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Processing method of finger millet cake

A processing method and the technology of scorpions, which are applied in the field of food processing, can solve the problems that the nutritional and health functions cannot be fully exerted, the viscosity and taste are not very good, and cannot be promoted well, so as to increase the health care effect, enrich the taste, Immunity-enhancing effect

Inactive Publication Date: 2018-03-30
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of zizi is rough and astringent, and there are few deep-processed products. At present, there are zizi wine, zizi paste, zizi crisp, etc., but they cannot be popularized because of the craftsmanship and taste.
There are also ziziba. The current ziziba is relatively simple to make. Because the taste of xiaozifen is very thick, glutinous rice is usually added to adjust the viscosity, but the relationship between viscosity and taste is not well adjusted, and the taste is single. Poor, and at the same time, the nutritional and health functions have not been brought into full play

Method used

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  • Processing method of finger millet cake

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of ziziba, comprising the steps of:

[0031] (1) Preparation of fillings: sauté sesame seeds until fragrant, crush them after cooling, add rock sugar powder, stir well to make fillings;

[0032] (2) Making the dough: add sugar to the peel water to dissolve evenly to obtain sugar water; stir the fennel powder, sugar palm powder, modified starch and glutinous rice flour evenly to obtain a mixed powder; slowly pour the mixed powder into the sugar water and mix well, Then knead the dough. During the process of kneading the dough, spray bee pupa juice on the dough while kneading. Knead the dough until it is not sticky. The amount of water can be appropriately reduced, and if the dough is too dry, add water to knead it;

[0033] The bee pupae juice is obtained by directly squeezing the juice from fresh bee pupae;

[0034] The preparation method of the peel water is as follows: clean the dried pomelo peel, put it into 8 times the weight of clear water and...

Embodiment 2

[0041] A processing method of ziziba, comprising the steps of:

[0042] (1) Preparation of fillings: sauté sesame seeds until fragrant, crush them after cooling, add rock sugar powder, stir well to make fillings;

[0043] (2) Making the dough: add sugar to the peel water to dissolve evenly to obtain sugar water; stir the fennel powder, sugar palm powder, modified starch and glutinous rice flour evenly to obtain a mixed powder; slowly pour the mixed powder into the sugar water and mix well, Then knead the dough until it is not sticky;

[0044] The preparation method of the peel water is as follows: clean the dried citrus peel and lemon peel at a weight ratio of 1:1, soak them in water 10 times the total weight of the peel for 1 hour, then heat and stir at 70°C for 20 minutes , filtered after cooling, the filtrate is peel water;

[0045] (3) One-time steaming: put oil paper on the steamer, put the kneaded dough on the oil paper, put the steamer into the steamer, and steam for ...

Embodiment 3

[0051] A processing method of ziziba, comprising the steps of:

[0052] (1) Preparation of fillings: sauté sesame seeds until fragrant, crush them after cooling, add rock sugar powder, stir well to make fillings;

[0053] (2) Making dough: add sugar to peel water and dissolve evenly to obtain sugar water; stir the fennel powder, sugar palm powder and glutinous rice flour evenly to obtain a mixed powder; slowly pour the mixed powder into the sugar water and mix well, then knead into a dough Dough, not sticky;

[0054] The preparation method of the peel water is as follows: clean the dried orange peel, soak it in water 7 times the total weight of the peel for 2 hours, then heat and stir at 60°C for 30 minutes, filter after cooling, and the filtrate is the peel water;

[0055] (3) One-time steaming: put oil paper on the steamer, put the kneaded dough on the oil paper, put the steamer into the steamer, and steam for 8 minutes on high heat;

[0056] (4) Make doses: take out the ...

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Abstract

The invention discloses a processing method of a finger millet cake and belongs to the technical field of food processing. The processing method of the finger millet cake comprises the following steps: (1) preparing stuffing; (2) preparing dough; (3) performing primary steam boiling; (4) making small pieces of dough ; (5) wrapping stuffing; and (6) performing secondary steam boiling; and the finger millet cake comprises the following raw materials in parts by weight: 50-60 parts of finger millet flour, 60-70 parts of glutinous rice flour, 15-20 parts of gomuti palm powder, 20-25 parts of whitesugar, 25-30 parts of sesame seeds and 8-10 parts of crystal sugar powder. The finger millet cake processed by the processing method is mellow and thick, fragrant, smooth and refreshing, soft, glutinous and moderate in viscosity, greatly improves the mouthfeel of a traditional finger millet product, is easy to absorb by a human body and has good effects of invigorating qi and nourishing the stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing ziziba. Background technique [0002] Glycyrrhizae, a herbaceous plant belonging to the genus Glycyrrhizae of Poaceae, is an annual flower and fruit period from May to September, and is widely distributed in tropical and subtropical regions of the Eastern Hemisphere. "Compendium of Materia Medica" calls it "Xiaozi", and different places call it differently, such as duck foot millet (Guigang City, Yulin City, Guangxi), Chicken Feet Valley (Tibet), Guangsu or Fist Millet (Hainan Island), Longzhu Millet, Longzhu Millet, Chicken claw millet, eagle claw millet, duck claw barnyardgrass, alkali valley, African millet, etc. Zongzi can be harvested in autumn, and is generally used fresh or dried in the sun. It can be used for cooking porridge, brewing Zongzi wine, and making Zongzi paste. The scorpion tastes sweet, bitter, and warm. The "Dictionary of Chi...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L33/10A23L33/105A23P20/20
CPCA23L7/10A23L29/30A23L33/10A23L33/105A23P20/20A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30A23V2200/32A23V2200/326A23V2250/21A23V2250/204
Inventor 陈颖敏
Owner 桂林满梓玉农业开发有限公司
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