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Preparation method of mochi sticks

A mochi and pulp technology, applied in food freezing, food science, food ultrasonic treatment, etc., can solve the problems of sticky teeth, low market acceptance of mochi and high sweetness, etc., to ensure the taste and shorten the time. Time to finished product, effect of reducing product viscosity

Active Publication Date: 2020-03-27
NOVEL FOOD (SUZHOU) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The common mochi-like rice noodle food in the market has a soft taste, is sticky to the teeth, and has a high degree of sweetness. Firstly, many people do not like to eat food that is too sticky to the teeth, and secondly, food that is too sweet is not suitable for obese people and People with hyperglycemia lead to low market acceptance of traditional mochi foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: ultrasonically vibrate the raw corn grains for 110 minutes;

[0025] Step 2: Mix and stir glutinous rice flour, water, and white sugar for 210 seconds, add ultrasonically oscillated corn kernels and stir for 127 seconds to obtain a slurry;

[0026] Step 3: Filling. Pass the prepared slurry through the filling machine and fill it in the mold. The operating environment of the prepared slurry is kept vacuum and continues to vibrate during filling;

[0027] Step 4: steaming and heating, the steaming heating temperature is 95°C, and steaming for 40 minutes;

[0028] Step 5: Quickly freeze the steamed product for 30 minutes in the quick freezer to lower the central temperature from -1°C to -5°C, and then gradually reduce the central temperature of the food to below -18°C;

[0029] Step 6: Wrap bread crumbs on the quick-frozen products respectively, apply pressure on the wrapping surface when breading the quick-frozen products, and obtain finished mochi sticks.

Embodiment 2

[0031] Step 1: ultrasonically vibrate the raw corn grains for 130 minutes;

[0032] Step 2: Mix glutinous rice flour, water, and white sugar together for 190 seconds, add ultrasonically oscillated corn kernels and stir for 88 seconds to obtain a slurry;

[0033] Step 3: Filling. Pass the prepared slurry through the filling machine and fill it in the mold. The operating environment of the prepared slurry is kept vacuum and continues to vibrate during filling;

[0034] Step 4: steaming and heating, the steaming heating temperature is 90°C, and steaming for 50 minutes;

[0035] Step 5: Quickly freeze the steamed product for 30 minutes in the quick freezer to lower the central temperature from -1°C to -5°C, and then gradually reduce the central temperature of the food to below -18°C;

[0036] Step 6: Wrap bread crumbs on the quick-frozen products respectively, apply pressure on the wrapping surface when breading the quick-frozen products, and obtain finished mochi sticks.

Embodiment 3

[0038] Step 1: ultrasonically oscillating raw corn kernels for 119 minutes;

[0039] Step 2: Mix glutinous rice flour, water, and white sugar together for 202 seconds, add ultrasonically oscillated corn kernels and stir for 101 seconds to obtain a slurry;

[0040] Step 3: Filling. Pass the prepared slurry through the filling machine and fill it in the mold. The operating environment of the prepared slurry is kept vacuum and continues to vibrate during filling;

[0041] Step 4: steaming and heating, the steaming heating temperature is 92.7°C, and steaming for 46 minutes;

[0042] Step 5: Quickly freeze the steamed product for 30 minutes in the quick freezer to lower the central temperature from -1°C to -5°C, and then gradually reduce the central temperature of the food to below -18°C;

[0043] Step 6: Wrap bread crumbs on the quick-frozen products respectively, apply pressure on the wrapping surface when breading the quick-frozen products, and obtain finished mochi sticks.

...

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PUM

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Abstract

The invention discloses a method for making mochi sticks. The method comprises the following steps: 1) performing supersonic wave concussion on a raw material niblet for 110-130 min; 2) mixing sweet rice flour, water and white granulated sugar and stirring the materials for 190-210 seconds, adding the niblet after supersonic wave concussion and stirring the material for 88-127 seconds to obtain a pulp; 3) filling a mold with the beaten material by a filling machine; 4) performing heat-curing and moulding the material; 5) performing quick-freezing on the steamed product in a quick-frozen database for 30 min, reducing the center temperature from -1 DEG C to -5 DEG C, then gradually reducing the center temperature of food to lower than -18 DEG C; and 6) respectively wrapping the quick-frozen product with bread crumb bread crumb to obtain the mochi sticks. The method has the advantages that supersonic wave concussion is carried out in advance, fine cracks can be generated on the surface of the corn granules, the viscous macro molecules can effectively attached to the surface of the corn granules, connectivity of the corn granules and other components is increased, and compacting degree and mouthfeel of the product are increased.

Description

technical field [0001] The invention relates to a cup setting method for quick-frozen food, more specifically, it relates to a preparation method of mochi sticks. Background technique [0002] Mochi is a traditional food that originated in Taiwan and Japan and is widely popular. It is commonly known as glutinous rice balls in mainland China. With the development of quick-frozen food, it has gradually evolved into a quick-frozen prepared food. It has realized industrialization and is serving consumers. Accepted, the mainland has become popular. [0003] Mochi stick corn flavor belongs to quick-frozen flour and rice food, which refers to the main raw materials such as flour, rice, miscellaneous grains, etc., and can also be mixed with meat, poultry, eggs, aquatic products, vegetables, fruit materials, sugar, oil, condiments, etc. It is a variety of noodles and rice products that are processed, shaped or cooked, processed and packaged by quick-freezing technology and stored, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/00A23L5/10
CPCA23V2002/00A23V2300/48A23V2300/20
Inventor 李文俊
Owner NOVEL FOOD (SUZHOU) CO LTD