Processing method of finger millet cake

A processing method and the technology of scorpions, which are applied in the field of food processing, can solve the problems that the nutritional and health functions cannot be fully exerted, the viscosity and taste are not very good, and cannot be promoted well, so as to increase the health care effect, enrich the taste, Immunity-enhancing effect

Inactive Publication Date: 2018-03-30
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of zizi is rough and astringent, and there are few deep-processed products. At present, there are zizi wine, zizi paste, zizi crisp, etc., but they cannot be popularized because of the craftsmanship and taste.
There are also ziziba. The current ziziba is relatively simple to mak

Method used

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  • Processing method of finger millet cake

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] A processing method of 穇子粑 includes the following steps:

[0031] (1) Preparation of fillings: sauté the sesame seeds until fragrant, break them after cooling, add rock sugar powder, and stir to make fillings;

[0032] (2) Making dough: add white sugar to the peel water to dissolve evenly to obtain sugar water; mix the scorpion powder, sugar palm powder, modified starch and glutinous rice flour evenly to obtain the mixed powder; slowly pour the mixed powder into the sugar water and mix well. Then knead the dough, spray the pupa juice on the dough while kneading the dough, knead the dough until it is not sticky; in the production process, in order to prevent the dough from becoming too sticky, it is necessary to constantly replenish the raw materials and configure the sugar water. When the dough is too dry, you can reduce the amount of water appropriately. If the dough is too dry, add water to knead;

[0033] The bee pupa juice is obtained by directly squeezi...

Example Embodiment

[0040] Example 2

[0041] A processing method of 穇子粑 includes the following steps:

[0042] (1) Preparation of fillings: sauté the sesame seeds until fragrant, break them after cooling, add rock sugar powder, and stir to make fillings;

[0043] (2) Making dough: add white sugar to the peel water to dissolve evenly to obtain sugar water; mix the scorpion powder, sugar palm powder, modified starch and glutinous rice flour evenly to obtain the mixed powder; slowly pour the mixed powder into the sugar water and mix well. Then knead it into a dough without sticking your hands;

[0044] The preparation method of the peel water is as follows: dry citrus peel and lemon peel are washed at a weight ratio of 1:1, put in 10 times the total weight of the peel, soak in water for 1 hour, and then heated at 70°C and stirred for 20 minutes , Filter after cooling, the filtrate is peel water;

[0045] (3) One-time steaming: Put oily paper on the steamer, put the kneaded dough on the oily paper, put the ...

Example Embodiment

[0050] Example 3

[0051] A processing method of 穇子粑 includes the following steps:

[0052] (1) Preparation of fillings: sauté the sesame seeds until fragrant, break them after cooling, add rock sugar powder, and stir to make fillings;

[0053] (2) Making the dough: Add white sugar to the peel water to dissolve evenly to obtain sugar water; stir the glutinous rice flour, sugar palm powder and glutinous rice flour to obtain the mixed powder; slowly pour the mixed powder into the sugar water, mix well, and then knead it into The dough is not sticky;

[0054] The preparation method of the peel water is as follows: clean the dried orange peel, put it in clean water 7 times the total weight of the peel, soak for 2h, then heat and stir for 30 minutes at a temperature of 60°C, filter after cooling, and the filtrate is the peel water;

[0055] (3) One-time steaming: Put the oily paper on the steamer, put the kneaded dough on the oily paper, put the steamer into the steamer, and steam for 8 mi...

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Abstract

The invention discloses a processing method of a finger millet cake and belongs to the technical field of food processing. The processing method of the finger millet cake comprises the following steps: (1) preparing stuffing; (2) preparing dough; (3) performing primary steam boiling; (4) making small pieces of dough ; (5) wrapping stuffing; and (6) performing secondary steam boiling; and the finger millet cake comprises the following raw materials in parts by weight: 50-60 parts of finger millet flour, 60-70 parts of glutinous rice flour, 15-20 parts of gomuti palm powder, 20-25 parts of whitesugar, 25-30 parts of sesame seeds and 8-10 parts of crystal sugar powder. The finger millet cake processed by the processing method is mellow and thick, fragrant, smooth and refreshing, soft, glutinous and moderate in viscosity, greatly improves the mouthfeel of a traditional finger millet product, is easy to absorb by a human body and has good effects of invigorating qi and nourishing the stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing ziziba. Background technique [0002] Glycyrrhizae, a herbaceous plant belonging to the genus Glycyrrhizae of Poaceae, is an annual flower and fruit period from May to September, and is widely distributed in tropical and subtropical regions of the Eastern Hemisphere. "Compendium of Materia Medica" calls it "Xiaozi", and different places call it differently, such as duck foot millet (Guigang City, Yulin City, Guangxi), Chicken Feet Valley (Tibet), Guangsu or Fist Millet (Hainan Island), Longzhu Millet, Longzhu Millet, Chicken claw millet, eagle claw millet, duck claw barnyardgrass, alkali valley, African millet, etc. Zongzi can be harvested in autumn, and is generally used fresh or dried in the sun. It can be used for cooking porridge, brewing Zongzi wine, and making Zongzi paste. The scorpion tastes sweet, bitter, and warm. The "Dictionary of Chi...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L33/10A23L33/105A23P20/20
CPCA23L7/10A23L29/30A23L33/10A23L33/105A23P20/20A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30A23V2200/32A23V2200/326A23V2250/21A23V2250/204
Inventor 陈颖敏
Owner 桂林满梓玉农业开发有限公司
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