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Production process of yellow rice cakes

A production process and finished product technology, applied in the field of yellow rake production process, can solve problems such as inability to preserve for a long time, indigestion, poor fragrance, etc., and achieve the effects of long storage time, increased storage time, and increased mellow taste

Inactive Publication Date: 2014-04-09
贵州安顺市黄果树风景名胜区永圣风味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its defect is: 1, because the raw material glutinous rice of its yellow rake is indigestible food, the gastrointestinal pu-chemical dysfunction person such as old man, child, patient is unsuitable for eating, eats many may cause symptoms such as indigestion; 2, its preparation method is only suitable for It is made and sold now, and cannot be stored for a long time; 3. The yellow rake made by this method is directly steamed, and its fragrance is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production technology of yellow rake, comprises the following steps:

[0019] (1) First mix 100kg of glutinous rice and 20kg of rice, then wash it with clean water, take it out and soak it in water for 5 hours, take it out and let it rest for 10 minutes, then put it in a large wooden steamer for 2 hours on high heat, and put it in the bottom of the pot Put 10 parts of dried hawthorn in the water. It is best to wash the hawthorn with water first to remove the residual pesticides. The gauze sugar is required to be of high quality and free from other impurities. Before putting it into the big wooden retort, first grind the brown sugar into powder, and then sprinkle them all in the big wooden retort;

[0020] (2) For fermentation, put the steamed semi-finished product into the ceramic vat. Before putting it into the vat, it is best to spread the semi-finished product evenly on a clean board, and then put it into the ceramic vat after cooling to 20°C. The lid seal...

Embodiment 2

[0025] A kind of production technology of yellow rake, comprises the following steps:

[0026] (1) First mix 100kg of glutinous rice and 20kg of rice, then wash it with clean water, take it out and soak it in water for 5.5 hours, take it out and let it rest for 15 minutes, then put it in a large wooden steamer for 2.5 hours on high heat, and put it in the pot Put 10kg of dried hawthorn in the water at the bottom. It is best to wash the hawthorn with water first to remove the residual pesticides. After the steaming time is over, open the big wooden retort, put 10kg of brown sugar, and steam for 5.5 hours on low heat. The red gauze sugar is required to be of high quality and free from other impurities. Before putting it into the big wooden retort, first grind the red granulated sugar into powder, and then sprinkle them in the big wooden retort;

[0027] (2) For fermentation, put the steamed semi-finished product into the ceramic vat. Before putting it into the vat, it is best to...

Embodiment 3

[0031] A kind of production technology of yellow rake, comprises the following steps:

[0032] (1) First mix 100kg of glutinous rice and 20kg of rice, then wash it with clean water, take it out and soak it in water for 6 hours, take it out and let it stand for 20 minutes, then put it in a large wooden steamer for 3 hours on high heat, and put it in the bottom of the pot Put 10kg of dried hawthorn in the water. It is best to wash the hawthorn with water first to remove the residual pesticides. After the steaming time is over, open the big wooden retort, put in 10kg of brown sugar, and steam for 6 hours on low heat. It is required to be of high quality and without other impurities. Before putting it into the big wooden retort, first grind the red granulated sugar into powder, and then sprinkle them all in the big wooden retort;

[0033] (2) For fermentation, put the steamed semi-finished product into the ceramic vat. Before putting it into the vat, it is best to spread the semi-...

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Abstract

The invention discloses a production process of yellow rice cakes, belonging to the field of food processing. The yellow rice cakes are prepared from raw materials including glutinous rice, rice, dried hawthorns and brown sugar through four processes of steaming, fermentation, dehydration and finished product packaging. According to the production process disclosed by the invention, when the yellow rice cakes are steamed in a big wooden retort, hawthorns are added into water at the bottom of a pot to ensure that the nutritional ingredients of the hawthorns are soaked into the yellow rice cakes, and the hawthorns have an effect of promoting digestion to solve the defect that the yellow rice cakes are difficult to digest; besides, the mellow flavor of the yellow rice cakes is increased through fermentation, and the preservation time of the yellow rice cakes is prolonged through dehydration. The produced yellow rice cakes are fully mellow, rich in nutrition, easy in digestion and long in preservation time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of a yellow rake. Background technique [0002] Traditional yellow cakes are mainly made of rice, soybeans and glutinous rice. The production method is to beat the rice and soybeans into a slurry, steam the glutinous rice, and heat the brown sugar. Soak it in clear water first, use a stone mill or an electric beater to make rice milk, add steamed glutinous rice and steamed brown sugar, mix well while it is hot, then cover it, and let the rice simmer for about half an hour. The pulp and glutinous rice are naturally fused, and when the juice is collected, it can be kneaded into a ball, wrapped in leaves, tied with a rope, and steamed in a cage. It is named for its golden color. It is moist and soft, rich in aroma, sweet and delicious, with grains of glutinous rice inlaid in it, shaped like pearls, exquisite and transparent, generally sliced ​​when e...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/105A23L1/30A23L3/40A23L7/104A23L19/00
CPCA23L7/104A23L33/10A23V2002/00A23V2300/10A23V2200/32
Inventor 刘刚龙
Owner 贵州安顺市黄果树风景名胜区永圣风味食品厂
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