CN104920951A - Freeze-resistant glutinous rice pastry preparation technology and edible method - Google Patents

Freeze-resistant glutinous rice pastry preparation technology and edible method Download PDF

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Publication number
CN104920951A
CN104920951A CN201510197931.XA CN201510197931A CN104920951A CN 104920951 A CN104920951 A CN 104920951A CN 201510197931 A CN201510197931 A CN 201510197931A CN 104920951 A CN104920951 A CN 104920951A
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glutinous rice
stirring
freezing
minutes
resistance
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谢玉洁
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Shenyang Fuhexiang Food Co Ltd
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Shenyang Fuhexiang Food Co Ltd
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Abstract

The present invention specifically provides a freeze-resistant glutinous rice pastry which is manufactured by the following steps: finely selecting high-quality glutinous rice, washing and cleaning, soaking the glutinous rice with fresh water; taking out the soaked glutinous rice and grinding the soaked glutinous rice into glutinous rice flour; putting the glutinous rice flour into a high temperature steamer with stirring to conduct steaming under an airtight and pressing condition; after steaming, uncovering the steamer and adding high-quality soft white sugar or xylitol, and stirring; adding pure water and continuously stirring; when a pastry body becomes fine, smooth and soft, adding flour, and stirring evenly; taking out the pastry from a pot, air-cooling, molding, packaging, sterilizing, sub-packaging, and inspecting quality of the pastry, and delivering the pastry from storage. The pure glutinous rice is used as main raw materials without any addition of starch, agar, and chemical additives, thus the emergences of retrogradation and other denaturing problems of the glutinous rice starch chains are avoided, and user's taste cannot be affected. The manufacturing method of the freeze-resistant glutinous rice pastry extends the stirring time and increases the number of stirring processes, and the repeated stirring enables the glutinous rice paste to be more "energetic", and the finished product is more tough and chewy. Since the finished products are stored at -18 DEG C in the cold storage, the additions of any preservatives are not needed and thus the original taste and flavor of the glutinous rice are maintained, and the food safety is further ensured.

