Rice cake

Abstract

The invention provides rice cakes which comprise 91-94 wt% of high-quality nonglutinous rice, 2.0-5.0 wt% of glutinous rice and 2.0-4.0wt% of modified starch, wherein the ideal content of the modified starch is 3.0 wt%. The invention improves the formulae of main and auxiliary materials in the traditional rice cake, so that the rice cakes are soft, tough and smooth, and do not attach to the mouthor become burnt. The rice cakes can inhibit the microbial activities without adding any preservative, thereby having the advantage of good food safety.

Description

technical field [0001] The invention relates to a kind of instant instant rice cake. 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 soaked in boiling water can be quickly softened and cooked, the rice cakes must be cut into thin slices, but the texture of the rice cakes is still hard and the taste is poor after brewing in boiling water; the sliced ​​rice cakes are vacuum-packed under high temperature and high pressure Sterilization solves the problem of quality assurance. The high-pressure sterilization method is easy to make the slices of rice cakes stick to each other into pieces, and the thin slices of rice cakes cannot be dispersed by brewing in boiling water. The method for most companies to solve the problem of mutual bonding of rice cakes is to use...

AI Technical Summary

Problems solved by technology

Currently commercially available instant rice cakes, in order to make the rice cakes soaked in boiling water can be quickly softened and cooked, the rice cakes must be cut into thin slices, but the texture of the rice cakes is still hard and the taste is poor after brewing in boiling water; the sliced ​​rice cakes are vacuum-packed under high temperature and high pressure Sterilization solves the problem of quality assurance. The high-pressure sterilization method is easy to make the slices of rice cakes stick to each other into pieces, and the thin slices of rice cakes cannot be dispersed by brewing in boiling water. The method for most companies to solve the problem of mutual bonding of rice cakes is to use polyethylene film to separate the slices of rice cakes method, increased packaging and labor costs

Moreover, the high-pressure sterilization method makes the rice cake yellow in color and hard in texture, making it difficult to maintain the texture and color of the rice cake, and significantly reducing the sensory quality

Moreover, the traditional method is rice soaking-refining-press filtration-powder crushing-wet powder steaming-extrusion molding-cooling and hardening-packing. , unsatisfactory color