CN102717905B - Instant product of rice dumpling and fermented glutinous rice and processing method for instant product - Google Patents
Instant product of rice dumpling and fermented glutinous rice and processing method for instant product Download PDFInfo
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- CN102717905B CN102717905B CN201210219623.9A CN201210219623A CN102717905B CN 102717905 B CN102717905 B CN 102717905B CN 201210219623 A CN201210219623 A CN 201210219623A CN 102717905 B CN102717905 B CN 102717905B
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Abstract
The invention discloses a method for processing an instant product of rice dumpling and fermented glutinous rice. The method comprises the following steps of: 1, filling a finished fermented glutinous rice product into bags to form fermented glutinous rice bags, wherein the weight of each fermented glutinous rice bag is 50 to 200 grams; filling the cooked rice dumpling into bags to form rice dumpling bags, wherein the weight of each rice dumpling bag is 10 to 50 grams; 2, putting the fermented glutinous rice bags and the rice dumpling bags into an accommodating container; and 3, sealing the accommodating container. The instant product of the rice dumpling and the fermented glutinous rice comprises the accommodating container; at least two accommodating zones are formed in the accommodating container; the fermented glutinous rice bags and powdered sugar bags are placed in the first accommodating zone; and the rice dumpling bags are placed in the second accommodating zone. The fermented glutinous rice bags and the rice dumpling bags obtained by the processing method are put into the accommodating container, so that the fermented glutinous rice and the rice dumpling are supplied to customers in an instant form, and the ready-to-eat requirements of the customers are met. During eating, the fermented glutinous rice bag, the rice dumpling bag and the powdered sugar bag are simultaneously opened and poured into the accommodating container, and water is added to make the instant product.
Description
Technical field
The present invention relates to food processing technology field, be specially a kind of rice dumpling fermented glutinour rice fast food product and job operation thereof.
Background technology
With the quickening pace of modern life, people are more and more unwilling to spend time in the culinary art processing of food.Especially in busy working and learning, in order to save time, people are often more ready to select to open, instant fast food product.
Chuan Sichuan district, fermented glutinour rice has been the common food in daily life.As a kind of protein, vitamin and amino acid whose nutraceutical of being rich in, fermented glutinour rice is accepted and likes with its distinctive wine aroma flavor.But existing fermented glutinour rice, when peddling, still rests in the sales mode of Traditional Folk food, i.e. raw fermented glutinour rice in bulk.Customer also often adopts traditional culinary art processing mode when edible, first buys raw fermented glutinour rice in bulk, secondly in raw fermented glutinour rice, adds appropriate water to hot plate, and wait could eat after boiling.Because needs are hotted plate, so customer inevitably need to adopt corresponding kitchen range.This shows, existing fermented glutinour rice only just can be processed to edible prepared food in the environment of specifically having dinner, and that is to say, existing fermented glutinour rice cannot provide to people with the form of fast food.
People always habitually add the sticky glutinous rice dumpling of mouthfeel when culinary art fermented glutinour rice, and such edible way is not only good to eat, and can allay one's hunger fast.But want the edible rice dumpling still to need customer to process.And it is not unified selling that the rice dumpling and fermented glutinour rice are peddled in mode in tradition, is not easy to consumer spending.
Summary of the invention
In view of this, the invention provides a kind of rice dumpling fermented glutinour rice fast food product and job operation thereof, the rice dumpling and fermented glutinour rice are processed into a kind of instant product of opening, facilitate eating of customer.
For solving above technical matters, technical scheme of the present invention is, a kind of job operation of rice dumpling fermented glutinour rice fast food product, and concrete steps are:
Step 1, fermented glutinour rice finished product is filled into bag, forms 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;
Step 2, fermented glutinour rice bag and the rice dumpling are packaged in container;
Step 3, container is sealed.
Further, when described step 2 is packaged into container by fermented glutinour rice bag and the rice dumpling, also in container, place Icing Sugar bag.
Further, when described step 2 is packaged into container by fermented glutinour rice bag and the rice dumpling, also in container, place tableware, this tableware is soup ladle or suction pipe.
Further, after described step 4 container sealing, at outer wrap one deck of container, there is hot shortness's film.
