A type of red bean paste glutinous rice cake filling

Abstract

This invention relates to a red bean paste filling for glutinous rice cakes, made from the following ingredients in parts by weight: 70-90 parts broad beans, 15-25 parts pork cracklings, 10-14 parts lard, 1-3 parts minced ginger, 3-5 parts garlic sprouts, 1-3 parts salt, and 1-3 parts MSG. The filling is prepared by the following steps: Broad beans are steamed and then mashed into a paste; pork cracklings are mashed into a paste; lard is melted in a pan, and the pork crackling paste is added until foamy. Minced ginger is then added and stir-fried until fragrant. The mashed broad beans are then added and stir-fried over low heat for 50-60 minutes. Salt, MSG, and chicken bouillon are added for seasoning. After cooling, the red bean paste filling is obtained. The advantages of this invention are: reasonable ingredient design, convenient preparation, a flowing, sandy texture, delicious flavor, rich nutrition, and good taste, making it a promising product with significant economic value.

Description

Technical Field

[0001] This invention relates to a red bean paste filling for glutinous rice cakes. Background Technology

[0002] Ciba is a food made from steamed and pounded glutinous rice. It's made by pounding cooked glutinous rice in a stone trough with a stone hammer or reed (sometimes bamboo is used depending on the region) until it becomes a paste. Generally, any food of this type can be called Ciba. Ciba is popular in southern China, found in Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi, and Shaanxi, but is most prevalent in Xinyang (Luoshan, Guangshan, Huangchuan) in Henan, Jiujiang in Jiangxi, and Nanping in Fujian. The method used in Wuzhou, Guangxi, is particularly unique. Ciba is also a popular food in Hakka regions, traditionally made during festivals or harvest seasons, symbolizing joy, reunion, and abundance. Made from glutinous rice, Ciba is characterized by its stickiness, chewiness, smoothness, and aroma. Research is focusing on developing a delicious, nutritious, and palatable red bean paste filling for Ciba. Summary of the Invention

[0003] The purpose of this invention is to provide a red bean paste filling for glutinous rice cakes to solve the problems mentioned in the background art.

[0004] To solve the above-mentioned technical problems, the technical solution provided by the present invention is as follows: a red bean paste glutinous rice cake filling, made from the following raw materials in parts by weight: 70-90 parts of red beans, 15-25 parts of pork cracklings, 10-14 parts of lard, 1-3 parts of minced ginger, 3-5 parts of garlic sprouts, 1-3 parts of edible salt, and 1-3 parts of monosodium glutamate.

[0005] As a preferred option, a red bean paste glutinous rice cake filling is made from the following ingredients in parts by weight: 70 parts red beans, 25 parts pork cracklings, 10 parts lard, 3 parts minced ginger, 3 parts garlic sprouts, 3 parts salt, and 1 part MSG.

[0006] As a preferred option, a red bean paste glutinous rice cake filling is made from the following ingredients in parts by weight: 90 parts red beans, 15 parts pork cracklings, 14 parts lard, 1 part minced ginger, 5 parts garlic sprouts, 1 part salt, and 3 parts MSG.

[0007] As a preferred option, a red bean paste filling for glutinous rice cakes is made from the following ingredients in parts by weight: 80 parts red beans, 20 parts pork cracklings, 12 parts lard, 2 parts minced ginger, 4 parts garlic sprouts, 2 parts salt, and 2 parts MSG.

[0008] As a preferred option, a red bean paste glutinous rice cake filling is made by the following steps: steaming and boiling the soybeans, then mashing them into a paste; mashing the pork cracklings into a paste; melting lard in a pan, adding the pork crackling paste until it foams, then adding minced ginger and stir-frying until fragrant; then adding the mashed soybeans and simmering over low heat for 50-60 minutes; adding salt, MSG, and chicken bouillon for seasoning; and letting it cool to make the red bean paste glutinous rice cake filling.

[0009] The advantages of this invention are: reasonable raw material design, convenient production, the red bean paste filling is in a flowing sand state, delicious taste, rich nutrition, good texture, and has good promotion prospects and economic value. Detailed Implementation

[0010] The present invention is illustrated below with specific embodiments, which are not intended to limit the scope of the invention.

