CN101744179B - Processing technique of New Year cakes - Google Patents
Processing technique of New Year cakes Download PDFInfo
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- CN101744179B CN101744179B CN2008102436378A CN200810243637A CN101744179B CN 101744179 B CN101744179 B CN 101744179B CN 2008102436378 A CN2008102436378 A CN 2008102436378A CN 200810243637 A CN200810243637 A CN 200810243637A CN 101744179 B CN101744179 B CN 101744179B
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- rice cake
- new year
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Abstract
The present invention provides a processing technique of New Year cakes. The technique comprises the following steps: soaking raw materials for 10 to 20 hours; collecting the raw materials soaked and rinsing with clean water; putting the raw materials in a flour mill to be crushed into fine powder having the grain size from 20 meshes to 40 meshes; putting the fine powder in a dehydrator to be dried until a filter plate drains; putting the flour into a grinder to be crushed until no flour balls are available; steaming the flour for 8 to 10 minutes, and sending the flour ripened to a molding machine for New Year cakes to be extruded and molded; cooling and curing strip New Year cakes formed at a temperature of 2 DEG C below the freezing point to 2 DEG C for 24 to 48 hours, and reducing the moisture of the New Year cakes; cutting the New Year cakes cooled with a slicing machine into slices having the thickness of 4mm to 5mm; finally, quick-freezing the New Year cake slices for more than 30 minutes, and packing. The technique does not adopt high-temperature sterilization processing. The New Year cakes having good rehydration properties and smooth taste can be stored for a long term. The shelf life reaches more than 18 months.
Description
Technical field
The present invention relates to a kind of technological method for processing of rice cake.
Background technology
In the processed goods take rice as raw material, rice cake is a kind of half convenience rice made products with long history.For a long time, the processing mode of rice cake is not well improved, and industrialization degree is lower.Therefore, with this traditional food industrialization processing, improve working modulus, the industrialization rice cake processing technology that design raw material availability is high, processing technology is advanced, good quality of product and edible way is similar to instant noodles is one with processing line and meets the work that current consumption is upgraded.
The rice cake principal component is starch, and water content and water activity are higher, is easy to rottenly become mouldy because bacterium and mould contamination cause.Present commercially available instant glutinous rice cake, well-done for rice cake can soften rapidly in boiling water soaks, rice cake must be thinly sliced, but the rice cake quality is still firmly after boiling water brews, mouthfeel is poor; Sliced New Year cake is solved the problem of guaranteeing the quality through vacuum-packed autoclave sterilization, high-pressure sterilizing method easily makes the mutual bonding one-tenth piece of rice cake thin slice, boiling water brews the thin slice rice cake is disperseed, most enterprises solve rice cakes mutually bonding method be between the thin slice rice cake, adopt polyethylene PVC divided thin film every method, increased packing and cost of labor.And high-pressure sterilizing method makes the flavescence of rice cake color and luster, quality hardening, is difficult to keep quality and the color and luster of rice cake, obviously reduces sensible quality.And conventional method is that rice in steep one defibrination one press filtration one powder agglomates is pulverized a wet-milling and cooked an extrusion modling one hardening by cooling one packing, and the discontinuous processing of technique, long flow path and efficient are low, and starch easily brings back to life and harden, and mouthfeel, color and luster are undesirable.Be that the Chinese invention patent of CN00112096.4 just exists above-mentioned shortcoming such as application number.Also having application number is 94117979.6 Chinese invention patents that are called " fresh-keeping agent for new year ", comprise that component is the fresh-keeping agent for new year of alum and Sodium Benzoate and the application process that the aqueous solution soaking rice cake is preserved thereof, although have preservation, but there are certain side effect in alum and Sodium Benzoate to human body, so be not very good preservation method, therefore above-mentioned processing method and preservation method need further improvement.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of processing technology of rice cake is provided.
