CN108991354A - A kind of konjak (Moyu) rice skin and its processing method - Google Patents
A kind of konjak (Moyu) rice skin and its processing method Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 186
- 235000009566 rice Nutrition 0.000 title claims abstract description 186
- 229920002752 Konjac Polymers 0.000 title claims abstract description 89
- 235000010485 konjac Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 185
- 229920001592 potato starch Polymers 0.000 claims abstract description 21
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 62
- 239000000203 mixture Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 18
- 239000008367 deionised water Substances 0.000 claims description 13
- 229910021641 deionized water Inorganic materials 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 11
- 229910052602 gypsum Inorganic materials 0.000 claims description 10
- 239000010440 gypsum Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 244000205754 Colocasia esculenta Species 0.000 claims description 9
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 208000011580 syndromic disease Diseases 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 230000000007 visual effect Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 claims 1
- 210000003491 skin Anatomy 0.000 abstract description 63
- 210000002615 epidermis Anatomy 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000003242 anti bacterial agent Substances 0.000 abstract description 2
- 229940088710 antibiotic agent Drugs 0.000 abstract description 2
- 230000002950 deficient Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 241001312219 Amorphophallus konjac Species 0.000 description 4
- 238000002242 deionisation method Methods 0.000 description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical class O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241001278826 Amorphophallus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to konjaku processing technique fields, and in particular to a kind of konjak (Moyu) rice skin and its processing method.The konjak (Moyu) rice skin includes 25~30 parts of konjaku, 100~125 parts of rice, 12~16 parts of polished rice, 4~8 parts of potato starch；The part that konjaku is chosen as rice skin processes raw material, under the long agitation effect of high speed, konjaku powder is allowed to be uniformly mixed with other raw materials of rice skin, contain the characteristic of natural antibiotics using konjaku, it is set to form one layer of antibacterial film in rice epidermis face, for the bacteria attack of prevention and treatment, effective rice skin extends period of storage, extends the shelf-life of rice finished product skin；And under the addition of potato starch, a meter epidermis face is attached in gelatinization process, and it incorporates in the gap of Rice & peanut milk molecule of curing, and then the moisture that defective tightness is combined in Rice & peanut milk is adsorbed, so that rice finished product skin tissue is uniformly finer and smoother, structure is even closer, high resilience, section is smooth, fresh and tender agreeable to the taste, moreover it is possible to effectively increase water-retaining property when meter skin long-term preservation and deepfreeze.
Description
Technical field
The present invention relates to konjaku processing technique fields, and in particular to a kind of konjak (Moyu) rice skin and its processing method.
Background technique
Taro, Classification system Amorphophallus rivieri Durieu are ground, Chinese Gu Ming Amorphophalus rivieri is held after being passed to Japan
Its name is attacked, so far Reng Cheng Amorphophalus rivieri, and the name of Zhong Guo Amorphophalus rivieri is civil lost.Mill taro is herbaceos perennial, and stem tuber is flat
Spherical shape, chocolate；Contain fleshy root and fibrous fibrous root；Petiole yellow green, smooth, female inflorescence is cylindrical, purple；Male inflorescence
Immediately, darkviolet；Ovule is extremely short, stockless, spherical or oblate spheroid berry, yellow green when mature.
Konjac tuber can be processed into mill taro bean curd (also known as brown rot) for dredging food.The expansive force of mill taro starch can be as big as 80~
100 times, adhesion strength is strong, can be used as the adhesive of sizing, papermaking, porcelain or building etc..Mill taro is also used to produce serial makeup
Product, swelling agent, antistaling agent.
Meanwhile konjaku starch-containing 35%, protein 3% and the mineral matter elements such as multivitamin and potassium, phosphorus, selenium, also
Containing the konjac polysaccharide that necessary for human is wanted, i.e. glucomannans is up to 30%, and (some type stem tubers of Amorphophallus are more rich in konjaku
Sugar), especially white konjaku, elephant-foot yam kind content are up to 50~65%.This glucomannan has powerful expansive force,
Having more than the viscous toughness of any natural plant gum, i.e., fillable stomach and intestine eliminate hunger, and because institute's heat content is very little, therefore
Controllable weight, achievees the purpose that defatting beauty.
