CN1868316B - Method for making instant (fast-food) cake made of glutinous rice flour - Google Patents
Method for making instant (fast-food) cake made of glutinous rice flour Download PDFInfo
- Publication number
- CN1868316B CN1868316B CN2005101293636A CN200510129363A CN1868316B CN 1868316 B CN1868316 B CN 1868316B CN 2005101293636 A CN2005101293636 A CN 2005101293636A CN 200510129363 A CN200510129363 A CN 200510129363A CN 1868316 B CN1868316 B CN 1868316B
- Authority
- CN
- China
- Prior art keywords
- rice cake
- finished product
- rice
- cut apart
- semi
- 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.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
A process for preparing the instant New Year cake as fast food includes such steps as proportionally mixing raw materials, steaming, shaping, applying a liquid mixture to its surface, rolling, cooling, dividing, washing and drying surface.
Description
Technical field
The invention belongs to a kind of processing method of food, relate to the processing method of rice cake, especially adopting glutinous rice flour, glutinous corn powder is the processing method of primary raw material fast food rice cake easy to process.
Technical background
Application number is that 200510056588.3 Chinese invention patent application has proposed " processing method and the rice cake extrusion molding apparatus of a kind of convenience (fast food) rice cake ", the procedure of processing of this method comprises abrasive dust, batching is closed powder, slaking, moulding, cut apart, handle, clean, vacuum or gas flush packaging, pasteurization, external packing.The rice cake that adopts this method to produce is an edible after boiling water brews 2-4 minute, soft good to eat, convenient and healthy, still, adopt the rice cake surface of this method processing bright and clean inadequately shinny, and the rice cake surface of sheet is the plane, might have influence on the rehydration effect of rice cake because of the eater does not go to stir when edible, thereby, have influence on the attractive in appearance of product, have influence on the commercial effect of product.
Summary of the invention
The present invention is intended to overcome the deficiency in the above-mentioned technology, by add the mixed liquor of gel and water on semi-finished product rice cake surface, by the semi-finished product rice cake is cut apart preceding cooling at finished product, by with the roll extrusion after the surface adds gel of semi-finished product rice cake, make product bright and clean shinny, edible convenient, the small product size of identical weight increases, improved the value of product, also widened the additive breed selection simultaneously for producing.
The processing method of instant rice cake
In the present invention, above-mentioned technical problem is solved by following technical proposals:
A. close material:
--press 100 parts in ground rice (weight), water 30-50 part is uniformly mixed into closes material one;
--press 100 parts in ground rice (weight), water 30-300 part, gelling agent 0.1-15 part are uniformly mixed into closes material two, and described gelling agent is alginate, hot gel or gellan gum;
B. slaking and moulding:
--will close material two slaking aftershapings, or moulding post curing, or slaking and moulding operate simultaneously, is processed into the semi-finished product rice cake;
--also can will close material one, be squeezed into by closing the semi-finished product rice cake that material two parcels close material one after closing material two slakings, maybe will close material two parcels and close slaking again after material one moulding, or slaking and moulding are operated simultaneously;
C. handle and cut apart: cut apart after will the gained rice cake handling, or cut apart post processing, or handle and cut apart operation simultaneously;
Described processing is a kind of in the following method:
When gelling agent adopts alginate, with the polyvalent metal ion solution-treated of concentration 0.05-30%; Perhaps
When gelling agent adopts hot gel, in the above temperature heating of 80 degree; Perhaps
When gelling agent adopts gellan gum, with the polyvalent metal ion solution-treated of concentration 0.05-30%;
D. weighing: the rice cake weighing after will handling and cut apart;
E. packing, sterilization, finished product packing: with the rice cake packing back pasteurization of weighing, put into box, bowl or sack and pack with one of fork or chopsticks, flavoring parcel again, or rice cake is put into box, bowl or sack packing back pasteurization with one of fork or chopsticks, flavoring parcel.
In the present invention, described rice cake cleans after chemical treatment and dry tack free.
In the present invention, before the processing of described step c, on semi-finished product rice cake surface or the rice cake surface after cutting apart add by water 100 (weight) part, with close material two in the mixed liquor formed of identical gelling agent 0.1-10 part.
In the present invention, described rice cake carries out roll extrusion after the surface adds mixed liquor.
In the present invention, described roll extrusion is by a pair of or several cylinder is finished, and has the convex-concave figure at a pair of cylinder surface at least.
In the present invention, among the described step c semi-finished product rice cake is divided into before the finished product, the semi-finished product rice cake cooled off 12-48 hour under 0 ℃ of-10 ℃ of temperature.
