CN107821943A - The preparation method that ground rice is squeezed in a kind of clearing damp life - Google Patents
The preparation method that ground rice is squeezed in a kind of clearing damp life Download PDFInfo
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- CN107821943A CN107821943A CN201711225743.9A CN201711225743A CN107821943A CN 107821943 A CN107821943 A CN 107821943A CN 201711225743 A CN201711225743 A CN 201711225743A CN 107821943 A CN107821943 A CN 107821943A
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- rice
- ground rice
- clearing damp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The preparation method for squeezing ground rice is given birth to the invention provides clearing damp, it is formulated red bean Semen Coicis by using the clearing damp of classics and is processed into paste, is then then added in the raw manufacturing process for squeezing ground rice, thus obtains a kind of raw squeezing ground rice with clearing damp effect.This preparation method processing step is simple, it is practical, controllability is good, the raw squeezing ground rice made by this method, in addition to comprising the raw squeezing original abundant nutrition of ground rice, is also dissolved into raw squeeze in the distinctive tart flavour of ground rice by the peat-reek of red bean and Semen Coicis, flavor has a distinctive style, long-term consumption, additionally it is possible to drive away the moisture in human body, the condition away from inferior health well.
Description
Technical field
The present invention relates to a kind of food processing technology, specifically a kind of preparation method of clearing damp life squeezing ground rice.
Background technology
It is raw to squeeze the also known as raw squeezing powder of ground rice, it is a kind of one of distinctive typical local food in Guangxi.Most traditional raw ground rice that squeezes comes from
Nanning Pu Miaozhen, the raw ground rice that squeezes are also distinguished slightly sour and well-known with soft, sliding, fragrant.It is raw to squeeze enough fresh, the rice used of ground rice
Powder is that existing squeezing is now done, and a glob of paste Rice ＆ peanut milk fermented is pressed into a rule powdery by worker by squeezer, falls into hot soup
In billowing pot, do not go out 3 minutes, shining white ground rice is with regard to that can take the dish out of the pot.Ground rice is careful, and toughness is enough, mouthfeel bullet tooth, is Guilin rice
The delicate flavour that the ground rice for the Rice Noodle Mill dispatching that powder, spiral shell powder, old friend's powder use can not possess.
Modern likes eating the food of the frozen foods such as cold drink, ice cream, ice cream and raw food, likes blowing air-conditioning, likes
Indoor activity, seldom get sun, therefore moisture is easily accumulated in vivo, causes to easily cause One's spirits are drooping, poor sleep, appetite
The situation of the various inferior healths such as depressed, and body moisture crosses escheat and body fat can be caused to increase, and produces the phenomenon of puffiness.Such as
Fruit can prepare a kind of clearing damp life and squeeze ground rice, make people while edible raw squeezing ground rice, moreover it is possible to reach the effect of clearing damp, it will by
To the welcome of people.
The content of the invention
The preparation method for squeezing ground rice is given birth to it is an object of the invention to provide a kind of clearing damp, so that people are in edible raw squeezing ground rice
Simultaneously, moreover it is possible to reach the effect of clearing damp, so as to drive away the puzzlement caused by moisture overweight in vivo.
The present invention concrete technical scheme be：
The preparation method that ground rice is squeezed in a kind of clearing damp life, comprises the following steps：
（1）The parts by weight of rice 500 are taken to be put into immersion 1-3 hours in 30-40 DEG C of warm water；Wherein rice is preferably with old old
Rice, summer soak 1 hour, hour in winter 2-3；
（2）By the rice soaked take 4/5 plus water 80-100 parts by weight be put into grinder and wear into Rice ＆ peanut milk, after standing 24 hours, with white
Rice ＆ peanut milk is hung up and drains moisture by cloth bag, obtains the more dry Rice ＆ peanut milk group that moisture content is 60-70%；
（2）Take 1/5 to add water boiled into soft rotten rice in the rice soaked, be then put into clean stone mortar and mash, until
The complete soft rice group of clog, it is standby as fermentate；
（3）Take red bean 3-5 parts by weight, Semen Coicis 6-10 parts by weight to be well mixed after breaking into powder respectively, add 15-20 parts by weight
Water is brewed into sticky red bean Coix seed paste with slow fire；
（4）By step（1）The Rice ＆ peanut milk group made and step（2）The rice group made and step（3）The red bean Semen Coicis boiled
Paste is put into mixer jointly to be stirred repeatedly, until being fused into the fine and smooth fermentation powder ball of a silty completely；
（5）Fermentation powder ball is covered with preservative film is placed on 30-40 DEG C of indoor standing 36-48 hours, is cut into if then taking out
Small powder ball is done, small powder ball is put into 75 DEG C of warm water and boils 20-30 minutes, when the yellowing of small powder ball surface can be pulled out；
（6）The small powder ball pulled out is put into press-powder mould, strand shape ground rice is squeezed out, is put into 90-100 DEG C of boiling water and boils 4-
5 minutes, pulled out with screen cloth, add various dispensings, get product.