Further, in described step 1, the job operation of fermented glutinour rice bag is:
Soak: after qualified glutinous rice is mixed according to the ratio of glutinous rice and water 1:0.8, start to soak, the duration of immersion is 8-24h;
Boiling: the sufficient glutinous rice of immersion is placed in food steamer, and the pressure that makes food steamer is 0.05-0.3MPa, temperature is under the condition of 100-110 ℃, boiling 5-10mins obtains the ripe glutinous rice without the white heart; After glutinous rice cooks, need to lower the temperature to glutinous rice, make its temperature be down to 28-36 ℃;
Mixed song: add after Koji to cooking in glutinous rice, glutinous rice and Koji are mixed, the ratio of glutinous rice and Koji is 1:0.005, and wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that is mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover moisturizing cloth, fermenter is put into fermenting cellar, in the process of fermentation, the temperature of fermenting cellar remains on 28-36 ℃, and to guarantee moisturizing cloth, remains moisture state to moisturizing cloth interruption sprinkling aqua sterilisa, every 1.5-2.5h, fermenting cellar is carried out to ventilation, ventilation duration is more than 5min, until the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, the fermenter that makes to fill glutinous rice slurries is to deposit 24-36h in the environment below 25 ℃ in room temperature, to obtain fermented glutinour rice stoste;
Allotment: add auxiliary and condiment in fermented glutinour rice stoste, the ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is sweetener, and this sweetener can be sweet for knob; To adding the fermented glutinour rice stoste of sweetener fully to stir, in the time of stirring, be that fermented glutinour rice stoste heats up, make temperature reach 65-70 ℃, and continue with this understanding to stir 10-15min;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g of every bag.
Further, the job operation of described rice dumpling bag, concrete steps are:
Get the raw materials ready: the rice dumpling that preparation diameter is 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, pulls the rice dumpling that obtain precooking after the rice dumpling emerge from slaughterhouse out;
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 to 15-30 ℃ cools, each cooling time is 10-30s;
Dress mould: put in template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the template that is contained with the rice dumpling is packed in retort pouch, seal after retort pouch is vacuumized, obtain rice dumpling bag, the weight of every bag is 10-50g.
Sterilizing: rice dumpling bag is through 121 ℃ of pressure sterilizers, sterilizing in 15 minutes.
A rice dumpling fermented glutinour rice fast food product, comprises container, is provided with at least two and holds region in this container, wherein first holds and in region, places described fermented glutinour rice bag, and second holds and in region, place described rice dumpling bag.
Further, be also provided with the 3rd and hold region in described container, the 3rd holds and in region, places described Icing Sugar bag; In container, be also provided with the 4th and hold region, the 4th holds in region and places described tableware, and tableware is soup ladle or suction pipe.
Further, described container is paper bowl, and the outer setting of paper bowl has one deck hot shortness's film.
Further, the flexible membrane bag that described fermented glutinour rice bag is inner filling fermented glutinour rice; Described rice dumpling bag is the flexible membrane bag of the inner encapsulation rice dumpling, and the described rice dumpling are contained in described template.
Compared with prior art, the fermented glutinour rice bag and the rice dumpling bag that by processing technology of the present invention, obtain are put into container, and fermented glutinour rice and the rice dumpling are provided to customer with the form of fast food, have met consumer demand.When edible, only fermented glutinour rice bag, rice dumpling bag and Icing Sugar bag need be taken apart simultaneously and pour container in add boiling water and reconstitute edible.The present invention has also added tableware and Icing Sugar bag in container, for customer provides multiple eating mode, convenient, clean, sanitary.
The specific embodiment
Core thinking of the present invention is, fermented glutinour rice and the rice dumpling is processed into independently fermented glutinour rice bag and rice dumpling bag, and it is placed in container simultaneously, meets customer's demand easily and fast.
In order to make those skilled in the art understand better technical scheme of the present invention, below in conjunction with specific embodiment, the present invention is described in further detail.
First fermented glutinour rice is fully processed, then be take the fermented glutinour rice that processes and carry out the further processing of fermented glutinour rice fast food product as raw material, its concrete steps are:
Step 1, fermented glutinour rice finished product is filled into bag, forms 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;
Step 2, fermented glutinour rice bag and the rice dumpling are packaged in container;
Step 3, container is sealed.
Wherein, the weight of fermented glutinour rice bag and rice dumpling bag can determine according to the specification of finally peddling product, and can think 75g, 150g, 225g, 250g etc., concrete product weight is as the criterion with consumer demand.
