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Sticky rice balls with flavor of crab cream and preparation method thereof

A crab roe milk flavor and glutinous rice technology, applied in baking, fried food, dough processing and other directions, can solve the problems of easy aging and regeneration, affecting product quality, etc., and achieve the effect of good taste, rich nutrition, and overall quality assurance

Inactive Publication Date: 2017-04-26
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, because glutinous rice food is easy to age and regenerate after storage, which seriously affects product quality, therefore, preventing or delaying starch aging is an urgent need to improve during processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A glutinous rice ball with crab roe milk flavor, which is made from the following raw materials in parts by weight:

[0022] Glutinous rice 300-310, purple sweet potato 30-33, milk 20-23, crab roe 17-20, tortoise flower 3-3.4, sugar 75-80, baking powder 4-5, white sesame, cooking oil and water.

[0023] A method for preparing glutinous rice balls with crab roe milk flavor, comprising the following steps:

[0024] (1) Extract the toi dai flower with 13-15 times of water, and filter to obtain the traditional Chinese medicine extract;

[0025] (2) Add 4-5 times of water to the purple sweet potato, mix the filtered slurry with milk evenly, and then spray dry it to make powder; heat and boil the crab roe in water, remove the crab roe after cooking, dry and grind it into powder, Finally, the obtained powder is mixed;

[0026] (3) After cleaning the glutinous rice, wash it with distilled water for 2-3 times, then put it into a soaking tank with top feed and bottom water, and...

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Abstract

The invention discloses sticky rice balls with the flavor of crab cream. The sticky rice balls are prepared by following raw material: 300-310 parts by weight of sticky rice, 30-33 parts by weight of purple sweet potatoes, 20-23 parts by weight of milk, 17-20 parts by weight of crab cream, 3-3.4 parts by weight of daidai flowers, 75-80 parts by weight of sugar, 4-5 parts by weight of baking powder, white sesame seeds, edible oil and water in proper amount. The sticky rice balls with the flavor of crab cream have following beneficial effects: sticky rice balls are prepared by rational combination of sticky rice as main ingredients and milk, crab cream and other auxiliary ingredients so that the balls are rich in nutrition and good in taste and have high nutritional value; during processing, sticky rice is soaked by two steps and subjected to pulping operation in two steps so that overall quality of glutinous rice flour is ensured; and a good health care function is obtained due to rich nutrition.

Description

technical field [0001] The invention relates to the technical field of glutinous rice processed food, and mainly relates to glutinous rice balls with crab roe milk flavor and a preparation method thereof. Background technique [0002] Glutinous rice has high nutritional value and production utilization value, and can be processed into various foods. With the development of modern society and the improvement of people's living standards, people's demand for traditional food flavor, quality, and variety continues to increase, so it is necessary to add nutritional elements to process multi-taste, multi-nutrition characteristic flavor traditional food. [0003] Glutinous rice must first be made into glutinous rice flour in the processing process. The processing of glutinous rice flour has developed from the traditional folk manual stone milling method to the present, mainly including dry grinding, semi-dry grinding and wet grinding. affect the quality of glutinous rice flour. ...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/22A21D2/36A21D2/34A21D13/60
CPCA21D2/34A21D2/36A21D2/366
Inventor 童伟雄
Owner WUHE TONGSHIFU FOOD
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