CN111264770A - Instant rice ball containing clam dish and preparation method thereof - Google Patents
Instant rice ball containing clam dish and preparation method thereof Download PDFInfo
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- CN111264770A CN111264770A CN202010227199.7A CN202010227199A CN111264770A CN 111264770 A CN111264770 A CN 111264770A CN 202010227199 A CN202010227199 A CN 202010227199A CN 111264770 A CN111264770 A CN 111264770A
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Images
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
- 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
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses an instant rice ball containing clam dish and a preparation method thereof, wherein the rice ball is prepared by coating 100 portions of 200 portions of 150-plus cooked rice with 130 portions of 100-plus cooked clam dish, wrapping sea sedge outside, and then carrying out vacuum packaging, sterilization or quick freezing. The clam dish is prepared by frying clam meat, diced onion, diced carrot, diced green pepper, salt, monosodium glutamate, cooking wine, soy sauce and edible oil and then carrying out antioxidation treatment. The rice ball provided by the invention can be eaten after being heated in the microwave oven for 2-3min, has the advantages of delicious taste, balanced nutrition, convenience in eating and the like, not only improves the nutritive value of rice, but also enables consumers to enjoy delicious seafood dishes with rich nutrition while satisfying the satiety requirement. Meanwhile, the invention effectively solves the problems of poor product taste and the like caused by easy aging of rice starch in the product storage process and flavor rancidity caused by dish oxidation through rice anti-aging and dish anti-oxidation technical treatment.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an instant rice ball containing a clam dish and a preparation method thereof.
Background
The staple food occupies a main position in a food structure, has the characteristics of large number of people to eat, high eating frequency and the like, and comprises dish food and mixed food which are processed by raw materials containing various nutritional ingredients, such as livestock, aquatic products, fruits, vegetables and the like besides the traditional grain food. With the rapid development of Chinese economy, the rise of new business models, the accelerated pace of people's life, the change of traditional life style and the diversified development of consumption demands, the staple food gradually changes from home-made to socialized supply, and the convenient staple food becomes an important supporting industry of the convenient food industry. The instant rice product matched with Chinese dishes with rich flavor and balanced nutrition is favored by modern young consumers, and the market development space is huge. However, starch in the rice is easy to age in the process of freezing and refrigerating the instant rice product, so that the problems of poor product taste, short shelf life, low digestibility and the like are caused, and the taste and flavor of the fresh rice cannot be recovered after reheating. The phenomenon of fat oxidation and taste change also exists in the storage process of dishes, and the eating quality of the products is seriously influenced. In addition, under the common condition, rice and dishes are separately and independently packaged and need to be heated independently for use, so that the eating convenience is influenced to a certain extent.
The rice ball is an instant rice food product which is often eaten by Chinese people, and the making method mainly coats meat, eggs or vegetables and other fillings in the rice. The product is delicious, nutritious and convenient to carry, and is popular with consumers. However, most of the existing rice ball products are fast consumer products which are manually made in a family workshop type (including fast food restaurants or convenience stores) and the material proportion is roughly controlled, the integrity, the scientificity and the systematicness of the process technology are poor, and the standardized and quantitative production is difficult to realize. In the aspects of nutrition and quality of the product, the problems of single product variety, simple stuffing wrapping, unbalanced nutrition, unstable quality, insufficient characteristic flavor and the like exist, and the requirements of consumers are difficult to meet.
Disclosure of Invention
In order to solve the technical problems, the invention provides an instant rice ball containing a clam dish and a preparation method thereof. The anti-aging rice and dish anti-oxidation technical treatment effectively solves the problems of poor product taste caused by easy aging of rice starch and flavor rancidity caused by dish oxidation in the product storage process, has the advantages of delicious taste, balanced nutrition, convenience in eating and the like, improves the nutritional value of rice, and enables consumers to enjoy delicious seafood dish with rich nutrition while satisfying satiety requirements.
The invention provides an instant rice ball containing a clam dish, which is prepared by coating 100 portions of the clam dish with 200 portions of 150 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.
