CN104555087A - Processing method of quickly-frozen native green steamed rice dumpling leaves - Google Patents
Processing method of quickly-frozen native green steamed rice dumpling leaves Download PDFInfo
- Publication number
- CN104555087A CN104555087A CN201410711134.4A CN201410711134A CN104555087A CN 104555087 A CN104555087 A CN 104555087A CN 201410711134 A CN201410711134 A CN 201410711134A CN 104555087 A CN104555087 A CN 104555087A
- Authority
- CN
- China
- Prior art keywords
- rice
- pudding leaf
- steamed rice
- rice dumpling
- dumpling leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention provides a processing method of quickly-frozen native green steamed rice dumpling leaves. The processing method comprises the following steps: (1) bundling and packaging newly picked steamed rice dumpling leaves, placing in a freezer, and storing the steamed rice dumpling leaves at -17 DEG C to -19 DEG C by cooling for 8-12 hours for waiting to be processed; (2) grading and selecting the steamed rice dumpling leaves according to a processing quality standard, washing the steamed rice dumping leaves on a leaf washing machine, grading, framing and stacking the clean steamed rice dumpling leaves, and bundling according to specifications; (3) grading and stacking the clean bundled steamed rice dumpling leaves which are cleaned and bundling and are eligible after reinspection in a dehydrator, and dehydrating external moisture of the steamed rice dumpling leaves to keep the freshness of the steamed rice dumpling leaves and ensure that the fresh steamed rice dumpling leaves are not heated and reeled; (4) packaging the dehydrated eligible fresh steamed rice dumpling leaves, feeding into plastic bags for food package, carrying out vacuum sealing on openings and then binning; (5) stacking the sealed and binned steamed rice dumpling leaves in the freezer in a graded manner, and storing at -17 DEG C to -19 DEG C. According to the processing method provided by the invention, original taste and flavor of the steamed rice dumpling leaves can be effectively kept by using freezing low temperature to reduce the activity and restricting microorganisms, and can be preserved for a long time without losing faint scent and greenness of the steamed rice dumpling leaves.
Description
Technical field
The present invention relates to pollution-free food manufacture field, be specifically related to a kind of job operation of rice-pudding leaf.
Background technology
Rice-pudding leaf is a kind of material for packagings for foodstuff such as pyramid-shaped dumplings processed with indicalamus leaf.Traditional rice-pudding leaf job operation has two kinds: method one is dry processing method.Through green removing in high temperature post-drying or dry by fresh indicalamus leaf.This method has shortcoming, and one is ecosystem green, the indicalamus leaf essence wet goods composition that can not keep indicalamus leaf; Two is all need furnace run when green removing in high temperature and oven dry, needs to consume a large amount of energy in heat-treatment process; Three is that the finished product dry reed leaf prepared needs to soak water before use, soaks water both consuming time, water consumption again.This method makes rice-pudding leaf finished product productive costs increase, and causes again the inconvenience that rice-pudding leaf uses.Method two is sterilization storing method.This method is first pickled by indicalamus leaf, makes half-blank, then softened by rice-pudding leaf half-blank heating and cooking in batches, then rice-pudding leaf loaded packaging bag sealing, pasteurization, storage.The shortcoming of this method is, all needs heating, consume a large amount of energy when boiling and sterilization.Some manufacturers even add the pharmaceutical chemicals reagent that rice-pudding leaf can be made to turn green when high temperature boiling, bring safety hazard to rice-pudding leaf food.
The subject matter of the traditional diamond-making technique of above-mentioned two kinds of rice-pudding leaves is that power consumption, water consumption cost are high, and causes rice-pudding leaf to use inconvenience, adds that the use of pharmaceutical chemicals reagent causes food security hidden danger.Therefore, my company is by rice-pudding leaf process technology that studies for a long period of time, and develop one and namely save energy and reduce the cost, rice-pudding leaf job operation of environment-friendly and green, maintains the primary green organic component of rice-pudding leaf, and improve the security level of rice-pudding leaf food again.
Summary of the invention
The technical matters that the present invention solves is: for above-mentioned traditional rice-pudding leaf processing the deficiencies in the prior art, a kind of primary job operation of quick-frozen of rice-pudding leaf is provided, the power consumption that the method had not both had high-temperature heating to cause, do not soak again the water consumption that rehydration causes, and without any food safety hazard, be rice-pudding leaf commodity job operation of a kind of energy-conservation, consumption reduction, environmental protection, safety.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: the job operation of the primary green rice-pudding leaf of a kind of quick-frozen, comprises the steps:
(1) the fresh rice-pudding leaf bailing will newly gathered, is placed on and freezes in storehouse, makes rice-pudding leaf be kept at-17 ~-19 DEG C of states store by cooling in 8-12 hour, to be processed;
(2) rice-pudding leaf crudy standard grading is selected, rice-pudding blade is placed on wash on leaf machine and cleans, clean rice-pudding leaf classification is framed up, pile, then tie up by specification;
(3) lashing cleaning, rechecking qualified rice-pudding leaf, classification pile, in hydroextractor, by de-dry for the moisture of tyre in rice-pudding leaf, keep rice-pudding leaf freshness, guarantees that fresh rice-pudding leaf does not generate heat, not clot;
(4) by fresh rice-pudding leaf packing qualified for processed, load in Food-packing plastic bag, vacuum seal sealing, vanning;
(5) rice-pudding leaf after sealing vanning divides rank pile in freezer, stores at temperature-17 ~-19 DEG C.
