Sour and sweet sunflower seed-glutinous rice sesame balls and making method thereof

Abstract

The invention discloses sour and sweet sunflower seed-glutinous rice sesame balls. The sour and sweet sunflower seed-glutinous rice sesame balls are made from, by weight, 300-310 parts of glutinous rice, 30-34 parts of sunflower seed kernels, 12-14 parts of chicken skin, 18-20 parts of banana vinegar, 3-3.4 parts of poria cocos, 75-80 parts of white sugar, 4-5 parts of baking powder, an appropriate quantity of white sesame seeds, an appropriate amount of edible oil and an appropriate amount of water. The glutinous rice sesame balls are made from the main material-glutinous rice and multiple auxiliary materials such as the sunflower seed kernels and the chiken skin through reasonable mixing and processing and have rich nutrients, the good mouthfeel and the unique sour and sweet taste when the glutinous rice sesame balls are eaten; in the processing process, the glutinous rice is soaked in two steps, slurrying operation is conducted in two steps, and therefore the overall quality of the glutinous rice powder is guaranteed; certain health preservation and health care effects are achieved if the sesame balls are eaten due to the rich nutrients.

Description

Technical field [0001] The invention relates to the technical field of processed glutinous rice food, and mainly relates to a sweet and sour sunflower seed glutinous rice round and a preparation method thereof. Background technique [0002] Glutinous rice has high nutritional value and production value, and can be processed into a variety of foods. With the development of modern society and the improvement of people's living standards, people's demand for the flavor, quality and variety of traditional foods continues to increase. Therefore, it is necessary to add nutritional elements to process multi-flavored and multi-nutritious traditional foods with special flavors. [0003] Glutinous rice is first made into glutinous rice flour in the processing process. The processing of glutinous rice flour has been developed from the folk traditional manual stone grinding method to the present, mainly including dry grinding, semi-dry grinding and wet water grinding. The processing methods ar...

AI Technical Summary

Problems solved by technology

[0005] In addition, because glutinous rice food is easy to age and regenerate after storage, which seriously affects product quality, therefore, preventing or delaying starch aging is an urgent need to improve during processing.