CN105360215A - Essence-free fragrant rice cake and preparation method thereof - Google Patents
Essence-free fragrant rice cake and preparation method thereof Download PDFInfo
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- CN105360215A CN105360215A CN201510837696.8A CN201510837696A CN105360215A CN 105360215 A CN105360215 A CN 105360215A CN 201510837696 A CN201510837696 A CN 201510837696A CN 105360215 A CN105360215 A CN 105360215A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Abstract
The invention relates to an essence-free fragrant rice cake and a preparation method thereof. The fragrant rice cake is prepared through adding raw materials such as millet flour, egg powder, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, radix puerariae and rhizoma polygonati into flour. The preparation method comprises the following steps: firstly slicing and steaming the radix puerariae, adding water to carry out ultrasonic treatment, filtering and recovering the filtrate A; grinding the rhizoma polygonati into powder, steaming the powder, adding rice wine to soak the steamed powder, filtering and recovering the filtrate B; mixing the raw materials with the filtrate A and the filtrate B to obtain a mixture A; adding flour into the mixture A and mixing to obtain a mixture B; and shaping the mixture B, sprinkling the millet flour on the surface, and carrying out puffing, baking, palm oil spraying, cooling and trimming to obtain the essence-free fragrant rice cake. The preparation method is simple; and the prepared fragrant rice cake is free of essence and has health effect through long-term eating.
Description
Technical field
The present invention relates to a kind of scented rice cake, one is not containing essence scented rice cake and preparation method thereof specifically.
Background technology
Scented rice cake is a kind of product deeply liked by consumers in general; In recent years, some researchs show that scented rice cake is eaten more can produce certain harm to human body, but deeply likes by consumers in general, in the urgent need to the healthy non-additive scented rice cake of one on market because of potato chips.
The root of kudzu vine, have clearing heat and detoxicating, promote the production of body fluid to quench thirst, kidney and spleen invigorating, beneficial stomach are calmed the nerves, the improving eyesight that clears away heart-fire, ease constipation road just and the function such as to sober up.Its starch includes the flavone compound effective ingredients such as Puerarin.Record according to medical science, its starch to inducing sweat and dispelling exogenous evils, rise the loose fire of sun, main quench one's thirst burning hot, headache fever, bone fire, person's back arrest pain, sober up, relieving restlessness, especially can not look for optimal body-building face-nourishing unique healthy food to Diseases such as diabetes, cardiovascular disease, gastrointestinal disturbances systems by being more.Pueraria starch was once tribute, and have purposes that is edible, medicinal, special industry three aspects, the root of kudzu vine and the flavones contained by Ge Ye have multiple definite health-care effect, and its clinical practice demonstrates quick-acting and efficient rare characteristic.
Sealwort, has another name called tendrilleaf solomonseal rhizome, chicken head ginseng.For the dry rhizome of liliaceous plant P. kingianum, sealwort or David's-harp.According to the difference of former plant and Medicinal Materials Characters, sealwort can be divided into RHIZOMA POLYGONATI ZINGIBERIFORME, polygonatum sibiricum Redoute and large sealwort three kinds.The former plant David's-harp of RHIZOMA POLYGONATI ZINGIBERIFORME, the former plant of polygonatum sibiricum Redoute is sealwort, and the former plant of large sealwort (having another name called dish-shaped sealwort) is P. kingianum.The best in quality with RHIZOMA POLYGONATI ZINGIBERIFORME in three.Sealwort taste is sweet, and property is put down, and effect slowly, can make the product taking nourishing for a long time, is Chinese herbal medicine common in life.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, provide one not containing essence scented rice cake and preparation method thereof, preparation is simple, the scented rice cake prepared, and not containing essence, edible for a long time have health-care effect.
One, not containing essence scented rice cake, comprises flour and palm fibre oil; Raw material is added: millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine and sealwort in flour, add raw material parts by weight be: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugared 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
Described sugar is white granulated sugar.
The parts by weight that described raw material adds raw material are preferably: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugar 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
Not containing a preparation method for essence scented rice cake, comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.1-0.3 ㎝, add in container, after 90-95 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add root of kudzu vine quality 2-2.5 water doubly, then ultrasonic process 5-10min under frequency is 30KHz-50KHz, be heated to 75 DEG C afterwards, after insulation 45-50min, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 45-65min at being placed in 98-100 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 24-36 hour at being placed in 35-37 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 10-20 minute, obtain mixture A; In mixture A, add got flour, stir after 20-30 minute, place 3-4h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 185-195 DEG C that gets angry of baking, lower fiery temperature 215 DEG C; Cooking time is 7-9 minute; Then come out of the stove, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get the 0.2%-0.3% that palmitic quality is baking good scented rice cake quality; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
The speed of coming out of the stove described in step 6 150 revs/min.