In step (1), described fresh rice-pudding leaf is Newborn Leaves then.
In step (2), when tying up, every 100 to tie up be one, real around two circle ligations with pasture and water.
In step (1) and (5), store most desirable temperature and be-18 DEG C.
We's ratio juris is: one is utilize freezing low temperature to reduce active, suppression germ, first the concentric acquisition of rice-pudding leaf leaf is got up, and with the form long term storage of primary product, to meet the needs of whole year production to raw material; Two is utilize freezing low temperature, can by rice-pudding leaf wax, stain solid state, rice-pudding leaf product is washed processing etc. further.Three is the genuinenesses utilizing freezing low temperature to keep rice-pudding leaf, long term storage and do not lose rice-pudding leaf delicate fragrance, green, makes customer more like this product, improves this Business Economic Benefit.
The present invention compared with prior art has following beneficial effect:
1, produce energy-conservation: in technique involved in the present invention, do not need to complete, a large amount of heat energy required for technique such as dry and sterilization, greatly reduce energy consumption.
2, produce water saving: rice-pudding leaf that the present invention produces is hygrometric state product, the water that not needing to carry out rehydration process before using does not have rehydration to cause consumes.
3, production environmental protection: what the present invention used freezes storehouse cryogenic freezing, disposablely can build up, recycles in multiple batches of production, do not have the refuses such as abraum salt, waste water, waste gas and discharge the pollution caused.
4, easy to use: rice-pudding leaf that the present invention produces is hygrometric state product, only need rinsing in short-term before using, do not need long-time rehydration, easy to use.
5, produce efficient: above energy-conservation, water saving and do not use the pharmaceutical chemicals such as sodium hydroxide, salt reagent to use, all can reduce productive costs, raising productivity effect.
6, use safety: do not have the residual of the chemical substances such as copper ion in rice-pudding leaf product, meet the requirement of food security.
Detailed description of the invention
A job operation for the primary green rice-pudding leaf of quick-frozen, concrete grammar and step as follows:
(1) purchasing of raw materials with just to freeze fresh-keeping: get and fully grow up, current growth but not yet form fresh rice-pudding leaf of obvious wax layer (Newborn Leaves then, requires free from extraneous odour, non-rot, flawless, free from insect pests worm climbs print, without Lao Ye, without damaged edge damage, immaculate, warms up leaf without dirty leaf; Quality elasticity is good, petiole place through folding three times flawless etc.) bailing, be then placed on by rice-pudding leaf and freeze in storehouse, will freeze warehouse temperature is set in-18 DEG C, makes rice-pudding leaf be kept at-18 DEG C of states storages by 10 hours coolings, to be processed.Warehouse temperature is frozen in running check during this period;
(2) half-blank processing: get rice-pudding leaf by foliation operating personal, provide and carry out selecting leaf to employee, select according to factory's rice-pudding leaf crudy standard grading after employee leads leaf.The fresh rice-pudding leaf screened is placed by specification (length and width) requirement classification; According to size, length and width, from big to small, from left to right, in good order bench board front of putting.Fresh rice-pudding leaf of screening, classification is framed up to be checked by rank.To circulate sampling observation through Quality Inspector, assert qualified after, half-blank is delivered between water car-washing and is examined goods by employee, and rice-pudding phyllogen material of acceptance(check) meets at the staff that receives, and is counted to fresh rice-pudding leaf inspection of semifinished product by staff.
