CN104543782A - Sausage with cranberries and glutinous rice and processing process thereof - Google Patents
Sausage with cranberries and glutinous rice and processing process thereof Download PDFInfo
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- CN104543782A CN104543782A CN201410741067.0A CN201410741067A CN104543782A CN 104543782 A CN104543782 A CN 104543782A CN 201410741067 A CN201410741067 A CN 201410741067A CN 104543782 A CN104543782 A CN 104543782A
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Abstract
The invention discloses a sausage with cranberries and glutinous rice. The sausage is characterized by comprising the following components in parts by weight: 25-35 parts of cranberries, 20-30 parts of white granulated sugar, 40-60 parts of ice water, 20-30 parts of rice meal, 6-10 parts of salad oil, 2-4 parts of glutinous rice meal and 0.1-0.3 part of salt. The invention also discloses a processing process of the sausage with the cranberries and the glutinous rice. By the technical scheme, the sausage disclosed by the invention has the following beneficial effects that the appearance is full, the taste is soft and glutinous, and sour and sweet, and the applicability to multiple different eating methods such as baking, microwave and dessert matching is realized; and not only is convenience brought for modern people to pursue the nutritional diet, but also the requirements of various consumption crowds and consumption channels are met.
Description
Technical field
The present invention relates to a kind of polished glutinous rice sausage and processing technology thereof, is a kind of Cranberry polished glutinous rice sausage and processing technology thereof specifically.
Background technology
Cranberry is a kind of health fruit, it is except being rich in vitamin C, it is also containing being permitted various nutrients as OPC, the latter is the strongest effective antioxidant, its oxidation resistance is 20 times of VC, 50 times of VE, and effect and the effect of Cranberry may be embodied in alleviate or go down heart and arterial sclerosis, the incidence of reduction gastric ulcer, the urethral infection problem that women can be prevented common, anti-aging, avoid senile dementia, skin maintenance, maintain skin young healthy.Therefore Cranberry is that one can be anti-oxidant, first-class good merchantable brand of going with rice or bread that again can be anti-aging, and Cranberry occurs mainly with the form of sweets greatly in the market, and raw material is bought by region restriction serious, and edible range is narrower.
Summary of the invention
The object of this invention is to provide a kind of nutritious, health care get well and be applicable to Cranberry rice intestines and the processing technology thereof of multiple eating method.
For achieving the above object, the technical solution used in the present invention is: a kind of Cranberry polished glutinous rice sausage, is made up of following parts by weight of component: Cranberry 25 ~ 35 parts, white granulated sugar 20 ~ 30 parts, frozen water 40 ~ 60 parts, rice meal 20 ~ 30 parts, salad oil 6 ~ 10 parts, glutinous rice flour 2 ~ 4 parts, salt 0.1 ~ 0.3 part.
As preferably, be made up of following parts by weight of component: Cranberry 30 parts, white granulated sugar 25 parts, frozen water 50 parts, rice meal 25 parts, salad oil 8 parts, glutinous rice flour 3 parts, salt 0.2 part.
Present invention also offers a kind of processing technology of above-mentioned Cranberry polished glutinous rice sausage, comprise the following steps:
One, get the raw materials ready: select dry for Cranberry, remove the impurity such as gravel, carpopodium.Dry for the Cranberry of choosing clear water is eluriated several times to dried fruit surface clean;
Two, cut and mix:
(1) Cranberry, white granulated sugar, the water of 1/2, salad oil, the salt of 1/2 added in cooking machine to stir evenly fast and beat thin, 0 ~ 4 DEG C for subsequent use;
(2) proceeded in jacketed pan by the fruit juice accomplished fluently and boil, receive solid carbon dioxide and divide and cool, 0 ~ 4 DEG C for subsequent use;
(3) fillings of enduring to be dropped in beater low rate mixing to fillings deliquescing, add residue frozen water low rate mixing to absorbing completely, then add glutinous rice flour, rice meal low rate mixing is to mixing completely, finally add remaining salad oil low rate mixing and evenly can go out filling, 0 ~ 4 DEG C for subsequent use;
Three, shaping:
(1) filling be stirred is poured in the hopper of vacuum sausage filler, first check quality, color, the temperature of filling when freshening filling, in filling, have free from admixture, put casing and start filling;
(2) be 15g/ grain according to weight, it is out filling that length is that 4 ~ 4.2cm twists together uniformly automatically;
(3) set steam box temperature 90 DEG C to steam 15 minutes (regulating the digestion time of 90 DEG C according to the car number steamed), after then pressing acknowledgement key, press operation key, now steam box comes into operation.When steam box digestion time arrives, open steam box after automatic vent and take out;
Four, precooling, balance:
Chilling room temperature controls at 2 ~ 3 DEG C, product cooling, the rear center's temperature that cools completely less than 15 DEG C utilize advanced import to cut intestines machine and cut intestines, after pruning, namely product is confirmed as qualified product and is sent in mono-frozen machine by the sequencing of process time, and mono-frozen machine temperature remains on ~ and less than 35 DEG C.After freezing 2 ~ 3 hours, make the central temperature of product below ~ 20 DEG C;
Five, pack, weigh, seal, case, put in storage.
