CN109007575A - A kind of violet cabbage rice cake and preparation method thereof - Google Patents
A kind of violet cabbage rice cake and preparation method thereof Download PDFInfo
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- CN109007575A CN109007575A CN201810938378.4A CN201810938378A CN109007575A CN 109007575 A CN109007575 A CN 109007575A CN 201810938378 A CN201810938378 A CN 201810938378A CN 109007575 A CN109007575 A CN 109007575A
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- violet cabbage
- cabbage
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- 235000009566 rice Nutrition 0.000 title claims abstract description 74
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title description 53
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000019486 Sunflower oil Nutrition 0.000 claims description 11
- 239000002600 sunflower oil Substances 0.000 claims description 11
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- 235000012054 meals Nutrition 0.000 claims description 4
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- 241001674939 Caulanthus Species 0.000 claims description 3
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- 150000001720 carbohydrates Chemical class 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 229920001277 pectin Polymers 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
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- 240000008574 Capsicum frutescens Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- 108010073771 Soybean Proteins Proteins 0.000 description 2
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- 201000004624 Dermatitis Diseases 0.000 description 1
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- 244000178870 Lavandula angustifolia Species 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 230000001151 other effect Effects 0.000 description 1
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- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000002700 urine Anatomy 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
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of violet cabbage rice cakes, including following raw material: 30-40 parts of glutinous rice, 25-30 parts of rice, 8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener and 10-12 parts of nutritional auxiliary part；Its preparation process are as follows: rice and glutinous rice impregnate, and are then milled, and violet cabbage is squeezed the juice for the face of mixing and group, and press mold is steamed, packed.The present invention is added to violet cabbage, okra powder, sweetener etc. on the basis of original rice cake, it is agreeably sweet to be allowed to full of nutrition, mouthfeel, and be easy digestion, raw materials used at low cost, simple process, and has health-care efficacy, is suitble to general population edible.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of violet cabbage rice cake and preparation method thereof.
Background technique
Rice cake possesses very long history, is one of distinct Chinese characteristics traditional snack food.Rice cake be with the big rice of stickiness or
Rice flour is steamed into, and processing and fabricating is convenient, storage tolerance, eating method multiplicity, so very popular.Traditional rice cake is generally only used
Single glutinous rice is rubbed powder and is prepared, and taste is single, eats the excessive mouthfeel but also nondigestible of not only influencing.
Summary of the invention
In view of the above, the invention aims to provide a kind of violet cabbage rice cake and preparation method thereof, improve single
Rice cake mouthfeel, be easy digest and effectively enhancing tradition rice cake health-care efficacy.
In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention are as follows: a kind of violet cabbage rice cake, including it is following heavy
Measure the raw material of part: 30-40 parts of glutinous rice, 25-30 parts of rice, 8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener with
And 10-12 parts of nutritional auxiliary part；Wherein, the constituent that nutritional auxiliary is are as follows: 3-5 parts of alcohol soluble protein, soybean oligopeptide 4-7
Part, 1-2 parts of biotin, 6-9 parts of water-soluble dietary fiber.
The sweetener is one or more of isomalto-oligosaccharides, oligofructose, trehalose.
The water-soluble dietary fiber is blueberry pectin.
Above-mentioned violet cabbage rice cake further includes 2-3 parts of sunflower oil.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing；
(2) by violet cabbage, with clear water, cleaning and chopping, 1.5-2 times of addition violet cabbage weight are measured water polishing and are slurried repeatedly,
Obtain violet cabbage underflow；
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 12-15h, impregnate
Temperature is 22-25 DEG C, is filtered after immersion to draining, for use；
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crushing wear into the wet rice of 80-100 purpose
Powder；
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2)
After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough；
(6) step (5) and good dough are stood into 10-15min, then again and at dough；
(7) pressing mold, steam, pack.
Violet cabbage is also known as red cabbage, red wild cabbage, is commonly called as purple cabbage, a mutation in Cruciferae, Btassica brassica specie.
