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Fruit and balsam pear Huangba cake and making method thereof

A production method and technology of bitter gourd, applied in the field of food processing, can solve the problems of single taste of yellow cake, influence of taste of yellow cake, difficult to eat again, etc., and achieve the effects of increasing taste selection, reducing sweetness and greasy feeling, and reducing the amount of use.

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

Nowadays, more and more enterprises are producing yellow cakes, which have changed from a local snack to a popular snack. However, the production process of yellow cakes in various places is roughly the same, and the quality of the produced yellow cakes is also similar. The most important thing is that the taste of the yellow cake produced is relatively simple, and the possibility for customers to choose is relatively small, and after the yellow cake is opened, it will harden in a short period of time (about 1 hour), making it difficult to eat again. Reheat, and the taste of the yellow cake after reheating will be greatly affected
At the same time, the yellow cakes currently on the market are all made of rock sugar or brown sugar to enhance the sweetness. Combined with the taste of glutinous rice, it is easy to produce a sweet and greasy feeling.

Method used

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  • Fruit and balsam pear Huangba cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of fruit bitter gourd yellow cake, calculated according to weight components, made from 100 parts of glutinous rice, 7 parts of sticky rice, 8 parts of soybeans, 12 parts of bitter gourd, 6 parts of watermelon, 7 parts of brown sugar, and 6 parts of peanut kernels .

[0035] Above-mentioned fruit bitter gourd yellow cake, its preparation method is as follows:

[0036] (1) put the glutinous rice into water and immerse it for 12 hours, then filter, drain, and then steam the drained glutinous rice for 60 minutes in water to obtain product A;

[0037] (2) Put soybeans and sticky rice into water and soak them for 12 hours respectively, then filter, drain, and mix the drained soybeans and sticky rice into a beating machine to make pulp to obtain product B. The pulping process Add 65% water of the total mass of soybean and sticky rice;

[0038] (3) Grind the brown sugar into powdered brown sugar, sprinkle the powdered brown sugar into product B, stir wel...

Embodiment 2

[0042] Embodiment 2: a kind of fruit bitter gourd yellow cake, calculated according to weight components, made from 110 parts of glutinous rice, 5 parts of sticky rice, 10 parts of soybeans, 8 parts of bitter gourd, 8 parts of watermelon, 5 parts of brown sugar, and 7 parts of peanut kernels .

[0043] Above-mentioned fruit bitter gourd yellow cake, its preparation method is as follows:

[0044] (1) put the glutinous rice into water and soak it for 12 hours, then filter, drain, and then steam the drained glutinous rice for 80 minutes in water to obtain product A;

[0045] (2) Put soybeans and sticky rice into water and soak them for 12 hours respectively, then filter, drain, and mix the drained soybeans and sticky rice into a beating machine to make pulp to obtain product B. The pulping process Add 70% water of the total mass of soybean and sticky rice;

[0046] (3) Grind the brown sugar into powdered brown sugar, sprinkle the powdered brown sugar into product B, stir well, ...

Embodiment 3

[0050] Embodiment 3: a kind of fruit bitter gourd yellow cake, calculated according to weight components, made from 90 parts of glutinous rice, 10 parts of sticky rice, 6 parts of soybeans, 16 parts of bitter gourd, 5 parts of watermelon, 10 parts of brown sugar, and 5 parts of peanut kernels .

[0051] Above-mentioned fruit bitter gourd yellow cake, its preparation method is as follows:

[0052] (1) put the glutinous rice into water and immerse it for 13 hours, then filter, drain, and then steam the drained glutinous rice in water for 50 minutes to obtain product A;

[0053] (2) Put soybeans and sticky rice into water and soak them for 13 hours respectively, then filter, drain, and mix the drained soybeans and sticky rice into a beating machine to make pulp to obtain product B. The pulping process Add 60% water of the total mass of soybean and sticky rice;

[0054] (3) Grind the brown sugar into powdered brown sugar, sprinkle the powdered brown sugar into product B, stir we...

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Abstract

The invention discloses a fruit and balsam pear Huangba cake and a making method thereof. The fruit and balsam pear Huangba cake comprises, by weight, 90-110 parts of glutinous rice , 5-10 parts of sticky rice, 6-10 parts of soybeans, 8-16 parts of balsam pears, 5-8 parts of watermelons, 5-10 parts of brown sugar and 5-7 parts of peanut kernels. The Huangba cake made in the invention has unique taste and good mouthfeel, is not overly sweet, is not prone to become hard, and is deeply loved by different consumers.

Description

technical field [0001] The invention relates to a fruit balsam pear and a preparation method thereof, belonging to the field of food processing. Background technique [0002] "Huangba" is a traditional snack with a history of hundreds of years in the Qianchuan area. It was rated as a "famous snack" by the Luzhou Municipal Government of Sichuan Province and a famous and high-quality specialty in Zigong City. It is mainly made of glutinous rice mixed with sugar water, wrapped with bamboo shoot leaves, zongzi leaves or bamboo leaves and steamed. It can be eaten directly, or sliced, steamed, fried, fried, and softened by microwave heating. It is a nutrient-rich main and non-staple food. At present, there are more and more enterprises producing yellow cake, which has changed from a local snack to a popular snack. However, the production process of yellow cake in various places is basically the same, and the quality of the yellow cake produced is also similar. The only thing is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L11/00A23L29/30A23L19/00A23L33/00A23L25/00
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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