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Argy-wormwood-leaf glutinous-rice cakes and preparation method thereof

A technology of mugwort leaves and rice cakes, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of indigestibility, high viscosity, and easy greasy, etc., to achieve digestion, fresh and delicious taste, and beneficial Healthy effect

Inactive Publication Date: 2018-08-21
湖北省大艾生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, rice cakes are mostly made of sticky glutinous rice. Its structure is tight and sticky, and it is not easy to digest. Eating too much is easy to cause indigestion, especially for people with poor stomach.
Sugar is added to the traditional rice cakes when they are made. If you eat too much, you will get greasy. People with diabetes should not eat them, and they have no health care function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Weigh 1000 parts of japonica rice, 6 parts of yam, 22 parts of mugwort leaves, 6 parts of peanut kernels, 6 parts of hawthorn, 12 parts of brown sugar, 12 parts of red dates, and 4 parts of sesame.

[0019] (2) Soak the japonica rice for 1-2 hours, dry it, and grind it into rice flour;

[0020] (3) After washing the fresh mugwort leaves, boil them in a pot according to the ratio of 10:3-4 of mugwort leaves and water;

[0021] (4) Clean the yam, peanut kernels, hawthorn, and red dates, and then crush and dry them to form a powdery additive powder for later use;

[0022] (5) Mix the rice flour, mugwort leaf extract, added powder and brown sugar, stir evenly, and cook until the liquid becomes fragrant, then start stirring to make the shape more stable;

[0023] (6) Cook until the mugwort rice cake is shiny and gelatinized under stirring, stop stirring, and then sprinkle sesame seeds on it.

Embodiment 2

[0025] (1) Weigh 1200 parts of japonica rice, 8 parts of yam, 25 parts of mugwort leaves, 8 parts of peanut kernels, 8 parts of hawthorn, 14 parts of brown sugar, 14 parts of red dates, and 5 parts of sesame.

[0026] (2) Soak the japonica rice for 1-2 hours, dry it, and grind it into rice flour;

[0027] (3) After washing the fresh mugwort leaves, boil them in a pot according to the ratio of 10:3-4 of mugwort leaves to water;

[0028] (4) Clean the yam, peanut kernels, hawthorn, and red dates, and then crush and dry them to form a powdery additive powder for later use;

[0029] (5) Mix the rice flour, mugwort leaf extract, added powder and brown sugar, stir evenly, and cook until the liquid becomes fragrant, then start stirring to make the shape more stable;

[0030] (6) Cook until the mugwort rice cake is shiny and gelatinized under stirring, stop stirring, and then sprinkle sesame seeds on it.

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PUM

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Abstract

The invention discloses argy-wormwood-leaf glutinous-rice cakes and preparation method thereof. The argy-wormwood-leaf glutinous-rice cakes are composed of the following ingredient in parts by weight:1000-1500 parts of polished round-grained rice, 5-10 parts of Chinese yam, 20-30 parts of argy wormwood leaves, 5-10 parts of peanut kernels, 5-10 parts of hawthorn fruits, 10-15 parts of brown sugar, 10-15 parts of red dates 4-6 parts of sesame seeds. The argy-wormwood-leaf glutinous-rice cakes disclosed by the invention are refreshing and delicious in taste and have the effects of nourishing the stomach, strengthening the stomach so as to promote digestion, clearing away heat, purging intense heat, clearing dampness, dispelling pathogenic cold, stopping bleeding, diminishing inflammation, relieving asthma, stopping cough, preventing miscarriage, resisting allergy and so on; and thus, the argy-wormwood-leaf glutinous-rice cakes are beneficial for health.

Description

technical field [0001] The invention relates to the technical field of rice cakes, in particular to a mugwort leaf rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional food of the Han nationality. It is a cake made of sticky rice or rice flour. It is a seasonal food in the lunar calendar. It contains protein, fat, carbohydrates, calcium, phosphorus, potassium and other nutrients, and its taste is good. It is cheap, cheap and has a variety of tastes. It is loved by people and is a staple food in some areas. The traditional rice cakes are mainly yellow and white, which symbolize gold and silver. The rice cake is also called "nian nian gao", which is a homonym with "nian nian gao", implying that people's work and life are improving year by year. However, rice cakes are mostly made of sticky glutinous rice. Its structure is compact and sticky, and it is not easy to digest. Eating too much is prone to indigestion, especially for pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/10A23L33/105
CPCA23L7/117A23L33/10A23L33/105A23V2002/00A23V2200/32A23V2200/314A23V2250/21
Inventor 沈娇
Owner 湖北省大艾生物科技有限公司
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