CN110269182A - A kind of buck cake and preparation method thereof - Google Patents
A kind of buck cake and preparation method thereof Download PDFInfo
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- CN110269182A CN110269182A CN201910652852.1A CN201910652852A CN110269182A CN 110269182 A CN110269182 A CN 110269182A CN 201910652852 A CN201910652852 A CN 201910652852A CN 110269182 A CN110269182 A CN 110269182A
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- peanut milk
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- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract description 135
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 131
- 235000009566 rice Nutrition 0.000 claims abstract description 131
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 32
- 235000013305 food Nutrition 0.000 claims abstract description 26
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 15
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 15
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000010902 straw Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 28
- 230000008595 infiltration Effects 0.000 claims description 10
- 238000001764 infiltration Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000014171 carbonated beverage Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000009955 starching Methods 0.000 claims description 2
- 244000111489 Gardenia augusta Species 0.000 claims 1
- 235000018958 Gardenia augusta Nutrition 0.000 claims 1
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical compound [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 claims 1
- 235000018927 edible plant Nutrition 0.000 claims 1
- 238000009827 uniform distribution Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 239000002956 ash Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 4
- 241000183294 Scleropages formosus Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000026811 Brassica nipposinica Species 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 235000000396 iron Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241001372210 Gobioides broussonnetii Species 0.000 description 2
- 240000002582 Oryza sativa Indica Group Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their 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
- 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
- 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
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of buck cake and preparation method thereof.A kind of buck cake and preparation method thereof, production composition of raw materials is by mass percentage are as follows: viscous long-grained nonglutinous rice 37~41%, moisture 57~59%, alkali 0.05% or so, edible oil 2.9% or so, Yellow Fructus Gardeniae 0.1% or so.Alkali in raw material, can be soda ash or rice-straw ash is dissolved in the alkaline water that water filters out.Manufacturing technology scheme includes: 1, selects viscous long-grained nonglutinous rice；2, it impregnates 12 hours or so；3, soda ash Yellow Fructus Gardeniae warm water is added to infiltrate 40 minutes or so；4, it wears into Rice & peanut milk and stirs evenly；5, cauldron, slice and edible oil are got out；6, Rice & peanut milk is fried into rice cake；7, it crumples；8, the flat rice cake of 0.4~0.5 kilogram weight is made；9, it is placed in food steamer and cooks.Buck cake primary raw material of the invention is viscous long-grained nonglutinous rice, is suitable for eating with owner, can stir-fry and eat, cook, delicious nutrient safe can make staple food or snack.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of buck cake and preparation method thereof.
Background technique
At this stage, with the development of science and technology, people's living standard is continuously improved, on dining table, people focus on the multiplicity of cuisines
Property, also focus on the mouthfeel of cuisines, more focuses on the safety of cuisines.The diversity of dining table has not only been catered in the invention of buck cake, can
To stir-fry and eat, cook, can also with steamed wheaten foods, decoct food, roast, and delicious, nutrition, in good taste, the main ingredient of buck cake is rice,
Rice is rich in starch, protein, also containing a variety of nutriments such as lipid, vitamin, amino acid, calcium, phosphorus, iron, glues long-grained nonglutinous rice embryo
15%~30% contained in newborn starch is amylose, and viscosity is small, easy to digest, is suitable for, edible safety edible with owner.
Summary of the invention
The object of the present invention is to provide a kind of buck cake and preparation method thereof, the technical issues of solution includes buck cake and alkali
The production method of water cake.
