Preparation method of long-shelf-life rice cake wrapped in indocalamus leave

A technology of production method and shelf life, applied in application, food preparation, food science, etc., can solve the problems of cumbersome process and no clear fragrance, etc., and achieve the effect of simple processing technology, rich aroma, and easy large-scale production

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of the raw materials of the above-mentioned grass juice or the cumbersome process of making green balls with grass juice, many businesses nowadays add pigments to rice balls to replace the green color of grass juice. Such green balls are emerald green in color but have no clear fragrance

Method used

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  • Preparation method of long-shelf-life rice cake wrapped in indocalamus leave
  • Preparation method of long-shelf-life rice cake wrapped in indocalamus leave
  • Preparation method of long-shelf-life rice cake wrapped in indocalamus leave

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of cake group wrapped with reed leaves, raw materials include 10 kg reed leaves, 60 kg glutinous brown rice flour, 40 kg japonica brown rice flour, 10 kg pork, 5 kg dried fragrant, 5 kg bamboo shoots, 50 grams of salt, 30 grams of cooking wine, chicken essence 10 grams.

[0027] Production Method:

[0028] (1) Put glutinous brown rice flour and japonica brown rice flour into a blender, mix evenly, then slowly add water, and stir to form a sticky dough; mince pork, fragrant dried, bamboo shoots, add salt, cooking wine and chicken essence, mix evenly, and make fillings ; Take an appropriate amount of dough to make a dough cake, wrap the prepared filling in an appropriate amount, and save it into a square, spherical or ellipsoidal cake.

[0029] (2) Steam the wrapped cake in a steamer or a steamer for 10-15 minutes, take it out and let it cool, refrigerate or leave it overnight to make the cake regenerate and harden;

[0030] (3) Take a piece of Ruoye, put the reg...

Embodiment 2

[0034] A cake group wrapped with Ruo Ye, the raw materials include 10 kg of Ruo Ye, 70 kg of glutinous rice flour, 30 kg of japonica rice flour, and 20 kg of red bean paste.

[0035] Production Method:

[0036] (1) Put the glutinous rice flour and japonica rice flour into the blender, mix evenly, then slowly add water, and stir into a sticky dough; take an appropriate amount of dough to make a noodle cake, wrap the prepared bean paste filling in it, and save it into a square, spherical or Ellipsoidal dough.

[0037] (2) Steam the wrapped cakes in a steamer or a steamer for 10-15 minutes. Take it out and let it cool, refrigerate or leave it overnight to make the dough harden.

[0038] (3) Take a piece of Ruoye, put the regenerated cake on one end of the Ruoye, and roll the Ruoye and the cake to the other end to get a flat cylindrical Ruoye cake.

[0039] (4) Put the rolled Ruoye cake dough directly into a high-temperature retort bag, and seal it with vacuum packaging.

[00...

Embodiment 3

[0042] A cake wrapped in Ruo leaves, the raw materials include 10 kg of Ruo leaves, 70 kg of glutinous brown rice, 30 kg of japonica brown rice, and 20 kg of red bean paste.

[0043] Production Method:

[0044] (1) After soaking glutinous brown rice and japonica brown rice for 12 hours, grind and dehydrate to obtain blocky water mill powder; take an appropriate amount of dough to make a dough cake, wrap an appropriate amount of bean paste filling in it, and save it into a square, spherical or ellipsoid shape cakes.

[0045] (2) Steam the wrapped cakes in a steamer or a steamer for 10-15 minutes. Take it out and let it cool, refrigerate or leave it overnight to make the dough harden.

[0046] (3) Take a piece of Ruoye, put the regenerated cake on one end of the Ruoye, and roll the Ruoye and the cake to the other end to get a flat cylindrical Ruoye cake.

[0047] (4) Put the rolled Ruoye cake dough directly into a high-temperature retort bag, and seal it with vacuum packaging...

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Abstract

The invention relates to a preparation method of a long-shelf-life rice cake wrapped in an indocalamus leave, belonging to the technical field of food processing. The preparation method comprises the following steps: rolling up a cooked rice cake with an indocalamus leaf, tightly closing the rolling openings at two ends of the indocalamus leaf using a vacuum packaging method, and then performing high-temperature and high-pressure sterilization on the rice cake that is wrapped in the indocalamus leaf and sealed after vacuum packaging. The rice cake prepared by the method provided by the invention is wrapped in the indocalamus leaf and then packaged in vacuum and sterilized, so that the rice cake has a longer shelf life under storage conditions at normal temperature; moreover, the indocalamus leaf wrapping enables the sterilized cake to keep a good shape, and the sterilization allows frangrance of the indocalamus leaf to fully permeate into the rice cake so as to endow the rice cake with fresh and sweet fragrance which is intense and delicate. The rice cake wrapped in the indocalamus leaf is green healthy food which tastes fresh, looks beautiful and is convenient for storage and consumption. The preparation method of the rice cake wrapped in the indocalamus leaf provided by the invention is simple in processing and easy to realize large-scale production.

Description

technical field [0001] The invention relates to a method for making cakes wrapped in zong leaves with long shelf life, and belongs to the technical field of food processing. Background technique [0002] Palm leaves, also known as Ruo leaves, grow naturally, are non-toxic and non-polluting, and can be harvested every year and every season. They are used for food packaging and have the advantages of non-polluting and "disposable" use. The leaves of the broad-leaved bamboo are large, emerald green, and flexible. They are often used to wrap rice dumplings to give them a special fragrance. Ruoye is not only attractive in aroma, but also rich in medicinal value. According to traditional Chinese medicine, Ruo leaves are sweet in taste and cold in nature, and have the effects of clearing heat, stopping bleeding, detoxifying and reducing swelling. Modern pharmacological analysis found that Ruo leaves contain a lot of vitamins, amino acids, chlorophyll and minerals, as well as a su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 徐学明吴凤凤杨哪金征宇
Owner JIANGNAN UNIV
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