CN109170579A - A kind of processing method of pork rice-pudding - Google Patents
A kind of processing method of pork rice-pudding Download PDFInfo
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- CN109170579A CN109170579A CN201810918761.3A CN201810918761A CN109170579A CN 109170579 A CN109170579 A CN 109170579A CN 201810918761 A CN201810918761 A CN 201810918761A CN 109170579 A CN109170579 A CN 109170579A
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- rice
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- indocalamus
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of pork rice-pudding, belong to Zongzi processing technique field, pork rice-pudding is directly wrapped up by steam when aiming to solve the problem that boiling, and above-mentioned high temperature can destroy vitamin B1, amino acid, protein and other vitamins and other nutritious components in pork rice-pudding.Technical points include indocalamus leaf processing, glutinous rice processing, filling production, packet rice-pudding, sabot, boiling, cooling, and are examined, storage eight steps of refrigeration after dress basket labelling.Not only the production is simple and convenient by the present invention, but also on the basis of guaranteeing higher nutritive value, so that pork rice-pudding mouthfeel is more soft glutinous aromatic, oily but not greasy, and can achieve the effect that mouth mouth has filling.
Description
Technical field
The invention belongs to Zongzi processing technique fields, more specifically, it relates to a kind of processing method of pork rice-pudding.
Background technique
Zongzi is one of the food that cultural infrastructure is most deep on Chinese history, is the rare of the outstanding cooking culture of the Chinese nation
Treasured is the first ancestor of world's fast food.Significant food of the Zongzi as China's traditional festival Dragon Boat Festival, increasingly obtains people
Like, the past only when spending the Dragon Boat Festival every household ability packet Zongzi, eat Zongzi, and present, the Zongzi in many places of China
The staple food of standing dessert or even breakfast in people's daily life has been gradually become by offerings, the red-letter day food offered a sacrifice to an ancestor.
With the quickening pace of modern life, the improvement of people's living standards, many people usually even cross the Dragon Boat Festival when no longer
It does it yourself packet Zongzi, but goes to buy the Zongzi for being suitble to oneself taste in the market.Consumer to the materials of Zongzi, formula,
The requirement of wrap up, hot plate etc. is higher and higher, keeps Zongzi sorting increasingly fastidious, formula is gradually improved, and taste is increasingly exquisite.This
More people are promoted to be added to the ranks of purchase Zongzi, therefore, the demand of China's Zongzi is increased in recent years with 30% speedup, Zongzi
Also begin to take shape in market.
There are also the methods of relatively good production meat rice-pudding at present, such as the Chinese patent of Publication No. CN101336686
In, disclosing a kind of pork rice-pudding and its processing method, the pork rice-pudding is by pork, dry glutinous rice, dried thin mushroom, fresh carrot, Holland
Beans, fresh great Jiang, white sesameseed, dried scallop fourth, refined flour, mushroom water, taste leaching, monosodium glutamate, soy sauce, glucose, salad oil, salt and clear water
Composition, by the formulated of pork, glutinous rice is steamed, pleurotus cornucopiae is fried, sliced carrot, garden pea processing are fried and mixes rice and is assembled.
But the formula of the pork rice-pudding is complicated, consumer, which is difficult to reach mouth mouth when edible, filling, and steam is in boiling
When Zongzi, vapor (steam) temperature is very high, and at 200-350 DEG C, therefore in boiling, pork rice-pudding is directly wrapped up by steam temperature, on
State vitamin B1, amino acid, protein and other vitamins and other nutritious components that high temperature can destroy in pork rice-pudding.Therefore it needs
The new technical solution of one kind is proposed to solve the above problems.
Summary of the invention
In view of the deficienciess of the prior art, not only being made present invention aims to provide a kind of processing method of pork rice-pudding
It is simple and convenient, and on the basis of guaranteeing higher nutritive value so that pork rice-pudding mouthfeel more it is soft it is glutinous it is aromatic, oily without
It is greasy, and can achieve the effect that mouth mouth has filling.
