CN107996999A - A kind of processing method of purple sweet potato rice cake - Google Patents
A kind of processing method of purple sweet potato rice cake Download PDFInfo
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- CN107996999A CN107996999A CN201711224100.2A CN201711224100A CN107996999A CN 107996999 A CN107996999 A CN 107996999A CN 201711224100 A CN201711224100 A CN 201711224100A CN 107996999 A CN107996999 A CN 107996999A
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- sweet potato
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- glutinous rice
- peanut
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 110
- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 66
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 66
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 40
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 40
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 40
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 40
- 235000020232 peanut Nutrition 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 27
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 26
- 235000020234 walnut Nutrition 0.000 claims abstract description 26
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 14
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- 239000002245 particle Substances 0.000 claims abstract description 11
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- 235000010716 Vigna mungo Nutrition 0.000 claims abstract description 10
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- 235000015110 jellies Nutrition 0.000 claims abstract description 10
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- 238000000034 method Methods 0.000 claims abstract description 9
- 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 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract 10
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 229910002114 biscuit porcelain Inorganic materials 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 241000207961 Sesamum Species 0.000 description 17
- 241000758789 Juglans Species 0.000 description 16
- 229920002472 Starch Polymers 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of processing method of purple sweet potato rice cake, including following procedure of processing：Select quality good glutinous rice, purple sweet potato, peanut, sesame and walnut kernel；The glutinous rice chosen, peanut, sesame are removed to clean up after impurity and dried, glutinous rice, peanut, sesame stir-fry respectively；Glutinous rice is broken into glutinous rice flour, peanut and walnut benevolence particle is obtained after peanut and walnut kernel are smashed；Glutinous rice flour is placed on lotus leaf and stacks multilayer placement a period of time；Boiled after purple sweet potato is cleaned it is soft, add water blend to obtain purple sweet potato paste；Purple sweet potato glutinous rice bean sheet jelly is made after glutinous rice flour and purple sweet potato paste are mixed；Fillings is made after peanut and walnut benevolence particle is mixed with sesame, white sugar；Purple sweet potato glutinous rice bean sheet jelly will be cooked up to purple sweet potato rice cake after fillings parcel shaping.The rice cake produced using a kind of processing method of purple sweet potato rice cake of the present invention has the characteristics that thin skin filling is sufficient, full of nutrition, in good taste.
Description
Technical field
The present invention relates to a kind of processing method of foodstuff, more specifically, more particularly to a kind of processing of purple sweet potato rice cake
Method.
Background technology
Rice cake is people's one of gift of presenting friends on New Year's Day or other festivals of Guangdong and Guangxi Provinces area, in the age of past grain progress,
Closed on whenever the Spring Festival, when people prepare special purchases for the New Year, always can't do without " beating rice cake ".The manufacture craft of traditional rice cake is simple, nutrition
And taste is single.As the improvement of people's living standards, requirement of the people for food quality also gradually steps up, some are had more
Nutritious and healthcare function food is added in rice cake, can enrich taste, the nutrition of rice cake, make up traditional rice cake not
Foot.Therefore, how to be added to a variety of food are reasonably combined in rice cake, the taste and nutrition for making rice cake more preferably become
The new direction of rice cake development.
The content of the invention
It is an object of the invention to provide a kind of processing method of purple sweet potato rice cake, the rice cake produced using this method is had
The characteristics of thin skin filling is sufficient, full of nutrition, in good taste.
The technical solution adopted by the present invention is as follows：
A kind of processing method of purple sweet potato rice cake, including following procedure of processing：
(1) quality good glutinous rice, purple sweet potato, peanut, sesame and walnut kernel are selected；
(2) glutinous rice chosen, peanut, sesame are removed to clean up after impurity and dried, respectively by glutinous rice, peanut, sesame
Stir-fry；
(3) glutinous rice to stir-fry is broken into glutinous rice flour, it is broken that peanut and walnut benevolence is obtained after the peanut to stir-fry and walnut kernel are smashed
Grain；
(4) glutinous rice flour is placed on lotus leaf and stacks multilayer placement a period of time；
(5) will the purple sweet potato that chosen cleaning after boil it is soft, add water blend to obtain purple sweet potato paste；
(6) purple sweet potato glutinous rice bean sheet jelly will be made after the glutinous rice flour that step (4) is handled is mixed with purple sweet potato paste；
(7) fillings is made after peanut and walnut benevolence particle is mixed with sesame, white sugar；
(8) purple sweet potato glutinous rice bean sheet jelly will be cooked up to purple sweet potato rice cake after fillings parcel shaping.
Further, in the step (2), glutinous rice, peanut, sesame are put into frying in frying apparatus respectively.
Further, it is 3 by the weight ratio that the peanut to stir-fry and walnut kernel mix in the step (3):1.