Konjaku also contains the natural antibiotic of one kind mixes other raw materials and food is made using konjaku powder as primary raw material
Afterwards, konjaku can form antibacterial film in food surface, can prevent and treat bacteria attack, extend period of storage, play fresh-keeping fungi-proofing effect.
It is primary raw material that rice skin, which is using rice, steams processing by a series of, a kind of wheaten food being made into is foremost
Rice skin surely belongs to " Qin Zhen meters of Shaanxi Xi'an skin ".Rice finished product color of the leather white light profit, muscle are thin soft, flexible tasty and refreshing.
The existing cool skin shelf-life probably in or so 1 week, in order to improve the shelf-life of cool skin, Liang Pi processing factory pass through by
Cool skin is placed on shady and cool place or vacuum freshness retaining, and still, these preservation technologies still can not significantly linear meter skin shelf-life；More
Having notably, a little meter of skin processor adds preservative or food aid in rice skin, although effectively improving the shelf-life of meter skin,
But also carry out huge security risk to the health care belt of eater；It is badly in need of a kind of meter of skin preservation method in existing rice skin processing technology
Or freshness preserving equipment.
Summary of the invention
To solve the above-mentioned problems, on the basis of green and healthy, the shelf-life of rice skin, one kind provided by the invention are improved
Konjak (Moyu) rice skin and its processing method, it is therefore intended that the shelf-life of rice skin is improved from raw material itself.
The present invention is achieved by the following technical solutions:
A kind of konjak (Moyu) rice skin, including following raw material:
25~30 parts of konjaku, 100~125 parts of rice, 12~16 parts of polished rice, 4~8 parts of potato starch.
Preferably, the konjak (Moyu) rice skin includes following raw material:
25 parts of konjaku, 110 parts of rice, 13 parts of polished rice, 6 parts of potato starch.
A kind of processing method of konjak (Moyu) rice skin, comprising the following steps:
A, konjaku powder: taking the fresh konjak of required parts by weight, removes small holes caused by worms, is cut into pintongs after peeling, is put into temperature 28
~32 DEG C, constant temperature impregnates 3~4h in the saturation gypsum milk solution of mass fraction 7%, pull out and be put into 28~32 DEG C of temperature, quality point
Constant temperature impregnates 30~35min in the saturation gypsum milk solution of number 1%, places into clear water in immersion 30~35min, every 10min
Change a clear water；Pull konjaku block out, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to lower part of screen and adds
Enter appropriate amount of deionized water, hook tune to konjaku slurry consistency is 1.2~1.5；It is put into extruder after hook tune, in 125~
Extruding to konjaku is starched well-done under 130 DEG C of swelling temperature, and taking-up is dried to water content≤8%, crushed 325 meshes to get konjaku
Powder dry storage is spare；
B, rice defibrination: taking working as required parts by weight to produce rice per year, and the rice shell for removing impurity and not eliminating is placed in clear water
It eluriates 3~5 times, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 12~14h, pulls out and drain away the water, then
Mill takes big Rice & peanut milk to cross 325 meshes after being mixed into the deionized water for accounting for rice gross weight 10%, takes screen fraction to be fitted into drum, preservative film
It is spare that sealing is placed on fresh-keeping and storing in 3~5 DEG C of refrigerating chamber；
C, prepared by rice: taking working as required parts by weight to produce polished rice per year, the rice shell for removing impurity and not eliminating is placed in clear water
It is middle to eluriate 2~3 times, it pulls out and is put into big basin, clear water is added to rice is just submerged, impregnates 3~4h, pulls out and drain away the water, put
Enter to steam just well-done to polished rice in steamer, pours into summer sleeping mat immediately, shake loose clearly demarcated to rice particle, surface moisture drains；
D, mixing is mixed well: being taken spare big Rice & peanut milk to warm to room temperature next time in ventilation room temperature, is added appropriate amount of deionized water, hook tune
To big Rice & peanut milk consistency >=1.5；It being transferred in the blender with heating device, adjusting mixing speed is 1800~2000r/min,
32~35 DEG C are warming up to after stirring 30min, keeps temperature constant, spare konjaku flour, additional amount 30g/ is added while stirring
Min, konjaku flour continue to stir 30min after adding；Add the potato starch of required parts by weight, additional amount 50g/min, potato
Starch continues to stir 30min after adding；It is eventually adding spare rice, additional amount 300g/min, rice addition knot
Continue constant temperature stirring 35min after beam to get rice finished product skin mixture；
E, it cooks sterilization: taking rice finished product skin mixture, flow into steaming plate while stirring, 0.5~1mm of thickness, then put steaming into
In case, steaming is completely well-done to rice skin mixture at a temperature of 95~105 DEG C, takes out immediately, spreading for cooling to room temperature, excision forming,
30~35min of ultraviolet-sterilization is vacuum-packed after visual mesh foreign matter, and whether X-ray check has foreign matter to be mixed into, and detects that foreign is mixed into
Low temperature drying is temporary in 3~5 DEG C of hothouse afterwards.
