CN104188092B - Stick with paste rice water manufacture craft - Google Patents
Stick with paste rice water manufacture craft Download PDFInfo
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- CN104188092B CN104188092B CN201410374869.2A CN201410374869A CN104188092B CN 104188092 B CN104188092 B CN 104188092B CN 201410374869 A CN201410374869 A CN 201410374869A CN 104188092 B CN104188092 B CN 104188092B
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Abstract
The invention discloses and a kind of stick with paste rice water manufacture craft, comprise the following steps: paste rice is put into frying pan, to be stir-fried by paste rice 4-5 minute with the little fire of kettle temperature 160 DEG C-180 DEG C, stir-fry frequency 20-30 beat/min; Continue with the big fire of kettle temperature 320 DEG C-330 DEG C the 3-4 minute that stir-fries, stir-fry frequency 30-40 beat/min; Again to stir-fry 4-5 minute with the moderate heat that kettle temperature is 260 DEG C-270 DEG C, stir-fry frequency 20-30 beat/min; Paste rice is transferred in 30 DEG C-40 DEG C constant temperature kettles, stirs; Then be transferred to and endure pot, boil 14-16 minute; Filtration obtains sticking with paste meter Shui.This technique stir-fries with little fire, big fire, moderate heat successively in frying pan, sticks with paste rice and is heated evenly not variable paste; Paste rice is first stirred in warm water pot and boils again, avoid being transferred directly to boiling water from frying pan and endure the dense black smoke of pot generation violent evaporation reaction formation, decrease environmental pollution, improve security.
Description
Technical field
The present invention relates to a kind of tobacco fermentation technology field, particularly one sticks with paste rice water manufacture craft.
Background technology
Paste hair smoke is as a kind of raw tobacco material of the cigar that shows unique characteristics, and its modulation process adopts the method for sticking with paste rice water by fermentation.Traditional paste rice water makes, and is rice to be put into iron pan moderate heat to fry about 15 minutes, and wherein fiery kettle temperature is 250 DEG C-270 DEG C, fries to rice yellowing; Big fire is fried again, and big fire kettle temperature is 310 DEG C-330 DEG C, until rice expand into black bulk; Fry with moderate heat, moderate heat kettle temperature is 250 DEG C-270 DEG C again, until rice is fried into black shape, pinching meter Xin Shang with hand has a bit entirely not black and stop; Stick with paste after rice fries into, translate into immediately got out to have water endure in pot, it endures coolant-temperature gage in pot can reach 100 DEG C, converts 15kg water infusion about 10 minutes, treat that poach becomes dark brown with 5kg rice, carries out filtering, cooling.In frying pan, adopt the pattern of moderate heat-big fire-moderate heat to stir-fry to paste meter Jin Hang by this way, start just to utilize 250 DEG C of-270 DEG C of moderate heats to stir-fry just, meter Shou Re inequality is stuck with paste because the overheated meeting of kettle temperature causes, the top layer very fast internal layer that is heated is heated slower, fried extremely fast speed internal layer may just start to turn yellow with regard to blackening on top layer, very easily fried, its carbonation rate reaches more than 20%, finally have impact on the quality of sticking with paste meter Shui; In addition, in the end moderate heat is fried to become bulk just to turn over immediately to 100 DEG C to blackening to endure in pot again, because boiling water runs into the paste rice reaching more than 200 DEG C, sticking with paste rice short time release amount of heat can make boiling water that strong evaporation reaction occurs, with dense black smoke, exacerbate and stick with paste the severe of rice water production environment, simultaneously, a large amount of steam runs into staff and to sublimate phenomenon, also brings larger potential safety hazard to staff.
Summary of the invention
The object of the invention is to overcome the paste meter Cai Yong moderate heat-big fire-moderate heat of existing paste meter Shui existing in prior art, easily make paste meter Shou Re inequality easily fried, and stir-fry to complete paste rice directly ploughs under the above-mentioned deficiency worrying along aggravation bad environments and potential safety hazard, provide a kind of and stick with paste rice water manufacture craft.
In order to realize foregoing invention object, the invention provides following technical scheme:
A kind of paste rice water manufacture craft, comprises the following steps:
Step one, paste rice is put into frying pan, be that paste rice stir-fries 4-5 minute by the little fire of 160 DEG C-180 DEG C with kettle temperature, the frequency that stir-fries is 20-30 beat/min, now stick with paste rice its colour changed into yellow, thermally equivalent, stick with paste meter Shou Re comparatively slow and can infiltrate into that to stick with paste rice inner evenly, gradually, not easily stick with paste in frying process and be also not easy carbonization, stick with paste rice simultaneously and generally select long-grained nonglutinous rice or semilate rice, its content of starch is less, oil content content is less, and selects water content to be less than the paste rice of 14%;
Step 2, be that the paste meter Ji Xu in described step one stir-fries 3-4 minute by the big fire of 320 DEG C-330 DEG C with kettle temperature, the frequency that stir-fries is 30-40 beat/min, sticks with paste rice form and starts to foam and start blackening bulk;
Step 3, be that the paste meter Ji Xu in described step 2 stir-fries 4-5 minute by the moderate heat of 260 DEG C-270 DEG C with kettle temperature, the frequency that stir-fries is 20-30 beat/min, and the feature of its frying maturation is that when sticking with paste glossy black agglomerating, the uniform in foaming of meter Yan Se, frying, resistance diminishes and lightens;
Step 4, paste rice in described step 3 is transferred in the constant temperature kettle of 30 DEG C-40 DEG C, paste rice and warm water are stirred, wherein the water of constant temperature kettle is 2.5-3.5:1 with the mass ratio of paste rice, water in constant temperature pot first chooses proportioning according to the quality of sticking with paste rice, and heating keeps constant temperature 30 DEG C-40 DEG C always, paste rice good for frying in frying pan is all transferred in warm water pot, can not only completely the submergence of paste rice be convenient to paste rice to stir, and warm water temperature is lower when paste rice stirs in warm water, the paste rice that can not be formed as very high with surface temperature in boiling water contacts and strong evaporation occurs reacts, also strong black smoke pollution processing environment can not be formed,
Step 5, the paste rice in described step 4 and warm water is all transferred to and endures in pot, warm water is boiled, and boil 14-16 minute, paste rice is fully dissolved in water and forms dense paste rice juice;
Step 6, filtration endure pot, obtain the paste meter Shui that Baume degrees is 11-12 degree, the paste rice residue after being filtered by first pass can again add the paste rice juice that clear water carries out filtration residue, finally that paste rice juice sole is even, obtain satisfactory Baume degrees and stick with paste meter Shui.
Preferably, in described step one, kettle temperature is 170 DEG C, and little fire stir-fries and sticks with paste the rice time is 5 minutes.
Preferably, in described step 2, kettle temperature is 325 DEG C, and big fire stir-fries and sticks with paste the rice time is 4 minutes.
Preferably, in described step 3, kettle temperature is 265 DEG C, and moderate heat stir-fries and sticks with paste the rice time is 4 minutes.
Preferably, the water in described step 4 kind constant temperature kettle is 3:1 with sticking with paste the mass ratio of rice, and through overtesting, water is with when to stick with paste rice ratio be 3:1, and institute boils the paste rice juice that obtains closest to required Baume degrees paste meter Shui, need not neutralize by a large amount of clear water of follow-up increase.
Preferably, endure in described step 5 pot boil stick with paste the rice time be 15 minutes.
Preferably, before the water in described step 4 in warm water pot is that sticking with paste rice stirs, through the illumination dechlorination of more than 1 hour; Can by using ultra violet lamp half a day of 100W, or natural lighting one day, except the chlorine in anhydrating, avoid sticking with paste meter Shi Qi chlorine and sticking with paste meter Fa Sheng chemical reaction boiling, rice water quality is stuck with paste in impact.
compared with prior art, beneficial effect of the present invention:
1, paste rice water manufacture craft of the present invention, by using three pots, be respectively frying pan, warm water pot and endure pot, wherein in frying pan with successively application kettle temperature be respectively the little fire of 160 DEG C-180 DEG C, the big fire of 320 DEG C-330 DEG C, the moderate heat of 260 DEG C-270 DEG C stir-fry, this mode of stir-frying can make the not variable paste of paste rice thermally equivalent or carbonization, carbonation rate can be reduced to lower than 5%, improves the quality of sticking with paste meter Shui;
2, stir-fry is turned over to the paste rice completed and is stirred to the warm water pot of 30 DEG C-40 DEG C, transferred to again in worrying along and boiled, finally will endure a pot drainage, obtain the paste meter Shui meeting Baume degrees requirement, the paste rice that frying completes first by stirring in warm water pot, is endured in pot than directly turning over to boiling water, and strong evaporation reaction can be avoided to form dense black smoke, decrease the actual bodily harm of environmental pollution and operating personnel, improve security;
3, utilize the paste meter Shui that this technique makes, pour in paste hair smoke, tobacco fermentation efficiency can be improved, be conducive to removing the green grass or young crops of tobacco leaf and mix taste, reduce acid, improve tobacco leaf fragrance simultaneously, increase the keeping time limit.
