| 摘要 |
A method of manufacturing bean curd rice cake is provided to obtain rice cake with excellent reconstitution properties when thawed while maintaining quite the same taste as just made rice cake. Glutinous rice is soaked in water for more than 3hr, dehydrated to 25% moisture content and ground. Then 58.8 to 91.9% by weight of the glutinous rice flour is mixed with 0.1 to 1% by weight of refined salt or roasted salt, 5 to 15% by weight of sugar and 3 to 25% by weight of whole bean curd, agitated at 10 to 60rpm, steamed by directly injecting steam with 0.2 to 4kg/cm^2 for 15 to 25min and quickly frozen at -15 to -50deg.C for 24hr. The obtained bean curd rice cake has a thickness of 5 to 10mm. |
