CN111280386A - White silk glutinous rice cake beneficial to digestion - Google Patents
White silk glutinous rice cake beneficial to digestion Download PDFInfo
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- CN111280386A CN111280386A CN201811483483.XA CN201811483483A CN111280386A CN 111280386 A CN111280386 A CN 111280386A CN 201811483483 A CN201811483483 A CN 201811483483A CN 111280386 A CN111280386 A CN 111280386A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 100
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 100
- 235000009566 rice Nutrition 0.000 title claims abstract description 95
- 230000029087 digestion Effects 0.000 title claims abstract description 21
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 11
- 244000197580 Poria cocos Species 0.000 claims abstract description 11
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 11
- 229940010454 licorice Drugs 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000010521 absorption reaction Methods 0.000 claims abstract description 8
- 230000001737 promoting effect Effects 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 244000202052 Poncirus trifoliata Species 0.000 claims abstract description 5
- 235000000404 Poncirus trifoliata Nutrition 0.000 claims abstract description 5
- 244000183685 Citrus aurantium Species 0.000 claims abstract description 3
- 235000007716 Citrus aurantium Nutrition 0.000 claims abstract description 3
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 32
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 32
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 32
- 239000011425 bamboo Substances 0.000 claims description 32
- 238000002791 soaking Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 241000202807 Glycyrrhiza Species 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 27
- 241000207961 Sesamum Species 0.000 description 9
- 229920000945 Amylopectin Polymers 0.000 description 3
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001005836 Euchloe ausonia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Cereal-Derived Products (AREA)
Abstract
The white glutinous rice cake beneficial to digestion comprises the following raw materials in parts by weight: 300-400 parts of glutinous rice, 100-150 parts of cassava flour, 60-80 parts of Chinese yam, 5-10 parts of white sesame powder, 40-60 parts of water and 8-12 parts of functional powder for promoting digestion and absorption, wherein the functional powder comprises 10-15 parts of poria cocos powder, 5-8 parts of licorice powder and 4-6 parts of trifoliate orange shell powder by weight, and the poria cocos powder, the licorice powder and the bitter orange powder are superfine grinding powder, and the glutinous rice is white glutinous rice from Huai City 28294and Pu county. The white glutinous rice cake is fine in taste, soft, glutinous, fragrant and sweet, keeps fragrance after being eaten, and improves the phenomena of food retention and diarrhea easily caused by the traditional white glutinous rice cake after being eaten by adopting a unique preparation method.
Description
Technical Field
The invention relates to the technical field of glutinous rice cake processing and production, in particular to a white silk glutinous rice cake beneficial to digestion.
Background
Glutinous rice cakes, also known as rice cakes, sticky cakes, glutinous rice cakes and the like, are popular snacks in the south. The prior method takes glutinous rice as main raw material, the glutinous rice is steamed after being soaked, and then is quickly pounded and pressed into the glutinous rice cake by a machine, the glutinous rice cake produced by mechanical continuous production has sticky and greasy taste after being eaten, because the traditional glutinous rice cake has single raw material source and extremely high amylopectin content in the glutinous rice, during the decomposition process after eating, some chemical substances at the branch of the amylopectin cannot be digested and absorbed by human body, so that incomplete digestion is easily caused, the indigestible starch enters the large intestine along with the peristalsis of the intestines and the stomach, intestinal bacteria produce acid in the metabolic process and cause gastric acid to be leaped up, the invention aims to develop the white glutinous rice cake which is suitable for people of all ages and is beneficial to digestion.