By technique scheme, the present invention has following beneficial effect: outward appearance of the present invention is full, and mouthfeel is soft glutinous, and taste is sour-sweet, is applicable to bake, the multiple different eating method such as microwave, collocation dessert.The present invention had both facilitated the pursuit of modern to nutrition dietary, met again various consumer groups and consumer channel requirement.
Detailed description of the invention
Now the invention will be further described in conjunction with specific embodiments.
Embodiment 1
A kind of Cranberry polished glutinous rice sausage, comprises following parts by weight of component: Cranberry 25 parts, white granulated sugar 20 parts, frozen water 40 parts, rice meal 20 parts, salad oil 6 parts, glutinous rice flour 2 parts, salt 0.1 part.
A processing technology for above-mentioned Cranberry polished glutinous rice sausage, comprises the following steps:
One, get the raw materials ready: select dry for Cranberry, remove the impurity such as gravel, carpopodium.Dry for the Cranberry of choosing clear water is eluriated several times to dried fruit surface clean;
Two, cut and mix:
(1) Cranberry, white granulated sugar, the water of 1/2, salad oil, the salt of 1/2 added in cooking machine to stir evenly fast and beat thin, 0 ~ 4 DEG C for subsequent use;
(2) proceeded in jacketed pan by the fruit juice accomplished fluently and boil, receive solid carbon dioxide and divide and cool, 0 ~ 4 DEG C for subsequent use;
(3) fillings of enduring to be dropped in beater low rate mixing to fillings deliquescing, add residue frozen water low rate mixing to absorbing completely, then add glutinous rice flour, rice meal low rate mixing is to mixing completely, finally add remaining salad oil low rate mixing and evenly can go out filling, 0 ~ 4 DEG C for subsequent use;
Three, shaping:
(1) filling be stirred is poured in the hopper of vacuum sausage filler, first check quality, color, the temperature of filling when freshening filling, in filling, have free from admixture, put casing and start filling;
(2) be 15g/ grain according to weight, it is out filling that length is that 4 ~ 4.2cm twists together uniformly automatically;
(3) set steam box temperature 90 DEG C to steam 15 minutes (regulating the digestion time of 90 DEG C according to the car number steamed), after then pressing acknowledgement key, press operation key, now steam box comes into operation.When steam box digestion time arrives, open steam box after automatic vent and take out;
Four, precooling, balance:
Chilling room temperature controls at 2 ~ 3 DEG C, product cooling, the rear center's temperature that cools completely less than 15 DEG C utilize advanced import to cut intestines machine and cut intestines, after pruning, namely product is confirmed as qualified product and is sent in mono-frozen machine by the sequencing of process time, and mono-frozen machine temperature remains on ~ and less than 35 DEG C.After freezing 2 ~ 3 hours, make the central temperature of product below ~ 20 DEG C;
Five, pack, weigh, seal, case, put in storage.
Embodiment 2
A kind of Cranberry polished glutinous rice sausage, is made up of following parts by weight of component: Cranberry 30 parts, white granulated sugar 25 parts, frozen water 50 parts, rice meal 25 parts, salad oil 8 parts, glutinous rice flour 3 parts, salt 0.2 part.
