| 摘要 |
PURPOSE: Fermented and steamed rice cake using raw rice wine and yeast, and a producing method thereof are provided to improve the taste and the nutrition of the rice cake, and to minimize the unique smell of the raw rice wine. CONSTITUTION: A producing method of fermented and steamed rice cake comprises the following steps: soaking rice in water for 1~20hours at 0~60deg C, removing the moisture from the rice for 10minutes~2hours, and sieving; repeating the process for 1~2times for obtaining crushed rice powder(S10); mixing 95~99.99wt% of rice powder with 0.01~5wt% of raw rice wine and yeast, and kneading; mixing 20~50wt% of rice powder and 50~80wt% of 60~150deg C water, and kneading; mixing the mixtures from previous steps, and aging for 5~20hours at 15~60deg C(S30); adding more rice powder into the mixture, and sealing a mixing container before heat-insulating for 1~10hours(S40); mixing the aged rice powder with salt, sugar, water, the rice powder, and sodium bicarbonate powder; layering the mixture on a rice cake steamer; and adding sub ingredients on the rice powder, and steaming for 10~100minutes at 100~150deg C(S50). |
