CN101061836A - Convenient method of processing rice cake and rice noodle - Google Patents
Convenient method of processing rice cake and rice noodle Download PDFInfo
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- CN101061836A CN101061836A CNA2006100796153A CN200610079615A CN101061836A CN 101061836 A CN101061836 A CN 101061836A CN A2006100796153 A CNA2006100796153 A CN A2006100796153A CN 200610079615 A CN200610079615 A CN 200610079615A CN 101061836 A CN101061836 A CN 101061836A
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Abstract
The invention provides a process for making instant glutinous rice cakes and rice-flour noodles, which consists of steps of milling, mixing, curing, sterilizing, forming, dividing under germ-free state, cooling down or surface drying, finally weighing and packaging.
Description
Technical field
The invention belongs to a kind of processing method of food, relate to the processing method of rice cake and ground rice, especially adopting glutinous rice flour, glutinous corn powder is the processing method of primary raw material rice cake easy to process and ground rice.
Technical background
Application number is that 200510056588.3 and 200510129301.5 Chinese invention patent application has proposed " processing method and the rice cake extrusion molding apparatus of a kind of convenience (fast food) rice cake " and " a kind of processing method of instant rice noodle ", processing method comprises abrasive dust, batching is closed powder, slaking, moulding, cut apart, handle, clean, vacuum or gas flush packaging, pasteurization, steps such as external packing.The rice cake and the ground rice that adopt this method to produce are edible after boiling water brews 2-4 minute, and is soft good to eat, convenient and healthy.But, with this method processing rice cake and ground rice owing to adopted adding additive vacuum or gas flush packaging, these steps of pasteurization in producing, in the production energy resource consumption more, need the manpower of usefulness more, have influence on production efficiency and economic benefit.
Summary of the invention
The present invention is intended to overcome the deficiency in the above-mentioned technology, to close powder sterilization, extruding aftershaping, in the sterile production line, cut apart, cooling or dry tack free, weighing, packing, thereby a kind of joint stranger's power and the energy are provided, enhance productivity and a kind of rice cake of economic benefit and the processing method of ground rice.
The processing method of convenient rice cake and ground rice
In the present invention, above-mentioned technical problem is solved by following technical proposals:
The processing method of a kind of convenient rice cake and ground rice is made up of the following step:
A. abrasive dust: rice (or rice and corn close material) is worn into powder;
B. close powder: by rice meal (or closing of rice and corn expected powder) 100 parts (weight), water 35-55 part is evenly mixed;
C. slaking, sterilization, moulding: will close that powder adds thermal maturation, sterilization, extruding and at the germ-free condition compacted under;
D. cut apart or cut apart, cooling or dry tack free: with the rice cake or the ground rice of moulding under germ-free condition, cut apart or cut apart, cooling or dry tack free;
E. weighing, packing: will cut apart or cut apart, rice cake or ground rice after cooling or the dry tack free packs after the weighing under germ-free condition;
In the present invention, described sterilization is being closed the powder slaking or/and carry out in the follow-up extruder.
In the present invention, include heater block or heater on the described extruder.
In the present invention, its temperature of described sterilization is 110 ℃-160 ℃.
In the present invention, described cooling is carried out in-10 ℃-15 ℃ cooling fluid or the space below 10 ℃.
In the present invention, described superficial drying comprises roller drying, hot-air drying, cold air drying.
In the present invention, described cooling fluid comprises water, ethanol, edible oil.
In the present invention, described rice cake and ground rice are put into bowl (or box) or sack inner packing together at same fork (chopsticks), seasoning bag behind weighing and bagging under the germ-free condition.
In the present invention, described rice and corn are glutinous rice and waxy corn.
In the present invention, the long 10-100 millimeter of described rice cake sheet after cutting apart, thick 1-6 millimeter, wide 10-50 millimeter, or the long 30-200 millimeter of column, thick 2-10 millimeter, every part of heavy 50-1000 gram of rice cake behind the weighing and bagging, ground rice is long 30-400 millimeter after cutting apart, the diameter 0.5-6 millimeter of wire, the wide 2-30 millimeter of sheet, thick 0.5-6 millimeter, every part of heavy 50-1000 gram of ground rice behind the weighing and bagging.
In the present invention, described rice cake and ground rice through the conveyer band of continuous motion or/and cylinder shift and cut apart, cooling or dry tack free, weighing, packing.