To achieve the above object, the present invention provides the following technical scheme that a kind of processing method of pork rice-pudding, including it is as follows
Operating procedure:
Step S1, indocalamus leaf is handled: it is soft to indocalamus leaf base of leaf to be added boiling in boiling pond after the dispersion of bundling indocalamus leaf, subsequent normal-temperature water
Cleaning, and indocalamus leaf is rinsed, sorted and is trimmed, it drains stand-by；
Step S2, glutinous rice is handled: glutinous rice being put into rice washer, discharges water and washes rice, the glutinous rice after eluriating removal of impurities is put into basket for washing rice in, is dripped
Meter machine of mixing that pours into glutinous rice together with raw meat is added after dry 15-20min, reverses stirring 5-8min, to glutinous rice uniform color, material
Discharging is rotated forward when liquid is without agglomeration；
Step S3, filling production: raw meat is cut into the streaky pork fritter of 6-8cm against grain of meat, is then added together with condiment
It is uniform to enter into tumbler tumbling；
Step S4, packet rice-pudding: the two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, is converted into funnel-form, and appropriate glutinous rice is then taken to be put into bucket
In shape indocalamus leaf, fillings is put in centre, it is vertical to place, so that Zongzi head and the tail is had filling, both ends can be exposed, and intermediate fillings cannot be outer
Dew, then covers appropriate glutinous rice again；
To, quantitatively to 153 ± 2g, petiole part fold then not leaked rice up to rice-pudding leaf rice-pudding angle close joint in glutinous rice again on electronic scale,
It is knotted and is fixed with line grafting again, obtain raw rice-pudding；
Step S5, sabot: raw rice-pudding obtained in step S4 is neatly stacked in turnover box, is neatly packed into after quantity performed statistics
In the iron large bamboo or wicker basket of boiling, every iron large bamboo or wicker basket 4 casees raw rice-puddings cover anti-floating rack；
Step S6, boiling: discharging water boiled in pressure cooker, and iron trailing plants basket is hung in pressure cooker through driving, and adjusts water level to top layer rice-pudding
Son 10-15cm below horizontal plane, covers pot cover, boosts to 0.07-0.09MPa, after hotting plate 55-65min, steam off pressure
Power after simmering 85-95min, opens exhaust valve exhaust, opens pot cover and take the dish out of the pot；
Step S7, cooling: the Zongzi after being cooked in step S6 carries out dispersion heat dissipation in iron trailing plants basket, then reject damaged, leakage rice,
The Zongzi that deformation, binding loosely fall off, is fitted into turnover box after checking quantity, radiating treatment is carried out under the action of fan,
Zongzi in 2h is asked to be cooled to room temperature；
Step S8, refrigeration is put in storage after inspection, dress basket labelling.
It, can be effective after carrying out boiling, rinsing, sorting and pruning modes to indocalamus leaf first by using above-mentioned technical proposal
The impurity on indocalamus leaf surface is removed, and sterilization processing is carried out to it, which thereby enhances security performance of the indocalamus leaf when using in the later period.With
Glutinous rice and raw meat are eluriated afterwards, can not only effectively remove the impurity contained in glutinous rice at this time, and can also remove in raw meat
Impurity and extra grease, to effectively improve the quality of pork rice-pudding entirety from source.
Then it will carry out mixing tumbling with condiment after raw meat stripping and slicing, thus, it is possible to condiment can be evenly dispersed in five flowers
The surface of meat fritter (wherein, the girth of a garment ratio of streaky pork fritter is controlled in 3:7 or so), so that streaky pork fritter is more
Tasty, mouthfeel is more preferably.A small amount of glutinous rice, streaky pork fritter and remaining glutinous rice are then sequentially added in bucket-shaped indocalamus leaf, simultaneously
The petiole part lid of indocalamus leaf is closed on glutinous rice surface, then raw rice-pudding can be obtained in coiling knotting fixation.Thus operator can incite somebody to action
Glutinous rice and streaky pork fritter are wrapped in indocalamus leaf, can not only reduce the probability that glutinous rice or streaky pork fritter are lost, but also
The integrality of pork rice-pudding during the cooking process can be improved.
Raw rice-pudding is immersed in boiled water and carries out pressure cooking by then sabot boiling, on the one hand uses boiled water at this time rather than life
Water (i.e. the Natural Water of room temperature), since chlorinity is less in boiled water, security performance when can be improved edible.Another party
Face is immersed in boiled water and carries out pressure cooking, and since boiled water maximum temperature is 100 DEG C, temperature will not be destroyed in pork rice-pudding at this time
Various nutritional ingredients, so as to guarantee the higher nutritive value of pork rice-pudding.In addition, can speed up in pressure cooker after pressurized treatments
Water enter in pork rice-pudding, the time of culinary art can not only be shortened at this time, improve the efficiency of work；And it can also be by glutinous rice
It with the faint scent of indocalamus leaf, is mutually fused together with the dense alcohol of streaky pork fritter, thus can promote pork rice-pudding integrally soft glutinous perfume (or spice) energetically
Alcohol, oily but not greasy mouthfeel, and can achieve the effect that mouth mouth has filling.
