CN103766761A - Processing method for ready-to-serve black rice food - Google Patents
Processing method for ready-to-serve black rice food Download PDFInfo
- Publication number
- CN103766761A CN103766761A CN201410062709.4A CN201410062709A CN103766761A CN 103766761 A CN103766761 A CN 103766761A CN 201410062709 A CN201410062709 A CN 201410062709A CN 103766761 A CN103766761 A CN 103766761A
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- Prior art keywords
- glutinous rice
- temperature
- thermophilic digestion
- equal
- rice
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
- 235000009566 rice Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 230000029087 digestion Effects 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 23
- 238000005538 encapsulation Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 16
- 238000010411 cooking Methods 0.000 abstract description 12
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 9
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 8
- 235000021014 blueberries Nutrition 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000009970 fire resistant effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021404 traditional food 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing method for ready-to-serve black rice food. The method comprises the steps of 1, washing and preparation of a soak solution; 2, soaking and draining; 3, high-temperature cooking; and 4, cooling. The method is characterized in that the step 3 of high-temperature cooking is divided into three sub-steps of open high-temperature cooking, intercooling water retention packaging and packaging type high-temperature cooking, wherein in the sub-step of open high-temperature cooking, drained glutinous rice is put in a plurality of female dies respectively to be subjected to open high-temperature cooking for 10 to 15 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa, and then cooking is stopped; in the sub-step of intercooking water retention packaging, after cooking, the glutinous rice is cooled to 60 to 90 DEG C, the glutinous rice is contained in a plurality of packaging bags, and the bags are vacuumized and sealed; in the sub-step of packaging type high-temperature cooking, high-temperature cooking is performed on the packaging bags containing the glutinous rice for 20 to 30 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa. According to the method, the glutinous rice is cooked twice, so that the water content of the glutinous rice finished product reaches 55 to 57 percent, and the reconstitution property and mouth-feel of the glutinous rice finished product are improved.
Description
Technical field:
The present invention relates to food deep processing, particularly a kind of processing method of black rice instant food.
Background technology:
Black rice is folk food, comes from the Tang Dynasty.Jiangsu, Liyang, Jintan and one band rural area, south, Anhui, whenever lunar calendar the eighth day of lunar month in April, have other to boil black rice with blueberry leaf more, have become custom.On Zhejiang Province, China, Jiangsu, Hubei, Hunan, Jiangxi, Anhui and other places, people are still retaining the lunar calendar and are eating this ancient custom of black rice April.Black rice is She's traditional food, and the She of Fujian, Zhe Nan ate in March three.Black rice mainly utilizes glutinous rice to contain that the higher and blueberry leaf juice of amylopectin easily makes in the painted principle of amylopectin.Within 2011, in protection of intangible cultural heritage cuisines are listed black rice by Fujian Province.
Black rice is a kind of atropurpureus glutinous rice, and peasant is that the leaf that gathers wild plant blueberry boils soup, uses boiled soup that glutinous rice is soaked to half a day, then pulls out to put in wooden rice steamer to cook and form.Approximately with one jin of leaf immersion 4-5 jin glutinous rice.But this processing method is not suitable for preserving, and is not suitable as travelling products or enters market, supermarket product.
One band existing black rice instant food in Jiangsu is produced a few days ago, and its processing method is:
1, blueberry leaf is cleaned, is produced soak: it is to filter out soak after blueberry leaf is boiled to soup that soak is produced one, and another kind is to filter out soak after adding normal-temperature water to pulverize blueberry leaf.
2, glutinous rice soaks, drains: under normal temperature state, glutinous rice is placed in soak and soaks 12-24 hour, then drain.One jin of blueberry leaf can soak 4-5 jin glutinous rice, drains glutinous rice after referring to soak and is placed on screen pack after filtering and is without water droplet state.
3, thermophilic digestion: the glutinous rice draining is divided in high temperature polypropylene plastics pocket and vacuumizes rear sealing, put into the boiling of HTHP pot, boiling 30-40 minute, temperature reach 121 ℃, air pressure 102.9KPa.
4, cooling: after boiling, to take out and carry out air-cooledly or naturally cooling, be finished product after cooling.
