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Dong minority specialty food paederia scandens cake and preparation method thereof

A technology of sweet rattan cake and food, which is applied in the field of Dong characteristic food sweet rattan cake and its preparation, which can solve the problems of production formula ratio and poor taste, and achieve the effects of low cost, simple process method and easy-to-obtain materials

Inactive Publication Date: 2015-11-18
KAILI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the Dong people usually make it based on experience, sometimes it tastes good, and sometimes it tastes bad. There is no specific formula for making it.

Method used

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  • Dong minority specialty food paederia scandens cake and preparation method thereof
  • Dong minority specialty food paederia scandens cake and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0044] The preparation method of the sweet rattan cake described as a kind of special food of the Dong nationality comprises the following steps:

[0045] A. Preparation of sweet rattan juice: choose fresh sweet rattan, wash it with water, dry the water on the surface, gently tap it with a wooden hammer to remove the outer skin, then pound it with a pestle, take it out and put it in a wooden barrel or porcelain jar, add Mountain spring water, soak for 1.5-2 hours, rub with your hands for 20 minutes, let it stand, filter, take the filtrate, and set aside;

[0046] B. Raw material of sagebrush: select fresh sagebrush leaves and their flowers, wash them, smash them with a pestle, discard their juice, take their slag, and set aside;

[0047] C. Preparation of glutinous rice flour: Soak the glutinous rice in tap water for 3-4 hours, drain the water, grind the glutinous rice into flour, and set aside;

[0048] D. Preparation of dough: mix the above-mentioned glutinous rice flour an...

Embodiment 1

[0056] Raw material formula ratio:

[0057] Sweet cane: 4 parts;

[0058] Glutinous rice: 6 parts;

[0059] Sage: 1 part;

[0060] Mountain spring water: 2 parts;

[0061] The raw materials are made according to the above steps according to the formula ratio, and the finished product is inspected: the sweet rattan cake steamed with zong leaves can be placed in a ventilated place at room temperature for 15-20 days without deterioration and hardening, no need to process again Edible, color, aroma, taste unchanged. The sweet rattan cake fried in a pan can be placed at room temperature for 7-10 days without deterioration or hardening, and it can be eaten without further processing, and the color, aroma and taste remain unchanged.

Embodiment 2

[0063] Raw material formula ratio:

[0064] Sweet cane: 5 parts;

[0065] Glutinous rice: 7 parts;

[0066] Sage: 1.5 parts;

[0067] Mountain spring water: 3 parts;

[0068] The raw materials are made according to the above steps according to the formula ratio, and the finished product is inspected: the sweet rattan cake steamed with zong leaves can be placed in a ventilated place at room temperature for 15-20 days without deterioration and hardening, no need to process again Edible, color, aroma, taste unchanged. The sweet rattan cake fried in a pan can be placed at room temperature for 7-10 days without deterioration or hardening, and it can be eaten without further processing, and the color, aroma and taste remain unchanged.

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Abstract

The present invention discloses a Dong minority specialty food paederia scandens cake which consists of the following raw materials in ratios: paederia scandens 4-6 parts, glutinous rice 6-8 parts, gnaphalium affine 1-2 parts and mountain spring water 2-4 parts. The preparation method comprises the following steps: A, choosing fresh paederia scandens, washing with water, sun-drying the surface water, lightly beat the sun-dried paederia scandens with a wooden hammer to remove the skins, then pounding paederia scandens with a pestle, removing the pounded paederia scandens out into a wooden barrel or a porcelain jar, adding the mountain spring water, soaking for 1.5-2 hours, rubbing the soaked paederia scandens with hands for 20 minutes, putting the rubbed paederia scandens still, and filtering for the next step; B, selecting fresh gnaphalium affine tender leaves and flowers, washing clean, pounding the gnaphalium affine with a pestle, abandoning the juice, and taking the residues for the next step; C, soaking the glutinous rice with tap water for 3-4 hours, draining the water, and grinding the glutinous rice into flour and reserving for the next step; and D, mixing the glutinous rice flour and the gnaphalium affine residues, adding the paederia scandens juice, fully stirring and mixing, kneading the mixture into a dough, and oil-frying or steaming the dough. The paederia scandens cake is delicious in taste, and at the same time has some certain efficacies of expelling wind and activating blood circulation, helping digestion and relieving stasis, lowering blood fat and blood pressure, relieving swelling and stopping pain, preventing and preventing against cancer, preventing against aging, etc.

Description

technical field [0001] The invention relates to food processing technology, in particular to sweet rattan cake, a special food of the Dong nationality, and a preparation method thereof. Background technique [0002] sweet vine Paederia scandens (Lour.) Meer.l, also known as chicken dung vine, is a perennial vine of Rubiaceae. Sweet vine mainly contains flavonoids and their glycosides, iridoids, volatile components, sugars, polysaccharides (or glycosides), etc. The chemical composition and pharmacological studies have shown that it has the functions of dispelling wind and activating blood circulation, eliminating food accumulation, lowering blood fat, reducing swelling and pain, preventing cancer, anti-cancer, and anti-aging, especially for digestive system diseases and peripheral neuralgia symptoms of diabetic patients. Sweet vine is not only used for medicine, but also edible. It often smells like chicken feces when crushed, but when it is made into food, it is fragrant an...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/01A23L1/30A23L5/10A23L7/10A23L19/00
CPCA23V2002/00A23V2200/30A23V2200/328A23V2200/32Y02A40/90
Inventor 王绍云
Owner KAILI UNIV
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