Accompanying drawing illustrates:
Fig. 1 is the flow chart of paste rice water manufacture craft of the present invention.
Detailed description of the invention
Below in conjunction with test example and detailed description of the invention, the present invention is described in further detail.But this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment, all technology realized based on content of the present invention all belong to scope of the present invention.
embodiment 1
A kind of paste rice water manufacture craft, as described in Figure 1, comprises the following steps:
Step one, 6kg is stuck with paste rice put into frying pan, be that paste rice stir-fries 5 minutes by the little fire of 160 DEG C with kettle temperature, the frequency that stir-fries is 20 beats/min, until the paste rice its colour changed into yellow of the overwhelming majority, paste meter Shou Re is now comparatively slow, be heated evenly, all paste rice can be infiltrated into gradually inner, not easily stick with paste in frying process and be also not easy carbonization; Generally when sticking with paste rice and putting into frying pan can select long-grained nonglutinous rice or semilate rice, its content of starch is less through screening, oil content content is less, and select water content to be less than the paste rice of 14%;
Step 2, be that the paste meter Ji Xu in step one stir-fries 4 minutes by the big fire of 320 DEG C with kettle temperature, the frequency that stir-fries is 30 beats/min, sticks with paste rice form and starts to foam and start blackening bulk;
Step 3, be that the paste meter Ji Xu in step 2 stir-fries 5 minutes by the moderate heat of 260 DEG C with kettle temperature, the frequency that stir-fries is 20 beats/min, and the feature of its frying maturation is that when sticking with paste glossy black agglomerating, the uniform in foaming of meter Yan Se, frying, resistance diminishes and lightens;
Step 4, paste rice in step 3 is transferred in the constant temperature kettle of 30 DEG C, paste rice and warm water are stirred, wherein the water of constant temperature kettle is 2.5:1 with the mass ratio of paste rice, so its water quality is 15kg, water in constant temperature pot first chooses proportioning according to the quality of sticking with paste rice, and heating keeps constant temperature 30 DEG C always, paste rice good for frying in frying pan is all transferred in warm water pot, can not only completely the submergence of paste rice be convenient to paste rice to stir, and warm water temperature is lower when paste rice stirs in warm water, the paste rice that can not be formed as very high with surface temperature in boiling water contacts and strong evaporation occurs reacts, also strong black smoke pollution processing environment can not be formed,
Step 5, the paste rice in step 4 and warm water is all transferred to and endures in pot, warm water is boiled, and boil 16 minutes, paste rice is fully dissolved in water and forms dense paste rice juice, become dark brown;
Step 6, filtration endure pot, cooling, obtain the paste meter Shui that Baume degrees is 11 degree, paste rice residue after being filtered by first pass can again add the paste rice juice that clear water carries out filtration residue, finally that paste rice juice sole is even, obtain satisfactory Baume degrees and stick with paste meter Shui, this paste meter Shui is poured on tobacco leaf, can know that tobacco leaf is mixed taste, the fermentation that improves tobacco leaf fragrance, be convenient to tobacco leaf, thus increase the time of tobacco leaf keeping.