Further, in the step (4), the thickness for the glutinous rice flour placed on every lotus leaf is 3cm, is stacked per heap
The glutinous rice flour number of plies be 3 layers, the glutinous rice bisque that heap is put well is placed on shady place 20 days.
Further, in the step (5), the weight ratio for boiling water of the soft purple sweet potato with adding is 1:1.
Further, in the step (6), the weight ratio of glutinous rice flour and purple sweet potato paste mixing is 10：4.
Further, in the step (7), the weight ratio of peanut and walnut benevolence particle and sesame, white sugar is 5:2:
1。
Further, in the step (8), by ready-made rice cake boiling 20 minutes.
Compared with prior art, the device have the advantages that being：
A kind of processing method of purple sweet potato rice cake of the present invention, first selects quality good glutinous rice, purple sweet potato, peanut, sesame and core
Peach kernel；The glutinous rice chosen, peanut, sesame are removed to clean up after impurity and dried, glutinous rice, peanut, sesame stir-fry respectively；Will
The glutinous rice to stir-fry is broken into glutinous rice flour, and peanut and walnut benevolence particle is obtained after the peanut to stir-fry and walnut kernel are smashed；Glutinous rice flour is put
Multilayer is stacked on lotus leaf and places a period of time；It is soft by being boiled after the purple sweet potato chosen cleaning, add water to blend to obtain purple sweet potato paste；By glutinous rice flour
Purple sweet potato glutinous rice bean sheet jelly is made after being mixed with purple sweet potato paste；Fillings is made after peanut and walnut benevolence particle is mixed with sesame, white sugar；
Purple sweet potato glutinous rice bean sheet jelly will be cooked up to purple sweet potato rice cake after fillings parcel shaping.A kind of processing side of purple sweet potato rice cake of the present invention
Method, has continued to use the processing method of traditional rice cake, dries in the air to the glutinous rice flour lotus leaf parcel made and puts certain time, makes band in glutinous rice flour
The delicate fragrance of lotus leaf and mouthfeel is more soft, increase purple sweet potato in rice cake, purple sweet potato is rich in protein, starch, pectin, cellulose etc.
Nutriment, is added in rice cake, can not only improve the taste of rice cake, can also enrich the nutrition of rice cake, utilize this method
The rice cake produced has the characteristics that thin skin filling is sufficient, full of nutrition, in good taste.
Embodiment
With reference to embodiment, technical scheme is described in further detail, but is not formed pair
Any restrictions of the present invention.
A kind of processing method of purple sweet potato rice cake of the present invention, including following procedure of processing：
(1) quality good glutinous rice, purple sweet potato, peanut, sesame and walnut kernel are selected.
(2) glutinous rice chosen, peanut, sesame are removed to clean up after impurity and dried, respectively by glutinous rice, peanut, sesame
Stir-fry.Wherein, glutinous rice, peanut, sesame are put into frying in frying apparatus respectively, dedicated frying apparatus can add frying thing
Evenly, frying is better, and glutinous rice, peanut, the sesame fried out are more aromatic for heat.
(3) glutinous rice to stir-fry is broken into glutinous rice flour, it is broken that peanut and walnut benevolence is obtained after the peanut to stir-fry and walnut kernel are smashed
Grain.Wherein, it is 3 by the weight ratio that the peanut to stir-fry and walnut kernel mix:1, the peanut and walnut mixed in this ratio
It is more preferable that benevolence smashes rear eating mouth feel.
(4) glutinous rice flour is placed on lotus leaf and stacks multilayer placement a period of time.Wherein, the glutinous rice placed on every lotus leaf
The thickness of powder is 3cm, and the glutinous rice flour number of plies stacked per heap is 3 layers, and the glutinous rice bisque that heap is put well is placed on shady place 20 days, will be glutinous
After rice flour is placed together with lotus leaf, glutinous rice flour slowly absorbs moisture content and smell in lotus leaf, make its with lotus leaf delicate fragrance simultaneously
And mouthfeel is more soft.
(5) will the purple sweet potato that chosen cleaning after boil it is soft, add water blend to obtain purple sweet potato paste.Wherein, soft purple sweet potato and the water added are boiled
Weight ratio be 1:1.Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials,
Selenium element and anthocyanidin are also rich at the same time, and the purple sweet potato special healthcare function of tool full of nutrition, gal4 amino acid therein is all pole
Easily by human consumption and absorb, wherein the vitamin A being rich in can improve the mucomembranous epithelial cell of eyesight and skin, vitamin
C can be such that collagen normally synthesizes, and prevent scorbutic generation, and anthocyanidin is natural potent free radical scavenger, is added to rice
The taste of rice cake can not only be improved in cake, the nutrition of rice cake can also be enriched.
(6) purple sweet potato glutinous rice bean sheet jelly, glutinous rice flour will be made after the glutinous rice flour that step (4) is handled is mixed with purple sweet potato paste
Weight ratio with purple sweet potato paste mixing is 10：4.
