CN102228199A - Rice dumpling - Google Patents
Rice dumpling Download PDFInfo
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- CN102228199A CN102228199A CN2011101967920A CN201110196792A CN102228199A CN 102228199 A CN102228199 A CN 102228199A CN 2011101967920 A CN2011101967920 A CN 2011101967920A CN 201110196792 A CN201110196792 A CN 201110196792A CN 102228199 A CN102228199 A CN 102228199A
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Abstract
The invention relates to a rice dumpling which is characterized in that on the basis of the traditional sticky rice dumpling process technology, common rice is utilized as a rice dumpling main material, a defined amount of biological additive is added so as to increase the stickiness and improve taste when the main material quality and stickiness are poor. The rice dumpling is the same as the traditional sticky rice dumpling; various meat, beans and the like as well as condiments are prepared into forcemeat, and then the forcemeat is added into the main material to make the rice dumpling; or meat, vegetables and coarse cereal foods, nutrient and the like as well as condiments are prepared in to forcemeat, and then the forcemeat is added into the main material to make the rice dumpling. The rice dumpling has long shelf life; the business shelf life reaches 6-12 months, and the rice dumpling can be edible through heating in a short period of time; the rice dumpling provided by the invention is instant to eat, safe and clean, balanced in nutrition, excellent in taste, crystal and clear in appearance, attractive in flavor and color and easy to digest, thereby being a Chinese fastfood with unique flavor; and people are never tired of the rice dumpling. The rice dumpling is reasonable in process technology, more simple and convenient to prepare and easy for large-scale industrial production, and ensures that the fine and further processing proportion of rice foods can be greatly improved.
Description
Affiliated technical field
The present invention relates to the intensive processing of rice food, especially a kind of processing method of rice pyramid-shaped dumpling.
Background technology
It is staple food that the whole world has the population more than 50% simply to be heated into rice with rice, and so far, known rice intensive processing food mainly contains the ground rice line of being used as snack and cuts powder.Though there is rice-flour noodle foods suitability for industrialized production on a small scale in south, the trend of oriented main flow food development, but kind is single, and disperse, do not form the industrialization advantage, rice food processing amount is less than 2% of rice total amount, compares with thousands of kinds, the wheat food processing capacity that accounts for wheat flour total amount 90%, and rice food intensive processing space is huge.
At present, the pyramid-shaped dumpling on the market adopts glutinous rice to pack with rice-pudding leaf with the filling material to form more.Since with glutinous rice be the pyramid-shaped dumpling made of major ingredient than indigestibility, impel gastroxia easily, stimulate stomach lining, cause pantothenic acid in the stomach, belch, and too greasy, so should not eat more.Can only be as the snack in red-letter day thereby caused based on the glutinous son of glutinous rice.And pyramid-shaped dumpling is all with hand making in the market, and is so not only unhygienic, also is unfavorable for large-scale industrial production.
Summary of the invention
The objective of the invention is to: a kind of rice pyramid-shaped dumpling is provided, on traditional rice tamale process technology and basis that modern biotechnology combines, adopting general rice is the pyramid-shaped dumpling major ingredient, its major ingredient quality and viscosity can add an amount of bio-additive when relatively poor improves, and also can cooperate an amount of glutinous rice to increase viscosity and improve mouthfeel.The rice pyramid-shaped dumpling is not only the same with traditional rice tamale, can easily various meats, beans etc. and flavouring be mixed with in the filling material adding major ingredient and pack into pyramid-shaped dumpling, meat, vegetables coarse cereals group food, nutrient etc. and flavouring can also be mixed with in the filling material adding major ingredient and pack into pyramid-shaped dumpling.This kind pyramid-shaped dumpling, shelf life is longer, and the commercial shelf-life can reach 6-12 month, and is just edible through the short period heating.Make this kind pyramid-shaped dumpling reach instant, safety and sanitation, balanced in nutrition, be not fed up with eating for a long time, digestion easily, can work as the requirement of fast food staple food.Reach the purpose of large-scale industrial production, commercialization and raising rice food intensive processing proportion.
The present invention has mainly solved the defective that can not make pyramid-shaped dumpling in the prior art with general rice.
