Lotus leaf cake and making method thereof

A production method, lotus leaf technology, applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve problems such as uneven color, soft and waxy discomfort, high sugar content, etc., to achieve color Uniform, easy to digest, good taste effect

Inactive Publication Date: 2019-01-15
贵州依人阿妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, since the main raw material of lotus leaf cake is glutinous rice, people with poor gastrointestinal digestion such as the elderly, children, and patients should not eat more, and most of the lotus leaf cakes sold in the market still have uneven color, not good enough taste, soft Glutinous discomfort, high sugar content, greasy taste, preservatives and other problems

Method used

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  • Lotus leaf cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Raw materials of lotus leaf cake: 65kg glutinous rice, 35kg sticky rice, 15kg perilla leaf, 15kg buckwheat flour and 5kg yam;

[0043] Filling: 10kg of rabbit meat, 2kg of balsamic vinegar, 0.8kg of salt, 1.5kg of pepper, 1kg of garlic paste, 1kg of dextrin, 1kg of sesame oil and 0.8kg of ginger are made according to the following method: Take the rabbit meat, wash it with clean water first, Chop it up, add balsamic vinegar, mix well, cook for 15 minutes, take it out, drain it, add salt, pepper, minced garlic, dextrin, sesame oil and ginger, mix well to get the filling.

[0044]The preparation method of lotus leaf cake comprises the following steps:

[0045] (1) After mixing glutinous rice and sticky rice, add 7 times the amount of water to soak for 11 hours, drain and grind into powder to obtain product A;

[0046] (2) Perilla leaves were added with 10 times the amount of water and decocted for 25 minutes, filtered, and the filtrate was collected to obtain the water e...

Embodiment 2

[0052] Lotus leaf cake raw materials: 67kg glutinous rice, 38kg sticky rice, 18kg perilla leaf, 18kg buckwheat flour and 7kg yam;

[0053] Filling: 15kg of rabbit meat, 3kg of balsamic vinegar, 1.0kg of salt, 2kg of pepper, 1.2kg of garlic paste, 1.2kg of dextrin, 1.2kg of sesame oil and 1.0kg of ginger are made according to the following method: Take the rabbit meat and wash it with water first Finally, chop it, add balsamic vinegar, mix well, cook for 20 minutes, take it out, drain it, add salt, pepper, garlic, dextrin, sesame oil and ginger, mix well, and get the filling.

[0054] The preparation method of lotus leaf cake comprises the following steps:

[0055] (1) After mixing glutinous rice and sticky rice, add 8 times the amount of water to soak for 12 hours, drain and grind into powder to obtain product A;

[0056] (2) Perilla leaves were added with 12 times the amount of water and decocted for 30 minutes, filtered, and the filtrate was collected to obtain the water ex...

Embodiment 3

[0062] Raw materials of lotus leaf cake: 63kg glutinous rice, 32kg sticky rice, 12kg perilla leaf, 12kg buckwheat flour and 3kg yam;

[0063] Filling: 5kg of rabbit meat, 1kg of balsamic vinegar, 0.5kg of salt, 1kg of pepper, 0.8kg of garlic paste, 0.8kg of dextrin, 0.8kg of sesame oil and 0.5kg of ginger are made according to the following method: Take the rabbit meat and wash it with water first Finally, chop it, add balsamic vinegar, mix well, cook for 10 minutes, take it out, drain it, add salt, pepper, garlic, dextrin, sesame oil and ginger, mix well to get the filling.

[0064] The preparation method of lotus leaf cake comprises the following steps:

[0065] (1) After mixing glutinous rice and sticky rice, add 6 times the amount of water to soak for 10 hours, drain, grind into powder, and obtain product A;

[0066] (2) Perilla leaves were added with 8 times the amount of water and decocted for 20 minutes, filtered, and the filtrate was collected to obtain the water extr...

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Abstract

The invention discloses a lotus leaf cake and a making method thereof. The lotus leaf cake is mainly made from polished glutinous rice, non-glutinous rice, purple perilla leaves, buckwheat powder andChinese yams. The lotus leaf cake is easy to digest, suitable for old people, children and patients to eat, uniform in color, good in mouth feel, not oily to eat, and moderate in soft and glutinous degree, has delicate fragrance of plants and does not stick to teeth.

Description

field of invention [0001] The invention relates to a preparation method of lotus leaf cake, in particular to a lotus leaf cake which is helpful for digestion and a preparation method thereof. technical background [0002] Lotus leaf cake is a traditional food that Luodian Buyi people like to eat. Every year on the "July and a half" festival, the Buyi family in Luodian area must make lotus leaf cake. Due to the blending of nationalities, the local Han people also celebrate the "July and a half" festival and make lotus leaf cakes. The lotus leaf cake just out of the cage is very hot, and people put it on the bamboo pole before eating, so it is also called "Taliang cake". [0003] However, since the main raw material of lotus leaf cake is glutinous rice, people with poor gastrointestinal digestion such as the elderly, children, and patients should not eat more, and most of the lotus leaf cakes sold in the market still have uneven color, not good enough taste, soft The glutin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L7/126A23L33/10A23L5/10A23L7/10
CPCA23L7/122A23L5/13A23L7/126A23L7/198A23L33/10A23V2002/00A23V2200/14A23V2200/15A23V2300/24
Inventor 黄秀完
Owner 贵州依人阿妈食品有限公司
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