Preferably, the clam meat is selected from one of mactra veneriformis, mactra veneriformis and mactra veneriformis;
preferably, the antioxidant is selected from one or two of propyl gallate, tea polyphenol and tert-butyl hydroquinone;
preferably, the anti-aging agent in the rice anti-aging treatment process is one or two of trehalose, sucrose ester and β -cyclodextrin;
the invention also provides a preparation method of the instant rice ball containing the clam dish, which comprises the following steps:
(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.
Preferably, in the step (1), in the rice soaking process, the mass fraction of the anti-aging agent in water is 0.5-1%, 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-.
Preferably, in the step (2), the clam pretreatment in the step a: 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.
Preferably, in the step (2), the vegetable pretreatment in the 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.
Preferably, in the step (2), in the process of frying the clam dish in the step c, the frying temperature is 120-.
Preferably, in the step (3), the vacuum degree of vacuum packaging is 0.090-0.095 MPa, the vacuum packaged rice ball is sterilized at 100-120 ℃ for 30-60min, then placed in a quick freezer for quick freezing until the central temperature of the product reaches-18 ℃, and then placed in a-30 ℃ freezer for frozen storage.
Compared with the prior art, the invention has the following beneficial effects:
1. the clam has delicious meat quality and comprehensive nutrition, contains multiple components such as protein, fat, carbohydrate, ferrum, calcium, phosphorus, iodine, vitamin, amino acid, taurine and the like, has low heat energy, high protein and less fat, and has the effects of nourishing yin, moistening dryness, inducing diuresis, relieving swelling, softening hardness and dissipating stagnation. Soaking rice in an anti-aging agent before steaming, wherein the anti-aging agent permeates into the rice in the soaking process so as to play an anti-aging role in the later period; the invention realizes the cross-border combination and product innovation of the rice staple food and the clam dish, not only improves the nutritional value of the rice, but also enables consumers to enjoy delicious seafood dish with rich nutrition while meeting the satiety requirement.
2. The seafood dish rice ball can be eaten after being heated in a microwave oven for 2-3min, has the advantages of delicious taste, balanced nutrition, convenient eating and the like, and can be used as a convenient staple food to meet the requirements and nutritional requirements of people living at a fast pace.
3. The invention realizes the standardized and quantitative production of the rice ball and is beneficial to large-scale popularization and application. Meanwhile, through the anti-aging technology treatment of rice and the anti-oxidation technology treatment of dishes, the problems of poor product taste and the like caused by easy aging of rice starch and the taste change phenomenon caused by oxidation of dish fat are solved, and the quality of the stored rice ball after being reheated is closer to that of a fresh product.
Drawings
FIG. 1 is a flow chart of the steps of the method of making an instant rice ball containing a clam dish according to the present invention;
FIG. 2 is a graph showing changes in sensory scores during cold storage of a rice ball;
FIG. 3 is a graph showing the change in gelatinization degree of rice during the cold storage of a rice ball;
FIG. 4 is a graph showing the change in the value of thiobarbituric acid during the cold storage of a rice ball.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, 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 belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
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 disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
Example 1
The instant rice ball containing the clam dish consists of the following raw materials in parts by weight: 150 parts of rice, 25 parts of clam meat, 15 parts of diced onion, 20 parts of diced carrot, 30 parts of diced green pepper, 1 part of salt, 0.1 part of monosodium glutamate, 1 part of cooking wine, 1 part of soy sauce, 5 parts of edible oil, 0.01 part of antioxidant (propyl gallate), and sucrose ester as rice anti-aging agent.
The manufacturing method comprises the following steps:
(1) preparation of cooked rice
a. Selection and pretreatment of rice raw material
Selecting full and uniform one-season rice without peculiar smell, washing for 3 times, and removing impurities.
b. Soaking (anti-aging treatment)
Soaking cleaned rice in water containing 1% antiaging agent at room temperature for 1 hr.
c. Cooking
Putting 200 parts of rice into a steamer, adding 270 parts of water, steaming at 140 ℃ for 45min to obtain cooked rice, and cooling for later use.
(2) Preparation of clam dish
a. Pretreatment of clams
Putting the fresh and alive Meretrix meretrix Linnaeus into self-prepared seawater for spitting sand for 1h, cleaning and taking out. And (3) putting the cleaned clams into a pot, adding 1.5 times of water, steaming for 10min to obtain cooked clams, and cooling to obtain meat for later use.
b. Pretreatment of vegetables
Cleaning radix Dauci Sativae, Capsici fructus, and Bulbus Allii Cepae, dicing (length of 1cm), blanching in 90-95 deg.C hot water for 3min for color protection, and cooling.
c. Stir-frying clam dish
Adding edible oil into a frying pan, adding Carnis Mactrae, diced onion, diced carrot, diced green pepper, salt, monosodium glutamate, cooking wine and soy sauce, and stir-frying at 150 deg.C for 5 min. Precooling the fried dish, adding 0.01 part of antioxidant, and uniformly mixing for later use.
(3) Preparation method of rice ball
Coating 150 parts of cooled cooked rice and 100 parts of the dish of the Meretrix meretrix Linnaeus to prepare a rice ball, coating a layer of sea sedge outside the rice ball, and finally putting the rice ball into a packaging bag for vacuum packaging (the vacuum degree is 0.090-0.095 MPa).
(4) Storage of rice balls
And (3) refrigerating: sterilizing the vacuum packaged rice ball at 100 deg.C for 60min, quickly freezing in a quick freezer for 60min until the central temperature of the product reaches-18 deg.C, and freezing in a-30 deg.C freezer for storage.
Example 2
The instant rice ball containing the clam dish consists of the following raw materials in parts by weight: 200 parts of rice, 35 parts of clam meat, 20 parts of diced onion, 30 parts of diced carrot, 40 parts of diced green pepper, 1.5 parts of salt, 0.15 part of monosodium glutamate, 1.5 parts of cooking wine, 1.5 parts of soy sauce, 10 parts of edible oil and 0.03 part of antioxidant (tea polyphenol); the rice anti-aging agent is trehalose.
The preparation method is the same as example 1.
Example 3
The fast rice ball containing the clam dish consists of the following raw materials, by weight, 180 parts of rice, 30 parts of clam meat, 18 parts of diced onion, 25 parts of diced carrot, 35 parts of diced green pepper, 1.3 parts of salt, 0.12 part of monosodium glutamate, 1.3 parts of cooking wine, 1.2 parts of soy sauce, 8 parts of edible oil, 0.02 part of antioxidant (tert-butyl hydroquinone) and β -cyclodextrin as a rice anti-aging agent.
The preparation method is the same as example 1.
Comparative example 1
The difference from example 1 is that rice is not subjected to anti-aging treatment, and dishes are not subjected to anti-oxidation treatment.
Effect verification
The seafood rice balls prepared by the treated group and the control group were subjected to sensory evaluation of products, measurement of rice gelatinization degree and thiobarbituric acid (TBARS) value during cold storage at 4 ℃ to evaluate aging of rice and oxidation of dishes, using example 1 as the treated group and comparative example 1 as the control group.
Sensory evaluation method: 10 professionally trained sensory evaluators (5 men and 5 women) were selected for sensory evaluation in the treatment group and the control group. The evaluation time is arranged at 2h after meals, and the evaluation requires silence and cannot be discussed. Sensory scoring was performed according to table 1. And calculating an average value according to the scoring result of each sensory evaluator, discarding the persons with large scoring result errors, and recalculating the average value after discarding the persons. The results of the experiment are shown in FIG. 2.
