A method for producing vacuum zongzi by using a bag-feeding 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 vacuum packaging machine. The process route of the method is: dry rice→soaking→draining rice→mixing ingredients→quantification→wrapping rice dumplings→filling→vacuum sealing→high temperature sterilization→finished product. The method does not need cooking and cooling processes before filling, and the water required for gelatinization of rice grains can be added during filling or in the mixing process. By adopting the method of the present invention, the water in the retort bag will not be drawn out during vacuuming, which simplifies the production process of vacuum rice dumplings, ensures the taste and color of rice dumplings, saves manpower and material resources, reduces production costs, and reduces water resources waste and pollution of the environment.

Description

Technical field [0001] The present invention relates to the field of food production technology, in particular to a method of producing vacuum rice dumplings using a vacuum packaging machine to the bag. Background [0002] At present, the production process of vacuum rice dumplings is mainly: dry rice → soaking→ draining rice→ mixing → quantitative → wrapped rice dumplings → boiling → cooling → filling→ vacuum sealing → high temperature sterilization → finished products. The existing production process of vacuum rice dumplings includes the following steps: step 1, the dry rice is soaked in room temperature water; step 2, the rice obtained in step 1 is put into the conveyor belt of the asphalt machine for drainage; step 3, the drained rice obtained in step 2 is mixed with seasoning; step 4, the seasoning rice obtained in step 3 is quantified by weighing method or volume method; step 5, the quantitative seasoning rice obtained in step 4 is wrapped with rice dumpling leaves together...

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