The present invention is further arranged to: in step sl, the control of the water temperature of boiling is at 95-100 DEG C, digestion time 30-
45min。
It can reduce temperature at this time by the water temperature temperature control of boiling at 95-100 DEG C or so by using above-mentioned technical proposal
The destruction probability of the nutriments such as protein, amino acid and vitamin to pork rice-pudding, thus in the nutrition for guaranteeing pork rice-pudding
It can also accelerate the speed of boiling while value, and then help to improve the efficiency of processing.
The present invention is further arranged to: in step sl, the concrete operations of indocalamus leaf rinsing are as follows: small bundle indocalamus leaf is dismissed, is washed
Every indocalamus leaf surface blot is removed, damaged, mildew, small holes caused by worms, withered and yellow, old leaf are rejected；By broken indocalamus leaf and too small indocalamus leaf in cleaning process
It sorts out, while can be classified by size with indocalamus leaf.
By using above-mentioned technical proposal, damaged indocalamus leaf is rejected, it is possible to reduce the substances such as later period glutinous rice fall from indocalamus leaf
Out, it thereby may be ensured that the integrality of pork rice-pudding, and then help to improve the yield rate of pork rice-pudding.In addition, rejecting indocalamus leaf table
Situations such as there are spot, mildew, a small holes caused by worms in face, withered and yellow, old leaf, it is whole to pork rice-pudding on the one hand can to reduce the spot on indocalamus leaf surface etc.
The influence of mouthfeel and edible safety；On the other hand the performance attractive in appearance of pork rice-pudding entirety can also be improved.
The present invention is further arranged to: in step sl, indocalamus leaf storage requirement are as follows: the rice-pudding leaf after cleaning is pressed into neat specification
Be placed in clean container and drain stand-by, the resting period is less than or equal to 6h.
By using above-mentioned technical proposal, indocalamus leaf after cleaning, the natural containment on surface is destroyed, and thus works as indocalamus leaf
When the resting period is greater than 6h after cleaning, easily contaminated with bacteria or spot, indocalamus leaf at this time are not achieved again on indocalamus leaf surface
The standard directly used, thus staff needs within 6h using falling, or could again after drying after needing to clean again
Secondary use.
The present invention is further arranged to: in step s 2, be placed in after glutinous rice spice 25 DEG C hereinafter, standing time be less than etc.
In 2h.
By using above-mentioned technical proposal, glutinous rice after cleaning, the natural containment on surface is destroyed, and thus works as glutinous rice
Bacterium or impurity are becomed easily infected by when the time placed after spice is greater than 2h, on glutinous rice surface and ingredient, at this time glutinous
The standard directly used is not achieved in rice, and thus staff needs to be finished the glutinous rice after above-mentioned spice in time in 2h, thus
Can not only guarantee the mouthfeel of glutinous rice, and also ensure pork rice-pudding it is edible when security performance.
The present invention is further arranged to: the condiment in step S3 include soy sauce, yellow rice wine, salt, vegetable oil, egg white,
It is two kinds or more of in white granulated sugar and chickens' extract.
By using above-mentioned technical proposal, soy sauce, yellow rice wine, salt, vegetable oil, egg white, white granulated sugar and chickens' extract are blended in
In glutinous rice or streaky pork fritter, the mouthfeel of pork rice-pudding thus can not only be promoted, keeps the meat of streaky pork fritter more tender,
And business value when it eats can also be improved.
The present invention is further arranged to: in step s3, first being taken out raw meat from rice washing water, subsequent clear water rinses 2-
It 3 times, is laid in turnover box after draining, covers plastic foil and carries out precooling treatment at 0-4 DEG C, obtain cold fresh streaky pork.
When being cleaned in clear water due to raw meat, the impurity in raw meat cannot be clear well under the action of grease
It removes, therefore by using above-mentioned technical proposal, after being cleaned using rice washing water, the cleaning effect to raw meat can be effectively improved
Fruit；It is cleaned after draining simultaneously and carries out precooling treatment, can not only guarantee the freshness of raw meat at this time, but also conveniently
Cutting process of operator's later period to cold fresh streaky pork.
The present invention is further arranged to: in step s3, to tumbling into streaky pork fritter without powdered lump, surface is viscous
Thick and color is uniform, then requires out-of-machine temperature at 8 DEG C hereinafter, stand-by after machine pickling 10-12h out.
By using above-mentioned technical proposal, after the streaky pork fritter after chopping up carries out pickling treatment again, five are enabled to
The condiment such as salt, egg white, chickens' extract and soy sauce are equably absorbed in flower meat fritter, so that condiment is evenly distributed in streaky pork fritter
It is interior, it thus may make the mouthfeel of streaky pork fritter more abundant and beautiful.
The present invention is further arranged to: in step s 4, take indocalamus leaf two to open according to Zongzi size when packing using double leaf,
The two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, and two indocalamus handles are stacked in both ends, indocalamus point intersection, are converted into funnel-form, take appropriate glutinous rice
It is put into bucket-shaped indocalamus leaf, covers appropriate glutinous rice after fillings is put into again；When being packed using single leaf, notopodium is outside, from indocalamus handle 2/
Place is converted into funnel-form, and appropriate glutinous rice is taken to be put into bucket-shaped indocalamus leaf, covers appropriate glutinous rice after fillings is put into again.
By using above-mentioned technical proposal, during the package of Zongzi, since rice-pudding leaf varies, rice-pudding leaf exists at this time
In use, for different size of rice-pudding leaf during wrapping up Zongzi, using it is above two it is different by the way of wrapped up, by
This is being avoided glutinous rice or streaky pork fritter from dropping out from indocalamus leaf, while also efficiency is improved to the indocalamus leaf of different size size
Utilization rate.
The present invention is further arranged to: in step s 6, oil slick in pot is skimmed before taking the dish out of the pot, and sling iron trailing plants basket with driving,
And pot is hung out again after going up and down 1-2 times in its water.
It is skimmed in pot after oil slick in pork rice-pudding before taking the dish out of the pot by using above-mentioned technical proposal, pork rice-pudding can be made to exist at this time
When taking the dish out of the pot, the grease that reduction is adhered to indocalamus leaf surface facilitates the later period to big so that the surface of pork rice-pudding is more salubrious
The packing of meat rice-pudding；It is gone up and down 1-2 times wherein using driving simultaneously, is also beneficial to the grease on the grease surface on removal surface at this time.
In conclusion the invention has the following advantages:
1, not only the production is simple and convenient by the present invention, but also on the basis of guaranteeing higher nutritive value, so that pork rice-pudding mouthfeel
It is more soft glutinous aromatic, oily but not greasy, and can achieve the effect that mouth mouth has filling；
2, the freshness of raw meat optimally can not only be guaranteed, but also facilitate operation by precooling treatment raw meat
Cutting process of person's later period to cold fresh streaky pork；
3, it optimally enables to equably absorb salt, egg white, chicken in streaky pork fritter by pickling treatment streaky pork fritter
Thus the condiment such as essence and soy sauce may make the mouthfeel of streaky pork fritter more so that condiment is evenly distributed in streaky pork fritter
What is added is abundant and beautiful；
4, optimally by skimming oil slick in pot before taking the dish out of the pot, the grease for being adhered to indocalamus leaf surface can not only be reduced, so that
The surface of pork rice-pudding is more salubrious, facilitates packing of the later period to pork rice-pudding；And oil extra in pork rice-pudding can also be removed
Rouge enables when eating above-mentioned pork rice-pudding mouthfeel to achieve the effect that fat but not greasy.
Detailed description of the invention
Fig. 1 is the process flow chart of one embodiment of the invention.
Specific embodiment
Below in conjunction with attached drawing, invention is further described in detail.
Embodiment 1: a kind of processing method of pork rice-pudding, as shown in Figure 1, including following operating procedure:
Step S1, indocalamus leaf is handled: will be added that boiling in boiling pond is soft to indocalamus leaf base of leaf after the dispersion of bundling indocalamus leaf, wherein boiling
Water temperature control is at 95-100 DEG C, digestion time 30-45min；Subsequent normal-temperature water cleaning, and indocalamus leaf is rinsed, sort and
Trimming drains stand-by.
Wherein, indocalamus leaf storage requirement are as follows: drain the rice-pudding leaf after cleaning by being placed in clean container for neat specification
For use, the resting period is less than or equal to 6h.
Step S2, glutinous rice is handled: glutinous rice being put into rice washer, discharges water and washes rice, the glutinous rice after eluriating removal of impurities is put into basket for washing rice in
It is interior, it is added after draining 15-20min by glutinous rice and raw meat (the pake purpke kind cold fresh streaky pork of doctor in Zhejiang, from animal-slaughtering in fixed place field Tu
The live pig of government official divides product) a meter machine of mixing is poured into together, stirring 5-8min is reversed, to glutinous rice uniform color, is rotated forward when feed liquid is without agglomeration
Discharging.
Wherein, it is desirable that be placed in after glutinous rice spice 25 DEG C hereinafter, standing time be less than or equal to 2h.
Step S3, filling production: as shown in table 1, raw meat is cut into the streaky pork fritter of 6-8cm against grain of meat, is connect
To be added to tumbling in tumbler together with the condiment such as soy sauce, yellow rice wine, salt, vegetable oil, egg white, white granulated sugar and chickens' extract equal
Even, each tumbling amount controls between 50-200kg, and tumbler was according to 10 circles/minute revolving speed operation 15 minutes, simultaneously
Each run suspends 1 minute after five minutes.
