CN105558813A - Chinese chestnut Nuomici - Google Patents
Chinese chestnut Nuomici Download PDFInfo
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- CN105558813A CN105558813A CN201510921868.XA CN201510921868A CN105558813A CN 105558813 A CN105558813 A CN 105558813A CN 201510921868 A CN201510921868 A CN 201510921868A CN 105558813 A CN105558813 A CN 105558813A
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- chinese chestnut
- glutinous rice
- wrapped
- lotus leaves
- rice
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 85
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 85
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 85
- 241000209094 Oryza Species 0.000 claims abstract description 103
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 103
- 235000009566 rice Nutrition 0.000 claims abstract description 103
- 238000003756 stirring Methods 0.000 claims abstract description 31
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 210000000952 spleen Anatomy 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 44
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 44
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 44
- 239000002002 slurry Substances 0.000 claims description 22
- 238000000227 grinding Methods 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000011049 filling Methods 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 claims 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract description 6
- 235000010199 sorbic acid Nutrition 0.000 abstract description 6
- 229940075582 sorbic acid Drugs 0.000 abstract description 6
- 239000004334 sorbic acid Substances 0.000 abstract description 6
- 238000005303 weighing Methods 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 4
- 230000007797 corrosion Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 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 Chinese chestnut Nuomici. A preparing method comprises: weighing sticky rice, corn and Chinese chestnut in a ratio of (9 to 8) : (4 to 2) : (9 to 7), smashing and stirring uniformly the sticky rice and corn to obtain glutinous rice flour, smashing and stirring uniformly the Chinese chestnut after frying to obtain Chinese chestnut powder, weighing accessories including white granulated sugar, maltose, pure milk, butter, gelatin and sorbic acid according to a ratio of (0.5 to 0.3) : (0.4 to 0.2) : (0.2 to 0.1) : (0.05 to 0.03) : (0.02 to 0.01) to (0.1: 0.05) and smashing and uniformly stirring to obtain accessory pulp, then taking 100 as a reference, according to a corresponding ratio of (9 to 8) : (6 to 5) : (7 to 5), weighing the sticky rice powder, accessory pulp and pure water, and stirring uniformly to obtain sticky rice pulp, weighing the Chinese chestnut powder, white granulated sugar, table salt, and pure water according to a ratio of (9 to 7) : (6 to 4) : (0.5 to 0.3) : (6 to 5) and stirring uniformly to obtain Chinese chestnut pulp, and finally pouring the sticky rice pulp and the Chinese chestnut pulp into a square cake lattice plate, and performing steaming, wrapper pressing, stuffing and baking to obtain the green, high quality Chinese chestnut Nuomici with qi tonifying and spleen benefiting effects.
Description
Technical field
The present invention relates to a kind of glutinous rice wrapped in lotus leaves, particularly a kind of have the Chinese chestnut glutinous rice wrapped in lotus leaves replenished qi to invigorate the spleen.
Technical background
Glutinous rice wrapped in lotus leaves is Traditional Folk name dessert, mainly with glutinous rice brown rice for major ingredient, be aided with white sugar increase sweet, its effect lower and be not easy to preserve.Also have many modern glutinous rice wrapped in lotus leaves products on the market at present, but its production technology is different, local flavor is also different, and the shelf-life also only has about 15 days, and its glutinous rice skin is easily dry and cracked, aging, and mouthfeel is not good.This product adds batching for raw material and new technology with natural green major ingredient glutinous rice, Chinese chestnut and produces, smooth in taste, also have anti-ageing, replenish qi to invigorate the spleen effect, is fully natural green healthy food.Meanwhile, according to the display of relevant departments investigation results, China's elderly population scale presents the developing state of total amount expansion, increment speed-raising, and lassitude in loin and legs, arthralgia and myalgia, the old and feeble chronic disease such as weak often appear in the elderly.Therefore, be necessary that invention a kind ofly, delays senility to improve old human body drag to have anti-ageing, to replenish qi to invigorate the spleen effect Chinese chestnut glutinous rice wrapped in lotus leaves technical matters, and promote glutinous rice, Chinese chestnut planting scale output further develops.
