Steamed rice cakes soft in mouth feel and making method of steamed rice cakes

Abstract

The invention relates to steamed rice cakes soft in mouth feel and a making method of the steamed rice cakes, and belongs to the technical field of cakes. The steamed rice cakes being soft in mouth feel comprise the following components of a carrier material, a first additive, a second additive, a dampness eliminating material and glutinous rice powder, wherein the carrier comprises the followingcomponents of egg white, trehalose, edible starch, baking powder, an emulsifying agent, drinking water and white granulated sugar; the first additive comprises the following components of sorbitol, glycerine and malic acid; the second additive comprises the following components of wine, orange juice, edible vegetable oil and cake oil; the eliminating dampness material comprises the following components of watermelon peel powder, corn stigma powder, red beans, dried orange peel powder, yam flour, Chinese mosla herb powder, dandelions and flavescent sophora root powder. The making method of thesteamed rice cakes which is soft in mouth feel comprises the following steps of performing dough making, performing forming, performing steaming, performing roasting, performing demoulding, performingcooling, performing detecting and performing packaging. The steamed rice cakes which are soft in mouth feel, disclosed by the invention are unique in taste and can adjust the physical function of people, and dampness of the human body is reduced.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to a steamed rice cake with soft mouthfeel and a preparation method thereof. Background technique [0002] Rice cake has a very long history and is one of the traditional snack foods with Chinese characteristics. Rice cakes are steamed from sticky rice or rice flour. They are easy to process, durable to store, and can be eaten in a variety of ways, so they are very popular among the public. [0003] In the Han Dynasty, there were various names for rice cakes such as "rice cakes", "bait", and "ci". Yang Xiong of the Han Dynasty had the title of "cake" in his book "Dialect", and it was popular during the Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to powder cakes in the production of rice cakes. In China, rice cakes are called rice cakes or glutinous rice cakes, in Japanese they are called "cakes", and in Korean, ...

AI Technical Summary

Problems solved by technology

Among them, people who often do cupping will damage their skin, causing infection and even severe bruises on the skin. For some patients with inflammation or bleeding disorders, cupping will not only help, but will even cause stronger At the same time, do not take a bath within a certain period of time after cupping, and do not catch a cold, otherwise the disease will also cause the disease without the disease, and even aggravate the disease

[0005] Traditional steamed rice cakes are very popular in southern regions, especially in southern Fujian. Traditional steamed rice cakes are limited to the pursuit of taste and taste, and have no other effects. With the improvement of people's living standards, more and more people like it The way of diet therapy is used to regulate the body. Therefore, how to change the taste of steamed rice cakes, which is not easy to harden after a long period of storage, will not affect the taste, and can regulate people's body functions and reduce the humidity of the human body. This is a market demand.

Images