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Instant rice cake and processing method

A technology for rice cakes and instant food, applied in food preparation, food science, application and other directions, can solve the problems of long softening time of rice cake slices, poor sensory perception of rice cake slices, hard rice cake slices, etc. Effect

Inactive Publication Date: 2012-10-24
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the rice cake slices can be preserved for a long time by pasteurization in this method, the rice cake slices are easily gelatinized after being pasteurized above 60°C, and the sensory perception of the rice cake slices is poor. , so inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Immerse 2-5mm thick rice cake slices in citric acid with a mass percentage concentration of 2%-3%, soak for 10-

[0017] 15 minutes, then pick up and drain for 5-10 minutes to get soaked rice cake slices. The thicker the rice cake slices, the longer the soaking time. For example, soak 2mm rice cake slices for 10 minutes, 2mm rice cake slices for 12 minutes, and 5mm rice cake slices for 15 minutes, so that the rice cake slices soften and better bactericidal effect;

[0018] 2. Put shredded pickles, shredded bamboo shoots, salt, sugar, and monosodium glutamate in a mass ratio of 17-19:6-8:1.5-2.5:

[0019] 1.5~2.5: Mix 1~2, stir-fry with edible vegetable oil of the same quality as MSG until the shredded bamboo shoots are cooked;

[0020] 3. Activate the chlorine dioxide solution with citric acid. Generally, the commercially available chlorine dioxide solution and citric acid have a volume ratio of 10:

[0021] 1 Activate, then make a solution with a mass concentratio...

Embodiment 2

[0024] It is basically the same as Example 1, except that the commercially available chlorine dioxide solution is activated to form a solution with a mass concentration of 200 ppm, the mass-volume ratio of soaked rice cake slices to antiseptic conditioning solution is 60:15, soaked rice cake slices and seasoning according to The mass ratio is 60:28.

Embodiment 3

[0026] It is basically the same as Example 1, except that the commercially available chlorine dioxide solution is activated to form a solution with a mass concentration of 400ppm, the mass-volume ratio of soaked rice cake slices to antiseptic conditioning solution is 70:8, soaked rice cake slices and seasoning according to The mass ratio is 70:36.

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PUM

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Abstract

The invention discloses an instant rice cake and a processing method. The processing method comprises the following steps of: immersing rice cake pieces in 2 to 3 mass percent citric acid for 10 and 15 minutes, wherein antiseptic conditioning liquid is 200 to 400 ppm activated chlorine dioxide solution which contains disodium ethylenediamintetraacetate, trehalose and glycine; and mixing the rice cake pieces and seasonings in a mass ratio of 60-70:28-36, filling the mixture into a packaging bag, adding the antiseptic conditioning liquid into the rice cake pieces in a mass volume ratio of 8-15:60-70, and packaging under vacuum to obtain the instant rice cake. Due to the immersion in the citric acid and the addition of the antiseptic conditioning liquid instead of pasteurization, the instantrice cake pieces are soft and are not gelatinized, and have good organoleptic quality; and the antiseptic conditioning liquid has the effects of preventing the instant rice cake from being hardened and growing bacteria, so the instant rice cake has the short softening time, can be eaten by being infused into boiling water for 1 to 5 minutes, and can be preserved for 6 months at the room temperature. Therefore, the instant rice cake has the good organoleptic quality and long quality guarantee period, and is convenient to eat.

Description

technical field [0001] The invention relates to instant food, in particular to an instant rice cake and a processing method thereof. Background technique [0002] Rice cakes are made of high-quality rice. They taste sweet and delicious, and are rich in nutrition. They have always been loved by people in my country and even abroad. The varieties of rice cakes sold in the market are relatively single, mostly strips and blocks. When eating, the rice cakes need to be sliced, and then fried and boiled for processing, which is inconvenient to eat. In order to adapt to the modern fast-paced life and improve product competitiveness, as the Chinese patent application number is 200610091924.2, the name is an invention patent application for a processing method for convenient rice cake slices, which discloses that rice is used as the main raw material, and rice is washed, moistened and refined, and filtered. Water, pine powder, adding compound starch anti-aging agent, cooking, extrudi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/22A23L7/117
Inventor 娄永江朱东艳黄晓春谢莹陈玉欢
Owner NINGBO UNIV