CN110122775A - A kind of manufacture craft of rice cake - Google Patents
A kind of manufacture craft of rice cake Download PDFInfo
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- CN110122775A CN110122775A CN201910483061.0A CN201910483061A CN110122775A CN 110122775 A CN110122775 A CN 110122775A CN 201910483061 A CN201910483061 A CN 201910483061A CN 110122775 A CN110122775 A CN 110122775A
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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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of manufacture crafts of rice cake, including the following steps: S1, cleans rice material, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then the impurity of floating on water is removed in fishing；S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain Rice & peanut milk；S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is crushed, obtains broken fecula；S4, broken fecula is cooked, until all well-done；Extrusion forming while hot obtains rice cake semi-finished product；It is cooling；S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, outbound；S6, the rice cake semi-finished product after aging are sliced；Packaging, sterilizing；It cools down to get rice cake is arrived.Rice cake made from the manufacture craft of rice cake of the invention is without any preservative etc., long shelf-life；It is not in cracking phenomena and jaundice during storage.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of manufacture craft of rice cake.
Background technique
Refer to the cake for being steamed into the biggish rice of stickiness or the appropriate rice flour of addition on rice cake ordinary meaning.Rice cake has in China
There is long history, be the conventional food of Han nationality, even more the Speciality Foods in the lunar calendar Spring Festival.It is said that every common people are just early in the Song Dynasty
There is the first month of the lunar year junior one to eat the custom of rice cake, when rice cake developed to the bright, Qing Dynasty two towards when, have become a kind of year-round provision on the market
Snack, and the rice cake in north and south respectively has peculiar flavour.Since rice cake has delicious, fragrant and sweet, mellowness characteristic as food, more accumulate
Containing abundant history culture breath, therefore rice cake is the same relatively early by industrialization with many traditional foods.Now, either various
In the market of farm produce of scale or supermarket, the figure that there is rice cake to haunt.
But the rice cake sold on the market at present there is problems:
1, due to consideration that human health needs, legal provisions cannot add preservative etc. in rice cake and guarantee the quality to extend
It is phase, the rice cake shelf-life sold on the market short (only 2-3 months), perishable；
2, the shelf-life (6-8 months) of rice cake can be improved using the modern foods processing technology such as high-temperature sterilization, vacuum packaging,
But rice cake obtained is easy to appear cracking phenomena, and turns to be yellow, and color is bad etc..
Based on the above situation, the invention proposes a kind of manufacture crafts of rice cake, can effectively solve problem above.
Summary of the invention
The purpose of the present invention is to provide a kind of manufacture crafts of rice cake.Year made from the manufacture craft of rice cake of the invention
For cake without any preservative etc., green non-pollution meets human health needs, and long shelf-life, up to 12 months or more, does not allow
It is perishable, convenient for saving, transporting；It is not in cracking phenomena and jaundice during rice cake obtained storage, and rice cake whiteness
Height, color are good.
In order to solve the above technical problems, present invention provide the technical scheme that
A kind of manufacture craft of rice cake, including the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then water is removed in fishing
The impurity of face floating；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:075~0.85；Dioxy in aqueous solution of chlorine dioxide
The concentration for changing chlorine is 30~50mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 5~45 DEG C, soaking time is 6~
10h；
Inventor is by a large amount of experiment discovery: the disinfecting process of step S1, to the guarantor for extending rice cake product of the invention
The matter phase is most important, and " mass ratio of rice material and aqueous solution of chlorine dioxide is 1:075~0.85；Two in aqueous solution of chlorine dioxide
The concentration of chlorine monoxid is 30~50mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 5~45 DEG C, soaking time 6
~10h；" process conditions, can both guarantee sterilization effect well, extend the shelf life, but avoid influence rice cake product
Taste be affected；The concentration of chlorine dioxide is 30~50mg/L, the too low disinfection of concentration especially in aqueous solution of chlorine dioxide
Bactericidal effect is poor, and excessive concentration will affect the taste of rice cake product, mouthfeel.
Before actual processing production, rice material can be screened, it is desirable that meter Zhi Bai, cleaning, without pityriasis simplex；To avoid using
Some underproof rice on the market guarantee rice cake product quality of the invention.
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain
Rice & peanut milk；The solid content of the Rice & peanut milk is 50~85%；The content of sodium chloride is 0.02~0.08% in the Rice & peanut milk；
Inventor is by a large amount of experiment discovery: in Rice & peanut milk described in step S2 the content of sodium chloride be 0.02~
0.08%, it can not only make subsequent rice cake product or semi-finished product that there is good biocidal property, but also avoid influencing the mouth of rice cake product
Taste is affected.
