CN113545441A - Intelligent full-automatic rice dumpling production and preparation method - Google Patents
Intelligent full-automatic rice dumpling production and preparation method Download PDFInfo
- Publication number
- CN113545441A CN113545441A CN202111091059.2A CN202111091059A CN113545441A CN 113545441 A CN113545441 A CN 113545441A CN 202111091059 A CN202111091059 A CN 202111091059A CN 113545441 A CN113545441 A CN 113545441A
- Authority
- CN
- China
- Prior art keywords
- rice
- rice dumpling
- leaves
- dumpling
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 146
- 235000009566 rice Nutrition 0.000 title claims abstract description 146
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 145
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 235000014676 Phragmites communis Nutrition 0.000 claims description 23
- 244000291564 Allium cepa Species 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 241000237502 Ostreidae Species 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 9
- 230000008595 infiltration Effects 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 239000000356 contaminant Substances 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 238000007599 discharging Methods 0.000 abstract description 2
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000755540 Indocalamus Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241000588278 Osmanthus heterophyllus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- RKTYLMNFRDHKIL-UHFFFAOYSA-N copper;5,10,15,20-tetraphenylporphyrin-22,24-diide Chemical compound [Cu+2].C1=CC(C(=C2C=CC([N-]2)=C(C=2C=CC=CC=2)C=2C=CC(N=2)=C(C=2C=CC=CC=2)C2=CC=C3[N-]2)C=2C=CC=CC=2)=NC1=C3C1=CC=CC=C1 RKTYLMNFRDHKIL-UHFFFAOYSA-N 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses an intelligent full-automatic rice dumpling production and preparation method, which comprises the following preparation steps: weighing quantitative glutinous rice, washing the glutinous rice twice with water, placing the washed glutinous rice in a first feeding box of a rice dumpling production device, washing and finishing rice dumpling leaves, placing the finished rice dumpling leaves in a second feeding box of the rice dumpling production preparation device, placing the washed glutinous rice in the first feeding box of the rice dumpling production device, placing the finished rice dumpling leaves in the second feeding box of the rice dumpling production preparation device, discharging the rice dumpling leaves into a processing box, steaming the rice dumpling obtained in the processing box, cooling the obtained rice dumpling to normal temperature within 5-10min, placing the rice dumpling in a 0-5 ℃ condition for refrigeration treatment for 3-5h, thereby leading the production and the manufacture of the rice dumplings to be more convenient, increasing the production efficiency of the rice dumplings, reducing the labor cost of the production of the rice dumplings, and moreover, the taste of the rice dumplings is unified, the dosage accuracy of the rice dumplings is increased, and the practicability of the intelligent full-automatic rice dumpling production and preparation method is improved.
Description
Technical Field
The invention relates to the field of intelligent full-automatic rice dumpling production and preparation methods, in particular to an intelligent full-automatic rice dumpling production and preparation method.
Background
The rice dumpling is a food steamed by wrapping glutinous rice with rice dumpling leaves, and is one of traditional festival foods in Chinese Han nationality. The zongzi, one of the deepest traditional foods of the Chinese historical culture, is also far spread, is , commonly called zongzi, and is mainly made of glutinous rice and stuffing and wrapped by indocalamus leaves (or Holly Osmanthus leaves, Ilicis trifoliifolius leaves and the like), has various shapes and mainly has a sharp corner shape, a tetragonal shape and the like. The rice dumplings are long in origin and are the tributes of the ancestors of sacrifice, namely Shenling, the south and north calls are different, the north produces millet, the millet is used for making rice dumplings, the rice dumplings are in horny shapes, the ancient times are called 'horn millet' in the north, and the rice dumplings form the north-south flavor due to different dietary habits in various regions; in terms of taste, the rice dumplings are classified into two types, namely salty rice dumplings and sweet rice dumplings, the rice dumplings are various in types, and from the viewpoint of stuffing, the Beijing jujube rice dumplings wrapping small jujubes are arranged in the north; in the south, the stuffing comprises a plurality of stuffing materials such as mung beans, streaky pork, sweetened bean paste, eight treasures, ham, dried mushrooms, egg yolks and the like, wherein the stuffing materials are represented by Guangdong bacon rice dumplings and Zhejiang Jiaxing rice dumplings.
In the prior art, the traditional Chinese rice-pudding is usually wrapped manually, the market demand is large, the manual making efficiency is low, the traditional Chinese rice-pudding production efficiency is low, the supply is not in short supply, the traditional Chinese rice-pudding production cost is high, the taste is uneven easily due to manual proportioning, the traditional Chinese rice-pudding making taste is reduced, and the intelligent full-automatic traditional Chinese rice-pudding production preparation method is needed.
