CN109645336A - A kind of preparation method of brown sugar rice cake - Google Patents
A kind of preparation method of brown sugar rice cake Download PDFInfo
- Publication number
- CN109645336A CN109645336A CN201710940852.2A CN201710940852A CN109645336A CN 109645336 A CN109645336 A CN 109645336A CN 201710940852 A CN201710940852 A CN 201710940852A CN 109645336 A CN109645336 A CN 109645336A
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- Prior art keywords
- rice
- cake
- rice cake
- brown sugar
- preparation
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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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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 65
- 235000009566 rice Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010009 beating Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 210000000078 claw Anatomy 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 7
- 244000136475 Aleurites moluccana Species 0.000 description 5
- 235000006667 Aleurites moluccana Nutrition 0.000 description 5
- 235000018244 Castanea mollissima Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of preparation method of brown sugar rice cake, step is (1) to stay overnight rice in steep；(2) rice is poured into dry mill, beaten 2-5 times；After wherein beating for the first time, sieving one time is poured out, remaining slightly thick particle is put together, dry mill is put back to, continues to beat；(3) the rice flour after whipping is filtered；In steamer will first good water, spread gauze, cake mold set, filtered fine powder is sprinkled into the bottomless Cake mould put the oil in advance with the fine powder that small spoon scoops；(5) after having spread powder, with small spoon, gently one piece of brown sugar is put in smooth out surface, centre, covers steamer cover, after high fire 15 minutes, Guan Huo；(6) rice cake is ejected with rolling pin, continue to be steamed in pot ripe about 15-20 minutes.The present invention is made rice cake carry out curing again, while being conducive to digestion, is also conducive to storage, special taste, old and young matters are a kind of general food, have extensive development prospect using secondary boiled.
Description
Technical field
The invention belongs to food technology fields, are related to the production of rice cake, especially a kind of preparation method of brown sugar rice cake.
Background technique
Rice cake is the cuisines that people like, more universal in south.The type of rice cake is more, including corn rice cake, Semen Coicis
Rice cake, rice rice cake, glutinous rice rice cake etc., production method mostly use greatly fermentation method, and made rice cake has unique taste
Road, convenient for digestion.
By the retrieval of patent document, following three patent documents are found:
1, the production technology (CN102246921A) of a kind of tea perfume rice cake, process flow is: the production of tealeaves processing → rice flour →
Fermentation → second fermentation → boiling for the first time → packaging storage, compared with original production process, the present invention surpasses tealeaves
Crushing of Ultrafine processing, and use fermenting twice.The influence that sponge dough method causes product to turn sour is overcome, and eliminates addition tea
Influence of the leaf to rice cake foaminess and mouthfeel, make the tea perfume rice cake produced not only be rich in tealeaves nutritional ingredient and effect at
Point, and delicate mouthfeel, foaminess are good, and have special tea smell.
2, the production method (CN102450373A) of Chinese chestnut rice cake can effectively solve that general rice cake taste is more single
One, the shortcomings that lacking fragrance and the nutrition of Chinese chestnut, rice is put into basin, is added clear water brewed 24 hours, then gets
It is put into rice huller screen and drains away the water, then wear into tiny powder with flour mill.Chinese chestnut is put into heat in pot and is cooked, is added again after being cooked
Temperature is boiled 30 minutes, is then got and is put into basin with strainer, firmly Chinese chestnut rubbed with the hands with hand it is rotten, it is spare.Then by the big of milled
Rice flour and Chinese chestnut and white sugar are put together together, and are put into food steamer after mixing evenly, sprinkle one after paving on the surface again
Layer sesame.Then food steamer is put on pot, and suitable water is added below pot, then heated boiling 30 minutes.
3, the production method (CN102475222A) of Maiz cake can effectively solve the fragrance that general rice cake does not have corn
The shortcomings that, rice is washed with water completely, is then placed in drip sieve and drains away the water, is put under the sun and shines the moisture of rice surface
It is dry；The rice dried is worn into rice flour with stone mill, is then placed in basin and yeast, white sugar and water is added, after mixing evenly with hand
It kneads；The rice flour to knead is respectively put into corn hull, then both ends are tightened with the rope made of hemp；The pone wrapped is put into
In food steamer, very hot oven steams 30 minutes.
It is compared by technical characteristic, above-mentioned three patent documents and the present patent application have relatively big difference, do not influence this
The patentability of invention.
Summary of the invention
It is a kind of full of nutrition, good in taste red it is an object of the invention to provide in place of overcome the deficiencies in the prior art
The preparation method of sugared rice cake.
