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Lotus root glutinous rice cake

A technology of glutinous rice cake and lotus root, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of high vitamin content

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

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Embodiment Construction

[0012] A lotus root glutinous rice cake, which is composed of the following raw materials in parts by weight (Kg): glutinous rice flour 240, malt powder 10, lotus root 30, konjac 15, rice wine 45, peach 20, blueberry 20, sugarcane juice 50, verbena 4, daylily root 5. Forsythia 4, motherwort root 5, asparagus 5, algae 4, dendrobium 4, honeysuckle vine 3, white sugar 65, rose essential oil 0.1, water to taste.

[0013] A preparation method for lotus root glutinous rice cake, comprising the following steps:

[0014] (1) Wash and peel the lotus root and konjac, cut into slices, pour rice wine into the pot, heat and simmer, after the lotus root and konjac are cooked, take all the ingredients in the pot and make a slurry for later use;

[0015] (2) Wash the peaches and blueberries, take their pulp, and make small fruit pieces. As for the container, pour sugarcane juice, simmer in water for 20 minutes, and take out the peach and blueberry pieces for later use;

[0016] (3) extract v...

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PUM

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Abstract

A lotus root glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 240-260 parts of glutinous rice powder, 10-15 parts of malt flour, 30-40 parts of lotus roots, 15-20 parts of konjac, 45-60 parts of rice wine, 20-30 parts of juice peach, 20-30 parts of blueberry, 50-60 parts of sugar cane juice, 4-5 parts of verbena, 5-6 parts of lemon daylily roots, 4-5 parts of fructus forsythiae, 5-6 parts of polygonum chinense roots, 5-6 parts of lucid asparagus, 4-5 parts of algae, 4-5 parts of dendrobe, 3-4 parts of honeysuckle stems, 65-80 parts of white granulated sugar, 0.1-0.2 part of rose ethereal oil and a defined amount of water. The lotus root glutinous rice cake provided by the invention is fresh, cool and tasty, has a good heat removing function because of containing lotus roots, is sweet and sour due to containing true fruit grains, is high in vitamin content, has a certain health-care efficacy because extractives of verbena, lemon daylily roots, fructus forsythiae and other Chinese medicinal plants are particularly added, and is suitable for being eaten by most of people.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a lotus root 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 lotus root glutinous rice cake. [0005] The present invention is achieved through the following technical solutions: a lotus root glutinous rice cake, which is characterized in that it consists of the following raw materials in parts by weight: glutinous rice flour 240-260, malt...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/214A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L7/117A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 李正华
Owner 李正华
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