This high temperature process method is mainly that the glutinous rice after soaking is well filtered to cleaning, and moisture is drained, and black rice is about 43-45%, pack high temperature sterilization, and rice water content is fixing because of packaging plastic bags, can not add water in bag again.If added water, 12% can cause the bottom of retort pouch can become rotten like this, has a strong impact on quality, does not add water because water content is fixed, black rice rehydration time is elongated, and because grain of rice internal moisture is less, the outer water content of the grain of rice is excessive, cause the gradation of moisture excessive, thereby make skin too swelling, after starch granules breaks, active ingredient stripping is too much, between the grain of rice, produce and stick with paste liquid, occur that quality is soft rotten, the phenomenon that mouthfeel is poor, even also there is hard-core in inside.The product of a thermophilic digestion can only be soaked boiling again on eating method, and there will be phenomenon recited above.Cannot directly add water edible by the method for frying, because of water content very little, the grain of rice is too hard, also should not be edible with microwave-oven-heating.
Summary of the invention:
The object of the invention is to overcome above-mentioned weak point, a kind of processing method of black rice instant food is provided.
The solution of the present invention is: comprise that 1. step clean, produce soak; 2. soak, drain; 3. thermophilic digestion; 4. cooling; It is characterized in that: step 3. thermophilic digestion be divided into open type thermophilic digestion, in three of the encapsulation of cold water conservation, packaged type thermophilic digestion step by step, open type thermophilic digestion is that the glutinous rice draining is placed in some dies and carries out open type thermophilic digestion, thermophilic digestion is that temperature is equal to or higher than 121 ℃, air pressure and is equal to or higher than boiling 10-15 minute under 102.9KPa condition, and backed off after random boiling; In the encapsulation of cold water conservation be several packaging bags of packing after exiting the glutinous rice of boiling and being cooled to 60-90 ℃, vacuumize rear sealing; Packaged type thermophilic digestion is that the packaging bag of packing glutinous rice is carried out to thermophilic digestion again, and thermophilic digestion is that temperature is equal to or higher than 121 ℃, air pressure and is equal to or higher than boiling 20-30 minute under 102.9KPa condition.
The invention has the advantages that: secondary high-temperature encapsulation cooking process makes finished product glutinous rice water content reach 55-57%, and rehydration, mouthfeel improve.
The specific embodiment:
Prior art drains rear encapsulation boiling water content and is fixed on the 43-45% draining, and the present invention drains open type thermophilic digestion of rear elder generation makes glutinous rice in the time of boiling, absorb moisture content; Then just middle cold seal fills, and middle cold finger is cooled to 60-90 ℃ and encapsulates rather than be cooled to normal temperature, and when 60-90 ℃ of encapsulation, glutinous rice water content reaches 55-57%, declines, so cold water conservation encapsulation in crying if be cooled to normal temperature water content; In secondary high-temperature retort pouch, high moisture recoverable amount can not run off.The raising of glutinous rice water content is crux point of the present invention.
Concrete preparation method is:
1, the fresh leaf of choosing blueberry cleans, and after cleaning, adds 1500-2500g normal-temperature water to pulverize according to pulverizing in 300-500g leaf process;
2, broken blueberry leaf and water are carried out to screen filtration, the ratio that the extract after 300-500g leaf is filtered soaks 2000-2500g glutinous rice, water temperature is controlled at 20-35 ℃ of following about 12-24 hour of immersion;
3, the glutinous rice after soaking is well filtered to cleaning, moisture is drained, black rice water content is about 43-45%;
4, the glutinous rice after draining is distributed in several dies that are of a size of 12 × 12cm, dark about 2cm, puts into autoclaving pot and carry out boiling, the condition of boiling is 121 ℃ of temperature, air pressure 102.9KPa time 10-15 minute;
5, after cooling a little, pack in fire resistant polypropylene polybag, refer to be cooled to 60-90 ℃, vacuumize rear sealing machine sealing:
6, high pressure steam sterilization equipment is put in packaging bag, 102.9KPa atmospheric pressure, and 121 ℃ of temperature, secondary boiled 20-30 minute, reaches commercial sterilization, and water content is about 55-57%;
7, after cooling, pack outer packaging bag into, add flavor pack, sealing packing warehouse-in.
Facilitate the eating method of black rice:
1, get black rice 310g, take away packaging bag, soak 1 minute with boiling water, take out and put into pot or food steamer and steam and within approximately ten minutes, reach soft glutinous edible.
2, get black rice 310g and break loosely, in pot, put into 310g water, adding black rice to fry dry to water after having boiled is edible.
3, get black rice 310g, take away packaging bag, with boiling water immersion 1 minute, putting into microwave-oven-heating 2-3 minute was edible.Or do not take away packaging bag, at 1-2 aperture of packaging bag surface thorn, putting into microwave-oven-heating 2-3 minute is edible.
Secondary high-temperature encapsulation cooking process is to utilize HTHP boiling for the first time can make the grain of rice be expanded more fully, make the institutional framework of the grain of rice loose, improve rehydration characteristics and the edible quality of instant-rice, approximately increase by 12% moisture, thermophilic digestion moisture content is constant for the second time, is mainly bactericidal action.The black rice rehydration time that the method is made shortens, than the few 5-8 minute of product rehydration time of a HTHP boiling.Because grain of rice internal moisture is more, the inside and outside gradient of meter Shui Fen diminishes, thereby makes rehydration speed, black rice to soft between the grain of rice, be difficult for producing when glutinous stick with paste liquid, thereby the mouthfeel of making and conformal better performances.The product eating method of secondary high-temperature autoclaving is more than the product of a HTHP boiling, has larger selective.
A HTHP boiling and secondary high-temperature autoclaving also have a difference to be fragrance, black rice has the fragrance of a kind of obvious similar longan at normal temperature digestion process, after the black rice rehydration of a HTHP boiling method making, fragrance seldom or does not substantially have.After the black rice rehydration that secondary high-temperature autoclaving method is made, fragrance is dense.
Claims (1)
1. a processing method for black rice instant food, comprises that 1. step clean, produce soak; 2. soak, drain; 3. thermophilic digestion; 4. cooling; It is characterized in that: step 3. thermophilic digestion be divided into open type thermophilic digestion, in three of the encapsulation of cold water conservation, packaged type thermophilic digestion step by step, open type thermophilic digestion is that the glutinous rice draining is placed in some dies and carries out open type thermophilic digestion, thermophilic digestion is that temperature is equal to or higher than 121 ℃, air pressure and is equal to or higher than boiling 10-15 minute under 102.9KPa condition, and backed off after random boiling; In the encapsulation of cold water conservation be several packaging bags of packing after exiting the glutinous rice of boiling and being cooled to 60-90 ℃, vacuumize rear sealing; Packaged type thermophilic digestion is that the packaging bag of packing glutinous rice is carried out to thermophilic digestion again, and thermophilic digestion is that temperature is equal to or higher than 121 ℃, air pressure and is equal to or higher than boiling 20-30 minute under 102.9KPa condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410062709.4A CN103766761A (en) | 2014-02-19 | 2014-02-19 | Processing method for ready-to-serve black rice food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410062709.4A CN103766761A (en) | 2014-02-19 | 2014-02-19 | Processing method for ready-to-serve black rice food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766761A true CN103766761A (en) | 2014-05-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410062709.4A Pending CN103766761A (en) | 2014-02-19 | 2014-02-19 | Processing method for ready-to-serve black rice food |
Country Status (1)
| Country | Link |
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| CN (1) | CN103766761A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953255A (en) * | 2017-12-23 | 2019-07-02 | 宜兴市瑞优娜玫瑰产业有限公司 | A kind of production method of rose black rice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817183A (en) * | 2005-09-16 | 2006-08-16 | 臧小荣 | Production of black rice with soft package |
| CN1947563A (en) * | 2006-11-06 | 2007-04-18 | 张增福 | Process for producing ambient-temp. instant pyramid-shaped dumpling made of glutinous rice warpped in bamboo leaves |
| KR100878397B1 (en) * | 2006-09-07 | 2009-01-13 | 정광호 | Method for making grain |
| CN102696972A (en) * | 2012-06-04 | 2012-10-03 | 华南理工大学 | Quick production method for glutinous rice dumplings |
| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
-
2014
- 2014-02-19 CN CN201410062709.4A patent/CN103766761A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817183A (en) * | 2005-09-16 | 2006-08-16 | 臧小荣 | Production of black rice with soft package |
| KR100878397B1 (en) * | 2006-09-07 | 2009-01-13 | 정광호 | Method for making grain |
| CN1947563A (en) * | 2006-11-06 | 2007-04-18 | 张增福 | Process for producing ambient-temp. instant pyramid-shaped dumpling made of glutinous rice warpped in bamboo leaves |
| CN102696972A (en) * | 2012-06-04 | 2012-10-03 | 华南理工大学 | Quick production method for glutinous rice dumplings |
| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953255A (en) * | 2017-12-23 | 2019-07-02 | 宜兴市瑞优娜玫瑰产业有限公司 | A kind of production method of rose black rice |
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Application publication date: 20140507 |