Manufacturing method for appetizing spleen strengthening rice cake

A production method, appetizing and spleen-invigorating technology, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of unfavorable gastrointestinal digestion, greasy rice cakes, etc., and achieve the effect of improving the rapid shrinkage of molecules and increasing the pores Volume, the effect of avoiding tight shrinkage

Inactive Publication Date: 2017-04-26
罗城仫佬族自治县金陆地种养农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for making rice cakes that appetize and invigorate the spleen. During the production process, the present invention adds sticky rice sesame balls, concentrated liquid, anti-cracking agent and tea mud, so that the rice cakes have beautiful appearance and good taste. It also has the effect of appetizing and invigorating the spleen, thus solving the problem that rice cakes are greasy and not conducive to gastrointestinal digestion

Method used

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  • Manufacturing method for appetizing spleen strengthening rice cake
  • Manufacturing method for appetizing spleen strengthening rice cake

Examples

Experimental program
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Effect test

Embodiment 1

[0039] 1. Preliminary preparation:

[0040] The preparation of anti-cracking agent: by weight, in 10 parts of carboxymethyl chitosan, adding 100 parts of mass fraction is 30% ethanol solution, 25 parts of olive oil and 1 part of soybean lecithin, in the infrared ray that power is 100W After emulsifying for 30 minutes at a stirring speed of 10,000 r / min under irradiation, freeze at minus 15°C for 36 hours, remove and thaw, add 30 parts of deionized water, and freeze-dry at minus 15°C for 24 hours to obtain an anti-cracking agent.

[0041] Preparation of tea mud: in parts by weight, put 30 parts of Biluochun with one bud and two leaves into boiling water for 15 seconds, take out the fresh green tea leaves, add 5 parts of white sugar, 5 parts of sodium alginate and 30 parts of pure water to mix, Put it into a tissue masher and mash for 10 minutes, then homogenate and stir at a speed of 10000 r / min for 20 minutes to obtain tea puree.

[0042] The material prepared above is used i...

Embodiment 2

[0048] 1. Preliminary preparation:

[0049] The preparation of anti-cracking agent: by weight, in 13 parts of carboxymethyl chitosan, adding 140 parts of mass fraction is 34% ethanol solution, 28 parts of olive oil and 1 part of glyceryl monooleate, at a power of After emulsifying for 35min at a stirring speed of 14000r / min under 150W infrared radiation, freeze at minus 16°C for 50h, remove and thaw, add 40 parts of deionized water, freeze-dry at minus 17°C for 29h, and obtain an anticracking agent.

[0050] Preparation of tea mud: in parts by weight, put 42 parts of one-bud and two-leaf Longjing into boiling water and boil for 17 seconds, take out fresh green tea leaves, add 6 parts of white sugar, 7 parts of sodium alginate and 37 parts of pure water to mix, Put it into a tissue masher and mash for 11 minutes, then homogenize and stir at a speed of 11000 r / min for 26 minutes to obtain tea puree.

[0051] The material prepared above is used in the preparation method of the f...

Embodiment 3

[0057] 1. Preliminary preparation:

[0058] The preparation of anti-cracking agent: by weight, in 16 parts of carboxymethyl chitosan, adding 145 parts of mass fraction is 37% ethanol solution, 28 parts of olive oil and 0.5 part of sucrose ester and 0.5 part of monoglycerol laurate The ester was emulsified at a stirring speed of 18000r / min for 39min under infrared radiation with a power of 170W, and then frozen at minus 17°C for 60h. After taking out and thawing, 42 parts of deionized water were added, and freeze-dried at minus 18°C ​​for 33h to obtain Cracking agent.

[0059] Preparation of tea mud: in parts by weight, put 41 parts of Biluochun with one bud and two leaves into boiling water for 17 seconds, take out the fresh green tea leaves, add 7 parts of white sugar, 8 parts of sodium alginate and 35 parts of pure water to mix, Put it into a tissue masher and mash for 14 minutes, then homogenate and stir at a speed of 10500 r / min for 24 minutes to obtain tea puree.

[006...

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Abstract

The invention discloses a manufacturing method for appetizing spleen strengthening rice cakes. The method comprises the following steps: (1) preparing glutinous rice sesame balls; (2) preparing concentrated solution; (3) preparing rice cakes: uniformly mixing 85-100 parts of glutinous rice sesame balls by weight, 10-15 parts of mashed tea, 4-8 parts of anti-cracking agent, and 15-23 parts of concentrated solution, rolling and molding to obtain cake blanks, putting the cake blanks into an oven to bake, baking for 5-10 min under condition of upper fire temperature of 100-120 DEG C and lower fire temperature of 110-130 DEG C, and then baking for 10-15 min under condition of upper fire temperature of 160-180 DEG C and lower fire temperature of 180-200 DEG C, cooling for 6-10 h, packaging in a sealed manner, to obtain rice cake finished products. The appetizing spleen strengthening rice cake prepared by the method is characterized by beautiful appearance and good taste, and has effect of appetizing and spleen strengthening, and has wide market popularization value.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of making rice cakes, in particular to a method for making rice cakes that appetize and invigorate the spleen. [0003] 【Background technique】 [0004] Rice cake is a traditional delicacy of the Chinese nation. It has a long history of hundreds of years. During festivals, every household hears the sound of rice cake hammering. Rice cake is a good product for entertaining relatives and friends and visiting relatives and friends. Rice cakes are refined from high-quality rice, selected peanuts as the main raw materials, and salt and sugar as auxiliary seasonings. Its characteristics of "thin skin and rich stuffing, crisp and delicious, moderate saltiness, and pleasant fragrance" have won the welcome of consumers. [0005] With the development of the economy and the improvement of living standards, consumers pay more and more attention to health and have higher and higher requirements for food. Although rice cak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/44A21D2/36
CPCA21D2/36
Inventor 温善安
Owner 罗城仫佬族自治县金陆地种养农民专业合作社
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