CN102715420A - Egg tangyuan fermented glutinous rice fast food product and processing method thereof - Google Patents

Egg tangyuan fermented glutinous rice fast food product and processing method thereof Download PDF

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Publication number
CN102715420A
CN102715420A CN201210218177XA CN201210218177A CN102715420A CN 102715420 A CN102715420 A CN 102715420A CN 201210218177X A CN201210218177X A CN 201210218177XA CN 201210218177 A CN201210218177 A CN 201210218177A CN 102715420 A CN102715420 A CN 102715420A
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bag
rice
egg
fermented glutinour
dumpling
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CN102715420B (en
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刘继勇
赵定锡
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Chengdu Julong biological Polytron Technologies Inc
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CHENGDU JULONG BIOLOGY TECHNOLOGY Co Ltd
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Abstract

The invention discloses a processing method of an egg tangyuan fermented glutinous rice fast food product. The processing method specifically comprises the steps of: 1) filling finished fermented glutinous rice in a bag to obtain a fermented glutinous rice bag; packaging cooked tangyuan in a bag to obtain a tangyuan bag; and processing egg into egg drop solid and packaging the egg drop solid in a bag to obtain an egg drop bags 2) placing the fermented glutinous rice bag, the tangyuan bag and the egg drop bag in a container; and 3) sealing the container. The invention additionally provides the egg tangyuan fermented glutinous rice fast food product, which comprises the container. The container comprises at least three placing areas, wherein a first placing area is used for placing the fermented glutinous rice bag, a second placing area is used for placing the tangyuan bag and a third placing area is used for placing the egg drop bag. By placing the fermented glutinous rice bag, the tangyuan bag and the egg drop bag obtained by adopting the processing method in the container and providing to consumers in the form of fast food, the demands of consumers for instant eating after opening are met. When the food is eat, the fermented glutinous rice bag, the tangyuan bag and the egg drop bag are only required to be simultaneously opened, the fermented glutinous rice, the tangyuan and the egg drop are poured into the container and boiling water is added into the container.

Description

A kind of egg rice dumpling fermented glutinour rice fast food product and processing method thereof
Technical field
The present invention relates to food processing technology field, be specially a kind of egg rice dumpling fermented glutinour rice fast food product and processing method thereof.
Background technology
With the quickening pace of modern life, People more and more is unwilling to spend time in the culinary art processing of food.Especially in busy working and learning, in order to save time, people often more are ready to select promptly to open, instant fast food product.
At Chuan Shudiqu, fermented glutinour rice has been the common food in the daily life.As a kind of protein, vitamin and amino acid whose nutraceutical of being rich in, fermented glutinour rice is accepted by people with its distinctive aroma local flavor and is liked.But existing fermented glutinour rice still rests on the sales mode of Traditional Folk food living fermented glutinour rice promptly in bulk when peddling.The consumer also often adopts traditional culinary art processing mode when edible, at first buy living fermented glutinour rice in bulk, secondly in living fermented glutinour rice, adds an amount of water and hots plate, and could eat after wait is boiled.Owing to need hot plate, so the consumer inevitably need adopt corresponding kitchen range.This shows that existing fermented glutinour rice only is in the specific environment of having dinner just can be processed to edible prepared food, that is to say, existing fermented glutinour rice can't provide to people with the form of fast food.
People always habitually add the sticking glutinous rice dumpling of mouthfeel when the culinary art fermented glutinour rice, such edible way is not only good to eat, and can allay one's hunger fast.Simultaneously, from eating habit, and for the value that further has additional nutrients, people often also can add egg in fermented glutinour rice.Be that the rice dumpling or egg all need the consumer to process.And it is not unified selling that the rice dumpling, egg and fermented glutinour rice are peddled in the mode in tradition, is not easy to consumer spending.
Summary of the invention
In view of this, the present invention provides a kind of egg rice dumpling fermented glutinour rice fast food product and processing method thereof, and egg, the rice dumpling and fermented glutinour rice are processed into a kind of instant product of promptly opening, and makes things convenient for eating of consumer.
For solving above technical problem, technical scheme of the present invention is, a kind of processing method of egg rice dumpling fermented glutinour rice fast food product, and concrete steps are:
Step 1, the fermented glutinour rice finished product is filled into bag, forms the fermented glutinour rice bag, the weight of every bag is 50-200g; The rice dumpling after boiling are encapsulated into bag, form rice dumpling bag, the weight of every bag is 10-50g; Be encapsulated into bag after egg is processed into egg flower solid, form the egg bag, the weight of every bag is 3-20g;
Step 2, fermented glutinour rice bag, rice dumpling bag and egg packaging are gone in the container;
Step 3, container is sealed.
Further, when said step 2 is gone into container with fermented glutinour rice bag, rice dumpling bag and egg packaging, also in container, place the Icing Sugar bag.
Further, when said step 2 is gone into container with fermented glutinour rice bag, rice dumpling bag and egg packaging, also in container, place tableware, this tableware is soup ladle or suction pipe.
Further, after said step 4 container seals, has hot shortness's film at outer wrap one deck of container.
Further, the processing method of fermented glutinour rice bag is in the said step 1:
Soak: begin after qualified glutinous rice is mixed according to the ratio of glutinous rice and water 1:0.8 to soak, the duration of immersion is 8-24h;
Boiling: will soak sufficient glutinous rice and place in the food steamer, the pressure that makes food steamer is 0.05-0.3MPa, and temperature is under 100-110 ℃ the condition, and boiling 5-10mins obtains not having the ripe glutinous rice of the white heart; After treating that glutinous rice cooks, need lower the temperature, make its temperature reduce to 28-36 ℃ glutinous rice;
Mix song: after in boiling glutinous rice, adding bent medicine, glutinous rice and bent medicine are mixed, the ratio of glutinous rice and bent medicine is 1:0.005, and wherein, the composition of bent medicine comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that will be mixed with bent medicine is put into the fermenter through sterilization, and on fermenter, covers the cloth of preserving moisture, and fermenter is put into fermenting cellar; In the process of fermentation; The temperature of fermenting cellar remains on 28-36 ℃, and is interrupted to the cloth of preserving moisture and sprays aqua sterilisa and remain moisture state with the cloth of preserving moisture, and every separated 1.5-2.5h carries out ventilation to fermenting cellar; The ventilation duration is more than 5mins, and the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, making the fermenter that fills the glutinous rice slurries is to deposit 24-36h in the environment below 25 ℃ in room temperature, to obtain fermented glutinour rice stoste;
Allotment: in fermented glutinour rice stoste, add auxiliary and condiment, the ratio between fermented glutinour rice stoste and the auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is a sweetener, and this sweetener can be sweet for white sugar or knob; Fermented glutinour rice stoste to adding sweetener fully stirs, and for fermented glutinour rice stoste heats up, makes temperature reach 65-70 ℃ in the time of stirring, and continues to stir 10-15mins with this understanding;
Pack: will allocate good fermented glutinour rice stoste and be filled into bag, and obtain the fermented glutinour rice bag, the weight 50-200g of every bag.
Further, the processing method of said rice dumpling bag, concrete steps are:
Get the raw materials ready: preparing diameter is the rice dumpling of 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, treats that the rice dumpling emerge from slaughterhouse, to pull the rice dumpling that obtain boiling out behind the 1-2mins;
Cooling: according to the ratio of the rice dumpling and water 1:20, the cold water of the rice dumpling after boiling being put into immediately 15-30 ℃ cools, and the time of at every turn cooling off is 10-30s;
Adorn mould: put on the template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the masterplate that will be contained with the rice dumpling is packed in the retort pouch, seals after retort pouch is vacuumized, and obtains rice dumpling bag, and the weight of every bag is 10-50g.
Further, the processing method of said egg bag, concrete steps are:
Get the raw materials ready: with egg shell stir after, filter to remove impurity, obtain egg liquid;
Precook: in egg liquid, add entry and carry out infusion, the ratio of egg liquid and water is 1:20, treats that egg liquid is frozen into after egg spends, and pulls the egg flower out;
Cooling: the egg of pulling out spends the cold water of putting into 15-35 ℃ immediately to cool, and finally makes the temperature of egg flower drop to 20-35 ℃;
Freeze-drying: the cool chamber of cooled egg flower being put into temperature≤-40 ℃ carries out quick-frozen, keeps behind this quick-frozen state 20-40mins cool chamber being vacuumized; In vacuum environment, egg is spent freezing 25-35h, obtain the egg flower solid after the freeze-drying, the water content of this egg flower solid should≤10%;
Pack: the flower of the egg after freeze-drying solid encapsulation is gone into bag, obtain the egg bag, the weight of every bag is 3-20g.
A kind of egg rice dumpling fermented glutinour rice fast food product; Comprise container, be provided with at least three in this container and hold the zone, wherein first hold the said fermented glutinour rice bag of placement in the zone; Second holds the said rice dumpling bag of placement in the zone, and the 3rd holds the said egg bag of placement in the zone.
Further, also be provided with the 4th in the said container and hold the zone, the 4th holds the said Icing Sugar bag of placement in the zone; Also be provided with the 5th in the container and hold the zone, the 5th holds the said tableware of placement in the zone, and tableware is soup ladle or suction pipe.
Further, said container is the paper bowl, and the outer setting of paper bowl has one deck hot shortness's film.
Further, the said fermented glutinour rice bag flexible membrane bag that is inner can fermented glutinour rice; Said rice dumpling bag is the flexible membrane bag of the inner encapsulation rice dumpling, and the said rice dumpling are contained on the said template; Said egg bag is the flexible membrane bag of inner encapsulation egg flower solid.
Compared with prior art, put into container, fermented glutinour rice, the rice dumpling and egg are provided to the consumer with the form of fast food, satisfied the consumer and promptly opened instant demand through fermented glutinour rice bag, rice dumpling bag and egg bag that processing technology of the present invention obtains.When edible, only need fermented glutinour rice bag, rice dumpling bag and egg bag taken apart simultaneously and pour into to add boiling water in the container and get final product.The present invention has also added tableware and Icing Sugar bag in container, for the consumer provides the multiple eating mode, convenient, clean, sanitary.
The specific embodiment
Core thinking of the present invention is, fermented glutinour rice, the rice dumpling and egg is processed into independently fermented glutinour rice bag, rice dumpling bag and egg bag, and it is placed in the container simultaneously, satisfies the consumer and promptly opens instant demand.
In order to make those skilled in the art understand technical scheme of the present invention better, the present invention is done further detailed description below in conjunction with specific embodiment.
At first fermented glutinour rice, the rice dumpling and egg are fully processed, carried out the further processing of fast food product again with the raw material that processes, its concrete steps are:
Step 1, the fermented glutinour rice finished product is filled into bag, forms the fermented glutinour rice bag, the weight of every bag is 50-200g; The rice dumpling after boiling are encapsulated into bag, form rice dumpling bag, the weight of every bag is about 10-50g; Be encapsulated into bag after egg is processed into egg flower solid, form the egg bag, the weight of every bag is about 3-20g;
Step 2, fermented glutinour rice bag, rice dumpling bag and egg packaging are gone in the container;
Step 3, container is sealed.
Wherein, the weight of fermented glutinour rice bag, rice dumpling bag and egg bag can confirm that can think 75g, 150g, 225g, 250g etc., concrete product weight is as the criterion with consumer demand according to the specification of finally peddling product.And in order to guarantee that fermented glutinour rice bag, rice dumpling bag and egg bag be convenient to deposit, can be good in the can of fermented glutinour rice bag, the rice dumpling seal and install after respectively to its further sterilization with dewater.
The consumer's is edible for ease, in carry out step 2, fermented glutinour rice bag, rice dumpling bag and egg packaging gone into container in, also can in container, place tableware, this tableware is soup ladle or suction pipe.Concrete which kind of tableware that adopts can be adjusted through client's needs.For the ease of processing and from consideration, tablewares such as soup ladle or suction pipe are all carried out independent packaging to the product health.
Because everyone taste is different; Required sugariness is also inequality when eating fermented glutinour rice; So when in carry out step 2, fermented glutinour rice bag, rice dumpling bag and egg packaging being gone into container; Can also in container, place the Icing Sugar bag, comprise white sugar bag and/or brown sugar bag in this Icing Sugar bag, the Icing Sugar bag that also can be white sugar and brown sugar form according to the mixed of 1:2.
For make container not fragile, be convenient to the transportation, so the container outer wrap one deck after encapsulation has hot shortness's film.
After each egg rice dumpling fermented glutinour rice fast food product machines, just can it be cased, carry out joint sealing, piling with the quantity of every case 20-50, final form that also can the FCL product is carried out export trade.The quantity of every case can be according to client's needs, and the comfort level of transportation is adjusted.
Wherein special processing method is also arranged for fermented glutinour rice bag, rice dumpling bag, egg bag and Icing Sugar bag, specific as follows:
Embodiment one:
A kind of processing method of fermented glutinour rice bag, its concrete steps are:
Soak: the impurity such as stone that contain in the glutinous rice are rejected, clean through bath repeatedly then, obtain clean glutinous rice.Add water in the glutinous rice after cleaning and begin to soak, the ratio of glutinous rice and water is 1:0.8, and the duration of immersion is 8-24h;
Boiling: will soak sufficient glutinous rice and be transported in the food steamer, and after the rice layer in the food steamer reaches suitable thickness, open the steam valve of food steamer; Through regulating the steam pressure in the food steamer; Make pressure reach 0.05-0.3MPa, boiling temperature reaches 100-110 ℃, with this understanding with sticky rice stewing 5-10mins; Finally obtain not having the white heart, i.e. the glutinous rice that boiling is well-done; After glutinous rice cooks, transport it in the cooling utensil and lower the temperature, finally make the temperature of glutinous rice reduce to 28-36 ℃;
Mix song: according to the quantity of glutinous rice, add bent medicine in the glutinous rice after cooking, through spread pesticides for three times, three stirrings make glutinous rice can full and uniformly mix with bent medicine, the ratio of glutinous rice and bent medicine is 1:0.005.Wherein, the composition of bent medicine comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that will be mixed with bent medicine is put into the fermenter through sterilization; And on fermenter, cover one deck cloth of preserving moisture; Fermenter is put into fermenting cellar, during this period, make the temperature of fermenting cellar remain on 28-36 ℃; Because fermentation need be carried out, remain moistening state with the cloth of preserving moisture so need be interrupted the sprinkling aqua sterilisa to the cloth of preserving moisture during the fermentation under the state of humidity; Simultaneously, every separated 1.5-2.5h carries out ventilation to fermenting cellar, and the ventilation duration is more than 5mins, and the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is begun cooling, the temperature of fermenting cellar is progressively dropped to below 25 ℃, the glutinous rice that produces slurries need be deposited 24-36h in this environment, and then obtains fermented glutinour rice stoste;
Allotment: through fermentation for a long time; In order to ensure the quality of fermented glutinour rice, at first fermented glutinour rice stoste is checked before allocate, in fermented glutinour rice stoste, add auxiliary and condiment after qualified on inspection; Ratio between fermented glutinour rice stoste and the auxiliary and condiment is 1:0.0002; Wherein, auxiliary and condiment is a sweetener, and this sweetener can be sweet etc. for white sugar or knob; Begin fermented glutinour rice stoste is stirred after adding auxiliary and condiment, when stirring,, make temperature reach 65-70 ℃, and continue to stir 10-15mins with this understanding for fermented glutinour rice stoste heats up;
Pack: will allocate good fermented glutinour rice stoste and be filled into bag, and obtain the fermented glutinour rice bag, the weight 50-200g of every bag.
A kind of processing method of rice dumpling bag, concrete steps are:
Get the raw materials ready: preparing diameter is the rice dumpling of 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, treats that the rice dumpling emerge from slaughterhouse, to pull the rice dumpling that obtain boiling out behind the 1-2mins;
Cooling: according to the ratio of the rice dumpling and water 1:20, the cold water of the rice dumpling after boiling being put into immediately 15-30 ℃ cools, and the time of at every turn cooling off is 10-30s;
Adorn mould: put on the template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the masterplate that will be contained with the rice dumpling is packed in the retort pouch, seals after retort pouch is vacuumized, and obtains rice dumpling bag, and the weight of every bag is 10-50g.
A kind of processing method of egg bag, concrete steps are:
Get the raw materials ready: with egg shell stir after, filter to remove impurity, obtain egg liquid;
Precook: in egg liquid, add entry and carry out infusion, the ratio of egg liquid and water is 1:20, treats that egg liquid is frozen into after egg spends, and pulls the egg flower out;
Cooling: the egg of pulling out spends the cold water of putting into 15-35 ℃ immediately to cool, and finally makes the temperature of egg flower drop to 20-35 ℃;
Freeze-drying: the cool chamber of cooled egg flower being put into temperature≤-40 ℃ carries out quick-frozen, keeps behind this quick-frozen state 20-40mins cool chamber being vacuumized; In vacuum environment, egg is spent freezing 25-35h, obtain the egg flower solid after the freeze-drying, the water content of this egg flower solid should≤10%;
Pack: the flower of the egg after freeze-drying solid encapsulation is gone into bag, obtain the egg bag, the weight of every bag is 3-20g.
A kind of concrete procedure of processing of Icing Sugar bag is following:
Get the raw materials ready: obtain brown sugar and white sugar, and respectively it is dried processing, make moisture≤3.5% in the brown sugar, moisture≤1.5% in the white sugar, final brown sugar mixes according to the ratio of 2:1 with white sugar;
Pulverize: brown sugar and white sugar are worn into 30-50 purpose Icing Sugar through pulverizer, can add auxiliary material in the crushing process, like the agent of acidity joint;
Pack: the Icing Sugar that crushes is encapsulated, form the Icing Sugar bag, the weight of every bag is 10g-20g.
Embodiment two:
To embodiment one, embodiment two adds on step to some extent.In the process of the fermented glutinour rice bag being mixed bent and fermentation, in order to guarantee the quality of glutinous rice fermentation better, so the following steps of taking:
Equipment inspection sterilization: sterilization to as if the fermenter of the glutinous rice that is used to ferment.At first fermenter is cleaned, next checks that fermenter has or not breakage, intact fermenter is placed in the high temperature carried out sterilization at last;
The dress meal is gone into bucket and is done nest: steamed sticky rice is packed into through in the fermenter of sterilizing; And the rice in the bucket flattened; It is the shape that glutinous rice is just forming in fermenter, justifies, the nest limit is neat; The purpose of doing like this is the gas permeability that promotes rice, and then increases the oxygen-supplying amount of follow-up fermentation, and fermentation can be carried out smoothly.
Present embodiment has carried out sterilization to guarantee the quality of fermented glutinour rice fermentation for equipment.Shape to glutinous rice is stacked is adjusted, and is the effect in order to strengthen fermenting, to obtain the better fermented glutinour rice of local flavor.
Embodiment three:
To preceding two embodiment, the procedure of processing that present embodiment has increased sterilization and dewatered after fermented glutinour rice bag, rice dumpling packaging bag moulding makes the retention time of fermented glutinour rice bag be able to prolong, and is specific as follows:
Sterilization: it is 85-100 ℃ that the fermented glutinour rice bag is placed on temperature, and pressure is that the environment of 0.1-0.2MPa keeps 10-20mins down; It is 121 ℃ that rice dumpling bag is placed on temperature, and pressure is that the environment of 0.15MPa keeps 10-20mins down, reaches the purpose of abundant sterilization.
Dewater: the fermented glutinour rice bag after the sterilization and the rice dumpling are placed on the drying machine dewater.
Embodiment four:
To first three embodiment, focusing on of present embodiment carried out optimized choice to each side parameter in the process, and be specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is following:
Soak: the immersion duration is 12-20h;
Boiling: pressure is selected 0.1-0.2MPa for use, and temperature rises to 102-108 ℃, and the boiling duration is 6-9mins; After boiling is ripe, ripe glutinous rice is cooled to 30-34 ℃;
Fermentation: the temperature of fermenting cellar remains on 30-34 ℃, and every separated 1.7-2.3h is to the fermenting cellar ventilation, and the ventilation duration is 8mins;
Cooling: fermenter is placed on 27-33h in the environment below 24 ℃;
Allotment: in whipping process, heating up makes fermented glutinour rice reach 66-68 ℃, and continues to stir 11-14mins;
Pack: will allocate good fermented glutinour rice stoste and be filled into bag, and obtain the fermented glutinour rice bag, the weight 70-180g of every bag.
The preferred parameter of rice dumpling bag procedure of processing is following:
Get the raw materials ready: preparing diameter is the rice dumpling of 7-13mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, treats that the rice dumpling emerge from slaughterhouse, to pull the rice dumpling that obtain boiling out behind the 1.5mins;
Cooling: according to the ratio of the rice dumpling and water 1:20, the cold water of the rice dumpling after boiling being put into immediately 18-28 ℃ cools, and the time of at every turn cooling off is 15-25s;
Adorn mould: put on the template after the cooled rice dumpling are pulled out from cold water, each template can hold 16 rice dumpling;
Pack: the masterplate that will be contained with the rice dumpling is packed in the retort pouch, seals after retort pouch is vacuumized, and obtains rice dumpling bag, and the weight of every bag is 20-40g.
The preferred parameter of egg bag procedure of processing is following:
Cooling: the egg of pulling out spends the cold water of putting into 20-30 ℃ immediately to cool, and finally makes the temperature of egg flower drop to 25-30 ℃;
Freeze-drying: the cool chamber of cooled egg flower being put into temperature≤-45 ℃ carries out quick-frozen, keeps behind this quick-frozen state 25-35mins cool chamber being vacuumized; In vacuum environment, egg is spent freezing 27-33h, obtain the egg flower solid after the freeze-drying, the water content of this egg flower solid should≤8%;
Pack: the flower of the egg after freeze-drying solid encapsulation is gone into bag, obtain the egg bag, the weight of every bag is 5-15g.
The preferred parameter of Icing Sugar bag procedure of processing is following:
Get the raw materials ready: making the moisture in the brown sugar is 3%, the moisture 1% in the white sugar;
Pulverize: brown sugar and white sugar are worn into 35-45 purpose Icing Sugar through pulverizer, can add auxiliary material in the crushing process, like acidity regulator;
Pack: the Icing Sugar that crushes is encapsulated, form the Icing Sugar bag, the weight of every bag is 12g-18g.
Can to obtain quality better in the change of working process parameter in the present embodiment, fermented glutinour rice, the rice dumpling and egg that local flavor is more excellent.
Embodiment five:
Compare with embodiment four, the focusing on of present embodiment optimized selecting on the working process parameter, and be specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is following:
Soak: the immersion duration is 16h;
Boiling: pressure is selected 0.15MPa for use, and temperature rises to 105 ℃, and the boiling duration is 8mins; After boiling is ripe, ripe glutinous rice is cooled to 32 ℃;
Fermentation: the temperature of fermenting cellar remains on 32 ℃, and every separated 2h is to the fermenting cellar ventilation, and the ventilation duration is 10mins;
Cooling: fermenter is placed on 30h in 20 ℃ the environment;
Allotment: in whipping process, heating up makes fermented glutinour rice reach 67 ℃, and continues to stir 12mins;
Pack: will allocate good fermented glutinour rice stoste and be filled into bag, and obtain the fermented glutinour rice bag, the weight 125g of every bag.
The preferred parameter of rice dumpling bag procedure of processing is following:
Get the raw materials ready: preparing diameter is the rice dumpling of 10mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, treats that the rice dumpling emerge from slaughterhouse, to pull the rice dumpling that obtain boiling out behind the 0.5mins;
Cooling: the rice dumpling after will boiling are put into 25 ℃ cold water immediately and are cooled, and the time of each cooling is 20s;
Adorn mould: put on the template after the cooled rice dumpling are pulled out from cold water, each template can hold 18 rice dumpling;
Pack: the masterplate that will be contained with the rice dumpling is packed in the retort pouch, seals after retort pouch is vacuumized, and obtains rice dumpling bag, and the weight of every bag is 30g.
The preferred parameter of egg bag procedure of processing is following:
Cooling: the egg of pulling out spends the cold water of putting into 25 ℃ immediately to cool, and finally makes the temperature of egg flower drop to 27 ℃;
Freeze-drying: cooled egg flower is put into temperature carry out quick-frozen, keep behind this quick-frozen state 30mins cool chamber being vacuumized for-50 ℃ cool chamber; In vacuum environment, egg is spent freezing 30h, obtain the egg flower solid after the freeze-drying, the water content of this egg flower solid should be 7%;
Pack: the flower of the egg after freeze-drying solid encapsulation is gone into bag, obtain the egg bag, the weight of every bag is 10g.
The preferred parameter of Icing Sugar bag procedure of processing is following:
Get the raw materials ready: making the moisture in the brown sugar is 2.5%, the moisture 0.5% in the white sugar;
Pulverize: brown sugar and white sugar are worn into 40 purpose Icing Sugar through pulverizer, can add auxiliary material in the crushing process, like acidity regulator;
Pack: the Icing Sugar that crushes is encapsulated, form the Icing Sugar bag, the weight of every bag is 15g.
The change of working process parameter can be obtained better quality in the present embodiment, fermented glutinour rice, the rice dumpling and egg that local flavor is more excellent.
The resulting final product structure of processing through above-mentioned egg rice dumpling fermented glutinour rice fast food product is following:
A kind of egg rice dumpling fermented glutinour rice fast food product comprises container, the container that this container can carry for dixie cup, paper bowl etc. easily.In container, be provided with at least three and hold the zone, wherein first hold the good fermented glutinour rice bag of placement process processing can in the zone, second holds the zone places the rice dumpling bag that process encapsulates, and the 3rd holds the zone places the egg bag through encapsulating.Wherein, the fermented glutinour rice bag is the flexible membrane bag of inner can fermented glutinour rice; The flexible membrane bag of the inner encapsulation of the rice dumpling Bao Zewei rice dumpling, these rice dumpling are contained in and are used for the rice dumpling spaced apartly on the template, prevent adhesion; Egg Bao Ze is the flexible membrane bag of inner encapsulation egg flower solid.The 4th holds placement Icing Sugar bag in the zone.The 5th holds in the zone and to place through tablewares such as the soup ladle of independent packaging or suction pipes.Wherein be respectively arranged with breach or tear strip in the tableware external packing of fermented glutinour rice bag, rice dumpling bag, egg bag, Icing Sugar bag and independent packaging, so that unpack.And one deck hot shortness's film is arranged in the container outer setting of sealing, be used to protect container can not wait environmental factor through moisture and be damaged.
Through the egg rice dumpling fermented glutinour rice fast food product that the present invention produces, when edible, only need fermented glutinour rice bag, rice dumpling bag and egg bag be torn jointly and pour in the container.Because fermented glutinour rice, the rice dumpling and egg all have been processed into prepared food, so only need add edible the getting final product of brewed in hot water more than 80 ℃.And the tastes different according to the individual can add Icing Sugar.
What be worth particularly pointing out is that the fermented glutinour rice among the present invention can replace with liquid foods such as rice wine, sweet wine or fermented glutinous rice, forms products such as corresponding rice wine bag, sweet wine bag and fermented glutinous rice bag through can and peddles sale.
Only be preferred implementation of the present invention below, should be pointed out that above-mentioned preferred implementation should not be regarded as limitation of the present invention, protection scope of the present invention should be as the criterion with claim institute restricted portion.For those skilled in the art, do not breaking away from the spirit and scope of the present invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.

