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Mango and Chinese yam Huangba cake and making method thereof

A production method, the technology of yam yellow, which is applied in the field of food processing, can solve the problems of single taste of yellow cake, influence of taste of yellow cake, and difficulty in eating again, and achieve the effects of maintaining sweetness, increasing taste choices, and good taste

Inactive Publication Date: 2018-01-05
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
At the same time, the yellow cakes currently on the market are all made of rock sugar or brown sugar to enhance the sweetness. Combined with the taste of glutinous rice, it is easy to produce a sweet and greasy feeling.

Method used

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  • Mango and Chinese yam Huangba cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: A kind of mango yam yellow cake, calculated according to weight components, is made from 100 parts of glutinous rice, 7 parts of sticky rice, 8 parts of soybeans, 15 parts of yam, 12 parts of mango meat and 5 parts of rock sugar.

[0038] Above-mentioned mango yam yellow rice cake, its preparation method is as follows:

[0039] (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;

[0040] (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 80% water of soybean and sticky rice gross mass in the middle;

[0041] (3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0042] (4) Wash and dice the Chinese yam to obtain product D;

[0...

Embodiment 2

[0046] Example 2: A mango yam yellow rice cake, calculated by weight components, is made from 110 parts of glutinous rice, 5 parts of sticky rice, 10 parts of soybeans, 8 parts of mango meat and 7 parts of rock sugar.

[0047] Above-mentioned mango yam yellow rice cake, its preparation method is as follows:

[0048] (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;

[0049] (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;

[0050] (3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0051] (4) Wash and dice the Chinese yam to obtain product D;

[0052] (5) Dice the mango meat to obt...

Embodiment 3

[0055] Embodiment 3: A kind of mango yam yellow cake, calculated according to weight components, is made of 90 parts of glutinous rice, 10 parts of sticky rice, 6 parts of soybeans, 20 parts of yam, 15 parts of mango meat and 3 parts of rock sugar.

[0056] Above-mentioned mango yam yellow rice cake, its preparation method is as follows:

[0057] (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;

[0058] (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 the water of 70% of total mass of soybean and sticky rice;

[0059](3) Grind the rock sugar into rock sugar powder, sprinkle the rock sugar powder into product B, stir evenly, and obtain product C;

[0060] (4) Wash and dice the Chinese yam to obtain product D;

[...

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Abstract

The invention discloses a mango and Chinese yam Huangba cake. The mango and Chinese yam Huangba cake is made from, by weight, 90-110 parts of glutinous rice, 5-10 parts of sticky rice, 6-10 parts of soybeans, 10-20 parts of Chinese yam, 8-15 parts of mango pulp and 3-7 parts of rock sugar. The Huangba cake made in the invention has unique taste and good mouthfeel, is not overly sweet, is not proneto become hard, and is deeply loved by different consumers.

Description

technical field [0001] The invention relates to a mango yam 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): A23L7/126A23L29/30A23L19/10A23L11/00A23L19/00A23L33/00
Inventor 左德荣
Owner GUIZHOU WENGAN COUNTY HOUCHANG ZUOS FOOD
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