CN214710190U - Amber pearl powder ball - Google Patents
Amber pearl powder ball Download PDFInfo
- Publication number
- CN214710190U CN214710190U CN202120957777.2U CN202120957777U CN214710190U CN 214710190 U CN214710190 U CN 214710190U CN 202120957777 U CN202120957777 U CN 202120957777U CN 214710190 U CN214710190 U CN 214710190U
- Authority
- CN
- China
- Prior art keywords
- rice ball
- flour
- ball
- edible gel
- amber
- Prior art date
- 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.)
- Expired - Fee Related
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- 239000000843 powder Substances 0.000 title claims description 12
- 235000009508 confectionery Nutrition 0.000 claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- 241000209094 Oryza Species 0.000 claims abstract 15
- 235000013312 flour Nutrition 0.000 claims description 67
- 229920002752 Konjac Polymers 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000015895 biscuits Nutrition 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 abstract description 9
- 240000007594 Oryza sativa Species 0.000 description 38
- 239000010410 layer Substances 0.000 description 18
- 238000009495 sugar coating Methods 0.000 description 16
- 239000011247 coating layer Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 239000011049 pearl Substances 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 6
- 235000019605 sweet taste sensations Nutrition 0.000 description 6
- 235000019823 konjac gum Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 244000114635 Dombeya acutangula Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 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
- 235000021147 sweet food Nutrition 0.000 description 1
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- Confectionery (AREA)
Abstract
The application relates to an amber pearl rice ball, which comprises a rice ball outer skin and a sandwich layer coated inside the rice ball outer skin, wherein the sandwich layer comprises a plurality of soft candies and columnar hard candies used for connecting adjacent soft candies; two ends of the columnar hard candy are respectively inserted into two adjacent soft candies. The amber pearl rice ball only needs to be safely eaten after the outer skin of the pearl rice ball is well cooked, so that the time consumed by cooking the pearl rice ball is greatly reduced, and the condition that the pearl rice ball is not well cooked is reduced.
Description
Technical Field
The application relates to the field of rice ball foods, in particular to amber rice ball.
Background
The rice ball is also called pearl rice ball, and is a leisure food with crystal clear appearance and high internal nutritive value. The flour balls are quite diversified in types, mainly comprise small-particle flour balls (commonly called pearls), large-particle flour balls (commonly called super), transparent flour balls and color flour balls, and the flour balls are generally made into round granular flour balls by starch sweet potato powder, and the flour balls can be prepared into flour ball food with smooth mouthfeel and Q elasticity by cooking and curing the flour balls.
The existing flour balls are single in texture, and the central parts of the flour balls are not easy to be cooked thoroughly when the flour balls are cooked, so that the cooking time needs to be controlled; if the cooking time of the rice dumpling is short, the rice dumpling which is not completely cooked can cause the condition that the stomach is uncomfortable after being eaten by people, and the like, which is not favorable for the health of people.
SUMMERY OF THE UTILITY MODEL
In order to reduce the situation that the rice dumpling is not cooked thoroughly when being cooked, the application provides amber rice dumpling.
The amber pearl rice ball provided by the application adopts the following technical scheme:
an amber pearl rice ball comprises a rice ball outer skin and a sandwich layer coated inside the rice ball outer skin, wherein the sandwich layer comprises a plurality of soft candies and columnar hard candies used for connecting adjacent soft candies; two ends of the columnar hard candy are respectively inserted into two adjacent soft candies.
By adopting the technical scheme, the soft sweets and the columnar hard candies are arranged inside the flour ball outer skin of the flour ball, the soft sweets and the columnar hard candies are directly edible foods, when the flour ball is cooked, the flour ball can be safely eaten only after the flour ball outer skin is completely cooked, and the time consumed by cooking the flour ball is greatly reduced; the flour ball can be cooked and cooked thoroughly in a short time, so that the condition that the flour ball is not cooked thoroughly is greatly reduced, and the flour ball can be safely and safely eaten by people.