The technical scheme that realizes above-mentioned purpose of the present invention is: select high quality white rice, and---rice or rice cooperate with glutinous rice, and---industrial water is through the overanxious processing of sterilization, and---rice is removed sandstone impurity, and---------------rice of heating gelatinization enters anti-return raw biological treatment liquid and soaks, and---rice that immersion treatment is crossed drains for subsequent use, and------fillings is cut off and rubbed, and---adding an amount of auxiliary material stirs, and---fillings adds the flavorings preparations such as salt and bright spices, and---fillings is pickled or frying or baking or steam for subsequent use, and---lapping rice-pudding leaf cleaning and dipping is processed, and---add fillings in the major ingredient rice stirs and makes the pyramid-shaped dumpling material------------a plurality of pyramid-shaped dumplings are gathered quantitative commercial packing, and------------the abundant heating eats Refrigerated Transport---refrigeration sale---re-pasteurization the cooling of pyramid-shaped dumpling finished product in warehouse-in refrigeration in the finished product quick-frozen in pyramid-shaped dumpling finished product slaking sterilization with rice-pudding leaf the pyramid-shaped dumpling material to be rolled into pyramid-shaped dumpling the rice dumpling filler cleaning treatment selecting rice color in the Mi Jiare gelatinization to soak rice to wash rice.
Described pyramid-shaped dumpling major ingredient rice can be a kind of pure rice.
Described pyramid-shaped dumpling major ingredient rice can be that two or more rice is mixed.
Described pyramid-shaped dumpling major ingredient rice can be that one or more rice and glutinous rice are mixed.
Described pyramid-shaped dumpling major ingredient rice can be that one or more rice and one or more coarse cereals are mixed.
Described pyramid-shaped dumpling lapping rice-pudding leaf can adopt modern technologies to extract its juice and join in the pyramid-shaped dumpling major ingredient, keeps the pyramid-shaped dumpling local flavor with it, adopts high-isolation film to wrap up pyramid-shaped dumpling with machine, after sterilization, need not freezing and refrigeration, but preservation under room temperature.
Described pyramid-shaped dumpling filling material can be prepared by all kinds of pyramid-shaped dumpling filling of tradition material.
Described pyramid-shaped dumpling filling material can meat and vegetables be that major ingredient is mixed, be mixed with and mix the filling material.
Described pyramid-shaped dumpling filling material can vegetables be that major ingredient carries out proportioning, is mixed with plain filling pyramid-shaped dumpling.
Described pyramid-shaped dumpling filling material can five cereals be the coarse cereals nutrition pyramid-shaped dumpling that major ingredient sugaring Ensure Liquid element is mixed with sweet taste nutrition filling.
The invention has the beneficial effects as follows: it is reasonable that the present invention has processing technology, makes more easyly, is easy to the heavy industrialization automated production.The pyramid-shaped dumpling that the present invention produces, excellent taste, outward appearance is glittering and translucent, and fragrant sex seduction people is not fed up with eating for a long time, digestion easily, instant is the Chinese fast food staple food with peculiar flavour.Because pyramid-shaped dumpling can not be subjected to any pollution through sterilization processing, can not add any anticorrisive agent, under refrigerated condition, obtain long shelf life.The present invention is primary raw material with the general rice, can improve the proportion of rice intensive processing greatly.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Embodiment:
The pork pyramid-shaped dumpling
(1) chooses high-quality polished rice in evening and glutinous rice, press polished rice 90%, glutinous rice 10% cooperates shakeout stone impurity, eluriate, soaked 2 hours with the normal-temperature water after ultraviolet sterilization is overanxious, will soak the back rice and rinse well, adopt tunnel type to steam the powder conveyer belt Mi Caiyong steam heated is made its preliminary gelatinization, so far, rice after the preliminary gelatinization biological treatment liquid of going into prevent to bring back to life was soaked 15 minutes, pick up and drain, adding pork filling material and flavoring stir standby;
(2) pork filling material.Get smart pork, vegetables in season, flavoring, edible oil and water, in an amount of ratio preparation of smart pork 50%, vegetables in season 35%, flavoring 4%, edible oil 5%, starch 2% and water.Main filling material pork and vegetables are cleaned the impurity elimination processing, the filling material is cut off by specification requirement rub, add flavoring, edible oil, starch and water such as salt, soy sauce again and stir, pickle standby;
(3) major ingredient rice and filling material are mixed make the pyramid-shaped dumpling material;
(4) palm leaf is handled, cleaning and dipping, or scald palm leaf with poach, make its softening go to distinguish the flavor of standby;
(5) parcel is rolled into pyramid-shaped dumpling with rice-pudding leaf of handling well with the pyramid-shaped dumpling material that makes;
(6) 121 ℃ of sterilization slakings of steam 60 minutes are adopted in pyramid-shaped dumpling finished product sterilization;
(7) pyramid-shaped dumpling enters the aseptic cooling of tunnel type transport tape after the sterilization, is cooled to and enters the packing machine packing about 25 ℃;
(8) quantitative package adopts full-automatic pyramid-shaped dumpling packing machine to pack continuously, and it quantitatively encapsulates by the integrated control of PLC;
(9) re-pasteurization, packaged pyramid-shaped dumpling adopt ultraviolet ray to carry out re-pasteurization.
