The rice cakes are made from japonica rice grown on our own farm. When removing the husks, we retain the germ in order to retain the intact rice grains and higher nutritional value.
Every time before making rice cakes, the rice will be soaked 4 hours in advance, beaten into a fine rice slurry through a machine, and then pressed to dry the water into rice flour. The rice flour will be beaten more finely through the machine, ground and floured, steamed and cooked strictly. Control the water ratio, the rice cake production ratio is 1:1.5, the water content is less, the rice cake tastes chewier, softer and more elastic, and can be eaten by the elderly and children.
The rice cakes are long and cylindrical in shape, with a smooth color. There are 5 rice cakes in a pack. They are beaten and grinded repeatedly to prevent everyone from eating any grains, and they taste delicate.
In order to better store and preserve the freshness of rice cakes after production, rice cakes are produced and spread directly into the cold storage to be refrigerated. Everyone receives freshly made rice cakes, and the refrigerated shelf life is longer.
We have pasteurized every package of rice cakes at 95℃, just to make everyone eat more hygienic, safer and more assured.
Each package of vacuum-packed rice cakes has a traceability code and Zhejiang food chain. After scanning the code, product information can be displayed and product traceability can be carried out.
