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Zaiqi frozen brown sugar stuffed millet glutinous rice cakes are quick-frozen filled grain snacks designed for commercial food service. Each package contains 10 pieces with a net weight of 320g. The crust formulation contains ≥23% glutinous yellow millet, a whole grain ingredient, with brown sugar sauce filling. The product is manufactured through an individual quick freezing process that preserves crust texture and filling consistency, allowing direct preparation from frozen storage without thawing.
After frying, the exterior forms a crisp crust while the brown sugar filling converts to a flowing liquid state. The product requires no mixing, forming, or filling preparation in commercial kitchens, reducing prep labor and supporting consistent output across different staff skill levels. Each piece is portioned uniformly to support standardized serving sizes for menu items.
Item | Per 100g | Daily Value× |
|---|---|---|
Energy | 1140kJ / 272.5kcal | 14% |
Protein | 4.1g | 7% |
Fat | 1.6g | 3% |
Saturated Fat | 0.7g | 4% |
Carbohydrate | 59.5g | 20% |
Sugar | 20.5g | — |
Sodium | 11mg | 1% |
This section provides tested preparation procedures for consistent results in commercial kitchen environments. All time and temperature parameters are validated for both small-batch and high-volume preparation.
Heat cooking oil to 170℃-175℃, with sufficient oil volume to fully submerge all rice cakes in each batch
Remove required quantity of frozen rice cakes directly from packaging into hot oil; do not thaw prior to cooking
Maintain constant oil temperature and fry for 2-3 minutes until pieces float to the surface and develop a golden brown exterior
Remove from oil and drain for 20 seconds, then allow 30 seconds of cooling time before serving. This cooling period brings filling temperature to a safe serving level while maintaining liquid consistency
For extended holding, maintain fried products at 60℃ for up to 10 minutes; holding beyond this time may cause crust softening
The 10-piece per package format and 2-3 minute preparation time make this product suitable for multiple food service channels. The lower fat content supports positioning as a lighter sweet snack option for health-conscious menu sections.
Afternoon tea and tea house menus: Serve 2 pieces per order alongside tea service, as the sweet brown sugar filling balances tea astringency
Family dining and casual restaurants: Include as a shared appetizer or dessert option with 3-4 pieces per serving
Buffet stations: Prepare in small batches with 15-minute replacement cycles to maintain crisp texture
Travel and hospitality food service: The compact portion size suits hotel room service and travel plaza food offerings
Dessert shop and snack bar menus: Offer as a warm snack option with optional toppings such as soybean powder or syrup
Quick service restaurants: The fast preparation time supports integration into fast-food menu boards with minimal equipment requirements
Proper storage and inventory rotation maintains product quality throughout the supply chain and in commercial operations.
Store unopened cases and individual packages at constant temperature at or below -18℃
Unopened product maintains quality for 12 months from production date under proper frozen storage conditions
Reseal opened packages tightly and use remaining product within 7 days; do not refreeze products that have fully thawed
Maintain cold chain integrity during receiving and storage; reject shipments showing signs of thawing or ice crystal formation on packaging
The individual quick freezing process allows removal of exact quantities needed per batch, reducing waste from partial package thawing
No specialized equipment is required beyond standard commercial frying equipment
Preparation requires no specialized culinary training, allowing consistent execution across all kitchen staff levels
The 2-3 minute cook time supports on-demand preparation during peak service periods without pre-cooking inventory
Testing shows that 30 seconds of cooling at room temperature after frying brings filling temperature to approximately 65℃, which maintains liquid flow while reducing burn risk. Service staff should follow this cooling guideline consistently for customer safety.
For standard 5L commercial fryers, batches of 15-20 pieces produce optimal results. Allow 1.5-2 minutes between batches for oil temperature to return to 170℃-175℃ before adding the next batch. Overcrowding the fryer reduces oil temperature and extends cooking time, leading to inconsistent texture.
For best texture, serve immediately after preparation. If holding is required, maintain products at 60℃ in a dry warming cabinet for a maximum of 10 minutes. Holding beyond this period results in moisture transfer from the filling to the crust, reducing crispness.
This product contains glutinous millet. It is manufactured in a facility that processes wheat, soy, sesame, and tree nut ingredients. Commercial operators should refer to full packaging labels for complete allergen information and follow local regulatory requirements for menu disclosure.
