CN110150545A - A kind of preparation method brewing instant rice-flour - Google Patents
A kind of preparation method brewing instant rice-flour Download PDFInfo
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- CN110150545A CN110150545A CN201910311822.4A CN201910311822A CN110150545A CN 110150545 A CN110150545 A CN 110150545A CN 201910311822 A CN201910311822 A CN 201910311822A CN 110150545 A CN110150545 A CN 110150545A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 78
- 235000009566 rice Nutrition 0.000 claims abstract description 78
- 235000013312 flour Nutrition 0.000 claims abstract description 59
- 235000013372 meat Nutrition 0.000 claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 claims abstract description 36
- 240000000571 Nopalea cochenillifera Species 0.000 claims abstract description 27
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 27
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- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 238000012856 packing Methods 0.000 claims abstract description 15
- 238000004904 shortening Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims description 77
- 238000007710 freezing Methods 0.000 claims description 56
- 230000008014 freezing Effects 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 238000001816 cooling Methods 0.000 claims description 45
- 240000008574 Capsicum frutescens Species 0.000 claims description 33
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 26
- 239000003921 oil Substances 0.000 claims description 24
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- 238000009835 boiling Methods 0.000 claims description 22
- 210000002615 epidermis Anatomy 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 229940100486 rice starch Drugs 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
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- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 235000013882 gravy Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000312 peanut oil Substances 0.000 claims description 10
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- 239000001390 capsicum minimum Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
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- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
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- 240000000467 Carum carvi Species 0.000 claims description 5
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
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- 244000000626 Daucus carota Species 0.000 claims description 5
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- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
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- 238000007598 dipping method Methods 0.000 claims description 5
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- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 210000003491 skin Anatomy 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
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- 235000012149 noodles Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
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- 238000000034 method Methods 0.000 abstract description 5
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- 239000003755 preservative agent Substances 0.000 abstract description 3
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- 238000005516 engineering process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 235000010716 Vigna mungo Nutrition 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods for brewing instant rice-flour, are related to food processing technology field.The following steps are included: production rice flour, rice flour shortening, production solid-state cake, production red oil, production halogen meat, production pot Canton style roast pork, production Vegetarian Bun and damp-prrof packing.By the way that solid-state cake, red oil, halogen meat, pot Canton style roast pork and vegetable dish is added, increase the ingredient of rice noodles, considerably increase nutritional profile, and also increase mouthfeel, and rice noodles, solid-state cake, red oil, halogen meat, pot Canton style roast pork and vegetable dish are all to achieve the effect that brew by lyophilized technique instant, and mouthfeel is restored after brewing rice flour and greatly reduces the nutrition loss rates of food materials；Ingredient does not add any preservative and other harmful additives, and the most true mouthfeel of food materials is restored with modern crafts, it ensure that the safety that food is also considerably increased while mouthfeel, the rice flour prepared according to the present invention, health-nutrition, excellent taste has preferable market popularization value.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of preparation method for brewing instant rice-flour.
Background technique
Rice flour, Han nationality's characteristic snack are the popular cuisines in southern area of China, and rice flour is using rice as raw material, through soaking
Strip made of the processes such as bubble, boiling and press strip, Filamentous rice made products, rather than what is understood on the meaning of a word is raw material to grind using rice
Manufactured granular material, rice flour quality is flexible, and soup is not pasted in high resilience, boiling, and dry stir-fry is not easily broken, is equipped with respectively plant vegetables code or soup stock
It carries out soup and boils or do stir-fry, smooth tasty, deep to be liked by the majority of consumers, rice flour kind is numerous, can be divided into row rice flour, square rice
Powder, ripple rice flour, dried thin rice stick, wet rice flour noodles and dry rice flour etc..
Currently, as the pace of life continues to accelerate, more and more ready-to-eat foods enter people's lives, deep by people
Also there is instant product in favorite rice flour, but all big discounting of instant rice-flour either mouthfeel or nutrition on the market at present
Button, is not able to satisfy the needs of people.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of preparation method for brewing instant rice-flour, have in good taste
And the low advantage of nutrition loss rate solves the problems, such as instant rice-flour poor taste on the market at present and nonnutritive.
