Rice crackers are a kind of Japanese-style rice cakes, usually made of glutinous rice or glutinous rice. Currently on the market more popular "snow rice cake" is glutinous rice biscuits. 1. Process glutinous rice → Washing → Immersion → Draining → Milling → Steaming → Cooling → Molding → Drying → Baking → Seasoning → Finished Product 2 Technical Key Points 1 Wash rice, wash rice, drain Clean rice in rice washing machine , Immerse the rice for 6 to 12 hours, then drain it in a wire mesh or in a grate for about 1 hour. The moisture in the rice grains is 20% to 30%. 2 Before crushing, pulverize the water and crush the fineness to 60-250 meshes. The fineness of rice cakes with loose texture can be thicker and the compactness can be finer. 3 steaming and kneading in the stirring and kneading machine, first adding water to reconcile the rice flour, and then opening the steam and kneading, about 110C for about 5 to 10 minutes to paste the rice flour, and the moisture content reaches 40% to 45%. 4 Cooling: The gelatinized powder was fed into the long tank with a screw conveyor, and 20°C cooling water was passed through the tank to reduce the temperature of the powder mass to 60-65°C. 5 Forming powder dough is formed by pressing, cutting and cutting with a molding machine to form a cake blank. 6 drying using a belt hot air dryer, hot air temperature 70 ~ 75 °C, cake blank water balance after the second drying, air temperature 70 ~ 75 °C, cake water 10% ~ 12%. 7 Baking in the chain oven, the oven temperature 200 ~ 260 °C, began with a small fire, when the product temperature reached 80 °C, switch to the fire. When the product temperature rises to about 100°C, the expansion ends, and a small fire is used instead. Bring the fire to the surface before painting. 8 Seasoning Use a seasoning machine to spread the seasoning liquid on the rice cake surface and dry it if necessary. The air temperature is 80°C.
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