In the present invention, described closing in the powder can add by weight (100 parts of glutinous rice flours, or the mixed powder of glutinous rice flour and glutinous corn powder 100 parts) cyclodextrin of 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, Cyclodextrin embedding thing is cyclodextrin and grease, aliphatic acid, monoglyceride, two sweet fat etc. to be added water mix, and mediates to form.
The invention has the beneficial effects as follows:
The present invention is main material production rice cake and ground rice with rice, corn, especially be primary raw material rice cake easy to process and ground rice with glutinous rice, waxy corn, close the powder slaking after sterilization at the germ-free condition compacted under, cut apart, cooling or dry tack free, weighing, packing, do not need to add special additive and these processing methods of high temperature sterilization in the production, manpower and cost have been saved greatly, improved the production mechanization degree greatly, produce and carry out continuously, continuous productive process, accelerated speed of production, renderd a service and business efficiency thereby improved to produce.
The specific embodiment
The processing method of a kind of convenient rice cake and ground rice
Embodiment one:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), water evenly mixes for 40 parts.
C. slaking, sterilization, moulding: will close powder and add thermal maturation and sterilization under 121 ℃ of temperature, and be squeezed into the thread ground rice of 2 millimeters of thick 6 millimeters column rice cake or diameters after the sterilization.
D. cool off, cut apart: the rice cake or the ground rice of moulding are cut apart grow up 40 millimeters rice cake or long 100 millimeters ground rice after the cooling in the water of aseptic, Celsius 1 degree.
E. weighing, packing: rice cake after will cutting apart or ground rice are packed after the weighing under germ-free condition, and the weight of every part of rice cake or ground rice is 130 grams, carries out aseptic packaging with polybag or other containers after the weighing.
F. rice cake after will packing or the same fork of ground rice (chopsticks), seasoning bag are put into bowl (or box) or sack inner packing together.
When edible, open bowl (or box) lid, take out fork or chopsticks and flavoring pouch, tear rice cake or ground rice packaging bag, rice cake or ground rice throwing bowl are gone into (packed convenient rice cake or ground rice in (or box), the tear initiation outer packaging bag is torn rice cake or ground rice packaging bag then, and rice cake or ground rice are dropped in the tableware), again the flavoring pouch is torn, flavoring is dropped in rice cake or the ground rice, pour certain amount of boiling water, soak and mix thoroughly with regard to edible after 2-4 minute.
Embodiment two:
A, b are with embodiment one.
C. slaking, sterilization, moulding: will close powder and add behind the thermal maturation and push in the input extruder, and sterilization under 135 ℃ of temperature in extruder, the sterilization aftershaping is squeezed into wide 20 millimeters, thick 3 millimeters banded rice cake or thick 1 millimeter, wide 8 millimeters sheet ground rice.
D. superficial drying, cut apart: with the method for roller drying rice cake or ground rice superficial drying, be divided into 30 millimeters * 20 millimeters * 3 millimeters rice cake or long 150 millimeters ground rice again with moulding.
E. weighing, packing: rice cake after will cutting apart or ground rice are packed after the weighing under germ-free condition, and the weight of every part of rice cake or ground rice is 180 grams, carries out aseptic packaging with polybag or other containers after the weighing.
F. rice cake after will packing or the same fork of ground rice (chopsticks), seasoning bag are put into bowl (or box) or sack inner packing together.
Eating method is with embodiment one.
Embodiment three:
A, b are with embodiment one.
C. slaking, sterilization, moulding: will close powder and add behind the thermal maturation and push in the input extruder, and sterilization under 145 ℃ of temperature in extruder, the sterilization aftershaping is squeezed into the thread ground rice of 1 millimeter of the banded rice cake of 30 * 20 millimeters of sections or diameter.
D. cool off, cut apart: the rice cake or the ground rice of moulding are cooled off in the space of aseptic, Celsius-35 degree earlier, and cool off in the water of aseptic, Celsius 5 degree the back, is divided into the ground rice of 300 millimeters of thick 3 millimeters rice cake thin slice or length again.
E. weighing, packing: rice cake after will cutting apart or ground rice are packed after the weighing under germ-free condition, and the weight of every part of rice cake or ground rice is 250 grams, carries out aseptic packaging with polybag or other containers after the weighing.
