CN108013345A - A kind of glutinous rice method for fine finishing - Google Patents
A kind of glutinous rice method for fine finishing Download PDFInfo
- Publication number
- CN108013345A CN108013345A CN201711294533.5A CN201711294533A CN108013345A CN 108013345 A CN108013345 A CN 108013345A CN 201711294533 A CN201711294533 A CN 201711294533A CN 108013345 A CN108013345 A CN 108013345A
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- China
- Prior art keywords
- glutinous rice
- malt
- pot
- cooked
- stomach
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 45
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 238000005580 one pot reaction Methods 0.000 claims abstract description 4
- 239000010902 straw Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 208000030208 low-grade fever Diseases 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 239000008107 starch Substances 0.000 abstract description 9
- 210000000952 spleen Anatomy 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 206010012735 Diarrhoea Diseases 0.000 abstract description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000011574 phosphorus Substances 0.000 abstract description 5
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 208000012895 Gastric disease Diseases 0.000 abstract description 4
- 206010028813 Nausea Diseases 0.000 abstract description 4
- 210000001015 abdomen Anatomy 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 230000008693 nausea Effects 0.000 abstract description 4
- 210000004243 sweat Anatomy 0.000 abstract description 4
- 208000000059 Dyspnea Diseases 0.000 abstract description 3
- 206010013975 Dyspnoeas Diseases 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 3
- 208000013220 shortness of breath Diseases 0.000 abstract description 3
- 235000019156 vitamin B Nutrition 0.000 abstract description 3
- 239000011720 vitamin B Substances 0.000 abstract description 3
- 229940032147 starch Drugs 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011800 void material Substances 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of glutinous rice method for fine finishing, comprise the following steps：1., 50~60kg of glutinous rice, soak 10~20 it is small when, then pick up and cooked with big fire, preferably not sticking to one's teeth, left spare；2., the glutinous rice cooked fallen in two mouthfuls of cylinders of people, one pot of hot water is added per cylinder, then added per cylinder and beat rotten malt (general 0.75kg wheats can send out 2kg malt), is sufficiently stirred, the glutinous rice in cylinder is scattered, and kept the temperature with straw.Compared with prior art, the present invention can effectively solve qi-restoratives, enrich blood, the effect such as invigorating the spleen warm stomach, hidroschesis.Suitable for diseases such as sweat caused by the gastric disorder causing nausea caused by deficiency-cold in spleen and stomach, poor appetite, diarrhea and the deficiency of vital energy is empty, shortness of breath is powerless, pregnant abdomen falling inflations.Modern scientific research shows：Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc., is the strong product of temperature compensation.Starch contained therein is amylopectin, so being difficult to digestion hydrolysis in stomach.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of glutinous rice method for fine finishing.
Background technology
Glutinous rice is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as glutinous rice more.Glutinous rice is that manufacture is viscous
Property snack, as rice-pudding, mixed congee, various sweets primary raw material, glutinous rice be also make fermented glutinour rice (sweet rice wine) primary raw material.Glutinous rice
It is full of nutrition containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., it is temperature compensation
Strong food, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhea has certain alleviate to make
With.
A kind of glutinous rice essence is now needed, can ensure that people eat when starvation as prepared food, it is more convenient, there is battalion
Support and healthy, for this reason, a kind of it is proposed that glutinous rice method for fine finishing.
The content of the invention
, there is qi-restoratives in the defects of it is an object of the invention to overcome the prior art, enriches blood, the effect such as invigorating the spleen warm stomach, hidroschesis.It is suitable
For diseases such as sweat caused by the gastric disorder causing nausea caused by deficiency-cold in spleen and stomach, poor appetite, diarrhea and the deficiency of vital energy is empty, shortness of breath is powerless, pregnant abdomen falling inflations.
Modern scientific research shows：Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc., is that temperature compensation is strong
Product.Starch contained therein is amylopectin, so being difficult to digestion hydrolysis in stomach.
To achieve these goals, technical scheme is as follows：
A kind of glutinous rice method for fine finishing, comprises the following steps：
1., 50~60kg of glutinous rice, soak 10~20 it is small when, then pick up and cooked with big fire, preferably not sticking to one's teeth, stayed
Under it is spare；
2., the glutinous rice cooked fallen in two mouthfuls of cylinders of people, one pot of hot water is added per cylinder, then added per cylinder and beat rotten malt
(general 0.75kg wheats can send out 2kg malt), is sufficiently stirred, the glutinous rice in cylinder is scattered, and kept the temperature with straw；
3., 8~10 it is small when after, by the glutinous rice melted drag for people pot in, boil dry moisture content with big fire, until pot in sugar rise
Untill fire bubble；It should be to cease fire at this time, and sugar is stirred to can pull into " flag " with chopsticks, and can blow broken to be advisable；
4., the sugar endured spoon risen, pour into other containers, when being cooled to low-grade fever, pull rapidly by hand to snow-white,
Tasty glutinous rice essence；
5., the glutinous rice essence made is put and is protected at low temperature so that glutinous rice essence the holding time it is more long.
