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Thin-cooked rice cake and preparation method thereof

A technology of rice cakes and rice noodles, which is applied in the preparation of thin-burned rice cakes and rice cakes, and can solve problems such as limited audiences

Inactive Publication Date: 2021-05-28
青岛龟田食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing rice cakes are generally considered to use finer rice flour for direct mixing and cooking, the taste is relatively soft, and the audience is relatively limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a kind of thin burnt rice cake, and it is prepared through the following steps:

[0028] Soak the rice at a water temperature of 34.6°C for 4 minutes; the soaked rice passes through the mill at a flow rate of 12.9kg / min to obtain 32-mesh rice flour;

[0029] Cook 60kg of rice noodles with steam at 105°C under stirring conditions to control the pressure at 0.06MPa-0.09MPa for 8 minutes, after fully gelatinizing, cool down to 65°C in water, and then fully stir (stirring once: rotation 33.5Hz, opening degree 3.6cm, CV speed is 42.5Hz; two times of stirring: rotation 27Hz, opening is 3.3cm) Use a round mold to make embryo cake;

[0030] The molded embryo cake is dried in a drying oven, and the temperature from the bottom layer to the top layer is 75°C-80°C-75°C-80°C-90°C, and dried for 1 hour; at 30°C and 50% humidity for 24 hours, the obtained Dried embryos.

[0031] The dried embryos were baked at 220° C. for 15 minutes to obtain thin burnt rice...

Embodiment 2

[0041] This embodiment provides a kind of thin burnt rice cake, and it is prepared through the following steps:

[0042] Soak the rice at a water temperature of 32°C for 6 minutes; the soaked rice passes through the mill at a flow rate of 12.5kg / min to obtain 34-mesh rice flour;

[0043] Cook 60kg of rice noodles with 105°C water vapor under stirring conditions to control the pressure at 0.06MPa-0.09MPa for 8 minutes, after fully gelatinizing, water-cooling and cooling down to 68°C, and then fully stirring (stirring once: rotation 35Hz, opening: 4.0cm, CV speed is 44Hz; second stirring: rotation 32Hz, opening is 3.6cm) using a round mold to make embryo cake;

[0044] The molded embryo cake is dried in a drying oven, and the temperature from the bottom layer to the top layer is 75°C-80°C-75°C-80°C-90°C, and dried for 1 hour; at 30°C and 50% humidity for 24 hours, the obtained Dried embryos.

[0045] The dried embryos were baked at 220° C. for 15 minutes to obtain thin burnt r...

Embodiment 3

[0048] This embodiment provides a kind of thin burnt rice cake, and it is prepared through the following steps:

[0049] Soak the rice at a water temperature of 30°C for 8 minutes; the soaked rice passes through the mill at a flow rate of 13.5kg / min to obtain 34-mesh rice flour;

[0050] Cook 60kg of rice noodles with 103°C water vapor under stirring conditions to control the pressure at 0.06MPa-0.09MPa for 8min, after fully gelatinizing, water cooling down to 65°C, and then fully stirring (stirring once: rotation 36.8Hz, opening degree is 3.6cm, CV speed is 45Hz; second stirring: rotation 28Hz, opening is 3.3cm) using a round mold to make embryo cake;

[0051] The molded embryo cake is dried in a drying oven. The temperature from the bottom layer to the top layer is 75°C-80°C-75°C-80°C-90°C, and it is dried for 1.5 hours; it is left standing at 30°C and 45% humidity for 24 hours. Obtain dried embryos.

[0052] The dried embryos were baked at 220° C. for 15 minutes to obtain...

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PUM

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Abstract

The invention provides a thin braised rice cake and a preparation method thereof. The preparation method comprises the following steps: soaking rice in water at the temperature of 30-35 DEG C, and drying to prepare rice flour with the granularity of 24-40 meshes; cooking rice flour in a water vapor atmosphere at 90-110 DEG C for 6-15 minutes, gelatinizing, cooling to 60-70 DEG C, stirring, and cutting to obtain a blank cake; drying and standing the blank cake to obtain a material blank; and baking the material blank, and naturally cooling to obtain the thin roasted rice cake. The volume of 10 thin-cooked rice cakes prepared by the preparation method disclosed by the invention is about 40mm, and the thin-cooked rice cakes are very crisp in taste.

Description

technical field [0001] The invention relates to a method for preparing rice cakes, in particular to a method for preparing thinly roasted rice cakes, and belongs to the technical field of food processing. Background technique [0002] Thin burning rice cake is a kind of food made from rice, which has the characteristics of easy absorption, strong rice fragrance and rich nutrition. [0003] However, the existing rice cakes are generally considered to be directly mixed and cooked with finer rice flour, the taste is relatively soft, and the audience is relatively limited. Contents of the invention [0004] In order to solve the problems of the prior art, the purpose of the present invention is to provide a thin burnt rice cake with a crisper taste and richer rice fragrance and a preparation method thereof. [0005] In order to achieve the above-mentioned technical purpose, the present invention at first provides a kind of preparation method of thin burnt rice cake, wherein, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/44A21D8/02
CPCA21D13/047A21D13/44A21D8/02
Inventor 不公告发明人
Owner 青岛龟田食品有限公司
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