The meat cutting specification requirement of 1 raw meat of table
Step S4, packet rice-pudding: as shown in table 2 and table 3, the two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, are converted into funnel-form,
Then it takes appropriate glutinous rice to be put into bucket-shaped indocalamus leaf, fillings is put in centre, it is vertical to place, so that Zongzi head and the tail is had filling, both ends can
Exposed, intermediate fillings cannot be exposed, then covers appropriate glutinous rice again.
To quantitative to 153 ± 2g on electronic scale, then again by petiole part fold in glutinous rice up to rice-pudding leaf rice-pudding angle close joint not
Rice is leaked, then is knotted and is fixed with line grafting, obtains raw rice-pudding.
The quantitative proportioning requirement of the raw rice-pudding of table 2
The raw rice-pudding of table 3 packs requirement
| Zongzi specification (g) | Rice-pudding leaf number (is opened) | Zongzi length (cm) | Number (bundle) is pricked in coiling |
| 180g (streaky pork rice-pudding) | 2 or 3 | 11g±1 | 8-9 |
Step S5, sabot: as shown in table 4, raw rice-pudding obtained in step S4 is neatly stacked in turnover box, quantity performed
It is neatly packed into after statistics in the iron large bamboo or wicker basket of boiling, every iron large bamboo or wicker basket 4 casees raw rice-puddings, covers anti-floating rack.
The sabot requirement of the raw rice-pudding of table 4
| Zongzi specification (g) | Quantity (a) is placed in turnover box |
| 180g (pork rice-pudding) | 80 |
Step S6, boiling: discharging water boiled in pressure cooker, and iron trailing plants basket is hung in pressure cooker through driving, and adjusts water level to top
Layer Zongzi 10-15cm below horizontal plane, covers pot cover, boosts to 0.07-0.09MPa, after hotting plate 55-65min, steam off
Pressure after simmering 85-95min, opens exhaust valve exhaust, opens pot cover and take the dish out of the pot.
Step S7, cooling: the Zongzi after being cooked in step S6 carries out dispersion heat dissipation in iron trailing plants basket, then reject it is damaged,
The Zongzi that leakage rice, deformation, binding loosely fall off, is fitted into turnover box after checking quantity, carries out at heat dissipation under the action of fan
Reason, it is desirable that Zongzi is cooled to room temperature in 2h.
Step S8, as shown in table 5, examine by frame by inspector, it is desirable that for Zongzi without run-down, rice-pudding body is complete, indeformable,
Completely without greasy, binding is intact, does not fall off, without half-cooked or excessively rotten phenomenon on surface.Reject the Zongzi of damaged leakage.To meeting the requirements
Zongzi dress basket after post label above, label substance should meet the relevant regulations in GB7718-2011, on each Zongzi label
After face will have LOGO and the name of an article, label to post and warehouse for finished product storekeeper carries out handover storage refrigeration.Wherein, refrigerated shelf life 7-10
It, is kept for 0 DEG C -4 DEG C of temperature, while being indicated production batch and being carried out storage record.
5 test stone of table
| Zongzi net content (g) | Pack quantity | Frame up quantity |
| 185g±5g | Per packed 20 | Every frame fills 5 bags (totally 100) |
Embodiment 2: a kind of processing method of pork rice-pudding, difference from example 1 is that: in order to improve pork rice-pudding
Yield rate, in step sl, the concrete operations of indocalamus leaf rinsing are as follows: small bundle indocalamus leaf is dismissed, every indocalamus leaf surface blot is washed away, picks
Except damaged indocalamus leaf.Thus operator can reduce the substances such as later period glutinous rice and fall from indocalamus leaf by rejecting damaged indocalamus leaf
Out, it thereby may be ensured that the integrality of pork rice-pudding, and then help to improve the yield rate of pork rice-pudding.
Embodiment 3: a kind of processing method of pork rice-pudding, difference from example 1 is that: exist to improve pork rice-pudding
Safety when edible, in step sl, the concrete operations of indocalamus leaf rinsing are as follows: small bundle indocalamus leaf is dismissed, every indocalamus leaf table is washed away
Face spot, rejecting has mildew, small holes caused by worms and withered and yellow indocalamus leaf or old leaf (i.e. indocalamus of the growth year greater than 2 years or more
Leaf).On the one hand the influence to pork rice-pudding entirety mouthfeel and edible safety such as the spot on indocalamus leaf surface can be reduced；Another party
Face can also improve the performance attractive in appearance of pork rice-pudding entirety.
