CN101091516A - Method for preparing instant pieces of rice cake - Google Patents
Method for preparing instant pieces of rice cake Download PDFInfo
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- CN101091516A CN101091516A CNA2006100919242A CN200610091924A CN101091516A CN 101091516 A CN101091516 A CN 101091516A CN A2006100919242 A CNA2006100919242 A CN A2006100919242A CN 200610091924 A CN200610091924 A CN 200610091924A CN 101091516 A CN101091516 A CN 101091516A
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Abstract
The present invention relates to a kind of instant New-Year cake slices and its processing method. It is made up by using glutinous rice as main raw material through a certain processing method. Said processing method includes the following steps: washing the glutinous rice, moistening glutinous rice, grinding, filtering, adding composite starch and stable-proof agent, cooking, extrusion forming, cooling and solidifying, slicing, washing, draining, adding auxiliary material, vacuum packaging and sealing.
Description
Technical field
The present invention relates to the processing method of a kind of convenient rice cake sheet and cooking convenient rice cake sheet.
Background technology
Being in the processed goods of raw material with the rice, is that the rice cake of representative is a kind of half convenience rice made products with long history and strong local characteristic with the Ningbo rice cake.For a long time, the mode of production of rice cake is not well improved, and industrialization degree is lower.Therefore, with this traditional food suitability for industrialized production, boost productivity, design that raw material availability height, production technology advanced person, good quality of product and an edible way are similar to the industrialization rice cake production technology of instant noodles and production line is a job that meets current consumption upgrading.
National inventing patent (preparation method of convenient rice cake) has been applied on Li Haimeng of Ningbo City Cixi Grain Products Factory No. 1 and Xu Di farmland in 1991, the rice cake that traditional handicraft is produced in this invention is cut into sheet, in addition starch stirs, friedly then pick up to golden yellow, get rid of oil, cooling, pack with seasoning matter again.With boiling water more than 90 ℃ soak 3-5min edible rice cake.This preparation method makes common rice cake become the fast food that adapts to suitable for four seasons, but this product has been lost Ningbo tradition rice cake texture characteristic and local flavor.Lee of Major Laboratory of Farm Product Processing Techn. Ningbo of Wanli College, Zhejiang is total to state and Ma Zijun obtains national inventing patent mandate (a kind of rice cake color stabilizer and rice cake processing method thereof) in December, 2003, this invention relates to a kind of rice cake color stabilizer and rice cake processing method thereof, solve the look of rice cake when high temperature sterilization and become problem, and SO in the product
2Residual quantity is 90mg/kg, and, this invention can not be used for actual production (bean vermicelli, the SO of products such as biscuit of rice cake
2Residual quantity≤100mg/kg----standard GB 2760-1996 must not detect SO to the rice cake national regulation
2Residual quantity, in the European market, the SO of rice cake
2Residual quantity 〉=10mg/kg just must declare).Research paper (convenient rice cake preservation technique) was delivered in University Of Ningbo Lou Yong rivers etc. in 2005, factors such as the food additives (nisin, natamycin, potassium sorbate and ethanol) during the sliced New Year cake to the effect that of this research is produced, manner of packing are to the influence of shelf life of products.
In a word, existing achievement in research can not break through rice cake still for " rice made products of half convenience ".The production of convenient rice cake is a difficult problem of not capturing as yet.
Summary of the invention
Technical problem to be solved by this invention provides the processing method of a kind of convenient rice cake sheet and cooking convenient rice cake sheet, and the eating method of (cooking) convenient rice cake sheet that the present invention produced is similar to the mode of instant noodles.After the convenient rice cake section, adopt vacuum packaging, the shelf-life is more than 12 months.When edible with the convenient rice cake sheet in water more than 75 ℃, bubble 2-3min is an edible, and taste and quality do not have significant difference with the sensory properties of traditional rice cake employing cooking methods.
