CN1947527A - Formula and prodn. technique for producing glutinous cake - Google Patents
Formula and prodn. technique for producing glutinous cake Download PDFInfo
- Publication number
- CN1947527A CN1947527A CN 200510019590 CN200510019590A CN1947527A CN 1947527 A CN1947527 A CN 1947527A CN 200510019590 CN200510019590 CN 200510019590 CN 200510019590 A CN200510019590 A CN 200510019590A CN 1947527 A CN1947527 A CN 1947527A
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- pea
- rice
- glutinous
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- water
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- Cereal-Derived Products (AREA)
Abstract
A glutinous snow jujube food is prepared from glutinous rice, pea, and white powder through immersing glutinous rice in water for one month, grinding, steaming, grinding pea with water to become pea milk, mixing it with the steamed rice flour, stirring, cutting to become strips, drying in the sun, frying in plant oil, and applying said white powder on its surface. Said white powder is prepared from rice through parching, grinding and mixing with white sugar.
Description
Technical field: the present invention relates to field of food.
Background technology: the general taste of snow jujube in the market is not good, and palatability is not strong.
Summary of the invention: the purpose of invention is exactly at the deficiency of in the market snow jujube and the prescription and the production technology of the snow jujube a kind of handed down from one's ancestors that provides, its excellent in taste, and palatability is strong.A kind of prescription of avenging jujube, the weight proportion of its raw material is: glutinous rice 100, pea 5-25, bloom 1-0, processing step is: glutinous rice was soaked in water one month, changes water every day, the glutinous rice after soaking is worn into thin ground rice, then thin ground rice is cooked; Pea is worn into the pea slurry with fiberizer; The thin ground rice and the mixing of pea slurry that cook are stirred evenly; The material that stirs evenly is cut into strip, dries into semi-finished product; With the fried bubble of semi-finished product, on the surface of semi-finished of fried bubble, wrap bloom with vegetable oil.The production technology of bloom is: rice is fried, wear into ground rice, ground rice and white sugar mixing are got final product.Advantage of the present invention is its excellent in taste, and palatability is strong, and the snow jujube of being produced " anistree snow jujube " by name enjoys high reputation.
The specific embodiment: glutinous rice was soaked in water one month, changes water every day, the glutinous rice after soaking is worn into thin ground rice, then thin ground rice is cooked; Pea is worn into the pea slurry with fiberizer; The thin ground rice and the mixing of pea slurry that cook are stirred evenly; The material that stirs evenly is cut into strip, dries into semi-finished product; , on the surface of semi-finished of fried bubble, wrap bloom and be finished product the fried bubble of semi-finished product with vegetable oil.
Claims (2)
1, a kind of prescription of glutinous cake is characterized in that the weight proportion of its raw material is:
Glutinous rice 100 pea 5-25 bloom 1-10.
2, the production technology of snow jujube according to claim 1 is characterized in that processing step is:
A, glutinous rice was soaked in water one month, changes water every day, the glutinous rice after soaking is worn into thin ground rice, then thin ground rice is cooked;
B, pea is worn into pea slurry with fiberizer;
C, the thin ground rice that will cook and the mixing of pea slurry stir evenly;
D, the material that stirs evenly is cut into strip, dries into semi-finished product;
E, with vegetable oil with the fried bubble of semi-finished product, on the surface of semi-finished of fried bubble, wrap bloom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510019590 CN1947527A (en) | 2005-10-13 | 2005-10-13 | Formula and prodn. technique for producing glutinous cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510019590 CN1947527A (en) | 2005-10-13 | 2005-10-13 | Formula and prodn. technique for producing glutinous cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1947527A true CN1947527A (en) | 2007-04-18 |
Family
ID=38017233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510019590 Pending CN1947527A (en) | 2005-10-13 | 2005-10-13 | Formula and prodn. technique for producing glutinous cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1947527A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103814995A (en) * | 2014-01-29 | 2014-05-28 | 郭玉 | Home-made date cake |
| CN109588441A (en) * | 2018-11-27 | 2019-04-09 | 阳应良 | A kind of fruity cake and preparation method thereof |
-
2005
- 2005-10-13 CN CN 200510019590 patent/CN1947527A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103814995A (en) * | 2014-01-29 | 2014-05-28 | 郭玉 | Home-made date cake |
| CN109588441A (en) * | 2018-11-27 | 2019-04-09 | 阳应良 | A kind of fruity cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |