CN109717375A - A kind of rice cake and preparation method thereof with blood orange mouthfeel - Google Patents
A kind of rice cake and preparation method thereof with blood orange mouthfeel Download PDFInfo
- Publication number
- CN109717375A CN109717375A CN201910084807.0A CN201910084807A CN109717375A CN 109717375 A CN109717375 A CN 109717375A CN 201910084807 A CN201910084807 A CN 201910084807A CN 109717375 A CN109717375 A CN 109717375A
- Authority
- CN
- China
- Prior art keywords
- parts
- blood orange
- rice cake
- spare
- white sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 93
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title description 88
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 50
- 229930006000 Sucrose Natural products 0.000 claims abstract description 50
- 235000012907 honey Nutrition 0.000 claims abstract description 35
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 32
- 239000000312 peanut oil Substances 0.000 claims abstract description 32
- 241000234282 Allium Species 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 29
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 29
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 29
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 29
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 29
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 29
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 29
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 29
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 29
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 29
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 29
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 27
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 27
- 241001499808 Allium atrorubens Species 0.000 claims abstract description 25
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract 18
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 239000012535 impurity Substances 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 22
- 238000004140 cleaning Methods 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 241000207199 Citrus Species 0.000 claims description 13
- 241000222336 Ganoderma Species 0.000 claims description 13
- 235000020971 citrus fruits Nutrition 0.000 claims description 13
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000014364 Trapa natans Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000009165 saligot Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 240000002044 Rhizophora apiculata Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 235000020374 simple syrup Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 240000001085 Trapa natans Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000009461 vacuum packaging Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000007968 orange flavor Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 23
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 241001083492 Trapa Species 0.000 description 7
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 241000256844 Apis mellifera Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001234823 Eucryphia moorei Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001646834 Mesona Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000003793 Rhizophora mangle Species 0.000 description 1
- 240000005319 Sedum acre Species 0.000 description 1
- 235000014327 Sedum acre Nutrition 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000005182 global health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000009924 shiquandabu Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of rice cake and preparation method thereof with blood orange mouthfeel, belongs to rice Cake Processing Technique field；The rice cake is made of 15-20 parts of Lianjiang blood orange, 70-78 parts of glutinous rice, 68-72 parts of white sugar, 4-5 parts of horseshoe, onion bulb 3-5 parts red, 5-6 parts of hawthorn, 3-5 parts of honey, 2-4 parts of peanut oil, 1-2 parts of ganoderma lucidum, 0.2-0.5 parts of sesame oil；Preparation method is to clean up Lianjiang blood orange, and skin removes bitter taste, drying milling, syrup, horseshoe dries pulverizing is made in glutinous rice pulverizing, white sugar, red onion bulb defibrination, hawthorn defibrination, ganoderma lucidum clean up crushing, above-mentioned raw materials are put into blender together to stir evenly, divide boiling under disk high temperature and pressure after weighing, come out and cooled down after ripe, smears sesame oil, production process is completed in vacuum packaging；The rice cake mouthfeel have blood orange flavor, it is unique in taste, food and it is non-sticky, have convenient, long shelf-life, be not easy the features such as spoiled.
Description
Technical field
The present invention relates to a kind of rice cakes and preparation method thereof, and in particular to a kind of rice cake and its preparation with blood orange mouthfeel
Method belongs to rice Cake Processing Technique field.
Background technique
Rice cake is the conventional food in China, belongs to the seasonable food of the Spring Festival.Rice cake is also known as " year rice cake ", and " every year
It is high " it is homophonic, implied meaning the work and life of people improve year by year.In China, every Spring Festival rice cake has become family's indispensability
Food, the Presenting gifts between relatives and friends, yield are very big.And traditional rice cake primary raw material uses tough rice or rice flour,
Sugar etc. is made.It being needed as market comsupton tends to health-nutrition, existing rice cake caters to consumption in terms of mouthfeel and nutrition,
In the market in addition to there are also the rice cakes of the various colorss and specification such as addition dish fruit, meat for the rice cake of relatively conventional five cereals.By
Belong to instant based food after the ripe packaging of rice cake system, in the short time, in addition to there is the stringent shelf-life, in the circulation of producing and selling
The existing rice cake product of process is easy to be influenced its quality by temperature and change software strategy into software-hardware strategy, and mouthfeel, taste also will receive influence, seriously
It is spoiled, rotten to will lead to product.Existing tradition rice cake is poor using conventional formulation mouthfeel, and rice cake is easy to be hardened and go bad, rice cake mouth
Taste is relatively simple.
