Glutinous rice cake and preparation method thereof

A technology of glutinous rice cake and a main body is applied in the field of glutinous rice cake and its preparation, which can solve the problems of difficult production, unsuitable for industrial production, greasy taste and the like, and achieves the effects of avoiding mutual adhesion, avoiding singleness and crisp skin.

Pending Publication Date: 2020-07-10
四川省唐玖珑食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the steamed glutinous rice has high requirements for mashing, and the production is difficult, so it is not suitable for industrial production; the improved process soaks the glutinous rice and grinds it into a slurry, which is directly steamed, which simplifies the process
[0004] But because glutinous rice cake is not added any antiseptic when making, cause glutinous

Method used

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  • Glutinous rice cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0054] Example 1

[0055] According to the ingredients, weigh 30 parts of glutinous rice flour, 22 parts of drinking water, 4.3 parts of edible oil, 8 parts of white sugar, 4 parts of glutinous rice fermented rice, 32 parts of compound stabilizer, and 1.28 parts of rice flour. For 20 minutes, add the dough to the forming machine to form a strip, then wrap the outer surface of the strip with bread crumbs, put it in a quick-freezer at -18°C for 10 minutes and shape it, and obtain the glutinous rice cake, which is recorded as sample 1.

Example Embodiment

[0056] Example 2

[0057] Weigh 60 parts of glutinous rice flour, 45 parts of drinking water, 8.6 parts of edible oil, 15 parts of white sugar, 8 parts of glutinous rice wine, 45 parts of compound stabilizer, and 5.8 parts of rice flour according to the ingredients requirements. After noodles for 20 minutes, the dough is added to the forming machine to shape into strips, and then the outer surface of the strips is wrapped with bread crumbs, placed in a quick-freezer at -18°C for 10 minutes, and then shaped, and the dough is obtained, which is recorded as sample 2.

[0058] After washing the soybeans with drinking water and draining the water, control the oil temperature to fry them at 60°C-80°C until they are crispy, cool, crush and sieving to obtain soybean powder.

[0059] When eating, directly take the fried rice cake and dip it in soybean powder and eat it.

[0060] Dipping soybean powder to eat glutinous rice cakes not only gives the glutinous rice cakes the crispy taste of soybe...

Example Embodiment

[0061] Example 3

[0062] Weigh 60 parts of glutinous rice flour, 45 parts of drinking water, 8.6 parts of edible oil, 15 parts of white sugar, 12 parts of glutinous rice distilled rice, 45 parts of compound stabilizer, 1.58 parts of rice flour, 2 parts of black sesame, and add to the dough Mix the dough in the machine at room temperature for 20 minutes, add the dough to the forming machine to form a strip, and then put it into the container to coat the outer surface with bread crumbs, put it in the quick-freezer at -18°C for 10 minutes, and get the glutinous rice cake, which is recorded as the sample 3.

[0063] After washing the soybeans with drinking water and draining the water, control the oil temperature to fry them at 60°C-80°C until they are crispy. After cooling, they are crushed and sieved to obtain soybean flour.

[0064] Add brown sugar to the pot, heat and stir at 100°C to make it into syrup, filter and fill to obtain red syrup.

[0065] When eating, deep-fry the glutino...

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PUM

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Abstract

The invention discloses a glutinous rice cake and a preparation method thereof. The glutinous rice cake comprises at least a glutinous rice cake main body and an anti-adhesion layer, wherein the anti-adhesion layer is wrapped on the outer surface of the glutinous rice cake main body, and the glutinous rice cake main body comprises at least the following components: glutinous rice, water, edible oil, sugar and crop fermented matters. By adding the crop fermented matters into the glutinous rice cake, different taste flavors are increased for the glutinous rice cake, and at the same time, the crop fermented matters can dissolve the greasy feeling of the glutinous rice cake after frying, so that the skin is crisp, and the glutinous rice cake is more in line with consumer needs. By wrapping theanti-adhesion layer on the outer surface of the glutinous rice cake, the mutual adhesion between the finished glutinous rice cakes is avoided, and thereby consumption and separation during re-processing are convenient. Food materials such as black sesame and oatmeal are added into the glutinous rice cake, the unity of glutinous rice ingredients is avoided, different flavors are increased for theglutinous rice cake, and at the same time the glutinous rice cake is more in line with the modern people's dietary requirements for diet, health preservation, and nutrition balance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a glutinous rice cake and a preparation method thereof. Background technique [0002] Ciba is a traditional snack of all ethnic groups in the north and south, especially popular in southern China. The method varies from place to place, but the raw material is mainly glutinous rice. [0003] The traditional method of glutinous rice cakes is to soak glutinous rice, steam it, mash it into a mud, and knead it into small balls or cakes. However, the steamed glutinous rice requires high mashing and is difficult to manufacture, so it is not suitable for industrial production; the improved process soaks the glutinous rice and grinds it into a slurry, which is directly steamed, which simplifies the process. [0004] But because glutinous rice cake is not added any antiseptic when making, cause glutinous rice cake to deteriorate quickly, shelf life is short; Diverse n...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L7/104
CPCA23L7/122A23L7/104
Inventor 唐冲
Owner 四川省唐玖珑食品有限责任公司
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