Black rice cake and processing technology thereof

The present invention relates to a black rice cake and a preparation method thereof. The black rice cake is characterized in that raw materials comprise egg, powder, white sugar and water, a weight ratio of the egg to the powder to the white sugar to the water is 0.8-1.5:1-1.5:0.8-1.2:0.6-1.2, the p...

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Bibliographische Detailangaben
1. Verfasser:	JIN MEIJUAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a black rice cake and a preparation method thereof. The black rice cake is characterized in that raw materials comprise egg, powder, white sugar and water, a weight ratio of the egg to the powder to the white sugar to the water is 0.8-1.5:1-1.5:0.8-1.2:0.6-1.2, the powder comprises glutinous rice powder, black rice powder and rice powder, and a ratio of the glutinous rice powder to the black rice powder to the rice powder is 1.5-2.5:0.8-1.2:0.8-1.2. The black rice cake has characteristics of fluffiness, softness and chewquality.