primary raw materials
Glutinous rice, water
Does it contain preservatives?
no
Main nutritional components
Protein, fat.
Main edible efficacy
Tonifying middle energizer, invigorating spleen and nourishing stomach
The right crowd
Total population
side effect
It's hard to digest when you eat too much.
Storage method
Dry sealed storage
catalogue
1 classification
Shuimo glutinous rice flour
Cooked glutinous rice flour
2 nutritional components
3 production and production
4 food guide
5 main efficacy
6 Taboos and side effects
7 quality standards
Eight physical and chemical indexes
1 classified editing
Shuimo glutinous rice flour
Shuimo glutinous rice flour is famous for its softness, toughness and glutinous. It can be used as jiaozi, Yuanxiao and other foods and family snacks, especially jiaozi, Ningbo, which is famous all over the country for its unique flavor. Process flow: glutinous rice → soaking → sand grinding and crushing → sieving → filter pressing → crushing → drying → packaging → finished product.
Cooked glutinous rice flour
Cake flour (cooked glutinous rice flour) is a kind of processed flour (also known as Chaozhou flour), which is mainly composed of glutinous rice flour and glutinous rice flour.
Glutinous rice flour food
Rice noodles are cooked and ground into fine powder. Powder particles are loose, generally clean and white, with high water absorption, and stick together when meeting water.
Milling is actually extracted by removing gluten from flour. The so-called flour milling (flour milling), also known as wheat flour milling, is a kind of powder that uses flour to remove gluten, and then precipitates, filters, dries and grinds the washed gouache into fine powder. Features: white color, smooth surface, translucent, crisp and cool, smooth entrance of steamed products and crisp fried products.
Cooked glutinous rice flour (called pickled rice flour in Yingcheng) can be taken with boiled water.
2 nutrient composition editing
Glutinous rice contains protein, fat, sugar, calcium,
glutinous rice flour
Phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch. Rich in nutrition, it is warm and strong food. Glutinous rice flour alias: Glutinous rice flour. Shuimo glutinous rice flour is famous for its softness, toughness and glutinous rice flavor. Can be used to wrap jiaozi, Yuanxiao and other foods and family snacks.
3 production editor
Selection of raw materials: select high-quality glutinous rice as raw materials.
Soaking: firstly, lift the glutinous rice into a soaking bucket and soak it with clean water or tap water. Soaking includes recoil. Water discharges impurities, chaff and other suspended substances in glutinous rice from bottom to top, and at the same time, soaking can make glutinous rice particles expand and become loose and soft, which is beneficial to the crushing of the next process. In general, you can soak for 2-3 hours. If the temperature is warmer or colder, you can adjust the time appropriately. If fermentation occurs in summer due to too long soaking time, water can be changed regularly to prevent deterioration. It can be twisted by hand in production. If it can be ground into powder, it means that the soaking time has reached the requirements. Don't soak in hot water, amylopectin itself is easily soluble in water, and amylose is also easily soluble in hot water to avoid unnecessary losses. At the same time, when the water temperature exceeds 58℃, starch will begin to gelatinize.
Crushing: emery grinding can be used for crushing. Emery grinding is superior to traditional stone grinding, with high output and fine fineness. The slurry milled at one time basically meets the requirements, which is beneficial to industrial continuous production. When crushing, water should be continuously added to ensure that the solid content of the slurry is about 20%. The slurry is required to pass through a 60-mesh screen, and the materials on the screen can be repeatedly ground and crushed. When raw glutinous rice enters the mill; Beware of metal foreign objects being brought into the mill, so as not to damage the grinding plate, shorten the service life and affect the fineness.
Filtration: Rice starch granules are finer than ordinary starch granules. After crushing with water, the particle size is extremely small and it is not easy to precipitate. Choose a plate-and-frame filter press with large loading capacity, such as BAJZ or XMZ. The loading capacity of the filter press is large, which can reach more than 0.75 cubic meters, and it can press more than 500 kilograms of glutinous rice each time.
Drying: the glutinous rice slurry is dehydrated by pressure filtration to form a filter cake, and then it must be dried before it can be preserved. When an air dryer is used, glutinous rice flour particles are suspended in hot air during the drying process. Once the wet powder is dissolved, heat transfer and water evaporation occur immediately, and the drying time is only about 1 s, and the thermal efficiency is also high, generally reaching more than 40%. It requires the water content of the material to be about 40%. If the water content is too high, the material is easy to adhere to the pipe wall, causing coking.
