Buckwhea-glutinous rice cake

Abstract

The invention discloses a buckwheat-glutinous rice cake. The glutinous rice cake is prepared by the following steps: on the basis of 10 as the base rate, weighing the buckwheat and glutinous rice in the ratio of (7-5) to (4-6), crushing and refining the materials into powdery main materials by virtue of a crusher; weighing sesames and sucrose in the ratio of (2-4) to (1-2), crushing and refining the materials into powdery auxiliary materials by virtue of the crusher; weighing the powdery main materials and the powdery auxiliary materials in the ratio of (8-7) to (3-2), evenly stirring the processed materials into mixed main material and auxiliary material powder by virtue of a stirrer; weighing the mixed main material and auxiliary material powder, mineral water, oil and a preservative in the ratio of (8-7) to (2-1) to (0.3-0.2) to (0.02-0.01), and evenly stirring into thick paste by virtue of the stirrer; cooking and dewatering in water by virtue of a cooking machine for 50-65 minutes; rolling into round or square or polygonal prototype sample cake by virtue of a roller press; and roasting by virtue of a roaster for 10-12 minutes to form crisp skin, and then packaging by virtue of a packing machine or a packing box, so as to obtain the buckwheat-glutinous rice cake which is crisp in outside, soft in inside, sweet, fine and smooth.

Description

technical field [0001] The invention relates to an instant cake, in particular to a buckwheat glutinous rice cake. technical background [0002] So far, among the existing rice cakes in urban and rural folk and food supermarkets, the variety, taste and preparation technology are mostly lagging behind and generalized, and there is no food cake scientifically formulated and processed with buckwheat and glutinous rice as the main raw materials. However, buckwheat and glutinous rice with special taste and rich nutrition are only used separately or generally, so that their utilization range, output and value of buckwheat and glutinous rice are always subject to invisible constraints, and even cause buckwheat and glutinous rice to be unsalable, drop in value and depreciate, and cause agricultural losses. Agricultural and other adverse consequences. Therefore, it is necessary to invent a kind of fine processing and production of buckwheat glutinous rice cake technology with a larg...

AI Technical Summary

Problems solved by technology

[0002] So far, among the cakes that are available in urban and rural folk and in food supermarkets, the variety, taste and preparation technology are mostly lagging behind and generalized, and there is no food cake that is scientifically formulated and processed with buckwheat and glutinous rice as the main raw materials.

However, buckwheat and glutinous rice with special taste and rich nutrition are only used separately or generally, so that their utilization range, output and value of buckwheat and glutinous rice are always subject to invisible constraints, and even cause buckwheat and glutinous rice to be unsalable, drop in value and depreciate, and cause agricultural losses. Agricultural and other adverse consequences