CN100456954C

CN100456954C - Production process of quick frozen bamboo tube rice

Info

Publication number: CN100456954C
Application number: CNB200610044037XA
Authority: CN
Inventors: 郭林; 王文杰; 郭福聚; 燕增刚
Original assignee: SHANDONG CHIZHONG GROUP CORP Ltd
Current assignee: SHANDONG CHIZHONG GROUP CORP Ltd
Priority date: 2006-05-08
Filing date: 2006-05-08
Publication date: 2009-02-04
Anticipated expiration: 2026-05-08
Also published as: CN1846528A

Abstract

The present invention relates to food processing, and is especially production process of quick frozen bamboo tube rice. The production process of quick frozen bamboo tube rice includes the following steps: preparing material includes glutinous rice, edible oil, red sugar, salt, sesame oil and supplementary material raisin, sesame, date, etc. in certain weight proportion; preparing bamboo tube; setting the material in dishes; steaming at 0.05 MPa for 50-55 min and stewing for 2-10 min; filling bamboo tube, quick freezing at temperature from -30 deg.c to -40 deg.c for 4-5 hr; and packing. The quick frozen bamboo tube rice as one kind of instant food has good taste, rich nutrients, and easy storing and taking.

Description

Production process of quick frozen bamboo tube rice

Technical field:

The present invention relates to a kind of food-processing method, specifically is a kind of production process of quick frozen bamboo tube rice.

Background technology:

Glutinous rice is extensively eaten owing to it has very high nutritional labeling, in recent years, round the food of glutinous rice deep processing, also ate a large amount of as glutinous rice congee, beverage, fast-food lunch-box or the like, but ubiquitous problem is unsuitable long preservation, and edible inconvenient.

Summary of the invention:

Purpose of the present invention is exactly the defective that exists at prior art, a kind of suitable preservation is provided and carry, features good taste, nutritious production process of quick frozen bamboo tube rice.

Its technical scheme is: comprise following process steps:

(1) supplementary material is equipped with (each composition weight portion): glutinous rice 60-80, edible oil 1.5-2, brown sugar 1-2, salt 2.5-5, sesame oil 0.2-0.5, other auxiliary material 15-25, auxiliary material comprise a kind of or any several or whole in raisins, sesame, jujube, pine son, white granulated sugar, pachyrhizus fourth, the Chinese chestnut fourth;

(2) thick bamboo tube arrangement: thick bamboo tube → tangent plane → sort → cut partly → cleaning → sterilization → blanching → cooling;

(3) balance: by prescription the major ingredient for preparing evenly is sprinkling upon the steaming plate bottom, the batching that will stir is tiled in the above-mentioned steaming plate then;

(4) steam: the steaming plate that sets is put into steam box, under steam pressure 0.05Mpa, kept 50--55 minute, one section 2-10 minute placing of the stewing system of steam off valve;

(5) fitted tube: it is main in the good thick bamboo tube of sterilization that rice is carefully packed into;

(6) quick-frozen: the bamboo tube rice that will install is put into quick-freezing room, requires quick freezing temperature-30 ℃ to-40 ℃, 4-5 hour quick-frozen time;

(7) select packing: during the product of select has been packed the PE bag into, seal.

Described cleaning is to soak 4-5 hour in clear water, cleans inner membrance with jetting machine, rinses well with clear water again; Sterilization is that the thick bamboo tube that cleans up is put into 100-150ppm disinfectant sterilization 8-10 minute, washes down the sterilization raffinate with clear water; Blanching is thick bamboo tube to be put into hot water blanching 50-60 second of 98 ℃ ± 2 ℃, puts into circulating water then and naturally cools to below 10 ℃.

The bamboo tube rice of the present invention's preparation has good, nutritious, the easy storage of mouthfeel, instant, is instant food such as family, restaurant, tourism.

Specific embodiment:

Quick frozen bamboo tube rice processing technology operational procedure

1, supplementary material preparation subordinate list (proportioning is the weight weight portion of each composition)

	Glutinous rice	Edible oil	Brown sugar	Salt	Sesame oil	Raisins	Sesame	Jujube	Pine is young	White granulated sugar	Pachyrhizus	The Chinese chestnut fourth	Dried meat floss
	Glutinous rice	Edible oil	Brown sugar	Salt	Sesame oil	Raisins	Sesame	Jujube	Pine is young	White granulated sugar	Pachyrhizus	The Chinese chestnut fourth	Dried meat floss	Proportioning 1	680	16	18	30	2.5	120	40	50	33.5	10
Proportioning 2	720	18	12	35	5		60		50	20		50	30	Proportioning 1	680	16	18	30	2.5	120	40	50	33.5	10
Proportioning 2	720	18	12	35	5		60		50	20		50	30	Proportioning 3	800	20	10	50	4		40	60	30	30	50	70	35

The arrangement of 2 thick bamboo tubes:

Thick bamboo tube → tangent plane → sort → cut partly/binding → cleaning → sterilization → blanching → cooling

(1) thick bamboo tube is divided into two ranks by external diameter: A level 2.8cm≤φ＜3cm, B level φ 〉=3cm.