Embodiment 4: a kind of processing method of pork rice-pudding, difference from example 1 is that: the effect in order to improve packet rice-pudding
Rate is required according to the classification of table 6, broken indocalamus leaf and too small indocalamus leaf is sorted out, while can in the cleaning process of step S1
It is classified by size with indocalamus leaf, thus the person that is not convenient to operation carries out packet rice-pudding operation according to different size of indocalamus leaf.
The classification requirement of 6 indocalamus leaf of table sorting
In step s 4, indocalamus leaf two is taken to open according to Zongzi size when packing using double leaf, the two hand palms of the hand inwardly gently take indocalamus
Leaf, notopodium is outside, and two indocalamus handles are stacked in both ends, indocalamus point intersection, are converted into funnel-form, appropriate glutinous rice is taken to be put into bucket-shaped indocalamus leaf, will
Fillings covers appropriate glutinous rice after being put into again.
When being packed using single leaf, notopodium is outside, from funnel-form is converted at indocalamus handle 2/3-1/2, appropriate glutinous rice is taken to be put into bucket
In shape indocalamus leaf, appropriate glutinous rice is covered after fillings is put into again.
Embodiment 5: a kind of processing method of pork rice-pudding, difference from example 1 is that: in order to guarantee raw meat
Freshness in step s3 first takes out raw meat from rice washing water, and subsequent clear water rinses 2-3 times, is laid in week after draining
In turnning box, covers plastic foil and carry out precooling treatment at 0-4 DEG C, obtain cold fresh streaky pork.Thus it can not only guarantee raw material
The freshness of meat, but also facilitate cutting process of operator's later period to cold fresh streaky pork.
Embodiment 6: a kind of processing method of pork rice-pudding, difference from example 1 is that: in order to enable condiment is uniform
Be distributed in streaky pork fritter, in step S3, to tumbling into streaky pork fritter without powdered lump, surface is sticky and color
Uniformly, then require out-of-machine temperature at 8 DEG C hereinafter, stand-by after machine pickling 10-12h out.Thus, it is possible to make in streaky pork fritter
The condiment such as salt, egg white, chickens' extract and soy sauce are equably absorbed thus may be used so that condiment is evenly distributed in streaky pork fritter
So that the mouthfeel of streaky pork fritter is more abundant and beautiful.
Embodiment 7: a kind of processing method of pork rice-pudding, difference from example 1 is that: in order to facilitate the later period pair
The packing of pork rice-pudding skims oil slick in pot, and sling iron trailing plants basket with driving, and go up and down in its water in step s 6 before taking the dish out of the pot
Pot is hung out after 1-2 times again.Thus it is skimmed in pot after oil slick before taking the dish out of the pot in pork rice-pudding, pork rice-pudding can be made when taking the dish out of the pot at this time, subtracted
It is adhered to the grease on indocalamus leaf surface less, so that the surface of pork rice-pudding is more salubrious, facilitating the later period divides pork rice-pudding
Dress；It is gone up and down 1-2 times wherein using driving simultaneously, is also beneficial to the grease on the grease surface on removal surface at this time.
Embodiment 8: a kind of processing method of pork rice-pudding, including following operating procedure:
Step S1, indocalamus leaf is handled: will be added that boiling in boiling pond is soft to indocalamus leaf base of leaf after the dispersion of bundling indocalamus leaf, wherein boiling
Water temperature control is at 95-100 DEG C, digestion time 30-45min；Subsequent normal-temperature water cleaning, and indocalamus leaf is rinsed, sort and
Trimming drains stand-by.
Wherein, indocalamus leaf storage requirement are as follows: drain the rice-pudding leaf after cleaning by being placed in clean container for neat specification
For use, the resting period is less than or equal to 6h.
Step S2, glutinous rice is handled: glutinous rice being put into rice washer, discharges water and washes rice, the glutinous rice after eluriating removal of impurities is put into basket for washing rice in
It is interior, it is added after draining 15-20min by glutinous rice and raw meat (the pake purpke kind cold fresh streaky pork of doctor in Zhejiang, from animal-slaughtering in fixed place field Tu
The live pig of government official divides product) a meter machine of mixing is poured into together, stirring 5-8min is reversed, to glutinous rice uniform color, is rotated forward when feed liquid is without agglomeration
Discharging.
Wherein, it is desirable that be placed in after glutinous rice spice 25 DEG C hereinafter, standing time be less than or equal to 2h.
Step S3, filling production: first taking out raw meat from rice washing water, and subsequent clear water rinses 2-3 times, tiles after draining
In turnover box, covers plastic foil and carry out precooling treatment at 0-4 DEG C, obtain cold fresh streaky pork.