Disclosure of Invention
The invention aims to provide an intelligent full-automatic rice dumpling production and preparation method to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an intelligent full-automatic rice dumpling production preparation method comprises the following preparation steps:
weighing quantitative glutinous rice, washing the glutinous rice twice with water, placing the washed glutinous rice in a first feeding box of a rice dumpling production device, washing and finishing rice dumpling leaves, and placing the finished rice dumpling leaves in a second feeding box of rice dumpling production preparation;
step two, arranging a control box, automatically adding corresponding amount of clear water and a rice dumpling leaf extracting solution into a first material loading box according to the amount of the glutinous rice, soaking for 20-30min at the temperature of 30-35 ℃, draining the glutinous rice by infiltration, automatically adding quantitative clear water, soaking for 15-25min at the temperature of 40-45 ℃, draining the glutinous rice by infiltration, adding egg white, and uniformly stirring for 5min at the rotating speed of 15-20r/min for later use;
step three, adding shallot, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat blocks into a first feeding box through a seasoning feeding device, uniformly stirring for 10 minutes in the first feeding box at a rotating speed of 15-20r/min, and uniformly dropping the uniformly stirred rice dumpling stuffing through an equivalent blanking structure;
step four, folding the reed leaves into a corresponding shape in a second feeding box through mechanical folding, wherein the folding speed corresponds to the blanking speed of the reed stuffing, so that the folded reed leaves just contain the reed stuffing, and the reed leaves are folded again to wrap a fixing line and are discharged into a processing box;
and step five, steaming the rice dumplings obtained in the processing box, cooling the obtained rice dumplings to normal temperature within 5-10min, and refrigerating the rice dumplings at 0-5 ℃ for 3-5 h.
Preferably, the glutinous rice, the scallion, the edible salt, the fennel powder, the oyster sauce, the sugar, the corn kernels and the meat pieces added into the first feeding box are in a weight ratio of glutinous rice: scallion: edible salt: fennel powder: oyster sauce: sugar: corn kernels: meat chunk =20:1:2:1:7:2:5: 5.
Preferably, the preparation of zongzi leaf extract is that dry zongzi leaf is smashed to 50 meshes earlier, puts into the container with the zongzi leaf after smashing, adds the clear water, and the proportion of clear water and zongzi leaf is 1: and 15, heating and boiling for 60-120 min, and filtering residues to obtain a rice dumpling leaf extracting solution.
Preferably, the folded reed leaves in the second feeding box are provided with single leaves or double leaves according to the type of the reed.
Preferably, the prepared rice dumplings are cooled down rapidly, so that the taste and nutrition of finished rice dumplings are guaranteed.
Preferably, the treatment of the reed leaves is to soak the dry reed leaves in cold water until the reed leaves are soft, wash the reed leaves with clear water to remove dirt, soak the reed leaves in clean drinking water, and take the reed leaves at any time.
Preferably, the refrigerated rice dumplings are placed in a vacuum cooking bag and vacuum-packaged.
The invention has the technical effects and advantages that:
(1) the cleaned glutinous rice is placed in a first feeding box of the rice dumpling production equipment, the rice dumpling leaves are cleaned and arranged, the arranged rice dumpling leaves are placed in a second feeding box of the rice dumpling production preparation equipment, a control box is arranged, corresponding amount of clear water and rice dumpling leaf extracting solution are automatically added into the first feeding box according to the amount of the glutinous rice, uniformly stirred rice dumpling stuffing uniformly falls through an equivalent blanking structure, the rice dumpling leaves are folded into corresponding shapes through mechanical folding in the second feeding box, the folding speed corresponds to the blanking speed of the rice dumpling stuffing, the folded rice dumpling leaves are just taken out, the folded rice dumpling stuffing is wrapped by a fixing line again and is discharged into a processing box, the rice dumpling obtained in the processing box is steamed, the obtained rice dumpling is cooled to normal temperature within 5-10min and then is placed under the condition of 0-5 ℃ for refrigeration treatment for 3-5h, so that the rice dumpling production is more convenient, increase zongzi production efficiency, reduce the cost of labor of zongzi production, and make the taste of zongzi unified, increase the quantity accuracy of zongzi, improve the practicality of the full-automatic zongzi production preparation method of intelligence.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides an intelligent full-automatic rice dumpling production and preparation method, which comprises the following preparation steps:
