Preparation technology of oat and corn mixed glutinous rice ball meat stuffing food

Abstract

The invention relates to the field of food processing, and discloses a preparation process of oat and corn mixed glutinous rice ball meat stuffing food, which comprises the following steps: mixing 60-75% of oat and 5-10% of glutinous rice according to the weight ratio, adding 1-3% of Orleans marinade and a proper amount of water, uniformly stirring, putting into a steamer, steaming with steam of 100 DEG C for 20-30 minutes, and cooling to room temperature to obtain the oat and corn mixed glutinous rice ball meat stuffing food. The mixture is completely cooked; after steaming, cooling the mixture to 40-50 DEG C, adding 3-5% by weight of oatmeal, and continuing to stir uniformly; pre-steaming or cooking 3-5% of corn kernels, adding the corn kernels into the cooled mixture, and uniformly mixing the corn kernels with the cooled mixture; the oat and the glutinous rice are mixed according to a specific proportion, a proper amount of Orleans marinade is added, and the mixture is prepared into the outer skin through a cooking process, so that the aim of considering nutrition and flavor is successfully fulfilled, the problems of single nutritional ingredient and hard or uneven taste in the prior art are solved, and a healthy and delicious food scheme is realized.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a preparation process of an oatmeal-corn mixed glutinous rice ball meat-stuffing food. Background Art

[0002] In the current food processing field, especially in the development of healthy foods and convenience foods, oats and glutinous rice have attracted much attention due to their unique nutritional value and taste characteristics. Oats are rich in dietary fiber and have health benefits such as lowering blood lipids and controlling blood sugar. They are widely used in breakfast cereals, meal replacement foods and other categories; glutinous rice is widely used in traditional Asian foods such as glutinous rice balls and rice dumplings due to its high viscosity and soft taste. However, although oats and glutinous rice each have their own unique advantages, in the actual food processing process, there are still many technical challenges to effectively combine these two ingredients to give full play to their respective advantages while overcoming their respective shortcomings.

[0003] Limitations of single ingredient application:

[0004] Most of the oatmeal and glutinous rice products on the market are based on a single ingredient. For example, oats are often in the form of flakes or powders and are used in products such as breakfast cereals and energy bars. However, due to the lack of viscosity of oats themselves, it is difficult to form foods with a good structure, especially when making foods that require good formability, such as glutinous rice balls. On the other hand, although glutinous rice has outstanding viscosity and is suitable for making various traditional foods with a soft and glutinous taste, its nutritional components are single and its dietary fiber content is low, which makes it difficult to meet the needs of modern consumers for healthy, high-fiber foods. Therefore, the existing technology of using oats or glutinous rice alone often cannot achieve a balance between nutrition and taste, and it is difficult to simultaneously meet consumers' dual needs for health and taste.

[0005] Disadvantages of chicken breast marinating process:

[0006] In food processing, chicken breast is often used to make stuffings, usually through direct marinating or high-temperature cooking to enhance the flavor. However, existing marinating processes have obvious defects. The direct marinating method often leads to uneven penetration of the marinade, especially in thicker chicken breast pieces, it is difficult to ensure uniform penetration of the marinade, resulting in inconsistent flavor inside and outside of the chicken. Although high-temperature cooking can enhance the flavor of chicken, it can easily lead to water loss in the chicken, causing the meat to become dry and hard, affecting the taste. These problems are particularly prominent in foods containing chicken fillings. Consumers often encounter situations where the chicken part lacks flavor or the meat is loose, reducing the overall quality of the food.

[0007] Limitations of Sterilization and Shelf Life Management:

[0008] In order to extend the shelf life of food, high-temperature sterilization methods are usually used in the prior art. However, this simple high-temperature sterilization process has significant limitations. On the one hand, high-temperature sterilization can easily destroy the flavor and taste of food, causing the sensory quality of the product to decline; on the other hand, if the sterilized food is not strictly controlled during the cooling process, it is prone to secondary contamination, resulting in a shortened shelf life. Therefore, the existing sterilization process cannot ensure the safety and taste of food at the same time, and it is difficult to prevent quality problems during storage, which limits the competitiveness of the product in the market and the trust of consumers.

