CN115104704A - Rice noodle mate processing technology suitable for cooked food processing - Google Patents

Rice noodle mate processing technology suitable for cooked food processing Download PDF

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Publication number
CN115104704A
CN115104704A CN202210800202.9A CN202210800202A CN115104704A CN 115104704 A CN115104704 A CN 115104704A CN 202210800202 A CN202210800202 A CN 202210800202A CN 115104704 A CN115104704 A CN 115104704A
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rice
beans
processing
cooking
cleaning
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Chinese (zh)
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刘崇华
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention relates to the technical field of processing of a cooked rice mate, in particular to a cooked rice mate processing technology which is suitable for cooked food processing and comprises the following processing steps: s1: cleaning: selecting fresh meat, vegetables and beans, and cleaning; s2: preparation: soaking the cleaned beans in the S1 for a corresponding time, cutting the meat into corresponding sizes according to the dish and seasoning, and cutting the vegetables into corresponding sizes according to the dish; s3: cooking: putting the beans, the meat and the vegetables processed in the step S2 into a bowl, adding seasonings and water, sealing by using a sealing machine, cooking and sterilizing by using a self-rotating sterilization kettle, and cooling to obtain a finished product. According to the invention, through long-term research and development, food materials and water with a scientific proportion are directly filled into the bowl, the food materials are filled in the bowl and sealed, the food materials are not in direct contact with the water, the food materials are cooked by the water, the water is not polluted and can be recycled, the nutrition and the fragrance of the bowl are also locked and are not leaked, so that the environment is protected, the delicious taste is retained, and the win-win effect is achieved.

