CN111802572B

CN111802572B - Preparation method of shrimp meat mayonnaise rice ball

Info

Publication number: CN111802572B
Application number: CN202010763691.6A
Authority: CN
Inventors: 袁庆; 吕军; 周克华
Original assignee: Wuhan Tangyao Fresh Food Co ltd
Current assignee: Wuhan Tangyao Fresh Food Co ltd
Priority date: 2020-08-01
Filing date: 2020-08-01
Publication date: 2023-04-18
Anticipated expiration: 2040-08-01
Also published as: CN111802572A

Abstract

The application discloses a preparation method of shelled shrimp mayonnaise rice ball, belongs to the technical field of food processing, and the technical key points are that: a preparation method of a shrimp mayonnaise rice ball comprises the following steps: s1, preparing rice; s2, pickling peeled shrimps; s3, frying shrimp meat; s4, preparing shrimp mayonnaise; s5, preparing a rice ball: placing cooked rice into a mold, forming a groove in the center of the rice, placing the fried shelled shrimps and the shelled shrimp mayonnaise into the groove, laying the rice again to cover the shelled shrimps and the shelled shrimp mayonnaise after placement, and pressing and shaping by utilizing an upper cover of the mold to form a rice ball; s6, sea sedge wrapping: coating thallus Porphyrae outside the shaped rice ball to obtain the final product. By adopting the scheme, the shrimp mayonnaise prepared from the raw materials such as mayonnaise, condensed milk and black pepper pieces is utilized, so that the prepared finished rice ball has richer flavor and mouthfeel, and the edible experience of consumers is improved.

Description

Preparation method of shrimp meat mayonnaise rice ball

Technical Field

The application relates to the technical field of food processing, in particular to a preparation method of a shrimp mayonnaise rice ball.

Background

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, the method is limited by the fact that the rice roll is simple in material, the wrapping filling is often single, the problems that the characteristic flavor of a rice roll is insufficient, the secondary consumption of consumers is affected and the like are further caused, and although the consumers can improve the situation by purchasing and eating rice rolls with different fillings and types, the consumers are extremely easy to feel fatigue to the rice rolls with different fillings, the selection of the consumers on rice roll products is directly affected, and the further improvement is needed.

Disclosure of Invention

In order to solve the problems of simple material, insufficient flavor and the like of a rice ball, the application provides a preparation method of a shrimp mayonnaise rice ball, which adopts the following technical scheme:

a preparation method of a shrimp meat mayonnaise rice ball comprises the following steps:

s1, preparing rice: cleaning rice, cooking the rice, and refrigerating the cooked rice for temporary storage;

s2, pickling peeled shrimps: wrapping the uniform shrimp meat with egg white, salt and starch, and refrigerating and preserving;

s3, oil-fried peeled shrimp: heating edible oil in a pot, putting the pickled shrimp meat into the pot for frying, quickly cooling the shrimp meat after frying, refrigerating and temporarily storing;

s4, preparing shrimp mayonnaise: mixing mayonnaise, condensed milk, monosodium glutamate, salt and crushed black pepper, stirring uniformly to form shrimp egg yolk sauce, and refrigerating for temporary storage;

s5, preparing a rice ball: placing cooked rice into a mold, forming a groove in the center of the rice, placing the fried shelled shrimps and the shelled shrimp mayonnaise into the groove, laying the rice again to cover the shelled shrimps and the shelled shrimp mayonnaise after placement, and pressing and shaping by utilizing an upper cover of the mold to form a rice ball;

s6, sea sedge wrapping: coating thallus Porphyrae outside the shaped rice ball to obtain the final product.

By adopting the technical scheme, the rice, the shrimp meat and the shrimp meat mayonnaise are separately and independently processed during the preparation of the rice ball, so that the rice ball, the shrimp meat and the shrimp meat mayonnaise can be simultaneously processed, more rice balls can be prepared at one time and are reserved for combination, and the preparation and the processing of a large number of rice balls can be efficiently carried out; meanwhile, the shrimp meat serving as a main matched dish has sufficient internal flavor after being pickled and oiled, and the shrimp meat mayonnaise prepared by mixing the raw materials such as mayonnaise, condensed milk, black pepper pieces and the like is added during the preparation of the rice ball, so that the prepared finished rice ball has richer flavor and mouthfeel, the edible experience of consumers is improved, and the prepared finished rice ball also has richer nutritional value and is more suitable for the daily diet requirements of the consumers.

