pip, 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 green tea tea polysaccharide, placenta powder, 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, a kind of lotus perfume (or spice) of the present invention relieves inflammation or internal heat purple glutinous rice cakes, its active ingredient have relieve inflammation or internal heat, promoting blood circulation to remove blood stasis, anti-inflammatory analgetic, anti-oxidant, strengthen the effects such as immunity.
2, the present invention selects low speed cryogrinding ground rice can retain vitamin, trace element, active nutritional material in rice, and nutritive value is complete, and the natural fragrance, the toughness mouthfeel that remain glutinous rice good simultaneously.
3, 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.
4, a kind of lotus perfume (or spice) of the present invention relieves inflammation or internal heat purple glutinous rice cakes, make the mochi of egg size after fully being beaten by glutinous rice, loosely to arrange into jar for making or keeping thick soya bean sauce, and the Chinese medicines such as myrrh, yellow ginger, Lan Xiangzi, moutan bark and ox bone are mixed the thick soup boiled and water to wherein, fully tasty, more increase sauce perfume (or spice).
Detailed description of the invention
A kind of lotus perfume (or spice) relieves inflammation or internal heat purple glutinous rice cakes, is made up of following raw materials in part by weight:
Purple glutinous rice 300, glutinous rice 100, Gorgon fruit 50, skimmed soybean protein 50, lotus end 15, Bitter Melon Juice 50, green tea tea polysaccharide 10, myrrh 7, yellow ginger 7, sweet basil 5, placenta powder 25, blue fragrant son 8, citric acid 2, moutan bark 7, grape pip 10, rice vinegar 100, ox bone 300.
Described a kind of lotus perfume (or spice) relieves inflammation or internal heat purple glutinous rice cakes, is made up of the following step:
1), by purple glutinous rice, glutinous rice, Gorgon fruit clear water eluriate 2 times, then add equivalent water soaking 2 hours, then control out excessive moisture, add rice vinegar, 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 Bitter Melon Juice and citric acid, in 4 DEG C of deepfreezes 25 minutes;
4), by myrrh, yellow ginger, Lan Xiangzi, moutan bark mixing, add 12 times of water gagings, heating infusion 1.5 hours, add step 3 gained ox bone and sweet basil again, add 3 times of water gagings, put food steamer, heating is boiled to 10 minutes, step 2 gains are mixed with lotus end, skimmed soybean protein, grape pip, 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 green tea tea polysaccharide, placenta powder, is pressed into the thin slice of 8 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
Claims (2)
1. lotus perfume (or spice) relieves inflammation or internal heat a purple glutinous rice cakes, it is characterized in that being made up of following raw materials in part by weight:
Purple glutinous rice 300-350, glutinous rice 100-120, Gorgon fruit 50-60, skimmed soybean protein 50-55, lotus end 15-18, Bitter Melon Juice 50-60, green tea tea polysaccharide 10-12, myrrh 7-8, yellow ginger 7-8, sweet basil 5-6, placenta powder 25-30, blue fragrant sub-8-9, citric acid 2-2.3, moutan bark 7-8, grape pip 10-12, rice vinegar 100-120, ox bone 300-350.
2. a kind of lotus perfume (or spice) according to claim 1 relieves inflammation or internal heat purple glutinous rice cakes, it is characterized in that being made up of the following step:
1), by purple glutinous rice, glutinous rice, Gorgon fruit clear water eluriate 2-3 time, then add equivalent water soaking 2-3 hour, then control out excessive moisture, add rice vinegar, 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 Bitter Melon Juice and citric acid, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by myrrh, yellow ginger, Lan Xiangzi, moutan bark mixing, add 12-15 times of water gaging, heating infusion 1.5-3 hour, add step 3 gained ox bone and sweet basil again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with lotus end, skimmed soybean protein, grape pip, 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 green tea tea polysaccharide, placenta powder, 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 |
|---|---|---|---|
| CN201510798655.2A CN105394573A (en) | 2015-11-19 | 2015-11-19 | Lotus-flavored purple glutinous rice cake with heat clearing function and preparation method of lotus-flavored purple glutinous rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510798655.2A CN105394573A (en) | 2015-11-19 | 2015-11-19 | Lotus-flavored purple glutinous rice cake with heat clearing function and preparation method of lotus-flavored purple glutinous rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394573A true CN105394573A (en) | 2016-03-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510798655.2A Pending CN105394573A (en) | 2015-11-19 | 2015-11-19 | Lotus-flavored purple glutinous rice cake with heat clearing function and preparation method of lotus-flavored purple glutinous rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394573A (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 CN201510798655.2A patent/CN105394573A/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 |
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