Summary of the invention
The object of the invention is for the shortage of market Chinese chestnut glutinous rice wrapped in lotus leaves process technology and product demand problem, a kind of preparing process exquisiteness be provided, Chinese chestnut glutinous rice is excellently joined, anti-ageing, replenish qi to invigorate the spleen, the Chinese chestnut glutinous rice wrapped in lotus leaves that utilization and extention overall economic efficiency is particularly evident.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of Chinese chestnut glutinous rice wrapped in lotus leaves, it is characterized in that, the main preparing process of this Chinese chestnut glutinous rice wrapped in lotus leaves is, first with cleaner, major ingredient rice class, Chinese chestnut and batching peeling shell cleaning out are dried, and weigh rice class, Chinese chestnut and formula by identical base rate different proportion, grinding stirs respectively, obtains glutinous rice flour, rice-chestnut powder, formula slurry.Press different proportion again and weigh glutinous rice flour, rice-chestnut powder and batching slurry, cake lattice dish is poured into after stirring with mixer, the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside is baked into again with the well-done rear microwave machine of precooker boiling, then pack with packing machine and package box special bag, namely obtain green high quality and the Chinese chestnut glutinous rice wrapped in lotus leaves of the effect that replenishes qi to invigorate the spleen.
Described rice class comprises glutinous rice and corn;
Described Chinese chestnut selects the Chinese chestnut that particle is solid, pulp is plentiful, individual great Pi is thin;
Described batching comprises maltose, white granulated sugar, plain chocolate, butter, gelatin, sorbic acid.
Implementation of the present invention is specially:
1, equipment is put and is joined: the relevant master that purchases joins raw material and deposits the equipment such as antistaling cabinet, electronic scale, sterilizing machine, grinder-mixer, frying pan, filter, cake lattice dish, precooker, oodle maker, stuffing-wrapping machine, packing machine and Packing chest bag, and cleans up for subsequent use by required setting.
2, raw material preparation:
1) first remove with the cot of cleaner by major ingredient glutinous rice, corn, Chinese chestnut and batching and clean out, naturally drying.
2) be base rate with 10, precisely weigh glutinous rice, corn and Chinese chestnut, the ratio of its correspondence is 9-8:4-2:9-7, gets glutinous rice and the grinding of corn grinder-mixer stirs, and obtains glutinous rice flour.
3) Chinese chestnut fries, then stirs with grinder-mixer grinding, obtains rice-chestnut powder.
4) be base rate with 10, the white granulated sugar of accurate weigh batching, maltose, plain chocolate, butter, gelatin, sorbic acid, the ratio of its correspondence is 0.5-0.3:0.4-0.2:0.2-0.1:0.05-0.03:0.02-0.01:0.1-0.05, and stir with grinder-mixer grinding, filter with 40 order sieves again, slurry of must preparing burden.
5) be base rate with 100, precisely weigh glutinous rice flour, batching slurry, pure water, its corresponding ratio is 9-8:6-5:7-5, and stirs with grinder-mixer, obtains sticky rice syrup.
6) be base rate with 100, precisely weigh rice-chestnut powder, white granulated sugar, edible salt, pure water, its corresponding ratio is 9-7:6-4:0.5-0.3:6-5, and stirs with grinder-mixer, obtains Chinese chestnut slurry.
3, baking packaging: pour sticky rice syrup, Chinese chestnut slurry into square cake lattice dish, drop into again precooker boiling 30 ~ 35min well-done after, obtain glutinous rice wrapped in lotus leaves and Chinese chestnut filling, with oodle maker, glutinous rice wrapped in lotus leaves is pressed into square, after Chinese chestnut filling being wrapped by stuffing-wrapping machine again, be baked into the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside with microwave machine, then pack with packing machine and package box special bag, the Chinese chestnut glutinous rice wrapped in lotus leaves namely obtaining green high quality He replenish qi to invigorate the spleen.
Because containing odor type corrosion resistant material and acid preservative substance in major ingredient used and batching, therefore Chinese chestnut glutinous rice wrapped in lotus leaves is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of Chinese chestnut glutinous rice wrapped in lotus leaves producing different content and taste.
Beneficial effect: the present invention is through repetition test, success weighs refinement in proportion and utilizes major ingredient rice class, Chinese chestnut and batching to join the new technology of refining high-quality Chinese chestnut glutinous rice wrapped in lotus leaves ingeniously, its compound method science, easy, simple and direct and green, and nutrient composition content is abundanter than common cake.It both can consume and make full use of required rice class, Chinese chestnut and batching resource in a large number; can effectively realize again rapidly and efficiently anti-ageing with low-cost production, replenish qi to invigorate the spleen and the Chinese chestnut glutinous rice wrapped in lotus leaves of fully natural green health; to improve old human body drag; delay senility, and promote glutinous rice, Chinese chestnut planting scale output further develops.
Specific embodiment
Embodiment 1:
1) first remove with the cot of cleaner by major ingredient glutinous rice, corn, Chinese chestnut and batching and clean out, naturally drying.
2) be base rate with 10, precisely weigh glutinous rice 90kg, corn 40kg and the Chinese chestnut 90kg of rice class, the ratio of its correspondence is 9:4:9, gets glutinous rice and the grinding of corn grinder-mixer stirs, and obtains glutinous rice flour.
3) Chinese chestnut frying pan fries, then stirs with grinder-mixer grinding, obtains rice-chestnut powder.
4) be base rate with 10, the white granulated sugar 5kg of accurate weigh batching, maltose 4kg, plain chocolate 2kg, butter 0.5kg, gelatin 0.2kg, sorbic acid 1kg, the ratio of its correspondence is 0.5:0.4:0.2:0.05:0.02:0.1, and stir with grinder-mixer grinding, filter with 40 order sieves again, slurry of must preparing burden.
5) be base rate with 100, precisely weigh glutinous rice flour 900kg, batching slurry 600kg, pure water 700kg, its corresponding ratio is 9:6:7, and stirs with grinder-mixer, obtains sticky rice syrup.
6) be base rate with 100, precisely weigh 900kg rice-chestnut powder, 600kg white granulated sugar, 50kg edible salt, 500kg pure water, its corresponding ratio is 9:6:0.5:5, and stirs with grinder-mixer, obtains Chinese chestnut slurry.
7) baking packaging: pour sticky rice syrup, Chinese chestnut slurry into square cake lattice dish, drop into again precooker boiling 30 ~ 35min well-done after, obtain glutinous rice wrapped in lotus leaves and Chinese chestnut filling, with oodle maker, glutinous rice wrapped in lotus leaves is pressed into square (every part of 20 ~ 30g), after Chinese chestnut filling being wrapped (every part of 10 ~ 15g) by stuffing-wrapping machine again, be baked into the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside with microwave machine, then pack with packing machine and package box special bag, namely obtain green high quality and the Chinese chestnut glutinous rice wrapped in lotus leaves of the effect that replenishes qi to invigorate the spleen.
Because containing odor type corrosion resistant material and acid preservative substance in major ingredient used and batching, therefore Chinese chestnut glutinous rice wrapped in lotus leaves is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of Chinese chestnut glutinous rice wrapped in lotus leaves producing different content and taste.
Embodiment 2:
1) first remove with the cot of cleaner by major ingredient glutinous rice, corn, Chinese chestnut and batching and clean out, naturally drying.