Summary of the invention
The object of the present invention is to provide a kind of rice cake with blood orange mouthfeel, raw materials are as follows: it is glutinous to originate from Lianjiang, level-one for blood orange
Rice, white sugar, honey, hawthorn, water chestnut starch, ganoderma lucidum, red onion, peanut oil and sesame oil；The parts by weight of each component are as follows:
15-20 parts of Lianjiang blood orange, 70-78 parts of glutinous rice, 68-72 parts of white sugar, 4-5 parts of horseshoe, onion bulb 3-5 parts red, hawthorn
5-6 parts, 3-5 parts of honey, 2-4 parts of peanut oil, 1-2 parts of ganoderma lucidum, 0.2-0.5 parts of sesame oil；
A kind of rice cake with blood orange mouthfeel, the rice cake are made of the component of following parts by weight:
16 parts of Lianjiang blood orange, 75 parts of glutinous rice, 70 parts of white sugar, 5 parts of horseshoe, 4 parts of red onion bulb, 6 parts of hawthorn, 4 parts of honey,
3 parts of peanut oil, 2 parts of ganoderma lucidum, 0.4 part of sesame oil.
Lianjiang blood orange is selected to prepare rice cake, full fruit can incorporate in rice cake, first blood orange is screened in the production process, is cleaned,
Peeling, stoning, pulp press juice stand-by, but contain a kind of bitter principle in orange peel, and bitter principle has very big bitter taste without removing to be influenced
Mouthfeel, it is necessary to remove；
It is a further object to provide a kind of preparation method of rice cake with blood orange mouthfeel, this method includes following step
It is rapid:
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours or more, pick up and dry, dry, 10% moisture is dried to, then again with the hot-water soak of 40-50 degree
6 hours are pulled out equally to dry after 6 hours, then are dried to 5% moisture, then impregnate 8 hours, the orange after drying drying
Skin crushes stand-by；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out, white sugar water heavier impurity in natural cooling sinks ten days in bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup, can make in this way made of rice cake it is more healthy；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: the three bright pink woods honey for choosing peace paving local made product are spare；
(8) peanut oil: select high-quality peanut oil spare；；
(9) it selects high-quality ganoderma lucidum cleaning to wipe clean, dries, sieved with 100 mesh sieve through pulverizer crushing spare；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, and in 1.8 kilograms of high pressures, 130 degree of -150 degree is high
The lower boiling of temperature, comes out and cools down after ripe, smears sesame oil, production process is completed in vacuum packaging.
The beneficial effects of the present invention are:
The rice cake that the present invention prepares, there is health-care efficacy and product is smooth, mouthfeel have blood orange characteristic, it is unique in taste, food and
It is non-sticky, there is convenient, long shelf-life, be not easy spoiled.
The invention discloses matching the rice cake produced with the materials such as Ganoderma lucidum, hawthorn slurry, horseshoe to incorporate Lianjiang blood orange,
Innovative point: being using local good blood orange, in conjunction with the health-care efficacy of the freshness of red onion bulb, ganoderma lucidum, hawthorn, the guarantor of horseshoe
Aqueous strong equal raw materials, produce it is a kind of have with blood orange taste and in terms of quality the rice cake largely improved, rice cake quality
Stablize, be not easy it is spoiled, reduce product be affected by temperature and be hardened.Its smooth in taste, delicious flavour of more traditional rice cake, food without
Greasy, whetting the appetite, it is stagnant to disappear, and nutrition is balanced.This product has very strong local characteristic by formula combined process innovation, local to pushing
Blood orange plantation processing has exemplary role with rice cake production industry development.Lianjiang is the township of Chinese blood orange, in Lianjiang blood orange in sweet tea
Band is sour, and thick in thin skin, juice is mostly without slag, flesh pink, multiple nutritional components vitamin, amino acid, plant egg containing needed by human body
White matter is included in protection and focus development fruit by country, is exported to both at home and abroad, and Lianjiang blood orange is incorporated Lianjiang peace paving name eclipse year cake
In, fruit sweet tea, rice perfume (or spice) cunning, agreeably sweet, digesting and appetizing, actually traditional cuisines rice cake+Lianjiang blood orange, becomes the big cuisines hair of the present age one
It is bright.
