Production process of quick-frozen stacked glue pudding

Abstract

The invention discloses a production process of quick-frozen stacked sweet soup balls. The production process comprises the following specific steps: S1, preparing materials; s2, preparing stuffing; s3, stuffing forming; s4, checking the stuffing; s5, making rice dumplings; s6, sub-packaging and inspecting; s7, quick freezing; and S8, packaging.

Description

Technical Field

[0001] This invention belongs to the field of glutinous rice ball technology and relates to a production process for quick-frozen stacked glutinous rice balls. Background Technology

[0002] Tangyuan (glutinous rice balls) are a traditional delicacy. To ensure their superior quality while achieving industrialized mass production, designing a quick-freezing, stacked tangyuan production process is particularly important. This process needs to balance production efficiency and product taste, meeting the demands of modern food processing for large-scale production while preserving the flavor and texture of traditionally handmade tangyuan. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a production process for quick-frozen stacked glutinous rice balls.

[0004] To achieve the above objectives, the technical solution of the present invention is: a production process for quick-frozen stacked glutinous rice balls, comprising the following specific steps: S1. Ingredients: 200 parts by weight of crushed black sesame seeds, 100 parts of powdered white sugar, 100 parts of pork fat, 10-15 parts of osmanthus seasoning sauce, and 20-30 parts of chopped candied kumquats. S2. Filling preparation: Place the prepared ingredients, including crushed black sesame seeds, powdered white sugar, lard, osmanthus flavoring sauce, and crushed kumquats, into a mixer and mix thoroughly. Once mixed, immediately divide and store the filling. S3. Filling shaping: The thoroughly mixed sesame filling is put into the filling machine to form round particles of uniform size. Then, the surface of the filling is evenly coated with glutinous rice flour. S4. Filling inspection: Inspect the filling of the glutinous rice balls. The auxiliary materials should be evenly distributed, the color boundaries should be clear, the taste should be consistent, and there should be no clumping, no impurities mixed in, and no abnormal odor. S5. Making Tangyuan: Spread glutinous rice flour at the bottom of the rolling equipment and roll it until the inside of the equipment is smooth; place the filling in a special basket, break up any sticky parts, soak it in water and then immediately take it out and put it into the equipment for rolling. Take out the filling from the bottom in a counterclockwise direction and repeat the process of "breaking up - soaking in water - coating with flour" 10-18 times until the Tangyuan meet the specified size requirements. S6. Packaging Inspection: Place the stacked glutinous rice balls in a plastic tray, screen out those with significant volume differences, and weigh the entire tray of glutinous rice balls; each bag of glutinous rice balls is tested for metal using a metal detector. S7. Quick-freezing: Place the tray on the conveyor belt and enter the quick-freezing tunnel for quick-freezing. The quick-freezing temperature in the quick-freezing tunnel is controlled at no higher than -35℃, the quick-freezing time in the quick-freezing tunnel is controlled at 30-50 minutes, and the center temperature of the glutinous rice balls is controlled at no higher than -18℃. S8. Packaging: Packaging and boxing are carried out using a pillow packaging machine. The sealed glutinous rice ball packaging bags must be intact, without wrinkles, and have good airtightness.

[0005] The stirring time in step S2 is controlled at 6-8 minutes.

[0006] The weight of the filling in step S3 is controlled at 5-6 grams.

[0007] The rolling time in step S5 is 30-40 seconds.

[0008] In step S6, the weight of a single glutinous rice ball is controlled at 26-30 grams per ball, and the net content of each box (20 balls) is controlled at no less than 560 grams.

[0009] The rolling device includes a casing, on which a main shaft is rotatably mounted at an angle. The main shaft is connected to a power structure that enables it to rotate. A working bucket is fixed on the main shaft, and the working bucket has an opening. The opening is connected to an auxiliary bucket via an elastic connecting strip. Several support strips are fixed on the auxiliary bucket and are evenly distributed. A sealing plate that can close the opening is also slidably connected to the working bucket. One end of the sealing plate is fixed to an iron base block via a connecting rod. A handle is also fixed on the iron base block. A magnet that cooperates with the iron base block is also fixed on the working bucket. Several crushing rods are fixed to the other end of the sealing plate, and the crushing rods are located inside the auxiliary bucket. The crushing rods have several teeth.

