CN104856072A - Instant glutinous rice sheep intestine and processing technology thereof - Google Patents
Instant glutinous rice sheep intestine and processing technology thereof Download PDFInfo
- Publication number
- CN104856072A CN104856072A CN201510211067.4A CN201510211067A CN104856072A CN 104856072 A CN104856072 A CN 104856072A CN 201510211067 A CN201510211067 A CN 201510211067A CN 104856072 A CN104856072 A CN 104856072A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- parts
- sheep intestines
- choose
- intestines
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000000936 intestine Anatomy 0.000 title claims abstract description 52
- 241001494479 Pecora Species 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 43
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 241000238557 Decapoda Species 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009967 tasteless effect Effects 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 238000009461 vacuum packaging Methods 0.000 abstract description 4
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses an instant glutinous rice sheep intestine and a processing technology thereof. The instant glutinous rice sheep intestine is prepared from the following raw materials in parts by weight: 80 to 100 parts of glutinous rice, 20 to 30 parts of shiitake, 20 to 30 parts of streaky pork, 15 to 20 parts of lotus root, 10 to 15 parts of shrimp, 10 to 15 parts of soy sauce, 5 to 10 parts of salt, 5 to 10 parts of monosodium glutamate and 5 to 10 parts of pepper. According to the instant glutinous rice sheep intestine and the processing technology thereof, by a mass production of the glutinous rice sheep intestine and by vacuum packaging of the processed glutinous rice sheep intestine, the glutinous rice sheep intestine can be stored for a long time, and can be eaten immediately upon unpacking as a snack or eaten after being heated by a microwave oven as a dish, thereby bringing great convenience to the life of people and saving time and efforts.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of instant glutinous rice sheep intestines and processing technology thereof.
Background technology
Glutinous rice sheep intestines are the little food of Jieyang Traditional Folk, with a long history, getting of glutinous rice sheep intestines is just fastidious, method for making is unique, deeply welcomed by the people with the delicious food of its uniqueness, but due to its process loaded down with trivial details, consuming time longer, made by oneself and often waste time and energy, and it is all very inconvenient to carry storage, cannot meet the demand of a lot of eater.Invention describes a kind of processing technology of instant glutinous rice sheep intestines, by large batch of production glutinous rice sheep intestines, the glutinous rice sheep intestines processed are reached the object of long period preservation by vacuum packaging, and namely eater can be opened instant as snacks or once be eaten as dish by microwave-oven-heating, greatly facilitate the life of people, time saving and energy saving.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of instant glutinous rice sheep intestines and processing technology thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of instant glutinous rice sheep intestines, is made up: glutinous rice 80-100, mushroom 20-30, streaky pork 20-30, lotus rhizome 15-20, dried shrimp 10-15, soy sauce 10-15, salt 5-10, monosodium glutamate 5-10, pepper powder 5-10 of the raw material of following weight parts.
A processing technology for instant glutinous rice sheep intestines, comprises following processing step:
(1) pretreatment of raw material: choose the sheep intestines interruption that diameter is about 3-4cm, repeatedly wash by rubbing with the hands with salt, soda ash and washed out by residue to clean tasteless rear clear water, soak 2-3h in normal-temperature water, taking-up is dried; Choose new glutinous rice then, soak 3-4h with after water cleaning, pull out and drain away the water, for subsequent use; Choose cap abundant, neat, capping is level and smooth, and dried thin mushroom of uniform size, soaks 1-2h in 30 DEG C of warm water, and bubble takes out after sending out and is cut into the wide little fourth of 1-2cm completely, for subsequent use; Choose fresh streaky pork, the girth of a garment is double to be reached, and is cut into the little fourth of cuboid that length is 1-2cm after cleaning up, for subsequent use; Choose the thick oval positive lotus rhizome of lotus root body, be also cut into the little fourth of cuboid that length is 1-2cm after cleaning up peeling, soak 30-40min with clear water, taking-up drains away the water, for subsequent use; Choose meat plentiful, solid, dried shrimp of uniform size, for subsequent use;
(2) spice: pretreated glutinous rice, mushroom fourth, streaky pork fourth, lotus root fourth, dried shrimp are mixed, then adds the flavorings such as salt, monosodium glutamate, soy sauce, pepper powder, stir, obtain fillings;
(3) steam filling: be poured in steaming plate by the fillings of mixing in step (2), pave and make thickness be steam 1.5-2h at 1-1.5mm, 500-700 DEG C, take out and be cooled to room temperature;
(4) filling: steamed fillings to be filled in pretreated sheep intestines, be advisable to fill in the real sheep intestines that rise, with line, sheep intestines two ends fastened;
(5) boil intestines: the sheep intestines after filling are put into clear water boiling, after big fire is boiled by clear water, changes little fire and boil 50-80min, take out and dry and be cooled to room temperature;
(6) pack: the thin slice glutinous rice sheep intestines crosscut of boiling being become thick 1-2cm, often packed enter 6-8 sheet, vacuumize after pack and seal;
(7) sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 15-20s;
(8) check, preserve: whether inspection product is qualified, preserves under normal temperature.