Description

Rice noodle mate processing technology suitable for cooked food processing
Technical Field
The invention relates to the technical field of processing of a rice mate, in particular to a rice mate processing technology suitable for cooked food processing.
Background
Cooked food is prepared by processing or blanching raw materials, and making into dishes by mixing marinade, red oil for cold mixing, smoking, baking, frying, etc., and can be generally divided into three categories of marinated dishes, cold mixed dishes and spicy fried dishes. The cooked food product is popular with consumers because of convenience, rapidness, strong fragrance and unique flavor.
Cooked food materials are put into a container to be naturally cooled, the cooled food materials, a preservative film or a plastic bag are put into a 18-degree freezer to be stored and transported, a refrigerator car and a selling freezer are needed, the food safety cannot be guaranteed if a problem occurs in the whole process of refrigeration, electric energy is consumed in each link, nutrition and taste are lost after the refrigeration time is long, a pot must be washed before and after each preparation, the environment is polluted, water resources are wasted, and meanwhile, oil smoke generated in the process of preparing the cooked food materials can pollute the environment and is harmful to the body of a person who makes the cooked food materials.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a cooked rice mate processing technology suitable for cooked food processing, and mainly solves the problems that cooked food materials in the prior art need to be refrigerated and stored in the whole process, electric energy is wasted, and the pan washing is needed before and after each preparation, so that the environment is polluted and water resources are wasted.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a flour rice mate processing technology suitable for cooked food processing comprises a cooking preparation technology, and the processing steps are as follows:
s1: cleaning: selecting fresh meat, vegetables and beans, and cleaning;
s2: preparation: soaking the cleaned beans in the S1 for a corresponding time, cutting the meat into corresponding sizes according to the dish and seasoning, and cutting the vegetables into corresponding sizes according to the dish;
s3: cooking: putting the beans, the meat and the vegetables processed in the step S2 into a bowl, adding seasonings and water, sealing by using a sealing machine, cooking and sterilizing by using a self-rotating sterilization kettle, and cooling to obtain a finished product.
S5: the product can be directly heated for eating.
As a further optimization of the invention, the invention also comprises a bean product preparation process, which comprises the following processing steps:
s1: cleaning: selecting a proper amount of high-quality beans, and cleaning;
s2: and (3) brewing: soaking the beans in S1;
s3: preparation: grinding the beans soaked in the step S2 in a grinding machine to obtain soybean milk, cooking the soybean milk, filling the soybean milk into a container, adding edible gallbladder to solidify the soybean milk into the container, filling the container into a bowl in a filling machine, and automatically sealing the bowl to obtain a semi-finished product;
s4: and (3) sterilization: and (5) putting the semi-finished product into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product.
S5: reheating: the product can be directly heated for eating.
As a further optimization of the invention, the invention also comprises a process for preparing the rice dumpling and the rice dumpling, and the processing steps are as follows:
s1: cleaning: selecting fresh rice dumpling leaves, glutinous rice, meat, vegetables and beans, and cleaning;
s2: manufacturing: soaking the clean reed leaves, sticky rice, rice and beans in the step S1 for a corresponding time, cutting meat into corresponding sizes according to dishes and seasoning, cutting vegetables into corresponding sizes according to the dishes, and packaging into raw reed leaves with corresponding gram weight;
s3: cooking: putting raw rice dumplings into a bowl, adding water with scientific proportioning, sealing by using a sealing machine, then putting into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product;
s4: reheating: the product can be directly heated for eating;
the invention further preferably comprises a preparation process of the cooked rice, and the processing steps are as follows:
s1: cleaning: washing rice;
s2: cooking: putting raw rice into a bowl, adding scientific proportioning water, sealing by using a sealing machine, putting into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product;
s3: reheating: the product can be directly heated for eating;
also comprises a preparation process of the rice, which comprises the following processing steps:
s1: cleaning: washing rice;
s2: cooking: putting raw rice into a bowl, adding scientific proportioning water, sealing by using a sealing machine, putting into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product;
s3: reheating: the product can be directly heated for eating.
As a further optimization of the invention, the invention also comprises a preparation process of vegetables and grain crops, and the processing steps are as follows:
s1: cleaning: cleaning vegetables, beans and grain crops;
s2: preparation: cleaning vegetables and beans, and mixing grain crops according to dishes;
s3: cooking: the ingredients are put into a bowl, scientific proportioning water is added, a sealing machine is used for sealing, and the bowl is put into a self-rotating sterilization kettle for cooking, sterilization and cooling, so that a finished product is prepared;
s4: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s5: reheating: the product can be directly heated for eating.
As a further optimization of the invention, the sterilization kettle is at the temperature of 121 ℃ and the pressure of 0.2Mpa for 15-50 min.
As a further preferred aspect of the present invention, the bowl may be a cup or a vacuum bag made of PP material or rust-proof metal material.
As a further preferred aspect of the present invention, the water is sterile water.
As a further optimization of the invention, the finished product can be preserved at normal temperature, and the preservation time is more than 180 days.
The beneficial effects of the invention are as follows:
according to the invention, through long-term research and development, the food materials and water with scientific proportion are directly filled into the bowl, the food materials are filled in the bowl and sealed, the food materials are not directly contacted with the water, the food materials are cooked by the water, the water is not polluted and can be recycled, the nutrition and the flavor of the bowl are locked and are not leaked, so that the environment is protected, the delicious taste is retained, and the win-win effect is achieved; the product can be eaten only by heating, the traditional complex process flow is changed, the product is preserved at normal temperature, and the quality guarantee period is 6-12 months; the process flow is simplified, and labor, energy consumption and time are saved; the processing time of families and stores is shortened, and the manufacturing process is simplified; the safety of the food materials is ensured by industrial production; the taste is more uniform, and meanwhile, the whole process of normal temperature storage is not required to be refrigerated, so that the electric energy is saved, and the sales limit is also improved.
