CN110024956A - 一种饭团配方及其加工工艺 - Google Patents

一种饭团配方及其加工工艺 Download PDF

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CN110024956A
CN110024956A CN201910326025.3A CN201910326025A CN110024956A CN 110024956 A CN110024956 A CN 110024956A CN 201910326025 A CN201910326025 A CN 201910326025A CN 110024956 A CN110024956 A CN 110024956A
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rice
rice dumpling
formula
radish
glutinous
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周文华
刘东生
张涛
曹鑫
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Anhui Lechuan Food Co Ltd
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Anhui Lechuan Food Co Ltd
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Priority to CN201910326025.3A priority Critical patent/CN110024956A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62Coating with a layer, stuffing or laminating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Abstract

本发明涉及饭团配方及加工工艺技术领域,且公开了一种饭团配方及其加工工艺,该饭团的配方为:糯米20g、鲜笋肉肠25g、萝卜碎15g和肉松5g;该饭团的加工步骤具体为:步骤一,取一定量的糯米依次进行筛选和清洗;步骤二,取一定量的萝卜依次进行清洗、风干和切碎;步骤三,将清洗之后的糯米浸泡一段时间,然后蒸熟;步骤四,将鲜笋肉肠进行切丝;步骤五,按照配比将鲜笋肉松、萝卜碎和肉松进行混合,然后按照配比取一定量的熟糯米将混合物进行包裹,即可获得饭团;步骤六,将包制而成的饭团进行冷冻处理,即可获得成品。本发明相对于其他饭团的配方不同,微香扑鼻、慢爵之下,丝丝甜味入心田,犹如丝绸润滑,且各种调料搭配使得营养丰富。

Description

一种饭团配方及其加工工艺
技术领域
本发明涉及饭团配方及加工工艺技术领域,具体为一种饭团配方及其加工工艺。
背景技术
众所周知,饭团是较为常见的食品之一,其主要由糯米配合馅加工而成,尤其是很多人早餐的首选,现有的饭团加工工艺简单,加工制作而成的饭团口感较差,营养单一。
发明内容
(一)解决的技术问题
为了解决现有技术的上述问题,本发明提供一种饭团配方及其加工工艺。
(二)技术方案
为了达到上述目的,本发明采用的主要技术方案包括:
一种饭团配方及其加工工艺,该饭团的配方原料包括糯米、鲜笋肉肠、萝卜碎和肉松,其中,各个原料的用量为:糯米20g、鲜笋肉肠25g、萝卜碎 15g和肉松5g;
该饭团的加工步骤具体如下:
步骤一,取一定量的糯米依次进行筛选和清洗;
步骤二,取一定量的萝卜依次进行清洗、风干和切碎;
步骤三,将清洗之后的糯米浸泡一段时间,然后蒸熟;
步骤四,将鲜笋肉肠进行切丝;
步骤五,按照配比将鲜笋肉松、萝卜碎和肉松进行混合,然后按照配比取一定量的熟糯米将混合物进行包裹,即可获得饭团;
步骤六,将包制而成的饭团进行冷冻处理,即可获得成品。
进一步的,所述步骤三中,糯米的浸泡时间为2小时,。
进一步的,所述步骤三中,糯米蒸熟的方式为隔水蒸,并且,在糯米蒸熟之后采用保温储存。
进一步的,所述步骤六中,饭团的冷冻温度为零下18℃。
进一步的,所述步骤六中,饭团的冷冻时间为4小时。
(三)有益效果
本发明提供了一种饭团配方及其加工工艺。具备以下有益效果:
相对于其他品牌饭团的配方不同,微香扑鼻,慢爵之下,丝丝甜味入心田,犹如丝绸润滑,且各种调料搭配使得营养丰富。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供一种饭团配方及其加工工艺技术方案:一种饭团配方及其加工工艺,该饭团的配方原料包括糯米、鲜笋肉肠、萝卜碎和肉松,其中,各个原料的用量为:糯米20g、鲜笋肉肠25g、萝卜碎15g和肉松5g;
该饭团的加工步骤具体如下:
步骤一,取一定量的糯米依次进行筛选和清洗;
步骤二,取一定量的萝卜依次进行清洗、风干和切碎;
步骤三,将清洗之后的糯米浸泡一段时间,然后蒸熟;
步骤四,将鲜笋肉肠进行切丝;
步骤五,按照配比将鲜笋肉松、萝卜碎和肉松进行混合,然后按照配比取一定量的熟糯米将混合物进行包裹,即可获得饭团;
步骤六,将包制而成的饭团进行冷冻处理,即可获得成品。
进一步的,所述步骤三中,糯米的浸泡时间为2小时,。
进一步的,所述步骤三中,糯米蒸熟的方式为隔水蒸,并且,在糯米蒸熟之后采用保温储存。
进一步的,所述步骤六中,饭团的冷冻温度为零下18℃。
进一步的,所述步骤六中,饭团的冷冻时间为4小时。
该种配方与方式加工而成的饭团,相对于其他品牌饭团的配方不同,微香扑鼻,慢爵之下,丝丝甜味入心田,犹如丝绸润滑,且各种调料搭配使得营养丰富。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个引用结构”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。

Claims (5)

1.一种饭团配方及其加工工艺,其特征在于:该饭团的配方原料包括糯米、鲜笋肉肠、萝卜碎和肉松,其中,各个原料的用量为:糯米20g、鲜笋肉肠25g、萝卜碎15g和肉松5g;
该饭团的加工步骤具体如下:
步骤一,取一定量的糯米依次进行筛选和清洗;
步骤二,取一定量的萝卜依次进行清洗、风干和切碎;
步骤三,将清洗之后的糯米浸泡一段时间,然后蒸熟;
步骤四,将鲜笋肉肠进行切丝;
步骤五,按照配比将鲜笋肉松、萝卜碎和肉松进行混合,然后按照配比取一定量的熟糯米将混合物进行包裹,即可获得饭团;
步骤六,将包制而成的饭团进行冷冻处理,即可获得成品。
2.根据权利要求1所述的一种饭团配方及其加工工艺,其特征在于:所述步骤三中,糯米的浸泡时间为2小时。
3.根据权利要求1所述的一种饭团配方及其加工工艺,其特征在于:所述步骤三中,糯米蒸熟的方式为隔水蒸,并且,在糯米蒸熟之后采用保温储存。
4.根据权利要求1所述的一种饭团配方及其加工工艺,其特征在于:所述步骤六中,饭团的冷冻温度为零下18℃。
5.根据权利要求1所述的一种饭团配方及其加工工艺,其特征在于:所述步骤六中,饭团的冷冻时间为4小时。
CN201910326025.3A 2019-04-23 2019-04-23 一种饭团配方及其加工工艺 Withdrawn CN110024956A (zh)

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