Cassia seed cake and preparation method thereof

[0034] Example 1

[0035] A cassia seed cake, which is prepared from the following ingredients by weight:

[0036] 800 parts of glutinous rice, 400 parts of indica rice, 450 parts of maltose, 50 parts of hawthorn, 15 parts of fried cassia seed, 10 parts of white chrysanthemum

[0037] The preparation method of the cassia seed cake includes the following steps:

[0038] (1) Material selection: select and remove impurities from glutinous rice and indica rice, wash and drain;

[0039] (2) Soaking: Put the washed glutinous rice and indica rice in the soaking tank with water for 12 to 24 hours, and wait until the rice grains swell and the water content is 35% to 40%;

[0040] (3) Grinding: Pour 800 parts of soaked glutinous rice and 400 parts of indica rice into the hopper of the grinder, and grind the wet rice into wet rice flour to obtain a mixed wet rice flour of wet glutinous rice flour and wet indica rice flour;

[0041] (4) Mixing powder: add 450 parts of maltose to the mixed wet rice noodles and stir; make the rice noodles evenly viscous, and at the same time sieve to remove clumps to ensure uniform texture of the formed product;

[0042] (5) Preparation of auxiliary materials: a. Use an ordinary pulverizer to pulverize 50 parts of raw material medicine Hawthorn into fine powder of 100-200 mesh; b. Add 15 parts of raw material medicine of cassia seeds and 10 parts of white chrysanthemum to 3 times the amount of water for the first time. Soak for 30 minutes, decoct for 2 hours; add 1.5 times the amount of water for the second time, decoct for 1 hour, squeeze the juice, combine the decoction, filter, remove the residue, and concentrate the filtrate to a thick paste with a relative density of 1.15 at 90°C;

[0043] (6) Ingredients: add the fine powder and thick paste obtained in step (5) to rice flour and mix well to obtain wet rice cake;

[0044] (7) Forming: Place the wet rice cake in step (6) in a rectangular forming mold, flatten and compact;

[0045] (8) Steaming: Put the moulded wet rice cake into the steamer and steam for 25 minutes to get the pan out. After cooling, use a knife to cut into square, rectangular or diamond-shaped pieces;

[0046] (9) Packaging: Vacuum-sealed and packaged in a propylene plastic bag, sterilized at 121°C for 15 minutes, and the cassia seed cake is obtained.

[0047] Example 2

[0048] A cassia seed cake, which is prepared from the following ingredients by weight:

[0049] 750 parts of glutinous rice, 350 parts of indica rice, 400 parts of maltose, 40 parts of hawthorn, 12.5 parts of fried cassia seed, 7.5 parts of white chrysanthemum

[0050] The preparation method of the cassia seed cake includes the following steps:

[0051] (1) Material selection: select and remove impurities from glutinous rice and indica rice, wash and drain;

[0052] (2) Soaking: Put the washed glutinous rice and indica rice in the soaking tank with water for 12 to 24 hours, and wait until the rice grains swell and the water content is 35% to 40%;

[0053] (3) Grinding: Pour 750 parts of soaked glutinous rice and 350 parts of indica rice into the hopper of the grinder, and grind the wet rice into wet rice flour to obtain a mixed wet rice flour of wet glutinous rice flour and wet indica rice flour;

[0054] (4) Mixing powder: add 400 parts of maltose to the mixed wet rice noodles and stir; make the rice noodles evenly viscous, and sieve to remove clumps at the same time to ensure the uniform texture of the formed product;

[0055] (5) Preparation of auxiliary materials: a. Use a common grinder to pulverize 40 parts of raw material medicine Hawthorn into fine powder of 100-200 mesh; b. Add 12.5 parts of raw material medicine to cassia seeds and 7.5 parts of white chrysanthemum with 3 times the amount of water for the first time. Soak for 30 minutes, decoct for 2 hours; add 1.5 times the amount of water for the second time, decoct for 1 hour, squeeze the juice, combine the decoction, filter, remove the residue, and concentrate the filtrate to a thick paste with a relative density of 1.15 at 90°C;

[0056] (6) Ingredients: add the fine powder and thick paste obtained in step (5) to rice flour and mix well to obtain wet rice cake;

[0057] (7) Forming: Place the wet rice cake in step (6) in a rectangular forming mold, flatten and compact;

[0058] (8) Steaming: Put the moulded wet rice cake into the steamer and steam for 25 minutes to get the pan out. After cooling, use a knife to cut into square, rectangular or diamond-shaped pieces;

[0059] (9) Packaging: Vacuum-sealed and packaged in a propylene plastic bag, sterilized at 121°C for 15 minutes, and the cassia seed cake is obtained.

[0060] Example 3

[0061] A cassia seed cake, which is prepared from the following ingredients by weight:

[0062] 700 glutinous rice, 300 indica rice, 350 maltose, 30 hawthorn, 10 fried cassia seeds, 5 white chrysanthemum

[0063] The preparation method of the cassia seed cake includes the following steps:

[0064] (1) Material selection: select and remove impurities from glutinous rice and indica rice, wash and drain;

[0065] (2) Soaking: Put the washed glutinous rice and indica rice in the soaking tank with water for 12 to 24 hours, and wait until the rice grains swell and the water content is 35% to 40%;

[0066] (3) Grinding: Pour 700 parts of soaked glutinous rice and 300 parts of indica rice into the hopper of the grinder, and grind the wet rice into wet rice flour to obtain a mixed wet rice flour of wet glutinous rice flour and wet indica rice flour;

[0067] (4) Mixing powder: add 450 parts of maltose to the mixed wet rice noodles and stir to make the rice noodles uniform in viscosity, and at the same time sieve to remove clumps to ensure uniform texture of the formed product;

[0068] (5) Preparation of auxiliary materials: a. Use an ordinary grinder to pulverize 30 parts of the raw material medicine Hawthorn into fine powder of 100-200 mesh; b. Add 10 parts of the raw material medicine to stir-fry cassia seeds and 5 parts of white chrysanthemum with 3 times the amount of water for the first time. Soak for 30 minutes, decoct for 2 hours; add 1.5 times the amount of water for the second time, decoct for 1 hour, squeeze the juice, combine the decoction, filter, remove the residue, and concentrate the filtrate to a thick paste with a relative density of 1.15 at 90°C;

[0069] (6) Ingredients: add the fine powder and thick paste obtained in step (5) to rice flour and mix well to obtain wet rice cake;

[0070] (7) Forming: Place the wet rice cake in step (6) in a rectangular forming mold, flatten and compact;

[0071] (8) Steaming: Put the moulded wet rice cake into the steamer and steam for 25 minutes to get the pan out. After cooling, use a knife to cut into square, rectangular or diamond-shaped pieces;

[0072] (9) Packaging: Vacuum-sealed and packaged in a propylene plastic bag, sterilized at 121°C for 15 minutes, and the cassia seed cake is obtained.