CN103478572A - Tartary buckwheat rice cake powder and eating method thereof - Google Patents
Tartary buckwheat rice cake powder and eating method thereof Download PDFInfo
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- CN103478572A CN103478572A CN201310489381.XA CN201310489381A CN103478572A CN 103478572 A CN103478572 A CN 103478572A CN 201310489381 A CN201310489381 A CN 201310489381A CN 103478572 A CN103478572 A CN 103478572A
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- glutinous rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 110
- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 239000000843 powder Substances 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 20
- 244000130270 Fagopyrum tataricum Species 0.000 title abstract 5
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 109
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000219051 Fagopyrum Species 0.000 claims description 28
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 28
- 238000001816 cooling Methods 0.000 claims description 20
- 230000035622 drinking Effects 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 239000000920 calcium hydroxide Substances 0.000 claims description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 235000020265 peanut milk Nutrition 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000013350 formula milk Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000020610 powder formula Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides tartary buckwheat rice cake powder and an eating method thereof. The formula of the tartary buckwheat rice cake powder comprises the following raw materials in percentage by mass: 40-70 percent of starch, 0-40 percent of rice flour, 0.5-2.5 percent of alkaline and 5-30 percent of tartary buckwheat. The rice cake powder can be eaten after being mixed, boiled, cooked, cooled and formed; the taste of the conventional rice cake is retained, and the tartary buckwheat rice cake powder has a unique flavor and a rich nutritional value.
Description
Technical field
The present invention relates to the food production technology field, be specifically related to a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder and eating method thereof.
Background technology
Traditional rice cake made of glutinous rice served cold in summer manufacture craft by rice in steep, defibrination, add the techniques such as limewash (calcium hydroxide) infusion, natural cooled and solidified to form.In hot summer, the rice cake made of glutinous rice served cold in summer is as a kind of local delicacies in the areas such as China Sichuan, Guizhou, Jiangxi, deeply be subject to for a long time consumers in general's favor and like, but because of its complex manufacturing technology, particularly the cooled and solidified time is grown (5～6h), neither convenient and healthy, also make the family manufacture of meter cake made of glutinous rice served cold in summer be greatly limited, more can not adapt to modern life rhythm.
Compared to traditional rice cake made of glutinous rice served cold in summer, cake made of glutinous rice served cold in summer powder product has not only solved the traditional meter existing weak point of cake made of glutinous rice served cold in summer manufacture craft, also more adapts to modern life rhythm.As document " convenient rice cake made of glutinous rice served cold in summer powder product quality influence factor is inquired into " (" food industry science and technology ", 09 phase in 2006) and document " developmental research of convenient rice cake made of glutinous rice served cold in summer powder " (" food industry science and technology ", 11 phases in 2006), all reported with rice meal, carragheen and konjac glucomannan etc. natural
Natural plant gum is primary raw material, adds the gel reinforcing agent, the solid rice cake made of glutinous rice served cold in summer powder developed, and this powder-product reconstitutes after solidifying and is the cake made of glutinous rice served cold in summer with boiling water.
In cake made of glutinous rice served cold in summer powder formula in above two pieces of documents, use carragheen, konjac glucomannan and potassium chloride as gel, and eating method is that boiling water reconstitutes, can not allows the ground rice slaking, mouthfeel and traditional snack greatly differ from each other; Simultaneously, because the formula Raw is single, cause taste single, and do not possess trophism.
Summary of the invention
The present invention, in order to solve above technical problem, provides a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder and eating method thereof.The mouthfeel that has retained traditional cake made of glutinous rice served cold in summer, and taste is unique, nutritive value is abundant.
For achieving the above object, the present invention adopts following technical scheme:
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder is characterized in that: its formula comprises following raw material in mass ratio:
Starch 40 ~ 70%
Ground rice 0 ~ 40%
Alkali 0.5 ~ 2.5%
Bitter buckwheat 5 ~ 30%.
Described alkali is sodium carbonate or calcium hydroxide, and these two kinds of alkali and starch reaction are good.
Described cake made of glutinous rice served cold in summer powder is edible through sizing mixing, after infusion slaking, cooling forming.First sized mixing is that moulding is better in order to make the first preact of starch and alkali, to react slowly, making reaction more abundant.
The concrete steps of described cake made of glutinous rice served cold in summer powder eating method are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 20 ~ 30 minutes;
Preferably, the mass ratio that described cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:1 ~ 3, guarantees that moulding is better.
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, be heated to ripe;
Preferably, the heating process of described slaking, first add thermal maturation with big fire, after becoming thick-pasty to Rice & peanut milk, uses moderate heat instead and continue heating 5 ~ 10 minutes to ripe, further guarantees fully reacting of starch and alkali.
