Buckwheat yellow cake and production method thereof

A production method, the technology of buckwheat yellow, which is applied in the direction of food science, etc., can solve the problems of small selection, single taste of yellow rice cake, and difficult to eat.

Inactive Publication Date: 2018-01-05
GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are more and more enterprises producing yellow cakes, and the production process is roughly the same. The quality of the produced yellow cakes is also almost the same, and the taste of the produced yellow cakes is single, unchanged from ancient times, and the selection is relatively small. After opening, the yellow cake will become hard for about 1 hour, hard to eat, and relatively sweet and greasy

Method used

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  • Buckwheat yellow cake and production method thereof
  • Buckwheat yellow cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of buckwheat yellow cake, calculated according to the weight group catty, is made of 90 catties of glutinous rice, 6 catties of sticky rice, 10 catties of soybeans, 6 catties of buckwheat, 6 catties of sugar and 4 catties of black tea.

[0035] The making method of this buckwheat yellow rice cake comprises the following steps:

[0036] (1) Add black tea to the boiled and cooled water and soak for 3 hours, then filter out the black tea to obtain black tea water for subsequent use;

[0037] (2) Soak the glutinous rice in water for 12 hours, then filter out the water, put the glutinous rice in black tea water for 1 hour, filter out the water, and then steam for 70 minutes to obtain product A;

[0038] (3) Soak the soybeans and sticky rice in black tea water for 1 hour, filter out the water, then mix the soybeans and sticky rice evenly and put them into a beater to make pulp to obtain product B. During the pulping process, add soybeans and 80% of the total mass of s...

Embodiment 2

[0044] A kind of buckwheat yellow cake, calculated according to the weight group catty, is made from 100 catties of glutinous rice, 4.5 catties of sticky rice, 8 catties of soybeans, 4.5 catties of buckwheat, 8 catties of sugar and 3 catties of black tea.

[0045] The making method of this buckwheat yellow rice cake comprises the following steps:

[0046] (1) Add black tea to the boiled and cooled water and soak for 4 hours, then filter out the black tea to obtain black tea water for subsequent use;

[0047] (2) Soak the glutinous rice in water for 10 hours naturally, then filter out the water, put the glutinous rice in black tea water and soak for 1.5 hours, filter out the water, and steam for 60 minutes to obtain product A;

[0048] (3) Soak the soybeans and sticky rice in black tea water for 1.5 hours, filter out the water, then mix the soybeans and sticky rice into a beater to make pulp, and obtain product B. During the pulping process, add soybeans and sticky rice 70% of...

Embodiment 3

[0054] A kind of buckwheat yellow cake, calculated according to the weight group catty, is made from 110 catties of glutinous rice, 3 catties of sticky rice, 6 catties of soybeans, 3 catties of buckwheat, 6 catties of sugar and 2 catties of black tea.

[0055] The preparation method of described buckwheat yellow cake comprises the following steps:

[0056] (1) Add black tea to the boiled and cooled water and soak for 4 hours, then filter out the black tea to obtain black tea water for subsequent use;

[0057] (2) Soak the glutinous rice in water for 8 hours, then filter out the water, put the glutinous rice in black tea water for 2 hours, filter out the water, and steam for 50 minutes to obtain product A;

[0058] (3) Soak the soybeans and sticky rice in black tea water for 2 hours, filter out the water, then mix the soybeans and sticky rice into a beater to make pulp, and then get product B. Add soybeans and sticky rice during the pulping process 60% of the total mass of wat...

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Abstract

The invention discloses buckwheat yellow cake, which is calculated according to the weight group of 90 catties of glutinous rice, 6 catties of sticky rice, 10 catties of soybeans, 6 catties of buckwheat, 6 catties of sugar and 4 catties of black tea. The yellow rice cake has a unique taste, good taste, not sweet and greasy, and is not easy to harden, and is loved by people of different ages.

Description

technical field [0001] The invention relates to a buckwheat yellow rice cake and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Huangba, also known as Huanggaoba, is a very famous snack food in Guizhou, Sichuan and other places. 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. At present, there are more and more enterprises producing yellow cakes, and the production process is roughly the same. The quality of the produced yellow cakes is also almost the same, and the taste of the produced yellow cakes is single, unchanged from ancient times, and the selection is relatively small. After being opened, the yellow cake will become hard for about 1 hour, hard to eat, and relatively ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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