CN111317097A - Processing method of non-fried bowl-soaked rice crust - Google Patents
Processing method of non-fried bowl-soaked rice crust Download PDFInfo
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- CN111317097A CN111317097A CN202010333532.2A CN202010333532A CN111317097A CN 111317097 A CN111317097 A CN 111317097A CN 202010333532 A CN202010333532 A CN 202010333532A CN 111317097 A CN111317097 A CN 111317097A
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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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing method of non-fried bowl-soaked rice crust, which relates to the field of food processing and solves the problem that fried rice crust is harmful to human body, and the technical key points are as follows: the method comprises the following steps: s1, processing rice crust, namely processing the rice crust in a mode of baking the steamed rice; s2, processing the seasoning packet; s3, packaging; the rice crust is processed by baking the steamed rice and preparing the ingredients which are easy to eat, so that the rice crust has the advantages of high nutrient content and small harm to the body, and is easy to eat and convenient to carry.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of non-fried bowl-soaked rice crust.
Background
According to statistics, nearly nine hundred million people in the trillion population of China have the habit of loving rice as staple food, and in recent years, with the fire explosion of take-out markets, the annual sale amount of instant noodles and self-heating rice reaches two billion yuan.
The rice crust is a kind of delicious food, the main material is rice and the like, the auxiliary materials are shortening, white granulated sugar, salt and the like, the taste is fresh and salty, the rice crust is often used as snack food, and the rice crust is crispy and delicious and is widely popular. However, because the rice crust needs to be fried, the fried rice crust is easy to generate nitrite substances, the fried rice crust is not easy to digest and is relatively greasy, stomach diseases are easy to cause, and the rice crust contains high fat and oxidation substances and is easy to cause obesity after being frequently eaten. Therefore, a processing method of non-fried bowl-soaked rice crust and the rice crust are provided.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing method of non-fried bowl-soaked rice crust so as to solve the problem that fried rice crust is harmful to human body.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of non-fried bowl-soaked rice crust comprises the following steps:
s1, processing of rice crust:
s1-1, rice pretreatment: selecting rice, washing with clear water, and soaking;
s1-2, rice cooking: putting the rice soaked in the S1-1 into a cooking container for cooking, and then spreading the cooked rice in a baking container for baking to obtain semi-finished crispy rice;
s1-3, cutting into blocks: cooling the semi-finished product of rice crust, cutting, forming and cooling to room temperature to obtain blocky rice crust;
s1-4, pre-packaging: sorting the cooled blocky rice crust according to a preset weight, and then packaging to obtain a finished product rice crust;
s2, batching and processing: selecting meat, mincing by a meat mincer to prepare meat pulp, adding prepared seasonings into the meat pulp, sending the meat pulp into a stirrer to be uniformly mixed, packaging by a vacuum packaging machine after cooking, and sending into a sterilizing device for sterilization to obtain a material package;
s3, packaging: and (4) packaging the finished product rice crusts prepared in the S1 and S2 and the materials into a disposable lunch box, sealing the box by using a sealing machine, feeding the box into a film sealing machine, sealing the film and then packaging the box into a carton.
Further, in S2, the seasoning bag includes a meat sauce bag and a meat ball bag.
Further, the cooking mode of the meat paste package is that the meat paste stirred in the step S2 is added with water according to the proportion of 1:1.5 and then poured into a jacketed pan to be cooked into a thick state.
Further, the cooking mode of the meat ball material packet is that the meat pulp stirred in the step S2 is sent into a ball forming machine to be beaten into balls, and the balls are cooked in an oil frying or water quick boiling mode to obtain cooked balls.
Further, in S2, the sterilization apparatus is a trans-autoclave.
Further, in S2, the sterilization method comprises the steps of feeding the cooked meat pulp into a trans-high temperature pressure cooker, adjusting the sterilization temperature to be 115-125 ℃, and sterilizing for 15-25 min.
Further, in S2, the method for sterilization includes feeding the cooked meat pulp into a trans-autoclave, adjusting the sterilization temperature to 121 ℃, and sterilizing for 20 min.
In conclusion, compared with the prior art, the invention has the following beneficial effects:
the rice crust is processed by baking the steamed rice and preparing the ingredients which are easy to eat, so that the rice crust has the advantages of high nutrient content and small harm to the body, and is easy to eat and convenient to carry.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art without any creative work based on the embodiments of the present invention belong to the protection scope of the present invention.