(3) wash, tie up: then check and whether normally to wash leaf machine, after confirming that facility are normal, be placed on one by one by rice-pudding leaf to wash on leaf machine and machine-wash, frame up clean rice-pudding leaf classification pile.Clean rice-pudding leaf is reclaimed workshop tie up: rice-pudding leaf of same specification, every 100 of standard is one.Real around two circle ligations with pasture and water, pricking head is a knot.Quality Inspector carries out inspection inspection to rice-pudding leaf lashing delivery according to the quality loop of company;
(4) processed: after the assay was approved, carries out processed by cleaning rice-pudding leaf classification pile tied in hydroextractor, by standard by de-dry for the moisture of tyre in rice-pudding leaf;
(5) semi finished package: deliver to compress side according to production procedure and carry out semi finished package, during according to company quality's quantitative criteria vanning, note putting into wrapping machine smooth for rice-pudding leaf, must not be overlapping, erects.Packaged rice-pudding leaf product is inspected by random samples at random by works superintendent, confirms that whether this batch of crated product quantity is qualified.Case whether smooth, attractive in appearance;
(6) finished product stores and freezes storehouse: the qualified fresh rice-pudding leaf packaging bag of vanning wrapped, reach the profile packaging standard of corporate policy, the finished product point position that rank pile is specified at freezer, puts smooth, orderly, is convenient to check to check and pile carries out mark; Then temperature of ice house is down to-18, the temperature that the constant temperature of pile freezes storehouse must reach the standard of specifying quick-frozen rice-pudding leaf.
Job operation of the present invention compares in table 1 with traditional diamond-making technique implementation result:
Microbiological indicator of the present invention is in table 2:
As seen from the above table, the inventive method does not need heating, good energy-conserving effect, and natural, pollution-free, environmental protection is easy to use, quick, greatly enhances productivity, and obtained rice-pudding leaf is easy to softening in time using, and does not need rehydration, and easy to use, safe.Through inspection: in brine concentration product is 0, and content of nitrite is in NaNO2)≤4mg/kg, coliform group count 30MPN/100g, and do not detect pathogenic bacteria, more than preservation term >=360 day.
Claims (4)
1. a job operation for the primary green rice-pudding leaf of quick-frozen, is characterized in that, comprise the steps:
(1) the fresh rice-pudding leaf bailing will newly gathered, is placed on and freezes in storehouse, makes rice-pudding leaf be kept at-17 ~-19 DEG C of states store by cooling in 8 ~ 12 hours, to be processed;
(2) rice-pudding leaf crudy standard grading is selected, rice-pudding blade is placed on wash on leaf machine and cleans, clean rice-pudding leaf classification is framed up, pile, then tie up by specification;
(3) lashing cleaning, rechecking qualified rice-pudding leaf, classification pile, in hydroextractor, by de-dry for the moisture of tyre in rice-pudding leaf, keep rice-pudding leaf freshness, guarantees that fresh rice-pudding leaf does not generate heat, not clot;
(4) by fresh rice-pudding leaf packing qualified for processed, load in Food-packing plastic bag, vacuum seal sealing, vanning;
(5) rice-pudding leaf after sealing vanning divides rank pile in freezer, stores at temperature-17 ~-19 DEG C.
2. the job operation of the primary green rice-pudding leaf of quick-frozen according to claim 1, is characterized in that, in step (1), described fresh rice-pudding leaf is Newborn Leaves then.
3. the job operation of the primary green rice-pudding leaf of quick-frozen according to claim 1, is characterized in that, in step (2), when tying up, every 100 to tie up be one, real around two circle ligations with pasture and water.
4. the job operation of the primary green rice-pudding leaf of quick-frozen according to claim 1, is characterized in that, in step (1) and (5), storage temperature is-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410711134.4A CN104555087A (en) | 2014-12-01 | 2014-12-01 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410711134.4A CN104555087A (en) | 2014-12-01 | 2014-12-01 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104555087A true CN104555087A (en) | 2015-04-29 |
Family
ID=53072345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410711134.4A Pending CN104555087A (en) | 2014-12-01 | 2014-12-01 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104555087A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234568A (en) * | 2016-08-31 | 2016-12-21 | 桑植文玉农产品开发有限责任公司 | A kind of preservation method of Folium indocalami tessellati |
| CN109170580A (en) * | 2018-10-12 | 2019-01-11 | 张家界康华实业有限公司 | A kind of processing method of quick-frozen rice-pudding leaf |
| CN111165713A (en) * | 2019-11-26 | 2020-05-19 | 浙江韩情生物科技有限公司 | Preservation method of rice dumplings through electron beam irradiation |
