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Preparation method of artemisia Baba

A production method and technology of artemisia cake, applied in food science and other directions, can solve problems such as affecting the taste, the cake is soft on the outside and tight on the inside, and achieves the effects of beautiful color, emerald green color, and soft and glutinous taste.

Inactive Publication Date: 2018-01-16
蒋英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent "Method for making mugwort baba" (patent number: 201510136406.7) discloses a method of making baba. By blanching and chopping mugwort leaves, mixing them with rice flour, bacon and other raw materials, the baba is made and steamed in a steamer. The main disadvantage of the method is that the rice noodles produced are off-white in contrast to the dark green color of mugwort leaves, and the boiled cakes tend to be soft on the outside and tight on the inside, affecting the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0012] A preparation method of artemisia baba, comprising the steps of:

[0013] (1) Preparation: Grind glutinous rice and indica rice into powder; wash Artemisia chinensis, add water to boil, filter the first water, add water again and boil for 15 minutes;

[0014] (2) Mixing: Mix glutinous rice flour and indica rice flour in a weight ratio of 1:0.6; mix evenly according to the ratio of mixed rice flour: artemisia: water = 1:0.15:0.6, knead into a dough, mix The water used for kneading is given priority to the second water used to cook Artemisia in the preparation process;

[0015] (3) Steaming: Break the dough into 5-8cm irregular balls, put them in a steamer and steam them;

[0016] (4) Production: When the steamed dough is cooled to 50-60°C, it is kneaded into a whole ball again, and then divided into pieces to make cakes of suitable size.

example 2

[0018] A preparation method of artemisia baba, comprising the steps of:

[0019] (1) Preparation: Grind glutinous rice and indica rice into powder; wash Artemisia chinensis, add water to boil, filter out the first water, add water again and boil for 30 minutes;

[0020] (2) Mixing: Mix glutinous rice flour and indica rice flour at a weight ratio of 1:0.5; mix evenly according to the ratio of mixed rice flour: artemisia: water = 1:0.75:0.5, knead into a dough, and mix The water used for kneading is given priority to the second water used to cook Artemisia in the preparation process;

[0021] (3) Steaming: Break the dough into 6-10cm irregular balls, put them in a steamer and steam them;

[0022] (4) Production: When the steamed dough is cooled to 50-60°C, it is kneaded into a whole ball again, and then divided into pieces to make cakes of suitable size.

example 3

[0024] A preparation method of artemisia baba, comprising the steps of:

[0025] (1) Preparation: Grind glutinous rice and indica rice into powder; wash Artemisia chinensis, add water to boil for 3 minutes, filter out the first water, add water and boil for 10 minutes;

[0026] (2) Mixing: Mix glutinous rice flour and indica rice flour at a weight ratio of 1:0.8; mix evenly according to the ratio of mixed rice flour: artemisia: water = 1:0.2:0.7, knead into a dough, and mix The water used for kneading is given priority to the second water used to cook Artemisia in the preparation process;

[0027] (3) Steaming: Break the dough into 5-8cm irregular balls, put them in a steamer and steam them;

[0028] (4) Production: When the steamed dough is cooled to 55-65°C, it is kneaded into a whole ball again, and then divided into pieces to make cakes of suitable size.

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PUM

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Abstract

The invention discloses a preparation method of artemisia Baba. The preparation method comprises the steps of raw material preparation, mixing, steaming, preparation and the like. According to the artemisia Baba prepared by the preparation method, after being steamed, kneaded and mixed, the artemisia apiacea is distributed in a star point form in the artemisia Baba, rice flour is dyed with water in which the artemisia apiacea is boiled for the second time, the artemisia Baba is jade green in integral color and esthetic in color, simultaneously the material components in the artemisia apiacea are reserved to the greatest extent, and the food therapy health care effects of the artemisia apiacea are more efficiently exerted. By the mode of steaming first before preparation, the prepared artemisia Baba is softer and waxier in mouthfeel and rich in fragrance, and the problems of thinning, softening, deformation and the like of the surface of the artemisia Baba caused by water vapor due to preparation first before steaming can also be effectively prevented.

Description

technical field [0001] The invention relates to a method for making food. Background technique [0002] Artemisia baba is one of the folk snacks of the Han nationality during the Qingming Festival and the third month of the lunar calendar. The traditional production method is to chop mugwort, knead and mix it with glutinous rice and other raw materials, make it into a round cake, and then cook or fry it. made. The patent "Method for making mugwort baba" (patent number: 201510136406.7) discloses a method of making baba. By blanching and chopping mugwort leaves, mixing them with rice flour, bacon and other raw materials, the baba is made and steamed in a steamer. The main disadvantage of the method is that the prepared rice noodles are off-white in contrast to the dark green color of mugwort leaves, and the boiled rice noodles tend to be soft on the outside and tight on the inside, affecting the taste. Contents of the invention [0003] The purpose of the present invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
Inventor 蒋英
Owner 蒋英
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