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Health-care glutinous rice cake and processing method

A processing method and technology of rice cakes, which are applied in the directions of baking, dough processing, baked food, etc., can solve the problems of monotonous varieties of rice cakes, high requirements, and incomplete nutritional components, etc., to increase varieties, simple processing methods, and overcome varieties. single effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is to add nutrients in or on the rice or barley grains, and the usual method of making rice cakes is to soak the rice, steam it, and then extrude it. Therefore, the scope of its application is limited, and it can only be used in a certain area, while the taste made in other areas is poor, and this traditional rice cake variety is relatively monotonous
The nutritional content of this food made from a single raw material of rice is not complete

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Wash the japonica rice and glutinous rice respectively, soak them for 3 days, filter out the water and pulverize; make japonica rice flour and glutinous rice flour.

[0019] b. Weigh 9 kg of japonica rice flour, 1 kg of glutinous rice flour, 1 kg of millet flour, 0.1 kg of soybean flour, and 2 kg of dried vegetables and mix well; add water and knead into dough.

[0020] c. Put the dough into the mold, steam and shape, and pack for sale after cooling.

Embodiment 2

[0022] a. Wash the japonica rice and glutinous rice respectively, soak them for 3 days, filter out the water and pulverize; make japonica rice flour and glutinous rice flour.

[0023] b. Weigh 7 kg of japonica rice flour, 3 kg of glutinous rice flour, 1.5 kg of millet flour, 0.3 kg of soybean flour, and 1 kg of dried apples, mix well, add water and knead into a dough.

[0024] c. Put the dough into the mold, steam and shape, and pack for sale after cooling.

Embodiment 3

[0026] a. Wash the japonica rice and glutinous rice respectively, soak them for 3 days, filter out the water and pulverize; make japonica rice flour and glutinous rice flour.

[0027] b. Weigh 5 kg of japonica rice flour, 5 kg of glutinous rice flour, 2 kg of millet flour, 0.3 kg of soybean flour, and 1 kg of pork floss, stir well, add water and knead into a dough.

[0028] c. Put the dough into the mold, steam and shape, and pack for sale after cooling.

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PUM

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Abstract

The invention discloses a kind of healthcare rice cake with simple production, abundant nutrients and numerous varieties, and its production method, pertaining to food acquied by cereals containing starch. The production method comprises the following steps: a) selecting and cleaning rice, soaking for 3 days, filtering water out and grinding; b) adding millet flour, pulse flour and auxiliary materials into the rice flour in proportion, stirring evenly, adding water to knead into a flour dough; c) puttingthe flour dough into a mold, shaping by steaming; the healthcare rice cake is acquired after refrigeration and packaging. The invention has simple process, increases nutrients of rice cake, overcomes the defect of monotonous variety, meets with the requirements of people with different tastes.

Description

technical field [0001] The invention relates to a food obtained from starch-containing cereals, in particular to a health-care rice cake with simple preparation, rich nutrition and various tastes and a processing method thereof. Background technique [0002] As a traditional food in the south, rice cakes are loved by everyone in the local area. Especially during the Spring Festival, the rice cake symbolizes the mascot of "promotion every year", and every family must have it. But the single rice raw material makes the nutritional labeling of the rice cake not comprehensive. Chinese patent 85102960 discloses a kind of "adding rice or barley and its production method". Oil (fat) or (and) a wax covering each grain and then covering a hydrophilic emulsion, and further covering with a starch-based covering agent. This method is to add nutrients in or on the rice or barley grains, and the usual method of making rice cakes is to soak the rice, steam it, and then extrude it. Ther...

Claims

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Application Information

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IPC IPC(8): A23L1/164A21D2/36A21D13/08A23L1/29A23L7/10
Inventor 赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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