CN106722871A - A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof - Google Patents
A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof Download PDFInfo
- Publication number
- CN106722871A CN106722871A CN201611092168.5A CN201611092168A CN106722871A CN 106722871 A CN106722871 A CN 106722871A CN 201611092168 A CN201611092168 A CN 201611092168A CN 106722871 A CN106722871 A CN 106722871A
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- Prior art keywords
- white fungus
- rice
- egg
- dehydration
- egg flower
- 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.)
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 84
- 235000009566 rice Nutrition 0.000 title claims abstract description 84
- 241000233866 Fungi Species 0.000 title claims abstract description 78
- 235000013410 fast food Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 83
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 230000018044 dehydration Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000012634 fragment Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000155 melt Substances 0.000 claims abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 19
- 239000002245 particle Substances 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- -1 acetic acid Chemical class 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof, is related to technical field of health-care food production, the preparation method to comprise the following steps：First, soda water wine juice mixture and rice are prepared；2nd, soda water wine juice mixture is vacuum-packed, then carries out microwave disinfection treatment；3rd, white fungus is bubbled open with hot water, the fragment that size is 1mm × 1mm is cut into after drainage, then the white fungus toward chopping adds egg liquid to cook, and is made the dehydration white fungus egg flower of moisture content 2% 3%；4th, rice is placed in freezing processing in less than 0 DEG C of environment, it is dehydrated white fungus egg flower and is uniformly mixed after is added after its surface frosting, obtain rice dehydration white fungus egg flower mixture, then half an hour is stood, the frost melts Cheng Shui, the egg flower water suction of dehydration white fungus after rice surface again freeze 78 hours it after softening under the conditions of 30 DEG C to 35 DEG C；5th, will be used after the rice dehydration white fungus egg flower mixture frozen dried after freezing and be vacuum-packed and carry out microwave disinfection treatment.
Description
Technical field
The present invention relates to technical field of health-care food production, more particularly to a kind of fast food type white fungus fermented glutinous rice egg and its preparation side
Method.
Background technology
Fermented glutinous rice is mainly sugariness high, the alcoholic strength low local delicacies being made as raw material with glutinous rice.Fermented glutinous rice egg is that one kind exists
The particularly popular Han nationality's snack in the south of the lower reaches of the Yangtze River, its taste sweet and sour taste, and with nutrition work(such as enriching yin beauty treatment, lactagogue chest enlarges
Effect, traditional fermented glutinous rice is all now to boil existing food with egg thereto, and boiling process is cumbersome and carries extremely inconvenient.Current market
The upper fermented glutinous rice egg products for having some fast food types, are first bubbled open lyophilized fermented glutinous rice block with boiling water when edible, are subsequently adding wine juice i.e.
Can.
The egg in fast food fermented glutinous rice egg products on the market is mostly using dehydration egg granules, with people's living standard at present
Raising, the fermented glutinous rice egg of unitary function can not meet the market demand, develop a fermented glutinous rice egg product for possessing composite efficacy into
It is problem demanding prompt solution.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of fast food type white fungus fermented glutinous rice egg for possessing compound dietotherapy effect, should
Fast food type white fungus fermented glutinous rice egg had both possessed effect of traditional fermented glutinous rice egg enriching yin beauty treatment, was moisturized but also with egg dried tremella soup, the work(of heat-clearing
Effect.Additionally, the present invention also provides a kind of method for preparing above-mentioned fast food type white fungus fermented glutinous rice egg.
In order to solve the above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of system of fast food type white fungus fermented glutinous rice egg
Preparation Method, comprises the following steps：
Step one, fermented glutinous rice is separated wine juice and rice groove using centrifugal separator, when the wine juice in fermented glutinous rice and the matter of rice
Amount is than being 3：7-2.5：When 7, it is simultaneously 7.9-8.5 toward addition pH value in the disengagement chamber of centrifugal separator to close down the centrifugal separator
Soda water, the mass ratio of the soda water and rice is 1：1.3-1：1.5, after standing 15-20 minutes, it is again started up centrifugation point
Disembark and soda water is separated together with remaining wine juice in fermented glutinous rice, obtain soda water-wine juice mixture and rice；
Step 2, the soda water that will be obtained in step one-wine juice mixture vacuum packaging, then carry out microwave disinfection treatment；
Step 3, white fungus is bubbled open with hot water, the fragment that size is 1mm × 1mm is cut into after drainage, then the white fungus toward chopping adds
Enter egg liquid to cook, obtain white fungus egg flower, white fungus is wrapped by egg in the white fungus egg flower, then freeze the white fungus egg flower
Dry-cure is made the dehydration white fungus egg flower of moisture content 2%-3%；
Step 4, the rice that will be obtained in step one are placed in freezing processing in less than 0 DEG C of environment, after addition after its surface frosting
In step 3 prepare dehydration white fungus egg flower and be uniformly mixed, rice-dehydration white fungus egg flower mixture is obtained, then by institute
State rice-dehydration white fungus egg flower mixture and stand half an hour, treat frost melts Cheng Shui, the egg flower water suction of dehydration white fungus on rice surface
Rice-dehydration white fungus egg flower mixture is freezed 7-8 hours under the conditions of -30 DEG C to -35 DEG C again after softening；
Step 5, the rice after freezing-dehydration white fungus egg flower mixture is placed in vacuum freeze drier, at -10 DEG C to -15
Vacuum freeze drying 30-36 hours under the conditions of DEG C, dry rice-dehydration white fungus egg flower mixture vacuum packaging is gone forward side by side afterwards
The treatment of row microwave disinfection.
Used as another aspect of the present invention, the present invention also provides a kind of fast food type being prepared from using above-mentioned preparation method
White fungus fermented glutinous rice egg.
White fungus is first bubbled open chopping by the present invention, is then wrapped up with egg and is made white fungus egg flower, can be kept away under egg parcel
Exempt from the later stage it is edible when white fungus dispersion be suspended in cup the situation for influenceing mouthfeel, and first white fungus fragment also had by egg parcel
Beneficial to being dispersed in rice, so as to ensure the uniformity of product quality.Additionally, the present invention is separating a part of wine
Soda water is added after juice, by adding soda water, one can neutralize the acids such as acetic acid, the lactic acid of generation in fermented glutinous rice
Matter, it is to avoid wine juice and the sour situation of rice, two dilute the sugared part ratio in rice come the soda water that adds, significantly drop
The low intergranular viscosity of rice, it is follow-up to be more easily control evenly mixed in rice when adding white fungus dehydration egg flower to stir
In, high degree avoids the situation that rice is blended, third, rice particle and white fungus dehydration egg flower are before vacuum freeze drying
A part of soda water is absorbed, after vacuum freeze drying, rice particle and white fungus dehydration egg flower are permeated with sodium bicarbonate, by one section
Time stores and under brewed in hot water, and rice particle and egg flower will become very soft, good in taste.Additionally, in above-mentioned implementation
In mode, first by rice particle pre-freeze to surface frosting, white fungus dehydration egg flower stirring is subsequently adding, due to the rice after frosting
Grain further avoid the situation that rice particle is blended generation chip compared to having intensity higher under wet soft state.
Specific embodiment
Used as one embodiment of the present invention, a kind of preparation method of fast food type white fungus fermented glutinous rice egg is comprised the following steps：
Step one, fermented glutinous rice is separated wine juice and rice groove using centrifugal separator, when the wine juice in fermented glutinous rice and the matter of rice
Amount is than being 3：7-2.5：When 7, it is simultaneously 7.9-8.5 toward addition pH value in the disengagement chamber of centrifugal separator to close down the centrifugal separator
Soda water, the mass ratio of the soda water and rice is 1：1.3-1：1.5, after standing 15-20 minutes, it is again started up centrifugation point
Disembark and soda water is separated together with remaining wine juice in fermented glutinous rice, obtain soda water-wine juice mixture and rice；
Step 2, the soda water that will be obtained in step one-wine juice mixture vacuum packaging, then carry out microwave disinfection treatment；
Step 3, white fungus is bubbled open with hot water, the fragment that size is 1mm × 1mm is cut into after drainage, then the white fungus toward chopping adds
Enter egg liquid to cook, obtain white fungus egg flower, white fungus is wrapped by egg in the white fungus egg flower, then freeze the white fungus egg flower
Dry-cure is made the dehydration white fungus egg flower of moisture content 2%-3%；
Step 4, the rice that will be obtained in step one are placed in freezing processing in less than 0 DEG C of environment, after addition after its surface frosting
In step 3 prepare dehydration white fungus egg flower and be uniformly mixed, rice-dehydration white fungus egg flower mixture is obtained, then by institute
State rice-dehydration white fungus egg flower mixture and stand half an hour, treat frost melts Cheng Shui, the egg flower water suction of dehydration white fungus on rice surface
Rice-dehydration white fungus egg flower mixture is freezed 7-8 hours under the conditions of -30 DEG C to -35 DEG C again after softening；
Step 5, the rice after freezing-dehydration white fungus egg flower mixture is placed in vacuum freeze drier, at -10 DEG C to -15
Vacuum freeze drying 30-36 hours under the conditions of DEG C, dry rice-dehydration white fungus egg flower mixture vacuum packaging is gone forward side by side afterwards
The treatment of row microwave disinfection.
