CN103637063B - Cooking-free glutinous rice ball and its production process - Google Patents
Cooking-free glutinous rice ball and its production process Download PDFInfo
- Publication number
- CN103637063B CN103637063B CN201310594643.9A CN201310594643A CN103637063B CN 103637063 B CN103637063 B CN 103637063B CN 201310594643 A CN201310594643 A CN 201310594643A CN 103637063 B CN103637063 B CN 103637063B
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- Prior art keywords
- skin
- cladding
- fry
- rice dumpling
- pot
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- Expired - Fee Related
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 57
- 235000009566 rice Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 56
- 238000010025 steaming Methods 0.000 claims abstract description 22
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005253 cladding Methods 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 12
- 239000011812 mixed powder Substances 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 9
- 238000004513 sizing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000012858 packaging process Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 230000008676 import Effects 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 5
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000007667 floating Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008378 frozen soup Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cooking-free glutinous rice ball, which mainly comprises: a wrapper material composed of water, glutinous rice flour, modified starch, maltose and white oil, and a stuffing composed of food materials. The production process of the cooking-free glutinous rice ball includes the steps of: A. steaming; B. wrapper stir-frying; C. tray filling and cooling; D. molding; and E. packaging. The invention provides the cooking-free glutinous rice ball and its production process. The produced cooking-free glutinous rice ball further is convenient to eat, the glutinous rice ball cooking time is eliminated, and the safety and eating efficiency is enhanced, thus being more suitable for the situation of today's society.
Description
Technical field
The present invention relates to a kind of food production process, relate to specifically a kind ofly exempt to boil the rice dumpling and production and processing thereof this exempts to boil the technique of the rice dumpling.
Background technology
The rice dumpling are one of representative snacks of China Han, and history is very long.Reportedly, the rice dumpling originate from the Song dynasty.Various places were risen and were eaten a kind of novel food at that time, and namely cook filling with various candies and cakes, outside glutinous rice flour is twisted into ball, after boiling, tastes fragrant and sweet good to eat, full of wit and humor.Because it is not only floating but also heavy that this glutinous rice ball boils in pot, so it cries " floating unit " the earliest, the area had afterwards renames as Lantern Festival " floating unit ".Other custom of major part south had in morning in the Spring Festival gathers the traditional custom that seat enters the rice dumpling altogether of the whole family.It is said Lantern Festival symbol reunite of the whole family, eat mean Lantern Festival the new year of the whole family happiness, everything is just fine.
Conveniently the popular edible rice dumpling, have producer to be proposed made quick-frozen dumpling, and extensively by popular welcome, made quick-frozen dumpling is the manufacturing process that masses eliminate the rice dumpling, directly cooked by the rice dumpling and boil i.e. edible, make to eat the rice dumpling and become more easily simple, taste is also more rich.But in the epoch that this rhythm of life is now very fast, frozen soup fenestra cannot meet the demand of people now gradually, especially the young man in house is much rented, a lot of people seldom uses cooking stove at home, even some other Rigen does not originally just install cooking stove, what they thirsted for more is the rice dumpling not needing to do it yourself just can directly eat, and made quick-frozen dumpling clearly cannot meet their demand.
Summary of the invention
In view of this, the invention provides one and exempt to boil the rice dumpling and production technology thereof, exempting from of producing boils the convenience that the rice dumpling further increase the edible rice dumpling, saves the time of boiling the rice dumpling, improves security and edible efficiency, is more applicable to the present situation of nowadays society.
For solving above technical problem, technical scheme of the present invention is:
Exempt to boil the rice dumpling, primary raw material comprises the cladding that water, glutinous rice flour, converted starch, maltose and white oil form, and the fillings of food materials composition.
Exempt from the production technology of boiling the rice dumpling, comprise the following steps:
A, steaming;
B, stir-fry skin;
C, sabot cooling;
D, shaping;
E, packaging.