A processing technology for above-mentioned Cranberry polished glutinous rice sausage, comprises the following steps:
One, get the raw materials ready: select dry for Cranberry, remove the impurity such as gravel, carpopodium.Dry for the Cranberry of choosing clear water is eluriated several times to dried fruit surface clean;
Two, cut and mix:
(1) Cranberry, white granulated sugar, the water of 1/2, salad oil, the salt of 1/2 added in cooking machine to stir evenly fast and beat thin, 0 ~ 4 DEG C for subsequent use;
(2) proceeded in jacketed pan by the fruit juice accomplished fluently and boil, receive solid carbon dioxide and divide and cool, 0 ~ 4 DEG C for subsequent use;
(3) fillings of enduring to be dropped in beater low rate mixing to fillings deliquescing, add residue frozen water low rate mixing to absorbing completely, then add glutinous rice flour, rice meal low rate mixing is to mixing completely, finally add remaining salad oil low rate mixing and evenly can go out filling, 0 ~ 4 DEG C for subsequent use;
Three, shaping:
(1) filling be stirred is poured in the hopper of vacuum sausage filler, first check quality, color, the temperature of filling when freshening filling, in filling, have free from admixture, put casing and start filling;
(2) be 15g/ grain according to weight, it is out filling that length is that 4 ~ 4.2cm twists together uniformly automatically;
(3) set steam box temperature 90 DEG C to steam 15 minutes (regulating the digestion time of 90 DEG C according to the car number steamed), after then pressing acknowledgement key, press operation key, now steam box comes into operation.When steam box digestion time arrives, open steam box after automatic vent and take out;
Four, precooling, balance:
Chilling room temperature controls at 2 ~ 3 DEG C, product cooling, the rear center's temperature that cools completely less than 15 DEG C utilize advanced import to cut intestines machine and cut intestines, after pruning, namely product is confirmed as qualified product and is sent in mono-frozen machine by the sequencing of process time, and mono-frozen machine temperature remains on ~ and less than 35 DEG C.After freezing 2 ~ 3 hours, make the central temperature of product below ~ 20 DEG C;
Five, pack, weigh, seal, case, put in storage.
Embodiment 3
A kind of Cranberry polished glutinous rice sausage, is characterized in that, be made up of following parts by weight of component: Cranberry 35 parts, white granulated sugar 30 parts, frozen water 60 parts, rice meal 30 parts, salad oil 10 parts, glutinous rice flour 4 parts, salt 0.3 part.
A processing technology for above-mentioned Cranberry polished glutinous rice sausage, comprises the following steps:
One, get the raw materials ready: select dry for Cranberry, remove the impurity such as gravel, carpopodium.Dry for the Cranberry of choosing clear water is eluriated several times to dried fruit surface clean;
Two, cut and mix:
(1) Cranberry, white granulated sugar, the water of 1/2, salad oil, the salt of 1/2 added in cooking machine to stir evenly fast and beat thin, 0 ~ 4 DEG C for subsequent use;
(2) proceeded in jacketed pan by the fruit juice accomplished fluently and boil, receive solid carbon dioxide and divide and cool, 0 ~ 4 DEG C for subsequent use;
(3) fillings of enduring to be dropped in beater low rate mixing to fillings deliquescing, add residue frozen water low rate mixing to absorbing completely, then add glutinous rice flour, rice meal low rate mixing is to mixing completely, finally add remaining salad oil low rate mixing and evenly can go out filling, 0 ~ 4 DEG C for subsequent use;
Three, shaping:
(1) filling be stirred is poured in the hopper of vacuum sausage filler, first check quality, color, the temperature of filling when freshening filling, in filling, have free from admixture, put casing and start filling;
(2) be 15g/ grain according to weight, it is out filling that length is that 4 ~ 4.2cm twists together uniformly automatically;
(3) set steam box temperature 90 DEG C to steam 15 minutes (regulating the digestion time of 90 DEG C according to the car number steamed), after then pressing acknowledgement key, press operation key, now steam box comes into operation.When steam box digestion time arrives, open steam box after automatic vent and take out;
Four, precooling, balance:
Chilling room temperature controls at 2 ~ 3 DEG C, product cooling, the rear center's temperature that cools completely less than 15 DEG C utilize advanced import to cut intestines machine and cut intestines, after pruning, namely product is confirmed as qualified product and is sent in mono-frozen machine by the sequencing of process time, and mono-frozen machine temperature remains on ~ and less than 35 DEG C.After freezing 2 ~ 3 hours, make the central temperature of product below ~ 20 DEG C;
Five, pack, weigh, seal, case, put in storage.
The cooking machine used in the inventive method, jacketed pan, beater, bowel lavage forming machine are the conventional machinery of food industry, do not repeat them here.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not by the restriction of above-mentioned enforcement; the principle that the just explanation itself described in above-described embodiment and description is invented; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements bucket sieve are as in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a Cranberry polished glutinous rice sausage, is characterized in that, is made up of following parts by weight of component: Cranberry 25 ~ 35 parts, white granulated sugar 20 ~ 30 parts, frozen water 40 ~ 60 parts, rice meal 20 ~ 30 parts, salad oil 6 ~ 10 parts, glutinous rice flour 2 ~ 4 parts, salt 0.1 ~ 0.3 part.
2. a kind of Cranberry polished glutinous rice sausage as claimed in claim 1, is characterized in that, be made up of following parts by weight of component: Cranberry 30 parts, white granulated sugar 25 parts, frozen water 50 parts, rice meal 25 parts, salad oil 8 parts, glutinous rice flour 3 parts, salt 0.2 part.
