CN113812566A - Preparation method of instant rice cake - Google Patents
Preparation method of instant rice cake Download PDFInfo
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- CN113812566A CN113812566A CN202111039392.9A CN202111039392A CN113812566A CN 113812566 A CN113812566 A CN 113812566A CN 202111039392 A CN202111039392 A CN 202111039392A CN 113812566 A CN113812566 A CN 113812566A
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- rice cake
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- instant
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 162
- 235000009566 rice Nutrition 0.000 title claims abstract description 162
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 161
- 230000001954 sterilising effect Effects 0.000 claims abstract description 42
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000001723 curing Methods 0.000 claims abstract description 8
- 238000009516 primary packaging Methods 0.000 claims abstract description 5
- 238000009517 secondary packaging Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 239000011812 mixed powder Substances 0.000 claims description 15
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- 239000003085 diluting agent Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000009703 powder rolling Methods 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
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- 239000003755 preservative agent Substances 0.000 description 3
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- 241000894006 Bacteria Species 0.000 description 2
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- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
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- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
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- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
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- 238000004904 shortening Methods 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of an instant rice cake, which comprises the following steps: washing rice, rolling, mixing, steaming and curing, extruding and forming, cooling and slicing, primary sterilizing, primary packaging, secondary sterilizing and secondary packaging. The invention has the beneficial effects that: the method has the advantages that the whole flow is simple, the production efficiency is high, the rice is crushed and mixed by a wall breaking method, the softness and the moisture retention of the rice cake are effectively guaranteed, and the nutrition integration of the rice cake is increased, so that the instant rice cake has the flavor and the nutritive value of the fresh rice cake, the rice cake can be thoroughly sterilized, the quality guarantee period of the rice cake is greatly prolonged, the rehydration time of the rice cake is shortened on the basis of guaranteeing the sterilization effect of the rice cake, the toughness and the chewiness of the rehydrated rice cake can be kept, the taste is smooth, the texture and the taste of the rice cake are kept while the eating convenience of the rice cake is guaranteed, and the eating quality is high.
Description
Technical Field
The invention relates to the technical field of instant foods, in particular to a preparation method of an instant rice cake.
Background
The rice cake is steamed by glutinous rice or rice flour with large viscosity, not only has fragrant, sweet and delicious taste, but also has rich nutrition, is a traditional food in China, and has a long history in China. The fresh rice cake has short shelf life, can be stored for only a few days after being produced, and can go mouldy and deteriorate after being overdue, so that the rice cake is not deteriorated. Therefore, in the prior art, an instant rice cake exists, and the rice cake can be conveniently carried and eaten by slicing and independently packaging the rice cake.
In order to prolong the shelf life of the rice cake, the rice cake can be eaten in a fast food mode at any time and any place like noodles and rice noodles, preservatives are usually added into rice cake slices when the instant rice cake in the prior art is manufactured, the preservatives mainly comprise natamycin and glyceryl monocaprylate, only have an antiseptic effect and cannot keep the taste of the rice cake, the rice cake is seriously hardened after being stored for a long time, the toughness and the chewiness cannot be kept after being cooked, the texture and the taste are obviously deteriorated, and the eating quality is poorer.
Therefore, a new method for preparing instant rice cake is needed to solve the above problems.
Disclosure of Invention
The invention aims to solve the problems, and provides a preparation method of an instant rice cake, which effectively ensures the softness and moisture retention of the rice cake, ensures that the instant rice cake has the flavor of a fresh rice cake and has nutritional value, greatly prolongs the quality guarantee period of the rice cake, ensures that the rice cake can keep better texture and mouthfeel, and has higher edible quality.
The invention realizes the purpose through the following technical scheme, and the preparation method of the instant rice cake comprises the following steps:
1) rice washing: firstly, screening and removing impurities from raw rice, then repeatedly washing by adopting a water washing mode, and keeping the humidity of the rice;
2) powder rolling: draining the washed rice in the step 1), and then putting the rice into a wall breaking machine for wall breaking to crush the rice into rice flour;
3) mixing: placing the rice flour processed in the step 2) in a mixing device, adding modified starch and salt in proportion, and stirring and mixing to obtain mixed powder;
4) steaming and curing the rice flour: placing the mixed powder obtained by the treatment in the step 3) into a powder steaming device for steaming and curing to obtain cured mixed powder;
5) extrusion molding: placing the cured mixed powder processed in the step 4) in a rice cake forming machine for extrusion and profiling to obtain rice cake balls;
6) cooling and slicing: firstly, carrying out water cooling on the rice cake dough obtained by the treatment in the step 5), and placing the rice cake dough into a rice cake slicing machine for slicing after ultraviolet sterilization to obtain rice cake slices;
7) primary sterilization: uniformly placing the rice cake slices processed in the step 6) in an acidic sterilizing and fresh-keeping solution for soaking and sterilizing, and then draining water and air-drying in a sterile workshop to obtain finished rice cake slices;
8) primary packaging: inputting the finished rice cake slices obtained by the treatment in the step 7) into a sterile packaging workshop for deoxidation packaging, and putting a pack of alcohol deoxidation preservation cards into each package;
9) secondary sterilization: placing the packaged rice cake slices obtained by the processing in the step 8) into an automatic pasteurization machine for secondary sterilization, sampling and detecting after the processing is finished, and separately boxing and storing qualified batches;
10) secondary packaging: placing the packaged rice cake slices qualified by the detection in the step 9) on a packaging production line for boxing, adding a seasoning packet in proportion, and then performing vacuum sealing to complete the combined packaging of the rice cake finished products to obtain the rice cake packaged finished products.
As a further arrangement of the invention, the acidic sterilizing and refreshing liquid in the step 7) comprises edible alcohol diluent, and the mass percentage concentration of the edible alcohol diluent is 1-10%.
As a further arrangement of the invention, the acidic sterilization and preservation solution in the step 7) further comprises citric acid, and the mass percentage concentration of the citric acid is 0.1-1%.
As a further arrangement of the invention, the mixed powder comprises the following components in percentage by weight:
rice flour: 90-99.9%;
modified starch: 0.1 to 1 percent;
salt: 0.1 to 0.5 percent.
As a further configuration of the invention, the time for the immersion sterilization of the rice cake slices in the step 7) is 2 to 5 minutes.
As a further configuration of the invention, the sterilization treatment time of the rice cake slices packaged in the step 9) is 30-60 minutes.
As a further arrangement of the invention, the rice cake packaged finished product in the step 10) comprises the following components in percentage by weight:
packaging the rice cake slices: 60 to 70 percent;
seasoning bags: 25 to 38 percent.
In conclusion, the invention has the following beneficial effects:
the method has the advantages of simple flow, high automation degree, good continuity of front and back steps and high production efficiency, and can effectively ensure the softness and moisture retention of the rice cake and increase the nutrition integration of the rice cake by crushing and mixing the rice through a wall breaking method, so that the instant rice cake has the flavor of a fresh rice cake and also has nutritional value, and can thoroughly sterilize the rice cake, thereby isolating the entering and breeding of bacteria, greatly prolonging the quality guarantee period of the rice cake, shortening the rehydration time of the rice cake on the basis of ensuring the sterilization effect of the rice cake, ensuring the toughness and chewiness of the rehydrated rice cake and smooth mouthfeel, ensuring the convenience of eating of the rice cake, simultaneously keeping the texture and mouthfeel of the rice cake and having high eating quality.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1, a method for making an instant rice cake includes the following steps:
