CN1826950A - Sticky rice sausage and preparation method thereof - Google Patents
Sticky rice sausage and preparation method thereof Download PDFInfo
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- CN1826950A CN1826950A CNA2006100462769A CN200610046276A CN1826950A CN 1826950 A CN1826950 A CN 1826950A CN A2006100462769 A CNA2006100462769 A CN A2006100462769A CN 200610046276 A CN200610046276 A CN 200610046276A CN 1826950 A CN1826950 A CN 1826950A
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Abstract
The invention relates to a glutinous rice sausage, comprising casing foil, glutinous rice or yellow rice and food adhesive in the casing foil, the proportion by weight between glutinous rice or yellow rice and food adhesive is 65-50: 50-45. The preparing process comprises the following steps: mixing glutinous rice or yellow rice with food adhesive according to said proportion; pouring the mixture into casing foil and sealing open; maturing under high temperature and pressure, sterilizing; cooling. The product is characterized by good taste, convenient usage, no content conservative and no need freezing.
Description
Technical field:
The present invention relates to a kind of intestines and production method, is raw material with glutinous rice or glutinous millet and food adhesive especially, the fragrant and sweet exquisiteness of mouthfeel, long polished glutinous rice sausage and the production method of time of guaranteeing the quality.
Background technology:
At present, the sausage product kind of being sold on the market is more, as beef intestines, mutton intestines, pork intestines, chicken meat sausage and fish sausage or the like, although its taste is different, but raw material all are meat gruel, starch, various flavoring and food additives, and with the identical method of recording raw material is recorded in casing, form through autoclave sterilization, have the characteristics of instant, long shelf-life.Because sausage product is comparatively harsh to the index requests such as rare denseness of recording material, so up to now, be not the polished glutinous rice sausage that main material is recorded also with glutinous rice (face) or glutinous millet (face), to such an extent as to existing glutinous rice or glutinous millet can only be made products such as sticking cake, Lantern Festival, pyramid-shaped dumpling and bamboo tube rice, not only exist problem unhygienic, edible trouble, main is shelf-life short (generally being no more than ten days).Particularly the summer high temperature phase, the shelf-life of individual product has only 1～2 day, can not sell at market normal temperature, can't satisfy the demand of consumer to sticking food goods.Though the businessman that has adopts refrigerator-freezer to store and sells, and also is only limited to products such as living Lantern Festival, pyramid-shaped dumpling and bamboo tube rice, and products such as similar sticking cake, ripe Lantern Festival can hardening degenerate the sense of taste once freezing.Simultaneously frozen product has also increased selling cost and can not be instant virtually.
Summary of the invention:
The present invention is in order to solve unhygienic, edible trouble of existing in prior technology and short technical problem of shelf-life, polished glutinous rice sausage and the production method of provide the fragrant and sweet exquisiteness of a kind of mouthfeel, growing the time of guaranteeing the quality.
Technical solution of the present invention is: a kind of polished glutinous rice sausage, casing is arranged, and the mixture of glutinous rice or glutinous millet and food adhesive is arranged in the casing, the weight ratio of glutinous rice or glutinous millet and food adhesive is 65～50: 50～45.
Also contain rice in the described casing, the weight ratio of rice and glutinous rice or glutinous millet is 5～30: 100.
Described food adhesive is the mixture of glutinous rice flour or glutinous millet powder and water, and the weight ratio of glutinous rice flour or glutinous millet powder and water is 1～3: 6～8.
Also has preserved fruit or sesame or cocoa power or sugar in the casing.
A kind of production method of polished glutinous rice sausage is characterized in that having the following steps:
A. with glutinous rice or glutinous millet and food adhesive by weight 65～50: 50～45 mix;
B. mixture is poured in the casing and tying;
C. through HTHP slaking, sterilization;
D. cooling.
The food adhesive of described a step is that the warm water with 40～50 ℃ of glutinous rice flour or glutinous millet powder and temperature mixes by weight 1～3: 6～8 and makes.
Described glutinous rice or glutinous millet are the grain of rice that soaked through 40～50 hours.
The high temperature of described c step is 110～120 ℃, and high pressure is 0.2～0.25MPa.
Described d step is to insert in the cold water to cool off.
The present invention adopts rational prescription and production method, glutinous rice (face) or glutinous millet raw materials such as (faces) can be recorded in casing, has solved that people thirst for solving always but the technical barrier of failing all the time to succeed.The product of being produced has the advantage of delicate mouthfeel, health, instant, does not especially contain any anticorrisive agent and can make the shelf-life reach 200 days, need not stored frozen, can not satisfy the demand of people to sticking goods with being subject to seasonal restrictions.Particularly the food adhesive that is mixed and made into glutinous rice flour or glutinous millet powder and water can guarantee recording smoothly of glutinous rice or glutinous millet and can keep the pure natural local flavor of glutinous rice or glutinous millet.Preserved fruit or sesame or cocoa power or sugar can be mixed with glutinous rice or glutinous millet, local flavor is better, especially sugar is mixed with glutinous rice or glutinous millet, and for the consumer who has a sweet tooth provides convenience, the trouble of avoiding libation at an ancient wedding ceremony confectionery to use.
The specific embodiment:
Embodiment 1:
A. with sticky rice powder or glutinous millet face and edible glue or food adhesion agent etc., mix by weight 65～50: 50～45;
B. pour in the casing mixture and tying by the existing method of recording of recording the meat intestines, casing can be with transparent or opaque any casing;
C. through HTHP slaking, sterilization;
D. cooling.
Embodiment 2:
A. use the warm water of 40～50 ℃ of glutinous rice flour (face) or glutinous millet powder (face) and temperature to mix and make batter (food adhesive) by weight 1～3: 6～8, can be at once mix by weight 65～50: 50～45, also can treat to mix with sticky rice powder or glutinous millet face again after the batter cooling with sticky rice powder or glutinous millet face;
A. pour in the casing mixture and tying by the existing method of recording of recording the meat intestines;
B. through HTHP slaking, sterilization;
C. cooling.
Embodiment 3:
Other is raw materials used be glutinous rice grain or glutinous millet grain with embodiment 1 or embodiment 2, and glutinous rice grain or glutinous millet grain were soaked through 40～50 hours, mixes with food adhesive again.
Embodiment 4:
Other is with embodiment 1 or embodiment 2 or embodiment 3, and just with glutinous rice or glutinous millet mixed rice also, the weight ratio of rice and glutinous rice or glutinous millet is 5～30: 100, with after the mixing of glutinous rice or glutinous millet and rice, mix with food adhesive again.
Embodiment 5:
Other is with embodiment 1 or embodiment 2 or embodiment 3 or embodiment 4, just can in mixture, add preserved fruit, sesame, cocoa power, sugar and peanut, walnut, pine nut etc. according to individual taste with mixture, glutinous rice or the glutinous millet of glutinous rice or glutinous millet and food bonding agent and rice and food adhesive, can sneak into by single sample, also can variously mix.
Embodiment 6:
Other is with embodiment 1～5, and just high temperature is 110～120 ℃, and high pressure is 0.2～0.25MPa, can make in the casing in mixture thoroughly well cooked but not mushy, fragrant and oiliness, and effective kill bacteria.Be enhance production progress, cooling can be adopted the cold water cooling method.
Claims (9)
1. a polished glutinous rice sausage has casing, it is characterized in that: the mixture of glutinous rice or glutinous millet and food adhesive is arranged in the casing, and the weight ratio of glutinous rice or glutinous millet and food adhesive is 65～50: 50～45.
2. according to the described polished glutinous rice sausage of claim, it is characterized in that: also contain rice in the described casing, the weight ratio of rice and glutinous rice or glutinous millet is 5～30: 100.
3. polished glutinous rice sausage according to claim 1 and 2 is characterized in that: described food adhesive is the mixture of glutinous rice flour or glutinous millet powder and water, and the weight ratio of glutinous rice flour or glutinous millet powder and water is 1～3: 6～8.
