CN111264770A - Instant rice ball containing clam dish and preparation method thereof - Google Patents

Abstract

The invention discloses an instant rice ball containing clam dishes and a preparation method thereof. The rice ball is made by wrapping 150-200 portions of cooked rice with 100-130 portions of clam dishes and wrapping seaweed on the outside, and then vacuum-packed, sterilized or quick-frozen. The rice is steamed after anti-aging treatment, and the clam dishes are made from clam meat, diced shallots, diced carrots, diced green peppers, salt, monosodium glutamate, cooking wine, soy sauce, and edible oil and then fried with anti-oxidation treatment. The rice balls provided by the invention can be eaten after being heated in a microwave oven for 2-3 minutes, and have the advantages of delicious taste, balanced nutrition, convenient eating, etc., which not only improves the nutritional value of the rice, but also allows consumers to enjoy the food while satisfying their satiety needs. Nutritious and delicious seafood dishes. At the same time, the invention effectively solves the problems of poor taste of the product caused by easy aging of rice starch during product storage, and the problem of rancidity of flavor caused by oxidation of dishes through the technology of anti-aging of rice and anti-oxidation of dishes.

Description

A kind of instant rice ball containing clam dishes and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to an instant rice ball containing clam dishes and a preparation method thereof.

Background technique

Staple food occupies the main position in the food structure, and has the characteristics of large number of people and high frequency of consumption. In addition to traditional grain food, modern staple food also includes poultry, aquatic products, fruits and vegetables and other raw materials that contain a variety of nutrients. dishes and mixed foods. With the rapid development of China's economy, the rise of emerging business models, the accelerated pace of people's lives, the change of traditional lifestyles and the diversified development of consumer demand, staple food has gradually changed from home-made to socialized supply, and convenience staple food has become a leading role in the convenience food industry. important pillar industries. Among them, because the heat energy per unit weight of rice is lower than that of steamed bread and other noodles, the protein content is high, and instant rice products with rich flavor and balanced nutrition are favored by modern young consumers, and the market development space is huge. However, in the process of freezing and refrigerating instant rice products, the starch in the rice is prone to aging, resulting in poor product taste, shortened shelf life, and reduced digestion and absorption rate. After reheating, the taste and flavor of fresh rice cannot be restored. During the storage process of dishes, there is also fat oxidation and staleness, which seriously affects the edible quality of the products. In addition, rice and dishes are usually packaged separately and need to be heated separately for use, which affects the convenience of eating.

Rice balls are a kind of convenient rice products that Chinese people often eat. The main method of making them is to wrap meat, eggs or vegetables with fillings such as rice. Because of its delicious taste, rich nutrition, and easy to carry, it is very popular among consumers. However, the existing rice ball products are mostly hand-made in home workshops (including fast food restaurants or convenience stores) and fast-moving consumer goods with rough control of the proportion of materials used. . In terms of product nutrition and quality, there are problems such as single product variety, simple fillings, unbalanced nutrition, unstable quality, and insufficient characteristic flavors, which make it difficult to meet the needs of consumers.

SUMMARY OF THE INVENTION

In order to solve the above-mentioned technical problems, the present invention provides an instant rice ball containing clam dishes and a preparation method thereof. Through the treatment of rice anti-aging and dish anti-oxidation technology, it effectively solves the problem of poor product taste caused by easy aging of rice starch during product storage, and the problem of flavor rancidity caused by oxidation of dishes. It has the advantages of delicious taste, balanced nutrition, and convenient consumption. It not only improves the nutritional value of rice, but also allows consumers to enjoy nutritious and delicious seafood dishes while satisfying their satiety needs.

The present invention provides an instant rice ball containing clam dishes. The rice ball is made by wrapping 150-200 portions of cooked rice with 100-130 portions of clam dishes and wrapping seaweed on the outside, and then vacuum-packed, sterilized and quick-frozen;

Wherein, the clam dishes include the following raw materials by weight: 25-35 parts of clam meat, 15-20 parts of shallots, 20-30 parts of carrots, 30-40 parts of green peppers, 1-1.5 parts of salt, 0.1-0.15 parts of monosodium glutamate servings, 1-1.5 servings of cooking wine, 1-1.5 servings of soy sauce, 5-10 servings of edible oil, and 0.01-0.03 servings of antioxidants;

The cooked rice is made by steaming the rice raw material after anti-oxidation treatment with an anti-aging agent.

Preferably, the described clam meat selects a kind of in the four-cornered clam, the flower clam, the green willow clam;

Preferably, the antioxidant is selected from one or both of propyl gallate, tea polyphenols, and tert-butyl hydroquinone;

Preferably, the anti-aging agent in the anti-aging treatment of rice is selected from one or both of trehalose, sucrose ester and β-cyclodextrin;

The present invention also provides the above-mentioned preparation method of the instant rice ball containing clam dishes, comprising the following steps:

(1) Preparation of cooked rice

Quickly wash the rice to remove impurities, soak it in water containing anti-aging agent for 1-3 hours, put it in a steamer, add water to steam, get cooked rice, and cool it for later use;

(2) Preparation of clam dishes

a. Clam pretreatment

Put the fresh and live clams into the self-prepared seawater to spit out sand, wash them out, put them in a pot, add water to cook, get cooked clams, cool them to get the meat, and set aside for use;

b. Vegetable pretreatment

Wash carrots, green peppers, and onions, dice, blanch, let cool, and set aside;

c. Stir-frying of clam dishes

Put edible oil in the wok, add the cooked clam meat prepared in step a, diced onion, carrot, green pepper, salt, monosodium glutamate, cooking wine, soy sauce prepared in step b, stir fry and pre-cool, add antioxidants, mix uniform, spare;

(3) Preparation of rice balls

Take the cooked rice prepared in step (1) and the clam dishes prepared in step (2), wrap them to make rice balls, and wrap a layer of seaweed on the outside of the rice balls, and then pack them into packaging bags for vacuum packaging, sterilization, quick freezing, and refrigeration. save.

Preferably, in step (1), during the soaking process of the rice, the mass fraction of the anti-aging agent in the water is 0.5-1%, and the soaking time is 1 h; when the rice is cooked, the mass ratio of rice and water added is (150-200): (200-270); cooking temperature 120-160°C, cooking time 30-45min.

Preferably, in step (2), step a pretreatment of clams: put the fresh and live clams into seawater with self-prepared seawater for 1 hour to spit out sand, wash and remove the clams and place them in a pot, add 1.5 times of water and cook for 5- 10min, get cooked clams, cool and take the meat, set aside.

Preferably, in step (2), step b vegetable pretreatment: wash carrots, green peppers, and onions, cut into cubes with a length of 0.5-1.5cm, blanch in hot water at 90-95°C for 2-3min, let cool, and set aside .

Preferably, in step (2), during the frying process of the clam dishes in step c, the frying temperature is 120-150° C., and the frying time is 3-5 minutes.

Preferably, in step (3), the vacuum degree of the vacuum packaging is 0.090-0.095 MPa, and the vacuum-packed rice balls are sterilized at 100-120° C. for 30-60 minutes and then placed in a quick-freezing machine for quick-freezing until the central temperature of the product reaches -18 ℃ and then placed in -30 ℃ freezer for frozen storage.

Compared with the prior art, the present invention has the following beneficial effects:

1. The meat of clams is delicious and nutritious. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients. It is low in calorie energy, high in protein, and low in fat. It nourishes yin and moistens dryness , Diuretic swelling, softening and firming effect. The rice is soaked in an anti-aging agent before steaming, and the anti-aging agent penetrates into the rice during the soaking process, so as to play an anti-aging effect later; It improves the nutritional value of rice, and allows consumers to enjoy nutritious and delicious seafood dishes while satisfying their satiety needs.

2. The seafood dish rice ball of the present invention can be eaten by heating it in a microwave oven for 2-3 minutes, and has the advantages of delicious taste, balanced nutrition, convenient eating, etc., and can be used as a convenient staple food to meet the requirements and nutritional needs of fast-paced people.

3. The present invention realizes the standardized and quantitative production of rice balls, which is favorable for large-scale popularization and application. At the same time, through the treatment of rice anti-aging and dish anti-oxidation technology, it solves the problems of poor taste of products caused by the easy aging of rice starch, and the stale phenomenon caused by fat oxidation of dishes, so that the quality of the stored rice balls after reheating is closer to fresh products. .

Description of drawings

Fig. 1 the present invention contains the step flow chart of the instant rice ball preparation method of clam dishes;

Figure 2. Changes in sensory scores during the refrigeration process of rice balls;

Figure 3 is a graph of changes in the gelatinization degree of rice during the refrigeration process of rice balls;

Figure 4 Graph of changes in thiobarbituric acid value during refrigeration of rice balls.

Detailed ways

Various exemplary embodiments of the present invention will now be described in detail, which detailed description should not be construed as a limitation of the invention, but rather as a more detailed description of certain aspects, features, and embodiments of the invention. It should be understood that the terms described in the present invention are only used to describe particular embodiments, and are not used to limit the present invention.

Additionally, for numerical ranges in the present disclosure, it should be understood that each intervening value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated value or intervening value in that stated range is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention relates. Although only the preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials in connection with which the documents are referred. In the event of conflict with any incorporated document, the content of this specification controls.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present invention without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the present invention. The description and examples of the present invention are exemplary only.

Example 1

The instant rice ball containing clam dishes is composed of the following raw materials by weight: 150 parts of rice, 25 parts of clam meat, 15 parts of diced shallots, 20 parts of diced carrots, 30 parts of diced green peppers, 1 part of salt, 0.1 part of monosodium glutamate, and cooking wine 1 part, 1 part of soy sauce, 5 parts of edible oil, 0.01 part of antioxidant (propyl gallate), and the anti-aging agent of rice is sucrose ester.

The production method includes the following steps:

(1) Preparation of rice

a. Selection and pretreatment of rice raw materials

Select first-season rice with full, uniform grains and no peculiar smell, wash 3 times, and remove impurities.

b. Soaking (anti-aging treatment)

The washed rice was soaked in water containing 1% anti-aging agent for 1 hour at room temperature.

c. to cook

Put 200 parts of rice into a steamer, add 270 parts of water, and cook at 140° C. for 45 minutes to obtain cooked rice, which is cooled for later use.

(2) Preparation of clam dishes

a. Pretreatment of clams

Put the fresh clams into the self-prepared seawater for 1 hour to spit out sand, then wash and fish out. Put the cleaned clams in a pot, add 1.5 times of water and cook for 10 minutes to obtain cooked clams, cool and take the meat, and set aside.

b. Pretreatment of vegetables

Wash carrots, green peppers and onions, cut into cubes (1cm long), blanch in hot water at 90-95°C for 3 minutes for color protection, let cool and set aside.

c. Stir-frying of clam dishes

Put cooking oil in a wok, add clams, diced shallots, diced carrots, diced green peppers, salt, monosodium glutamate, cooking wine, soy sauce, and stir-fry at 150°C for 5 minutes. After the fried dishes are pre-cooled, add 0.01 part of antioxidants, mix well, and set aside.

(3) Preparation of rice balls

Take 150 pieces of cooled cooked rice and 100 pieces of clam dishes, wrap them to make rice balls, and wrap a layer of seaweed on the outside of the rice balls, and finally put the rice balls into packaging bags for vacuum packaging (vacuum degree 0.090-0.095 MPa).

(4) Storage of rice balls

Refrigeration: After sterilizing the vacuum-packed rice balls at 100°C for 60 minutes, place them in a quick-freezer to freeze the rice balls for 60 minutes until the center temperature of the product reaches -18°C, and then store them in a -30°C freezer.

Example 2

The instant rice ball containing clam dishes is composed of the following raw materials by weight: 200 parts of rice, 35 parts of clam meat, 20 parts of diced shallots, 30 parts of diced carrots, 40 parts of diced green peppers, 1.5 parts of salt, 0.15 parts of monosodium glutamate, cooking wine 1.5 parts, 1.5 parts of soy sauce, 10 parts of edible oil, 0.03 part of antioxidant (tea polyphenol); the anti-aging agent of rice is trehalose.

The preparation method is the same as in Example 1.

Example 3

The instant rice ball containing clam dishes is composed of the following raw materials by weight: 180 parts of rice, 30 parts of clam meat, 18 parts of diced shallots, 25 parts of diced carrots, 35 parts of diced green peppers, 1.3 parts of salt, 0.12 parts of monosodium glutamate, cooking wine 1.3 parts, 1.2 parts of soy sauce, 8 parts of edible oil, 0.02 part of antioxidant (tert-butyl hydroquinone), and the rice anti-aging agent is β-cyclodextrin.

The preparation method is the same as in Example 1.

Comparative Example 1

Same as Example 1, the difference is that the rice is not subjected to anti-aging treatment, and the dishes are not subjected to anti-oxidation treatment.

Effect verification

Taking Example 1 as the treatment group and Comparative Example 1 as the control group, the seafood rice balls prepared by the treatment group and the control group were subjected to product sensory evaluation, rice gelatinization degree and thiobarbituric acid (TBARS) during refrigeration at 4°C. Determination of value, evaluation of aging of rice and oxidation of dishes.

Sensory evaluation method: 10 professionally trained sensory evaluators (5 males and 5 females) were selected to conduct sensory evaluation on the treatment group and the control group. The evaluation time is arranged 2 hours after the meal, and the evaluation requires quietness and no discussion. Sensory scoring was performed according to Table 1. The average value is calculated according to the scoring results of each sensory assessor, and those with large errors in the scoring results are discarded, and the average value is recalculated after discarding. The experimental results are shown in Figure 2.

Table 1 Sensory scoring criteria

Determination method of gelatinization degree

Pre-test treatment: Weigh 20 grams of rice samples, pour the samples into 200 mL of absolute ethanol and soak them until they are completely crushed and dehydrated, and then perform suction filtration. Filter, and finally put the precipitate into a 30 ℃ blast drying oven to dry until it is completely dried, and pulverize it with a pulverizer to pass through a 100-mesh sieve for use. Take-amylase method: Weigh 1.00 g of the treated samples, respectively, and place them in two 150 mL conical flasks to mark Y1 and Y2, and take another conical flask without sample to mark Y3 as a blank sample. Add 50mL of distilled water to three 150mL conical flasks respectively, put the conical flask Y1 in a boiling water bath to gelatinize for 20min (keep stirring during heating, so that gelatinization is complete), quickly cool to room temperature, and then take 5mL of 5% -Taka-amylase was added to three conical flasks respectively, water bathed in a constant temperature water bath with a temperature of 45°C for 2 hours (with frequent stirring), and 2 mL of 1mol/L hydrochloric acid solution was added to the three conical flasks respectively after taking out , and dilute to 100mL. After filtration, take 10 mL of the filtrate from each conical flask and put it into three 100 mL small conical flasks, respectively, add 10 mL of 0.1 mol/L iodine solution and 18 mL of 0.1 mol/L sodium hydroxide solution, and plug them in. After standing in the dark room for 15min, add 2mL of 10% sulfuric acid solution each, and titrate with 1mol/L sodium thiosulfate standard solution. When the sample turns light yellow, add 1% starch solution as an indicator, and titrate to colorless. , record the volume of sodium thiosulfate consumed. The experimental results are shown in Figure 3.

Determination method of thiobarbituric acid value: Weigh 10.00g of the treated rice ball sample and mix it evenly, add 25mL of distilled water to homogenize, then add 25mL of 5% TCA solution, stir well and filter, take 5mL of supernatant Add 5mL TBA solution, heat in a water bath at 80°C for 40min, cool to room temperature, measure the absorbance at a wavelength of 532nm, and use 1,1,3,3-tetraethoxypropane as the standard curve to calculate the content of malondialdehyde , used to express the TBA value in mg/kg. The experimental results are shown in Figure 4.

Result analysis:

It can be seen from Figure 2 that the rice ball samples treated with anti-aging of rice and anti-oxidation of dishes and the samples of the control group have uniform color, gloss, good texture, sufficient aroma and no bad odor at 0 days. During the storage process, the sensory scores of the two groups of samples showed a gradual downward trend, but the sensory scores of the treatment group were always higher than those of the control group. On the 15th day, the color of the samples in the control group was gray, and the tissue morphology and elasticity were seriously reduced, and the texture was hard. After 15 days, the sensory score of the blank control group decreased significantly. Compared with the blank group, the color of the fillings in the treatment group was more uniform, the fillings had a stronger aroma, and the taste of the rice remained better.

It can be seen from Figure 3 that the gelatinization degree of rice in both the treatment group and the control group decreased with the prolongation of storage time under the condition of refrigerated storage at 4°C. The gelatinization degree of the control samples decreased rapidly in the first 3 days of storage. When the storage time was in the range of 3-15 days, the decreasing trend of the gelatinization degree of the samples slowed down compared with the previous 3 days. After 15 days of storage, the gelatinization degree of the samples began to become stable, and the downward trend tended to be gentle, indicating that the starch aging of the rice in the samples was basically completed when the samples were stored for 15 days. Compared with the control group, the reduction of the gelatinization degree of the rice in the treatment group was inhibited, indicating that the anti-aging agent can effectively delay the reduction of the gelatinization degree of the rice and improve the taste of the rice.