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed,
Obtain broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains
To rice cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is not higher than 14 DEG C, aging
Time is 12~20h；Then outbound；
Inventor is by a large amount of experiment discovery: the above aging condition carries out aging, can slow down the aging retrogradation of starch,
Guarantee that rice cake product obtained during storage, keeps its shape, it is not easy to soften, deform；And rice cake cracking can be kept away and become
It is yellow.
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；So
It is sterilized afterwards with water-bath sterilization pot；Sterilising temp is 89~95 DEG C, and sterilization time is 60~80min；It is cooling to get to year
Cake.
Inventor is by a large amount of experiment discovery: using sterilising temp for 89~95 DEG C, sterilization time is 60~80min；
Both good sterilization effect had been can guarantee also, can avoid rice cake cracking and turn yellow, and rice cake product is also not easy during storage
Appearance cracks and turns yellow.
For rice cake made from the manufacture craft of rice cake of the invention without any preservative etc., green non-pollution meets human body
Health needs, and long shelf-life, up to 12 months or more, it is not easy to it is rotten, convenient for saving, transporting；Rice cake obtained was stored
Cheng Zhong is not in cracking phenomena and jaundice, and rice cake whiteness is high, and color is good.
Preferably, in step S1, the mass percent of polished rice is 90~94% in rice material, remaining is milled round grain glutinous rice.
The rice cake of the processable production multiple formulations of manufacture craft of the invention.The mass percent of polished rice is 90 in rice material
~94%, remaining is milled round grain glutinous rice；It can guarantee rice cake product good mouthfeel obtained, it is neither too hard, nor too soft, it is further ensured that and was storing
Cheng Zhong keeps its shape, it is not easy to soften, deform；And rice cake is preferably avoided to crack and turn yellow, guarantee the whiteness of rice cake.
Preferably, in step S3, carrying out pressure when filters pressing is 0.6~0.7MPa；The filter plate number of plate and frame filter press is prepared
For 10~14kg/ block.
Quickly the moisture in Rice & peanut milk can be press-filtered out in this way, production efficiency is improved, also can guarantee that rice cake product is good
Quality.
Preferably, in step S3, after filters pressing, after the moisture homogeneous in solid filter block, filter plate discharging is unclamped again, moisture is equal
The matter time is 5~10min.
Solid filter block internal moisture can be made to be evenly distributed in this way, guarantee rice cake product obtained, there is mouthfeel consistency.
Preferably, in step S3, after filters pressing, the moisture content in solid filter block is 5~10%.
It can preferably guarantee rice cake product good mouthfeel obtained in this way, it is neither too hard, nor too soft.
Preferably, it in step S4, carries out cooking steam pressure used being 0.25~0.4MPa.
It can quickly cook in this way, improve production and processing efficiency, also can guarantee the good quality of rice cake product.
Preferably, in step S4, the rice cake semi-finished product that extrusion forming obtains are in a strip shape, and single weight is 600~1000g；
It is cooled to cool down 2~6h under room temperature.
Preferably, in step S5, before outbound, 30~50min of ultraviolet-sterilization is carried out.
Further sterilization, further extends the shelf-life of rice cake produced by the present invention.
Preferably, in step S6, the vacuum degree control of vacuum sealer is in -0.2MPa hereinafter, delays time to control is in 5~8s.
The vacuum degree that can guarantee rice cake packaging in this way, avoids contacting with air, accelerates to go bad, and guarantees that rice cake of the invention produces
The shelf-life of product.
Compared with prior art, the present invention have the following advantages that and the utility model has the advantages that
For rice cake made from the manufacture craft of rice cake of the invention without any preservative etc., green non-pollution meets human body
Health needs, and long shelf-life, up to 12 months or more, it is not easy to it is rotten, convenient for saving, transporting；Rice cake obtained was stored
Cheng Zhong is not in softening, deformation, is not in cracking phenomena and jaundice, and rice cake whiteness is high, color is good.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The preferred embodiments of the invention are described, but should not be understood as the limitation to this patent.
Test method described in following embodiments or test method are unless otherwise specified conventional method；The reagent
And material is obtained from routine business approach, or prepare in conventional manner unless otherwise specified.
Embodiment 1:
A kind of manufacture craft of rice cake, including the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then water is removed in fishing
The impurity of face floating；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:075~0.85；Dioxy in aqueous solution of chlorine dioxide
The concentration for changing chlorine is 30~50mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 5~45 DEG C, soaking time is 6~
10h；
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain
Rice & peanut milk；The solid content of the Rice & peanut milk is 50~85%；The content of sodium chloride is 0.02~0.08% in the Rice & peanut milk；
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed,
Obtain broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains
To rice cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is not higher than 14 DEG C, aging
Time is 12~20h；Then outbound；
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；So
It is sterilized afterwards with water-bath sterilization pot；Sterilising temp is 89~95 DEG C, and sterilization time is 60~80min；It cools down to get rice cake is arrived
Product.
