Round-shaped glutinous rice cake and its preparation method

A technology for glutinous rice and glutinous rice cakes, which is applied in the field of glutinous rice glutinous rice cakes and its manufacturing, which can solve problems such as hindering the long-term storage of glutinous rice glutinous rice cakes, affecting the vitality of glutinous rice glutinous rice cakes, weakening circulation capacity, etc., to overcome easy aging and hardening, good taste, and convenient consumption Effect

Inactive Publication Date: 2007-08-08
金钟振
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, due to the aging and hardening of starch, it hinders the long-term storage of glutinous rice cakes, which affects the vitality of glutinous rice cakes and weakens the circulation capacity in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The glutinous rice is soaked in clean water at normal temperature for 6-12 hours according to the weight ratio of 100, and the glutinous rice soaked in full water absorption and expansion is drained, and crushed into fine powder with a pulverizer, and put into the steaming pot of the steamer; then put into the glutinous rice weight ratio 0.5-10 clean water, 0.5-2.5% emulsifier by weight of glutinous rice, and 0.3-2.5% salt by weight of glutinous rice, tightly cover the pot, steam with a steam pressure of 0.1-0.2Mpa for 15-20 minutes, Then ripen for 20-40 minutes in a slowly deflated state, confirm that the pressure in the pot reaches zero, that is, open the pot cover when there is no pressure; then put in white sugar powder with a weight ratio of 5-40% of glutinous rice and stir for 5-15 minutes; then Add 5-60% maltose of glutinous rice weight ratio and stir for 5-10 minutes; then add 0.5-5% glutinous rice flour, 0.01-0.2% glutinous rice weight ratio sodium citrate and 0...

Embodiment 2

[0025] The glutinous rice is soaked in clean water at normal temperature for 6-12 hours according to the weight ratio of 100, and the glutinous rice soaked in full water absorption and expansion is drained, and crushed into fine powder with a pulverizer, and put into the steaming pot of the steamer; then put into the glutinous rice weight ratio 0.5-10% of clean water, 0.5-2.5% of emulsifier by weight of glutinous rice and 0.3-2.5% of salt by weight of glutinous rice, tightly cover the pot, and steam for 15-20 minutes with steam pressure of 0.1-0.2Mpa , then ripen for 20-40 minutes in a slowly deflated state, confirm that the pressure in the pot reaches zero, that is, open the lid when there is no pressure; then put in white sand sugar powder with a weight ratio of 5-40% of the glutinous rice and stir for 5-15 minutes; Then drop into the maltose of 5~60% of glutinous rice weight ratio and stir for 5~10 minutes; Then add 0.5~5% of glutinous rice weight ratio of flour, 0.01~0.2% o...

Embodiment 3

[0028] The glutinous rice is soaked in clean water at normal temperature for 6-12 hours according to the weight ratio of 100, and the glutinous rice soaked in full water absorption and expansion is drained, and crushed into fine powder with a pulverizer, and put into the steaming pot of the steamer; then put into the glutinous rice weight ratio 0.5-10 clean water, 0.5-2.5% emulsifier by weight of glutinous rice, and 0.3-2.5% salt by weight of glutinous rice, tightly cover the pot, steam with a steam pressure of 0.1-0.2Mpa for 15-20 minutes, Then ripen for 20-40 minutes in a slowly deflated state, confirm that the pressure in the pot reaches zero, that is, open the pot cover when there is no pressure; then put in white sugar powder with a weight ratio of 5-40% of glutinous rice and stir for 5-15 minutes; then Add 5-60% maltose of glutinous rice weight ratio and stir for 5-10 minutes; then add 0.5-5% glutinous rice flour, 0.01-0.2% glutinous rice weight ratio sodium citrate and 0...

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PUM

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Abstract

The invention relates to a method for producing glutinous rice cake, which comprises that immerging the glutinous rice in 100 deals in normal-temperature pure water, filtering and breaking the glutinous rice into powder to be put into the boiler; adding 0.5-10% pure water, 0.5-2.5% emulsifier and 0.3-2.5% common slat at the mass ratio of glutinous rice, boiling via 0.1-0.2MP pressure in steam, aging at slow-discharge pressure; adding 5-40% white sugar and 5-60% dense sugar at mass ration of glutinous rice to be mixed; mixing the 0.5-5% flour, 0.01-0.2% sodium citrate and 0.5-5% pure water at mass ratio of glutinous rice into pulp, to be put into the boiler; taking off and cooling. The inventive glutinous rice cake will not solidify for long time, with better taste and abundant nourishments.

Description

technical field [0001] The invention relates to a food and a manufacturing method thereof, in particular to a glutinous rice cake and a manufacturing method thereof. Background technique [0002] Glutinous rice glutinous rice cakes are also called rice cakes, sticky cakes, beaten cakes, and sticky cakes. Glutinous rice glutinous rice cake tastes sweet, flexible and palatable, and is a traditional food loved by consumers. But at present, due to the aging and hardening of starch, the glutinous rice cake can be stored for a long time, thereby affecting the vitality of the glutinous rice cake product and weakening the circulation capacity in the market. Contents of the invention [0003] The object of the present invention is to overcome the above disadvantages, to provide a kind of glutinous rice and a variety of raw materials that can prevent the aging of starch, and mix them in appropriate proportions to ensure that they will not age and harden for a long time, and keep so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/03A23L1/035A21D13/08A21D2/00A21D2/14A21D2/36A23L1/48A23L1/36A23L1/212A23L1/20A23L1/06A23L1/22A23L7/117
Inventor 金钟振
Owner 金钟振
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