CN105394575A - Appearance-beautifying and toxin-expelling bone-flavored purple sticky rice cake and preparation method thereof - Google Patents
Appearance-beautifying and toxin-expelling bone-flavored purple sticky rice cake and preparation method thereof Download PDFInfo
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- CN105394575A CN105394575A CN201510798706.1A CN201510798706A CN105394575A CN 105394575 A CN105394575 A CN 105394575A CN 201510798706 A CN201510798706 A CN 201510798706A CN 105394575 A CN105394575 A CN 105394575A
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- 235000021240 caseins Nutrition 0.000 claims description 6
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- 210000004369 blood Anatomy 0.000 claims description 3
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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 an appearance-beautifying and toxin-expelling bone-flavored purple sticky rice cake and a preparation method thereof. The purple sticky rice cake is characterized by consisting 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, 60-70 parts of clear wine, 30-35 parts of low-gluten flour, 20-23 parts of konjac glucomannan, 20-23 parts of cheese protein, 10-12 parts of maltose, 8-9 parts of glossy privet leaves, 5-6 parts of fermented soybean oil, 7-8 parts of amomum tsaoko, 5-6 parts of kudzuvine root, 5-6 parts of fructus amomi, 300-350 parts of goat bone, 10-12 parts of white vinegar, 8-9 parts of cooking wine, 15-18 parts of hawthorn and 5-6 parts of peach gum. The effective constituents of the appearance-beautifying and toxin-expelling bone-flavored purple sticky rice cake has the health effects of beautifying appearance, invigorating stomach, expelling toxin, diminishing inflammation, moistening lung, strengthening resistibility and the like.
Description
Technical field
The present invention relates to glutinous rice cakes technical field, particularly relate to fragrant purple glutinous rice cakes of a kind of beauty treatment toxin expelling bone 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 beauty treatment toxin expelling bone fragrant purple glutinous rice cakes.
The present invention is achieved by the following technical solutions:
The fragrant purple glutinous rice cakes of a kind of beauty treatment toxin expelling bone, 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, pure mellow wine 60-70, Self-raising flour 30-35, konjac glucomannan 20-23, milk casein 20-23, maltose 10-12, glossy privet leaf 8-9, fermented soya bean oil 5-6, tsaoko 7-8, root of kudzu vine 5-6, fructus amomi 5-6, sheep bone 300-350, light-coloured vinegar 10-12, cooking wine 8-9, hawthorn 15-18, peach gum 5-6.
The described fragrant purple glutinous rice cakes of one beauty treatment toxin expelling bone, 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 pure mellow 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 sheep bone boiling water scald removal extravasated blood of scalding, filtering excessive moisture, adds light-coloured vinegar, cooking wine, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by glossy privet leaf, tsaoko, the root of kudzu vine, fructus amomi, hawthorn, peach gum 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, konjac glucomannan, maltose, fermented soya bean oil, 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 milk casein, Self-raising flour, 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, and nutritive value is complete, and the natural fragrance, the toughness mouthfeel that remain glutinous rice good simultaneously.
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 fragrant purple glutinous rice cakes of one beauty treatment toxin expelling bone of the present invention, the health-care effects such as its active ingredient has beauty treatment, stomach invigorating, toxin expelling, anti-inflammatory, moistening lung, build up resistance.
4, the fragrant purple glutinous rice cakes of one beauty treatment toxin expelling bone of the present invention, the mochi of egg size is made after fully being beaten by glutinous rice flour, loosely arrange into jar for making or keeping thick soya bean sauce, and the Chinese medicines such as glossy privet leaf, tsaoko, the root of kudzu vine, fructus amomi, hawthorn, peach gum and sheep bone are mixed the thick soup boiled and water to wherein, fully tasty, more increase sauce perfume (or spice).
Detailed description of the invention
The fragrant purple glutinous rice cakes of a kind of beauty treatment toxin expelling bone, is made up of following raw materials in part by weight:
Purple glutinous rice 300, glutinous rice 200, skimmed soybean protein 50, pure mellow wine 60, Self-raising flour 30, konjac glucomannan 20, milk casein 20, maltose 10, glossy privet leaf 8, fermented soya bean oil 5, tsaoko 7, the root of kudzu vine 5, fructus amomi 5, sheep bone 300, light-coloured vinegar 10, cooking wine 8, hawthorn 15, peach gum 5.
The described fragrant purple glutinous rice cakes of one beauty treatment toxin expelling bone, 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 pure mellow 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 sheep bone boiling water scald and to scald removal extravasated blood, filtering excessive moisture, added light-coloured vinegar, cooking wine, in 4 DEG C of deepfreezes 25 minutes;
4), by glossy privet leaf, tsaoko, the root of kudzu vine, fructus amomi, hawthorn, peach gum 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, konjac glucomannan, maltose, fermented soya bean oil, 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 milk casein, Self-raising flour, is pressed into the thin slice of 8 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
Claims (2)
1. the fragrant purple glutinous rice cakes of beauty treatment toxin expelling bone, 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, pure mellow wine 60-70, Self-raising flour 30-35, konjac glucomannan 20-23, milk casein 20-23, maltose 10-12, glossy privet leaf 8-9, fermented soya bean oil 5-6, tsaoko 7-8, root of kudzu vine 5-6, fructus amomi 5-6, sheep bone 300-350, light-coloured vinegar 10-12, cooking wine 8-9, hawthorn 15-18, peach gum 5-6.
2. the fragrant purple glutinous rice cakes of one beauty treatment toxin expelling bone 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 pure mellow 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 sheep bone boiling water scald removal extravasated blood of scalding, filtering excessive moisture, adds light-coloured vinegar, cooking wine, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by glossy privet leaf, tsaoko, the root of kudzu vine, fructus amomi, hawthorn, peach gum 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, konjac glucomannan, maltose, fermented soya bean oil, 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 milk casein, Self-raising flour, be pressed into the thin slice of 8-12 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
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Cited By (1)
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CN107439932A (en) * | 2017-08-23 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes of QI invigorating beauty and preparation method thereof |
Citations (2)
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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 |
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2015
- 2015-11-19 CN CN201510798706.1A patent/CN105394575A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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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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Publication number | Priority date | Publication date | Assignee | Title |
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CN107439932A (en) * | 2017-08-23 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes of QI invigorating beauty and preparation method thereof |
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Application publication date: 20160316 |