2) be base rate with 10, precisely weigh glutinous rice 80kg, corn 20kg and the Chinese chestnut 80kg of rice class, the ratio of its correspondence is 8:2:8, gets glutinous rice and the grinding of corn grinder-mixer stirs, and obtains glutinous rice flour.
3) Chinese chestnut frying pan fries, then stirs with grinder-mixer grinding, obtains rice-chestnut powder.
4) be base rate with 10, the white granulated sugar 3kg of accurate weigh batching, maltose 2kg, plain chocolate 1kg, butter 0.3kg, gelatin 0.1kg, sorbic acid 0.5kg, the ratio of its correspondence is 0.3:0.2:0.1:0.03:0.01:0.05, and stir with grinder-mixer grinding, filter with 40 order sieves again, slurry of must preparing burden.
5) be base rate with 100, precisely weigh glutinous rice flour 800kg, batching slurry 500kg, pure water 500kg, its corresponding ratio is 8:5:5, and stirs with grinder-mixer, obtains sticky rice syrup.
6) be base rate with 100, precisely weigh 800kg rice-chestnut powder, 500kg white granulated sugar, 40kg edible salt, 500kg pure water, its corresponding ratio is 8:5:0.4:5, and stirs with grinder-mixer, obtains Chinese chestnut slurry.
7) baking packaging: pour sticky rice syrup, Chinese chestnut slurry into square cake lattice dish, drop into again precooker boiling 30 ~ 35min well-done after, obtain glutinous rice wrapped in lotus leaves and Chinese chestnut filling, with oodle maker, glutinous rice wrapped in lotus leaves is pressed into square (every part of 20 ~ 30g), after Chinese chestnut filling being wrapped (every part of 10 ~ 15g) by stuffing-wrapping machine again, be baked into the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside with microwave machine, then pack with packing machine and package box special bag, namely obtain green high quality and the Chinese chestnut glutinous rice wrapped in lotus leaves of the effect that replenishes qi to invigorate the spleen.
Because containing odor type corrosion resistant material and acid preservative substance in major ingredient used and batching, therefore Chinese chestnut glutinous rice wrapped in lotus leaves is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of Chinese chestnut glutinous rice wrapped in lotus leaves producing different content and taste.
Embodiment 3:
1) first remove with the cot of cleaner by major ingredient glutinous rice, corn, Chinese chestnut and batching and clean out, naturally drying.
2) be base rate with 10, precisely weigh glutinous rice 90kg, corn 20kg and the Chinese chestnut 70kg of rice class, the ratio of its correspondence is 9:2:7, gets glutinous rice and the grinding of corn grinder-mixer stirs, and obtains glutinous rice flour.
3) Chinese chestnut frying pan fries, then stirs with grinder-mixer grinding, obtains rice-chestnut powder.
4) white granulated sugar 3kg, maltose 2kg, plain chocolate 1kg, butter 0.3kg, gelatin 0.1kg, the sorbic acid 0.5kg of accurate weigh batching, the ratio of its correspondence is 0.3:0.2:0.1:0.03:0.01:0.05, and stir with grinder-mixer grinding, filter with 40 order sieves again, slurry of must preparing burden.
5) be base rate with 100, precisely weigh glutinous rice flour 800kg, batching slurry 500kg, pure water 500kg, its corresponding ratio is 8:5:5, and stirs with grinder-mixer, obtains sticky rice syrup.
6) be base rate with 100, precisely weigh 700kg rice-chestnut powder, 400kg white granulated sugar, 30kg edible salt, 500kg pure water, its corresponding ratio is 7:4:0.3:5, and stirs with grinder-mixer, obtains Chinese chestnut slurry.
