CN106262126A - Spring bamboo glutinous rice cake and preparation method thereof - Google Patents
Spring bamboo glutinous rice cake and preparation method thereof Download PDFInfo
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- CN106262126A CN106262126A CN201610845732.XA CN201610845732A CN106262126A CN 106262126 A CN106262126 A CN 106262126A CN 201610845732 A CN201610845732 A CN 201610845732A CN 106262126 A CN106262126 A CN 106262126A
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Classifications
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- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of spring bamboo glutinous rice cake and preparation method thereof, add a small amount of glutinous rice flour or flour, tapioca flour and distiller grains and adjuvant, by boiling, mix, steaming make with the technique such as drying a kind of both can also be as a kind of ticbit of snack as vegetable.The invention have the benefit that the spring bamboo glutinous rice cake aroma of the present invention is assailed the nostrils, Radix Crotalariae szemoensis are aromatic strongly fragrant, and quality is hard and storage period is long；First carried out parch before Shi Yong and i.e. be can get palatable crisp, delicious food with fragrance striking the nose.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of spring bamboo glutinous rice cake and preparation method thereof.
Background technology
Glutinous rice cake be cook with Oryza glutinosa mash after made a kind of food, be put in stone cistern with hammerstone with ripe glutinous rice or
Arundo donax is pounded pureed and is made, and soft mouth feel is fragrant and sweet, is some regional popular sweets snacks of southern china.Some is local,
The most first being cut into inch strips by glutinous rice cake or block, then dip in parching to brown bean flour and white sugar is eaten, taste is quiet and beautiful simple and elegant, sweet tasty and refreshing, does not have
Local flavor.
Spring bamboo is perennial evergreen herbaceous plant, and edible part is nascent, tender fertilizer, short strong bud or whip.Originate in China, class
Type is numerous, strong adaptability, and distributed pole is wide.The most all there is a most famous Radix Crotalariae szemoensis dish: " spring bamboo burns Macrura reevesii ", " spring bamboo mixes in vain
Chicken ", " south meat spring bamboo " and " poor braised spring bamboo ", " discussion-of-politics mountain Radix Crotalariae szemoensis ", " the Fructus Lycii spring bamboo " in the dish of Shanghai, " the spring bamboo daube " in the dish of Shan
Deng, but these are instant vegetable, it is impossible to longer-term storage.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of spring bamboo glutinous rice cake and preparation method thereof.
Spring bamboo glutinous rice cake is to make with spring bamboo for major ingredient, and its finished product aroma is assailed the nostrils, and Radix Crotalariae szemoensis are aromatic strongly fragrant, and quality is hard.
The technical solution adopted in the present invention is: a kind of spring bamboo glutinous rice cake, and major ingredient and adjuvant including following weight portion are made:
Major ingredient: spring bamboo 10-15 part, glutinous rice flour or flour 3-4 part, tapioca flour 2-3 part and distiller grains 0.5-3 part；
Adjuvant: edible salt 0.1-0.5 part, monosodium glutamate or chicken essence 0.02-0.3 part and SHISANXIANG 0.1-0.2 part.
Further, major ingredient and adjuvant including following weight portion are made:
Major ingredient: spring bamboo 13 parts, glutinous rice flour or 3.5 parts of flour, tapioca flour 2.3 parts and 1 part of distiller grains；
Adjuvant: edible salt 0.3 part, monosodium glutamate or chicken essence 0.06 part, SHISANXIANG 0.15 part, 0.06 part of MAJIAO powder and Fructus Capsici powder
0.06 part.
The preparation method of a kind of described spring bamboo glutinous rice cake, comprises the following steps:
(1) boiling: spring bamboo carrying out boiling and becomes 7-8 ripe, smash to pieces after taking-up, (ripe spring bamboo is smash floss or smashes silk floss) is formed
Spring bamboo is stuck with paste；
(2) mixing: described spring bamboo is stuck with paste, after glutinous rice flour or flour, tapioca flour and distiller grains carry out mixing for the first time, then with institute
There is adjuvant to carry out second time to mix, after mix homogeneously, make compound；Can suitably put some the when that flour, tapioca flour being more
Water (amount of water is flour and the 0.1-1% of tapioca flour gross weight), in order to mix more uniform；
(3) steam: described compound is made the steaming for the treatment of of several pies, then steams, formed and cook material；
(4) drying: the described material that cooks to be toasted or dries, gets product.