In order to facilitate the edible of customer, when fermented glutinour rice bag and the rice dumpling being packaged into container in carry out step 2, also can in container, place tableware, this tableware is soup ladle or suction pipe.Concrete which kind of tableware that adopts can be adjusted by client's needs.For the ease of processing and for the consideration to product health, the tablewares such as soup ladle or suction pipe are all carried out to independent packaging.
Because everyone taste is different, during edible fermented glutinour rice, required sugariness is not identical yet, so when fermented glutinour rice being packaged into container in carry out step 2, can also in container, place Icing Sugar bag, this Icing Sugar bag comprises white sugar bag and/or brown sugar bag, can be also the Icing Sugar bag that white sugar and brown sugar mix according to the ratio of 1:2.
For make container not fragile, be convenient to transportation, so the container outer wrap one deck after encapsulation has hot shortness's film.
After each fermented glutinour rice fast food product machines, just can be cased, with the quantity of every case 20-50, carry out joint sealing, piling, final form that also can 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 for fermented glutinour rice bag, rice dumpling bag and Icing Sugar bag, also there is special job operation, specific as follows:
Embodiment mono-:
A job operation for fermented glutinour rice bag, its concrete steps are:
Soak: the impurity such as stone that contain in glutinous rice are rejected, then through bath repeatedly, clean, obtain clean glutinous rice.To adding water in the glutinous rice after cleaning, start to soak, the ratio of glutinous rice and water is 1:0.8, and the duration of immersion is 8-24h;
Boiling: the sufficient glutinous rice of immersion is transported in food steamer, rice layer in food steamer reaches after suitable thickness, open the steam valve of food steamer, by regulating the steam pressure in food steamer, make pressure reach 0.05-0.3MPa, boiling temperature reaches 100-110 ℃, with this understanding by sticky rice stewing 5-10min, finally obtain without the white heart, the i.e. glutinous rice that boiling is well-done; After glutinous rice cooks, transport it in cooling utensil and lower the temperature, finally make the temperature of glutinous rice be down to 28-36 ℃;
Mixed song: according to the quantity of glutinous rice, add Koji in the glutinous rice after cooking, by spreading pesticides for three times, triple mixing makes glutinous rice can full and uniformly mix with Koji, the ratio of glutinous rice and Koji is 1:0.005.Wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that is mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover one deck moisturizing cloth, fermenter is put into fermenting cellar, during this period, make the temperature of fermenting cellar remain on 28-36 ℃, because fermentation need to be carried out under moist state, so need to be during the fermentation interrupted sprinkling aqua sterilisa to moisturizing cloth, to guarantee moisturizing cloth, remain moistening state; Meanwhile, every 1.5-2.5h, fermenting cellar is carried out to ventilation, ventilation duration is more than 5mins, until the glutinous rice in fermenter produces slurries;
Cooling: glutinous rice produces after slurries, and sweathouse is started to cooling, and the temperature of fermenting cellar is progressively dropped to below 25 ℃, and the glutinous rice that produces slurries need to be deposited 24-36h in this environment, and then obtains fermented glutinour rice stoste;
Allotment: through fermentation for a long time, quality in order to ensure fermented glutinour rice, before allocating, first fermented glutinour rice stoste is checked, in fermented glutinour rice stoste, add auxiliary and condiment after qualified on inspection, ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, wherein, auxiliary and condiment is sweetener, and this sweetener can be sweet etc. for knob; After adding auxiliary and condiment, start fermented glutinour rice stoste to stir, be that fermented glutinour rice stoste heats up when stirring, and makes temperature reach 65-70 ℃, and continue with this understanding to stir 10-15min;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g of every bag.
A job operation for rice dumpling bag, concrete steps are:
Get the raw materials ready: the rice dumpling that preparation diameter is 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, pulls the rice dumpling that obtain boiling after the rice dumpling emerge from slaughterhouse out;
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 to 15-30 ℃ cools, each cooling time is 10-30s;
Dress mould: put in template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the template that is contained with the rice dumpling is packed in retort pouch, seal after retort pouch is vacuumized, obtain rice dumpling bag, the weight of every bag is 10-50g;
Sterilizing: rice dumpling bag is through 121 ℃ of pressure sterilizers, sterilizing in 15 minutes.
A kind of concrete procedure of processing of Icing Sugar bag is as follows:
Get the raw materials ready: obtain brown sugar and white sugar, and respectively it is carried out to drying and processing, make moisture≤3% in brown sugar, moisture≤1% in 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 object Icing Sugar by comminutor, in crushing process, can add auxiliary material, as acidity regulator;
Pack: the Icing Sugar crushing is encapsulated, form Icing Sugar bag, the weight of every bag is 10g-20g.