| CN112385647A (en) * | 2020-11-09 | 2021-02-23 | 张家界康华实业有限公司 | Fresh-keeping storage method for rice dumpling leaves |
| CN112495822A (en) * | 2020-11-09 | 2021-03-16 | 张家界康华实业有限公司 | Intelligent automatic rice dumpling leaf grading screening method |
| CN112841523A (en) * | 2021-01-18 | 2021-05-28 | 遂平县领鑫农业科技有限公司 | Production process of quick-frozen steamed rice dumpling leaves |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5856656A (en) * | 1981-09-28 | 1983-04-04 | Nitsukoku Seifun Kk | Preparation of green powder containing leaf and stem of buckwheat as component |
| CN101200081A (en) * | 2007-12-18 | 2008-06-18 | 福建师范大学 | Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature |
| CN102506565A (en) * | 2011-11-01 | 2012-06-20 | 黄山市徽顶箬业有限公司 | Indocalamus leaf (bamboo leaf) baking method |
| CN102837888A (en) * | 2012-08-28 | 2012-12-26 | 湖南农业大学 | Non-hot processing method for zongzi leaves |
| CN102835525A (en) * | 2012-08-29 | 2012-12-26 | 利川市金海生物科技有限公司 | Pigment marigold flower health-card tea and production method thereof |
| CN203886849U (en) * | 2014-06-04 | 2014-10-22 | 安徽舒城乐天工艺制品有限公司 | Cleaning and drying device for indocalamus leaves |
-
2014
- 2014-12-01 CN CN201410711134.4A patent/CN104555087A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5856656A (en) * | 1981-09-28 | 1983-04-04 | Nitsukoku Seifun Kk | Preparation of green powder containing leaf and stem of buckwheat as component |
| CN101200081A (en) * | 2007-12-18 | 2008-06-18 | 福建师范大学 | Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature |
| CN102506565A (en) * | 2011-11-01 | 2012-06-20 | 黄山市徽顶箬业有限公司 | Indocalamus leaf (bamboo leaf) baking method |
| CN102837888A (en) * | 2012-08-28 | 2012-12-26 | 湖南农业大学 | Non-hot processing method for zongzi leaves |
| CN102835525A (en) * | 2012-08-29 | 2012-12-26 | 利川市金海生物科技有限公司 | Pigment marigold flower health-card tea and production method thereof |
| CN203886849U (en) * | 2014-06-04 | 2014-10-22 | 安徽舒城乐天工艺制品有限公司 | Cleaning and drying device for indocalamus leaves |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234568A (en) * | 2016-08-31 | 2016-12-21 | 桑植文玉农产品开发有限责任公司 | A kind of preservation method of Folium indocalami tessellati |
| CN109170580A (en) * | 2018-10-12 | 2019-01-11 | 张家界康华实业有限公司 | A kind of processing method of quick-frozen rice-pudding leaf |
| CN111165713A (en) * | 2019-11-26 | 2020-05-19 | 浙江韩情生物科技有限公司 | Preservation method of rice dumplings through electron beam irradiation |
| CN112385647A (en) * | 2020-11-09 | 2021-02-23 | 张家界康华实业有限公司 | Fresh-keeping storage method for rice dumpling leaves |
| CN112495822A (en) * | 2020-11-09 | 2021-03-16 | 张家界康华实业有限公司 | Intelligent automatic rice dumpling leaf grading screening method |
| CN112841523A (en) * | 2021-01-18 | 2021-05-28 | 遂平县领鑫农业科技有限公司 | Production process of quick-frozen steamed rice dumpling leaves |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104555087A (en) | Processing method of quickly-frozen native green steamed rice dumpling leaves | |
| CN102119712B (en) | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit | |
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN101642161B (en) | Physical method for preserving freshness of waxberry fruits | |
| CN101715806B (en) | Refreshing method of bolete | |
| CN101301000A (en) | Fresh-keeping method of plum fruit | |
| CN102028022A (en) | Green vegetable compound antistaling agent and matched antistaling method thereof | |
| CN104798876B (en) | A kind of method of preservation edible mushroom | |
| CN103891872B (en) | A kind of vacuum freeze-drying processing method of white Herba Alii fistulosi quilt | |
| CN103478222A (en) | Method for manufacturing dehydrated broccoli | |
| CN101828596B (en) | Method for storage and fresh preservation of litchi fruits | |
| CN102754783A (en) | Processing method for performing combined drying on papaya slices | |
| CN102599231A (en) | Microwave vacuum drying method for kiwi fruit | |
| CN103404943A (en) | Food vacuum freeze drying and dehydration system and application method thereof | |
| Popa et al. | Postharvest quality changes of organic strawberry Regina cultivar during controlled atmosphere storage | |
| CN101292678A (en) | Fresh-keeping technique for Chinese yam | |
| CN104082404B (en) | A kind of fruit antistaling agent and preparation method thereof | |
| CN105076353A (en) | Anti-browning corrosion prevention refreshing method of fresh-cut lotus root | |
| CN101828749A (en) | Modified atmosphere production method for edible jellyfish | |
| Rachtanapun et al. | Effects of packaging types and storage temperatures on the shelf life of fresh rice noodles under vacuum conditions | |
| CN102805145A (en) | Freshness retaining processing method of fresh-cut cucumbers | |
| CN102860355A (en) | Leechee biological storage and fresh-keeping method | |
| CN106912587A (en) | A kind of food refrigerating and fresh-keeping method | |
| CN103493876B (en) | A kind of processing method of the green soya bean that dewaters | |
| CN104430829B (en) | The preservation method of navel orange under a kind of normal temperature |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
|
| WD01 | Invention patent application deemed withdrawn after publication |