Description

The manufacture craft of resistance to freezing glutinous rice cakes point and eating method
Technical field
The invention belongs to food processing field, specifically provide a kind of manufacture craft of resistance to freezing glutinous rice cakes point.
Background technology
Glutinous rice is rich in protein, carbohydrate, multivitamin and mineral matter, has effect of tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only abnormal sweating, and to being off one's feed, abdominal distension diarrhoea person has certain mitigation.In addition, glutinous rice goods stick-slip, whippy speciality receive liking of people especially.But glutinous rice goods are on the market in order to increase toughness and the elasticity of cake, starch based or agar class and chemical addition agent are added.Easily there is the phenomenon of age of starch in aforementioned additive, the anti-life that it has often been said exactly, causes glutinous rice wrapped in lotus leaves hardening, taste bad, and must reheat could demutation.Above-mentioned phenomenon is unfavorable for allegro modern society, particularly young man, and they often wish can to enjoy good to eat food at any time, instead of are subject to many restrictions.
Summary of the invention
The present invention specifically provides a kind of resistance to freezing glutinous rice cakes point, comprises following making step:
A, selected quality glutinous rice, clean up, and uses clear water to soak glutinous rice 4 ~ 6 hours;
B, by soak after glutinous rice pull out, put into rice mill, glutinous rice be ground into glutinous rice flour;
C, the glutinous rice flour of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 20 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar or xylitol, stirs 10 ~ 20 minutes;
E, continuation stirring 60 minutes, add the pure water of 0.1 ~ 0.15% of glutinous rice weight ratio, continue stirring 20 minutes;
F, after cake body is fine and smooth, soft, adds the flour of 0.1 ~ 0.15% of glutinous rice weight ratio, stir;
G, take the dish out of the pot, cool, shaping, the packaging of drying in the air, sterilizing, quality inspection, outbound.
Concrete, different according to season in step a, use cold water to soak glutinous rice 4 ~ 6 hours;
Step c pressurizes 0.1MPa, steams 30 minutes; The weight that steps d adds white soft sugar or xylitol is white soft sugar or xylitol: glutinous rice is 1:4 ~ 6, concrete stirring 15 minutes; Step e, before continuation is stirred, can add flavoring agent or not add flavoring agent; The sterilization process of step g is specially ultraviolet-sterilization, ozone sterilization, radiation sterilizing, pasteurize one of them or its combination.
Especially, in step a, summer soaks 4 hours, soaks 6 hours winter, and season in spring and autumn soaks 5 hours; Add in step e flavoring agent be specially fruit taste extract, fruit taste freeze-dried powder, pumpkin powder, green tea powder, bamboo leaf powder etc. one of them.
Described resistance to freezing glutinous rice cakes is selected to be monoblock type solid construction or to be provided with the filling heart, and the filling heart is red bean paste, green bean paste, Semen Lablab Album filling, fragrant taro cream or particle, fruit cream or particle.
Described resistance to freezing glutinous rice cakes point is preserved under subzero 18 degrees Celsius of environment.
When edible, shift to an earlier date 30 minutes slow at normal temperatures freezes for described resistance to freezing glutinous rice cakes point, slow freeze after resistance to freezing glutinous rice cakes point direct-edible.
Through multiple bearing and non-directional experiment, use production method of the present invention, although do not use any anticorrisive agent, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.The glutinous rice goods using this method to make take out by food first 30 minutes of prerequisite from refrigerator, under normal temperature slow freeze after, namely the same with the mouthfeel just made, completely avoid the problem of " counter give birth to ", directly can use when again not heating, simple and convenient.And use the glutinous rice goods produced of the present invention, repeatedly freezingly gentlely can to freeze, and not lose local flavor, once not eat and can continue freezing or refrigeration, again edible not completely still can continue freezing or refrigeration, be greatly that the storage of food is provided convenience.
The cake that the present invention is made, according to edible hobby or Various Seasonal, environment and the demand of individual, slow time length of freezing is adjustable, and the product that realize are eaten more: can heat eat when 1, it is cold, is put into go up hot water in bowl and exempt from exactly to boil the rice dumpling; 2, coolly during sky heat eat, few slow what eat is exactly the freezing point heart for a moment.For allegro modern, do not like the young man cooked namely to add energy, can not get fat again, glutinous rice and red, mung bean Semen Lablab Album class the most perfectly combine, the snacks of fragrant and sweet soft glutinous most health.Meanwhile, the glutinous rice goods made by the present invention, solve some and eat the phenomenon that sticky thing causes heartburn, stifled stomach.
Primary raw material of the present invention is pure glutinous rice, and without any starch based substitute and anticorrisive agent, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, glutinous rice goods of the present invention can not be hardening, can not affect the mouthfeel of user; The glutinous rice of pure natural in addition, maintains the genuineness of glutinous rice.In addition, xylitol can be used in the present invention as sweetener, can be used for diabetes patient.
The present invention extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Detailed description of the invention
Embodiment 1
The present embodiment specifically provides a kind of resistance to freezing glutinous rice cakes point, comprises following making step:
A, selected quality glutinous rice, clean up, and uses clear water to soak glutinous rice 4 ~ 6 hours;
B, by soak after glutinous rice pull out, put into rice mill, glutinous rice be ground into glutinous rice flour;
C, the glutinous rice flour of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 20 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar or xylitol, stirs 10 ~ 20 minutes;
E, continuation stirring 60 minutes, add the pure water of 0.1 ~ 0.15% of glutinous rice weight ratio, continue stirring 20 minutes;
F, after cake body is fine and smooth, soft, adds the flour of 0.1 ~ 0.15% of glutinous rice weight ratio, stir;
G, take the dish out of the pot, cool, shaping, the packaging of drying in the air, sterilizing, packing, quality inspection, outbound.
Concrete, different according to season in step a, use cold water to soak glutinous rice 4 ~ 6 hours;
Step c pressurizes 0.1MPa, steams 30 minutes;
The weight that steps d adds white soft sugar or xylitol is white soft sugar or xylitol: glutinous rice is 1:4 ~ 6, continues stirring 15 minutes;
