Moxa leaf rice paste and its making method

A technology of mugwort leaves and glutinous rice cake, which is applied to the glutinous rice cake containing mugwort leaves and its production field, and can solve problems such as being difficult to eat directly.

Inactive Publication Date: 2008-03-19
XIANGYANG JINHENG ELECTRIC CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Artemisia argyi is a kind of wild plant. Artemisia argyi leaves have health care functions, such as regulating qi and blood, warming menstrual blood, warming meridians, clearing cold and dampness, and relieving cold and pain.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] ①. Put 3.8 kg of washed wild tender green mugwort leaves into boiling water containing 5% edible alkali and boil for 5 minutes, then manually remove the leaves after cooling to 45°C, and rinse;

[0018] ②. Soak 6.6 kg of glutinous rice in water for 6 hours and grind it into powder, with a fineness of 200mm sieve ≥ 95%;

[0019] ③. After adding 0.04 kg of edible alkaline water with a concentration of 2% to the above-mentioned glutinous rice and mugwort leaves, knead and mix well, chop and mash, and form a dough;

[0020] ④. Knead the above dough into the size of a steamed bun, wrap it with a stuffing made of powdered cooked sesame and brown sugar, and knead it into a flat circle;

[0021] ⑤. Wrap the above-mentioned oblate dough with large bamboo leaves and tender tung leaves, and steam in a steamer for 45 minutes to get smooth and refreshing mugwort rice cake.

Embodiment 2

[0023] ①. Put 4.1 kg of washed wild green Artemisia argyi leaves into boiling water containing 5% edible alkali and boil for 8 minutes. After cooling to 40°C, manually remove leaf warts and rinse;

[0024] ②. Soak 5.6 kg of glutinous rice in water for 8 hours and grind it into powder, with a fineness of 200mm sieve ≥ 95%;

[0025] ③. After adding 0.06 kg of edible alkaline water with a concentration of 2% to the above-mentioned glutinous rice and mugwort leaves, knead and mix well, chop and mash, and form a dough;

[0026] ④. Knead the above dough into the size of a steamed bun, wrap it with a stuffing made of soybeans, peanuts and brown sugar, and knead it into a flat circle;

[0027] ⑤. Wrap the above-mentioned oblate dough with large bamboo leaves and tender tung leaves, and steam in a steamer for 40 minutes to get smooth and refreshing mugwort rice cake.

Embodiment 3

[0029] ①. Put 3.9 kg of washed wild tender green mugwort leaves into boiling water containing 5% edible alkali and boil for 6 minutes. After cooling to 48°C, manually remove the leaves and rinse;

[0030] ②. Soak 6 kg of glutinous rice in water for 5 hours and grind it into powder, with a fineness of 200mm sieve ≥ 95%;

[0031] ③. After adding 0.05 kg of edible alkaline water with a concentration of 2% to the above-mentioned glutinous rice and mugwort leaves, knead and mix well, chop and mash, and form a dough;

[0032] ④ Knead the above dough into the size of a steamed bun, wrap it with a stuffing made of powdered cooked sesame seeds, peanuts, walnut kernels and brown sugar, and knead it into a flat circle;

[0033] ⑤. Wrap the above-mentioned oblate dough with large bamboo leaves and tender tung leaves, and steam in a steamer for 50 minutes to get smooth and refreshing mugwort rice cake.

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PUM

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Abstract

The name of the invention is an artemisia leaf glutinous rice cake and aprepration method, belonging to the glutinous rice cake food technical field. The invention mainly solves the problem that artemisia leaf is not capable of being added directly to glutinous rice cake to be eaten. The invention has the main characteristics that: the manufacturing materials contain sticky rice and artemisia leaf; the sticky rice is 56 to 66 and the artemisia leaf is 37 to 41. the preparation method for artemisia leaf glutinous rice cake is that: {1}the clean-washed tender green artemisia leaf is put into boiling water containing dietary alkali, with a viscosity of 4 percent to 6 percent, and is stewed for five to eight minutes and then the leaf base is removed after being cooled to 40 DEG C to 48 DEG C; {2}the sticky rice is grinded into powder after being soaked in the water for five to eight hours;{3}the dietary alkali water, with a viscosity of 2 percent, is added into the sticky water and the artemisia leaf and is mixed evenly, cut into pieces and grained completely, and then becomes a paste;{4}the paste is changed into an oblate shape or stuffings are wrapped into the paste in an oblate shape;{5}the oblate-shaped paste is covered with big bamboo leaves and tender tug oil tree leaves and is steamed in a steam box. The invention mainly provides the artemisia leaf glutinous rice cake and the preparation method. The taste of the artemisia leaf glutinous rice cake is soft and smooth. Besides, the artemisia leaf glutinous rice cake has the health care function.

Description

technical field [0001] The invention belongs to the technical field of glutinous rice cake food, and in particular relates to a glutinous rice cake containing mugwort leaves and a preparation method thereof. Background technique [0002] Glutinous rice cake is a kind of traditional food of our country, is generally made with glutinous rice as raw material. The traditional production method of glutinous rice cakes is: 1. Soak the glutinous rice in water for 5-8 hours and then grind it into powder; Steamed in a steamer. Artemisia argyi is a kind of wild plant. Artemisia argyi leaves have health-care effects, such as regulating qi and blood, warming menstrual blood, warming meridians, clearing cold and dampness, and relieving cold and pain. So far, there is also the emergence or report of glutinous rice cakes containing Folium Artemisiae Argyi. Contents of the invention [0003] Purpose of the present invention is exactly to provide a kind of mouthfeel soft, smooth, has th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/164A23L1/48A23L1/10A21D2/36A21D13/08A61K36/282A61P7/02A61P11/00A61P7/00A61P43/00A61K127/00A23L7/117A23L33/10
Inventor 李万军
Owner XIANGYANG JINHENG ELECTRIC CO LTD
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