The present invention solves the problems of the technologies described above the technical scheme that is adopted:
1. select rice: the essence that comprises stone and late rice paddy is ground.The rice that is used for rice cake production requires the new rice of any surface finish, does not contain rice bran and sandstone.Because sandstone can damage equipment and influence safety, and rice bran is not owing to have viscosity and contain pigment, sneaks into can destroy in the rice to bond mutually between the starch, influences color and luster, mouthfeel and the matter structure of finished product rice cake.
2. wash rice profit rice: after the rice after the cleaning is quantitative by the automatic ration scale, enter Xi Mirun rice jar, its objective is the impurity in the further removal grain of rice, make grain of rice imbibition, for pulverizing process is got ready, after washing rice profit rice, the rice water content should be controlled at 28-30%.The water temperature of profit rice is with below 35 ℃, and the time is advisable with 30-90min.
3. defibrination: twice defibrination is about to send into the process that fiberizer is ground into the fine powder slurry through the rice after the cleaning profit rice by means of the impulse force of water.Refining equipment adopts emery wheel starch mill, requires the fineness of Rice ﹠ peanut milk thin more good more, generally should adopt twice defibrination, makes 95% Rice ﹠ peanut milk by 80 order lawns, to guarantee Rice ﹠ peanut milk fineness degree uniformity.
4. dehydration: the present invention selects vacuum filter-press dehydration method for use, can make dehydration back ground rice water content be stabilized in 38-39%, reduces the turnover rate of Rice ﹠ peanut milk in the dehydration simultaneously, reaches the purpose that improves the product yield and guarantee end product quality.
5. loose powder: the powder after the dehydration is transported to wheat flour detacher through conveying worm, and the powder that makes into piece becomes the meal by stainless steel mesh.
6. interpolation auxiliary material: the prescription (w/w) of composite starch age resister NBU-T: xylitol 25%, monoglyceride 40%, hemicellulose 35%; Stir the powder limit according to the 3-4% limit of powder weight and add NBU-T, stir again.
7. boiling: the powder that wheat flour detacher comes out is transported to through conveying worm and enters continuous cooking machine after elevator promotes, and makes starch gelatinization, protein denaturation, require to steam material temperature height, the steam abundance is under the prerequisite that guarantees starch gelatinization, shorten as far as possible and steam the material time, generally be controlled at 5-10min.
8. extrusion molding: the powder after cooking is sent into rice cake forming machine extrusion molding while hot.The key of rice cake forming machine is the screw extrusion district.Powder hole by a certain size under the extruding of helical axis is shaped.The squeeze pressure in screw extrusion district is very big to the quality influence of product, if insufficient pressure, the rice cake color and luster dimness of making, the muscle degree is not enough, and mouthfeel has half-cooked sensation.The extruder that advances compression stress should be selected for use, simultaneously,, the powder moisture uniformity of extruder should be guaranteed to enter, to obtain the rice cake of uniform quality because material moisture and squeeze pressure relation are very big.
9. cooling curing: the rectangular rice cake temperature in back that is shaped is very high, needs cold wind forced circulation cooling curing in 0-4 ℃ freezer, makes the rice cake moisture be reduced to 44%, needs 10-12h general cool time.
10. section: the rice cake that cooled off is cut into slices with slicer according to the thickness of 3-4mm.It is good requiring between the rice cake sheet after the section with adhesion.
11. washing: the rice cake after the section is put into the rustless steel container of having contained Ozone Water and washed, requiring the time of washing is 10-30min.
12. drain: after immersion is finished, the rice cake sheet is put in the plastic wire basket that killed bacterium, it is standby to drain the water.
13. interpolation auxiliary material: edible oil, salt, monosodium glutamate, citric acid, lactic acid, potassium sorbate, vitamin E, vitamin C, use amount is carried out with interior according to the limiting the quantity of of national standard of food additives, and the quality standard of respectively adding auxiliary material meets national food hygienic standard (meet GB5461-2000, salt as, edible oil and meet the requirement that GB2721-1996, monosodium glutamate meet GB/T8967-2000).