Example 1
A processing method of non-fried bowl-soaked rice crust comprises the following steps:
s1, processing of rice crust:
s1-1, rice pretreatment: selecting rice, washing with clear water for 3-6 times, washing, and soaking in warm water for 10-30 min;
s1-2, rice cooking: putting the soaked rice into a cooking container for cooking, spreading the cooked rice into a baking container for spreading into a layer, wherein the thickness of the rice is less than 15 mm, starting the baking container, and baking the rice into a semi-finished product of rice crust;
s1-3, cutting into blocks: cooling the semi-finished product of rice crust, cutting into blocks, and cooling to room temperature to obtain block rice crust;
s1-4, pre-packaging: weighing according to a preset weight, sorting and packaging the weighed blocky rice crust to obtain a finished product rice crust;
s2, batching and processing:
processing the meat sauce packet: selecting old hen meat, cleaning, putting the old hen meat into a meat grinder, grinding the old hen meat into old hen meat pulp, adding prepared seasonings into the old hen meat pulp, sending the old hen meat pulp into a stirrer to be uniformly mixed, adding clear water into the mixed old hen meat pulp according to the proportion of 1:1.5, pouring the mixture into a jacketed kettle to be boiled into a thick state, cooling the boiled old hen meat pulp, sending the cooled old hen meat pulp into an automatic packaging machine to be packaged into a small meat paste seasoning bag according to a preset weight, sending the meat paste seasoning bag into a trans-high-temperature pressure cooker, adjusting the sterilization temperature of the trans-high-temperature pressure cooker to 121 ℃, sterilizing for 20min, taking out, draining, drying, cooling to room temperature, and boxing for later use to obtain a meat paste package;
processing the meat ball material packet: selecting pork, peeling, cleaning, putting the pork into a meat grinder, grinding the ground pork into pork pulp in a pulping machine, adding prepared seasoning into the pork pulp, sending the pork pulp into a stirrer to be uniformly mixed, sending the mixed pork pulp into a ball forming machine, grinding the pork pulp into balls, frying the balls in oil or quickly boiling the balls in water to obtain cooked balls, packaging the cooked balls by adopting an aluminum foil bag, sending the packaged balls into small-bag meat ball seasoning bags by a vacuum packaging machine, sending the meat ball seasoning bags into a trans-high-temperature pressure cooker, adjusting the sterilization temperature of the trans-high-temperature pressure cooker to 121 ℃, sterilizing for 20min, taking out the meat balls, draining, drying, cooling to room temperature, and filling for later use to obtain meat ball material bags;
s3, packaging: and (4) packaging the finished product rice crusts prepared in the S1 and S2 and the materials into a disposable lunch box, sealing the box by using a sealing machine, feeding the box into a film sealing machine, sealing the film and then packaging the box into a carton.
Example 2
A processing method of non-fried bowl-soaked rice crust comprises the following steps:
s1, processing of rice crust:
s1-1, rice pretreatment: selecting rice, washing with clear water for 3-6 times, washing, and soaking in warm water for 10-30 min;
s1-2, rice cooking: putting the soaked rice into a cooking container for cooking, spreading the cooked rice into a baking container for spreading into a layer, wherein the thickness of the rice is less than 15 mm, starting the baking container, and baking the rice into a semi-finished product of rice crust;
s1-3, cutting into blocks: cooling the semi-finished product of rice crust, cutting into blocks, and cooling to room temperature to obtain block rice crust;
s1-4, pre-packaging: weighing according to a preset weight, sorting and packaging the weighed blocky rice crust to obtain a finished product rice crust;
s2, batching and processing:
processing the meat sauce packet: selecting pork, peeling, cleaning, putting the pork into a meat grinder, grinding the ground pork into pork paste in a paste mill, adding prepared seasonings into the pork paste, sending the mixture into a stirrer to be uniformly mixed, adding clear water into the mixed pork paste according to the proportion of 1:1.5, pouring the mixture into a jacketed pan to be boiled into a thick state, cooling the boiled pork paste, sending the cooled pork paste into an automatic packaging machine, packaging the cooled pork paste into a small-bag meat paste seasoning bag according to a preset weight, sending the meat paste seasoning bag into a trans-high-temperature pressure cooker, adjusting the sterilization temperature of the trans-high-temperature pressure cooker to 115 ℃, sterilizing for 25min, taking out, draining, drying, cooling to room temperature, and boxing for later use to obtain a meat paste package;
processing the meat ball material packet: selecting old hen meat, cleaning, putting the old hen meat into a meat grinder, grinding the ground old hen meat into old hen meat slurry in a beater, adding prepared seasonings into the old hen meat slurry, sending the old hen meat slurry into a stirrer to be uniformly mixed, sending the mixed old hen meat slurry into a ball forming machine, grinding the old hen meat slurry into balls, frying the balls in oil or quickly boiling the balls in water to obtain cooked balls, packaging the cooked balls in aluminum foil bags, sending the packaged balls into a vacuum packaging machine to be packaged into small meat ball seasoning bags, sending the meat ball seasoning bags into a trans-high-temperature pressure cooker, adjusting the sterilization temperature of the trans-high-temperature pressure cooker to 125 ℃, sterilizing for 15min, taking out the packaged balls, draining, drying the dried balls, cooling the cooled meat ball seasoning bags to room temperature, and filling the meat ball seasoning bags for later use to obtain meat ball seasoning bags;
s3, packaging: and (4) packaging the finished product rice crusts prepared in the S1 and S2 and the materials into a disposable lunch box, sealing the box by using a sealing machine, feeding the box into a film sealing machine, sealing the film and then packaging the box into a carton.
