CN101836711A - Convenient rice cake strip and processing method thereof - Google Patents
Convenient rice cake strip and processing method thereof Download PDFInfo
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- CN101836711A CN101836711A CN200910128079A CN200910128079A CN101836711A CN 101836711 A CN101836711 A CN 101836711A CN 200910128079 A CN200910128079 A CN 200910128079A CN 200910128079 A CN200910128079 A CN 200910128079A CN 101836711 A CN101836711 A CN 101836711A
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Abstract
The invention relates to a convenient rice cake strip and a processing method for processing the convenient rice cake strip. The convenient rice cake strip uses rice as the main raw material and is prepared by washing rice, soaking rice, grinding the rice into pulp, filtering water, loosing powder, steaming, carrying out extrusion forming, cooling and curing, cutting into strips, washing, draining, adding spices and carrying out vacuum sealing package. The quality guarantee period of the convenient rice cake strip is over 12 months. The edible method of the convenient rice cake strip is similar with the mode of instant noodles. The convenient rice cake strip can be eaten only by soaking the product for 2 to 3 minutes in the water of which the temperature is over 80 DEG C. The taste and texture of the convenient rice cake strip have no obvious difference from the sensory properties of the conventional rice cake adopting the cooking method. The invention has scientific preparation method, solves the difficult problems of inconvenient storage and eating of the rice cake, meets the current consumption upgrade and provides a novel method for fine and further processing of the foodgrain.
Description
Technical field
The present invention relates to the processing method of a kind of convenient rice cake strip and cooking convenient rice cake strip.
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.But traditional Ningbo rice cake can not brew the back with regard to edible with boiling water as instant noodles.Because the rice cake after boiling water brews, its inner mouthfeel remains stiff.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 convenient 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, does not have that rice cake distinctive softness in Ningbo is lubricated, whippy mouthfeel.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, this research to the effect that at of the influence of factors such as the anticorrisive agent (nisin, natamycin, potassium sorbate and ethanol) of rice cake, manner of packing to the rice cake shelf-life.
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 strip and cooking convenient rice cake strip, and the eating method of (cooking) convenient rice cake strip that the present invention produced is similar to the mode of instant noodles.Behind the convenient rice cake extruding slitting, adopt vacuum packaging, the shelf-life reaches 12 months.When edible with convenient rice cake strip in water more than 80 ℃, 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: go stone and the essence that comprise late rice paddy are 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 (meeting national standard rice GB1354-2007).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 90% 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 38-42%, 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 limit is stirred the powder limit and is added edible resistant starch (6-10% of powder weight), stirs 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. slitting: the rice cake strip that cooled off carries out slitting according to the length of about 50mm with cutting cutter.It is good requiring between the rice cake strip behind the slitting with adhesion.
11. washing: the rice cake behind the extruding slitting is put into the rustless steel container of having contained Ozone Water and is washed, and requiring the time of washing is 10-30min.
12. drain: after immersion is finished, rice cake strip is put in the plastic wire basket that killed bacterium, it is standby to drain the water.
13. interpolation auxiliary material: edible oil, salt, 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 (meeting the requirement that GB5461-2000, salt meet GB2721-1996 as, edible oil).
14. mix: the auxiliary material of rice cake strip after draining and quantitatively interpolation was stirred in killing the rustless steel container of bacterium together.
15. condiment: select materials (1): according to the different condiment of difference buying of product, the condiment of purchase meets the requirement of food hygiene.(2) clean:, wash impurity, foul off the condiment clear water wash clean of buying.(3) cutting: the requirement according to product cuts into certain shape to condiment.(4) 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.
16. mix: the convenient rice cake strip 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.
17. quantitatively: convenient rice cake strip and condiment are packed weighing according to the specification of product with electronic scale after mixing.
18. vacuum seal: the cooking convenient rice cake strip 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.
19. sterilization: the cooking convenient rice cake strip behind the vacuum seal is put into hot water storgae and is carried out sterilization, and the temperature of sterilization is 65-80 ℃, and the time is 30-40min.
