Eight-treasure rice cake and making method thereof

Abstract

The invention discloses an eight-ingredient rice cake and a making method thereof, and relates to the technical field of rice cake steaming and refining, and the eight-ingredient rice cake simultaneously has the fragrance of dried fruits and honey and the crisp and tasty taste of nuts. The eight-ingredient rice cake is prepared from 18470 parts of glutinous rice flour, 13930 parts of longan pulp, 440 parts of honey, 880 parts of unsalted butter, 4880 parts of walnut kernels, 600 parts of almond chips, 510 parts of white sesame seeds, 1000 parts of dried cranberries, 1400 parts of raisins, 1470 parts of fructo-oligosaccharide, 28670 parts of malt syrup, 3660 parts of isomaltooligosacharide, 11130 parts of drinking water and 1170 parts of modified starch.

Description

Technical Field

[0001] The invention relates to the technical field of steaming and refining rice cakes, in particular to an eight-treasure rice cake and a production method thereof. Background Art

[0002] Eight-treasure rice cake is a delicacy; in the prior art, its main production materials include wild rice stem, rice cake, pork, green beans, shrimp, dried tofu, soaked mushrooms, cooked pine nuts and the like.

[0003] However, the inventors of the present application have discovered that the existing eight-treasure rice cake is not suitable for vegetarians because vegetarians do not eat any animal food, including meat, fish, poultry, etc.

[0004] Therefore, how to provide a eight-treasure rice cake and a production method thereof, which is suitable for vegetarians, has become a trend in this industry. Summary of the invention

[0005] The invention aims to provide an eight-treasure rice cake and a production method thereof, which has the aroma of dried fruit and honey and the crispness of nuts.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme: A rice cake with eight treasures comprises 18470 parts of glutinous rice flour, 13930 parts of longan pulp, 440 parts of honey, 880 parts of unsalted butter, 4880 parts of walnut kernels, 600 parts of almond slices, 510 parts of white sesame seeds, 1000 parts of dried cranberries, 1400 parts of raisins, 1470 parts of oligofructose, 28670 parts of maltose syrup, 3660 parts of isomaltooligosaccharide, 11130 parts of drinking water and 1170 parts of modified starch.

[0007] In actual application, the longan pulp is softened by soaking in drinking water, stirred and then stir-fried in a pan.

[0008] The glutinous rice flour, the modified starch and the drinking water are put into a steaming and refining machine for steaming.

[0009] Specifically, the isomaltooligosaccharide, the fructooligosaccharide, the maltose syrup and the drinking water are boiled and added into a steaming and refining machine in batches; After cooling, add the unsalted butter, the honey and the walnut kernels.

[0010] Furthermore, the steamed rice cake base is poured into a filling machine to be molded into a rice cake body, and the walnut kernels, almond slices, white sesame seeds, dried cranberries and raisins baked at high temperature are placed on top.

[0011] A method for making eight-treasure rice cake comprises the following steps: Steaming and frying auxiliary materials: Soak the longan pulp in drinking water until soft, crush it with a machine, put it into the reaction pot, and fry it until the sugar content is 70±1brix; Cake making: Put glutinous rice flour, modified starch and drinking water into a steamer, stir slowly for 3 minutes to form a dough, turn on the steam and the pressure is 1-1.5kg / cm 2 After 14 minutes of steaming, turn off the steam and reduce the pressure. The sugar content is 48±1 Brix. Boil isomaltooligosaccharide, oligofructose, maltose syrup and drinking water with steam until the sugar content is 79±1Brix, add them to the steam-refining machine in batches, add 1-1.5kg each time and mix well until all are added. The time is controlled within 16-18 minutes, and the sugar content is 69±1Brix. When adding the syrup, ensure that the interlayer of the steam-refining machine is kept warm; Turn off the steam in the refining machine, turn on the cooling water, add unsalted butter and mix well, finally add honey and walnut kernels and mix well, and the sugar content of the finished product is: 69±1Brix; Put the steamed rice cake into the stuffing machine at a temperature of 50°C~60°C, adjust the discharge weight to ensure that each is 35g±3g, put it into a round plastic tray, and press it flat without any gaps in each grid; Surface decoration: Decorate the surface of each rice cake with 0.2±0.1g of almond slices, 0.3±0.1g of dried cranberries, 0.5±0.1g of raisins, 0.6±0.1g of walnut kernels, and sprinkle 0.2±0.1g of white sesame seeds evenly on the surface of the rice cake.