14. mix: the auxiliary material of rice cake sheet after draining and quantitatively interpolation was stirred in killing the rustless steel container of bacterium together.
15. quantitatively: the convenient rice cake sheet that stirs is put into packaging bag and is carried out package metro-measuring with electronic scale according to product requirement.
16. vacuum seal: the convenient rice cake sheet unsealed, that quantitative package is good seals with vacuum sealer (DZQ-600L), and the vacuum time turn-knob is beaten to 15 when sealing, and the time turn-knob of sealing is beaten to 4, and the sealing temperature turn-knob is beaten to 3.5.
17. finished product packing: flavor pack and the convenient rice cake sheet bag quantitatively wrapped are put into finished product packing bag (box) together, be last " convenient rice cake sheet ".
18. condiment: according to the different condiment of difference buying of product, the condiment of purchase meets the requirement of food hygiene.
19. clean:, wash impurity, foul off the condiment clear water wash clean of buying.
20. cutting: the requirement according to product cuts into certain shape to condiment.
21. stir-fry: the requirement according to product is put into frying pan to different condiment, adds edible oil, salt, monosodium glutamate simultaneously and stir-fries, and the temperature that requires to stir-fry is 115-125 ℃, and the time is 15-25min; Stir-fry and be " condiment " after finishing.
22. flavor pack: the condiment that will stir-fry is put into packaging bag according to product requirement and is carried out package metro-measuring with electronic scale, seal with vacuum sealer again, flavor pack behind the vacuum seal is carried out high temperature sterilization, and the temperature of sterilization is 115-118 ℃, and the time is 15-18min.
23. mix: the convenient rice cake sheet after draining is poured in the rustless steel container that has killed bacterium with the condiment that stir-fries, mixed then, require to stir fully, mix.
24. quantitatively: convenient rice cake sheet and condiment are packed weighing according to the specification of product with electronic scale after mixing.
25. vacuum seal: the cooking convenient rice cake sheet after weighing up then carries out vacuum seal, and the vacuum time turn-knob is beaten to 15 when sealing, and the time turn-knob of sealing is beaten to 4, and the sealing temperature turn-knob is beaten to 3.5.
26. sterilization: the cooking convenient rice cake sheet behind the vacuum seal is put into hot water storgae and is carried out sterilization, and the temperature of sterilization is 65-75 ℃, and the time is 30-45min.
27. finished product: be finished product " cooking convenient rice cake sheet " after sterilization is finished.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail: these narrations are convenient to understand better the present invention, rather than restriction the present invention.
Embodiment 1:
Selected rice 1000kg, the rice of washing after the rice enters Xi Mirun rice jar by the automatic ration scale after quantitatively, further removes the impurity in the grain of rice; After washing rice profit rice, the rice water content should be controlled at 28-30%.The water temperature of profit rice is with below 35 ℃, and the time is advisable with 30-90min; To send into the process that fiberizer is ground into the fine powder slurry through the rice after the cleaning profit rice, and make 95% Rice ﹠ peanut milk by 80 order lawns; With vacuum filter-press dehydration method, make dehydration back ground rice water content be stabilized in 38-39%; Powder after the dehydration is transported to wheat flour detacher through conveying worm, and the powder that makes into piece becomes the meal by stainless steel mesh; The powder that wheat flour detacher comes out is transported to through conveying worm and enters agitator after elevator promotes, add 35 kg composite starch age resisters (NBU-T) while stirring, deliver to continuous cooking machine after stirring, make starch gelatinization, protein denaturation, require to steam material steam abundance, the steaming material time is controlled at 5-10min; Powder after cooking is sent into rice cake forming machine extrusion molding while hot, and forming section is the strip rice cake of 1m for 30X50mm length; Cold wind forced circulation cooling curing in 0-4 ℃ freezer makes the rice cake moisture be reduced to 44%, needs 10-12h general cool time; The rice cake that cooled off is cut into slices with slicer according to the thickness of 3-5mm; Rice cake after the section is put into the rustless steel container of having contained Ozone Water and is washed, and wash time is 10-30min; After washing is finished, the rice cake sheet is put in the plastic wire basket that killed bacterium, it is standby to drain the water; (edible oil meets GB5461-2000 to add quantitative edible oil, salt, monosodium glutamate, citric acid, lactic acid, potassium sorbate, vitamin E, vitamin C according to the requirement of producing product, salt meets GB2721-1996, monosodium glutamate meets GB/T8967-2000), in killing the rustless steel container of bacterium, stirred; To mix uniform rice cake sheet and put into packaging bag according to product requirement and carry out package metro-measuring with electronic scale, and use vacuum sealer (DZQ-600L) to seal again, the vacuum time turn-knob is beaten to 15 when sealing, and the time turn-knob of sealing is beaten to 4, and the sealing temperature turn-knob is beaten to 3.5; Flavor pack and the rice cake sheet bag quantitatively wrapped are put into finished product packing bag (box) together, for last---the convenient rice cake sheet.Can produce 260 casees altogether, every case is adorned 24 bags, and every bag convenient rice cake sheet net weight 225g amounts to convenient rice cake sheet net weight 1404kg.
Embodiment 2:
According to the different condiment of difference buying of product, the condiment of purchase meets the requirement of food hygiene.With the condiment clear water wash clean of buying, wash impurity, foul off; Requirement according to product cuts into certain shape to condiment, according to the requirement of product different condiment is put into frying pan, adds edible oil, salt, monosodium glutamate simultaneously and stir-fries, and the temperature that requires to stir-fry is 115-125 ℃, and the time is 15-25min.The condiment that will stir-fry is put into packaging bag according to product requirement and is carried out package metro-measuring with electronic scale again, seals with vacuum sealer again, and the flavor pack behind the vacuum seal is carried out high temperature sterilization, and the temperature of sterilization is 115-118 ℃, and the time is 15-18min; The main component of 3 kinds of flavor pack is as follows: the pickled cabbage with shredded bamboo shoot taste: 1. toppings bag: salt, monosodium glutamate, white granulated sugar, natural flavor;
2. sauce bag: natural potherb mustard, natural bamboo shoots, edible vegetable oil, salt, monosodium glutamate, natural flavor;
3. vegetables are wrapped: dehydrated vegetables.
Spicy beef taste: 1. toppings bag: salt, monosodium glutamate, beef extract, natural flavor;
2. sauce bag: edible vegetable oil, thick chilli sauce, bright beef, salt, monosodium glutamate, natural flavor, soy sauce;
3. vegetables are wrapped: dehydrated vegetables.
The big bone taste of last soup: 1. toppings bag: salt, monosodium glutamate, white granulated sugar, pork extract, natural flavor
2. sauce bag: edible vegetable oil, fresh pork, salt, monosodium glutamate, natural flavor:
3. vegetables are wrapped: dehydrated vegetables.
Embodiment 3:
Condiment clear water wash clean is washed impurity off; Requirement according to product cuts into certain shape to condiment, according to the requirement of product different condiment is put into frying pan, adds edible oil, salt, monosodium glutamate simultaneously and stir-fries, and the temperature that requires to stir-fry is 115-125 ℃, and the time is 15-25min; Rice cake sheet after draining is poured in the rustless steel container that has killed bacterium with the condiment that stir-fries, mixed then, require to stir fully, mix; Rice cake sheet and condiment are packed weighing according to the specification of product with electronic scale after mixing; Cooking convenient rice cake sheet after weighing up then carries out vacuum seal, and the vacuum time turn-knob is beaten to 15 when sealing, and the time turn-knob of sealing is beaten to 4, and the sealing temperature turn-knob is beaten to 3.5; Cooking convenient rice cake sheet behind the vacuum seal is put into hot water storgae and is carried out sterilization, and the temperature of sterilization is 65-75 ℃, and the time is 30-45min; After finishing, sterilization is finished product----cooking convenient rice cake sheet.Selected 1000kg rice can be produced 1404kg convenient rice cake sheet, can produce 260 casees altogether, and every case is adorned 24 bags, every bag rice cake net weight 225g, and every bag net weight 250g behind the interpolation condiment arranges convenient rice cake sheet net weight 1560kg altogether.
