CN101999686B - Instant coconut-fragrant sticky rice food in lotus leaf and preparation method thereof - Google Patents
Instant coconut-fragrant sticky rice food in lotus leaf and preparation method thereof Download PDFInfo
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- CN101999686B CN101999686B CN2010105298752A CN201010529875A CN101999686B CN 101999686 B CN101999686 B CN 101999686B CN 2010105298752 A CN2010105298752 A CN 2010105298752A CN 201010529875 A CN201010529875 A CN 201010529875A CN 101999686 B CN101999686 B CN 101999686B
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Abstract
The invention discloses a preparation method of an instant coconut-fragrance sticky rice food in lotus leaf. The method comprises the following steps of: puncturing two holes at the top of a cleaned peeled coconut; loading mixed prepared rice in different weights to the holes according to the size of the coconut; and then, stewing, cooling, peeling a coconut husk, bagging, sealing, sterilizing and cooling to obtain the instant coconut-braised sticky rice food. The invention adds the coconut-fragrance flavor of the sticky rice food in lotus leaf and improves the feeding formulation of the sticky rice food in lotus leaf by utilizing coconut pulp, produces a sticky rice food with the delicious coconut flavors of mushrooms and sausage in lotus leaf and has the advantages of simple production process, strong operability and storage life of 6 months for the product without going bad.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of coconut palm aromatic glutinous rice chicken instant food and production method thereof.
Background technology
The nutritive value of coconut is very high, and the traditional Chinese medical science of China thinks, the coconut meat flavor is sweet, and property is flat, have strengthen the spleen and stomach, the effect of destroying parasites for curing malnutrition; Coconut Juice flavor is sweet, warm in nature, have promote the production of body fluid, function such as Li Shui.Modern medicine study shows, contains protein, carbohydrate in the coconut meat; Contain sugar part, Cobastab 1, vitamin B2, vitamin C etc. in the cocounut oil; The nutritional labeling that Coconut Juice contains is more, like trace element and mineral matters such as fructose, glucose, sucrose, protein, fat, Cobastab, vitamin C and calcium, phosphorus, iron.Coconut all has cultivation in the southern a lot of provinces of China, and wherein famous with the coconut in Hainan Province, annual output is about 200,000,000.Area, Guangdong and Guangxi Provinces people are delithted with edible coconut, some relevant food and drink are also arranged, for example Speciality Foods such as Coconut Juice, coconut chicken soup, coconut rice.Patent " a kind of coconut rice and preparation method thereof " (Granted publication CN1141031C) once disclosed a kind of preparation method of coconut rice; The content of this patent comprises to be inserted coconut meat silk, glutinous rice, red date, eight treasures (choice ingredients of certain special dishes), raisins, shark's fin, bird's nest, abalone and bacon in the coconut; Boiling after sterilization form; Though anti-seasoning, local flavor is more single.
Sticky rice in lotus leaf is a kind of of Chinese Guangdong characteristic dessert, and traditional method for making is to put into filling material such as chicken or skewer-roasted pork, preserved egg yellow, dried mushroom in the glutinous rice the inside, is put into steamed tool in fact with the lotus leaf bag then to cook, owing to go into salty taste perfume (or spice), is loved by the people.Though sticky rice in lotus leaf by name, majority does not contain chicken, and how edible as breakfast and dessert, and the anti-pot life is short, and preservation term is merely 1-2 days, does not have portable, long keeping food to appear on the market so far as yet.Relate generally on December 11st, 1997 disclosed " nutritious health-care glutinous rice chicken fast series food " (publication number) glutinous rice, chicken, date, carrot, salt and white sugar etc. are steamed, pack a kind of fast food that forms; This food does not pass through follow-up process for sterilizing; Keeping quality is not strong, and storage period was merely about 6 days.In order to improve the taste of sticky rice in lotus leaf, increase the kind of sticky rice in lotus leaf, make full use of southern characteristic resources---coconut; The diet product that exploitation has southern characteristic; And making goods that certain anti-seasoning property arranged, patent utilization coconut meat of the present invention increases the coconut palm fragrant breeze flavor of sticky rice in lotus leaf, improves the material formula that adds of sticky rice in lotus leaf; Produce aromatic strongly fragrant, the sticky rice in lotus leaf goods with the bright fragrant breeze flavor of dried mushroom sausage of a kind of coconut palm, related production technology can make the goods seasoning never degenerate in 6 months.
Summary of the invention
In order to solve the weak point of above-mentioned prior art, primary and foremost purpose of the present invention is to provide a kind of production method of coconut palm aromatic glutinous rice chicken instant food.
Another object of the present invention is to provide the coconut palm aromatic glutinous rice chicken instant food of said method production.
The object of the invention is realized through following technical proposals: a kind of production method of coconut palm aromatic glutinous rice chicken instant food comprises following operating procedure:
(1) coconut selecting and handling
It is fresh, old tender moderate that coconut requires, and goes coconut palm clothing, coconut palm palm fibre and clean up, and classifies according to diameter.
(2) preliminary treatment of glutinous rice and batching
With sticky rice washing, wash in a pan shakeout stone, with batching clean up, pelletizing.
(3) configuration mixed with rice material
With adding the glutinous rice that has cleaned behind batching after the pelletizing and the flavor enhancement mixing, become the mixed with rice material.
(4) charging
Two coconut palm holes on the peeling coconut top that cleans up are broken, keep Coconut Juice, the mixed with rice material that the step of packing into (3) obtains.
(5) boiling, cooling
The coconut that installs is placed the digester boiling, and temperature is 100 ℃, and the time is 2～3 hours, takes out to place cooling chamber to be cooled to 40～45 ℃.
(6) go coconut husk, pack, seal
Chilled cocoanut shell cracked remove coconut husk, be loaded on the plastics high-temperature retort bag, use the vacuum sealer vacuum-pumping and sealing, prepare sterilization.To note preventing coconut meat is poked when removing coconut husk.Be prone to behind the tender relatively coconut hot digestion that shells remove black removal benevolence skin, obtain white coconut meat.But maturity is high, and it is big that heating removes black removal benevolence skin difficulty, needs to dig skin, till exposing white coconut meat.
(7) sterilization, cooling
Carry out sterilization after packing, sealing.Be up to the standards and be finished product.
Batching is dried mushroom, sausage, dried shrimp in the said step (2).
Batching granular size in the said step (3) after the pelletizing is 0.3cm * 0.3cm * 0.3cm.
In the said step (3) flavor enhancement be salt, sucrose, monosodium glutamate, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate compound.
Said 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate compound is 5 '-Sodium Inosinate and 5 '-the bird sodium nucleinate obtains according to mass ratio 1:1 is composite.
Contain in the 1kg mixed with rice material in the said step (3): glutinous rice 0.78～0.88kg; Dried mushroom 0.08～0.12kg, sausage 45～60g; Dried shrimp 20～30g, salt 12～18g, sucrose 15～20g; Monosodium glutamate 1.5～2.5g, 5 '-Sodium Inosinate and 5 '-the bird sodium nucleinate is according to the compound 0.07～0.12g of 1:1 ratio.
Confirm mixed with rice material charge weight according to the coconut size when packing mixed with rice material to coconut palm hole in the said step (4) into, diameter is the peeling coconut of 10～11cm, adds mixed with rice material 100～125g; Diameter is the peeling coconut of 13～14cm, adds mixed with rice material 150～175g; Diameter is the peeling coconut of 15～16cm, adds mixed with rice material 200～225g.
Sterilization temperature is 115～121 ℃ in the said step (7), and sterilizing time is combined as the 15～25min that heats up, sterilization 45～60min, and back-pressure cooling 15～25min, back-pressure pressure is 0.15MPa.
A kind of coconut palm aromatic glutinous rice chicken instant food according to said method production has coconut palm fragrance, cured aromatic flavour, and inlet is fragrant glutinous, and delicious flavour is rich in the Guangdong characteristic, can place under the product normal temperature of Packing Sound and never degenerate in 6 months, and is easy to carry.
