CN100566593C - A kind of instant spring Festival cake and processing method thereof - Google Patents
A kind of instant spring Festival cake and processing method thereof Download PDFInfo
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- CN100566593C CN100566593C CNB2007100683183A CN200710068318A CN100566593C CN 100566593 C CN100566593 C CN 100566593C CN B2007100683183 A CNB2007100683183 A CN B2007100683183A CN 200710068318 A CN200710068318 A CN 200710068318A CN 100566593 C CN100566593 C CN 100566593C
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Abstract
The present invention relates to a kind of instant spring Festival cake and processing method thereof, this instant spring Festival cake, its main materials and auxiliary materials prescription composition (by weight) is: polished rice: 85%～90%; Glutinous rice: 5%～8%; Converted starch: 5%～7%; Salt: 0.5%～1%; Glycine: 0.2%～0.5%.Its processing method comprises following processing step: 1. polished rice and glutinous rice soak together; 2. water mill slurrying; 3. Rice ﹠ peanut milk filter-press dehydration; 4. ground rice material loose powder and puddle auxiliary material; 5. cook gelatinization; 6. use the New Year cake preparation machine extrusion molding; 7. rice cake hardening by cooling and ultraviolet-sterilization; 8. after rice cake being cut into slices, the acidleach sterilization; 9. draining weigh, Deoxygen Packaging; 10. detect warehouse-in.Compared with prior art, advantage provided a kind of without high-temperature sterilization treatment, the rehydration performance is good, mouthfeel is smooth, the novel instant spring Festival cake and the processing method thereof of anti-storage.
Description
Technical field
The present invention relates to a kind of instant spring Festival cake and processing method thereof.
Background technology
Rice cake is the traditional rice-made food that liked by China people.Realized batch production production at present, but existing rice cake processing technology and disclosed patent, have following technical problem on common rice cake and instant glutinous rice cake processing method: (1) is in order to prolong rice cake shelf-life common employing vacuum inner wrapping and high-temperature sterilization technique, but behind the high temperature sterilization, age of starch is brought back to life, the rice cake sclerosis is serious, the obvious variation of mouthfeel.Especially instant glutinous rice cake sheet, because water content is higher, not only gross distortion, adhesion behind the high temperature sterilization, also appreciable impact rehydration performance.(2) adopt the rice cake sheet to dry and process instant glutinous rice cake, consequently instant glutinous rice cake rehydration performance significantly descends, and does not reach the quality index of instant food.(3) adopting with glutinous rice or waxy corn is that primary raw material is processed instant glutinous rice cake, has not only increased production cost greatly, and has changed the mouthfeel and the quality of traditional New Year cake made from finely ground rice flour.
Summary of the invention
Technical problem to be solved by this invention be provide at prior art a kind of without high-temperature sterilization treatment, the rehydration performance is good, mouthfeel is smooth, the instant spring Festival cake of anti-storage and processing method thereof.
The present invention solves the problems of the technologies described above the technical scheme that is adopted:
A kind of instant spring Festival cake, its main materials and auxiliary materials prescription composition (by weight) is: polished rice: 85%～90%; Glutinous rice: 5%～8%; Converted starch: 5%～7%; Salt: 0.5%～1%; Glycine: 0.2%～0.5%; Integral body is 100%.
The processing method of above-mentioned instant spring Festival cake, it comprises following processing step: 1. soak rice: polished rice and glutinous rice soak together; 2. water mill slurrying; 3. water mill Rice ﹠ peanut milk filter-press dehydration; 4. ground rice material loose powder and puddle (by weight when prescription add converted starch constant speed eclipse year cake auxiliary material) evenly; 5. cook the ground rice material that gelatinization mixes; 6. the powder extrusion molding after will cooking with New Year cake preparation machine; 7. rice cake hardening by cooling and ultraviolet-sterilization; 8. acidleach: after the rice cake section, be immersed in the acid sterilization fresh-keeping liquid; 9. draining weigh, Deoxygen Packaging; 10. detect warehouse-in.
