CN1531860A - Snack food rice product and its producing method - Google Patents
Snack food rice product and its producing method Download PDFInfo
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- CN1531860A CN1531860A CNA031083250A CN03108325A CN1531860A CN 1531860 A CN1531860 A CN 1531860A CN A031083250 A CNA031083250 A CN A031083250A CN 03108325 A CN03108325 A CN 03108325A CN 1531860 A CN1531860 A CN 1531860A
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Abstract
The present invention discloses an instant rice product and its making process. The instant rice product has core of rice dumpling in different shapes and homogeneous coating layer of edible hot solidified material. The making process includes making rice dumpling core in different shapes with cooked rice; freezing the shaped rice dumpling; coating rice dumpling with liquid food material; heating at high temperature to form the coating layer; and freezing. Before serving, the instant rice product is heated to defreeze the core and to solidify the coating liquid residue. The instant rice product is convenient for eating and has taste the same as newly cooked rice.
Description
Technical field:
The present invention relates to a kind of is fast food of making of primary raw material and preparation method thereof with rice.
Background technology:
Since ancient times, cooking rice all is to adopt the method that rice is cooked or boils basically, has plenty of rice being steamed system of mixing again or frying on (boiling) ripe basis, makes and mixes meal or fried rice.Electric cooker is exactly one of cooker of cooking in rice, can make good to eat rice like a dream., people must can not satisfy efficient, allegro requirement through the long process of cooking if will eat rice.In order to address this problem, there is a kind of quick meal rice to come out in the Japanese market, the Production Time of rice can be shortened about 1/3.But this quick meal rice but can not be popularized in general family, because also must possess the electric cooker that can make quick meal rice again in the family; Meanwhile, people also produce and can promptly store rice and cook rice as edible bread or instant noodles rice easily.Storage rice is only with being edible after the micro-wave oven heating, also only need be with being edible after defreezing by microwave oven, the heating and cook rice.These two kinds of rice all make moisture from wherein coming out and return the surface of rice when heating easily, and its mouthfeel differs greatly with just steaming (boiling) ripe rice mouthfeel, therefore, up to the present gives primary and secondary students' pantry still based on bread meal in Japan.
Because existing rice goods and preparation method exist aforesaid various deficiency, so that many people have abandoned edible rice with " being put off easily by a slight risk ".Therefore, Ri Ben rice sales volume was lasting downward trend always in recent years, cause acre to be set fire to woods and grass in a mountainous area, need to set fire to woods and grass in a mountainous area year number at least in advance if recover plantation fully with the isometric time, this utilization to the soil is very disadvantageous, if do not change As-Is, the phenomenon that cultivated area reduces will be more serious.
Summary of the invention:
The objective of the invention is in order to solve the existing in prior technology technical problem, a kind of convenient, fast, that mouthfeel is good instant rice product and preparation method thereof of cooking is provided.
Technical solution of the present invention is: a kind of instant rice product, and core body 1 is arranged and evenly be coated on the clad 2 of core body 1 outer surface, described core body 1 is the rice dumpling of the different shape made with the grain of rice, described clad 2 is edible thermocoagulation material.
The rice dumpling that the described grain of rice is made is sensu lato grain of rice rice dumpling, can be rice, also can be based on rice, makes with the mixture of food such as other cereal (beans, barley, wheat, the seed of Job's tears, buckwheat etc.), green vegetables, mountain dish, meat, marine product.
It is 20%～40% storage rice that the described grain of rice also can be water content (percentage by weight).
The mixture that described edible thermocoagulation material is starch and liquid egg.
Described clad 2 outer one deck frying surface clothing layers 3 in addition.
A kind of preparation method of instant rice product comprises the steps:
A. will make closely knit different shape rice dumpling through the rice after the cooking, form core body 1;
B. the rice dumpling that is shaped is freezing;
C. wrap up with the rice dumpling of edible thermocoagulation covering liquid freezing shaping;
D. the high temperature heating makes edible thermocoagulation covering liquid surface solidification, forms clad 2;
E. freezing.
After described e step, thaw, cross face clothing, fried step in addition, form frying surface clothing layer 3.
Described a step is taken out after the compacting for being placed in the mould of different shape through the rice after the cooking.
Described b step is can be with the rice dumpling quick-frozen that is shaped.
The high temperature heating of described c step can be with the hot blast heating, and the conduction heat that the radiant heat of also available infrared ray or far infrared transmission or iron plate are transmitted is carried out.