(2) with thick bamboo tube from the center-be divided into the dual-purpose rubber band to fix.

(3) thick bamboo tube that cuts is bundled two circles with leaf of bamboo bar with it, in clear water, soaked 4-5 hour, clean inner membrance, rinse well with clear water again with jetting machine.

(4) thick bamboo tube that cleans up is put into 100-150ppm disinfectant sterilization 8-10 minute, washed down sterilization raffinate (thick bamboo tube must not surface before the blanching) with clear water.

(5) blanching: thick bamboo tube is put into hot water blanching 50-60 second of 98 ℃ ± 2 ℃, put into circulating water then and naturally cool to (thick bamboo tube must not surface before the fitted tube) below 10 ℃.

3, balance: the major ingredient that weighs up evenly is sprinkling upon the steaming plate bottom by the bamboo tube rice prescription; The batching that will stir is tiled in (the batching thickness around the steaming plate is thinner slightly than the center, and must not there be the grain of rice steaming plate edge) in the above-mentioned steaming plate then.

4, steam: the steaming plate that sets is put into steam box, under steam pressure 0.05Mpa, kept 50--55 minute, one section of the stewing system of steam off valve 5--10 minute, placing (former during placing go into the dish personnel and must not contact the product that has steamed, by carrying out placing after the special placing personnel thorough disinfection).

5, fitted tube: rice is carefully packed in the good thick bamboo tube of sterilization, dress A level 24 ± 2 grams in requiring/, B level 29 ± 2 grams/, two ends are smooth, sense organ good.

6, quick-frozen: the bamboo tube rice that will install is put into quick-freezing room, requires below the quick freezing temperature-30 ℃ 4-5 hour quick-frozen time.

7, select: choose dislocation, empty tube, half, wireless and open rope, variable color, mix the product of level before the packing.

8, packing: incite somebody to action the product of select, in 36 the every bag PE bags of packing into, seal.

10, gold is visited: test piece specification: Fe φ≤1.5mm Sus φ≤2.0mm

11, vanning: the product of will be surveying examination by gold is packed in the carton, requires: 36/bag * 8 boxes, and carton is firm, and printing is clear correct, sign complete and accurate such as date.

12, accumulating: require refrigeration below Ku Wen-18 ℃, divide good batch, identify, backing plate is placed; To check the haulage vehicle sanitary conditions during delivery, restow after need sweeping again as if health is defective.

Claims

1, a kind of production process of quick frozen bamboo tube rice is characterized in that comprising following process steps:

(1) supplementary material is equipped with and presses row weight portion meter: glutinous rice 60-80, edible oil 1.5-2, brown sugar 1-2, salt 2.5-5, sesame oil 0.2-0.5, other auxiliary material 15-25, other auxiliary material comprise a kind of or several or whole arbitrarily in raisins, sesame, jujube, pine nut, white granulated sugar, pachyrhizus fourth, the Chinese chestnut fourth;

(3) balance: the major ingredient for preparing evenly is sprinkling upon the steaming plate bottom by prescription; The batching that will stir is tiled in the above-mentioned steaming plate then;

(4) steam: the steaming plate that sets is put into steam box, under steam pressure 0.05Mpa, kept 50--55 minute, 2-10 minute placing of the stewing system of steam off valve;

(5) fitted tube: rice is carefully packed in the good thick bamboo tube of sterilization;

2, according to the described production process of quick frozen bamboo tube rice of claim, it is characterized in that: described cleaning is to soak 4-5 hour in clear water, cleans inner membrance with jetting machine, rinses well with clear water again; Sterilization is that the thick bamboo tube that cleans up is put into 100-150ppm disinfectant sterilization 8-10 minute, washes down the sterilization raffinate with clear water; Blanching is thick bamboo tube to be put into hot water blanching 50-60 second of 98 ℃ ± 2 ℃, puts into circulating water then and naturally cools to below 10 ℃.