Optionally, the sandwich layer comprises edible gel for coating all the soft sweets, and the edible gel is spherical.
By adopting the technical scheme, the outer sides of all the soft sweets are coated with a layer of edible gel, and the spherical edible gel can facilitate the coating of the outer side of the sandwich layer with the flour ball skin, so that the flour ball is convenient to produce and process; the edible gel makes the flour ball softer and Q elastic, and further improves the taste of the flour ball.
In addition, the soft sweets and the columnar hard sweets wrapped in the edible gel enable the edible gel to have good stiffness, can reduce the possibility of the skin of the rice balls collapsing, and facilitate the storage of the rice balls.
Optionally, a sugar-coated layer is arranged between the rice dumpling outer skin and the edible gel.
By adopting the technical scheme, when the flour ball is processed and manufactured, a layer of sugar coating is wrapped on the outer peripheral side of the edible gel, after the sugar coating layer is solidified, a layer of flour ball outer skin is wrapped on the outer side of the sugar coating layer, and finally the flour ball is manufactured; the sugar coating layer can increase the sweetness of the flour ball and is more in line with the taste of children; the solidified sugar-coating layer also has the characteristic of stiffness, so that the possibility of the collapse of the outer skin of the flour ball can be further reduced, and the flour ball is convenient to store.
Optionally, the outer side of the rounded outer skin is provided with a split communicated with the sugar-coating layer.
By adopting the technical scheme, when the common rice dumplings are cooked in water in a pot, a certain amount of sugar needs to be added into the pot to enable the soup to have sweet taste; the split is arranged on the outer side of the outer skin of the rice ball, so that soup is contacted with the sugar-coated layer through the split when the rice ball is cooked, and the sugar-coated layer is partially melted and enters the soup due to short cooking time, so that the water has sweet taste, and no additional sugar is needed.
In addition, when the flour balls are exposed in the air for a long time and are not eaten, the outer skins of the flour balls are gradually hardened, the taste of the flour balls is affected, and even the flour balls are difficult to swallow; the outer skin of the flour ball can be conveniently stripped by enlarging the crack, and the sugar coating layer, the edible gel and the soft sweets in the flour ball can be edible, so that the function of saving food is achieved.
Optionally, the split comprises a plurality of tapered slots arranged around the center, and the tips of adjacent tapered slots are far away from each other.
Through adopting foretell technical scheme, the breach includes that a plurality of centers encircle the tapered groove that sets up, when powder circle crust was peeled off to needs, through the powder circle crust of the adjacent lateral wall department of two tapered grooves of turning up, can conveniently enlarge the breach to the convenience when improving the powder circle crust and peeling off.
Optionally, the edible gel is embedded with biscuit pieces.
Through adopting foretell technical scheme, the inside biscuit piece that is equipped with of edible gel, when people eat this powder circle, the powder circle of Q bullet can also eat crisp biscuit piece after stinging broken, further promotes the taste and the taste of powder circle.
Optionally, the edible gel is konjac gum.
By adopting the technical scheme, the konjac glucomannan is used as edible gel, and the konjac glucomannan is used as a body-building food, so that appetite can be inhibited when the konjac glucomannan is eaten before meals, a certain satiety is generated, the food intake of each meal is reduced, and the konjac glucomannan is convenient for weight-losing people to eat.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the rice ball can be safely eaten only after the outer skin of the rice ball is well cooked, so that the time consumed by cooking the rice ball is greatly reduced, and the condition that the rice ball is not well cooked is reduced;
2. the edible gel is wrapped on all the soft sweets, so that the outer side of the edible gel can be conveniently wrapped with the outer skin of the flour balls, and the production and processing of the flour balls are facilitated;
3. the arrangement of the split can enable the soup for cooking the rice flour balls to have sweet taste, and the outer skin of the rice flour balls can be conveniently stripped when the outer skin of the rice flour balls is hardened through the split, so that only the internal sugar-coating layer, the edible gel and the soft sweets are eaten, and the effect of saving food is achieved.
