CN107691995A - A kind of manual rice and flour - Google Patents
A kind of manual rice and flour Download PDFInfo
- Publication number
- CN107691995A CN107691995A CN201710762210.8A CN201710762210A CN107691995A CN 107691995 A CN107691995 A CN 107691995A CN 201710762210 A CN201710762210 A CN 201710762210A CN 107691995 A CN107691995 A CN 107691995A
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- CN
- China
- Prior art keywords
- rice
- peanut milk
- flour
- manual
- flour according
- 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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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 235000013312 flour Nutrition 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 97
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims description 6
- 238000005422 blasting Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 14
- 229910052742 iron Inorganic materials 0.000 description 7
- 238000002156 mixing Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of manual rice and flour, it is related to food processing technology field, is prepared using following steps：Rice and glutinous rice are weighed in proportion, is soaked in water, and then water mill filtering, obtains Rice ＆ peanut milk into slurry；Rice ＆ peanut milk is quickly cooled down, air is blasted into Rice ＆ peanut milk in cooling and is stirred；Rice ＆ peanut milk is poured into canister, is rocked uniformly, is steamed shaping, uncover, cools down, chopping, is drying to obtain.Rice ＆ peanut milk is cooled down in the present invention, air and stirring at low speed are blasted thereto, so as to improve gas meltage in Rice ＆ peanut milk, during steaming so that the Rice ＆ peanut milk in gelatinization process a little micropore occurs with canister bottom surface, be advantageous to gradually uncover musculus cutaneus, it is not easy to tear, the rice and flour obtained after chopping are simply easily operated with unique rice delicate fragrance, this method, and this method is applicable to processing dimension by long rice skin, for processing " piece face of a bowl of nooldes " distinguishing products.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of manual rice and flour.
Background technology
Rice and flour, Chinese snack, traditional-handwork way are：By rice water mill into slurry, Rice ＆ peanut milk is contained into special flat iron
In disk, jiggle, allow Rice ＆ peanut milk is very thin fully on iron pan to smear last layer, then steam shaping, musculus cutaneus is uncovered, direct knife is cut
Into silk, enter soup and be cooked, help with lean meat silk, shredded mushroom, can also add old hen soup, delicious flavour.It will can also be dried in the air after musculus cutaneus chopping
Drying is shone, can be preserved more long.With the fast development of social economy, people are to the pursuit more and more higher of clothing, food, lodging and transportion -- basic necessities of life, rice and flour
Trophism increasingly had deep love for by people, high content phytoprotein rice and flour also contain in addition to rich in carbohydrate
Protein, fat, vitamin and mineral, comprehensive nutrition can be provided for human body.
But because Rice ＆ peanut milk is gelatinized in process so that musculus cutaneus is bonded together with iron pan to be not easy to be uncovered, and destroys it
Integrality so that it is different in size that knife cuts rear rice and flour, influences to sell.Especially for some rice and flour manufacturing enterprises, it was being produced
The iron pan used in journey is larger, how that it is quick and completely uncover to obtain the musculus cutaneus of large-size, has certain difficulty
Degree.At present, being typically employed in iron pan bottom surface and smearing the mode of salad oil reduces the cohesive force between musculus cutaneus and iron pan, but in height
During temperature steams, salad oil can destroy the unique rice delicate fragrance of rice and flour, influence mouthfeel.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of manual rice and flour, and the rice and flour are in preparation process
In be easy to uncover and do not rupture.
A kind of manual rice and flour proposed by the present invention, are prepared using following steps：
S1, rice and glutinous rice being weighed in proportion, being soaked in water, then water mill filtering, obtains Rice ＆ peanut milk into slurry；
S2, the Rice ＆ peanut milk in S1 is quickly cooled to 5 DEG C, blasts air into Rice ＆ peanut milk in cooling and be stirred；
S3, the Rice ＆ peanut milk in S2 poured into iron pan, rock uniformly, steam shaping, uncover, cooling, chopping, be drying to obtain.
Preferably, in S1, the mass ratio of rice and glutinous rice is 7-10：1.
Preferably, in S1, be soaked in water 1-2.5h.
Preferably, in S1, filtering uses 80-100 mesh screens.
Preferably, in S1, the concentration of Rice ＆ peanut milk is 25-30 ° of Be '.
Preferably, in S2,5 DEG C are quickly cooled to.
Preferably, in S2, the flow velocity for blasting air is 10-20L/min.
Preferably, in S2, speed of agitator 80-150r/min.
Preferably, in S3, the thickness for steaming the musculus cutaneus after shaping is 0.7-1.2mm.
Preferably, in S3, steam to be steam heated to 3-5min.
Beneficial effect：Using rice and glutinous rice as raw material in the present invention, the addition of glutinous rice can improve the viscosity and perfume (or spice) of Rice ＆ peanut milk
Taste, the boiling fastness and bullet for improving rice and flour slide mouthfeel, and have the effect of strengthening spleen and nourishing stomach；Rice ＆ peanut milk is cooled down, blasts air thereto
And stirring at low speed, it is that equilbrium solubility of the air in water raises and the property of reduction with temperature using at normal atmospheric pressure,
Such as air, equilbrium solubility is 25.69mL/L at 5 DEG C, and equilbrium solubility is 15.04mL/L at 30 DEG C, difference by about one time, temperature
Degree is higher, and solubility is smaller, so as to improve gas meltage in Rice ＆ peanut milk, and make it that composition is uniform in Rice ＆ peanut milk, during steaming,
As temperature raises, cause gas overflowing using the difference of gas solubility, so as to the Rice ＆ peanut milk and canister in gelatinization process
There is a little micropore in bottom surface, and then reduces musculus cutaneus and the contact area of canister bottom surface, so as to uncover the process of musculus cutaneus
In, the degree that adhesive stress is diffused into the intracutaneous portion of entire surface is reduced, can be good at gradually uncovering musculus cutaneus, be not easy to tear, cut
Obtained rice and flour have unique rice delicate fragrance after silk, and enter soup it is cooked when condiment be more easy to tasty, this method is simply easily operated,
And this method is applicable to the larger rice skin of processing dimension, for processing " piece face of a bowl of nooldes " distinguishing products.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of manual rice and flour proposed by the present invention, are prepared using following steps：
S1, rice and glutinous rice being weighed in proportion, being soaked in water, then water mill filtering, obtains Rice ＆ peanut milk into slurry；
S2, the Rice ＆ peanut milk in S1 quickly cooled down, blast air into Rice ＆ peanut milk in cooling and be stirred；
S3, the Rice ＆ peanut milk in S2 poured into canister, rock uniformly, steam shaping, uncover, cooling, chopping, drying is
.
Embodiment 2
A kind of manual rice and flour proposed by the present invention, are prepared using following steps：
S1, by 7：1 mass ratio weighs rice and glutinous rice, and mixing, be soaked in water 1h, and then water mill is into slurry, using 80 mesh
Filter is sieved through, it is 25 ° of Be ' Rice ＆ peanut milks to produce concentration；
S2, the Rice ＆ peanut milk in S1 quickly cooled down, blast air into Rice ＆ peanut milk in cooling and be stirred, blast air
Flow velocity is 10L/min, speed of agitator 80r/min；
S3, the Rice ＆ peanut milk in S2 poured into canister, rock uniformly, steam shaping, carefully uncover, cooled down, chopping, it is dry
It is dry to produce.
Embodiment 3
A kind of manual rice and flour proposed by the present invention, are prepared using following steps：
S1, by 8：1 mass ratio weighs rice and glutinous rice, and mixing, be soaked in water 1.5h, and then water mill is into slurry, using 90
Mesh screen, it is 27 ° of Be ' Rice ＆ peanut milks to produce concentration；
S2, the Rice ＆ peanut milk in S1 is quickly cooled to 5 DEG C, blasts air into Rice ＆ peanut milk in cooling and be stirred, blast
The flow velocity of air is 15L/min, speed of agitator 120r/min；
S3, the Rice ＆ peanut milk in S2 poured into canister, rock uniformly, steam shaping, be steam heated to 4min, steam into
The thickness of musculus cutaneus after type is 1.0mm, is carefully uncovered, and cooling, chopping, is drying to obtain.
Embodiment 4
A kind of manual rice and flour proposed by the present invention, are prepared using following steps：
S1, by 10：1 mass ratio weighs rice and glutinous rice, and mixing, be soaked in water 2.5h, and then water mill uses into slurry
100 mesh screens, it is 30 ° of Be ' Rice ＆ peanut milks to produce concentration；
S2, the Rice ＆ peanut milk in S1 is quickly cooled to 3 DEG C, blasts air into Rice ＆ peanut milk in cooling and be stirred, blast
The flow velocity of air is 20L/min, speed of agitator 150r/min；
S3, the Rice ＆ peanut milk in S2 poured into canister, rock uniformly, steam shaping, be steam heated to 5min, steam into
The thickness of musculus cutaneus after type is 1.2mm, is carefully uncovered, and cooling, chopping, is drying to obtain.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (10)
1. a kind of manual rice and flour, it is characterised in that be prepared using following steps：
S1, rice and glutinous rice being weighed in proportion, being soaked in water, then water mill filtering, obtains Rice ＆ peanut milk into slurry；
S2, the Rice ＆ peanut milk in S1 quickly cooled down, blast air into Rice ＆ peanut milk in cooling and be stirred；
S3, the Rice ＆ peanut milk in S2 poured into canister, rock uniformly, steam shaping, uncover, cooling, chopping, be drying to obtain.
2. manual rice and flour according to claim 1, it is characterised in that in S1, the mass ratio of rice and glutinous rice is 7-10：1.
3. manual rice and flour according to claim 1, it is characterised in that in S1, be soaked in water 1-2.5h.
4. manual rice and flour according to claim 1, it is characterised in that in S1, filtering uses 80-100 mesh screens.
5. manual rice and flour according to claim 1, it is characterised in that in S1, the concentration of Rice ＆ peanut milk is 25-30 ° of Be '.
6. manual rice and flour according to claim 1, it is characterised in that in S2, be quickly cooled to 5 DEG C.
7. manual rice and flour according to claim 1, it is characterised in that in S2, the flow velocity for blasting air is 10-20L/min.
8. manual rice and flour according to claim 1, it is characterised in that in S2, speed of agitator 80-150r/min.
9. manual rice and flour according to claim 1, it is characterised in that in S3, the thickness for steaming the musculus cutaneus after shaping is
0.7-1.2mm。
10. manual rice and flour according to claim 1, it is characterised in that in S3, steam to be steam heated to 3-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710762210.8A CN107691995A (en) | 2017-08-30 | 2017-08-30 | A kind of manual rice and flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710762210.8A CN107691995A (en) | 2017-08-30 | 2017-08-30 | A kind of manual rice and flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691995A true CN107691995A (en) | 2018-02-16 |
Family
ID=61170295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710762210.8A Withdrawn CN107691995A (en) | 2017-08-30 | 2017-08-30 | A kind of manual rice and flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691995A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886075A (en) * | 2021-12-24 | 2022-08-12 | 北京工商大学 | Steamed wet rice and flour product and processing method thereof |
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Application publication date: 20180216 |