CN1653941B - Porridge made from rice cakes - Google Patents
Porridge made from rice cakes Download PDFInfo
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- CN1653941B CN1653941B CN2005100201904A CN200510020190A CN1653941B CN 1653941 B CN1653941 B CN 1653941B CN 2005100201904 A CN2005100201904 A CN 2005100201904A CN 200510020190 A CN200510020190 A CN 200510020190A CN 1653941 B CN1653941 B CN 1653941B
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- grams
- rice
- refining
- lotus root
- root starch
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Abstract
The rice cake for instant gruel has the most of the nutritious components in the material maintained and unique taste and flavor. It is produced with rice and lotus root starch as main material and sugar, peanut, sunflower seed kernel, candied white gourd, sesame, rosedrop and walnut kernel as supplementary material. The production process includes washing rice, drying, milling into rice powder, steaming in mold to obtain rice cake; crushing peanut and walnut kernel; mixing rice cake, lotus root starch and supplementary material; sterilizing and packing in bag. The present invention is used asinstant food.
Description
Technical field: the present invention relates to a kind of instant gruel, relate in particular to a kind of porridge made from rice cakes.
Background technology: at present, make things convenient for the kind of instant porridge a lot of on the market, its preparation method generally all is that rice is carried out expanding treatment.In puffing process, because material must can slaking through high temperature, high pressure, nutrition is lost easily; In addition, because material contained moisture content before expanded is less, though still be difficult to guarantee the complete slaking of heart portion of material through high temperature, high pressure, mouthfeel is relatively poor.
Summary of the invention: in order to overcome the deficiencies in the prior art, the present invention aim to provide a kind of nutrition loss less, keep raw material special favor, delicate mouthfeel uniqueness, the porridge made from rice cakes that rice cake is combined with congee.
The porridge made from rice cakes that technical scheme of the present invention provided is mainly made by following raw materials according, major ingredient: refining first-class rice 50～100 grams, refining lotus root starch 50～100 grams, seasoning matter: white sugar 7～15 grams, brown sugar 7～15 grams, shelled peanut 5～10 grams, sunflower benevolence 5～10 grams, candied melon 5～10 grams, sesame 3～7 grams, rose candy 5～15 grams, walnut kernel 7～15 grams; Preparation method is as follows:
1. will make with extra care first-class rice and wear into powder, and cook with the mould of packing into behind the water infiltration mixing and make rice cake, the delivery cooling;
2. the shelled peanut in the described seasoning matter, walnut kernel are fried, shred standby;
3. remaining component in rice cake, refining lotus root starch, grating peanut benevolence, fragmentation nucleus peach kernel and the seasoning matter is mixed, be packaged into bag after the sterilization.
Major ingredient: refining first-class rice 70 grams, refining lotus root starch 70 grams, seasoning matter: white sugar 10 grams, brown sugar 10 grams, shelled peanut 7 grams, sunflower benevolence 7 grams, candied melon 7 grams, sesame 5 grams, rose candy 10 grams, walnut kernel 10 grams.
Compared with the prior art, original local flavor that nutrition of the present invention loss is little, can keep raw material, does not stick to one's teeth the mouthfeel uniqueness at soft exquisiteness.
The specific embodiment: the invention will be further described below in conjunction with specific embodiment:
Embodiment 1, major ingredient: refining first-class rice 50 grams, refining lotus root starch 50; Seasoning matter: white sugar 7 grams, brown sugar 7 grams, shelled peanut 5 grams, sunflower benevolence 5 grams, candied melon 5 grams, sesame 3 grams, rose candy 5 grams, walnut kernel 7 grams; Preparation method is as follows:
1. it is clean, dry to make with extra care first-class rice, wears into powder, cooks with the mould of packing into behind the water infiltration mixing and makes rice cake, the delivery cooling;
2. the shelled peanut in the described seasoning matter, walnut kernel are fried, shred standby;
3. remaining component in rice cake, refining lotus root starch, grating peanut benevolence, fragmentation nucleus peach kernel and the seasoning matter is mixed, be packaged into bag after the sterilization.
