阅读说明：本技术 一种黑糖建水狮子糕的制作方法 (Making method of brown sugar Jianshui lion cake ) 是由 雷盛德 于 2020-06-15 设计创作，主要内容包括：一种黑糖建水狮子糕的制作方法,是将糯米用水浸泡,经自然发酵后上锅蒸制,再将蒸熟的糯米打碎揉制成团,擀制成片,切为糯米条,冷却干燥后放入热油中炸至泡酥,得到松软酥脆的泡酥糯米条；按照质量比黑糖:饴糖:蔗糖＝1:2～3:1.5～2.5配制糖料,再按每7千克糖料加9～11千克水调制糖浆,将制备的糖浆均匀浇撒到泡酥糯米条上,然后装框冷却至糖浆凝固,即成狮子糕；将狮子糕逐块用包装纸包装即可。本发明可以制备得到口感酥软、不会变硬、保质期长的黑糖建水狮子糕。(A method for preparing black sugar Jianshui lion cake comprises soaking Oryza Glutinosa in water, naturally fermenting, steaming in a pan, crushing and kneading the steamed Oryza Glutinosa into dough, rolling into slices, cutting into Oryza Glutinosa strips, cooling, drying, and frying in hot oil to make crisp, to obtain soft and crisp Oryza Glutinosa strips; preparing sugar materials according to the mass ratio of brown sugar to maltose to cane sugar of 1: 2-3: 1.5-2.5, adding 9-11 kg of water into every 7 kg of sugar materials to prepare syrup, uniformly pouring the prepared syrup on the crisp sticky rice strips, then framing and cooling until the syrup is solidified to obtain the lion cake; and packaging the lion cakes block by using packaging paper. The brown sugar Jianshui lion cake prepared by the method has the advantages of soft mouthfeel, no hardening and long shelf life.)

1. A method for making brown sugar Jianshui lion cakes is characterized by comprising the following steps:

(1) soaking and fermenting: soaking glutinous rice in water at room temperature for 7-15 days to allow the glutinous rice to naturally ferment during the soaking process;

(2) steaming: steaming the soaked glutinous rice in a pot, and steaming the glutinous rice;

(3) crushing: crushing the steamed glutinous rice;

(4) molding: kneading the broken glutinous rice into a dough, rolling the dough into slices, and cutting the slices into glutinous rice strips;

(5) and (3) cooling: cooling the sticky rice strips to normal temperature, and then sending the sticky rice strips into baking equipment for drying;

(6) frying: putting the dried sticky rice strips into hot oil for frying until the sticky rice strips are crisp, so as to obtain soft and crisp sticky rice strips;

(7) and (3) syrup feeding: preparing sugar materials according to the mass ratio of brown sugar to maltose to cane sugar being 1: 2-3: 1.5-2.5, adding 9-11 kg of water into every 7 kg of sugar materials to prepare syrup, and uniformly pouring the prepared syrup on the crisp sticky rice strips;

(8) framing: filling the soaked crispy sticky rice strips sprinkled with the syrup into a forming frame, and cooling until the syrup is solidified to obtain the lion cake;

(9) packaging: and packaging the lion cakes block by using packaging paper.

Technical Field

The invention belongs to the technical field of food production, and particularly relates to a production method of a brown sugar lion cake.

Background

The Jianshui lion cake is a traditional famous food in Jianshui county in Yunnan province of China, and is named after the cake looks like the neck hair of a male lion. The main raw materials of the lion cake are glutinous rice, maltose and white sugar (sucrose). The preparation method comprises soaking Oryza Glutinosa in clear water, steaming Oryza Glutinosa, mixing, tabletting, cutting into strips, air drying, frying to crisp, cooling, wrapping with maltose and sucrose, flattening, and cutting into pieces. The cake is crisp, sweet and delicious.

The Jianshui lion cake is made of pure glutinous rice and a unique process, in the Yunnan province, the lion cake can be made only under the unique climatic conditions of Jianshui county, and in other places of Yunnan, because the climatic conditions are different from those of Jianshui, the same process can not make good Jianshui lion cake, or the taste is hard and fragile, or the shaping is difficult, or the quality is easy to deteriorate, so that the Jianshui lion cake becomes a famous special product of Jianshui.

However, the traditional Jianshui lion cakes are wrapped by white sugar and maltose, the white sugar is easy to dry and hard under the unique climatic conditions of the water building locality, and crisp sticky rice strips wrapped by the dry and hard white sugar are easy to break and lose shape, so that the quality guarantee period of the lion cakes is short. In addition, the lion cake is easy to harden, the taste is obviously poor after being placed for a few days, so that manufacturers are afraid of mass production, and consumers cannot select and purchase the lion cake in a large batch, so that the sales volume and the market value of the lion cake are limited.

Disclosure of Invention

The invention aims to solve the defects of the prior art and provides a method for making brown sugar Jianshui lion cakes which are soft in taste, not hard and long in quality guarantee period.

The technical scheme adopted by the invention is as follows:

a method for making brown sugar Jianshui lion cakes comprises the following steps:

(1) soaking and fermenting: soaking glutinous rice in water at room temperature for 7-15 days to allow the glutinous rice to naturally ferment during the soaking process;

(2) steaming: steaming the soaked glutinous rice in a pot, and steaming the glutinous rice;

(3) crushing: crushing the steamed glutinous rice;

(4) molding: kneading the broken glutinous rice into a dough, rolling the dough into slices, and cutting the slices into glutinous rice strips;

(5) and (3) cooling: cooling the sticky rice strips to normal temperature, and then sending the sticky rice strips into baking equipment for drying;

(6) frying: putting the dried sticky rice strips into hot oil for frying until the sticky rice strips are crisp, so as to obtain soft and crisp sticky rice strips;

(7) and (3) syrup feeding: preparing sugar materials according to the mass ratio of brown sugar to maltose to cane sugar being 1: 2-3: 1.5-2.5, adding 9-11 kg of water into every 7 kg of sugar materials to prepare syrup, and uniformly pouring the prepared syrup on the crisp sticky rice strips;

(8) framing: filling the soaked crispy sticky rice strips sprinkled with the syrup into a forming frame, and cooling until the syrup is solidified to obtain the lion cake;

(9) packaging: and packaging the lion cakes block by using packaging paper.

According to the invention, through analyzing, researching and comparing the performances of various sugar materials, the fact that the syrup is prepared by adding the brown sugar in a proper proportion is found, and the syrup is not easy to harden after being sprinkled on the crisp glutinous rice strips, so that the crisp glutinous rice strips can be kept in a soft and crisp state for a long time, and the lion cake is not easy to dry and harden, and can keep good taste for a long time. The brown sugar can improve taste of the cake and keep the cake soft, the maltose can increase viscosity of syrup, and sucrose can improve sweetness of the cake. The method skillfully adopts the reasonable proportion of the brown sugar, the maltose and the cane sugar, fully exerts the characteristic that the mixed syrup added with the brown sugar is not easy to harden, and prepares the brown sugar lion cake with better taste, long shelf life, difficult dryness and hardness, difficult crumbling and richer nutrition, thereby providing a new product of the lion cake and having better market prospect.

Detailed Description