CN108991354A - A kind of konjak (Moyu) rice skin and its processing method - Google Patents

Abstract

The invention relates to the technical field of konjac processing, in particular to a konjac rice peel and a processing method thereof. The konjac rice skin includes 25 to 30 parts of konjac, 100 to 125 parts of rice, 12 to 16 parts of japonica rice, and 4 to 8 parts of potato starch; konjac is selected as part of the raw material for processing rice skin, and under high-speed long-term stirring, Let the konjac fine powder and other raw materials of the rice skin be mixed evenly, and use the natural antibacterial properties of konjac to form an antibacterial film on the surface of the rice skin, which is used to prevent bacterial invasion, effectively extend the storage time of the rice skin, and prolong the finished rice. The shelf life of the skin; and with the addition of potato starch, it adheres to the surface of the rice skin during the gelatinization process, and blends into the gaps of the cooked rice milk molecules, and then absorbs the water that is not tightly combined in the rice milk, making the finished rice skin tissue uniform It is more delicate, has a tighter structure, is more elastic, has a smooth cut surface, is tender and palatable, and can effectively increase the water retention of rice skin during long-term storage and low-temperature refrigeration.

Description

A kind of konjac rice skin and processing method thereof

technical field

The invention relates to the technical field of konjac processing, in particular to a konjac rice peel and a processing method thereof.

Background technique

Grinding taro, the Latin scientific name Amorphophallus rivieri Durieu, the ancient Chinese name Konjac, inherited its name after it was introduced to Japan, and it is still called Konjac today, but the name of Konjac in China has been lost among the people. Arum taro is a perennial herbaceous plant with oblate tubers, dark reddish brown; containing fleshy roots and fibrous roots; petioles are yellow-green, smooth, female inflorescences are cylindrical and purple; male inflorescences are closely connected, dark purple; ovules are very short, sessile , spherical or oblate berries, yellow-green when ripe.

Konjac tubers can be processed into ground taro tofu (also known as brown rot) for sparse food. The expansion force of taro starch can be as large as 80 to 100 times, and the adhesion is strong. It can be used as an adhesive for sizing, papermaking, porcelain or construction. Grinding taro can also be used to produce a series of cosmetics, expansion agents, and preservatives.

At the same time, konjac contains 35% starch, 3% protein, and mineral elements such as various vitamins and potassium, phosphorus, selenium, and also contains konjac polysaccharides needed by humans, that is, glucomannan is as high as 30%, (some of the konjac genus Kinds of tubers are rich in konjac polysaccharides), especially the content of white konjac and flower konjac varieties is as high as 50-65%. This kind of glucomannan has a strong expansive force, which is more viscous and tenacious than any other vegetable glue. It can fill the stomach and intestines, eliminate hunger, and because it contains very little calories, it can control weight and achieve weight loss and fitness. Purpose.

Konjac also contains a kind of natural antibacterial. Konjac fine powder is the main raw material. After being mixed with other raw materials to make food, konjac can form an antibacterial film on the surface of the food, which can prevent bacterial invasion, prolong the storage time, and play a role in keeping fresh and preventing bacteria. effect.

Rice skin is a kind of pasta made by using rice as the main raw material through a series of steaming and processing. The most famous rice skin is "Shaanxi Xi'an Qinzhen rice skin". The finished rice skin is white and smooth, with thin and soft tendons, flexible and refreshing.

The shelf life of the existing Liangpi is about 1 week. In order to increase the shelf life of the Liangpi, the Liangpi processing factory puts the Liangpi in a cool place or keeps it fresh in a vacuum. However, these fresh-keeping techniques still cannot greatly extend the shelf life of the rice skin; what’s more Some rice husk processors add preservatives or food additives to the rice husk. Although the shelf life of the rice husk is effectively improved, it also brings huge potential safety hazards to the health of the eaters; the existing rice husk processing technology urgently needs A fresh-keeping method or fresh-keeping equipment for rice husks.

Contents of the invention

In order to solve the above problems and improve the shelf life of rice peels on the basis of being green and healthy, a kind of konjac rice peels and a processing method thereof provided by the invention aim at improving the shelf life of rice peels from the raw material itself.

The present invention is achieved through the following technical solutions:

A kind of konjac rice skin, comprises following raw material in parts by weight:

25-30 parts of konjac, 100-125 parts of rice, 12-16 parts of japonica rice, 4-8 parts of potato starch.

Preferably, the konjac rice skin comprises the following raw materials in parts by weight:

25 parts of konjac, 110 parts of rice, 13 parts of japonica rice, 6 parts of potato starch.

A processing method of konjac rice skin, comprising the following steps:

a. Konjac flour milling: take the fresh konjaku in the required weight portion, remove the worm eyes, cut into four pieces after peeling, put it into a saturated gypsum milk solution with a temperature of 28-32 ° C and a mass fraction of 7% for 3-4 hours at a constant temperature, Take it out and put it in a saturated gypsum milk solution with a temperature of 28-32°C and a mass fraction of 1% and soak it at a constant temperature for 30-35 minutes, then put it in clean water for 30-35 minutes, and change the water every 10 minutes; take out the konjac pieces and drain Grind the konjac pulp after the surface moisture and pass through a 325 mesh sieve, add an appropriate amount of deionized water to the konjac pulp under the sieve, and blend until the consistency of the konjac pulp is 1.2 to 1.5; Expand at ~130°C until the konjac pulp is fully cooked, take it out and bake it until the water content is ≤8%, crush it through a 325-mesh sieve, and then get the konjac powder and store it in a dry place for later use;

b. Rice refining: take the required weight of the rice produced in the current year, remove impurities and unremoved rice husks, wash it in clean water for 3 to 5 times, remove it and put it in a large basin, add clean water until it is just submerged Soak the rice for 12-14 hours, remove and drain the water, then mix it with deionized water accounting for 10% of the total weight of the rice, grind the rice slurry through a 325 mesh sieve, take the screened part and put it in a drum, seal it with plastic wrap and place it in the Store fresh in a refrigerator at 3-5°C for later use;

c. Preparation of japonica rice: take the required weight of the japonica rice produced in the year, remove impurities and unremoved rice husks, wash it in clean water for 2 to 3 times, remove it and put it in a large basin, add clean water until it is just submerged Soak the rice for 3-4 hours, remove and drain the water, steam in a steamer until the japonica rice is just cooked, then pour it into the mat immediately, shake it until the japonica rice has clear grains, and drain the surface water;

d. Mix and mix thoroughly: take the spare rice slurry and return it to room temperature under ventilated room temperature, then add an appropriate amount of deionized water, and adjust until the consistency of the rice slurry is ≥ 1.5; transfer it to a stirrer with a heating device, and adjust the stirring speed to 1800 ~2000r/min, stir for 30min and then heat up to 32-35°C, keep the temperature constant, add spare konjac powder while stirring, the addition amount is 30g/min, continue stirring for 30min after konjac powder is added; then add the required weight part Potato starch, the addition amount is 50g/min, continue to stir for 30 minutes after the addition of potato starch; finally add spare japonica rice, the addition amount is 300g/min, continue to stir at constant temperature for 35 minutes after the addition of japonica rice, and the finished rice skin mixture is obtained;

e. Steaming and sterilization: take the finished rice skin mixture, pour it into a steaming plate while stirring, with a thickness of 0.5-1mm, put it into a steamer, and steam it at a temperature of 95-105°C until the rice skin mixture is completely cooked Take it out immediately, let cool to room temperature, cut into shape, sterilize with ultraviolet light for 30-35 minutes, vacuum pack after visual inspection of foreign matter, check whether there is foreign matter mixed in by X-ray, and put it in a drying room at 3-5°C after no foreign matter is detected. Temporary storage in low temperature drying.

Preferably, during the shake-off process of the japonica rice, a cold air blowing device needs to be placed under the mat holding the glutinous rice to control the time for the japonica rice to cool to room temperature ≤ 35 minutes, and the temperature of the cold wind is 5-12°C.

Preferably, in the process of mixing and mixing thoroughly, it is also necessary to adjust the consistency of the finished rice skin mixture to 1.2-1.4.

Preferably, the consistency adjustment method of the finished rice skin mixture is as follows:

If the consistency of the rice skin mixture after mixing thoroughly is > 1.4, then the rice skin mixture is vacuum-concentrated to remove excess water and adjust to a rice skin mixture consistency of 1.2 to 1.4;

If the consistency of the mixed rice skin mixture is less than 1.2, then add deionized water at the same stirring speed at a rate of 20ml/min, and adjust until the rice skin mixture has a consistency of 1.2 to 1.4.