(7) fillings is made after peanut and walnut benevolence particle is mixed with sesame, white sugar.Wherein, peanut and walnut benevolence particle and sesame
Fiber crops, the weight ratio of white sugar are 5:2:1, the component proportion for adding various dispensings can also be controlled according to personal taste.
(8) fillings is wrapped up by purple sweet potato glutinous rice bean sheet jelly and is cooked after being molded with Mold Making up to purple sweet potato rice cake.Wherein,
Ready-made rice cake boiling can be cooked for 20 minutes.
A kind of processing method of purple sweet potato rice cake of the present invention, has continued to use the processing method of traditional rice cake, to the glutinous rice made
Powder lotus leaf parcel dries in the air and puts certain time, makes more soft with the delicate fragrance and mouthfeel of lotus leaf in glutinous rice flour, increases in rice cake
Purple sweet potato, purple sweet potato are added in rice cake rich in nutriments such as protein, starch, pectin, celluloses, can not only improve rice cake
Taste, the nutrition of rice cake can also be enriched, the rice cake produced using this method has that thin skin filling is sufficient, full of nutrition, mouthfeel
The characteristics of good.
The foregoing is merely the preferred embodiment of the present invention, all timess made in the range of the spirit and principles in the present invention
What modifications, equivalent substitutions and improvements etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of processing method of purple sweet potato rice cake, it is characterised in that including following procedure of processing：
(1) quality good glutinous rice, purple sweet potato, peanut, sesame and walnut kernel are selected；
(2) glutinous rice chosen, peanut, sesame are removed to clean up after impurity and dried, glutinous rice, peanut, sesame stir-fry respectively；
(3) glutinous rice to stir-fry is broken into glutinous rice flour, peanut and walnut benevolence particle is obtained after the peanut to stir-fry and walnut kernel are smashed；
(4) glutinous rice flour is placed on lotus leaf and stacks multilayer placement a period of time；
(5) will the purple sweet potato that chosen cleaning after boil it is soft, add water blend to obtain purple sweet potato paste；
(6) purple sweet potato glutinous rice bean sheet jelly will be made after the glutinous rice flour that step (4) is handled is mixed with purple sweet potato paste；
(7) fillings is made after peanut and walnut benevolence particle is mixed with sesame, white sugar；
(8) purple sweet potato glutinous rice bean sheet jelly will be cooked up to purple sweet potato rice cake after fillings parcel shaping.
A kind of 2. processing method of purple sweet potato rice cake according to claim 1, it is characterised in that in the step (2), point
Glutinous rice, peanut, sesame frying in frying apparatus is not put into.
3. the processing method of a kind of purple sweet potato rice cake according to claim 1, it is characterised in that, will in the step (3)
The weight ratio of peanut and the walnut kernel mixing to stir-fry is 3:1.
4. the processing method of a kind of purple sweet potato rice cake according to claim 1, it is characterised in that in the step (4), often
The thickness for the glutinous rice flour placed on Zhang Heye is 3cm, and the glutinous rice flour number of plies stacked per heap is 3 layers, the glutinous rice bisque that heap is put well
Place 20 days in the cool.
5. the processing method of a kind of purple sweet potato rice cake according to claim 1, it is characterised in that in the step (5), boil
The weight ratio of water of the soft purple sweet potato with adding is 1:1.
6. the processing method of a kind of purple sweet potato rice cake according to claim 1, it is characterised in that glutinous in the step (6)
Rice flour and the weight ratio of purple sweet potato paste mixing are 10：4.
A kind of 7. processing method of purple sweet potato rice cake according to claim 1, it is characterised in that in the step (7), flower
The weight ratio of raw walnut benevolence particle and sesame, white sugar is 5:2:1.
8. the processing method of a kind of purple sweet potato rice cake according to claim 1, it is characterised in that, in the step (8)
By ready-made rice cake boiling 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711224100.2A CN107996999A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of purple sweet potato rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711224100.2A CN107996999A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of purple sweet potato rice cake |
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| Publication Number | Publication Date |
|---|---|
| CN107996999A true CN107996999A (en) | 2018-05-08 |
Family
ID=62054522
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|---|---|---|---|
| CN201711224100.2A Pending CN107996999A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of purple sweet potato rice cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007554A (en) * | 2018-06-08 | 2018-12-18 | 钟秋 | A kind of production method of Zhuang's black rice cake |
| CN111528400A (en) * | 2020-06-10 | 2020-08-14 | 浙江三溪堂中药有限公司 | Preparation method of polygonatum sibiricum cakes |
-
2017
- 2017-11-29 CN CN201711224100.2A patent/CN107996999A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007554A (en) * | 2018-06-08 | 2018-12-18 | 钟秋 | A kind of production method of Zhuang's black rice cake |
| CN111528400A (en) * | 2020-06-10 | 2020-08-14 | 浙江三溪堂中药有限公司 | Preparation method of polygonatum sibiricum cakes |
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