Preferably, during rice shakes loose, need to also in the summer sleeping mat positioned beneath cold wind blower device for holding glutinous rice,
Time≤35min that control rice is cooled to room temperature, cold wind wind-warm syndrome are 5~12 DEG C.
Preferably, during mixing is mixed well, also needing the consistency for adjusting rice finished product skin mixture is 1.2~1.4.
Preferably, the consistency adjusting method of the rice finished product skin mixture is as follows:
If the consistency > 1.4 of the rice skin mixture after mixing well, rice skin mixture is concentrated in vacuo, excessive moisture is sloughed,
Being adjusted to meter skin mixture consistency is 1.2~1.4；
If the consistency < 1.2 of the rice skin mixture after mixing well, is added deionized water, additional amount under identical mixing speed
For 20ml/min, being adjusted to meter skin mixture consistency is 1.2~1.4.
Preferably, the excision forming method is as follows:
The rice skin that will be cooled to room temperature is rolled into cylindrical shape；
Or it will be cooled to the rice skin of room temperature and be cut into the strip of long 30~35cm, wide 1~5cm
Or will be cooled to room temperature rice skin directly sterilize after be vacuum-packed.
The beneficial effects of the present invention are:
1, compared with prior art, the present invention choose konjaku as rice skin part processing raw material, high speed it is long when
Between under stirring action, allow konjaku powder to be uniformly mixed with other raw materials of rice skin, the characteristic of natural antibiotics contained using konjaku,
It is set to form one layer of antibacterial film in rice epidermis face, for the bacteria attack of prevention and treatment, effective rice skin extends period of storage, extends finished product
The shelf-life of rice skin；
2, the present invention effectively changes the flavor of rice skin by the way that appropriate potato starch is added in rice skin processes raw material；Meanwhile
It is attached on a meter epidermis face under the addition of potato starch, in gelatinization process, and incorporates in the gap of Rice & peanut milk molecule of curing, in turn
The moisture that defective tightness is combined in Rice & peanut milk is adsorbed, so that rice finished product skin tissue is uniformly finer and smoother, structure is even closer, rich in bullet
Property, section is smooth, fresh and tender agreeable to the taste, moreover it is possible to effectively increase water-retaining property when meter skin long-term preservation and deepfreeze；
3, the present invention is also mixed into the polished rice particle cooked in Rice & peanut milk, changes traditional rice leather and makees pattern, so that finished product
Rice skin more has chewy texture, and mouthfeel is more preferably.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
A kind of konjak (Moyu) rice skin and its processing method are present embodiments provided, detailed process is as follows:
Step 1: prepare 25 parts of konjaku, 110 parts of rice, 13 parts of polished rice, 6 parts of potato starch；
Step 2: konjaku powder: taking the fresh konjak of required parts by weight, remove small holes caused by worms, be cut into pintongs after peeling, be put into temperature
In 30 DEG C of degree, the saturation gypsum milk solution of mass fraction 7% constant temperature impregnates 4h, pulls out and is put into 30 DEG C of temperature, mass fraction 1%
It is saturated constant temperature in gypsum milk solution and impregnates 35min, place into and impregnate 30min in clear water, a clear water is changed in every 10min；It pulls out
Konjaku block, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to lower part of screen and appropriate amount of deionized water is added,
Hook tune to konjaku slurry consistency is 1.2；It is put into extruder after hook tune, extruding is to evil spirit under 125 DEG C of swelling temperature
Taro slurry is well-done, and it is 8% that taking-up, which is dried to water content, and it is spare to get konjaku flour dry storage to crushed 325 meshes；
Step 3: rice defibrination: taking working as required parts by weight to produce rice per year, the rice shell for removing impurity and not eliminating is placed in
It is eluriated 5 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 14h, pulls out and drain away the water, then mix
Mill takes big Rice & peanut milk to cross 325 meshes after entering to account for the deionized water of rice gross weight 10%, and screen fraction is taken to be fitted into drum, and preservative film seals
It is spare that mouth is placed on fresh-keeping and storing in 3 DEG C of refrigerating chamber；
Step 4: prepared by rice: taking working as required parts by weight to produce polished rice per year, the rice shell for removing impurity and not eliminating is set
It is eluriated 3 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 4h, pulls out and drain away the water, put
Entering to steam just well-done to polished rice in steamer, pour into summer sleeping mat immediately, summer sleeping mat positioned beneath wind-warm syndrome is 12 DEG C of cold wind blower device,
Wind-force is fresh breeze, and snare drum wind shakes loose clearly demarcated to rice particle, and surface moisture drains, and the time that rice is cooled to room temperature is
35min；
Step 5: mixing is mixed well: taking spare big Rice & peanut milk to warm to room temperature next time in ventilation room temperature, add appropriate deionization
Water, hook tune to big Rice & peanut milk consistency are 1.5；It is transferred in the blender with heating device, adjusting mixing speed is 2000r/
Min is warming up to 32 DEG C after stirring 30min, keeps temperature constant, spare konjaku flour, additional amount 30g/ are added while stirring
Min, konjaku flour continue to stir 30min after adding；Add the potato starch of required parts by weight, additional amount 50g/min, potato
Starch continues to stir 30min after adding；It is eventually adding spare rice, additional amount 300g/min, rice addition knot
Continue constant temperature after beam and stirs 35min；The consistency for adjusting mixture is 1.2 to get rice finished product skin mixture；
Step 6: cooking sterilization: rice finished product skin mixture is taken, is flowed into steaming plate while stirring, thickness 0.5mm, then put into
In steam box, steaming is completely well-done to rice skin mixture at a temperature of 100 DEG C, takes out immediately, and spreading for cooling to room temperature is rolled into cylindrical shape,
Ultraviolet-sterilization 35min is vacuum-packed after visual mesh foreign matter, and whether X-ray check has foreign matter to be mixed into, detect after foreign is mixed into
Low temperature drying is temporary in 3 DEG C of hothouse.
Embodiment 2
A kind of konjak (Moyu) rice skin and its processing method are present embodiments provided, detailed process is as follows:
Step 1: prepare 25 parts of konjaku, 100 parts of rice, 12 parts of polished rice, 4 parts of potato starch；
Step 2: konjaku powder: taking the fresh konjak of required parts by weight, remove small holes caused by worms, be cut into pintongs after peeling, be put into temperature
In 32 DEG C of degree, the saturation gypsum milk solution of mass fraction 7% constant temperature impregnates 3h, pulls out and is put into 32 DEG C of temperature, mass fraction 1%
It is saturated constant temperature in gypsum milk solution and impregnates 30min, place into and impregnate 35min in clear water, a clear water is changed in every 10min；It pulls out
Konjaku block, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to lower part of screen and appropriate amount of deionized water is added,
Hook tune to konjaku slurry consistency is 1.5；It is put into extruder after hook tune, extruding is to evil spirit under 130 DEG C of swelling temperature
Taro slurry is well-done, and it is 6% that taking-up, which is dried to water content, and it is spare to get konjaku flour dry storage to crushed 325 meshes；
Step 3: rice defibrination: taking working as required parts by weight to produce rice per year, the rice shell for removing impurity and not eliminating is placed in
It is eluriated 3 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 12h, pulls out and drain away the water, then mix
Mill takes big Rice & peanut milk to cross 325 meshes after entering to account for the deionized water of rice gross weight 10%, and screen fraction is taken to be fitted into drum, and preservative film seals
It is spare that mouth is placed on fresh-keeping and storing in 5 DEG C of refrigerating chamber；
Step 4: prepared by rice: taking working as required parts by weight to produce polished rice per year, the rice shell for removing impurity and not eliminating is set
It is eluriated 2 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 3h, pulls out and drain away the water, put
Entering to steam just well-done to polished rice in steamer, pour into summer sleeping mat immediately, summer sleeping mat positioned beneath wind-warm syndrome is 5 DEG C of cold wind blower device,
Wind-force is moderate breeze, and snare drum wind shakes loose clearly demarcated to rice particle, and surface moisture drains, and the time that rice is cooled to room temperature is
23min；
Step 5: mixing is mixed well: taking spare big Rice & peanut milk to warm to room temperature next time in ventilation room temperature, add appropriate deionization
Water, hook tune to big Rice & peanut milk consistency are 1.7；It is transferred in the blender with heating device, adjusting mixing speed is 1800r/
Min is warming up to 35 DEG C after stirring 30min, keeps temperature constant, spare konjaku flour, additional amount 30g/ are added while stirring
Min, konjaku flour continue to stir 30min after adding；Add the potato starch of required parts by weight, additional amount 50g/min, potato
Starch continues to stir 30min after adding；It is eventually adding spare rice, additional amount 300g/min, rice addition knot
Continue constant temperature after beam and stirs 35min；The consistency for adjusting mixture is 1.4 to get rice finished product skin mixture；
Step 6: cooking sterilization: rice finished product skin mixture is taken, is flowed into steaming plate while stirring, thickness 1mm, then put steaming into
In case, steaming is completely well-done to rice skin mixture at a temperature of 95 DEG C, takes out immediately, spreading for cooling to room temperature will be cooled to room temperature
Rice skin is cut into the strip of long 35cm, width 3cm, ultraviolet-sterilization 30min, is vacuum-packed after visual mesh foreign matter, it is different whether X-ray check has
Object is mixed into, and detects that low temperature drying is temporary in 5 DEG C of hothouse after foreign is mixed into.
Implement 3
A kind of konjak (Moyu) rice skin and its processing method are present embodiments provided, detailed process is as follows:
Step 1: prepare 30 parts of konjaku, 125 parts of rice, 16 parts of polished rice, 8 parts of potato starch；
Step 2: konjaku powder: taking the fresh konjak of required parts by weight, remove small holes caused by worms, be cut into pintongs after peeling, be put into temperature
Constant temperature impregnates 3.5h in 28 DEG C of degree, the saturation gypsum milk solution of mass fraction 7%, pulls out and is put into 28 DEG C of temperature, mass fraction 1%
Saturation gypsum milk solution in constant temperature impregnate 35min, place into and impregnate 33min in clear water, a clear water is changed in every 10min；Fishing
Konjaku block out, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to lower part of screen and appropriate deionization is added
Water, hook tune to konjaku slurry consistency is 1.3；It is put into extruder after hook tune, extruding is extremely under 128 DEG C of swelling temperature
Konjaku slurry is well-done, and it is 5% that taking-up, which is dried to water content, and it is spare to get konjaku flour dry storage to crushed 325 meshes；
Step 3: rice defibrination: taking working as required parts by weight to produce rice per year, the rice shell for removing impurity and not eliminating is placed in
It is eluriated 4 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 13h, pulls out and drain away the water, then mix
Mill takes big Rice & peanut milk to cross 325 meshes after entering to account for the deionized water of rice gross weight 10%, and screen fraction is taken to be fitted into drum, and preservative film seals
It is spare that mouth is placed on fresh-keeping and storing in 4 DEG C of refrigerating chamber；
Step 4: prepared by rice: taking working as required parts by weight to produce polished rice per year, the rice shell for removing impurity and not eliminating is set
It is eluriated 3 times in clear water, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 3h, pulls out and drain away the water, put
Enter in steamer steam it is just well-done to polished rice, pour into summer sleeping mat immediately, the cold wind blower device of 8 DEG C of summer sleeping mat positioned beneath wind-warm syndrome, wind
Power is gentle breeze, and snare drum wind shakes loose clearly demarcated to rice particle, and surface moisture drains, the time that rice is cooled to room temperature
29min；
Step 5: mixing is mixed well: taking spare big Rice & peanut milk to warm to room temperature next time in ventilation room temperature, add appropriate deionization
Water, hook tune to big Rice & peanut milk consistency 1.8；It being transferred in the blender with heating device, adjusting mixing speed is 1900r/min,
34 DEG C are warming up to after stirring 30min, keeps temperature constant, spare konjaku flour, additional amount 30g/min, evil spirit are added while stirring
Taro powder continues to stir 30min after adding；The potato starch of required parts by weight, additional amount 50g/min are added, potato starch adds
Continue to stir 30min after adding；Be eventually adding spare rice, additional amount 300g/min, rice add after after
Continuous constant temperature stirs 35min；The consistency for adjusting mixture is 1.3 to get rice finished product skin mixture；
Step 6: cooking sterilization: rice finished product skin mixture is taken, is flowed into steaming plate while stirring, thickness 0.7mm, then put into
