Tartary buckwheat fermented glutinous rice egg custard and preparation method thereof

Abstract

The invention relates to the field of foods and discloses tartary buckwheat fermented glutinous rice egg custard and a preparation method thereof. The tartary buckwheat fermented glutinous rice egg custard is prepared from mixed fermented glutinous rice containing tartary buckwheat and polished glutinous rice, egg liquid, sucrose, wine, vinegar and edible glue; the pH (Potential of Hydrogen) of the tartary buckwheat fermented glutinous rice egg custard is 4 to 6. The method comprises: mixing the tartary buckwheat and the polished glutinous rice which is immersed, cooked and cooled at the weight ratio of 1 to (4 to 8); adding distiller's yeast and fermenting to prepare tartary buckwheat and polished glutinous rice mixed fermented glutinous rice; adding the egg liquid, the sucrose, the wine and optional fructus lycii into the mixed fermented glutinous rice; adjusting the pH to be 4 to 6 by the vinegar to obtain a mixed material; stirring the mixed material at 70 DEG C to 80 DEG C and adding the edible glue and sterilizing. The product has a plurality of nutrients of the tartary buckwheat, the polished glutinous rice and eggs and the like, and the sugar, the wine and the optional fructus lycii are matched, so that the prepared product is sour, sweet and palatable, is neither too hard nor too soft and is suitable for various types of people to eat; the tartary buckwheat fermented glutinous rice egg custard has a very wide application prospect. The product provided by the invention has a relatively long shelf life and a fine and smooth taste.

Description

technical field [0001] The invention relates to the field of food, in particular to tartary buckwheat fermented custard and a preparation method thereof. Background technique [0002] There is a traditional Chinese tonic for postpartum women and postoperative patients. It is rumored in the homes of ordinary people that when women are in "confinement", there is a way to drink wine and make lying eggs. The specific method is to heat rice wine and add poached eggs , which is the best tonic for puerpera, the elderly and the weak. [0003] However, there are some defects in the traditional rice wine brewing and processing in the past. The household operation procedures are complicated, and the production process is greatly affected by the climate and techniques; the taste is single, and the formula is random; , it is difficult to realize industrialized production for mass consumption. In addition, fermented fermented rice contains a large amount of active substances, and the sh...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects of traditional tartary buckwheat fermented egg custard with single taste, poor taste, unsuitable for long-term storage and unsuitable for industrial production, and to provide a kind of custard with smooth taste, good flavor, long-term storage and suitable for industrialization. Tartary buckwheat fermented custard produced and preparation method thereof

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