[0009] Therefore, the present invention proposes a preparation process of an oatmeal and corn mixed glutinous rice ball meat-stuffing food to solve the deficiencies of the prior art. Summary of the invention

[0010] In view of the deficiencies in the prior art, the present invention provides a preparation process for an oatmeal-corn mixed glutinous rice ball meat-stuffing food. The present invention provides a preparation process for an oatmeal-corn mixed glutinous rice ball meat-stuffing food that is rich in nutrition, has a good taste, is safe and environmentally friendly, and has a long shelf life through the optimization of food combination, the improvement of chicken breast marinating process, the enhancement of sterilization and cooling process, and the application of environmentally friendly packaging materials. The present invention solves many problems in the prior art and has significant market application value.

[0011] To achieve the above object, the present invention is implemented by the following technical scheme: A preparation process of oatmeal and corn mixed glutinous rice ball meat stuffing food comprises the following steps:

[0012] (1) mixing oats and glutinous rice in a weight ratio of 60-75% and 5-10%, adding 1-3% of Orleans marinade and an appropriate amount of water, stirring evenly, placing in a steamer, and steaming at 100° C. for 20-30 minutes until the mixture is fully cooked;

[0013] (2) After steaming, the mixture is cooled to 40-50° C., 3-5% by weight of oatmeal is added, and the mixture is stirred evenly;

[0014] (3) 3-5% of corn kernels are pre-steamed or cooked, added to the cooled mixture in step (2), and mixed evenly;

[0015] (4) dividing the mixture into a plurality of small balls of equal amount, and kneading them into spherical or oval glutinous rice balls manually or by machine, wherein each glutinous rice ball weighs 30-50 g;

[0016] (5) Wrapping 10-25% of pre-marinated Orleans chicken breast in the middle of the glutinous rice ball as a filling, the marinating time is 2-4 hours, and the temperature is controlled at 0-4° C. during the marinating process to ensure that the filling flavor penetrates;

[0017] (6) placing the wrapped meat-stuffed glutinous rice balls in a vacuum packaging machine for vacuum packaging, with a vacuum degree of 90-95%, and the packaging material being a high-temperature sterilization-resistant plastic bag;

[0018] (7) subjecting the packaged glutinous rice ball food to high temperature sterilization at a temperature of 120-130° C. for 10-15 minutes to ensure thorough sterilization;

[0019] (8) After sterilization, cool naturally to room temperature to ensure product stability and shelf life.

[0020] Preferably, the oats are subjected to the following pretreatment steps before being mixed with the glutinous rice:

[0021] (a) Soak the oats in clean water at room temperature for 5-8 hours to remove surface impurities and dust;

[0022] (b) The soaked oats are rinsed and then subjected to low-temperature drying at a temperature of 30-40° C. for 1-2 hours to reduce the moisture content of the oats to 10%-12%, thereby ensuring that the taste of the oats is maintained and the nutritional components are intact during cooking.

[0023] Preferably, the glutinous rice is subjected to the following processing steps before being mixed with the oats:

[0024] (a) pre-soaking glutinous rice in water for 2-4 hours, controlling the water temperature between 15-25° C., and stirring the glutinous rice regularly during the soaking process to ensure that the glutinous rice absorbs water evenly;

[0025] (b) After soaking, the glutinous rice is steamed for 15-25 minutes. During the steaming process, 100° C. steam is used to fully gelatinize the glutinous rice and enhance its viscosity, which helps to better mix with oats and improve the formability of the glutinous rice dough.

[0026] Preferably, the oatmeal is subjected to low-temperature baking treatment, and the specific steps are as follows:

[0027] (a) baking the oat flakes pressed into flakes at a low temperature of 60-80° C. for 20-30 minutes to remove excess moisture and give the oat flakes a crispy texture;

[0028] (b) When the baked oat flakes are added to the cooled mixture in step (2), the temperature of the mixture is controlled to be 40-50° C. to avoid the oat flakes losing their crispness due to excessive temperature.

[0029] Preferably, the corn kernels are pretreated as follows:

[0030] (a) The corn kernels are pre-steamed at a steam temperature of 90-100°C for 5-8 minutes to ensure that the corn kernels are fully cooked but retain a certain granular texture;

[0031] (b) The steamed corn kernels are cooled to room temperature by a rapid cooling method using running water for 3-5 minutes to maintain the sweetness and texture of the corn and prevent the corn kernels from being overly softened in subsequent steps.