Level-one glutinous rice: glutinous rice is fine work in grain, and glutinous rice has more several times of places in addition to the purposes of more other meters of kinds, it or name
Tonic in secondary stomach in fact eats several mouthfuls i.e. well with glutinous paste, the basic materials that it still makes up a prescription if the digestion of stomach function is weak.Glutinous rice
Mainly to human body beneficial in gas, warm stomach, enrich blood, the function of strong bone, it is the major ingredient of blood orange rice cake.
White sugar: white sugar is sweet, has the effect of tonifying liver clearing liver, is the seasoning of engineered food, the Lianjiang modulated with white sugar
Blood orange rice cake is fragrant and sweet smooth, the love that induces one food.
Ganoderma lucidum: but have whorlleaf stonecrop herb, mesona, save somebody's life sesame title, be the king of medicine of important Chinese medicine, there is the function come back to life.Child
Chicken soup is stewed with ganoderma lucidum and wins breast milk, and manservant stews lean meat growth fastly with ganoderma lucidum, and young people can pursue fast deer with ganoderma lucidum Baoshang, and the elderly uses
Ganoderma lucidum energy diseases prevention health is promoted longevity, and ganoderma lucidum is incorporated in rice cake, and tonic eats full, ill to prevent or cure a disease, disease-free diseases prevention again, actually ideal
In cuisines.
Honey: selecting the honey of local peace paving specialty, be a kind of bee milk, is a kind of natural green food.It is by
Three water (mountain spring water of Long Qiaohe, the nine continent rivers and seawater of long standing and well established) convergence formed under peace paving natural conditions is moistened
Mangrove is that the natural honeybee in forest belt of blocks of green collects the pollen of mangrove and makes honeybee powder, and honey is limpid in micro- pale red
And it is fragrant and sweet, it is a kind of natural green food.
Horseshoe: eating energy cough-relieving raw, and can quench one's thirst throat soothing, can be clearing heat and detoxicating, and horseshoe has grain fruit difunctional, and prepared food is clearing heat and detoxicating
The fire of deficiency type is gone, energy removing heat from the liver softens blood vessel, and cool blood, horseshoe very claim Shiquan Dabu Tang with pot with beef pork chicken and duck goose squid.By horse
Hoof mashes into paste, can control hemorrhoid, can change sore several times.Horseshoe is a kind of moisturizing food materials, and is a kind of medicinal material
Red onion bulb, onion are a kind of global health food, originally a kind of vegetables of onion.Onion is a kind of medication valence
It is worth high medicinal material, it is there are many unique distinctions to diseases such as treatment osteoporosis, hypertension, cholesterol, diabetes, cancers
, it is seen that onion is added in Lianjiang blood orange rice cake, so that Lianjiang blood orange rice cake is more become delicious food, and be the guarantor to prevent and cure diseases
Strong product.Qualified green health cuisines, rice cake health care product true.
Onion has the effect guaranteed the quality, anti-corrosion, render palatable, seal taste.
Hawthorn has the effect of appetizing, digestion.
The characteristics of blood orange rice cake: the fragrant and sweet softness of rice cake, agreeably sweet, orange perfume taste is dense, in addition to that can supplement needed by human body
Carbohydrate, except nutritional ingredient, vitamin and amino acid, in fact or a kind of rare capable of whetting the appetite disappear it is stagnant
Green health care food.