The process of described steps A is: a, clean steaming machine, adds poach and carries out disinfection to boiling, then poured out by water after cleaning; B, by mixed powder and water according to the ratio of 2:1, first water is poured in steaming machine, then adds mixed powder; C, close charging aperture and open the pure steam that air pressure is about 0.5Mpa by intake valve and import, while importing steam, open mixer stir, often stir and after five minutes, to reverse the direction of stirring; D, steaming closed intake valve and mixer after 20 minutes, and open discharging opening releasing 30CM cladding and detect, cladding cooks, and continues discharging, if cladding is underdone, cladding is rejoined steaming machine and again carries out steaming, till cooking; Wherein mixed powder is that glutinous rice flour and converted starch mix according to arbitrary proportion.
As preferably, while carrying out steps A, high-quality maltose is poured in the good jacketed pan of cleaning and sterilizing and boil, boil and become the high-density syrup that diopter is 85 degree.
Cladding in described step B and the ratio of maltose syrups are 1:3.4 ~ 4; The process of step B is: a, carry out clean to stir-fry skin pot and sterilize; B, first pour appropriate high-quality maltose syrups into and carry out profit pot, then cladding ripe for steaming is poured into and fry in skin pot, and start and fry skin pot and fry skin and shovel, open air valve and start to fry skin; C, in the process of frying skin, remaining high-quality maltose syrups is slowly injected fry in skin pot along being fried skin pot pot wall; D, white oil is divided to add for three times in stir-fry skin process and fry in skin pot, white oil: the ratio of mixed powder is 1:8; E, stir-fry skin are until cladding becomes dry, becomes flexible rear shutdown discharging.
As preferably, the steam in described step B can touch with hand in the winter time and fry the skin pot the bottom of a pan and be as the criterion; Control vapor pressure at about 0.2Mpa in summer, and intermittence goes out vapour.
Plate in described step C first spreads food film before sabot in dish, and on food film, brush the white oil of liquefaction, then the cladding fried is placed on dish, and be placed on special frame cool 8 hours until reduce to normal temperature, under making cladding be in the irradiation of bactericidal lamp all the time in temperature-fall period.
Described step D completes primarily of forming machine, first forming machine and sizing pallet are carried out cleaning and sterilized before forming machine work, then cladding and fillings are put into respectively the corresponding hopper on forming machine, and be spilled into and wrap up in powder in sizing pallet, finally start forming machine and carry out shaping.
First cleaning and sterilizing is carried out to packing machine in described step e, and preheating was carried out to equipment in 10 ~ 15 minutes before packing, first the powder of wrapping up in sizing pallet on the rice dumpling is sifted out by sieve in packaging process, the wrapping paper then stereotyped rice dumpling being positioned over packing machine starts packing machine and packs.
As preferably, in described step e, rice dumpling packaging process completes in nitrogen, contacts after packaging to avoid the rice dumpling with air.
Compared with prior art, the present invention has following beneficial effect:
(1) of the present inventionly exempt to boil the rice dumpling and need not carry out boiling before consumption, open bag and edible, eliminate the time of rice dumpling boiling, make it edible convenient and quick, catered to social needs, had more wide market;
(2) present invention, avoiding eater eat before digestion process, thus make user to open cooking stove, avoid the accident that can occur in digestion process, and then improve the security of product, better ensured the personal safety as well as the property safety of user;
(3) the present invention carries out cleaning and the sterilization of equipment in each step of producing, and the product that it is produced is safer, allows user eat and feels more relieved;
(4) the present invention also can use bactericidal lamp to carry out further sterilization processing in cooling procedure, can be good at avoiding bacterium to breed in cladding, further increases the security of product;
(5) production method of the present invention is simple, instant, and the cost produced with processing is lower, can be good at carrying out large-scale manufacture and usage, is conducive to the development promoting industry.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Core thinking of the present invention is, provides one to exempt to boil the rice dumpling and production technology thereof, and exempting from of producing boils the convenience that the rice dumpling further increase the edible rice dumpling, saves the time of boiling the rice dumpling, improves security and edible efficiency, is more applicable to the present situation of nowadays society.
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Embodiment
As shown in Figure 1, exempt to boil the rice dumpling, primary raw material comprises the cladding that water, glutinous rice flour, converted starch, maltose and white oil form, and the fillings of food materials composition, and this fillings is made up of one or more in sweetened bean paste, sesame, fruit, vegetables, meat or medicinal material.
Exempt from the production technology of boiling the rice dumpling, comprise the following steps:
A, steaming;
B, stir-fry skin;
C, sabot cooling;
D, shaping;
E, packaging.
The process of described steps A is: a, clean steaming machine, adds poach and carries out disinfection to boiling, then poured out by water after cleaning; B, by mixed powder and water according to the ratio of 2:1, first water is poured in steaming machine, then adds mixed powder; C, close charging aperture and open the pure steam that air pressure is about 0.5Mpa by intake valve and import, while importing steam, open mixer stir, often stir and after five minutes, to reverse the direction of stirring; D, steaming closed intake valve and mixer after 20 minutes, and open discharging opening releasing 30CM cladding and detect, cladding cooks, and continues discharging, if cladding is underdone, cladding is rejoined steaming machine and again carries out steaming, till cooking; Wherein mixed powder is that glutinous rice flour and converted starch mix according to arbitrary proportion.
As preferably, while carrying out steps A, high-quality maltose is poured in the good jacketed pan of cleaning and sterilizing and boil, boil and become the high-density syrup that diopter is 85 degree.
Cladding in described step B and the ratio of maltose syrups are 1:3.4 ~ 4; The process of step B is: a, carry out clean to stir-fry skin pot and sterilize; B, first pour appropriate high-quality maltose syrups into and carry out profit pot, then cladding ripe for steaming is poured into and fry in skin pot, and start and fry skin pot and fry skin and shovel, open air valve and start to fry skin; C, in the process of frying skin, remaining high-quality maltose syrups is slowly injected fry in skin pot along being fried skin pot pot wall; D, white oil is divided to add for three times in stir-fry skin process and fry in skin pot, white oil: the ratio of mixed powder is 1:8; E, stir-fry skin are until cladding becomes dry, becomes flexible rear shutdown discharging.
As preferably, the steam in described step B can touch with hand in the winter time and fry the skin pot the bottom of a pan and be as the criterion; Control vapor pressure at about 0.2Mpa in summer, and intermittence goes out vapour.
Plate in described step C first spreads food film before sabot in dish, and on food film, brush the white oil of liquefaction, then the cladding fried is placed on dish, and be placed on special frame cool 8 hours until reduce to normal temperature, under making cladding be in the irradiation of bactericidal lamp all the time in temperature-fall period.
Described step D completes primarily of forming machine, first forming machine and sizing pallet are carried out cleaning and sterilized before forming machine work, then cladding and fillings are put into respectively the corresponding hopper on forming machine, and be spilled into and wrap up in powder in sizing pallet, finally start forming machine and carry out shaping.
First cleaning and sterilizing is carried out to packing machine in described step e, and preheating was carried out to equipment in 10 ~ 15 minutes before packing, first the powder of wrapping up in sizing pallet on the rice dumpling is sifted out by sieve in packaging process, the wrapping paper then stereotyped rice dumpling being positioned over packing machine starts packing machine and packs.
As preferably, in described step e, rice dumpling packaging process completes in nitrogen, contacts after packaging to avoid the rice dumpling with air.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment 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 (6)
1. exempt from a production technology of boiling the rice dumpling, it is characterized in that, comprise the following steps:
A, steaming;
B, stir-fry skin;
C, sabot cooling;
D, shaping;
E, packaging;
The process of described steps A is: a, clean steaming machine, adds poach and carries out disinfection to boiling, then poured out by water after cleaning; B, by mixed powder and water according to the ratio of 2:1, first water is poured in steaming machine, then adds mixed powder; C, close charging aperture and open the pure steam that air pressure is about 0.5MPa by intake valve and import, while importing steam, open mixer stir, often stir and after five minutes, to reverse the direction of stirring; D, steaming closed intake valve and mixer after 20 minutes, and open discharging opening releasing 30cm cladding and detect, cladding cooks, and continues discharging, if cladding is underdone, cladding is rejoined steaming machine and again carries out steaming, till cooking; Wherein mixed powder is that glutinous rice flour and converted starch mix according to arbitrary proportion; While carrying out steps A, high-quality maltose is poured in the good jacketed pan of cleaning and sterilizing and boil, boil and become the high-density syrup that diopter is 85 degree;
In cladding in described step B and steps A, the ratio of gained high-density syrup is 1:3.4 ~ 4; The process of step B is: a, carry out clean to stir-fry skin pot and sterilize; B, first pour gained high-density syrup in appropriate steps A into and carry out profit pot, then cladding ripe for steaming is poured into and fry in skin pot, and start and fry skin pot and fry skin and shovel, open air valve and start to fry skin; C, in the process of frying skin, gained high-density syrup in remaining steps A is slowly injected fry in skin pot along frying skin pot pot wall; D, white oil is divided to add for three times in stir-fry skin process and fry in skin pot, white oil: the ratio of mixed powder is 1:8; E, stir-fry skin are until cladding becomes dry, becomes flexible rear shutdown discharging.
2. according to claim 1ly exempt from the production technology of boiling the rice dumpling, it is characterized in that, the steam in described step B can touch with hand in the winter time and fry the skin pot the bottom of a pan and be as the criterion; Control vapor pressure at about 0.2MPa in summer, and intermittence goes out vapour.
3. according to claim 1ly exempt from the production technology of boiling the rice dumpling, it is characterized in that, plate in described step C first spreads food film before sabot in dish, and on food film, brush the white oil of liquefaction, then the cladding fried is placed on dish, and be placed on special frame cool 8 hours until reduce to normal temperature, under making cladding be in the irradiation of bactericidal lamp all the time in temperature-fall period.
4. according to claim 1ly exempt from the production technology of boiling the rice dumpling, it is characterized in that, described step D completes primarily of forming machine, first forming machine and sizing pallet are carried out cleaning and sterilized before forming machine work, then cladding and fillings are put into respectively the corresponding hopper on forming machine, and be spilled into and wrap up in powder in sizing pallet, finally start forming machine and carry out shaping.
5. according to claim 1ly exempt from the production technology of boiling the rice dumpling, it is characterized in that, first cleaning and sterilizing is carried out to packing machine in described step e, and preheating was carried out to equipment in 10 ~ 15 minutes before packing, first the powder of wrapping up in sizing pallet on the rice dumpling is sifted out by sieve in packaging process, the wrapping paper then stereotyped rice dumpling being positioned over packing machine starts packing machine and packs.
6. according to claim 1ly exempt from the production technology of boiling the rice dumpling, it is characterized in that, in described step e, rice dumpling packaging process completes in nitrogen, contacts after packaging to avoid the rice dumpling with air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310594643.9A CN103637063B (en) | 2013-11-21 | 2013-11-21 | Cooking-free glutinous rice ball and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310594643.9A CN103637063B (en) | 2013-11-21 | 2013-11-21 | Cooking-free glutinous rice ball and its production process |
Publications (2)
| Publication Number | Publication Date |
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| CN103637063A CN103637063A (en) | 2014-03-19 |
| CN103637063B true CN103637063B (en) | 2015-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310594643.9A Expired - Fee Related CN103637063B (en) | 2013-11-21 | 2013-11-21 | Cooking-free glutinous rice ball and its production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103919043B (en) * | 2014-04-17 | 2016-08-17 | 河北喜之郎食品有限公司 | A kind of manufacture method of food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101268790B (en) * | 2008-04-21 | 2010-08-25 | 曹镜明 | Method for producing cake product foods Mochi with complex denaturation rice starch |
| CN201185639Y (en) * | 2008-04-21 | 2009-01-28 | 曹镜明 | Steam-annealing skin-frying machine |
| CN101999595B (en) * | 2010-11-11 | 2012-11-07 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102696975A (en) * | 2012-06-19 | 2012-10-03 | 河南黄国粮业有限公司 | Quick-frozen glue pudding made of hydroxypropyl sticky rice starch |
| CN102860458A (en) * | 2012-10-15 | 2013-01-09 | 苏州忆江南食品有限公司 | Manufacture process of fried sweet dumplings |
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