Preferably, the cutting and forming method is as follows:

Roll the rice skin that has cooled to room temperature into a cylinder;

Or cut the rice skin cooled to room temperature into strips with a length of 30-35cm and a width of 1-5cm

Or directly sterilize the rice skin cooled to room temperature and pack it in vacuum.

The beneficial effects of the present invention are:

1. Compared with the prior art, the present invention selects konjac as part of the raw material for processing rice husks, and under high-speed long-time stirring, allows konjac fine powder and other raw materials of rice husks to mix evenly, and utilizes konjac to contain the characteristics of natural antibiotics , so that it forms a layer of antibacterial film on the surface of the rice skin, which is used to prevent and control bacterial invasion, effectively prolongs the storage time of the rice skin, and prolongs the shelf life of the finished rice skin;

2. The present invention effectively changes the flavor of the rice skin by adding an appropriate amount of potato starch to the rice skin processing raw material; at the same time, with the addition of potato starch, it adheres to the surface of the rice skin during the gelatinization process and blends into the molecules of the cooked rice milk. In the gap, and then absorb the water that is not tightly combined in the rice milk, so that the finished rice skin has a more uniform and delicate structure, a tighter structure, more elasticity, a smooth cut surface, tender and palatable, and can effectively increase the water retention of the rice skin during long-term storage and low-temperature refrigeration. sex;

3. The present invention also mixes steamed japonica rice granules into the rice milk, changing the traditional production pattern of rice husks, making the finished rice husks more chewy and tastes better.

Detailed ways

The present invention will be further described in detail below in conjunction with specific embodiments, but the technical solutions provided by the present invention not only include the content presented in the examples.

Example 1

The present embodiment provides a kind of konjaku rice skin and processing method thereof, and concrete process is as follows:

Step 1: Prepare 25 parts of konjac, 110 parts of rice, 13 parts of japonica rice, and 6 parts of potato starch;

Step 2, konjac flour milling: take the fresh konjac in the required weight portion, remove the worm eyes, cut into four pieces after peeling, put it into a saturated gypsum milk solution with a temperature of 30 ° C and a mass fraction of 7% for 4 hours at a constant temperature, remove and put Soak in a saturated gypsum milk solution with a temperature of 30°C and a mass fraction of 1% for 35 minutes at a constant temperature, then soak in clean water for 30 minutes, and change the water every 10 minutes; remove the konjac pieces, drain the surface water, and grind the konjac pulp for 325 Mesh sieve, add an appropriate amount of deionized water to the konjac pulp under the sieve, blend until the consistency of the konjac pulp is 1.2; put it into an extrusion extruder after blending, and expand it at an expansion temperature of 125°C until the konjac pulp is fully cooked , take out and bake until the moisture content is 8%, pulverize and pass through a 325 mesh sieve to obtain konjac flour, dry and store for subsequent use;

Step 3. Rice refining: take the required weight of rice produced in the current year, remove impurities and unremoved rice husks, wash it in clean water for 5 times, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 14 hours, remove and drain the water, then mix in deionized water accounting for 10% of the total weight of the rice, grind the rice slurry through a 325 mesh sieve, take the screened part and put it in a drum, seal it with plastic wrap and place it in a 3°C refrigerator Keep fresh and store in the refrigerator for later use;

Step 4. Preparation of japonica rice: Take the required weight of japonica rice produced in the same year, remove impurities and unremoved rice husks, wash it in clean water for 3 times, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 4 hours, remove and drain the water, put it in a steamer and steam until the japonica rice is just cooked, then pour it into a mat immediately, and install a cold air blower device with a wind temperature of 12°C under the mat, with a wind force of level 4, blowing at the side Shake the rice until the grains of the japonica rice are clear, drain the water on the surface, and cool the japonica rice to room temperature for 35 minutes;

Step 5. Mix and mix thoroughly: take the spare rice slurry and return it to room temperature under ventilated room temperature, then add an appropriate amount of deionized water, and blend until the consistency of the rice slurry is 1.5; transfer it to a stirrer with a heating device, and adjust the stirring speed to 2000r/min, after stirring for 30min, heat up to 32°C, keep the temperature constant, add standby konjac flour while stirring, the addition is 30g/min, continue stirring for 30min after konjac flour is added; The addition amount is 50g/min, and continue to stir for 30 minutes after adding the potato starch; finally add the spare japonica rice, the addition amount is 300g/min, and continue to stir at a constant temperature for 35 minutes after adding the japonica rice; adjust the consistency of the mixture to 1.2, and the finished product is obtained rice skin mixture;

