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Tartary buckwheat glutinous rice cake and processing method thereof

A processing method and technology of glutinous rice cake, applied in the field of tartary buckwheat glutinous rice cake and its processing, can solve the problem of single nutritional value of glutinous rice cake, and achieve the effect of excellent nutritional and health care value, rich nutrition, and delicious taste

Inactive Publication Date: 2019-08-09
西昌市袁汤圆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of tartary buckwheat glutinous rice cake and its processing method, solve the problem of single nutritional value of the existing glutinous glutinous rice cake

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] A kind of processing method of tartary buckwheat glutinous rice cake:

[0019] Soak 70 parts by weight of glutinous rice in water at 18°C ​​for 8 hours, then cook together with 20 parts by weight of tartary buckwheat powder;

[0020] Mix steamed glutinous rice and tartary buckwheat flour with 3 parts by weight of lard at 60°C to obtain a mixture, and then mash the mixture;

[0021] Add 3 parts by weight of white granulated sugar, 3 parts by weight of ground fried rice and 3 parts by weight of ground peanuts into the mashed mixture to obtain tartary buckwheat glutinous rice cake.

Embodiment 2

[0023] A kind of processing method of tartary buckwheat glutinous rice cake:

[0024] Soak 80 parts by weight of glutinous rice in water at 50°C for 20 hours, then cook together with 10 parts by weight of tartary buckwheat powder;

[0025] Mix steamed glutinous rice and tartary buckwheat powder with 6 parts by weight of lard at 100°C to obtain a mixture, and then mash the mixture;

[0026] Add 6 parts by weight of white granulated sugar, 6 parts by weight of crushed sesame seeds and 6 parts by weight of brown sugar to the mashed mixture to obtain tartary buckwheat glutinous rice cake.

Embodiment 3

[0028] A kind of processing method of tartary buckwheat glutinous rice cake:

[0029] Soak 73 parts by weight of glutinous rice in water at 20° C. for 12 hours, then cook together with 12 parts by weight of tartary buckwheat powder;

[0030] Mix steamed glutinous rice and tartary buckwheat powder with 4 parts by weight of lard at 70°C to obtain a mixture, and then mash the mixture;

[0031] Add 4 parts by weight of white granulated sugar, 4 parts by weight of ground fried rice, 6 parts by weight of ground peanut and 5 parts by weight of brown sugar into the mashed mixture to obtain tartary buckwheat glutinous rice cake.

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Abstract

The invention discloses a tartary buckwheat glutinous rice cake and a processing method thereof. The tartary buckwheat glutinous rice cake is prepared from, by weight, 70-80 parts of glutinous rice, 10-20 parts of tartary buckwheat powder, 3-6 parts of white granulated sugar and 3-6 parts of lard. According to the tartary buckwheat glutinous rice cake made of high-quality tartary buckwheat produced in Daliang Mountain, tartary buckwheat which is a rare edible and medicinal crop in nature integrates seven major nutrients; instead of being regarded as medicine or a health-care product, the tartary buckwheat is regarded as a food which can be eaten as rice. Because of the special growth environment, the tartary buckwheat is rich in selenium, can play a role in naturally supplementing the human body with selenium, and has a great nutrition and healthcare value and an extraordinary dietary therapy effect. The glutinous rice cake prepared by combining the tartary buckwheat with the glutinousrice has a delicious taste and rich nutrients and is medicinal, edible and popular among children, adults and old people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to tartary buckwheat glutinous rice cakes and a processing method thereof. Background technique [0002] The raw material of traditional glutinous rice cakes is mainly glutinous rice, plus bean flour, white sugar, etc., tastes sweet, but the nutritional content is relatively simple. [0003] Tartary buckwheat originated in the southwestern part of my country. Tartary buckwheat is tartary buckwheat, and its scientific name is Tatar buckwheat. The nutritional value of buckwheat is much higher than that of sweet buckwheat, especially the content of bioflavonoids is 13.5 times that of buckwheat. [0004] Therefore, a kind of glutinous rice cake that overcomes the single problem of traditional glutinous rice cake nutrition will be welcomed and liked by the market and consumers. Contents of the invention [0005] The object of the present invention is to provide a tartary buckwheat glut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L29/00
CPCA23V2002/00A23L7/10A23L29/04A23L33/10A23V2200/30
Inventor 袁思玉
Owner 西昌市袁汤圆食品有限公司
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