Further, described in step (1), the temperature of boiling is 85-95 DEG C, and the time of described boiling is 0.5-1 hour.
Further, the temperature steamed described in step (3) is 95-100 DEG C, described in time of steaming be 10-20 minute.
Further, described in step (3), treat a diameter of 8-15cm of steaming, described in treat that the thickness of steaming is 0.5-
1.5cm。
Further, described in step (4), the temperature of baking is 120-160 DEG C, and the time of described baking is that 10-20 divides
Clock.
Further, the temperature dried described in step (4) is 25-35 DEG C, and the time of described baking is 10-30 hour.
Further, described in step (4), the water content of finished product is below 8wt%.
Eating method: need before Shi Yong finished product is cut into the wide bar of 1-2cm, puts into oil, after oil heat, bar is put into pot in pot
In carry out parch after off the pot put white sugar or do not put i.e. edible, palatable crisp；A small amount of wine can also be added so that it is deliquescing after parch
Rear edible.
Spring bamboo is to step on the Radix Crotalariae szemoensis dug after the beginning of spring, tasty and refreshing is described as " dish so that its Radix Crotalariae szemoensis body is loose, as white as polished jade, Fresh & Tender in Texture, delicious
King ", be otherwise known as " mountain eight delicacies ".Spring bamboo taste is light fresh and tender, nutritious, containing sufficient moisture, rich in protein, ammonia
The nutrition of the needed by human such as base acid, fat, saccharide, calcium, phosphorus, ferrum, carotene and vitamin B1, vitamin B2, vitamin C becomes
Divide and trace element, particularly content of cellulose are the highest, so spring bamboo is high protein, low fat, low starch, many crude fibres
Nutrient delicious.Spring bamboo is not only rich in multiple nutrients material, and has higher medical value.The traditional Chinese medical science is thought, bamboo sprout sweet in the mouth, micro-
Hardship, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, smoothening secretion；Often eat helpful digestion, prevent the function of constipation；Modern medicine is demonstrate,proved
Real, eat Radix Crotalariae szemoensis have YIN nourishing, benefit blood, reduce phlegm, help digestion, the effect such as convenient, improving eyesight.Time children's is measly, can drink what the tender tender tips of bamboo shoot did
Soup, makes measles go out, and shortens stadium；Cooking gruel with spring bamboo, the proctoptosis also formed chronic diarrhea has good curative effect.Modern medicine is then recognized
There is absorbing fats for, bamboo sprout, promote fermented foodstuff, have aid digestion and Excretion, be one of optimal food of slimmer.
Tapioca flour is also sweet potato powder, and it is that general tapioca flour is in granular form by made powder such as sweet potato starches, has thick
Grain and particulate two kinds, buy in usual family and be preferred with coarse grain tapioca flour, and tapioca flour is melted into post-heating in water and can present thick.Ground
Melon powder be applied to dim sum make more, it is also possible to for fried, pickled Os Sus domestica is stained with coarse grain tapioca flour fried after,
Tapioca flour can present crisp mouthfeel, and the most granular epidermis can also bring visual effect.Tapioca flour is the most medicinal
It is worth, when getting angry, can be used to pathogenic fire reducing.
Distiller grains, another name red wine dregs, fermented grain grain, the dregs of rice etc., be remaining residue after the wine brewing such as rice, wheat, Sorghum vulgare Pers..Sweet in the mouth, pungent, property
Temperature；Return stomach, liver, kidney channel；There is promoting blood circulation and stopping pain；Effect of warming spleen and stomach for dispelling cold；Cure mainly and traumatic fracture the stagnant pain of the stasis of blood, chilblain, anemofrigid-damp arthralgia, Serpentis
Wound, honeybee stings.Distinctive spring bamboo glutinous rice cake fragrance and mouthfeel can be produced after spring bamboo and distiller grains mix and blend.
The invention have the benefit that and the invention provides a kind of spring bamboo glutinous rice cake and preparation method thereof.Spring bamboo glutinous rice cake is with the spring
Radix Crotalariae szemoensis are major ingredient, add a small amount of glutinous rice flour or one that flour, tapioca flour and distiller grains are made both can also conduct as vegetable
A kind of ticbit of snack, its finished product aroma assails the nostrils, and Radix Crotalariae szemoensis are aromatic strongly fragrant, and quality is hard and storage period is long；Can be first by it before Shi Yong
Carry out parch and i.e. can get palatable crisp, delicious food with fragrance striking the nose.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme and effect are described in further details.