1) rice washing: firstly, screening and removing impurities from raw rice, then repeatedly washing by adopting a water washing mode, and keeping the humidity of the rice, wherein the water content required by every 100 jin of rice is 20-30%;
2) powder rolling: draining the rice washed in the step 1), and then placing the rice in a wall breaking machine for wall breaking to enable the rice to be crushed into coarse fibrous rice flour, and crushing the rice by wall breaking to enable the rice to release phytobiochemical and to fuse dietary fibers, vitamins and other nutrient elements to the maximum extent, wherein the rotating speed of a main shaft of the wall breaking machine is 1000-5000 r/min;
3) mixing: placing the rice flour obtained by the treatment in the step 2) into a mixing device, adding modified starch and salt in proportion, stirring and mixing to obtain mixed powder, wherein the mixed powder comprises the following components in percentage by weight:
rice flour: 90-99.9%;
modified starch: 0.1 to 1 percent;
salt: 0.1 to 0.5 percent;
4) steaming and curing the rice flour: placing the mixed powder obtained by the treatment in the step 3) into a powder steaming device for steaming and curing to obtain cured mixed powder;
5) extrusion molding: placing the cured mixed powder processed in the step 4) in a rice cake forming machine for extrusion and profiling to obtain rice cake balls;
6) cooling and slicing: firstly, carrying out water cooling on the rice cake dough obtained by the treatment in the step 5), and placing the rice cake dough into a rice cake slicing machine for slicing after ultraviolet sterilization to obtain rice cake slices;
7) primary sterilization: uniformly placing the rice cake slices obtained by the treatment in the step 6) into an acidic sterilizing and fresh-keeping solution for soaking and sterilizing for 2-5 minutes, and then draining and air-drying in an aseptic workshop to obtain finished rice cake slices, wherein the acidic sterilizing and fresh-keeping solution comprises edible alcohol diluent with the mass percentage concentration of 1-10%, the acidic sterilizing and fresh-keeping solution also comprises citric acid with the mass percentage concentration of 0.1-1%, the edible alcohol diluent and the citric acid are mixed in proportion into the acidic sterilizing and fresh-keeping solution, and the pH value of the acidic sterilizing and fresh-keeping solution is adjusted to 3-6;
8) primary packaging: inputting the finished rice cake slices obtained by the treatment in the step 7) into a sterile packaging workshop for deoxidation packaging, wherein the packaging material adopts a food-grade cooking film with cooking resistance and good barrier property, and a package of alcohol deoxidation preservative card is placed in each package;
9) secondary sterilization: placing the packaged rice cake slices obtained by the processing in the step 8) into an automatic pasteurization machine for secondary sterilization treatment, wherein the processing time is 30-60 minutes, the center temperature of the rice cake slices is preferably the required temperature, after the sterilization temperature and time are reached, automatically packaging the rice cake, conveying the rice cake to a cold water cooling process, draining water and air-drying after full cooling, sampling and detecting the microbial indexes of the rice cake slices after the treatment is finished, and independently boxing and storing the qualified batches;
10) secondary packaging: placing the packaged rice cake slices qualified in the step 9) on a packaging production line for boxing, adding a seasoning packet in proportion, and then performing vacuum sealing to complete the combined packaging of the rice cake finished products to obtain the rice cake packaged finished products, wherein the rice cake packaged finished products comprise the following components in parts by weight: packaging the rice cake slices: 60 to 70 percent; seasoning bags: 25-38%, wherein the flavoring bag can be prepared into various flavor combinations according to market preference, such as soup rice cake, pickled cabbage, shredded bamboo shoot, green vegetable, pickled vegetable, seafood, shallot mushroom, beef and other seasonings, and fried rice cake, such as sour and hot powder, chocolate, spicy powder, five spice powder and other seasonings.