[0010] The auxiliary bucket is also equipped with a vibration motor.

[0011] The power structure includes a servo motor, a main pulley, a slave pulley, and a synchronous belt. The servo motor is fixed to the chassis by a mounting base. The main pulley is fixed to the end of the output shaft of the servo motor. The slave pulley is fixed to the main shaft. The synchronous belt is sleeved between the main pulley and the slave pulley.

[0012] By adopting the above technical solution, the beneficial effects of the present invention are: This invention ensures the stability and uniformity of glutinous rice ball quality by precisely controlling the process parameters of each production stage, such as the weight ratio of raw materials like crushed black sesame seeds, powdered white sugar, and lard, as well as the mixing time, filling weight, rolling time, and quick-freezing temperature and time. This process realizes the industrialized and standardized production of quick-frozen stacked glutinous rice balls, resulting in glutinous rice balls that are not only regular in shape and uniform in size, but also rich in taste and unique in flavor, combining the advantages of traditional characteristics with modern food industry. Attached Figure Description

[0013] Figure 1 This is a process step diagram of the present invention; Figure 2This is a schematic diagram of the planar structure of this rolling equipment; Figure 3 This is a schematic diagram of the planar structure of the removed part of the rolling equipment; Figure 4 This is a three-dimensional structural diagram of the disassembled part of the rolling equipment; Figure 5 This is a sectional view of the disassembled part of the rolling equipment; In the diagram, 1 is the chassis; 2 is the main shaft; 3 is the working bucket; 3a is the opening; 4 is the elastic connecting strip; 5 is the auxiliary bucket; 6 is the vibrating motor; 7 is the mounting base; 8 is the servo motor; 9 is the driven pulley; 10 is the crushing bar; 11 is the synchronous belt; 12 is the main pulley; 13 is the handle; 14 is the support bar; 15 is the sealing plate; 16 is the magnet; 17 is the connecting rod; 18 is the iron base block; and 19 is the tooth. Detailed Implementation

[0014] To further explain the technical solution of the present invention, the present invention will be described in detail below through specific embodiments.

[0015] like Figure 1-5 As shown, the technical solution of the present invention is: a production process for quick-frozen stacked glutinous rice balls, comprising the following specific steps: S1. Ingredients: 200 parts by weight of crushed black sesame seeds, 100 parts of powdered white sugar, 100 parts of pork fat, 10-15 parts of osmanthus seasoning sauce, and 20-30 parts of chopped candied kumquats. S2. Filling preparation: Place the prepared ingredients, including crushed black sesame seeds, powdered white sugar, lard, osmanthus flavoring sauce, and crushed kumquats, into a blender and blend thoroughly. After blending, immediately divide and store the mixture. This ensures the delicate texture of the filling and highlights the unique flavors of osmanthus and kumquats. S3. Filling shaping: The thoroughly mixed sesame filling is put into the filling machine to form round particles of uniform size. Then, the surface of the filling is evenly coated with glutinous rice flour. S4. Filling inspection: Inspect the filling of the glutinous rice balls. The auxiliary materials should be evenly distributed, the color boundaries should be clear, the taste should be consistent, and there should be no clumping, no impurities mixed in, and no abnormal odor. S5. Making Tangyuan: Spread glutinous rice flour at the bottom of the rolling equipment and roll it until the inside of the equipment is smooth; place the filling in a special basket, break up any sticky parts, soak it in water and then immediately take it out and put it into the equipment for rolling. Take out the filling from the bottom in a counterclockwise direction and repeat the "break up - soak in water - coat with flour" process 10-18 times until the Tangyuan meet the specified size requirements; During the Tangyuan making process, the "break up - soak in water - coat with flour" process is repeated 10-18 times, and each rolling time is 30-40 seconds, so that the glutinous rice flour can be evenly and layered on the surface of the filling, forming a unique layered structure, giving the Tangyuan a soft and chewy outer layer and a sweet and rich inner layer with a complex taste; S6. Packaging Inspection: Place the stacked glutinous rice balls in a plastic tray, screen out those with significant volume differences, and weigh the entire tray of glutinous rice balls; each bag of glutinous rice balls is tested for metal using a metal detector. S7. Quick-freezing: Place the trays on the conveyor belt and enter the quick-freezing tunnel for quick-freezing. The quick-freezing temperature in the tunnel is controlled at no higher than -35℃, and the quick-freezing time is controlled at 30-50 minutes. The center temperature of the glutinous rice balls is controlled at no higher than -18℃. This process locks in the moisture and flavor substances of the glutinous rice balls to the maximum extent, effectively inhibits the formation of excessive ice crystals, and avoids problems such as cracking, breaking, and deterioration of taste during freezing and reheating. S8. Packaging: Packaging and boxing are carried out using a pillow packaging machine. The sealed glutinous rice ball packaging bags must be intact, without wrinkles, and have good airtightness.