In steam box, steaming is completely well-done to rice skin mixture at a temperature of 105 DEG C, takes out immediately, spreading for cooling to room temperature, ultraviolet-sterilization
32min is vacuum-packed after visual mesh foreign matter, and whether X-ray check has foreign matter to be mixed into, and detects dry in 4 DEG C after foreign is mixed into
Low temperature drying is temporary in dry room.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention any modification to the above embodiments, etc.
With variation and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (7)
1. a kind of konjak (Moyu) rice skin, which is characterized in that including following raw material:
25~30 parts of konjaku, 100~125 parts of rice, 12~16 parts of polished rice, 4~8 parts of potato starch.
2. a kind of konjak (Moyu) rice skin according to claim 1, which is characterized in that including following raw material:
25 parts of konjaku, 110 parts of rice, 13 parts of polished rice, 6 parts of potato starch.
3. a kind of processing method of konjak (Moyu) rice skin, which comprises the following steps:
A, konjaku powder: taking the fresh konjak of required parts by weight, removes small holes caused by worms, is cut into pintongs after peeling, is put into temperature 28~32
DEG C, constant temperature impregnates 3~4h in the saturation gypsum milk solution of mass fraction 7%, pull out and be put into 28~32 DEG C of temperature, mass fraction
Constant temperature impregnates 30~35min in 1% saturation gypsum milk solution, places into clear water and changes in immersion 30~35min, every 10min
Clear water；Pull konjaku block out, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to lower part of screen and is added
Appropriate amount of deionized water, hook tune to konjaku slurry consistency is 1.2~1.5；It is put into extruder after hook tune, in 125~130
DEG C swelling temperature under extruding to konjaku starch it is well-done, taking-up be dried to water content≤8%, crushed 325 meshes to get konjaku dried bean noodles
Dry storage is spare；
B, rice defibrination: taking working as required parts by weight to produce rice per year, and the rice shell for removing impurity and not eliminating is placed in clear water and eluriates
It 3~5 times, pulls out and is put into big basin, clear water is added to rice is just submerged, impregnates 12~14h, pulls out and drain away the water, be blended into
Mill takes big Rice & peanut milk to cross 325 meshes after accounting for the deionized water of rice gross weight 10%, and screen fraction is taken to be fitted into drum, preservative film sealing
It is spare to be placed on fresh-keeping and storing in 3~5 DEG C of refrigerating chamber；
C, prepared by rice: taking working as required parts by weight to produce polished rice per year, the rice shell for removing impurity and not eliminating is placed in clear water and washes in a pan
It washes 2~3 times, pulls out and be put into big basin, clear water is added to rice is just submerged, impregnates 3~4h, pulls out and drain away the water, be put into steaming
It steams just well-done to polished rice in pot, pours into summer sleeping mat immediately, shake loose clearly demarcated to rice particle, surface moisture drains；
D, mixing is mixed well: being taken spare big Rice & peanut milk to warm to room temperature next time in ventilation room temperature, is added appropriate amount of deionized water, hook tune is to big
Rice & peanut milk consistency >=1.5；It is transferred in the blender with heating device, adjusting mixing speed is 1800~2000r/min, stirring
It is warming up to 32~35 DEG C after 30min, keeps temperature constant, spare konjaku flour, additional amount 30g/min, evil spirit are added while stirring
Taro powder continues to stir 30min after adding；The potato starch of required parts by weight, additional amount 50g/min are added, potato starch adds
Continue to stir 30min after adding；Be eventually adding spare rice, additional amount 300g/min, rice add after after
Continuous constant temperature stirring 35min is to get rice finished product skin mixture；
E, it cooks sterilization: taking rice finished product skin mixture, flow into steaming plate while stirring, 0.5~1mm of thickness, then put into steam box,
Steaming is completely well-done to rice skin mixture at a temperature of 95~105 DEG C, takes out immediately, spreading for cooling to room temperature, excision forming is ultraviolet to kill
30~35min of bacterium is vacuum-packed after visual mesh foreign matter, and whether X-ray check has foreign matter to be mixed into, and detects after foreign is mixed into 3
Low temperature drying is temporary in~5 DEG C of hothouse.
