JPS5588668A - Preparation of rice cake - Google Patents

Preparation of rice cake

Info

Publication number
JPS5588668A
JPS5588668A JP16142978A JP16142978A JPS5588668A JP S5588668 A JPS5588668 A JP S5588668A JP 16142978 A JP16142978 A JP 16142978A JP 16142978 A JP16142978 A JP 16142978A JP S5588668 A JPS5588668 A JP S5588668A
Authority
JP
Japan
Prior art keywords
rice cake
mixture
seasoned
cake
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP16142978A
Other languages
Japanese (ja)
Other versions
JPS5638177B2 (en
Inventor
Shuji Hatakeyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YATSUOKA SANGYO KK
Original Assignee
YATSUOKA SANGYO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by YATSUOKA SANGYO KK filed Critical YATSUOKA SANGYO KK
Priority to JP16142978A priority Critical patent/JPS5588668A/en
Publication of JPS5588668A publication Critical patent/JPS5588668A/en
Publication of JPS5638177B2 publication Critical patent/JPS5638177B2/ja
Granted legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To prepare a seasoned instant rice cake preservable for a long period, and having excellent palatability, by steaming and pounding a mixture of soaked glutinous rice and a seasoned starch, pressing and forming the pounded product in a cooled gas atmosphere, and vacuum packaging the cake.
CONSTITUTION: Water is added slowly to starch powder, and the mixture is kneaded gently. After seasoning the mixture with seasonings and then with extracts of meat, green vegetables, or fruits, it is kneaded again to obtain rather stiff seasoned starch dough. The dough is placed in a basket steamer together with soaked glutinous rice, thoroughly steamed, and pounded to obtain a rice cake. The rice cake is cooled rapidly in a cooled gas atmosphere (e.g. nitrogen gas), pressed and formed to the desired form, vacuum packaged with a film, sterilized at ≥60°C, and frozen rapidly.
COPYRIGHT: (C)1980,JPO&Japio
JP16142978A 1978-12-25 1978-12-25 Preparation of rice cake Granted JPS5588668A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16142978A JPS5588668A (en) 1978-12-25 1978-12-25 Preparation of rice cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16142978A JPS5588668A (en) 1978-12-25 1978-12-25 Preparation of rice cake

Publications (2)

Publication Number Publication Date
JPS5588668A true JPS5588668A (en) 1980-07-04
JPS5638177B2 JPS5638177B2 (en) 1981-09-04

Family

ID=15734931

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16142978A Granted JPS5588668A (en) 1978-12-25 1978-12-25 Preparation of rice cake

Country Status (1)

Country Link
JP (1) JPS5588668A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03272668A (en) * 1990-03-19 1991-12-04 Ichiji Yoshioka Rice cake okonomiyaki

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03272668A (en) * 1990-03-19 1991-12-04 Ichiji Yoshioka Rice cake okonomiyaki

Also Published As

Publication number Publication date
JPS5638177B2 (en) 1981-09-04

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