Example 3
A processing method of non-fried bowl-soaked rice crust comprises the following steps:
s1, processing of rice crust:
s1-1, rice pretreatment: selecting rice, washing with clear water for 3-6 times, washing, and soaking in warm water for 10-30 min;
s1-2, rice cooking: putting the soaked rice into a cooking container for cooking, spreading the cooked rice into a baking container for spreading into a layer, wherein the thickness of the rice is less than 15 mm, starting the baking container, and baking the rice into a semi-finished product of rice crust;
s1-3, cutting into blocks: cooling the semi-finished product of rice crust, cutting into blocks, and cooling to room temperature to obtain block rice crust;
s1-4, pre-packaging: weighing according to a preset weight, sorting and packaging the weighed blocky rice crust to obtain a finished product rice crust;
s2, batching and processing:
processing the meat sauce packet: selecting old hen meat, cleaning, putting the old hen meat into a meat grinder, grinding the old hen meat into old hen meat pulp, adding prepared seasonings into the old hen meat pulp, sending the old hen meat pulp into a stirrer to be uniformly mixed, adding clear water into the mixed old hen meat pulp according to the proportion of 1:1.5, pouring the mixture into a jacketed kettle to be boiled into a thick state, cooling the boiled old hen meat pulp, sending the cooled old hen meat pulp into an automatic packaging machine to be packaged into a small meat paste seasoning bag according to a preset weight, sending the meat paste seasoning bag into a trans-high-temperature pressure cooker, adjusting the sterilization temperature of the trans-high-temperature pressure cooker to 121 ℃, sterilizing for 20min, taking out, draining, drying, cooling to room temperature, and boxing for later use to obtain a meat paste package;
processing the meat ball material packet: selecting pork, peeling, cleaning, putting the pork into a meat grinder, grinding the ground pork into pork pulp in a beater, adding prepared seasonings and vegetable powder into the pork pulp, sending the pork pulp into a stirrer to be uniformly mixed, sending the mixed pork pulp into a ball forming machine, grinding the pork pulp into balls, cooking the balls in an oil frying or water quick boiling mode to obtain cooked balls, packaging the cooked balls by adopting aluminum foil bags, sending the packaged balls into small-bag meat ball seasoning bags by a vacuum packaging machine, sending the meat ball seasoning bags into a trans-high-temperature high-pressure cooker, adjusting the sterilization temperature of the trans-high-temperature high-pressure cooker to 121 ℃, sterilizing for 20min, taking out the meat balls, draining, drying, cooling to room temperature, and filling into boxes for later use to obtain meat ball material bags;
s3, packaging: packaging the finished product rice crusts prepared in the S1 and S2 and the materials into a disposable lunch box, sealing the box by using a sealing machine, feeding the box into a film sealing machine for sealing the film, and then packaging the box into a carton;
further, in S2, the vegetable pieces include one or more of onions, radishes, and other vegetables.
Example 4
An eating method of rice crust processed based on any one of the processing methods of the non-fried bowl-soaked rice crust of examples 1-3 is as follows:
opening the lunch box, pouring ingredients in the material bag into the lunch box, mixing the ingredients with the rice crust, and then brewing the mixture for 10 seconds by using boiled water;
furthermore, the time for brewing the tea by the boiled water can be properly prolonged according to personal taste.