Specific embodiment
Embodiment 1
A kind of rice cake with blood orange mouthfeel, the rice cake are made of the component of following parts by weight:
15 parts of Lianjiang blood orange, 70 parts of glutinous rice, 68 parts of white sugar, 4 parts of horseshoe, 3 parts of red onion bulb, 5 parts of hawthorn, 3 parts of honey,
2 parts of peanut oil, 1 part of ganoderma lucidum, 0.2 part of sesame oil.
A kind of preparation method of the rice cake with blood orange mouthfeel, this method comprises the following steps:
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, in 1.8 kilograms of high pressures, 130-150 degree high temperature
Lower boiling, comes out and cools down after ripe, smears sesame oil, and production process is completed in vacuum packaging.
Embodiment 2
A kind of rice cake with blood orange mouthfeel, the rice cake are made of the component of following parts by weight:
20 parts of Lianjiang blood orange, 78 parts of glutinous rice, 72 parts of white sugar, 5 parts of horseshoe, 5 parts of red onion bulb, 6 parts of hawthorn, 5 parts of honey,
4 parts of peanut oil, 2 parts of ganoderma lucidum, 0.5 part of sesame oil.
A kind of preparation method of the rice cake with blood orange mouthfeel, this method comprises the following steps:,
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, in 1.8 kilograms of high pressures, 130-150 degree high temperature
Lower boiling, comes out and cools down after ripe, smears sesame oil, and production process is completed in vacuum packaging.
Embodiment 3
A kind of rice cake with blood orange mouthfeel, the rice cake are made of the component of following parts by weight:
18 parts of Lianjiang blood orange, 74 parts of glutinous rice, 70 parts of white sugar, 4.5 parts of horseshoe, 4 parts of red onion bulb, 5.5 parts of hawthorn, honey 4
Part, 3 parts of peanut oil, 1.5 parts of ganoderma lucidum, 0.3 part of sesame oil.
A kind of preparation method of the rice cake with blood orange mouthfeel, this method comprises the following steps:,
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, in 1.8 kilograms of high pressures, 130-150 degree high temperature
Lower boiling, comes out and cools down after ripe, smears sesame oil, and production process is completed in vacuum packaging.
Embodiment 4
A kind of rice cake and preparation method thereof with blood orange mouthfeel, it is characterised in that: the rice cake by following parts by weight component system
At:
16 parts of Lianjiang blood orange, 72 parts of glutinous rice, 69 parts of white sugar, 4 parts of horseshoe, 3.5 parts of red onion bulb, 5 parts of hawthorn, honey 3.5
Part, 2.5 parts of peanut oil, 1.5 parts of ganoderma lucidum, 0.4 part of sesame oil.
A kind of preparation method of the rice cake with blood orange mouthfeel, this method comprises the following steps:,
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, in 1.8 kilograms of high pressures, 130-150 degree high temperature
Lower boiling, comes out and cools down after ripe, smears sesame oil, and production process is completed in vacuum packaging.
Embodiment 5
A kind of rice cake with blood orange mouthfeel, the rice cake are made of the component of following parts by weight:
119 parts of Lianjiang blood orange, 76 parts of glutinous rice, 71 parts of white sugar, 5 parts of horseshoe, 3 parts of red onion bulb, 6 parts of hawthorn, 5 parts of honey,
3.5 parts of peanut oil, 1.8 parts of ganoderma lucidum, 0.4 part of sesame oil.
A kind of preparation method of the rice cake with blood orange mouthfeel, this method comprises the following steps:
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk is divided after weighing, in 1.8 kilograms of high pressures, 130-150 degree high temperature
Lower boiling, comes out and cools down after ripe, smears sesame oil, and production process is completed in vacuum packaging.
Claims (5)
1. a kind of rice cake with blood orange mouthfeel, it is characterised in that: the rice cake is made of the component of following parts by weight:
15-20 parts of Lianjiang blood orange, 70-78 parts of glutinous rice, 68-72 parts of white sugar, 4-5 parts of horseshoe, onion bulb 3-5 parts red, hawthorn
5-6 parts, 3-5 parts of honey, 2-4 parts of peanut oil, 1-2 parts of ganoderma lucidum, 0.2-0.5 parts of sesame oil.
