CN104012597A - A shrimp glutinous rice pie - Google Patents
A shrimp glutinous rice pie Download PDFInfo
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- CN104012597A CN104012597A CN201410204525.7A CN201410204525A CN104012597A CN 104012597 A CN104012597 A CN 104012597A CN 201410204525 A CN201410204525 A CN 201410204525A CN 104012597 A CN104012597 A CN 104012597A
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- glutinous rice
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Abstract
The invention relates to a shrimp glutinous rice pie, which belongs to the technical field of food and comprises the following raw materials by weight: 150-180 g of glutinous rice, 20-25 g of glutinous rice flour, 15-20 g of peeled and deveined shrimps, 15-20 g of egg white, 4-6 g of tangerine peel, 5-10 g of bulbus fritillariae, 10-15 g of licorice and 30-40 g of green tea. The shrimp glutinous rice pie has a unique flavor, sweet and crisp taste, rich nutritions and a special healthcare function, while maintaining the natural flavor of glutinous rice.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of peeled shrimp glutinous rice pie.
Background technology
Traditional rice cake is made simple, nutrition and taste are single, as pumpkin rice cake, sweet potato rice cake etc., raising along with people's living standard, people also improve gradually for the requirement of food quality, and the food additive that some are had more to nutrition and health care effect is added to preparation rice cake, not only taste, the nutrition of abundant rice cake in ground rice, can also enrich the natural colour of meter cake, make up the deficiency of tradition rice cake.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, further proposes a kind of peeled shrimp glutinous rice pie.
Technical problem to be solved by this invention realizes by the following technical solutions.
A peeled shrimp glutinous rice pie, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, peeled shrimp 15～20g, egg 15～20g, dried orange peel 4～6g, tendril-leaved fritillary bulb 5-10g, Radix Glycyrrhizae 10～15g, green tea 30～40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4～5 hours with cold water, then pull glutinous rice out and cook with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30～40 ℃, mixes in proportion into distiller's yeast, is incubated 25 ℃, through 25～30 hours, can obtain wine rice;
The dried orange peel of group component, tendril-leaved fritillary bulb, Radix Glycyrrhizae, green tea are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
After the peeled shrimp of group component is smashed to pieces, mix with egg, make shrimp mud;
By shrimp mud, wine rice mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake or vacuum frying.
The condition of described vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
The described temperature baking is controlled at 250～300 ℃, time 15min.
Beneficial effect of the present invention is:
Peeled shrimp glutinous rice pie provided by the invention, unique flavor, mouthfeel is fragrant and sweet crisp, nutritious, has special health care, can keep glutinous rice natural flavour mountaineous.
It is characterized in that:
1. clearing heat and detoxicating, promoting qi circulation and relieving pain, has and well falls fiery effect, promotes appetite, can improve indigestion, gastral cavity is swollen, and abdomen is full, improves immunity;
Shrimp mud and wine rice mix, and can make between glutinous rice grain bondingly, are convenient to moulding.
Green tea has the effect that promotes gastrointestinal peristalsis, promotion gastric secretion, increase appetite, and can produce refreshing effect to the mind.
2. glutinous rice is after distiller's yeast fermentation process, the rice cake of making has the peculiar flavour that existing rice cake does not all have, and the alcohol producing can play the effect of Synergistic after mixing with other component, more delicious taste, after rice cake is heated, alcohol volatilizees naturally, can be not too much remain in food.
3. this interiors of products has maintained the rice grain structure of glutinous rice, take glutinous rice as major ingredient, adds health or functional food/Chinese medicine material, does not add any food additives or processing aid, has kept to greatest extent natural mouthfeel and the local flavor of glutinous rice; Rice cake surface bakes after wrapping up with glutinous paste again or is fried, can make meter cake surface crisp, and inner soft perfume (or spice) is good to eat, and rice cake also has unique tea perfume simultaneously.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A peeled shrimp glutinous rice pie, is made by the raw material of following weight: glutinous rice 150g, glutinous rice flour 20g, peeled shrimp 15g, egg 15g, dried orange peel 4g, tendril-leaved fritillary bulb 5g, Radix Glycyrrhizae 10g, green tea 30g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 25 hours, can obtain wine rice;
The dried orange peel of group component, tendril-leaved fritillary bulb, Radix Glycyrrhizae, green tea are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
After the peeled shrimp of group component is smashed to pieces, mix with egg, make shrimp mud;
By shrimp mud, wine rice mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake, the temperature baking is controlled at 300 ℃, time 15min.
Embodiment 2
A peeled shrimp glutinous rice pie, is made by the raw material of following weight: glutinous rice 180g, glutinous rice flour 25g, peeled shrimp 20g, egg 20g, dried orange peel 6g, tendril-leaved fritillary bulb 10g, Radix Glycyrrhizae 15g, green tea 40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 5 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 40 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 30 hours, can obtain wine rice;
The dried orange peel of group component, tendril-leaved fritillary bulb, Radix Glycyrrhizae, green tea are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
After the peeled shrimp of group component is smashed to pieces, mix with egg, make shrimp mud;
By shrimp mud, wine rice mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste; Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then carry out vacuum frying, the condition of vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
Embodiment 3
A peeled shrimp glutinous rice pie, is made by the raw material of following weight: glutinous rice 170g, glutinous rice flour 22g, peeled shrimp 17g, egg 17g, dried orange peel 5g, tendril-leaved fritillary bulb 8g, Radix Glycyrrhizae 13g, green tea 35g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4.5 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 35 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 28 hours, can obtain wine rice;
The dried orange peel of group component, tendril-leaved fritillary bulb, Radix Glycyrrhizae, green tea are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
After the peeled shrimp of group component is smashed to pieces, mix with egg, make shrimp mud;
By shrimp mud, wine rice mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake, the temperature baking is controlled at 280 ℃, time 15min.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a peeled shrimp glutinous rice pie, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, peeled shrimp 15～20g, egg 15～20g, dried orange peel 4～6g, tendril-leaved fritillary bulb 5-10g, Radix Glycyrrhizae 10～15g, green tea 30～40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4～5 hours with cold water, then pull glutinous rice out and cook with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30～40 ℃, mixes in proportion into distiller's yeast, is incubated 25 ℃, through 25～30 hours, can obtain wine rice;
The dried orange peel of group component, tendril-leaved fritillary bulb, Radix Glycyrrhizae, green tea are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
After the peeled shrimp of group component is smashed to pieces, mix with egg, make shrimp mud;
By shrimp mud, wine rice mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake or vacuum frying.
2. peeled shrimp glutinous rice pie according to claim 1, is characterized in that: the condition of described vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
3. peeled shrimp glutinous rice pie according to claim 1, is characterized in that: described in the temperature that bakes be controlled at 250～300 ℃, time 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204525.7A CN104012597A (en) | 2014-05-14 | 2014-05-14 | A shrimp glutinous rice pie |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204525.7A CN104012597A (en) | 2014-05-14 | 2014-05-14 | A shrimp glutinous rice pie |
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| Publication Number | Publication Date |
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| CN104012597A true CN104012597A (en) | 2014-09-03 |
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| CN201410204525.7A Pending CN104012597A (en) | 2014-05-14 | 2014-05-14 | A shrimp glutinous rice pie |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211744A (en) * | 2015-10-22 | 2016-01-06 | 广西兴业百谷米业有限公司 | A kind of selenium-enriched red rice brown rice cake and preparation method thereof |
| CN106942598A (en) * | 2017-03-07 | 2017-07-14 | 洽洽食品股份有限公司 | A kind of yolk crispy rice and its processing method |
| CN106942599A (en) * | 2017-03-07 | 2017-07-14 | 洽洽食品股份有限公司 | A kind of wine rice crispy rice and its processing method |
-
2014
- 2014-05-14 CN CN201410204525.7A patent/CN104012597A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211744A (en) * | 2015-10-22 | 2016-01-06 | 广西兴业百谷米业有限公司 | A kind of selenium-enriched red rice brown rice cake and preparation method thereof |
| CN106942598A (en) * | 2017-03-07 | 2017-07-14 | 洽洽食品股份有限公司 | A kind of yolk crispy rice and its processing method |
| CN106942599A (en) * | 2017-03-07 | 2017-07-14 | 洽洽食品股份有限公司 | A kind of wine rice crispy rice and its processing method |
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Application publication date: 20140903 |