4. polished glutinous rice sausage according to claim 3 is characterized in that: also have preserved fruit or sesame or cocoa power or sugar in the casing.
5. the production method of a polished glutinous rice sausage is characterized in that having the following steps:
A. with glutinous rice or glutinous millet and food adhesive by weight 65～50: 50～45 mix;
B. mixture is poured in the casing and tying;
C. through HTHP slaking, sterilization;
D. cooling.
6. the production method of polished glutinous rice sausage according to claim 5 is characterized in that: the food adhesive of described a step is that the warm water with 40～50 ℃ of glutinous rice flour or glutinous millet powder and temperature mixes by weight 1～3: 6～8 and makes.
7. according to the production method of claim 5 or 6 described polished glutinous rice sausages, it is characterized in that: described glutinous rice or glutinous millet the grain of rice for soaking through 40～50 hours.
8. according to the production method of claim 5 or 6 described polished glutinous rice sausages, it is characterized in that: the high temperature of described c step is 110～120 ℃, and high pressure is 0.2～0.25MPa.
9. the production method of polished glutinous rice sausage according to claim 8, it is characterized in that: described d step is to insert in the cold water to cool off.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100462769A CN1826950A (en) | 2006-04-06 | 2006-04-06 | Sticky rice sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100462769A CN1826950A (en) | 2006-04-06 | 2006-04-06 | Sticky rice sausage and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN1826950A true CN1826950A (en) | 2006-09-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2006100462769A Pending CN1826950A (en) | 2006-04-06 | 2006-04-06 | Sticky rice sausage and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491315A (en) * | 2008-01-27 | 2009-07-29 | 梁永林 | Instant rice |
| CN102217749A (en) * | 2011-04-15 | 2011-10-19 | 沈根林 | Glutinous rice cracker sausage |
| CN102302123A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Glutinous rice dessert sausage and making method thereof |
| CN102308949A (en) * | 2011-08-01 | 2012-01-11 | 浙江工商大学 | Leisure convenient rice bar and preparation method thereof |
| CN103355600A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Glutinous-rice sausage food and processing method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
| CN104382077A (en) * | 2014-10-30 | 2015-03-04 | 昆明理工大学 | Method for preparing rice sausage with duck gizzard flavor |
| CN104957656A (en) * | 2015-06-17 | 2015-10-07 | 李慧 | Kidney tonifying silky chicken glutinous rice sausage and preparation method thereof |
-
2006
- 2006-04-06 CN CNA2006100462769A patent/CN1826950A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491315A (en) * | 2008-01-27 | 2009-07-29 | 梁永林 | Instant rice |
| CN102217749A (en) * | 2011-04-15 | 2011-10-19 | 沈根林 | Glutinous rice cracker sausage |
| CN102302123A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Glutinous rice dessert sausage and making method thereof |
| CN102302123B (en) * | 2011-07-04 | 2012-11-28 | 天津宝迪农业科技股份有限公司 | Glutinous rice dessert sausage and making method thereof |
| CN102308949A (en) * | 2011-08-01 | 2012-01-11 | 浙江工商大学 | Leisure convenient rice bar and preparation method thereof |
| CN102308949B (en) * | 2011-08-01 | 2015-07-15 | 浙江工商大学 | Leisure convenient rice bar and preparation method thereof |
| CN103355600A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Glutinous-rice sausage food and processing method thereof |
| CN103609949A (en) * | 2013-11-21 | 2014-03-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of instant flavored rice sausage |
| CN104382077A (en) * | 2014-10-30 | 2015-03-04 | 昆明理工大学 | Method for preparing rice sausage with duck gizzard flavor |
| CN104382077B (en) * | 2014-10-30 | 2017-01-11 | 昆明理工大学 | Method for preparing rice sausage with duck gizzard flavor |
| CN104957656A (en) * | 2015-06-17 | 2015-10-07 | 李慧 | Kidney tonifying silky chicken glutinous rice sausage and preparation method thereof |
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