In above-mentioned heating process, do not stop to stir, with antiseized pot.
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
Preferably, described drinking water is frozen water, plays the effect of dealkalize, when guaranteeing mouthfeel, can affect better the interior tissue of gel, makes it moulding better.
Beneficial effect of the present invention is:
1, contain bitter buckwheat in cake made of glutinous rice served cold in summer powder formula of the present invention, bitter buckwheat can be anti-oxidant, control cardiovascular and cerebrovascular disease, hypotensive, reducing blood lipid, hypoglycemic, Appetizing spleen-tonifying, defaecation ease constipation, reducing weight and beautifying features, toxin-expelling and face nourishing, adds the cake made of glutinous rice served cold in summer powder of bitter buckwheat also therefore to have good health care.
2, contain 40 ~ 70% starch in cake made of glutinous rice served cold in summer powder formula of the present invention, starch forms gel by the alkali effect in gelatinization, slaking and formula, has replaced carragheen, konjac glucomannan, the agent of potassium chloride isogel, more safe and reliable, and reduced the local flavor of traditional cake made of glutinous rice served cold in summer, mouthfeel is better.
3, cake made of glutinous rice served cold in summer powder formula of the present invention is controlled at 0.5 ~ 2.5% by the addition of alkali, and alkali acts on mutually with starch in formula, has not only promoted the gel forming of cake made of glutinous rice served cold in summer powder.Simultaneously, play the effect that increases the alkali flavor, guaranteed the taste of the cake made of glutinous rice served cold in summer;
4, cake made of glutinous rice served cold in summer powder of the present invention is made with ground rice, starch, bitter buckwheat and alkali, and the strict content of controlling each component in formula, thereby has guaranteed the product color distinctness, and the mouthfeel uniqueness has good health care simultaneously; Simultaneously, raw material of the present invention all adopts raw material, than the cake made of glutinous rice served cold in summer powder that adopts the ripe metric system to do, more easily preserves, and does not need the additives such as anticorrisive agent.
5, cake made of glutinous rice served cold in summer powder of the present invention through sizing mixing, infusion slaking, cooling forming make the cake made of glutinous rice served cold in summer, before slaking, first being sized mixing is that moulding is better in order to make the first preact of starch and alkali, to react slowly, making reaction more abundant; Infusion can make starch and the abundant slaking of ground rice, and mouthfeel is better, and local flavor is better.
6, eating method of the present invention, after the cake made of glutinous rice served cold in summer is cooling, soaks with drinking water, plays the effect of dealkalize, guarantees mouthfeel; The use frozen water soaks, and is can affect better the interior tissue of gel due to frozen water, makes it moulding better.
7, boil not only taste delicate fragrance of the cake made of glutinous rice served cold in summer that obtains by cake made of glutinous rice served cold in summer powder of the present invention, transparent clear, soft silk floss are tasty and refreshing, edible more more convenient than traditional cake made of glutinous rice served cold in summer, and have had both the characteristic of traditional cake made of glutinous rice served cold in summer, can mass production, be suitable for family manufacture; Reconstitute edible cake made of glutinous rice served cold in summer powder with boiling water and compare, the abundant slaking of starch of the present invention and ground rice, mouthfeel is better, and local flavor is better.Simultaneously, the present invention is that cake made of glutinous rice served cold in summer series products has increased new varieties, has promoted the development of traditional snack, makes traditional cake made of glutinous rice served cold in summer more press close to the modern life, for traditional snack has been opened new markets.
The specific embodiment
Below in conjunction with the specific embodiment, essentiality content of the present invention is described in further detail.
Embodiment 1
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder, its formula comprises following raw material in mass ratio:
Starch 40%
Ground rice 30%
NaOH 0.5%
Bitter buckwheat 29.5%.
Embodiment 2
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder, its formula comprises following raw material in mass ratio:
Starch 70%
Calcium hydroxide 2.5%
Bitter buckwheat 27.5%.
Embodiment 3
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder, its formula comprises following raw material in mass ratio:
Starch 55%
Ground rice 39%
Sodium acid carbonate 1%
Bitter buckwheat 5%.
Embodiment 4
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder, its formula comprises following raw material in mass ratio:
Starch 48%
Ground rice 20%
Calcium hydroxide 2%
Bitter buckwheat 30%.
Described cake made of glutinous rice served cold in summer powder is edible through sizing mixing, after infusion slaking, cooling forming.
Embodiment 5
A kind of bitter buckwheat cake made of glutinous rice served cold in summer powder, its formula comprises following raw material in mass ratio:
Starch 48.5%
Ground rice 40%
Sodium carbonate 1.5%
Bitter buckwheat 10%.