(10) go into the quick freezing unit quick-frozen, warehouse-in refrigeration, Refrigerated Transport is sold with refrigeration.
(11) fully heating is edible.
Claims (10)
1. rice dumpling is characterized in that: select high quality white rice, and---rice or rice cooperate with glutinous rice, and---industrial water is through the overanxious processing of sterilization, and---rice is removed sandstone impurity, and---------------rice of heating gelatinization enters anti-return raw biological treatment liquid and soaks, and---rice that immersion treatment is crossed drains for subsequent use, and------fillings is cut off and rubbed, and---adding an amount of auxiliary material stirs, and---fillings adds the flavorings preparations such as salt and bright spices, and---fillings is pickled or frying or baking or steam for subsequent use, and---lapping rice-pudding leaf cleaning and dipping is processed, and---add fillings in the major ingredient rice stirs and makes the pyramid-shaped dumpling material------------a plurality of pyramid-shaped dumplings are gathered quantitative commercial packing, and------------the abundant heating eats Refrigerated Transport---refrigeration is sold---re-pasteurization the cooling of pyramid-shaped dumpling finished product in warehouse-in refrigeration in the finished product quick-frozen in pyramid-shaped dumpling finished product slaking sterilization with palm leaf the pyramid-shaped dumpling material to be rolled into pyramid-shaped dumpling the rice dumpling filler cleaning treatment selecting rice color in the Mi Jiare gelatinization to soak rice to wash rice.
2. rice pyramid-shaped dumpling according to claim 1 is characterized in that: described rice can be a kind of pure rice.
3. rice pyramid-shaped dumpling according to claim 1 is characterized in that: described rice can be that two or more rice is mixed.
4. rice pyramid-shaped dumpling according to claim 1 is characterized in that: described rice can be that one or more rice and glutinous rice are mixed.
5. rice pyramid-shaped dumpling according to claim 1 is characterized in that: described rice can be that one or more rice and one or more coarse cereals are mixed.
6. according to claim 1,2,3,4,5 described rice pyramid-shaped dumplings, it is characterized in that: described pyramid-shaped dumpling lapping rice-pudding leaf, can adopt modern technologies to extract its juice joins in the pyramid-shaped dumpling major ingredient, keep the pyramid-shaped dumpling local flavor with it, adopt high-isolation film to wrap up pyramid-shaped dumpling with machine, after sterilization, need not freezing and refrigeration, but preservation under room temperature.
7. according to the described rice pyramid-shaped dumpling of claim 1 to 6, it is characterized in that: described pyramid-shaped dumpling filling material can be prepared by all kinds of pyramid-shaped dumpling filling of tradition material.
8. according to the described rice pyramid-shaped dumpling of claim 1 to 6, it is characterized in that: described pyramid-shaped dumpling filling material can meat and vegetables be that major ingredient is mixed, be mixed with and mix the filling material.
9. according to the described rice pyramid-shaped dumpling of claim 1 to 6, it is characterized in that: described pyramid-shaped dumpling filling material can vegetables be that major ingredient carries out proportioning, is mixed with plain filling pyramid-shaped dumpling.
10. according to the described rice pyramid-shaped dumpling of claim 1 to 6, it is characterized in that: described pyramid-shaped dumpling filling material can five cereals be the coarse cereals nutrition pyramid-shaped dumpling that major ingredient sugaring Ensure Liquid element is mixed with sweet taste nutrition filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101967920A CN102228199A (en) | 2011-07-14 | 2011-07-14 | Rice dumpling |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101967920A CN102228199A (en) | 2011-07-14 | 2011-07-14 | Rice dumpling |
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| CN102228199A true CN102228199A (en) | 2011-11-02 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524677A (en) * | 2012-03-06 | 2012-07-04 | 浙江青莲食品股份有限公司 | Method for processing rice dumplings with skin-covered center cut meat |
| CN103099071A (en) * | 2012-08-24 | 2013-05-15 | 沈阳桃李面包股份有限公司 | Process method for producing traditional Chinese rice-puddings by using secondary steaming method |
| CN103431309A (en) * | 2013-07-22 | 2013-12-11 | 黄媛 | Method for steaming rice dumplings without touching with water by using high temperature and high pressure |
| CN103932058A (en) * | 2014-04-25 | 2014-07-23 | 湖州诸老大实业股份有限公司 | Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation |
| CN104026482A (en) * | 2014-06-17 | 2014-09-10 | 深圳市合成号食品有限公司 | Preparation method of Jianshui Zongzi |
| CN104256344A (en) * | 2014-10-24 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Processing method of compound potato-rice dumpling |
| CN104256381A (en) * | 2014-09-19 | 2015-01-07 | 何明东 | Eggplant rice dumplings and production method thereof |
| CN104686910A (en) * | 2015-03-18 | 2015-06-10 | 江苏米之飨食品科技有限公司 | Processing method for round-grained rice as raw material of zongzi instead of sticky rice |
| CN107307295A (en) * | 2017-07-28 | 2017-11-03 | 贵州清味极食品有限责任公司 | A kind of production method of beef Zongzi |
| CN107319325A (en) * | 2017-07-28 | 2017-11-07 | 贵州清味极食品有限责任公司 | A kind of method that beef Zongzi is made of long-grained nonglutinous rice |
-
2011
- 2011-07-14 CN CN2011101967920A patent/CN102228199A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524677A (en) * | 2012-03-06 | 2012-07-04 | 浙江青莲食品股份有限公司 | Method for processing rice dumplings with skin-covered center cut meat |
| CN103099071A (en) * | 2012-08-24 | 2013-05-15 | 沈阳桃李面包股份有限公司 | Process method for producing traditional Chinese rice-puddings by using secondary steaming method |
| CN103431309A (en) * | 2013-07-22 | 2013-12-11 | 黄媛 | Method for steaming rice dumplings without touching with water by using high temperature and high pressure |
| CN103932058A (en) * | 2014-04-25 | 2014-07-23 | 湖州诸老大实业股份有限公司 | Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation |
| CN104026482A (en) * | 2014-06-17 | 2014-09-10 | 深圳市合成号食品有限公司 | Preparation method of Jianshui Zongzi |
| CN104026482B (en) * | 2014-06-17 | 2016-03-23 | 深圳市合成号食品有限公司 | A kind of preparation method of a conduit made of long bamboo water rice-pudding |
| CN104256381A (en) * | 2014-09-19 | 2015-01-07 | 何明东 | Eggplant rice dumplings and production method thereof |
| CN104256344A (en) * | 2014-10-24 | 2015-01-07 | 中国农业科学院农产品加工研究所 | Processing method of compound potato-rice dumpling |
| CN104686910A (en) * | 2015-03-18 | 2015-06-10 | 江苏米之飨食品科技有限公司 | Processing method for round-grained rice as raw material of zongzi instead of sticky rice |
| CN107307295A (en) * | 2017-07-28 | 2017-11-03 | 贵州清味极食品有限责任公司 | A kind of production method of beef Zongzi |
| CN107319325A (en) * | 2017-07-28 | 2017-11-07 | 贵州清味极食品有限责任公司 | A kind of method that beef Zongzi is made of long-grained nonglutinous rice |
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Application publication date: 20111102 |