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Preparation method of Hakka ramie leaf rice

A production method and technology of ramie leaf pan, which is applied in food preparation, the function of food ingredients, food ingredients as a taste improver, etc., can solve the problems of ramie leaf pan such as poor taste, affecting the commercialization process, and unattractive color , to achieve the effect of rich taste, novel shape and delicate taste

Inactive Publication Date: 2014-07-23
SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production of ramie leaf rice is relatively common in Hakka areas, outsiders are not familiar with its production methods, and if the production process does not pay attention to the production details such as the ratio of materials and the control of the time of each program, it will often result in the production of rice cakes. The taste of the ramie leaf rice cakes is not good, the color is not attractive, and the shape is not beautiful, which affects its commercialization process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing Hakka ramie leaf dumplings is to use ramie leaves as raw materials, blanching, rinsing, smashing, beating, and kneading the ramie leaves to obtain the Hakka ramie leaf dumplings.

[0024] It includes the following steps:

[0025] 1) Pick fresh ramie leaves, and blanch them in water at 90-100℃ for 3 min;

[0026] 2) Rinse the blanched ramie leaves in cold water for 5 minutes, and drain the water;

[0027] 3) Put the drained ramie leaves into a stone mortar, mash them with a wooden pestle, add honey and sugar, stir well, and pound for 8 minutes until no sugar particles are visible, and the ramie leaf mud is obtained; the weight of the honey added is 60% of the weight of the ramie leaf, and the weight of the added sugar is 80% of the weight of the ramie leaf;

[0028] 4) Add the ramie leaf mud to glutinous rice flour twice the weight of the ramie leaf, mix well, then add water to knead into a moderately wet and dry dough, and beat it with a pestle for 25 minu...

Embodiment 2

[0032] A method for preparing Hakka ramie leaf dumplings is to use ramie leaves as raw materials, blanching, rinsing, smashing, beating, and kneading the ramie leaves to obtain the Hakka ramie leaf dumplings.

[0033] It includes the following steps:

[0034] 1) Pick fresh ramie leaves, and blanch the ramie leaves in water at 90-100℃ for 4 min;

[0035] 2) Rinse the blanched ramie leaves in cold water for 6 minutes and drain the water;

[0036] 3) Put the drained ramie leaves into a stone mortar, mash them with a stone hammer, add sugar, stir well, and mash for 5 minutes until no sugar particles are visible, and ramie leaf mud is obtained; the weight of the added sugar is the same as the ramie leaves The same weight;

[0037] 4) Add the ramie leaf mud to glutinous rice flour twice the weight of the ramie leaf, mix well, then add water to knead into a moderately wet and dry dough, and beat with a pestle for 20 minutes;

[0038] 5) Pull out the egg size of the dumpling after beating with ...

Embodiment 3

[0041] A method for preparing Hakka ramie leaf dumplings is to use ramie leaves as raw materials, blanching, rinsing, smashing, beating, and kneading the ramie leaves to obtain the Hakka ramie leaf dumplings.

[0042] It includes the following steps:

[0043] 1) Pick fresh ramie leaves, and blanch them in water at 90-100℃ for 5 min;

[0044] 2) Rinse the blanched ramie leaves in cold water for 10 minutes and drain the water;

[0045] 3) Put the drained ramie leaves into a stone mortar, mash them into a mud with a wooden pestle, add iodized salt, stir well, and pound for 10 minutes until no iodized salt particles are visible, and ramie leaf mud is obtained; the weight of the added iodized salt 2% of the weight of the ramie leaf;

[0046] 4) Add the ramie leaf mud to glutinous rice flour twice the weight of the ramie leaf, mix well, then add water to knead into a moderately wet and dry dough, and beat it with a pestle for 30 minutes;

[0047] 5) Pull out the egg size of the dumpling after...

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PUM

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Abstract

The invention discloses a preparation method of Hakka ramie leaf rice. The preparation method comprises the steps of with ramie leaves as raw materials, blanching the ramie leaves, rinsing, mashing, pestling, kneading, forming, and then, steaming to obtain the Hakka ramie leaf rice. According to the preparation method, the ramie leaves are mashed, and rice rolls are pestled in advance, so that the chewability of the ramie leaf rice can be greatly improved, and the taste can also be improved; meanwhile, no pigments and food additives are added in the preparation process, so that the prepared cake is bright green in color, attractive in appearance, fragrant and delicious in flavor as well as soft, smooth and chewable in taste, also has the healthcare effects of clearing heat and promoting diuresis, preventing miscarriage and bleeding, bodybuilding and strengthening bones as well as detoxifying and is a natural food suitable for both the young and the old.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Hakka ramie-leaf pan. Background technique [0002] Ramie is a perennial herb of the family Urticaceae Ramie. As early as in the Ming Dynasty "Compendium of Materia Medica", it was recorded that ramie is "sweet and cold, non-toxic, and can treat gold sores, wounds, bleeding, and blood stasis"; in addition, it is recorded in "Dictionary of Traditional Chinese Medicine": Ramie has the functions of clearing heat, stopping bleeding, detoxifying and dispelling blood stasis, etc. It is mainly used for wound bleeding, hemoptysis, hematuria, anal swelling and pain, breast abscess, erysipelas, prolapse of the anus, red and white vaginal discharge, metritis, fever and thirst, bruises, snake bites injury etc. Ramie leaves contain a large amount of biologically active substances, the polyphenol content is more than 0.2%, the chlorogenic acid conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L5/13A23L5/21A23L7/126A23L33/105A23V2002/00A23V2200/044A23V2200/14A23V2200/30A23V2250/21A23V2300/31
Inventor 邱珊莲张少平林一心王伟英林碧珍
Owner SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI