CN111194865A - 方便快餐年糕的加工方法 - Google Patents
方便快餐年糕的加工方法 Download PDFInfo
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- CN111194865A CN111194865A CN201811385618.9A CN201811385618A CN111194865A CN 111194865 A CN111194865 A CN 111194865A CN 201811385618 A CN201811385618 A CN 201811385618A CN 111194865 A CN111194865 A CN 111194865A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000012545 processing Methods 0.000 title claims description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 238000003672 processing method Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 239000003349 gelling agent Substances 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical group O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 229940072056 alginate Drugs 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 229910021645 metal ion Inorganic materials 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 2
- 239000011259 mixed solution Substances 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000001723 curing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
方便(快餐)年糕的加工方法，配料经混合，熟化成型后，通过在半成品年糕表面加上混合液、滚压、冷却处理、分割、清洗、表面干燥等加工，使成品年糕表面光洁，开水更易渗入年糕中，使产品更具商业价值。
Description
技术领域
本发明属于一种食品的加工方法，涉及年糕的加工方法，尤其是采用糯米粉、糯玉米粉为主要原料加工方便快餐年糕的加工方法。
背景技术
申请号为200510056588.3的中国发明专利申请提出了“一种方便(快餐)年糕的加工方法和年糕挤出成型装置”，该方法的加工步骤包括磨粉，配料合粉，熟化、成型，分割、处理、清洗，真空或充气包装，加热杀菌，外包装。采用该方法生产的年糕经开水冲泡2-4分钟后即可食用，柔软可口，方便卫生，但是，采用该方法加工生产的年糕表面不够光洁发亮，而且片状的年糕表面是平面的，食用时有可能因食用者不去搅拌，影响到年糕的复水效果，从而，影响到产品的美观，影响到产品的商业效果。
发明内容
本发明旨在克服上述技术中的不足，通过在半成品年糕表面加上凝胶剂和水的混合液，通过将半成品年糕在成品分割前冷却，通过将半成品年糕在表面加上凝胶剂后滚压，使产品光洁发亮，食用更加方便，相同重量的产品体积增大，提高了产品的价值，同时也为生产拓宽了添加剂品种的选择。
一种特色方便快餐年糕的加工方法，其特征如下：a.合料：--按米粉(重量)100份，水30-50份均匀混合成合料一；--按米粉(重量)100份，水30-300份，胶凝剂0.1-15份均匀混合成合料二，所述胶凝剂是海藻酸盐、热凝胶或结冷胶；b.熟化和成型：--将合料二熟化后成型，或成型后熟化，或熟化和成型同时操作，加工成半成品年糕；--也可以将合料一、合料二熟化后挤压成由合料二包裹合料一的半成品年糕，或将合料二包裹合料一成型后再熟化，或熟化和成型同时操作；c.处理和分割：将所得年糕处理后分割，或分割后处理，或处理和分割同时操作；所述处理是下述方法中的一种胶凝剂采用海藻酸盐时，用浓度0.05-30％的多价金属离子：溶液处理；或者胶凝剂采用热凝胶时，在80度以上温度加热；或者胶凝剂采用结冷胶时，用浓度0.05-30％的多价金属离子溶液处理；d.称量：将处理和分割后的年糕称量；e.包装、杀菌、成品包装：将称量的年糕包装后加热杀菌，再与叉子或筷子之一、调味料小包一起放入盒、碗或袋子中包装，或将年糕与叉子或筷子之一、调味料小包一起放入盒、碗或袋子中包装后加热杀菌。
本发明以米粉为主要原料生产年糕，尤其是以糯米粉、糯玉米粉为主要原料加工方便快餐年糕，和改进前的加工方法相比，产品更加美观，质量更有保证，产品的商业效果明显，提高了生产的机械化自动化程度。
Claims (2)
1.一种特色方便快餐年糕的加工方法，其特征如下：a.合料：--按米粉(重量)100份，水30-50份均匀混合成合料一；--按米粉(重量)100份，水30-300份，胶凝剂0.1-15份均匀混合成合料二，所述胶凝剂是海藻酸盐、热凝胶或结冷胶；b.熟化和成型：--将合料二熟化后成型，或成型后熟化，或熟化和成型同时操作，加工成半成品年糕；--也可以将合料一、合料二熟化后挤压成由合料二包裹合料一的半成品年糕，或将合料二包裹合料一成型后再熟化，或熟化和成型同时操作；c.处理和分割：将所得年糕处理后分割，或分割后处理，或处理和分割同时操作；所述处理是下述方法中的一种胶凝剂采用海藻酸盐时，用浓度0.05-30％的多价金属离子：溶液处理；或者胶凝剂采用热凝胶时，在80度以上温度加热；或者胶凝剂采用结冷胶时，用浓度0.05-30％的多价金属离子溶液处理；d.称量：将处理和分割后的年糕称量；e.包装、杀菌、成品包装：将称量的年糕包装后加热杀菌，再与叉子或筷子之一、调味料小包一起放入盒、碗或袋子中包装，或将年糕与叉子或筷子之一、调味料小包一起放入盒、碗或袋子中包装后加热杀菌。
2.根据权利要求根据权利要求1所述方便快餐年糕的加工方法，其特征是：所述步骤C的处理之前，在半成品年糕表面或分割后的年糕表面加上按水100(重量)份与合料二中相同的胶凝剂0.1-10份组成的混合液。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811385618.9A CN111194865A (zh) | 2018-11-20 | 2018-11-20 | 方便快餐年糕的加工方法 |
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|---|---|---|---|
| CN201811385618.9A CN111194865A (zh) | 2018-11-20 | 2018-11-20 | 方便快餐年糕的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194865A true CN111194865A (zh) | 2020-05-26 |
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| CN201811385618.9A Pending CN111194865A (zh) | 2018-11-20 | 2018-11-20 | 方便快餐年糕的加工方法 |
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| Country | Link |
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| CN (1) | CN111194865A (zh) |
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- 2018-11-20 CN CN201811385618.9A patent/CN111194865A/zh active Pending
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Application publication date: 20200526 |