CN102524677A - Method for processing rice dumplings with skin-covered center cut meat - Google Patents
Method for processing rice dumplings with skin-covered center cut meat Download PDFInfo
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Abstract
The invention relates to a method for processing rice dumplings with skin-covered center cut meat. At present, the method for processing rice dumplings with skin-covered center cut meat is not provided, wherein, the manufacturing technology is simple; skin-covered center cut meat is taken as filling material; and the processed rice dumplings have alternating streaks of lean meat and fat, achieve unique flavor, and can achieve the effect that fillings can be eaten each mouthful when being eaten. The method comprises Indocalamus leaf processing procedure, glutinous rice process procedure, raw meat process procedure, packing procedure and water insulation stewing procedure, wherein, the finished Indocalamus leaves are obtained in the Indocalamus leaf processing procedure; finished glutinous rice is obtained in the glutinous rice process procedure; in the raw meat process procedure, meat filling condiments comprise soy sauce, white wine, table salt, white granulated sugar and essence of chicken, the skin-covered center cut meat is cut into meat strips, and the meat strips are kneaded and salted after being added with the meat filling condiments for 35 to 45 minutes, so that finished meat strips are obtained; uncooked rice dumplings are obtained in the packing procedure; and the rice dumplings with skin-covered center cut meat can be obtained through the water insulation stewing procedure. The method achieves simple technology; and the processed rice dumplings have alternating streaks of lean meat and fat, achieve unique flavor, and can achieve the effect that fillings can be eaten each mouthful when being eaten.
Description
Technical field
The present invention relates to a kind of processing method of meat rice-pudding, especially relate to the processing method of square meat rice-pudding in a kind of belt leather, belong to a kind of processing method of pyramid-shaped dumpling, the consumer can reach the effect that mouthful mouth has filling when meat rice-pudding that edible the present invention is prepared from.
Background technology
Pyramid-shaped dumpling is one of the deepest food in Chinese history preceding text eliminate indigestion shallow lake, is the rarity of the outstanding cooking culture of the Chinese nation, is the first ancestor of world's fast food.Pyramid-shaped dumpling is as the significant food of China's traditional festival Dragon Boat Festival; More and more obtain liking of people; Past only when spending the Dragon Boat Festival every household just wrap pyramid-shaped dumpling, eat pyramid-shaped dumpling; And now, the pyramid-shaped dumpling in Chinese many places by the offerings of offering a sacrifice to an ancestor, red-letter day food become the standing dessert in people's daily life gradually, even the staple food of breakfast.With the quickening pace of modern life, the raising of people's living standard, much human is at ordinary times even no longer do it yourself to have wrapped pyramid-shaped dumpling when spending the Dragon Boat Festival, but removes to buy on the market pyramid-shaped dumpling that is fit to own taste.The consumer to materials, the prescription of pyramid-shaped dumpling, the aspect such as wrap up, hot plate require increasingly highly, it is fastidious day by day that pyramid-shaped dumpling is selected materials, prescription is gradually improved, taste is exquisite day by day.This impels more people to join the ranks of buying pyramid-shaped dumpling, and therefore, the demand of China's pyramid-shaped dumpling increases with 30% speedup in recent years, also begins to take shape in pyramid-shaped dumpling market.
Domestic pyramid-shaped dumpling is the most characteristic with south of the River pyramid-shaped dumpling, and wherein Jiaxing pyramid-shaped dumpling is the most famous.Jiaxing pyramid-shaped dumpling just enjoys high reputation as far back as the Qing Dynasty.Different because do manual work, so the pyramid-shaped dumpling that the various places, Jiangsu and Zhejiang Provinces are sold also is not quite similar on materials, local flavor.Along with the continuous increase of the pyramid-shaped dumpling market demand, market competition is also more and more come fierce.A lot of pyramid-shaped dumpling manufacturing enterprises all weed out the old and bring forth the new, to adapt to fierce market competition.On taste; Except the north common little jujube filling and sweetened bean paste stuffing, also have southern ham filling, fresh meat stuffing and yolk filling, each producer has released the fruit filling and the fresh flower filling of various tastes again; Paying attention to the sweet rice-pudding of wormwood and sugar-free rice-pudding of health-care effect etc. in addition, is multifarious.In shape, the shape of pyramid-shaped dumpling is more and more, and triangle rice-pudding, four jiaos of rice-puddings are arranged, and weight even also has the littler mini pyramid-shaped dumpling of weight usually between 40 to 160 grams.
Though traditional Jiaxing pyramid-shaped dumpling has carried out bigger improvement on mouthfeel, profile and technology, still exist more very important shortcoming.Traditional Jiaxing pyramid-shaped dumpling profile is main with short and thick " four jiaos of pincushion ", and stripping is during pyramid-shaped dumpling, and the comparatively trouble of taking out stitches needs could eat after the stripping fully of rice-pudding leaf, and when edible, holds rice-pudding body inconvenience, and this is objectively to consumer's the edible difficulty of bringing; Traditional Jiaxing pyramid-shaped dumpling is when packing, because rice-pudding body is short and thick, need select rice-pudding leaf of leaf broad for use, and packing needs two and above rice-pudding leaf could accomplish moulding at least, and to having relatively high expectations of rice-pudding leaf, raw-material consumption is bigger, thereby has caused waste to a certain degree; The meat stuffing of Jiaxing meat rice-pudding all is to be main with block shank lean meat, is aided with block show condition, and both are separate; And place meat rice-pudding centre, when consumption all eats, can't reach the effect that mouthful mouth has filling; And the interior filling girth of a garment is uneven, thereby causes sensory difference big, influences consumer's appetite.
In addition, though pyramid-shaped dumpling industry development rapidly, as a whole, the present overall industrialized level of pyramid-shaped dumpling industry is on the low side, and product quality and local flavor can't standards, a little less than the enterprise market competitive capacity relative thin.Therefore; Have only from select materials, aspect such as technology, prescription and processing method innovates improvement; Just can overcome the shortcoming of traditional pyramid-shaped dumpling, make the pyramid-shaped dumpling industry fast-developing, make this traditional food of pyramid-shaped dumpling become really that masses like, convenient and safe food towards healthy, optimum direction.
At present also there are some to make the method for meat rice-pudding relatively preferably; As open day was on 01 07th, 2009; Publication number is in the Chinese patent of CN101336686; A kind of pork pyramid-shaped dumpling and processing method thereof are disclosed; This pork pyramid-shaped dumpling is made up of pork, dried glutinous rice, dried thin mushroom, fresh carrot, garden pea, bright Da Jiang, white sesameseed, dried scallop fourth, refined flour, mushroom water, flavor pouring, monosodium glutamate, soy sauce, glucose, salad oil, salt and clear water, through the formulated of pork, steam glutinous rice, fry Ji mushroom, fry sliced carrot, garden pea processing and mix rice and assemble the prescription complicacy of this pork pyramid-shaped dumpling; Complicated process of preparation, and the consumer is difficult to reach the effect that mouthful mouth has filling when edible.And for example open day is on 03 26th, 2008; Publication number is in the Chinese patent of CN101147599; A kind of rice-pudding with goose and production method thereof are disclosed; This rice-pudding with goose is made by following raw materials by weight percent: circle glutinous rice 80-85%, goose 10-15%, bacon 1.5-2.0%, Chinese date 2-2.5%, soy sauce 0.5-1%, chickens' extract 0.05-0.1%, this rice-pudding with goose is not the alternate meat rice-pudding of the girth of a garment, and the consumer also is difficult to reach the effect that mouthful mouth has filling when edible.
In sum, also not having a kind of production technology simple now, is interior filling raw material with square meat in the belt leather, and alternate, the unique flavor of meat rice-pudding girth of a garment that processes can reach mouthful mouth and have the processing method of square meat rice-pudding in the belt leather of filling effect when edible.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency that exists in the prior art; And provide a kind of technology simple; With square meat in the belt leather is interior filling raw material, and alternate, the unique flavor of meat rice-pudding girth of a garment that processes can reach mouthful mouth and have the processing method of square meat rice-pudding in the belt leather of filling effect when edible.
The present invention addresses the above problem the technical scheme that is adopted: the characteristics of the processing method of square meat rice-pudding are in this belt leather: this processing method comprises indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation and Steam by water bath boiling procedure;
(1), in the said indocalamus leaf treatment process; Earlier dried indocalamus leaf being placed temperature is 100 ℃ water boiling 28-38 minute, when treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with cooling water the indocalamus leaf is cooled to room temperature; Then the indocalamus leaf is cleaned, sorts and prunes, thereby make finished product indocalamus leaf;
(2), in the said glutinous rice treatment process; Earlier glutinous rice is cleaned and removal of impurities; Again glutinous rice is drained; Be that the chickens' extract of the white granulated sugar, (0.08-0.13) part of 50 parts glutinous rice, (0.8-1.3) part mixes with (3.5-4.5) part soy sauce and stirs with parts by weight then, thereby make finished product glutinous rice;
(3), in the said raw meat treatment process; Get that square meat and meat stuffing condiment are as raw material in the belt leather, said meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract, earlier with the cutlet of the slitting shape of square meat in the belt leather; The length of said cutlet is 6-10cm; The weight of this cutlet is 20-100g, with meat stuffing condiment cutlet is carried out tumbling then and pickles, and the ratio of the parts by weight of said cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100: (2-3): (1-2): (1-1.5): (2-3): (0.2-0.8); The time that said tumbling is pickled is 35-45 minute, thereby makes the finished product cutlet;
(4), in the said wrapping operation; Used raw material comprises finished product indocalamus leaf, the finished product glutinous rice in the step (2) and the finished product cutlet in the step (3) in wrapping line, the step (1), gets a finished product indocalamus leaf earlier and is converted into funnel-shaped structure, in the finished product indocalamus leaf of funnel-shaped structure, adds 16-80g finished product glutinous rice then; Again a finished product cutlet is vertically added in the finished product indocalamus leaf of funnel-shaped structure; And then in the finished product indocalamus leaf of funnel-shaped structure, adding 16-80g finished product glutinous rice, 0.5-1.0 centimetre in finished product glutinous rice is all stretched out at the two ends of said finished product cutlet, at last finished product indocalamus leaf is converted into rice-pudding body; And wrap up, thereby make living rice-pudding with the wrapping line;
(5), in the said Steam by water bath boiling procedure; Use digester that the living rice-pudding in the step (4) is carried out the water proof boiling; Spacing between the water surface in living rice-pudding and the digester is 10-15cm, water proof boiling 45-55 minute in digester earlier of living rice-pudding, in digester stewing 30-40 minute again; In digester, take out then, thereby make square meat rice-pudding in the belt leather.Because the present invention is when wrapping meat rice-pudding; Glutinous rice material 0.5-1 ㎝ is longer than at the two ends of cutlet, and behind thermophilic digestion, glutinous rice expands; Cutlet shrinks; Glutinous rice can wrap up meat stuffing fully, makes in the belt leather be made square meat rice-pudding when edible, have mouthful mouthful to have filling, fertilizer and oiliness, the tender delicious characteristics of meat, unique flavor.The present invention adopts the water proof digesting technoloy; Keep the local flavor of indocalamus leaf and the local flavor of condiment; Prevent the phenomenon that nutriment runs off in boiling process, thereby can preserve distinctive fragrance of pyramid-shaped dumpling and mouthfeel to greatest extent, make that the local flavor of square meat rice-pudding is unique more in the belt leather.
As preferably, in the step according to the invention (1), it is that 100 ℃ water carries out boiling that dried indocalamus leaf is placed temperature, and digestion time is 30 minutes.
As preferably, in the step according to the invention (1), when the indocalamus leaf was pruned, the blade tip of indocalamus leaf was removed 2-2.5cm, and the leaf base of a fruit of indocalamus leaf is removed 0.5-0.8cm.
As preferably, in the step according to the invention (2), after glutinous rice drained, with parts by weight be 50 parts glutinous rice, 1 part white granulated sugar, 0.1 part the soy sauce of chickens' extract and 4 parts mixes and stir, thereby make finished product glutinous rice.Make the proportioning science more rationally and more of glutinous rice, white granulated sugar, chickens' extract and soy sauce thus, the local flavor of square meat rice-pudding is unique more in the belt leather that is made.
As preferably, in the step according to the invention (2), adopt drum-type to mix meter machine and glutinous rice, white granulated sugar, chickens' extract and soy sauce are mixed and stir; Glutinous rice, white granulated sugar, chickens' extract and soy sauce are added to after drum-type mixes in meter machine, start drum-type and mix a meter machine, rotated 2-4 minute along direction earlier; Treat that white granulated sugar and chickens' extract dissolve, and the glutinous rice color and luster evenly after, counter-rotation discharging again; Glutinous rice after the discharging is packed in the ladle car, and places the shady and cool ventilation place to leave standstill 30min, thereby makes finished product glutinous rice.
As preferably, in the step according to the invention (3), the complete no extravasated blood of the surface of square meat in the used belt leather; The girth of a garment is alternate, thickness is even; External fat thickness cuts into strip with square meat in the belt leather along the direction perpendicular to meat fiber earlier, again the cutlet of slitting shape in 2.0cm.Pigskin is a kind of originate abundant and cheap meat raw material, is the ubiquitous byproducts of many meat division processing enterprises, is rich in collagen in the pigskin; Nutritive value is higher; Utilize in the belt leather square meat as the meat stuffing raw material of meat rice-pudding, can make full use of in the belt leather the unique nutritive value of pigskin in the square meat, pigskin is through having advantages such as fragrant glutinous soft cunning, mouthfeel uniqueness behind the thermophilic digestion simultaneously; In its maximum economic benefit of performance, enriched the taste of meat rice-pudding.
As preferably, in the step according to the invention (3), when with meat stuffing condiment cutlet being carried out tumbling and pickles, the ratio of the parts by weight of said cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100:2.5:1.5:1.2:2.5:0.5.Make the proportioning science more rationally and more of cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract thus, the local flavor of square meat rice-pudding is unique more in the belt leather that is made.
As preferably, in the step according to the invention (3), adopt the vacuum tumbler that meat stuffing condiment and cutlet are carried out tumbling and pickle; Earlier cutlet and meat stuffing condiment are added in the vacuum tumbler, cover cover then, again vacuum tube is inserted on the vacuum nozzle of tumbling cover; Close the intake valve valve simultaneously and vacuumize, treat that the vacuum in the tumbling bucket reaches-when 0.085MPa is above, close vavuum pump; Extract vacuum tube, the tumbling bucket is adjusted to horizontal by the state at 45 ° of inclinations angle, then the open vacuum tumbler; The rotating speed of this vacuum tumbler be 8 the circle/minute, every operation 10 minutes just suspends 1 minute; Move after 40 minutes, cutlet is gone out machine and makes the finished product cutlet, the out-of-machine temperature of said cutlet is below 8 ℃.
As preferably, in the step according to the invention (4), finished product indocalamus leaf is converted into rice-pudding body after, wrap up with the wrapping line, thereby make living rice-pudding, the bundle number of said wrapping is that 5-8 pricks, the length of said living rice-pudding is 6-10cm, this living rice-pudding is rectangular four jiaos of rice-pudding shapes.
As preferably, in the step according to the invention (5), adopt vertical thermophilic digestion pot that the living rice-pudding in the step (4) is carried out the water proof boiling, add 1/5th clear water in the said vertical thermophilic digestion pot; Said living rice-pudding hangs in the pot after with stainless steel basketry splendid attire, 4 baskets of living rice-puddings of every pot of boiling, and the water surface in the stainless steel basketry of the bottom and the vertical thermophilic digestion pot keeps the distance of 10-15cm, closes pot cover; Open cap relief valve living rice-pudding is carried out the water proof boiling, after the water in the pot was boiled, keeping the steam external pressure was 0.05MPa, and the water proof boiling is after 50 minutes; Rise to 0.06-0.12MPa fast with pressing in the pot, steam off stewing 30-35 minute again, is opened air bleeding valve then then; When pot inner pressure reduces to zero, open pot cover, take out pyramid-shaped dumpling and test, require the pyramid-shaped dumpling profile complete; Glutinous and not mashed, not half-cooked, thus make square meat rice-pudding in the belt leather.
The present invention compared with prior art has the following advantages and effect: the present invention adopts square meat in the selected belt leather, and the girth of a garment is alternate, and is balanced in nutrition; The suitable rectangular meat stuffing of cutting Len got is pickled through the vacuum tumbling, makes meat stuffing and auxiliary material stir, and pickles tasty; Wrap up on the brown technology basis in tradition and to improve, when wrapping up in palm fibre, glutinous rice material 0.5-1 ㎝ is longer than at the cutlet two ends; Behind thermophilic digestion, glutinous rice expands, and cutlet shrinks; Glutinous rice wraps up meat stuffing fully, has mouthful mouth when edible and filling, fertilizer is arranged and oiliness, the tender delicious characteristics of meat, unique flavor.
When the present invention processes in the belt leather square meat rice-pudding; Adopt monolithic indocalamus leaf to wrap up in rice-pudding, produce the four jiaos of meat rice-puddings of strip that make " spring roll shape ", the present invention compares with the production of traditional Jiaxing pyramid-shaped dumpling; Practiced thrift the indocalamus leaf raw material greatly; Rice-pudding leaf on meat rice-pudding divests easily, has overcome traditional Jiaxing pyramid-shaped dumpling rice-pudding leaf and has been difficult for divesting, eating inconvenient defective, has strengthened the fragrance in the edible process of consumer.
The present invention adopts in the belt leather square meat as raw material; Pigskin in the belt leather in the square meat is a kind of originate abundant and cheap meat raw material, is the ubiquitous byproducts of many meat division processing enterprises, is rich in collagen in the pigskin; Nutritive value is higher; Utilize in the belt leather square meat as the meat stuffing raw material of meat rice-pudding, can make full use of the unique nutritive value of pigskin, pigskin is through having advantages such as fragrant glutinous soft cunning, mouthfeel uniqueness behind the thermophilic digestion simultaneously; In its maximum economic benefit of performance, enriched the taste of meat rice-pudding.
Traditional Jiaxing pyramid-shaped dumpling adopts poach system ripe; Adding the man-hour pyramid-shaped dumpling at poach is all to be submerged in the water, and in boiling process, the feed liquid in the pyramid-shaped dumpling rice material flows in the water easily; Make that distinctive rice-pudding fragrant breeze flavor part runs off in the pyramid-shaped dumpling; Some packs not tight pyramid-shaped dumpling because grain of rice suction fully, causes pyramid-shaped dumpling to organize soft rotting simultaneously, thereby influences the outward appearance and the mouthfeel of pyramid-shaped dumpling.The present invention adopts the water proof digesting technoloy, can preserve distinctive fragrance of pyramid-shaped dumpling and mouthfeel to greatest extent, simultaneously in the pyramid-shaped dumpling of the present invention; Meat stuffing content is up to 50%, improved 20% than the meat stuffing content of traditional pyramid-shaped dumpling 20-30%, after meat stuffing content improves; The corresponding minimizing of glutinous rice content; The glutinous rice skin is thinner, and the half-cooked phenomenon of the common grain of rice of pyramid-shaped dumpling is avoided in easy boiling during the water proof boiling.
The present invention, absorbs and introduces process equipment and improve processing technology on the basis of traditional handicraft through improving processing technology, on the basis that keeps traditional pyramid-shaped dumpling local flavor, and the shelf-life of having improved production efficiency greatly and having prolonged product.Meat rice-pudding processing technology that the present invention adopts is ripe, science, and the production technology of pyramid-shaped dumpling can reach the target of standardization and standardized management, conveniently instructs and be applied to Workshop Production, helps promoting the large-scale production and the industrialized development of conventional industries pyramid-shaped dumpling.
Technology of the present invention is simple, the materials science, and the unique flavor of square meat rice-pudding in the belt leather that is made is convenient to eat.The present invention has given meat rice-pudding abundant more nutrition intension through the otherness of process optimization and local flavor, meets modern health diet idea, has promoted the quality of meat rice-pudding.
Description of drawings
Fig. 1 is a process chart of processing square meat rice-pudding in the belt leather in the embodiment of the invention 1.
The specific embodiment
Below in conjunction with accompanying drawing and through embodiment the present invention is done further detailed description, following examples are to explanation of the present invention and the present invention is not limited to following examples.
Embodiment 1.
Referring to Fig. 1, the processing method of square meat rice-pudding comprises indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation, Steam by water bath boiling procedure, vacuum-packed operation, high-temperature sterilization operation, inspection process and storage of finished products operation in the belt leather in the present embodiment.
(1), in indocalamus leaf treatment process, earlier the dried indocalamus leaf of bale is disperseed, then with dried indocalamus leaf neat put into the boiling pond, do not have overdrying indocalamus leaf to be as the criterion with water, and be boiling 30 minutes in 100 ℃ the water in temperature, be as the criterion with the base of leaf softness of indocalamus leaf.When treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with mobile running water the indocalamus leaf is cooled to normal temperature.It is that 100 ℃ water carries out boiling that the present invention can place temperature with dried indocalamus leaf, and digestion time can be 28-38 minute.
Present embodiment cleans the indocalamus leaf then; The spot of every indocalamus leaf surface of flush away; Reject breakage, mildew, small holes caused by worms and withered and yellow indocalamus leaf and Lao Ye; In cleaning process, will break the letter sorting of indocalamus leaf and too small indocalamus leaf and reject, simultaneously according to the specification that packs meat rice-pudding by placements of classifying of the size of indocalamus leaf, table 1 is that the indocalamus leaf sorts hierarchical table.
Again the indocalamus leaf after sorting is pruned, thereby made finished product indocalamus leaf.When the indocalamus leaf was pruned, the blade tip of indocalamus leaf was removed 2-2.5cm, and the leaf base of a fruit of indocalamus leaf is removed 0.5-0.8cm.
To clean, sort and prune back finished product indocalamus leaf at last and place the clear water immersion for use, to reach the purpose of preserving finished product indocalamus leaf, this soak time must not surpass 72 hours, change water every day once, when needing to use the indocalamus leaf, shifts to an earlier date 1 hour the indocalamus leaf is drained.
(2), in the glutinous rice treatment process; Earlier glutinous rice is poured in the rice washer, every machine is eluriated 50kg at every turn, behind the unlatching rice washer; Utilize the proportion between glutinous rice, sandstone and the impurity different; Rice washer can be automatically separates and filters totally remaining in foreign material in the glutinous rice, and with fine-meshed large bamboo or wicker basket reception splendid attire, every 50kg glutinous rice is adorned 2 baskets at the discharging opening of rice washer.Glutinous rice after eluriating is put into basket for washing rice in draining automatically, and the draining time is 30 minutes.
Adopt drum-type to mix meter machine then and 50Kg glutinous rice, 1Kg white granulated sugar, 0.1Kg chickens' extract and 4Kg soy sauce are mixed and stir, wherein, contain mass percent in the soy sauce and be 18% sodium chloride.Glutinous rice after will draining earlier is added to drum-type and mixes in meter machine, again white granulated sugar, chickens' extract and soy sauce is added to drum-type and mixes in meter machine, starts drum-type then and mixes a meter machine; Rotated 3 minutes earlier, treat that white granulated sugar and chickens' extract dissolve along direction, and the glutinous rice color and luster even after; Counter-rotation discharging again, the glutinous rice after the discharging are packed in the ladle car, and place the shady and cool ventilation place to leave standstill 30min; The glutinous rice of requirement bucket bottom does not have obvious soy sauce or other liquid material accumulate, thereby make finished product glutinous rice.
Present embodiment with parts by weight be 50 parts glutinous rice, 1 part white granulated sugar, 0.1 part the soy sauce of chickens' extract and 4 parts mixes and stir; The present invention can be that the chickens' extract of the white granulated sugar, (0.08-0.13) part of 50 parts glutinous rice, (0.8-1.3) part mixes with (3.5-4.5) part soy sauce and stirs with parts by weight, thereby makes finished product glutinous rice.Used rice washer and drum-type are mixed a meter machine and are prior art in the present embodiment, no longer detail here.
(3), in the raw meat treatment process, get that square meat and meat stuffing condiment are as raw material in the belt leather, meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract.Square meat is selected fresh or freezing in the belt leather, and square meat needs to cut apart article from the live pig that butcher the animal-slaughtering in fixed place field in this belt leather, and relevant certificate is complete.The complete no extravasated blood of square pork skin face in the belt leather, the girth of a garment is alternate, thickness is even, and external fat thickness is in 2.0cm, and the external fat thickness among the present invention is to be as the criterion with back and thickness, the disconnected body place of flesh fat.Nothing is floated hair, do not have hair stubble, no severe trauma, NIP and is not had other impurity on the square meat in belt leather, and sirloin meat is retained on the rib fat, cuts four limits and flank, cuts more fertile part, and square sarcocyte is inferior obvious in the belt leather.
If square meat in the fresh belt leather that the present invention uses; Usually square meat refrigerates in the belt leather that will this is fresh; Square meat in the fresh belt leather after the acceptance(check) is tiled in the Turnover Box; Cover one deck plastic foil, place 0 ℃-4 ℃ precooling storehouse temporary for use fresh meat then, the temporary time is no more than 12 hours.When needing to use raw meat, according to the principle of first in first out, with the raw meat outbound, the central temperature of the raw meat after the outbound is controlled between 2 ℃-6 ℃.
Then square meat in the belt leather is carried out slitting, earlier square meat in the belt leather is cut into suitable strip along the direction perpendicular to meat fiber, width is even; Again according to the cutlet of the slitting shape of specification requirement; The length and the weight of every cutlet of control during cutting, the length of cutlet is 6-10cm, the weight of this cutlet is 20-100g; The length of cutlet is specifically decided according to the specification of different pyramid-shaped dumplings with weight, and the slitting specification is as shown in table 2.
Adopting the vacuum tumbler that meat stuffing condiment and cutlet are carried out tumbling then pickles; Earlier 100kg cutlet, 2.5kg soy sauce, 1.5kg jowar liquor, 1.2kg salt, 2.5kg white granulated sugar and 0.5kg chickens' extract together are added in the vacuum tumbler; Cover cover, again vacuum tube is inserted on the vacuum nozzle of tumbling cover, close the intake valve valve simultaneously and vacuumize; Treat vacuum in the tumbling bucket reach-when 0.085MPa is above; Close vavuum pump, extract vacuum tube, the tumbling bucket is adjusted to horizontal by the state at 45 ° of inclinations angle.Open vacuum tumbler then, the rotating speed of this vacuum tumbler be 8 circles/minute, every operation 10 minutes; Just suspend 1 minute, move after 40 minutes, cutlet is gone out machine and makes the finished product cutlet; The out-of-machine temperature of cutlet is below 8 ℃, and the time that the finished product cutlet that makes is placed must not be above 4 hours.
Cutlet, soy sauce, liquor, salt, white granulated sugar and the chickens' extract that present embodiment is respectively 100:2.5:1.5:1.2:2.5:0.5 with the ratio of parts by weight together is added to and carries out tumbling in the vacuum tumbler and pickle, and also can the ratio of parts by weight be respectively 100 among the present invention: (2-3): (1-2): (1-1.5): (2-3): cutlet (0.2-0.8), soy sauce, liquor, salt, white granulated sugar and chickens' extract together are added to and carry out tumbling in the vacuum tumbler and pickle.Vacuum tumbler used in the present embodiment belongs to prior art, no longer details here.
(4), in the wrapping operation, used raw material comprises the finished product cutlet that makes in the finished product glutinous rice that makes in the finished product indocalamus leaf that makes in wrapping line, the step (1), the step (2) and the step (3), employed wrapping line is a cotton thread in the present embodiment.Table 3 is that pyramid-shaped dumpling packs quantitative table, can confirm the specification of meat rice-pudding according to table 3, and table 3 is specific as follows.
Choose a sizeable finished product indocalamus leaf according to the specification that packs pyramid-shaped dumpling; The size of this finished product indocalamus leaf can be chosen referring to table 1 and table 3, and from middle doubling, being converted into the point end is the funnel-shaped structure about 60 ° with a finished product indocalamus leaf; / 2nd finished product glutinous rice amounts of getting are put into the indocalamus leaf of shaping; Cover indocalamus leaf bottom surface and base angle, the finished product cutlet is vertically added in the finished product indocalamus leaf of funnel-shaped structure, make the finished product cutlet touch the bottom of finished product indocalamus leaf as far as possible.Then remaining 1/2nd finished product glutinous rice is put into the indocalamus leaf of shaping; Weigh; When the shortage in weight of pyramid-shaped dumpling or when overweight; Corresponding finished product glutinous rice or the minimizing finished product glutinous rice of adding, finished product glutinous rice covers most of finished product cutlet when packing, but keeps the two ends of finished product cutlet to stretch out 0.5-1.0 centimetre in finished product glutinous rice.After the present invention gets a finished product indocalamus leaf and is converted into funnel-shaped structure; Can in the finished product indocalamus leaf of funnel-shaped structure, add 16-80g finished product glutinous rice; After a finished product cutlet vertically adds in the finished product indocalamus leaf of funnel-shaped structure, can also in the finished product indocalamus leaf of funnel-shaped structure, add 16-80g finished product glutinous rice again.
Present embodiment is converted into rice-pudding body with finished product indocalamus leaf then, and the unnecessary finished product indocalamus leaf of rice-pudding body is folded to the outer body that stays of material rice, and again with the redundance inflection is near rice-pudding body in the finished product indocalamus leaf, Zhe is placed on the finished product glutinous rice.Get cotton thread with moulding rice-pudding body wrap up in around, be bundled into living rice-puddings of rectangular four jiaos of rice-pudding shapes of " spring roll shape ".After soon finished product indocalamus leaf will be converted into rice-pudding body, wraps up with the wrapping line, thereby make living rice-pudding.The bundle number that present embodiment is wrapped up with cotton thread can be pricked for 5-8, and the length of living rice-pudding can be 6-10cm, and the concrete kinking mode of rice-pudding body and rice-pudding leaf specification are as shown in table 4.
。
(5), in the Steam by water bath boiling procedure, adopt vertical thermophilic digestion pot that the living rice-pudding that makes in the step (4) is carried out the water proof boiling, earlier with hard upright the putting in the stainless steel basketry of the living rice-pudding that makes in the step (4), marshalling each other between living rice-pudding must not be overlapping.
In vertical thermophilic digestion pot, add 1/5th clear water; Living rice-pudding hangs in the pot after with stainless steel basketry splendid attire; 4 baskets of living rice-puddings of every pot of boiling; The water surface in the stainless steel basketry of the bottom and the vertical thermophilic digestion pot keeps the distance of 10-15cm, suitably increases and decreases the water yield and makes a pot interior water surface must not be dipped into pyramid-shaped dumpling.Close pot cover then, open cap relief valve living rice-pudding is carried out the water proof boiling, after the water in the pot was boiled, keeping the steam external pressure was 0.05MPa; After the water proof boiling 50 minutes, rise to 0.06-0.12MPa fast with pressing in the pot then, steam off was boiled in a covered pot over a slow fire 30-35 minute more then; Open air bleeding valve then, when pot inner pressure reduces to zero, open pot cover, take out pyramid-shaped dumpling and test; Require the pyramid-shaped dumpling profile complete, glutinous and not mashed, not half-cooked, thus make square meat rice-pudding in the belt leather.The pyramid-shaped dumpling of present embodiment after with boiling pushes between heat radiation, and the air-cooler between heat radiation is all opened heat radiation, requires that pyramid-shaped dumpling is cooled to normal temperature in 4-5 hour.
The present invention uses digester that the living rice-pudding in the step (4) is carried out the water proof boiling; Spacing between the water surface in living rice-pudding and the digester can be 10-15cm; Living rice-pudding can be earlier water proof boiling 45-55 minute in digester; In digester, boiled in a covered pot over a slow fire 30-40 minute again, in digester, take out then, thereby make square meat rice-pudding in the belt leather.
(6), in vacuum-packed operation, select corresponding packaging bag to carry out can according to pyramid-shaped dumpling specification and packing instructions, during square meat rice-pudding, square meat rice-pudding is close to placement in the belt leather in the belt leather that can step (5) is prepared from, two jiaos are up, binding does not have and comes off, do not have distortion.When vacuum seal is carried out in packaging bag, heating-up temperature is transferred to 3 grades; Be 25 seconds heat time heating time, and the time of bleeding is 28 seconds, vacuum-0.1MPa.Packaging bag after can is good requires sealing formation, and contraction is compacted, the sealing part corrugationless.
(7), in the high-temperature sterilization operation; Square meat rice-pudding lies against in the sterilization dish by bag in the belt leather after packing step (6) well, mutually must not be overlapping, push retorts; Close pot cover tight; Open steam valve and air valve, start the retorts power supply, carry out vapour kill (during sterilization the boiler room steam pressure necessary >=3Mpa).Bactericidal formula is: be warming up to 121 ℃ in 15 minutes, and constant temperature 35 minutes, back-pressure-0.2Mpa is cooled with circulating water after sterilization finishes to≤40 ℃ and takes the dish out of the pot.
(8), in inspection process; After square meat rice-pudding dries moisture content in the process belt leather of high-temperature sterilization in the step (7); Carried out an acceptance inspection by bag by the Quality Inspector, whether the inspection finished product packing has broken bag gas leak phenomenon, wipes the greasy dirt on packaging bag surface to the greatest extent; Pack in outer packing box or the color bag, it is clear, correct, complete to require the date to print.
(9), in the storage of finished products operation, square meat rice-pudding in the belt leather that is up to the standards in the step (8) is joined warehouse-in by packages groups statistician and warehouse for finished product storehouse keeper stores, square meat rice-pudding was 180 days 25 ℃ of following shelf-lifves of condition in this belt leather.
Present embodiment adopts square meat in the selected belt leather, and the girth of a garment is alternate, and is balanced in nutrition, the suitable rectangular meat stuffing of cutting Len got; Pickle through the vacuum tumbling, make meat stuffing and auxiliary material stir, pickle tasty, in wrapping during pyramid-shaped dumpling; Glutinous rice material 0.5-1 ㎝ is longer than at the cutlet two ends, and behind thermophilic digestion, glutinous rice expands, and cutlet shrinks; Glutinous rice wraps up meat stuffing fully, has mouthful mouth when edible and filling, fertilizer is arranged and oiliness, the tender delicious characteristics of meat, unique flavor.Present embodiment adopts the water proof digesting technoloy to carry out boiling, can keep distinctive fragrance of pyramid-shaped dumpling and mouthfeel to greatest extent, and the unique flavor of square meat rice-pudding in the belt leather that is made is convenient to eat.
Embodiment 2.
The processing method of square meat rice-pudding comprises indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation and Steam by water bath boiling procedure in the present embodiment belt leather.
(1), in indocalamus leaf treatment process; Earlier dried indocalamus leaf being placed temperature is 100 ℃ water boiling 38 minutes, when treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with cooling water the indocalamus leaf is cooled to room temperature; Then the indocalamus leaf is cleaned, sorts and prunes, thereby make finished product indocalamus leaf.
(2), in the glutinous rice treatment process; Earlier glutinous rice is cleaned and removal of impurities; Again glutinous rice is drained, then with parts by weight be 50 parts glutinous rice, 0.8 part white granulated sugar, 0.13 part the soy sauce of chickens' extract and 3.5 parts mixes and stir, thereby make finished product glutinous rice.
(3), in the raw meat treatment process, get in the belt leather square meat and meat stuffing condiment as raw material, wherein; Meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract; With the cutlet of the slitting shape of square meat in the belt leather, the length of this cutlet is 10-10.5cm earlier, and the weight of this cutlet is 100 ± 1g; With meat stuffing condiment cutlet being carried out tumbling then pickles; The ratio of the parts by weight of this cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100:2:2:1:2:0.2, and the time that tumbling is pickled is 35 minutes, thereby makes the finished product cutlet.
(4), in the wrapping operation; Used raw material comprises finished product indocalamus leaf, the finished product glutinous rice in the step (2) and the finished product cutlet in the step (3) in wrapping line, the step (1), gets a length earlier more than or equal to 45cm, the width finished product indocalamus leaf more than or equal to 8.5cm, and this finished product indocalamus leaf is converted into funnel-shaped structure; In the finished product indocalamus leaf of funnel-shaped structure, add 40g finished product glutinous rice then; Be that 10-10.5cm and weight are that the finished product cutlet of 100 ± 1g vertically adds in the finished product indocalamus leaf of funnel-shaped structure with a length again, and then in the finished product indocalamus leaf of funnel-shaped structure, add 40g finished product glutinous rice, guarantee that 1.0 centimetres in finished product glutinous rice is all stretched out at the two ends of finished product cutlet; At last finished product indocalamus leaf is converted into rice-pudding body; And wrap up with the wrapping line, the bundle number of wrapping is 8 to prick, thereby makes living rice-pudding.
(5), in the Steam by water bath boiling procedure; Use digester that the living rice-pudding in the step (4) is carried out the water proof boiling, the spacing between the water surface in living rice-pudding and the digester is 10cm, the first water proof boiling 45 minutes in digester of living rice-pudding; In digester, boiled in a covered pot over a slow fire 40 minutes again; In digester, take out then, thereby make square meat rice-pudding in the belt leather, the length of square meat rice-pudding is 10cm in this belt leather.
Embodiment 3.
In the present embodiment in the belt leather processing method of square meat rice-pudding comprise indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation and Steam by water bath boiling procedure.
(1), in indocalamus leaf treatment process; Earlier dried indocalamus leaf being placed temperature is 100 ℃ water boiling 28 minutes, when treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with cooling water the indocalamus leaf is cooled to room temperature; Then the indocalamus leaf is cleaned, sorts and prunes, thereby make finished product indocalamus leaf.
(2), in the glutinous rice treatment process; Earlier glutinous rice is cleaned and removal of impurities; Again glutinous rice is drained, then with parts by weight be 50 parts glutinous rice, 1.3 parts white granulated sugar, 0.13 part the soy sauce of chickens' extract and 4.5 parts mixes and stir, thereby make finished product glutinous rice.
(3), in the raw meat treatment process; Get that square meat and meat stuffing condiment are as raw material in the belt leather, meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract, earlier with the cutlet of the slitting shape of square meat in the belt leather; The length of cutlet is 6-6.5cm; The weight of this cutlet is 20 ± 1g, with meat stuffing condiment cutlet is carried out tumbling then and pickles, and the ratio of the parts by weight of this cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100:3:2:1.5:3:0.8; The time that tumbling is pickled is 45 minutes, thereby makes the finished product cutlet.
(4), in the wrapping operation, used raw material comprises finished product indocalamus leaf, the finished product glutinous rice in the step (2) and the finished product cutlet in the step (3) in wrapping line, the step (1), gets a length earlier greater than 30cm; The finished product indocalamus leaf of width between 5-6.5cm; This finished product indocalamus leaf being converted into funnel-shaped structure, in the finished product indocalamus leaf of funnel-shaped structure, adding 7g finished product glutinous rice then, is that 6-6.5cm and weight are that the finished product cutlet of 20 ± 1g vertically adds in the finished product indocalamus leaf of funnel-shaped structure with a length again; And then in the finished product indocalamus leaf of funnel-shaped structure, add the finished product glutinous rice of 7g; 0.5 centimetre in finished product glutinous rice is all stretched out at the two ends of finished product cutlet, at last finished product indocalamus leaf is converted into rice-pudding body, and wraps up with the wrapping line; The bundle number of wrapping is 5 bundles, thereby makes living rice-pudding.
(5), in the Steam by water bath boiling procedure; Use digester that the living rice-pudding in the step (4) is carried out the water proof boiling, the spacing between the water surface in living rice-pudding and the digester is 15cm, the first water proof boiling 55 minutes in digester of living rice-pudding; In digester, boiled in a covered pot over a slow fire 30 minutes again; In digester, take out then, thereby make square meat rice-pudding in the belt leather, the length of square meat rice-pudding is 6cm in this belt leather.
Embodiment 4.
The processing method of square meat rice-pudding comprises indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation, Steam by water bath boiling procedure, vacuum-packed operation, high-temperature sterilization operation, inspection process and storage of finished products operation in the belt leather in the present embodiment.
(1), in indocalamus leaf treatment process; Earlier dried indocalamus leaf being placed temperature is 100 ℃ water boiling 33 minutes, when treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with cooling water the indocalamus leaf is cooled to room temperature; Then the indocalamus leaf is cleaned, sorts and prunes, thereby make finished product indocalamus leaf.
(2), in the glutinous rice treatment process; Earlier glutinous rice is cleaned and removal of impurities; Again glutinous rice is drained, then with parts by weight be 50 parts glutinous rice, 1.2 parts white granulated sugar, 0.08 part the soy sauce of chickens' extract and 4.2 parts mixes and stir, thereby make finished product glutinous rice.
(3), in the raw meat treatment process; Get that square meat and meat stuffing condiment are as raw material in the belt leather, meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract, earlier with the cutlet of the slitting shape of square meat in the belt leather; The length of cutlet is 10-10.5cm; The weight of this cutlet is 100 ± 1g, with meat stuffing condiment cutlet is carried out tumbling then and pickles, and the ratio of the parts by weight of this cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100:2.35:1.55:1.3:2.6:0.62; The time that tumbling is pickled is 41 minutes, thereby makes the finished product cutlet.
(4), in the wrapping operation, used raw material comprises finished product indocalamus leaf, the finished product glutinous rice in the step (2) and the finished product cutlet in the step (3) in wrapping line, the step (1), gets a length earlier greater than 45cm; Width is greater than the finished product indocalamus leaf of 8.5cm; This finished product indocalamus leaf being converted into funnel-shaped structure, in the finished product indocalamus leaf of funnel-shaped structure, adding 40g finished product glutinous rice then, is that 10-10.5cm and weight are that the finished product cutlet of 100 ± 1g vertically adds in the finished product indocalamus leaf of funnel-shaped structure with a length again; And then in the finished product indocalamus leaf of funnel-shaped structure, add 40g finished product glutinous rice; 0.9 centimetre in finished product glutinous rice is all stretched out at the two ends of finished product cutlet, at last finished product indocalamus leaf is converted into rice-pudding body, and wraps up with the wrapping line; The bundle number of wrapping is 8 bundles, thereby makes living rice-pudding.
(5), in the Steam by water bath boiling procedure; Use digester that the living rice-pudding in the step (4) is carried out the water proof boiling, the spacing between the water surface in living rice-pudding and the digester is 15cm, the first water proof boiling 52 minutes in digester of living rice-pudding; In digester, boiled in a covered pot over a slow fire 36 minutes again; In digester, take out then, thereby make square meat rice-pudding in the belt leather, the length of square meat rice-pudding is 10cm in this belt leather.
(6), in vacuum-packed operation, select corresponding packaging bag to carry out can according to pyramid-shaped dumpling specification and packing instructions, during square meat rice-pudding, square meat rice-pudding is close to placement in the belt leather in the belt leather that can step (5) is prepared from, two jiaos are up, binding does not have and comes off, do not have distortion.When vacuum seal is carried out in packaging bag, heating-up temperature is transferred to 3 grades; Be 25 seconds heat time heating time, and the time of bleeding is 28 seconds, vacuum-0.1MPa.Packaging bag after can is good requires sealing formation, and contraction is compacted, the sealing part corrugationless.
(7), in the high-temperature sterilization operation; Square meat rice-pudding lies against in the sterilization dish by bag in the belt leather after packing step (6) well, mutually must not be overlapping, push retorts; Close pot cover tight; Open steam valve and air valve, start the retorts power supply, carry out vapour kill (during sterilization the boiler room steam pressure necessary >=3Mpa).Bactericidal formula is: be warming up to 121 ℃ in 15 minutes, and constant temperature 35 minutes, back-pressure-0.2Mpa is cooled with circulating water after sterilization finishes to≤40 ℃ and takes the dish out of the pot.
(8), in inspection process; After square meat rice-pudding dries moisture content in the process belt leather of high-temperature sterilization in the step (7); Carried out an acceptance inspection by bag by the Quality Inspector, whether the inspection finished product packing has broken bag gas leak phenomenon, wipes the greasy dirt on packaging bag surface to the greatest extent; Pack in outer packing box or the color bag, it is clear, correct, complete to require the date to print.
(9), in the storage of finished products operation, square meat rice-pudding in the belt leather that is up to the standards in the step (8) is joined warehouse-in by packages groups statistician and warehouse for finished product storehouse keeper stores, square meat rice-pudding was 180 days 25 ℃ of following shelf-lifves of condition in this belt leather.
Though the present invention with embodiment openly as above; But it is not in order to limit protection scope of the present invention; Any technical staff who is familiar with this technology, change and the retouching in not breaking away from design of the present invention and scope, done all should belong to protection scope of the present invention.
Claims (10)
1. the processing method of square meat rice-pudding in the belt leather, it is characterized in that: this processing method comprises indocalamus leaf treatment process, glutinous rice treatment process, raw meat treatment process, wrapping operation and Steam by water bath boiling procedure;
(1), in the said indocalamus leaf treatment process; Earlier dried indocalamus leaf being placed temperature is 100 ℃ water boiling 28-38 minute, when treating that the base of leaf of indocalamus leaf is soft, the indocalamus leaf is pulled out and with cooling water the indocalamus leaf is cooled to room temperature; Then the indocalamus leaf is cleaned, sorts and prunes, thereby make finished product indocalamus leaf;
(2), in the said glutinous rice treatment process; Earlier glutinous rice is cleaned and removal of impurities; Again glutinous rice is drained; Be that the chickens' extract of the white granulated sugar, (0.08-0.13) part of 50 parts glutinous rice, (0.8-1.3) part mixes with (3.5-4.5) part soy sauce and stirs with parts by weight then, thereby make finished product glutinous rice;
(3), in the said raw meat treatment process; Get that square meat and meat stuffing condiment are as raw material in the belt leather, said meat stuffing condiment comprises soy sauce, liquor, salt, white granulated sugar and chickens' extract, earlier with the cutlet of the slitting shape of square meat in the belt leather; The length of said cutlet is 6-10cm; The weight of this cutlet is 20-100g, with meat stuffing condiment cutlet is carried out tumbling then and pickles, and the ratio of the parts by weight of said cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100: (2-3): (1-2): (1-1.5): (2-3): (0.2-0.8); The time that said tumbling is pickled is 35-45 minute, thereby makes the finished product cutlet;
(4), in the said wrapping operation; Used raw material comprises finished product indocalamus leaf, the finished product glutinous rice in the step (2) and the finished product cutlet in the step (3) in wrapping line, the step (1), gets a finished product indocalamus leaf earlier and is converted into funnel-shaped structure, in the finished product indocalamus leaf of funnel-shaped structure, adds 16-80g finished product glutinous rice then; Again a finished product cutlet is vertically added in the finished product indocalamus leaf of funnel-shaped structure; And then in the finished product indocalamus leaf of funnel-shaped structure, adding 16-80g finished product glutinous rice, 0.5-1.0 centimetre in finished product glutinous rice is all stretched out at the two ends of said finished product cutlet, at last finished product indocalamus leaf is converted into rice-pudding body; And wrap up, thereby make living rice-pudding with the wrapping line;
(5), in the said Steam by water bath boiling procedure; Use digester that the living rice-pudding in the step (4) is carried out the water proof boiling; Spacing between the water surface in living rice-pudding and the digester is 10-15cm, water proof boiling 45-55 minute in digester earlier of living rice-pudding, in digester stewing 30-40 minute again; In digester, take out then, thereby make square meat rice-pudding in the belt leather.
2. the processing method of square meat rice-pudding in the belt leather according to claim 1 is characterized in that: in the said step (1), it is that 100 ℃ water carries out boiling that dried indocalamus leaf is placed temperature, and digestion time is 30 minutes.
3. the processing method of square meat rice-pudding in the belt leather according to claim 1 is characterized in that: in the said step (1), when the indocalamus leaf was pruned, the blade tip of indocalamus leaf was removed 2-2.5cm, and the leaf base of a fruit of indocalamus leaf is removed 0.5-0.8cm.
4. the processing method of square meat rice-pudding in the belt leather according to claim 1; It is characterized in that: in the said step (2); After glutinous rice drained, with parts by weight be 50 parts glutinous rice, 1 part white granulated sugar, 0.1 part the soy sauce of chickens' extract and 4 parts mixes and stir, thereby make finished product glutinous rice.
5. the processing method of square meat rice-pudding in the belt leather according to claim 1 is characterized in that: in the said step (2), adopt drum-type to mix meter machine and glutinous rice, white granulated sugar, chickens' extract and soy sauce are mixed and stir; Glutinous rice, white granulated sugar, chickens' extract and soy sauce are added to after drum-type mixes in meter machine, start drum-type and mix a meter machine, rotated 2-4 minute along direction earlier; Treat that white granulated sugar and chickens' extract dissolve; And after the glutinous rice color and luster is even, counter-rotation discharging again, the glutinous rice after the discharging is packed in the ladle car; And place the shady and cool ventilation place to leave standstill 30min, thereby make finished product glutinous rice.
6. the processing method of square meat rice-pudding in the belt leather according to claim 1; It is characterized in that: in the said step (3); The complete no extravasated blood of the surface of square meat in the used belt leather, the girth of a garment is alternate, thickness is even, and external fat thickness is in 2.0cm; Earlier square meat in the belt leather is cut into strip along the direction perpendicular to meat fiber, again the cutlet of slitting shape.
7. the processing method of square meat rice-pudding in the belt leather according to claim 1; It is characterized in that: in the said step (3); When with meat stuffing condiment cutlet being carried out tumbling and pickles, the ratio of the parts by weight of said cutlet, soy sauce, liquor, salt, white granulated sugar and chickens' extract is respectively 100:2.5:1.5:1.2:2.5:0.5.
8. the processing method of square meat rice-pudding in the belt leather according to claim 1 is characterized in that: in the said step (3), adopt the vacuum tumbler that meat stuffing condiment and cutlet are carried out tumbling and pickle; Earlier cutlet and meat stuffing condiment are added in the vacuum tumbler, cover cover then, again vacuum tube is inserted on the vacuum nozzle of tumbling cover; Close the intake valve valve simultaneously and vacuumize, treat that the vacuum in the tumbling bucket reaches-when 0.085MPa is above, close vavuum pump; Extract vacuum tube, the tumbling bucket is adjusted to horizontal by the state at 45 ° of inclinations angle, then the open vacuum tumbler; The rotating speed of this vacuum tumbler be 8 the circle/minute, every operation 10 minutes just suspends 1 minute; Move after 40 minutes, cutlet is gone out machine and makes the finished product cutlet, the out-of-machine temperature of said cutlet is below 8 ℃.
9. the processing method of square meat rice-pudding in the belt leather according to claim 1; It is characterized in that: in the said step (4), finished product indocalamus leaf is converted into rice-pudding body after, wrap up with the wrapping line; Thereby make living rice-pudding; The bundle number of said wrapping is that 5-8 pricks, and the length of said living rice-pudding is 6-10cm, and this living rice-pudding is rectangular four jiaos of rice-pudding shapes.
10. the processing method of square meat rice-pudding in the belt leather according to claim 1 is characterized in that: in the said step (5), adopt vertical thermophilic digestion pot that the living rice-pudding in the step (4) is carried out the water proof boiling, add 1/5th clear water in the said vertical thermophilic digestion pot; Said living rice-pudding hangs in the pot after with stainless steel basketry splendid attire, 4 baskets of living rice-puddings of every pot of boiling, and the water surface in the stainless steel basketry of the bottom and the vertical thermophilic digestion pot keeps the distance of 10-15cm, closes pot cover; Open cap relief valve living rice-pudding is carried out the water proof boiling, after the water in the pot was boiled, keeping the steam external pressure was 0.05MPa; After the water proof boiling 50 minutes, rise to 0.06-0.12MPa, steam off then fast with pressing in the pot; Stewing 30-35 minute again, open air bleeding valve then, when pot inner pressure reduces to zero; Open pot cover, take out pyramid-shaped dumpling and test, require the pyramid-shaped dumpling profile complete; Glutinous and not mashed, not half-cooked, thus make square meat rice-pudding in the belt leather.
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| CN101147599A (en) * | 2007-10-17 | 2008-03-26 | 王立明 | Rice-pudding with goose and its producing method |
| CN102106553A (en) * | 2011-02-10 | 2011-06-29 | 浙江青莲食品股份有限公司 | Method for processing fresh-keeping reed leaf wrapped and rolled meat |
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| CN1473512A (en) * | 2003-07-11 | 2004-02-11 | 陆中球 | Method for making golden bean pyramid-shaped dumplings |
| CN102228199A (en) * | 2011-07-14 | 2011-11-02 | 沈哲明 | Rice dumpling |
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Cited By (9)
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| CN102871026A (en) * | 2012-10-20 | 2013-01-16 | 马荣华 | Making method for rice dumplings with meat |
| CN102885259A (en) * | 2012-10-20 | 2013-01-23 | 济南大学 | Traditional Chinese rice-pudding preparation technical method for fast food deep processing of sticky rice |
| CN103005302A (en) * | 2012-12-28 | 2013-04-03 | 禤永明 | Preparation method of sticky rice dumplings |
| CN103416679A (en) * | 2013-07-31 | 2013-12-04 | 厦门银祥集团有限公司 | Industrialized production method for glutinous rice dumplings |
| CN103416679B (en) * | 2013-07-31 | 2015-02-04 | 厦门银祥集团有限公司 | Industrialized production method for glutinous rice dumplings |
| CN104686903A (en) * | 2015-03-09 | 2015-06-10 | 黄振忠 | Preparation technology of black glutinous rice dumpling |
| CN109170579A (en) * | 2018-08-13 | 2019-01-11 | 上海老盛昌配送有限公司 | A kind of processing method of pork rice-pudding |
| CN113208046A (en) * | 2021-04-26 | 2021-08-06 | 吴思利 | Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings |
| CN115157378A (en) * | 2022-05-26 | 2022-10-11 | 张家界康华实业股份有限公司 | Method for cutting reed leaves and reed leaves produced by same |
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| Publication number | Publication date |
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| CN102960614B (en) | 2014-07-02 |
| CN102960614A (en) | 2013-03-13 |
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