It is a type in cabbage, since its siphonal lobe and leaf-head are all in aubergine.Violet cabbage is also purple cabbage, and blade is purple
Red, there are wax powder, leaf-head subcircular in blade face.Violet cabbage is full of nutrition, according to surveying and determination, every 100 grams of fresh vegetables containing 0.11 milligram of carrotene,
.04 milligrams of vitaminB10,0.04 milligram of vitamin B2,39 milligrams of vitamin C, 0.3 milligram of niacin, carbohydrate 4%, protein
1.3%, fatty 0.3%, crude fibre 0.9%, 100 milligrams of calcium, 56 milligrams of phosphorus, 1.9 milligrams of iron.Violet cabbage sulphur member rich in
Element, the main function of this element are that desinsection is antipruritic, and for various pruituses, the illness such as eczema have certain curative effect, thus
It is highly beneficial for the Maintenance Of Skin Health often to eat this kind of vegetables.Violet cabbage can also provide a certain number of with weight to human body
The antioxidant to be acted on: vitamin E and vitamin A precursor (β-carrot), these antioxidant contents can protect body
Body and can help to the update of cell from the damage of free radical.It keeps fit and healthy, often edible to enhance people
Vigor.
Gumbo, also known as okra, Abelmoschus esculentus, popular name swordweed, purling eggplant；Pingxiang and domestic south that Jiangxi, China saves
There is plantation in area, because its appearance exactly likes capsicum, also known as " foreign capsicum ".Its edible portion is fruit pod, and divides green and red
Two kinds, feature is tender and crisp succulence, lubricious oiliness, and fragrance is unique.Gumbo contains protein, fat, carbohydrate and abundant
Alphalin and B groups, calcium, phosphorus, iron etc., and contain zinc and selenium and other trace elements, to having enhanced human immunity certain help.
Mainly there are relieving sore-throat, treating stranguria, lower cream, menstruation regulating and other effects.Also there is treatment abscess of throat, urine leaching is puckery, prevents diabetes, protects stomach
The effects of mucous membrane protects liver, goes fatigue, anti-aging.Okra is known as " plant gold " again, is a kind of nutritive value pole
Height, and the herbaceous plant with certain health care functions.Tender okra folder is except rich in protein, fat, carbohydrate, dimension life
Outside element, minerals and dietary fiber, also rich in ingredients such as flavones, polysaccharide, high-grade vegetables were both can be used as, and can develop into new
The functional health-care food of type.
Sunflower oil color is golden yellow, clear, smell faint scent, is a kind of important edible oil.Also contain in sunflower oil
Have more vitamin A and carrotene, there is a treatment yctalopia, pre- anti-cancer, reduce serum cholesterol concentration effect.
It contains unsaturated fatty acid necessary to the human bodies such as a large amount of linoleic acid, can promote the regeneration and growth of human body cell, protection
Skin health, and can be reduced the siltation of cholesterol in blood, thus be a kind of high-grade nutrient oil.Sunflower oil can be strong with salubrity
Body is promoted longevity.
Beneficial effects of the present invention: violet cabbage rice cake of the invention is added to purple sweet on the basis of traditional single rice cake
It is agreeably sweet to be allowed to full of nutrition, mouthfeel, and is easy digestion, raw materials used at low cost, work for indigo plant, okra powder, sweetener etc.
Skill is simple, and has health-care efficacy, is suitble to general population edible.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, it is not limited to these embodiments.In embodiment, all raw materials are all commercially available
Product.
Embodiment 1
A kind of violet cabbage rice cake, the raw material including following parts by weight:
34 parts of glutinous rice, 28 parts of rice, 10 parts of violet cabbage, 7.5 parts of okra powder, 8 parts of isomalto-oligosaccharides, oligofructose
5 parts and 11 parts of nutritional auxiliary part, 2.5 parts of sunflower oil；Wherein, the constituent that nutritional auxiliary is are as follows: 4 parts of alcohol soluble protein,
5 parts of soybean oligopeptide, 1.5 parts of biotin, 7 parts of blueberry pectin.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing；
(2) by violet cabbage, with clear water, cleaning and chopping, 1.8 times of amount water polishing that violet cabbage weight is added are slurried, obtain repeatedly
Violet cabbage underflow；
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 13h, impregnate temperature
Degree is 24 DEG C, is filtered after immersion to draining, for use；
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 100 mesh；
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2)
After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough；
(6) step (5) and good dough are stood into 15min, then again and at dough；
(7) pressing mold, steam, pack.