Claims (10)

1. the processing method of an egg rice dumpling fermented glutinour rice fast food product, concrete steps are:
Step 1, the fermented glutinour rice finished product is filled into bag, forms the fermented glutinour rice bag, the weight of every bag is 50-200g; The rice dumpling after boiling are encapsulated into bag, form rice dumpling bag, the weight of every bag is 10-50g; Be encapsulated into bag after egg is processed into egg flower solid, form the egg bag, the weight of every bag is 3-20g;
Step 2, fermented glutinour rice bag, rice dumpling bag and egg packaging are gone in the container;
Step 3, container is sealed.
2. the processing method of egg rice dumpling fermented glutinour rice fast food product according to claim 1 is characterized in that, when said step 2 is gone into container with fermented glutinour rice bag, rice dumpling bag and egg packaging, also in container, places the Icing Sugar bag.
3. the processing method of egg rice dumpling fermented glutinour rice fast food product according to claim 1 is characterized in that when said step 2 is gone into container with fermented glutinour rice bag, rice dumpling bag and egg packaging, also in container, place tableware, this tableware is soup ladle or suction pipe.
4. the processing method of egg rice dumpling fermented glutinour rice fast food product according to claim 1 is characterized in that after said step 4 container seals, having hot shortness's film at outer wrap one deck of container.
5. like the processing method of any said egg rice dumpling fermented glutinour rice fast food product among the claim 1-4, it is characterized in that the processing method of fermented glutinour rice bag is in the said step 1:
Soak: begin after qualified glutinous rice is mixed according to the ratio of glutinous rice and water 1:0.8 to soak, the duration of immersion is 8-24h;
Boiling: will soak sufficient glutinous rice and place in the food steamer, the pressure that makes food steamer is 0.05-0.3MPa, and temperature is under 100-110 ℃ the condition, and boiling 5-10mins obtains not having the ripe glutinous rice of the white heart; After treating that glutinous rice cooks, need lower the temperature, make its temperature reduce to 28-36 ℃ glutinous rice;
Mix song: after in boiling glutinous rice, adding bent medicine, glutinous rice and bent medicine are mixed, the ratio of glutinous rice and bent medicine is 1:0.005, and wherein, the composition of bent medicine comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that will be mixed with bent medicine is put into the fermenter through sterilization, and on fermenter, covers the cloth of preserving moisture, and fermenter is put into fermenting cellar; In the process of fermentation; The temperature of fermenting cellar remains on 28-36 ℃, and is interrupted to the cloth of preserving moisture and sprays aqua sterilisa and levy the cloth of preserving moisture with the guarantor and remain moisture state, whenever at a distance from 1.5-2.5h fermenting cellar is carried out ventilation; The ventilation duration is more than 5mins, and the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, making the fermenter that fills the glutinous rice slurries is to deposit 24-36h in the environment below 25 ℃ in room temperature, to obtain fermented glutinour rice stoste;
Allotment: in fermented glutinour rice stoste, add auxiliary and condiment, the ratio between fermented glutinour rice stoste and the auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is a sweetener, and this sweetener can be sweet for white sugar or knob; Fermented glutinour rice stoste to adding sweetener fully stirs, and for fermented glutinour rice stoste heats up, makes temperature reach 65-70 ℃ in the time of stirring, and continues to stir 10-15mins with this understanding;
Pack: will allocate good fermented glutinour rice stoste and be filled into bag, and obtain the fermented glutinour rice bag, the weight 50-200g of every bag.
6. like the processing method of any said egg rice dumpling fermented glutinour rice fast food product among the claim 1-4, it is characterized in that, the processing method of said rice dumpling bag, concrete steps are:
Get the raw materials ready: preparing diameter is the rice dumpling of 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, treats that the rice dumpling emerge from slaughterhouse, to pull the rice dumpling that obtain boiling out behind the 1-2mins;
Cooling: according to the ratio of the rice dumpling and water 1:20, the cold water of the rice dumpling after boiling being put into immediately 15-30 ℃ cools, and the time of at every turn cooling off is 10-30s;
Adorn mould: put on the template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the masterplate that will be contained with the rice dumpling is packed in the retort pouch, seals after retort pouch is vacuumized, and obtains rice dumpling bag, and the weight of every bag is 10-50g.
7. like the processing method of any said egg rice dumpling fermented glutinour rice fast food product among the claim 1-4, it is characterized in that, the processing method of said egg bag, concrete steps are:
Get the raw materials ready: with egg shell stir after, filter to remove impurity, obtain egg liquid;
Precook: in egg liquid, add entry and carry out infusion, the ratio of egg liquid and water is 1:20, treats that egg liquid is frozen into after egg spends, and pulls the egg flower out;
Cooling: the egg of pulling out spends the cold water of putting into 15-35 ℃ immediately to cool, and finally makes the temperature of egg flower drop to 20-35 ℃;
Freeze-drying: the cool chamber of cooled egg flower being put into temperature≤-40 ℃ carries out quick-frozen, keeps behind this quick-frozen state 20-40mins cool chamber being vacuumized; In vacuum environment, egg is spent freezing 25-35h, obtain the egg flower solid after the freeze-drying, the water content of this egg flower solid should≤10%;
Pack: the flower of the egg after freeze-drying solid encapsulation is gone into bag, obtain the egg bag, the weight of every bag is 3-20g.
