| 摘要 |
PURPOSE:To prepare strach rice-cake cubes having improved swelling degree, flavor, and shew, by compressing an alpha-starch dough under a high pressure, and by frying or roasting the dough, allowed to stand in a sealed container for a given period. CONSTITUTION:Strach or a raw material consisting mainly of it is hydrated, steamed and gelatinized, kneaded by a kneader, extruded through an extruder to minimize air exposure under a high pressure of 40-100kg/cm<2> into a desired cross-sectional and external shape, which is cut into dough pieces, e.g. slices or a given length. The dough pieces are dried to a water content of about 20%, and allowed to stand in a sealed container for about 24hr or longer to give a uniform water content. The resulting doughs are then dried rapidly in a dryer, and fried or roasted to swell, and if necessary seasoned. |