(2) technical solution
To realize purpose above-mentioned in good taste and that nutrition loss rate is low, the invention provides the following technical scheme: a kind of punching
Steep the preparation method of instant rice-flour, comprising the following steps:
S1, production rice flour: it is soaked in water the 10-12 hour of early rice rice chosen, then the good rice of cleaning and dipping leads to
It crosses flour mill and wears into powdery, the rice of powdery is passed through and expected machine and Cheng Fentuan, powder ball water content≤30%, by powder ball by squeezing
Silk machine is squeezed into vermicelli from rice starch, is then made thinner loosely by filoselle thin tobacco-making machine, by cutting machine by vermicelli from rice starch customized cut-off, after cutting
Rice flour by automatic hanging rod machine hanging rod, by manually taking the hanging rod for hanging up properly rice flour in chilling room, place 4-5 hour, cool down
Between temperature and humidity be maintained at 80-95%HR, loosely dried after the rice flour cooled down is cleaned with clear water；
S2, rice flour shortening: the rice flour after drying is put into after being boiled in boiling water and closes fire immersion 30 minutes, then cross water cooling
But, freeze forming in freezer of the temperature lower than -20 degrees Celsius is taken after cooling, it is -20 that the rice flour of freeze forming, which is put into temperature,
Degree Celsius quick freezing repository in freezing 30 minutes, the rice flour after freezing is put into vacuum freeze-drying dehydrating integrated machine and carries out dehydration jelly
It is dry；
S3, production solid-state cake: it will be put into pot after 500 grams and one chicken carcasses blanching of pig bone, 5 kilograms of clear water be added
It boils, the drop of light-coloured vinegar 5,50 grams of ginger, 50 grams of illiciumverum is added, then small fire boils 5-8 hours, is eventually adding one without skin Siraitia grosvenorii
With 300 grams of salt, soup-stock preparation complete, soya bean is then added in soup-stock, endure to soya bean soften after be added minced chicken meat boil, will
The soup made is put into container, and the chilling room that temperature is -2 to -3 degrees Celsius is sent into, 15-20 minutes cooling, is then fed into temperature
To be freezed 30-40 minutes in -20 degrees Celsius of freezer, finally put to dry to progress vacuum dehydration in vacuum freeze-drying dehydrating integrated machine
It is dry；
S4, production red oil: chilli is added in clear water, boils, chilli is pulled out to drain and chop up grinds, by 1:0.4
Ratio the chilli of milled is mixed with the water for boiling capsicum dry, stir, small fire boil 3-4 hours formation chilli screened stocks, it is cold
Peanut oil is added in pot, and chilli screened stock is poured into heating when making oil temperature up to 100 degrees Celsius, closes fire stirring to cooling, peanut oil and dry
Capsicum screened stock in 1:1 ratio blowing；
S5, production halogen meat: 10-20 grams of cassia bark, 20-40 grams octagonal, 10-20 grams of dried orange peel and 10-20 grams of spiceleaf are put into
In 800-900 grams of water, boil tanning 40-50 minute, filter to take filtrate, be added by weight into filtrate 8-15 grams of soy sauce with
5-6 grams of monosodium glutamate, after dissolution is sufficiently stirred, thick gravy is made, will be put into thick gravy with meat cubelets of the salt after marinated, high fire heats 10 points
Stop working stew in soy sauce 40-50 minutes after clock, halogen meat is made, halogen meat is taken out and is put into the quick freezing repository that temperature is -20 degrees Celsius after draining
Freezing 30 minutes, the halogen meat after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S6, production pot Canton style roast pork: the pig chin meat after cleaning and blanching is put into the clear water boiled and is boiled 25-30 minutes, is taken
Out then meat epidermis Zha Dong is taken and is cooled to epidermis drying into chilling room, by pig after cooling by the well-done meat tool of pig chin
Chin meat be put into oil cauldron fried with small fire all play minute bubbles to pork epidermis after pull out, place cooling, will be fried after cooling
Pig chin meat be put into the oil cauldron of boiling fry be covered with air pocket to epidermis after pull out, be made pot Canton style roast pork, by pot Canton style roast pork be sliced cool down
It is put into freezing 30 minutes in the quick freezing repository that temperature is -20 degrees Celsius afterwards, the pot Canton style roast pork after freezing is then put into vacuum freeze-drying and is taken off
It is carried out in water all-in-one machine dewatered freeze-dried；
S7, production Vegetarian Bun: taking carrot, cucumber, caraway and green onion, and mass ratio 1:1:2:2 is sufficiently cleaned, reused
The moisture on drying machine drying surface shreds mixing after drying, vegetable dish after mixing is put into the quick freezing repository that temperature is -20 degrees Celsius
Freezing 20 minutes, the vegetable dish after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S8, the semi-finished product being lyophilized in S1-S7 are subjected to damp-prrof packing, complete finished product.
It advanced optimizes the technical program, is 1.4 millimeters by the vermicelli from rice starch diameter that extruding strings device is squeezed into the S1.
Advanced optimize the technical program, in the S2, the parameter setting of vacuum freeze-drying dehydrating integrated machine is that temperature first rises
70 degrees Celsius are down to after to 100 degrees Celsius again, temperature of charge is set to 65 degrees Celsius, and cooling temperature is -30 degrees Celsius, and vacuum is Celsius
Degree is 150pA hereinafter, 10 hours of time.
Advanced optimize the technical program, in the S3, the mass ratio of soup-stock, soya bean and minced chicken meat is 4:1:1, and vacuum is frozen
Dry dehydrating integrated machine vacuum warehouse temperature is set as 100 degrees Celsius, and temperature drops to 70 degrees Celsius after 1 hour, by duration 13-14
Hour temperature is down to 30 degrees Celsius.
It advanced optimizes the technical program, in the S5,8-15 grams of soy sauce and monosodium glutamate 5-6 is added by weight into filtrate
After gram, 30-40 grams and 5-10 grams of lemon juice of white granulated sugar is added.
It advanced optimizes the technical program, in the S8, nitrogen charging processing is carried out by inflated with nitrogen packing machine in damp-prrof packing.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of preparation methods for brewing instant rice-flour, have following beneficial to effect
Fruit: by the way that solid-state cake, red oil, halogen meat, pot Canton style roast pork and vegetable dish is added, the ingredient of rice noodles is increased, nutrition journey is considerably increased
Degree, and mouthfeel is also increased, and rice noodles, solid-state cake, red oil, halogen meat, pot Canton style roast pork and vegetable dish are all to pass through lyophilized technique
Achieve the effect that brew instant, mouthfeel is restored after brewing rice flour and greatly reduces the nutrition loss rates of food materials；Ingredient does not have
There are any preservative of addition and other harmful additives, and restore the most true mouthfeel of food materials with modern crafts, ensure that mouth
Also the safety that food is considerably increased while sense, according to the rice flour for preparing of the present invention, health-nutrition, excellent taste,
With preferable market popularization value.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one:
A kind of preparation method brewing instant rice-flour, comprising the following steps:
S1, production rice flour: it is soaked in water 10 hours of early rice rice chosen, then the good rice of cleaning and dipping passes through
Flour mill wears into powdery, passes through and expect machine and Cheng Fentuan for the rice of powdery, and powder ball water content is 10%, and powder ball is passed through wire squeeze
Machine is squeezed into vermicelli from rice starch, and vermicelli from rice starch diameter is 1.4 millimeters, is then made thinner loosely by filoselle thin tobacco-making machine, by cutting machine by rice
Bean vermicelli customized cut-off, the rice flour after cutting is by automatic hanging rod machine hanging rod, by manually taking the hanging rod for hanging up properly rice flour into chilling room
It is interior, it places 4 hours, the temperature and humidity of chilling room is maintained at 80%HR, loosely dries after the rice flour cooled down is cleaned with clear water；
S2, rice flour shortening: the rice flour after drying is put into after being boiled in boiling water and closes fire immersion 30 minutes, then cross water cooling
But, freeze forming in the freezer that temperature is -5 degrees Celsius is taken after cooling, it is -20 Celsius that the rice flour of freeze forming, which is put into temperature,
Freezing 30 minutes in the quick freezing repository of degree, the rice flour after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried, very
The parameter setting of sky freeze-drying dehydrating integrated machine is that temperature first rises to is down to 70 degrees Celsius again after 100 degrees Celsius, temperature of charge is set to
65 degrees Celsius, cooling temperature is -30 degrees Celsius, and vacuum degree Celsius is 140pA, 10 hours of time；
S3, production solid-state cake: it will be put into pot after 500 grams and one chicken carcasses blanching of pig bone, 5 kilograms of clear water be added
Boil, the drop of light-coloured vinegar 5,50 grams of ginger, 50 grams octagonal be added, then small fire boils 5 hours, be eventually adding one without skin Siraitia grosvenorii with
300 grams of salt, soup-stock preparation is completed, and soya bean is then added in soup-stock, is endured to soya bean addition minced chicken meat after softening and is boiled, high
The mass ratio of soup, soya bean and minced chicken meat is 4:1:1, and the soup made is put into container, is sent into the cooling that temperature is -2 degrees Celsius
Between, it is 15 minutes cooling, it is then fed into the freezer that temperature is -20 degrees Celsius and freezes 30 minutes, finally put to de- to vacuum freeze-drying
Vacuum dehydration drying is carried out in water all-in-one machine, vacuum freeze-drying dehydrating integrated machine vacuum warehouse temperature is set as 100 degrees Celsius, 1 hour
Temperature drops to 70 degrees Celsius afterwards, is down to 30 degrees Celsius by 13 hours temperature of duration；
S4, production red oil: chilli is added in clear water, boils, chilli is pulled out to drain and chop up grinds, by 1:0.4
Ratio the chilli of milled is mixed with the water for boiling capsicum dry, stir, small fire boil 3 hours formation chilli screened stocks, cold pot
Peanut oil is added, chilli screened stock is poured into heating when making oil temperature up to 100 degrees Celsius, close fire stirring to cooling, peanut oil with do it is peppery
Green pepper screened stock in 1:1 ratio blowing；
S5, production halogen meat: 10 grams of cassia bark, 20 grams octagonal, 10 grams of dried orange peel and 10 grams of spiceleaf are put into 800 grams of water, are boiled
Boiling tanning 40 minutes, filters to take filtrate, 8 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of white granulated sugar and lemon is added by weight into filtrate
5 grams of juice, after dissolution is sufficiently stirred, thick gravy is made, will be put into thick gravy with meat cubelets of the salt after marinated, high fire is heated after ten minutes
Flame-out stew in soy sauce 40 minutes, halogen meat is made, halogen meat is taken out and is put into 30 points of freezing in the quick freezing repository that temperature is -20 degrees Celsius after draining
Clock, the halogen meat after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S6, production pot Canton style roast pork: the pig chin meat after cleaning and blanching is put into the clear water boiled and is boiled 25 minutes, taking-up is boiled
Then meat epidermis Zha Dong is taken and is cooled to epidermis drying into chilling room, by pig chin after cooling by the good meat tool of pig chin
Meat be put into oil cauldron fried with small fire all play minute bubbles to pork epidermis after pull out, place cooling, will be under fried pig after cooling
Bar meat be put into the oil cauldron of boiling fry be covered with air pocket to epidermis after pull out, pot Canton style roast pork is made, by pot Canton style roast pork slice it is cooling after put
Enter freezing 30 minutes in the quick freezing repository that temperature is -20 degrees Celsius, the pot Canton style roast pork after freezing is then put into vacuum freeze-drying dehydration one
It is carried out in body machine dewatered freeze-dried；
S7, production Vegetarian Bun: taking carrot, cucumber, caraway and green onion, and mass ratio 1:1:2:2 is sufficiently cleaned, reused
The moisture on drying machine drying surface shreds mixing after drying, vegetable dish after mixing is put into the quick freezing repository that temperature is -20 degrees Celsius
Freezing 20 minutes, the vegetable dish after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S8, the semi-finished product being lyophilized in S1-S7 are subjected to damp-prrof packing, are carried out in damp-prrof packing by inflated with nitrogen packing machine
Nitrogen charging is handled, and drop resistant after nitrogen charging extends the shelf life, and completes finished product.
Embodiment two:
A kind of preparation method brewing instant rice-flour, comprising the following steps:
S1, production rice flour: it is soaked in water 11 hours of early rice rice chosen, then the good rice of cleaning and dipping passes through
Flour mill wears into powdery, passes through and expect machine and Cheng Fentuan for the rice of powdery, and powder ball water content is 20%, and powder ball is passed through wire squeeze
Machine is squeezed into vermicelli from rice starch, and vermicelli from rice starch diameter is 1.4 millimeters, is then made thinner loosely by filoselle thin tobacco-making machine, by cutting machine by rice
Bean vermicelli customized cut-off, the rice flour after cutting is by automatic hanging rod machine hanging rod, by manually taking the hanging rod for hanging up properly rice flour into chilling room
It is interior, it places 4.5 hours, the temperature and humidity of chilling room is maintained at 90%HR, loosely dries after the rice flour cooled down is cleaned with clear water；
S2, rice flour shortening: the rice flour after drying is put into after being boiled in boiling water and closes fire immersion 30 minutes, then cross water cooling
But, freeze forming in the freezer that temperature is -10 degrees Celsius is taken after cooling, and the rice flour of freeze forming is put into temperature and is taken the photograph for -20
Freezing 30 minutes in the quick freezing repository of family name's degree, the rice flour after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried,
The parameter setting of vacuum freeze-drying dehydrating integrated machine is that temperature first rises to is down to 70 degrees Celsius again after 100 degrees Celsius, temperature of charge is fixed
It is 65 degrees Celsius, cooling temperature is -30 degrees Celsius, and vacuum degree Celsius is 130pA, 10 hours of time；
S3, production solid-state cake: it will be put into pot after 500 grams and one chicken carcasses blanching of pig bone, 5 kilograms of clear water be added
Boil, the drop of light-coloured vinegar 5,50 grams of ginger, 50 grams octagonal be added, then small fire boils 7 hours, be eventually adding one without skin Siraitia grosvenorii with
300 grams of salt, soup-stock preparation is completed, and soya bean is then added in soup-stock, is endured to soya bean addition minced chicken meat after softening and is boiled, high
The mass ratio of soup, soya bean and minced chicken meat is 4:1:1, and the soup made is put into container, and being sent into temperature is -2.5 degrees Celsius cold
But it between, cooling 18 minutes, is then fed into the freezer that temperature is -20 degrees Celsius and freeze 35 minutes, finally put to arriving vacuum freeze-drying
Vacuum dehydration drying is carried out in dehydrating integrated machine, vacuum freeze-drying dehydrating integrated machine vacuum warehouse temperature is set as 100 degrees Celsius, and 1 is small
When after temperature drop to 70 degrees Celsius, be down to 30 degrees Celsius by 13.5 hours temperature of duration；
S4, production red oil: chilli is added in clear water, boils, chilli is pulled out to drain and chop up grinds, by 1:0.4
Ratio the chilli of milled is mixed with the water for boiling capsicum dry, stir, small fire boil 3.5 hours formation chilli screened stocks, it is cold
Peanut oil is added in pot, and chilli screened stock is poured into heating when making oil temperature up to 100 degrees Celsius, closes fire stirring to cooling, peanut oil and dry
Capsicum screened stock in 1:1 ratio blowing；
S5, production halogen meat: 15 grams of cassia bark, 30 grams octagonal, 15 grams of dried orange peel and 15 grams of spiceleaf are put into 850 grams of water, are boiled
Boiling tanning 45 minutes, filters to take filtrate, 12 grams of soy sauce, 5.5 grams of monosodium glutamate, 35 grams of white granulated sugar and lemon is added by weight into filtrate
8 grams of lemon juice, after dissolution is sufficiently stirred, thick gravy is made, will be put into thick gravy with meat cubelets of the salt after marinated, high fire is heated 10 minutes
Stop working afterwards stew in soy sauce 45 minutes, halogen meat is made, halogen meat is taken out and is put into temperature after draining to freeze 30 in -20 degrees Celsius of quick freezing repository
Minute, the halogen meat after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S6, production pot Canton style roast pork: the pig chin meat after cleaning and blanching is put into the clear water boiled and is boiled 27 minutes, taking-up is boiled
Then meat epidermis Zha Dong is taken and is cooled to epidermis drying into chilling room, by pig chin after cooling by the good meat tool of pig chin
Meat be put into oil cauldron fried with small fire all play minute bubbles to pork epidermis after pull out, place cooling, will be under fried pig after cooling
Bar meat be put into the oil cauldron of boiling fry be covered with air pocket to epidermis after pull out, pot Canton style roast pork is made, by pot Canton style roast pork slice it is cooling after put
Enter freezing 30 minutes in the quick freezing repository that temperature is -20 degrees Celsius, the pot Canton style roast pork after freezing is then put into vacuum freeze-drying dehydration one
It is carried out in body machine dewatered freeze-dried；
S7, production Vegetarian Bun: taking carrot, cucumber, caraway and green onion, and mass ratio 1:1:2:2 is sufficiently cleaned, reused
The moisture on drying machine drying surface shreds mixing after drying, vegetable dish after mixing is put into the quick freezing repository that temperature is -20 degrees Celsius
Freezing 20 minutes, the vegetable dish after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S8, the semi-finished product being lyophilized in S1-S7 are subjected to damp-prrof packing, are carried out in damp-prrof packing by inflated with nitrogen packing machine
Nitrogen charging is handled, and drop resistant after nitrogen charging extends the shelf life, and completes finished product.
