CN111480773A - Preparation method of quick-frozen bamboo tube rice - Google Patents
Preparation method of quick-frozen bamboo tube rice Download PDFInfo
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- CN111480773A CN111480773A CN202010286919.7A CN202010286919A CN111480773A CN 111480773 A CN111480773 A CN 111480773A CN 202010286919 A CN202010286919 A CN 202010286919A CN 111480773 A CN111480773 A CN 111480773A
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a preparation method of quick-frozen bamboo tube rice, which comprises the following raw materials in parts by weight: 60-85 parts of glutinous rice, 1-2 parts of lard, 1-2 parts of white granulated sugar, 2-4 parts of salt, 5-20 parts of lean pork, 0.5-1 part of edible vinegar, 0.5-5 parts of sausage and 5-20 parts of corn grit; the method comprises the following steps: cleaning and soaking glutinous rice, sterilizing and cleaning a bamboo tube, mixing and steaming, cooling and quickly freezing, dripping edible vinegar, and vacuum packaging. According to the invention, the pork lean meat and the sausage are added, the additives with high sugar content are reduced, the nutrient content of the rice is improved, the sugar content is reduced, the corn grit is added, the glutinous rice and the bamboo tube are steamed together, the taste of the rice is improved, the rice is cooled and then quickly frozen after being steamed, and the edible vinegar is dripped, so that the taste of the rice can be prevented from being influenced, and the preservation time can be prolonged by a small amount of the edible vinegar.
Description
Technical Field
The invention relates to the technical field of quick-frozen rice, in particular to a preparation method of quick-frozen bamboo tube rice.
Background
Glutinous rice is widely eaten due to high nutritional ingredients, and in recent years, foods deeply processed around glutinous rice, such as glutinous rice porridge, beverages, fast food boxed lunch and the like, are also eaten in large quantities, but the problems that the glutinous rice is not suitable for long-term storage and is inconvenient to eat are common.
Patent No. CN200610044037.X discloses a preparation method of quick-frozen bamboo tube rice, which comprises the following process steps: (1) preparing raw materials and auxiliary materials (parts by weight of each component): 60-80 parts of glutinous rice, 1.5-2 parts of edible oil, 1-2 parts of brown granulated sugar, 2.5-5 parts of salt, 0.2-0.5 part of sesame oil and 15-25 parts of other auxiliary materials, wherein the auxiliary materials comprise one or more of dried raisin, sesame, jujube, pine nut, white granulated sugar, diced sweet potato and diced Chinese chestnut; (2) arranging bamboo tubes; (3) placing a plate; (4) steaming under 0.05MPa for 50-55 min.
However, in the actual use process of the invention, the glutinous rice is steamed and then packaged into the bamboo tube, which can cause the faint scent of the bamboo tube to be incapable of being blended into the rice, so that the rice is not fragrant, sweet and delicious, and the additives mainly contain higher sugar content such as white granulated sugar, brown granulated sugar and sweet potato dices, which can cause the sugar intake to be too high and simultaneously the content of other nutritional ingredients such as protein and the like to be less; after the rice is cooked, the rice is directly put into a quick-freezing chamber without being cooled, so that the quick-freezing effect is influenced, the taste of the rice is influenced, and the long-term storage effect of the rice is poor.
Disclosure of Invention
The invention aims to provide a preparation method of quick-frozen bamboo tube rice, which improves the nutritional ingredients of the rice and reduces the sugar content by adding lean pork and sausage and simultaneously reducing additives with high sugar content, improves the taste of the rice by adding corn grit and simultaneously steaming sticky rice and a bamboo tube, and simultaneously cools the rice firstly and then quickly freezes the rice and adds edible vinegar dropwise, so that the taste of the rice can be prevented from being influenced, the preservation time can be prolonged by a small amount of edible vinegar, and the problems in the background art are solved.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of quick-frozen bamboo tube rice comprises the following raw materials in parts by weight: 60-85 parts of glutinous rice, 1-2 parts of lard, 1-2 parts of white granulated sugar, 2-4 parts of salt, 5-20 parts of lean pork, 0.5-1 part of edible vinegar, 0.5-5 parts of sausage and 5-20 parts of corn grit.
As a preferred embodiment of the invention, 60 parts of glutinous rice, 1.5 parts of lard, 2 parts of white granulated sugar, 4 parts of salt, 20 parts of lean pork, 1 part of edible vinegar, 1.5 parts of sausage and 10 parts of corn grit.
As a preferred embodiment of the invention, the glutinous rice is 85 parts, the lard is 1 part, the white granulated sugar is 1 part, the salt is 2 parts, the lean pork is 5 parts, the edible vinegar is 0.5 part, the sausage is 0.5 part and the corn grit is 5 parts.
