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Fermented rice cake and preparation method thereof

A production method and technology for rice cakes, which are applied in food preparation, application, food science and other directions, can solve problems such as adverse reactions of the human body, poor taste, roughness, etc., and achieve the effect of shortening the fermentation time

Active Publication Date: 2012-04-18
陈忠良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice hair cake is a kind of popular food, and its production method has been passed down for thousands of years. However, the existing rice hair cakes have many shortcomings: the texture is not delicate enough, or even too rough, and the taste is poor; Most people regard the sour taste as a normal taste, but excessive consumption is likely to cause adverse reactions to the human body and threaten human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] Best practice:

[0028] The ratio of raw materials and the preparation method of the rice cake include the following sequential steps:

[0029] Provide ingredients according to the above ratio, including rice, water, old yeast, edible alkali, and white sugar; the ratio is rice: water: old yeast: edible alkali: white sugar = 100:80:10:1:20;

[0030] Wash the rice, then soak in water for more than 5 hours; after soaking, filter off excess water;

[0031] A refiner is provided, including a rice hopper, a grinding plate, and a grinding plate adjusting device;

[0032] Clean the refiner, adjust the grinding plate to the limit position through the grinding plate adjustment device, that is, the tightest position, and then fine-tune the grinding plate adjustment device until the grinding plate can rotate one circle without hindrance and then lock;

[0033] Put the rice into the rice hopper of the refiner, calculate the ratio according to the speed of the refiner and the water...

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Abstract

The invention relates to a rice product, in particular to a fermented rice cake and a preparation method thereof. The inventor takes more than ten years to study and experiment, and provides a proportion of raw materials of the fermented rice cake, particularly a ratio of rice to water so as to provide a process basis for the preparation of the fermented rice cake. The inventor also provides a preparation method for the fermented rice cake. In the method, the technical key points for grinding rice milk are improved, and the fermented rice milk is heated in a constant-temperature heating mode to shorten the fermentation time of the rice milk, so that the prepared fermented rice cake does not have sour taste, and the technical problem which cannot be solved by persons in the field for a long time is solved.

Description

technical field [0001] The invention relates to a rice food, in particular to a rice cake and a preparation method thereof. Background technique [0002] Rice hair cake is a kind of popular food, and its production method has been passed down for thousands of years. However, the existing rice hair cakes have many shortcomings: the texture is not delicate enough, or even too rough, and the taste is poor; Most people regard the sour taste as a normal taste, but excessive consumption is likely to cause adverse reactions to the human body and threaten human health. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a kind of rice cake with good mouthfeel and no sourness and a preparation method thereof. [0004] A kind of rice cake of the present invention is achieved by the following approach: [0005] A kind of rice cake, its gist is, the raw material of rice cake comprises rice, water, old ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
Inventor 陈忠良
Owner 陈忠良
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