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Method for making instant (fast-food) cake made of glutinous rice flour

A processing method and technology of rice cakes, which are applied in the fields of application, food preparation, food science, etc., can solve the problems that the surface of rice cakes is not smooth enough, affect the rehydration effect of rice cakes, and affect the commercial effect of products, so as to achieve obvious commercial effects and improve mechanization The degree of automation and the effect of product beauty

Inactive Publication Date: 2010-05-05
叶义伦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice cake produced by this method can be eaten after being brewed in boiling water for 2-4 minutes. It is soft and delicious, convenient and hygienic. However, the surface of the rice cake produced by this method is not smooth enough, and the surface of the sheet-shaped rice cake is flat. When eating, it may affect the rehydration effect of the rice cake because the eater does not stir it, thereby affecting the appearance of the product and affecting the commercial effect of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] a. Materials:

[0043] Mixture 1: 100 parts of glutinous rice flour (weight), 1 part of α-cyclodextrin, and 40 parts of water are uniformly mixed;

[0044] Mixture 2: 100 parts of glutinous rice flour (by weight), 40 parts of water, 1 part of α-cyclodextrin, and 2 parts of gellan gum are evenly mixed.

[0045] b. Ripening and forming: After the material 1 and the material 2 are matured, they are respectively input into two extruders or extruded in two separate extrusion cavities of the same extruder, and extruded through the extrusion molding device , extruded into a semi-finished strip-shaped rice cake wrapped by the second material, the thickness of the semi-finished rice cake is 5 mm, and the width is 3 cm.

[0046] c. Add the mixture, roll, process, divide, wash, dry the surface, cool, divide:

[0047] -Add 100 parts of water (weight) of water, 2 parts of gellan gum, and 0.5 part of agar on the surface of the semi-finished strip-shaped rice cake by spraying or dip...

Embodiment 2

[0058] a. Ingredients: 100 parts of glutinous rice flour (by weight), 45 parts of water, 0.5 part of β-cyclodextrin, and 2 parts of potassium alginate are uniformly mixed.

[0059] b. Ripening and molding: extrude the mixture into a columnar rice cake with a thickness of 5 mm after ripening.

[0060] c. Add the mixed solution, process, divide, wash, and dry the surface:

[0061] -Add 100 parts of water (weight) and 2 parts of potassium alginate to the surface of the semi-finished columnar rice cake by spraying or dipping;

[0062] - Treat the surface of the columnar rice cake with 15% calcium chloride solution to form a film of potassium alginate in the outer layer, and at the same time divide the columnar rice cake into 4 cm segments;

[0063] - wash the rice cakes with water;

[0064] -Remove the moisture on the surface of the rice cake by hot air drying;

[0065] d. Weighing: Weigh the rice cakes divided into small sections at 200 grams each.

[0066] e. Packaging, steril...

Embodiment 3

[0069] a. Materials:

[0070] Mixture 1: Mix 100 parts of glutinous rice flour (weight) and 45 parts of water evenly;

[0071] Mixture 2: Mix 100 parts of glutinous rice flour (by weight), 200 parts of water, and 4 parts of hot gel.

[0072] b. Ripening and forming: After the material 1 and the material 2 are matured, they are respectively input into two extruders or extruded in two separate extrusion cavities of the same extruder, and extruded through the extrusion molding device , extruded into a semi-finished columnar rice cake wrapped by the second material of the second material, and the thickness of the rice cake is 4 mm.

[0073] c. Add the mixture, process, divide, cool, divide:

[0074] -adding 100 parts of water (weight), 5 parts of thermal gel, and 1 part of xanthan gum on the surface of the semi-finished columnar rice cake by spraying or dipping;

[0075] - Heating at a temperature above 80 degrees to make the thermal gel gel;

[0076] -dividing the gelled semi...

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Abstract

A process for preparing the instant New Year cake as fast food includes such steps as proportionally mixing raw materials, steaming, shaping, applying a liquid mixture to its surface, rolling, cooling, dividing, washing and drying surface.

Description

technical field [0001] The invention belongs to a food processing method, and relates to a processing method of rice cakes, in particular to a processing method of using glutinous rice flour and waxy corn flour as main raw materials for processing convenient fast food rice cakes. technical background [0002] The Chinese invention patent application with the application number 200510056588.3 proposes "a processing method of convenient (fast food) rice cake and a rice cake extrusion molding device". , cleaning, vacuum or air-filled packaging, heat sterilization, and outer packaging. The rice cake produced by this method can be eaten after being brewed in boiling water for 2-4 minutes. It is soft and delicious, convenient and hygienic. However, the surface of the rice cake produced by this method is not smooth enough, and the surface of the sheet-shaped rice cake is flat. It may affect the rehydration effect of the rice cake because the eater does not stir it when eating, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/164A23L7/10
Inventor 叶义伦
Owner 叶义伦
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