CN1149413A

CN1149413A - Instant new year cake and its processing method

Info

Publication number: CN1149413A
Application number: CN96112995A
Authority: CN
Inventors: 俞斌
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-09-29
Filing date: 1996-09-29
Publication date: 1997-05-14

Abstract

A New Year cake with rice as raw material is a fast instant food which may be directly eaten after being infused with boiling water for 5-8 min, having good flavouring, white colour and smoothness, particularly suitable for eating during touring, field work, marine operation, etc.. It is prepared through such steps as washing rice, water-milled after soaking, squeezing flour up to 35-45% moisture content, adding table salt 2-0.5% by wt. proportion and blending with dry rice flour or starch for regulating the moisture content of water-milled flour being 33-40%, extruding, expanding and self-ripening and shaping through extruder, then cutting into slices, drying, measuring, covering, thermal contraction and packaging.

Description

Instant glutinous rice cake and processing method

The present invention relates to a kind of quick and convenient food, particularly a kind of with edible rice be raw material brew the instant glutinous rice cake and the processing method that can directly eat in 5～8 minutes with boiling water, suitable especially military training, tourism, field construction, operation on the sea, dining room, family etc. eat.

Along with improving constantly of living standards of the people and developing rapidly of tourist industry, the fast-food of various portable, instants, delicious flavour arises at the historic moment.Pay instant noodles as Kang Shi, just wide in variety, instant because of it, and sales volume is big, is subjected to consumers in general's favor deeply, but China width of cloth source is vast, and populous, taste has nothing in common with each other, and some people likes eating wheaten food, some people likes eating the rice food.

Long history, traditional rice food rice cake are arranged, though along with development of times develops till now machine-processed rice cake by original manual rice cake, after general plant produced is come out, can only deposit 6～7 days, it is rotten to go mouldy after the time is long again.For rice cake is never degenerated, have to adopt bubble (winter just be suitable for) or dry, be dried into rice cake to desiccate and deposit.When edible, also need with the rice cake sheet through must be again after one day one night, bubble rose with boil, fry, method burning such as steaming could eat after ripe.The fresh rice cake that the harsh output of factory is come also needs could eat after boiling, burning.Therefore edible inconvenient, not portable.

The object of the present invention is to provide a kind of instant glutinous rice cake and processing method, only needing to soak with boiling water 5～8 minutes was that edible or soak with cold drinking liquid also can eat in 20～25 minutes, be easy to carry, and the convenient rice cake of instant, its shelf-life can reach 18 months.

The present invention is achieved in that instant glutinous rice cake made through water mill by edible rice, comprises that also weight ratio is 2～0.5% salt and edible dry rice flour or starch, through high temperature, expanded, form from ripe.Its procedure of processing is: will eat that rice eluriate to soak after water mill, pressing powder is 35～45% water mill powder to water content, and adding weight ratio again is 2～0.5% salt and edible dry rice flour or starch.Transferring powder is 33～40% water mill powder to water content, through extruder push, expanded, from maturation shape, after section, oven dry, metering, capping, thermal contraction, pack, dispatch from the factory or packed dispatching from the factory.

Below embodiments of the invention are further described:

Edible Mi Xuanyong high-quality pure morning of rice (polished rice) is primary raw material, after eluriating, soak 6～16 hours (the concrete time selects for use according to Various Seasonal) again and adopt traditional water mill method to carry out abrasive dust, water ground rice behind the mill is stuck with paste with the method for squeezing, it only is 38～42% water mill powder that its moisture content is squeezed into water content, be in harmonious proportion dispersion again, and to add weight ratio be that 2～0.5% salt changes into water, adding 5～8% edible dry rice flour or starch again, to reconcile into water content be 33～40% water mill powder, then scattered water mill powder is poured in the hopper of KSM-1.5 double screw extruder and made the cake moulding, the water mill powder is expanded through 150 ℃ of TRANSIENT HIGH TEMPERATURE of 1～2 minute in main frame, from ripe.Touch the plate extrusion modling through extruding again, carry out auto slice then, with the stainless steel cloth beach open through hot-blast stove under 40～50 ℃ of temperature, dry (drying time by processing season difference and grasp), and make moisture content remain on 14%～5% promptly to make instant glutinous rice cake, after fast food bowl (or packaging bag), capping, thermal contraction are put in metering, just can pack and dispatch from the factory, become a bowl dress or a packed instant glutinous rice cake.

Also can adopt edible dry rice flour is that salt that raw material infiltrates 35～40% water and 2～0.5% stirs with mixer and pours double screw extruder again into, and through high temperature puffing, from ripe, extrusion modling, all the other processes are same as described above, do not describe in detail.

During use, only need tear capping, add packed potherb mustard chicken extract or auxiliary condiment such as shredded pork with salted potherb mustard or chop green vegetables, boiling water be poured in the bowl again, soaking 5～8 minutes is edible.If there is not boiling water, with cold drinking water, cold boiling water, mineral water etc. can, just to soak 20～25 minutes ability edibles.

Rice cake soup is burnt with the rice cake of produced in conventional processes in general dining room, have to be in that open before the meal will be cooked with it, the burned back time lengthens and will eke out a living, soup also will become paste, just influence is edible has not been very good eating, now if make raw material with instant glutinous rice cake, open 20 minutes before the meal in the dining room with the cold boiling water bubble that rises, open in the bowl of packing into when eating (draining the water) reusable heat condiment and pour in the bowl, can make one bowl of good to eat rice cake soup, the time lengthens can not eke out a living.

The present invention is compared with prior art: this instant glutinous rice cake can be made the bowl dress or packed being convenient to carried, no Opinion is walked thereunto, eats as long as there is water just can brew, and directly eats, need not burn, boil, save time, energy-conservation, eat With convenient, be exactly to soak with cold drinking water, look constant, and mouthfeel is also constant. Do not contain any interpolation Ji, anti-Rotten agent, be natural food. Original rice cake raw material is rice, and existing employing early rice is raw material, and mouthfeel is than original Fortunately, stiffness,, the soft cunning of look white, soup do not stick with paste clearly, storage life, shelf-life are 18 months, with the bowl dress because of in There is auxiliary condiment bad, so shelf-life 6 usefulness. Operating period improves greatly, has improved edibility, pin Sell scope.

Claims

1. instant glutinous rice cake is made through water mill by edible rice, it is characterized in that also comprising weight ratio be 2～0.5% salt and edible dry rice flour or starch through high temperature, expanded, form from ripe.

2. according to the described instant glutinous rice cake of claim 1, it is characterized in that edible dry rice flour or starch weight ratio are 5～8%.

3. be exclusively used in the processing method of making the described instant glutinous rice cake of claim 1, it is characterized in that to eat rice and eluriate immersion after water mill, pressing powder is 35～45% water mill powder to water content, adding weight ratio again is 2～0.5% salt and edible dry rice flour or starch, the accent powder is 33～40% water mill powder to water content, through extruder extruding, expanded, from maturation shape, after section, oven dry, metering, capping, thermal contraction, pack, dispatch from the factory.

4. the processing method of instant glutinous rice cake according to claim 3, it is characterized in that edible rice is for early rice or polished rice soaked 6～16 hours, pressing powder is 38～42% to water content, and under 150 ℃ of high temperature through 1～2 minute instantaneous expanded, from the maturation type, after section dry, measure, pack, pack, dispatch from the factory.

5. the processing method of instant glutinous rice cake according to claim 3, it is characterized in that adopting edible dry rice flour be raw material infiltrate weight ratio be the salt of 35～40% water and 2～0.5% stir with mixer pour the extruder extrusion again into, from maturation shape.