Quick-freeze oil-fried glutinous rice cake and industrial production method thereof

Abstract

The invention provides a quick-freeze oil-fried glutinous rice cake which comprises a glutinous rice main body, an egg pulp layer and a breadcrumb layer, wherein the glutinous rice main body and the breadcrumb layer comprise the following raw materials in parts by weight: glutinous rice flour, powdered sugar, shortening oil, breadcrumbs, a glutinous rice cake improver, emulsification oil and water; and the glutinous rice cake improver consists of guar gum, hydrophilic monoglyceride, xanthan gum, soluble soybean polysaccharides, sodium polyacrylate and cassava starch. Therefore, the quick-freeze oil-fried glutinous rice cake has the taste of being crispy outside and soft inside and not greasy after oil frying. The invention further provides an industrial production method of the quick-freeze oil-fried glutinous rice cake. The industrial production method comprises five steps of dough kneading, molding, pulp coating, sugar coating and quick freezing, and in addition, the step of moldingcomprises molding uncooked glutinous rice cakes on an encrusting machine. The quick-freeze oil-fried glutinous rice cake needs no steaming or pre-cooling treatment, so that the making process of glutinous rice cake can be simplified, industrial application can be facilitated, and the cost can be lowered.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-frozen deep-fried glutinous rice cake and an industrialized production method thereof. Background technique [0002] Zanba is a kind of traditional food in our country. Deep-fried Zanba is a dish with Zaba as the main ingredient, which is deeply loved by people. The method of making fried glutinous rice cakes mainly includes: cutting glutinous rice cakes into pieces or strips according to needs; making egg liquid with eggs as raw materials; putting an appropriate amount of vegetable oil in the pot and heating it to 5 to 60% heat; cutting glutinous rice cakes or sticks Put it in the egg mixture and coat it evenly, then put it in the pan and fry it until golden on both sides, then take it out of the pan. However, since the raw material for fried glutinous rice cakes is a large piece of glutinous rice cakes, the glutinous rice cakes will become hard after coo...

AI Technical Summary

Problems solved by technology

The improved method is: soak the glutinous rice in water and grind it into powder, add water to the glutinous rice flour to make a semi-fluid paste, put it on a steaming plate for steaming, pre-cooling is required after steaming, cut into pieces or cut into pieces after pre-cooling Bars, freezing treatment, wherein, in the case of steaming without pre-cooling, the hot glutinous rice cake sticks to the knife and cannot be cut into pieces or strips; while the completely cooled glutinous rice cakes are hard and laborious to cut into pieces or strips

Although this improved production method breaks the limitation of the production season of glutinous rice cakes, simplifies the production process, and can be industrialized, the production process of glutinous rice cakes still needs to be cooked, which increases the difficulty of industrialization of glutinous rice cakes and limits the large-scale production of glutinous rice cakes. Production and sales, at the same time, it is necessary to purchase a large number of cooking equipment in the factory production process, and the production cost is relatively high

Therefore, the glutinous rice cakes sold on the market are limited, and quick-frozen deep-fried glutinous rice cakes are relatively rare.

Moreover, the quick-frozen deep-fried glutinous rice cakes circulating on the market have problems such as greasy mouthfeel after returning to temperature, and the outer layer is not crispy enough.

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