CN102450551A - Black rice mutton cake - Google Patents
Black rice mutton cake Download PDFInfo
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- CN102450551A CN102450551A CN2010105186761A CN201010518676A CN102450551A CN 102450551 A CN102450551 A CN 102450551A CN 2010105186761 A CN2010105186761 A CN 2010105186761A CN 201010518676 A CN201010518676 A CN 201010518676A CN 102450551 A CN102450551 A CN 102450551A
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- black rice
- mutton
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Abstract
The invention provides a black rice mutton cake, which belongs to the field of preparation of rice cakes. The invention enables the disadvantage that nutrition of normal cakes is single to be effectively overcome. A method for preparing the black rice mutton cake comprises the following steps: cleaning black rice with water, dumping the cleaned black rice into a wooden barrel, immersing the black rice with clear water for 7 hours, taking the black rice out, removing water, grinding the black rice into fine slurry with a stone mill, filling the fine slurry into a cotton bag, draining moisture in the fine slurry and standing the fine slurry for subsequent usage; mincing mutton into meat pulp with a mincing machine, taking the meat pulp out into a pot, adding refined salt and white sugar, adding egg white and then carrying out uniform stirring; adding the meat pulp into the ground black rice slurry, uniformly mixing the meat pulp and the slurry under agitation with a wooden stick, adding egg white, white sugar and yeast, carrying out stirring for 10 min, putting mixed raw materials into a vat, covering the vat with a lid, allowing the raw materials to ferment for 20 minutes and standing the fermented raw materials for subsequent usage; putting the fermented raw materials into a food steamer for steaming on a big fire for 15 minutes so as to obtain the ready-to-eat black rice mutton cake. The method is mainly used for production of black rice mutton cakes.
Description
Technical field the present invention relates to a kind of black rice mutton cake.
The background technology cake is often edible a kind of food, be a kind of main be the food that raw material is made with ground rice, taste with sour-sweet be main, but general cake nutrition is more single.
Summary of the invention the objective of the invention is to provide a kind of black rice mutton cake, and it can effectively solve the general more single shortcoming of cake nutrition.
The objective of the invention is to realize like this: the black rice water is cleaned up, pour in the wooden barrel back then into and add clear water and soaked 7 hours, pull out then and remove moisture, adopt the stone mushroom that it is worn into screened stock, and then it is subsequent use in the cotton pocket of packing into moisture to be pressed dry the back.Mutton is twisted into meat pulp with meat grinder, puts in the pot after mutton sauce is taken out, add refined salt and white sugar, add egg white again, stir then.Mutton sauce is added in the good black rice slurry of mill, with wooden stick it is stirred, add egg white and white sugar and yeast then inside, stirred 10 minutes, be placed on then in the vat, on the flap of lid with vat, it is subsequent use after 20 minutes to ferment.The raw material that ferments is put in the food steamer, and steaming 15 minutes with big fire then is edible.
That black rice mutton cake, this product have is nutritious, voluptuousness is pure, soft fragrant and sweet advantage.
Specific embodiment composition of raw materials: 3 kilograms of 2 kilograms of black rices, 1 kilogram in mutton, 20 in egg, 0.5 kilogram of white sugar, yeast 100 grams, refined salt 200 grams, water.
Preparation method:
1. the black rice water is cleaned up, pour in the wooden barrel back then into and add clear water and soaked 7 hours, pull out then and remove moisture, adopt the stone mushroom that it is worn into screened stock, and then it is subsequent use in the cotton pocket of packing into moisture to be pressed dry the back.
2. mutton is twisted into meat pulp with meat grinder, puts in the pot after mutton sauce is taken out, add refined salt and white sugar, add egg white again, stir then.
3. mutton sauce is added in the good black rice slurry of mill, with wooden stick it is stirred, add egg white and white sugar and yeast then inside, stirred 10 minutes, be placed on then in the vat, on the flap of lid with vat, it is subsequent use after 20 minutes to ferment.
4. the raw material that ferments is put in the food steamer, steaming 15 minutes with big fire then is edible.
Claims (1)
1. black rice mutton cake is characterized in that: the black rice water is cleaned up, pour in the wooden barrel back then into and add clear water and soaked 7 hours, pull out then and remove moisture; Adopt the stone mushroom that it is worn into screened stock, and then it is subsequent use in the cotton pocket of packing into moisture to be pressed dry the back, and mutton is twisted into meat pulp with meat grinder, puts in the pot after mutton sauce is taken out; Add refined salt and white sugar, add egg white again, stir then; Mutton sauce is added in the good black rice slurry of mill, it is stirred, add egg white and white sugar and yeast then inside with wooden stick; Stirred 10 minutes, and be placed on then in the vat, on the flap of lid vat; It is subsequent use after 20 minutes to ferment, and the raw material that ferments is put in the food steamer, and steaming 15 minutes with big fire then is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105186761A CN102450551A (en) | 2010-10-25 | 2010-10-25 | Black rice mutton cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105186761A CN102450551A (en) | 2010-10-25 | 2010-10-25 | Black rice mutton cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450551A true CN102450551A (en) | 2012-05-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105186761A Pending CN102450551A (en) | 2010-10-25 | 2010-10-25 | Black rice mutton cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450551A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652573A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Black rice mutton cake and preparation method thereof |
| CN103931977A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Cured meat type blueberry cake and preparation method thereof |
| CN103931975A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Blueberry lotus root sandwich cake and preparation method thereof |
| CN104982829A (en) * | 2015-08-05 | 2015-10-21 | 江新祥 | Processing method of black rice cake |
-
2010
- 2010-10-25 CN CN2010105186761A patent/CN102450551A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652573A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Black rice mutton cake and preparation method thereof |
| CN103931977A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Cured meat type blueberry cake and preparation method thereof |
| CN103931975A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Blueberry lotus root sandwich cake and preparation method thereof |
| CN104982829A (en) * | 2015-08-05 | 2015-10-21 | 江新祥 | Processing method of black rice cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |