CN1104035A - Method for production of fresh new year cake - Google Patents
Method for production of fresh new year cake Download PDFInfo
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- CN1104035A CN1104035A CN93121195A CN93121195A CN1104035A CN 1104035 A CN1104035 A CN 1104035A CN 93121195 A CN93121195 A CN 93121195A CN 93121195 A CN93121195 A CN 93121195A CN 1104035 A CN1104035 A CN 1104035A
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- China
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- rice cake
- cake
- temperature
- new year
- glutinous rice
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Abstract
The ingredients of the invented fresh-preserved glutinous rice cake are seriously controlled, vacuum package is adapted by using polyvinyl steam-cooking bag. The glutinous rice cake closed in bag is sterilized at high-temp. in steam tank, so the fresh-preservation period can be increased from 3-5 days to 40-60 days. It has the advantages of convenient for eating, carrying-about, displaying, saling, storage, transport etc. and its production amount and economical benefit can be increased.
Description
The invention belongs to a kind of preservation method of food.
" Mengzi rice cake " is the special food of local name.So far have the history in more than 300 year.Because rice cake contains protein 3.7%, fat 1.72%, nutritions such as carbohydrate 67%, and it is fragrant and sweet to have glutinous rice, pliable and tough agreeable to the taste characteristics are subjected to domestic and international consumer's welcome deeply.
Traditional " Mengzi rice cake " production technology falls behind, and freshness date is short, is difficult for preserving, and incompatibility is sold at a distance, once repeatedly lose sell to abroad, good opportunity outside the province, influenced the vitality of product.The object of the present invention is to provide a kind of production method of fresh new year cake, make freshness date extend to 40-60 days from present 3-5 days, product quality indicator meets Yunnan Q/H88-87, the standard of GBn145-81 through the legal quality of country and the check of health supervision department.Enlarge the production capacity of product, realized remote sale.
" Mengzi rice cake " traditional production method be pure glutinous rice through pulverizing with refined sugar (white sugar, brown sugar) batching, mix stir, add auxiliary material, the dress bowl of polishing, high temperature cook, cool off, the technological process of dial-out, oiling pack.Because the Main Ingredients and Appearance of rice cake is carbohydrate and moisture content, these materials with airborne oxygen contact, are easy to decompose under nature, become the good place of various microorganisms and bacteria breed breeding, thereby cause food texture to destroy, go mouldy so that can not eat.The production method of fresh new year cake of the present invention mainly is the charge ratio, particularly moisture content at the strict control of production process rice cake.Rice cake adopts the vacuum packaging of high temperature terylene bag, and the packed rice cake that seals places high-temperature sterilization sterilization in the steam box, adds the erosion that external packing further reduces microorganism and bacterium again.The charge ratio of rice cake is a glutinous rice: sugar: water=5: 3: 2, strict control moisture content is 20%.The temperature of high-temperature sterilization sterilization is 90-110 ℃, and time 20-60 minute, the high temperature terylene bag that uses was PET/PE polyethylene retort pouch.
The fresh new year cake technological process of production is as shown in Figure 1:
Fresh new year cake production method of the present invention has solved the moldy metamorphism of rice cake effectively, makes freshness date extend to 40-60 days, have be convenient to eat, carry, display, sell, store, advantage such as transportation, increased output, improved economic benefit.
Be most preferred embodiment of the present invention below:
Rice cake is by microbiological contamination rate and the presentation quality tabulation 1 and the table 2 of the vacuum packaging of strict control charge ratio, high-temperature sterilization production technology product.
Claims (3)
1, a kind of production method of fresh new year cake by pure glutinous rice through pulverizing with refined sugar batching, mix stir, add auxiliary material, operations such as the dress bowl of polishing, high temperature cook, cooling form, needing it is characterized in that the charge ratio of strict control rice cake, adopt the vacuum packaging of high temperature terylene bag, the packed rice cake that seals places high-temperature sterilization sterilization in the steam box.
2, method according to claim 1, the charge ratio that it is characterized in that rice cake is a glutinous rice: sugar: water=6: 3: 2, moisture content is 20%, the high temperature terylene bag that uses is PET/PE polyethylene retort pouch.
3, method according to claim 1, the temperature that it is characterized in that high-temperature sterilization is 90-110 ℃, time 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121195A CN1104035A (en) | 1993-12-20 | 1993-12-20 | Method for production of fresh new year cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121195A CN1104035A (en) | 1993-12-20 | 1993-12-20 | Method for production of fresh new year cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1104035A true CN1104035A (en) | 1995-06-28 |
Family
ID=4993613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93121195A Pending CN1104035A (en) | 1993-12-20 | 1993-12-20 | Method for production of fresh new year cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1104035A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626248A (en) * | 2012-04-26 | 2012-08-08 | 方艳冬 | Processing method capable of prolonging storage period of steamed buns at room temperature |
| CN102630869A (en) * | 2012-05-18 | 2012-08-15 | 方艳冬 | Convenient steamed bun |
| CN104000079A (en) * | 2013-12-31 | 2014-08-27 | 彭小琳 | Rice cake and processing method thereof |
| CN104186891A (en) * | 2014-08-06 | 2014-12-10 | 浙江草苗食品有限公司 | Method for industrially producing traditional sugar cake |
| CN111296754A (en) * | 2019-09-05 | 2020-06-19 | 张诗洲 | Full-automatic cake production technology |
-
1993
- 1993-12-20 CN CN93121195A patent/CN1104035A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626248A (en) * | 2012-04-26 | 2012-08-08 | 方艳冬 | Processing method capable of prolonging storage period of steamed buns at room temperature |
| CN102630869A (en) * | 2012-05-18 | 2012-08-15 | 方艳冬 | Convenient steamed bun |
| CN104000079A (en) * | 2013-12-31 | 2014-08-27 | 彭小琳 | Rice cake and processing method thereof |
| CN104186891A (en) * | 2014-08-06 | 2014-12-10 | 浙江草苗食品有限公司 | Method for industrially producing traditional sugar cake |
| CN111296754A (en) * | 2019-09-05 | 2020-06-19 | 张诗洲 | Full-automatic cake production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |