Processing method for instant New Year cakes and rice noodles

A processing method and technology for rice cakes, applied in the fields of food preparation, food science, application, etc., can solve the problems affecting production efficiency and economic benefits, large manpower, high energy consumption, etc., to improve production efficiency and economic efficiency, save manpower and cost, the effect of speeding up production

Inactive Publication Date: 2015-03-25
马玉梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing and production of rice cakes and rice noodles with this method will result in more energy consumption and more manpower in production due to the steps of adding additives, vacuum or air-filled packaging, and heat sterilization, which will affect production efficiency and economic benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Grinding: Grinding glutinous rice into flour.

[0028] b. Combined powder: mix evenly by 100 parts (weight) of glutinous rice flour and 40 parts of water.

[0029] c. Aging, sterilizing, forming: heating and curing the combined powder and sterilizing at 121°C, extruding after sterilizing into columnar rice cakes with a thickness of 6 mm or silky rice noodles with a diameter of 2 mm.

[0030] d. Cooling and segmentation: the formed rice cake or rice flour is cooled in aseptic water at 1 degree Celsius and divided into rice cakes with a length of 40 mm or rice flour with a length of 100 mm.

[0031] e. Weighing and packaging: the divided rice cakes or rice noodles are weighed and packaged in an aseptic state. The weight of each rice cake or rice noodles is 130 grams. After weighing, use plastic bags or other containers to carry out aseptic packaging.

[0032] f. Put the packaged rice cake or rice noodles into a bowl (or box) or bag together with forks (chopsticks) and...

Embodiment 2

[0035] a, b are the same as embodiment one.

[0036] c. Curing, sterilization, forming: heat and mature the compound powder into the extruder for extrusion, and sterilize in the extruder at a temperature of 135°C, form it after sterilization, and extrude it into a 20 mm wide and 3 mm thick Ribbon-shaped rice cakes or flakes of rice noodles 1 mm thick and 8 mm wide.

[0037] d. Surface drying and segmentation: dry the formed rice cake or rice flour surface with a drum drying method, and then divide it into rice cakes of 30 mm × 20 mm × 3 mm or rice flour of 150 mm in length.

[0038] e. Weighing and packaging: the divided rice cakes or rice noodles are weighed and packaged in a sterile state. The weight of each rice cake or rice noodles is 180 grams. After weighing, use plastic bags or other containers to carry out aseptic packaging.

[0039] f. Put the packaged rice cake or rice noodles into a bowl (or box) or bag together with forks (chopsticks) and seasoning packets.

[00...

Embodiment 3

[0042] a, b are the same as embodiment one.

[0043] c. Curing, sterilization, forming: heat and mature the compound powder into the extruder for extrusion, and sterilize in the extruder at a temperature of 145°C, form after sterilization, and extrude into a strip with a loading surface of 30×20 mm rice cakes or rice noodles with a diameter of 1 mm.

[0044] d. Cooling and segmentation: Cool the formed rice cakes or rice noodles in a sterile, -35-degree Celsius space, then cool them in sterile, 5-degree Celsius water, and then divide them into rice cake slices with a thickness of 3 mm or a length of 300 mm of rice noodles.

[0045] e. Weighing and packaging: the divided rice cakes or rice noodles are weighed and packaged in an aseptic state. The weight of each rice cake or rice noodles is 250 grams. After weighing, use plastic bags or other containers to carry out aseptic packaging.

[0046] f. Put the packaged rice cake or rice noodles into a bowl (or box) or bag together w...

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PUM

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Abstract

The invention discloses a processing method for instant New Year cakes and rice noodles. The processing method comprises the following steps of grinding, blending powder, curing, sterilizing, molding, cutting under an aseptic condition, cooling (or surface layer drying), weighing under an aseptic condition, packaging and the like. By adopting the processing method, the production efficiency and the economic benefit can be improved.

Description

technical field [0001] The invention belongs to a food processing method, and relates to a processing method of rice cakes and rice flour, in particular to a processing method of using glutinous rice flour and waxy corn flour as main raw materials to process instant rice cakes and rice flour. technical background [0002] The Chinese invention patent applications with application numbers 200510056588.3 and 200510129301.5 proposed "a processing method for convenient (fast food) rice cakes and a device for extruding rice cakes" and "a processing method for convenient fast food rice noodles". The processing methods include powder grinding, ingredients Powder mixing, aging, molding, segmentation, processing, cleaning, vacuum or air-filled packaging, heat sterilization, outer packaging and other steps. The rice cake and rice noodles produced by the method can be eaten after brewing with boiling water for 2-4 minutes, are soft and delicious, and are convenient and hygienic. But, ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/117
Inventor 马玉梅
Owner 马玉梅
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