[0032] Preferably, the Orleans chicken breast is subjected to low-temperature baking treatment before marinating, and the specific steps are as follows:

[0033] (a) Cut the chicken breast into small pieces of 10-20 grams and bake them in a low-temperature oven at 120-140°C for 5-10 minutes. Turn the chicken breast regularly during baking to ensure that the chicken is evenly heated and the meat is firmer.

[0034] (b) The baked chicken breast is immediately placed in a refrigerator to cool to 0-4°C, and then 1-3% of Orleans marinade is added for 2-4 hours. During the marinating process, the chicken is kept in a low temperature environment to ensure that the flavor of the marinade fully penetrates into the meat.

[0035] Preferably, after the glutinous rice balls are formed, their surfaces are treated with edible oil, and the edible oil used is vegetable oil or olive oil. The specific steps are as follows:

[0036] (a) After the glutinous rice balls are formed, a thin layer of vegetable oil is evenly applied on the surface thereof, and the thickness of the oil layer is controlled to be 0.1-0.2 mm to prevent the glutinous rice balls from sticking together during the subsequent packaging and sterilization process;

[0037] (b) After brushing with oil, let the glutinous rice dough stand for 5-10 minutes to allow the oil to fully penetrate and form a protective film to improve the gloss and taste of the finished product.

[0038] Preferably, the vacuum packaging process uses a high temperature resistant and degradable composite film as a packaging material, and the specific material is made of polylactic acid and polyvinyl alcohol. The packaging method is as follows:

[0039] (a) placing the wrapped glutinous rice balls in a vacuum packaging machine and controlling the vacuum degree to be between 90-95%;

[0040] (b) The thickness of the packaging film during packaging is 0.05-0.08 mm, the high temperature resistance can reach 120-130°C, and the film will not produce harmful substances during the high temperature sterilization process;

[0041] (c) The packaged products are tested to ensure the sealing and integrity of the packaging to prevent leakage or damage during sterilization or storage.

[0042] Preferably, the high temperature sterilization adopts high pressure steam sterilization, and the specific steps are as follows:

[0043] (a) placing the vacuum-packed glutinous rice ball food in an autoclave at a sterilization temperature of 125-130° C. and a pressure of 0.15-0.20 MPa;

[0044] (b) The sterilization time is 10-15 minutes. The temperature and pressure are dynamically controlled during the sterilization process to ensure thorough sterilization, killing harmful microorganisms while retaining the flavor and taste of the food;

[0045] (c) After sterilization, the product is slowly cooled to below 80°C in the autoclave and then quickly cooled to room temperature to ensure food quality and safety.

[0046] Preferably, the cooling process in step (8) adopts natural cooling in a sterile environment, and the specific steps are as follows:

[0047] (a) after the high temperature sterilization is completed, the packaged glutinous rice ball food is moved into a sterile cooling room, the temperature in the cooling room is controlled at 15-20° C., and the humidity in the air is controlled at 30-40%;

[0048] (b) The food is cooled naturally in the cooling room for 20-30 minutes to avoid direct contact with the outside air, to ensure that the product is not contaminated during the cooling process and to prevent the shortening of the shelf life due to bacterial growth;

[0049] (c) After cooling, the product is immediately transferred to a low-temperature storage environment with a storage temperature of 0-4°C and a humidity control of 50-60%, and is sealed and stored to ensure that the shelf life of the product can be extended to more than 12 months.

[0050] The present invention provides a preparation process of an oatmeal and corn mixed glutinous rice ball meat stuffing food, which has the following beneficial effects:

[0051] 1. The present invention mixes oats and glutinous rice in a specific ratio, adds an appropriate amount of Orleans marinade, and makes it into a crust through a steaming process, successfully achieving the purpose of taking both nutrition and flavor into consideration. Oats are rich in dietary fiber, and glutinous rice has high viscosity, which can enhance the taste and formability. Compared with the process of using glutinous rice or oats alone in the prior art, the combined formula of the present invention not only maintains the soft and glutinous taste of traditional glutinous rice food, but also improves the fiber and nutritional value, solves the problems of single nutritional ingredients and hard or uneven taste in the prior art, thereby realizing a food solution that is both healthy and delicious.