weighing quantitative glutinous rice, washing the glutinous rice twice with water, placing the washed glutinous rice in a first feeding box of a rice dumpling production device, washing and finishing rice dumpling leaves, and placing the finished rice dumpling leaves in a second feeding box of rice dumpling production preparation;
step two, arranging a control box, automatically adding corresponding amount of clear water and a rice dumpling leaf extracting solution into a first material loading box according to the amount of the glutinous rice, soaking for 20-30min at the temperature of 30-35 ℃, draining the glutinous rice by infiltration, automatically adding quantitative clear water, soaking for 15-25min at the temperature of 40-45 ℃, draining the glutinous rice by infiltration, adding egg white, and uniformly stirring for 5min at the rotating speed of 15-20r/min for later use;
step three, adding shallot, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat blocks into a first feeding box through a seasoning feeding device, uniformly stirring for 10 minutes in the first feeding box at a rotating speed of 15-20r/min, and uniformly dropping the uniformly stirred rice dumpling stuffing through an equivalent blanking structure;
step four, folding the reed leaves into a corresponding shape in a second feeding box through mechanical folding, wherein the folding speed corresponds to the blanking speed of the reed stuffing, so that the folded reed leaves just contain the reed stuffing, and the reed leaves are folded again to wrap a fixing line and are discharged into a processing box;
and step five, steaming the rice dumplings obtained in the processing box, cooling the obtained rice dumplings to normal temperature within 5-10min, and refrigerating the rice dumplings at 0-5 ℃ for 3-5 h.
Glutinous rice, scallion, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat pieces are added into the first feeding box in a weight ratio of glutinous rice to scallion: scallion: edible salt: fennel powder: oyster sauce: sugar: corn kernels: the meat loaf is =20:1:2:1:7:2:5:5, the extract of the rice dumpling leaf is prepared by firstly crushing dry rice dumpling leaves to 50 meshes, putting the crushed rice dumpling leaves into a container, adding clear water, and the proportion of the clear water to the rice dumpling leaves is 1: 15, the heating is boiled for 60 ~ 120min, filter the residue, make zongzi leaf extract, folding zongzi leaf sets up single leaf or two leaves according to the zongzi kind in the case is gone up to the second, the zongzi of making cools down fast, guarantee the off-the-shelf taste of zongzi and nutrition, the processing of zongzi leaf is to soaking dry zongzi leaf to the softness with cold water, the filth is detached in the clear water washing, soak in clean drinking water, the on-demand is taken along with, cold-stored zongzi packs into the vacuum bag of cooking, carry out vacuum packaging.
The working principle of the invention is as follows: an intelligent full-automatic glutinous rice dumpling production and preparation method comprises weighing a certain amount of glutinous rice, washing the glutinous rice twice with water, placing the washed glutinous rice in a first feeding box of a glutinous rice dumpling production device, washing and sorting the rice dumpling leaves, placing the sorted rice dumpling leaves in a second feeding box of the glutinous rice dumpling production and preparation device, arranging a control box, automatically adding a corresponding amount of clear water and a rice dumpling leaf extracting solution into the first feeding box according to the amount of the glutinous rice, soaking for 20-30min at the temperature of 30-35 ℃, draining off the glutinous rice by infiltration, automatically adding a certain amount of clear water, soaking for 15-25min at the temperature of 40-45 ℃, draining off the glutinous rice by infiltration, adding egg white, uniformly stirring for 5min at the rotation speed of 15-20r/min, adding shallot, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat blocks into the first feeding box by a seasoning feeding device, and meanwhile, uniformly stirring for 10 minutes in a first feeding box at a rotating speed of 15-20r/min, uniformly dropping the uniformly stirred rice dumpling stuffing through an equivalent blanking structure, folding the rice dumpling leaves into corresponding shapes in a second feeding box through mechanical folding, wherein the folding speed corresponds to the blanking speed of the rice dumpling stuffing, so that the folded rice dumpling leaves just contain the rice dumpling stuffing, wrapping a fixing line after the rice dumpling leaves are folded again, discharging the rice dumpling stuffing into a processing box, steaming the rice dumpling obtained in the processing box, cooling the obtained rice dumpling to normal temperature within 5-10min, and then placing the rice dumpling in a refrigeration system for 3-5 hours at the temperature of 0-5 ℃.
The standard parts used by the invention can be purchased from the market, and the special-shaped parts can be customized according to the description of the specification.
