CN102669571B - Convenient canned food containing five grains and manufacturing method thereof - Google Patents
Convenient canned food containing five grains and manufacturing method thereof Download PDFInfo
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- CN102669571B CN102669571B CN201210179133.0A CN201210179133A CN102669571B CN 102669571 B CN102669571 B CN 102669571B CN 201210179133 A CN201210179133 A CN 201210179133A CN 102669571 B CN102669571 B CN 102669571B
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Abstract
The invention discloses convenient canned food containing five grains and a manufacturing method thereof. The convenient canned food selects sticky rice, rice, highland barley, corn and black rice as raw materials, and is manufactured through the steps of precooking the raw materials, cooling and filtering and drying the precooked raw materials, mixing the dried materials, adding amylase into the mixture, performing canning and can sealing, sterilizing and the like. The product not only has high nutrition value and health care function, but also is appropriate for tasting, and long in quality guarantee period.
Description
Technical field
The present invention relates to a kind of rice can and processing method thereof of facilitating, particularly relate to a kind of take that five kinds of grains are raw material facilitate rice can and processing method thereof.
Background technology
Along with people's living standard improves constantly, also more and more higher to the nutritional requirement of diet, five cereals become people's new lover, and often edible coarse cereals can avoid eating for a long time the polished rice fine flour, " rich man's disease " that the chicken and duck flesh of fish causes.Glutinous rice, rice, highland barley, corn, black rice belong to five cereals, also the traditional crops of China, nutritive value is higher, be rich in all kinds of nutriments of needed by human body, such as: contain the compositions such as a large amount of protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B complex element and starch in glutinous rice, there is the function of bowl spares gas, warming spleen and stomach; Contain higher beta glucan in highland barley, and that beta glucan has is anticancer, reducing blood lipid, the effect such as hypoglycemic; Black rice is as coloured rice, and amino acid contained, trace element and Flavonoid substances exceed much than light rice, and five grains that the above-mentioned five kinds of grains of therefore take make as raw material facilitate rice can to have higher nutritive value and health care.
The existing meal that facilitates is all that to take a kind of grain of rice be raw material, yet there are no to take the report that facilitates meal that glutinous rice, rice, highland barley, corn, five kinds of grains of black rice is raw material.
Summary of the invention
The object of the present invention is to provide and a kind ofly take five grains that glutinous rice, rice, highland barley, corn, black rice is raw material and facilitate rice can.
Another object of the present invention is to provide a kind of above-mentioned five grains to facilitate the processing method of rice can.
Five grains provided by the present invention facilitate the processing method of rice can to comprise the steps:
The pretreatment of (1) five kind of grain
A. get by weight glutinous rice 59-62 part, rice 15-18 part, highland barley 7-9 part, corn 7-8 part and black rice 7-8 part of high-quality, eluriate respectively clean with clear water by it;
B. the grain after eluriating is positioned in pot and is precooked, highland barley and corn boil 55-60 minute, and glutinous rice and rice boil 5-8 minute, black rice boils 30-35 minute, off the pot immediately after boiling, enter cold water and be cooled to after 40 ℃ and be filtered dry, after fully being mixed, five kinds of grains after being filtered dry must mix five grains;
(2) spice
Get by weight and mix five grain 78-80 parts, boiling water 8-10 part, maltogenic amylase 0.01-0.015 part, beta amylase 0.015-0.02 part, change lard 5-6 part, fried sugar 2-3 part and white sugar 3-4 part, first boiling water is dissolved to fried sugar, then the fried sugar after dissolving is joined in other raw material and fully mixes thoroughly;
(3) tinning, sterilization
By five grain meal tinnings after above-mentioned mixing thoroughly, and rapid sealed cans, adopt the rapid sterilization of high steam after sealed cans, sterilization conditions be 10min-60min-back-pressure cooling/121 ℃.
Change lard in above-mentioned (2) step adopts following method to boil: be cut into small pieces after leaf fat is cleaned with cold water, then put into pot and add suitable water moderate heat to boil, until grease, endure filtering dregs of fat when most, the weight ratio of described leaf fat and water is 5.5-6:1.
Fried sugar in above-mentioned (2) step adopts following method to boil: get by weight 2 parts, white sugar 1-1.2 part, water, put it in pot, endure to being brown with little fire while stirring.
Five grains provided by the present invention facilitate rice can be made by said method.
The present invention has following effect:
(1) due to the glutinous rice, rice, highland barley, corn and the black rice that adopt appropriate proportioning as facilitating the meal raw material, therefore prepared product not only has higher nutritive value and health care, and mouthfeel is suitable;
(2), on manufacture craft, a., by controlling precooking the time of five kinds of grains, makes prepared product can keep good sense organ and mass property; B. by adding maltogenic amylase and beta amylase when the spice, make prepared product can effectively avoid starch based composition product bringing back to life in storage; C. by adopting rational process for sterilizing parameter, make prepared product have good storing property, the room temperature storage shelf-life can reach more than 2 years.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment 1
(1) five kind of grain screening
Glutinous rice: select free from insect pests, go rotten, variable color, no-sundries, pollution-free, viscosity is high and have the glutinous rice of the intrinsic color and luster of this product, tissue and taste smell;
Rice: select color and luster to be pure look or pure white look, there is gloss, the shape that is translucent, evenly, solid plentiful, smooth, the quick-fried waist of grain, white belly, without the rice of worm for size;
Highland barley: select free from insect pests, go rotten, no-sundries, pollution-free and there is the highland barley of the intrinsic color and luster of this product, tissue and taste smell;
Corn: after selecting to dry, break into particle free from insect pests, go rotten, no-sundries, the free of contamination topaz grain of rice;
Black rice: select that crust China ink, rice particle shape are long, size evenly, be of close texture, brilliant micro-bright, no-sundries, free of contamination black rice;
The pretreatment of (2) five kinds of grains
A. get by weight 7 parts of 62 parts, above-mentioned glutinous rice, 15 parts, rice, 9 parts, highland barley, 8 parts of corns and black rices, eluriate respectively clean with clear water by it;
B. the grain after eluriating is positioned in pot and is precooked, highland barley and corn boil 55 minutes, and glutinous rice and rice boil 8 minutes, black rice boils 30 minutes, off the pot immediately after boiling, enter cold water and be cooled to after 40 ℃ and be filtered dry, after fully being mixed, five kinds of grains after being filtered dry must mix five grains; Described black rice separates boiling with other several grain, tries not to add water in boiling process, and it is excessive that fire also should not be opened, and can guarantee micro-the boiling of water, is as the criterion; When glutinous rice and rice are cooling, action is wanted rapidly;
(2) spice
Get by weight mix 80 parts, five grain, 8 parts, boiling water, 0.01 part of maltogenic amylase, 0.02 part of beta amylase, change 6 parts of lards, 3.97 parts of 2 parts of fried sugars and white sugar, first with boiling water, dissolve fried sugar, then by the fried sugar after dissolving with mix five grains, maltogenic amylase, beta amylase, change lard, white sugar mixes and mix thoroughly;
Describedization lard adopts following method to boil: be cut into small pieces after leaf fat is cleaned with cold water, then put into pot and add suitable water moderate heat to boil, until grease, endure filtering dregs of fat when most, the weight ratio of described leaf fat and water is 5.6:1;
Described fried sugar adopts following method to boil: get by weight 1 part of white sugar, 2 parts, water, put it in pot, endure to being brown with little fire while stirring;
(3) tinning, sterilization
Select 962 tank types, by in five grain meal tank fillings after above-mentioned mixing thoroughly, every canned 340g that enters, compacting rice dumpling floating surface slightly after packing into, then add the 10g Exocarpium Citri Rubrum, the tinning total amount is 350g, tinning amount allowable error is ± 3%, and in the tinning process, spot-check per half an hour to the tinning amount, rapid sealed cans after tinning, be no more than 2 hours interval time, sealed cans vacuum is 0.042Mp;
Adopt the rapid sterilization of high steam after sealed cans, sterilization conditions is cooling (0.13MP)/121 ℃ of 10min-60min-back-pressure, after sterilization, can when being 38 ℃ of left and right, central temperature is taken the dish out of the pot in cooling 30 minutes, the cooling water contents of residual chlorine is not less than 1-3PPM, and cooling discharge water contents of residual chlorine is not less than 0.5PPM.
Embodiment 2
(1) five kind of grain screening
Glutinous rice: select free from insect pests, go rotten, variable color, no-sundries, pollution-free, viscosity is high and have the glutinous rice of the intrinsic color and luster of this product, tissue and taste smell;
Rice: select color and luster to be pure look or pure white look, there is gloss, the shape that is translucent, evenly, solid plentiful, smooth, the quick-fried waist of grain, white belly, without the rice of worm for size;
Highland barley: select free from insect pests, go rotten, no-sundries, pollution-free and there is the highland barley of the intrinsic color and luster of this product, tissue and taste smell;
Corn: after selecting to dry, break into particle free from insect pests, go rotten, no-sundries, the free of contamination topaz grain of rice;
Black rice: select that crust China ink, rice particle shape are long, size evenly, be of close texture, brilliant micro-bright, no-sundries, free of contamination black rice;
The pretreatment of (2) five kinds of grains
A. get by weight 8 parts of 59 parts, above-mentioned glutinous rice, 18 parts, rice, 7 parts, highland barley, 7 parts of corns and black rices, eluriate respectively clean with clear water by it;
B. the grain after eluriating is positioned in pot and is precooked, highland barley and corn boil 60 minutes, and glutinous rice and rice boil 5 minutes, black rice boils 35 minutes, off the pot immediately after boiling, enter cold water and be cooled to after 40 ℃ and be filtered dry, after fully being mixed, five kinds of grains after being filtered dry must mix five grains; Described black rice separates boiling with other several grain, tries not to add water in boiling process, and it is excessive that fire also should not be opened, and can guarantee micro-the boiling of water, is as the criterion; When glutinous rice and rice are cooling, action is wanted rapidly;
(2) spice
Get by weight mix 78 parts, five grain, 8 parts, boiling water, 0.015 part of maltogenic amylase, 0.015 part of beta amylase, change 5.97 parts of lards, 3 parts of 3 parts of fried sugars and white sugar, first with boiling water, dissolve fried sugar, then by the fried sugar after dissolving with mix five grains, maltogenic amylase, beta amylase, change lard, white sugar mixes and mix thoroughly;
Describedization lard adopts following method to boil: be cut into small pieces after leaf fat is cleaned with cold water, then put into pot and add suitable water moderate heat to boil, until grease, endure filtering dregs of fat when most, the weight ratio of described leaf fat and water is 6:1;
Described fried sugar adopts following method to boil: get by weight 1.2 parts of white sugar, 2 parts, water, put it in pot, endure to being brown with little fire while stirring;
(3) tinning, sterilization
Select 962 tank types, by in five grain meal tank fillings after above-mentioned mixing thoroughly, every canned 340g that enters, compacting rice dumpling floating surface slightly after packing into, then add the 10g Exocarpium Citri Rubrum, the tinning total amount is 350g, tinning amount allowable error is ± 3%, and in the tinning process, spot-check per half an hour to the tinning amount, rapid sealed cans after tinning, be no more than 2 hours interval time, sealed cans vacuum is 0.042Mp;
Adopt the rapid sterilization of high steam after sealed cans, sterilization conditions is cooling (0.13MP)/121 ℃ of 10min-60min-back-pressure, after sterilization, can when being 38 ℃ of left and right, central temperature is taken the dish out of the pot in cooling 30 minutes, the cooling water contents of residual chlorine is not less than 1-3PPM, and cooling discharge water contents of residual chlorine is not less than 0.5PPM.
Claims (4)
1. a grain facilitates the processing method of rice can, it is characterized in that comprising the steps:
The pretreatment of (1) five kind of grain
A. get by weight glutinous rice 59-62 part, rice 15-18 part, highland barley 7-9 part, corn 7-8 part and black rice 7-8 part of high-quality, eluriate respectively clean with clear water by it;
B. the grain after eluriating is positioned in pot and is precooked, highland barley and corn boil 55-60 minute, and glutinous rice and rice boil 5-8 minute, black rice boils 30-35 minute, off the pot immediately after boiling, enter cold water and be cooled to after 40 ℃ and be filtered dry, after fully being mixed, five kinds of grains after being filtered dry must mix five grains;
(2) spice
Get by weight and mix five grain 78-80 parts, boiling water 8-10 part, maltogenic amylase 0.01-0.015 part, beta amylase 0.015-0.02 part, change lard 5-6 part, fried sugar 2-3 part and white sugar 3-4 part, first boiling water is dissolved to fried sugar, then the fried sugar after dissolving is joined in other raw material and fully mixes thoroughly;
(3) tinning, sterilization
By five grain meal tinnings after above-mentioned mixing thoroughly, and rapid sealed cans, adopt the rapid sterilization of high steam after sealed cans, sterilization conditions be 10min-60min-back-pressure cooling/121 ℃.
2. a kind of five grains according to claim 1 facilitate the processing method of rice can, it is characterized in that described in (2) step that changing lard adopts following method to boil: be cut into small pieces after leaf fat is cleaned with cold water, then putting into pot adds suitable water moderate heat to boil, endure filtering dregs of fat when most until grease, the weight ratio of described leaf fat and water is 5.5-6:1.
3. a kind of five grains according to claim 1 facilitate the processing method of rice can, it is characterized in that described in (2) step, fried sugar adopts following method to boil: get by weight 2 parts, white sugar 1-1.2 part, water, put it in pot, endure to being brown with little fire while stirring.
4. five grains that made by claim 1,2 or 3 described methods facilitate rice can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210179133.0A CN102669571B (en) | 2012-06-02 | 2012-06-02 | Convenient canned food containing five grains and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210179133.0A CN102669571B (en) | 2012-06-02 | 2012-06-02 | Convenient canned food containing five grains and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN102669571A CN102669571A (en) | 2012-09-19 |
| CN102669571B true CN102669571B (en) | 2014-01-08 |
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| CN107410889A (en) * | 2017-09-21 | 2017-12-01 | 贵州爽口达食品开发有限公司 | A kind of processing technology of the grain rice can of health five |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101236A (en) * | 1993-10-04 | 1995-04-12 | 刘新方 | Preparation of soft canned meal with dish |
| CN101088363A (en) * | 2006-06-17 | 2007-12-19 | 朴光诛 | Canned flavoured ric and its making process |
| CN102067961A (en) * | 2011-01-20 | 2011-05-25 | 四川省百味园食品有限责任公司 | Production method of five-grain rice |
| CN102318802A (en) * | 2011-07-30 | 2012-01-18 | 叶义伦 | Processing method of canned rice |
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
-
2012
- 2012-06-02 CN CN201210179133.0A patent/CN102669571B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101236A (en) * | 1993-10-04 | 1995-04-12 | 刘新方 | Preparation of soft canned meal with dish |
| CN101088363A (en) * | 2006-06-17 | 2007-12-19 | 朴光诛 | Canned flavoured ric and its making process |
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
| CN102067961A (en) * | 2011-01-20 | 2011-05-25 | 四川省百味园食品有限责任公司 | Production method of five-grain rice |
| CN102318802A (en) * | 2011-07-30 | 2012-01-18 | 叶义伦 | Processing method of canned rice |
Non-Patent Citations (1)
| Title |
|---|
| 傅晓如主编.米制品加工工艺与配方.《米制品加工工艺与配方》.化学工业出版社,2008,(第1版),254-255. * |
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Granted publication date: 20140108 |