Drawings
FIG. 1 is a schematic structural diagram of a pink circle in the embodiment of the present application;
FIG. 2 is a schematic view of the connection of a soft candy to a cylindrical hard candy in an embodiment of the present application;
fig. 3 is an overall structural view of a pink ball in the embodiment of the present application.
Description of reference numerals: 1. a sandwich layer; 11. soft candy; 12. a columnar hard candy; 13. edible gel; 131. crushing the biscuit; 2. a sugar-coat layer; 3. coating the flour balls; 31. a breach; 311. and (4) a tapered groove.
Detailed Description
The present application is described in further detail below with reference to figures 1-3.
The embodiment of the application discloses amber pearl rice balls.
Referring to fig. 1, the amber pearl rice ball comprises a sandwich layer 1, a sugar-coated layer 2 and a rice ball outer skin 3 which are arranged in sequence from inside to outside; wherein the rice flour round skin 3 is processed and prepared by adopting brown cassava flour as a raw material, so that the prepared rice flour round skin 3 is glittering and translucent and amber-like, and has elastic and chewy mouthfeel Q.
Referring to fig. 1, the sugar coating layer 2 in the present example is a rock sugar coating; because the sugar-coating layer 2 has sweet taste, people can taste sweet taste when eating the flour ball, and the flour ball is more in line with the habit of children enjoying sweet food, so that the flour ball can be deeply loved by children.
Referring to fig. 1, a sandwich layer 1 includes a soft candy 11, a columnar hard candy 12, and an edible gel 13; the number of the soft sweets 11 is provided with a plurality of pieces, the number of the soft sweets 11 is set to be eight in the embodiment of the application, and all the soft sweets 11 can be selected with different tastes so as to improve the taste and the flavor of the rice ball.
Referring to fig. 2, all the soft sweets 11 are equally divided into two groups, four soft sweets 11 in each group are arranged in a rectangular shape, and the two groups of soft sweets 11 are arranged at intervals up and down; every two adjacent soft sweets 11 in all the soft sweets 11 are fixed by a columnar hard candy 12, and two ends of the columnar hard candy 12 are respectively inserted into the corresponding soft sweets 11; all the fondant candies 11 and the columnar hard candies 12 are fixed to form a cubic frame, have good stiffness, and can conveniently embed the fondant candies 11 and the columnar hard candies 12 into the edible gel 13.
Referring to fig. 1, all the soft candies 11 and the columnar hard candies 12 are coated inside the edible gel 13, and the outer circumferential side of the edible gel 13 is pressed against the sugar-coating layer 2; the columnar hard candy 12 improves the stiffness of the edible gel, and the edible gel 13 has elasticity, so that the outer side of the edible gel 13 can be conveniently coated with sugar coatings; edible gel 13 in this application sets up to konjac gum, and konjac gum has low calorie, the characteristics of easy satiety, uses before meal and can suppress appetite, makes the appetite of every meal descend, is favorable to losing weight crowd to eat.
Referring to fig. 1, the edible gel 13 is embedded with the biscuit pieces 131, and the biscuit pieces 131 can further improve the taste and mouthfeel of the rice flour balls, so that the rice flour balls have a partially crisp feeling when eaten.
When the flour ball is processed and manufactured, the soft sweets 11 and the columnar hard sweets 12 are stringed to form a rigid cube framework; mixing konjac gum powder with water to form a thick gum, then putting the soft candy 11, the columnar hard candy 12 and the biscuit pieces 131 into the thick gum, and putting the thick gum in an alkaline environment to prepare an elastic and colloidal edible gel 13; processing the edible gel 13 into balls, coating sugar on the outer side of the edible gel 13 to form a sugar-coating layer 2, and finally coating cassava powder on the outer side of the sugar-coating layer 2 to prepare the flour balls.