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 (5)
1. An intelligent full-automatic rice dumpling production and preparation method is characterized by comprising the following preparation steps:
weighing quantitative glutinous rice, washing the glutinous rice twice with water, placing the washed glutinous rice in a first feeding box of a rice dumpling production device, treating rice dumpling leaves, and placing the treated rice dumpling leaves in a second feeding box of rice dumpling production preparation;
step two, arranging a control box, automatically adding corresponding amount of clear water and a rice dumpling leaf extracting solution into a first material loading box according to the amount of the glutinous rice, soaking for 20-30min at the temperature of 30-35 ℃, draining the glutinous rice by infiltration, automatically adding quantitative clear water, soaking for 15-25min at the temperature of 40-45 ℃, draining the glutinous rice by infiltration, adding egg white, and uniformly stirring for 5min at the rotating speed of 15-20r/min for later use;
step three, adding shallot, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat blocks into a first feeding box through a seasoning feeding device, uniformly stirring for 10 minutes in the first feeding box at a rotating speed of 15-20r/min, and uniformly dropping the uniformly stirred rice dumpling stuffing through an equivalent blanking structure;
step four, folding the reed leaves into a corresponding shape in a second feeding box through mechanical folding, wherein the folding speed corresponds to the blanking speed of the reed stuffing, so that the folded reed leaves just contain the reed stuffing, and the reed leaves are folded again to wrap a fixing line and are discharged into a processing box;
and step five, steaming the rice dumplings obtained in the processing box, cooling the obtained rice dumplings to normal temperature within 5-10min, and refrigerating the rice dumplings at 0-5 ℃ for 3-5 h.
Glutinous rice, shallot, edible salt, fennel powder, oyster sauce, sugar, corn kernels and meat pieces added into the first feeding box are in a weight ratio of glutinous rice: scallion: edible salt: fennel powder: oyster sauce: sugar: corn kernels: meat chunk =20:1:2:1:7:2:5: 5; the preparation of zongzi leaf extract is earlier smashing dry zongzi leaf to 50 meshes, puts into the container with the zongzi leaf after smashing, adds the clear water, and the proportion of clear water and zongzi leaf is 1: and 15, heating and boiling for 60-120 min, and filtering residues to obtain a rice dumpling leaf extracting solution.
2. The method of claim 1, wherein the single or double leaf is arranged in the second loading bin according to the type of the rice dumpling.
3. The method of claim 1, wherein the temperature of the manufactured rice dumpling is rapidly reduced to ensure the taste and nutrition of the rice dumpling product.
4. The method of claim 1, wherein the processing of the leaves comprises soaking dry leaves in cold water until soft, washing with clear water to remove contaminants, soaking in clean drinking water, and taking at any time.
5. The method of claim 1, wherein the refrigerated rice dumpling is placed in a vacuum retort pouch for vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111091059.2A CN113545441A (en) | 2021-09-17 | 2021-09-17 | Intelligent full-automatic rice dumpling production and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111091059.2A CN113545441A (en) | 2021-09-17 | 2021-09-17 | Intelligent full-automatic rice dumpling production and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113545441A true CN113545441A (en) | 2021-10-26 |
Family
ID=78134630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111091059.2A Pending CN113545441A (en) | 2021-09-17 | 2021-09-17 | Intelligent full-automatic rice dumpling production and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113545441A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN103753576A (en) * | 2014-01-24 | 2014-04-30 | 成都万先自动化科技有限责任公司 | Traditional Chinese rice-pudding making service robot |
| CN103964005A (en) * | 2014-04-29 | 2014-08-06 | 浙江五芳斋实业股份有限公司 | Automatic zongzi filling equipment and process |
| CN104494877A (en) * | 2014-12-22 | 2015-04-08 | 江南大学 | Semi-autonomic zongzi wrapping machine |
| CN104664576A (en) * | 2015-01-23 | 2015-06-03 | 上海好创机电工程有限公司 | Machine capable of automatically making rice dumplings |
| CN204415810U (en) * | 2014-12-25 | 2015-06-24 | 新乡职业技术学院 | Automatic bag rice-pudding flow-line equipment |