In the present invention, describedly add mixed liquor, roll extrusion, processing, cleaning, dry tack free on the rice cake surface, cool off, cut apart these operations and can the root a tree name produce needs and select wherein several, and a certain or a few item can repetitive operation, as:
(1) adds mixed liquor-cut apart and handle-clean-dry tack free on semi-finished product rice cake surface;
(2) cut apart grow up section or piece-processing-cooling-section-processing-cleaning-dry tack free;
(3) add mixed liquor-roll extrusion-cut apart section-processing-cleaning-dry tack free-cool off-be divided into segment-processing-cleaning-dry tack free of growing up on semi-finished product rice cake surface.
In the present invention, described ground rice is the mixture of glutinous rice flour or glutinous rice flour and glutinous corn powder.
In the present invention, water-insoluble or microsolubility calcium salt or other salt added close in the material, with acid solution or use and water-insoluble or microsolubility calcium salt or other salt are added mixed liquor in the acid solution handle rice cake after the semi-finished product rice cake is cut apart, also can reach the effect that makes gel (gel of handling with salt) gelling.
In the present invention, can utilize from bumper year cake vermicelli machine add water, add the food auxiliary material, glutinous rice is worn into powder, add thermal maturation, extrusion modling is integrated process operation to substitute a, b step.
Only being appreciated that and utilizing the content that increases additive and water, by water mill, remove part water and additive then to reach the equal effect of the present invention, is the scope of claim protection of the present invention.
In the present invention, in the mixed liquor of gel and water, can add the thickener of 0.01-2%, help mixed liquor and stick to the ground rice surface.
Obviously, employing other ground rice except that glutinous rice flour is primary raw material, remove " and fork (or chopsticks), flavoring parcel are put into box, bowl or sack together and packed " this operation in this processing method, the fresh new year cake of the rice cake that is processed into for selling in the market.
Add to close with gel and be processed into the semi-finished product rice cake in the material, be added in the semi-finished product rice cake with the mixed liquor of gel and water again or cut apart after the rice cake surface, handle the rice cake fineness increase that forms then, and gel can be bonded on the rice cake securely.
In the present invention, described close in the material adds by weight (100 parts of glutinous rice flours, or the mixed powder of glutinous rice flour and glutinous corn powder 100 parts) cyclodextrin of proportioning, one or two or more kinds the mixture 0.5-10 part in the cyclodextrin embedding thing.Wherein cyclodextrin comprises alpha-cyclodextrin, beta-schardinger dextrin-, gamma-cyclodextrin, δ-cyclodextrin, the cyclodextrin embedding thing is cyclodextrin and grease, aliphatic acid, monoglyceride, two sweet fat etc. to be added water mix, and mediates to form.
Described instant rice cake, the thick of sheet is the 1-6 millimeter, the thick of column is the 2-8 millimeter, long is the 2-15 millimeter, every part heavy 50-500 gram, and described commercially available fresh new year cake is thick to be the 2-10 millimeter, the thick of column is the 3-10 millimeter, and long is the 2-15 millimeter, every part heavy 100-2000 gram.
The invention has the beneficial effects as follows:
The present invention is the main material production rice cake with ground rice, especially be primary raw material fast food rice cake easy to process with glutinous rice flour, glutinous corn powder, compare with the processing method before improving, product is more attractive in appearance, quality is more guaranteed, the commercial effect of product is obvious, has improved the automatic and mechanical degree of producing.
Specific embodiment
A kind of processing method of instant rice cake
Below by embodiment technical solution of the present invention is described further.
Embodiment one:
A. close material:
Close material one: press 100 parts of glutinous rice flours (weight), 1 part of alpha-cyclodextrin, water evenly mixes for 40 parts;
Close material two: press 100 parts of glutinous rice flours (weight), 40 parts in water, 1 part of alpha-cyclodextrin, gellan gum evenly mixes for 2 parts.
B. slaking and moulding: will close material one, close material import in two extruders respectively after two slakings or two extrusion chambers that separate of same extruder in push, and extrude through extrusion molding apparatus, be extruded into by closing the banded rice cake of semi-finished product that material two parcels close material one, the semi-finished product rice cake is thick to be 5 millimeters, and wide is 3 centimetres.
C. add mixed liquor, roll extrusion is handled, is cut apart, clean, and dry tack free, cooling, cut apart:
-add by 100 parts of water of water (weight) 2 parts of gellan gums, 0.5 portion of composite mixed liquor of agar with spraying or dip in the method for soaking on the banded rice cake of semi-finished product surface;
-banded rice cake is by a pair of or several cylinder is rolled into thick 3 millimeters, and wide is 3 centimetres banded rice cake;
-handle banded rice cake surface with the calcium chloride solution of concentration 3% to make outer field gellan gum film forming, simultaneously banded rice cake is cut apart the long section of 60 centimetres of growth;
-water cleans long section rice cake;
-remove the moisture on long section rice cake surface with the method for heated-air drying;
-the rice cake that will cut apart the section of growing up cooled off 24 hours under 1-5 ℃ temperature;
-the long section rice cake of hardening by cooling is divided into 1.5 centimetres of segment lengths' rice cake.
D. weighing: the rice cake that will be divided into segment is with the weighing of every part 150 gram.
E. packing, sterilization, finished product packing: with rice cake packing back pasteurization under 100 ℃-130 ℃ temperature of weighing, again and fork (or chopsticks), flavoring parcel put into box, bowl or sack together and pack.
Eating method: when edible, open bowl (or box) lid, take out fork or chopsticks and flavoring pouch, tear the rice cake packaging bag, rice cake is thrown bowl go into (packed convenient rice cake in (or box), the tear initiation outer packaging bag is torn the rice cake packaging bag then, and rice cake is dropped in the tableware), again the flavoring pouch is torn, flavoring is dropped in the rice cake, pour certain amount of boiling water, soak and mix thoroughly with regard to edible after 2-4 minute.
Embodiment two:
A. close material: press 100 parts of glutinous rice flours (weight), 45 parts in water, 0.5 part of beta-schardinger dextrin-, potassium alginate evenly mixes for 2 parts.
B. slaking and moulding: will close that material is extruded into after the slaking slightly is 5 millimeters column rice cake.
C. add mixed liquor, handle, cut apart, clean dry tack free:
-add by 100 parts of water (weight) 2 portions of composite mixed liquors of potassium alginate on semi-finished product column rice cake surface with spraying or dipping in the method for soaking;
-handle column rice cake surface with the calcium chloride solution of concentration 15% to make outer field potassium alginate film forming, simultaneously the column rice cake is cut apart the 4 centimetres of segments of growing up;
-water cleans rice cake;
-remove the moisture on rice cake surface with the method for heated-air drying;
D. weighing: the rice cake that will be divided into segment is with the weighing of every part 200 gram.
E. packing, sterilization, finished product packing: with rice cake packing back pasteurization under 100 ℃-130 ℃ temperature of weighing, again and fork (or chopsticks), flavoring parcel put into box, bowl or sack together and pack.
Eating method is with example one.
Embodiment three:
A. close material:
Close material one: press 100 parts of glutinous rice flours (weight), water evenly mixes for 45 parts;
Close material two: press 100 parts of glutinous rice flours (weight), 200 parts in water, hot gel evenly mixes for 4 parts.
B. slaking and moulding: will close material one, close material import in two extruders respectively after two slakings or two extrusion chambers that separate of same extruder in push, and extrude through extrusion molding apparatus, being extruded into by closing the semi-finished product column rice cake that material two parcels close material one, rice cake slightly is 4 millimeters.
C. add mixed liquor, handle, cut apart that cooling is cut apart:
-add by 100 parts of water (weight) 5 parts of hot gels, 1 portion of composite mixed liquor of xanthans on semi-finished product column rice cake surface with spraying or dipping in the method for soaking;
-in the above temperature heating of 80 degree, make hot gel gelling;
-the semi-finished product column rice cake after the gelling is divided into 100 centimetres long section;
-the rice cake that will cut apart the section of growing up cooled off 24 hours under 1-5 ℃ temperature;
-the long section rice cake of hardening by cooling is divided into 2 centimetres of segment lengths' rice cake.
D. weighing: the rice cake that will be divided into segment is with the weighing of every part 250 gram.
E. packing, sterilization, finished product packing: with the rice cake of weighing with tangent plane towards packaging bag wall packing back pasteurization under 100 ℃-130 ℃ temperature, again and fork (or chopsticks), flavoring parcel put into box, bowl or sack together and pack.
Eating method is with example one.
Embodiment four
A. close material: press 100 parts of glutinous rice flours (weight), 40 parts in water, 1 part of δ-cyclodextrin, ammonium alginate evenly mixes for 2 parts.
B. slaking and moulding: will close material and inject mould moulding post curing, and be processed into the square shape semi-finished product rice cake of 8 centimetres of the length of sides.
C. mixed liquor is cut apart, is added in cooling, handles, cleans dry tack free:
-square shape rice cake was cooled off 24 hours under 1-5 ℃ temperature;
-cooled square shape rice cake is divided into the sheet rice cake of 4 centimetres of 0.03 cm x, 2 cm x;
-add by 100 parts of water (weight) 4 portions of composite mixed liquors of ammonium alginate on sheet rice cake surface with spraying or dipping in the method for soaking;
-handle sheet rice cake surface with the calcium chloride solution of concentration 6%, make outer field ammonium alginate film forming;
-water cleans rice cake;
-remove the moisture on rice cake surface with the method for centrifugation;
D. weighing: the sheet rice cake is restrained weighing with every part 250.
E. finished product packing, sterilization: rice cake and fork (or chopsticks), the flavoring parcel of weighing are put into box, bowl or sack together and packed, again pasteurization under 100 ℃-130 ℃ temperature.
Eating method: when edible, open bowl (or box) lid, take out fork or chopsticks and flavoring pouch, (packed convenient rice cake is torn the rice cake packaging bag, and rice cake is dropped in the tableware), again the flavoring pouch is torn, flavoring is dropped in the rice cake, pour certain amount of boiling water, soak and mix thoroughly with regard to edible after 2-4 minute.
Embodiment five:
A. close material: press 100 parts of rice meals (except that glutinous rice flour) (weight), 48 parts in water, 1.5 parts of anhydrous dicalcium phosphates, sodium alginate evenly mixes for 5 parts.
B. slaking and moulding: be extruded into the strip rice cake after will closing the material slaking.
C. cut apart, cooling is cut apart, and handles, and cleans dry tack free:
-the strip rice cake is cut apart the section of growing up;
-the rice cake that will cut apart the section of growing up cooled off 24 hours under 1-5 ℃ temperature;
-cooled strip rice cake is cut apart in flakes, thick is 2.5 millimeters;
-use by 15% anhydrous citric acid, 1.5% anhydrous dicalcium phosphate, the composite acid solution of 83.5% water is handled sheet rice cake surface;
-water cleans rice cake;
-remove the moisture on rice cake surface with the method for cold air drying.
D. weighing: the rice cake that will be divided into sheet is with the weighing of every part 500 gram.
E. packing, sterilization, finished product packing: with after the rice cake vacuum of weighing or the gas flush packaging under 100 ℃-130 ℃ temperature pasteurization.
So just be processed into commercially available fresh new year cake at present.
Eating method: tear the rice cake packaging bag, drop in the pot rice cake edible after the cooking.
The processing method of instant rice cake of the present invention can satisfy the processing needs of instant rice noodle.
Claims (6)
1. the processing method of instant rice cake, its feature is as follows:
A. close material:
--press 100 parts in ground rice (weight), water 30-50 part is uniformly mixed into closes material one;
--press 100 parts in ground rice (weight), water 30-300 part, gelling agent 0.1-15 part are uniformly mixed into closes material two, and described gelling agent is alginate, hot gel or gellan gum;
B. slaking and moulding:
--will close material two slaking aftershapings, or moulding post curing, or slaking and moulding operate simultaneously, is processed into the semi-finished product rice cake;
--also can will close material one, be squeezed into by closing the semi-finished product rice cake that material two parcels close material one after closing material two slakings, maybe will close material two parcels and close slaking again after material one moulding, or slaking and moulding are operated simultaneously;
C. handle and cut apart: cut apart after will the gained rice cake handling, or cut apart post processing, or handle and cut apart operation simultaneously;
Described processing is a kind of in the following method:
When gelling agent adopts alginate, with the polyvalent metal ion solution-treated of concentration 0.05-30%; Perhaps
When gelling agent adopts hot gel, in the above temperature heating of 80 degree; Perhaps
When gelling agent adopts gellan gum, with the polyvalent metal ion solution-treated of concentration 0.05-30%;
D. weighing: the rice cake weighing after will handling and cut apart;
E. packing, sterilization, finished product packing: with the rice cake packing back pasteurization of weighing, put into box, bowl or sack and pack with one of fork or chopsticks, flavoring parcel again, or rice cake is put into box, bowl or sack packing back pasteurization with one of fork or chopsticks, flavoring parcel.
2. according to the processing method of the described instant rice cake of claim 1, it is characterized in that: before the processing of described step C, on semi-finished product rice cake surface or the rice cake surface after cutting apart add by water 100 (weight) part with close material two in the mixed liquor of identical gelling agent 0.1-10 part composition.
3. according to the processing method of the described instant rice cake of claim 2, it is characterized in that: described rice cake carries out roll extrusion after the surface adds mixed liquor.
