CN105410612A - Red bean, shelled shrimp and purple glutinous rice cakes and preparation method thereof - Google Patents
Red bean, shelled shrimp and purple glutinous rice cakes and preparation method thereof Download PDFInfo
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- CN105410612A CN105410612A CN201510798575.7A CN201510798575A CN105410612A CN 105410612 A CN105410612 A CN 105410612A CN 201510798575 A CN201510798575 A CN 201510798575A CN 105410612 A CN105410612 A CN 105410612A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 22
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 22
- 241000238557 Decapoda Species 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 240000007594 Oryza sativa Species 0.000 title abstract 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 11
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 239000004863 Frankincense Substances 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000019503 curry powder Nutrition 0.000 claims abstract description 7
- 235000008397 ginger 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
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 5
- 241000717739 Boswellia sacra Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000209094 Oryza Species 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 9
- 235000017965 Asarum canadense Nutrition 0.000 claims description 6
- 235000000385 Costus speciosus Nutrition 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 241000606265 Valeriana jatamansi Species 0.000 claims description 6
- 235000014687 Zingiber zerumbet Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
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- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000003717 Boswellia sacra Nutrition 0.000 claims description 3
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 3
- 240000007551 Boswellia serrata 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
- 235000011389 fruit/vegetable juice Nutrition 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
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- 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
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- 239000006228 supernatant Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
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- 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
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- 229920000945 Amylopectin Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- -1 cross 60 mesh sieves Substances 0.000 description 1
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- 239000004570 mortar (masonry) 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
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses red bean, shelled shrimp and purple glutinous rice cakes and a preparation method thereof. The red bean, shelled shrimp and purple glutinous rice cakes are characterized by consisting of the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 50-55 parts of defatted soybean protein, 300-350 parts of glutinous rice, 100-120 parts of rice wine, 10-12 parts of yellow chrysanthemum polysaccharide, 7-8 parts of herba asari, 1-1.2 parts of stir-baked olibanum, 3-3.5 parts of Chinese angelica root-tips, 5-6 parts of semen cuscutae, 30-35 parts of red beans, 15-18 parts of shelled shrimps, 25-30 parts of cooking wine, 10-12 parts of curry powder, 300-350 parts of ox bones and 10-12 parts of ginger slices. According to the red bean, shelled shrimp and purple glutinous rice cakes disclosed by the invention, the effective components of the red bean, shelled shrimp and purple glutinous rice cakes have the health-care effects of removing heat, dispelling cold, resisting bacteria, alleviating a pain, nourishing blood, enhancing immunity, improving eyesight, tonifying the kidney and the like.
Description
Technical field
The present invention relates to glutinous rice cakes technical field, particularly relate to purple glutinous rice cakes of a kind of red bean dried shrimp 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 red bean dried shrimp purple glutinous rice cakes.
The present invention is achieved by the following technical solutions:
The purple glutinous rice cakes of a kind of red bean dried shrimp, is made up of following raw materials in part by weight:
Purple glutinous rice 300-350, skimmed soybean protein 50-55, glutinous rice 300-350, rice wine 100-120, yellow chrysanthemum polysaccharide 10-12, root of Chinese wild ginger 7-8, stir-baked OLIBANUM 1-1.2, Radix Angelicae Sinensis tail 3-3.5, seed of Chinese dodder 5-6, red bean 30-35, Shrimps 15-18, cooking wine 25-30, curry powder 10-12, ox bone 300-350, ginger splices 10-12.
The purple glutinous rice cakes of described a kind of red bean dried shrimp, 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 cooking wine and ginger splices, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by the root of Chinese wild ginger, frankincense, Radix Angelicae Sinensis tail, the seed of Chinese dodder, red bean mixing, add 12-15 times of water gaging, heating infusion 1.5-3 hour, add step 3 gained ox bone again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with curry powder, skimmed soybean protein, 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 Shrimps, yellow chrysanthemum polysaccharide, is 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, through repeatedly beating after steaming, strengthens the elasticity of glutinous rice further.
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, purple its active ingredient of glutinous rice cakes of a kind of red bean dried shrimp of the present invention there is loose cold, the antibacterial analgesia of heat of dispelling, nourish blood, build up resistance, the health-care effect such as improving eyesight kidney-nourishing.
Detailed description of the invention
The purple glutinous rice cakes of a kind of red bean dried shrimp, is made up of following raw materials in part by weight:
Purple glutinous rice 300, skimmed soybean protein 50, glutinous rice 300, rice wine 100, yellow chrysanthemum polysaccharide 10, the root of Chinese wild ginger 7, stir-baked OLIBANUM 1, Radix Angelicae Sinensis tail 3, the seed of Chinese dodder 5, red bean 30, Shrimps 15, cooking wine 25, curry powder 10, ox bone 300, ginger splices 10.
