Rice steamed sponge cake production process

Abstract

The invention mainly relates to the technical field of rice steamed sponge cake production and discloses a rice steamed sponge cake production process. The process comprises the steps as follows: (1)material selection for primary fermentation; (2) powder mixing; (3) pulp mixing; (4) primary resting; (5) material selection for secondary fermentation; (6) secondary resting; and (7) steaming. The secondary resting process is adopted, through secondary resting of the primarily rested rice steamed sponge cake, the surface of the rice steamed sponge cake is flatter, the uniformity of pores in the rice steamed sponge cake is improved, starch is added during material selection for secondary fermentation, so that the elasticity of the rice steamed sponge cake can be guaranteed, the taste of the rice steamed sponge cake can be improved, besides, the rice steamed sponge cake pulp is more stable, has long fermentation time, cannot become thin easily and is not prone to aging cracking during storage, a mechanical mechanism is used for uniformly stirring raw materials of the rice steamed sponge cake, and the fermentation time of the raw materials of the rice steamed sponge cake can be saved.

Description

technical field [0001] The invention relates to the technical field of making rice cakes, in particular to a process for making rice cakes. Background technique [0002] Rice cake is a traditional snack with Chinese characteristics. The traditional process of making rice cake is divided into a series of processes such as weighing, weighing starch→flour mixing→pulping→one proofing (h or overnight fermentation)→steaming. The traditional process The starch is placed before the first proofing, resulting in uneven surface of the rice cake, large internal voids, and poor elasticity affect the taste of the rice cake. After the first proofing, the required materials such as sugar powder are added and then directly evaporated, resulting in wrinkles on the surface of the rice cake. The internal pores are uneven, and all the raw materials need to be mixed together for pulping before a proofing process, but the existing rice cake raw materials need to be manually stirred during the pulp...

AI Technical Summary

Problems solved by technology

[0002] Rice hair cake is a traditional snack with Chinese characteristics. The traditional process of making rice hair cake is divided into a series of processes such as weighing, weighing starch → mixing powder → mixing → one proofing (h or overnight fermentation) → steaming. The traditional process The starch is placed before the first proofing, resulting in uneven surface of the rice cake, large internal voids, and poor elasticity affect the taste of the rice cake. After the first proofing, sugar powder and other necessary materials are added and then directly evaporated, resulting in wrinkles on the surface of the rice cake, and The internal pores are uneven, and all the raw materials need to be mixed together for pulping before a proofing process, but the existing rice cake raw materials need to be manually stirred during the pulping process, and manual stirring cannot ensure that the rice cake raw materials are fully uniform When mixed together, agglomeration is prone to occur in the slurry, which will affect the flatness of the rice cake surface, and at the same time affect the taste of the rice cake. It will also reduce the proofing time of the rice cake raw materials and affect the production efficiency of the rice cake.

Images