[0052] 2. The present invention bakes the chicken breast at a low temperature of 120-140°C and then marinates it at a low temperature for a long time. The marinating process is controlled in an environment of 0-4°C to ensure that the flavor of the marinade fully penetrates into the chicken. This pretreatment method not only retains the fresh and tender taste of the chicken breast, but also gives it a strong Orleans flavor. Compared with the phenomenon in the prior art that direct marinating or high-temperature cooking leads to insufficient chicken flavor and loose meat, the low-temperature baking and marinating process of the present invention solves the problem that the marinade is difficult to penetrate evenly and the meat becomes dry, thereby significantly improving the flavor, texture and overall taste of the meat filling.

[0053] 3. The present invention uses high-pressure steam sterilization, combined with a high temperature of 125-130°C and a pressure control of 0.15-0.20MPa, to perform a sterilization treatment for 10-15 minutes, effectively killing microorganisms in food and ensuring the safety of food. After sterilization, the food is naturally cooled in a sterile environment, effectively preventing secondary contamination and ensuring that the product can be stored for a long time. Compared with the process in the prior art that only performs simple high-temperature sterilization but fails to solve the problem of incomplete sterilization or secondary contamination during the cooling process, the present invention completely solves the problem of food perishability and short shelf life by accurately controlling the sterilization parameters and combining the aseptic cooling process, extending the shelf life of the product to more than 12 months, meeting the market demand for food safety and long-term preservation.

[0054] 4. The present invention uses a high-temperature resistant and degradable composite film made of polylactic acid (PLA) and polyvinyl alcohol (PVA) for vacuum packaging. This material can not only maintain stability under high-temperature sterilization conditions and avoid releasing harmful substances, but also has good degradation performance, reducing environmental pollution. Compared with the traditional plastic packaging materials used in the prior art, which are easy to release harmful substances at high temperatures and are not easy to degrade, the environmentally friendly packaging materials used in the present invention have higher safety and environmental performance, solve the food safety risks and environmental protection problems in the prior art, and can still maintain the sealing and integrity of the packaging after the product is sterilized at high temperature, effectively preventing product quality problems caused by packaging damage. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1 The present invention is a process flow chart for preparing oatmeal and corn mixed glutinous rice balls with meat filling. DETAILED DESCRIPTION

[0056] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0057] Please see attached Figure 1 :

[0058] Embodiment 1:

[0059] Ingredients:

[0060] Oats: 65%

[0061] Glutinous rice: 8%

[0062] Orleans marinade: 2%

[0063] Corn kernels: 4%

[0064] Oatmeal: 4%

[0065] Chicken breast: 17%

[0066] Preparation steps:

[0067] (1) Mix 65% oats and 8% glutinous rice, add 2% Orleans marinade and appropriate amount of water, stir evenly, place in a steamer, and steam at 100°C for 25 minutes until the mixture is cooked.

[0068] (2) After steaming, cool the mixture to 45°C, add 4% oatmeal, and stir evenly.

[0069] (3) 4% corn kernels are pre-steamed and cooked thoroughly (steam temperature is 95° C. for 6 minutes), then added to the cooled mixture and stirred evenly.

[0070] (4) Divide the mixture into several small balls of equal weight and knead them into balls by hand. Each ball of glutinous rice ball weighs 35 grams.

[0071] (5) Cut the chicken breast (17%) into small pieces of 10 grams, bake at 120°C for 8 minutes, cool to 0-4°C, add 2% Orleans marinade and marinate for 3 hours, and wrap it in glutinous rice balls.

[0072] (6) vacuum packing the wrapped glutinous rice balls with meat fillings, with the vacuum degree controlled at 93%, using a high temperature resistant and degradable plastic bag as the packaging material.

[0073] (7) The vacuum-packed product is sterilized by high-temperature steam at a temperature of 125°C, a pressure of 0.18 MPa, and a sterilization time of 12 minutes.

[0074] (8) After sterilization, place in a sterile cooling room and cool naturally to room temperature to complete the product.

[0075] Summary of Example 1: This example successfully prepared a glutinous rice ball food with rich nutrition and good taste through a reasonable formula ratio and low-temperature pickling process. The pickled chicken breast tastes fresh and tender due to the full flavor penetration, and the ratio of oats and glutinous rice ensures the viscosity and taste of the finished product. This process achieves a good balance between nutrition and taste, and the product has a long shelf life and shows excellent stability.

