CN102696972A - Quick production method for glutinous rice dumplings - Google Patents
Quick production method for glutinous rice dumplings Download PDFInfo
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- CN102696972A CN102696972A CN2012101814277A CN201210181427A CN102696972A CN 102696972 A CN102696972 A CN 102696972A CN 2012101814277 A CN2012101814277 A CN 2012101814277A CN 201210181427 A CN201210181427 A CN 201210181427A CN 102696972 A CN102696972 A CN 102696972A
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- shaped dumpling
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Abstract
The invention discloses a quick production method for glutinous rice dumplings. The quick production method comprises the following steps of: (1) soaking glutinous rice in water for 1-2 hours; (2) making the glutinous rice dumplings from the soaked glutinous rice by using bamboo leaves; (3) putting the made glutinous rice dumplings in boiled water to pre-cook and then immediately putting in cold water to impregnate; and (4) vacuum-packaging the undercooked glutinous rice dumplings which are cooled by impregnating in water, and then boiling in a sterilization boiler for sterilization. The preparation method is simple; a thermal treatment process of the glutinous rice dumplings is optimized; the thermal treatment time is shortened while the quality of the glutinous rice dumplings is guaranteed; the production efficiency is increased; the energy consumption is reduced; the factory production cost is reduced; and the method has better economic benefit and social benefit.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of quick production method of pyramid-shaped dumpling.
Background technology
The economic model that low-carbon economy is with low energy consumption, low pollute, low emission is basis is the basis of realizing sustainable economic development, be enterprise existence.Exist boiling and two heat treatment processes of sterilization simultaneously in the modern pyramid-shaped dumpling processing technology; Its common production procedure is first boiling long period of time under normal pressure of pyramid-shaped dumpling, carries out vacuum packaging after pyramid-shaped dumpling boils, and puts into retorts then and carries out sterilization; Whole for up to 4～5h; Some pyramid-shaped dumpling even up to 10h, not only production efficiency is low, has limited the production capacity of enterprise during the busy season at pyramid-shaped dumpling; And the waste energy, increased production cost, even, influenced the mouthfeel of pyramid-shaped dumpling because pyramid-shaped dumpling is heated excessively.
Summary of the invention
The object of the invention is to overcome the defective of prior art; A kind of quick production method of pyramid-shaped dumpling is provided, the boiling of pyramid-shaped dumpling and sterilizing time summation are controlled in the 2.0h, shortened for 50% time at least than traditional handicraft; Improve production efficiency, increased economic benefit.
The object of the invention is realized through following technical scheme:
A kind of quick production method of rice tamale comprises following processing step:
(1) glutinous rice is placed soaked 1～2h in the water;
(2) get rice-pudding leaf soaked glutinous rice is bundled into pyramid-shaped dumpling;
The pyramid-shaped dumpling that (3) will pack drops in the boiling water precook (this moment, pyramid-shaped dumpling did not boil), drops in the cold water immediately then and floods;
(4) will soak that the pyramid-shaped dumpling that do not boil carries out vacuum packaging after the cooling, and put into retorts boiling sterilization again and get final product.
Preferably, the said pyramid-shaped dumpling density that packs of step (2) is controlled at 0.82 ~ 0.84g/mL.
The time of preferably, precooking described in the step (3) is 20 ~ 30min.
Preferably, the said immersion of step (4) cool time is 5 ~ 20min.
Preferably, the said sterilization temperature of step (5) is 121 ℃, time 30 ~ 60min.
Preferably, said pyramid-shaped dumpling can be for wrapping up in the filling material or not wrapping up in the filling material, and rice-pudding leaf is indocalamus leaf, reed leaf or lotus leaf.
Theoretical foundation of the present invention:
There are two heat treatment processes in the modern production process of pyramid-shaped dumpling: boiling and sterilization; Obviously; The heat energy of sterilization can killing microorganisms can let the pyramid-shaped dumpling slaking again; Yet material Transfer can not take place with the external world in pyramid-shaped dumpling vacuum packaging during sterilization, so must absorb enough moisture before the pyramid-shaped dumpling sterilization.If can the absorbent time of pyramid-shaped dumpling be shortened, after the pyramid-shaped dumpling suction was accomplished fast, the heat energy that utilizes sterilization after the vacuum packaging was with the pyramid-shaped dumpling slaking, and the heat treatment time that then can shorten pyramid-shaped dumpling greatly is to reach the purpose of quick production pyramid-shaped dumpling.
Experimental basis of the present invention:
Pyramid-shaped dumpling exists simultaneously in digestion process and conducts heat and two processes of mass transfer, is in particular in the rising of temperature and the increase of moisture, and glutinous rice is successively accomplished suction and two processes of slaking in this process; Pyramid-shaped dumpling immersion cooling procedure also will absorb moisture; And rate of water absorption is greater than the suction of the boiling in the boiling water in the identical time, and when its reason was the high temperature pyramid-shaped dumpling immersion cooling after precooking, glutinous rice shrank; Hydrone gets into the space after glutinous rice shrinks, and makes moisture increase.Experiment shows that in the whole digestion process of pyramid-shaped dumpling, the glutinous rice in the pyramid-shaped dumpling is suction slow slaking of later stage fast in earlier stage; And the pyramid-shaped dumpling suction is most of the completion when boiling 30min; Remaining a small amount of suction then can realize through the immersion cooling, therefore can the heat treatment that later stage glutinous rice slaking needs be accomplished through sterilization, i.e. immersion cooling certain hour is vacuum-packed again behind pyramid-shaped dumpling boiling 25 ~ 30min; Make it not boil and promptly carry out sterilization; The heat that utilizes sterilization at last is with glutinous rice slaking in the pyramid-shaped dumpling, thus the heat treatment time of shortening pyramid-shaped dumpling, and Technology for Heating Processing has realized optimization.
The present invention compared with prior art has following advantage:
(1) the present invention has shortened the heat treatment time of pyramid-shaped dumpling greatly; Reasonable use the thermal energy in the heat kill bacterium technology, the heat kill bacterium has been killed microorganism on the one hand, makes the glutinous rice in the pyramid-shaped dumpling be able to slaking on the other hand; Both shortened heat treatment time greatly; Enhance productivity, reduced energy consumption again, reduced the plant produced cost.
(2) the present invention can also control the final water content of product through the control time of precooking in earlier stage, to obtain the pyramid-shaped dumpling of target water content more exactly, can guarantee the quality of pyramid-shaped dumpling.
Description of drawings
Fig. 1 is the variation diagram of average moisture content in embodiment 1 pyramid-shaped dumpling boiling and the immersion cooling procedure.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, below embodiment be preferred implementation of the present invention.
Embodiment 1
A kind of quick production method of rice tamale, concrete steps are following:
1. raw material is prepared
A, clean rice are eluriated glutinous rice clean and are drained away the water;
B, clean rice-pudding leaf and boil half an hour with boiling water, well-done rice-pudding leaf is put into clear water and is soaked;
2. soak glutinous rice: 100g puts into container with glutinous rice, adds the 200g drinking water, makes glutinous rice in drinking water, soak 1h;
3. wrap pyramid-shaped dumpling: get 2-3 sheet rice-pudding leaf, be converted into funnel-form, add the soaked glutinous rice of 100g, being bundled into density is four jiaos of pyramid-shaped dumplings of 0.84g/mL;
4. precook: the pyramid-shaped dumpling that will pack drops into the 20min that precooks in the boiling water;
5. immersion cooling: the pyramid-shaped dumpling after will precooking drops in the cold water and cools off 20min;
6. vacuum-packed: as will to precook and cooled pyramid-shaped dumpling is packed in the vacuum cooking bag, and carry out vacuum packaging;
7. shortening sterilization: the pyramid-shaped dumpling after the vacuum packaging is put into the sterilization of retorts shortening, 121 ℃ of temperature, time 45min;
8. cooling.
The variation of average moisture content is illustrated in fig. 1 shown below in boiling of present embodiment pyramid-shaped dumpling and the immersion cooling procedure.
Can know that by Fig. 1 along with the prolongation of digestion time, the average moisture content of pyramid-shaped dumpling slowly increases until finally stabilised situation after presenting first fast rise; Pyramid-shaped dumpling has been accomplished most of water absorption course when boiling 30min, its water absorption rate reaches 93.08%, and promptly pyramid-shaped dumpling is at water-taking efficiency height in the early stage of boiling; Absorbed a large amount of moisture in short time; Remaining a small amount of suction then can realize through the immersion cooling, therefore can the heat treatment that later stage glutinous rice slaking needs be accomplished through sterilization, not only can guarantee the requirement of pyramid-shaped dumpling to water content like this; And then the quality of assurance pyramid-shaped dumpling, the while can shorten the process time of pyramid-shaped dumpling greatly.
Embodiment 2
The difference of present embodiment and embodiment 1 is:
4. precook: the pyramid-shaped dumpling that will pack drops into the 25min that precooks in the boiling water;
5. immersion cooling: the pyramid-shaped dumpling after will precooking drops in the cold water and cools off 14min;
7. shortening sterilization: the pyramid-shaped dumpling after the vacuum packaging is put into the sterilization of retorts shortening, 121 ℃ of temperature, time 40min.
Embodiment 3
The difference of present embodiment and embodiment 1 is:
4. precook: the pyramid-shaped dumpling that will pack drops into the 30min that precooks in the boiling water;
5. immersion cooling: the pyramid-shaped dumpling after just precooking drops in the cold water and cools off 8min;
6. shortening sterilization: the pyramid-shaped dumpling after the vacuum packaging is put into the sterilization of retorts shortening, 121 ℃ of temperature, time 35min.
The pyramid-shaped dumpling final moisture content that the foregoing description 1,2,3 is produced is respectively 54.65%, 54.84%, 54.76%; Its with boil earlier after the pyramid-shaped dumpling contrast of the common process of the sterilization moisture 54.87% of producing again, its heat treatment time, matter structure, organoleptic attribute contrast respectively shown in table 1, table 2, table 3
Table 1 common process and embodiment produce the process time of pyramid-shaped dumpling and compare
Can know by table 1, obviously be less than common process the process time that the embodiment of the invention 1,2,3 is produced pyramid-shaped dumplings, the process time of embodiment 1,2,3 pyramid-shaped dumplings than common process fast respectively 120min, 126min, 132min, production efficiency is improved greatly.
The pyramid-shaped dumpling texture characteristic that table 2 common process and embodiment produce relatively
Can be known that by table 2 texture characteristic of the pyramid-shaped dumpling of the embodiment of the invention 1,2,3 and common process production does not have significant difference, the pyramid-shaped dumpling of embodiment production can reach the quality requirements that common process is produced pyramid-shaped dumpling.
The pyramid-shaped dumpling sensory evaluation result that table 3 common process and embodiment produce
Can know that from table 3 the overall sense organ of pyramid-shaped dumpling that the embodiment of the invention is produced is better, and on sense organ, not have notable difference, can reach common process and produce the requirement of pyramid-shaped dumpling organoleptic quality with common process.
Embodiment of the present invention does not receive the restriction of top embodiment; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. the quick production method of a rice tamale is characterized in that, comprises following processing step:
(1) glutinous rice is placed soaked 1～2h in the water;
(2) get rice-pudding leaf soaked glutinous rice is bundled into pyramid-shaped dumpling;
The pyramid-shaped dumpling that (3) will pack drops in the boiling water and precooks, and drops in the cold water immediately then and floods;
(4) will soak that the pyramid-shaped dumpling that do not boil carries out vacuum packaging after the cooling, and put into retorts boiling sterilization again and get final product.
2. method according to claim 1 is characterized in that, the said pyramid-shaped dumpling density that packs of step (2) is controlled at 0.82 ~ 0.84g/mL.
3. method according to claim 1 and 2 is characterized in that, the time of precooking described in the step (3) is 20 ~ 30min.
4. method according to claim 3 is characterized in that, the said immersion of step (4) cool time is 5 ~ 20min.
5. method according to claim 4 is characterized in that, the said sterilization temperature of step (5) is 121 ℃, time 30 ~ 60min.
6. method according to claim 1 and 2 is characterized in that, the said rice-pudding leaf of step (2) is indocalamus leaf, reed leaf or lotus leaf.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210181427 CN102696972B (en) | 2012-06-04 | 2012-06-04 | Quick production method for glutinous rice dumplings |
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| CN 201210181427 CN102696972B (en) | 2012-06-04 | 2012-06-04 | Quick production method for glutinous rice dumplings |
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| CN102696972A true CN102696972A (en) | 2012-10-03 |
| CN102696972B CN102696972B (en) | 2013-09-25 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766761A (en) * | 2014-02-19 | 2014-05-07 | 宁德市农业科学研究所 | Processing method for ready-to-serve black rice food |
| CN104970301A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | A production method of black tea traditional Chinese rice dumplings |
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN107751791A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of green soya bean fresh meat rice-pudding |
| CN107751792A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of Chinese chestnut fresh meat rice-pudding |
| CN108094897A (en) * | 2017-12-29 | 2018-06-01 | 重庆凯年食品有限公司 | Glutinous rice dumpling production technique |
| CN109090476A (en) * | 2017-06-21 | 2018-12-28 | 牟联通 | Zongzi need to only boil 5 minutes i.e. ripe quick new processes of environmental protection of saving water and energy |
| CN111728140A (en) * | 2020-06-11 | 2020-10-02 | 嘉兴市真真老老食品有限公司 | Method for making rice dumplings |
| CN116076652A (en) * | 2023-01-04 | 2023-05-09 | 宁夏大学 | Industrial rice cooking process |
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| CN1127081A (en) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | Babao (eight treasures) sausage making method |
| CN1422559A (en) * | 2001-11-27 | 2003-06-11 | 张鸣谦 | Green Zongzi (pyramid-shaped dumpling made of glutinous rice wrapped with bamboo or reed leaves) production technology |
| CN102187966A (en) * | 2011-05-13 | 2011-09-21 | 福建省青然食品股份有限公司 | Chinquapin dumplings and processing process thereof |
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2012
- 2012-06-04 CN CN 201210181427 patent/CN102696972B/en not_active Expired - Fee Related
Patent Citations (3)
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| CN1127081A (en) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | Babao (eight treasures) sausage making method |
| CN1422559A (en) * | 2001-11-27 | 2003-06-11 | 张鸣谦 | Green Zongzi (pyramid-shaped dumpling made of glutinous rice wrapped with bamboo or reed leaves) production technology |
| CN102187966A (en) * | 2011-05-13 | 2011-09-21 | 福建省青然食品股份有限公司 | Chinquapin dumplings and processing process thereof |
Non-Patent Citations (1)
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| 梁锐鸿等: "糯米浸泡对粽子品质的影响", 《现代食品科技》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766761A (en) * | 2014-02-19 | 2014-05-07 | 宁德市农业科学研究所 | Processing method for ready-to-serve black rice food |
| CN104970301A (en) * | 2015-06-25 | 2015-10-14 | 三江侗族自治县东竹茶业有限公司 | A production method of black tea traditional Chinese rice dumplings |
| CN109090476A (en) * | 2017-06-21 | 2018-12-28 | 牟联通 | Zongzi need to only boil 5 minutes i.e. ripe quick new processes of environmental protection of saving water and energy |
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN107751791A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of green soya bean fresh meat rice-pudding |
| CN107751792A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of Chinese chestnut fresh meat rice-pudding |
| CN108094897A (en) * | 2017-12-29 | 2018-06-01 | 重庆凯年食品有限公司 | Glutinous rice dumpling production technique |
| CN111728140A (en) * | 2020-06-11 | 2020-10-02 | 嘉兴市真真老老食品有限公司 | Method for making rice dumplings |
| CN116076652A (en) * | 2023-01-04 | 2023-05-09 | 宁夏大学 | Industrial rice cooking process |
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| CN102696972B (en) | 2013-09-25 |
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Granted publication date: 20130925 Termination date: 20210604 |