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A sweet-scented osmanthus glutinous rice cake

A technology of fragrant glutinous rice and sweet-scented osmanthus, which is applied in baking, dough processing, baked food, etc., can solve the problems of single nutrition and taste, simple rice cake production, etc., achieve unique flavor, improve digestive system, maintain natural taste and flavor Effect

Active Publication Date: 2016-08-24
凤阳县中益农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional rice cakes are simple to make, with single nutrition and taste, such as pumpkin rice cakes and sweet potato rice cakes. Adding it to rice flour to prepare rice cakes not only enriches the taste and nutrition of rice cakes, but also enriches the natural color of rice cakes and makes up for the shortcomings of traditional rice cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An osmanthus fragrant glutinous rice cake is made from the following raw materials: 150g of glutinous rice, 20g of glutinous rice flour, 15g of sunflower kernels, 15g of purple sweet potato, 4g of Imperata rhizome, 5g of dendrobium, 10g of ginger, and 30g of sweet-scented osmanthus;

[0026] The processing method of glutinous rice cake:

[0027] Soak the glutinous rice of the component amount in cold water for 4 hours, then remove the glutinous rice and steam it. Put the steamed glutinous rice in a clean container. Instructions on the package of distiller’s yeast), heat preservation at 25°C, and wine rice can be obtained after 25 hours;

[0028] Wash the components of Imperata Rhizome, Dendrobium, Ginger, and Osmanthus fragrans and add them to 400ml of water for decoction. When the decoction reaches 150ml, cool down, remove the slag and leave the juice, and obtain the decoction;

[0029] Steam or boil the purple sweet potato of the component amount, peel and mash it to...

Embodiment 2

[0034] An osmanthus fragrant glutinous rice cake is made from the following raw materials: 180g of glutinous rice, 25g of glutinous rice flour, 20g of sunflower kernels, 20g of purple sweet potato, 6g of Imperata rhizome, 10g of dendrobium, 15g of ginger, and 40g of sweet-scented osmanthus;

[0035] The processing method of glutinous rice cake:

[0036] Soak the glutinous rice of the component amount in cold water for 5 hours, then remove the glutinous rice and steam it. Put the steamed glutinous rice in a clean container. Instructions on the package of distiller’s yeast), heat preservation at 25°C, and wine rice can be obtained after 30 hours;

[0037] Wash the components of Imperata Rhizome, Dendrobium, Ginger, and Osmanthus fragrans and add them to 400ml of water for decoction. When the decoction reaches 150ml, cool down, remove the slag and leave the juice, and obtain the decoction;

[0038] Steam or boil the purple sweet potato of the component amount, peel and mash it t...

Embodiment 3

[0043] An osmanthus-flavored glutinous rice cake is made from the following raw materials: 160g of glutinous rice, 23g of glutinous rice flour, 18g of sunflower kernels, 17g of purple sweet potato, 5g of Imperata rhizome, 8g of dendrobium, 13g of ginger, and 35g of sweet-scented osmanthus;

[0044] The processing method of glutinous rice cake:

[0045] Soak the glutinous rice of the component amount in cold water for 4.5 hours, then take out the glutinous rice and steam it with steam. Put the steamed glutinous rice in a clean container. Instructions on the package of distiller’s yeast), heat preservation at 25°C, and wine rice can be obtained after 28 hours;

[0046] Wash the components of Imperata Rhizome, Dendrobium, Ginger, and Osmanthus fragrans and add them to 400ml of water for decoction. When the decoction reaches 150ml, cool down, remove the slag and leave the juice, and obtain the decoction;

[0047] Steam or boil the purple sweet potato of the component amount, peel...

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Abstract

The invention provides a sweet osmanthus sticky rice cake, and relates to the field of food. The sweet osmanthus sticky rice cake comprises, by weight, 150-180 g of sticky rice, 20-25 g of sticky rice flour, 15-20 g of sunflower seeds, 15-20 g of purple potatoes, 4-6 g of lalang grass rhizome, 5-10 g of dendrobium, 10-15 g of fresh ginger and 30-40 g of sweet osmanthus. The sweet osmanthus sticky rice cake is special in flavor, fragrant, sweet and crisp in taste and rich in nutrient, has the special health care function and can keep the natural flavor of the sticky rice.

Description

technical field [0001] The invention relates to the field of food, in particular to an osmanthus-flavored glutinous rice cake. Background technique [0002] Traditional rice cakes are simple to make, with single nutrition and taste, such as pumpkin rice cakes and sweet potato rice cakes. Adding it to rice flour to prepare rice cakes not only enriches the taste and nutrition of rice cakes, but also enriches the natural color of rice cakes and makes up for the deficiency of traditional rice cakes. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects of the prior art, and further propose a sweet-scented osmanthus glutinous rice cake. [0004] The technical problem to be solved by the present invention is realized by the following technical solutions. [0005] An osmanthus-flavored glutinous rice cake is characterized in that it is made of the following raw materials: 150-180 g of glutinous rice, 20-25 g of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 李森庭
Owner 凤阳县中益农业发展有限公司
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