Osmanthus glutinous rice cake

A technology of glutinous rice cake and sweet-scented osmanthus, applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of rich nutrition, simple production process, and good taste

Inactive Publication Date: 2014-04-16
李正华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many types of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for taste, but any With the improvement of living standards, people pay more and more attention to health preservation, so the leisure food on the market can not meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] An osmanthus glutinous rice cake, which is composed of the following raw materials in parts by weight (Kg): glutinous rice flour 280, black rice 30, ginger powder 20, mung beans 25, hawthorn 30, pineapple 20, rice wine 60, osmanthus 7, plum blossom 4, red head grass 3, Lavender 4, ginseng leaves 5, ginseng leaves 4, purslane 4, Houttuynia cordata 3, brown sugar powder 80, angelica oil 0.01, appropriate amount of salt, and appropriate amount of water.

[0013] A preparation method of sweet-scented osmanthus glutinous rice cake, comprises the following steps:

[0014] (1) Wash the black rice, minced ginger, and mung beans, pour them into a pot, add an appropriate amount of water, cook them into rice, take out the rice, disperse it fully, and set aside;

[0015] (2) Wash the hawthorn and pineapple, take the pulp, put it in a container, add rice wine, heat and simmer for 1 hour, take out all the materials in the container, and make a pulp for later use;

[0016] (3) Extrac...

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PUM

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Abstract

An osmanthus glutinous rice cake comprises the following raw materials in parts by weight: 280-300 parts of glutinous rice powder, 30-40 parts of black rice, 20-30 parts of ginger powder, 25-30 parts of mung beans, 30-40 parts of hawthorn, 20-30 parts of pineapple, 60-70 parts of rice wine, 7-8 parts of osmanthus fragrans, 4-5 parts of plum blossom, 3-4 parts of blumea, 4-5 parts of lavender, 5-6 parts of ginseng leaves, 4-5 parts of wild chervil leaves, 4-5 parts of purslane, 3-4 parts of ordate houttuynia, 80-90 parts of brown sugar powder, 0.01-0.02 part of angelica oil, a defined amount of dairy salt and a defined amount of water. The osmanthus glutinous rice cake is simple in manufacturing process, good in taste and rich in nutrition, has functions of appetizing and helping digestion by adding the hawthorn, also has a special health care function by adding the extracts of the osmanthus fragrans, plum blossom, blumea, lavender and the like, and is suitable for being eaten by majority of people.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to an osmanthus glutinous rice cake. Background technique [0003] There are many kinds of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for taste. However, with the improvement of living standards, people pay more and more attention to health preservation. Therefore leisure food on the market can not satisfy people's demand. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of sweet-scented osmanthus glutinous rice cake. [0005] The present invention is realized through the following technical solutions: an osmanthus glutinous rice cake, which is composed of the following raw materials in parts by weight: glutinous rice flour 280-300, black rice 30-40...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/10A23L29/30A23L33/125
CPCA23L33/105A23L7/135A23V2002/00A23V2200/30A23V2250/21
Inventor 李正华
Owner 李正华
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