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Preparation method of five-colored rice cakes

A rice cake and colorful technology, applied in food science and other fields, can solve the problem of not so smooth taste and achieve the effect of rich rice fragrance

Inactive Publication Date: 2020-05-12
孟建英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most rice cakes on the market contain additives, and the taste is not so smooth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: its preparation method comprises the steps:

[0022] 1. Choose 30% black rice and 70% white rice, wash the black rice and white rice with clean water first, then pick up and drain to lay the foundation for the taste of rice cakes;

[0023] Two, the drained black rice and white rice are processed and ground into rice flour;

[0024] 3. Pour the ground rice flour into the blender and add water and roll it up and down until it is uniform, and it becomes granular; the weight ratio of rice flour to water is 2.5:1;

[0025] 4. Put the granular rice noodles into the steamer for steaming. The number of steamers is three, and each steamer is placed with 20-25 catties of rice noodles; the first steaming time is 2.5 minutes near the steam, the second steaming is 3.5 minutes, and the second steaming time is 3.5 minutes. The third steaming is 4-4.5 minutes;

[0026] 5. Pour the steamed granular rice noodles into the wooden box, roll it and then pass through the five-f...

Embodiment 2

[0029] Embodiment 2: its preparation method comprises the steps:

[0030] 1. Choose 30% red rice, 65% white rice, and 5% glutinous rice. Rinse the red rice, white rice, and glutinous rice with clean water first, then pick up and drain to lay the foundation for the taste of the rice cake;

[0031] Two, the drained red rice, white rice and glutinous rice are processed and ground into rice flour;

[0032] 3. Pour the ground rice flour into the blender and add water and roll it up and down until it is uniform, and it becomes granular; the weight ratio of rice flour to water is 2.5:1;

[0033] 4. Put the granular rice noodles into the steamer for steaming. The number of steamers is three, and each steamer is placed with 20-25 catties of rice noodles; the first steaming time is 2.5 minutes near the steam, the second steaming is 3.5 minutes, and the second steaming time is 3.5 minutes. The third steaming is 4-4.5 minutes;

[0034] 5. Pour the steamed granular rice noodles into the w...

Embodiment 3

[0037] Embodiment 3: its preparation method comprises the steps:

[0038] 1. Select 41.6% yellow rice, 54.2% white rice, and 4.2% glutinous rice, wash the yellow rice, white rice and glutinous rice with clean water first, then pick up and drain, so as to lay the foundation for the taste of rice cakes;

[0039] Two, the drained yellow rice, white rice and glutinous rice are processed and ground into rice flour;

[0040] 3. Pour the ground rice flour into the blender and add water and roll it up and down until it is uniform, and it becomes granular; the weight ratio of rice flour to water is 2.5:1;

[0041] 4. Put the granular rice noodles into the steamer for steaming. The number of steamers is three, and each steamer is placed with 20-25 catties of rice noodles; the first steaming time is 2.5 minutes near the steam, the second steaming is 3.5 minutes, and the second steaming time is 3.5 minutes. The third steaming is 4-4.5 minutes;

[0042] 5. Pour the steamed granular rice n...

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Abstract

The present invention discloses a preparation method of five-colored rice cakes. The preparation method comprises the following steps: 1, an appropriate amount of japonica rice is selected, and rinsing and draining are conducted; 2, the drained japonica rice is ground into rice flour; 3, the ground rice flour is poured into a stirrer, water is added for rolling up and down until an even state, andgranular rice flour is obtained; 4, the granular rice flour is put into food steamers for steaming, the number of the food steamers is three, and 20-25 jin of the rice flour is placed in each food steamer; and first steaming time is 2.5 minutes, second steaming time is 3.5 minutes and third steaming time is 4-4.5 minutes; 5, the cooked granular rice flour is poured into a wooden box, rolling is conducted, and then rolling through five fork openings and three and a half-circle of thread rolling are conducted; 6, the rice cakes are cut and each segment is 4-5 cm; and 7, the cut rice cakes are cooled at room temperature, and packaging is conducted. The manufactured rice cakes are strictly controlled in quality, pure green product, free of any preservatives, delicate and smooth in mouthfeel,and rich in rice fragrance.

Description

technical field [0001] The invention relates to a method for processing rice cakes, in particular to a method for preparing colorful rice cakes. Background technique [0002] Nian gao is a traditional food of the Chinese nation. It is a cake steamed with sticky glutinous rice or rice flour. During the Spring Festival, many regions in my country pay attention to eating Nian gao. [0003] Nian gao has three colors of red, yellow and white, symbolizing gold and silver. Nian gao is also called "nian gao", which is a homonym with "nian nian gao", implying that people's work and life are improving year by year. Therefore, there is a poem called rice cakes in the past: "The rice cakes have a darker meaning, white like silver and yellow gold. I hope that the year will be high and the time will be good, and I sincerely wish for wealth." [0004] However, most rice cakes on the market contain additives, and the taste is not so smooth. Contents of the invention [0005] The object ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCA23L7/10
Inventor 孟建英
Owner 孟建英
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