CN101961095A - Method for processing glutinous rice lotus root soft can - Google Patents
Method for processing glutinous rice lotus root soft can Download PDFInfo
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- CN101961095A CN101961095A CN2010102820755A CN201010282075A CN101961095A CN 101961095 A CN101961095 A CN 101961095A CN 2010102820755 A CN2010102820755 A CN 2010102820755A CN 201010282075 A CN201010282075 A CN 201010282075A CN 101961095 A CN101961095 A CN 101961095A
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Abstract
The invention discloses a method for processing a glutinous rice lotus root soft can and belongs to the technical field of food processing. The method comprises the following steps of: selecting, finishing, cleaning, draining, filling rice, cooking, splashing, sealing, sterilizing, cooling and packing. The making process is simple, and a gelatinization agent which is prepared from 0.06 to 0.1 percent of xanthan gum, 0.13 to 0.16 percent of pectin, 0.5 to 0.8 percent of agar, 1 to 1.5 percent of crystal sugar, 2 to 2.5 percent of white granulated sugar, 0.08 to 0.1 percent of sweet osmanthus and the balance of water is added to effectively prevent phenomena of starch saccharification, glutinous rice spillover, bad lotus root, extremely turbid honeydew so as to greatly improve the product appearance and fully keep the natural taste of the lotus root.
Description
Technical field
The present invention relates to a kind of processing method of glutinous rice lotus root foods packed in carton containers, belong to food processing technology field.
Background technology
Lotus rhizome is the agricultural product of main product in China Yangtze river basin and southern area, because of its little sweet and tasty mouthful, can eat raw also and can cook, and while medical value height, thereby popular to people deeply.The glutinous rice lotus root is loved by the people especially as a kind of traditional food, and along with the quickening of the improving constantly of people's quality of life, rhythm of life, the foods packed in carton containers instant food that comprises the glutinous rice lotus root that some are convenient, fast, nutritious constantly produces.But glutinous rice lotus root foods packed in carton containers in the market all can add a certain amount of honeydew man-hour and comes seasoning adding, after a period of time, because factor affecting such as starch saccharification, can inside can occur that glutinous rice is excessive, lotus root becomes that mashed, honeydew is muddy phenomenon such as to can't bear, not only influence product appearance, serious meeting produces food poisoning.In normal edible process, regular meeting causes soup juice to flash because firmly uneven when tearing, and pollutes clothes, is difficult to washing.
Summary of the invention
Purpose of the present invention overcomes above-mentioned deficiency exactly, a kind of glutinous rice lotus root foods packed in carton containers processing method is provided, the glutinous rice lotus root foods packed in carton containers that uses this method to make can stop effectively that starch saccharification, glutinous rice are excessive, lotus root becomes that mashed, honeydew is muddy phenomenon such as to can't bear, and does not also have soup juice when tearing and overflows.
The object of the present invention is achieved like this, a kind of glutinous rice lotus root foods packed in carton containers processing method, it is characterized in that comprising with
Following making step:
(1) type selecting: select the big lotus root of fresh high-quality, the requirement surface is well-balanced, epidermis is complete, has no mechanical damage, and no insect bite, numb warp are selected the intact lotus root section of two rhizoma nelumbinis for use,
(2) finishing: rub the gentle outer skin of removing the lotus root section surface with the hands, the redundance with cutter excision rhizoma nelumbinis eliminates coring,
(3) clean: adopt deep-well underground water that the lotus root section is washed, require lotus root section cleaning, no earth, no coring are residual,
(4) control water: at the lotus root section one end-grain cutting mouth of above-mentioned cleaning, the otch diameter is not less than 5.5cm, with lotus root section back-off control water 1 hour, moisture in the cold dried lotus root hole,
(5) irritate rice: shift to an earlier date 3 hours with glutinous rice and eluriate clean, cold water, the glutinous rice behind the cold water is poured in the lotus root hole of cold solid carbon dioxide branch with special funnel, irritate the 75%-80% that the rice amount is controlled at lotus root hole inner capacities,
(6) boiling: irritate the boiling of cooking in 1 hour of rice back, very hot oven 2-2.5 hour, little fiery 3.5-4 hour, the flame-out vexed 1-1.5 hour dress cup that takes the dish out of the pot, cuts into slices,
(7) stain of splashing: water is boiled, put into paste agent and mix well, in the time of 80 ℃-85 ℃, take advantage of hot charging to go in the above-mentioned cup paste agent of mixing well,
(8) seal: the glutinous rice lotus root cup that will put into paste agent enters the sealing machine streamline and seals,
(9) pasteurize: the product after will sealing enters jacketed pan, and in 80 ℃-85 ℃ temperature sterilization 15-20 minute,
(10) cooling: product enters cooling bath and is cooled to normal temperature after the sterilization,
(11) case after will being cooled to the cold water of product of normal temperature.