Then cold fresh streaky pork is cut into the streaky pork fritter of 6-8cm against grain of meat, then with soy sauce, yellow rice wine, salt,
The condiment such as vegetable oil, egg white, white granulated sugar and chickens' extract are added to that tumbling in tumbler is uniform together, and each tumbling amount control exists
Between 50-200kg, tumbler is run 15 minutes according to 10 circles/minute revolving speed, while each run suspends 1 point after five minutes
Clock.
Step S4, packet rice-pudding: the two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, is converted into funnel-form, and appropriate glutinous rice is then taken to put
Enter in bucket-shaped indocalamus leaf, fillings is put in centre, it is vertical to place, so that Zongzi head and the tail is had filling, both ends can be exposed, and intermediate fillings cannot
It is exposed, appropriate glutinous rice is then covered again.
To quantitative to 153 ± 2g on electronic scale, then again by petiole part fold in glutinous rice up to rice-pudding leaf rice-pudding angle close joint not
Rice is leaked, then is knotted and is fixed with line grafting, obtains raw rice-pudding.
Step S5, sabot: raw rice-pudding obtained in step S4 is neatly stacked in turnover box, neat after quantity performed statistics
It is packed into the iron large bamboo or wicker basket of boiling, every iron large bamboo or wicker basket 4 casees raw rice-puddings, covers anti-floating rack.
Step S6, boiling: discharging water boiled in pressure cooker, and iron trailing plants basket is hung in pressure cooker through driving, and adjusts water level to top
Layer Zongzi 10-15cm below horizontal plane, covers pot cover, boosts to 0.07-0.09MPa, after hotting plate 55-65min, steam off
Pressure after simmering 85-95min, opens exhaust valve exhaust, opens pot cover and take the dish out of the pot.Oil slick in pot is skimmed before then taking the dish out of the pot, and with going
Vehicle slings iron trailing plants basket, and hangs out pot again after going up and down 1-2 times in its water.
Step S7, cooling: the Zongzi after being cooked in step S6 carries out dispersion heat dissipation in iron trailing plants basket, then reject it is damaged,
The Zongzi that leakage rice, deformation, binding loosely fall off, is fitted into turnover box after checking quantity, carries out at heat dissipation under the action of fan
Reason, it is desirable that Zongzi is cooled to room temperature in 2h.
Step S8, examine by frame by inspector, it is desirable that Zongzi is without run-down, and rice-pudding body is complete, indeformable, the clean nothing in surface
Greasy, binding is intact, does not fall off, without half-cooked or excessively rotten phenomenon.Reject the Zongzi of damaged leakage.Basket is filled to satisfactory Zongzi
Label is posted above afterwards, label substance should meet the relevant regulations in GB7718-2011, have LOGO above each Zongzi label
And the name of an article, after label posts and warehouse for finished product storekeeper carries out handover storage refrigeration.Wherein, refrigerated shelf life 7-10 days keep temperature 0
DEG C -4 DEG C, while indicating production batch and carrying out storage record.
Step S9, the delivery of numeration amount is required according to sales order, every basket of Zongzi is carried out according to the requirement of our company when delivery
It provides, is put into the quality certification.Require date of manufacture etc. printing clear, complete, correct on the quality certification.
Specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
It can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as in this hair
All by the protection of Patent Law in bright scope of the claims.