Detailed Description
It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. 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.
Example 1:
a processing technology of a rice mate suitable for cooked food processing comprises a cooking preparation technology, and comprises the following steps:
s1: cleaning: cleaning meat (pig, cattle, sheep, chicken, duck, etc. and their accessories), vegetables (root vegetables, potato, onion, garlic, Chinese cabbage, rape, mustard, etc.), beans (pea, soybean, white bean, peanut, etc.);
s2: manufacturing: soaking beans (such as pea, soybean, white bean and peanut) for a corresponding time, cutting meat (such as pig, cattle, sheep, chicken, duck and accessories) into pieces with corresponding sizes and flavoring, and cutting vegetables (such as root vegetables, yam and taro, shallot and garlic, white vegetables and rape and mustard) into pieces with corresponding sizes;
s3: cooking: vacuum bag, PP cup (bowl) for containing meat, vegetables and beans, flavoring, scientific proportioning water, sealing with sealing machine, steaming in a sterilization kettle, sterilizing (the sterilization temperature of the kettle is 121 ℃, the pressure is 0.2Mpa, and the time is 50min), and cooling to obtain the final product;
s4: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s5: reheating: the product can be directly heated for eating.
Example 2:
a processing technology of a rice mate suitable for cooked food processing comprises a bean product preparation technology, and comprises the following steps:
s1: cleaning: cleaning beans (such as pea, soybean, white bean, etc.);
s2: and (3) brewing: soaking beans (semen Pisi Sativi, semen glycines, semen Vignae Cylindricae, etc.);
s3: preparation: grinding beans into slurry, boiling the slurry, filling the slurry into a container, adding an edible liner, forming a solid material, and automatically sealing the solid material by a filling machine in a vacuum bag and a PP cup (bowl) to obtain a semi-finished product;
s4: and (3) sterilization: placing the semi-finished product in a self-rotating sterilization kettle for steaming, sterilizing and cooling, wherein the sterilization temperature of the kettle is 121 ℃, the pressure is 0.2Mpa, and the time is 15min according to the corresponding food material, thereby preparing a finished product;
s5: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s6: reheating: the product can be directly heated for eating.
Example 3:
a rice roll mate processing technology suitable for cooked food processing comprises a rice dumpling and a rice dumpling preparation technology, and the steps are as follows:
s1: cleaning: cleaning rice dumpling leaf, Oryza Glutinosa, rice, meat (pig, cattle, sheep, chicken, duck, etc. and their accessories), vegetables (root vegetables, potato, taro, shallot, garlic, Chinese cabbage, rape, mustard, etc.), and beans (pea, soybean, white bean, peanut, etc.);
s2: preparation: soaking leaf of rice dumpling, glutinous rice, beans (pea, soybean, white bean, peanut, etc.) for a corresponding time, cutting meat (pig, cattle, sheep, chicken, duck, etc. and accessories) into corresponding size and seasoning according to dishes, cutting vegetables (root vegetables, potato, onion, garlic, white vegetables, rape, mustard, etc.) into corresponding size according to dishes, and packaging into raw rice dumplings with corresponding weight;
s3: cooking: filling raw rice dumplings into a vacuum bag and a PP cup (bowl), adding water with scientific proportioning, sealing by a sealing machine, cooking in a self-rotating sterilization kettle, sterilizing (the sterilization temperature of the kettle is 121 ℃, the pressure is 0.2Mpa, and the time is 30min according to corresponding food materials), and cooling to obtain a finished product;
s4: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s5: reheating: the product can be directly heated for eating.
Example 4:
a processing technology of a rice mate suitable for cooked food processing comprises a rice preparation technology and comprises the following steps:
s1: cleaning: washing rice;
s2: cooking: filling raw rice into a vacuum bag and a PP cup (bowl), adding water with scientific proportioning, sealing by a sealing machine, cooking in a self-rotating sterilization kettle, sterilizing (the sterilization temperature of the kettle is 121 ℃, the pressure is 0.2Mpa, and the time is 15min according to corresponding food materials), and cooling to obtain a finished product;
s3: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s4: reheating: the product can be directly heated for eating.
Example 5:
also comprises a preparation process of vegetables and grain crops, and the processing steps are as follows:
s1: cleaning: cleaning vegetables (root vegetables, taro vegetables, shallot and garlic vegetables, Chinese cabbage, rape and mustard vegetables, etc.), beans (pea, soybean, white bean, peanut, etc.), and grain crops (corn, oat, black rice, wheat, etc.);
s2: preparation: cleaning vegetables (root vegetables, yams, shallots, garlic, white vegetables, rapes, mustard and the like), beans (beans, soybeans, white beans, peanuts and the like), and mixing grain crops (corn, oat, black rice, wheat and the like) according to dish ingredients;
s3: cooking: filling the ingredients into a vacuum bag and a PP cup (bowl), adding water with scientific proportions, sealing by a sealing machine, stewing in a sterilization kettle, sterilizing (the sterilization temperature of the kettle is 121 ℃, the pressure is 0.2Mpa, and the time is 15-50min according to the corresponding food materials), and cooling to obtain a finished product;
s4: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s5: reheating: the product can be directly heated for eating;
in the above, the bowl may be a cup or a vacuum bag, and the bowl is made of a PP material or a rust-resistant metal material.
So set up, can guarantee the quality of bowl (cup), prevent to steam and boil the in-process, bowl (cup) itself produces harmful substance under the condition that receives outside high temperature environment to influence, causes to eat material quality problems.
It can be understood that: the pp cup can resist high temperature, the maximum heating temperature is 120-150 ℃ under normal conditions, the embrittlement temperature is-35 ℃, the temperature of boiling water is 100 ℃ generally, and the heating temperature of the pp cup is far higher than that of the boiling water, so that the pp cup can not resist high temperature and cannot be filled with hot water when the pp cup is used.
The water is sterile water.
So set up, can reduce and add man-hour, there is the risk of bacterium in bowl (cup) inside, improve food processing and accomplish the back save time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (9)

