CN109527374A - A kind of processing of novel rice cake and preservation method - Google Patents
A kind of processing of novel rice cake and preservation method Download PDFInfo
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- CN109527374A CN109527374A CN201910024777.4A CN201910024777A CN109527374A CN 109527374 A CN109527374 A CN 109527374A CN 201910024777 A CN201910024777 A CN 201910024777A CN 109527374 A CN109527374 A CN 109527374A
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- rice cake
- rice
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- gelation
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of processing of convenient novel rice cake and preservation methods, including S1: rice cleans impurity elimination, impregnates；S2: the rice after immersion is mixed with water certain proportion, squeezing, maturing machine high temperature squeezing, maturing；S3: the rice cake after curing is put into gelation in optimization case；S4: it is fresh-keeping that pickling is carried out to the rice cake after gelation；S5: weighing is vacuum-packed in the rice cake after pickling；S6: water dip sterilization is carried out to the rice cake after packaging.The processing of novel rice cake proposed by the present invention and preservation method, on the one hand rice cake production technology is optimized by high temperature extrusion curing, on the other hand the shelf-life of rice cake is extended under the premise of not influencing rice cake flavor and quality by carrying out pickling, vacuum packaging and water dip sterilization to rice cake.
Description
Technical field
The invention belongs to the processing of food processing technology field more particularly to a kind of novel rice cake and preservation methods.
Background technique
Rice cake is a kind of traditional rice made products rich in protein, fat, carbohydrate and multi mineral prime element, is passed
The rice cake production technology of system is mostly with hand-made, large labor intensity, and for product without packaging, cracking easy to aging is not easy to maintain.Current year
The industrialized producing technology process of cake mainly includes rice steeping, defibrination, filters pressing, steaming, extrusion forming, hardening by cooling and vacuum packaging
The cumbersome and easy initiation secondary pollution Deng, rice cake manufacture craft, cause rice cake to be hardened in storage, nutrient component damages,
Reduced shelf-life reduces the edible value and commodity value of rice cake.The shelf-life of rice cake can be extended by the way that antistaling agent is added, but
The rice cake that antistaling agent is added is not received all the time by consumer.
It is an object of the invention to propose a kind of novel rice cake processing and preservation method, by being carried out to the rice after immersion
Squeezing, maturing makes rice cake, so that instead of the milling of traditional rice cake manufacture craft, steaming, to remove water and extrusion forming etc. cumbersome
Technique shortens process flow in industrialized production, has saved production cost, improves work efficiency, and reduces as far as possible micro-
Secondary pollution of the biology to rice cake.On antistaling process, by the way that microorganism in rice cake system can be inhibited to rice cake appropriateness pickling
Growth and breeding, by vacuum packaging, in conjunction with water dip sterilization, under the premise of not influencing rice cake quality and flavor, extend rice cake
Shelf-life.
Summary of the invention:
The present invention proposes that a kind of quality is kept and the preferably novel rice cake of shelf life is processed and preservation method.
The technical scheme of the present invention is realized as follows:
A kind of processing of novel rice cake and preservation method, include the following steps:
S1: selecting high-quality polished rice, cleans impurity elimination, then impregnates, the grain of rice is made to swell, and water content is 30~40%；
S2: the rice after immersion is mixed in a certain ratio with water, is cured in squeezing, maturing machine；
S3: gelation in optimization case will be then placed in after the rice cake cutting after curing；
S4: it is fresh-keeping that pickling is carried out to the rice cake after gelation；
S5: the rice cake after acidleach is vacuum-packed, is weighed；
S6: water dip sterilization is carried out to the rice cake after packaging.
As further technical solution, S1 step includes: to select high-quality polished rice, cleans impurity elimination, soak in water 8h~
12h expands the grain of rice, and water content is 30%~40%.
As further technical solution, S2 step includes: that the rice after immersion is put into feeding hopper, and a small amount of water is added to make water
Rice is not crossed, squeezing, maturing machine is opened, material at the uniform velocity expects down squeezing, maturing machine high temperature squeezing, maturing.
As further technical solution, S3 step include: by the rice cake homogeneous shear after curing at diameter 12mm~
13mm, the cylindrical segment of length 10cm~15cm are placed in 7~8h of gelation in optimization case.
As further technical solution, S4 step include: by the rice cake after gelation in 1%~3% lactic acid solution
Impregnate 5min~10min.
As further technical solution, S5 step includes: that the rice cake after acidleach is fitted into food-grade retort pouch, with true
The sealing of empty package machine.
As further technical solution, S6 step includes: that the rice cake after packaging is placed in 95 DEG C~100 DEG C water-baths to kill
40 min of bacterium~50min.