The invention solves first problem be a kind of buck cake, including its shape, color, constituent, each composition
Effect, eating method and the storage mode of ingredient:
(1) shape: oblate or oblate, long oblate general 15 centimetres or so long, wide 7 centimetres or so, 3 lis of thickness are generally grown
Rice or so, oblate general 15 centimetres or so of diameter, 3 centimetres or so, about 0.4~0.5 kilogram of single weight of thickness；
(2) color: generally sundown；
(3) constituent: the buck cake is mainly made of rice, and main component is meter He Shui, further includes alkali, food plant
Oil is suitably added Yellow Fructus Gardeniae to adjust its quality and color；
A kind of buck cake, it is characterised in that the rice of production buck cake should select gelatinization point high, dilatancy in production
Greatly, the small non-glutinous rice class long-grained nonglutinous rice rice of viscosity；
Alkali in the buck cake, can be edible soda ash sodium carbonate, be also possible to the sub- shell of dry rice straw, dry tea and incinerate dissolve in water
The alkaline water filtered out afterwards；
The composition of the buck cake is by mass percentage are as follows: rice 36.95~40.77%, moisture 57.09~59.13%, soda ash
0.05% or so, edible vegetable oil 2.85% or so, Yellow Fructus Gardeniae 0.1% or so；
The composition of the buck cake is by other ingredient portion rates needed for 1 kilogram of viscous long-grained nonglutinous rice are as follows: 1 kilogram of rice, then need water 1.4~
1.6 kilograms, 1~2 gram of alkali, 0.05~0.1 kilogram of edible vegetable oil, 2~4 grams of Yellow Fructus Gardeniae；
(4) effect of composition: viscous long-grained nonglutinous rice: being rich in starch, protein, also containing lipid, vitamin, amino acid, calcium, phosphorus,
A variety of nutriments such as iron, 15%~30% contained in endosperm starch is amylose, and viscosity is small, easy to digest, is suitable for and owner
It is edible, it is the main constituents of buck cake；Moisture: modulation hardness；Soda ash: main ingredient is sodium carbonate, white powder shape,
It is the important composition ingredient of buck cake, being put into soda ash can make buck cake loose, show sundown, there is alkali taste, eat a small amount of pure
Alkali has remuval of damp and hot, and helping digestion is stagnant, the effect for relieving haperacidity of detoxifying, and can buy from dry saltery, can also be burnt with dry rice straw, the sub- shell of dry tea
It is replaced at the alkaline water that ash filters out；Edible vegetable oil: lubricating action is played, makes Rice & peanut milk rice cake non-stick pan, buck also can be enhanced
The delicious sense of cake, while being also one of essential nutrient of human body；Yellow Fructus Gardeniae: mainly playing toning, makes buck cake face
Color shows sundown, bright in color, at the same also have treatment jaundice with damp-heat pathogen, Vexed, preventing phlegm from forming and stopping coughing, wide intestines defaecation work
With；
(5) eating method is substantially carried out and stir-fries and eats and cook, and can also carry out chafing dish and cook, steamed wheaten foods, decocts and eat, roast etc.:
It stir-fries and eats method: buck cake being cut into about 0.1 cm thick thin slice, it is dry need to get out green onion, ginger and garlic in advance for one disk buck cake of every stir-fry
Capsicum is a little, and one liang of potherb mustard pickle, one or three liang green vegetables of one liang of shredded meat or egg；It is put into suitable oil in pot, it will be in snow
The buck cake cut is put into pot by red pickled vegetables, shredded meat or egg or green vegetables after frying, and is put into suitable salt, and high fire fries 2~3 points
Clock is stirred when frying, be added green onion, ginger and garlic chilli stir again a little it is several it is lower can sabot eat, mouthfeel is fairly good；
Cooking method: being cut into about 0.1 cm thick thin slice for buck cake, often boils and burns one bowl of buck cake, need to get out green onion, ginger and garlic in advance
Chilli is a little, and one liang of potherb mustard pickle, one or three liang green vegetables of one liang of shredded meat or egg；It is first that water is boiled, it is put into potherb mustard
Pickle, shredded meat or egg or green vegetables boil the buck cake for being put into for 2~3 minutes and cutting, then be put into after boiling 3~4 minutes green onion, ginger and garlic do it is peppery
Spiced salt oil is a little, mix up taste can sabot it is edible；
(6) storage mode: refrigeration storage effect is good, vacuum packaging Cold storage in the refrigerator can store the long period, the shelf-life up to 90 days,
For winter temperature at 15 degrees Celsius hereinafter, can be conservation of nature 7 days or so, other time can be conservation of nature 4 days or so.