Embodiment 2, major ingredient: refining first-class rice 70 grams, refining lotus root starch 70 grams; Seasoning matter: white sugar 10 grams, brown sugar 10 grams, shelled peanut 7 grams, sunflower benevolence 7 grams, candied melon 7 grams, sesame 5 grams, rose candy 10 grams, walnut kernel 10 grams; Preparation method is with embodiment 1.
Embodiment 3, major ingredient: refining first-class rice 100 grams, refining lotus root starch 100 grams, seasoning matter: white sugar 15 grams, brown sugar 15 grams, shelled peanut 10 grams, sunflower benevolence 10 grams, candied melon 10 grams, sesame 7 grams, rose candy 15 grams, walnut kernel 15 grams; Preparation method is with embodiment 1.
When edible, with boiling water lotus root starch is reconstituted into pasty state, add seasoning matter, rice cake, stirring gets final product.
Claims (2)
1. porridge made from rice cakes, it is characterized in that mainly making by following raw materials according, major ingredient: refining first-class rice 50～100 grams, refining lotus root starch 50～100 grams, seasoning matter: white sugar 7～15 grams, brown sugar 7～15 grams, shelled peanut 5～10 grams, sunflower benevolence 5～10 grams, candied melon 5～10 grams, sesame 3～7 grams, rose candy 5～15 grams, walnut kernel 7～15 grams; Preparation method is as follows:
1. will make with extra care first-class rice and wear into powder, and cook with the mould of packing into behind the water infiltration mixing and make rice cake, the delivery cooling;
2. the shelled peanut in the described seasoning matter, walnut kernel are fried, shred standby;
3. remaining component in rice cake, refining lotus root starch, grating peanut benevolence, fragmentation nucleus peach kernel and the seasoning matter is mixed, be packaged into bag after the sterilization.
2. porridge made from rice cakes according to claim 1, it is characterized in that, major ingredient: refining first-class rice 70 grams, refining lotus root starch 70 grams, seasoning matter: white sugar 10 grams, brown sugar 10 grams, shelled peanut 7 grams, sunflower benevolence 7 grams, candied melon 7 grams, sesame 5 grams, rose candy 10 grams, walnut kernel 10 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100201904A CN1653941B (en) | 2005-01-13 | 2005-01-13 | Porridge made from rice cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100201904A CN1653941B (en) | 2005-01-13 | 2005-01-13 | Porridge made from rice cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1653941A CN1653941A (en) | 2005-08-17 |
| CN1653941B true CN1653941B (en) | 2010-06-02 |
Family
ID=34894266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100201904A Expired - Fee Related CN1653941B (en) | 2005-01-13 | 2005-01-13 | Porridge made from rice cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1653941B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543838A (en) * | 2015-01-09 | 2015-04-29 | 李柏松 | Milk flavor sandwiched hawthorn and preparation method thereof |
| CN111213829A (en) * | 2018-11-27 | 2020-06-02 | 金沙县秦纪煌食品有限责任公司 | Method for making rose yellow rice cake |
| CN109567025A (en) * | 2019-01-17 | 2019-04-05 | 贵州大学 | It is a kind of to facilitate cake cake congee product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094901A (en) * | 1993-05-13 | 1994-11-16 | 王建华 | A kind of preparation method of health nutrient custard |
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN1456075A (en) * | 2003-01-20 | 2003-11-19 | 饶雨农 | Alimentaitive healthy powder |
-
2005
- 2005-01-13 CN CN2005100201904A patent/CN1653941B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094901A (en) * | 1993-05-13 | 1994-11-16 | 王建华 | A kind of preparation method of health nutrient custard |
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN1456075A (en) * | 2003-01-20 | 2003-11-19 | 饶雨农 | Alimentaitive healthy powder |
Non-Patent Citations (2)
| Title |
|---|
| 李梅芳.莲藕食疗妙用.家庭中医药1997 4.1997,1997(4),23. |
| 李梅芳.莲藕食疗妙用.家庭中医药1997 4.1997,1997(4),23. * |
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| Publication number | Publication date |
|---|---|
| CN1653941A (en) | 2005-08-17 |
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Granted publication date: 20100602 Termination date: 20110113 |