| 摘要 |
A preparation method of rice cake for cup noodles and a preparation method of cup rice-cake noodles using the rice cake are provided to prevent the rice cake from getting soft or hard, and to enable the rice cake to be stored for about six months in vacuum-packing. A preparation method of rice cake for cup noodles comprises the steps of: washing rice; soaking the washed rice in water at 0°C and secondly washing the rice; steeping the secondly washed rice in water at 8~15°C for 24~48hr; removing moisture from the soaked rice and firstly grinding it in a rice-cake grinder; putting rice flour, water, and salt in a weight ratio of 800:50:1, mixing starch having the same weight as the salt with the dough ingredients, and kneading the mixture; putting the dough in the grinder, adjusting a roller distance to 0.1m/m, and secondly finely-grinding the dough; steaming the ground dough by steam at 300°C or more for 6~10min; putting the steamed dough in a rice-cake molding machine and pulling out a stick of rounded rice cake; cooling the rice cake in water at 0°C for 2~3min; naturally drying and aging the cooled rice cake at 5°C or less for 48~50hr; cutting the dried rice cake into a fixed shape by a cutter; sterilizing the cut rice cake and a wrapper; and enclosing the rice cake and a deoxidizer in the wrapper and then vacuum-packing the rice cake. A preparation method of cup rice-cake noodles comprises the step of: including the sterilized and unpacked rice cake in an unpacked cup noodle product and then packing the cup noodle product; or putting the vacuum-packed rice cake in a cup noodle product. |
