CN100581388C - Production process of instant stuffed glutinous rice soup dumplings - Google Patents
Production process of instant stuffed glutinous rice soup dumplings Download PDFInfo
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- CN100581388C CN100581388C CN200610147159A CN200610147159A CN100581388C CN 100581388 C CN100581388 C CN 100581388C CN 200610147159 A CN200610147159 A CN 200610147159A CN 200610147159 A CN200610147159 A CN 200610147159A CN 100581388 C CN100581388 C CN 100581388C
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Abstract
The production process of instant stuffed glutinous rice soup dumplings includes the steps of mixing material, forming, cooking, treating, weighing, packing, sterilizing and product packaging. The instant stuffed glutinous rice soup dumplings may be eaten after being set in boiled water for 2-4 min.
Description
Technical field
The invention belongs to a kind of processing method of food, relating to a kind of glutinous rice that adopts is the processing method of primary raw material instant snack sweet dumplings easy to process.
Technical background
The rice dumpling claim Lantern Festival again, are a kind of traditional snacks of China.The present commercially available rice dumpling are freezing in the majority to pack the back, need cooking when edible, can not instant edible.Chinese patent application CN03126387.9 has proposed a kind of processing method of instant snack sweet dumplings, be included in and add boiling water in the glutinous rice flour and become dough, in lining, add the filling material then and make the rice dumpling, put into after again the rice dumpling being boiled in boiling water and pulled vacuum-pumping and sealing in the sack of packing at last out in cold water 2-3 minute.There are several problems in this processing method: (1) made rice dumpling vacuum-pumping and sealing of only packing in the bag is preserved, and the rice dumpling can not put at normal temperatures for a long time through sterilization, can not preserve 3 months in summer; (2) if rice dumpling vacuum packaging after high temperature sterilization, it is agglomerating then to bond, can't instant edible.
Summary of the invention
The present invention is intended to overcome the deficiency in the above-mentioned technology, and employing glutinous rice is primary raw material, appropriately uses the food auxiliary material, thereby a kind of processing method of the instant rice dumpling is provided.
A kind of processing method of the instant rice dumpling
Above-mentioned technical problem of the present invention is solved by following technical proposals:
Processing method of the present invention comprises mainly and closes material, moulding, slaking, processing, weighing, packing, sterilization that the weight proportion that wherein closes material is 100 parts in a ground rice, gelling agent 0.1-15 part of heat irreversible more than 100 ℃ behind the gel, water 35-300 part;
Described gelling agent is alginate, hot gel, gellan gum;
Its method of described processing is:
When gelling agent adopts alginate, with the polyvalent metal ion solution-treated of concentration 0.05-30%,
When gelling agent adopts hot gel, in the above temperature heat treated of 80 degree Celsius,
When gelling agent adopts gellan gum, with the polyvalent metal ion solution-treated of concentration 0.05-30%.In the present invention, its diameter of the described rice dumpling is the 3-20 millimeter, and the weight of the rice dumpling is 50-400 grams in every portion of instant rice dumpling.
In the present invention, the described rice dumpling for the filling rice dumpling are arranged or/and there are not the filling rice dumpling.
In the present invention, the described rice dumpling after weighing, packing, sterilization and one of fork or chopsticks, flavoring parcel put into box, bowl or sack together and pack, or the rice dumpling and one of fork or chopsticks, flavoring parcel are put into box, bowl or sack packing back pasteurization together.
In the present invention, described ground rice is to be the powder that primary raw material is worn into glutinous rice.
In the present invention, the described rice dumpling should clean after chemical treatment and dry tack free.
In the present invention, describedly close in the material cyclodextrin that can comprise by weight (100 parts of glutinous rice flours) proportioning, one or two or more kinds the mixture 0.5-10 part in the Cyclodextrin embedding thing.Wherein cyclodextrin comprises alpha-cyclodextrin, beta-schardinger dextrin-, gamma-cyclodextrin, δ-cyclodextrin, and Cyclodextrin embedding thing is cyclodextrin and grease, aliphatic acid, monoglyceride, two sweet fat etc. to be added water mix, and kneading forms.
In the present invention, water-insoluble or microsolubility calcium salt or other salt added close in the material, with acid solution or use the mixed liquor that water-insoluble or microsolubility calcium salt or other salt are added in the acid solution to handle the rice dumpling, also can reach the effect that makes gelling agent (gelling agent of handling with salt) gel.
Being appreciated that by water mill, adding additive among the present invention with what reach with the equal effect of the present invention, is the scope of claim protection of the present invention.
Equally, add in primary raw material and add that additive mixes, the processing method of moulding behind the water cure again, should be considered as has identical technical characterictic with the present invention.
In the present invention, can in the rice dumpling that carry out weighing, packing, sterilization, add flavoring.
The invention has the beneficial effects as follows:
The present invention is primary raw material instant snack sweet dumplings easy to process with glutinous rice, by appropriate use food auxiliary material, can not only make the rice dumpling can be not bonding when high temperature sterilization, and the rice dumpling that are processed into can be preserved 6-12 month, after boiling water brews 2-4 minute, be edible, soft good to eat, convenient and healthy.
The specific embodiment
A kind of processing method of the instant rice dumpling
Below by embodiment technical solution of the present invention is described further.
Embodiment one:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), 2 parts of sodium alginates, 1 part of alpha-cyclodextrin, water is uniformly mixed into for 40 parts and closes material.
C. moulding, slaking, processing: with mixed uniformly close the material make 4 millimeters of diameters the post curing of the no filling rice dumpling,
Add by 100 parts of water (weight) that on rice dumpling surface after 3 portions of composite mixed liquors of sodium alginate, the calcium chloride solution with 10% is handled.
D. cleaning, surface dewater: remove surface moisture with the cleaning of rice dumpling water and with the method for cold air drying.
E. weighing: the rice dumpling are restrained weighing by every part 100.
F. packing, sterilization, finished product packing: the rice dumpling of weighing are carried out vacuum packaging or gas flush packaging, carry out pasteurization after the packing, again and fork (or chopsticks), seasoning bag put into box, bowl or sack together and pack.
Eating method: when edible, open bowl (or box) lid, take out fork or chopsticks and flavoring pouch, tear rice dumpling packaging bag, with the rice dumpling throw bowl go in (or box) (the packed rice dumpling that make things convenient for, the tear initiation outer packaging bag is torn rice dumpling packaging bag then, the rice dumpling are dropped in the tableware), again the flavoring pouch is torn, the sugar flavoring is dropped in the rice dumpling, pour certain amount of boiling water, soak and add sweet wine after 2-4 minute, mix the back thoroughly with regard to edible.
Embodiment two:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), 0.5 part of beta-schardinger dextrin-, 4 parts of hot gels, water is uniformly mixed into for 200 parts and closes material.
C. moulding, slaking, processing: mixed uniformly closing expected to make 6 millimeters rice dumpling of diameter after the slaking, add on rice dumpling surface by 100 parts of water (weight), 4 parts of hot gels after 1 portion of composite mixed liquor of xanthans, are heated to more than 80 degree Celsius hot gel gelling.
D. weighing: the rice dumpling are restrained weighing by every part 150.
E. packing, sterilization, finished product packing: with after the rice dumpling packing sterilization of weighing and fork (or chopsticks), seasoning bag put into box, bowl or sack together and pack or the rice dumpling and fork (or chopsticks), seasoning bag are put into box, bowl or sack together and packed.
Eating method is with example one.
Embodiment three:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), 5 parts of potassium alginates, 1.5 parts of anhydrous dicalcium phosphates, water is uniformly mixed into for 45 parts and closes material.
C. moulding, slaking, processing: with mixed uniformly close that material makes 10 millimeters of diameters the post curing of the filling rice dumpling arranged, add by 100 parts of water (weight) on rice dumpling surface, after 6 portions of composite mixed liquors of potassium alginate, use by 1.5% anhydrous dicalcium phosphate, 15% anhydrous citric acid, the acid solution that 83.5% water is formed is handled the rice dumpling.
D. cleaning, surface dewater: remove surface moisture with the cleaning of rice dumpling water and with the method for heated-air drying.
E. weighing: the rice dumpling are restrained weighing by every part 200.
F. packing, sterilization, finished product packing: the rice dumpling and fork (or chopsticks), the seasoning bag of weighing are put into box, bowl or sack gas flush packaging together, packing back pasteurization.
Eating method: when edible, open bowl (or box) lid, taking-up fork or chopsticks and flavoring pouch are torn the flavoring pouch, and the sugar flavoring is dropped in the rice dumpling, pour certain amount of boiling water, soak to add sweet wine after 2-4 minute, mix the back thoroughly with regard to edible.
Embodiment four:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), 2 parts of gellan gums, 5 parts of gamma-cyclodextrins, water is uniformly mixed into for 48 parts and closes material.
C. moulding, slaking, processing: mixed uniformly closing added by 100 parts of water (weight) on the surface after material is made the no filling rice dumpling of 15 millimeters of diameters, 2 parts of gellan gums, 1 portion of composite mixed liquor of agar, calcium chloride solution with 5% is handled back water cleaning and is removed surface moisture at normal temperatures, adds thermal maturation again.The diameter of dumplings stuffings is more preferably greater than 7 millimeters, and the filling material is by 100 parts in water (weight), 20 parts of white sugar, and 15 parts in gelatin, the black sesame powder of slaking mixes for 10 parts.
E. cleaning, surface dewater: remove surface moisture with the cleaning of rice dumpling water and with the method for heated-air drying.
F. weighing: the rice dumpling are restrained weighing by every part 300.
G. packing, sterilization, finished product packing: the rice dumpling of weighing are carried out vacuum packaging or gas flush packaging, carry out pasteurization after the packing, again and fork (or chopsticks), seasoning bag put into box, bowl or bag packing together.
Eating method is with example one.
Claims (4)
1. the processing method of instant rice dumpling, mainly comprise and close material, moulding, slaking, processing, weighing, packing, sterilization, it is characterized in that: the weight proportion that closes material is 100 parts in a ground rice, gelling agent 0.1-15 part of heat irreversible more than 100 ℃ behind the gel, water 35-300 part;
Described gelling agent is an alginate;
Its method of described processing is the polyvalent metal ion solution-treated with concentration 0.05-30%.
2. according to the processing method of the described instant rice dumpling of claim 1, it is characterized in that: its diameter of the described rice dumpling is the 3-20 millimeter, and the weight of the rice dumpling is 50-400 grams in every portion of instant rice dumpling.
3. according to the processing method of the described instant rice dumpling of claim 1, it is characterized in that: the described rice dumpling after weighing, packing, sterilization and one of fork or chopsticks, flavoring parcel put into box, bowl or sack together and pack, or the rice dumpling and one of fork or chopsticks, flavoring parcel are put into box, bowl or sack packing back pasteurization together.
4. according to the processing method of the described instant rice dumpling of claim 1, it is characterized in that: described ground rice is to be the powder that primary raw material is worn into glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610147159A CN100581388C (en) | 2005-11-18 | 2006-11-07 | Production process of instant stuffed glutinous rice soup dumplings |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510119591 | 2005-11-18 | ||
| CN200510119591.5 | 2005-11-18 | ||
| CN200610147159A CN100581388C (en) | 2005-11-18 | 2006-11-07 | Production process of instant stuffed glutinous rice soup dumplings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1973672A CN1973672A (en) | 2007-06-06 |
| CN100581388C true CN100581388C (en) | 2010-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200610147159A Expired - Fee Related CN100581388C (en) | 2005-11-18 | 2006-11-07 | Production process of instant stuffed glutinous rice soup dumplings |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342422B (en) * | 2011-09-28 | 2013-01-16 | 中南林业科技大学 | Method for producing glutinous rice dumplings without being mixed in soup |
| CN102599425B (en) * | 2012-03-17 | 2013-08-21 | 四川大学 | Special cooked rice dumpling for amazake |
| CN103919043B (en) * | 2014-04-17 | 2016-08-17 | 河北喜之郎食品有限公司 | A kind of manufacture method of food |
| CN104473013A (en) * | 2014-12-05 | 2015-04-01 | 王晓蕊 | Method for processing portable instant sweet soup balls |
-
2006
- 2006-11-07 CN CN200610147159A patent/CN100581388C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 速冻汤圆面皮生产新工艺. 傅晓如，万小宝，彭阳生.冷饮与速冻食品工业，第7卷第2期. 2001 |
| 速冻汤圆面皮生产新工艺. 傅晓如，万小宝，彭阳生.冷饮与速冻食品工业，第7卷第2期. 2001 * |
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| CN1973672A (en) | 2007-06-06 |
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