The relative prior art of the present invention has following advantage and beneficial effect:
The present invention utilizes coconut meat to increase the coconut palm fragrant breeze flavor of sticky rice in lotus leaf, the improvement sticky rice in lotus leaf add material formula, produce aromatic strongly fragrant, the sticky rice in lotus leaf goods of a kind of coconut palm with dried mushroom and the bright fragrant breeze flavor of sausage, production technology is simple, and is workable, and the goods seasoning was never degenerated in 6 months.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1:
(1) coconut selecting and handling
It is fresh, old tender moderate that coconut requires, and goes coconut palm clothing, coconut palm palm fibre and clean up, and classifies according to diameter.
(2) preliminary treatment of glutinous rice and batching
The preliminary treatment of glutinous rice: sticky rice washing, wash in a pan shakeout stone.
The preliminary treatment of batching: according to the prescription materials, will prepare burden clean up one by one, pelletizing, again with the flavor enhancement mixing after the glutinous rice that cleaned of adding, become the mixed with rice material.
Contain in the 1kg mixed with rice material: glutinous rice 0.78kg, dried mushroom 0.12kg, sausage 60g, dried shrimp 20g, salt 12g, sucrose 15g, monosodium glutamate 1.5g, 5 '-Sodium Inosinate and 5 '-the bird sodium nucleinate is according to compound (I+G) 0.12g of 1:1 ratio.
(3) charging
Two coconut palm holes on the peeling coconut top that cleans up are broken, according to coconut size, the mixed with rice material Different Weight of packing into, that prepare by prescription.Wherein, diameter is the peeling coconut of 10～11cm, adds mixed with rice material 100g; Diameter is the peeling coconut of 13～14cm, adds mixed with rice material 150g; Diameter is the peeling coconut of 15～16cm, adds mixed with rice material 200g.
(4) boiling, cooling
The coconut that installs is placed the digester boiling, and temperature is 100 ℃, and the time is 2 hours, takes out to place cooling chamber to be cooled to 40～45 ℃.
(5) go coconut husk, pack, seal
Chilled cocoanut shell cracked remove coconut husk, be loaded on the plastics high-temperature retort bag, use the vacuum sealer vacuum-pumping and sealing, prepare sterilization.The coconut that maturity is high also will dig skin after shelling, till exposing white coconut meat.
(6) sterilization, cooling
Carry out sterilization after packing, sealing, sterilization temperature is 115 ℃, and sterilizing time is combined as intensification 15min, sterilization 60min, and back-pressure cooling 15min, back-pressure pressure is 0.15MPa.Be up to the standards and be finished product.Finished product coconut palm fragrance, cured aromatic flavour, inlet is fragrant glutinous, and delicious flavour is rich in the Guangdong characteristic, can place under the product normal temperature of Packing Sound and never degenerate in 6 months, and is easy to carry.
Embodiment 2:
(1) coconut selecting and handling
It is fresh, old tender moderate that coconut requires, and goes coconut palm clothing, coconut palm palm fibre and clean up, and classifies according to diameter.
(2) preliminary treatment of glutinous rice and batching
The preliminary treatment of glutinous rice: sticky rice washing, wash in a pan shakeout stone.
The preliminary treatment of batching: according to the prescription materials, will prepare burden clean up one by one, pelletizing, again with the flavor enhancement mixing after the glutinous rice that cleaned of adding, become the mixed with rice material.
Contain in the 1kg mixed with rice material: glutinous rice 0.88kg, dried mushroom 0.08kg, sausage 45g, dried shrimp 30g, salt 18g, sucrose 20g, monosodium glutamate 2.5g, I+G0.07g.