In above-described embodiment, white fungus is first bubbled open into chopping, then wrapped up with egg and be made white fungus egg flower, under egg parcel
White fungus dispersion is suspended in the situation of influence mouthfeel in cup when the later stage can be avoided edible, and first by white fungus fragment by egg bag
Wrap up in and be also beneficial to be dispersed in rice, so as to ensure the uniformity of product quality.Additionally, above-described embodiment is being separated
Soda water is added after falling a part of wine juice, by adding soda water, one can neutralize acetic acid, the breast produced in fermented glutinous rice
The acidic materials such as acid, it is to avoid wine juice and the sour situation of rice, two dilute the sugared part in rice come the soda water that adds
Ratio, significantly reduces the intergranular viscosity of rice, and follow-up addition white fungus dehydration egg flower can be more easily control equal by its when stirring
Even to be blended in rice, high degree avoids the situation that rice is blended, third, rice particle and white fungus are dehydrated egg flower true
A part of soda water is absorbed before vacuum freecing-dry, after vacuum freeze drying, rice particle and white fungus dehydration egg flower be permeated with it is small
Soda, through storing after a while and under brewed in hot water, rice particle and egg flower will become very soft, good in taste.This
Outward, in the above-described embodiment, first by rice particle pre-freeze to surface frosting, white fungus dehydration egg flower stirring is subsequently adding, due to
, compared to having intensity higher under wet soft state, further avoid rice particle, to be blended generation broken for rice particle after frosting
The situation of bits.
As the method that another aspect of the present invention, the fast food type white fungus fermented glutinous rice egg that the present invention is provided use above-described embodiment
It is prepared from.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with other manner,
Any obvious replacement is within protection scope of the present invention on the premise of not departing from the technical program design.
Finally it should be emphasised that, in order to allow those of ordinary skill in the art more easily to understand the present invention relative to existing
There are the improvements of technology, some descriptions of the invention have been simplified, and for the sake of clarity, present specification is also omitted
Some other elements, those of ordinary skill in the art should be aware that these elements for omitting also may make up in of the invention
Hold.
Claims (2)
1. a kind of preparation method of fast food type white fungus fermented glutinous rice egg, it is characterised in that comprise the following steps：
Step one, fermented glutinous rice is separated wine juice and rice groove using centrifugal separator, when the wine juice in fermented glutinous rice and the matter of rice
Amount is than being 3：7-2.5：When 7, it is simultaneously 7.9-8.5 toward addition pH value in the disengagement chamber of centrifugal separator to close down the centrifugal separator
Soda water, the mass ratio of the soda water and rice is 1：1.3-1：1.5, after standing 15-20 minutes, it is again started up centrifugation point
Disembark and soda water is separated together with remaining wine juice in fermented glutinous rice, obtain soda water-wine juice mixture and rice；
Step 2, the soda water that will be obtained in step one-wine juice mixture vacuum packaging, then carry out microwave disinfection treatment；
Step 3, white fungus is bubbled open with hot water, the fragment that size is 1mm × 1mm is cut into after drainage, then the white fungus toward chopping adds
Enter egg liquid to cook, obtain white fungus egg flower, white fungus is wrapped by egg in the white fungus egg flower, then freeze the white fungus egg flower
Dry-cure is made the dehydration white fungus egg flower of moisture content 2%-3%；
Step 4, the rice that will be obtained in step one are placed in freezing processing in less than 0 DEG C of environment, after addition after its surface frosting
In step 3 prepare dehydration white fungus egg flower and be uniformly mixed, rice-dehydration white fungus egg flower mixture is obtained, then by institute
State rice-dehydration white fungus egg flower mixture and stand half an hour, treat frost melts Cheng Shui, the egg flower water suction of dehydration white fungus on rice surface
Rice-dehydration white fungus egg flower mixture is freezed 7-8 hours under the conditions of -30 DEG C to -35 DEG C again after softening；
Step 5, the rice after freezing-dehydration white fungus egg flower mixture is placed in vacuum freeze drier, at -10 DEG C to -15
Vacuum freeze drying 30-36 hours under the conditions of DEG C, dry rice-dehydration white fungus egg flower mixture vacuum packaging is gone forward side by side afterwards
The treatment of row microwave disinfection.
2. a kind of fast food type white fungus fermented glutinous rice egg, it is characterised in that：The preparation method stated using claim 1 is prepared from.
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| CN201611092168.5A CN106722871A (en) | 2016-12-02 | 2016-12-02 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
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| CN201611092168.5A CN106722871A (en) | 2016-12-02 | 2016-12-02 | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522656A (en) * | 2018-05-04 | 2018-09-14 | 刘文伟 | The processing method of vacuum freeze drying milk egg fermented glutinour rice solid beverage |
| CN110613099A (en) * | 2019-08-06 | 2019-12-27 | 北京君态生物科技研究院 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522656A (en) * | 2018-05-04 | 2018-09-14 | 刘文伟 | The processing method of vacuum freeze drying milk egg fermented glutinour rice solid beverage |
| CN110613099A (en) * | 2019-08-06 | 2019-12-27 | 北京君态生物科技研究院 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
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