Preferably, in step S1, the mass percent of polished rice is 90~94% in rice material, remaining is milled round grain glutinous rice.
Preferably, in step S3, carrying out pressure when filters pressing is 0.6~0.7MPa；The filter plate number of plate and frame filter press is prepared
For 10~14kg/ block.
Preferably, in step S3, after filters pressing, after the moisture homogeneous in solid filter block, filter plate discharging is unclamped again, moisture is equal
The matter time is 5~10min.
Preferably, in step S3, after filters pressing, the moisture content in solid filter block is 5~10%.
Preferably, it in step S4, carries out cooking steam pressure used being 0.25~0.4MPa.
Preferably, in step S4, the rice cake semi-finished product that extrusion forming obtains are in a strip shape, and single weight is 600~1000g；
It is cooled to cool down 2~6h under room temperature.
Preferably, in step S5, before outbound, 30~50min of ultraviolet-sterilization is carried out.
Preferably, in step S6, the vacuum degree control of vacuum sealer is in -0.2MPa hereinafter, delays time to control is in 5~8s.
Embodiment 2:
A kind of manufacture craft of rice cake, including the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then water is removed in fishing
The impurity of face floating；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:075；Chlorine dioxide in aqueous solution of chlorine dioxide
Concentration is 30mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 5 DEG C, soaking time 10h；
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain
Rice & peanut milk；The solid content of the Rice & peanut milk is 50%；The content of sodium chloride is 0.02% in the Rice & peanut milk；
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed,
Obtain broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains
To rice cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is 0 DEG C, and ageing time is
12h；Then outbound；
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；So
It is sterilized afterwards with water-bath sterilization pot；Sterilising temp is 95 DEG C, sterilization time 60min；It cools down to get rice cake is arrived.
In the present embodiment, in step S1, the mass percent of polished rice is 90% in rice material, remaining is milled round grain glutinous rice.
In the present embodiment, in step S3, carrying out pressure when filters pressing is 0.6MPa；The filter plate number of plate and frame filter press is prepared
For 10kg/ block.
In the present embodiment, in step S3, after filters pressing, after the moisture homogeneous in solid filter block, filter plate discharging is unclamped again,
Moisture homogenizing time is 5min.
In the present embodiment, in step S3, after filters pressing, the moisture content in solid filter block is 10%.
In the present embodiment, it in step S4, carries out cooking steam pressure used being 0.25MPa.
In the present embodiment, in step S4, the rice cake semi-finished product that extrusion forming obtains are in a strip shape, and single weight is 600g；
It is cooled to cool down 2h under room temperature.
In the present embodiment, in step S5, before outbound, ultraviolet-sterilization 30min is carried out.
In the present embodiment, in step S6, the vacuum degree control of vacuum sealer is in -0.15MPa, and delays time to control is in 5s.
Embodiment 3:
A kind of manufacture craft of rice cake, including the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then water is removed in fishing
The impurity of face floating；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:0.85；Chlorine dioxide in aqueous solution of chlorine dioxide
Concentration be 50mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 45 DEG C, soaking time 6h；
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain
Rice & peanut milk；The solid content of the Rice & peanut milk is 85%；The content of sodium chloride is 0.08% in the Rice & peanut milk；
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed,
Obtain broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains
To rice cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is 5 DEG C, and ageing time is
16h；Then outbound；
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；So
It is sterilized afterwards with water-bath sterilization pot；Sterilising temp is 89 DEG C, sterilization time 80min；It cools down to get rice cake is arrived.
In the present embodiment, in step S1, the mass percent of polished rice is 94% in rice material, remaining is milled round grain glutinous rice.
In the present embodiment, in step S3, carrying out pressure when filters pressing is 0.7MPa；The filter plate number of plate and frame filter press is prepared
For 14kg/ block.
In the present embodiment, in step S3, after filters pressing, after the moisture homogeneous in solid filter block, filter plate discharging is unclamped again,
Moisture homogenizing time is 10min.
In the present embodiment, in step S3, after filters pressing, the moisture content in solid filter block is 5%.
In the present embodiment, it in step S4, carries out cooking steam pressure used being 0.4MPa.
In the present embodiment, in step S4, the rice cake semi-finished product that extrusion forming obtains are in a strip shape, and single weight is 1000g；
It is cooled to cool down 6h under room temperature.
In the present embodiment, in step S5, before outbound, ultraviolet-sterilization 50min is carried out.
In the present embodiment, in step S6, the vacuum degree control of vacuum sealer is in -0.1MPa, and delays time to control is in 8s.