Purpose of the present invention is achieved through the following technical solutions:
The processing technology of rice cake, characteristics are: may further comprise the steps---
1. soak: raw material was soaked 10～20 hours;
2. flushing: the raw material after will soaking picks up with clear water to be rinsed well;
3. abrasive dust: the raw material after will washing is put into flour mill and is ground into fine powder, makes its granularity at 20～40 orders;
4. be filtered dry: the powder of milled is put into dewaterer be filtered dry, not dripping with filter plate is as the criterion;
5. beat pine: the powder that is filtered dry is put into pulverizer and is pulverized, and is as the criterion to lose powder ball;
6. steam powder:, will steam on the powder 8～10 minutes at pressure 0.15～0.2MPa;
7. extrusion modling: the powder after cooking is sent into rice cake forming machine extrusion molding while hot;
8. precooling: rectangular rice cake cooling curing under-2～2 ℃ temperature after being shaped, reduce rice cake moisture, cool time was at 24～48 hours;
9. section: the rice cake that cooled off is cut into slices with slicer according to the thickness of 4～5mm;
10. quick-frozen: the quick-frozen of rice cake sheet was packed more than 30 minutes.
Further, the processing technology of above-mentioned rice cake, step 1. raw material soaking made its water content 22～28% in 10～20 hours.
Further, the processing technology of above-mentioned rice cake, step 7. the process time of extrusion modling be 10～18 minutes, temperature is at 95～105 ℃
The substantive distinguishing features that technical solution of the present invention is outstanding and significant progressive being mainly reflected in:
The invention provides without high-temperature sterilization treatment, the rehydration performance is good, mouthfeel is smooth, the processing technology of the instant glutinous rice cake of anti-storage, this product soup food rehydration time was less than 2 minutes, after the rehydration, soft tough, smooth, not sticking mouthful of rice cake, do not stick with paste soup, be equipped with again various flavoring bags, be more suitable for people's taste, become a kind of novel metric system instant convenient food.It is also advantageous in that, by cook, a plurality of reciprocations such as ultraviolet-sterilization, acidleach, deoxidier and in conjunction with the sterile working process, conscientiously guaranteed sterilization, fungistatic effect and the storage property of rice cake.So product is without high-temperature sterilization treatment, the shelf-life can reach more than 18 months.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment one:
1. soak: after 100 portions of polished rices and 5 parts of glutinous rice are mixed, soaked 15 hours, make its water content about 22%; 2. flushing: the mixed with rice of imbibition is pulled out, with clear water flushing 2 times; 3. abrasive dust: the raw material after will washing is put into flour mill and is ground into fine powder, makes its granularity at 20～40 orders; Add by weight 3 portions of converted starches and 0.5 portion of salt, stir; 4. be filtered dry: the powder of milled is put into dewaterer be filtered dry, not dripping with filter plate is as the criterion; 5. beat pine: the powder that is filtered dry is put into pulverizer and is pulverized, and is as the criterion to lose powder ball; 6. steam powder: pour the ground rice material that mixes into the steaming cage kitchen range, steamed 8 minutes at pressure 0.2MPa, cook gelatinization; 7. extrusion modling: the powder after cooking is sent into rice cake forming machine extrusion molding while hot, and be 15 minutes the process time of extrusion modling, and temperature is at 105 ℃; Cut into the strip rice cake; 8. precooling: rectangular rice cake cooling curing under 1 ℃ temperature after being shaped, cool time was at 30 hours, and is natural drying, reduces rice cake moisture; Whole process must guarantee cleaning processing 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; 9. section: the rice cake that cooled off is placed on the slab-like that is cut into 4～5mm on the slicer of sterilizing; 10. quick-frozen: the quick-frozen of rice cake sheet is more than 30 minutes, and hardening by cooling is packed.
