Pigeonpea and cashew nut pseudocarp kernel glue pudding and production method thereof
A production method and cashew nut technology are applied in the field of pigeon pea and cashew nut fake fruit glutinous rice balls, and the effects of white color, improvement of discomfort and broad prospects are achieved.
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Embodiment 1
[0024] Embodiment 1, a kind of pigeon pea and cashew false fruit grain rice dumpling and production method, adopt the following steps:
[0025] A. Dough production: Take an appropriate amount of glutinous rice flour, pour it into the dough mixer, then add japonica rice flour with a weight of 15% of the glutinous rice flour, 65% of warm water at 38°C, stir evenly, and then turn on the dough mixer to knead the dough. Dough, rest for 30 minutes, set aside;
[0026] B. Pigeon pea pretreatment: Dried pigeonpea without mildew, remove impurities, wash clean, put it in a dryer to dry until the water content drops to 20%, and then pour it into a grinder equipped with a 100-mesh screen for processing Pulverize to obtain pigeonpea powder;
[0027] C. Pretreatment of cashew nuts: Take fresh cashew nuts, clean them, remove impurities, cut them into 0.3-0.5 cm long small cubes with a chopping machine, then add fruit wine yeast with 2% weight of cashew nuts and seal them Leave it to fermen...
Embodiment 2
[0033] Embodiment 2, a kind of pigeon pea and cashew false fruit grain glutinous rice balls and production method, adopt the following steps:
[0034] A. Pretreatment of fork loquat fruit: get fresh and ripe, not worm-eaten fork loquat fruit, clean up, put into the beating machine that 80 mesh screens are housed after beating, and make fork loquat jam;
[0035] B. Dough making: Take an appropriate amount of glutinous rice flour, pour it into the dough mixer, then add japonica rice flour with a weight of 18% of the glutinous rice flour, 10% of fork jam, and 60% of warm water at 40°C, stir evenly, and then start kneading machine to knead the dough to make the fork loquat dough, let it stand for 250 minutes, and set aside;
[0036] C. Pigeon pea pretreatment: dry pigeon peas without mildew, remove impurities, wash clean, put them in a dryer to dry until the water content drops to 17%, and then pour them into a grinder equipped with an 80-mesh screen for further processing Pulver...
Embodiment 3
[0046] Embodiment 3, a kind of pigeon pea and cashew false fruit grain glutinous rice balls and production method, adopt the following steps:
[0047] A. Pretreatment of fork loquat fruit: get fresh and ripe, not worm-eaten fork loquat fruit, clean up, put into the beating machine that 80 mesh screens are housed after beating, and make fork loquat jam;
[0048] B. Dough making: Take an appropriate amount of glutinous rice flour, pour it into the dough mixer, then add japonica rice flour with a weight of 25% of the glutinous rice flour, 15% of fork jam, and 67% of warm water at 42°C, stir evenly, and then turn on the dough mixer Carry out dough kneading, make fork loquat dough, leave standstill for 35 minutes, set aside;
[0049] B. Pigeon pea pretreatment: Dry pigeon peas without mildew, remove impurities, wash clean, put them in a dryer to dry until the water content drops to 15%, and then pour them into a grinder equipped with a 120-mesh sieve for processing Pulverize to ob...
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