Disclosure of Invention
The invention aims to provide the white-silk glutinous rice cake which has fine taste, is easy to digest and prevents food accumulation.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the white glutinous rice cake beneficial to digestion comprises the following raw materials in parts by weight:
300-400 parts of glutinous rice, 100-150 parts of cassava flour, 60-80 parts of Chinese yam, 5-10 parts of white sesame powder, 40-60 parts of water and 8-12 parts of functional powder for promoting digestion and absorption, wherein the functional powder comprises 10-15 parts of poria cocos powder, 5-8 parts of licorice powder and 4-6 parts of trifoliate orange shell powder by weight, and the poria cocos powder, the licorice powder and the bitter orange powder are superfine grinding powder, and the glutinous rice is white glutinous rice from Huai City 28294and Pu county. The glutinous rice cake prepared from the raw materials is fine and mellow in taste and has pearl white luster, and the existing luster and appearance are not changed by adding a proper amount of flour and cassava powder, so that the sticky degree of the taste is greatly improved.
Further, the feed comprises the following raw materials in parts by weight: 400 parts of glutinous rice, 150 parts of cassava powder, 80 parts of Chinese yam, 8 parts of white sesame powder, 50 parts of water and 10 parts of functional powder for promoting digestion and absorption, wherein the functional powder comprises 10 parts of poria cocos powder, 5 parts of licorice powder and 5 parts of trifoliate orange shell powder in parts by weight.
A preparation method of a white glutinous rice cake beneficial to digestion adopts the raw material ratio as above and comprises the following steps:
1) soaking glutinous rice: removing impurities from the sticky rice, weighing, placing the sticky rice in a wooden barrel, soaking the sticky rice in water at the temperature of 0-10 ℃ for 24-28 hours, taking out the sticky rice, and draining the sticky rice for later use;
2) steaming the glutinous rice: selecting fresh bamboo leaves, cleaning the fresh bamboo leaves, draining the water for later use, laying a layer of fresh bamboo leaves and a layer of sticky rice in a steamer, laying peeled Chinese yam on the fresh bamboo leaves in the middle layer, and steaming the fresh bamboo leaves with strong fire after laying;
3) pounding glutinous rice: uniformly mixing the cassava powder, the white sesame powder, the water and the functional powder, kneading into a dough, sequentially adding the steamed sticky rice, the Chinese yam and the dough into a stone groove, beating for 15-20 min by a mallet continuously, and then pressing and molding in a mold.
Furthermore, the food steamer is a conical wooden food steamer with the bottom radius larger than the upper radius.
Has the advantages that: the white glutinous rice cake beneficial to digestion is prepared by hand, is fine in taste, soft, glutinous, fragrant and sweet, has special faint scent of bamboo leaves, is accurate in proportioning of various raw materials, low in amylopectin content and beneficial to digestion, and the content range of dietary fibers of the traditional glutinous rice cake is 0.8-1.0 g/100 g.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
Preparing raw materials for making the glutinous rice cake: 4000g of glutinous rice, 1500g of cassava powder, 800g of Chinese yam, 80g of white sesame powder, 500g of water and 100g of functional powder for promoting digestion and absorption, wherein the functional powder comprises 50g of poria cocos powder, 25g of licorice powder and 25g of fructus aurantii powder; the Poria powder, Glycyrrhrizae radix powder and fructus Aurantii powder are superfine pulverized powder, and the Oryza Glutinosa is white glutinous rice from Huai city, 28294g, Pu county.
The preparation method comprises the following steps:
1) soaking glutinous rice: removing impurities from glutinous rice, weighing, placing in a wooden barrel, soaking in 10 deg.C water for 24 hr, taking out, and draining;
2) steaming the glutinous rice: selecting fresh bamboo leaves, cleaning the fresh bamboo leaves, draining the water for later use, laying a layer of fresh bamboo leaves and a layer of sticky rice in a steamer, laying peeled Chinese yam on the fresh bamboo leaves in the middle layer, and steaming the fresh bamboo leaves with strong fire after laying; the food steamer selects the conical wooden food steamer with the bottom radius larger than the upper radius, so that the glutinous rice is heated more uniformly, the phenomenon that the final water content is too high due to the fact that steam in the middle of the upper layer is too much is avoided, the edge part of the food steamer is half uncooked, the thickness of each layer of fresh bamboo leaves is 1cm, the thickness of each layer of glutinous rice is 2.5cm, and the cooked glutinous rice is full of the faint scent of the bamboo leaves.