Preferably, described step can add capsicum in (2), and parts by weight of raw materials shared by described capsicum is 5-10.
Beneficial effect is: the present invention is a kind of instant glutinous rice sheep intestines and processing technology thereof, by large batch of production glutinous rice sheep intestines, the glutinous rice sheep intestines processed are reached the object of long period preservation by vacuum packaging, and namely eater can be opened instant as snacks or once be eaten as dish by microwave-oven-heating, greatly facilitate the life of people, time saving and energy saving, can select when spice to add capsicum and do not add two kinds, capsicum formula, accordingly can the glutinous rice sheep intestines of production pungent and not peppery glutinous rice sheep intestines, thus meet the different taste of people.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of a kind of instant glutinous rice sheep intestines of the present invention and processing technology thereof: a kind of instant glutinous rice sheep intestines, is made up of the raw material of following weight parts: glutinous rice 80-100, mushroom 20-30, streaky pork 20-30, lotus rhizome 15-20, dried shrimp 10-15, soy sauce 10-15, salt 5-10, monosodium glutamate 5-10, pepper powder 5-10.A kind of processing technology of instant glutinous rice sheep intestines, comprise following processing step: (1) pretreatment of raw material: choose the sheep intestines interruption that diameter is about 3-4cm, repeatedly wash by rubbing with the hands with salt, soda ash and washed out by residue to clean tasteless rear clear water, soak 2-3h in normal-temperature water, taking-up is dried; Choose new glutinous rice then, soak 3-4h with after water cleaning, pull out and drain away the water, for subsequent use; Choose cap abundant, neat, capping is level and smooth, and dried thin mushroom of uniform size, soaks 1-2h in 30 DEG C of warm water, and bubble takes out after sending out and is cut into the wide little fourth of 1-2cm completely, for subsequent use; Choose fresh streaky pork, the girth of a garment is double to be reached, and is cut into the little fourth of cuboid that length is 1-2cm after cleaning up, for subsequent use; Choose the thick oval positive lotus rhizome of lotus root body, be also cut into the little fourth of cuboid that length is 1-2cm after cleaning up peeling, soak 30-40min with clear water, taking-up drains away the water, for subsequent use; Choose meat plentiful, solid, dried shrimp of uniform size, for subsequent use; (2) spice: pretreated glutinous rice, mushroom fourth, streaky pork fourth, lotus root fourth, dried shrimp are mixed, then adds the flavorings such as salt, monosodium glutamate, soy sauce, pepper powder, stir, obtain fillings; (3) steam filling: be poured in steaming plate by the fillings of mixing in step (2), pave and make thickness be steam 1.5-2h at 1-1.5mm, 500-700 DEG C, take out and be cooled to room temperature; (4) filling: steamed fillings to be filled in pretreated sheep intestines, be advisable to fill in the real sheep intestines that rise, with line, sheep intestines two ends fastened; (5) boil intestines: the sheep intestines after filling are put into clear water boiling, after big fire is boiled by clear water, changes little fire and boil 50-80min, take out and dry and be cooled to room temperature; (6) pack: the thin slice glutinous rice sheep intestines crosscut of boiling being become thick 1-2cm, often packed enter 6-8 sheet, vacuumize after pack and seal; (7) sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 15-20s; (8) check, preserve: whether inspection product is qualified, preserves under normal temperature.Described step can add capsicum in (2), and parts by weight of raw materials shared by described capsicum is 5-10.
After above-mentioned processing step, obtain instant glutinous rice sheep intestines, by large batch of production glutinous rice sheep intestines, the glutinous rice sheep intestines processed are reached the object of long period preservation by vacuum packaging, and namely eater can be opened instant as snacks or once be eaten as dish by microwave-oven-heating, greatly facilitate the life of people, time saving and energy saving.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. instant glutinous rice sheep intestines, is characterized in that, be made up of the raw material of following weight parts: glutinous rice 80-100, mushroom 20-30, streaky pork 20-30, lotus rhizome 15-20, dried shrimp 10-15, soy sauce 10-15, salt 5-10, monosodium glutamate 5-10, pepper powder 5-10.