2. a kind of rice cake with blood orange mouthfeel, it is characterised in that: the rice cake is made of the component of following parts by weight:
16 parts of Lianjiang blood orange, 75 parts of glutinous rice, 70 parts of white sugar, 5 parts of horseshoe, 4 parts of red onion bulb, 6 parts of hawthorn, 4 parts of honey,
3 parts of peanut oil, 2 parts of ganoderma lucidum, 0.4 part of sesame oil.
3. a kind of preparation method of the rice cake with blood orange mouthfeel, it is characterised in that: this method comprises the following steps:
(1) processing of blood orange
1) processing of orange peel removal bitter principle: first screening blood orange, and then cleaning, peeling, the fragrant citrus pericarp peeled is rinsed with clear water,
After put clear water and impregnate 4 hours, pick up and dry, be dried to 10% moisture, then again with 6 hours of the hot-water soak of 40-50 degree,
Pulled out after 6 hours equally to dry, then be dried to 5% moisture, then impregnated 8 hours, dry drying after fragrant citrus pericarp crush to
With；
2) processing of blood orange pulp
Blood orange, cleaning are screened, peeling obtains pulp, and pulp pressure juice is stand-by；
(2) processing of glutinous rice: selecting fresh glutinous rice, impregnates 3-4 hour, and pulling dozen powder out, to cross 40-100 mesh spare；
(3) syrup processing is made in white sugar: 100 jin of white sugar are boiled with 40-50 jins of clear water, are then added with the pale blue 2-3 two got ready
Enter in the syrup boiled, pale blue plays cohesion in boiling part, and the impurity sugarwhips contained in white sugar water are agglomerated
It collects on pale blue；Pull pale blue and impurity foam out；White sugar water heavier impurity in natural cooling sinks to bottom, uses
The impurity of 100 mesh screen syrup, it is spare to obtain pure syrup；
(4) horseshoe: horseshoe peeling is dried, dries pulverizing sieves with 100 mesh sieve spare；
(5) red onion bulb: selecting the solid full onion of onion to remove withered part, is sliced, it is spare to wear into onion slurry；
(6) hawthorn: wash clean stoning defibrination sieves with 100 mesh sieve spare；
(7) honey: mangrove honey is spare；
(8) peanut oil: select peanut oil spare；
(9) glossy ganoderma powder: ganoderma lucidum cleaning airing after drying, sieves with 100 mesh sieve spare through crushing；
By the Lianjiang blood orange skin powder processed, blood orange juice, glutinous rice flour, white sugar syrup, honey, water chestnut starch, red onion bulb slurry, hawthorn
Slurry, glossy ganoderma powder, peanut oil are put into blender together and stir evenly, and disk high temperature and pressure boiling is divided after weighing, is come out and cooled down after ripe, apply
Sesame oil is smeared, is vacuum-packed, production process is completed.
4. a kind of preparation method of rice cake with blood orange mouthfeel according to claim 3, it is characterised in that: the height
Pressure is 1.8 kilograms of pressure.