4. a kind of processing method of konjak (Moyu) rice skin according to claim 3, which is characterized in that shake loose process in rice
In, need to also in the summer sleeping mat positioned beneath cold wind blower device for holding glutinous rice, control rice be cooled to room temperature time≤
35min, cold wind wind-warm syndrome are 5~12 DEG C.
5. a kind of processing method of konjak (Moyu) rice skin according to claim 3, which is characterized in that during mixing is mixed well,
Also needing the consistency for adjusting rice finished product skin mixture is 1.2~1.4.
6. a kind of processing method of konjak (Moyu) rice skin according to claim 5, which is characterized in that the rice finished product skin mixture
Consistency adjusting method it is as follows:
If the consistency > 1.4 of the rice skin mixture after mixing well, rice skin mixture is concentrated in vacuo, excessive moisture is sloughed, adjusted
It is 1.2~1.4 to rice skin mixture consistency；
If the consistency < 1.2 of the rice skin mixture after mixing well, is added deionized water, additional amount is under identical mixing speed
20ml/min, being adjusted to meter skin mixture consistency is 1.2~1.4.
7. the processing method of a kind of meter of skin mixture according to claim 3, which is characterized in that the excision forming method
It is as follows:
The rice skin that will be cooled to room temperature is rolled into cylindrical shape；
Or it will be cooled to the rice skin of room temperature and be cut into the strip of long 30~35cm, wide 1~5cm
Or will be cooled to room temperature rice skin directly sterilize after be vacuum-packed.
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| CN106858332A (en) * | 2015-12-12 | 2017-06-20 | 张统理 | Nine grains rice skin |
| CN107467580A (en) * | 2017-08-28 | 2017-12-15 | 广西南宁市百桂食品有限责任公司 | A kind of preparation method of konjaku nutrition dry rice flour |
| CN107568569A (en) * | 2017-08-28 | 2018-01-12 | 广西南宁市百桂食品有限责任公司 | The processing method of buckwheat konjak ground rice |
| CN107853583A (en) * | 2017-11-08 | 2018-03-30 | 贵州省水稻研究所 | A kind of nutrition red rice rice skin |
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2018
- 2018-06-29 CN CN201810697703.2A patent/CN108991354A/en not_active Withdrawn
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| GB106302A (en) * | 1916-05-12 | 1917-05-14 | Nathaniel Clark Fowler | Process for Preservation of Foods and Product thereof. |
| CN106858332A (en) * | 2015-12-12 | 2017-06-20 | 张统理 | Nine grains rice skin |
| CN107467580A (en) * | 2017-08-28 | 2017-12-15 | 广西南宁市百桂食品有限责任公司 | A kind of preparation method of konjaku nutrition dry rice flour |
| CN107568569A (en) * | 2017-08-28 | 2018-01-12 | 广西南宁市百桂食品有限责任公司 | The processing method of buckwheat konjak ground rice |
| CN107853583A (en) * | 2017-11-08 | 2018-03-30 | 贵州省水稻研究所 | A kind of nutrition red rice rice skin |
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Application publication date: 20181214 |