Freeze-resistant glutinous rice pastry preparation technology and edible method
A production process and freeze-resistant technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of glutinous rice cake hardening, poor taste, starch aging, etc., and achieve the effect of increasing energy without losing flavor
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Embodiment 1
[0022] The present embodiment specifically provides a kind of freeze-resistant glutinous rice cake, comprising the following production steps:
[0023] a. Select high-quality glutinous rice, wash it clean, and soak the glutinous rice in clean water for 4-6 hours;
[0024] b. Pull out the soaked glutinous rice, put it into a rice mill, and grind the glutinous rice into glutinous rice flour;
[0025] c. Put the glutinous rice flour obtained in step b into a high-temperature stirred steamer, pressurize it tightly, and steam for 20 to 40 minutes;
[0026] d. After steaming, gradually deflate the steamer to atmospheric pressure, open the lid, add high-quality white cotton sugar or xylitol, and stir for 10-20 minutes;
[0027] e, continue to stir for 60 minutes, add 0.1 to 0.15% of the pure water by weight of glutinous rice, and continue to stir for 20 minutes;
[0028] f. After the cake body is delicate and soft, add 0.1-0.15% flour with a weight ratio of glutinous rice, and stir...
Embodiment 2
[0044] The season of this embodiment is summer, and the original flavor of freezing-resistant blood glutinous rice cake is made.
[0045] Select high-quality glutinous rice, Heilongjiang specialty blood glutinous rice, wash it, soak the glutinous rice in cool water for 4 hours; soak the blood glutinous rice in advance for 8 hours. Take out the soaked glutinous rice or blood glutinous rice, put it into a rice mill, and grind the glutinous rice into glutinous rice flour; put the glutinous rice flour into a steamer stirred at high temperature, seal and pressurize, and steam for 30 minutes at an operating pressure of 0.1MPa; steam After cooking, the steamer is gradually deflated to atmospheric pressure, open the lid and add high-quality white cotton candy (the weight of white cotton candy is white cotton candy: glutinous rice is 1:4), stir for 75 minutes; add 0.1% pure water with a weight ratio of glutinous rice , and continue to stir for 20 minutes; when the cake body is fine and...
Embodiment 3
[0051] The season in this embodiment is winter, and freeze-resistant glutinous rice cakes with flavors such as strawberry flavor, powdered tea flavor, pumpkin flavor, and bamboo leaf flavor are made.
[0052] Select high-quality glutinous rice, clean it, soak the glutinous rice in clean water for 6 hours; remove the soaked glutinous rice, put it in a rice mill, and grind the glutinous rice into glutinous rice flour; put the glutinous rice flour into a high-temperature stirring steamer, seal and pressurize , operating pressure 0.1MPa, steamed for 30 minutes; after steaming, gradually deflate the steamer to atmospheric pressure, open the lid and add high-quality white cotton candy (the weight of white cotton candy is white cotton sugar: glutinous rice is 1:5), and stir for 45 Minutes; place strawberry powder, matcha powder, pumpkin powder, bamboo leaves and other powders according to the market demand sales plan, and the weight is flavor enhancer: glutinous rice is 0.2:10, add th...
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