CN115251300A - 一种真空冻干即食方便米饭及其制作方法 - Google Patents
一种真空冻干即食方便米饭及其制作方法 Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 5
- 230000006872 improvement Effects 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- 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
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种真空冻干即食方便米饭及其制作方法,原料包括:冻干大米,冻干杂粮和汤菜包。制作方法包括:清洗、浸泡、蒸制、预冷、冻干和包装。本发明采用传统蒸熟的方式,不油炸,不产生任何有害物质。本发明中的米饭包为干粉状态的包装,包装成本低,分量轻,易于包装和运输。本发明采用真空冻干的工艺,物料在真空冻干的过程中,水分升华然后形成海绵状空洞,可以保持物料的原始形态、颜色和风味。低温处理,不会对食品的营养成分产生破坏。本发明中,水分含量极低,微生物不易生存,因此具有较长的保质期。
Description
技术领域
本发明涉及食品加工领域,具体为一种真空冻干即食方便米饭及其制作方法。
背景技术
传统方便食品以方便面为主。方便面是油炸食品,在油炸的过程中会产生苯并芘等致癌物质,对人体带来伤害。而米饭类的方便即食食品缺口很大。
现有的米饭类方便食品多采用自加热的方式,操作不当会有烫伤危险,并且自加热的效率较低,无法均匀加热导致米饭口味不佳或存在夹生现象。此外自加热米饭还需要额外配备加热包和可以耐受高温的外壳,导致成本较高。
发明内容
本发明的目的在于克服上述问题,提供一种真空冻干即食方便米饭及其制作方法。为实现上述目的,本发明采用如下技术方案:
一种真空冻干即食方便米饭,包括:
冻干大米,冻干杂粮和汤菜包。
作为改进,所述冻干大米选用优质东北大米。
作为改进,所述冻干杂粮选用小米、玉米、高粱、紫米中的一种或多种。
本发明的制作方法,包括如下步骤:
S1.对各原料清洗除杂;
S2.按比例加水浸泡;
S3.浸泡完毕后,进行蒸制,蒸熟后冷却;
S4.放入冷库中速凉预冷;
S5.使用真空冻干机进行干燥;
S6.抖散、包装。
作为改进,步骤S5中所述真空冻干的水分在1%以下。
作为改进,所述步骤S6还包括加入汤菜包,具体方法为:提前炒制汤菜包的原料,灭菌后封装,然后和米饭包一同包装。
本发明的优点在于:
本发明采用传统蒸熟的方式,不油炸,不产生任何有害物质。本发明中的米饭包为干粉状态的包装,包装成本低,分量轻,易于包装和运输。本发明采用真空冻干的工艺,物料在真空冻干的过程中,水分升华然后形成海绵状空洞,可以保持物料的原始形态、颜色和风味。低温处理,不会对食品的营养成分产生破坏。本发明中,水分含量极低,微生物不易生存,因此具有较长的保质期。
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍,以使更好的理解本发明,但是下述实施例并不限定本发明的保护范围。
实施例1
本实施例公开了一种真空冻干即食方便米饭,包括:
冻干大米30g,冻干杂粮10g和汤菜包100g。
本实施例中,冻干大米选用优质东北大米;冻干杂粮选用小米。
本发明的制作方法,包括如下步骤:
S1.将大米和小米清洗除杂;
S2.按比例加水浸泡;
S3.浸泡完毕后,进行蒸制,蒸熟后冷却;
S4.放入冷库中速凉预冷;
S5.使用真空冻干机进行干燥;真空冻干的水分在1%以下;
S6.将冻干后的米饭抖散,制作成米饭包,然后与预先煮好的鲍汁汤菜包一起进行包装。
实施例2
本实施例公开了一种真空冻干即食方便米饭,包括:
冻干大米50g,冻干杂粮10g和汤菜包200g。
本实施例中,冻干大米选用优质东北大米;冻干杂粮选用高粱。
本发明的制作方法,包括如下步骤:
S1.将大米和高粱清洗除杂;
S2.按比例加水浸泡;
S3.浸泡完毕后,进行蒸制,蒸熟后冷却;
S4.放入冷库中速凉预冷;
S5.使用真空冻干机进行干燥;真空冻干的水分在1%以下;
S6.将冻干后的米饭抖散,制作成米饭包,然后与预先煮好的海鲜汤菜包一起进行包装。
实施例2
本实施例公开了一种真空冻干即食方便米饭,包括:
冻干大米50g,冻干杂粮10g和汤菜包200g。
本实施例中,冻干大米选用优质东北大米;冻干杂粮选用高粱和紫米。
本发明的制作方法,包括如下步骤:
S1.将大米、高粱和紫米清洗除杂;
S2.按比例加水浸泡;
S3.浸泡完毕后,进行蒸制,蒸熟后冷却;
S4.放入冷库中速凉预冷;
S5.使用真空冻干机进行干燥;真空冻干的水分在1%以下;
S6.将冻干后的米饭抖散,制作成米饭包,然后与预先煮好的肉类汤菜包一起进行包装。
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不等同于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,不脱离本发明的精神和范围下所做的均等变换和修改,都应涵盖在本发明的范围内。
Claims (6)
1.一种真空冻干即食方便米饭,其特征在于,包括:
冻干大米,冻干杂粮和汤菜包。
2.根据权利要求1所述的一种真空冻干即食方便米饭,其特征在于,所述冻干大米选用优质东北大米。
3.根据权利要求1所述的一种真空冻干即食方便米饭,其特征在于,所述冻干杂粮选用小米、玉米、高粱、紫米中的一种或多种。
4.一种基于权利要求1所述的真空冻干即食方便米饭的制作方法,其特征在于,包括如下步骤:
S1.对各原料清洗除杂;
S2.按比例加水浸泡;
S3.浸泡完毕后,进行蒸制,蒸熟后冷却;
S4.放入冷库中速凉预冷;
S5.使用真空冻干机进行干燥;
S6.抖散、包装。
5.根据权利要求1所述的一种真空冻干即食方便米饭的制作方法,其特征在于,步骤S5中所述真空冻干的水分在1%以下。
6.根据权利要求1所述的一种真空冻干即食方便米饭的制作方法,其特征在于,所述步骤S6还包括加入汤菜包,具体方法为:提前炒制汤菜包的原料,灭菌后封装,然后和米饭包一同包装。
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