Beneficial effect is:
The present invention is not containing essence scented rice cake and preparation method thereof, the root of kudzu vine is with the addition of in this preparation method, the root of kudzu vine suits the taste of both old and young, the following crowd of particularly suitable: the cardiovascular and cerebrovascular patients such as hypertension, high fat of blood, hyperglycaemia and antimigraine, climacteric women, easily get angry crowd's (comprising pregnant woman and baby), normal phase alcohol user (reducing alcohol to hepatic effects), women grow appearance beauty treatment, middle-aged and old daily diet conditionings etc.The effects such as the root of kudzu vine and sealwort powder combine and be used for there is plurality of health care functions in food, comprise protection liver, nourishing the stomach, antiviral and antimycotic, and there is not any side effect in long-term eating, health-care effect is better, uses it in food, meets the demand in market; But sealwort, the root of kudzu vine itself have some special smells, used in scented rice cake, when just retaining its sealwort powder and effect and nutrition, how to change its mouthfeel, and be key problem in technology of the present invention with the taste perfect adaptation of millet; Various trace elements in sealwort powder and the root of kudzu vine with other material effective ingredient organic assembling in scented rice cake, can be reached the health-care effect to human body by the present invention; Preparation method of the present invention, first adopts boiling, the technique such as ultrasonic prepares filtrate; Other raw materials of the filtrate and specified weight number of getting specific number comprise flour, palm fibre oil, powdered egg, sugar, maltose, starch, millet powder, the combination such as edible ammonium bicarbonate and edible sodium bicarbonate, rational order of addition, be combined with the specific technique of the present invention, finally reach and prepare not containing essence scented rice cake, this scented rice cake crispy in taste is fragrant and sweet, all-ages, and the fragrance of scented rice cake is not namely remained containing additive, again there is health-care effect, there is good application prospect.
Detailed description of the invention
One, not containing essence scented rice cake, comprises flour and palm fibre oil; Raw material millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine and sealwort is added in flour, add raw material parts by weight be: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugared 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
Described sugar is white granulated sugar.
The parts by weight that described raw material adds raw material are preferably: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugar 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
Not containing a preparation method for essence scented rice cake, comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.1-0.3 ㎝, add in container, after 90-95 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add root of kudzu vine quality 2-2.5 water doubly, then ultrasonic process 5-10min under frequency is 30KHz-50KHz, be heated to 75 DEG C afterwards, after insulation 45-50min, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 45-65min at being placed in 98-100 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 24-36 hour at being placed in 35-37 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 10-20 minute, obtain mixture A; In mixture A, add got flour, stir after 20-30 minute, place 3-4h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 185-195 DEG C that gets angry of baking, lower fiery temperature 215 DEG C; Cooking time is 7-9 minute; Then come out of the stove, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get the 0.2%-0.3% that palmitic quality is baking good scented rice cake quality; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
The speed of coming out of the stove described in step 6 150 revs/min.
embodiment 1
One, not containing essence scented rice cake, comprises flour and palm fibre oil; Raw material millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine and sealwort is added in flour, add raw material parts by weight be: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, white granulated sugar 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
Not containing a preparation method for essence scented rice cake, comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.2 ㎝, add in container, after 92 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add the water of root of kudzu vine quality 2.2 times, then ultrasonic process 8min under frequency is 40KHz, is heated to 75 DEG C afterwards, insulation 48min after, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 50min at being placed in 99 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 28 hours at being placed in 36 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 15 minutes, obtain mixture A; In mixture A, add got flour, stir after 25 minutes, place 3.5h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 190 DEG C of getting angry of baking, lower fiery temperature 215 DEG C; Cooking time is 8 minutes; Then come out of the stove, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get that palmitic quality is baking good scented rice cake quality 0.25%; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
The speed of coming out of the stove described in step 6 150 revs/min.
embodiment 2
One, not containing essence scented rice cake, comprises flour and palm fibre oil; Raw material millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine, sealwort is added in flour, add raw material parts by weight be: 200 parts, flour, palm fibre oil 45 parts, powdered egg 5 parts, sugar 45 parts, maltose 10 parts, starch 20 parts, millet powder 35 parts, edible ammonium bicarbonate 0.5 part, edible sodium bicarbonate 0.1 part, the root of kudzu vine 10 parts, sealwort 20 parts.
Not containing a preparation method for essence scented rice cake, comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.1 ㎝, add in container, after 90 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add the water of root of kudzu vine quality 2 times, then ultrasonic process 10min under frequency is 30KHz, is heated to 75 DEG C afterwards, insulation 45min after, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 65min at being placed in 98 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 36 hours at being placed in 35 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 10 minutes, obtain mixture A; In mixture A, add got flour, stir after 20 minutes, place 3h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 185 DEG C of getting angry of baking, lower fiery temperature 215 DEG C; Cooking time is 7-9 minute; Then come out of the stove with the speed of 150 revs/min, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get that palmitic quality is baking good scented rice cake quality 0.2%; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
embodiment 3
One, not containing essence scented rice cake, comprises flour and palm fibre oil; Raw material millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine, sealwort is added in flour, add raw material parts by weight be: 200 parts, flour, palm fibre oil 50 parts, powdered egg 10 parts, sugar 55 parts, maltose 18 parts, starch 30 parts, millet powder 40 parts, edible ammonium bicarbonate 1.5 parts, edible sodium bicarbonate 0.1-0.6 part, the root of kudzu vine 15 parts, sealwort 22 parts.