Before air drying, the cake of glutinous rice flour should be chopped into small pieces less than 5 cm. Feed with screw conveyor, and the screw is preferably double helix to avoid blockage. Wet powder rises along the spiral, enters the air inlet pipe of the air dryer, meets the hot air in the drying cylinder, dries instantly, and finally falls from the cyclone separator.
At this time, the water content of the milled glutinous rice flour has met the requirements, but it has to pass through an 80-mesh sieve, and the screened powder is the finished product of the milled glutinous rice flour, which can be put into storage after packaging.
4 Edible Guide Editor
As we all know, glutinous rice flour is used to make glutinous rice balls and fried glutinous rice cakes. In addition, you can also have a way to eat:
tangyuan
Chocolate steamed cake
1, 3 pieces of dark chocolate, the size of glutinous rice balls, melted with a little boiling water to thicken.
2, glutinous rice flour chocolate paste, about 3 times (you can do it at will, you can start with less)
3. Pour chocolate paste into glutinous rice flour in batches to form dough, which is neither soft nor hard (I have to grasp this by myself, but I think it is very simple, just add less chocolate paste first).
4. After forming a group, divide into small groups, not too big, just the size of table tennis.
5, wrapped in bean paste stuffing, closed, into a ball or a nest.
6. Wrap the washed raisins on the surface (wrap them tightly or they will be steamed off).
7. Steam for 8 ~ 10 minutes.
Crispy glutinous rice cake
Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar and proper amount of peanut oil.
Methods: 1. Mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into thick batter.
2. Pour the prepared batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steaming with strong fire, taking out, cooling and cutting into thin slices.
3. Pour peanut oil into the wok and heat it to 50%. Add glutinous rice slices and keep pushing with a spoon. When fried to golden brown, remove and drain the oil. Sprinkle sugar while it is hot.
Cantonese snacks: sugar is not dumped.
Material: glutinous rice flour 200g warm water 120g or so (bit by bit until it is suitable); White sesame; Peanut kernel; 30 grams of sugar (without sugar); 20 grams of maltose; Egg (one)
How to make it: (The craft drawing was taken when sticky rice flour was used. The dough is a little dry and should be moist. )
1. Stir-fry white sesame seeds with low heat for later use.
2. Use a special microwave dish for peanuts, put it in microwave fire for one minute, take it out, let it cool, peel it, and crush it in a plastic bag.
3. Break the eggs, add a small amount of sugar and starch, spread them into egg skins in a frying pan, and cut them into filaments.
4. Glutinous rice flour mixed with warm water (I add water in stages, so the amount is not very accurate)
5. Sprinkle dry glutinous rice flour on the plate to prevent sticking, and knead the dough into small balls in sections. Let it dry naturally for 20 minutes, so that it won't be deformed when picked up.
6. Boil the water in the pot and put the meatballs in the pot.
7. Cook until it floats to the surface, which is ok.
8. Open another milk pot, put 30 grams of sliced sugar (which cannot be replaced by white sugar) into 30 grams of water, cook until it bubbles, then add 20 grams of maltose and cook until it melts. Add the pre-cooked dumplings and cook until the syrup is a little dry.
9. Pour out the dumplings and sprinkle with peanuts, egg skins and white sesame seeds. You can eat them, and you'd better eat them while they are hot. Peanuts and white sesame seeds will not be brittle if they are soaked in syrup for a long time.
Cooked glutinous rice is mashed into paste.
Materials:
Glutinous rice flour 300g, peanut flour 100g, fine sugar 30+20g, proper amount of water and a little oil (for washing dishes).
Exercise:
1. Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in a little water and stir evenly to make glutinous rice slurry.
2. Wipe the plate with a thin layer of oil with a paper towel, then pour the prepared glutinous rice slurry into the plate, steam it on a steamer for 15 minutes, and then take it out to cool slightly.
3. Pour the peanut powder into a non-stick pan and stir-fry for 5 minutes with low fire until fragrant, then take it out and add 20 grams of sugar and mix well for later use.
