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Processing method for frying glutinous rice with lotus leaf juice

A processing method and technology of lotus leaf juice are applied in the processing field of fried glutinous rice with lotus leaf juice, which can solve the problems of easy to get angry and weak aroma, and achieve the effect of prolonging the shelf life and good taste.

Inactive Publication Date: 2012-10-17
杜洋
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stir-fried glutinous rice is also a common glutinous rice snack, but the fried glutinous rice produced by ordinary techniques is easy to get angry after eating, and the fragrance is light, so it is easy to get angry after eating

Method used

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Embodiment Construction

[0017] A processing method for frying glutinous rice with lotus leaf juice, comprising the following steps:

[0018] (1) Wash the glutinous rice and soak in water for 10-12 hours, and wash and drain the fresh lotus leaves at the same time;

[0019] (2) When soaking the glutinous rice, squeeze out the juice from the drained lotus leaves;

[0020] (3) Take out the soaked glutinous rice and drain the water, mix the lotus leaf juice squeezed out in step (2) into the glutinous rice, mix well, the amount of lotus leaf juice added is 5-8% of the wet weight of glutinous rice;

[0021] (4) Put the glutinous rice mixed in step (5) into the steamer, heat and cook at 60-85°C for 60-80 minutes, the steamed rice will come out of the pan quickly, then spread it out to cool and shrink, and wait until When there is no stickiness at all, gently knead the glutinous rice, and then put it in an oven to dry to obtain glutinous rice Yinmi, the moisture content of the Yinmi is ≤8%, and the drying te...

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Abstract

The present invention discloses a processing method for frying glutinous rice with lotus leaf juice. According to the processing method, glutinous rice is soaked; lotus leaf is washed and juiced; the soaked glutinous rice is taken out and drained, and is mixed with the lotus leaf juice; steaming is performed until the glutinous rice is cooked; cooling and drying are performed; barley is added to the dried material, and then frying is performed; screening is performed, and then packaging and storing are performed. With the processing method of the present invention, the fried glutinous rice has characteristics of lotus leaf fragrance, aroma of fried barley, and good taste, and has effects of heat clearing and detoxifying, pathogenic fire removing, spleen-stomach invigorating and qi replenishing, spleen and stomach strengthening, and abnormal sweating stopping.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing fried glutinous rice with lotus leaf juice. Background technique [0002] Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in southern China, but it is often called Jiangmi in the north. It is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, and various desserts. Glutinous rice is also the main raw material for brewing fermented glutinous rice (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. The effect of sweating, has a certain relief effect on poor appetite, abdominal distension and diarrhea. Stir-fried glutinous rice is also a common glutinous rice snack, but fried glutinous rice produced by ordinary techniques is easy to get ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/29A23L7/10A23L19/00A23L33/00
Inventor 李敬明
Owner 杜洋
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