8. egg rice dumpling fermented glutinour rice fast food product; It is characterized in that; Comprise container, be provided with at least three in this container and hold the zone, wherein first hold the said fermented glutinour rice bag of placement in the zone; Second holds the said rice dumpling bag of placement in the zone, and the 3rd holds the said egg bag of placement in the zone.
9. egg rice dumpling fermented glutinour rice fast food product as claimed in claim 8 is characterized in that, also is provided with the 4th in the said container and holds the zone, and the 4th holds the said Icing Sugar bag of placement in the zone; Also be provided with the 5th in the container and hold the zone, the 5th holds the said tableware of placement in the zone, and tableware is soup ladle or suction pipe.
10. the egg rice dumpling fermented glutinour rice fast food product described in claim 8 or 9 is characterized in that said container is the paper bowl, and the outer setting of paper bowl has one deck hot shortness's film; The flexible membrane bag that said fermented glutinour rice bag is inner can fermented glutinour rice; Said rice dumpling bag is the flexible membrane bag of the inner encapsulation rice dumpling, and the said rice dumpling are contained on the said template; Said egg bag is the flexible membrane bag of inner encapsulation egg flower solid.
CN201210218177.XA 2012-06-28 2012-06-28 Egg tangyuan fermented glutinous rice fast food product and processing method thereof Active CN102715420B (en)

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CN103947952A (en) * 2014-04-23 2014-07-30 李科 Canned ready-to-eat rice dumplings and preparation method
CN105767932A (en) * 2016-03-16 2016-07-20 粉嫩公主生物科技有限公司耒阳分公司 Production method of instant sweet fermented rice egg/bird's nest
CN106509681A (en) * 2016-10-28 2017-03-22 广东立美神健康科技有限公司 Preparation method of egg drops with fermented glutinous rice
CN108029954A (en) * 2017-12-28 2018-05-15 成都巨龙生物科技股份有限公司 A kind of instant coarse cereals Tangyuan (Glutinous Rice Balls) in Fermented Glutinous Rice Soup product and its processing method
CN108851042A (en) * 2018-05-28 2018-11-23 广州宝旺农副产品有限公司 A kind of fermented glutinous rice poultry egg food and its processing method
CN110623204A (en) * 2019-03-26 2019-12-31 西北农林科技大学 Homogeneous slurry process of producing fermented glutinous rice flavor freeze dried instant food
CN116376657A (en) * 2023-04-26 2023-07-04 孝感一品食品有限责任公司 Burnt rice wine processing technology and method

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CN103947952A (en) * 2014-04-23 2014-07-30 李科 Canned ready-to-eat rice dumplings and preparation method
CN103947952B (en) * 2014-04-23 2016-03-02 李科 A kind of canned fast food rice dumpling and preparation method thereof
CN105767932A (en) * 2016-03-16 2016-07-20 粉嫩公主生物科技有限公司耒阳分公司 Production method of instant sweet fermented rice egg/bird's nest
WO2017157252A1 (en) * 2016-03-16 2017-09-21 粉嫩公主生物科技有限公司耒阳分公司 Method for producing instant sweet fermented rice egg and instant bird's nest
JP2018512045A (en) * 2016-03-16 2018-05-10 粉嫩公主生物科技有限公司耒陽分公司Pink Princess Biotechnology Co., Ltd. Leiyang Branch Production method of instant egg / swallow nest brewer
CN105767932B (en) * 2016-03-16 2018-07-27 粉嫩公主生物科技有限公司耒阳分公司 A kind of production method of fast food type fermented glutinous rice egg or bird's nest
CN106509681A (en) * 2016-10-28 2017-03-22 广东立美神健康科技有限公司 Preparation method of egg drops with fermented glutinous rice
CN108029954A (en) * 2017-12-28 2018-05-15 成都巨龙生物科技股份有限公司 A kind of instant coarse cereals Tangyuan (Glutinous Rice Balls) in Fermented Glutinous Rice Soup product and its processing method
CN108851042A (en) * 2018-05-28 2018-11-23 广州宝旺农副产品有限公司 A kind of fermented glutinous rice poultry egg food and its processing method
CN110623204A (en) * 2019-03-26 2019-12-31 西北农林科技大学 Homogeneous slurry process of producing fermented glutinous rice flavor freeze dried instant food
CN116376657A (en) * 2023-04-26 2023-07-04 孝感一品食品有限责任公司 Burnt rice wine processing technology and method

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