Embodiment two:
1. soak: after 100 portions of polished rices and 6 parts of glutinous rice are mixed, soaked 20 hours, make its water content about 28%; 2. flushing: the mixed with rice of imbibition is pulled out, with clear water flushing 1 time; 3. abrasive dust: the raw material after will washing is put into flour mill and is ground into fine powder, makes its granularity at 20～40 orders; Add by weight 3.5 portions of converted starches and 0.6 portion of salt, stir; 4. be filtered dry: the powder of milled is put into dewaterer be filtered dry, not dripping with filter plate is as the criterion; 5. beat pine: the powder that is filtered dry is put into pulverizer and is pulverized, and is as the criterion to lose powder ball; 6. steam powder: pour the ground rice material that mixes into the steaming cage kitchen range, steamed 10 minutes at pressure 0.2MPa, cook gelatinization; 7. extrusion modling: the powder after cooking is sent into rice cake forming machine extrusion molding while hot, and be 10 minutes the process time of extrusion modling, and temperature is at 100 ℃; Cut into the strip rice cake; 8. precooling: rectangular rice cake cooling curing under-2 ℃ temperature after being shaped, cool time was at 24 hours, and is natural drying, reduces rice cake moisture; Whole process must guarantee cleaning processing 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; 9. section: the rice cake that cooled off is placed on the slab-like that is cut into 4～5mm on the slicer of sterilizing; 10. quick-frozen: the quick-frozen of rice cake sheet is more than 30 minutes, and hardening by cooling is packed.
Embodiment three:
1. soak: after 100 portions of polished rices and 7 parts of glutinous rice are mixed, soaked 10 hours, make its water content about 24%; 2. flushing: the mixed with rice of imbibition is pulled out, with clear water flushing 3 times; 3. abrasive dust: the raw material after will washing is put into flour mill and is ground into fine powder, makes its granularity at 20～40 orders; Add by weight 4 portions of converted starches and 0.4 portion of salt, stir; 4. be filtered dry: the powder of milled is put into dewaterer be filtered dry, not dripping with filter plate is as the criterion; 5. beat pine: the powder that is filtered dry is put into pulverizer and is pulverized, and is as the criterion to lose powder ball; 6. steam powder: pour the ground rice material that mixes into the steaming cage kitchen range, steamed 10 minutes at pressure 0.15MPa, cook gelatinization; 7. extrusion modling: the powder after cooking is sent into rice cake forming machine extrusion molding while hot, and be 18 minutes the process time of extrusion modling, and temperature is at 95 ℃; Cut into the strip rice cake; 8. precooling: rectangular rice cake cooling curing under 2 ℃ temperature after being shaped, cool time was at 48 hours, and is natural drying, reduces rice cake moisture; Whole process must guarantee cleaning processing 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; 9. section: the rice cake that cooled off is placed on the slab-like that is cut into 4～5mm on the slicer of sterilizing; 10. quick-frozen: the quick-frozen of rice cake sheet is more than 30 minutes, and hardening by cooling is packed.
The invention provides without high-temperature sterilization treatment, the rehydration performance is good, mouthfeel is smooth, the processing technology of the instant glutinous rice cake of anti-storage, this product soup food rehydration time was less than 2 minutes, after the rehydration, soft tough, smooth, not sticking mouthful of rice cake, do not stick with paste soup, be equipped with again various flavoring bags, be more suitable for people's taste, become a kind of novel metric system instant convenient food.It is also advantageous in that, by cook, a plurality of reciprocations such as ultraviolet-sterilization, acidleach, deoxidier and in conjunction with the sterile working process, conscientiously guaranteed sterilization, fungistatic effect and the storage property of rice cake.So product is without high-temperature sterilization treatment, the shelf-life can reach more than 18 months.
What need to understand is: above-mentioned explanation is not to be limitation of the present invention, and in the present invention conceived scope, the interpolation of carrying out, conversion, replacement etc. also should belong to protection scope of the present invention.