[0012] Among them, sift the raisins and dried cranberries, put them into a baking tray and bake them in a layered oven with the upper heat at 190±5℃ and the lower heat at 180±5℃ for 5 minutes; After baking, lower the temperature by 10℃ according to the oven conditions and set aside.

[0013] Specifically, put almond slices, white sesame seeds and walnut kernels into baking trays and bake them in the oven at 160±5°C for upper fire and 140±5°C for lower fire for 8 minutes until fragrant and set aside.

[0014] Furthermore, the method for making the eight-treasure rice cake further comprises the following steps: Cake packaging: Seal the cut eight-treasure rice cake with rice cake film, put it into a long plastic box, cover it with a lid, and pass it through a metal detector; Frozen storage, frozen cargo handling, refrigerated shipment, frozen transportation, the freezing temperature is below -18°C, and the storage time is 45 days.

[0015] Compared with the prior art, the eight-treasure rice cake and the production method thereof of the present invention have the following advantages: In the eight-treasure rice cake and its preparation method provided by the present invention, since honey, longan pulp and walnut kernels are added during steaming and refining, and the surface is decorated with a variety of dried fruits and nuts, it has the fragrance of dried fruits and honey, as well as the crispness of nuts, is very suitable for vegetarians to eat, and no preservatives are added, healthy and delicious; in addition, the eight-treasure rice cake contains more than 15% of longan pulp, which can be said to be very real materials, and the original aroma of the ingredients is stimulated by the high-temperature steaming and refining process, and the overall taste is flexible, Q-elastic, and the taste is fragrant; the surface is decorated with rich colors of walnut kernels, raisins, dried cranberries, almond slices, and white sesame, which are not only delicious, but also symbolize a full harvest in the coming year, and are very suitable for winter food supplements and health preservation. In other words, the eight-treasure rice cake provided by the present invention can well present the soft and glutinous taste of the rice cake, and has the rich taste of longan and honey, sweet flavor, and convenient to eat. DETAILED DESCRIPTION

[0016] The embodiment of the present invention provides an eight-treasure rice cake, comprising: 18470 parts of glutinous rice flour, 13930 parts of longan pulp, 440 parts of honey, 880 parts of unsalted butter, 4880 parts of walnut kernels, 600 parts of almond slices, 510 parts of white sesame seeds, 1000 parts of dried cranberries, 1400 parts of raisins, 1470 parts of oligofructose, 28670 parts of maltose syrup, 3660 parts of isomaltooligosaccharide, 11130 parts of drinking water, and 1170 parts of modified starch.

[0017] The embodiment of the present invention further provides a method for making eight-treasure rice cake, comprising the following steps: Steaming and frying auxiliary materials: Soak the longan pulp in drinking water until soft, crush it with a machine, put it into the reaction pot, and fry it until the sugar content is 70±1brix; Cake making: Put glutinous rice flour, modified starch and drinking water into a steamer, stir slowly for 3 minutes to form a dough, turn on the steam and the pressure is 1-1.5kg / cm 2 After 14 minutes of steaming, turn off the steam and reduce the pressure. The sugar content is 48±1 Brix. Boil isomaltooligosaccharide, oligofructose, maltose syrup and drinking water with steam until the sugar content is 79±1Brix, add them to the steam-refining machine in batches, add 1-1.5kg each time and mix well until all are added. The time is controlled within 16-18 minutes, and the sugar content is 69±1Brix. When adding the syrup, ensure that the interlayer of the steam-refining machine is kept warm; Turn off the steam in the refining machine, turn on the cooling water, add unsalted butter and mix well, finally add honey and walnut kernels and mix well, and the sugar content of the finished product is: 69±1Brix; Put the steamed rice cake into the stuffing machine at a temperature of 50°C~60°C, adjust the discharge weight to ensure that each is 35g±3g, put it into a round plastic tray, and press it flat without any gaps in each grid; Surface decoration: Decorate the surface of each rice cake with 0.2±0.1g of almond slices, 0.3±0.1g of dried cranberries, 0.5±0.1g of raisins, 0.6±0.1g of walnut kernels, and sprinkle 0.2±0.1g of white sesame seeds evenly on the surface of the rice cake.