Embodiment three:
A kind of preparation method brewing instant rice-flour, comprising the following steps:
S1, production rice flour: it is soaked in water 12 hours of early rice rice chosen, then the good rice of cleaning and dipping passes through
Flour mill wears into powdery, passes through and expect machine and Cheng Fentuan for the rice of powdery, and powder ball water content is 30%, and powder ball is passed through wire squeeze
Machine is squeezed into vermicelli from rice starch, and vermicelli from rice starch diameter is 1.4 millimeters, is then made thinner loosely by filoselle thin tobacco-making machine, by cutting machine by rice
Bean vermicelli customized cut-off, the rice flour after cutting is by automatic hanging rod machine hanging rod, by manually taking the hanging rod for hanging up properly rice flour into chilling room
It is interior, it places 5 hours, the temperature and humidity of chilling room is maintained at 95%HR, loosely dries after the rice flour cooled down is cleaned with clear water；
S2, rice flour shortening: the rice flour after drying is put into after being boiled in boiling water and closes fire immersion 30 minutes, then cross water cooling
But, freeze forming in the freezer that temperature is -15 degrees Celsius is taken after cooling, and the rice flour of freeze forming is put into temperature and is taken the photograph for -20
Freezing 30 minutes in the quick freezing repository of family name's degree, the rice flour after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried,
The parameter setting of vacuum freeze-drying dehydrating integrated machine is that temperature first rises to is down to 70 degrees Celsius again after 100 degrees Celsius, temperature of charge is fixed
It is 65 degrees Celsius, cooling temperature is -30 degrees Celsius, and vacuum degree Celsius is 120pA, 10 hours of time；
S3, production solid-state cake: it will be put into pot after 500 grams and one chicken carcasses blanching of pig bone, 5 kilograms of clear water be added
Boil, the drop of light-coloured vinegar 5,50 grams of ginger, 50 grams octagonal be added, then small fire boils 8 hours, be eventually adding one without skin Siraitia grosvenorii with
300 grams of salt, soup-stock preparation is completed, and soya bean is then added in soup-stock, is endured to soya bean addition minced chicken meat after softening and is boiled, high
The mass ratio of soup, soya bean and minced chicken meat is 4:1:1, and the soup made is put into container, is sent into the cooling that temperature is -3 degrees Celsius
Between, it is 20 minutes cooling, it is then fed into the freezer that temperature is -20 degrees Celsius and freezes 40 minutes, finally put to de- to vacuum freeze-drying
Vacuum dehydration drying is carried out in water all-in-one machine, vacuum freeze-drying dehydrating integrated machine vacuum warehouse temperature is set as 100 degrees Celsius, 1 hour
Temperature drops to 70 degrees Celsius afterwards, is down to 30 degrees Celsius by 14 hours temperature of duration；
S4, production red oil: chilli is added in clear water, boils, chilli is pulled out to drain and chop up grinds, by 1:0.4
Ratio the chilli of milled is mixed with the water for boiling capsicum dry, stir, small fire boil 4 hours formation chilli screened stocks, cold pot
Peanut oil is added, chilli screened stock is poured into heating when making oil temperature up to 100 degrees Celsius, close fire stirring to cooling, peanut oil with do it is peppery
Green pepper screened stock in 1:1 ratio blowing；
S5, production halogen meat: 20 grams of cassia bark, 40 grams octagonal, 20 grams of dried orange peel and 20 grams of spiceleaf are put into 900 grams of water, are boiled
Boiling tanning 50 minutes, filters to take filtrate, 15 grams of soy sauce, 6 grams of monosodium glutamate, 40 grams of white granulated sugar and lemon is added by weight into filtrate
10 grams of juice, after dissolution is sufficiently stirred, thick gravy is made, will be put into thick gravy with meat cubelets of the salt after marinated, high fire is heated 10 minutes
Stop working afterwards stew in soy sauce 50 minutes, halogen meat is made, halogen meat is taken out and is put into temperature after draining to freeze 30 in -20 degrees Celsius of quick freezing repository
Minute, the halogen meat after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S6, production pot Canton style roast pork: the pig chin meat after cleaning and blanching is put into the clear water boiled and is boiled 30 minutes, taking-up is boiled
Then meat epidermis Zha Dong is taken and is cooled to epidermis drying into chilling room, by pig chin after cooling by the good meat tool of pig chin
Meat be put into oil cauldron fried with small fire all play minute bubbles to pork epidermis after pull out, place cooling, will be under fried pig after cooling
Bar meat be put into the oil cauldron of boiling fry be covered with air pocket to epidermis after pull out, pot Canton style roast pork is made, by pot Canton style roast pork slice it is cooling after put
Enter freezing 30 minutes in the quick freezing repository that temperature is -20 degrees Celsius, the pot Canton style roast pork after freezing is then put into vacuum freeze-drying dehydration one
It is carried out in body machine dewatered freeze-dried；
S7, production Vegetarian Bun: taking carrot, cucumber, caraway and green onion, and mass ratio 1:1:2:2 is sufficiently cleaned, reused
The moisture on drying machine drying surface shreds mixing after drying, vegetable dish after mixing is put into the quick freezing repository that temperature is -20 degrees Celsius
Freezing 20 minutes, the vegetable dish after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S8, the semi-finished product being lyophilized in S1-S7 are subjected to damp-prrof packing, are carried out in damp-prrof packing by inflated with nitrogen packing machine
Nitrogen charging is handled, and drop resistant after nitrogen charging extends the shelf life, and completes finished product.