[0016] The stirring time in step S2 should be controlled at 6-8 minutes.

[0017] The weight of the filling in step S3 should be controlled at 5-6 grams.

[0018] In step S6, the weight of each glutinous rice ball is controlled at 26-30 grams, and the net content of each box (20 balls) is controlled at no less than 560 grams.

[0019] The rolling equipment includes a housing 1, on which a main shaft 2 is mounted at an angle and rotates. The main shaft 2 is connected to a power structure that enables it to rotate. A working bucket 3 is fixed on the main shaft 2. The working bucket 3 has an opening 3a. The opening 3a is connected to an auxiliary bucket 5 via an elastic connecting strip 4. Several support strips 14 are fixed on the auxiliary bucket 5 and are evenly distributed. A sealing plate 15 that can close the opening 3a is also slidably connected to the working bucket 3. One end of the sealing plate 15 is fixed to an iron base block 18 via a connecting rod 17. A handle 13 is also fixed on the iron base block 18. A magnet 16 that cooperates with the iron base block 18 is also fixed on the working bucket 3. Several crushing rods 10 are fixed to the other end of the sealing plate 15 and are located inside the auxiliary bucket 5. The crushing rods 10 have several teeth 19. A vibration motor 6 is also installed on the auxiliary bucket 5.

[0020] The power structure includes a servo motor 8, a main pulley 12, a driven pulley 9, and a synchronous belt 11. The servo motor 8 is fixed to the housing 1 via a mounting base 7. The main pulley 12 is fixed to the end of the output shaft of the servo motor 8. The driven pulley 9 is fixed to the main shaft 2. The synchronous belt 11 is sleeved between the main pulley 12 and the driven pulley 9. The tilting and rotating work bucket 3 is driven by the servo motor 8 and achieves stable rotation through the transmission of the main pulley 12, the synchronous belt 11, and the driven pulley 9, providing continuous and controllable power for the uniform rolling of the glutinous rice balls.

[0021] After the rolling process is completed, the sealing plate 15 is opened, so that the opening 3a is in an open state, and the excess glutinous rice flour falls into the auxiliary hopper 5. After the rolled glutinous rice balls are taken out, the vibration motor 6 is started to make the auxiliary hopper 5 vibrate. At the same time, by repeatedly pulling the handle 13, the sealing plate 15 drives the crushing rod 10 to move. Its teeth 19 can effectively crush and disperse any clumps of powder or larger particles that may appear in the auxiliary hopper 5. After processing, the working bucket 3 is controlled to rotate, and the auxiliary hopper 5 is rotated to the top. At this time, the glutinous rice flour in the auxiliary hopper 5 re-enters the working bucket 3. Then, the sealing plate 15 is pushed to close the opening 3a. At this time, the iron base block 18 and the magnet 16 on the working bucket 3 attract each other to ensure that the sealing plate 15 is stably closed during the rotation of the working bucket 3, so as to realize the production of glutinous rice balls conveniently and reliably.

[0022] All of the above components are general standard parts or components known to those skilled in the art. Their structure and principles can be learned by those skilled in the art through technical manuals or conventional experimental methods.

[0023] The above embodiments and figures are not intended to limit the product form and style of the present invention. Any appropriate changes or modifications made by those skilled in the art should be considered as not departing from the patent scope of the present invention.

