Making method of ready-to-eat rice cakes
A production method and rice technology, which are applied in bakery food, food science, baking and other directions, can solve the problems of low popularity, high calorie, single nutritional value and flavor, and achieve the effect of not easy to stick to teeth, soft and glutinous taste.
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Embodiment 1
[0017] Mix indica rice flour, glutinous rice flour and sugar in a ratio of 4:1:1, add 0.5% yeast powder (activated with warm water first), then add warm water in equal proportion to the mixture, and place it at 25 degrees to ferment for 4 hours . Until a large number of bubbles and wine aroma appear, then add 0.11%-0.16% soybean polysaccharide and 0.03%-0.06% sucrose ester. To enhance the foam stability and emulsification, add 3.3%-5.1% red bean meal and 4.0%-5.1% corn bran and mix evenly. Get mixed rice paste.
[0018] Inject 2 / 5 of the mixed rice paste into the mold through a grouting machine, then inject 1 / 5 of the mango jam, and inject 1 / 5 of the mixed rice paste.
[0019] The grouted mold is pushed into a preheated oven, and after baking, it is cooled and demolded to obtain rice cakes.
[0020] The rice cake is metal-detected to remove bad substances to obtain the finished product.
[0021] The finished product is packaged in modified atmosphere.
Embodiment 2
[0023] Mix indica rice flour, glutinous rice flour and sugar in a ratio of 4:1:1, add 0.5% yeast powder (activated with warm water first), then add warm water in equal proportion to the mixture, and place it at 25 degrees to ferment for 4 hours . Until a large number of bubbles and wine aroma appear, then add 0.11%-0.16% soybean polysaccharide and 0.03%-0.06% sucrose ester. To enhance the foam stability and emulsification, add 3.3%-5.1% red bean meal and 4.0%-5.1% corn bran and mix evenly. Get mixed rice paste.
[0024] Inject 2 / 5 of the mixed rice paste into the mold through a grouting machine, then inject 1 / 5 of the durian jam, and inject 1 / 5 of the mixed rice paste.
[0025] The grouted mold is pushed into a preheated oven, and after baking, it is cooled and demolded to obtain rice cakes.
[0026] The rice cake is metal-detected to remove bad substances to obtain the finished product.
[0027] The finished product is packaged in modified atmosphere.
Embodiment 3
[0029] Mix indica rice flour, glutinous rice flour and sugar in a ratio of 4:1:1, add 0.5% yeast powder (activated with warm water first), then add warm water in equal proportion to the mixture, and place it at 25 degrees to ferment for 4 hours . Until a large number of bubbles and wine aroma appear, then add 0.11%-0.16% soybean polysaccharide and 0.03%-0.06% sucrose ester. To enhance the foam stability and emulsification, add 3.3%-5.1% red bean meal and 4.0%-5.1% corn bran and mix evenly. Get mixed rice paste.
[0030] Inject 2 / 5 of the mixed rice paste into the mold through a grouting machine, then inject 1 / 5 of the banana jam, and inject 1 / 5 of the mixed rice paste.
[0031] The grouted mold is pushed into a preheated oven, and after baking, it is cooled and demolded to obtain rice cakes.
[0032] The rice cake is metal-detected to remove bad substances to obtain the finished product.
[0033] The finished product is packaged in modified atmosphere.
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