CN104012598A - Meat-aroma glutinous rice cake - Google Patents
Meat-aroma glutinous rice cake Download PDFInfo
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- CN104012598A CN104012598A CN201410204591.4A CN201410204591A CN104012598A CN 104012598 A CN104012598 A CN 104012598A CN 201410204591 A CN201410204591 A CN 201410204591A CN 104012598 A CN104012598 A CN 104012598A
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Abstract
The present invention relates to a meat-aroma glutinous rice cake, and belongs to the food field. The meat-aroma glutinous rice cake is prepared from the following raw materials by weight: 150 to 180 grams of glutinous rice, 20 to 25 grams of glutinous rice powder, 15 to 20 grams of pork muddy flesh, 15 to 20 grams of big red dates, 4 to 6 grams of tuber onion seeds, 5 to 10 grams of coptis chinensis, 10 to 15 grams of glycyrrhiza uralensis and 30 to 40 grams of green tea. According to the present invention, the meat-aroma glutinous rice cake has characteristics of a unique flavor, a sweet and crisp taste, rich nutriments, a special health care function and can maintain the natural flavor of glutinous rice.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of meat aromatic glutinous rice cake.
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 meat aromatic glutinous rice cake.
Technical problem to be solved by this invention realizes by the following technical solutions.
A meat aromatic glutinous rice cake, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, pork mud 15～20g, large red date 15～20g, semen allii tuberosi 4～6g, coptis 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 semen allii tuberosi of group component, the coptis, 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 large red date of group component is smashed to pieces, mix with pork mud, make meat stuffing mud;
By meat stuffing 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:
Meat aromatic glutinous rice cake 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;
Large red date has tonifying spleen and stomach, nourishing generate fluid, the effect of harmonizing yingfen and weifen.Join the taste that not only can improve meter cake in meter cake, can also enrich the nutrition of meter cake, simultaneously muddy flesh is made puree with large red date and wine rice mixes, and can make between glutinous rice grain bondingly, is 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 meat aromatic glutinous rice cake, is made by the raw material of following weight: glutinous rice 150g, glutinous rice flour 20g, pork mud 15g, large red date 15g, semen allii tuberosi 4g, coptis 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 semen allii tuberosi of group component, the coptis, 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 large red date of group component is smashed to pieces, mix with pork mud, make meat stuffing mud;
By meat stuffing 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 meat aromatic glutinous rice cake, is made by the raw material of following weight: glutinous rice 180g, glutinous rice flour 25g, pork mud 20g, large red date 20g, semen allii tuberosi 6g, coptis 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 semen allii tuberosi of group component, the coptis, 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 large red date of group component is smashed to pieces, mix with pork mud, make meat stuffing mud;
By meat stuffing 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 meat aromatic glutinous rice cake, is made by the raw material of following weight: glutinous rice 170g, glutinous rice flour 22g, pork mud 17g, large red date 17g, semen allii tuberosi 5g, coptis 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 semen allii tuberosi of group component, the coptis, 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 large red date of group component is smashed to pieces, mix with pork mud, make meat stuffing mud;
By meat stuffing 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 meat aromatic glutinous rice cake, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, pork mud 15～20g, large red date 15～20g, semen allii tuberosi 4～6g, coptis 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 semen allii tuberosi of group component, the coptis, 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 large red date of group component is smashed to pieces, mix with pork mud, make meat stuffing mud;
By meat stuffing 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. meat aromatic glutinous rice cake according to claim 1, is characterized in that: the condition of described vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
3. meat aromatic glutinous rice cake 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 |
|---|---|---|---|
| CN201410204591.4A CN104012598A (en) | 2014-05-14 | 2014-05-14 | Meat-aroma glutinous rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204591.4A CN104012598A (en) | 2014-05-14 | 2014-05-14 | Meat-aroma glutinous rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012598A true CN104012598A (en) | 2014-09-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410204591.4A Pending CN104012598A (en) | 2014-05-14 | 2014-05-14 | Meat-aroma glutinous rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104012598A (en) |
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2014
- 2014-05-14 CN CN201410204591.4A patent/CN104012598A/en active Pending
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Application publication date: 20140903 |
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| WD01 | Invention patent application deemed withdrawn after publication |