Embodiment bis-:
For embodiment mono-, embodiment bis-adds to some extent in step.In to the process of fermented glutinour rice bag mixed song and fermentation, in order to guarantee better the quality of glutinous rice fermentation, therefore the following steps of taking:
Equipment inspection sterilization: sterilization to as if for the fermenter of the glutinous rice that ferments.First fermenter is cleaned, next checks that fermenter has or not breakage, finally intact fermenter is placed in high temperature and is carried out sterilization;
Dress meal enters bucket and does nest: the glutinous rice cooking is packed into through in the fermenter of sterilizing, and the rice in bucket is flattened, the shape of make glutinous rice just form in fermenter, justify, nest limit is neat, the object of doing is like this permeability to air that promotes rice, and then increase the oxygen-supplying amount of follow-up fermentation, fermentation can be carried out smoothly.
The present embodiment has carried out sterilization to guarantee the quality of fermented glutinour rice fermentation for equipment.The shape that glutinous rice is stacked is adjusted, and is in order to strengthen the effect of fermentation, to obtain the better fermented glutinour rice of local flavor.
Embodiment tri-:
For the first two embodiment, the procedure of processing that the present embodiment has increased sterilization and dewatered after fermented glutinour rice packaging bag forming, is extended the holding time of fermented glutinour rice bag, specific as follows:
Sterilization: it is 85-100 ℃ that fermented glutinour rice bag is placed on to temperature, keeps 10-20mins under the environment that pressure is 0.1-0.2MPa, reaches the object of abundant sterilization;
Dewater: the fermented glutinour rice bag after sterilization is placed on drier and is dewatered.
Embodiment tetra-:
For first three embodiment, focusing on of the present embodiment, is optimized selection to each side parameter in the course of processing, specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is as follows:
Soak: immersion duration is 12-20h;
Boiling: pressure is selected 0.1-0.2MPa, temperature rises to 102-108 ℃, and 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 to fermenting cellar ventilation, ventilation duration is 8mins every 1.7-2.3h;
Cooling: fermenter is placed on to 27-33h in 24 ℃ of following environment;
Allotment: in whipping process, heat up and make fermented glutinour rice reach 66-68 ℃, and continue to stir 11-14mins;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 100-150g of every bag.
The preferred parameter of rice dumpling bag procedure of processing is as follows:
Get the raw materials ready: the rice dumpling that preparation diameter is 7-13mm;
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 to 18-28 ℃ cools, each cooling time is 15-25s;
Dress mould: put in template after the cooled rice dumpling are pulled out from cold water, each template can hold 16 rice dumpling;
Pack: the template that is contained with the rice dumpling is packed in retort pouch, seal after retort pouch is vacuumized, obtain rice dumpling bag, the weight of every bag is 20-40g.
The preferred parameter of Icing Sugar bag procedure of processing is as follows:
Get the raw materials ready: making the moisture in brown sugar is 2.8%, the moisture 0.8% in white sugar;
Pulverize: brown sugar and white sugar are worn into 35-45 object Icing Sugar by comminutor, in crushing process, can add auxiliary material, as acidity regulator;
Pack: the Icing Sugar crushing is encapsulated, form Icing Sugar bag, the weight of every bag is 12g-18g.
In the present embodiment, can to obtain quality better in the change of working process parameter, and local flavor is fermented glutinour rice preferably.
Embodiment five:
Compare with embodiment tetra-, focusing on selecting optimization on working process parameter of the present embodiment, specific as follows:
The preferred parameter of fermented glutinour rice bag procedure of processing is as follows:
Soak: immersion duration is 16h;
Boiling: pressure is selected 0.15MPa, temperature rises to 105 ℃, and 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 to fermenting cellar ventilation, ventilation duration is 10mins every 2h;
Cooling: fermenter is placed on to 30h in the environment of 22 ℃;
Allotment: in whipping process, heat up and make fermented glutinour rice reach 67 ℃, and continue to stir 12mins;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 125g of every bag.
