Appetizing and digestive purplish glutinous rice cake and preparation method thereof

Abstract

The invention discloses an appetizing and digestive purplish glutinous rice cake and a preparation method thereof. The appetizing and digestive purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 100-110 parts of rice wine, 30-35 parts of whole-wheat flour, 18-25 parts of salted beef, 5-6 parts of preserved vegetable powder, 15-18 parts of semen pini koraiensis, 3-3.5 parts of lemon oil, 8-9 parts of loquat flower, 30-35 parts of Greek yogurt, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 6-7 parts of radix pseudostellariae, 20-23 parts of crab roe, 6-7 parts of cortex lycii radicis, 10-12 parts of vinegar, 3-3.5 parts of zingiber officinale leaves and 6-7 parts of fructus mume. The active ingredients of the appetizing and digestive purplish glutinous rice cake have the health-care effects of promoting appetite, aiding digestion, resisting allergy, eliminating fatigue, activating blood circulation, preventing astriction, keeping beauty, caring skin, warming the lung, strengthening the spleen and the like.

Description

technical field [0001] The invention relates to the technical field of glutinous rice cakes, in particular to an appetizing and digestible purple glutinous rice cake and a preparation method thereof. Background technique [0002] Rice cake is a kind of food that Chinese people like. In the process of making rice cakes by hand, the rice is first soaked for several hours and then drained. Cooked and cooked rice flour is poured into the stone mortar, and the cake base is pounded repeatedly with a stone (wooden) pestle to make it dense. Toughness, and then knead or mold it into the required rice cake strips or press into cakes to wrap dishes and eat directly while it is hot. The advantages of the handmade method are: low-speed and low-temperature grinding of rice noodles can retain the vitamins, trace elements, and active nutrients in the rice, and the nutritional value is complete. It retains the natural fragrance of rice and has good toughness and taste. But its disadvantag...

AI Technical Summary

Problems solved by technology

But its disadvantages are: unhygienic, labor-intensive

But its disadvantages are: 1. When the electric grinder grinds rice flour, the speed is fast and the temperature is high, causing damage to trace elements such as vitamins in the rice germ; 2. The spiral extrusion process of the rice cake machine breaks the amylopectin fibers inside the cooked rice flour

The machine-made process causes a large loss of nutrients, resulting in the lack of natural aroma of rice and poor taste of machine-made rice cakes