1. A processing technology of a rice mate suitable for cooked food processing is characterized by comprising a preparation technology of cooked food, and the processing steps are as follows:
s1: cleaning: selecting fresh meat, vegetables and beans, and cleaning;
s2: manufacturing: soaking the cleaned beans in the S1 for a corresponding time, cutting the meat into corresponding sizes according to the dish and seasoning, and cutting the vegetables into corresponding sizes according to the dish;
s3: cooking: putting the beans, the meat and the vegetables processed in the step S2 into a bowl, adding seasonings and water, sealing by using a sealing machine, cooking and sterilizing by using a self-rotating sterilization kettle, and cooling to obtain a finished product.
S5: the product can be directly heated for eating.
2. The process for processing the rice roll suitable for cooked food as claimed in claim 1, wherein the process comprises the following steps: also comprises a bean product preparation process, which comprises the following processing steps:
s1: cleaning: selecting a proper amount of high-quality beans, and cleaning;
s2: and (3) brewing: soaking the beans in S1;
s3: preparation: grinding the beans soaked in the S2 into pulp in a grinding machine, cooking the soybean milk, filling into a container, adding edible gallbladder to form a solid, filling the solid into a bowl in a filling machine, and automatically sealing to obtain a semi-finished product;
s4: and (3) sterilization: and (5) putting the semi-finished product into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product.
S5: reheating: the product can be directly heated for eating.
3. The process for processing the rice roll suitable for cooked food as claimed in claim 1, wherein the process comprises the following steps: also comprises a process for preparing the rice dumpling and the rice dumpling, and the processing steps are as follows:
s1: cleaning: selecting fresh rice dumpling leaves, glutinous rice, meat, vegetables and beans, and cleaning;
s2: preparation: soaking the clean reed leaves, sticky rice, rice and beans in the step S1 for a corresponding time, cutting meat into corresponding sizes according to dishes and seasoning, cutting vegetables into corresponding sizes according to the dishes, and packaging into raw reed leaves with corresponding gram weight;
s3: cooking: putting raw rice dumplings into a bowl, adding water with scientific proportioning, sealing by using a sealing machine, then putting into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product;
s4: reheating: the product can be directly heated for eating.
4. The process for processing the rice roll suitable for cooked food as claimed in claim 1, wherein the process comprises the following steps: also comprises a preparation process of the rice, which comprises the following processing steps:
s1: cleaning: washing rice;
s2: cooking: putting raw rice into a bowl, adding scientific proportioning water, sealing by using a sealing machine, putting into a self-rotating sterilization kettle for cooking, sterilizing and cooling to obtain a finished product;
s3: reheating: the product can be directly heated for eating.
5. The process for processing the rice roll suitable for cooked food as claimed in claim 1, wherein the process comprises the following steps: also comprises a preparation process of vegetables and grain crops, and the processing steps are as follows:
s1: cleaning: cleaning vegetables, beans and grain crops;
s2: preparation: cleaning vegetables and beans, and mixing grain crops according to dishes;
s3: cooking: the ingredients are put into a bowl, scientific proportioning water is added, a sealing machine is used for sealing, and the bowl is put into a self-rotating sterilization kettle for cooking, sterilization and cooling, so that a finished product is prepared;
s4: and (3) storage: the product can be stored at normal temperature for more than 180 days;
s5: reheating: the product can be directly heated for eating.
6. The process for preparing a rice noodle partner suitable for cooked food processing according to any one of claims 1 to 5, wherein: the conditions of the autorotation sterilization kettle are that the temperature is 121 ℃, the pressure is 0.2Mpa, and the time is 15-50 min.
7. The process for preparing a rice noodle partner suitable for cooked food processing according to any one of claims 1 to 4, wherein: the bowl can be a cup or a vacuum bag and is made of PP materials or rust-resistant metal materials.
8. The process for preparing a rice noodle partner suitable for cooked food processing according to any one of claims 1 to 4, wherein: the water is sterile water.
9. The process for processing the rice roll suitable for cooked food according to the claims 1 to 4, wherein the process comprises the following steps: the finished product can be stored at normal temperature for more than 180 days.
CN202210800202.9A 2022-07-06 2022-07-06 Rice noodle mate processing technology suitable for cooked food processing Withdrawn CN115104704A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210800202.9A CN115104704A (en) 2022-07-06 2022-07-06 Rice noodle mate processing technology suitable for cooked food processing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210800202.9A CN115104704A (en) 2022-07-06 2022-07-06 Rice noodle mate processing technology suitable for cooked food processing

Publications (1)

Publication Number Publication Date
CN115104704A true CN115104704A (en) 2022-09-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210800202.9A Withdrawn CN115104704A (en) 2022-07-06 2022-07-06 Rice noodle mate processing technology suitable for cooked food processing

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CN (1) CN115104704A (en)

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