The purple glutinous rice cakes of described a kind of red bean dried shrimp, 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 cooking wine and ginger splices, in 4 DEG C of deepfreezes 25 minutes;
4), by the root of Chinese wild ginger, frankincense, Radix Angelicae Sinensis tail, the seed of Chinese dodder, red bean mixing, add 12 times of water gagings, heating infusion 1.5 hours, add step 3 gained ox bone again, add 3 times of water gagings, put food steamer, heating is boiled to 10 minutes, step 2 gains are mixed with curry powder, skimmed soybean protein, 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 2 days;
6), by step 5 gains take out from jar for making or keeping thick soya bean sauce, high-temperature sterilization 15 minutes, it is mixed with Shrimps, yellow chrysanthemum polysaccharide, 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 red bean dried shrimp, it is characterized in that being made up of following raw materials in part by weight:
Purple glutinous rice 300-350, skimmed soybean protein 50-55, glutinous rice 300-350, rice wine 100-120, yellow chrysanthemum polysaccharide 10-12, root of Chinese wild ginger 7-8, stir-baked OLIBANUM 1-1.2, Radix Angelicae Sinensis tail 3-3.5, seed of Chinese dodder 5-6, red bean 30-35, Shrimps 15-18, cooking wine 25-30, curry powder 10-12, ox bone 300-350, ginger splices 10-12.
2. the purple glutinous rice cakes of a kind of red bean dried shrimp 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 cooking wine and ginger splices, in 4-6 DEG C of deepfreeze 25-30 minute;
4), by the root of Chinese wild ginger, frankincense, Radix Angelicae Sinensis tail, the seed of Chinese dodder, red bean mixing, add 12-15 times of water gaging, heating infusion 1.5-3 hour, add step 3 gained ox bone again, add 3-5 times of water gaging, put food steamer, heating is boiled to 10-15 minute, step 2 gains are mixed with curry powder, skimmed soybean protein, 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 Shrimps, yellow chrysanthemum polysaccharide, is pressed into the thin slice of 8-12 millimeters thick, and then equidistant cutting, sealed packaging Cord blood.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510798575.7A CN105410612A (en) | 2015-11-19 | 2015-11-19 | Red bean, shelled shrimp and purple glutinous rice cakes and preparation method thereof |
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| CN201510798575.7A CN105410612A (en) | 2015-11-19 | 2015-11-19 | Red bean, shelled shrimp and purple glutinous rice cakes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439926A (en) * | 2017-08-10 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes to moisten the lung and relieve the cough and preparation method thereof |
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| CN103393002A (en) * | 2013-06-29 | 2013-11-20 | 陈键 | Purple rice cake and preparation method thereof |
| CN103766671A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Glutinous rice cake with mutton and processing method thereof |
| CN104222772A (en) * | 2014-09-09 | 2014-12-24 | 望谟县民族特色食品板陈糕点厂 | Dry fruit contained sticky rice cake and preparation method thereof |
| CN104256306A (en) * | 2014-09-23 | 2015-01-07 | 合肥市晶谷米业有限公司 | Health glutinous rice cake with lotus leaf and processing method of health glutinous rice cake with lotus leaf |
| CN104323143A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Proso millet shredded ginger heart-quieting cake and preparation method thereof |
| CN104939088A (en) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | Glutinous rice cake for calming nerve and helping sleep and preparation method thereof |
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2015
- 2015-11-19 CN CN201510798575.7A patent/CN105410612A/en active Pending
Patent Citations (6)
| 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 |
| CN103766671A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Glutinous rice cake with mutton and processing method thereof |
| CN104222772A (en) * | 2014-09-09 | 2014-12-24 | 望谟县民族特色食品板陈糕点厂 | Dry fruit contained sticky rice cake and preparation method thereof |
| CN104256306A (en) * | 2014-09-23 | 2015-01-07 | 合肥市晶谷米业有限公司 | Health glutinous rice cake with lotus leaf and processing method of health glutinous rice cake with lotus leaf |
| CN104323143A (en) * | 2014-10-09 | 2015-02-04 | 金继根 | Proso millet shredded ginger heart-quieting cake and preparation method thereof |
| CN104939088A (en) * | 2015-06-10 | 2015-09-30 | 芜湖县寿记食品厂 | Glutinous rice cake for calming nerve and helping sleep and preparation method thereof |
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| 范海: "《一看就会主食汤煲粥1088》", 29 February 2012, 中国人口出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439926A (en) * | 2017-08-10 | 2017-12-08 | 董莉 | A kind of glutinous rice cakes to moisten the lung and relieve the cough and preparation method thereof |
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