Industrial processing method for frozen rice flour dumplings

A processing method and technology of rice noodle dumplings, which are applied in the field of rice food processing, can solve the problems that rice noodle dumplings cannot be industrially produced on a large scale, and achieve the effects of easy large-scale industrial automatic production, crystal clear appearance, and simple production

Inactive Publication Date: 2011-09-14
沈哲明
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AI Technical Summary

Problems solved by technology

[0006] The present invention mainly solves the defect that the large-scale indus

Method used

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Embodiment

[0028] Pork Rice Noodle Dumplings

[0029] (1) Select high-quality early indica rice and late indica rice, mix according to 70% of early indica rice, 20% of late indica rice, and 10% of japonica rice, remove sand and stone impurities, wash, soak for 2 hours in normal temperature water after ultraviolet sterilization and filtering, and soak Rinse the rice clean, add water and grind the soaked and rinsed rice to a rice flour slurry with a fineness of more than 200M, mix the rice flour slurry with water until the water content is 50%, and stir evenly, and use a tunnel-type steamed flour conveyor belt to heat the rice flour slurry with steam to make it fully Gelatinization (ripening), so far, the rice flour slurry after fully gelatinization becomes a rice flour skin with moderate viscosity, and the rice flour skin is cooled to about 60°C for later use;

[0030] (2) Pork stuffing. Get refined pork, seasonal vegetables, seasonings, edible oil and water, and prepare according to the...

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Abstract

The invention discloses an industrial processing method for frozen rice flour dumplings. Based on the traditional rice flour processing and conventional rice flour dumpling processing techniques, different kinds of rice are mixed to form the main material of wrappers, a proper amount of starch can be added into the main material, the materials of wrappers are heated, pasted and filled into a dumpling making machine, and stuffing is added to make rice flour dumplings. The rice flour dumplings processed by the method can be eaten after being heated for a short time; the stuffing made by mixing various kinds of meat, vegetables, grain food, nutrients and seasonings can be filled into the rice flour dumplings; and the rice flour dumplings are quick, convenient, safe and sanitary for eating and the nutrients of the rice flour dumplings are balance. The method has the advantages of reasonable processing process, simple and convenience manufacturing and suitability for large-scale industrial automatic production. The rice flour dumplings produced by the invention offer an excellent mouthfeel, the appearance of the dumplings is glittering and translucent, the fragrance and color are attractive, the dumplings do not break during long-time cooking and can be eaten after being heated for 5 minutes, and the dumplings are instant and convenient; and the rice flour dumplings which are sterilized are protected against any pollution, so the rice flour dumplings have long shelf-life under preservative-free and freezing conditions, and the commercial quality guarantee period of the dumplings can reach 6 to 12 months.

Description

Technical field [0001] The invention relates to rice food processing, in particular to a processing method for rice flour dumplings. Background technique [0002] The whole world has more than 50% population to simply heat rice into rice as staple food. So far, known rice deep processing food mainly contains rice noodle thread and chopped powder as snacks. Although there is a small-scale industrial production of rice flour food in the south, which tends to develop into mainstream food, the variety is single and scattered, and has not formed an industrial advantage. Compared with the processing volume of wheat food, which accounts for 90% of the total amount of wheat flour, there is a huge space for the intensive processing of rice food. [0003] At present, the dumplings on the market are mostly made of wheat flour for wrapping, stuffing, freezing and packaging. Since the dumplings made with wheat flour as the main ingredient are more difficult to adapt to the crowd who ta...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 沈哲明
Owner 沈哲明
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