As without unexpected especially explanation, each raw material used in the present invention is all industry universal raw material.
Embodiment 1
A kind of spring bamboo glutinous rice cake, is made up of following major ingredient and adjuvant:
Major ingredient: spring bamboo 10g, glutinous rice flour or flour 4g, tapioca flour 3g and distiller grains 0.5g；
Adjuvant: edible salt 0.5g, monosodium glutamate 0.3g and SHISANXIANG 0.2g.
Preparation method, comprises the following steps:
(1) boiling: spring bamboo is carried out boiling and becomes 7-8 ripe (boiling 45 minutes at 90 DEG C), smash to pieces after taking-up, form spring bamboo
Stick with paste；
(2) mixing: after carrying out mixing for the first time by spring bamboo paste, glutinous rice flour or flour, tapioca flour and distiller grains more auxiliary with all
Material carries out second time and mixes, and makes compound after mix homogeneously；
(3) steaming: compound is made several a diameter of 10cm, thickness is that the pie of 1cm treats steaming, enters at 98 DEG C
Row steams 15 minutes, is formed and cooks material；
(4) drying: material will to be cooked and carry out toasting at 140 DEG C 15 minutes, and obtain the finished product that water content is 8wt%.
Embodiment 2
A kind of spring bamboo glutinous rice cake, is made up of following major ingredient and adjuvant:
Major ingredient: spring bamboo 15g, glutinous rice flour or flour 3g, tapioca flour 2g and distiller grains 3g；
Adjuvant: edible salt 0.1g, chicken essence 0.02g and SHISANXIANG 0.1g.
Preparation method, comprises the following steps:
(1) boiling: spring bamboo is carried out boiling and becomes 7-8 ripe (boiling 1 hour at 85 DEG C), smash to pieces after taking-up, form spring bamboo
Stick with paste；
(2) mixing: after carrying out mixing for the first time by spring bamboo paste, glutinous rice flour or flour, tapioca flour and distiller grains more auxiliary with all
Material carries out second time and mixes, and makes compound after mix homogeneously；
(3) steaming: compound is made several a diameter of 8cm, thickness is that the pie of 1.5cm treats steaming, at 95 DEG C
Carry out steaming 20 minutes, formed and cook material；
(4) drying: material will to be cooked and carry out toasting at 160 DEG C 10 minutes, and obtain the finished product that water content is 7wt%.
Embodiment 3
A kind of spring bamboo glutinous rice cake, is made up of following major ingredient and adjuvant:
Major ingredient: spring bamboo 13g, glutinous rice flour or flour 3.5g, tapioca flour 2.3g and distiller grains 1g；
Adjuvant: edible salt 0.3g, chicken essence 0.06g, SHISANXIANG 0.15g, MAJIAO powder 0.06g and Fructus Capsici powder 0.06g.
Preparation method, comprises the following steps:
(1) boiling: spring bamboo is carried out boiling and becomes 7-8 ripe (boiling 0.5 hour at 95 DEG C), smash to pieces after taking-up, form the spring
Radix Crotalariae szemoensis are stuck with paste；
(2) mixing: after carrying out mixing for the first time by spring bamboo paste, glutinous rice flour or flour, tapioca flour and distiller grains more auxiliary with all
Material carries out second time and mixes, and makes compound after mix homogeneously；
(3) steaming: compound is made several a diameter of 15cm, thickness is that the pie of 0.5cm treats steaming, at 100 DEG C
Under carry out steaming 10 minutes, formed cook material；
(4) drying: material will to be cooked and dry at 25 DEG C 30 hours, and obtain the finished product that water content is 6wt%.
The present invention is not limited to above-mentioned preferred forms, and anyone can show that under the enlightenment of the present invention other are various
The product of form, no matter but in its shape or structure, make any change, every have same as the present application or akin skill
Art scheme, within all falling within protection scope of the present invention.
Claims (9)
1. a spring bamboo glutinous rice cake, it is characterised in that include that the major ingredient of following weight portion and adjuvant are made:
Major ingredient: spring bamboo 10-15 part, glutinous rice flour or flour 3-4 part, tapioca flour 2-3 part and distiller grains 0.5-3 part；
Adjuvant: edible salt 0.1-0.5 part, monosodium glutamate or chicken essence 0.02-0.3 part and SHISANXIANG 0.1-0.2 part.