The preferred parameter of rice dumpling bag procedure of processing is as follows:
Get the raw materials ready: the rice dumpling that preparation diameter is 10mm;
Cooling: the cold water of the rice dumpling after boiling being put into immediately to 25 ℃ cools, each cooling time is 20s;
Dress mould: put in template after the cooled rice dumpling are pulled out from cold water, each template can hold 18 rice dumpling;
Pack: the template that is contained with the rice dumpling is packed in retort pouch, seal after retort pouch is vacuumized, obtain rice dumpling bag, the weight of every bag is 30g.
The preferred parameter of Icing Sugar bag procedure of processing is as follows:
Get the raw materials ready: making the moisture in brown sugar is 2.5%, the moisture 0.5% in white sugar;
Pulverize: brown sugar and white sugar are worn into 40 object Icing Sugar by comminutor, in crushing process, can add auxiliary material, as acidity regulator;
Pack: the Icing Sugar crushing is encapsulated, form Icing Sugar bag, the weight of every bag is 15g.
In the present embodiment, the change of working process parameter can be obtained better quality, the fermented glutinour rice that local flavor is more excellent.
The resulting final product structure of processing by above-mentioned rice dumpling fermented glutinour rice fast food product is as follows:
A rice dumpling fermented glutinour rice fast food product, comprises container, and this container can hold portative container for dixie cup, paper bowl etc.In container, be provided with at least two and hold region, wherein first hold the filling good fermented glutinour rice bag of placement process processing in region, second holds region places the rice dumpling bag through encapsulating.Wherein, the flexible membrane bag that fermented glutinour rice bag is inner filling 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 template for the rice dumpling are spaced apart, prevent adhesion.The 3rd holds and in region, places Icing Sugar bag.The 4th holds in region and to place through tablewares such as the soup ladle of independent packaging or suction pipes.Wherein in the tableware external packing of fermented glutinour rice bag, rice dumpling bag, Icing Sugar bag and independent packaging, be respectively arranged with breach or tear strip, to unpack.And have one deck hot shortness's film in the container outer setting of sealing, for the protection of can not waiting environmental factor through moisture, container is damaged.
The rice dumpling fermented glutinour rice fast food product of producing by the present invention, when edible, only need tear fermented glutinour rice bag and rice dumpling bag jointly to pour in container, directly edible or add water and brew and ediblely all can.And the tastes different according to individual can add Icing Sugar.
Be worth particularly pointing out, the fermented glutinour rice in the present invention can replace with the liquid foods such as rice wine, sweet wine or fermented glutinous rice, through products such as the corresponding rice wine bag of filling formation, sweet wine bag and fermented glutinous rice bags, peddles sale.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a job operation for rice dumpling fermented glutinour rice fast food product, concrete steps are:
Step 1, fermented glutinour rice stoste is filled into bag, forms 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;
Step 2, fermented glutinour rice bag and the rice dumpling are packaged in container;
Step 3, container is sealed;
In described step 1, the job operation of fermented glutinour rice bag is:
Soak: after qualified glutinous rice is mixed according to the ratio of glutinous rice and water 1:0.8, start to soak, the duration of immersion is 8-24h;
Boiling: the sufficient glutinous rice of immersion is placed in food steamer, and the pressure that makes steam is 0.05-0.3MPa, temperature is under the condition of 100-110 ℃, boiling 5-10min obtains the ripe glutinous rice without the white heart; After glutinous rice cooks, need to lower the temperature to glutinous rice, make its temperature be down to 28-36 ℃;
Mixed song: add after Koji to cooking in glutinous rice, glutinous rice and Koji are mixed, the ratio of glutinous rice and Koji is 1:0.005, and wherein, the composition of Koji comprises ground rice, rhizopus and saccharomycete;
Fermentation: the glutinous rice that is mixed with Koji is put into the fermenter through sterilization, and on fermenter, cover moisturizing cloth, fermenter is put into fermenting cellar, in the process of fermentation, the temperature of fermenting cellar remains on 28-36 ℃, and to guarantee moisturizing cloth, remains moisture state to moisturizing cloth interruption sprinkling aqua sterilisa, every 1.5-2.5h, fermenting cellar is carried out to ventilation, ventilation duration is more than 5min, until the glutinous rice in fermenter produces slurries;
Cooling: after glutinous rice produces slurries, sweathouse is lowered the temperature, the fermenter that makes to fill glutinous rice slurries is to deposit 24-36h in the environment below 25 ℃ in room temperature, to obtain fermented glutinour rice stoste;
Allotment: add auxiliary and condiment in fermented glutinour rice stoste, the ratio between fermented glutinour rice stoste and auxiliary and condiment is 1:0.0002, and wherein, auxiliary and condiment is sweetener, and this sweetener is that knob is sweet; To adding the fermented glutinour rice stoste of sweetener fully to stir, in the time of stirring, be that fermented glutinour rice stoste heats up, make temperature reach 65-70 ℃, and continue with this understanding to stir 10-15min;
Pack: deployed fermented glutinour rice stoste is filled into bag, obtains fermented glutinour rice bag, the weight 50-200g of every bag.