Performance experiments:
the nutrient components of the invention are detected according to the detection method described in the Chinese nutrient label management Specification, and the nutrient components are shown in the following table:
TABLE 1 nutrient composition table of rice crust
TABLE 2 nutrient composition table of old hen meat sauce bag
TABLE 3 nutrient composition table of pork sauce bag
TABLE 4 nutrient composition table of pork ball material bag
TABLE 5 nutrient composition table of pork-onion pill material bag
TABLE 6 table of nutrient contents of pork and radish ball packet
As can be seen from the above table, the present invention is nutritious.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A processing method of non-fried bowl-soaked rice crust is characterized by comprising the following steps:
s1, processing of rice crust:
s1-1, rice pretreatment: selecting rice, washing with clear water, and soaking;
s1-2, rice cooking: putting the rice soaked in the S1-1 into a cooking container for cooking, and then spreading the cooked rice in a baking container for baking to obtain semi-finished crispy rice;
s1-3, cutting into blocks: cooling the semi-finished product of rice crust, cutting, forming and cooling to room temperature to obtain blocky rice crust;
s1-4, pre-packaging: sorting the cooled blocky rice crust according to a preset weight, and then packaging to obtain a finished product rice crust;
s2, processing the seasoning packet: selecting meat, mincing by a meat mincer to prepare meat pulp, adding prepared seasonings into the meat pulp, sending the meat pulp into a stirrer to be uniformly mixed, packaging by a vacuum packaging machine after cooking, and sending into a sterilizing device for sterilization to obtain a material package;
s3, packaging: and (4) packaging the finished product rice crusts prepared in the S1 and S2 and the materials into a disposable lunch box, sealing the box by using a sealing machine, feeding the box into a film sealing machine, sealing the film and then packaging the box into a carton.
2. The method of claim 1, wherein the ingredients comprise a meat sauce packet and a meat ball packet in S2.
3. The processing method of the non-fried bowl-soaked rice crispy rice according to claim 2, wherein the meat sauce packet is cooked by adding water into the meat paste stirred in the step S2 according to a ratio of 1:1.5, and then pouring the meat paste into a jacketed pan to be cooked into a thick state.
4. The processing method of the non-fried bowl-soaked rice crispy rice as claimed in claim 2, wherein the meat ball material bag is cooked in a manner that the meat pulp stirred in the step S2 is fed into a ball forming machine to be made into balls, and the balls are cooked in a manner of frying in oil or quick boiling in water to obtain cooked balls.
5. The method for processing non-fried bowl-soaked rice crust as recited in claim 4, wherein in S2, the sterilization device is a trans-autoclave.
6. The processing method of the non-fried bowl-soaked rice crust as claimed in claim 5, wherein in S2, the sterilization method comprises the steps of feeding the cooked meat pulp into a trans-high temperature autoclave, adjusting the sterilization temperature to 115-125 ℃, and sterilizing for 15-25 min.
7. The processing method of non-fried bowl-soaked rice crust as claimed in claim 6, wherein in S2, the sterilization method comprises the steps of feeding the cooked meat pulp into a trans-autoclave, adjusting the sterilization temperature to 121 ℃ and sterilizing for 20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010333532.2A CN111317097A (en) | 2020-04-24 | 2020-04-24 | Processing method of non-fried bowl-soaked rice crust |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010333532.2A CN111317097A (en) | 2020-04-24 | 2020-04-24 | Processing method of non-fried bowl-soaked rice crust |
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| CN111317097A true CN111317097A (en) | 2020-06-23 |
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| CN202010333532.2A Withdrawn CN111317097A (en) | 2020-04-24 | 2020-04-24 | Processing method of non-fried bowl-soaked rice crust |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0461350A1 (en) * | 1990-06-12 | 1991-12-18 | Xiuai Sun | Improved method for rice food |
| CN1489933A (en) * | 2002-10-14 | 2004-04-21 | 陆成玉 | Convenient rice crusts and producing method thereof |
| CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN106804661A (en) * | 2015-11-27 | 2017-06-09 | 青岛城轨交通装备科技有限公司 | A kind of not fried miscellaneous cereals crispy rice and preparation method thereof |
-
2020
- 2020-04-24 CN CN202010333532.2A patent/CN111317097A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0461350A1 (en) * | 1990-06-12 | 1991-12-18 | Xiuai Sun | Improved method for rice food |
| CN1489933A (en) * | 2002-10-14 | 2004-04-21 | 陆成玉 | Convenient rice crusts and producing method thereof |
| CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
| CN103815294A (en) * | 2014-03-14 | 2014-05-28 | 安徽真心食品有限公司 | Processing method for coarse cereal rice crust |
| CN106804661A (en) * | 2015-11-27 | 2017-06-09 | 青岛城轨交通装备科技有限公司 | A kind of not fried miscellaneous cereals crispy rice and preparation method thereof |
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Application publication date: 20200623 |
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