The invention adopts the process flows of washing rice, rolling powder, mixing, steaming and curing powder, extruding and forming, cooling and slicing, primary sterilization, primary packaging, secondary sterilization and secondary packaging, the whole process flow is simple, the automation degree is high, the continuity of the front and the back steps is good, the production efficiency is higher, the rice is crushed and mixed by a wall breaking method, firstly, the manual work is replaced by machinery in the pretreatment stage of raw materials, the mechanical improvement is realized, the rice starch releases phytobiochemical, dietary fiber, vitamin and other nutrient elements in the rice starch are fused to the maximum extent, the internal structure of the rice starch is rearranged, thereby effectively ensuring the softness and moisture retention of the rice cake, and increasing the nutrient integration of the rice cake, so that the instant rice cake has the flavor of a fresh rice cake and has the nutritional value, and the sterilization process flows of the primary sterilization and the secondary sterilization are alternated, the rice cake can be thoroughly sterilized, so that the entering and the breeding of bacteria can be isolated, the quality guarantee period of the rice cake is greatly prolonged, and the rice cake is soaked and sterilized by the acidic sterilization and preservation solution, so that the rehydration time of the rice cake is shortened on the basis of ensuring the sterilization effect of the rice cake, the rehydrated rice cake can keep toughness and chewiness and is smooth in mouthfeel, the texture and the mouthfeel of the rice cake are kept while the eating convenience of the rice cake is ensured, and the eating quality is higher.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (7)
1. A method for preparing instant rice cakes is characterized by comprising the following steps: the method comprises the following steps:
1) rice washing: firstly, screening and removing impurities from raw rice, then repeatedly washing by adopting a water washing mode, and keeping the humidity of the rice;
2) powder rolling: draining the washed rice in the step 1), and then putting the rice into a wall breaking machine for wall breaking to crush the rice into rice flour;
3) mixing: placing the rice flour processed in the step 2) in a mixing device, adding modified starch and salt in proportion, and stirring and mixing to obtain mixed powder;
4) steaming and curing the rice flour: placing the mixed powder obtained by the treatment in the step 3) into a powder steaming device for steaming and curing to obtain cured mixed powder;
5) extrusion molding: placing the cured mixed powder processed in the step 4) in a rice cake forming machine for extrusion and profiling to obtain rice cake balls;
6) cooling and slicing: firstly, carrying out water cooling on the rice cake dough obtained by the treatment in the step 5), and placing the rice cake dough into a rice cake slicing machine for slicing after ultraviolet sterilization to obtain rice cake slices;
7) primary sterilization: uniformly placing the rice cake slices processed in the step 6) in an acidic sterilizing and fresh-keeping solution for soaking and sterilizing, and then draining water and air-drying in a sterile workshop to obtain finished rice cake slices;
8) primary packaging: inputting the finished rice cake slices obtained by the treatment in the step 7) into a sterile packaging workshop for deoxidation packaging, and putting a pack of alcohol deoxidation preservation cards into each package;
9) secondary sterilization: placing the packaged rice cake slices obtained by the processing in the step 8) into an automatic pasteurization machine for secondary sterilization, sampling and detecting after the processing is finished, and separately boxing and storing qualified batches;
10) secondary packaging: placing the packaged rice cake slices qualified by the detection in the step 9) on a packaging production line for boxing, adding a seasoning packet in proportion, and then performing vacuum sealing to complete the combined packaging of the rice cake finished products to obtain the rice cake packaged finished products.
2. The method for producing an instant rice cake according to claim 1, wherein: the acidic sterilizing and fresh-keeping solution in the step 7) comprises edible alcohol diluent, and the mass percentage concentration of the edible alcohol diluent is 1-10%.
3. The method for producing an instant rice cake according to claim 2, wherein: the acidic sterilizing and fresh-keeping solution in the step 7) further comprises citric acid, and the mass percentage concentration of the citric acid is 0.1-1%.
4. The method for producing an instant rice cake according to claim 1, wherein: the mixed powder comprises the following components in percentage by weight:
rice flour: 90-99.9%;
modified starch: 0.1 to 1 percent;
salt: 0.1 to 0.5 percent.
5. The method for producing an instant rice cake according to claim 1, wherein: the soaking sterilization time of the rice cake slices in the step 7) is 2-5 minutes.
6. The method for producing an instant rice cake according to claim 1, wherein: the sterilization treatment time for packaging the rice cake slices in the step 9) is 30-60 minutes.
7. The method for producing an instant rice cake according to claim 1, wherein: the rice cake packaged finished product in the step 10) comprises the following components in percentage by weight:
packaging the rice cake slices: 60 to 70 percent;
seasoning bags: 25 to 38 percent.
Priority Applications (1)
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