As a preferred embodiment of the invention, the glutinous rice is 70 parts, the lard is 1.5 parts, the white granulated sugar is 1.5 parts, the salt is 3 parts, the lean pork is 10 parts, the edible vinegar is 0.5 part, the sausage is 3.5 parts and the corn grit is 10 parts.
As a preferred embodiment of the invention, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
In a preferred embodiment of the present invention, the steaming time in the third step is 30 minutes, the total mass of the raw materials put into each bamboo tube is 250g, and both ends of the bamboo tube are provided with vents.
In a preferred embodiment of the present invention, the cooling time in the fourth step is two hours, the quick-freezing time is 6 hours, and the temperature in the quick-freezing chamber is-30 ℃.
Compared with the prior art, the invention has the following beneficial effects:
according to the high-toughness wear-resistant impeller for the slurry pump and the production method thereof, the pork lean and the sausage are added, the additives with high sugar content are reduced, the nutritional ingredients of the rice are improved, the sugar content is reduced, the corn grit is added, the glutinous rice and the bamboo tube are steamed together, the taste of the rice is improved, the rice is cooled firstly after being steamed, then quick-frozen, and the edible vinegar is added dropwise, so that the taste of the rice can be prevented from being influenced, and the preservation time can be prolonged by a small amount of the edible vinegar.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a preparation method of quick-frozen bamboo tube rice according to the invention;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a preparation method of quick-frozen bamboo tube rice comprises the following raw materials in parts by weight: 60-85 parts of glutinous rice, 1-2 parts of lard, 1-2 parts of white granulated sugar, 2-4 parts of salt, 5-20 parts of lean pork, 0.5-1 part of edible vinegar, 0.5-5 parts of sausage and 5-20 parts of corn grit.
Further, 60 parts of glutinous rice, 1.5 parts of lard oil, 2 parts of white granulated sugar, 4 parts of salt, 20 parts of lean pork, 1 part of edible vinegar, 1.5 parts of sausage and 10 parts of corn grit.
Furthermore, 85 parts of glutinous rice, 1 part of lard oil, 1 part of white granulated sugar, 2 parts of salt, 5 parts of lean pork, 0.5 part of edible vinegar, 0.5 part of sausage and 5 parts of corn grit.
Further, 70 parts of glutinous rice, 1.5 parts of lard oil, 1.5 parts of white granulated sugar, 3 parts of salt, 10 parts of lean pork, 0.5 part of edible vinegar, 3.5 parts of sausage and 10 parts of corn grit.
Further, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
Further, the steaming time in the third step is 30 minutes, the total mass of the raw materials put into each bamboo tube is 250g, and both ends of each bamboo tube are provided with ports.
Further, the cooling time in the fourth step is two hours, the quick-freezing time is 6 hours, and the temperature in the quick-freezing chamber is-30 ℃.
Example one
The quick-frozen bamboo tube rice material comprises the following raw materials in parts by weight: 60 parts of glutinous rice, 1.5 parts of lard oil, 2 parts of white granulated sugar, 4 parts of salt, 20 parts of lean pork, 1 part of edible vinegar, 1.5 parts of sausage and 10 parts of corn grit.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
Example two
The quick-frozen bamboo tube rice material comprises the following raw materials in parts by weight: 60 parts of glutinous rice, 1.5 parts of lard oil, 2 parts of white granulated sugar, 4 parts of salt, 20 parts of lean pork, 1 part of edible vinegar, 1.5 parts of sausage and 10 parts of corn grit.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
EXAMPLE III
The quick-frozen bamboo tube rice material comprises the following raw materials in parts by weight: 85 parts of glutinous rice, 1 part of lard oil, 1 part of white granulated sugar, 2 parts of salt, 5 parts of lean pork, 0.5 part of edible vinegar, 0.5 part of sausage and 5 parts of corn grit.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
The data parameters of the traditional quick-frozen bamboo tube rice are as follows in table 1:
| test items | Taste of the product | Sugar content | Retention time | Nutrient composition |
| Parameter index | Difference (D) | Height of | Short length | Is low in |
Example a quick frozen bamboo tube rice data table 2 is as follows:
example two-speed frozen bamboo tube rice data table 3 is as follows:
| test items | Taste of the product | Sugar content | Retention time | Nutrient composition |
| Parameter index | Good effect | Is low in | In general | Height of |
Example three quick freeze bamboo tube rice data parameters table 4 is as follows:
| test items | Taste of the product | Sugar content | Retention time | Nutrient composition |
| Parameter index | Is excellent in | Is low in | Long and long | Height of |
In summary, the data are compared with the data in tables 1, 2, 3 and 4 to obtain: when the quick-frozen cooked rice in bamboo tube was produced under the conditions of the third example, the cooked rice in bamboo tube was excellent in texture, low in sugar content, long in storage time, and high in nutrients, and thus it was concluded that the cooked rice in bamboo tube produced in the third example had the best texture, sugar content, storage time, and nutrients.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A preparation method of quick-frozen bamboo tube rice is characterized by comprising the following steps: the raw materials comprise the following components in parts by weight: 60-85 parts of glutinous rice, 1-2 parts of lard, 1-2 parts of white granulated sugar, 2-4 parts of salt, 5-20 parts of lean pork, 0.5-1 part of edible vinegar, 0.5-5 parts of sausage and 5-20 parts of corn grit.