(3) charging
Two coconut palm holes on the peeling coconut top that cleans up are broken, according to coconut size, the mixed with rice material Different Weight of packing into, that prepare by prescription.Wherein, diameter is the peeling coconut of 10～11cm, adds mixed with rice material 125g; Diameter is the peeling coconut of 13～14cm, adds mixed with rice material 175g; Diameter is the peeling coconut of 15～16cm, adds mixed with rice material 225g.
(4) boiling, cooling
The coconut that installs is placed the digester boiling, and temperature is 100 ℃, and the time is 3 hours, takes out to place cooling chamber to be cooled to 40～45 ℃.
(5) go coconut husk, pack, seal
Chilled cocoanut shell cracked remove coconut husk, be loaded on the plastics high-temperature retort bag, use the vacuum sealer vacuum-pumping and sealing, prepare sterilization.The coconut that maturity is high also will dig skin after shelling, till exposing white coconut meat.
(6) sterilization, cooling
Carry out sterilization after packing, sealing, sterilization temperature is 121 ℃, and sterilizing time is combined as intensification 25min, sterilization 45min, and back-pressure cooling 25min, back-pressure pressure is 0.15MPa.Be up to the standards and be finished product.Finished product coconut palm fragrance, cured aromatic flavour, inlet is fragrant glutinous, and delicious flavour is rich in the Guangdong characteristic, can place under the product normal temperature of Packing Sound and never degenerate in 6 months, and is easy to carry.
Embodiment 3:
(1) coconut selecting and handling
It is fresh, old tender moderate that coconut requires, and goes coconut palm clothing, coconut palm palm fibre and clean up, and classifies according to diameter.
(2) preliminary treatment of glutinous rice and batching
The preliminary treatment of glutinous rice: sticky rice washing, wash in a pan shakeout stone.
The preliminary treatment of batching: according to the prescription materials, will prepare burden clean up one by one, pelletizing, again with the flavor enhancement mixing after the glutinous rice that cleaned of adding, become the mixed with rice material.
Contain in the 1kg mixed with rice material: glutinous rice 0.85kg, dried mushroom 0.10kg, sausage 55g, dried shrimp 20g, salt 15g, sucrose 17g, monosodium glutamate 2g, I+G0.09g.
(3) charging
Two coconut palm holes on the peeling coconut top that cleans up are broken, according to coconut size, the mixed with rice material Different Weight of packing into, that prepare by prescription.Wherein, diameter is the peeling coconut of 10～11cm, adds mixed with rice material 115g; Diameter is the peeling coconut of 13～14cm, adds mixed with rice material 160g; Diameter is the peeling coconut of 15～16cm, adds mixed with rice material 215g.
(4) boiling, cooling
The coconut that installs is placed the digester boiling, and temperature is 100 ℃, and the time is 2.5 hours, takes out to place cooling chamber to be cooled to 40～45 ℃.
(5) go coconut husk, pack, seal
Chilled cocoanut shell cracked remove coconut husk, be loaded on the plastics high-temperature retort bag, use the vacuum sealer vacuum-pumping and sealing, prepare sterilization.The coconut that maturity is high also will dig skin after shelling, till exposing white coconut meat.
(6) sterilization, cooling
Carry out sterilization after packing, sealing, sterilization temperature is 120 ℃, and sterilizing time is combined as intensification 20min, sterilization 50min, and back-pressure cooling 20min, back-pressure pressure is 0.15MPa.Be up to the standards and be finished product.Finished product coconut palm fragrance, cured aromatic flavour, inlet is fragrant glutinous, and delicious flavour is rich in the Guangdong characteristic, can place under the product normal temperature of Packing Sound and never degenerate in 6 months, and is easy to carry.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. the production method of a coconut palm aromatic glutinous rice chicken instant food is characterized in that comprising following operating procedure:
(1) coconut of selecting and handle of coconut requires fresh, old tender moderately, goes coconut palm clothing, coconut palm palm fibre and cleans up, and classifies according to diameter;
(2) preliminary treatment of glutinous rice and batching is sticky rice washing, washes in a pan shakeout stone, with batching clean up, pelletizing;
(3) glutinous rice that adding has been cleaned behind the batching of preparation mixed with rice material after with pelletizing and the flavor enhancement mixing becomes the mixed with rice material;
(4) break in two coconut palm holes on the charging peeling coconut top that will clean up, and keeps Coconut Juice, the mixed with rice of packing into material;
(5) boiling, cooling place the digester boiling with the coconut that installs, and temperature is 100 ℃, and the time is 2～3 hours, take out to place cooling chamber to be cooled to 40～45 ℃;
(6) go coconut husk, pack, seal chilled cocoanut shell cracked and remove coconut husk, be loaded on the plastics high-temperature retort bag, use the vacuum sealer vacuum-pumping and sealing, prepare sterilization;
(7) sterilization, cooling are carried out sterilization after packing, sealing;
Batching described in the step (2) is dried mushroom, sausage, dried shrimp;
Batching granular size after the pelletizing described in the step (3) is 0.3cm * 0.3cm * 0.3cm.