3) Pounding glutinous rice: mixing manioc powder, white sesame powder, water and functional powder uniformly and kneading into flour dough, sequentially adding steamed sticky rice, Chinese yam and flour dough into a stone groove, beating for 15min by a mallet continuously, and then pressing and molding in a mold.
Example 2
Preparing raw materials for making the glutinous rice cake: 3000g of glutinous rice, 1000g of cassava powder, 600g of Chinese yam, 50g of white sesame powder, 400g of water and 80g of functional powder for promoting digestion and absorption, wherein the functional powder comprises 40g of poria cocos powder, 20g of licorice powder and 20g of fructus aurantii powder; the Poria powder, Glycyrrhrizae radix powder and fructus Aurantii powder are superfine pulverized powder, and the Oryza Glutinosa is white glutinous rice from Huai city, 28294g, Pu county.
The preparation method comprises the following steps:
1) soaking glutinous rice: removing impurities from Oryza Glutinosa, weighing, placing in a wooden barrel, soaking in 0 deg.C water for 28 hr, taking out, and draining;
2) steaming the glutinous rice: selecting fresh bamboo leaves, cleaning the fresh bamboo leaves, draining the water for later use, laying a layer of fresh bamboo leaves and a layer of sticky rice in a steamer, laying peeled Chinese yam on the fresh bamboo leaves in the middle layer, and steaming the fresh bamboo leaves with strong fire after laying; the food steamer selects the conical wooden food steamer with the bottom radius larger than the upper radius, so that the glutinous rice is heated more uniformly, the phenomenon that the final water content is too high due to the fact that steam in the middle of the upper layer is too much is avoided, the edge part of the food steamer is half uncooked, the thickness of each layer of fresh bamboo leaves is 1cm, the thickness of each layer of glutinous rice is 3cm, and the cooked glutinous rice is covered with the faint scent of the bamboo leaves.
3) Pounding glutinous rice: mixing manioc powder, white sesame powder, water and functional powder uniformly and kneading into flour dough, sequentially adding steamed sticky rice, Chinese yam and flour dough into a stone groove, beating for 20min with a mallet continuously, and then pressing and molding in a mold.
Example 3
Preparing raw materials for making the glutinous rice cake: 3800g of glutinous rice, 1200g of cassava powder, 650g of Chinese yam, 60g of white sesame powder, 500g of water and 120g of functional powder for promoting digestion and absorption, wherein the functional powder is prepared from 60g of poria cocos powder, 36g of licorice powder and 24g of fructus aurantii powder; the Poria powder, Glycyrrhrizae radix powder and fructus Aurantii powder are superfine pulverized powder, and the Oryza Glutinosa is white glutinous rice from Huai city, 28294g, Pu county.
The preparation method comprises the following steps:
1) soaking glutinous rice: removing impurities from Oryza Glutinosa, weighing, placing in a wooden barrel, soaking in 0 deg.C water for 28 hr, taking out, and draining;
2) steaming the glutinous rice: selecting fresh bamboo leaves, cleaning the fresh bamboo leaves, draining the water for later use, laying a layer of fresh bamboo leaves and a layer of sticky rice in a steamer, laying peeled Chinese yam on the fresh bamboo leaves in the middle layer, and steaming the fresh bamboo leaves with strong fire after laying; the food steamer selects the conical wooden food steamer with the bottom radius larger than the upper radius, so that the glutinous rice is heated more uniformly, the phenomenon that the final water content is too high due to the fact that steam in the middle of the upper layer is too much is avoided, the edge part of the food steamer is half uncooked, the thickness of each layer of fresh bamboo leaves is 0.8cm, the thickness of each layer of glutinous rice is 3cm, and the cooked glutinous rice is full of the faint scent of the bamboo leaves.
3) Pounding glutinous rice: mixing manioc powder, white sesame powder, water and functional powder uniformly and kneading into flour dough, sequentially adding steamed sticky rice, Chinese yam and flour dough into a stone groove, beating for 20min with a mallet continuously, and then pressing and molding in a mold.