2. the job operation of rice dumpling fermented glutinour rice fast food product as claimed in claim 1, is characterized in that, when described step 2 is packaged into container by fermented glutinour rice bag and the rice dumpling, also in container, places Icing Sugar bag.
3. the job operation of rice dumpling fermented glutinour rice fast food product as claimed in claim 1, is characterized in that, when described step 2 is packaged into container by fermented glutinour rice bag and the rice dumpling, also in container, places tableware, and this tableware is soup ladle or suction pipe.
4. the job operation of rice dumpling fermented glutinour rice fast food product as claimed in claim 1, is characterized in that, after described step 3 container sealing, has hot shortness's film at outer wrap one deck of container.
5. the job operation of rice dumpling fermented glutinour rice fast food product as described in any one in claim 1-4, is characterized in that, the job operation of described rice dumpling bag, and concrete steps are:
Get the raw materials ready: the rice dumpling that preparation diameter is 5-15mm;
Precook: the rice dumpling are put into saucepan, and to add water boiled, pulls the rice dumpling that obtain precooking after the rice dumpling emerge from slaughterhouse out;
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 to 15-30 ℃ cools, each cooling time is 10-30s;
Dress mould: put in template after the cooled rice dumpling are pulled out from cold water, each template can hold 12-20 the rice dumpling;
Pack: the template that is contained with the rice dumpling is packed in retort pouch, seal after retort pouch is vacuumized, obtain rice dumpling bag, the weight of every bag is 10-50g;
Sterilizing: rice dumpling bag is through 121 ℃ of pressure sterilizers, sterilizing in 15 minutes.
6. a rice dumpling fermented glutinour rice fast food product, it is characterized in that, comprise container, in this container, be provided with at least two and hold region, wherein first hold the fermented glutinour rice bag of placement as described in any one in claim 1-5 in region, second holds the rice dumpling bag of placement as described in any one in claim 1-5 in region.
7. rice dumpling fermented glutinour rice fast food product as claimed in claim 6, is characterized in that, is also provided with the 3rd and holds region in described container, and the 3rd holds and in region, place Icing Sugar bag; In container, be also provided with the 4th and hold region, the 4th holds in region and places tableware, and tableware is soup ladle or suction pipe.
8. rice dumpling fermented glutinour rice fast food product as claimed in claim 6, is characterized in that, described container is paper bowl, and the outer setting of paper bowl has one deck hot shortness's film.
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|---|---|---|---|---|
| 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 |
| CN111374291A (en) * | 2020-04-09 | 2020-07-07 | 雷莉红 | Multi-taste instant food and preparation method thereof |
| CN113002867A (en) * | 2021-03-08 | 2021-06-22 | 佛山市南海区川一精密机械有限公司 | Multi-material mixing automatic packaging system |
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| CN1061699A (en) * | 1991-12-16 | 1992-06-10 | 应雪莉 | The method for making of the fresh-keeping rice dumpling of shortening |
| CN1085394A (en) * | 1992-10-13 | 1994-04-20 | 张光晔 | Produce the method for instant sweet fermented glutinous rice |
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| CN1759726A (en) * | 2005-11-10 | 2006-04-19 | 何文斌 | Instant fermented glutinous |
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| CN1061699A (en) * | 1991-12-16 | 1992-06-10 | 应雪莉 | The method for making of the fresh-keeping rice dumpling of shortening |
| CN1085394A (en) * | 1992-10-13 | 1994-04-20 | 张光晔 | Produce the method for instant sweet fermented glutinous rice |
| CN1411743A (en) * | 2002-09-10 | 2003-04-23 | 肖政仕 | Nutrient convenience rice |
| CN1759726A (en) * | 2005-11-10 | 2006-04-19 | 何文斌 | Instant fermented glutinous |
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| 韩叙等.方便醪糟生产工艺的研究.《食品工业》.2005,(第05期), |
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| Publication number | Publication date |
|---|---|
| CN102717905A (en) | 2012-10-10 |
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