The invention solves Second Problem be: provide buck cake production method, using following technical scheme:
A kind of buck cake production method, it the following steps are included:
(1) it selects rice: the non-glutinous rice class long-grained nonglutinous rice rice that gelatinization point is high, dilatancy is big, viscosity is small should be selected；
(2) rice steeping: after clear water is eluriated, with clear water rice steeping 12 hours or so；
(3) charging infiltration: after rice steeping 12 hours, filtering off rice steeping water, is put into 50~60 degrees Celsius of warm water and infiltrates 40 minutes or so, and
Alkali and Yellow Fructus Gardeniae is added, the amount of being put into is that 1~2 gram of alkali, 2~4 grams of Yellow Fructus Gardeniae is added in per kilogram rice, suitably to be stirred when being put into warm water
It mixes, keeps upper and lower water temperature more uniform, while alkali can also be made to be uniformly distributed, thin rice gruel color shows slightly light orange；
(4) defibrination, mix slurry: the rice water material of infiltration is worn into Rice & peanut milk by ashamed pour into fiberizer, rice steeping, infiltration when rice water absorption
Adding the sum of defibrination water consumption is about 1.5 times of dry rice, that is, wears into about dry 2.5 times of the meter Zhi Liang of Rice & peanut milk quality, fit Rice & peanut milk after having ground
Work as stirring, make Rice & peanut milk each section it is thick it is dilute, color is uniform；
(5) it fries slurry to prepare: first getting out cauldron, big slice and edible vegetable oil, big slice facilitates stir-fry to stir when starching；
(6) it fries slurry: after pot heats, the edible vegetable oil prepared by rate requirement being poured into fry cooked in pot, half, which scoops up, is placed on bowl
In, the other half deal irons in pot wall, and Rice & peanut milk is poured into pot, pour into Rice & peanut milk amount pot volume 2/3 hereinafter, if Rice & peanut milk too
It is more, it should make repeatedly to fry slurry, ceaselessly be stirred with slice, make Rice & peanut milk thermally equivalent, until frying, Rice & peanut milk color becomes by ashamed therebetween
Sundown, Rice & peanut milk become a meter cake, are heated using moderate heat always during frying slurry, glue Rice & peanut milk not during frying slurry
Pot wall can iron the edible vegetable oil in a little bowls in pot wall in due course；
(7) rub cake: Rice & peanut milk becomes rice cake after frying, and rice cake is placed on chopping board from taking-up in pot and is crumpled 20 times or so, makes it viscous
It closes, interior tight；
(8) it forms: the rice cake after rubbing is separated into about 0.4~0.5 kilogram weight size, be added to extrusion forming in mold, or use
Hand pinches growth oblateness or oblate, and long oblateness is generally about 15 centimetres, about 7 centimetres wide, about 3 centimetres of thickness, oblateness one
As thick about 3 centimetres, about 14 centimetres of diameter, the purpose of this shape is made is sliced and facilitates sale when being instant edible；
(9) it cooks, cool down: molding rice cake being placed in food steamer and is steamed, puts and does not overlap in food steamer, keep forming shape,
It if food steamer space is small, should repeatedly steam, after temperature reaches 100 degrees Celsius in food steamer, continue moderate heat and steam 20 minutes or so, beat
Opening food steamer and can see on meter cake has carbonated drink to be formed, then has cooked, and takes out cooling, completes；
Specific embodiment
It is described in further detail to the present invention combined with specific embodiments below.
Embodiment one
The present embodiment the technical solution adopted is that: a kind of soda ash makes buck cake method, comprising the following steps:
(1) rice is selected: 2.5 kilograms of the non-glutinous rice class early indica rice that selection gelatinization point is high, dilatancy is big, viscosity is small；
(2) rice steeping: after clear water is eluriated 3 times, with clear water rice steeping 12 hours or so, first night was dipped into the next morning；
(3) charging infiltration: after rice steeping 12 hours, filtering off rice steeping water, is put into 50~60 degrees Celsius of warm water and infiltrates 40 minutes, and is added
Soda ash and Yellow Fructus Gardeniae are added 3 grams of soda ash, 6 grams of Yellow Fructus Gardeniae, suitably stir when being put into warm water, keep upper and lower water temperature more uniform, make simultaneously
Soda ash is uniformly distributed, and thin rice gruel color shows slightly light orange；
(4) defibrination, mix slurry: the rice water material of infiltration is worn into Rice & peanut milk by ashamed pour into fiberizer, wearing into quality after Rice & peanut milk is about 6 public affairs
Jin, a small amount of water, which is added, makes Rice & peanut milk quality reach 6.25 kilograms, appropriate to stir, make Rice & peanut milk each section it is thick it is dilute, color is uniform；
(5) it fries slurry to prepare: it is convenient first to get out firewood furnace, 60 centimetres of cauldrons of diameter, the big slice of wooden handle and golden dragonfish oil, big slice
It is stirred when frying slurry；
(6) it fries slurry: after pot heats, pouring into fry cooked in pot for golden 0.25 kilogram of dragonfish oil, half, which scoops up, to be placed in bowl, the other half is ironed
In pot wall, Rice & peanut milk is poured into pot, pours into Rice & peanut milk amount the 2/3 of pot volume hereinafter, do not stop to stir with slice, Rice & peanut milk uniformly by
Heat, Rice & peanut milk color become sundown by ashamed, and Rice & peanut milk becomes a meter cake by ashamed, fries slurry the time 15 minutes, during frying slurry always
It is heated using moderate heat, in order to make Rice & peanut milk non-stick pan wall during frying slurry, irons the golden dragonfish oil of fry cooked in a little bowls in due course in pot wall
On；
(7) rub cake: Rice & peanut milk is fried as rice cake, and rice cake is placed on chopping board from taking-up in pot and is crumpled 20 times or so, it is allowed to bond,
Interior tight；
(8) form: the rice cake after rubbing is separated into 0.4~0.5 kilogram weight size, with hand pinch growth it is oblate, be about 15 lis
Rice, about 7 centimetres wide, about 3 centimetres of thickness；
(9) it cooks, cool down: molding rice cake being placed in food steamer and is steamed, puts and does not overlap in food steamer, keep forming shape,
After temperature reaches 100 degrees Celsius in food steamer, continue moderate heat and steam 20 minutes or so, opening food steamer and can see on meter cake has carbonated drink
It is formed, takes out cooling.
