Process method for producing traditional Chinese rice-puddings by using secondary steaming method

Abstract

The invention provides a process method for producing traditional Chinese rice-puddings by using a secondary steaming method and relates to a technology for producing the traditional Chinese rice-puddings. The process method comprises the following steps of: pre-treatment: treating steamed rice dumpling leaves; washing rice, immersing the rice and weighing the rice; adding clean water into a rice steaming container and immersing the rice for 6 hours; then directly steaming the rice and treating the rice steaming container; steaming the rice for 45 minutes under the conditions of the air pressure is 0.12Pa and the temperature is 110 DEG C; then blending the rice and shaping; covering primary traditional Chinese rice-puddings and shaping; vacuumizing and packaging by a vacuum machine; and secondary steaming: raising the temperature and sterilizing when the temperature in a sterilizing tank is 120 DEG C; cooling; opening an air pressure valve to adjust the pressure to be at 0.18Pa; keeping the air pressure and pumping cold water into the sterilizing tank; and packaging after cooling, and warehousing. The process adopts a method in which the secondary steaming and boiling can be performed on the traditional Chinese rice-puddings; the rice is cooked, covered and shaped to form the primary traditional Chinese rice-puddings; then the primary traditional Chinese rice-puddings are vacuumized and are subjected to secondary steaming and boiling; and vacuum high-resistance ventilation, and steaming and boiling resisting operations are carried out so that the original tastes and nutrition are kept in the traditional Chinese rice-puddings and are not lost.

Description

technical field [0001] The invention relates to a technology for producing zongzi, in particular to a technique for producing zongzi by double steaming. Background technique [0002] The traditional method of making Zongzi is to soak the rice first, then wash it, and then add fresh water before wrapping to wash away all the nutrients in the rice. Traditional rice dumplings are mixed unevenly, resulting in uneven taste and color. Traditionally, rice dumplings are wrapped with raw rice and auxiliary materials such as fresh meat, salted egg yolk, bean paste, seasonings, etc., and then boiled. In this way, the nutrients of the rice dumplings will be lost with the water due to long-term immersion in water, and then removed. The surface is dried by wind and vacuum-packed; traditional zongzi cannot be eaten directly at room temperature, because they are hard and aging quickly, and cannot be eaten directly without heating, and the taste of various auxiliary materials and seasonings...

AI Technical Summary

Problems solved by technology

Uneven mixing of traditional zongzi, resulting in uneven taste and color

Traditionally, rice dumplings are wrapped with raw rice and auxiliary materials such as fresh meat, salted egg yolk, bean paste, seasonings, etc., and then boiled. In this way, the nutrients of the rice dumplings will be lost with the water due to long-term immersion in water, and then removed. Wind-dried and vacuum-packed on the surface; traditional zongzi cannot be eaten directly at room temperature, because they are hard and aging quickly, and cannot be eaten directly without heating, and the taste of various auxiliary materials and seasonings of zongzi will gradually fade, and the color and taste will be uneven.

Images