Via the rice cake of technical solution of the present invention production mainly using rice as raw material, through techniques such as curing, gelation, sterilizations
It is made, optimizes rice cake industrialized producing technology, finished product rice cake preferably inherits the bite mouthfeel of traditional rice cake, entrance
Fragrant and sweet, natural health nutrition is not added with any auxiliary material, and rice is strong and brisk in taste, and can place 6 months or so under room temperature, in goods
There is preferable organoleptic quality in the frame phase.
Detailed description of the invention
Attached drawing 1 is processing and the preservation method flow chart of a kind of novel rice cake of the present invention.
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
Other accompanying drawings can also be obtained according to these attached drawings.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
As shown in Figure 1, processing and the preservation method of a kind of novel rice cake proposed by the present invention, include the following steps:
S1: rice cleans impurity elimination, impregnates；S1 step includes: that Raw Materials Rice first rinses several times in actual manufacturing process, when immersion
Between length depending on weather, general summer soaking time is 8h~9h or so, and winter time soaking time is in 12h or so, spring
Autumn soaking time 9h~10h or so impregnates water and requires not cross rice 3cm~6cm, make grain of rice water content reach 30%~
40%；After the completion of immersion, then several times with tap water repeated flushing, drain away the water.
S2: the rice after immersion is mixed with water certain proportion, is cured in squeezing, maturing machine；S2 step in actual manufacturing process
Include: that the rice after immersion is put into feeding hopper, add a small amount of water that water is made not have a rice, open squeezing, maturing machine, material at the uniform velocity under
Expect squeezing, maturing machine high temperature squeezing, maturing.
S3: the rice cake after curing is put into gelation in optimization case；S3 step includes: and beats in advance in actual manufacturing process
Optimization case is opened, by the rice cake homogeneous shear after curing at diameter 12mm~13mm, the cylindrical segment of length 10cm~15cm crosses nothing
Bacterium water is put into optimization case then by rice cake proper alignment, certain interval is kept between rice cake, be not adhered.Optimize in case
Temperature is 25 DEG C, humidity 70%.
S4: it is fresh-keeping that pickling is carried out to the rice cake after gelation；In actual manufacturing process S4 step include: will be after gelation
Rice cake carry out pickling, be slightly agitated in acid cleaning process, avoid being adhered between rice cake, the lactic acid that pickling solution is 1%~3% is molten
Liquid, pickling time are 5min~10min, are drained.
S5: weighing is vacuum-packed in the rice cake after pickling；S5 step includes: first by food cooking bag in actual manufacturing process
Then rice cake proper alignment is put into food cooking bag, is sealed and weighed with vacuum packing machine, and examines by ultraviolet-sterilization 30min
Look into whether packaging has phenomena such as gas leakage or not tight sealing.
S6: water dip sterilization is carried out to the rice cake after packaging；S6 step includes: by the year after packaging in actual manufacturing process
Cake sterilizes 40min~50min in 95 DEG C~100 DEG C water-baths.
To better illustrate, in the present invention for example:
Embodiment 1:
1kg rice is weighed, after cleaning impurity elimination, impregnates 8h(summer at room temperature), make grain of rice water content 33%；Tap water is used again
It rinses several times, filters off moisture；The rice of filtered water is put into feeding hopper, adds a small amount of water that water is made not have rice, opens squeezing, maturing
Machine, material at the uniform velocity expect down squeezing, maturing machine high temperature squeezing, maturing；It is long by the rice cake homogeneous shear after curing at diameter 12mm
Spend the cylindrical segment of 15cm.Optimization case is opened in advance, and the rice cake proper alignment that sterile water is already expired is put into gelation in optimization case
7h keeps gap between rice cake, avoids being adhered, after the completion of gelation, with 2% lactic acid solution pickling 10min, after the completion of pickling
It drains, rice cake is fitted into food-grade retort pouch, is sealed with vacuum packing machine, gas leakage or sealing are checked whether there is after the completion of packaging
Rice cake after packaging is put into 95 DEG C of water-baths if nothing and sterilizes 50min by phenomena such as not tight.
Embodiment 2:
1kg rice is weighed, after cleaning impurity elimination, impregnates 12h(winter at room temperature), make grain of rice water content 37%；Tap water is used again
It rinses several times, filters off moisture；The rice of filtered water is put into feeding hopper, adds a small amount of water that water is made not have rice, opens squeezing, maturing
Machine, material at the uniform velocity expect down squeezing, maturing machine high temperature squeezing, maturing；It is long by the rice cake homogeneous shear after curing at diameter 12mm
Spend the cylindrical segment of 12cm.Optimization case is opened in advance, and the rice cake proper alignment that sterile water is already expired is put into gelation in optimization case
7h keeps gap between rice cake, avoids being adhered, after the completion of gelation, with 1% lactic acid solution pickling 10min, after the completion of pickling
It drains, rice cake is fitted into food-grade retort pouch, is sealed with vacuum packing machine, gas leakage or sealing are checked whether there is after the completion of packaging
Rice cake after packaging is put into 98 DEG C of water-baths if nothing and sterilizes 40min by phenomena such as not tight.
