CN105494529A - Lily bulb crust purple polished glutinous rice cakes capable of nourishing lung and relieving dryness and preparation method of lily bulb crust purple polished glutinous rice cakes - Google Patents

Abstract

The invention discloses lily bulb crust purple polished glutinous rice cakes capable of nourishing the lung and relieving dryness and a preparation method of the lily bulb crust purple polished glutinous rice cakes. The lily bulb crust purple polished glutinous rice cakes are characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of purple polished glutinous rice, 200-220 parts of polished glutinous rice, 50-60 parts of defatted soybean protein, 30-35 parts of dried orange peel submicron powder, 23-25 parts of lily bulb submicron powder, 80-90 parts of red wine, 8-9 parts of radix ophiopogonis, 10-12 parts of sweet almond oil, 30-35 parts of buckwheat powder, 25-30 parts of shortening, 15-18 parts of haw slices, 50-55 parts of soybean milk, 300-350 parts of ox bones, 5-6 parts of fineleaf schizonepeta herb seeds, 6-7 parts of Chinese honeylocust spines, 10-12 parts of white vinegar, and 20-23 parts of papaya juice. According to the lily bulb crust purple polished glutinous rice cakes capable of nourishing the lung and relieving dryness, effective components have the health-care effects of nourishing the lung, relieving dryness, invigorating the stomach, nourishing blood, enriching the calcium, protecting skin, resisting oxidation and the like.

Description

A kind of moistening lung is purple glutinous rice cakes of the crisp skin of dry lily and preparation method thereof only

Technical field

The present invention relates to glutinous rice cakes technical field, particularly relate to a kind of moistening lung only purple glutinous rice cakes of the crisp skin of dry lily 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 moistening lung only purple glutinous rice cakes of the crisp skin of dry lily.

The present invention is achieved by the following technical solutions:

A kind of moistening lung is the purple glutinous rice cakes of the crisp skin of dry lily only, 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, dried orange peel Ultramicro-powder 30-35, lily Ultramicro-powder 23-25, red wine 80-90, the tuber of dwarf lilyturf 8-9, Sweet Almond Oil 10-12, buckwheat 30-35, shortening 25-30, haw flakes 15-18, soya-bean milk 50-55, ox bone 300-350, schizonepeta seed 5-6, spina gleditsiae 6-7, light-coloured vinegar 10-12, Chinese flowering quince juice 20-23.

Described a kind of moistening lung is the purple glutinous rice cakes of the crisp skin of dry lily only, is 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 red 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 soya-bean milk, light-coloured vinegar and Chinese flowering quince juice, in 4-6 DEG C of deepfreeze 25-30 minute;

4), by the tuber of dwarf lilyturf, haw flakes, schizonepeta seed, spina gleditsiae 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, dried orange peel Ultramicro-powder, lily Ultramicro-powder, 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, mixes it with Sweet Almond Oil, be pressed into the thin slice of 8-12 millimeters thick, evenly brush shortening, after wrapping buckwheat, put into the low fiery baking 3-5 minute of baking box, equidistant cutting, sealed packaging is preserved.

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, shortening is wrapped in appearance, carry out the suitable baking of baking box, it is made to be rich in brown and crisp mouthfeel, outer crisp interior soft, grow multi-flavor more.

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, a kind of moistening lung of the present invention only purple glutinous rice cakes of the crisp skin of dry lily, its active ingredient has moistening lung only dry, stomach invigorating, nourishes blood, replenishes the calcium, skin care, the health-care effect such as anti-oxidant.

4, skimmed soybean protein, dried orange peel Ultramicro-powder, lily Ultramicro-powder are directly mixed into cage with the thin glutinous rice flour that sieves and steam, skimmed soybean protein facility nutritive value by the present invention, and mouthfeel is soft, dried orange peel can remove beany flavor, lily increases fragrant and sweet taste, mutually arranges in pairs or groups, and learns from other's strong points to offset one's weaknesses.

Detailed description of the invention

A kind of moistening lung is the purple glutinous rice cakes of the crisp skin of dry lily only, is made up of following raw materials in part by weight:

Purple glutinous rice 300, glutinous rice 200, skimmed soybean protein 50, dried orange peel Ultramicro-powder 30, lily Ultramicro-powder 23, red wine 80, the tuber of dwarf lilyturf 8, Sweet Almond Oil 10, buckwheat 30, shortening 25, haw flakes 15, soya-bean milk 50, ox bone 300, schizonepeta seed 5, spina gleditsiae 6, light-coloured vinegar 10, Chinese flowering quince juice 20.

Described a kind of moistening lung is the purple glutinous rice cakes of the crisp skin of dry lily only, is 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 red 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 soya-bean milk, light-coloured vinegar and Chinese flowering quince juice, in 4 DEG C of deepfreezes 25 minutes;

4), by the tuber of dwarf lilyturf, haw flakes, schizonepeta seed, spina gleditsiae 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, dried orange peel Ultramicro-powder, lily Ultramicro-powder, 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 Sweet Almond Oil, is pressed into the thin slice of 8 millimeters thick, evenly brushes shortening, puts into the low fiery baking of baking box 3 minutes, equidistant cutting after wrapping buckwheat, and sealed packaging is preserved.

Claims (2)

1. the moistening lung only purple glutinous rice cakes of the crisp skin of dry lily, 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, dried orange peel Ultramicro-powder 30-35, lily Ultramicro-powder 23-25, red wine 80-90, the tuber of dwarf lilyturf 8-9, Sweet Almond Oil 10-12, buckwheat 30-35, shortening 25-30, haw flakes 15-18, soya-bean milk 50-55, ox bone 300-350, schizonepeta seed 5-6, spina gleditsiae 6-7, light-coloured vinegar 10-12, Chinese flowering quince juice 20-23.

2. a kind of moistening lung according to claim 1 only purple glutinous rice cakes of the crisp skin of dry lily, 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 red 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 soya-bean milk, light-coloured vinegar and Chinese flowering quince juice, in 4-6 DEG C of deepfreeze 25-30 minute;

4), by the tuber of dwarf lilyturf, haw flakes, schizonepeta seed, spina gleditsiae 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, dried orange peel Ultramicro-powder, lily Ultramicro-powder, 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, mixes it with Sweet Almond Oil, be pressed into the thin slice of 8-12 millimeters thick, evenly brush shortening, after wrapping buckwheat, put into the low fiery baking 3-5 minute of baking box, equidistant cutting, sealed packaging is preserved.