MANUFACTURING METHOD OF RICE CAKE CONTAINING RADIX SMILAX CHINA AND RED GINSENG

摘要

PURPOSE: A manufacturing method for a stick of rounded rice cake is provided to use smilaics glabrae rhizome and red ginseng to manufacture a delicious, nutritious, and excellent chewy textured stick of rounded rice cake. CONSTITUTION: A manufacturing method for a stick of rounded rice cake is as follows: Nonglutinous rice soaking in water is added with the salt, and then pulverized to be rice powder. The rice powder is added and mixed with a smilaics glabrae rhizome extract and red ginseng fermented liquor. The moisture content of the mixed rice powder is controlled to be 30-40%. The smilaics glabrae rhizome extract and of the red ginseng fermented liquid are mixed in the ratio of 1:0.1-1 when being mixed with the rice powder. The smilaics glabrae rhizome extract is produced by adding water of 10-20 times the amount of smilaics glabrae rhizome to the smilaics glabrae rhizome and by being boiled for 40-60 hours at 90-100 deg. C, and mixed with the rice powder in the proportion of 5-10 parts by weight to 100 parts by weight of the rice powder. A manufacturing method for the red ginseng fermented liquid is as follows: The red ginseng is added with water of 10-20 times the ginseng, and boiled for 40-60 hours at 90-100 deg. C. The boiled red ginseng and red ginseng roots are cooled down, mixed with leaven or yeast in the ratio of 30-40wt% of the red ginseng extract to 1-2wt% of leaven or yeast, and fermented and matured in a red clay jar for 3 to 5 days. Solids are removed from the fermented and matured red ginseng product which is to be filtered. The rice powder is added as natural pigments with the powder or extracts of cactus, green tea, autumn squash, gardenia seeds, carrot, spinach, and schixandra.