Claims (10)
1. a kind of processing method of pork rice-pudding, which is characterized in that including following operating procedure:
Step S1, indocalamus leaf is handled: it is soft to indocalamus leaf base of leaf to be added boiling in boiling pond after the dispersion of bundling indocalamus leaf, subsequent normal-temperature water
Cleaning, and indocalamus leaf is rinsed, sorted and is trimmed, it drains stand-by；
Step S2, glutinous rice is handled: glutinous rice being put into rice washer, discharges water and washes rice, the glutinous rice after eluriating removal of impurities is put into basket for washing rice in, is dripped
Meter machine of mixing that pours into glutinous rice together with raw meat is added after dry 15-20min, reverses stirring 5-8min, to glutinous rice uniform color, material
Discharging is rotated forward when liquid is without agglomeration；
Step S3, filling production: raw meat is cut into the streaky pork fritter of 6-8cm against grain of meat, is then added together with condiment
It is uniform to enter into tumbler tumbling；
Step S4, packet rice-pudding: the two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, is converted into funnel-form, and appropriate glutinous rice is then taken to be put into bucket
In shape indocalamus leaf, fillings is put in centre, it is vertical to place, so that Zongzi head and the tail is had filling, both ends can be exposed, and intermediate fillings cannot be outer
Dew, then covers appropriate glutinous rice again；
To, quantitatively to 153 ± 2g, petiole part fold then not leaked rice up to rice-pudding leaf rice-pudding angle close joint in glutinous rice again on electronic scale,
It is knotted and is fixed with line grafting again, obtain raw rice-pudding；
Step S5, sabot: raw rice-pudding obtained in step S4 is neatly stacked in turnover box, is neatly packed into after quantity performed statistics
In the iron large bamboo or wicker basket of boiling, every iron large bamboo or wicker basket 4 casees raw rice-puddings cover anti-floating rack；
Step S6, boiling: discharging water boiled in pressure cooker, and iron trailing plants basket is hung in pressure cooker through driving, and adjusts water level to top layer rice-pudding
Son 10-15cm below horizontal plane, covers pot cover, boosts to 0.07-0.09MPa, after hotting plate 55-65min, steam off pressure
Power after simmering 85-95min, opens exhaust valve exhaust, opens pot cover and take the dish out of the pot；
Step S7, cooling: the Zongzi after being cooked in step S6 carries out dispersion heat dissipation in iron trailing plants basket, then reject damaged, leakage rice,
The Zongzi that deformation, binding loosely fall off, is fitted into turnover box after checking quantity, radiating treatment is carried out under the action of fan,
Zongzi in 2h is asked to be cooled to room temperature；
Step S8, refrigeration is put in storage after inspection, dress basket labelling.
2. a kind of processing method of pork rice-pudding according to claim 1, which is characterized in that in step sl, the water of boiling
Temperature control system is at 95-100 DEG C, digestion time 30-45min.
3. a kind of processing method of pork rice-pudding according to claim 2, which is characterized in that in step sl, indocalamus leaf rinsing
Concrete operations are as follows: small bundle indocalamus leaf is dismissed, washes away every indocalamus leaf surface blot, rejects damaged, mildew, small holes caused by worms are withered and yellow, old
Leaf；Broken indocalamus leaf and too small indocalamus leaf are sorted out in cleaning process, while can be classified by size with indocalamus leaf.
4. a kind of processing method of pork rice-pudding according to claim 3, which is characterized in that in step sl, indocalamus leaf storage
It is required that are as follows: the rice-pudding leaf after cleaning is drained for use by being placed in clean container for neat specification, the resting period is less than or equal to
6h。
5. a kind of processing method of pork rice-pudding according to claim 1, which is characterized in that in step s 2, glutinous rice spice
After be placed in 25 DEG C hereinafter, standing time be less than or equal to 2h.
6. a kind of processing method of pork rice-pudding according to claim 1, which is characterized in that the condiment in step S3 includes
It is two kinds or more of in soy sauce, yellow rice wine, salt, vegetable oil, egg white, white granulated sugar and chickens' extract.
7. a kind of processing method of pork rice-pudding according to claim 6, which is characterized in that in step s3, first will be former
Expect that meat takes out from rice washing water, subsequent clear water rinses 2-3 times, is laid in turnover box after draining, covers plastic foil and at 0-4 DEG C
Precooling treatment is carried out, cold fresh streaky pork is obtained.
8. a kind of processing method of pork rice-pudding according to claim 7, which is characterized in that in step s3, extremely to tumbling
Without powdered lump in streaky pork fritter, surface is sticky and color is uniform, then requires out-of-machine temperature at 8 DEG C hereinafter, machine salts down out
It is stand-by after stain 10-12h.
9. a kind of processing method of pork rice-pudding according to claim 3, which is characterized in that in step s 4, when using double
Indocalamus leaf two is taken to open according to Zongzi size when leaf packs, the two hand palms of the hand inwardly gently take indocalamus leaf, and notopodium is outside, and two indocalamus handles are in both ends, indocalamus
Point, which intersects, to be stacked, and is converted into funnel-form, appropriate glutinous rice is taken to be put into bucket-shaped indocalamus leaf, cover appropriate glutinous rice after fillings is put into again；When
When being packed using single leaf, notopodium is outside, from funnel-form is converted at indocalamus handle 2/3-1/2, appropriate glutinous rice is taken to be put into bucket-shaped indocalamus leaf, will
Fillings covers appropriate glutinous rice after being put into again.
10. a kind of processing method of pork rice-pudding according to claim 1, which is characterized in that in step s 6, fished out before taking the dish out of the pot
Iron trailing plants basket is sling except oil slick in pot, and with driving, and hangs out pot again after going up and down 1-2 times in its water.
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| CN112450375A (en) * | 2020-12-15 | 2021-03-09 | 浙江粮午斋食品有限公司 | Black rice dumpling processing technology |
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