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Five-cereal yellow rice cake and making method thereof

A technology of five-grain yellow rice cake and a production method, which is applied in the directions of dairy products, food ingredients as taste improvers, food ingredients as odor improvers, etc. , strong wheat aroma, unique taste effect

Inactive Publication Date: 2016-11-16
GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, more and more enterprises are producing yellow cakes, which have changed from a local snack to a popular snack. However, the production process of yellow cakes in various places is roughly the same, and the quality of the produced yellow cakes is also similar. The most important thing is that the taste of the yellow cake produced is relatively simple, and the possibility for customers to choose is relatively small, and after the yellow cake is opened, it will harden in a short period of time (about 1 hour), making it difficult to eat again. Reheat, and the taste of the yellow cake after reheating will be greatly affected

Method used

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  • Five-cereal yellow rice cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: A five-grain yellow cake, calculated according to the weight components, is made of 85 parts of glutinous rice, 7 parts of sticky rice, 8 parts of soybeans, 8 parts of sorghum, 8 parts of tender corn kernels, 8 parts of wheat, and 6 parts of brown sugar .

[0037] The above-mentioned five-grain yellow cake, its preparation method is as follows:

[0038] (1) Boil freshly picked tender corn kernels in boiling water for 15 minutes, remove and drain, and then store in a refrigerator;

[0039] (2) Put the glutinous rice and sorghum into water and soak for 12 hours, then filter, drain, and then steam the drained glutinous rice and sorghum for 70 minutes to obtain product A;

[0040] (3) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of 90% of total mass of soybean and sticky rice;

[0041] (4)...

Embodiment 2

[0045] Example 2: A five-grain yellow rice cake, calculated according to the weight components, made of 80 parts of glutinous rice, 10 parts of sticky rice, 6 parts of soybeans, 10 parts of sorghum, 6 parts of tender corn kernels, 10 parts of wheat, and 5 parts of brown sugar .

[0046] The above-mentioned five-grain yellow cake, its preparation method is as follows:

[0047] (1) Boil freshly picked tender corn kernels in boiling water for 10 minutes, remove and drain, and then store in a refrigerator;

[0048] (2) Put the glutinous rice and sorghum into water and soak for 12 hours, then filter, drain, and then steam the drained glutinous rice and sorghum for 80 minutes to obtain product A;

[0049] (3) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of 100% of total mass of soybean and sticky rice;

[005...

Embodiment 3

[0054] Example 3: A five-grain yellow cake, calculated according to the weight components, is made of 90 parts of glutinous rice, 5 parts of sticky rice, 10 parts of soybeans, 6 parts of sorghum, 10 parts of tender corn kernels, 60 parts of wheat, and 8 parts of brown sugar .

[0055] The above-mentioned five-grain yellow cake, its preparation method is as follows:

[0056] (1) Boil the freshly picked tender corn kernels in boiling water for 20 minutes, remove and drain, and then store them in a refrigerator;

[0057] (2) Put the glutinous rice and sorghum into water and soak for 13 hours, then filter, drain, and then steam the drained glutinous rice and sorghum for 50 minutes to obtain product A;

[0058] (3) Put the soybeans and sticky rice into water and soak for 13 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of soybean and sticky rice gross mass 85% in;

[00...

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Abstract

The present invention discloses five-cereal yellow rice cake and a making method thereof, and the five-cereal yellow rice cake is made with, by weight: 80-90 parts of glutinous rice, 5-10 parts of short-grain rice, 6-10 parts of soybean, 6-10 parts of sorghum, 6-10 parts of tender corn kernels, 6-10 parts of wheat, and 5-8 parts of brown sugar. The yellow rice cake made herein has unique and good taste, rarely hardens and is deeply popular with different consumers.

Description

technical field [0001] The invention relates to a five-grain yellow rice cake and a preparation method thereof, belonging to the field of food processing. Background technique [0002] "Huangba" is a traditional snack with a history of hundreds of years in the Qianchuan area. It is rated as a "famous snack" by the government of Luzhou City, Sichuan Province, and a famous specialty in Zigong City. It is mainly made of glutinous rice mixed with sugar water, wrapped with bamboo shoot shell leaves, zongzi leaves or bamboo leaves and steamed. It can be eaten directly, or sliced, steamed, fried, fried, microwave heated and softened, and then eaten immediately. It is a nutritious staple food. Now more and more enterprises are producing yellow cakes, which have changed from a local snack to a popular snack. However, the production process of yellow cakes in various places is roughly the same, and the quality of the produced yellow cakes is also similar. The most important thing is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23C11/10A23L33/125A23L5/10
CPCA23C11/103A23V2002/00A23V2200/14A23V2200/15
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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