PREPARATION METHOD FOR RICE CAKE COMPRISING RAMIE LEAF

摘要

PURPOSE: A production method of ramie rice cake is provided to prevent the degradation of the ramie rice cake, and to suppress the microorganism propagation during a distribution process. CONSTITUTION: Fresh ramie leaves are par-boiled in 80-100°C water. The par-boiled ramie leaves are enzyme-reacted using cellulase. The enzyme-reacted ramie leaves are hot-air dried and pulverized to obtain ramie leaf powder. 100 parts by weight of non-glutinous rice are mixed with 2-15 parts by weight of ramie leaf powder. Salt, sugar, and water are added to the mixture, and the mixture is steamed. [Reference numerals] (A1) Comparative example 1; (A2) Comparative example 2; (A3) Comparative example 3; (B1) Example 1; (B2) Example 2