[0011] Example 1

[0012] A type of red bean paste glutinous rice cake filling is made from the following ingredients in parts by weight: 70 parts red beans, 25 parts pork cracklings, 10 parts lard, 3 parts minced ginger, 3 parts garlic sprouts, 3 parts salt, and 1 part MSG.

[0013] A type of red bean paste glutinous rice cake filling is made by the following steps: Steam and boil the soybeans, then mash them into a paste. Mash the pork cracklings into a paste. Melt the lard in a pan, add the pork crackling paste and stir-fry until foamy. Add minced ginger and stir-fry until fragrant. Then add the mashed soybeans and stir-fry over low heat for 50-60 minutes. Season with salt, MSG, and chicken bouillon. After cooling, the red bean paste glutinous rice cake filling is ready.

[0014] Example 2

[0015] A type of red bean paste glutinous rice cake filling is made from the following ingredients in parts by weight: 90 parts red beans, 15 parts pork cracklings, 14 parts lard, 1 part minced ginger, 5 parts garlic sprouts, 1 part salt, and 3 parts MSG.

[0016] A type of red bean paste glutinous rice cake filling is made by the following steps: Steam and boil the soybeans, then mash them into a paste. Mash the pork cracklings into a paste. Melt the lard in a pan, add the pork crackling paste and stir-fry until foamy. Add minced ginger and stir-fry until fragrant. Then add the mashed soybeans and stir-fry over low heat for 50-60 minutes. Season with salt, MSG, and chicken bouillon. After cooling, the red bean paste glutinous rice cake filling is ready.

[0017] Example 3

[0018] A type of red bean paste glutinous rice cake filling is made from the following ingredients in parts by weight: 80 parts red beans, 20 parts pork cracklings, 12 parts lard, 2 parts minced ginger, 4 parts garlic sprouts, 2 parts salt, and 2 parts MSG.

[0019] A type of red bean paste glutinous rice cake filling is made by the following steps: Steam and boil the soybeans, then mash them into a paste. Mash the pork cracklings into a paste. Melt the lard in a pan, add the pork crackling paste and stir-fry until foamy. Add minced ginger and stir-fry until fragrant. Then add the mashed soybeans and stir-fry over low heat for 50-60 minutes. Season with salt, MSG, and chicken bouillon. After cooling, the red bean paste glutinous rice cake filling is ready.

[0020] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A red bean paste filling for glutinous rice cakes, characterized in that, It is made from the following ingredients by weight: 70-90 parts of broad beans, 15-25 parts of pork cracklings, 10-14 parts of lard, 1-3 parts of minced ginger, 3-5 parts of garlic sprouts, 1-3 parts of salt, and 1-3 parts of monosodium glutamate.

2. The red bean paste filling for glutinous rice cakes according to claim 1, characterized in that, It is made from the following ingredients by weight: 70 parts long beans, 25 parts pork cracklings, 10 parts lard, 3 parts minced ginger, 3 parts garlic sprouts, 3 parts salt, and 1 part MSG.

3. The red bean paste filling for glutinous rice cakes according to claim 1, characterized in that, It is made from the following ingredients by weight: 90 parts long beans, 15 parts pork cracklings, 14 parts lard, 1 part minced ginger, 5 parts garlic sprouts, 1 part salt, and 3 parts MSG.

4. The red bean paste filling for glutinous rice cakes according to claim 1, characterized in that, It is made from the following ingredients by weight: 80 parts long beans, 20 parts pork cracklings, 12 parts lard, 2 parts minced ginger, 4 parts garlic sprouts, 2 parts salt, and 2 parts MSG.

5. A red bean paste filling for glutinous rice cakes according to any one of claims 1-4, characterized in that: It is made by following these steps: Steam the long beans and then mash them into a paste. Mash the pork cracklings into a paste. Melt the lard in a pot, add the pork crackling paste and stir-fry until it foams. Then add minced ginger and stir-fry until fragrant. Add the long beans paste and stir-fry over low heat for 50-60 minutes. Season with salt, MSG and chicken essence. After cooling, it becomes the red bean paste filling for glutinous rice cakes.