4. according to the processing method of the described instant rice cake of claim 3, it is characterized in that: described roll extrusion is by a pair of or several cylinder is finished, and has the convex-concave figure at a pair of cylinder surface at least.
5. according to the processing method of the described instant rice cake of claim 1, it is characterized in that: among the described step c semi-finished product rice cake is divided into before the finished product rice cake, the semi-finished product rice cake cooled off 12-48 hour under 0 ℃ of-10 ℃ of temperature.
6. according to the processing method of the described instant rice cake of claim 1, it is characterized in that: described ground rice is the mixture of glutinous rice flour or glutinous rice flour and glutinous corn powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005101293636A CN1868316B (en) | 2005-05-29 | 2005-12-06 | Method for making instant (fast-food) cake made of glutinous rice flour |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510074588 | 2005-05-29 | ||
| CN200510074588.6 | 2005-05-29 | ||
| CN2005101293636A CN1868316B (en) | 2005-05-29 | 2005-12-06 | Method for making instant (fast-food) cake made of glutinous rice flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1868316A CN1868316A (en) | 2006-11-29 |
| CN1868316B true CN1868316B (en) | 2010-05-05 |
Family
ID=37442209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005101293636A Expired - Fee Related CN1868316B (en) | 2005-05-29 | 2005-12-06 | Method for making instant (fast-food) cake made of glutinous rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1868316B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564631A (en) * | 2012-07-20 | 2014-02-12 | 叶义伦 | Impressing method for processing rice products |
| CN104839853A (en) * | 2014-02-14 | 2015-08-19 | 宁波市缸鸭狗健康食品与生物技术研究所 | Method for coating edible film on rice cake surface |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132600A (en) * | 1995-10-30 | 1996-10-09 | 唐智 | Instant nutrious rice noodle and its prodn |
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1327757A (en) * | 2001-04-25 | 2001-12-26 | 云南省蒙自县年糕厂 | Corn rice cake and production method thereof |
-
2005
- 2005-12-06 CN CN2005101293636A patent/CN1868316B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132600A (en) * | 1995-10-30 | 1996-10-09 | 唐智 | Instant nutrious rice noodle and its prodn |
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN1327757A (en) * | 2001-04-25 | 2001-12-26 | 云南省蒙自县年糕厂 | Corn rice cake and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林元灼.传统年糕工业化生产的研究.引进与咨询 7.2003,(7),36. |
| 林元灼.传统年糕工业化生产的研究.引进与咨询 7.2003,(7),36. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1868316A (en) | 2006-11-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101507534B1 (en) | Rice noodle and process for the prepararion thereof | |
| CN102018162A (en) | Purple potato noodles and production process thereof | |
| CN109090447A (en) | A kind of squeezing, maturing type preserved rice noodles and preparation method thereof | |
| TWI669070B (en) | Edible tableware manufacturing method | |
| CN102178175A (en) | Industrial processing method for frozen rice flour dumplings | |
| CN100431425C (en) | Instant New-year-cake processing method and its extruding-formation apparatus | |
| CN102366113A (en) | Preparation technology of spiced hock | |
| US4663171A (en) | Foodstuff composition intended for preparation or decoration of meats and similar products | |
| CN103719718B (en) | A kind of alimentary paste that contains active material, nutrition leek noodles and preparation method thereof | |
| CN100581387C (en) | Method for processing instant rice noodle | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN1868316B (en) | Method for making instant (fast-food) cake made of glutinous rice flour | |
| CN100581388C (en) | Production process of instant stuffed glutinous rice soup dumplings | |
| CN101461485A (en) | Instant rice-flour noodles and production method | |
| KR100961228B1 (en) | Method for manufacturing instant rice noodle | |
| JP3647172B2 (en) | Frozen food and method for producing the same | |
| CN104171914A (en) | Fine dried noodles made of pure buckwheat flour and convenient to eat | |
| KR101049377B1 (en) | Manufacturing method of sundae containing vegetables and tteokbokki | |
| CN102106574A (en) | Method for processing rice flour dumplings | |
| JP3636561B2 (en) | Gel with long-lasting viscoelasticity and heat resistance | |
| CN101322530A (en) | Pressed bone and preparing technique thereof | |
| AU699882B2 (en) | Edible utensil | |
| CN107684020A (en) | A kind of seafood wheaten food and its production technology | |
| CN102823880A (en) | Production process of dried ballonflower chicken | |
| KR102700721B1 (en) | Chicken breast processing method to remove odor and increase collagen absorption |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100505 Termination date: 20151206 |
|
| EXPY | Termination of patent right or utility model |