Yellow Chinese chive rice cakes and manufacturing method thereof

A production method and technology of chives, applied in the fields of dairy products, milk substitutes, food science, etc., can solve the problems of the taste of yellow cake, the taste of yellow cake is single, and it is difficult to eat again, so as to relieve headache, unique taste, and cure colds. and the effects of anemia

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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  • Yellow Chinese chive rice cakes and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: A leek yellow cake, calculated according to weight components, is made from 100 parts of glutinous rice, 7 parts of sticky rice, 8 parts of soybeans, 10 parts of leeks, 13 parts of beetroot and 4 parts of brown sugar.

[0036] Above-mentioned leek yellow rice cake, its preparation method is as follows:

[0037] (1) Soak the glutinous rice in water for 12 hours, then filter, drain, and steam the drained glutinous rice for 60 minutes to obtain product A;

[0038] (2) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of soybean and sticky rice gross mass 88% in;

[0039] (3) Grind the brown sugar into brown sugar powder, sprinkle the brown sugar powder into product B, stir evenly, and obtain product C;

[0040] (4) Wash the leeks and cut them into leek segments with a length of 0.3-0.4 cm, w...

Embodiment 2

[0043] Embodiment 2: A leek yellow cake, calculated according to weight components, is made from 110 parts of glutinous rice, 5 parts of sticky rice, 10 parts of soybeans, 8 parts of leeks, 10 parts of beetroot and 5 parts of brown sugar.

[0044] Above-mentioned leek yellow rice cake, its preparation method is as follows:

[0045] (1) Soak the glutinous rice in water for 12 hours, then filter, drain, and then steam the drained glutinous rice for 80 minutes to obtain product A;

[0046] (2) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add 95% of the total mass of soybeans and sticky rice to water;

[0047] (3) Grind the brown sugar into brown sugar powder, sprinkle the brown sugar powder into product B, stir evenly, and obtain product C;

[0048] (4) Wash the leeks and cut them into leek segments with a length of 0.1 ...

Embodiment 3

[0051] Embodiment 3: A leek yellow cake, calculated according to weight components, is made from 90 parts of glutinous rice, 10 parts of sticky rice, 6 parts of soybeans, 14 parts of leeks, 15 parts of beetroot and 3 parts of brown sugar.

[0052] Above-mentioned leek yellow rice cake, its preparation method is as follows:

[0053] (1) Soak the glutinous rice in water for 13 hours, then filter, drain, and steam the drained glutinous rice for 50 minutes to obtain product A;

[0054] (2) Put the soybeans and sticky rice into water and soak them for 13 hours, then filter and drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add 80% water of soybean and sticky rice gross mass in the middle;

[0055] (3) Grind the brown sugar into brown sugar powder, sprinkle the brown sugar powder into product B, stir evenly, and obtain product C;

[0056](4) Wash the leeks and cut them into leek segments with a length of...

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Abstract

The invention discloses yellow Chinese chive rice cakes and a manufacturing method thereof. The yellow Chinese chive rice cakes are prepared from the following components in parts by weight: 90-110 parts of glutinous rice, 5-10 parts of sticky rice, 6-10 parts of soybeans, 8-14 parts of Chinese chives, 10-15 parts of beet roots, and 3-5 parts of brown sugar. The yellow Chinese chive rice cakes prepared by the method have a unique taste and a good mouth feel, and are not sweet and greasy, not easy to harden and greatly popular with different consumers.

Description

technical field [0001] The invention relates to leek yellow cake 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 is rated as a "famous snack" by the government of Luzhou City, Sichuan Province, and a famous specialty in Zigong City. 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. Now 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 tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23C11/10A23L19/00A23L33/125
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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