Compared with prior art, there are following beneficial effect by the present invention：The present invention can effectively solve qi-restoratives, enrich blood,
Invigorating the spleen warm stomach, hidroschesis etc. act on.Suitable for sweat void, gas caused by the gastric disorder causing nausea caused by deficiency-cold in spleen and stomach, poor appetite, diarrhea and the deficiency of vital energy
The diseases such as short powerless, pregnant abdomen falling inflation.Modern scientific research shows：Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, dimension life
Plain B and starch etc., are the strong product of temperature compensation.Starch contained therein is amylopectin, so being difficult to digestion hydrolysis in stomach.
Embodiment
The present invention is described in further details with reference to embodiment.
Embodiment：
A kind of glutinous rice method for fine finishing, comprises the following steps：
1., 50~60kg of glutinous rice, soak 10~20 it is small when, then pick up and cooked with big fire, preferably not sticking to one's teeth, stayed
Under it is spare；
2., the glutinous rice cooked fallen in two mouthfuls of cylinders of people, one pot of hot water is added per cylinder, then added per cylinder and beat rotten malt
(general 0.75kg wheats can send out 2kg malt), is sufficiently stirred, the glutinous rice in cylinder is scattered, and kept the temperature with straw；
3., 8~10 it is small when after, by the glutinous rice melted drag for people pot in, boil dry moisture content with big fire, until pot in sugar rise
Untill fire bubble；It should be to cease fire at this time, and sugar is stirred to can pull into " flag " with chopsticks, and can blow broken to be advisable；
4., the sugar endured spoon risen, pour into other containers, when being cooled to low-grade fever, pull rapidly by hand to snow-white,
Tasty glutinous rice essence；
5., the glutinous rice essence made is put and is protected at low temperature so that glutinous rice essence the holding time it is more long.
Beneficial effect：The present invention can effectively solve qi-restoratives, enrich blood, the effect such as invigorating the spleen warm stomach, hidroschesis.Suitable for taste
The diseases such as sweat caused by the gastric disorder causing nausea, poor appetite, diarrhea and the deficiency of vital energy caused by the cold of insufficiency type is empty, shortness of breath is powerless, pregnant abdomen falling inflation.Modern science
Research shows：Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc., is the strong product of temperature compensation.Wherein
Starch contained therein is amylopectin, so being difficult to digestion hydrolysis in stomach.
Claims (1)
- A kind of 1. glutinous rice method for fine finishing, it is characterised in that：Comprise the following steps：1., 50~60kg of glutinous rice, soak 10~20 it is small when, then pick up and cooked with big fire, preferably not sticking to one's teeth, left standby With；2., the glutinous rice cooked fallen in two mouthfuls of cylinders of people, one pot of hot water is added per cylinder, then added per cylinder and beat rotten malt (one As 0.75kg wheats can send out 2kg malt), be sufficiently stirred, the glutinous rice in cylinder is scattered, and kept the temperature with straw；3., 8~10 it is small when after, by the glutinous rice melted drag for people pot in, boil dry moisture content with big fire, until pot in sugar played fiery bubble Untill；It should be to cease fire at this time, and sugar is stirred to can pull into " flag " with chopsticks, and can blow broken to be advisable；4., the sugar endured spoon risen, pour into other containers, when being cooled to low-grade fever, pull rapidly by hand to snow-white, Tasty glutinous rice essence；5., the glutinous rice essence made is put and is protected at low temperature so that glutinous rice essence the holding time it is more long.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294533.5A CN108013345A (en) | 2017-12-08 | 2017-12-08 | A kind of glutinous rice method for fine finishing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294533.5A CN108013345A (en) | 2017-12-08 | 2017-12-08 | A kind of glutinous rice method for fine finishing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013345A true CN108013345A (en) | 2018-05-11 |
Family
ID=62073039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711294533.5A Pending CN108013345A (en) | 2017-12-08 | 2017-12-08 | A kind of glutinous rice method for fine finishing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108013345A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972612A (en) * | 2020-08-26 | 2020-11-24 | 张琪泉 | Preparation method of rice dumplings |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103858966A (en) * | 2012-12-16 | 2014-06-18 | 林松 | Sticky rice processing method |
-
2017
- 2017-12-08 CN CN201711294533.5A patent/CN108013345A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103858966A (en) * | 2012-12-16 | 2014-06-18 | 林松 | Sticky rice processing method |
Non-Patent Citations (1)
| Title |
|---|
| 张文玉 等: "《糖类制品（下）436例》", 30 April 2003, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972612A (en) * | 2020-08-26 | 2020-11-24 | 张琪泉 | Preparation method of rice dumplings |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180511 |