Above raw material obtains finished product through pulverizing, sieve, preparing burden.
Described cake made of glutinous rice served cold in summer powder is edible through sizing mixing, after infusion slaking, cooling forming.
Embodiment 6
The concrete steps of cake made of glutinous rice served cold in summer powder eating method of the present invention are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 20 minutes;
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, be heated to ripe;
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
Embodiment 7
The concrete steps of cake made of glutinous rice served cold in summer powder eating method of the present invention are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 30 minutes; The mass ratio that cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:1.
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, be heated to ripe;
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
If cake made of glutinous rice served cold in summer cracking, water does not add enough; Add dilutional hyponatremia or under-done if cake made of glutinous rice served cold in summer toughness is inadequate, perishable.
Embodiment 8
The concrete steps of cake made of glutinous rice served cold in summer powder eating method of the present invention are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 25 minutes; The mass ratio that cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:3.
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, first with big fire, add thermal maturation, after becoming thick-pasty to Rice & peanut milk, use moderate heat instead and continue to heat 5 minutes to ripe;
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
Embodiment 9
The concrete steps of cake made of glutinous rice served cold in summer powder eating method of the present invention are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 28 minutes; The mass ratio that cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:2.
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, first with big fire, add thermal maturation, after becoming thick-pasty to Rice & peanut milk, use moderate heat instead and continue to heat 10 minutes to ripe; In heating process, do not stop to stir.
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
Embodiment 10
The concrete steps of cake made of glutinous rice served cold in summer powder eating method of the present invention are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 26 minutes; The mass ratio that cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:1.5.
The B slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, first with big fire, add thermal maturation, after becoming thick-pasty to Rice & peanut milk, use moderate heat instead and continue to heat 8 minutes to ripe; In heating process, do not stop to stir.
The C cooling forming, continue to be stirred to air pocket after the fire of pass and disappear, and the cooling rear drinking water with ice soaks, and water is outwelled, and the cake made of glutinous rice served cold in summer is moulding.
Adding brown sugar water is edible, and after refrigeration, mouthfeel is better.
Claims (8)
1. a bitter buckwheat cake made of glutinous rice served cold in summer powder is characterized in that: its formula comprises following raw material in mass ratio:
Starch 40 ~ 70%
Ground rice 0 ~ 40%
Alkali 0.5 ~ 2.5%
Bitter buckwheat 5 ~ 30%.
2. a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 1, it is characterized in that: described alkali is sodium carbonate or calcium hydroxide.
3. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 1 is characterized in that: described cake made of glutinous rice served cold in summer powder is edible through sizing mixing, after infusion slaking, cooling forming.
4. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 3, it is characterized in that: concrete steps are as follows:
A sizes mixing, and first adds cold drinking liquid in container, then cake made of glutinous rice served cold in summer powder is poured into, the even pulpous state of furnishing, standing 20 ~ 30 minutes;
B infusion slaking, first that cold drinking liquid is boiled, then pour into after the slurry mixed up is stirred, be heated to ripe;
The C cooling forming, close after fire and continue to be stirred to air pocket and disappear, and cooling soak with drinking water afterwards, outwell water, and the cake made of glutinous rice served cold in summer is moulding.
5. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 4, it is characterized in that: described A step, the mass ratio that cake made of glutinous rice served cold in summer powder and cold drinking liquid add is 1:1 ~ 3.
6. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 4 is characterized in that: the heating process of described B step, first with big fire, add thermal maturation, and after becoming thick-pasty to Rice & peanut milk, use moderate heat instead and continue heating 5 ~ 10 minutes to ripe.
7. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 4 is characterized in that: described B step, in heating process, do not stop to stir.
8. the eating method of a kind of bitter buckwheat cake made of glutinous rice served cold in summer powder according to claim 4, it is characterized in that: the drinking water of described C step is frozen water.
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| CN201310489381.XA CN103478572A (en) | 2013-10-18 | 2013-10-18 | Tartary buckwheat rice cake powder and eating method thereof |
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| CN201310489381.XA CN103478572A (en) | 2013-10-18 | 2013-10-18 | Tartary buckwheat rice cake powder and eating method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617019A (en) * | 2016-08-30 | 2017-05-10 | 湖北胡坪现代农业科技有限公司 | Processing technique of arrowroot flour cold cake |
| CN106819842A (en) * | 2017-02-03 | 2017-06-13 | 成都市亚丁胡杨科技股份有限公司 | A kind of self mixing type coarse cereals summer rice cake powder and preparation method thereof |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
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- 2013-10-18 CN CN201310489381.XA patent/CN103478572A/en active Pending
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