In the step（6）In, dispensing includes meat mincing sauce, chive end, purple perilla silk, romaine lettuce section, acid bamboo shoot silk, acid bean, beans
Beancurd sheet, Deep-fried peanuts, jam with lemon, condensed soy.
Clearing damp life provided by the present invention squeezes ground rice and is processed into paste by using the clearing damp formula red bean Semen Coicis of classics, then
It is then added in the raw manufacturing process for squeezing ground rice, thus obtains a kind of raw squeezing ground rice with clearing damp effect.This preparation method work
Skill step is simple, practical, and controllability is good, the raw squeezing ground rice made by this method, former except including raw squeezing ground rice
Outside some abundant nutritions, also the peat-reek of red bean and Semen Coicis is dissolved into the raw squeezing distinctive tart flavour of ground rice, flavor does not have one
Lattice, long-term consumption, additionally it is possible to drive away the moisture in human body, the condition away from inferior health well.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should be included in the scope of the protection.
Embodiment one：
The preparation method that ground rice is squeezed in a kind of clearing damp life, comprises the following steps：
（1）Take the parts by weight of rice 500 to be put into 30-40 DEG C of warm water to soak 1 hour；
（2）Take 4/5 to add the parts by weight of water 80 to be put into grinder in the rice soaked to wear into Rice ＆ peanut milk, after standing 24 hours, use white cloth bag
Rice ＆ peanut milk is hung up and drains moisture, obtains the more dry Rice ＆ peanut milk group that moisture content is 60-70%；
（2）Take 1/5 to add water boiled into soft rotten rice in the rice soaked, be then put into clean stone mortar and mash, until
The complete soft rice group of clog, it is standby as fermentate；
（3）Take the parts by weight of red bean 3, the parts by weight of Semen Coicis 6 to be well mixed after breaking into powder respectively, add the water slow fire of 15 parts by weight
It is brewed into sticky red bean Coix seed paste；
（4）By step（1）The Rice ＆ peanut milk group made and step（2）The rice group made and step（3）The red bean Semen Coicis boiled
Paste is put into mixer jointly to be stirred repeatedly, until being fused into the fine and smooth fermentation powder ball of a silty completely；
（5）Fermentation powder ball is covered with preservative film is placed on 30-40 DEG C of indoor standing 36 hours, then take out cut into it is some small
Powder ball, small powder ball is put into 75 DEG C of warm water and boils 20-30 minutes, when the yellowing of small powder ball surface can be pulled out；
（6）The small powder ball pulled out is put into press-powder mould, strand shape ground rice is squeezed out, is put into 90-100 DEG C of boiling water and boils 4-
5 minutes, pulled out with screen cloth, add meat mincing sauce, chive end, purple perilla silk, romaine lettuce section, acid bamboo shoot silk, acid bean, the skin of soya-bean milk, Deep-fried peanuts,
The dispensings such as jam with lemon, condensed soy, get product.
Embodiment two：
The preparation method that ground rice is squeezed in a kind of clearing damp life, comprises the following steps：
（1）Take the parts by weight of rice 500 to be put into 30-40 DEG C of warm water to soak 3 hours；
（2）Take 4/5 to add the parts by weight of water 100 to be put into grinder in the rice soaked to wear into Rice ＆ peanut milk, after standing 24 hours, use white cloth bag
Rice ＆ peanut milk is hung up and drains moisture, obtains the more dry Rice ＆ peanut milk group that moisture content is 60-70%；
（2）Take 1/5 to add water boiled into soft rotten rice in the rice soaked, be then put into clean stone mortar and mash, until
The complete soft rice group of clog, it is standby as fermentate；
（3）Take the parts by weight of red bean 5, the parts by weight of Semen Coicis 10 to be well mixed after breaking into powder respectively, add the water text of 20 parts by weight
Fire is brewed into sticky red bean Coix seed paste；
（4）By step（1）The Rice ＆ peanut milk group made and step（2）The rice group made and step（3）The red bean Semen Coicis boiled
Paste is put into mixer jointly to be stirred repeatedly, until being fused into the fine and smooth fermentation powder ball of a silty completely；
（5）Fermentation powder ball is covered with preservative film is placed on 30-40 DEG C of indoor standing 48 hours, then take out cut into it is some small
Powder ball, small powder ball is put into 75 DEG C of warm water and boils 20-30 minutes, when the yellowing of small powder ball surface can be pulled out；
（6）The small powder ball pulled out is put into press-powder mould, strand shape ground rice is squeezed out, is put into 90-100 DEG C of boiling water and boils 4-
5 minutes, pulled out with screen cloth, add meat mincing sauce, chive end, purple perilla silk, romaine lettuce section, acid bamboo shoot silk, acid bean, the skin of soya-bean milk, Deep-fried peanuts,
The dispensings such as jam with lemon, condensed soy, get product.
Embodiment three：
The preparation method that ground rice is squeezed in a kind of clearing damp life, comprises the following steps：
（1）Take the parts by weight of rice 500 to be put into 30-40 DEG C of warm water to soak 2 hours；
（2）Take 4/5 to add the parts by weight of water 90 to be put into grinder in the rice soaked to wear into Rice ＆ peanut milk, after standing 24 hours, use white cloth bag
Rice ＆ peanut milk is hung up and drains moisture, obtains the more dry Rice ＆ peanut milk group that moisture content is 60-70%；
（2）Take 1/5 to add water boiled into soft rotten rice in the rice soaked, be then put into clean stone mortar and mash, until
The complete soft rice group of clog, it is standby as fermentate；
（3）Take the parts by weight of red bean 4, the parts by weight of Semen Coicis 8 to be well mixed after breaking into powder respectively, add the water slow fire of 18 parts by weight
It is brewed into sticky red bean Coix seed paste；
（4）By step（1）The Rice ＆ peanut milk group made and step（2）The rice group made and step（3）The red bean Semen Coicis boiled
Paste is put into mixer jointly to be stirred repeatedly, until being fused into the fine and smooth fermentation powder ball of a silty completely；
（5）Fermentation powder ball is covered with preservative film is placed on 30-40 DEG C of indoor standing 42 hours, then take out cut into it is some small
Powder ball, small powder ball is put into 75 DEG C of warm water and boils 20-30 minutes, when the yellowing of small powder ball surface can be pulled out；
（6）The small powder ball pulled out is put into press-powder mould, strand shape ground rice is squeezed out, is put into 90-100 DEG C of boiling water and boils 4-
5 minutes, pulled out with screen cloth, add meat mincing sauce, chive end, purple perilla silk, romaine lettuce section, acid bamboo shoot silk, acid bean, the skin of soya-bean milk, Deep-fried peanuts,
The dispensings such as jam with lemon, condensed soy, get product.
Claims (3)
- A kind of 1. preparation method that ground rice is squeezed in clearing damp life, it is characterized in that comprising the following steps：（1）, take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling Mix, until receiving juice forms sticky shaddock ped cream；（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；（3）Glutinous rice weight 0.1-1% Chinese yeast is added in obtained glutinous rice, is then saccharified, glutinous rice is added after saccharification The water of 2-5 times of weight, is then fermented, and obtains fermented wine；（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud Sealing, stand 30-40 days, you can open altar and carry wine.
- 2. the preparation method that ground rice is squeezed in clearing damp life according to claim 1, it is characterized in that：The step（1）In, rice Using old old rice, summer soaks 1 hour, hour in winter 2-3.
- 3. the preparation method that ground rice is squeezed in clearing damp life according to claim 1, it is characterized in that：The step（6）In, dispensing bag Include meat mincing sauce, chive end, purple perilla silk, romaine lettuce section, acid bamboo shoot silk, acid bean, the skin of soya-bean milk, Deep-fried peanuts, jam with lemon, condensed soy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225743.9A CN107821943A (en) | 2017-11-29 | 2017-11-29 | The preparation method that ground rice is squeezed in a kind of clearing damp life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225743.9A CN107821943A (en) | 2017-11-29 | 2017-11-29 | The preparation method that ground rice is squeezed in a kind of clearing damp life |
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| Publication Number | Publication Date |
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| CN107821943A true CN107821943A (en) | 2018-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711225743.9A Pending CN107821943A (en) | 2017-11-29 | 2017-11-29 | The preparation method that ground rice is squeezed in a kind of clearing damp life |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538942A (en) * | 2016-11-22 | 2017-03-29 | 广西大学 | The production technology of ground rice is squeezed in a kind of non-irrigated lotus root life |
| CN107183516A (en) * | 2017-04-24 | 2017-09-22 | 王亮 | A kind of clearing damp rice noodles and preparation method thereof |
-
2017
- 2017-11-29 CN CN201711225743.9A patent/CN107821943A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538942A (en) * | 2016-11-22 | 2017-03-29 | 广西大学 | The production technology of ground rice is squeezed in a kind of non-irrigated lotus root life |
| CN107183516A (en) * | 2017-04-24 | 2017-09-22 | 王亮 | A kind of clearing damp rice noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王兰柱: "《风味小吃集锦》", 31 January 2007, 农村读物出版社 * |
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Application publication date: 20180323 |
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