Preparing method of microwave traditional Chinese rice-pudding

Abstract

The invention relates to a preparing method of a microwave traditional Chinese rice-pudding. Currently, the existing preparing method of the microwave traditional Chinese rice-pudding does not have a simple process and can not be used for preparing the traditional Chinese rice-pudding with a comfortable mouth feel, a special flavor and capacity of being directly heated by microwaves. The preparing method comprises the following steps of: a raw material treating procedure, a binding procedure, a water boiling procedure, a vacuum packaging procedure and a sterilizing procedure; for the raw material treating procedure: finished-product stuffing is prepared through using a chequer-shaped indocalamus leaf treating step, a sticky rice treating process and a stuffing treating step; an uncooked traditional Chinese rice-pudding is prepared in the binding procedure; for the water boiling procedure: the uncooked traditional Chinese rice-pudding is boiled for 30-35 minutes and is braised for 30-35 minutes to prepare the cooked traditional Chinese rice-pudding; a vacuum packaged traditional Chinese rice-pudding is prepared by using the vacuum packaging procedure; and the microwave traditional Chinese rice-pudding is prepared by using the sterilizing procedure. The preparing method of the microwave traditional Chinese rice-pudding is simple in process; and the manufactured traditional Chinese rice-pudding has a comfortable mouth feel, a special flavor anda high nutritive value, and can be directly heated by the microwaves.

Description

technical field [0001] The invention relates to a processing method of rice dumplings, in particular to a processing method of microwave rice dumplings, which is a processing method of microwave heating instant rice dumplings, belonging to the technical field of food processing. Background technique [0002] Microwave food is the application of modern processing technology to the scientific proportioning and combination of food raw materials, pre-processed into food suitable for microwave heating or modulation, and easy to eat, that is, food that can be heated and cooked in microwave ovens. The microwave heating processing method mainly uses the thermal effect of microwaves. Microwaves penetrate into the material and interact with the polar molecules of the material, making the polar orientation change with the change of the external electromagnetic field, resulting in sharp friction and collision of the molecules, making the material inside Each part gets heat at the same m...

AI Technical Summary

Problems solved by technology

Although microwave food has many incomparable advantages of traditional food, and microwave heating also has many unique advantages, there are also outstanding defects in the flavor of processed food. The disadvantages are as follows: 1. The zongzi used in traditional zongzi is one of the main sources of the zongzi’s fragrant ingredients, and it is also the packaging component of the zongzi. Therefore, the zongzi gives zongzi a special meaning

However, the traditional Zongzi leaf packaging is not suitable for microwave heating mode. Traditional Zongzi must be completely peeled off the Zongzi leaves before microwave heating can be carried out. However, this makes Zongzi lose its original appearance and unique fragrance of Zongzi leaves.

2. When the zongzi produced by the traditional technology is heated by microwaves, the temperature rises sharply due to microwave heating, and the water on the surface of the zongzi evaporates completely, while the water inside the zongzi is still sufficient, resulting in the zongzi being heated by microwaves. The uneven heating and temperature of the rice dumpling make the taste of the rice different, the glutinous rice on the surface of the rice dumpling becomes hard, and the glutinous rice inside is overheated, which greatly affects the appetite of consumers.

3. The leaves of the traditional craft zongzi need to be completely peeled off before microwave heating, otherwise, the glutinous rice and zongzi leaves are likely to cause serious stickiness. However, this makes the zongzi need to use chopsticks or With the assistance of other tools, it is impossible to eat hand-held like traditional rice dumplings, which brings great inconvenience to eating

[0008] In summary, at present there is no processing method for microwave rice dumplings that is simple in process, has a comfortable taste, unique flavor and can be directly heated by microwaves.

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