As shown in Figure 4, with the increase of storage time, the TBARS values of the two groups of samples showed an upward trend, but the TBARS values of the samples in the treatment group were always lower than those in the control group, indicating that antioxidant treatment can effectively inhibit the fat oxidation of dishes and inhibit the rancidity of flavors. .

The above is only a preferred embodiment of the present invention, but the protection scope of the present invention is not limited to this. The equivalent replacement or change of the inventive concept thereof shall be included within the protection scope of the present invention.

Claims (10)

1. An instant rice ball containing clam dish is characterized in that the rice ball is prepared by coating 100 portions of clam dish with 200 portions of cooked rice, wrapping the rice ball with sea sedge, then carrying out vacuum packaging, sterilization and quick freezing;

wherein the clam dish comprises the following raw materials in parts by weight: 25-35 parts of clam meat, 15-20 parts of onion, 20-30 parts of carrot, 30-40 parts of green pepper, 1-1.5 parts of salt, 0.1-0.15 part of monosodium glutamate, 1-1.5 parts of cooking wine, 1-1.5 parts of soy sauce, 5-10 parts of edible oil and 0.01-0.03 part of antioxidant;

the cooked rice is prepared by steaming rice raw material after anti-oxidation treatment by an anti-aging agent.

2. The instant rice ball containing clam dish as claimed in claim 1, wherein the clam meat is selected from Mactra veneriformis, Meretrix meretrix Linnaeus and Cyclams meretrix linnaeus.

3. The instant rice ball containing clam dish as claimed in claim 1, wherein the antioxidant is selected from one or two of propyl gallate, tea polyphenol, tert-butyl hydroquinone.

4. The instant rice ball containing clam dish as claimed in claim 1, wherein the anti-aging agent in the anti-aging treatment process of the rice is one or two selected from trehalose, sucrose ester, β -cyclodextrin.

5. A method for preparing an instant rice ball containing clam dish as claimed in any one of claims 1-4, comprising the steps of:

(1) preparation of cooked rice

Quickly washing rice, removing impurities, soaking in water containing antiaging agent for 1-3 hr, steaming in water to obtain cooked rice, and cooling;

(2) preparation of clam dish

a. Clam pretreatment

Putting the fresh clams into self-prepared seawater for spitting sand, cleaning and fishing out, putting into a pot, adding water for cooking to obtain cooked clams, and cooling to obtain meat for later use;

b. vegetable pretreatment

Cleaning carrot, green pepper and onion, dicing, blanching, and cooling;

c. stir-frying clam dish

B, putting edible oil into a frying pan, adding the cooked clam meat prepared in the step a, the diced onion, the diced carrot, the diced green pepper, the salt, the monosodium glutamate, the cooking wine and the soy sauce prepared in the step b, pre-cooling after stir-frying, adding an antioxidant, and uniformly mixing for later use;

(3) preparation method of rice ball

And (3) coating the cooked rice prepared in the step (1) and the clam dish prepared in the step (2) to prepare a rice ball, coating a layer of sea sedge outside the rice ball, and then putting the rice ball into a packaging bag for vacuum packaging, sterilization, quick freezing and cold storage.

6. The preparation method of the instant rice ball containing the clam dish as claimed in claim 5, wherein in the step (1), the mass fraction of the anti-aging agent in water is 0.5-1% during the rice soaking process, and the soaking time is 1 h; when the rice is steamed and boiled, the mass ratio of the rice to the water is (150-) < 200- > 270- >; the cooking temperature is 120-.

7. The method for preparing an instant rice ball containing clam dish as claimed in claim 5, wherein in step (2), step a clam pre-treatment: putting fresh clams into self-prepared seawater for spitting sand for 1h, cleaning, taking out, putting into a pot, adding 1.5 times of water, steaming for 5-10min to obtain cooked clams, cooling, and taking out meat for later use.

8. The method for preparing an instant rice ball containing clam dish as claimed in claim 5, wherein in step (2), the vegetables are pretreated in step b: cleaning radix Dauci Sativae, Capsici fructus, and Bulbus Allii Cepae, cutting into cubes with length of 0.5-1.5cm, blanching in 90-95 deg.C hot water for 2-3min, and cooling.

9. The method for preparing an instant rice ball containing clam dish as claimed in claim 5, wherein in the step (2), the frying temperature is 120-.

10. The method for preparing an instant rice ball containing clam dish as claimed in claim 5, wherein in step (3), the vacuum degree of vacuum package is 0.090-0.095 MPa, the vacuum-packaged rice ball is sterilized at 100-.

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