Pork sticky rice cakes and preparation method thereof

A technology for pork and rice cakes, applied in food ingredients as taste improvers, food ingredients as taste improvers, food science and other directions, can solve the problems of indigestion, small size of rice cake strips, poor taste, etc., to achieve easy digestion and suitable for people. Broad, Nutritious Effects

Inactive Publication Date: 2016-05-11
QINGDAO BOLAN GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a pork rice cake strip, which uses rice flour and diced pork as raw materials, and solves the problems of the existing rice cake strips that are small in size, difficult to digest, and poor in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of pork rice cake bar, is made of following raw material ratio of weight fraction:

[0026] 40 parts of rice flour, 15 parts of water, 15 parts of pork, 4 parts of Korean chili paste, 1 part of apple, 1 part of cumin, and 1 part of salt.

[0027] The preparation method of described pork rice cake bar is:

[0028] (1) Take each component according to the weight part;

[0029] (2) Preparation of rice cake: evenly mix rice flour and water, cook at high temperature;

[0030] (3) Stir-fry diced pork: Mix Korean chili sauce, apples, and cumin thoroughly, cut the pork into 2-3mm diced meat, stir-fry the pork and diced meat until cooked.

[0031] (4) Forming: the rice cake obtained in step (2) is cut into required sizes, and the diced pork obtained in step (3) is poured into the rice cake and formed.

[0032] (5) Refrigeration: Put the formed rice cake obtained in step (4) into a temperature not higher than -18°C for more than 12 hours, dehydrate and set the shape.

Embodiment 2

[0034] A kind of pork rice cake bar, is made of following raw material ratio of weight fraction:

[0035] 40 parts of rice flour, 15 parts of water, 15 parts of pork, 4 parts of Korean chili paste, 1 part of apple, 1 part of cumin, and 1 part of salt.

[0036] The preparation method is the same as in Example 1.

Embodiment 3

[0038] A kind of pork rice cake bar, is made of following raw material ratio of weight fraction:

[0039] 40-60 parts of rice flour, 15-30 parts of water, 20 parts of pork, 6 parts of Korean chili sauce, 1 part of apple, 2 parts of cumin, and 1 part of salt.

[0040] The preparation method is the same as in Example 1.

[0041] The method also includes sterilization, that is, soaking the rice cake obtained in step (5) in edible alcohol at 75°C for 3 minutes, and volatilizing the alcohol naturally; packaging and inspection; refrigerating and leaving the warehouse, and putting the rice cake that has been packaged and inspected at -18 degrees Celsius for 5 hours .

[0042] Tasting experience

[0043] Method: adopt public opinion survey scoring method, try to eat the pork rice cake bar of the present invention, after the test, outward appearance (volume size), mouthfeel, local flavor, purposes, increase appetite, easily digestible problem are evaluated respectively, each use effe...

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PUM

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Abstract

The invention relates to pork sticky rice cakes. The pork sticky rice cakes are prepared from the following components in parts by weight: 40-60 parts of rice flour, 15-30 parts of water, 15-25 parts of pork, 4-7 parts of Korean chilli paste, 1-2 parts of apples, 1-2 parts of cumin, and 1 part of salt. The pork sticky rice cakes are rich in nutrition, moderate in salty and hot taste, soft, glutinous, plump in fillings, large in size, easy to digest, and suitable for broad crowds. After being boiled, the sticky rice cakes can be directly used, roasted and eaten after being dipped in the paste.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a pork rice cake strip and a preparation method thereof. Background technique [0002] At present, there are many kinds of nian gao sticks on the market, but they are basically the original flavor, cheese flavor or jam flavor. Digestion. Present commercially available rice cake, for making rice cake easy to cook, can soften rapidly and be thoroughly cooked, rice cake must be small in size, but rice cake texture is still harder, mouthfeel is poor after cooking, and filling is few simultaneously. Contents of the invention [0003] The invention provides pork rice cake strips, which use rice flour and diced pork as raw materials, and solve the problems of the existing rice cake strips that are small in size, difficult to digest and poor in taste. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L13/10A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 郭培正郭磊王欣陈崇英
Owner QINGDAO BOLAN GRP
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