Flavour quick freeze rice cake and preparation method thereof

A production method and quick-frozen rice technology, which is applied in the production of flavored rice cakes and the field of flavored quick-frozen rice cakes, can solve the problems of short shelf life, poor taste, uneven thickness, etc., and achieve the effects of improving shelf life, bright color, and improving taste

Inactive Publication Date: 2008-05-21
邱庭春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such cakes have the disadvantages of uneven thickness, poor taste, and short shelf life. When the temperature rises above 28°C, the shelf life does not exceed 24 hours, and thereafter they are basically inedible.

Method used

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  • Flavour quick freeze rice cake and preparation method thereof
  • Flavour quick freeze rice cake and preparation method thereof

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Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0024] The flavor quick-frozen rice cake of the present invention, please refer to Fig. 1, comprises cake body and the filling that embeds the top of cake body. The fillings of various materials and flavors make the rice cake taste better, and rice cakes with different tastes can be made according to the different tastes of consumers or users, so as to expand the edible range of the rice cake. And because the rice cake is quick-frozen, it can effectively extend the shelf life.

specific Embodiment 2

[0025] The preparation method of flavor quick-frozen rice cake described in specific embodiment one of the present invention, please refer to Fig. 2, comprises the following steps:

[0026] a. Soaking of rice: Mix the dried rice and water in a weight ratio of 1:2 to 1:2.5 and soak for 11 to 15 hours at 25 to 30°C or for 12 to 12 hours at 18 to 25°C 16 hours or soak for 16-20 hours at a temperature lower than 18°C;

[0027] b. the making of fermented enzyme for the first time: the fruit of koji flower is dried and ground into powder, according to the fruit of koji flower and rice flour weight ratio is 1: 10~1: 15 after the fruit ground powder of koji flower is mixed with rice flour Add warm water at 38°C to 42°C to reconcile and shape, and make enzyme balls of 8 to 10 grams each. Take the enzyme balls according to the weight of the rice in step a according to the ratio of 1:0.002 to 1:0.005, and take the enzyme balls Grind into powder according to the weight ratio of rice and ...

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PUM

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Abstract

The invention discloses a quick-frozen rice cake with local flavor and a preparation method thereof. The quick-frozen rice cake with local flavor comprises a cake body steamed from rice paste is steamed and made from the paste after dipping and milling of the rice. The top of the rice cake is embedded with filling. The preparation method of the invention comprises the steps of dipping of rice, preparation of a first fermenting enzyme, adding of fermenting enzyme, fermentation of rice paste and forming of rice cake. The quick-frozen rice cake with local flavor has better taste and can be prepared with different flavors, thereby expanding consumption range and prolonging quality guarantee period.

Description

technical field [0001] The invention relates to a rice cake, in particular to a flavor quick-frozen rice cake. The invention also relates to a method for making the flavored rice cake. Background technique [0002] At present, traditional rice cakes are generally made of rice soaked, ground into a slurry, added with sweeteners such as sugar, and then steamed. Such rice cakes have a single taste and cannot adapt to people's increasing demands Taste required. In the traditional method of making rice cakes, the most important one is to mix sugar or sweetener into the rice, fry dry and grind the powder, and steam it into a shape. . Another more complicated method is to simply ferment the rice and steam it into shape. All there is uneven thickness in such cake body, and mouthfeel is not good, and shelf-life is short, and when air temperature rises to more than 28 ℃, shelf-life is no more than 24 hours, and thereafter is basically inedible shortcoming. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 邱庭春
Owner 邱庭春
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