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Fried glutinous pudding rice cake and manufacturing method thereof

A production method and technology for rice cakes, which are applied in the directions of baking, baked food, food science, etc., can solve the problems of being unsuitable for frying, difficult to obtain a crispy effect, etc., and achieve the effect of strong waxiness and good taste.

Inactive Publication Date: 2013-10-16
杭州老朋友食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the rice cakes currently on the market are suitable for frying, because the traditional rice cakes are mainly composed of rice, and frying is not easy to obtain a crispy effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of mochi rice cake and preparation method thereof:

[0025] (1) Moisturizing rice: Select 100 kg of high-quality glutinous rice, after screening and washing, add 200 liters of fresh tap water, soak at room temperature for 2 hours, change the water once during the period, and drain the water;

[0026] (2) Grinding: Add glutinous rice and twice the amount of water to the stainless steel rice mill. After the water is milled, pump it into a plate-and-frame filter press to filter out water to obtain a powder cake with a water content of about 45%.

[0027] (3) Cooking: After crushing the flour cake, place it in a wooden steamer and steam it with 100°C hot steam for 15-18 minutes;

[0028] (4) Beating: Add the steamed glutinous rice flour, 20kg of starch, 3kg of cooking oil and 5kg of white sugar into the traditional stone pounding ball, stir well, and beat 50-80 times with a wooden hammer;

[0029] (5) Forming: Add the beaten powder into the mold and extrude it into ...

Embodiment 2

[0032] A kind of mochi rice cake and preparation method thereof:

[0033] (1) Moisturizing rice: Select 100 kg of high-quality glutinous rice, after screening and washing, add 200 liters of fresh tap water, soak at room temperature for 2 hours, change the water once during the period, and drain the water;

[0034] (2) Grinding: Add glutinous rice and twice the amount of water to the stainless steel rice mill. After the water is milled, pump it into a plate-and-frame filter press to filter out water to obtain a powder cake with a water content of about 45%.

[0035] (3) Cooking: After crushing the flour cake, place it in a wooden steamer and steam it with 100°C hot steam for 15-18 minutes;

[0036] (4) Beating: Add the steamed glutinous rice flour, 18kg of starch, 4kg of cooking oil and 5kg of white sugar into the traditional stone pounding ball, stir evenly, and beat 50-80 times with a wooden hammer;

[0037] (5) Forming: Add the beaten powder into the mold and extrude it int...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a fried glutinous pudding rice cake and a manufacturing method of the fried glutinous pudding rice cake. The fried glutinous pudding rice cake comprises, by mass, 75-80% of glutinous rice, 14-18% of starch, 2-4% of edible oil and 3-5% of white granulated sugar. According to the manufacturing method, the glutinous rice is ground into powder and is cooked; the well cooked glutinous rice, the starch, the edible oil and the white granulated sugar are added into a pounding ball and are beaten through a wood hammer after being evenly stirred; pressed powder is added into a mould and is formed by extrusion; formed rice cake is conveyed to a refrigeration house immediately and is cut, packaged, sterilized and put in a storage. Because the moderate starch and the moderate edible oil are added into the glutinous rice used as the main material, the finished fried glutinous pudding rice cake is white and bright in color and luster, as soft as cotton, smooth, fine, free of adhering to bowls or teeth or being pasted on mouths and suitable for the old and the young, ensures that an eater does not feel hungry after eating the fried glutinous pudding rice cake, and has sweet and smooth mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mochi rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional Chinese food. During the Spring Festival, many regions in our country pay attention to eating rice cakes. The rice cakes are yellow and white, symbolizing gold and silver. improve. The main ingredient of rice cake is glutinous rice, glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. , invigorating the spleen and nourishing the stomach, the effect of stopping sweating due to sweating, has a certain relief effect on poor appetite, abdominal distension and diarrhea. [0003] In order to meet people's pursuit of diversified food flavors, rice cakes are no longer limited to being a seasonal food during the Spring Festival. People ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 沈国强
Owner 杭州老朋友食品有限公司
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