2. according to the production method of the said a kind of coconut palm aromatic glutinous rice chicken instant food of claim 1, it is characterized in that: in the step (3) flavor enhancement be salt, sucrose, monosodium glutamate, 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate compound.
3. according to the production method of the said a kind of coconut palm aromatic glutinous rice chicken instant food of claim 2, it is characterized in that: 5 '-Sodium Inosinate and 5 '-bird sodium nucleinate compound is 5 '-Sodium Inosinate and 5 '-the bird sodium nucleinate is according to 1: 1 composite obtaining of mass ratio.
4. according to the production method of the said a kind of coconut palm aromatic glutinous rice chicken instant food of claim 1; It is characterized in that: contain in the 1kg mixed with rice material in the step (3): glutinous rice 0.78～0.88kg, dried mushroom 0.08～0.12kg, sausage 45～60g, dried shrimp 20～30g; Salt 12～18g; Sucrose 15～20g, monosodium glutamate 1.5～2.5g, 5 '-Sodium Inosinate and 5 '-the bird sodium nucleinate is according to the compound 0.07～0.12g of 1: 1 ratio.
5. according to the production method of the said a kind of coconut palm aromatic glutinous rice chicken instant food of claim 1; It is characterized in that: confirm mixed with rice material charge weight according to the coconut size when packing mixed with rice material to coconut palm hole in the step (4) into; Diameter is the peeling coconut of 10～11cm, adds mixed with rice material 100～125g; Diameter is the peeling coconut of 13～14cm, adds mixed with rice material 150～175g; Diameter is the peeling coconut of 15～16cm, adds mixed with rice material 200～225g.
6. according to the production method of the said a kind of coconut palm aromatic glutinous rice chicken instant food of claim 1; It is characterized in that: sterilization temperature is 115～121 ℃ in the step (7), and sterilizing time is combined as the 15～25min that heats up, sterilization 45～60min; Back-pressure cooling 15～25min, back-pressure pressure is 0.15MPa.
7. a coconut palm aromatic glutinous rice chicken instant food is characterized in that: prepared by the said method of each claim of claim 1-5.
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| CN101999686B true CN101999686B (en) | 2012-10-31 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102302185B (en) * | 2011-08-29 | 2013-03-20 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN105876464A (en) * | 2014-09-01 | 2016-08-24 | 廖益彪 | Tea-fragrant sticky rice with chicken and making method thereof |
| CN105639476A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
| CN105995605A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Piper sarmentosum-flavored health sticky rice with chicken meat and preparation method of piper sarmentosum-flavored health sticky rice with chicken meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375223A (en) * | 2002-03-29 | 2002-10-23 | 张屹 | Coconut rice and its making process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375223A (en) * | 2002-03-29 | 2002-10-23 | 张屹 | Coconut rice and its making process |
Non-Patent Citations (2)
| Title |
|---|
| 三款风味各异的糯米鸡;赣河;《四川烹饪》;19971031(第10期);第26页 * |
| 赣河.三款风味各异的糯米鸡.《四川烹饪》.1997,(第10期),第26页. |
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