CN106577911A - Sticky rice balls with flavor of crab cream and preparation method thereof - Google Patents
Sticky rice balls with flavor of crab cream and preparation method thereof Download PDFInfo
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- CN106577911A CN106577911A CN201611139086.1A CN201611139086A CN106577911A CN 106577911 A CN106577911 A CN 106577911A CN 201611139086 A CN201611139086 A CN 201611139086A CN 106577911 A CN106577911 A CN 106577911A
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- water
- glutinous rice
- sticky rice
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses sticky rice balls with the flavor of crab cream. The sticky rice balls are prepared by following raw material: 300-310 parts by weight of sticky rice, 30-33 parts by weight of purple sweet potatoes, 20-23 parts by weight of milk, 17-20 parts by weight of crab cream, 3-3.4 parts by weight of daidai flowers, 75-80 parts by weight of sugar, 4-5 parts by weight of baking powder, white sesame seeds, edible oil and water in proper amount. The sticky rice balls with the flavor of crab cream have following beneficial effects: sticky rice balls are prepared by rational combination of sticky rice as main ingredients and milk, crab cream and other auxiliary ingredients so that the balls are rich in nutrition and good in taste and have high nutritional value; during processing, sticky rice is soaked by two steps and subjected to pulping operation in two steps so that overall quality of glutinous rice flour is ensured; and a good health care function is obtained due to rich nutrition.
Description
Technical field
The present invention relates to glutinous rice processed food technical field, mainly a kind of crab oil breast local flavor glutinous rice fiber crops circle and its preparation side
Method.
Background technology
There is glutinous rice higher nutritive value and Commercial cultivation to be worth, and can be processed into numerous food.With modern society
Development and the raising of living standards of the people, people are continuously increased to the demand of traditional food local flavor, quality, kind, so that
Addition nutrient processes many tastes, polyauxotrophic special flavor traditional food.
Glutinous rice first has to make glutinous rice flour in process, and the processing of glutinous rice flour is sent out from the manual stone mill method of folk tradition
Exhibition so far, mainly has dry pulverization process, semidry method to crush and wet method water mill, the difference of processing method, affects to a certain extent
The quality of glutinous rice flour.
《Impact of the milling method to glutinous rice flour processing quality》Three kinds of processing methods are elaborated in one text, dry process
Scale removal process can only clear up removal sandstone, soil block, chaff powder etc., and to the dust on grain of rice surface effectively cleaning is difficult to, and cause dry method to add
The content of ashes highest of work；The water-washing process of semidry method processing, can wash most of dust on grain of rice surface, but wet processing
Cleaning to dust is more thorough, so the content of ashes of wet processing is minimum, in addition, using wet powder-making method, its glutinous rice flour
Moisture is easily controlled, and preferably, ash content, acidity, fatty acid value are below other 2 kinds of milling methods to color and luster.Also illustrate in system
During powder, due to the effect of rolling of machinery, there is a small amount of starch okioplast wall to be damaged, so as to cause the damage of amylum body, damage
Hinder starch with higher water imbibition, starch is also easy to be utilized by amylase after damaging, and then affect processing quality, and water for
The reduction that has of damaged starch is acted on.The damaged starch content highest of dry method powder, the damaged starch content of wet powder-making is most
It is low.Due to many washing and dry run in semidry method, this process can cause grain of rice surface to crack, have necessarily to the grain of rice
Emollescence.
Bring back to life additionally, due to being easy to aging after sticky rice food storage, have a strong impact on product quality, it is therefore prevented that or delaying to form sediment
It is to be badly in need of improving in process that powder is aging.And lactic acid can to a certain extent change the structure and property of grain of rice starch,
Especially there is remarkable effect at anti-aging aspect, used as a kind of edible acid, lactic acid can be directly used for food processing.
The content of the invention
The invention aims to make up the defect of prior art, there is provided a kind of crab oil breast local flavor glutinous rice fiber crops circle and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of crab oil breast local flavor glutinous rice fiber crops circle, it is characterised in that be made up of following raw material：
Glutinous rice 300-310, purple potato 30-33, milk 20-23, crab oil 17-20, bitter citrus immature flower 3-3.4, white sugar, 75-80, baking powder 4-
5th, white sesameseed, edible oil and appropriate amount of water.