Further setting the following steps: s11, cleaning: pouring rice into clear water for cleaning, and filtering water after cleaning;

s12, soaking: adding clear water into the washed rice until the rice is over-rice, soaking for 75 minutes, and filtering water;

s13, cooking: adding the soaked rice into a rice cooker, adding water, oil, salt and rice seasoning liquid, uniformly stirring, and covering to heat and cook the rice;

s14, stewing: stopping heating after the rice is cooked, and stewing for 30 minutes by using the residual heat in the rice cooker;

s15, quick cooling of the pine rice: stirring the scattered rice in the rice cooker, putting the rice into a container, and sending the rice into a vacuum quick-cooling machine for quick cooling, so that the temperature of the rice is reduced to 20-25 ℃;

s16, refrigerating and temporarily storing: temporarily storing the cooled rice in a cold meal at 5-10 ℃.

By adopting the technical scheme, the rice is soaked before cooking so that the rice can fully absorb moisture, cooked rice grains are more clear and plump and are softer, and the formed rice ball is easier to chew at the mouth and starts to be eaten by more extensive people; in addition, the oil and the salt are added into the rice in the cooking process, so that the prepared rice has weak salty taste, a rice ball formed by the rice is easy to be accepted and directly eaten by consumers, and the integral flavor is better and richer after other ingredients are combined; the rice is cooked and then quickly cooled, so that the moisture in the rice particles can be fully kept in the rice, the moisture consumption is effectively reduced, the final taste of the rice roll is guaranteed, the problem of too long time consumption of natural cooling is avoided, and the making efficiency is improved.

Further setting the following steps: s2, the refrigeration temperature of the middle shrimp meat is 5-10 ℃, and the pickling time is 12 hours.

By adopting the technical scheme, the meat quality of the shelled shrimps can not be frozen and hardened due to too low temperature to effectively pickle the shelled shrimps while the shelled shrimps can be smoothly kept fresh at 5-10 ℃, and finally the shelled shrimps can be pickled while being smoothly kept fresh and stored, so that more shelled shrimps can be conveniently treated when the rice ball is prepared on a large scale.

Further setting the following steps: and S3, heating the edible oil to 140 ℃ for 2min.

By adopting the technical scheme, the edible oil heated to a high temperature can quickly fry the raw meal wrapped outside the shrimp meat into crisp, and meanwhile, the temperature transmitted to the inside can also ensure that the shrimp meat is fried, thereby forming the taste characteristics of being burnt outside and tender inside.

Further setting the following steps: and S3, quickly cooling the shelled shrimps to 20-25 ℃ by using a vacuum quick cooling machine, and controlling the refrigerating temperature to be 5-10 ℃.

By adopting the technical scheme, the shrimp meat is quickly cooled to the room temperature through quick cooling, the egg white, the raw powder and the like attached to the outside of the shrimp meat are prevented from falling off and falling off in the gradual cooling process, and meanwhile, the refrigeration temperature also enables the shrimp meat to be preserved without generating great flavor influence on the shrimp meat.

Further setting as follows: s4, controlling the refrigeration temperature of the shrimp mayonnaise in the middle of 5-10 ℃.

By adopting the technical scheme, the shrimp mayonnaise can be effectively kept fresh and prevented from being frozen, and can be taken at any time subsequently.

Further setting the following steps: the mould that uses in S5 includes the die block and uses recess gland, rice ball gland with the die block cooperation respectively, the die block includes that the open column in both ends is decided the ring and goes up and down to install decide intra-annular bottom plate, the bottom plate perpendicular to decide ring and its week along with decide the ring edge and slide all the time and paste and contact, the recess gland with the week of rice ball gland is followed and all is equipped with the butt joint ring limit, in the butt joint ring limit be provided with the recess lug on the recess gland.

By adopting the technical scheme, when the formed rice ball is prepared, part of rice is placed in the bottom die firstly, the groove pressing cover is utilized to cover the bottom die, the groove protruding blocks on the groove are utilized to form the grooves on the rice, and then ingredients such as the shrimp meat and the shrimp meat mayonnaise are supplied to be placed, after the shrimp meat and the ingredients are placed, the operator can lay rice in the bottom die again to cover the rice, the bottom die is covered by the rice ball pressing cover again, the formed rice ball can be obtained after pressing, and due to the fact that the bottom plate in the bottom die is movably installed in a lifting mode, the bottom plate can be pushed to push the rice ball out of the bottom die when the rice ball needs to be taken out, the whole combination is achieved, the forming process is fast and simple, and the processing and manufacturing efficiency of the operator is effectively improved.

Further setting the following steps: three groups of lifting grooves are vertically formed in the inner wall of the sizing ring, and three groups of sliding blocks which are inserted into the lifting grooves are arranged on the bottom plate.

Through adopting above-mentioned technical scheme, the bottom plate passes through the sliding block and realizes the installation of sliding in the intra-annular lift of design, and three groups of lift grooves make the bottom plate more stable in the intra-annular slip of design.

