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Bitter gourd yellow glutinous rice cake and preparation method thereof

A production method and technology of bitter gourd, which are applied in the field of food processing, can solve the problems of small selection, influence on the taste of yellow cake, hardening, etc., and achieve the effect of improving the taste and increasing the choice of taste.

Inactive Publication Date: 2016-11-16
GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, more and more enterprises are producing yellow cakes, which have changed from a local snack to a popular snack. However, the production process of yellow cakes in various places is roughly the same, and the quality of the produced yellow cakes is also similar. The most important thing is that the taste of the yellow cake produced is relatively simple, and the possibility for customers to choose is relatively small, and after the yellow cake is opened, it will harden in a short period of time (about 1 hour), making it difficult to eat again. Reheat, and the taste of the yellow cake after reheating will be greatly affected

Method used

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  • Bitter gourd yellow glutinous rice cake and preparation method thereof
  • Bitter gourd yellow glutinous rice cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: A bitter gourd yellow rice cake, calculated according to weight components, is made from 100 parts of glutinous rice, 7 parts of sticky rice, 8 parts of soybeans, 12 parts of bitter gourd and 10 parts of rock sugar.

[0036] Above-mentioned balsam pear yellow cake, its preparation method is as follows:

[0037] (1) Soak the glutinous rice in water for 12 hours, then filter, drain, and steam the drained glutinous rice for 60 minutes to obtain product A;

[0038] (2) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of soybean and sticky rice gross mass 85% in;

[0039] (3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0040] (4) Wash and slice the bitter gourd first, then blanch in hot water at 70°C for 4 mi...

Embodiment 2

[0043] Embodiment 2: A kind of bitter gourd yellow cake, calculated according to weight components, is made from 90 parts of glutinous rice, 10 parts of sticky rice, 6 parts of soybeans, 16 parts of bitter gourd and 12 parts of rock sugar.

[0044] Above-mentioned balsam pear yellow cake, its preparation method is as follows:

[0045] (1) Soak the glutinous rice in water for 12 hours, then filter, drain, and then steam the drained glutinous rice for 80 minutes to obtain product A;

[0046] (2) Put the soybeans and sticky rice into water and soak for 12 hours, then filter, drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add the water of 90% of total mass of soybean and sticky rice;

[0047] (3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0048] (4) Wash and slice the bitter gourd first, then blanch in hot water at 60...

Embodiment 3

[0051] Embodiment 3: A kind of bitter gourd yellow cake, calculated according to weight components, is made from 110 parts of glutinous rice, 5 parts of sticky rice, 10 parts of soybeans, 8 parts of bitter gourd and 8 parts of rock sugar.

[0052] Above-mentioned balsam pear yellow cake, its preparation method is as follows:

[0053] (1) Soak the glutinous rice in water for 13 hours, then filter, drain, and steam the drained glutinous rice for 50 minutes to obtain product A;

[0054] (2) Put the soybeans and sticky rice into water and soak them for 13 hours, then filter and drain, and then mix the drained soybeans and sticky rice into a beater to make pulp to obtain product B. The pulping process Add 75% of the total mass of soybeans and sticky rice to water;

[0055] (3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0056] (4) Wash and slice the bitter gourd first, then blanch in hot water at...

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Abstract

The invention discloses a bitter gourd yellow glutinous rice cake and a preparation method thereof. The bitter gourd yellow glutinous rice cake is prepared from the following raw materials in parts by weight: 90-110 parts of polished glutinous rice, 5-10 parts of glutinous rice, 6-10 parts of soybeans, 8-16 parts of bitter gourd and 8-12 parts of crystal sugar. The yellow glutinous rice cake prepared by the preparation method disclosed by the invention is unique in taste, is good in mouthfeel, does not easily become hard and is quite popular among various consumers.

Description

technical field [0001] The invention relates to bitter gourd yellow cake and a preparation method thereof, belonging to the field of food processing. Background technique [0002] "Huangba" is a traditional snack with a history of hundreds of years in the Qianchuan area. It is rated as a "famous snack" by the government of Luzhou City, Sichuan Province, and a famous specialty in Zigong City. It is mainly made of glutinous rice mixed with sugar water, wrapped with bamboo shoot shell leaves, zongzi leaves or bamboo leaves and steamed. It can be eaten directly, or sliced, steamed, fried, fried, microwave heated and softened, and then eaten immediately. It is a nutritious staple food. Now more and more enterprises are producing yellow cakes, which have changed from a local snack to a popular snack. However, the production process of yellow cakes in various places is roughly the same, and the quality of the produced yellow cakes is also similar. The most important thing is that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L11/00A23L19/00A23L5/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/328A23V2300/24
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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