The beneficial effects of the present invention are: increasing rice noodles by the way that solid-state cake, red oil, halogen meat, pot Canton style roast pork and vegetable dish is added
Ingredient, considerably increase nutritional profile, and also increase mouthfeel, and rice noodles, solid-state cake, red oil, halogen meat, pot Canton style roast pork
All it is to achieve the effect that brew by lyophilized technique instant with vegetable dish, is restored after brewing rice flour and mouthfeel and greatly reduce food
The nutrition loss rate of material；Ingredient does not add any preservative and other harmful additives, and restores food materials with modern crafts
Most true mouthfeel ensure that the safety that food is also considerably increased while mouthfeel, the rice prepared according to the present invention
Powder, health-nutrition, excellent taste have preferable market popularization value.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of preparation method for brewing instant rice-flour, which comprises the following steps:
S1, production rice flour: it is soaked in water the 10-12 hour of early rice rice chosen, then the good rice of cleaning and dipping passes through mill
Powder machine wears into powdery, passes through and expect machine and Cheng Fentuan for the rice of powdery, powder ball is passed through extruding strings device by powder ball water content≤30%
It is squeezed into vermicelli from rice starch, is then made thinner loosely by filoselle thin tobacco-making machine, the rice by cutting machine by vermicelli from rice starch customized cut-off, after cutting
Powder is by automatic hanging rod machine hanging rod, by manually the hanging rod for hanging up properly rice flour is taken in chilling room, placement 4-5 hours, chilling room
Temperature and humidity is maintained at 80-95%HR, loosely dries after the rice flour cooled down is cleaned with clear water；
S2, rice flour shortening: the rice flour after drying being put into after boiling in boiling water and close fire immersion 30 minutes, then crosses water cooling, cold
But freeze forming in freezer of the temperature lower than -20 degrees Celsius is taken afterwards, and it is -20 degrees Celsius that the rice flour of freeze forming, which is put into temperature,
Quick freezing repository in freezing 30 minutes, the rice flour after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S3, production solid-state cake: it will be put into pot after 500 grams and one chicken carcasses blanching of pig bone, 5 kilograms of clear water be added and boil
The drop of light-coloured vinegar 5,50 grams of ginger, 50 grams octagonal is added in boiling, and then small fire boils 5-8 hours, be eventually adding one without skin Siraitia grosvenorii with
300 grams of salt, soup-stock preparation is completed, and soya bean is then added in soup-stock, is endured to soya bean addition minced chicken meat after softening and is boiled, will make
Good soup is put into container, and the chilling room that temperature is -2 to -3 degrees Celsius is sent into, 15-20 minute cooling, be then fed into temperature for -
It freezes 30-40 minutes, is finally put to dry to progress vacuum dehydration in vacuum freeze-drying dehydrating integrated machine in 20 degrees Celsius of freezer；
S4, production red oil: chilli is added in clear water, boils, chilli is pulled out to drain and chop up grinds, by the ratio of 1:0.4
Example mixes the chilli of milled with the water for boiling capsicum dry, stirs, and small fire boils 3-4 hours formation chilli screened stocks, and cold pot adds
Enter peanut oil, heating pours into chilli screened stock when making oil temperature up to 100 degrees Celsius, closes fire stirring to cooling, peanut oil and chilli
Screened stock in 1:1 ratio blowing；
S5, production halogen meat: 10-20 grams of cassia bark, 20-40 grams octagonal, 10-20 grams of dried orange peel and 10-20 grams of spiceleaf are put into 800-900
Gram water in, boil tanning 40-50 minute, filter to take filtrate, 8-15 grams of soy sauce and monosodium glutamate 5-6 is added by weight into filtrate