[0018] Compared with the prior art, the eight-treasure rice cake and the production method thereof described in the embodiment of the present invention have the following advantages: In the eight-treasure rice cake and its preparation method provided by the embodiment of the present invention, since honey, longan pulp and walnut kernels are added during steaming and refining, and the surface is decorated with a variety of dried fruits and nuts, it has the aroma of dried fruits and honey, as well as the crispness of nuts, and is very suitable for vegetarians to eat, and no preservatives are added, healthy and delicious; in addition, the eight-treasure rice cake contains more than 15% of longan pulp, which can be said to be very real material, and the original aroma of the ingredients is stimulated by the high-temperature steaming and refining process, and the overall taste is soft, tough, and elastic, and the taste is fragrant; the surface is decorated with rich colors of walnut kernels, raisins, dried cranberries, almond slices, and white sesame seeds, which are not only delicious, but also symbolize a full harvest in the coming year, and are very suitable for winter food supplements and health preservation. In other words, the eight-treasure rice cake provided by the embodiment of the present invention can well present the soft and glutinous taste of the rice cake, and has the rich taste of longan and honey, sweet flavor, and convenient to eat.

[0019] In actual application, the longan pulp can be softened by soaking it in drinking water, stirring it and then stir-frying it in a pan.

[0020] The glutinous rice flour, modified starch and drinking water can be put into a steaming and refining machine for steaming.

[0021] Specifically, the above-mentioned isomaltooligosaccharide, fructooligosaccharide, maltose syrup and drinking water can be boiled and added into a steaming and refining machine in portions; after cooling, unsalted butter, honey and walnut kernels are added.

[0022] Furthermore, the steamed rice cake base can be poured into a filling machine to be molded into a rice cake body, and high-temperature roasted walnut kernels, almond slices, white sesame seeds, dried cranberries and raisins are placed on top.

[0023] Among them, sift the raisins and dried cranberries, put them into a baking tray and bake them in a tiered oven. The upper fire can be 190±5℃, the lower fire can be 180±5℃, and the time can be 5 minutes. After baking, the temperature can be lowered by 10℃ if it is suitable for the oven and set aside.

[0024] Specifically, put almond slices, white sesame seeds and walnut kernels into baking trays and bake them in the oven. The upper fire can be 160±5°C and the lower fire can be 140±5°C. The time can be 8 minutes. Bake until fragrant and set aside.

[0025] Furthermore, the method for making the eight-treasure rice cake provided by the embodiment of the present invention may further include the following steps: Cake packaging: Seal the cut eight-treasure rice cake with rice cake film, put it into a long plastic box, cover it with a lid, and pass it through a metal detector; Frozen storage, frozen cargo handling, refrigerated shipment, frozen transportation. The freezing temperature can be below -18°C and the storage time is 45 days.

[0026] It should be noted that in the eight-treasure rice cake and the production method thereof provided in the embodiment of the present invention, the longan pulp raw material is imported from Thailand, carefully selected, and has few impurities and is very clean; Walnut kernels are fragrant, delicious, crunchy and tasty. They contain polyphenols and lipopolysaccharides, are rich in monounsaturated and polyunsaturated fatty acids, are rich in calcium, phosphorus, iron, vitamins B1, B2 and amino acids, and are known as the "Queen of Dried Fruits". Longan honey is the best honey, amber in color, sweet and not easy to crystallize, with a strong aroma of longan. Maltose syrup, low sugar, low fat and healthy.