Claims

1. A production process for quick-frozen stacked glutinous rice balls, characterized in that, The specific steps include the following: S1. Ingredients: 200 parts by weight of crushed black sesame seeds, 100 parts of powdered white sugar, 100 parts of pork fat, 10-15 parts of osmanthus seasoning sauce, and 20-30 parts of chopped candied kumquats. S2. Filling preparation: Place the prepared ingredients, including crushed black sesame seeds, powdered white sugar, lard, osmanthus flavoring sauce, and crushed kumquats, into a mixer and mix thoroughly. Once mixed, immediately divide and store the filling. S3. Filling shaping: The thoroughly mixed sesame filling is put into the filling machine to form round particles of uniform size. Then, the surface of the filling is evenly coated with glutinous rice flour. S4. Filling inspection: Inspect the filling of the glutinous rice balls. The auxiliary materials should be evenly distributed, the color boundaries should be clear, the taste should be consistent, and there should be no clumping, no impurities mixed in, and no abnormal odor. S5. Making Tangyuan: Spread glutinous rice flour at the bottom of the rolling equipment and roll it until the inside of the equipment is smooth; place the filling in a special basket, break up any sticky parts, soak it in water and then immediately take it out and put it into the equipment for rolling. Take out the filling from the bottom in a counterclockwise direction and repeat the "break up - soak in water - coat with flour" process 10-18 times until the Tangyuan meet the specified size requirements. S6. Packaging Inspection: Place the stacked glutinous rice balls in a plastic tray, screen out those with significant volume differences, and weigh the entire tray of glutinous rice balls; each bag of glutinous rice balls is tested for metal using a metal detector. S7. Quick-freezing: Place the tray on the conveyor belt and enter the quick-freezing tunnel for quick-freezing. The quick-freezing temperature in the quick-freezing tunnel is controlled at no higher than -35℃, the quick-freezing time in the quick-freezing tunnel is controlled at 30-50 minutes, and the center temperature of the glutinous rice balls is controlled at no higher than -18℃. S8. Packaging: Packaging and boxing are carried out using a pillow packaging machine. The sealed glutinous rice ball packaging bags must be intact, without wrinkles, and have good airtightness.

2. The production process of quick-frozen stacked glutinous rice balls according to claim 1, characterized in that, The stirring time in step S2 is controlled at 6-8 minutes.

3. The production process of quick-frozen stacked glutinous rice balls according to claim 1, characterized in that, The weight of the filling in step S3 is controlled at 5-6 grams.

4. The production process of quick-frozen stacked glutinous rice balls according to claim 1, characterized in that, The rolling time in step S5 is 30-40 seconds.

5. The production process of quick-frozen stacked glutinous rice balls according to claim 1, characterized in that, In step S6, the weight of each glutinous rice ball is controlled at 26-30 grams, and the net content of each box is controlled at no less than 560 grams.

6. The production process of quick-frozen stacked glutinous rice balls according to claim 1, characterized in that, The rolling device includes a housing (1), on which a main shaft (2) is mounted at an angle and rotates. The main shaft (2) is connected to a power structure that enables it to rotate. A working bucket (3) is fixed on the main shaft (2). The working bucket (3) has an opening (3a). The opening (3a) is connected to an auxiliary bucket (5) by an elastic connecting strip (4). Several support strips (14) are fixed on the auxiliary bucket (5), and the support strips (14) are evenly distributed. The working bucket (3) is also slidably connected to... There is a sealing plate (15) that can close the opening (3a). One end of the sealing plate (15) is fixed to the iron base block (18) via a connecting rod (17). A handle (13) is also fixed on the iron base block (18). A magnet (16) that cooperates with the iron base block (18) is also fixed on the working bucket (3). A plurality of crushing rods (10) are also fixed on the other end of the sealing plate (15). The crushing rods (10) are located in the auxiliary bucket (5). The crushing rods (10) have a plurality of teeth (19).

7. The production process for quick-frozen stacked glutinous rice balls according to claim 6, characterized in that, The auxiliary bucket (5) is also equipped with a vibration motor (6).

8. The production process for quick-frozen stacked glutinous rice balls according to claim 6, characterized in that, The power structure includes a servo motor (8), a main pulley (12), a slave pulley (9), and a synchronous belt (11). The servo motor (8) is fixed on the chassis (1) by a mounting base (7). The main pulley (12) is fixed to the end of the output shaft of the servo motor (8). The slave pulley (9) is fixed on the main shaft (2). The synchronous belt (11) is sleeved between the main pulley (12) and the slave pulley (9).

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