Seaweed and ferment rice cakes and making method thereof

• Main Authors: ZONG YUXIA, JIANG JINJU, ZHANG JIAN, TENG HUANYU, WANG LULU, YUAN WENTAO
• Format: Patent
• Language: Chinese; English
• Published: 31.12.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses seaweed and ferment rice cakes and a making method thereof, and relates to the technical field of food processing. The seaweed and ferment rice cakes comprise the raw materialsin parts by weight of 50-90 parts of rice, 1-30 parts of starch, 0.01-20 parts of seaweed ferment, 0.01-2 parts of brown algae dietary fiber powder, and 0.1-30 parts of fruit juice, and preferably 0.1-2 parts of probiotics, 0.1-2 parts of prebiotics and 0-5 parts of plant carbon black are added. In the selected raw materials, the seaweed ferment is prepared by fermentation of one or more of brownalgae ferment, red algae ferment and green alga ferment, the brown algae ferment is from kelp or undaria pinnitafida, and the red algae ferment is free laver. The rice cakes are used as a carrier, and the made seaweed ferment rice cakes contain the seaweed, the fruit juice, the prebiotics, the probiotics, the plant carbon black and the like, so that balanced and unique nutrients and flavor can begiven to the rice cakes, a