4. Cut the slightly cool glutinous rice cake into small pieces with scissors and put it into peanut powder. Wrap the whole body with peanut powder and serve.
5 main efficacy editing
Glutinous rice is sweet and warm, and enters the spleen, stomach and lung meridians;
Glutinous rice flour food
It has the effects of invigorating middle energizer, invigorating spleen, nourishing stomach and stopping sweating, and can improve spleen and stomach weakness, anorexia, abdominal distension and diarrhea. Glutinous rice has astringent effect and has a good therapeutic effect on frequent micturition and night sweats.
6 Taboo and side effects editing
1. People with damp heat and excessive phlegm fire should not eat it; Anyone with fever, yellow cough, jaundice and abdominal distension should not eat it;
Glutinous rice flour food
2. Glutinous rice is sticky and difficult to digest if it is used to make cakes. Therefore, infants, the elderly, and the weak digestive ability after illness should not eat glutinous rice cakes; People with diabetes eat less or not.
brief introduction
Hollow glutinous rice Ciba is our special snack. One bite will make it crisp. Chew it carefully, it is soft and glutinous, and it is fragrant in the mouth, with endless aftertaste. The lingering smell of homesick wanderers ~
Happy Latin
material
500 grams of glutinous rice flour
Sugar150g
white sesame
boiling water
vegetable oil
Practice of Hollow Glutinous Rice Ciba
Pour glutinous rice flour around the basin and put sugar in the middle.
Pour a small amount of boiling water and melt the sugar first.
Then pull the powder to the middle and stir it with chopsticks.
Slowly add boiling water and stir.
After the glutinous rice flour is granulated, knead it by hand.
Knead until the basin surface is smooth and the powder surface is smooth, and then knead for two or three minutes. Let it stay for ten minutes.
Knead into smooth balls, spread a layer of sesame seeds in the pot, put the balls on the sesame seeds and let the sesame seeds roll freely.
Sprinkle sesame seeds evenly all over the body, and it won't stick when squeezed together. Rub one by one, sesame seeds are not easy to fall off when frying.
Fry in a frying pan. When the oil temperature is 70% hot, boil it in a pot, or you will burn yourself when you answer the phone. Try putting about four in the first pot to accumulate experience. Gently turn over or something, and then use the bottom of the colander to let them move in the pot like touching the child's head to avoid being burned.
Began to swell slowly, floated a little and began to abuse them. Press, press ~ Just press with the bottom of the colander. This time is like putting a ping-pong ball in the water. It will expand rapidly and become hollow. Press it two or three times each, turn it over and press it two or three times again. If it doesn't bounce, don't press it again. Stop it. Keep it round and smooth, so it's brittle.
Look, they are round and lovely. Fry slowly. You can also turn up the fire and turn yellow, and then you can cook. Continue to stir gently to prevent burning.
I made an extra large one. Take a big bite. It's delicious!
skill
1 sesame can be selected. If you still have it, you can keep it for next time. There is no cup test for boiling water. Add it slowly, prepare more glutinous rice flour, and add powder in case it is too wet. The ratio of flour to sugar is 1:0.3. It doesn't matter if there is more sugar. If there is less sugar, it will not swell round and crisp. It's important to stay for ten minutes. I am an impatient person. I usually cook it right away, and the first pot is often not as delicious as the next one. Now slowly knead the ball for ten or twenty minutes, not ten minutes. Novices must keep a small fire, safety first, and be skilled. You can fry it as you like, and it doesn't matter if it's not burnt. 6 keep stirring slowly during frying. 7 the degree of pressing is slowly mastered, and it feels very round. If the skin is thin, stop early I pressed hard during the first explosion, but it was flat and hard. About four to five presses each. It feels much easier than making steamed buns. Not tired, and it takes less time. Men, women and children like it.
7 quality standard editor
Sensory indicators: white color, no mildew, no odor. The taste is tender, smooth, delicate and tough, without scraping teeth.
8 Physical and chemical index editing
Passing the fineness of 80 mesh 100%
Moisture 13% 0.5%
Sand content
Acidity (calculated by 0. 1N NaOH) ≤ 25ml/ 100g.
Arsenic ≤0.5 mg/kg
Lead (calculated as lead) ≤0.5 mg/kg
The experience is for reference only, if you need to solve specific problems.