Compared with prior art, the invention has the advantages that the main materials and auxiliary materials prescription that requires to have improved traditional rice cake according to the quality index of instant spring Festival cake and mouthfeel, thereby make this product soup food rehydration time less than 3 minutes, after the rehydration, soft tough, smooth, not sticking mouthful of rice cake, do not stick with paste soup, be equipped with various seasoning material packages again, color is all good, and it is the same with instant noodles convenient to eat, be more suitable for southerner's taste, become a kind of novel metric system instant convenient food.The present invention be advantageous in that, by cook, ultraviolet-sterilization, acidleach, deoxidier etc. are a plurality of deletes the hurdle interaction of factor and in conjunction with the sterile working process, guaranteed sterilization, fungistatic effect and the storage property of rice cake conscientiously.So product just can reach 12 months shelf-lifves without high-temperature sterilization treatment.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment one: 1. after 90 parts of glutinous rice and 4 parts of glutinous rice are mixed, be placed on and rinse and pour into fermentation vat in the flushed channel well, soak 24～48 hours (suitably shorten summer).2. the mixed with rice of imbibition is pulled out, washed again 1 time, send into the slurrying of starch machine water mill then, corase grind and correct grinding each 1 time, behind the correct grinding, Rice ﹠ peanut milk filters through 60 order vibratory sieves.3. filter good Rice ﹠ peanut milk and send into the filter press filter-press dehydration, it is block that the ground rice material after the dehydration becomes, and water content should be controlled at about 40%.4. after the ground rice material being used the pulverizer loose powder, add 6 portions of converted starches, 1 portion of salt and 0.5 part of glycine by weight, stir.5. pour the ground rice material that mixes into steam cage kitchen range, cook gelatinization.6. the ground rice material after cooking is sent into New Year cake preparation machine while hot immediately and is squeezed into strip, then cools off, cuts into the strip rice cake through conveyer belt again.7. the rice cake sabot that cuts was put into the cooling chamber hardening by cooling about 12 hours, air dry, the rice cake water content is controlled at about 45%, puts on the shelf to cooling chamber from the rice cake sabot, and whole process must guarantee cleaner production and sterile working.Will carry out ultraviolet-sterilization and ozone sterilization in the cooling chamber, temperature and humidity in the control room is not bacterial contamination at cooling chamber with effective control rice cake.8. the rice cake of hardening by cooling is sent into the sterile production workshop, rice cake is placed on the slicer of sterilizing is cut into sheet, put into acid sterilization fresh-keeping liquid immersion treatment then immediately 2～3 minutes, so that will may kill by residual assorted bacterium on the rice cake sheet.9. the rice cake sheet is pulled out from soak and draining number minute, weighed, pack (putting into food deoxidant 1 parcel for every bag) by packing of product requirement then and seal.This product does not generally require vacuum packaging.10. check and seal, weigh again, put into the thermostatic chamber insulation and detect, sort out expand bag and leak-off pocket, its microbiological indicator of sampling inspection, up to standard is qualified products, can be equipped with soup spice, pack or bowl dress package the back warehouse-in.
Embodiment two: 1. after 88 portions of polished rices and 7 parts of glutinous rice are mixed, be placed on and rinse and pour into fermentation vat in the flushed channel well, soak 24～48 hours (suitably shorten summer).2. the mixed with rice of imbibition is pulled out, washed again 1 time, send into the slurrying of starch machine water mill then, corase grind and correct grinding each 1 time, behind the correct grinding, Rice ﹠ peanut milk filters through 60 order vibratory sieves.3. filter good Rice ﹠ peanut milk and send into the filter press filter-press dehydration, it is block that the ground rice material after the dehydration becomes, and water content should be controlled at about 40%.4. after the ground rice material being used the pulverizer loose powder, add 5 portions of converted starches, 0.8 portion of salt and 0.3 part of glycine by weight, stir.5. pour the ground rice material that mixes into steam cage kitchen range, cook gelatinization.6. the ground rice material after cooking is sent into New Year cake preparation machine while hot immediately and is squeezed into strip, then cools off, cuts into the strip rice cake through conveyer belt again.7. the rice cake sabot that cuts was put into the cooling chamber hardening by cooling about 12 hours, air dry, the rice cake water content is controlled at about 45%, puts on the shelf to cooling chamber from the rice cake sabot, and whole process must guarantee cleaner production and sterile working.Will carry out ultraviolet-sterilization and ozone sterilization in the cooling chamber, temperature and humidity in the control room is not bacterial contamination at cooling chamber with effective control rice cake.8. the rice cake of hardening by cooling is sent into the sterile production workshop, rice cake is placed on the slicer of sterilizing is cut into sheet, put into acid sterilization fresh-keeping liquid immersion treatment then immediately 2～3 minutes, so that will may kill by residual assorted bacterium on the rice cake sheet.9. the rice cake sheet is pulled out from soak and draining number minute, weighed, pack (putting into food deoxidant 1 parcel for every bag) by packing of product requirement then and seal.This product does not generally require vacuum packaging.10. check and seal, weigh again, put into the thermostatic chamber insulation and detect, sort out expand bag and leak-off pocket, its microbiological indicator of sampling inspection, up to standard is qualified products, can be equipped with soup spice, pack or bowl dress package the back warehouse-in.