According to the detection, the dietary fiber content of the white silk glutinous rice cake in the example 1, the example 2 and the example 3 is respectively 1.75g/100g, 1.82g/100g and 1.85g/100g, and the trial eating tests are respectively carried out by the example 1, the example 2 and the example 3 and the common glutinous rice cake, wherein the trial eating persons comprise 25 persons of children, young people, middle people and old people, the trial eating results are comprehensively evaluated most, and the evaluation with the highest frequency is filled in the first table:
table a comparison table of trial eating results of the glutinous rice cake and the ordinary glutinous rice cake in this embodiment
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. The white glutinous rice cake beneficial to digestion is characterized by comprising the following raw materials in parts by weight:
300-400 parts of glutinous rice, 100-150 parts of cassava flour, 60-80 parts of Chinese yam, 5-10 parts of white sesame powder, 40-60 parts of water and 8-12 parts of functional powder for promoting digestion and absorption, wherein the functional powder comprises 10-15 parts of poria cocos powder, 5-8 parts of licorice powder and 4-6 parts of trifoliate orange shell powder by weight, and the poria cocos powder, the licorice powder and the bitter orange powder are superfine grinding powder, and the glutinous rice is white glutinous rice from Huai City 28294and Pu county.
2. The white glutinous rice cake beneficial to digestion according to claim 1, comprising the following raw materials in parts by weight: 400 parts of glutinous rice, 150 parts of cassava powder, 80 parts of Chinese yam, 8 parts of white sesame powder, 50 parts of water and 10 parts of functional powder for promoting digestion and absorption, wherein the functional powder comprises 10 parts of poria cocos powder, 5 parts of licorice powder and 5 parts of trifoliate orange shell powder in parts by weight.
3. A preparation method of a white glutinous rice cake beneficial to digestion is characterized in that the raw material ratio of 1-2 is utilized, and the preparation method comprises the following steps:
1) soaking glutinous rice: removing impurities from the sticky rice, weighing, placing the sticky rice in a wooden barrel, soaking the sticky rice in water at the temperature of 0-10 ℃ for 24-28 hours, taking out the sticky rice, and draining the sticky rice for later use;
2) steaming the glutinous rice: selecting fresh bamboo leaves, cleaning the fresh bamboo leaves, draining the water for later use, laying a layer of fresh bamboo leaves and a layer of sticky rice in a steamer, laying peeled Chinese yam on the fresh bamboo leaves in the middle layer, and steaming the fresh bamboo leaves with strong fire after laying;
3) pounding glutinous rice: uniformly mixing the cassava powder, the white sesame powder, the water and the functional powder, kneading into a dough, sequentially adding the steamed sticky rice, the Chinese yam and the dough into a stone groove, beating for 15-20 min by a mallet continuously, and then pressing and molding in a mold.
4. The method as claimed in claim 3, wherein the food steamer is a conical wooden food steamer with a radius of the bottom larger than that of the top.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811483483.XA CN111280386A (en) | 2018-12-06 | 2018-12-06 | White silk glutinous rice cake beneficial to digestion |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811483483.XA CN111280386A (en) | 2018-12-06 | 2018-12-06 | White silk glutinous rice cake beneficial to digestion |
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| CN111280386A true CN111280386A (en) | 2020-06-16 |
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| CN201811483483.XA Withdrawn CN111280386A (en) | 2018-12-06 | 2018-12-06 | White silk glutinous rice cake beneficial to digestion |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841505A (en) * | 2021-02-03 | 2021-05-28 | 西安万基食品饮料有限公司 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
-
2018
- 2018-12-06 CN CN201811483483.XA patent/CN111280386A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841505A (en) * | 2021-02-03 | 2021-05-28 | 西安万基食品饮料有限公司 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
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Application publication date: 20200616 |
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| WW01 | Invention patent application withdrawn after publication |