[0076] Embodiment 2:

[0077] Ingredients:

[0078] Oats: 70%

[0079] Glutinous rice: 7%

[0080] Orleans marinade: 3%

[0081] Corn kernels: 3%

[0082] Oatmeal: 5%

[0083] Chicken breast: 12%

[0084] Preparation steps:

[0085] (1) Mix 70% oats and 7% glutinous rice, add 3% Orleans marinade and appropriate amount of water, stir well, and steam for 20 minutes.

[0086] (2) When cooled to 40°C, add 5% oatmeal and mix evenly.

[0087] (3) Steam corn kernels (steam temperature 100°C, time 5 minutes) and add the cooled mixture.

[0088] (4) Divide the glutinous rice balls into 40g balls each and shape them into oval shapes.

[0089] (5) 12% chicken breast meat was cut into small pieces, baked at 120°C for 5 minutes, added with 3% Orleans marinade and marinated for 2 hours, and then wrapped in glutinous rice balls.

[0090] (6) Vacuum packaging, vacuum degree is 95%, packed with PLA and PVA materials.

[0091] (7) The sterilization temperature is 130°C, the pressure is 0.20 MPa, and the sterilization time is 10 minutes.

[0092] (8) Aseptically cool to 20°C to obtain the final product.

[0093] Summary of Example 2: This example further enhances the fiber content of the product by increasing the proportion of oats and reducing the use of glutinous rice. However, due to the higher content of oats, although the nutritional components are richer, the formability of the glutinous rice ball is slightly inferior to that of Example 1, showing a slightly dry taste. In addition, the marinating time of the chicken breast is shortened, and although the flavor is retained, the flavor penetration effect is slightly inferior to that of Example 1, and the overall taste is slightly insufficient.

[0094] Embodiment 3:

[0095] Ingredients:

[0096] Oats: 60%

[0097] Glutinous rice: 10%

[0098] Orleans marinade: 1%

[0099] Corn kernels: 5%

[0100] Oatmeal: 3%

[0101] Chicken breast: 21%

[0102] Preparation steps:

[0103] (1) Mix 60% oats and 10% glutinous rice, add 1% Orleans marinade and appropriate amount of water, stir well, and steam for 30 minutes.

[0104] (2) After cooling to 50°C, add 3% oatmeal and stir evenly.

[0105] (3) Steam corn kernels (steam temperature 90°C, time 8 minutes) and add the mixture.

[0106] (4) Divide the dough into spherical glutinous rice balls weighing 50 grams.

[0107] (5) Cut 21% of the chicken breast into small pieces of 20 grams, bake for 10 minutes, add 1% of Orleans marinade and marinate for 4 hours, and wrap it in glutinous rice balls.

[0108] (6) Vacuum packaging, vacuum degree is 90%, using environmentally friendly biodegradable materials.

[0109] (7) The sterilization temperature is 120°C, the pressure is 0.15 MPa, and the sterilization time is 15 minutes.

[0110] (8) Aseptically cool to 15°C.

[0111] Summary of Example 3: This example increases the proportion of glutinous rice to make the product softer in taste and better in formability. Due to the high proportion of chicken breast and the prolonged marinating time, the flavor of the meat filling is richer and the meat is tender and juicy. However, the lower content of Orleans marinade makes the flavor slightly insufficient, but the taste and nutrition of the overall product are well balanced.

[0112] Comparative experiment:

[0113] Comparative Example 1: Too high a proportion of oats

[0114] Ingredients:

[0115] Oats: 80%

[0116] Glutinous rice: 5%

[0117] Orleans marinade: 2%

[0118] Corn kernels: 5%

[0119] Oatmeal: 3%

[0120] Chicken breast: 10%

[0121] Preparation steps:

[0122] (1) Mix 80% oats and 5% glutinous rice, add 2% Orleans marinade, and steam for 25 minutes.

[0123] (2) Cool to 45°C and add oatmeal.

[0124] (3) Steam corn kernels and add to the mixture.

[0125] (4) Divide the glutinous rice into balls, weighing 35 grams each.

[0126] (5) Marinate 10% of the chicken breast at room temperature and then wrap it in glutinous rice balls.

[0127] (6) Vacuum packaging and sterilization.

