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.
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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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