Step 6. Steaming and sterilization: take the finished rice skin mixture, pour it into a steaming plate while stirring, with a thickness of 0.5mm, put it into a steamer, and steam it at 100°C until the rice skin mixture is completely cooked. Take it out immediately, spread it to cool to room temperature, roll it into a cylinder, sterilize it with ultraviolet light for 35 minutes, check the foreign matter visually and then vacuum pack it, check whether there is foreign matter mixed in by X-ray, and dry it in a drying room at 3°C for a while if no foreign matter is detected. live.

Example 2

The present embodiment provides a kind of konjaku rice skin and processing method thereof, and concrete process is as follows:

Step 1: Prepare 25 parts of konjac, 100 parts of rice, 12 parts of japonica rice, and 4 parts of potato starch;

Step 2, konjac flour milling: take the fresh konjac in the required weight portion, remove the worm eyes, cut the skin into four pieces, put it into a saturated gypsum milk solution with a temperature of 32 ° C and a mass fraction of 7% for 3 hours at a constant temperature, remove and put Soak in a saturated gypsum milk solution with a temperature of 32°C and a mass fraction of 1% for 30 minutes at a constant temperature, then soak in clean water for 35 minutes, and change the water every 10 minutes; remove the konjac pieces, drain the surface water, and grind the konjac pulp for 325 Mesh sieve, add an appropriate amount of deionized water to the konjac pulp under the sieve, blend until the consistency of the konjac pulp is 1.5; after blending, put it into an extrusion extruder, and expand it at an expansion temperature of 130°C until the konjac pulp is fully cooked , take out and bake until the moisture content is 6%, pulverize and pass through a 325 mesh sieve to obtain konjac powder, dry and store for subsequent use;

Step 3. Rice refining: take the required weight of rice produced in the current year, remove impurities and unremoved rice husks, wash it in clean water for 3 times, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 12 hours, remove and drain the water, then mix in deionized water accounting for 10% of the total weight of the rice, grind the rice slurry through a 325 mesh sieve, take the screened part and put it in a drum, seal it with plastic wrap and place it in a 5°C refrigerator Keep fresh and store in the refrigerator for later use;

Step 4. Preparation of japonica rice: Take the required weight of the japonica rice produced in the year, remove impurities and unremoved rice husks, wash it twice in clean water, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 3 hours, remove and drain the water, put it in a steamer and steam until the japonica rice is just cooked, then pour it into a mat immediately, and install a cold air blast device with a wind temperature of 5°C under the mat, with a wind force of level 3. Shake the rice until the grains of the rice are clear, drain the water on the surface, and the time for the rice to cool to room temperature is 23 minutes;

Step 5. Mix and mix thoroughly: take the spare rice slurry and return it to room temperature under ventilated room temperature, then add an appropriate amount of deionized water, and blend until the consistency of the rice slurry is 1.7; transfer it to a stirrer with a heating device, and adjust the stirring speed to 1800r/min, after stirring for 30min, heat up to 35°C, keep the temperature constant, add standby konjac flour while stirring, the addition amount is 30g/min, continue stirring for 30min after konjac flour is added; The addition amount is 50g/min, and continue to stir for 30 minutes after adding the potato starch; finally add the spare japonica rice, the addition amount is 300g/min, and continue to stir at a constant temperature for 35 minutes after adding the japonica rice; adjust the consistency of the mixture to 1.4, and the finished product is obtained rice skin mixture;

Step 6. Steam and sterilize: take the finished rice skin mixture, pour it into a steaming plate while stirring, with a thickness of 1mm, put it into a steamer, and steam it at 95°C until the rice skin mixture is completely cooked, immediately Take it out, let it cool down to room temperature, cut the rice peel that has cooled to room temperature into strips of 35cm in length and 3cm in width, sterilize with ultraviolet light for 30 minutes, and pack it in vacuum after visually inspecting for foreign matter. Dry and temporarily store in a drying room at 5°C.

Implementation 3

The present embodiment provides a kind of konjaku rice skin and processing method thereof, and concrete process is as follows:

Step 1: Prepare 30 parts of konjac, 125 parts of rice, 16 parts of japonica rice, and 8 parts of potato starch;

Step 2, konjac flour milling: take the fresh konjac in the required weight portion, remove the worm eyes, peel it and cut it into four pieces, put it into a saturated gypsum milk solution with a temperature of 28°C and a mass fraction of 7% for 3.5 hours at a constant temperature, and remove it Soak in a saturated gypsum milk solution with a temperature of 28°C and a mass fraction of 1% for 35 minutes at a constant temperature, then soak in clean water for 33 minutes, and change the water every 10 minutes; remove the konjac pieces, drain the surface water, and grind the konjac pulp. 325-mesh sieve, add appropriate amount of deionized water to the konjac pulp under the sieve, blend until the consistency of the konjac pulp is 1.3; after blending, put it into an extrusion extruder, and expand it at an expansion temperature of 128°C until the konjac pulp is cooked thoroughly, take it out and bake until the water content is 5%, pulverize and pass through a 325 mesh sieve to obtain konjac flour and store it dry for later use;

Step 3, rice refining: take the required weight of the rice produced in the year, remove impurities and unremoved rice husks, wash it in clean water for 4 times, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 13 hours, remove and drain the water, then mix in deionized water accounting for 10% of the total weight of the rice, grind the rice slurry through a 325 mesh sieve, take the screened part and put it in a drum, seal it with plastic wrap and place it in a 4°C refrigerator Keep fresh and store in the refrigerator for later use;

Step 4. Preparation of japonica rice: Take the required weight of japonica rice produced in the same year, remove impurities and unremoved rice husks, wash it in clean water for 3 times, remove it and put it in a large basin, add clean water until the rice is just submerged , soak for 3 hours, remove and drain the water, put it in a steamer and steam until the japonica rice is just cooked, then pour it into a mat immediately, and install a cold wind blowing device with a wind temperature of 8°C under the mat, with a wind force of level 2, blowing at the same time Shake the japonica rice until the grains are clear, drain the surface water, and cool the japonica rice to room temperature for 29 minutes;

Step 5. Mix and mix thoroughly: take the spare rice slurry and return it to room temperature under ventilated room temperature, then add an appropriate amount of deionized water to adjust the consistency of the rice slurry to 1.8; transfer it to a stirrer with a heating device, and adjust the stirring speed to 1900r /min, after stirring for 30min, heat up to 34°C, keep the temperature constant, add spare konjac flour while stirring, the addition amount is 30g/min, continue stirring for 30min after konjac flour is added; then add the required weight of potato starch, add The amount is 50g/min, and continue to stir for 30min after adding the potato starch; finally add the spare japonica rice, the addition amount is 300g/min, and continue to stir at a constant temperature for 35min after adding the japonica rice; adjust the consistency of the mixture to 1.3 to get the finished rice leather mix;

Step 6. Steaming and sterilization: take the finished rice skin mixture, pour it into a steaming plate while stirring, with a thickness of 0.7mm, put it into a steamer, and steam it at a temperature of 105°C until the rice skin mixture is completely cooked. Take it out immediately, let it cool down to room temperature, and sterilize it by ultraviolet light for 32 minutes. After visual inspection of foreign matter, it is vacuum-packed. X-ray detection is made to see if there is any foreign matter mixed in. After no foreign matter is detected, it is dried in a drying room at 4°C for temporary storage.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any form. Any modifications and equivalents to the above embodiments that do not deviate from the content of the technical solution of the present invention, based on the technical essence of the present invention Changes and modifications all still belong to the scope of the technical solution of the present invention.

Claims (7)

