Preparation method of dried fried glutinous pudding slices, and product

A technology for dried and dried mochi, which is applied in the field of food processing, can solve the problems of short tasting time, easy deterioration and mildew of mochi, and hidden health risks, and achieves the effects of long shelf life and high nutritional value.

Inactive Publication Date: 2018-06-12
俞贤能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mochi made by the traditional method is very easy to deteriorate and become moldy, so the tasting time is relatively short
Some mass-produced mochi choose to add preservatives to increase the shelf life of mochi, but there are health risks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 300g of wormwood, clean it, cook it, and grind it after cooking; weigh 1000g of glutinous rice flour, mix the ground wormwood with glutinous rice flour, add water and sugar, mix well, and get the first rough finished product; cooking the first rough product, rolling it after cooking, rolling the first rough product flattened in a square mold, and then air-drying; cutting the air-dried first rough product into strips to obtain the second Crude product; slice the second crude product after drying; fry the sliced ​​second crude product in hot oil to obtain the third crude product; dry and cool the third crude product to obtain hemp Ci dry sheet, its water content is about 15%. The obtained mochi dried slices are packaged and sealed for preservation.

Embodiment 2

[0024] Weigh 400g of pumpkin, clean it, cook it, and grind it after cooking; weigh 1000g of glutinous rice flour, mix the ground pumpkin with glutinous rice flour, add water and sugar, and mix well to obtain the first crude product; Cooking the first rough product, rolling it after cooking, flattening the first rough product after rolling in a square mold, and then air-drying; cutting the air-dried first rough product into strips to obtain the second rough product ;Dry the second crude product and slice it; Put the sliced ​​second crude product into hot oil and fry to obtain the third crude product; Dry and cool the third crude product to obtain dry mochi flakes with a moisture content of about 20%. The obtained mochi dried slices are packaged and sealed for preservation.

Embodiment 3

[0026] Weigh 200g of carrot, clean it, cook it, and grind it after cooking; weigh 1000g of glutinous rice flour, mix the ground carrot with glutinous rice flour, add water and five-spice powder, and mix well to obtain the first crude product ; cook the first crude product, grind it after cooking, flatten the first crude product after rolling in a square mold, and then air-dry; cut the first crude product after air-drying into strips to obtain the second crude product products; drying the second crude product and slicing it; frying the sliced ​​second crude product in hot oil to obtain the third crude product; drying the third crude product and cooling to obtain mochi Dry flakes have a moisture content of about 13%. The obtained mochi dried slices are packaged and sealed for preservation.

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PUM

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Abstract

The present invention discloses a preparation method of dried fried glutinous pudding slices and the dried fried glutinous pudding slices obtained by the method. The preparation method of the dried fried glutinous pudding slices comprises the following steps: plant accessory materials are washed, the washed plant accessory materials are cooked, and the cooked plant accessory materials are minced;the treated plant accessory materials are mixed with glutinous rice powder, and water and seasonings are added into the mixture to obtain a first crude product; the first crude product is cooked, thecooked first crude product is ground and smashed, the smashed first crude product is rolled flatly, and the rolled first crude product is air-dried; the treated first crude product is cut into stripsto obtain a second crude product; the second crude product is dried and the dried second crude product is cut into slices; the treated second crude product is fried to obtain a third crude product; and the third crude product is dried and the dried third crude product is cooled to obtain the dried fried glutinous pudding slices. The method and the product have the following advantages that the dried fried glutinous pudding slices are free of any preservatives, essences and pigments; the original quality, original taste and original color of the raw materials are preserved; and the product is glutinous, mellow, fragrant and sweet in mouthfeel, and is high in nutritional value and long in shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dry mochi slices, and dry mochi slices obtained by the method. Background technique [0002] Mochi is a traditional Han nationality snack in Zhejiang, Fujian, and Jiangxi. It is suitable for all ages and is very popular. But the mochi made by the traditional method is very easy to deteriorate and become moldy, so the tasting time is shorter. Some mass-produced mochi choose to add preservatives to increase the shelf life of mochi, but there are health risks. Contents of the invention [0003] The purpose of the first aspect of the present invention is to provide a method for preparing mochi dry slices, comprising the steps of: [0004] (a) Washing, cooking and grinding of plant ingredients; [0005] (b) mixing the plant ingredients processed in step (a) with glutinous rice flour, adding water and seasonings to obtain the first crude product; [0006] (c)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L19/00A23L19/10
Inventor 俞贤能
Owner 俞贤能
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