Step e, before continuation is stirred, can add flavoring agent or not add flavoring agent;
The sterilization process of step g is specially ultraviolet-sterilization, ozone sterilization, radiation sterilizing, pasteurize one of them or its combination.
Especially, in step a, summer soaks 4 hours, soaks 6 hours winter, and season in spring and autumn soaks 5 hours; Add in step e flavoring agent be specially fruit taste extract, fruit taste freeze-dried powder, pumpkin powder, green tea powder, bamboo leaf powder etc. one of them.Add flavoring agent in step e and be specially the pure powder of more than fruit taste employing freeze-dried powder or 100 orders as pumpkin powder, green tea powder, bamboo leaf powder etc.
Described resistance to freezing glutinous rice cakes is selected to be monoblock type solid construction or to be provided with the filling heart, and the filling heart is red bean paste, green bean paste, Semen Lablab Album filling, fragrant taro cream or particle, fruit cream or particle.
Described resistance to freezing glutinous rice cakes point is preserved under subzero 18 degrees Celsius of environment.
When edible, shift to an earlier date 30 minutes slow at normal temperatures freezes for described resistance to freezing glutinous rice cakes point, slow freeze after resistance to freezing glutinous rice cakes point directly edible or put into hot water and eat.
Through multiple bearing and non-directional experiment, use the production method described in the present embodiment, although do not use any anticorrisive agent, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.The glutinous rice goods using the present embodiment to make take out by food prerequisite for first 30 minutes from refrigerator, under normal temperature slow freeze after, namely the same with the mouthfeel just made, completely avoid the problem that " counter give birth to " is hardening, directly can use when again not heating, simple and convenient.And use the glutinous rice goods produced of the present embodiment, repeatedly freezingly gentlely can to freeze, and not lose local flavor, once not eat and can continue freezing or refrigeration, again edible not completely still can continue freezing or refrigeration, be greatly that the storage of food is provided convenience.
The cake that the present invention is made, the glutinous rice goods using this method to make take out by food prerequisite for first 30 minutes from refrigerator, delay after freezing under normal temperature, namely the same with the mouthfeel just made.According to edible hobby or Various Seasonal, environment and the demand of individual, slow time length of freezing is adjustable, and the product that realize are eaten more: can heat eat when 1, it is cold, is put into go up hot water in bowl and exempt from exactly to boil the rice dumpling; 2, can coolly eat during sky heat, few slow what eat is exactly the freezing point heart for a moment.For allegro modern, do not like the young man cooked namely to add needed by human body energy, tastyly can not to get fat again, glutinous rice and red, green, white peas or beans the most perfectly combine, the snacks of fragrant and sweet soft glutinous most health.Meanwhile, the glutinous rice goods made by the present embodiment, solve some and eat the phenomenon that sticky thing causes heartburn, stifled stomach.
Primary raw material described in the present embodiment is pure glutinous rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the glutinous rice goods described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The glutinous rice of pure natural in addition, maintains the genuineness of glutinous rice.In addition, the present embodiment employs xylitol, can be used for diabetes patient.
The present embodiment extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, without the need to starch and chemical addition agent.
Embodiment 2
Time residing for the present embodiment is summer, makes the resistance to freezing black sticky rice cake of original flavor.
Selected quality glutinous rice, Heilungkiang special product black sticky rice cleans up, and uses cooling water to soak glutinous rice 4 hours; Black sticky rice soaks 8 hours in advance.Glutinous rice after immersion or black sticky rice are pulled out, puts into rice mill, glutinous rice is ground into glutinous rice flour; Glutinous rice flour is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.1MPa, steams 30 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar (weight of white soft sugar is white soft sugar: glutinous rice is 1:4), stir 75 minutes; Add the pure water of 0.1% of glutinous rice weight ratio, continue stirring 20 minutes; After cake body is fine and smooth, soft, adds the flour of 0.1% of glutinous rice weight ratio, stir; Take the dish out of the pot, dry in the air cool, shaping, wrap up in shredded coconut stuffing powder packaging, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 18 degrees Celsius.
Time edible, glutinous rice cakes is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, namely direct-edible.
Through multiple bearing and non-directional experiment, use the production method described in the present embodiment, although do not use any additive, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.The glutinous rice goods using this method to make take out by food prerequisite for first 30 minutes from refrigerator, delay after freezing under normal temperature, namely the same with the mouthfeel just made.For allegro modern, do not like the young man cooked namely to add energy, glutinous rice goods can not be got fat.The hot glutinous rice cakes being able to eat cool fragrant and sweet soft glutinous relieving summer-heat again summer is very the most satisfied! Blood is glutinous has the effect that nourishes blood, and the most perfectly combines with red bean class, the snacks of fragrant and sweet soft glutinous most health.Meanwhile, the glutinous rice goods made by the present embodiment, special process solves some and eats the phenomenon that sticky thing causes heartburn, stifled stomach.
Primary raw material described in the present embodiment is pure glutinous rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the glutinous rice goods described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The glutinous rice of pure natural in addition, maintains the genuineness of glutinous rice.
The present embodiment extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, without the need to starch and chemical addition agent.
Embodiment 3
Time residing for the present embodiment is winter, makes the resistance to freezing glutinous rice cakes of the tastes such as strawberry flavor, dust tea taste, pumpkin taste, leaf of bamboo taste.