Claims (3)
1. arrange the convenient rice cake sheet for one kind, mainly make by rice and water, it is characterized by and in the rice powder, added the composite starch age resister, through boiling, extrusion molding, cooling curing, section, wash, drain, add auxiliary material, vacuum seal packing, flavouring material packing film forming bag or become box.
2. cooking convenient rice cake sheet according to claim 1 is characterized by in the rice powder that to add the ageing-resistant weight ratio of composite starch be 3-4% (w/w).
3. the composite starch age resister of cooking convenient rice cake sheet according to claim 2 is characterized by the ageing-resistant prescription of composite starch: xylitol 25%, monoglyceride 40%, hemicellulose 35% (w/w).
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100919242A CN101091516A (en) | 2006-06-21 | 2006-06-21 | Method for preparing instant pieces of rice cake |
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| CNA2006100919242A CN101091516A (en) | 2006-06-21 | 2006-06-21 | Method for preparing instant pieces of rice cake |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008047A (en) * | 2010-11-22 | 2011-04-13 | 宁波大学 | Instant rice cake and processing method |
| CN102028143A (en) * | 2010-11-30 | 2011-04-27 | 杭州老朋友食品有限公司 | Composite oligose probiotic functional rice cake and manufacture method thereof |
| CN102342424A (en) * | 2011-09-28 | 2012-02-08 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN102771694A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation New Year cake and preparation method thereof |
| CN101756103B (en) * | 2009-12-11 | 2013-05-01 | 安徽阿幸食品有限公司 | Rice food and production method thereof |
| CN103393003A (en) * | 2013-07-01 | 2013-11-20 | 会理县村娇食品有限责任公司 | Bait block or method for producing the bait block or rice cake |
| CN105192517A (en) * | 2014-06-24 | 2015-12-30 | 江南大学 | Dried rice cake piece making method |
| CN105725060A (en) * | 2016-02-29 | 2016-07-06 | 陆钢 | Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN109717374A (en) * | 2019-01-07 | 2019-05-07 | 绍兴市口福食品有限公司 | A kind of convenient rice cake and its flavor pack formula |
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2006
- 2006-06-21 CN CNA2006100919242A patent/CN101091516A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756103B (en) * | 2009-12-11 | 2013-05-01 | 安徽阿幸食品有限公司 | Rice food and production method thereof |
| CN102008047B (en) * | 2010-11-22 | 2012-10-24 | 宁波大学 | Instant rice cake and processing method |
| CN102008047A (en) * | 2010-11-22 | 2011-04-13 | 宁波大学 | Instant rice cake and processing method |
| CN102028143A (en) * | 2010-11-30 | 2011-04-27 | 杭州老朋友食品有限公司 | Composite oligose probiotic functional rice cake and manufacture method thereof |
| CN102028143B (en) * | 2010-11-30 | 2012-09-05 | 杭州老朋友食品有限公司 | Composite oligose probiotic functional rice cake and manufacture method thereof |
| CN102342424A (en) * | 2011-09-28 | 2012-02-08 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN102342424B (en) * | 2011-09-28 | 2012-08-22 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN102771694A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation New Year cake and preparation method thereof |
| CN103393003A (en) * | 2013-07-01 | 2013-11-20 | 会理县村娇食品有限责任公司 | Bait block or method for producing the bait block or rice cake |
| CN105192517A (en) * | 2014-06-24 | 2015-12-30 | 江南大学 | Dried rice cake piece making method |
| CN105725060A (en) * | 2016-02-29 | 2016-07-06 | 陆钢 | Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN109717374A (en) * | 2019-01-07 | 2019-05-07 | 绍兴市口福食品有限公司 | A kind of convenient rice cake and its flavor pack formula |
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Open date: 20071226 |