Instant cold rice cake and preparation method thereof

Abstract

The invention discloses instant cold rice cake and a preparation method thereof. The instant cold rice cake is prepared from 900 to 1000 parts of water, 60 to 100 parts of rice, 15 to 40 parts of cornstarch, 1 to 3 parts of basic additives and 5 to 20 parts of composite anti-aging agents through the steps of rice soaking, pulping, mixing with corn starch, basic additives and composite anti-agingagents, filling, sterilization and aging. The preparation method has the advantages that the process is simple; the thickening and pulp boiling process is reduced; after the proportioning, the directfilling and opening sealing are opened; the production efficiency is greatly improved; the production cost is reduced; the rotary spraying sterilization pot temperature rise segmented sterilization isused; the starch precipitation can be prevented; the cold rice cake can be uniformly cooked; the mouthfeel is fine, soft and smooth; meanwhile, the damage due to high temperature on the product quality in the conventional sterilization can also be avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant cold cake and a preparation method thereof. Background technique [0002] Cold cake is one of the traditional rice products in China. It is known as an ecological and healthy green food for health. It is cool, tender, and delicate. It has the effects of clearing away heat, invigorating the stomach, and beautifying the face. The production of cold cakes by traditional crafts requires rice soaking, grinding, boiling, and natural cooling and solidification. The process is relatively complicated, and the cooling and solidification time takes 5~6 hours. together. [0003] CN104187352 B discloses a method for preparing cold cake with preserved egg flavor, which uses a 90°C water bath to heat the cold cake during the ripening process. The ripening treatment is likely to cause starch precipitation, resulting in uneven ripening and poor mouthfeel of the cold cake. CN1...

AI Technical Summary

Problems solved by technology

The cold cake involved in this invention still adopts the traditional heating method. In addition to the above defects, it is boiled and cooked manually, and the control of time and temperature is not precise enough, which is not conducive to mass production.

The instant cold cake involved in the prior application CN107811211A is made by soaking, pulping, thickening, stewing, injection mold sterilization, and cooling inspection. In contrast, the process is slightly complicated and the production cost is slightly high, which is not conducive to mass production