Claims (1)
1. the processing technology of rice cake is characterized in that: may further comprise the steps---
1. soak: after 100 portions of polished rices and 5 parts of glutinous rice are mixed, soaked 15 hours, make its water content 22%;
2. flushing: the mixed with rice of imbibition is pulled out, with clear water flushing 2 times;
3. abrasive dust: the raw material after will washing is put into flour mill and is ground into fine powder, makes its granularity at 20～40 orders; Add by weight 3 portions of converted starches and 0.5 portion of salt, stir;
4. be filtered dry: the powder of milled is put into dewaterer be filtered dry, not dripping with filter plate is as the criterion;
5. beat pine: the powder that is filtered dry is put into pulverizer and is pulverized, and is as the criterion to lose powder ball;
6. steam powder: pour the ground rice material that mixes into the steaming cage kitchen range, steamed 8 minutes at pressure 0.2MPa, cook gelatinization;
7. extrusion modling: the powder after cooking is sent into rice cake forming machine extrusion molding while hot, and be 15 minutes the process time of extrusion modling, and temperature is at 105 ℃; Cut into the strip rice cake;
8. precooling: rectangular rice cake cooling curing under 1 ℃ temperature after being shaped, cool time was at 30 hours, and is natural drying, reduces rice cake moisture; Whole process guarantees cleaning processing and sterile working; 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 the control rice cake;
9. section: the rice cake that cooled off is placed on the slab-like that is cut into 4～5mm on the slicer of sterilizing;
10. quick-frozen: the quick-frozen of rice cake sheet is more than 30 minutes, and hardening by cooling is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102436378A CN101744179B (en) | 2008-12-04 | 2008-12-04 | Processing technique of New Year cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102436378A CN101744179B (en) | 2008-12-04 | 2008-12-04 | Processing technique of New Year cakes |
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| Publication Number | Publication Date |
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| CN101744179A CN101744179A (en) | 2010-06-23 |
| CN101744179B true CN101744179B (en) | 2013-03-06 |
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| CN2008102436378A Expired - Fee Related CN101744179B (en) | 2008-12-04 | 2008-12-04 | Processing technique of New Year cakes |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070353B (en) * | 2012-06-20 | 2014-06-25 | 华中农业大学 | Yinmi rice cake processing method |
| CN102845682B (en) * | 2012-09-15 | 2013-08-28 | 陆思烨 | Blueberry rice cake and preparation method thereof |
| CN103039811B (en) * | 2012-12-31 | 2013-10-09 | 陈慧珊 | Pueraria, radix glehniae and radix ophiopogonis cake and preparation method thereof |
| CN103535630A (en) * | 2013-09-16 | 2014-01-29 | 曹石 | Method for processing kidney bean cake |
| CN104026466B (en) * | 2014-06-12 | 2016-08-24 | 渤海大学 | A kind of Oryza glutinosa based food and preparation method thereof |
| CN104187394A (en) * | 2014-07-21 | 2014-12-10 | 蔡寅杰 | Novel rice cake manufacturing process |
| 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 |
| CN105495315A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Pumpkin rice cake and preparation method thereof |
| CN105661550B (en) * | 2016-02-26 | 2019-03-05 | 桐乡市栋仔食品有限公司 | A kind of vitamin particles and the rice cake technique using the vitamin particles |
| CN106113956A (en) * | 2016-06-24 | 2016-11-16 | 芜湖市佳谷豆工贸有限公司 | New year cake marking shearing 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 |
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Effective date of registration: 20160608 Address after: 215111 Jiangsu city of Suzhou province Wuzhong District Jinting town Zhi Garden Road No. 9 Patentee after: SUZHOU FULL FORTUNE FOODS CO., LTD. Address before: 215111 Jiangsu city of Suzhou province Wuzhong District Jinting town Dongyuan Road No. 9 Patentee before: Jin Jieheng |
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Granted publication date: 20130306 Termination date: 20171204 |