2. The preparation method of quick-frozen bamboo tube rice as claimed in claim 1, wherein the preparation method comprises the following steps: 60 parts of glutinous rice, 1.5 parts of lard oil, 2 parts of white granulated sugar, 4 parts of salt, 20 parts of lean pork, 1 part of edible vinegar, 1.5 parts of sausage and 10 parts of corn grit.
3. The preparation method of quick-frozen bamboo tube rice as claimed in claim 1, wherein the preparation method comprises the following steps: 85 parts of glutinous rice, 1 part of lard oil, 1 part of white granulated sugar, 2 parts of salt, 5 parts of lean pork, 0.5 part of edible vinegar, 0.5 part of sausage and 5 parts of corn grit.
4. The preparation method of quick-frozen bamboo tube rice as claimed in claim 1, wherein the preparation method comprises the following steps: 70 parts of sticky rice, 1.5 parts of lard oil, 1.5 parts of white granulated sugar, 3 parts of salt, 10 parts of lean pork, 0.5 part of edible vinegar, 3.5 parts of sausage and 10 parts of corn grit.
5. The preparation method of quick-frozen bamboo tube rice as claimed in claim 1, wherein the preparation method comprises the following steps: the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: removing impurities in the glutinous rice, then cleaning, placing the glutinous rice in clean water for soaking for two hours after cleaning, draining for later use, and cleaning lean pork, sausage and corn grit;
step two: segmenting the bamboo tubes, selecting the bamboo tubes with the same size, washing the bamboo tubes under high pressure, disinfecting the bamboo tubes, flowing the bamboo tubes under water for soaking for one hour, and fishing out the bamboo tubes for later use;
step three: uniformly mixing glutinous rice, lean pork, sausage and corn grit, filling into a bamboo tube, adding lard, white granulated sugar and salt, putting into a food steamer, and finally putting into a steam box for steaming;
step four: taking out the steamed rice and the bamboo tube together, placing the steamed rice and the bamboo tube in a well-ventilated room, increasing the cooling speed by using a fan, cooling to room temperature, and then placing the bamboo tube and the rice in a quick-freezing room for quick freezing;
step five: dripping edible vinegar into the rice in the bamboo tube, sealing two ends of the bamboo tube, and vacuum packaging the bamboo tube.
6. The preparation method of quick-frozen bamboo tube rice as claimed in claim 5, wherein the preparation method comprises the following steps: and in the third step, the steaming time is 30 minutes, the total mass of the raw materials put into each bamboo tube is 250g, and both ends of each bamboo tube are provided with through holes.
7. The preparation method of quick-frozen bamboo tube rice as claimed in claim 5, wherein the preparation method comprises the following steps: the cooling time in the fourth step is two hours, the quick-freezing time is 6 hours, and the temperature in the quick-freezing chamber is-30 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846528A (en) * | 2006-05-08 | 2006-10-18 | 山东弛中集团有限公司 | Production process of quick frozen bamboo tube rice |
| CN106036416A (en) * | 2016-06-21 | 2016-10-26 | 集美大学 | Processing method of bamboo tube seafood steamed rice |
| CN107518290A (en) * | 2016-06-19 | 2017-12-29 | 卢峰 | A kind of crucial way of characteristic bamboo tube rice |
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2020
- 2020-04-13 CN CN202010286919.7A patent/CN111480773A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846528A (en) * | 2006-05-08 | 2006-10-18 | 山东弛中集团有限公司 | Production process of quick frozen bamboo tube rice |
| CN107518290A (en) * | 2016-06-19 | 2017-12-29 | 卢峰 | A kind of crucial way of characteristic bamboo tube rice |
| CN106036416A (en) * | 2016-06-21 | 2016-10-26 | 集美大学 | Processing method of bamboo tube seafood steamed rice |
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Application publication date: 20200804 |