The preparation method of described a kind of crab oil breast local flavor glutinous rice fiber crops circle, it is characterised in that comprise the following steps：
（1）By bitter citrus immature flower with 13-15 times of water water extraction, Chinese medicine extract is filtrated to get；
（2）Purple potato plus the beating of 4-5 times of water, the slurries of filtration are well mixed with milk, then are spray-dried and are made powder；Crab oil is existed
Heating in water is boiled, and pulls crab oil after boiling out, is dried grinds, finally mixes gained powder；
（3）Cleaned 2-3 time with distilled water after glutinous rice removal of impurities is cleared up, then put it into its top feed, the immersion of bottom water inlet
In tank, intake with the mode of back-flushing and soak 1-1.5 hours, and soaking temperature is at 25-30 DEG C, then filters and removes moisture removal and hang
Floating impurity；Glutinous rice is taken out again and drains surface moisture, be put into secondary immersion 4-5 hours, lactic acid concn in lactic acid solution
0.45%, soak liquid ratio 3: 1；
（4）The lactic acid solution of two immersions of step 3 is worn into into pulpous state together with glutinous rice, then is added into the sticky rice syrup for obtaining appropriate
Sodium acid carbonate adjust ph to 7.0 or so；Then the sticky rice syrup after neutralization is put in refiner again carries out secondary fine grinding, then
80-100 mesh sieves are crossed, the sticky rice syrup after filtration forms muffin by filter-press dehydration, and its water content is 38～40%；
（5）It is 12%-14% to be dried to moisture at 40-45 DEG C after the muffin of step 4 is crushed, and crosses screenings after 80 mesh sieves
As water-milling glutinous rice flour material；White sugar is melted into after white sugar water and water-milling glutinous rice flour material, baking powder and step 1, step with certain amount of boiling water
Rapid 2 gained material mixing kneading is into dough；
（6）The dough of step 5 is kneaded into into strip and is divided into some little jizi for making dumplings, on its surface be stained with a water after little jizi for making dumplings rubbing round and wrap up in
Full white sesameseed makes numb ball, is finally putting into little kerosene in the edible oil cauldron of medium well and fries；In fried when numb ball floats soon, with leakage
Spoon back of the body light press fiber crops ball, presses again, and can not crush after flattening when heaving, and is repeated several times after numb ball heaves, and is not stopped to turn over strainer
Dynamic fiber crops ball is heated evenly, and fries and is pulled out to golden yellow.
It is an advantage of the invention that：
Glutinous rice is soaked at twice in step 3 of the present invention, immersion expands can polished glutinous rice grain, promote particle loose, soft, with
Polishing beneficial to next procedure is crushed.The immersion way of first time back-flushing be water from below to up, can be by the impurity in glutinous rice, chaff
The suspensions such as piece are discharged, then the immersion in certain density lactic acid solution again, and glutinous rice starch reaches certain hydrolysis degree, has
Beneficial to the hydrolysis and dispersion of amylopectin, the anti-aging characteristic of glutinous rice flour can be improved, improve the quality of the glutinous rice flour for making；
Defibrination in two steps in step 4, fine grinding again after first roughly grinding, defibrination is fully complete, is beneficial to improve the water that following process makes
The quality of mill glutinous rice powder.Because glutinous rice is the defibrination together with lactic acid solution, thus add appropriate bicarbonate into sticky rice syrup
Sodium can play neutralization；
Glutinous rice fiber crops circle of the present invention is nutritious by obtained in the reasonably combined processing of multiple auxiliary materials such as major ingredient glutinous rice and milk, crab oil
Features good taste, with very high nutritive value；Glutinous rice is soaked in two steps in process, and defibrination operation in two steps, it is ensured that
The total quality of glutinous rice flour；Abundant nutrition causes edible health preserving health-care efficacy good.
Specific embodiment
A kind of crab oil breast local flavor glutinous rice fiber crops circle, is made up of following raw material：
Glutinous rice 300-310, purple potato 30-33, milk 20-23, crab oil 17-20, bitter citrus immature flower 3-3.4, white sugar, 75-80, baking powder 4-
5th, white sesameseed, edible oil and appropriate amount of water.
A kind of preparation method of crab oil breast local flavor glutinous rice fiber crops circle, comprises the following steps：
（1）By bitter citrus immature flower with 13-15 times of water water extraction, Chinese medicine extract is filtrated to get；
（2）Purple potato plus the beating of 4-5 times of water, the slurries of filtration are well mixed with milk, then are spray-dried and are made powder；Crab oil is existed
Heating in water is boiled, and pulls crab oil after boiling out, is dried grinds, finally mixes gained powder；
（3）Cleaned 2-3 time with distilled water after glutinous rice removal of impurities is cleared up, then put it into its top feed, the immersion of bottom water inlet
In tank, intake with the mode of back-flushing and soak 1-1.5 hours, and soaking temperature is at 25-30 DEG C, then filters and removes moisture removal and hang
Floating impurity；Glutinous rice is taken out again and drains surface moisture, be put into secondary immersion 4-5 hours, lactic acid concn in lactic acid solution
0.45%, soak liquid ratio 3: 1；
（4）The lactic acid solution of two immersions of step 3 is worn into into pulpous state together with glutinous rice, then is added into the sticky rice syrup for obtaining appropriate
Sodium acid carbonate adjust ph to 7.0 or so；Then the sticky rice syrup after neutralization is put in refiner again carries out secondary fine grinding, then
80-100 mesh sieves are crossed, the sticky rice syrup after filtration forms muffin by filter-press dehydration, and its water content is 38～40%；
（5）It is 12%-14% to be dried to moisture at 40-45 DEG C after the muffin of step 4 is crushed, and crosses screenings after 80 mesh sieves
As water-milling glutinous rice flour material；White sugar is melted into after white sugar water and water-milling glutinous rice flour material, baking powder and step 1, step with certain amount of boiling water
Rapid 2 gained material mixing kneading is into dough；
（6）The dough of step 5 is kneaded into into strip and is divided into some little jizi for making dumplings, on its surface be stained with a water after little jizi for making dumplings rubbing round and wrap up in
Full white sesameseed makes numb ball, is finally putting into little kerosene in the edible oil cauldron of medium well and fries；In fried when numb ball floats soon, with leakage
Spoon back of the body light press fiber crops ball, presses again, and can not crush after flattening when heaving, and is repeated several times after numb ball heaves, and is not stopped to turn over strainer
Dynamic fiber crops ball is heated evenly, and fries and is pulled out to golden yellow.