20. finished product: be finished product " cooking convenient rice cake strip " 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 90% Rice ﹠ peanut milk by 80 order lawns; With vacuum filter-press dehydration method, make dehydration back ground rice water content be stabilized in 38-42%; 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, and adds the edible resistant starch of 150kg while stirring, delivers to continuous cooking machine after stirring, make starch gelatinization, protein denaturation requires to steam material steam abundance, and 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 cross section diameter is the strip rice cake of 5-8mm; Cold wind forced circulation cooling curing in 0-4 ℃ freezer makes the rice cake strip moisture be reduced to 44%, needs 10-12h general cool time; The rice cake strip that cooled off carries out slitting according to the length of about 50mm with cutting cutter; Rice cake behind the slitting 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, rice cake strip is put in the plastic wire basket that killed bacterium, it is standby to drain the water; Add quantitative edible oil, salt, citric acid, lactic acid, potassium sorbate, vitamin E, vitamin C according to the requirement of producing product, in killing the rustless steel container of bacterium, stirred; Add the condiment that stir-fries then, mix again, require to stir fully, mix; At last, pack weighing according to the specification of product with electronic scale.To mix uniform rice cake strip and send in the 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; Cooking convenient rice cake strip behind the vacuum seal is put into hot water storgae and is carried out sterilization, and the temperature of sterilization is 65-80 ℃, and the time is 30-40min; Every bag convenient rice cake strip net weight 150g, every case adorn 48 bags, can produce 210 casees altogether, amount to convenient rice cake strip net weight 1512kg.
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 main component of 3 kinds of condiment is as follows:
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 fragrant hot
Material;
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.
Claims (3)
1. a convenient rice cake strip is mainly made by rice and water, it is characterized by in the rice powder, to have added edible resistant starch, through boiling, extrusion molding, cooling curing, slitting, wash, drain, flavouring material, vacuum seal packing film forming bag or become box.
2. convenient rice cake strip according to claim 1, it is characterized by the weight ratio of adding edible resistant starch in the rice powder is 6-10% (w/w).
3. convenient rice cake strip according to claim 1, it is characterized by on the convenient rice cake strip surface and add auxiliary material: edible oil, salt, 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 (meeting the requirement that GB5461-2000, salt meet GB2721-1996 as, edible oil).
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| CN200910128079A CN101836711A (en) | 2009-03-22 | 2009-03-22 | Convenient rice cake strip and processing method thereof |
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| CN200910128079A CN101836711A (en) | 2009-03-22 | 2009-03-22 | Convenient rice cake strip and processing method thereof |
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Cited By (5)
| 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 |
| CN102058063A (en) * | 2010-11-30 | 2011-05-18 | 杭州老朋友食品有限公司 | Rice cake capable of adjusting blood sugar and blood fat and making method thereof |
| CN104431788A (en) * | 2014-12-05 | 2015-03-25 | 马玉梅 | Processing method for instant New Year cakes and rice noodles |
| CN105558819A (en) * | 2015-12-30 | 2016-05-11 | 青岛柏兰集团有限公司 | Pork sticky rice cakes and preparation method thereof |
-
2009
- 2009-03-22 CN CN200910128079A patent/CN101836711A/en active Pending
Cited By (7)
| 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 |
| CN102008047B (en) * | 2010-11-22 | 2012-10-24 | 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 |
| CN102058063A (en) * | 2010-11-30 | 2011-05-18 | 杭州老朋友食品有限公司 | Rice cake capable of adjusting blood sugar and blood fat and making 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 |
| CN104431788A (en) * | 2014-12-05 | 2015-03-25 | 马玉梅 | Processing method for instant New Year cakes and rice noodles |
| CN105558819A (en) * | 2015-12-30 | 2016-05-11 | 青岛柏兰集团有限公司 | Pork sticky rice cakes and preparation method thereof |
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Application publication date: 20100922 |