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Hami melon glutinous rice cake and making method thereof

A technology of cantaloupe and glutinous rice cakes, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as sweet and greasy, difficult to digest, single taste of glutinous rice cakes, and no health care function, so as to increase appetite and reduce fragrance And the loss of nutrients, the effect of increasing nutritional value

Inactive Publication Date: 2017-01-11
戴海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional glutinous rice cake tastes relatively single, and is sweet and greasy and difficult to digest, basically has no health care function or has poor health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of production of cantaloupe glutinous rice cake, mainly made of the following raw materials by weight: 80 parts of glutinous rice, 10 parts of barley, 10 parts of japonica rice, 60 parts of cantaloupe, 20 parts of tomato powder, 10 parts of yam powder, 30 parts of brown sugar, and vine 5 parts, 5 parts of Baiziren, 8 parts of edible oil, 70 parts of banana leaves, appropriate amount of water;

[0032] The method for making the above-mentioned Hami melon glutinous rice cake comprises the following steps:

[0033] (1) Raw material processing: ①Soak glutinous rice, japonica rice, and job’s tears in warm water at 40°C for 8 hours, then drain the water, put it in a flour mill, and grind it into a mixed powder for later use; ②Wash and peel the cantaloupe, remove the skin Melon pulp, cut into small pieces, put into a juicer, add a small amount of water to squeeze the juice, and reserve the juice after the juice is squeezed; ③Wash the dried vine and cypress kernels, put ...

Embodiment 2

[0037] A production of cantaloupe glutinous rice cake, mainly made of the following raw materials in parts by weight: 95 parts of glutinous rice, 25 parts of barley, 25 parts of round-grained rice, 75 parts of cantaloupe, 35 parts of tomato powder, 25 parts of yam powder, 45 parts of brown sugar, and vine 13 parts, 13 parts of Baiziren, 10 parts of edible oil, 85 parts of banana leaves, appropriate amount of water;

[0038] The method for making the above-mentioned Hami melon glutinous rice cake comprises the following steps:

[0039](1) Raw material processing: ①Soak glutinous rice, japonica rice, and job’s tears in warm water at 50°C for 7 hours, then drain the water, put them in a flour mill, and grind them into a mixed powder for later use; ②Wash and peel the cantaloupe, remove the skin Cut the melon pulp into small pieces, put it into a juicer and add a small amount of water to squeeze the juice, and reserve the juice for later use; ③Wash the dried vine and cypress kernel...

Embodiment 3

[0043] A kind of production of cantaloupe glutinous rice cake, mainly made of the following raw materials by weight: 110 parts of glutinous rice, 40 parts of job's tears, 40 parts of japonica rice, 90 parts of cantaloupe, 50 parts of tomato powder, 40 parts of yam powder, 60 parts of brown sugar, vine 20 parts, 20 parts of Baiziren, 12 parts of edible oil, 70-100 parts of banana leaves, appropriate amount of water;

[0044] The method for making the above-mentioned Hami melon glutinous rice cake comprises the following steps:

[0045] (1) Raw material processing: ①Soak glutinous rice, japonica rice, and barley in warm boiling water at 60°C for 6 hours, then drain the water, put it in a flour mill, and grind it into a mixed powder for later use; ②Wash and peel the cantaloupe, remove the skin Melon pulp, cut into small pieces, put into a juicer, add a small amount of water to squeeze the juice, and reserve the juice after the juice is squeezed; ③Wash the dried vine and cypress k...

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PUM

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Abstract

The invention relates to a hami melon glutinous rice cake and a making method thereof and belongs to the field of food processing. The hami melon glutinous rice cake mainly comprises the following raw material components (in parts by weight): 80-110 parts of sticky rice, 10-40 parts of pearl barley, 10-40 parts of polished round-grained rice, 60-90 parts of hami melons, 20-50 parts of tomato powder, 10-40 parts of yam flour, 30-60 parts of brown sugar, 5-20 parts of tuber fleeceflower stem, 5-20 parts of semen boitae, 8-12 parts of edible oil and 70-100 parts of japanese banana leaf. The hami melon glutinous rice cake provided by the invention is fresh and sweet in taste, soft, delicious and non-sticky to teeth, has the effects of beautifying, soothing the nerves and nourishing the heart and relaxing bowel, is suitable for people of all ages and is a food worthy of popularization.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Hami melon glutinous rice cake and a preparation method thereof. Background technique [0002] Glutinous rice, also known as Jiangmi, is one of the most commonly eaten grains. Because of its fragrant, sticky and sticky texture, it is often used to make flavored snacks and is very popular among people. Glutinous rice contains nutrients such as protein, fat, sugar, calcium, phosphorus, iron, vitamin B2, and a large amount of starch. Glutinous rice has the functions of invigorating the middle and nourishing qi, nourishing the stomach and strengthening the spleen, strengthening the surface and stopping sweating, antidiarrheal, preventing miscarriage, detoxifying and treating sores, etc. Spontaneous perspiration due to qi deficiency, fetal movement during pregnancy, acne, carbuncle, furuncle and other diseases; but because glutinous rice is not easy to digest, it is not advisable to ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/16A23V2200/32A23V2200/326A23V2200/31
Inventor 戴海
Owner 戴海
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