Method for producing vacuum Zongzi by using bag-feeding type vacuum packaging machine

Abstract

The invention relates to the technical field of food production, and discloses a method for producing vacuum Zongzi by using a bag-feeding type vacuum packaging machine. The process route of the method is as follows: getting dry rice, soaking rice, draining rice, mixing materials, carrying out quantifying, wrapping Zongzi, carrying out filling, carrying out vacuum sealing, carrying out high-temperature sterilization, and obtaining a finished product. According to the method, cooking and cooling processes are not needed before filling, and water required by rice grain gelatinization can be added during filling, and can also be added in the material mixing process. Through the adoption of the method, water in cooking bags cannot be pumped out during vacuumizing, so that the production process of the vacuum Zongzi is simplified, taste and color of the Zongzi are guaranteed, manpower and material resources are saved, production cost is reduced, and waste of water resources and pollution tothe environment are reduced.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing vacuum zongzi by using a bag-feeding vacuum packaging machine. Background technique [0002] At present, the production process of vacuum rice dumplings is mainly: dry rice→soaking→draining rice→mixing ingredients→quantitative→wrapping rice dumplings→boiling→cooling→filling→vacuum sealing→high temperature sterilization→finished product. The production technology of existing vacuum rice dumpling comprises the following steps: the 1st step, soak dry rice in normal temperature water; In step 2, the drained rice obtained in step 2 is mixed with seasoning; in step 4, the seasoned rice obtained in step 3 is quantified by weighing method or volume method; in step 5, the rice obtained in step 4 is The quantitative seasoning rice and the corresponding fillings are wrapped with zongzi leaves and bundled to become a raw zongzi; in step 6, put the raw zongzi o...

AI Technical Summary

Problems solved by technology

The high temperature and high pressure of the second sterilization process had a significant impact on the internal structure and flavor substances of the vacuum rice dumplings. Compared with the rice dumplings before sterilization, the color of the vacuum rice dumplings and the taste of the meat filling were poor.

However, in the process of making the water bag, this method needs to use a hot air knife to leave a 0.5-1.5 cm seal on either side as a false seal. High, the pass rate is low, a little carelessness during operation will cause the false seal of the water bag to be broken during vacuuming or the water bag will not burst during cooking

In addition, after sterilization, there will still be damaged PE bags in the packaging bag, which has poor sensory and foreign body sensation

Although the invention adds the ice required for cooking rice dumplings in the retort bag, the ice will not be drawn out when vacuumed, but because the density of the ice cubes is lower than that of water, the volume of the ice cubes is larger and does not have the same quality of water. Fluidity, in the vacuuming process, although it is guaranteed not to be drawn out, it will occupy a large space in the retort bag, and some gaps exist in the bag during the sterilization process, making it difficult for production and product control personnel to judge whether the package is There is an air leakage phenomenon, and because the ice cubes cannot be evenly distributed around the rice dumplings like water after vacuuming, but only exist at the bottom of the packaging bag, it will cause some of the rice dumplings to be raw and some of the rice to be rotten

Images