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Method for preparing instant semifinished product of rice dumpling

A production method and a round blank technology are applied in the field of instant dumpling blanks and their production, which can solve the problems of easy aging and regeneration, and achieve the effects of extending the circulation period, convenient storage and saving circulation funds.

Active Publication Date: 2006-07-12
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of glutinous rice balls, mainly through the adjustment of fillings to achieve a variety of tastes. Currently, the glutinous rice balls on the market are circulated through the frozen chain. need to be cooked to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment one: the production of mung bean instant glutinous rice balls

[0014] The first step is to make noodles: put 5kg of glutinous rice flour in a basin, add 50g of xanthan gum, 100g of agar, 1kg of trehalose powder, 135g of monoglyceride, 800g of white sugar, and 4.5g of dehydroacetic acid, and mix the above items evenly. Add 2kg of boiling water to form a dough; mature;

[0015] The second step of stuffing: boil 2kg of mung beans with 4kg of water, drain the water, add 1.5kg of white sugar, mix well and crush, pass through a colloid mill, then put it in a shoveling pot, shovel for 30 minutes, Make its moisture content reach 20-24%, add 2g of dehydroacetic acid 10 minutes before the filling is scooped;

[0016] The third step is stuffing: use a fully automatic universal stuffing machine to make 20g glutinous rice balls according to the skin-filling ratio of 7:5;

[0017] The fourth step of packaging: put the wrapped glutinous rice balls into plastic boxes, 10 ...

Embodiment 2

[0018] Embodiment 2: the production of peanut and sesame stuffing instant glutinous rice balls

[0019] The first step of kneading dough: put 5kg of glutinous rice flour in a basin, add 100g of triglyceride, 100g of agar, 200g of sodium alginate, 10g of potassium sorbate, 1kg of maltose syrup (DE is 70), and mix the above items evenly. Add 1.8kg of boiling water to form a dough; mature;

[0020] The second step of stuffing: choose peanut and sesame stuffing with a moisture content of about 23%, and use a fully automatic universal stuffing machine to make glutinous rice balls with a weight of 15g according to the skin filling ratio of 2:1;

[0021] The third step of packaging: put the wrapped glutinous rice balls into plastic boxes, 15 per box, and then put them 2 Put a pack of Guangyi brand 100 deoxidizer into the 24h·atm food packaging bag at the same time, seal and seal, and the finished product is obtained.

[0022] The emulsifier has a significant effect on the anti-agin...

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Abstract

The invention relates to a method for preparing an instant dumpling soup block, adding emulsifying agent of 0.05-10 units into the powder of 100 units by weight, mixing uniformly, adding water of 20-50 units to prepare flour dough; maturing; adding food edulcorator of 0.01-400 units, and conservative of 0.03-0.4 units; choosing stuffing with a certain amount, preparing dumpling soup according to the proportion between cheek and stuffing being 0.7-1-2.0-1; putting the prepared dumpling soup into plastic box, then putting to the food packing plastic bag with the deoxidation rate lower than 25ml / m2*24h*atm, and putting deoxidizing agent of certain type simultaneously to seal the bag. The antioxidizing property for starch of the dumpling soup is outstanding, and the product can be preserved for 3 to 6 months under normal temperature, and can be eaten instantly or be eaten as traditional dumpling soup, and also be eaten with cool water punching.

Description

Technical field: [0001] The invention relates to the technical field of instant food, in particular to an instant glutinous rice ball blank and a production method thereof. Background technique: [0002] Tangyuan, also known as Yuanxiao, is a kind of traditional snack food in my country. There are many kinds of glutinous rice balls, mainly through the adjustment of fillings to achieve a variety of tastes. Currently, the glutinous rice balls on the market are circulated through the frozen chain. They all need to be cooked before they can be eaten. Invention content: [0003] The purpose of the present invention is mainly aimed at the problem that glutinous rice balls need to be frozen and boiled when eating, to develop a glutinous rice ball blank that can be stored for a long time at normal temperature and does not need to be cooked when eaten, and a production method thereof, which comprises the following steps: [0004] By weight, add 0.05 to 10 parts of emulsifier to 1...

Claims

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Application Information

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IPC IPC(8): A23L1/48A21D2/00A23L35/00
Inventor 梁嘉臻
Owner GUANGDONG GUANGYI TECH IND
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