Eyang rice cake production process

The traditional processing technology of Yiyang rice cake requires "three steams and two hundred pounds".

1, will be selected Yiyang big Harvest rice wash, with non-polluting high-quality spring water soak 3 days to 10 days;

2, will be soaked after the big Harvest rice rinsing into the retort, the rice will be steamed rice with a large fire;

3, put the steamed rice into a clean stone mortar, with a wooden stick repeatedly squeezed, and then repeated hammer pounding into the fluff after the ball, and then re-invested in rice retort with a large fire steam!

4, after steaming and then into the stone mortar pounding, pounding and then steaming, repeated 3 times, pounding 200 times;

5, pounding good rice cake semi-finished product into a small group of extrusion into the printing plate (carved with concave auspicious, festive patterns), and then manually flattened, out of the board that is the round printing rice cake or rolled into strips for the bar-shaped rice cake.

6, the finished rice cake dry surface with the winter to the spring before 10 days of pure spring water soak can be preserved until around the Dragon Boat Festival, or use vacuum packaging sterilization can be preserved for a year.