The present invention realizes that the technical solution of purpose is:
A kind of the step of preparation method of brown sugar rice cake, preparation method, is:
(1) select mouthfeel to glue, glutinous rice, rice in steep is stayed overnight；
(2) rice is poured into dry mill, beaten 2-5 times；After wherein beating for the first time, sieving one time is poured out, it will be remaining slightly thick
Particle put together, put back to dry mill, continue to beat；
(3) the rice flour after whipping is filtered；
In steamer will first good water, spread gauze, cake mold set, filtered fine powder is spread with the fine powder that small spoon scoops
Enter in the bottomless Cake mould put the oil in advance；
(5) after having spread powder, with small spoon, gently one piece of brown sugar is put in smooth out surface, centre, covers steamer cover, after high fire 15 minutes, closes
Fire；
(6) rice cake is ejected with rolling pin, continue to be steamed in pot ripe about 15-20 minutes, judgment criteria is to pinch rice cake with claw, is not had
Solids.
Moreover, the step (1) in rice, have to impregnate thoroughly, hand is once grinding broken.
Moreover, the step (4) in, filtered fine powder has to be scooped in mold with spoon.
The advantages and positive effects of the present invention are:
1, the present invention is saturating to shortcake by rice in steep used, and the resulting fine powder has enough air to support, rice cake stomata
It is more and uniform, it is good in taste.
2, the present invention takes full advantage of the nutrition of brown sugar, enhances the nutritional ingredient of rice cake using brown sugar as main taste substance,
It is edible suitable for women and child.
3, the present invention uses secondary boiled, makes the curing of rice cake progress again, while being conducive to digestion, be also conducive to store,
Special taste, old and young matters are a kind of general food, have extensive development prospect.
Specific embodiment
The embodiment of the present invention is described below in detail, the embodiment is exemplary, it is intended to it is used to explain the present invention, and
It is not considered as limiting the invention.
A kind of preparation method of brown sugar rice cake, step is:
(1) select mouthfeel to glue, glutinous rice, rice in steep is stayed overnight, have to impregnate thoroughly, preferably hand cleans several once grinding broken
Time, it drains；
(2) rice is poured into dry mill, beaten 2-5 times；After wherein beating for the first time, sieving one time is poured out, it will be remaining slightly thick
Particle put together, put back to dry mill, continue to beat；
(3) the rice flour after whipping is filtered；
In steamer will first good water, spread gauze, cake mold set, filtered fine powder has to be scooped with spoon in mold
In, it is otherwise supported without enough air, being steamed out is exactly pancake；By filtered fine powder, it is sprinkled into the fine powder that small spoon scoops
In the bottomless Cake mould put the oil in advance, if with small silica gel cake mold, it is not necessary to spread gauze, Silicon moulds need not also put the oil；
Milk powder can also be added in rice flour, or beaten with purple rice powder, one layer of purple rice, one layer of rice staggered floor is spread out, and affirmative is seen very well.
(5) after having spread powder, with small spoon, gently one piece of brown sugar is put in smooth out surface, centre, covers steamer cover, and high fire 15 minutes
Afterwards, Guan Huo；
(6) rice cake is ejected with rolling pin, continue to be steamed in pot ripe about 15-20 minutes, judgment criteria is to pinch rice cake with claw, is not had
Solids.
Until directly being cooked if Silicon moulds.During steaming, rice cake volume can slightly reduce.Also useful SN mousse
Circle makees container, just directly up pulls out, is taken out easily in midway, remembers that mold has to smear salad oil.
Claims (3)
1. a kind of preparation method of brown sugar rice cake, it is characterised in that: the step of preparation method is:
(1) select mouthfeel to glue, glutinous rice, rice in steep is stayed overnight；
(2) rice is poured into dry mill, beaten 2-5 times；After wherein beating for the first time, sieving one time is poured out, it will be remaining slightly thick
Particle put together, put back to dry mill, continue to beat；
(3) the rice flour after whipping is filtered；
In steamer will first good water, spread gauze, cake mold set, filtered fine powder is spread with the fine powder that small spoon scoops
Enter in the bottomless Cake mould put the oil in advance；
(5) after having spread powder, with small spoon, gently one piece of brown sugar is put in smooth out surface, centre, covers steamer cover, after high fire 15 minutes, closes
Fire；
(6) rice cake is ejected with rolling pin, continue to be steamed in pot ripe about 15-20 minutes, judgment criteria is to pinch rice cake with claw, is not had
Solids.
2. the preparation method of brown sugar rice cake according to claim 1, it is characterised in that: the step (1) in rice, one
Surely it to impregnate, hand is once grinding broken.
3. the preparation method of brown sugar rice cake according to claim 1, it is characterised in that: the step (4) in, it is filtered
Fine powder has to be scooped in mold with spoon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710940852.2A CN109645336A (en) | 2017-10-11 | 2017-10-11 | A kind of preparation method of brown sugar rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710940852.2A CN109645336A (en) | 2017-10-11 | 2017-10-11 | A kind of preparation method of brown sugar rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645336A true CN109645336A (en) | 2019-04-19 |
Family
ID=66108970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710940852.2A Pending CN109645336A (en) | 2017-10-11 | 2017-10-11 | A kind of preparation method of brown sugar rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645336A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587900A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Gluten-free Chinese chestnut cake and preparation method thereof |
-
2017
- 2017-10-11 CN CN201710940852.2A patent/CN109645336A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587900A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Gluten-free Chinese chestnut cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190419 |