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Nutritional rice cake and preparation method thereof

A production method and nutrition technology, applied in the field of food processing, can solve problems such as hidden dangers of food safety, and achieve the effects of rich nutrition and long storage time

Inactive Publication Date: 2014-06-18
肖燕萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice cake is rich in nutrition and is a kind of pastry that people often eat. Today, it is a must-have food for people, especially during New Years and festivals. It is deeply loved by the public. In recent years, with the continuous improvement of people's living standards in our country, the requirements for food are getting higher and higher. First of all, they must be rich in nutrition and have a good taste. Using chemical methods to make food soft, slippery, and elastic, using improvers, emulsifiers, preservatives, etc., there are many food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: First weigh 250 grams of yam medicine, 150 grams of lotus seeds, 100 grams of Gorgon fruit, and 100 grams of barley, wash them with water, add about 1000 grams of water, heat to boil, soak for 5-8 hours, and make a fine slurry for later use; Wash the rice, soak it for 5-8 hours, grind it into a smooth rice slurry for later use, mix the above two kinds of slurry through the machine and beat it again, pour it into a clay basin for later use, then boil clean water and pour it into the clay basin gradually Mix the pulp, and pour boiling water while stirring. The stirring must be uniform to prevent overcooking and lumps, so that the mixed paste turns into a hanging paste, which becomes a cake embryo. Steam in the pot on high heat for half an hour for the first stirring, then steam for another half an hour for the second stirring, then steam on low heat, repeat stirring once every 1 hour, steam until 6-7 hours The pulp becomes the nutritious rice cake, and the nutr...

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PUM

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Abstract

A nutritional rice cake comprises the compositions by weight: 2000-3000 parts of rice, 3000-5000 parts of water, 200-300 parts of dioscorea opposite, 100-200 parts of lotus seeds, 50-150 parts of gorgon fruit and 50-150 parts of seed of Job's tears. The nutritional rice cake is prepared in a pure natural manner, is not added with any food additives, and is long in storage time, does not cause influence on mouthfeel caused by hardness variation during storage, and is smooth, elastic and abundant in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritious rice cake and a preparation method thereof. Background technique [0002] Rice cake is rich in nutrition and is a kind of pastry that people often eat. Today, it is a must-have food for people, especially during New Years and festivals. It is deeply loved by the public. In recent years, with the continuous improvement of people's living standards in our country, the requirements for food are getting higher and higher. First of all, they must be rich in nutrition and have a good taste. Using chemical methods to make food soft, smooth, and elastic, using improvers, emulsifiers, preservatives, etc., there are many food safety hazards. Contents of the invention [0003] In order to overcome the above-mentioned shortcomings of the prior art, the present invention provides a nutritious rice cake with good taste, smoothness, elasticity, and rich nutri...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L33/00A23L7/10
Inventor 肖燕萍
Owner 肖燕萍