Referring to fig. 1 and 3, a split 31 is formed on the outer side of the rounded outer skin 3, and the split 31 is communicated with the sugar-coated layer 2; when the rice flour balls are cooked, water in the pot can contact with the sugar-coated layer 2, and sugar flows into the soup after the sugar-coated layer 2 is partially melted, so that the sweet taste of the soup can be improved without adding sugar; when the rice dumplings are exposed in the air for a long time and are not eaten, the rice dumpling outer skin 3 is gradually hardened, and the taste of the rice dumplings is influenced.
Referring to fig. 1 and 3, the split 31 includes a plurality of tapered slots 311 disposed around the center, in the embodiment of the present application, the number of the tapered slots 311 is set to be four, four tapered slots 311 are opposite to each other in pairs, and the tip ends of each two opposite tapered slots 311 are far away from each other; the split 31 can be conveniently expanded by turning up the outer skin 3 of the flour ball at the adjacent side walls of the two conical grooves 311, and then the hardened outer skin 3 of the flour ball can be conveniently stripped, and the sugar-coating layer 2, the edible gel 13 and the soft sweets 11 in the flour ball can be eaten, thereby playing the role of saving food.
The implementation principle of the amber pearl rice ball in the embodiment of the application is as follows:
in the application, the soft sweets 11 and the columnar hard candies 12 arranged inside the flour balls are directly edible foods, and when the flour balls are cooked, the flour balls can be safely eaten only after the flour ball outer skins 3 are cooked thoroughly, so that the time consumed by cooking the flour balls is greatly reduced; the flour ball can be cooked and cooked thoroughly in a short time, so that the condition that the flour ball is not cooked thoroughly is greatly reduced, and the flour ball can be safely and safely eaten by people.
The above is a preferred embodiment of the present application, and the scope of protection of the present application is not limited by the above, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (7)
1. The amber pearl rice ball is characterized in that: the sweet potato dumpling wrapper comprises a sweet potato dumpling wrapper (3) and a sandwich layer (1) coated inside the sweet potato dumpling wrapper (3), wherein the sandwich layer (1) comprises a plurality of soft candies (11) and columnar hard candies (12) used for connecting adjacent soft candies (11); two ends of the columnar hard candy (12) are respectively inserted into two adjacent soft candies (11).
2. The amber pearl rice ball as claimed in claim 1, wherein: the sandwich layer (1) comprises edible gel (13) used for coating all the soft sweets (11), and the edible gel (13) is spherical.
3. The amber pearl rice ball as claimed in claim 2, wherein: a sugar-coated layer (2) is arranged between the rice flour dumpling outer skin (3) and the edible gel (13).
4. The amber pearl rice ball as claimed in claim 3, wherein: the outer side of the powder round outer skin (3) is provided with a split (31) communicated with the sugar-coated layer (2).
5. The amber pearl rice ball as claimed in claim 4, wherein: the split (31) comprises a plurality of conical grooves (311) arranged around the center, and the tip ends of the adjacent conical grooves (311) are far away from each other.
6. The amber pearl rice ball as claimed in claim 2, wherein: the edible gel (13) is embedded with biscuit pieces (131).
7. The amber pearl rice ball as claimed in claim 2, wherein: the edible gel (13) is konjac glucomannan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120957777.2U CN214710190U (en) | 2021-05-07 | 2021-05-07 | Amber pearl powder ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120957777.2U CN214710190U (en) | 2021-05-07 | 2021-05-07 | Amber pearl powder ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN214710190U true CN214710190U (en) | 2021-11-16 |
Family
ID=78616749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202120957777.2U Expired - Fee Related CN214710190U (en) | 2021-05-07 | 2021-05-07 | Amber pearl powder ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN214710190U (en) |
-
2021
- 2021-05-07 CN CN202120957777.2U patent/CN214710190U/en not_active Expired - Fee Related
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20211116 |