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Rice dumpling preparation process

A technology for making rice dumplings, which is applied in food heat treatment, food science, etc., can solve the problems of long cooling time of rice dumplings and low production efficiency of rice dumplings, and achieve the effects of accelerating cooling efficiency, keeping the appearance intact, and being easy to lose

Inactive Publication Date: 2018-06-01
重庆凯年食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] This program is intended to provide a production process of rice dumplings to solve the problem of low production efficiency of rice dumplings in the prior art due to the long cooling time of rice dumplings

Method used

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  • Rice dumpling preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] as attached figure 1 Shown: Zongzi making process, including the following steps:

[0023] A, raw material preparation steps: weigh glutinous rice, stuffing, seasoning and zong leaves with a platform scale;

[0024] B, raw material cleaning step: use the zong leaf cleaning machine to clean the zong leaves weighed in step A, then drain the zong leaves for subsequent use; use the rice washing machine to wash the glutinous rice weighed in step A, and then wash the glutinous rice Drain;

[0025] C, batching step: use a blender to stir and mix the glutinous rice in step B with the filling and seasoning in step A evenly, and the stirring time is 2 minutes;

[0026] D, step of making rice dumplings: fold the rice dumpling leaves obtained in step B into a funnel shape, then weigh the glutinous rice mixed with fillings in step C required for each rice dumpling, then fill the glutinous rice into the rice dumpling leaves, use the rice dumpling leaves Wrap the glutinous rice tig...

Embodiment 2

[0034] The only difference with Example 1 is: E, in the cooking step, when the pressure reaches 2.0 MPa, and the temperature reaches 105 ° C, the pot is started; H, in the sterilization step, the sterilization temperature is 115 ° C, and the time is 60 minutes.

Embodiment 3

[0036] The difference from Example 1 is only: in E, the cooking step, when the pressure reaches 2.4MPa, and the temperature reaches 115°C, the pot is started; in H, in the sterilization step, the sterilization temperature is 125°C, and the time is 40 minutes.

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Abstract

The invention relates to the technical field of snack food containing thin slices or other shapes originated from cereals. The rice dumpling preparation process specially comprises the following ricedumpling preparation steps: A, a step of preparing raw materials; B, a step of cleaning the raw materials; C, a step of proportioning the raw materials; D, a step of making rice dumplings; E, a step of cooking the rice dumplings: steaming and cooling the rice dumplings obtained in the step D in a pressurized manner, controlling pressure during serving of the rice dumplings to 2.0 to 2.4MPa and controlling temperature to 105 and 115 DEG C; F, a step of cooling: cooling the steamed and cooked rice dumplings obtained in the step E on a cooling line provided with a conveyor belt which has at leastthree levels and of which the conveying speed is sequentially increased; G, a step of packaging in vacuum; H, a step of sterilizing: sterilizing the packaged rice dumplings in the step G by utilizingsteam at a sterilization temperature of 115 to 125 DEG C for 40 to 60 minutes; I, a step of boxing; J, a step of enabling finished products to enter into a warehouse. According to the rice dumpling preparation process disclosed by the invention, the problem of lower production efficiency of the rice dumplings caused by long cooling time of the rice dumplings in the prior art is solved.

Description

technical field [0001] The proposal relates to the technical field of fast food containing flakes or other shapes derived from cereals, specifically the production process of zongzi. Background technique [0002] Zongzi is a food made by wrapping and cooking glutinous rice with fillings through Zongzi leaves. Zongzi can be divided into triangular Zongzi and square Zongzi. No matter what kind of Zongzi, its overall thickness is relatively large, which causes Zongzi It is not easy to cool down quickly after being cooked. This just causes the efficiency of the factory production of zongzi to be relatively low. Moreover, during the long-term mechanical operation of the existing zongzi, the corners of the zongzi are damaged, causing the shape of the zongzi to be incomplete and beautiful after being peeled off. Contents of the invention [0003] This proposal intends to provide a zongzi production process to solve the problem in the prior art that the production efficiency of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L5/10A23L5/20
CPCA23L5/13A23L5/17A23L5/21A23L7/126A23V2002/00A23V2300/24
Inventor 黄海鹰张应强黄成明
Owner 重庆凯年食品有限公司
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