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Making method of quick-freezing instant steamed vermicelli rolls

A production method and technology of sausage powder, which are applied in the field of food processing, can solve the problems of excessive adhesion and consumption, drop, etc., and achieve the effects of increasing elasticity and chewiness, prolonging storage period, and evenly distributing moisture.

Inactive Publication Date: 2012-08-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of excessive adhesion of traditional Guangdong snack rice rolls during storage and the decline in consumption caused by water crystallization in a freezing environment, and propose a method that can reduce the thermal viscosity of rice rolls and improve freeze-thaw stability. How to make rice rolls

Method used

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  • Making method of quick-freezing instant steamed vermicelli rolls
  • Making method of quick-freezing instant steamed vermicelli rolls
  • Making method of quick-freezing instant steamed vermicelli rolls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making quick-frozen instant rice rolls, comprising the following steps:

[0024] (1) Wash the sticky rice stored for one year with water, soak it in water at 25°C for 7 hours, pour it into a rice grinder and grind it into rice flour.

[0025] (2) 100g of rice flour, 1g of raw potato flour, 5g of etherified tapioca starch and 25g of esterified tapioca starch were dissolved in 393g of clear water, and stirred into rice milk.

[0026] (3) Pour the stirred rice milk on the steaming plate, the thickness is 1mm, then put the stuffing on the rice milk, cook until it is very mature, then pull out the steaming plate, cut off the vermicelli and roll it into strips, and smear on the surface Anti-stick grease.

[0027] (4) Place the oil-smeared rice rolls in a box with a fixing function, put them into a -40°C environment for quick freezing, and reach -18°C or below within 30 minutes to prepare quick-frozen instant rice rolls. Take out the quick-frozen rice rolls, vac...

Embodiment 2

[0034] A method for making quick-frozen instant rice rolls, comprising the following steps:

[0035] (1) Wash the sticky rice stored for one year with water, soak it in water at 15°C for more than 10 hours, pour it into a rice grinder and grind it into rice flour.

[0036] (2) 100g of rice flour, 1g of raw potato flour, 15g of etherified tapioca starch and 10g of esterified tapioca starch were dissolved in 378g of clear water, and stirred into rice milk.

[0037] (3) Put a cotton cloth on a ventilated tray, pour in the stirred rice milk, the thickness is 1.5mm, then put the stuffing on the rice milk, cook until it is seven mature, then pull out the tray, cut off the vermicelli and roll it into a Strips, coated with anti-stick grease.

[0038] (4) Place the oil-smeared rice rolls in a box with a fixing function, put them in a -40°C environment for quick freezing, and reach -18°C or below within 30 minutes to prepare quick-frozen instant rice rolls. The quick-frozen rice rolls...

Embodiment 3

[0044] A method for making quick-frozen instant rice rolls, comprising the following steps:

[0045] (1) Wash the sticky rice stored for one year with water, soak it in water at 20°C for more than 7 hours, pour it into a rice grinder and grind it into rice flour.

[0046] (2) 100g of rice flour, 1g of raw potato flour, 10g of etherified tapioca starch and 10g of esterified tapioca starch were dissolved in 363g of clear water, and stirred into rice milk.

[0047] (3) Put a cotton cloth on a breathable tray, pour in the stirred rice milk, the thickness is 1.5mm, then put the stuffing on the rice milk, cook until it is half-baked, then pull out the tray, cut off the vermicelli and roll it into a Strips, coated with anti-stick grease.

[0048] (4) Place the oil-smeared rice rolls in a box with a fixing function, put them in a -40°C environment for quick freezing, and reach -18°C or below within 30 minutes to prepare quick-frozen instant rice rolls. The quick-frozen rice rolls ar...

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Abstract

The invention discloses a making method of quick-freezing instant steamed vermicelli rolls. The making method comprises the following steps of: cleaning aging rice with water, soaking for 7-10h, pouring into a rice grinding machine for grinding into powder; in the terms of mass parts, dissolving 100 parts of rice flour, 1 part of raw potato powder and 5-30 parts of etherified and esterified arrowroot starch into water with the mass three times of the total mass, stirring into rice milk; pouring stirred rice milk on a steaming tray or cotton cloth, with the thickness being 1-1.5mm, then placing fillings on the rice milk, stewing until reaching medium to well done, then pulling out the steaming tray or cotton cloth, cutting sheet jelly and rolling into strips, coating anti-adhering grease on the surface of the strips; and placing the steamed vermicelli rolls coated with the grease in an environment of -40 DEG C for quick-freezing, enabling the temperature to reach -18DEG C and below within 30min, so that the quick-freezing instant steamed vermicelli rolls are made. According to the making method, the shelf life of the quick-freezing instant steamed vermicelli rolls is greatly prolonged while the elasticity and the chewiness and other edible indexes of the quick-freezing instant steamed vermicelli rolls are improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing instant rice rolls by using a quick-freezing storage method. Background technique [0002] Rice rolls, also known as steamed rice rolls, is a rice product, also known as pulled noodles, rolled noodles, and pig intestines fun. Rice rolls originated in Guangdong. When they were produced, they were known as "white as snow, as thin as paper, shiny with oil, smooth and delicious". It is a traditional Cantonese neighborhood delicacy. There are two main genres of Guangdong rice rolls: one is braised sausage, and the other is drawer-type rice rolls. Due to the different production tools used, the rice rolls made are not the same. Ingredients are the main ingredients, and the drawer-type rice rolls mainly taste the rice roll powder and seasoning. According to the difference in taste and eating method, there are Teochew rice rolls and Fengshun rice rolls. As a tradi...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 李汴生严勇强阮征
Owner SOUTH CHINA UNIV OF TECH
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