The parts by weight that described raw material adds raw material are preferably: 200 parts, flour, palm fibre oil 50 parts, powdered egg 5-10 part, sugar 55 parts, maltose 18 parts, starch 30 parts, millet powder 40 parts, edible ammonium bicarbonate 1.5 parts, edible sodium bicarbonate 0.6 part, the root of kudzu vine 15 parts, sealwort 22 parts.
Not containing a preparation method for essence scented rice cake, comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.3 ㎝, add in container, after 95 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add the water of root of kudzu vine quality 2.5 times, then ultrasonic process 5min under frequency is 50KHz, is heated to 75 DEG C afterwards, insulation 50min after, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 65min at being placed in 100 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 36 hours at being placed in 37 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 20 minutes, obtain mixture A; In mixture A, add got flour, stir after 30 minutes, place 4h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 195 DEG C of getting angry of baking, lower fiery temperature 215 DEG C; Cooking time is 9 minutes; Then come out of the stove, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get that palmitic quality is baking good scented rice cake quality 0.3%; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
Claims (5)
1. one kind does not contain essence scented rice cake, comprise flour and palm fibre oil, it is characterized in that: in flour, add raw material: millet powder, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, the root of kudzu vine and sealwort, add raw material parts by weight be: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugar 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
2. as claimed in claim 1 not containing essence scented rice cake, it is characterized in that: described sugar is white granulated sugar.
3. as claimed in claim 1 not containing essence scented rice cake, it is characterized in that: the parts by weight that described raw material adds raw material are: 200 parts, flour, the oily 45-50 part of palm fibre, powdered egg 5-10 part, sugared 45-55 part, maltose 10-18 part, starch 20-30 part, millet powder 35-40 part, edible ammonium bicarbonate 0.5-1.5 part, edible sodium bicarbonate 0.1-0.6 part, root of kudzu vine 10-15 part, sealwort 20-22 part.
4. the preparation method not containing essence scented rice cake as described in claim 1-4, is characterized in that: comprise the following steps:
The root of kudzu vine that step one, selection have just been dug out, cleans up, dries surface moisture, be cut into the thin slice of 0.1-0.3 ㎝, add in container, after 90-95 DEG C of steaming 30min, takes out and naturally cools to room temperature, for subsequent use;
Step 2, above-mentioned steps one is processed after the root of kudzu vine put into container, add root of kudzu vine quality 2-2.5 water doubly, then ultrasonic process 5-10min under frequency is 30KHz-50KHz, be heated to 75 DEG C afterwards, after insulation 45-50min, naturally cool to room temperature, filtered and recycled filtrate A, for subsequent use;
Step 3, get sealwort and grind into powder, steam 45-65min at being placed in 98-100 DEG C, dry in the air to room temperature, obtain steaming rear sealwort powder; After steaming, in sealwort powder, add the rice wine of its quality 10 times, place 24-36 hour at being placed in 35-37 DEG C, filtered and recycled liquor B, for subsequent use;
Step 5, by palm fibre oil, powdered egg, sugar, maltose, starch, edible ammonium bicarbonate, edible sodium bicarbonate, filtrate A and liquor B, after mixing, stir 10-20 minute, obtain mixture A; In mixture A, add got flour, stir after 20-30 minute, place 3-4h, obtain mixture B;
Step 6, send into mixture B in forming machine mould, shaping, obtain the rice cake of forming; The rice cake surface sprinkling millet powder made, expanded; By forming and expanded after rice cake, send into biscuit stove and carry out baking, the temperature 185-195 DEG C that gets angry of baking, lower fiery temperature 215 DEG C; Cooking time is 7-9 minute; Then come out of the stove, obtain the good scented rice cake of baking;
Step 7, again get palm oil, get the 0.2%-0.3% that palmitic quality is baking good scented rice cake quality; Then good for baking scented rice cake is sent into oil-injection machine, at the surface of baking good scented rice cake spray palm oil, after oil spout completes, cooling, arranges, and namely obtains not containing the scented rice cake of essence.
5., as claimed in claim 4 not containing the preparation method of essence scented rice cake, it is characterized in that: the speed of coming out of the stove described in step 6 150 revs/min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577917A (en) * | 2016-12-20 | 2017-04-26 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Manufacturing method for appetizing spleen strengthening rice cake |
| CN110150562A (en) * | 2019-06-06 | 2019-08-23 | 青岛锦祥食品有限公司 | A kind of sandwich rice cake and preparation method thereof |
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| CN110150562A (en) * | 2019-06-06 | 2019-08-23 | 青岛锦祥食品有限公司 | A kind of sandwich rice cake and preparation method thereof |
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