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Glutinous rice cake and production method

A technology of glutinous rice cakes and japonica rice, which is applied in the field of sagebrush glutinous rice cakes and its production, can solve the problems of not being able to overeat, overeating is easy to be greasy, glutinous rice is not conducive to gastrointestinal absorption, etc., and achieves the taste of non-sticky teeth, soft taste, and increased fragrance. Effect

Inactive Publication Date: 2014-07-23
陶玲云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the glutinous rice cakes made traditionally are easy to be greasy if eaten too much, so they should not be eaten too much. Glutinous rice is not conducive to gastrointestinal absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 20 parts of sagebrush, 90 parts of glutinous rice, 10 parts of japonica rice

[0020] (1) Cook the glutinous rice for 6 hours and the japonica rice for 1 hour, drain the water, mix the glutinous rice and japonica rice evenly, and beat them into noodles;

[0021] (2) Pick fresh sagebrush, wash it, put it in the sun at noon for 3 hours, chop it into a diameter of 1-3mm, and then stir it with brown sugar water to form a paste;

[0022] (3) Knead the noodles made in step (1) and step (2) sage paste into a dough, add appropriate amount of water to mix the noodles and sage paste evenly;

[0023] (4) Boil or steam sesame seeds, soybeans, peanuts, walnut kernels, almonds, chestnuts, and red beans, crush them, and stir them with brown sugar to form a paste;

[0024] (5) Make the above dough into a round or oblate shape, or make a round or oblate shape after filling the dough;

[0025] (6) Wrap the above-mentioned round or oblate dough with banana leaves and tender tung leaves,...

Embodiment 2

[0027] 50 parts of sagebrush, 110 parts of glutinous rice, 20 parts of japonica rice

[0028] (1) Cook the glutinous rice for 8 hours and the japonica rice for 3 hours, drain the water, mix the glutinous rice and japonica rice evenly, and beat them into noodles;

[0029] (2) Pick fresh sagebrush, wash it, put it in the sun at noon for 4 hours, chop it into a diameter of 1-3mm, and then stir it with brown sugar water to form a paste;

[0030] (3) Knead the noodles made in step (1) and step (2) sage paste into a dough, add appropriate amount of water to mix the noodles and sage paste evenly;

[0031] (4) Boil or steam sesame seeds, soybeans, peanuts, walnut kernels, almonds, chestnuts, and red beans, crush them, and stir them with brown sugar to form a paste;

[0032] (5) Make the above dough into a round or oblate shape, or make a round or oblate shape after filling the dough;

[0033] (6) Wrap the above-mentioned round or oblate dough with banana leaves and tender tung leave...

Embodiment 3

[0035] 25 parts of sagebrush, 100 parts of glutinous rice, 15 parts of japonica rice

[0036] (1) Cook the glutinous rice for 7 hours and the japonica rice for 2 hours, drain the water, mix the glutinous rice and japonica rice evenly, and beat them into noodles;

[0037] (2) Pick fresh sagebrush, wash it, put it in the sun at noon for 3 hours, chop it into a diameter of 1-3mm, and then stir it with brown sugar water to form a paste;

[0038] (3) Knead the noodles made in step (1) and step (2) sage paste into a dough, add appropriate amount of water to mix the noodles and sage paste evenly;

[0039] (4) Boil or steam sesame seeds, soybeans, peanuts, walnut kernels, almonds, chestnuts, and red beans, crush them, and stir them with brown sugar to form a paste;

[0040] (5) Make the above dough into a round or oblate shape, or make a round or oblate shape after filling the dough;

[0041] (6) Wrap the above-mentioned round or oblate dough with banana leaves and tender tung leave...

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PUM

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Abstract

The invention discloses a glutinous rice cake, which comprises the following raw materials: affine cudweed, glutinous rice, polished rice and yellow sugar, the glutinous rice and polished rice are ground to powder, the glutinous rice cake belongs to technical field of food processing, and more specifically relates to an affine cudweed glutinous rice cake and a production method. The production method comprises the following steps: immersing glutinous rice and polished rice, kneading, drying affine cudweed and mincing, stirring with liquid yellow sugar, and kneading dough to a circle shape or an oblate shape and then steaming. The glutinous rice cake has the characteristics of fresh fragrance, long retention time in mouth, soft mouthfeel and non-stick on teeth, can treat cough and asthma due to excessive phlegm, and is suitable to people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sagebrush glutinous rice cake and a preparation method thereof. Background technique [0002] Gnaphus affine, aliases: Gnaphalium affine, Artemisia affine, Latin name: Gnaphalium affine D. Don is a plant of the genus Gnaphalium affine, an annual herb in the Asteraceae family. Stems erect or branches from base ascending obliquely, 10-40 cm or higher, whole herb of S. Harvest when blooming, dry in the sun, remove impurities, and store in a dry place. Cure mainly for eliminating phlegm, relieving cough, relieving asthma, expelling rheumatism. For cough, phlegm asthma, rheumatic arthralgia. [0003] Ciba is a popular delicacy in the south. It is made by steaming and mashing glutinous rice. The method of glutinous rice cake is to soak the glutinous rice in water and grind it into a powder. Carry out steaming. However, the glutinous rice cakes made traditiona...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L7/10
CPCA23V2002/00A23L7/135A23L33/10A23V2200/15A23V2200/30
Inventor 陶玲云
Owner 陶玲云