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Traditional Chinese rice pudding preservation method based on hurdle technology and prepared preserved traditional Chinese rice pudding products by applying the method

A fresh-keeping method and technology for zongzi, applied in the application, food preservation, food ingredients and other directions, can solve the problems of sacrificing the quality, taste, appearance, safety, health hazards of zongzi, and achieve the control of avoiding pollution, reducing secondary pollution, etc. convenient effect

Inactive Publication Date: 2016-07-27
无锡市善源生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the shelf life can be extended to a certain extent, but even if the use of additives is strictly controlled, long-term consumption is still harmful to human health.
[0013] The above three methods can prolong the shelf life of zongzi to a certain extent, but at the cost of sacrificing the quality, mouthfeel, appearance and safety of zongzi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: take 50g big meat dumpling as raw material:

[0042] (1) Pick and cook 50 big meaty rice dumplings that are completely wrapped in rice dumpling leaves, without leaking rice, exposed meat, or off-line;

[0043] (2) Place the zongzi in a 100,000-class clean room to cool until the central temperature of the zongzi is 45-55°C, cool for 40 minutes, and turn on the ultraviolet lamp during the cooling process;

[0044] (3) The prepared 1% concentration of H 2 o 2 Spray evenly on the surface of the zongzi, the spray volume of each zongzi is 12-16mL;

[0045] (4) After the spraying operation is completed, place it in a 100,000-class clean room to air-dry, and at the same time turn on the ultraviolet lamp for irradiation. The air-drying time is 30 minutes, and the temperature of the center of the zongzi is 20-30°C;

[0046] (5) Aseptically pack the air-dried zongzi in 5 pieces / bag.

[0047] After the preparation, the zongzi was placed at room temperature for 20 ...

Embodiment 2

[0048] Embodiment 2: take 160g big meat dumpling as raw material:

[0049] (1) Pick 100 big meaty rice dumplings that are completely wrapped in leaves after steaming, without leaking rice, meat, or off-line;

[0050] (2) Place the zongzi in a 100,000-class clean room to cool until the central temperature of the zongzi is 45-55°C, cool for 40 minutes, and turn on the ultraviolet lamp during the cooling process;

[0051] (3) The configured 10% concentration of H 2 o 2 Spray evenly on the surface of the zongzi, the spray volume of each zongzi is 1-2mL;

[0052] (4) After the spraying operation is completed, place it in a 100,000-class clean room to air-dry, and at the same time turn on the ultraviolet lamp for irradiation. The air-drying time is 30 minutes, and the temperature of the center of the zongzi is 20-30°C;

[0053] (5) Aseptically pack the air-dried zongzi in 5 pieces / bag.

[0054] Place the zongzi at normal temperature for 45 days after the preparation. Samples we...

Embodiment 3

[0055] Embodiment 3: be raw material with 160g bean paste dumpling:

[0056] (1) Pick 50 bean paste dumplings that are completely wrapped in leaves after high-pressure cooking (0.3MPa), without leaking rice, exposed fillings, or off-line;

[0057] (2) Place the zongzi in a 100,000-class clean room to cool until the central temperature of the zongzi is 40-50°C, cool for 1 hour, and turn on the ultraviolet lamp during the cooling process;

[0058] (3) The prepared 1% concentration of H 2 o 2 —Ag + Spray evenly on the surface of the zongzi, the spray volume of each zongzi is 8-12mL;

[0059] (4) After the spraying operation is completed, place it in a 100,000-class clean room to air-dry, and at the same time turn on the ultraviolet lamp for irradiation. The air-drying time is 30 minutes, and the temperature of the center of the zongzi is 20-30°C;

[0060] (5) Aseptically pack the air-dried zongzi in 5 pieces / bag.

[0061] After the preparation, the zongzi was placed at room ...

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Abstract

The present invention discloses a traditional Chinese rice pudding preservation method. The preservation method comprises the following steps: (1) raw material obtaining: wrapped, molded and cooked traditional Chinese rice puddings are used as raw materials; (2) cooling; (3) sterilizing agent spraying or soaking: the sterilizing agent is at least one of H<2>O<2>, a H<2>O<2>-Ag<+> compound, a H<2>O<2>-Fe<2+> compound, and a H<2>O<2>-citric acid compound; (4) air-drying; and (5) packaging. The unique features are that by controlling different hurdle factors, the obtained traditional Chinese rice puddings can be placed at room temperature for 20-60 days and the used compound sterilizing agent is colorless, odorless and non-toxic. The processing processes are simple, the cost is low, the implementation is strong, etc.

Description

technical field [0001] The invention relates to the technical field of processing rice and its products; in particular, it relates to a method for preserving freshness of zongzi based on barrier technology, and a freshness-preserving zongzi prepared according to the method. Background technique [0002] Zongzi is made by steaming glutinous rice wrapped in zong leaves and other accessories, such as meat, bean paste, egg yolk, dates, chestnuts, etc. The traditional production process of zongzi determines that it requires a lot of manual operations from the introduction of raw materials to the packaging of finished products. Human factors are greatly affected, easy to be polluted, and the quality is not suitable for control. Moreover, the peak season for production and consumption of zongzi is the traditional "Dragon Boat Festival" season , the environment is high in temperature and humidity, prone to mold and deterioration, coupled with the high water activity of fresh rice du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L3/3508A23L3/358A23L3/3445A23L3/3436
CPCA23L3/3436A23L3/3445A23L3/3508A23L3/358A23V2002/00A23V2250/032Y02A40/90
Inventor 于秋生何剑飞陈天祥朱玲张保艳徐晖平向莉李珍妮陈召桂彭玉慧姚远陈铖陈慧余晶晶
Owner 无锡市善源生物科技有限公司
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