Described paste agent percentage by weight is: xanthans 0.06%～0.1%, pectin 0.13%～0.16%, agar 0.5%-0.8%, rock sugar 1%-1.5%, white granulated sugar 2%-2.5%, sweet osmanthus 0.08%-0.1%, all the other are that water is formulated.
It is simple that the present invention makes flow process, in product, add with xanthans 0.06%～0.1%, pectin 0.13%～0.16%, agar 0.5%-0.8%, rock sugar 1%-1.5%, white granulated sugar 2%-2.5%, sweet osmanthus 0.08%-0.1%, all the other are the formulated paste agent of water, can stop effectively that starch saccharification, glutinous rice are excessive, lotus root becomes that mashed, honeydew is muddy to can't bear phenomenon.Improve the image appearance of product greatly, and fully kept the natural taste of lotus rhizome.
The specific embodiment
Select the surface well-balanced, epidermis is complete, have no mechanical damage, no insect bite, numb warp, the big lotus root of the fresh high-quality that two rhizoma nelumbinis is intact is rubbed the gentle outer skin of removing the lotus root section surface with the hands, with the redundance of cutter excision rhizoma nelumbinis, eliminate coring, adopt deep-well underground water that the lotus root section is washed, make lotus root section cleaning, no earth, no coring are residual.With the lotus root section one end-grain cutting mouth that cleans, the otch diameter is not less than 5.5cm, with lotus root section back-off control water 1 hour, and moisture in the cold dried lotus root hole.Shift to an earlier date 3 hours glutinous rice is eluriated clean, cold water, the glutinous rice behind the cold water is poured in the lotus root hole of cold solid carbon dioxide branch with special funnel, irritate the 75%-80% that the rice amount is controlled at lotus root hole inner capacities.Irritate the boiling of cooking in 1 hour of rice back, very hot oven 2 hours, little fiery 4 hours, the flame-out dress cup that takes the dish out of the pot, cuts into slices after vexed 1 hour.Water is boiled, putting into paste agent xanthans 0.06%, pectin 0.16%, agar 0.5%, rock sugar 1%, white granulated sugar 2%, sweet osmanthus 0.08% mixes well, in the time of 80 ℃-85 ℃, the paste agent of mixing well is poured in the above-mentioned cup, the glutinous rice lotus root cup that to put into paste agent again enters the sealing machine streamline and seals, product after sealing is put into jacketed pan, sterilization is 20 minutes in 80 ℃-85 ℃ temperature, and product enters cooling bath and is cooled to case behind the normal temperature after the sterilization.