Embodiment 2
A kind of violet cabbage rice cake, the raw material including following parts by weight:
36 parts of glutinous rice, 30 parts of rice, 12 parts of violet cabbage, 8 parts of okra powder, 7 parts of isomalto-oligosaccharides, 7 parts of trehalose
And 12 parts of nutritional auxiliary part, 2.8 parts of sunflower oil；Wherein, the constituent that nutritional auxiliary is are as follows: 5 parts of alcohol soluble protein, soybean
6 parts of oligopeptide, 1.6 parts of biotin, 9 parts of blueberry pectin.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing；
(2) by violet cabbage, with clear water, cleaning and chopping, 2 times of amount water polishing that violet cabbage weight is added are slurried, obtain purple repeatedly
Wild cabbage underflow；
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 13h, impregnate temperature
Degree is 25 DEG C, is filtered after immersion to draining, for use；
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 100 mesh；
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2)
After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough；
(6) step (5) and good dough are stood into 15min, then again and at dough；
(7) pressing mold, steam, pack.
The violet cabbage rice cake that embodiment is prepared is observed and is tasted by presentation, and rice cake is in lavender, mouthfeel after eating
It is agreeably sweet and more easy to digest, it is easily absorbed by stomach, generally reflects that acceptance is higher, but also it is not recommended that disposable excessive food
With.
Claims (5)
1. a kind of violet cabbage rice cake, which is characterized in that the raw material including following parts by weight: 30-40 parts of glutinous rice, 25-30 parts of rice,
8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener and 10-12 parts of nutritional auxiliary part；Wherein, nutritional auxiliary is
Constituent are as follows: 3-5 parts of alcohol soluble protein, 4-7 parts of soybean oligopeptide, 1-2 parts of biotin, 6-9 parts of water-soluble dietary fiber.
2. a kind of violet cabbage rice cake according to claim 1, which is characterized in that the sweetener is that isomaltose is oligomeric
One or more of sugar, oligofructose, trehalose.
3. a kind of violet cabbage rice cake according to claim 1, which is characterized in that the water-soluble dietary fiber is blueberries
Glue.
4. a kind of violet cabbage rice cake according to claim 1, which is characterized in that further include 2-3 parts of sunflower oil.
5. a kind of preparation method of violet cabbage rice cake according to any one of claims 1-4, which is characterized in that including with
Lower step:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing；
(2) by violet cabbage, with clear water, cleaning and chopping, 1.5-2 times of addition violet cabbage weight are measured water polishing and are slurried, obtain purple repeatedly
Wild cabbage underflow；
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 12-15h, soaking temperature
It is 22-25 DEG C, is filtered after immersion to draining, for use；
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 80-100 mesh；
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, okra powder, sweetener and the battalion of the remaining half of step (2)
After auxiliary agent is supported by formula rate reconciliation uniformly, sunflower oil and suitable quantity of water is added and at dough；
(6) step (5) and good dough are stood into 10-15min, then again and at dough；
(7) pressing mold, steam, pack.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826012A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Nutritional rice cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494089A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Health care composite rice and preparation method thereof |
| CN107048164A (en) * | 2017-05-19 | 2017-08-18 | 芜湖扬展新材料科技服务有限公司 | A kind of low sugar rice cake |
| CN107048163A (en) * | 2017-05-19 | 2017-08-18 | 芜湖扬展新材料科技服务有限公司 | A kind of clearing damp removes cold rice cake |
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2018
- 2018-08-17 CN CN201810938378.4A patent/CN109007575A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494089A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Health care composite rice and preparation method thereof |
| CN107048164A (en) * | 2017-05-19 | 2017-08-18 | 芜湖扬展新材料科技服务有限公司 | A kind of low sugar rice cake |
| CN107048163A (en) * | 2017-05-19 | 2017-08-18 | 芜湖扬展新材料科技服务有限公司 | A kind of clearing damp removes cold rice cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826012A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Nutritional rice cake and preparation method thereof |
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Application publication date: 20181218 |