Embodiment 4:
A kind of manufacture craft of rice cake, including the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then water is removed in fishing
The impurity of face floating；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:0.8；Chlorine dioxide in aqueous solution of chlorine dioxide
Concentration is 40mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 17 DEG C, soaking time 8h；
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain
Rice & peanut milk；The solid content of the Rice & peanut milk is 75%；The content of sodium chloride is 0.06% in the Rice & peanut milk；
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed,
Obtain broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains
To rice cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is 12 DEG C, ageing time
For 18h；Then outbound；
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；So
It is sterilized afterwards with water-bath sterilization pot；Sterilising temp is 93 DEG C, sterilization time 70min；It cools down to get rice cake is arrived.
In the present embodiment, in step S1, the mass percent of polished rice is 92% in rice material, remaining is milled round grain glutinous rice.
In the present embodiment, in step S3, carrying out pressure when filters pressing is 0.67MPa；The filter plate number of plate and frame filter press is matched
It is made as 12kg/ block.
In the present embodiment, in step S3, after filters pressing, after the moisture homogeneous in solid filter block, filter plate discharging is unclamped again,
Moisture homogenizing time is 5~10min.
In the present embodiment, in step S3, after filters pressing, the moisture content in solid filter block is 7.5%.
In the present embodiment, it in step S4, carries out cooking steam pressure used being 0.35MPa.
In the present embodiment, in step S4, the rice cake semi-finished product that extrusion forming obtains are in a strip shape, and single weight is 800g；
It is cooled to cool down 4h under room temperature.
In the present embodiment, in step S5, before outbound, ultraviolet-sterilization 40min is carried out.
In the present embodiment, in step S6, the vacuum degree control of vacuum sealer is in -0.1MPa, and delays time to control is in 6s.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (9)
1. a kind of manufacture craft of rice cake, characterized in that it comprises the following steps:
S1, rice material is cleaned, is delivered in puffed wheat bucket, aqueous solution of chlorine dioxide is added and carries out disinfection, then fishing goes the water surface to float
Floating impurity；The mass ratio of rice material and aqueous solution of chlorine dioxide is 1:075~0.85；Chlorine dioxide in aqueous solution of chlorine dioxide
Concentration be 30~50mg/L；When carrying out disinfection, the temperature of aqueous solution of chlorine dioxide is 5~45 DEG C, and soaking time is 6~10h；
S2, the rice material after disinfection is drained, is sent into fiberizer and carries out defibrination, and sodium chloride is added, stirs evenly, obtain rice
Slurry；The solid content of the Rice & peanut milk is 50~85%；The content of sodium chloride is 0.02~0.08% in the Rice & peanut milk；
S3, Rice & peanut milk is sent to plate and frame filter press progress filters pressing, obtains solid filter block；It is then fed into pulverizer, is crushed, is obtained
Broken fecula；
S4, broken fecula is cooked, until all well-done；It is sent into extrusion forming in rice cake forming machine while hot, obtains year
Cake semi-finished product；Then it is cooled down；
S5, rice cake semi-finished product after cooling are placed in aging library, carry out aging, aging temperature is not higher than 14 DEG C, ageing time
For 12~20h；Then outbound；
S6, the rice cake semi-finished product after aging are sliced；Packaging, seals outer packing with vacuum sealer；Then it uses
Water-bath sterilization pot sterilizes；Sterilising temp is 89~95 DEG C, and sterilization time is 60~80min；It cools down to get rice cake is arrived.
2. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S1, the matter of polished rice in rice material
Measuring percentage is 90~94%, remaining is milled round grain glutinous rice.
3. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S3, carry out pressure when filters pressing
For 0.6~0.7MPa；The filter plate number of plate and frame filter press is formulated as 10~14kg/ block.
4. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S3, after filters pressing, to solid filter block
After interior moisture homogeneous, filter plate discharging is unclamped again, moisture homogenizing time is 5~10min.
5. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S3, after filters pressing, in solid filter block
Moisture content be 5~10%.
6. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S4, carry out cooking steaming used
Steam pressure is 0.25~0.4MPa.
7. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S4, year that extrusion forming obtains
Cake semi-finished product are in a strip shape, and single weight is 600~1000g；It is cooled to cool down 2~6h under room temperature.
8. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S5, before outbound, carry out ultraviolet kill
30~50min of bacterium.
9. the manufacture craft of rice cake according to claim 1, which is characterized in that in step S6, the vacuum of vacuum sealer
Degree control is in -0.2MPa hereinafter, delays time to control is in 5~8s.
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| CN201910483061.0A CN110122775A (en) | 2019-06-04 | 2019-06-04 | A kind of manufacture craft of rice cake |
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| CN201910483061.0A CN110122775A (en) | 2019-06-04 | 2019-06-04 | A kind of manufacture craft of rice cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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