Selected quality glutinous rice, cleans up, and uses clear water to soak glutinous rice 6 hours; Glutinous rice after soaking is pulled out, puts into rice mill, glutinous rice is ground into glutinous rice flour; Glutinous rice flour is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.1MPa, steams 30 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar (weight of white soft sugar is white soft sugar: glutinous rice is 1:5), stir 45 minutes; Place the powder such as strawberry powder, matcha powder, pumpkin powder, the leaf of bamboo according to market demand marketing plan, weight is flavoring agent: glutinous rice is that 0.2:10 adds required flavoring agent, continues stirring 60 minutes; Add the pure water of 0.15% of glutinous rice weight ratio, continue stirring 20 minutes; After cake body is fine and smooth, soft, adds the flour of 0.15% of glutinous rice weight ratio, stir; Take the dish out of the pot, dry in the air cool, shaping, wrap up in powder packaging, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 18 degrees Celsius.
Time edible, green tea glutinous rice cakes is taken out from low temperature environment, put into hot water and eat.The soft cake of dense green tea, exempts from the rice dumpling boiled exactly.
Through multiple bearing and non-directional experiment, use the production method described in the present embodiment, although do not use any additive, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.For allegro modern, do not like the young man cooked namely to add energy, glutinous rice goods can not be got fat, and glutinous rice and beans the most perfectly combine, the snacks of fragrant and sweet soft glutinous most health.Meanwhile, the glutinous rice goods made by the present embodiment, alleviate the phenomenon of eating sticky thing and causing heartburn, stifled stomach.
Primary raw material described in the present embodiment is pure glutinous rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the glutinous rice goods described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The glutinous rice of pure natural in addition, maintains the genuineness of glutinous rice.
The present embodiment extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, without the need to starch and chemical addition agent.
Embodiment 4
Time residing for the present embodiment is spring and autumn, makes the glutinous rice circle cake with red bean paste or green bean paste filling.
Selected quality glutinous rice, sticky rice washing is clean, uses cooling water to soak glutinous rice 5 hours; Glutinous rice after soaking is pulled out, puts into rice mill, glutinous rice is ground into glutinous rice flour; Glutinous rice flour is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.1MPa, steams 35 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar (weight of white soft sugar is white soft sugar: glutinous rice is 1:6), stir 15 minutes; Add the pure water of 0.1% of glutinous rice weight ratio, continue stirring 50 minutes; After cake body is fine and smooth, soft, adds the flour of 0.1% of glutinous rice weight ratio, stir; Take the dish out of the pot, dry in the air cool, wrap into red bean paste or green bean paste fillings, shaping, wrap up in shredded coconut stuffing powder packaging, sterilizing, packing, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 18 degrees Celsius.
Time edible, glutinous rice cakes is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, namely direct-edible.
Through multiple bearing and non-directional experiment, use the production method described in the present embodiment, although do not use any additive, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.The glutinous rice goods using this method to make take out by food prerequisite for first 30 minutes from refrigerator, delay after freezing under normal temperature, namely the same with the mouthfeel just made.For allegro modern, do not like the young man that cooks and lavish, add energy.This glutinous rice goods can not make us getting fat, and glutinous rice and green bean paste the most perfectly combine.Meanwhile, the glutinous rice goods made by the present embodiment, owing to being special process, solving some and eat the phenomenon that sticky thing causes heartburn, stifled stomach.
Primary raw material described in the present embodiment is pure glutinous rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the glutinous rice goods described in the present embodiment can not be hardening, can not affect the mouthfeel of user; Embodiment adds green bean paste filling, nutrition is horn of plenty more, and mouthfeel is fuller, the better uniqueness of local flavor.
The present embodiment extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, without the need to starch chemical addition agent.
Embodiment 5
Time residing for the present embodiment is summer, uses xylitol to replace soft white sugar, makes resistance to freezing xylitol original flavor glutinous rice ball.
Selected quality glutinous rice, cleans up, and uses cooling water to soak glutinous rice 4 hours; Glutinous rice after soaking is pulled out, puts into rice mill, glutinous rice is ground into glutinous rice flour; Glutinous rice flour is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.1MPa, steams 30 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality xylitol (weight of xylitol is xylitol: glutinous rice is 1:4), stir 75 minutes; Add the pure water of 0.1% of glutinous rice weight ratio, continue stirring 20 minutes; After cake body is fine and smooth, soft, adds the flour of 0.1% of glutinous rice weight ratio, stir; Take the dish out of the pot, cool, shaping, the packaging of drying in the air, sterilizing, packing, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 18 degrees Celsius.
Time edible, glutinous rice ball is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, put into hot water and soak 1 ~ 2 minute i.e. edible.
Through multiple bearing and non-directional experiment, use the production method described in the present embodiment, although do not use any additive, the glutinous rice goods of the glutinous rice making of Different sources, preserve 1 year at subzero 18 degrees Celsius, still remain original local flavor, never degenerate.The glutinous rice goods using this method to make take out by food prerequisite for first 30 minutes from refrigerator, delay after freezing under normal temperature, namely the same with the mouthfeel just made.For allegro modern, do not like the young man cooked namely to add energy, can not get fat again, glutinous rice and red, green, white peas or beans class the most perfectly combine, the snacks of most health.Meanwhile, the glutinous rice goods made by the present embodiment, solve some and eat the phenomenon that sticky thing causes heartburn, stifled stomach.
Primary raw material described in the present embodiment is pure glutinous rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the glutinous rice goods described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The glutinous rice of pure natural in addition, maintains the genuineness of glutinous rice.The present embodiment employs xylitol and replaces soft white sugar, is more suitable for diabetes patient.
The present embodiment extends the time of stirring, adds stirring technique number of times, repeatedly stirs and makes glutinous rice cream more " energetically ", and finished product more flexible, nutty, without the need to starch chemical addition agent.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.