Claims (2)
1. the processing method of a glutinous rice lotus root foods packed in carton containers is characterized in that may further comprise the steps:
(1) type selecting: select the big lotus root of fresh high-quality, the requirement surface is well-balanced, epidermis is complete, has no mechanical damage, and no insect bite, numb warp are selected the intact lotus root section of two rhizoma nelumbinis for use,
(2) finishing: rub the gentle outer skin of removing the lotus root section surface with the hands, the redundance with cutter excision rhizoma nelumbinis eliminates coring,
(3) clean: adopt deep-well underground water that the lotus root section is washed, require lotus root section cleaning, no earth, no coring are residual,
(4) control water: at the lotus root section one end-grain cutting mouth of above-mentioned cleaning, the otch diameter is not less than 5.5cm, with lotus root section back-off control water 1 hour, moisture in the cold dried lotus root hole,
(5) irritate rice: shift to an earlier date 3 hours with glutinous rice and eluriate clean, cold water, the glutinous rice behind the cold water is poured in the lotus root hole of cold solid carbon dioxide branch with special funnel, irritate the 75%-80% that the rice amount is controlled at lotus root hole inner capacities,
(6) boiling: irritate the boiling of cooking in 1 hour of rice back, very hot oven 2-2.5 hour, little fiery 3.5-4 hour, the flame-out vexed 1-1.5 hour dress cup that takes the dish out of the pot, cuts into slices,
(7) stain of splashing: water is boiled, put into paste agent and mix well, in the time of 80 ℃-85 ℃, take advantage of hot charging to go in the above-mentioned cup paste agent of mixing well,
(8) seal: the glutinous rice lotus root cup that will put into paste agent enters the sealing machine streamline and seals,
(9) pasteurize: the product after will sealing enters jacketed pan, and in 80 ℃-85 ℃ temperature sterilization 15-20 minute,
(10) cooling: product enters cooling bath and is cooled to normal temperature after the sterilization,
(11) case after will being cooled to the cold water of product of normal temperature.
2. the processing method of a kind of glutinous rice lotus root foods packed in carton containers according to claim 1, it is characterized in that described paste agent percentage by weight is: xanthans 0.06%～0.1%, pectin 0.13%～0.16%, agar 0.5%-0.8%, rock sugar 1%-1.5%, white granulated sugar 2%-2.5%, sweet osmanthus 0.08%-0.1%, all the other are that water is formulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102820755A CN101961095A (en) | 2010-09-08 | 2010-09-08 | Method for processing glutinous rice lotus root soft can |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102820755A CN101961095A (en) | 2010-09-08 | 2010-09-08 | Method for processing glutinous rice lotus root soft can |
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| CN101961095A true CN101961095A (en) | 2011-02-02 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349243A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Sticky rice filled lotus root and preparation method thereof |
| CN103349241A (en) * | 2013-07-25 | 2013-10-16 | 扬州荷之坊食品有限公司 | Processing technology of leisure lotus root filled with sticky rice |
| CN103494055A (en) * | 2013-08-16 | 2014-01-08 | 霍邱县龙华食品有限责任公司 | Production technology of fragrant and glutinous lotus root |
| CN104872576A (en) * | 2015-04-30 | 2015-09-02 | 江苏奥斯忒食品有限公司 | Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices |
| CN114668122A (en) * | 2022-03-25 | 2022-06-28 | 华中农业大学 | Anti-aging aroma-enhanced sweet osmanthus and glutinous rice lotus root and preparation method thereof |
-
2010
- 2010-09-08 CN CN2010102820755A patent/CN101961095A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349243A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Sticky rice filled lotus root and preparation method thereof |
| CN103349241A (en) * | 2013-07-25 | 2013-10-16 | 扬州荷之坊食品有限公司 | Processing technology of leisure lotus root filled with sticky rice |
| CN103494055A (en) * | 2013-08-16 | 2014-01-08 | 霍邱县龙华食品有限责任公司 | Production technology of fragrant and glutinous lotus root |
| CN104872576A (en) * | 2015-04-30 | 2015-09-02 | 江苏奥斯忒食品有限公司 | Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices |
| CN114668122A (en) * | 2022-03-25 | 2022-06-28 | 华中农业大学 | Anti-aging aroma-enhanced sweet osmanthus and glutinous rice lotus root and preparation method thereof |
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Application publication date: 20110202 |