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Glutinous rice cakes and preparation method thereof

A technology of glutinous rice cakes and glutinous rice, which is applied in the field of glutinous rice cakes and its preparation, and can solve the problems of restricting sales and promotion, incomplete nutrition of traditional glutinous rice cakes, and easy aging of traditional glutinous rice cakes.

Inactive Publication Date: 2017-05-31
覃泉芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional glutinous rice cakes mainly have the following disadvantages or shortcomings: firstly, the production efficiency of traditional techniques is low and cannot meet the requirements of large-scale production; thirdly, the taste of traditional glutinous rice cakes is still relatively single, which cannot meet people’s diverse taste needs; fourth, the shape of traditional glutinous rice cakes is still relatively monotonous, generally in the shape of round balls or round cakes, and the color is also in the form of single Fifthly, because the main ingredient of traditional glutinous rice is white glutinous rice, it also contains few other ingredients that help digestion, so it is easy to cause indigestion after eating; finally, the added value of traditional glutinous rice is low because of the reliance on white glutinous rice. The amino acid content is extremely low, so the traditional glutinous rice cake made with pure white glutinous rice is not comprehensive in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing glutinous rice cakes, comprising the following steps:

[0017] (1) Material selection: select 10Kg of natural green barley, 8Kg of black rice, and 7Kg of tartary buckwheat that are free from diseases and insect pests. After removing impurities, wash them with clean water and set aside;

[0018] (2) Soaking rice: put 30Kg of glutinous rice and the material obtained in step (1) into a container, soak in water for 3 hours, drain the water, grind it into powder with a grinder and dry it through 40 mesh, and set aside;

[0019] (3) Kneading powder: Put the flour prepared in step (2) in the dough mixer, first stir at 2000 rpm for 8 minutes, then add 14Kg of water and stir at 3200 rpm for 11 minutes, Prepare the dough and set aside;

[0020] (4) Steaming: Turn the above dough into a flat circle, or wrap the stuffing in the dough and make it into a flat circle, wrap the dough with bamboo leaves and tender tung leaves, and put it in a steamer under the st...

Embodiment 2

[0022] A method for preparing glutinous rice cakes, comprising the following steps:

[0023] (1) Material selection: select 9Kg of barley, 9Kg of black rice, and 6Kg of tartary buckwheat that are free from diseases and insect pests. After removing impurities, wash them with clean water and set aside;

[0024] (2) Soaking rice: Put 32Kg of glutinous rice and the material obtained in step (1) into a container, soak in water for 2 hours, drain the water, grind it into powder with a grinder, and dry it through 45 mesh for later use;

[0025] (3) Kneading powder: Put the flour prepared in step (2) in the dough mixer, first stir at 1900 rpm for 9 minutes, then add 12Kg of water and stir at 3300 rpm for 10 minutes, Prepare the dough and set aside;

[0026] (4) Steaming: Turn the above dough into a flat circle, or wrap the stuffing in the dough and make it into a flat circle, wrap the dough with bamboo leaves and tender tung leaves, and put it in a steamer under the steam condition o...

Embodiment 3

[0028] A method for preparing glutinous rice cakes, comprising the following steps:

[0029] (1) Material selection: select 8Kg of barley, 10Kg of black rice, and 5Kg of tartary buckwheat that are free from diseases and insect pests. After removing impurities, wash them with clean water and set aside;

[0030] (2) Soaking rice: Put 34Kg of glutinous rice and the material obtained in step (1) into a container, soak in water for 1 hour, drain the water, grind it into powder with a grinder and pass it through 50 mesh for drying, and set aside;

[0031] (3) Kneading powder: Put the flour prepared in step (2) in the dough mixer, first stir at 1800 rpm for 10 minutes, then add 10Kg of water and stir at 3400 rpm for 9 minutes, Prepare the dough and set aside;

[0032] (4) Steaming: Turn the above dough into a flat circle, or wrap the stuffing in the dough and make it into a flat circle, wrap the dough with bamboo leaves and tender tung leaves, and put it in a steamer under the steam...

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PUM

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Abstract

The invention discloses glutinous rice cakes and a preparation method thereof. The glutinous rice cakes are prepared from the following raw materials in parts by weight: 30-34 parts of glutinous rice, 8-10 parts of coix seeds, 8-10 parts of black rice, 5-7 parts of tartary buckwheat and 10-14 parts of water. The glutinous rice cakes are prepared through the following steps of selecting materials, soaking rice, mixing powder, performing steaming and the like, are rich in nutrient components of inorganic elements including calcium, phosphorus, iron, copper and zinc, and trace elements of selenium and the like, and also have definite health-preserving value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a glutinous rice cake and a preparation method thereof. Background technique [0002] Ciba is a traditional folk snack with a long history and is loved by people, especially popular in southern China. Ciba in the traditional sense generally refers to soaking glutinous rice with clean water, steaming glutinous rice in a wooden steamer, then putting it into a stone mortar, pounding it into mud with a pestle, and kneading it into small balls or cakes. . However, traditional glutinous rice cakes mainly have the following disadvantages or shortcomings: first, the production efficiency of traditional techniques is low, and cannot meet the requirements of large-scale production; Thirdly, the taste of traditional glutinous rice cakes is still relatively single, which cannot meet people’s diverse taste needs; fourth, the shape of traditional glutinous rice cakes is still relati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 覃泉芳
Owner 覃泉芳
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