Unlock instant, AI-driven research and patent intelligence for your innovation.

Pumpkin rice cake and preparation method thereof

A technology for rice cake and pumpkin, which is applied to the field of pumpkin rice cake and its preparation, can solve the problems of short shelf life, long process and low efficiency of rice cake, and achieve the effects of smooth taste, guaranteed sterilization and good rehydration performance.

Inactive Publication Date: 2016-04-20
沈文治成
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main ingredient of rice cake is starch, and there is no health rice cake made of pumpkin on the market
And the traditional method is rice soaking-refining-press filtration-powder crushing-wet powder steaming-extrusion molding-cooling and hardening-packing, the process is discontinuous, the process is long and the efficiency is low, and due to the high water content, the production The rice cakes produced have a short shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] This embodiment discloses a pumpkin rice cake, which comprises the following ingredients: japonica rice with a weight ratio of 12:8:1, dehydrated and dried pumpkin, and glutinous rice; modified starch and salt with a weight ratio of 6:1; wherein the glutinous rice and denatured The weight ratio of starch is 2:1.

[0027] In order to prepare the above-mentioned pumpkin rice cake, the present embodiment also provides a preparation method, comprising the following steps:

[0028] 1. Dehydrate and dry the pumpkin, and grind it into powder;

[0029] 2. Mix 12 parts of japonica rice and 5 parts of glutinous rice evenly by weight and soak for 15 hours to make the water content 22%;

[0030] 3. Take out the swelled mixed rice and rinse it twice with clean water;

[0031] 4. Put the washed raw materials into a mill and grind them into fine powder, so that the particle size is 20-40 mesh;

[0032] 5. Add 8 parts of pumpkin powder, 3 parts of modified starch and 0.5 part of sal...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of rice cakes, in particular to a pumpkin rice cake and a preparation method thereof. According to the processing technology of the instant rice cake which is not subjected to high-temperature sterilization treatment, good in rehydration performance, tastes smooth and is shelf-stable, the rehydration time of the product is shorter than 2 min for soap making, and after dehydration, the rice cake is soft, tough, smooth, not sticky and burnt and more suitable for the taste of people after being matched with various seasoning packets and becomes novel instant and convenient rice food.

Description

technical field [0001] The invention relates to the technical field of rice cakes, in particular to a pumpkin rice cake and a preparation method thereof. Background technique [0002] Among processed products made from rice, nian gao is a semi-conventional rice product with a long history. For a long time, the processing method of rice cakes has not been well improved, and the degree of industrialization is relatively low. Therefore, to industrialize this traditional food, improve the processing rate, and design an industrialized rice cake processing technology and processing line with high utilization rate of raw materials, advanced processing technology, excellent product quality and eating method similar to instant noodles is a project in line with the current consumption upgrade. work. [0003] Pumpkin is one of the vegetables that people usually eat, especially the ripe pumpkin is rich in vitamins and pectin. Pectin can absorb and eliminate bacterial toxins and other ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 沈文治成
Owner 沈文治成