[0027] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A kind of eight-treasure rice cake, characterized in that: include: 18470 parts of glutinous rice flour, 13930 parts of longan pulp, 440 parts of honey, 880 parts of unsalted butter, 4880 parts of walnut kernels, 600 parts of almond slices, 510 parts of white sesame seeds, 1000 parts of dried cranberries, 1400 parts of raisins, 1470 parts of fructooligosaccharides, 28670 parts of maltose syrup, 3660 parts of isomaltooligosaccharides, 11130 parts of drinking water, and 1170 parts of modified starch.

2. The eight-treasure rice cake according to claim 1, characterized in that The longan pulp is softened by soaking in drinking water, stirred and then stir-fried in a pan.

3. The eight-treasure rice cake according to claim 2, characterized in that The glutinous rice flour, the modified starch and the drinking water are put into a steaming and refining machine for steaming and refining.

4. The eight-treasure rice cake according to claim 3, characterized in that The isomaltooligosaccharide, the fructooligosaccharide, the maltose syrup and the drinking water are boiled and added into a steaming and refining machine in portions; After cooling, add the unsalted butter, the honey and the walnut kernels.

5. The eight-treasure rice cake according to claim 4, characterized in that: The steamed rice cake base is poured into a filling machine to be molded into a rice cake body, and the high-temperature roasted walnut kernels, almond slices, white sesame seeds, dried cranberries and raisins are placed on top.

6. A method for making eight-treasure rice cake, characterized in that: The following steps are involved: Steaming and frying auxiliary materials: Soak the longan pulp in drinking water until soft, crush it with a machine, put it into the reaction pot, and fry it until the sugar content is 70±1brix; Cake making: Put glutinous rice flour, modified starch and drinking water into a steamer, stir slowly for 3 minutes to form a dough, turn on the steam and the pressure is 1-1.5kg / cm 2 After 14 minutes of steaming, turn off the steam and reduce the pressure. The sugar content is 48±1 Brix. Boil isomaltooligosaccharide, oligofructose, maltose syrup and drinking water with steam until the sugar content is 79±1Brix, add them to the steam-refining machine in batches, add 1-1.5kg each time and mix well until all are added. The time is controlled within 16-18 minutes, and the sugar content is 69±1Brix. When adding the syrup, ensure that the interlayer of the steam-refining machine is kept warm; Turn off the steam in the refining machine, turn on the cooling water, add unsalted butter and mix well, finally add honey and walnut kernels and mix well, and the sugar content of the finished product is: 69±1Brix; Put the steamed rice cake into the stuffing machine at a temperature of 50°C~60°C, adjust the discharge weight to ensure that each is 35g±3g, put it into a round plastic tray, and press it flat without any gaps in each grid; Surface decoration: Decorate the surface of each rice cake with 0.2±0.1g of almond slices, 0.3±0.1g of dried cranberries, 0.5±0.1g of raisins, 0.6±0.1g of walnut kernels, and sprinkle 0.2±0.1g of white sesame seeds evenly on the surface of the rice cake.

7. The method for making eight-treasure rice cake according to claim 6, characterized in that: Sift raisins and dried cranberries, put them into a baking tray and bake them in a casserole oven at 190±5℃ for the upper fire and 180±5℃ for the lower fire for 5 minutes; After baking, lower the temperature by 10℃ according to the oven conditions and set aside.

8. The method for making eight-treasure rice cake according to claim 7, characterized in that: Put almond slices, white sesame seeds and walnut kernels into baking trays and bake them in the oven at 160±5℃ for upper fire and 140±5℃ for lower fire for 8 minutes until fragrant and set aside.

9. The method for making the eight-treasure rice cake according to any one of claims 6 to 8, characterized in that: The following steps are also included: Cake packaging: Seal the cut eight-treasure rice cake with rice cake film, put it into a long plastic box, cover it with a lid, and pass it through a metal detector; Frozen storage, frozen cargo handling, refrigerated shipment, frozen transportation, the freezing temperature is below -18℃, and the storage time is 45 days.