CN108740777A - A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process - Google Patents
A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process Download PDFInfo
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- CN108740777A CN108740777A CN201810590894.2A CN201810590894A CN108740777A CN 108740777 A CN108740777 A CN 108740777A CN 201810590894 A CN201810590894 A CN 201810590894A CN 108740777 A CN108740777 A CN 108740777A
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Classifications
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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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
The invention discloses a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Pastes, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste to fall into, and the sunken setting of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, and the formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：Soybean oil, glutinous rice flour, red bean powder, cornstarch, mineral water, white granulated sugar, malt syrup, D-sorbite, food thickenig agent：The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：Fresh mango, pineapple pulp, carrot pigment, whole milk powder, D-sorbite, mango essence, ascorbyl palmitate, white granulated sugar, mineral water.The invention also discloses a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.The effect of present invention is using Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste nourishing stomach and spleen, supplement energy, and completely new raw material is added, sequence, mixing time and the temperature to raw material is added are improved, and the south of Fujian Province flavor of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste can be embodied, and are suitble to promote in the south of Fujian Province region.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation processes.
Background technology
Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste be it is a kind of originate from TaiWan, China, Japan and popular traditional food, be commonly called as at home mochi or
Glutinous rice wrapped in lotus leaves etc..Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste includes cladding, fillings and outer viscous ripe powder, then cladding package fillings wraps ripe powder in surface.Traditional Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is
It is to be fabricated to Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin after major ingredient boiling is ripe by glutinous rice flour, then wraps up fillings molding, surface wraps ripe powder and makes, and cladding is
Opaque, consumer only can just see fillings when cutting Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；And the shelf life of products of traditional Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is short, is easy hair
Firmly, it cannot store, mouthfeel is poor, can not industrialize and ensure product quality.It is impossible to meet present the south of Fujian Province areas for existing Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
The edible demand in domain.For this purpose, we have proposed a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation processes.
Invention content
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process, to solve mentioned above in the background art ask
Topic.
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, to be arranged in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin
Interior, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin need to fall into Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fully wrapped around.
Preferably, the formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：8-12 parts of soybean oil, 45-55 parts of glutinous rice flour, red bean powder 3-
5 parts, 3-5 parts of cornstarch, 45-55 parts of mineral water, 28-32 parts of white granulated sugar, 70-90 parts of malt syrup, D-sorbite 18-22
Part, 1-3 parts of food thickenig agent.
Preferably, the optimization formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：9-11 parts of soybean oil, 48-52 parts of glutinous rice flour, red bean
3.5-4.5 parts of powder, 3.5-4.5 parts of cornstarch, 48-52 parts of mineral water, 29-31 parts of white granulated sugar, 75-85 parts of malt syrup,
19-21 parts of D-sorbite, 1.5-2.5 parts of food thickenig agent.
Preferably, the formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：Fresh mango 25-35 parts, 5-9 parts of pineapple pulp, carrot
0.01-0.03 parts of pigment, 1-3 parts of whole milk powder, 13-17 parts of D-sorbite, 0.06-0.1 parts of mango essence, ascorbic acid palm
0.4-0.8 parts of acid esters, 8-12 parts of white granulated sugar, 8-12 parts of mineral water.
Preferably, the optimization formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：Fresh mango 28-32 parts, 6-8 parts of pineapple pulp,
0.015-0.025 parts of carrot pigment, 1.5-2.5 parts of whole milk powder, 14-16 parts of D-sorbite, 0.07-0.09 parts of mango essence,
0.5-0.7 parts of ascorbyl palmitate, 9-11 parts of white granulated sugar, 9-11 parts of mineral water.
Preferably, the optimization formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：10 parts of soybean oil, 50 parts of glutinous rice flour, red bean powder 4
Part, 4 parts of cornstarch, 50 parts of mineral water, 30 parts of white granulated sugar, 80 parts of malt syrup, 20 parts of D-sorbite, food thickenig agent 2
Part.
Preferably, the optimization formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：30 parts of fresh mango, 7 parts of pineapple pulp, carrot
0.02 part of pigment, 2 parts of whole milk powder, 15 parts of D-sorbite, 0.08 part of mango essence, 0.6 part of ascorbyl palmitate, white sand
Sugared 10 parts, 10 parts of mineral water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, then added into mixed powder
40-50 degrees Celsius of mineral water, is mixed again, need to be successively by food thickenig agent and big in mixing process
Soya-bean oil is placed in one, and after the completion, carries out face of waking up, and the face time of waking up is 12-16min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and carries out boiling, pressure control under conditions of 80-100 degrees Celsius
In 0.2-0.6Mpa, digestion time 30-40min, after the completion of boiling, white granulated sugar, maltose are uniformly sprinkled into dough surface again
The mixture of slurry and D-sorbite, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
5-9min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 90-130min in 1-5 degrees Celsius of icehouse, is then packed, and stored to 5-
To get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in 9 degrees Celsius of gnotobasis.