Further setting the following steps: the one end in lift groove is in the stock ring terminal surface forms uncovered, the sliding block with between the lift groove opening end sliding embedded in the lift groove is equipped with the packing strip in lift groove, packing strip length equals the sliding block with maximum distance between the lift groove opening end.

Through adopting above-mentioned technical scheme, utilize the packing to realize filling the lift groove, and then can avoid rice to set the type in the lift groove when putting into the bed die with rice for rice group accords with the shape requirement more, improves rice group quality.

To sum up, the beneficial technical effect of this application does:

(1) The rice ball with rich flavor and high nutritive value is produced, and the requirements of consumers on the rice ball are further met;

(2) All the components are synchronously manufactured and stored, and can be quickly combined to form a rice ball when needed, a mold is utilized to quickly form a finished rice ball, and finally, the rice ball is quickly and efficiently manufactured.

Drawings

FIG. 1 is a schematic view of the bottom mold structure of the mold in the present application;

FIG. 2 is a schematic view of a groove gland structure of the mold of the present application;

FIG. 3 is a schematic view showing a structure of a rice ball cover of the mold of the present application.

Reference numerals are as follows: 1. bottom die; 2. a groove gland bush; 3. pressing the rice ball; 4. shaping rings; 5. a base plate; 6. a lifting groove; 7. a slider; 8. filling the strip; 9. butting the ring edges; 10. and a groove bump.

Detailed Description

The present application is described in further detail below with reference to the attached drawings.

The application discloses a preparation method of a shrimp mayonnaise rice ball, which comprises the following steps:

s1, preparing rice: the method comprises the following steps of cleaning rice, cooking the rice, refrigerating the cooked rice, and temporarily storing the cooked rice, wherein the method comprises the following steps:

s11, cleaning: pouring rice into clear water for cleaning, and filtering water after cleaning;

s12, soaking: adding clear water into the cleaned rice until the rice is over-rice, soaking for 75 minutes, and filtering;

s13, cooking: adding the soaked rice into a rice cooker, adding water, oil, salt and rice seasoning liquid, uniformly stirring, and covering to heat and cook the rice; wherein the added oil is soybean oil, and the weight ratio of the added rice, water, oil and salt is as follows: 6000:7400:100:250:200.

s15, fast cooling of the pine rice: stirring the rice in the scattering rice cooker, putting the rice into a container, and sending the rice into a vacuum quick-cooling machine for quick cooling to ensure that the temperature of the rice is reduced to 23 ℃;

s16, refrigerating and temporarily storing: temporarily storing the cooled rice in a cold meal at the temperature of 8 ℃.

S2, pickling peeled shrimps: wrapping the evenly-mixed shrimp meat with egg white, salt and raw meal, refrigerating and placing at the temperature of 8 ℃, and pickling for 12 hours; the weight ratio of the egg white, the salt, the raw powder and the shrimp meat is controlled as follows: 35:10:40:1200.

S3, oil-fried peeled shrimps: heating soybean oil in a pot, putting the pickled shelled shrimps into the pot for frying, quickly cooling the shelled shrimps by using a vacuum cooler after frying, and refrigerating and temporarily storing the shelled shrimps in an environment of 8 ℃.

S4, preparing shrimp mayonnaise: mixing mayonnaise, condensed milk, monosodium glutamate, salt and black pepper pieces, and uniformly stirring to form the peeled shrimp mayonnaise, wherein the mayonnaise, the condensed milk, the monosodium glutamate, the salt and the black pepper pieces are in the following weight ratio: 850:150:25:15:3, refrigerating the peeled shrimp mayonnaise for temporary storage at the temperature of 8 ℃.

S5, preparing a rice ball: placing cooked rice into a mold, forming a groove in the center of the cooked rice, placing the fried shelled shrimps and the shelled shrimp mayonnaise into the groove, laying the cooked rice again to cover the shelled shrimps and the shelled shrimp mayonnaise after placement, and pressing and shaping by utilizing an upper cover of the mold to form a rice ball.

Referring to fig. 1, it is worth explaining that the mold used in step S5 includes a bottom mold 1, and a groove pressing cover 2 (see fig. 2) and a rice ball pressing cover 3 (see fig. 3) respectively used in cooperation with the bottom mold 1. Bottom die 1 includes that both ends open column is stereotyped 4 and goes up and down to install bottom plate 5 in stereotype ring 4, bottom plate 5 perpendicular to stereotype ring 4 and its week along with 4 edges of stereotype ring slide all the time and paste and touch. Then vertically seted up three group's lift grooves 6 on the 4 inner walls of forming ring, the week of bottom plate 5 has three group's slip to insert the sliding block 7 that connects in lift groove 6 along integrated into one piece, and the one end in lift groove 6 forms uncovered at forming ring 4 terminal surface, realizes the lift slidable mounting of bottom plate 5 in forming ring 4. In addition, a filling strip 8 for filling the lifting groove 6 is embedded in the lifting groove 6 between the sliding block 7 and the open end of the lifting groove 6 in a sliding manner, and the length of the filling strip 8 is equal to the maximum distance between the sliding block 7 and the open end of the lifting groove 6.

Referring to fig. 2 and 3, the circumferential edges of the groove gland 2 and the rice ball gland 3 are integrally formed with a butt-joint annular edge 9 perpendicular thereto, and when the groove gland 2 or the rice ball gland 3 is used to cover the shaping ring 4 of the bottom mold 1, the butt-joint annular edge 9 is attached to the outer wall of the shaping ring 4. And a groove convex block 10 is integrally formed on the groove gland 2 in the butt joint annular edge 9.

Furthermore, when the formed rice ball is prepared, part of rice is firstly placed in the bottom die 1, the groove pressing cover 2 is firstly used for covering the bottom die 1, the groove bump 10 on the groove pressing cover 2 is used for forming a groove on the rice, and then ingredients such as the fried peeled shrimp and the peeled shrimp mayonnaise are placed, after the peeled shrimp and the ingredients are placed, an operator can lay the rest rice in the bottom die 1 again for covering, the bottom die 1 is covered again by the rice ball pressing cover 3, the formed rice ball can be obtained after pressing, and the bottom plate 5 in the bottom die 1 is movably installed in a lifting mode, so that the bottom plate 5 can be pushed to push the rice ball out of the bottom die 1 when the rice ball needs to be taken out, the whole combination and forming process is fast and simple, and the processing and manufacturing efficiency of the operator is effectively improved.

The embodiments of the present invention are preferred embodiments of the present application, and the scope of protection of the present application is not limited by the embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.

Claims

1. A preparation method of a shrimp mayonnaise rice ball is characterized by comprising the following steps: the method comprises the following steps:

s2, pickling peeled shrimps: evenly wrapping the shrimp meat with egg white, salt and raw meal, and refrigerating and standing for pickling;

s3, oil-fried peeled shrimps: heating edible oil in a pot, putting the pickled shrimp meat into the pot for frying, quickly cooling the shrimp meat after frying, and refrigerating and temporarily storing;

s4, preparing shrimp mayonnaise: mixing mayonnaise, condensed milk, monosodium glutamate, salt and crushed black pepper, stirring uniformly to form peeled shrimp mayonnaise, and refrigerating and temporarily storing;

s6, sea sedge wrapping: coating thallus Porphyrae outside the shaped rice ball to obtain finished rice ball;

the die used in the S5 comprises a bottom die (1), and a groove gland (2) and a rice ball gland (3) which are matched with the bottom die (1) respectively, wherein the bottom die (1) comprises a columnar setting ring (4) with two open ends and a bottom plate (5) which is installed in the setting ring (4) in a lifting mode, the bottom plate (5) is perpendicular to the setting ring (4), the periphery of the bottom plate is in sliding contact with the edge of the setting ring (4) all the time, butt-joint ring edges (9) are arranged on the periphery of the groove gland (2) and the rice ball gland (3), and groove lugs (10) are arranged on the groove gland (2) in the butt-joint ring edges (9);

three groups of lifting grooves (6) are vertically formed in the inner wall of the shaping ring (4), and three groups of sliding blocks (7) which are inserted into the lifting grooves (6) in a sliding manner are arranged on the bottom plate (5);

the one end of lift groove (6) is in it is uncovered to decide mould ring (4) terminal surface formation, sliding block (7) with between lift groove (6) opening end sliding embedding is equipped with the packing in lift groove (6) the packing (8) of lift groove (6), packing (8) length equals sliding block (7) with the maximum distance between lift groove (6) opening end.

2. The method of claim 1, wherein the method comprises the steps of: s1 comprises the following steps:

s15, quick cooling of the pine rice: stirring the rice in the scattering rice cooker, putting the rice into a container, and sending the rice into a vacuum quick-cooling machine for quick cooling to reduce the temperature of the rice to 20-25 ℃;

3. The method of claim 1, wherein the method comprises the steps of: s2, the refrigeration temperature of the middle shrimp meat is 5-10 ℃, and the pickling time is 12 hours.

4. The method of claim 1, wherein the method comprises the steps of: and S3, heating the edible oil to 140 ℃ for 2min.

5. The method of claim 1, wherein the method comprises the steps of: and S3, quickly cooling the shelled shrimps to 20-25 ℃ by using a vacuum quick cooling machine, and controlling the refrigerating temperature to be 5-10 ℃.

6. The method of claim 1, wherein the method comprises the steps of: s4, controlling the refrigeration temperature of the shrimp mayonnaise in the middle of 5-10 ℃.