Claims (2)
1. a kind of crab oil breast local flavor glutinous rice fiber crops are round, it is characterised in that be made up of following raw material：
Glutinous rice 300-310, purple potato 30-33, milk 20-23, crab oil 17-20, bitter citrus immature flower 3-3.4, white sugar, 75-80, baking powder 4-
5th, white sesameseed, edible oil and appropriate amount of water.
2. the preparation method that a kind of crab oil breast local flavor glutinous rice fiber crops according to claim 1 are justified, it is characterised in that including following
Step：
（1）By bitter citrus immature flower with 13-15 times of water water extraction, Chinese medicine extract is filtrated to get；
（2）Purple potato plus the beating of 4-5 times of water, the slurries of filtration are well mixed with milk, then are spray-dried and are made powder；Crab oil is existed
Heating in water is boiled, and pulls crab oil after boiling out, is dried grinds, finally mixes gained powder；
（3）Cleaned 2-3 time with distilled water after glutinous rice removal of impurities is cleared up, then put it into its top feed, the immersion of bottom water inlet
In tank, intake with the mode of back-flushing and soak 1-1.5 hours, and soaking temperature is at 25-30 DEG C, then filters and removes moisture removal and hang
Floating impurity；Glutinous rice is taken out again and drains surface moisture, be put into secondary immersion 4-5 hours, lactic acid concn in lactic acid solution
0.45%, soak liquid ratio 3: 1；
（4）The lactic acid solution of two immersions of step 3 is worn into into pulpous state together with glutinous rice, then is added into the sticky rice syrup for obtaining appropriate
Sodium acid carbonate adjust ph to 7.0 or so；Then the sticky rice syrup after neutralization is put in refiner again carries out secondary fine grinding, then
80-100 mesh sieves are crossed, the sticky rice syrup after filtration forms muffin by filter-press dehydration, and its water content is 38～40%；
（5）It is 12%-14% to be dried to moisture at 40-45 DEG C after the muffin of step 4 is crushed, and crosses screenings after 80 mesh sieves
As water-milling glutinous rice flour material；White sugar is melted into after white sugar water and water-milling glutinous rice flour material, baking powder and step 1, step with certain amount of boiling water
Rapid 2 gained material mixing kneading is into dough；
（6）The dough of step 5 is kneaded into into strip and is divided into some little jizi for making dumplings, on its surface be stained with a water after little jizi for making dumplings rubbing round and wrap up in
Full white sesameseed makes numb ball, is finally putting into little kerosene in the edible oil cauldron of medium well and fries；In fried when numb ball floats soon, with leakage
Spoon back of the body light press fiber crops ball, presses again, and can not crush after flattening when heaving, and is repeated several times after numb ball heaves, and is not stopped to turn over strainer
Dynamic fiber crops ball is heated evenly, and fries and is pulled out to golden yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611139086.1A CN106577911A (en) | 2016-12-12 | 2016-12-12 | Sticky rice balls with flavor of crab cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611139086.1A CN106577911A (en) | 2016-12-12 | 2016-12-12 | Sticky rice balls with flavor of crab cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577911A true CN106577911A (en) | 2017-04-26 |
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ID=58597482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611139086.1A Withdrawn CN106577911A (en) | 2016-12-12 | 2016-12-12 | Sticky rice balls with flavor of crab cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467112A (en) * | 2017-08-14 | 2017-12-15 | 安徽省皖美食品有限公司 | A kind of Fried Glutinous Rice Balls with Sesame tailored flour and preparation method thereof and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845666A (en) * | 2012-08-01 | 2013-01-02 | 章明星 | Rice ball powder and making process thereof |
| CN104472702A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof |
| CN105994486A (en) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | Oversized glutinous rice sesame balls and production method thereof |
-
2016
- 2016-12-12 CN CN201611139086.1A patent/CN106577911A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845666A (en) * | 2012-08-01 | 2013-01-02 | 章明星 | Rice ball powder and making process thereof |
| CN104472702A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof |
| CN105994486A (en) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | Oversized glutinous rice sesame balls and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467112A (en) * | 2017-08-14 | 2017-12-15 | 安徽省皖美食品有限公司 | A kind of Fried Glutinous Rice Balls with Sesame tailored flour and preparation method thereof and application |
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Application publication date: 20170426 |