Preferably, the mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
Preferably, the mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
The effect of present invention is using Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste nourishing stomach and spleen, supplement energy, and completely new raw material is added, to the suitable of raw material is added
Sequence, mixing time and temperature are improved so that soft effect is good, palatable elasticity is good, no with protecting for the flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
Retrogradation, can the high advantage of industrialized production, production efficiency, the south of Fujian Province flavor of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste can be embodied, be suitble to push away in the south of Fujian Province region
Extensively.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, is arranged, institute intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
State Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste need to be fallen into it is fully wrapped around.
The formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：8 parts of soybean oil, 45 parts of glutinous rice flour, 3 parts of red bean powder, cornstarch 3
Part, 45 parts of mineral water, 28 parts of white granulated sugar, 70 parts of malt syrup, 18 parts of D-sorbite, 1 part of food thickenig agent.
The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：25 parts of fresh mango, 5 parts of pineapple pulp, 0.01 part of carrot pigment,
1 part of whole milk powder, 13 parts of D-sorbite, 0.06 part of mango essence, 0.4 part of ascorbyl palmitate, 8 parts of white granulated sugar, mineral
8 parts of matter water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, 40 is then added into mixed powder
Degree Celsius mineral water, be mixed, in mixing process, need to successively set food thickenig agent and soybean oil again
In wherein, after the completion, face of waking up is carried out, and the face time of waking up is 12min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and boiling is carried out under conditions of 80 degrees Celsius, pressure control exists
0.2Mpa, digestion time 30min after the completion of boiling, are uniformly sprinkled into white granulated sugar, malt syrup and sorb to dough surface again
The mixture of sugar alcohol, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
5-9min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 90min in 1 degree Celsius of icehouse, is then packed, and stored to 5 degrees Celsius
Gnotobasis in get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
The mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
Embodiment 2
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, is arranged, institute intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
State Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste need to be fallen into it is fully wrapped around.
The formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：9 parts of soybean oil, 48 parts of glutinous rice flour, 3.5 parts of red bean powder, cornstarch
3.5 parts, 48 parts of mineral water, 29 parts of white granulated sugar, 75 parts of malt syrup, 19 parts of D-sorbite, 1.5 parts of food thickenig agent.
The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：28 parts of fresh mango, 6 parts of pineapple pulp, 0.015 part of carrot pigment,
1.5 parts of whole milk powder, 14 parts of D-sorbite, 0.07 part of mango essence, 0.5 part of ascorbyl palmitate, 9 parts of white granulated sugar, mine
9 parts of substance water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, 42 is then added into mixed powder
Degree Celsius mineral water, be mixed, in mixing process, need to successively set food thickenig agent and soybean oil again
In wherein, after the completion, face of waking up is carried out, and the face time of waking up is 12-16min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and boiling is carried out under conditions of 85 degrees Celsius, pressure control exists
0.3Mpa, digestion time 33min after the completion of boiling, are uniformly sprinkled into white granulated sugar, malt syrup and sorb to dough surface again
The mixture of sugar alcohol, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
6min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 100min in 2 degrees Celsius of icehouse, is then packed, and stored to 6 degrees Celsius
Gnotobasis in get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
The mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
Embodiment 3
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, is arranged, institute intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
State Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste need to be fallen into it is fully wrapped around.
The formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：10 parts of soybean oil, 50 parts of glutinous rice flour, 4 parts of red bean powder, cornstarch 4
Part, 50 parts of mineral water, 30 parts of white granulated sugar, 80 parts of malt syrup, 20 parts of D-sorbite, 2 parts of food thickenig agent.
The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：30 parts of fresh mango, 7 parts of pineapple pulp, 0.02 part of carrot pigment,
2 parts of whole milk powder, 15 parts of D-sorbite, 0.08 part of mango essence, 0.6 part of ascorbyl palmitate, 10 parts of white granulated sugar, mineral
10 parts of matter water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, 45 is then added into mixed powder
Degree Celsius mineral water, be mixed, in mixing process, need to successively set food thickenig agent and soybean oil again
In wherein, after the completion, face of waking up is carried out, and the face time of waking up is 14min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and boiling is carried out under conditions of 90 degrees Celsius, pressure control exists
0.4Mpa, digestion time 35min after the completion of boiling, are uniformly sprinkled into white granulated sugar, malt syrup and sorb to dough surface again
The mixture of sugar alcohol, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
7min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 110min in 3 degrees Celsius of icehouse, is then packed, and stored to 7 degrees Celsius
Gnotobasis in get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
The mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
Embodiment 4
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, is arranged, institute intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
State Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste need to be fallen into it is fully wrapped around.
The formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：11 parts of soybean oil, 52 parts of glutinous rice flour, 4.5 parts of red bean powder, cornstarch
4.5 parts, 52 parts of mineral water, 31 parts of white granulated sugar, 85 parts of malt syrup, 21 parts of D-sorbite, 2.5 parts of food thickenig agent.
The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：32 parts of fresh mango, 8 parts of pineapple pulp, 0.025 part of carrot pigment,
2.5 parts of whole milk powder, 16 parts of D-sorbite, 0.09 part of mango essence, 0.7 part of ascorbyl palmitate, 11 parts of white granulated sugar, mine
11 parts of substance water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, 47 is then added into mixed powder
Degree Celsius mineral water, be mixed, in mixing process, need to successively set food thickenig agent and soybean oil again
In wherein, after the completion, face of waking up is carried out, and the face time of waking up is 15min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and boiling is carried out under conditions of 95 degrees Celsius, pressure control exists
0.5Mpa, digestion time 38min after the completion of boiling, are uniformly sprinkled into white granulated sugar, malt syrup and sorb to dough surface again
The mixture of sugar alcohol, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
8min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 120min in 4 degrees Celsius of icehouse, is then packed, and stored to 8 degrees Celsius
Gnotobasis in get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
The mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
Embodiment 5
The present invention proposes a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste are fallen into, and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is fallen into, is arranged, institute intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
State Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste need to be fallen into it is fully wrapped around.
The formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：12 parts of soybean oil, 55 parts of glutinous rice flour, 5 parts of red bean powder, cornstarch 5
Part, 55 parts of mineral water, 32 parts of white granulated sugar, 90 parts of malt syrup, 22 parts of D-sorbite, 3 parts of food thickenig agent.
The formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：35 parts of fresh mango, 9 parts of pineapple pulp, 0.03 part of carrot pigment,
3 parts of whole milk powder, 17 parts of D-sorbite, 0.1 part of mango essence, 0.8 part of ascorbyl palmitate, 12 parts of white granulated sugar, mineral
12 parts of matter water.
The present invention also provides a kind of preparation processes of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, include the following steps：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, 50 is then added into mixed powder
Degree Celsius mineral water, be mixed, in mixing process, need to successively set food thickenig agent and soybean oil again
In wherein, after the completion, face of waking up is carried out, and the face time of waking up is 16min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and boiling is carried out under conditions of 100 degrees Celsius, pressure control exists
0.6Mpa, digestion time 40min after the completion of boiling, are uniformly sprinkled into white granulated sugar, malt syrup and sorb to dough surface again
The mixture of sugar alcohol, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
9min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 130min in 5 degrees Celsius of icehouse, is then packed, and stored to 9 degrees Celsius
Gnotobasis in get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Mixture in S2, which need to be divided into, is repeatedly sprinkling upon dough surface.
The mineral water domestic demand contains ferro element, sodium element, calcium constituent and magnesium elements.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, which is characterized in that it is fallen into including Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, the sunken setting of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is intradermal in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste,
The Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin need to fall into Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fully wrapped around.
2. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 1, which is characterized in that the formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is as follows：
8-12 parts of soybean oil, 45-55 parts of glutinous rice flour, 3-5 parts of red bean powder, 3-5 parts of cornstarch, 45-55 parts of mineral water, white granulated sugar
28-32 parts, 70-90 parts of malt syrup, 18-22 parts of D-sorbite, 1-3 parts of food thickenig agent.
3. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 2, which is characterized in that the optimization formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is such as
Under：9-11 parts of soybean oil, 48-52 parts of glutinous rice flour, 3.5-4.5 parts of red bean powder, 3.5-4.5 parts of cornstarch, mineral water 48-52
Part, 29-31 parts of white granulated sugar, 75-85 parts of malt syrup, 19-21 parts of D-sorbite, 1.5-2.5 parts of food thickenig agent.
4. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 1, which is characterized in that the formula that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is fallen by weight is as follows：
Fresh mango 25-35 parts, 5-9 parts of pineapple pulp, 0.01-0.03 parts of carrot pigment, 1-3 parts of whole milk powder, D-sorbite 13-
17 parts, 0.06-0.1 parts of mango essence, 0.4-0.8 parts of ascorbyl palmitate, 8-12 parts of white granulated sugar, mineral water 8-12
Part.
5. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 4, which is characterized in that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste falls into optimization formula by weight such as
Under：Fresh mango 28-32 parts, 6-8 parts of pineapple pulp, 0.015-0.025 parts of carrot pigment, 1.5-2.5 parts of whole milk powder, mountain
14-16 parts of pears sugar alcohol, 0.07-0.09 parts of mango essence, 0.5-0.7 parts of ascorbyl palmitate, 9-11 parts of white granulated sugar, mineral
9-11 parts of matter water.
6. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 2, which is characterized in that the optimization formula of the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin by weight is such as
Under：10 parts of soybean oil, 50 parts of glutinous rice flour, 4 parts of red bean powder, 4 parts of cornstarch, 50 parts of mineral water, 30 parts of white granulated sugar, maltose
80 parts of slurry, 20 parts of D-sorbite, 2 parts of food thickenig agent.
7. flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 4, which is characterized in that the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste falls into optimization formula by weight such as
Under：30 parts of fresh mango, 7 parts of pineapple pulp, 0.02 part of carrot pigment, 2 parts of whole milk powder, 15 parts of D-sorbite, mango essence
0.08 part, 0.6 part of ascorbyl palmitate, 10 parts of white granulated sugar, 10 parts of mineral water.
8. a kind of preparation process of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste according to claim 1-7, which is characterized in that including walking as follows
Suddenly：
S1, glutinous rice flour, red bean powder and cornstarch be mixed into mixed powder in proportion, then added into mixed powder
40-50 degrees Celsius of mineral water, is mixed again, need to be successively by food thickenig agent and big in mixing process
Soya-bean oil is placed in one, and after the completion, carries out face of waking up, and the face time of waking up is 12-16min, obtains dough；
S2, the dough obtained in S1 is placed in steaming machine, and carries out boiling, pressure control under conditions of 80-100 degrees Celsius
In 0.2-0.6Mpa, digestion time 30-40min, after the completion of boiling, white granulated sugar, maltose are uniformly sprinkled into dough surface again
The mixture of slurry and D-sorbite, and continue to carry out boiling with this condition, after the completion, Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin is formed, it is spare；
S3, fresh mango, pineapple pulp, whole milk powder, D-sorbite, white granulated sugar and mineral water are mixed in proportion again
Uniformly, carrot pigment, mango essence and ascorbyl palmitate are uniformly then being sprinkling upon its surface successively, again into
5-9min is mixed in row, is fallen into form Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste；
S4, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste formed in the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin and S3 that are formed in S2 is fallen into uniformly it is divided into multiple equal portions, package in a cake skin
A fillings, kneading is at circle, and black sesame powder is uniformly sprayed on its surface again；
S5, molded Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is refrigerated into 90-130min in 1-5 degrees Celsius of icehouse, is then packed, and stored to 5-
To get the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in 9 degrees Celsius of gnotobasis.
9. the preparation process of flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 8, which is characterized in that the mixture in S2 need to divide
At being repeatedly sprinkling upon dough surface.
10. the preparation process of flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the south of Fujian Province according to claim 8, which is characterized in that in the mineral water
Ferro element, sodium element, calcium constituent and magnesium elements need to be contained.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881649A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
| CN110881648A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi stable to leavening and filled in and used as food oil-water mixed base material |
| CN114568622A (en) * | 2022-02-18 | 2022-06-03 | 新泓嘉(浙江)生物科技有限公司 | Instant flavor sweet potato flour ball |
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|---|---|---|---|---|
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN103349055A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake with tropical fruit flavor and preparation method thereof |
| CN107319297A (en) * | 2017-07-26 | 2017-11-07 | 芜湖杭生园食品有限公司 | The preparation method and formula of a kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
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2018
- 2018-06-09 CN CN201810590894.2A patent/CN108740777A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN103349055A (en) * | 2013-06-26 | 2013-10-16 | 姜磊 | Fried cake with tropical fruit flavor and preparation method thereof |
| CN107319297A (en) * | 2017-07-26 | 2017-11-07 | 芜湖杭生园食品有限公司 | The preparation method and formula of a kind of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881649A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
| CN110881648A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi stable to leavening and filled in and used as food oil-water mixed base material |
| CN114568622A (en) * | 2022-02-18 | 2022-06-03 | 新泓嘉(浙江)生物科技有限公司 | Instant flavor sweet potato flour ball |
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