TABLE 1 sensory Scoring criteria
Method for measuring degree of gelatinization
Pretreatment in a test: weighing 20 g of rice sample, pouring the sample into 200mL of absolute ethyl alcohol for soaking until the rice sample is completely crushed and dehydrated, then carrying out suction filtration, completely soaking the precipitate after the suction filtration by using 100mL of petroleum ether, stirring, carrying out suction filtration, finally drying the precipitate in a 30 ℃ forced air drying oven until the precipitate is completely dried, and crushing the precipitate by using a crusher and sieving the dried precipitate by using a 100-mesh sieve for later use. Take-Amylase method: 1.00g of each of the treated samples was weighed and placed in two 150mL Erlenmeyer flasks labeled Y1 and Y2, and another Erlenmeyer flask without sample labeled Y3 was used as a blank. 50mL of distilled water is respectively added into three 150mL conical flasks, the conical flask Y1 is placed in a boiling water bath for gelatinization for 20min (stirring is not stopped during heating so that the gelatinization is complete), then the mixture is rapidly cooled to room temperature, 5mL of 5% -Taka-amylase is respectively added into the three conical flasks, the mixture is subjected to water bath for 2 hours (stirring is usually carried out) in a constant-temperature water bath kettle at the temperature of 45 ℃, 2mL of 1mol/L hydrochloric acid solution is respectively added into the three conical flasks after the mixture is taken out, and the volume is 100 mL. After filtration, 10mL of filtrate was taken out of each erlenmeyer flask and placed into three 100mL small erlenmeyer flasks, 10mL of 0.1mol/L iodine solution and 18mL of 0.1mol/L sodium hydroxide solution were added, after a stopper was added and the erlenmeyer flasks were left to stand in a dark room for 15min, 2mL of 10% sulfuric acid solution was added, titration was performed with 1mol/L sodium thiosulfate standard solution, 1% starch solution was added as an indicator when the sample became light yellow, the titration was performed until colorless, and the volume of sodium thiosulfate consumed was recorded. The results of the experiment are shown in FIG. 3.
The method for measuring the thiobarbituric acid value comprises the following steps: weighing 10.00g of treated rice ball sample, uniformly stirring, adding 25mL of distilled water, homogenizing, adding 25mL of 5% TCA solution, uniformly stirring, filtering, taking 5mL of supernatant, adding 5mL of TBA solution, heating in a water bath kettle at 80 ℃ for 40min, cooling to room temperature, measuring absorbance at a wavelength of 532nm, and calculating the content of malondialdehyde by using 1,1,3, 3-tetraethoxypropane as a standard curve to represent the TBA value, wherein the unit is mg/kg. The results of the experiment are shown in FIG. 4.
And (4) analyzing results:
as can be seen from FIG. 2, the rice ball samples treated with rice anti-aging and dish anti-oxidation treatments and the control group samples had uniform color and luster, good texture, sufficient flavor, and no unpleasant odor at 0 day. During storage, the sensory scores of the two groups of samples gradually decline, but the sensory scores of the treatment groups are always higher than those of the control group. On day 15, the color of the control group sample is gray, the elasticity of the tissue morphology is seriously reduced, the texture is hard, and the reduction range of the sensory score of the blank control group is increased after 15 days. Compared with the blank group, the processed group sample has uniform stuffing color, the stuffing has stronger fragrance, and the taste of the rice is kept better.
As can be seen from fig. 3, the gelatinization degree of the cooked rice tended to decrease with the increase of the storage time in the treated group and the control group under the refrigeration condition at 4 ℃. The samples in the control group all rapidly declined in gelatinization degree in the first 3 days of storage. When the storage time is in the range of 3-15 days, the decrease of the gelatinization degree of the sample is slowed down compared with the previous 3 days. After 15 days of storage, the gelatinization of the samples began to stabilize and the decline tended to flatten out, indicating that the starch retrogradation of the rice in the samples was substantially complete by 15 days of storage. Compared with the control group, the reduction of the rice gelatinization degree of the treated sample is inhibited, which shows that the anti-aging agent can effectively delay the reduction of the rice gelatinization degree and improve the rice taste.
As shown in figure 4, the TBARS values of the two groups of samples show a rising trend along with the increase of the storage time, but the TBARS values of the samples of the treated group are always lower than those of the control group, which shows that the anti-oxidation treatment can effectively inhibit the fat oxidation of dishes and inhibit the flavor rancidity.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical 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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| CN112690402A (en) * | 2020-12-25 | 2021-04-23 | 广州市锦华食品有限公司 | Instant black truffle fresh meat rice dumpling and making method thereof |
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| CN114468224A (en) * | 2021-12-23 | 2022-05-13 | 武汉中百古唐美膳中央厨房有限责任公司 | A Chinese medicinal rice ball |
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Application publication date: 20200612 |