Embodiment two
The present embodiment the technical solution adopted is that: a kind of rice-straw ash vegetable soda makes buck cake method, comprising the following steps:
(1) select rice: selection gelatinization point is high, 5 kilograms big of non-glutinous rice class early indica rice of dilatancy；
(2) rice steeping: after clear water is eluriated 3 times, with clear water rice steeping 12 hours or so, first night was dipped into the next morning；
(3) straw vegetable soda makes: taking 10~15 kilograms of dry rice straws to be placed on clean place and incinerates, fills rice-straw ash after cooling
It in basin, is melted with 2~3 kg of water, makes rice-straw ash alkali soluble in water, filtered off ashes impurity with filter cloth, obtain peace and quiet straw
Grey buck；
(4) charging infiltration: after rice steeping 12 hours, filtering off rice steeping water, is put into 50~60 degrees Celsius of warm water and infiltrates 40 minutes, is put into temperature
It is suitably stirred when water, keeps upper and lower water temperature more uniform, and rice-straw ash buck and Yellow Fructus Gardeniae is added, it is public that rice-straw ash buck 1~2 is added
Jin, makes rice steeping water show slightly clear color, suitably stirs when being put into rice-straw ash buck, be uniformly distributed buck, and Yellow Fructus Gardeniae 12 is added
Gram；
(5) defibrination, mix slurry: the rice water material of infiltration is worn into Rice & peanut milk by ashamed pour into fiberizer, quality is about 13 after wearing into Rice & peanut milk
Kilogram, it is appropriate to stir, make Rice & peanut milk each section it is thick it is dilute, color is uniform；
(6) it fries slurry to prepare: it is convenient first to get out 60 centimetres of cauldrons of firewood furnace diameter, the big slice of wooden handle and golden dragonfish oil, big slice
It is stirred when frying slurry, 13 kilograms of Rice & peanut milks are made to fry slurry twice, fry 6.5 kilograms of slurry every time；
(7) it fries slurry: after pot heats, pouring into fry cooked in pot for golden 0.25 kilogram of dragonfish oil, half, which scoops up, to be placed in bowl, the other half is ironed
In pot wall, about 6.5 kilograms of Rice & peanut milk are poured into pot, does not stop to stir with slice, makes Rice & peanut milk thermally equivalent, until frying, therebetween
Rice & peanut milk color becomes sundown by ashamed, and Rice & peanut milk becomes a meter cake, is heated using moderate heat always during frying slurry, in order to make Rice & peanut milk
Non-stick pan wall irons the golden dragonfish oil of fry cooked in a little bowls in pot wall in due course, fries slurry the time about 15 minutes, in addition 6.5 kilograms of rice
Slurry, is fried with same method；
(8) rub cake: Rice & peanut milk becomes rice cake after frying, and rice cake is placed on chopping board from taking-up in pot and is crumpled 20 times or so, makes it viscous
It closes, interior tight；
(9) form: the rice cake after rubbing is separated into 0.4~0.5 kilogram weight size, with hand pinch growth it is oblate, be about 15 lis
Rice, about 7 centimetres wide, about 3 centimetres of thickness；
(10) it cooks, cool down: molding rice cake being placed in food steamer and is cooked, puts and does not overlap in food steamer, keep molding shape
Shape after temperature reaches 100 degrees Celsius in food steamer, continues moderate heat and steams 20 minutes or so, and opening food steamer and can see has on meter cake
Carbonated drink is formed, and cooling is taken out.
Claims (6)
1. a kind of buck cake, which is characterized in that it is mainly made of rice, and main component is meter He Shui, further includes alkali, edible plant
Object oil, to adjust its quality and color, is suitably added Yellow Fructus Gardeniae.
2. a kind of buck cake according to claim 1, it is characterised in that the rice of production buck cake should select to be gelatinized in production
Temperature is high, the non-glutinous rice class long-grained nonglutinous rice rice that dilatancy is big, viscosity is small.
3. a kind of buck cake according to claim 1, it is characterised in that the alkali in buck cake can be edible soda ash carbonic acid
Sodium is also possible to the sub- shell of dry rice straw, dry tea and incinerates be dissolved in the alkaline water that water filters out.
4. a kind of buck cake according to claim 1, it is characterised in that the composition of buck cake is by mass percentage are as follows: rice
36.95~40.77%, moisture 57.09~59.13%, soda ash 0.05% or so, edible vegetable oil 2.85% or so, Yellow Fructus Gardeniae
0.1% or so.
5. a kind of buck cake according to claim 1, it is characterised in that other ingredients needed for the composition of buck cake presses 1 kilogram-metre
Portion rate are as follows: 1 kilogram of rice, then need 1.4~1.6 kilograms of water, 1~2 gram of soda ash, 0.05~0.1 kilogram of edible vegetable oil, yellow Cape jasmine
2~4 grams of son.
6. a kind of production method of buck cake, it is characterised in that it the following steps are included:
(1) it selects rice: the non-glutinous rice class long-grained nonglutinous rice rice that gelatinization point is high, dilatancy is big, viscosity is small should be selected；
(2) rice steeping: after clear water is eluriated, with clear water rice steeping 12 hours or so；
(3) charging infiltration: after rice steeping 12 hours, filtering off rice steeping water, is put into 50~60 degrees Celsius of warm water and infiltrates 40 minutes or so, and
It is proportionally added into alkali and Yellow Fructus Gardeniae, suitably to be stirred when being put into warm water, keeps upper and lower water temperature more uniform, while alkali can also be made uniform
Distribution, thin rice gruel color show slightly light orange；
(4) defibrination, mix slurry: the rice water material of infiltration is worn into Rice & peanut milk by ashamed pour into fiberizer, rice steeping, infiltration when rice water absorption
Adding the sum of defibrination water consumption is about 1.5 times of dry rice, that is, about dry 2.5 times of the meter Zhi Liang of Rice & peanut milk quality is worn into, by Rice & peanut milk after having ground
Appropriate stirring, make Rice & peanut milk each section it is thick it is dilute, color is uniform；
(5) it fries slurry to prepare: first getting out cauldron, big slice and edible vegetable oil, big slice facilitates stir-fry to stir when starching；
(6) it fries slurry: after pot heats, the edible vegetable oil prepared by rate requirement being poured into fry cooked in pot, half, which scoops up, is placed on bowl
In, the other half is ironed in pot wall, and Rice & peanut milk is poured into pot, Rice & peanut milk amount is poured into the 2/3 of pot volume hereinafter, if Rice & peanut milk is too many,
It should make repeatedly to fry slurry, ceaselessly be stirred with slice, make Rice & peanut milk thermally equivalent, until frying, Rice & peanut milk color becomes shallow by ashamed therebetween
Brown color, Rice & peanut milk become a meter cake, are heated using moderate heat always during frying slurry, make Rice & peanut milk non-stick pan during frying slurry
Wall can iron the edible vegetable oil in a little bowls in pot wall in due course；
(7) rub cake: Rice & peanut milk is fried as rice cake, and rice cake is placed on chopping board from taking-up in pot and is crumpled 20 times or so, it is allowed to bond,
Interior tight,
(8) it forms: the rice cake after rubbing being separated into 0.4~0.5 kilogram weight size, is added to extrusion forming in mold, or use hand
Growth oblateness or oblate is pinched, long oblateness is generally about 15 centimetres, about 7 centimetres wide, about 3 centimetres of thickness, oblate general
It is about 3 centimetres, about 14 centimetres of diameter thick；
(9) it cooks, cool down: molding rice cake being placed in food steamer and is steamed, puts and does not overlap in food steamer, keep forming shape,
It if food steamer space is small, should repeatedly steam, after temperature reaches 100 degrees Celsius in food steamer, continue moderate heat and steam 20 minutes or so, beat
Opening food steamer and can see on meter cake has carbonated drink to be formed, then has cooked, and takes out cooling.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105533442A (en) * | 2015-12-29 | 2016-05-04 | 明远兵 | Plant ash cake production method |
| CN109170576A (en) * | 2018-08-09 | 2019-01-11 | 杨顺进 | A kind of ash alkali cake formula and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533442A (en) * | 2015-12-29 | 2016-05-04 | 明远兵 | Plant ash cake production method |
| CN109170576A (en) * | 2018-08-09 | 2019-01-11 | 杨顺进 | A kind of ash alkali cake formula and preparation method thereof |
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| 范生姣等: "《苗族侗族文化概论》", 31 January 2009 * |
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