Claims (7)

1. a manufacture craft for resistance to freezing glutinous rice cakes point, is characterized in that comprising following making step:
A, selected quality glutinous rice, clean up, and uses clear water to soak glutinous rice 4 ~ 6 hours;
B, by soak after glutinous rice pull out, put into rice mill, glutinous rice be ground into glutinous rice flour;
C, the glutinous rice flour of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 20 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar or xylitol, stirs 10 ~ 20 minutes;
E, continuation stirring 60 minutes, add the pure water of 0.1 ~ 0.15% of glutinous rice weight ratio, continue stirring 20 minutes;
F, after cake body is fine and smooth, soft, adds the flour of 0.1 ~ 0.15% of glutinous rice weight ratio, stir;
G, take the dish out of the pot, cool, shaping, the packaging of drying in the air, sterilizing, packing, quality inspection, outbound.
2., according to the manufacture craft of freezing glutinous rice cakes point resistance to described in claim 1, it is characterized in that:
Different according to season in step a, use cold water to soak glutinous rice 4 ~ 6 hours;
Step c pressurizes 0.1MPa, steams 30 minutes;
The weight that steps d adds white soft sugar or xylitol is white soft sugar or xylitol: glutinous rice is 1:4 ~ 6, concrete stirring 15 minutes;
Step e, before continuation is stirred, can add flavoring agent or not add flavoring agent;
The sterilization process of step g is specially ultraviolet-sterilization, ozone sterilization, radiation sterilizing, pasteurize one of them or its combination.
3., according to the manufacture craft of freezing glutinous rice cakes point resistance to described in claim 2, it is characterized in that:
In step a, summer soaks 4 hours, soaks 6 hours winter, and season in spring and autumn soaks 5 hours;
Add in step e flavoring agent be specially fruit taste extract, fruit taste freeze-dried powder, pumpkin powder, green tea powder, bamboo leaf powder one of them.
4. according to the manufacture craft of claims 1 to 3 resistance to freezing glutinous rice cakes point described in one of them, it is characterized in that: described resistance to freezing glutinous rice cakes is selected to be monoblock type solid construction or to be provided with the filling heart.
5. according to the manufacture craft of freezing glutinous rice cakes point resistance to described in claim 4, it is characterized in that: the described filling heart is red bean paste, green bean paste, Semen Lablab Album filling, fragrant taro cream or particle, fruit cream or particle.
6. according to the manufacture craft of freezing glutinous rice cakes point resistance to described in claims 1 to 3 or 5, it is characterized in that: described resistance to freezing glutinous rice cakes point is preserved under subzero 18 degrees Celsius of environment.
7. the manufacture craft selected according to freezing glutinous rice cakes resistance to described in claim 6 makes the eating method of finished product glutinous rice cakes point, it is characterized in that: when edible, shift to an earlier date 30 minutes slow at normal temperatures freezes for described resistance to freezing glutinous rice cakes point, slow freeze after resistance to freezing glutinous rice cakes point directly edible or put into hot water and eat.
CN201510197931.XA 2015-04-24 2015-04-24 Freeze-resistant glutinous rice pastry preparation technology and edible method Pending CN104920951A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261579A (en) * 2016-08-28 2017-01-04 俞祖林 A kind of deep working method of rice
CN108497295A (en) * 2018-03-30 2018-09-07 安徽金太阳食品有限公司 A kind of processing method of freeze-resistant glutinous rice cake
CN109123328A (en) * 2018-08-27 2019-01-04 怀宁县荣升食品厂 A kind of cake and preparation method thereof improving implication