2. the processing technology of a kind of instant glutinous rice sheep intestines as claimed in claim 1, is characterized in that, comprise following processing step:
(1) pretreatment of raw material: choose the sheep intestines interruption that diameter is about 3-4cm, repeatedly wash by rubbing with the hands with salt, soda ash and washed out by residue to clean tasteless rear clear water, soak 2-3h in normal-temperature water, taking-up is dried; Choose new glutinous rice then, soak 3-4h with after water cleaning, pull out and drain away the water, for subsequent use; Choose cap abundant, neat, capping is level and smooth, and dried thin mushroom of uniform size, soaks 1-2h in 30 DEG C of warm water, and bubble takes out after sending out and is cut into the wide little fourth of 1-2cm completely, for subsequent use; Choose fresh streaky pork, the girth of a garment is double to be reached, and is cut into the little fourth of cuboid that length is 1-2cm after cleaning up, for subsequent use; Choose the thick oval positive lotus rhizome of lotus root body, be also cut into the little fourth of cuboid that length is 1-2cm after cleaning up peeling, soak 30-40min with clear water, taking-up drains away the water, for subsequent use; Choose meat plentiful, solid, dried shrimp of uniform size, for subsequent use;
(2) spice: pretreated glutinous rice, mushroom fourth, streaky pork fourth, lotus root fourth, dried shrimp are mixed, then adds the flavorings such as salt, monosodium glutamate, soy sauce, pepper powder, stir, obtain fillings;
(3) steam filling: be poured in steaming plate by the fillings of mixing in step (2), pave and make thickness be steam 1.5-2h at 1-1.5mm, 500-700 DEG C, take out and be cooled to room temperature;
(4) filling: steamed fillings to be filled in pretreated sheep intestines, be advisable to fill in the real sheep intestines that rise, with line, sheep intestines two ends fastened;
(5) boil intestines: the sheep intestines after filling are put into clear water boiling, after big fire is boiled by clear water, changes little fire and boil 50-80min, take out and dry and be cooled to room temperature;
(6) pack: the thin slice glutinous rice sheep intestines crosscut of boiling being become thick 1-2cm, often packed enter 6-8 sheet, vacuumize after pack and seal;
(7) sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 15-20s;
(8) check, preserve: whether inspection product is qualified, preserves under normal temperature.
3. the processing technology of a kind of instant glutinous rice sheep intestines according to claim 2, it is characterized in that: described step can add capsicum in (2), parts by weight of raw materials shared by described capsicum is 5-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211067.4A CN104856072A (en) | 2015-04-29 | 2015-04-29 | Instant glutinous rice sheep intestine and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211067.4A CN104856072A (en) | 2015-04-29 | 2015-04-29 | Instant glutinous rice sheep intestine and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104856072A true CN104856072A (en) | 2015-08-26 |
Family
ID=53902597
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211067.4A Pending CN104856072A (en) | 2015-04-29 | 2015-04-29 | Instant glutinous rice sheep intestine and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104856072A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN104305314A (en) * | 2014-09-29 | 2015-01-28 | 刘韶娜 | Rabbit meat sausage and preparation method thereof |
-
2015
- 2015-04-29 CN CN201510211067.4A patent/CN104856072A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN104305314A (en) * | 2014-09-29 | 2015-01-28 | 刘韶娜 | Rabbit meat sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 无: "猪肠胀糯米制法", 《家庭科技》 * |
| 潘胜林: "《美味全羊菜谱》", 31 May 2002, 四川科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101810344B (en) | Method for processing brined portray meat product | |
| CN101536749B (en) | Production method of canned salted porridge | |
| CN103584187B (en) | A kind of freshwater shrimp instant product and production technology | |
| CN102657341B (en) | Processing method for convenient rice wine soaking duck food | |
| CN104222887A (en) | Preparation method of whole apple powder | |
| CN103271380A (en) | Processing method for instant dry sea cucumber | |
| CN103519113A (en) | Preparation method of ginger oyster sauce | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN105124653A (en) | Canned braised abalone with brown sauce and preparation method thereof | |
| CN103393149A (en) | Production process of baked egg | |
| CN103099104A (en) | Instant noodle piece production by using semidry method | |
| CN110613102A (en) | Method for manufacturing instant stinky mandarin fish can | |
| CN104207205B (en) | A kind of secondary negative pressure impregnation and the processing method of air-dried seasoning spiced egg | |
| CN103284230A (en) | Processing method of clam roasted slices | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN104187410A (en) | Rice dumpling with meat for mass production of food products factory and production method of rice dumpling with meat | |
| CN102524812A (en) | Freeze-drying duck blood silk noodle food and preparation method thereof | |
| CN105105205B (en) | A kind of seasoning emulation stichopus japonicus and preparation method thereof | |
| CN103989147B (en) | A kind of clam garlic powder and chilli paste and preparation method thereof | |
| CN104431888A (en) | Production technology of spicy celery | |
| CN103610103A (en) | Production method of roast pigeon | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof | |
| CN105767951A (en) | Preparation method of instant smoked yesso scallop | |
| CN104856072A (en) | Instant glutinous rice sheep intestine and processing technology thereof | |
| CN104719739A (en) | Cool shrimp-shaped rice pasta and industrial preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |
|
| RJ01 | Rejection of invention patent application after publication |