Gram, after dissolution is sufficiently stirred, thick gravy is made, will be put into thick gravy with meat cubelets of the salt after marinated, high fire heating is put out after ten minutes
Fiery stew in soy sauce 40-50 minutes, halogen meat is made, halogen meat is taken out and is put into temperature after draining to freeze 30 in -20 degrees Celsius of quick freezing repository
Minute, the halogen meat after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S6, production pot Canton style roast pork: the pig chin meat after cleaning and blanching is put into the clear water boiled and is boiled 25-30 minutes, taking-up is boiled
Then meat epidermis Zha Dong is taken and is cooled to epidermis drying into chilling room, by pig chin after cooling by the good meat tool of pig chin
Meat be put into oil cauldron fried with small fire all play minute bubbles to pork epidermis after pull out, place cooling, will be under fried pig after cooling
Bar meat be put into the oil cauldron of boiling fry be covered with air pocket to epidermis after pull out, pot Canton style roast pork is made, by pot Canton style roast pork slice it is cooling after put
Enter freezing 30 minutes in the quick freezing repository that temperature is -20 degrees Celsius, the pot Canton style roast pork after freezing is then put into vacuum freeze-drying dehydration one
It is carried out in body machine dewatered freeze-dried；
S7, production Vegetarian Bun: taking carrot, cucumber, caraway and green onion, and mass ratio 1:1:2:2 sufficiently cleans, reuses drying
Machine dries the moisture on surface, and mixing is shredded after drying, and vegetable dish after mixing is put into the quick freezing repository that temperature is -20 degrees Celsius and is freezed
20 minutes, the vegetable dish after freezing is put into vacuum freeze-drying dehydrating integrated machine carry out it is dewatered freeze-dried；
S8, the semi-finished product being lyophilized in S1-S7 are subjected to damp-prrof packing, complete finished product.
2. a kind of preparation method for brewing instant rice-flour according to claim 1, which is characterized in that in the S1, pass through
The vermicelli from rice starch diameter that extruding strings device is squeezed into is 1.4 millimeters.
3. a kind of preparation method for brewing instant rice-flour according to claim 1, which is characterized in that in the S2, vacuum
The parameter setting of freeze-drying dehydrating integrated machine is that temperature first rises to is down to 70 degrees Celsius again after 100 degrees Celsius, temperature of charge is set to 65
Degree Celsius, cooling temperature is -30 degrees Celsius, and vacuum degree Celsius is 150pA hereinafter, 10 hours of time.
4. a kind of preparation method for brewing instant rice-flour according to claim 1, which is characterized in that in the S3, soup-stock,
The mass ratio of soya bean and minced chicken meat is 4:1:1, and vacuum freeze-drying dehydrating integrated machine vacuum warehouse temperature is set as 100 degrees Celsius, 1 hour
Temperature drops to 70 degrees Celsius afterwards, is down to 30 degrees Celsius by 13-14 hours temperature of duration.
5. a kind of preparation method for brewing instant rice-flour according to claim 1, which is characterized in that in the S5, toward filter
After being added 8-15 grams and 5-6 grams of monosodium glutamate of soy sauce in liquid by weight, 30-40 grams and 5-10 grams of lemon juice of white granulated sugar is added.
6. a kind of preparation method for brewing instant rice-flour according to claim 1, which is characterized in that moisture-proof in the S8
Nitrogen charging processing is carried out by inflated with nitrogen packing machine in packaging.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110663870A (en) * | 2019-10-31 | 2020-01-10 | 广西壮族自治区农业科学院 | Quick rehydration type brewing rice flour and preparation method thereof |
| CN110786489A (en) * | 2019-11-13 | 2020-02-14 | 南京味洲航空食品股份有限公司 | Quick-frozen soup powder suitable for reheating oven on airplane and preparation method thereof |
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| CN1473494A (en) * | 2003-04-19 | 2004-02-11 | 莱阳市远洋食品有限公司 | Instant rice noodles and its producing method |
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