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Making method of semi-fermentation spicy rice cakes

A semi-fermented, spicy technology, applied in food science and other fields, can solve the problems of glutinous rice cake, easy to paste soup, unfavorable and other problems, and achieve the effect of enhanced viscoelasticity, flexibility and smoothness, and flexibility

Pending Publication Date: 2019-06-07
WUHU JIARUI FOOD CO LTD
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  • Description
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AI Technical Summary

Problems solved by technology

Most of the value of the product depends on its taste and nutritional value. The technology of rice cakes is relatively simple, but the smoothness of the taste is difficult to control, and there are still many problems in the toughness. The extruded rice cakes are easy to burn when steaming or cooking. Soup and rice cakes are more glutinous, which is not conducive to digestion and absorption, and is not suitable for the elderly

Method used

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  • Making method of semi-fermentation spicy rice cakes
  • Making method of semi-fermentation spicy rice cakes
  • Making method of semi-fermentation spicy rice cakes

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Embodiment Construction

[0015] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments and accompanying drawings.

[0016] In order to improve the shortcoming of poor formability, viscoelasticity and toughness and easy gelatinization of rice cake in the existing industrial production, the embodiment of the present invention provides a preparation method of semi-fermented spicy rice cake comprising the following steps:

[0017] 1) Soaking and cleaning of the japonica rice: select the japonica rice with full particles, soak it first, and when the japonica rice has no white heart, remove the japonica rice and wash it several times with clean water;

[0018] 2) Grinding, filter pressing and pulverization: Grind the japonica rice for 2-3 times, then pass through an 80-100 mesh sieve, and filter the ground rice slurry with 300-400 mesh pressure to make the wate...

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Abstract

The invention discloses a making method of semi-fermentation spicy rice cakes, and relates to the technical field of food processing. Liquid containing strains is used for fermentation treatment on polished round-grained rice, then a semi-fermentation method is adopted, finally, cooking, extruding and shaping are performed to made the rice cakes, and through a combination method of full fermentation and semi-fermentation, the raw materials of the rice cakes are treated. The made rice cakes not only are high in vicoelasticity, but also are good in mouth feel. The pliable, tenacious and smooth degree is increased, and gelatinizing is not caused.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a preparation method of semi-fermented spicy rice cake. Background technique [0002] As the pillar industry of my country's food-related industries, rice is also one of the most important food crops in the world, and it plays an important role in the diet. Traditional starch gel foods such as rice cakes and rice noodles prepared with rice have always been widely loved by consumers in my country, and the utilization rate of rice processing is high, which avoids waste of resources and has great potential. With the significant improvement of living standards, in addition to the pursuit of color and aroma of rice cake cooking, people also began to pay attention to the quality of strength, viscoelasticity and initial properties, as well as nutritional components. [0003] In terms of raw materials, my country's rice resources are abundant and the output is rela...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/135
Inventor 刘月琴孙云俊
Owner WUHU JIARUI FOOD CO LTD
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