embodiment 2
A kind of paste rice water manufacture craft, comprises the following steps:
Step one, 6kg is stuck with paste rice put into frying pan, be that paste rice stir-fries 5 minutes by the little fire of 170 DEG C with kettle temperature, the frequency that stir-fries is 25 beats/min, until the paste rice its colour changed into yellow of the overwhelming majority, paste meter Shou Re is now comparatively slow, be heated evenly, all paste rice can be infiltrated into gradually inner, not easily stick with paste in frying process and be also not easy carbonization; Generally when sticking with paste rice and putting into frying pan can select long-grained nonglutinous rice or semilate rice, its content of starch is less through screening, oil content content is less, and select water content to be less than the paste rice of 14%;
Step 2, be that the paste meter Ji Xu in step one stir-fries 4 minutes by the big fire of 325 DEG C with kettle temperature, the frequency that stir-fries is 35 beats/min, sticks with paste rice form and starts to foam and start blackening bulk;
Step 3, be that the paste meter Ji Xu in step 2 stir-fries 4 minutes by the moderate heat of 265 DEG C with kettle temperature, the frequency that stir-fries is 25 beats/min, and the feature of its frying maturation is that when sticking with paste glossy black agglomerating, the uniform in foaming of meter Yan Se, frying, resistance diminishes and lightens;
Step 4, the paste rice in step 3 is transferred in the constant temperature kettle of 35 DEG C, paste rice and warm water are stirred, wherein the water of constant temperature kettle is 3:1 with the mass ratio of paste rice, so its water quality is 18kg, water in constant temperature pot first chooses proportioning according to the quality of sticking with paste rice, and heating keeps constant temperature 35 DEG C always, warm water temperature is lower when paste rice stirs in warm water, the paste rice that can not be formed as very high with surface temperature in boiling water contacts and strong evaporation occurs reacts, and also can not form strong black smoke pollution processing environment;
Step 5, the paste rice in step 4 and warm water is all transferred to and endures in pot, warm water is boiled, and boil 15 minutes, paste rice is fully dissolved in water and forms dense paste rice juice, become dark brown;
Step 6, filtration endure pot, cooling, obtain the paste meter Shui that Baume degrees is 11.5 degree, paste rice residue after being filtered by first pass can again add the paste rice juice that clear water carries out filtration residue, finally that paste rice juice sole is even, obtain satisfactory Baume degrees and stick with paste meter Shui, this paste meter Shui is poured on tobacco leaf, can know that tobacco leaf is mixed taste, the fermentation that improves tobacco leaf fragrance, be convenient to tobacco leaf, thus increase the time of tobacco leaf keeping.
embodiment 3
A kind of paste rice water manufacture craft, comprises the following steps:
Step one, 6kg is stuck with paste rice put into frying pan, be that paste rice stir-fries 4 minutes by the little fire of 170 DEG C with kettle temperature, the frequency that stir-fries is 30 beats/min, until the paste rice its colour changed into yellow of the overwhelming majority, paste meter Shou Re is now comparatively slow, be heated evenly, all paste rice can be infiltrated into gradually inner, not easily stick with paste in frying process and be also not easy carbonization; Generally when sticking with paste rice and putting into frying pan can select long-grained nonglutinous rice or semilate rice, its content of starch is less through screening, oil content content is less, and select water content to be less than the paste rice of 14%;
Step 2, be that the paste meter Ji Xu in step one stir-fries 3 minutes by the big fire of 330 DEG C with kettle temperature, the frequency that stir-fries is 40 beats/min, sticks with paste rice form and starts to foam and start blackening bulk;
Step 3, be that the paste meter Ji Xu in step 2 stir-fries 4 minutes by the moderate heat of 270 DEG C with kettle temperature, the frequency that stir-fries is 30 beats/min, and the feature of its frying maturation is that when sticking with paste glossy black agglomerating, the uniform in foaming of meter Yan Se, frying, resistance diminishes and lightens;
Step 4, paste rice in step 3 is transferred in the constant temperature kettle of 40 DEG C, paste rice and warm water are stirred, wherein the water of constant temperature kettle is 3.5:1 with the mass ratio of paste rice, so its water quality is 21kg, water in constant temperature pot first chooses proportioning according to the quality of sticking with paste rice, and heating keeps constant temperature 40 DEG C always, paste rice good for frying in frying pan is all transferred in warm water pot, can not only completely the submergence of paste rice be convenient to paste rice to stir, and warm water temperature is lower when paste rice stirs in warm water, the paste rice that can not be formed as very high with surface temperature in boiling water contacts and strong evaporation occurs reacts, also strong black smoke pollution processing environment can not be formed,
Step 5, the paste rice in step 4 and warm water is all transferred to and endures in pot, warm water is boiled, and boil 14 minutes, paste rice is fully dissolved in water and forms dense paste rice juice, become dark brown;
Step 6, filtration endure pot, cooling, obtain the paste meter Shui that Baume degrees is 12 degree, paste rice residue after being filtered by first pass can again add the paste rice juice that clear water carries out filtration residue, finally that paste rice juice sole is even, obtain satisfactory Baume degrees and stick with paste meter Shui, this paste meter Shui is poured on tobacco leaf, can know that tobacco leaf is mixed taste, the fermentation that improves tobacco leaf fragrance, be convenient to tobacco leaf, thus increase the time of tobacco leaf keeping.
Claims (7)
1. stick with paste a rice water manufacture craft, it is characterized in that, comprise the following steps:
Step one, paste rice is put into frying pan, be that paste rice stir-fries 4-5 minute by the little fire of 160 DEG C-180 DEG C with kettle temperature, the frequency that stir-fries is 20-30 beat/min;
Step 2, be that the paste meter Ji Xu in described step one stir-fries 3-4 minute by the big fire of 320 DEG C-330 DEG C with kettle temperature, the frequency that stir-fries is 30-40 beat/min;
Step 3, be that the paste meter Ji Xu in described step 2 stir-fries 4-5 minute by the moderate heat of 260 DEG C-270 DEG C with kettle temperature, the frequency that stir-fries is 20-30 beat/min;
Step 4, be transferred in the constant temperature kettle of 30 DEG C-40 DEG C by the paste rice in described step 3, paste rice and warm water stirred, wherein the water of constant temperature kettle is 2.5-3.5:1 with the mass ratio sticking with paste rice;
Step 5, the paste rice in described step 4 and warm water is all transferred to and endures in pot, warm water is boiled, and boil 14-16 minute;
Step 6, filtration endure pot, obtain the paste meter Shui that Baume degrees is 11-12 degree.
2. paste rice water manufacture craft according to claim 1, it is characterized in that, in described step one, kettle temperature is 170 DEG C, and little fire stir-fries and sticks with paste the rice time is 5 minutes.
3. paste rice water manufacture craft according to claim 1, it is characterized in that, in described step 2, kettle temperature is 325 DEG C, and big fire stir-fries and sticks with paste the rice time is 4 minutes.
4. paste rice water manufacture craft according to claim 1, it is characterized in that, in described step 3, kettle temperature is 265 DEG C, and moderate heat stir-fries and sticks with paste the rice time is 4 minutes.
5. paste rice water manufacture craft according to claim 1, is characterized in that, the water in described step 4 kind constant temperature kettle is 3:1 with the mass ratio of paste rice.
6. paste rice water manufacture craft according to claim 1, is characterized in that, endure in described step 5 pot boil stick with paste the rice time be 15 minutes.
7. according to the arbitrary described paste rice water manufacture craft of claim 1-6, it is characterized in that, before the water in described step 4 in warm water pot is that sticking with paste rice stirs, through the illumination dechlorination of more than 1 hour.
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| CN201410374869.2A CN104188092B (en) | 2014-07-31 | 2014-07-31 | Stick with paste rice water manufacture craft |
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| CN201410374869.2A CN104188092B (en) | 2014-07-31 | 2014-07-31 | Stick with paste rice water manufacture craft |
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| CN104188092B true CN104188092B (en) | 2016-01-20 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113892677B (en) * | 2021-10-28 | 2022-09-06 | 河南农业大学 | Application method of soybean paste juice in cigar fermentation |
| CN113907404B (en) * | 2021-10-28 | 2022-11-25 | 河南农业大学 | Application method of wheat flour paste juice in cigar fermentation |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4534372A (en) * | 1983-08-22 | 1985-08-13 | R. J. Reynolds Tobacco Company | Smoking product |
| AU2003268470A1 (en) * | 2002-12-17 | 2004-07-29 | Virginia Tech Intellectual Properties, Inc. | Manipulation of ascorbic acid levels in plants |
| CN101731745B (en) * | 2008-11-11 | 2012-04-25 | 安徽中烟工业公司 | Method for fermenting Humao tobacco |
| CN101791148B (en) * | 2009-02-04 | 2011-12-21 | 安徽中烟工业公司 | Tobacco submerged fermentation method |
| CN101700140A (en) * | 2009-11-04 | 2010-05-05 | 安徽中烟工业公司 | Burnt rice manufacturing process |
| CN103169153B (en) * | 2013-04-12 | 2015-02-11 | 上海烟草集团有限责任公司 | Method for improving internal quality of low-class tobacco through solid fermentation |
| CN203467654U (en) * | 2013-09-30 | 2014-03-12 | 四川省烟草公司德阳市公司 | Paste rice water making cooking stove |
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