Embodiment three: 1. after 86 portions of polished rices and 10 parts of glutinous rice are mixed, be placed on and rinse and pour into fermentation vat in the flushed channel well, soak 24～48 hours (suitably shorten summer).2. the mixed with rice of imbibition is pulled out, washed again 1 time, send into the slurrying of starch machine water mill then, corase grind and correct grinding each 1 time, behind the correct grinding, Rice ﹠ peanut milk filters through 60 order vibratory sieves.3. filter good Rice ﹠ peanut milk and send into the filter press filter-press dehydration, it is block that the ground rice material after the dehydration becomes, and water content should be controlled at about 40%.4. after the ground rice material being used the pulverizer loose powder, add 5 portions of converted starches, 0.8 portion of salt and 0.3 part of glycine by weight, stir.5. pour the ground rice material that mixes into steam cage kitchen range, cook gelatinization.6. the ground rice material after cooking is sent into New Year cake preparation machine while hot immediately and is squeezed into strip, then cools off, cuts into the strip rice cake through conveyer belt again.7. the rice cake sabot that cuts was put into the cooling chamber hardening by cooling about 12 hours, air dry, the rice cake water content is controlled at about 45%, puts on the shelf to cooling chamber from the rice cake sabot, and whole process must guarantee cleaner production and sterile working.Will carry out ultraviolet-sterilization and ozone sterilization in the cooling chamber, temperature and humidity in the control room is not bacterial contamination at cooling chamber with effective control rice cake.8. the rice cake of hardening by cooling is sent into the sterile production workshop, rice cake is placed on the slicer of sterilizing is cut into sheet, put into acid sterilization fresh-keeping liquid immersion treatment then immediately 2～3 minutes, so that will may kill by residual assorted bacterium on the rice cake sheet.9. the rice cake sheet is pulled out from soak and draining number minute, weighed, pack (putting into food deoxidant 1 parcel for every bag) by packing of product requirement then and seal.This product does not generally require vacuum packaging.10. check and seal, weigh again, put into the thermostatic chamber insulation and detect, sort out expand bag and leak-off pocket, its microbiological indicator of sampling inspection, up to standard is qualified products, can be equipped with soup spice, pack or bowl dress package the back warehouse-in.
In the foregoing description, the prescription of ground rice material all has direct influence to instant spring Festival cake mouthfeel, rerum natura, soup food rehydration time, production cost etc., should note the prepare burden uniformity coefficient of stirring and the control of ground rice material water content in the process.The sterile working of the especially sterilization of acidleach and deoxidier, antibacterial treatment effect and workshop requires directly to influence the sanitary index and the shelf-life of this product, must pay attention to fully in the processing.
Claims (3)
1, a kind of instant spring Festival cake is characterized in that main materials and auxiliary materials prescription composition is by weight: polished rice: 85%～90%; Glutinous rice: 5%～8%; Converted starch: 5%～7%; Salt: 0.5%～1%; Glycine: 0.2%～0.5%; Integral body is 100%; It comprises following processing step: 1. soak rice: polished rice and glutinous rice soak together; 2. water mill slurrying; 3. water mill Rice ﹠ peanut milk filter-press dehydration; 4. behind the ground rice material loose powder, stir after adding converted starch, salt, glycine by weight again; 5. cook the ground rice material that gelatinization mixes; 6. the powder extrusion molding after will cooking with New Year cake preparation machine; 7. rice cake hardening by cooling and ultraviolet-sterilization; 8. acidleach: after the rice cake section, be immersed in the acid sterilization fresh-keeping liquid; 9. draining weigh, Deoxygen Packaging; 10. detect warehouse-in.
2, instant spring Festival cake as claimed in claim 1 is characterized in that: described rice cake section back is 2～3 minutes in the immersion treatment time of acid sterilization fresh-keeping liquid.
3, the processing method of instant spring Festival cake as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2007100683183A CN100566593C (en) | 2007-04-25 | 2007-04-25 | A kind of instant spring Festival cake and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2007100683183A CN100566593C (en) | 2007-04-25 | 2007-04-25 | A kind of instant spring Festival cake and processing method thereof |
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| Publication Number | Publication Date |
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| CN101044890A CN101044890A (en) | 2007-10-03 |
| CN100566593C true CN100566593C (en) | 2009-12-09 |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181030B (en) * | 2007-12-20 | 2010-10-06 | 邱庭春 | Flavour quick freeze rice cake preparation method |
| CN101744178B (en) * | 2008-12-04 | 2013-03-06 | 金玠恒 | Rice cake |
| CN102008047B (en) * | 2010-11-22 | 2012-10-24 | 宁波大学 | Instant rice cake and processing method |
| CN103859264A (en) * | 2012-12-18 | 2014-06-18 | 肖燕萍 | Nutritional rice cake and preparation method thereof |
| CN103250963A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Okra-moringa oleifera seed health-care rice cake and preparation method thereof |
| CN103250964A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Ganoderma lucidum-kidney bean lipid-lowering health-care rice cake and preparation method thereof |
| CN104839853A (en) * | 2014-02-14 | 2015-08-19 | 宁波市缸鸭狗健康食品与生物技术研究所 | Method for coating edible film on rice cake surface |
| CN104012848B (en) * | 2014-06-13 | 2016-02-24 | 胡美君 | A kind of mantis shrimp health-care fresh-preservation rice cake and preparation method thereof |
| CN104431736A (en) * | 2015-01-06 | 2015-03-25 | 山东中科生物科技股份有限公司 | Millet rice cake and preparation method of millet rice cake |
| CN105124426A (en) * | 2015-09-14 | 2015-12-09 | 广州酒家集团利口福食品有限公司 | Stuffed rice cake and preparation method thereof |
| CN105495305A (en) * | 2015-12-09 | 2016-04-20 | 宁波市江北五桥粮油有限责任公司 | Automated rice cake production device |
| CN110122775A (en) * | 2019-06-04 | 2019-08-16 | 浙江五芳斋实业股份有限公司 | A kind of manufacture craft of rice cake |
| CN112515101A (en) * | 2020-11-30 | 2021-03-19 | 黄山天丰食品股份有限公司 | Preparation method of crispy rice cake |
| CN113812566A (en) * | 2021-09-06 | 2021-12-21 | 诸暨市旦润机械有限公司 | Preparation method of instant rice cake |
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2007
- 2007-04-25 CN CNB2007100683183A patent/CN100566593C/en not_active Expired - Fee Related
Non-Patent Citations (2)
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| 方便年糕保鲜技术. 娄永江等.粮油食品科技，第13卷第1期. 2005 |
| 方便年糕保鲜技术. 娄永江等.粮油食品科技，第13卷第1期. 2005 * |
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| CN101044890A (en) | 2007-10-03 |
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Assignee: Ningbo Yinfa Green Food Co., Ltd. Assignor: Le Haikang Contract record no.: 2011330000394 Denomination of invention: Instant spring Festival cake and its processing method Granted publication date: 20091209 License type: Exclusive License Open date: 20071003 Record date: 20110503 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091209 Termination date: 20140425 |