Rice cake and preparation method thereof

A technology of rice cakes and broken rice, which is applied in baking methods, pre-baked dough processing, baking, etc., and can solve problems such as limited audiences

Inactive Publication Date: 2021-05-28
青岛龟田食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing rice cakes are generally considered to use finer rice noodles, which have a softer taste and are only suitable for some specific groups of people, and the audience is relatively limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a kind of rice cake, and it is prepared through the following steps:

[0025] Evenly mix 40 mesh japonica rice flour and 100 mesh glutinous rice flour to prepare rice cake raw material;

[0026] The rice cake raw material was steamed at 100°C under stirring conditions for 15 minutes, and broken rice was added during cooking (the mass ratio of broken rice, japonica rice flour, and glutinous rice flour was 37:48:15), and the temperature was cooled to 60°C-70°C, and then fully stirred (first stirring: 32Hz rotation, 3.6cm opening, 42Hz CV speed; 2nd stirring: 26Hz rotation, 3.5cm opening) to make embryo cake;

[0027] The molded embryo cake was dried in a drying oven, the temperature from the bottom layer to the top layer was 75°C-80°C-75°C-80°C-90°C, dried for 70 minutes, and stood at 35°C and 50% humidity for 24 hours to obtain Dried embryos;

[0028] The dried embryos were baked at 190° C. for 10 minutes to obtain rice cakes. The volume of 10...

Embodiment 2

[0038] Mix 35 mesh japonica rice flour and 80 mesh glutinous rice flour evenly to make rice cake raw material;

[0039] The rice cake raw material was steamed for 15 minutes under stirring conditions at 100°C, and broken rice was added during cooking (the mass ratio of broken rice, japonica rice flour, and glutinous rice flour was 33:46:21), and water-cooled to cool down after being fully gelatinized. After full stirring (1st stirring: 35Hz rotation, 3.6cm opening, 45Hz CV speed; 2nd stirring: 28.5Hz rotation, 3.4cm opening) to make embryo cake;

[0040] The molded embryo cake was dried in a drying oven, the temperature from the bottom layer to the top layer was 75°C-80°C-75°C-80°C-90°C, dried for 68 minutes, and stood at 35°C and 50% humidity for 24 hours to obtain Dried embryos;

[0041] The dried embryos were baked at 195° C. for 9.5 minutes to obtain rice cakes. The volume of 10 rice cakes is 39.8mm.

[0042] For the samples of Example 2, five excellent inspectors evalu...

Embodiment 3

[0044] Mix 40 mesh japonica rice flour and 100 mesh glutinous rice flour evenly to make rice cake raw material;

[0045] The rice cake raw material is steamed for 15 minutes under stirring condition at 100°C, and broken rice (the mass ratio of broken rice, japonica rice flour, and glutinous rice flour is 30:52:18) is added during cooking, and the temperature is cooled by water cooling after fully gelatinizing. After full stirring (first stirring: rotation 37.5Hz, opening 4.0cm, CV speed 46.5Hz; second stirring: rotation 27.5Hz, opening 3.6cm) to make embryo cake;

[0046] The molded embryo cake was dried in a drying oven, the temperature from the bottom layer to the top layer was 75°C-80°C-75°C-80°C-90°C, dried for 70 minutes, and stood at 35°C and 50% humidity for 24 hours to obtain Dried embryos;

[0047] The dried embryos were baked at 220° C. for 18 minutes to obtain rice cakes. The volume of 10 rice cakes is 40.3mm.

[0048] For the samples of Example 3, 5 excellent in...

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PUM

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Abstract

The invention provides a rice cake and a preparation method thereof. The preparation method comprises the following steps: stirring and mixing polished round-grained rice flour and glutinous rice flour to obtain a rice cake raw material; stirring and cooking a rice cake raw material in a water vapor atmosphere at 90-110 DEG C for 6-20 minutes, adding broken rice during cooking, gelatinizing, cooling to 60-70 DEG C, fully stirring, and cutting to obtain a blank cake; drying and standing the blank cake to obtain a material blank; and baking the material blank at 150-245 DEG C, and naturally cooling to obtain the rice cake. The rice cake prepared by the preparation method disclosed by the invention is very crisp in mouth feel.

Description

technical field [0001] The invention relates to a method for preparing rice cakes, belonging to the technical field of food processing. Background technique [0002] Rice cake is a kind of food made from rice, which has the characteristics of easy absorption, strong rice fragrance and rich nutrition. [0003] However, the existing rice cakes are generally considered to use finer rice noodles with a softer mouthfeel, which are only suitable for certain specific groups of people, and the audience is relatively limited. Contents of the invention [0004] In order to solve the problems of the prior art, the object of the present invention is to provide a rice cake with a crisper taste and a richer rice fragrance and a preparation method thereof. [0005] In order to achieve the above-mentioned technical purpose, the present invention at first provides a kind of preparation method of rice cake, wherein, this preparation method comprises the following steps: [0006] stirring ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/43A21D8/02A21D8/06
CPCA21D13/047A21D13/43A21D8/02A21D8/06
Inventor 不公告发明人
Owner 青岛龟田食品有限公司
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