CN103494072A - Method for making kelp paste rice cake - Google Patents
Method for making kelp paste rice cake Download PDFInfo
- Publication number
- CN103494072A CN103494072A CN201310503955.4A CN201310503955A CN103494072A CN 103494072 A CN103494072 A CN 103494072A CN 201310503955 A CN201310503955 A CN 201310503955A CN 103494072 A CN103494072 A CN 103494072A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice cake
- kelp paste
- kelp
- tangle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 36
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title claims 6
- 239000000654 additive Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000003672 processing method Methods 0.000 claims description 8
- 240000007171 Imperata cylindrica Species 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000009747 press moulding Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 30
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241001598107 Imperata Species 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 241000479007 Phlegmariurus petiolatus Species 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for making a kelp paste rice cake. The kelp paste rice cake is made of the following raw materials including, by weight, 120-150 parts of rice flour, 30-50 parts of glutinous rice flour, 50-60 parts of kelp, 10-20 parts of egg white, 8-10 parts of white granulated sugar, 8-10 parts of cream, 2-4 parts of gourd shreds, 1-2 parts of bitter gourd leaves, 2-3 parts of lily roots, 2-3 parts of phlegmariurus petiolatus, 2-4 parts of lalang grass rhizomes, 2-4 parts of plantain herb and 3-5 parts of nutrition additives. According to the method for making the kelp paste rice cake, the kelp which is rich in nutrition is processed and then combined with a rice cake, the trophic structure of the rice cake is improved, and the kelp paste rice cake has both the nutritive value of the rice cake and the healthcare function of the kelp.
Description
Technical field
The present invention relates to a kind of processing method of kelp paste rice cake, belong to food processing field.
Background technology
In the historical long river of China, various cakes emerge in an endless stream, and become people and travel at home, treat the indispensable food that the people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cakes also arise at the historic moment, and become consumer's favorite.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of processing method of kelp paste rice cake is provided.
The present invention is achieved by the following technical solutions:
A kind of processing method of kelp paste rice cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: ground rice 120-150, glutinous rice flour 30-50, sea-tangle 50-60, egg 10-20, white granulated sugar 8-10, cream 8-10, cucurbit flute 2-4, balsampear leaf 1-2, lily 2-3, stereotyped writing rope 2-3, cogongrass rhizome 2-4, Asiatic plantain 2-4, nourishing additive agent 3-5;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.02:3-5:1-3 coix seed oil, pollen pini, olive oil;
(2) sea-tangle is boiled after 8-10 minute and pulls out with hot water, then egg, white granulated sugar, cream are added wherein, after mixing, sea-tangle is smashed, obtain kelp paste;
(3) cucurbit flute, balsampear leaf, lily, stereotyped writing rope, cogongrass rhizome, Asiatic plantain are put into to suitable quantity of water, heating decocts, and obtains decoction liquor;
(4) kelp paste of above-mentioned preparation, decoction liquor are mixed with ground rice, glutinous rice flour, then add the surplus stocks such as nourishing additive agent, after fully being uniformly mixed, be divided into aliquot, in the mould of packing into, press moulding, then adopt high temperature to cook, packed after cooling, obtained.
Advantage of the present invention is;
The invention provides a kind of processing method of kelp paste rice cake, by nutritious sea-tangle by processing after, with rice cake, combine, improved the trophic structure of rice cake, it is had concurrently the nutritive value of rice cake, and the health care of sea-tangle.
The specific embodiment
Embodiment 1:
A kind of processing method of kelp paste rice cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: ground rice 120, glutinous rice flour 30, sea-tangle 50, egg 15, white granulated sugar 10, cream 10, cucurbit flute 3, balsampear leaf 2, lily 3, stereotyped writing rope 3, cogongrass rhizome 2, Asiatic plantain 4, nourishing additive agent 5;
Described nourishing additive agent is comprised of by the weight ratio of 0.02:5:12 coix seed oil, pollen pini, olive oil;
(2) sea-tangle is boiled after 8 minutes and pulls out with hot water, then egg, white granulated sugar, cream are added wherein, after mixing, sea-tangle is smashed, obtain kelp paste;
(3) cucurbit flute, balsampear leaf, lily, stereotyped writing rope, cogongrass rhizome, Asiatic plantain are put into to suitable quantity of water, heating decocts, and obtains decoction liquor;
(4) kelp paste of above-mentioned preparation, decoction liquor are mixed with ground rice, glutinous rice flour, then add the surplus stocks such as nourishing additive agent, after fully being uniformly mixed, be divided into aliquot, in the mould of packing into, press moulding, then adopt high temperature to cook, packed after cooling, obtained.
The invention provides a kind of processing method of kelp paste rice cake, by nutritious sea-tangle by processing after, with rice cake, combine, improved the trophic structure of rice cake, it is had concurrently the nutritive value of rice cake, and the health care of sea-tangle.
Claims (1)
1. the processing method of a kelp paste rice cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: ground rice 120-150, glutinous rice flour 30-50, sea-tangle 50-60, egg 10-20, white granulated sugar 8-10, cream 8-10, cucurbit flute 2-4, balsampear leaf 1-2, lily 2-3, stereotyped writing rope 2-3, cogongrass rhizome 2-4, Asiatic plantain 2-4, nourishing additive agent 3-5;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.02:3-5:1-3 coix seed oil, pollen pini, olive oil;
(2) sea-tangle is boiled after 8-10 minute and pulls out with hot water, then egg, white granulated sugar, cream are added wherein, after mixing, sea-tangle is smashed, obtain kelp paste;
(3) cucurbit flute, balsampear leaf, lily, stereotyped writing rope, cogongrass rhizome, Asiatic plantain are put into to suitable quantity of water, heating decocts, and obtains decoction liquor;
(4) kelp paste of above-mentioned preparation, decoction liquor are mixed with ground rice, glutinous rice flour, then add the surplus stocks such as nourishing additive agent, after fully being uniformly mixed, be divided into aliquot, in the mould of packing into, press moulding, then adopt high temperature to cook, packed after cooling, obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503955.4A CN103494072A (en) | 2013-10-24 | 2013-10-24 | Method for making kelp paste rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503955.4A CN103494072A (en) | 2013-10-24 | 2013-10-24 | Method for making kelp paste rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494072A true CN103494072A (en) | 2014-01-08 |
Family
ID=49859412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310503955.4A Pending CN103494072A (en) | 2013-10-24 | 2013-10-24 | Method for making kelp paste rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494072A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107515A (en) * | 2016-08-13 | 2016-11-16 | 潘桂枝 | A kind of Fructus Caricae cake and processing method thereof |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
-
2013
- 2013-10-24 CN CN201310503955.4A patent/CN103494072A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107515A (en) * | 2016-08-13 | 2016-11-16 | 潘桂枝 | A kind of Fructus Caricae cake and processing method thereof |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140108 |