KGM aremisia argyi glutinous rice ball and preparation method thereof

Abstract

The present invention relates to a KGM aremisia argyi glutinous rice ball and a preparation method thereof, and belongs to the technical field of food. The preparation method comprises: inner stuffing preparation, glutinous rice ball outer layer surface skin preparation, and glutinous rice ball preparation, wherein the inner stuffing preparation method comprises preparing spare vegetable oil, preparing composite syrup, cooking, cooking and discharging out of pot, the glutinous rice ball outer layer surface skin preparation method comprises treating aremisia argyi, blending a slurry, steaming, cooking a syrup, mixing the slurry and the syrup, and blending, and the glutinous rice ball preparation method comprises stuffing shaping and packaging. According to the present invention, the product contains the aremisia argyi being subjected to the bitterness removing treatment, such that the taste is soft and smooth, and the health effects of qi and blood regulating, menstrual bleeding warming, meridian warming, cold-dampness dredging, cold pain stopping and the like are provided; and the KGM is used to replace most of the glutinous rice powder, such that the disadvantages of easy aging, easy hardening, low production efficiency, single raw material and the like of the traditionally glutinous rice cake are overcome; and the product quality is excellent, the long time storage and market circulation can be ensured, consumers can instantly eat the product after unpacking, and the product has sweet and delicate taste and is the health food suitable for all people.

Description

technical field [0001] The invention relates to a pastry food and a preparation method thereof, in particular to a konjac glucomannan mugwort glutinous rice cake and a preparation method thereof, belonging to the field of pastry food. Background technique [0002] Nuomi Ci, also known as Zhuangyuan Ci, is a traditional name of the Han nationality. Nuomi Ci is made of glutinous rice and japonica rice as the main ingredients, supplemented by other condiments. The glutinous rice glutinous rice glutinous rice cake is edible, treats guests, and its mouthfeel is fragrant and sweet, pliable and palatable, is deeply loved by consumers. However, traditional glutinous rice cakes mainly have the following disadvantages or shortcomings: first, the production efficiency of traditional crafts is low, and cannot meet the requirements of large-scale production; The problem restricts its sales and promotion; thirdly, with the improvement of national living standards and the change of consu...

AI Technical Summary

Problems solved by technology

However, traditional glutinous rice cakes mainly have the following disadvantages or shortcomings: first, the production efficiency of traditional crafts is low, and cannot meet the requirements of large-scale production; The problem restricts its sales and promotion; thirdly, with the improvement of national living standards and the change of consumption concept and health concept, food has begun to change to high-quality, nutritious, functional, high-fiber, low-energy and other trends, and More and more attention has been paid to food diversification and coarse grains. However, glutinous rice and japonica rice have always been the main raw materials for glutinous rice cakes. The material is single, and it has gradually failed to meet the needs of different consumer groups.

At the same time, due to the shortcomings of the product, such as easy aging, cracking, and odor, the shelf life is not long, and the production efficiency is not high, so the above problems need to be improved.

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