3. the processing technology of a kind of Cranberry polished glutinous rice sausage as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
One, get the raw materials ready: select dry for Cranberry, remove the impurity such as gravel, carpopodium, dry for the Cranberry of choosing clear water is eluriated several times to dried fruit surface clean;
Two, cut and mix:
(1) Cranberry, white granulated sugar, the water of 1/2, salad oil, the salt of 1/2 added in cooking machine to stir evenly fast and beat thin, 0 ~ 4 DEG C for subsequent use;
(2) proceeded in jacketed pan by the fruit juice accomplished fluently and boil, receive solid carbon dioxide and divide and cool, 0 ~ 4 DEG C for subsequent use;
(3) fillings of enduring to be dropped in beater low rate mixing to fillings deliquescing, add residue frozen water low rate mixing to absorbing completely, then add glutinous rice flour, rice meal low rate mixing is to mixing completely, finally add remaining salad oil low rate mixing and evenly can go out filling, 0 ~ 4 DEG C for subsequent use;
Three, shaping:
(1) filling be stirred is poured in the hopper of vacuum sausage filler, first check quality, color, the temperature of filling when freshening filling, in filling, have free from admixture, put casing and start filling;
(2) be 15g/ grain according to weight, it is out filling that length is that 4 ~ 4.2cm twists together uniformly automatically;
(3) set steam box temperature 90 DEG C to steam 15 minutes (regulating the digestion time of 90 DEG C according to the car number steamed), after then pressing acknowledgement key, press operation key, now steam box comes into operation, and when steam box digestion time arrives, opens steam box and take out after automatic vent;
Four, precooling, balance:
Chilling room temperature controls at 2 ~ 3 DEG C, product cooling, the rear center's temperature that cools completely less than 15 DEG C utilize advanced import to cut intestines machine and cut intestines, after pruning, namely product is confirmed as qualified product and is sent in mono-frozen machine by the sequencing of process time, and mono-frozen machine temperature remains on ~ and less than 35 DEG C.After freezing 2 ~ 3 hours, make the central temperature of product below ~ 20 DEG C;
Five, pack, weigh, seal, case, put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741067.0A CN104543782A (en) | 2014-12-09 | 2014-12-09 | Sausage with cranberries and glutinous rice and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741067.0A CN104543782A (en) | 2014-12-09 | 2014-12-09 | Sausage with cranberries and glutinous rice and processing process thereof |
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| CN104543782A true CN104543782A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410741067.0A Pending CN104543782A (en) | 2014-12-09 | 2014-12-09 | Sausage with cranberries and glutinous rice and processing process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957656A (en) * | 2015-06-17 | 2015-10-07 | 李慧 | Kidney tonifying silky chicken glutinous rice sausage and preparation method thereof |
| CN107744089A (en) * | 2017-10-31 | 2018-03-02 | 三只松鼠股份有限公司 | A kind of black sticky rice fillings and its manufacture craft |
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| CN1309931A (en) * | 2000-02-23 | 2001-08-29 | 福州市吉达餐饮有限公司 | Technological process of producing bagged New Year cake |
| CN101085954A (en) * | 2006-06-07 | 2007-12-12 | 屈元求 | Special 'Xianguo' wine, drinking juice, catsup and pastry series and synthetic development technique thereof |
| CN102302123A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Glutinous rice dessert sausage and making method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
| CN103652253A (en) * | 2013-12-19 | 2014-03-26 | 谢清若 | Litchi cake |
| CN103815401A (en) * | 2014-03-02 | 2014-05-28 | 熊立芬 | Health-care rice cake for tonifying qi |
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2014
- 2014-12-09 CN CN201410741067.0A patent/CN104543782A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309931A (en) * | 2000-02-23 | 2001-08-29 | 福州市吉达餐饮有限公司 | Technological process of producing bagged New Year cake |
| CN101085954A (en) * | 2006-06-07 | 2007-12-12 | 屈元求 | Special 'Xianguo' wine, drinking juice, catsup and pastry series and synthetic development technique thereof |
| CN102302123A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Glutinous rice dessert sausage and making method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
| CN103652253A (en) * | 2013-12-19 | 2014-03-26 | 谢清若 | Litchi cake |
| CN103815401A (en) * | 2014-03-02 | 2014-05-28 | 熊立芬 | Health-care rice cake for tonifying qi |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957656A (en) * | 2015-06-17 | 2015-10-07 | 李慧 | Kidney tonifying silky chicken glutinous rice sausage and preparation method thereof |
| CN107744089A (en) * | 2017-10-31 | 2018-03-02 | 三只松鼠股份有限公司 | A kind of black sticky rice fillings and its manufacture craft |
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Application publication date: 20150429 |
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