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Method for processing new year cake

A processing method and technology for rice cakes, which are applied in the directions of food forming, food preservation, baking, etc., can solve problems such as side effects of alum and sodium benzoate, and are not fresh-keeping methods, and achieve the effects of no adverse side effects, easy implementation and good taste.

Inactive Publication Date: 2011-05-25
NINGBO WANYANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also a Chinese invention patent whose application number is 94117979.6 titled "Nian Cake Preservative", which includes the components of the rice cake preservative of alum and sodium benzoate and the application method for soaking the rice cake in its aqueous solution. Although it has a fresh-keeping effect, the alum and sodium benzoate There are certain side effects on the human body, so it is not a very ideal fresh-keeping method, so the above-mentioned processing method and fresh-keeping method need to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment one, the processing method step of rice cake is successively as follows:

[0019] Soaking: Soak the japonica rice for 36 hours to make the water content 35%;

[0020] Stirring: add 1% salt to the soaked raw materials and stir evenly;

[0021] Extrusion molding with cooking extruder: Pour the raw material added with salt into the extruder for crushing and curing. During curing and heating, the temperature of the single-screw cooking extruder is controlled at 115°C, and then extruded. In the press, the entire travel time of raw materials is controlled within 25 minutes; the single-screw cooking extruder is MY215 type, which is produced by Shandong Saixin Puffing Machinery Co., Ltd. It is basically composed of a feeding system, an extrusion system, a rotary cutting system, Composed of heating system, transmission system, cooling system, etc., it adopts advanced screw extrusion technology, uses high temperature and high pressure to mature and shape the raw mater...

Embodiment 2

[0025] Embodiment two, the processing method step of rice cake is successively:

[0026] Soaking: Soak the japonica rice for 48 hours to make the water content 38%;

[0027] Stirring: add 1.5% salt to the raw material after soaking, and stir evenly;

[0028] Extrusion molding with cooking extruder: Pour the raw material added with salt into the extruder for crushing and curing. During curing and heating, the temperature of the single-screw cooking extruder is controlled at 120°C, and then extruded. In the press, the entire travel time of raw materials is controlled within 20 minutes; the single-screw cooking extruder is MY215, produced by Shandong Saixin Puffing Machinery Co., Ltd., which consists of a feeding system, an extrusion system, a rotary cutting system, and a heating system. , transmission system, cooling system, etc., adopt advanced screw extrusion technology, use high temperature and high pressure to mature and shape the raw materials, and complete the production ...

Embodiment 3

[0032] Embodiment three, the processing method step of rice cake is successively:

[0033] Soaking: Soak the japonica rice for 72 hours to make the water content 40%;

[0034] Stirring: add 2% salt to the raw material after soaking, and stir evenly;

[0035] Extrusion molding with cooking extruder: Pour the raw material added with salt into the extruder for crushing and curing. During curing and heating, the temperature of the single-screw cooking extruder is controlled at 125°C, and then extruded. In the press, the entire travel time of raw materials is controlled to be 15 minutes; the single-screw cooking extruder is MY215, produced by Shandong Saixin Puffing Machinery Co., Ltd., which consists of a feeding system, an extrusion system, a rotary cutting system, and a heating system. , transmission system, cooling system, etc., adopt advanced screw extrusion technology, use high temperature and high pressure to mature and shape the raw materials, and complete the production o...

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Abstract

The invention relates to a method for processing rice cakes. The method has the following steps in sequence: soaking: raw material is soaked until water content thereof is 15-40 percent; stirring: the raw material after soaked is added with 1-2 percent of salt and the mixture is then mixed evenly; steaming and forming by extruding of an extruding machine: the raw material added with salt is poured into am extruder for being carried out a crashing, curing and extrusion molding; cooling: the molded rice cake is cooled and cut into slice when hardened: soaking: the rice cake is put in edible acid solution with pH of 3-4 and soaked for 2-10 minutes; packing: after being soaked and taken out of preservative solution, rice cake pieces is packed after airing; packing bags are internally providedwith deoxidant and sealed. The invention adopts the dynamic integration of grinding, steaming, extruding and forming for the raw material and solves the problem that the quality of the rice cakes is relatively hard, namely, the raw material does not need grinding, filter pressing or steaming; the rice cakes is steamed and extruded by a single-screw and can come into shape in one time. The method for processing rice cakes is characterized by continuous production, soft, fine, glittering, translucent and tasty products and starch that does not easily recrystallize and become hard; the aim of fresh-keeping is achieved by reducing water activity, combining the deoxidant and restraining the growth and reproduction of microorganism.

Description

technical field [0001] The invention relates to the technical field of a processing method for instant rice cakes. The processing method can make the extruded instant rice cake slices non-sticky, soft and delicious, fine in texture, not cracked or scattered, and brewed in boiling water for a short time. Serve immediately. Background technique [0002] The main component of rice cake is starch, which has high water content and water activity. It is easy to rot and mold due to bacterial and mold pollution. Currently commercially available instant rice cakes, in order to make the rice cakes quickly soften and ripen in boiling water soaking, the rice cakes must be cut into thin slices with a thickness of ≤1MM, but the texture of the rice cakes is still hard and poor in taste after being brewed in boiling water; High-temperature and high-pressure sterilization of packaging solves the problem of quality assurance. The high-pressure sterilization method is easy to make the slices ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A21C11/16A21D13/08A23P1/08A23L3/358A23L7/117A23P30/20A23P30/25
Inventor 杨性民刘青梅
Owner NINGBO WANYANG BIOTECH
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