1. a kind of konjac rice skin, is characterized in that, comprises following raw material by weight: 25-30 parts of konjac, 100-125 parts of rice, 12-16 parts of japonica rice, 4-8 parts of potato starch. 2. a kind of konjaku rice skin according to claim 1, is characterized in that, comprises following raw material of weight portion: 25 parts of konjac, 110 parts of rice, 13 parts of japonica rice, 6 parts of potato starch. 3. a processing method of konjaku rice skin, is characterized in that, comprises the following steps: a. Konjac flour milling: take the fresh konjaku in the required weight portion, remove the worm eyes, cut into four pieces after peeling, put it into a saturated gypsum milk solution with a temperature of 28-32 ° C and a mass fraction of 7% for 3-4 hours at a constant temperature, Take it out and put it in a saturated gypsum milk solution with a temperature of 28-32°C and a mass fraction of 1% and soak it at a constant temperature for 30-35 minutes, then put it in clean water for 30-35 minutes, and change the water every 10 minutes; take out the konjac pieces and drain Grind the konjac pulp after the surface moisture and pass through a 325 mesh sieve, add an appropriate amount of deionized water to the konjac pulp under the sieve, and blend until the consistency of the konjac pulp is 1.2 to 1.5; Expand at ~130°C until the konjac pulp is fully cooked, take it out and bake it until the water content is ≤8%, crush it through a 325-mesh sieve, and then get the konjac powder and store it in a dry place for later use; b. Rice refining: take the required weight of the rice produced in the current year, remove impurities and unremoved rice husks, wash it in clean water for 3 to 5 times, remove it and put it in a large basin, add clean water until it is just submerged Soak the rice for 12-14 hours, remove and drain the water, then mix it with deionized water accounting for 10% of the total weight of the rice, grind the rice slurry through a 325 mesh sieve, take the screened part and put it in a drum, seal it with plastic wrap and place it in the Store fresh in a refrigerator at 3-5°C for later use; c. Preparation of japonica rice: take the required weight of the japonica rice produced in the year, remove impurities and unremoved rice husks, wash it in clean water for 2 to 3 times, remove it and put it in a large basin, add clean water until it is just submerged Soak the rice for 3-4 hours, remove and drain the water, steam in a steamer until the japonica rice is just cooked, then pour it into the mat immediately, shake it until the japonica rice has clear grains, and drain the surface water; d. Mix and mix thoroughly: take the spare rice slurry and return it to room temperature under ventilated room temperature, then add an appropriate amount of deionized water, and adjust until the consistency of the rice slurry is ≥ 1.5; transfer it to a stirrer with a heating device, and adjust the stirring speed to 1800 ~2000r/min, stir for 30min and then heat up to 32-35°C, keep the temperature constant, add spare konjac powder while stirring, the addition amount is 30g/min, continue stirring for 30min after konjac powder is added; then add the required weight part Potato starch, the addition amount is 50g/min, continue to stir for 30 minutes after the addition of potato starch; finally add spare japonica rice, the addition amount is 300g/min, continue to stir at constant temperature for 35 minutes after the addition of japonica rice, and the finished rice skin mixture is obtained; e. Steaming and sterilization: take the finished rice skin mixture, pour it into a steaming plate while stirring, with a thickness of 0.5-1mm, put it into a steamer, and steam it at a temperature of 95-105°C until the rice skin mixture is completely cooked Take it out immediately, let cool to room temperature, cut into shape, sterilize with ultraviolet light for 30-35 minutes, vacuum pack after visual inspection of foreign matter, check whether there is foreign matter mixed in by X-ray, and put it in a drying room at 3-5°C after no foreign matter is detected. Temporary storage in low temperature drying. 4. the processing method of a kind of konjac rice skin according to claim 3, is characterized in that, in the process of shaking off the polished round-grained rice, it is also necessary to place a cold wind blowing device under the mat for holding glutinous rice to control the cooling of round-grained rice. The time to room temperature is less than or equal to 35 minutes, and the temperature of the cold air is 5-12°C. 5. the processing method of a kind of konjac rice skin according to claim 3 is characterized in that, in the process of mixing and mixing thoroughly, the consistency of the finished rice skin mixture also needs to be adjusted to be 1.2～1.4. 6. the processing method of a kind of konjaku rice skin according to claim 5 is characterized in that, the consistency adjustment method of described finished product rice skin mixture is as follows: If the consistency of the rice skin mixture after mixing thoroughly is > 1.4, then the rice skin mixture is vacuum-concentrated to remove excess water and adjust to a rice skin mixture consistency of 1.2 to 1.4; If the consistency of the mixed rice skin mixture is less than 1.2, then add deionized water at the same stirring speed at a rate of 20ml/min, and adjust until the rice skin mixture has a consistency of 1.2 to 1.4. 7. the processing method of a kind of rice skin mixture according to claim 3, is characterized in that, described cutting molding method is as follows: Roll the rice skin that has cooled to room temperature into a cylinder; Or cut the rice skin cooled to room temperature into strips with a length of 30-35cm and a width of 1-5cm Or directly sterilize the rice skin cooled to room temperature and pack it in vacuum.