Spring bamboo glutinous rice cake the most according to claim 1, it is characterised in that include that the major ingredient of following weight portion and adjuvant are made:
Major ingredient: spring bamboo 13 parts, glutinous rice flour or 3.5 parts of flour, tapioca flour 2.3 parts and 1 part of distiller grains；
Adjuvant: edible salt 0.3 part, monosodium glutamate or chicken essence 0.06 part, SHISANXIANG 0.15 part, 0.06 part of MAJIAO powder and Fructus Capsici powder 0.06
Part.
3. the preparation method of a spring bamboo glutinous rice cake as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
(1) boiling: spring bamboo is carried out boiling and becomes 7-8 ripe, smash to pieces after taking-up, form spring bamboo and stick with paste；
(2) mixing: after carrying out mixing for the first time by described spring bamboo paste, glutinous rice flour or flour, tapioca flour and distiller grains more auxiliary with all
Material carries out second time and mixes, and makes compound after mix homogeneously；
(3) steam: described compound is made the steaming for the treatment of of several pies, then steams, formed and cook material；
(4) drying: the described material that cooks to be toasted or dries, gets product.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that the temperature of boiling described in step (1)
Degree is for 85-95 DEG C, and the time of described boiling is 0.5-1 hour.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that the temperature steamed described in step (3)
Degree for 95-100 DEG C, described in time of steaming be 10-20 minute.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that step treats steaming described in (3)
A diameter of 8-15cm, described in treat that the thickness of steaming is 0.5-1.5cm.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that the temperature of baking described in step (4)
Degree is for 120-160 DEG C, and the time of described baking is 10-20 minute.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that the temperature dried described in step (4)
Degree is for 25-35 DEG C, and the time of described baking is 10-30 hour.
The preparation method of spring bamboo glutinous rice cake the most according to claim 3, it is characterised in that described in step (4), finished product contains
The water yield is below 8wt%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610845732.XA CN106262126A (en) | 2016-09-23 | 2016-09-23 | Spring bamboo glutinous rice cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610845732.XA CN106262126A (en) | 2016-09-23 | 2016-09-23 | Spring bamboo glutinous rice cake and preparation method thereof |
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| CN106262126A true CN106262126A (en) | 2017-01-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387421A (en) * | 2020-03-12 | 2020-07-10 | 四川省唐玖珑食品有限责任公司 | Glutinous rice cake and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105614251A (en) * | 2014-10-22 | 2016-06-01 | 张春兰 | Blood pressure lowering and health glutinous rice cake |
| CN105815764A (en) * | 2016-04-22 | 2016-08-03 | 李桦 | Vinasse and fish roe contained dried mushroom stem floss with effect of tonifying spleen and preparation method thereof |
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| CN1222308A (en) * | 1998-01-06 | 1999-07-14 | 王平华 | Glutinous rice cake powder with pumpkin powder |
| CN101011121A (en) * | 2007-01-24 | 2007-08-08 | 金钟振 | Round-shaped glutinous rice cake and its preparation method |
| CN103689538A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Bamboo shoot beef sauce and preparation method thereof |
| CN103815243A (en) * | 2014-01-24 | 2014-05-28 | 五河童师傅食品有限公司 | Tea-flavor glutinous rice flour and preparation method thereof |
| CN104642823A (en) * | 2014-06-12 | 2015-05-27 | 潘宝莲 | Folium artemisiae argyi glutinous rice cake and preparation method thereof |
| CN105309867A (en) * | 2014-08-01 | 2016-02-10 | 黄武 | Fried purple sweet potato cake and manufacturing method thereof |
| CN105614251A (en) * | 2014-10-22 | 2016-06-01 | 张春兰 | Blood pressure lowering and health glutinous rice cake |
| CN105029169A (en) * | 2015-06-25 | 2015-11-11 | 曾侃 | Glutinous rice cake and preparation method thereof |
| CN105815764A (en) * | 2016-04-22 | 2016-08-03 | 李桦 | Vinasse and fish roe contained dried mushroom stem floss with effect of tonifying spleen and preparation method thereof |
Cited By (1)
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| CN111387421A (en) * | 2020-03-12 | 2020-07-10 | 四川省唐玖珑食品有限责任公司 | Glutinous rice cake and preparation method thereof |
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