7) baking packaging: pour sticky rice syrup, Chinese chestnut slurry into square cake lattice dish, drop into again precooker boiling 30 ~ 35min well-done after, obtain glutinous rice wrapped in lotus leaves and Chinese chestnut filling, with oodle maker, glutinous rice wrapped in lotus leaves is pressed into square (every part of 20 ~ 30g), after Chinese chestnut filling being wrapped (every part of 10 ~ 15g) by stuffing-wrapping machine again, be baked into the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside with microwave machine, then pack with packing machine and package box special bag, namely obtain green high quality and the Chinese chestnut glutinous rice wrapped in lotus leaves of the effect that replenishes qi to invigorate the spleen.
Because containing odor type corrosion resistant material and acid preservative substance in major ingredient used and batching, therefore Chinese chestnut glutinous rice wrapped in lotus leaves is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can quick, efficient and a large amount of Chinese chestnut glutinous rice wrapped in lotus leaves producing different content and taste.
Claims (1)
1. a Chinese chestnut glutinous rice wrapped in lotus leaves, is characterized in that:
The main preparing process of this Chinese chestnut glutinous rice wrapped in lotus leaves is, first major ingredient rice class, Chinese chestnut and batching peeling shell cleaning out is dried with cleaner; Be base rate with 10, weigh glutinous rice, corn and Chinese chestnut, the ratio of its correspondence is 9-8:4-2:9-7, and glutinous rice and corn pulverizing are stirred evenly to obtain glutinous rice flour, obtains glutinous rice flour; Also stir with grinder-mixer grinding after Chinese chestnut fries, obtain rice-chestnut powder; The white granulated sugar of weigh batching, plain chocolate, skimmed milk power, butter, gelatin, the ratio of its correspondence is 0.5-0.3:0.4-0.2:0.2-0.1:0.05-0.03:0.02-0.01:0.1-0.05, and stir with grinder-mixer grinding, then filter with 40 order sieves, slurry of must preparing burden; Be base rate with 100 again, weigh glutinous rice flour, batching slurry, pure water, its corresponding ratio is 9-8:6-5:7-5, and stirs with grinder-mixer, obtains sticky rice syrup; Weigh rice-chestnut powder, white granulated sugar, edible salt, pure water, its corresponding ratio is 9-7:6-4:0.5-0.3:6-5, and stirs with grinder-mixer, obtains Chinese chestnut slurry; Finally pour sticky rice syrup, Chinese chestnut slurry into square cake lattice dish, drop into again precooker boiling 30 ~ 35min well-done after, obtain glutinous rice wrapped in lotus leaves and Chinese chestnut filling, with oodle maker, glutinous rice wrapped in lotus leaves is pressed into square, after Chinese chestnut filling being wrapped by stuffing-wrapping machine again, be baked into the soft tender Chinese chestnut glutinous rice wrapped in lotus leaves of outside delicious and crisp and inside with microwave machine, then pack with packing machine and package box special bag, namely obtain green high quality and the Chinese chestnut glutinous rice wrapped in lotus leaves of the effect that replenishes qi to invigorate the spleen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921868.XA CN105558813A (en) | 2015-12-14 | 2015-12-14 | Chinese chestnut Nuomici |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921868.XA CN105558813A (en) | 2015-12-14 | 2015-12-14 | Chinese chestnut Nuomici |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558813A true CN105558813A (en) | 2016-05-11 |
Family
ID=55869930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510921868.XA Withdrawn CN105558813A (en) | 2015-12-14 | 2015-12-14 | Chinese chestnut Nuomici |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558813A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721994A (en) * | 2016-11-25 | 2017-05-31 | 天津农学院 | A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098850A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Sticky rice corn lotus water-chestnut cake |
-
2015
- 2015-12-14 CN CN201510921868.XA patent/CN105558813A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098850A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Sticky rice corn lotus water-chestnut cake |
Non-Patent Citations (1)
| Title |
|---|
| TI_FFANY: ""椰香板栗糯米糍"", 《HTTPS://WWW.DOUGUO.COM/COOKBOOK/739499.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721994A (en) * | 2016-11-25 | 2017-05-31 | 天津农学院 | A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves |
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