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Hibiscus manihot flower-konjak rice cake and processing method thereof

A processing method and vegetable hibiscus flower technology, applied in the field of food processing, can solve the problems of lack of nutrient elements, single taste, single taste, etc., and achieve the effects of rich and balanced nutrition, unique flavor and blood pressure regulation

Active Publication Date: 2014-07-30
漯河市平平食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional rice cakes, due to the single source of raw materials, mostly have a single taste and lack of nutritional elements, which cannot meet people's pursuit of food diversification requirements that are rich in nutrition, diverse in taste, unique in flavor and have health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A vegetable hibiscus konjac rice cake is composed of the following raw materials (jin):

[0020] Rice 60, konjac flour 16, vegetable hibiscus 15, winter melon seeds 10, red pine nuts 10, Hericium erinaceus 8, black fungus 8, Moringa fresh leaves 6, ice grass 2, ginkgo leaves 2, burdock seeds 3, three Seven flowers 3, mulberry leaves 2, Coix seed oil, food additives 8;

[0021] The food additive is made of the following raw materials by weight (catties): emblica 8, black rice 10, fireacantha 18, honey 7, rice wine 90;

[0022] The preparation method of the nutritional additive is as follows: take fresh and ripe emblica, black rice, and fireacantha respectively, remove impurities and wash, then freeze and crush, grind into powder, add to rice wine, seal and stand for 15 day, filter to remove residue, and stir the filtrate and honey evenly.

[0023] The processing method of described vegetable hibiscus konjac rice cake comprises the following steps:

[0024] (1) Crush w...

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PUM

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Abstract

The invention discloses a hibiscus manihot flower-konjak rice cake and a processing method thereof. The hibiscus manihot flower-konjak rice cake is prepared from 40-60 parts by weight of rice, 10-20 parts by weight of konjak powder, 10-15 parts by weight of Hibiscus manihot flower, 8-15 parts by weight of seed kernel of Chinese waxgourd, 8-10 parts by weight of red pine kernel, 6-10 parts by weight of hericium erinaceus, 8-10 parts by weight of black fungus, 6-10 parts by weight of fresh leaf of Moringa oleifera Lam., 2-3 parts by weight of wheatgrass, 1-2 parts by weight of ginkgo leaf, 1-3 parts by weight of fructus arctii, 2-3 parts by weight of pseudo-ginseng flower, 2-3 parts by weight of mulberry leaf, an appropriate amount of coix seed oil and 8-10 parts by weight of a food additive. The hibiscus manihot flower-konjak rice cake has a sweet and fine taste, good elasticity, a good fragrance, a unique flavor and rich and balanced nutrition, can be easily absorbed by a human body, has effects of clearing heat and removing internal heat, and tonifying spleen and stomach, can improve body immunity and adjust blood pressure and blood fat balance and is beneficial for human health.

Description

Technical field [0001] The invention involves a kind of vegetable hibiscus konjac rice cake and its processing method, which belongs to the field of food processing technology. Background technique [0002] Rice cake has a long history. Traditional rice cakes are generally made after being soaked in rice and then grinded into pulp and sugar and other sweet flavors.Welcome to the public.However, traditional rice cakes, due to the single source of raw materials, most of the tastes, and the lack of nutritional elements, they cannot meet the diversified requirements of food diversification, diverse tastes, and unique flavors and flavors. Invention content [0003] The purpose of the present invention is to provide a kind of vegetable hibiscus konjac rice cake and its processing methods to meet the needs of more consumers. [0004] In order to achieve the above goals, the technical solution adopted by the present invention is as follows: [0005] A kind of vegetable hibiscus konjac r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L1/28A23L1/36A23L25/00
CPCA23L7/117A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/3262
Inventor 桂玉平
Owner 漯河市平平食品有限责任公司
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