F. rice cake after will packing or the same fork of ground rice (chopsticks), seasoning bag are put into bowl (or box) or sack inner packing together.
Eating method is with embodiment one.
Embodiment four:
A. abrasive dust: glutinous rice is worn into powder.
B. close powder: press 100 parts of glutinous rice flours (weight), water evenly mixes for 45 parts.
C. slaking, sterilization, moulding: will close powder and add behind the thermal maturation and push in the input extruder, and sterilization under 145 ℃ of temperature in extruder, the sterilization aftershaping is squeezed into the thread ground rice of 2 millimeters of wide 40 millimeters, thick 4 millimeters banded rice cakes or diameters.
D. cool off, cut apart: the rice cake or the ground rice of moulding are divided into 40 millimeters * 4 millimeters * 20 millimeters rice cake or long 100 millimeters ground rice after the cooling in the edible oil of aseptic, Celsius 1 degree.
E. weighing, packing: rice cake after will cutting apart or ground rice under germ-free condition after the weighing under germ-free condition same fork (chopsticks), seasoning bag put into bowl (or box) or a sack inner packing together, the weight of every part of rice cake or ground rice is 200 grams.
When edible, open bowl (or box) lid, take out fork or chopsticks and flavoring pouch, (packed convenient rice cake or ground rice are torn packaging bag, rice cake or ground rice are dropped in the tableware), again the flavoring pouch is torn, flavoring is dropped in rice cake or the ground rice, pour certain amount of boiling water, soak and mix thoroughly with regard to edible after 2-4 minute.
Embodiment five:
A. abrasive dust: rice is worn into powder.
B. close powder: press 100 parts of rice meals (weight), water evenly mixes for 45 parts.
C. slaking, sterilization, moulding: will close powder and add behind the thermal maturation and push in the input extruder, and sterilization under 150 ℃ of temperature in extruder, the sterilization aftershaping is squeezed into the thread ground rice of 3 millimeters of wide 40 millimeters, thick 4 millimeters banded rice cakes or diameters.
D. cut apart: rice cake or ground rice are divided into 40 millimeters * 4 millimeters * 20 millimeters rice cake or long 100 millimeters ground rice under germ-free condition.
E. weighing, packing: rice cake or ground rice are packed after weighing under the germ-free condition, and the weight of every part of rice cake or ground rice is 500 grams, carries out aseptic packaging with polybag or other containers after the weighing.
Eating method: open polybag or other containers, rice cake or ground rice are put into pot neutralization other auxiliary material or stir-fry or boil.
Claims (10)
1. the processing method of convenient rice cake and ground rice, its feature is made up of the following step:
A. abrasive dust: rice (or rice and corn close material) is worn into powder;
B. close powder: by rice meal (or closing of rice and corn expected powder) 100 parts (weight), water 35-55 part is evenly mixed;
C. slaking, sterilization, moulding: will close that powder adds thermal maturation, sterilization, extruding and at the germ-free condition compacted under;
D. cut apart or cut apart, cooling or superficial drying: with the rice cake or the ground rice of moulding under germ-free condition, cut apart or cut apart, cooling or superficial drying;
E. weighing, packing: will cut apart or cut apart, rice cake or ground rice behind cooling or the superficial drying packs after the weighing under germ-free condition.
2. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice, it is characterized in that: described sterilization is being closed the powder slaking or/and carry out in the follow-up extruder.
3. the processing method of described convenient rice cake of root a tree name claim 2 and ground rice is characterized in that: include heater block or heater on the described extruder.
4. the processing method of root a tree name claim 1,2 described convenient rice cakes and ground rice, it is characterized in that: its temperature of described sterilization is 110 ℃-160 ℃.
5. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice is characterized in that: described cooling is carried out in-10 ℃-15 ℃ cooling fluid or the space below 10 ℃.
6. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice, it is characterized in that: described superficial drying comprises roller drying, hot-air drying, cold air drying.
7. the processing method of described convenient rice cake of root a tree name claim 5 and ground rice, it is characterized in that: described cooling fluid comprises water, ethanol, edible oil.
8. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice, it is characterized in that: the long 10-100 millimeter of described rice cake sheet after cutting apart, thick 1-6 millimeter, wide 10-50 millimeter, or the long 30-200 millimeter of column, thick 2-10 millimeter, every part of heavy 50-1000 gram of rice cake behind the weighing and bagging, ground rice is long 30-400 millimeter after cutting apart, the diameter 0.5-6 millimeter of wire, the wide 2-30 millimeter of sheet, thick 0.5-6 millimeter, every part of heavy 50-1000 gram of ground rice behind the weighing and bagging.
9. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice is characterized in that: described rice cake and ground rice are put into bowl (or box) or a sack inner packing together at same fork (chopsticks), seasoning bag behind weighing and bagging under the germ-free condition.
10. the processing method of described convenient rice cake of root a tree name claim 1 and ground rice, it is characterized in that: described rice and corn are glutinous rice and waxy corn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100796153A CN101061836A (en) | 2006-04-28 | 2006-04-28 | Convenient method of processing rice cake and rice noodle |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100796153A CN101061836A (en) | 2006-04-28 | 2006-04-28 | Convenient method of processing rice cake and rice noodle |
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| CN101061836A true CN101061836A (en) | 2007-10-31 |
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| CNA2006100796153A Pending CN101061836A (en) | 2006-04-28 | 2006-04-28 | Convenient method of processing rice cake and rice noodle |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805293A (en) * | 2012-08-28 | 2012-12-05 | 江西华达昌食品有限公司 | High-quality fresh-keeping convenient rice flour and processing method thereof |
| CN103271280A (en) * | 2013-04-01 | 2013-09-04 | 刘双玲 | Orange and corn contained rice cake and preparation method thereof |
| CN103284075A (en) * | 2013-06-21 | 2013-09-11 | 徐州绿之野生物食品有限公司 | Healthcare rice cake containing Lycium ruthenicum Murr |
| CN103564631A (en) * | 2012-07-20 | 2014-02-12 | 叶义伦 | Impressing method for processing rice products |
| RU2567520C1 (en) * | 2014-10-09 | 2015-11-10 | Общество с ограниченной ответственностью "ФУЗА" | Rice noodles and their production method |
| CN109105738A (en) * | 2018-08-31 | 2019-01-01 | 遂宁市江正品蓬溪姜糕有限公司 | A kind of method of enzymatic conversion glutinous rice preparation Pengxi ginger cake |
| CN112841507A (en) * | 2021-03-15 | 2021-05-28 | 新疆大唐西域农业生态科技有限公司 | Freeze-dried rice noodles and preparation method thereof |
| RU2819432C1 (en) * | 2024-01-23 | 2024-05-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" | Method for production of instant noodles from gluten-free composite mixtures |
-
2006
- 2006-04-28 CN CNA2006100796153A patent/CN101061836A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564631A (en) * | 2012-07-20 | 2014-02-12 | 叶义伦 | Impressing method for processing rice products |
| CN102805293A (en) * | 2012-08-28 | 2012-12-05 | 江西华达昌食品有限公司 | High-quality fresh-keeping convenient rice flour and processing method thereof |
| CN103271280A (en) * | 2013-04-01 | 2013-09-04 | 刘双玲 | Orange and corn contained rice cake and preparation method thereof |
| CN103284075A (en) * | 2013-06-21 | 2013-09-11 | 徐州绿之野生物食品有限公司 | Healthcare rice cake containing Lycium ruthenicum Murr |
| CN103284075B (en) * | 2013-06-21 | 2014-07-02 | 徐州绿之野生物食品有限公司 | Healthcare rice cake containing lycium ruthenicum murr |
| RU2567520C1 (en) * | 2014-10-09 | 2015-11-10 | Общество с ограниченной ответственностью "ФУЗА" | Rice noodles and their production method |
| CN109105738A (en) * | 2018-08-31 | 2019-01-01 | 遂宁市江正品蓬溪姜糕有限公司 | A kind of method of enzymatic conversion glutinous rice preparation Pengxi ginger cake |
| CN112841507A (en) * | 2021-03-15 | 2021-05-28 | 新疆大唐西域农业生态科技有限公司 | Freeze-dried rice noodles and preparation method thereof |
| CN112841507B (en) * | 2021-03-15 | 2022-12-02 | 新疆大唐西域农业生态科技有限公司 | Freeze-dried rice noodles and preparation method thereof |
| RU2819432C1 (en) * | 2024-01-23 | 2024-05-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" | Method for production of instant noodles from gluten-free composite mixtures |
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