[0128] Comparative Example 1 Analysis: Due to the high proportion of oats, the glutinous rice balls have poor formability, dry and fragile taste, and it is difficult to achieve a good taste. At the same time, due to the low proportion of chicken breast and insufficient marinating time, the flavor of the meat filling is poor, and the overall product quality is significantly lower than that of the embodiment.

[0129] Comparative Example 2: Chicken breast not marinated at low temperature

[0130] Ingredients: Same as Example 1.

[0131] Preparation steps:

[0132] Omit the low-temperature baking and marinating process and marinate directly at room temperature for 30 minutes before use.

[0133] Analysis of Comparative Example 2: Since low-temperature marinating was not adopted, the flavor penetration of the chicken breast was uneven, resulting in dry and hard meat and insufficient flavor. Compared with Example 1, the taste was significantly reduced.

[0134] Comparative Example 3: No high temperature sterilization

[0135] Ingredients: Same as Example 2.

[0136] Preparation steps: No high temperature sterilization is performed after packaging, only traditional refrigerated storage is used.

[0137] Analysis of Comparative Example 3: Since high-temperature sterilization was not performed, the shelf life of the product was greatly shortened to only 5 days, and the number of microorganisms increased rapidly during storage, resulting in a decrease in food safety, which was significantly different from the shelf life and safety of Example 2.

[0138] Experimental data comparison:

[0139]

[0140] Experimental results analysis:

[0141] Nutritional richness: In the examples, the reasonable ratio of oats, glutinous rice and corn kernels ensures the nutritional balance and taste of the product, showing a higher nutritional richness score than the control example. In particular, Example 3, due to the moderate ratio of glutinous rice, has richer nutrients, high fiber content, and the softness and taste of the finished product are both optimal.

[0142] Taste comparison: The low-temperature pickling process significantly improved the flavor and texture of the chicken breast in the example, making the meat filling more tender and juicy. In contrast, since the comparative example 2 did not use low-temperature pickling, the flavor of the chicken breast was unevenly penetrated, resulting in a significant decrease in the taste score.

[0143] Safety and environmental protection comparison: The high temperature sterilization process used in the examples effectively extended the shelf life of the product and ensured the safety of the food, while the comparative example 3 did not perform high temperature sterilization, resulting in a significant shortening of the product shelf life and an excessive number of microorganisms, which significantly affected the food safety. The environmentally friendly packaging materials in the examples also further improved the overall environmental performance of the product, meeting the dual needs of safety and environmental protection in the modern food industry.

[0144] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process for oatmeal and corn mixed glutinous rice balls with meat fillings, characterized in that: The following steps are involved: (1) mixing oats and glutinous rice in a weight ratio of 60-75% and 5-10%, adding 1-3% of Orleans marinade and an appropriate amount of water, stirring evenly, placing in a steamer, and steaming at 100° C. for 20-30 minutes until the mixture is fully cooked; (2) After steaming, the mixture is cooled to 40-50° C., 3-5% by weight of oatmeal is added, and the mixture is stirred evenly; (3) 3-5% of corn kernels are pre-steamed or cooked, added to the cooled mixture in step (2), and mixed evenly; (4) dividing the mixture into a plurality of small balls of equal amount, and kneading them into spherical or oval glutinous rice balls manually or by machine, wherein each glutinous rice ball weighs 30-50 g; (5) Wrapping 10-25% of pre-marinated Orleans chicken breast in the middle of the glutinous rice ball as a filling, the marinating time is 2-4 hours, and the temperature is controlled at 0-4° C. during the marinating process to ensure that the filling flavor penetrates; (6) placing the wrapped meat-stuffed glutinous rice balls in a vacuum packaging machine for vacuum packaging, with a vacuum degree of 90-95%, and the packaging material being a high-temperature sterilization-resistant plastic bag; (7) subjecting the packaged glutinous rice ball food to high temperature sterilization at a temperature of 120-130° C. for 10-15 minutes to ensure thorough sterilization; (8) After sterilization, cool naturally to room temperature to ensure product stability and shelf life.

2. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The oats are subjected to the following pretreatment steps before being mixed with the glutinous rice: (a) Soak the oats in clean water at room temperature for 5-8 hours to remove surface impurities and dust; (b) The soaked oats are rinsed and then subjected to low-temperature drying at a temperature of 30-40° C. for 1-2 hours to reduce the moisture content of the oats to 10%-12%, thereby ensuring that the taste of the oats is maintained and the nutritional components are intact during cooking.

3. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The glutinous rice is processed through the following steps before being mixed with oats: (a) pre-soaking glutinous rice in water for 2-4 hours, controlling the water temperature between 15-25° C., and stirring the glutinous rice regularly during the soaking process to ensure that the glutinous rice absorbs water evenly; (b) After soaking, the glutinous rice is steamed for 15-25 minutes. Steam at 100° C. is used during the steaming process to fully gelatinize the glutinous rice.

4. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The oatmeal is subjected to low temperature baking treatment, and the specific steps are as follows: (a) baking the oat flakes pressed into flakes at a low temperature of 60-80° C. for 20-30 minutes to remove excess moisture; (b) When the baked oat flakes are added to the cooled mixture in step (2), the temperature of the mixture is controlled to be 40-50° C. to avoid the oat flakes losing their crispness due to excessive temperature.

5. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The corn kernels are pretreated as follows: (a) The corn kernels are pre-steamed at a steam temperature of 90-100°C for 5-8 minutes to ensure that the corn kernels are fully cooked but retain a certain granular texture; (b) The steamed corn kernels are cooled to room temperature by a rapid cooling method using running water for 3-5 minutes to maintain the sweetness and texture of the corn.

6. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The Orleans chicken breast is subjected to low-temperature baking before marinating, and the specific steps are as follows: (a) Cut the chicken breast into small pieces of 10-20 grams and bake them in a low-temperature oven at 120-140°C for 5-10 minutes. Turn the chicken breast regularly during baking to ensure that the chicken is evenly heated and the meat is firmer. (b) The baked chicken breast is immediately placed in a refrigerator to cool to 0-4°C, and then 1-3% of Orleans marinade is added for 2-4 hours. During the marinating process, the chicken is kept in a low temperature environment to ensure that the flavor of the marinade fully penetrates into the meat.

7. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: After the glutinous rice ball is formed, the surface is treated with edible oil, and the edible oil used is vegetable oil or olive oil. The specific steps are as follows: (a) After the glutinous rice balls are formed, a thin layer of vegetable oil is evenly applied on the surface thereof, and the thickness of the oil layer is controlled to be 0.1-0.2 mm to prevent the glutinous rice balls from sticking together during the subsequent packaging and sterilization process; (b) After brushing with oil, let the glutinous rice dough stand for 5-10 minutes to allow the oil to fully penetrate and form a protective film to improve the gloss and taste of the finished product.

8. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The vacuum packaging process uses a high temperature resistant and degradable composite film as a packaging material, and the specific material is made of polylactic acid and polyvinyl alcohol. The packaging method is as follows: (a) placing the wrapped glutinous rice balls in a vacuum packaging machine and controlling the vacuum degree to be between 90-95%; (b) The thickness of the packaging film during packaging is 0.05-0.08 mm, the high temperature resistance can reach 120-130°C, and the film will not produce harmful substances during the high temperature sterilization process; (c) The packaged products are tested to ensure the sealing and packaging integrity.

9. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The high temperature sterilization adopts high pressure steam sterilization, and the specific steps are as follows: (a) placing the vacuum-packed glutinous rice ball food in an autoclave at a sterilization temperature of 125-130° C. and a pressure of 0.15-0.20 MPa; (b) The sterilization time is 10-15 minutes. The temperature and pressure are dynamically controlled during the sterilization process to ensure thorough sterilization, killing harmful microorganisms while retaining the flavor and taste of the food; (c) After sterilization, the product is slowly cooled to below 80°C in the autoclave and then rapidly cooled to room temperature.

10. The preparation process of the oatmeal and corn mixed glutinous rice ball meat stuffing food according to claim 1, characterized in that: The cooling process in step (8) adopts natural cooling in a sterile environment, and the specific steps are as follows: (a) after the high temperature sterilization is completed, the packaged glutinous rice ball food is moved into a sterile cooling room, the temperature in the cooling room is controlled at 15-20° C., and the humidity in the air is controlled at 30-40%; (b) The food is cooled naturally in the cooling room for 20-30 minutes to avoid direct contact with the outside air and to ensure that the product is not contaminated by secondary contamination during the cooling process; (c) The cooled product is immediately transferred to a low temperature storage environment with a storage temperature of 0-4°C and a humidity of 50-60%, and is sealed for storage.

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