A kind of preparation method of infant nutrition rice cake

A technology of rice cakes and nutrition, which is applied in the field of preparation of nutritional rice cakes for children, can solve the problems of not many flavors, incomplete nutrition, and inability to provide children with comprehensive and balanced nutrition, and achieves easy absorption, improved taste, and small particle size Effect

Active Publication Date: 2020-07-14
杨凌诚智食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the development of the economy and the improvement of living standards, consumers pay more and more attention to health, especially for children's food. Although rice cakes have the advantages of natural materials and good taste, there are not many varieties of taste and The nutrition is not comprehensive and cannot provide comprehensive and balanced nutrition for young children. Therefore, researching a kind of nutritional rice cakes for young children with comprehensive nutrition has great marketing value

Method used

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  • A kind of preparation method of infant nutrition rice cake
  • A kind of preparation method of infant nutrition rice cake
  • A kind of preparation method of infant nutrition rice cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Preliminary preparation:

[0047] Preparation of microbial solution: in parts by weight, 100 parts of fresh papaya were peeled and cut into pieces, marinated with 35 parts of coarse salt for 15 minutes, rinsed with cold boiled water, added 30 parts of orange juice and 10 parts of green papaya after drying. Lemon juice, 20 parts of minced garlic, 10 parts of ginger juice, 20 parts of coarse salt and 30 parts of gelatinized cornstarch are stirred evenly, sealed and fermented at 3°C ​​for 72 hours, filtered, and the obtained filtrate is the microbial solution.

[0048] Preparation of rice cake protectant: in parts by weight, 42 parts of egg liquid, 5 parts of cheese, 3 parts of green tea juice, 8 parts of softened butter and 7 parts of chrysanthemum juice were stirred with an electric mixer for 30 minutes to obtain rice cake protector agent.

[0049] Preparation of the vegetable oil mixture: in parts by weight, after mixing 15 parts of olive oil, 6 parts of rapeseed oi...

Embodiment 2

[0054] 1. Preliminary preparation:

[0055] Preparation of microbial solution: by weight, 135 parts of fresh papaya were peeled and cut into pieces, marinated with 40 parts of coarse salt for 17 minutes, rinsed with cold boiled water, added 44 parts of orange juice and 11 parts of green papaya after drying. Lemon juice, 22 parts of minced garlic, 15 parts of ginger juice, 23 parts of coarse salt, 20 parts of gelatinized tapioca starch, and 17 parts of gelatinized dry lotus root starch, stir evenly, seal and ferment at 4°C for 100 hours, filter , the resulting filtrate is the microbial solution.

[0056] Preparation of rice cake protective agent: by weight, 45 parts of egg liquid, 6 parts of cheese, 3.5 parts of green tea juice, 10 parts of softened butter and 10 parts of chrysanthemum juice were stirred with an electric mixer for 38 minutes to obtain rice cake protection agent.

[0057] Preparation of vegetable oil mixture: in parts by weight, after mixing 17 parts of olive ...

Embodiment 3

[0062] 1. Preliminary preparation:

[0063] Preparation of microbial solution: by weight, 145 parts of fresh papaya were peeled and cut into pieces, marinated with 39 parts of coarse salt for 17 minutes, rinsed with cold boiled water, added 38 parts of orange juice and 12 parts of green papaya after drying. Lemon juice, 23 parts of minced garlic, 15 parts of ginger juice, 24 parts of coarse salt and 47 parts of gelatinized lotus root powder, stirred evenly, sealed and fermented at 3.5°C for 95 hours, filtered, and the obtained filtrate was the microbial solution.

[0064] Preparation of rice cake protective agent: by weight, 47 parts of egg liquid, 7 parts of cheese, 4 parts of green tea juice, 11 parts of softened butter and 8 parts of chrysanthemum juice were stirred with an electric mixer for 37 minutes to obtain rice cake protection agent.

[0065] Preparation of the vegetable oil mixture: in parts by weight, after mixing 19 parts of olive oil, 8 parts of rapeseed oil, 2 ...

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Abstract

The invention discloses a making method of a nutritional rice cake for infants. The making method comprises the following steps that 1, sardine powder is prepared; 2, the rice cake is prepared, wherein the sardine powder is processed with moderate flame microwaves for 10-15 seconds, glutinous rice flour, ginger juice, ground seaweed, Chinese olive powder, walnut powder, wheat meal, sesame powder, spinach juice, crude salt and pickled cabbage juice are added and mixed, rolling and forming are formed to obtain a cake blank, the surface of the cake blank is coated with a layer of rice cake protective agent and then is brushed with a layer of plant oil mixed liquid after air-drying, the cake blank is put in a baking oven, baking is performed under the conditions of the upper flame temperature of 130-150 DEG C and the lower flame temperature of 145-157 DEG C for 40-48 minutes, cooling is performed for 6-10 hours, then ultraviolet sterilization is performed for 15-20 minutes, and a rice cake finished product is obtained after sealing and package. The made nutritional rice cake for infants has the advantages of being attractive in appearance, good in taste and rich in nutrition, promotes infant growth and has a wide market popularization value.

Description

【Technical field】 [0001] The invention relates to the field of making rice cakes, in particular to a method for preparing nutritional rice cakes for infants. 【Background technique】 [0002] Toddlers, usually children aged 1 to 3 years, have slower growth in length and weight than children younger than 1 year old. After the age of 1 until school age, children's weight increases by an average of about 2 kg per year. Usually children before 3 years of age gain more weight. Therefore, young children need a lot of energy and rich nutrients during their growth period. [0003] 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 seas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/047A21D13/22A21D13/28A21D2/34A21D2/36A21D2/18
CPCA21D2/186A21D2/34A21D2/36A21D2/366
Inventor 温善安
Owner 杨凌诚智食品科技有限公司
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