Glue pudding preparation technology

A technology for making glutinous rice balls, which is applied in the field of making glutinous rice balls, can solve the problems of large glutinous rice balls, easy loosening of glutinous rice balls, and uneven surface, so as to achieve easy shaping and processing, improve beating efficiency, and improve beating fineness. degree of effect

Inactive Publication Date: 2017-04-26
CHONGQING QIGE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the quick-frozen glutinous rice balls currently on the market, due to the low degree of crushing of the glutinous rice during the processing process, make the glutinous rice not well formed, resulting in the production of glutinous rice balls generally have problems with large particle size and uneven surface, which ser

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production process of glutinous rice ball noodles is carried out in the following steps:

[0022] (1) cleaning, select indica glutinous rice for use, the glutinous rice is cleaned 3 times;

[0023] (2) Soaking, put the glutinous rice in the soaking tank, add water to the soaking tank according to the volume ratio of glutinous rice and water of 1:4, the water temperature is the same as the environment, the soaking time is 3 hours in spring and autumn, and the soaking time in summer For 2.5 hours, during winter, the soaking time is 3.5 hours; in the soaking process, if the glutinous rice is sour, just add new glutinous rice soaked in 70 ℃ hot water for 0.5 hour in the soaking tank, the volume ratio of new glutinous rice and former glutinous rice is 1: 3;

[0024] (3) steaming, put the soaked glutinous rice into a steamer, and steam for 3 minutes at 40°C;

[0025] (4) beating, mixing glutinous rice soaked with pregelatinized starch according to a volume ratio of 20:0...

Embodiment 2

[0031] The production process of glutinous rice ball noodles is carried out in the following steps:

[0032] (1) cleaning, select indica glutinous rice for use, the glutinous rice is cleaned 4 times;

[0033] (2) Soaking, put the glutinous rice in the soaking tank, add water to the soaking tank according to the volume ratio of glutinous rice and water of 2:4, the water temperature is the same as the environment, the soaking time is 3.5 hours in spring and autumn, and the soaking time in summer For 3 hours, during winter, the soaking time is 4 hours; in the soaking process, if the glutinous rice becomes sour, just add new glutinous rice soaked in 80 ℃ hot water for 1 hour in the soaking tank, the volume ratio of new glutinous rice and former glutinous rice is 1.5: 3;

[0034] (3) steaming, putting the soaked glutinous rice into a steamer, and steaming for 5 minutes at 50°C;

[0035] (4) beating, mixing glutinous rice soaked with pregelatinized starch according to a volume rat...

Embodiment 3

[0041] The production process of glutinous rice ball noodles is carried out in the following steps:

[0042] (1) cleaning, select indica glutinous rice for use, the glutinous rice is cleaned 3 times;

[0043] (2) Soaking, put the glutinous rice in the soaking tank, add water to the soaking tank according to the volume ratio of glutinous rice and water of 1.5:4, the water temperature is the same as the environment, the soaking time is 3 hours in spring and autumn, and the soaking time in summer For 2.5 hours, during winter, the soaking time is 3.5 hours; in the soaking process, if the glutinous rice is sour, just add new glutinous rice soaked in 75 ℃ hot water for 0.5 hour in the soaking tank, the volume ratio of new glutinous rice and former glutinous rice is 1: 3;

[0044] (3) steaming, putting the soaked glutinous rice into a steamer, and steaming for 4 minutes at 45°C;

[0045] (4) beating, mixing the soaked glutinous rice and pregelatinized starch according to the volume...

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Abstract

The invention relates to the technical field of glue pudding preparation and discloses a glue pudding dough preparation technology. The glue pudding preparation technology includes the steps of (1), cleaning; (2), soaking glutinous rice in water in a volume ratio of 1-2:4 for 3-3.5 hours in spring and autumn, for 2.5-3.5 hours in summer and for 3.5-4 hours in winter, wherein the temperature of the water is as same as that of the environment; if the glutinous rice turns sour during soaking, adding new glutinous rice soaked for 0.5-1 hour at 70-80 DEG C into a soaking vat, wherein the volume ratio of the new glutinous rice to the original glutinous rice is 1-1.5:3; (3), mashing by mixing the soaked glutinous rice with pre-gelatinized starch according to a volume ratio of 20:0.5-0.8; (4), drying by pressing; (5), mixing and stirring glutinous rice flour with water at 15-20 DEG C to form a glue pudding dough, wherein the volume ratio of the glutinous rice flour to the water is 200:93-96 in spring and autumn, 200:85-90 in summer and 200:98-100 in winter; (6), keeping the whole preparation time for 9-10 hours. The glue pudding preparation technology is capable of improving stickiness of the glue pudding dough and reducing granularity of the glue pudding dough, thereby making prepared glue pudding smooth in surface.

Description

technical field [0001] The invention relates to the technical field of glutinous rice balls preparation, in particular to a manufacturing process of glutinous rice ball noodles. Background technique [0002] Tangyuan is a famous snack with a long history, representing the art of life of the working people in ancient China, and it also occupies an important position in the food culture of modern society. There are many kinds of glutinous rice balls, and they have different production methods according to the food culture with different styles in different parts of China. There are also many types of quick-frozen glutinous rice balls on the market. The production process of quick-frozen glutinous rice balls is mainly to grind glutinous rice into a paste, then press the rice paste dry to remove excess water, and then mix it with water in proportion to make glutinous rice balls with suitable viscosity. Noodles, different types of cores are pressed into the glutinous rice ball n...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/10
Inventor 黄开亮
Owner CHONGQING QIGE FOOD CO LTD
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