Embodiment 3:
1kg rice is weighed, after cleaning impurity elimination, impregnates 10h(spring and autumn at room temperature), make grain of rice water content 35%；Again with originally
Water rinses several times, filters off moisture；The rice of filtered water is put into feeding hopper, adds a small amount of water that water is made not have rice, it is ripe to open extruding
Change machine, material at the uniform velocity expect down squeezing, maturing machine high temperature squeezing, maturing；By the rice cake homogeneous shear after curing at diameter 13mm,
The cylindrical segment of length 10cm.Optimization case is opened in advance, and the rice cake proper alignment that sterile water is already expired is put into gel in optimization case
Change 7h, keep gap between rice cake, avoid being adhered, after the completion of gelation, with 3% lactic acid solution pickling 5min, after the completion of pickling
It drains, rice cake is fitted into food-grade retort pouch, is sealed with vacuum packing machine, gas leakage or sealing are checked whether there is after the completion of packaging
Rice cake after packaging is put into 96 DEG C of water-baths if nothing and sterilizes 45min by phenomena such as not tight.
The above is merely preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on should be included within the scope of the present invention.
Claims (7)
1. processing and the preservation method of a kind of novel rice cake, which comprises the steps of:
S1: selecting high-quality polished rice, cleans impurity elimination, then impregnates；
S2: the rice after immersion is mixed in a certain ratio with water, is cured in squeezing, maturing machine；
S3: gelation in optimization case will be put into after the rice cake cutting after curing；
S4: it is fresh-keeping that pickling is carried out to the rice cake after gelation；
S5: the rice cake after acidleach is vacuum-packed, is weighed；
S6: water dip sterilization is carried out to the rice cake after packaging.
2. the method as described in claim 1, which is characterized in that the S1 step includes: to select high-quality polished rice, cleans impurity elimination,
8h~12h is soaked in water, the grain of rice is made to swell, water content is 30%~40%.
3. the method as described in claim 1, which is characterized in that the S2 step includes: that the rice after immersion is put into feeding
Bucket adds a small amount of water that water is made not have rice, opens squeezing, maturing machine, it is ripe that material at the uniform velocity expects down that squeezing, maturing machine high temperature squeezes
Change.
4. the method as described in claim 1, which is characterized in that the S3 step includes: by the rice cake homogeneous shear after curing
At 12 mm of diameter~13mm, 10 cm of length~15cm cylindrical segment is placed in gelation 7h~8h in optimization case.
5. the method as described in claim 1, which is characterized in that the S4 step includes: by the rice cake after gelation 1~3%
Lactic acid solution in impregnate 5min~10min.
6. the method as described in claim 1, which is characterized in that the S5 step includes: that the rice cake after acidleach is packed into food
In grade retort pouch, sealed with vacuum packing machine.
7. the method as described in claim 1, which is characterized in that the S6 step includes: that the rice cake after packaging is placed in 95 DEG C
40 min~50min is sterilized in~100 DEG C of water-baths.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910024777.4A CN109527374A (en) | 2019-01-10 | 2019-01-10 | A kind of processing of novel rice cake and preservation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910024777.4A CN109527374A (en) | 2019-01-10 | 2019-01-10 | A kind of processing of novel rice cake and preservation method |
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| CN109527374A true CN109527374A (en) | 2019-03-29 |
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| CN201910024777.4A Pending CN109527374A (en) | 2019-01-10 | 2019-01-10 | A kind of processing of novel rice cake and preservation method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233908A (en) * | 2007-01-31 | 2008-08-06 | 杨性民 | Method for processing new year cake |
| KR20130068340A (en) * | 2011-12-15 | 2013-06-26 | 조재곤 | A broiled dish of sliced rice cake room temperature possible long-term preservation processed way |
-
2019
- 2019-01-10 CN CN201910024777.4A patent/CN109527374A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233908A (en) * | 2007-01-31 | 2008-08-06 | 杨性民 | Method for processing new year cake |
| KR20130068340A (en) * | 2011-12-15 | 2013-06-26 | 조재곤 | A broiled dish of sliced rice cake room temperature possible long-term preservation processed way |
Non-Patent Citations (2)
| Title |
|---|
| 康建平等: "《米粉加工实用技术》", 31 May 2018, 四川科学技术出版社 * |
| 张军合等: "《食品机械与设备》", 31 August 2012, 中国科学技术出版社 * |
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Application publication date: 20190329 |