| CN106071828A (en) * | 2016-08-02 | 2016-11-09 | 李莉 | Full-automatic bag rice tamale device |
| CN107495120A (en) * | 2017-09-30 | 2017-12-22 | 浙江青莲食品股份有限公司 | The preparation method of corn fresh meat rice-pudding |
| CN108606256A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of Zongzi easy to digest and preparation method thereof |
| CN110510384A (en) * | 2018-05-22 | 2019-11-29 | 秭归县屈姑食品有限公司 | A kind of Zongzi raw material blanking mechanism |
| CN112268416A (en) * | 2020-10-22 | 2021-01-26 | 安龙县绿宇农特产农民专业合作社 | Zongzi production is with driping device convenient to sticky rice carries out washing |
| CN112314862A (en) * | 2020-11-03 | 2021-02-05 | 邱付安 | Full-automatic rice dumpling wrapping device |
-
2021
- 2021-09-17 CN CN202111091059.2A patent/CN113545441A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN103753576A (en) * | 2014-01-24 | 2014-04-30 | 成都万先自动化科技有限责任公司 | Traditional Chinese rice-pudding making service robot |
| CN103964005A (en) * | 2014-04-29 | 2014-08-06 | 浙江五芳斋实业股份有限公司 | Automatic zongzi filling equipment and process |
| CN104494877A (en) * | 2014-12-22 | 2015-04-08 | 江南大学 | Semi-autonomic zongzi wrapping machine |
| CN204415810U (en) * | 2014-12-25 | 2015-06-24 | 新乡职业技术学院 | Automatic bag rice-pudding flow-line equipment |
| CN104664576A (en) * | 2015-01-23 | 2015-06-03 | 上海好创机电工程有限公司 | Machine capable of automatically making rice dumplings |
| CN106071828A (en) * | 2016-08-02 | 2016-11-09 | 李莉 | Full-automatic bag rice tamale device |
| CN109998034A (en) * | 2016-08-02 | 2019-07-12 | 王建芬 | Full-automatic packet Zongzi device and full-automatic packet Zongzi method |
| CN107495120A (en) * | 2017-09-30 | 2017-12-22 | 浙江青莲食品股份有限公司 | The preparation method of corn fresh meat rice-pudding |
| CN108606256A (en) * | 2018-05-22 | 2018-10-02 | 贵州胖四娘食品有限公司 | A kind of Zongzi easy to digest and preparation method thereof |
| CN110510384A (en) * | 2018-05-22 | 2019-11-29 | 秭归县屈姑食品有限公司 | A kind of Zongzi raw material blanking mechanism |
| CN112268416A (en) * | 2020-10-22 | 2021-01-26 | 安龙县绿宇农特产农民专业合作社 | Zongzi production is with driping device convenient to sticky rice carries out washing |
| CN112314862A (en) * | 2020-11-03 | 2021-02-05 | 邱付安 | Full-automatic rice dumpling wrapping device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564305B (en) | Instant microwave seafood baked rice and preparation method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN102273660B (en) | Processing method for improving sensory qualities of fresh water fish snack food | |
| CN106261695B (en) | Method for making convenient rice dumplings | |
| CN101228941B (en) | Method of processing spicy and crispy lima bean | |
| KR100733787B1 (en) | Cereal using meat and manufacturing process of the same | |
| CN103070342A (en) | Production method of tinned salty delicious porridge | |
| CN105410886A (en) | Processing method of flavored black fungus shreds in flexible package | |
| CN101524165B (en) | Fast food scallop and preparing method thereof | |
| CN113545441A (en) | Intelligent full-automatic rice dumpling production and preparation method | |
| JP2000041614A (en) | Powdery kimuchi mixed spice and its production | |
| CN109418956A (en) | A kind of preparation method of instant type Pleurotus eryngii crisp chip | |
| CN113208047A (en) | Making process of glucan glutinous rice dumpling | |
| JPH1028561A (en) | Food raw material and its utilization | |
| CN102715559A (en) | Preparation method of crab cake | |
| JP2872130B2 (en) | Retort container package of mixed paste food of fish bone and vegetables | |
| CN104687096A (en) | Fermented glutinous rice and egg convenient food and manufacturing method thereof | |
| CN103284170A (en) | Making method of steamed beef | |
| CN103621953A (en) | Meicai powder | |
| CN103054133A (en) | Method of quickly freezing cooked stuffed dumpling in vacuum cooling | |
| CN108783411A (en) | A kind of preparation method that instant type Pleurotus eryngii is dry | |
| CN102578505A (en) | Fruit and vegetable with pickled peppers and preparation method thereof | |
| CN109393442A (en) | A kind of preparation method of the peppery item of instant type needle mushroom | |
| KR20190001298A (en) | Manufacturing method for starch powder of acorn and acorn jelly | |
| CN108850889A (en) | Using octagonal leaf as the dedicated marinated conditioning composition of the aquatic food of base-material and preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211026 |
|
| RJ01 | Rejection of invention patent application after publication |