Multilayer meat paste sandwiched rice cake and production method thereof

Abstract

The invention relates to the technical field of food processing, in particular to an instant multilayer meat paste sandwiched rice cake and a production method thereof. The instant multilayer meat paste sandwiched rice cake comprises components by weight as follows: 150-200 g of lean meat, 2-5 g of star anise, 2-5 g of nutmeg, 0.1-0.4 g of licorice roots, 0.1-0.4 g of clove bulbs, 8-12 g of cassiabark, 5-8 g of dried egg yolk powder, 3-7 g of carrot leaf powder, 2-5 g of grape seed oil, 4-7 g of table salt, 0.05-3 g of black pepper powder, 60-100 g of rice flour, 10-12 g of aloe powder, 2-10g of antifreeze starch and 120-180 g of water. The multilayer meat paste sandwiched rice cake has multiple layers in form, in a normal temperature state, the rice cake has better properties such as stickiness, hardness and cohesiveness, proper softness, different shapes and colors and good instant taste, still tastes soft and glutinous and has no meat smell after low-temperature preservation and can be frozen and refrigerated, and the taste and quality cannot be affected after long-term preservation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant rice cake with minced meat layer and a preparation method thereof. Background technique [0002] As a food, rice cake has a long history in China 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] The commonly eaten rice cakes on the market mainly include ordinary rice cakes, stuffed rice cakes or rice cakes, sandwich rice cakes and thousand-layer cakes. The Chinese invention patent with the publication number CN107136453A discloses a yam rice cake that is easy to digest and absorb and its production method, but the yam rice cake described in the patent is only suitable for use after heating, and the taste becomes hard when the temperature decreases and...

AI Technical Summary

Problems solved by technology

The Chinese invention patent with the publication number CN107136453A discloses a yam rice cake that is easy to digest and absorb and its production method, but the yam rice cake described in the patent is only suitable for use after heating, and the taste becomes hard when the temperature decreases and the starch regenerates, so it is not instant. product

And the stuffed rice cakes or rice cakes on the market are mostly products made by mixing rice flour with ingredients such as walnuts, red dates, hawthorns, fruits, etc., and the Chinese invention patent of CN107319308A discloses a kind of highly elastic pitaya rice cake containing peach kernels and Manufacturer, the Chinese invention patent whose publication number is CN107319308A discloses a kind of rice cake and its preparation method, and the Chinese invention patent whose publication number is CN106879921A discloses a kind of red hawthorn fat-reducing rice cake and its production method, and the publication number is CN103960576A, The Chinese invention patent discloses a fruit-filled rice cake and its production method. The products disclosed in the above patents all have poor ready-to-eat properties, and the filling is mixed with rice flour during processing. After molding, the filling is dispersed in the middle of the rice cake or rice cake to form Uniform mouthfeel without multiple layers and layered mouthfeel

[0004] Traditional rice cakes are mostly made of glutinous rice. The prepared rice cakes are simple in structure, poor in ready-to-eat, and single in ingredients. It can meet the needs of consumers for rice cake products, and can also promote the development of glutinous rice as a staple food in my country. The development prospect is very broad

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