5. a kind of preparation method of rice cake with blood orange mouthfeel according to claim 3, it is characterised in that: the height
Temperature is 130 degree -150 of temperature degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910084807.0A CN109717375A (en) | 2019-01-29 | 2019-01-29 | A kind of rice cake and preparation method thereof with blood orange mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910084807.0A CN109717375A (en) | 2019-01-29 | 2019-01-29 | A kind of rice cake and preparation method thereof with blood orange mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109717375A true CN109717375A (en) | 2019-05-07 |
Family
ID=66301219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910084807.0A Pending CN109717375A (en) | 2019-01-29 | 2019-01-29 | A kind of rice cake and preparation method thereof with blood orange mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109717375A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517334A (en) * | 2022-10-24 | 2022-12-27 | 廉江市真奇达食品厂 | Red orange rice cake preparation method and red orange rice cake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726673A (en) * | 2012-06-29 | 2012-10-17 | 杨茹芹 | Red hawthorn year cake |
| CN103229953A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Lucid ganoderma rice cake and its preparation method |
| CN103250962A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Hawthorn-peanut health-care rice cake and preparation method thereof |
| CN103349144A (en) * | 2013-07-10 | 2013-10-16 | 杭州老朋友食品有限公司 | Sugar frying year cake and fabrication method thereof |
| CN103519058A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Coconut flavor sesame new year cake and preparation method thereof |
| CN104489480A (en) * | 2014-12-22 | 2015-04-08 | 哈尔滨天一生态农副产品有限公司 | Cherokee rose fruit contained black rice cake capable of relieving diarrhea with astringents and production method of black rice cake |
-
2019
- 2019-01-29 CN CN201910084807.0A patent/CN109717375A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726673A (en) * | 2012-06-29 | 2012-10-17 | 杨茹芹 | Red hawthorn year cake |
| CN103229953A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Lucid ganoderma rice cake and its preparation method |
| CN103250962A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Hawthorn-peanut health-care rice cake and preparation method thereof |
| CN103349144A (en) * | 2013-07-10 | 2013-10-16 | 杭州老朋友食品有限公司 | Sugar frying year cake and fabrication method thereof |
| CN103519058A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Coconut flavor sesame new year cake and preparation method thereof |
| CN104489480A (en) * | 2014-12-22 | 2015-04-08 | 哈尔滨天一生态农副产品有限公司 | Cherokee rose fruit contained black rice cake capable of relieving diarrhea with astringents and production method of black rice cake |
Non-Patent Citations (5)
| Title |
|---|
| 何世晃: "《粤点诗集八十首》", 31 January 2010, 广东高等教育出版社 * |
| 广西壮族自治区农业学校主编: "《果蔬加工学》", 31 May 1991, 农业出版社 * |
| 桂镜生主编: "《中药商品学》", 31 August 2015, 云南大学出版社 * |
| 赖来展主编: "《黑色食品与健康长寿》", 31 October 2014, 金盾出版社 * |
| 邓律主编: "《全家人的健康菜典 家常润肺菜300例》", 31 May 2012, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517334A (en) * | 2022-10-24 | 2022-12-27 | 廉江市真奇达食品厂 | Red orange rice cake preparation method and red orange rice cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720953B (en) | Polygonum multiflorum peanut kernels and preparation method thereof | |
| KR102273213B1 (en) | Samgyetang manufacturing method using herbal medicine | |
| CN110122744A (en) | A kind of quinoa nutrient powder and preparation method thereof | |
| KR101589522B1 (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN100425147C (en) | Barley and oat tea | |
| KR101377041B1 (en) | Ginseng food additives and the manufacturing method for functional foods | |
| KR101116115B1 (en) | How to make watermelon jam | |
| Thakur et al. | Bitter gourd: health properties and value addition at farm scale | |
| KR101716296B1 (en) | The production of rice drinks contain herbal ingredients and methods of production of rice drinks that way | |
| CN104397627A (en) | Digestion-improving healthcare sweet potato slices rich in sweet potato leaves and processing method thereof | |
| CN109717375A (en) | A kind of rice cake and preparation method thereof with blood orange mouthfeel | |
| KR101777093B1 (en) | Manufacturing method rice pudding | |
| CN116210882A (en) | A kind of seafood flavor sauce and preparation method thereof | |
| CN104855853B (en) | A kind of processing method of the crisp bead of Gynura procumbens (Lour.) Merr vegetables | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| KR20180093462A (en) | Manufacturing methods of the rice gruel boiled in hazelnut juice that contains the bones of eel. | |
| CN106490471A (en) | A kind of tomato red curved surface bar and preparation method thereof | |
| KR101315903B1 (en) | Slice food using traditional fermentation food and method of the same | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR100370964B1 (en) | Grain syrup containing Functional Ingredients and Manufacturing Method | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| CN105011031A (en) | Perilla leaf trepang black bean cake and preparation method thereof | |
| CN1299600C (en) | Delicious pungency crisp chilli and production method thereof | |
| KR102494438B1 (en) | The method of manufacture of abalone porridge and abalone porridge prepared thereby | |
| CN102793168A (en) | Powdered nutritional food and preparation program thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190507 |
|
| RJ01 | Rejection of invention patent application after publication |