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CN101999595A (en) * 2010-11-11 2011-04-06 东莞市圣心食品有限公司 Glutinous rice product and preparation method thereof
CN102334636A (en) * 2010-07-18 2012-02-01 山东龙大冷冻食品有限公司 Method for making glutinous rice cake by processing glutinous rice flour
CN103749916A (en) * 2013-12-20 2014-04-30 晓健科技(大连)有限公司 Japanese black-sugar mochi

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Publication number Priority date Publication date Assignee Title
JPH10201444A (en) * 1996-11-22 1998-08-04 Q P Corp Frozen sweet potato
CN1931011A (en) * 2006-09-30 2007-03-21 谭绍铭 Glutinous rice cake and its making process
CN102334636A (en) * 2010-07-18 2012-02-01 山东龙大冷冻食品有限公司 Method for making glutinous rice cake by processing glutinous rice flour
CN101999595A (en) * 2010-11-11 2011-04-06 东莞市圣心食品有限公司 Glutinous rice product and preparation method thereof
CN103749916A (en) * 2013-12-20 2014-04-30 晓健科技(大连)有限公司 Japanese black-sugar mochi

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261579A (en) * 2016-08-28 2017-01-04 俞祖林 A kind of deep working method of rice
CN108497295A (en) * 2018-03-30 2018-09-07 安徽金太阳食品有限公司 A kind of processing method of freeze-resistant glutinous rice cake
CN109123328A (en) * 2018-08-27 2019-01-04 怀宁县荣升食品厂 A kind of cake and preparation method thereof improving implication

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