Product of the present invention is the clad that the useful edible thermocoagulation material of rice dumpling outsourcing of the different shape made at the grain of rice is made, not only can be with storing rice and cooking the same instant of rice, and can prevent to make in the heating process before edible water evaporates in the rice, also just avoided moisture evaporated to return the rice surface, its mouthfeel is as the ripe rice of firm steaming (boiling); Can be made into different shape, as the burning octopus ball shape that welcome by Japanese child and young man, as primary and secondary students' pantry food.Preparation method of the present invention is will carry out the rice group that has been shaped with edible thermocoagulation covering liquid it being wrapped up after freezing again, it is inner that covering liquid can not flow to the rice group that has been shaped, the surperficial phenomenon that rises of steeping of rice group that covering liquid will be joined with it also can not occur.The present invention has overcome the existing in prior technology shortcoming, will make people like edible rice more, thereby the sales volume of rice is risen gradually, can rationally utilize the soil, avoids ploughing and sets fire to woods and grass in a mountainous area.
Description of drawings:
Fig. 1 is the structural representation of the embodiment of the invention 1.
Fig. 2 is the cross-sectional view of the embodiment of the invention 1.
Fig. 3 is the cross-sectional view of the embodiment of the invention 5.
Fig. 4 is the schematic diagram of the manufacturing process a step of the embodiment of the invention 1,2.
Fig. 5 is the schematic diagram of the embodiment of the invention 1,2 core bodys.
The specific embodiment:
Below in conjunction with description of drawings the specific embodiment of the present invention.
Embodiment 1:
As shown in Figure 4: will just steam in (boiling) the ripe rice side of putting into bar shaped mould, take out behind the extrusion molding, form the square bar shaped rice dumpling made from rice (core body 1) as shown in Figure 5, and it is core body 1 is freezing rapidly, and then with the egg of flour and 20% (weight ratio), the water of 110% (weight ratio) is made edible thermocoagulation covering liquid, freezing square bar shaped rice dumpling immersion is wherein wrapped up, put it in 120 ℃ of hot-blast stoves 1 minute, make the edible thermocoagulation covering liquid surface solidification that is wrapped in freezing square bar shaped rice dumpling surface, form clad 2, and freezing square bar shaped rice dumpling does not wherein thaw also.Again that it is freezing afterwards, promptly make Fig. 1, instant rice product shown in Figure 2.When edible, available micro-wave oven heating is thawed core body 1, and the underdone covering liquid residual fraction of the part in the clad 2 solidifies and gets final product.
Embodiment 2:
With embodiment 1, will just steam (boiling) ripe rice and place at normal temperatures 3 hours, put into first green onion in the rice again, skewer-roasted pork is made the fried rice local flavor.Take out after this fried rice put into the mould that burns the octopus ball shape, compacting, make the core body 1 that burns the octopus ball shape.And it is core body 1 is freezing rapidly, and then make edible thermocoagulation covering liquid with the water of the egg, 110% (weight ratio) of corn flour and 20% (weight ratio), freezing burning octopus ball shape rice dumpling immersion is wherein wrapped up, heat in infrared ray that puts it into or the far-infrared roasting oven, make the edible thermocoagulation covering liquid surface solidification that is wrapped in freezing burning octopus ball shape rice dumpling surface, form clad 2, and freezing burning octopus ball shape rice dumpling does not wherein thaw also.Again that it is freezing afterwards, promptly make instant rice product as shown in Figure 1, 2.When edible, available micro-wave oven heating is thawed core body 1, and the underdone covering liquid residual fraction of the part in the clad 2 solidifies and gets final product.
Embodiment 3:
With embodiment 1, in the mountain dish red bean glutinous rice side's of putting into bar shaped mould, take out behind the extrusion molding, form the square bar shaped rice dumpling made from mountain dish red bean glutinous rice (core body 1) as shown in Figure 5, and it is core body 1 is freezing rapidly, and then with the egg of flour and 20% (weight ratio), the water of 110% (weight ratio) is made edible thermocoagulation covering liquid, freezing square bar shaped rice dumpling immersion is wherein wrapped up, put it in the stove of the conduction heat of transmitting by iron plate and heat, make the edible thermocoagulation covering liquid surface solidification that is wrapped in freezing square bar shaped rice dumpling surface, form clad 2, and freezing square bar shaped rice dumpling does not wherein thaw also.Again that it is freezing afterwards, promptly make instant rice product as shown in Figure 1, 2.When edible, available micro-wave oven heating is thawed core body 1, and the underdone covering liquid residual fraction of the part in the clad 2 solidifies and gets final product.
Embodiment 4:
With embodiment 1,2,3 rice that different is after the cooking is that water content (percentage by weight) is 20%～40% storage rice.Its cooking method is: the rice of cleaning is placed under the normal temperature soaked 20～120 minutes in (18 ± 2 ℃), perhaps use 50～60 ℃ hot-water soak 10～60 minutes, remove moisture afterwards, put into and steam device; Steam with 0.25～1.5kg/cm pressure steams rice 3～10 minutes, makes a part of αization of rice starch at least.But then steaming in meter bag that is placed on separation gas, under the state in Kaifeng, put in the sealing storehouse, and-500～-continue to keep for 10～60 seconds under the vacuum state of 700mmHg, and then import filtrated air in the enclosure as atmospheric pressure, and good seal gas barrier bag immediately, under the normal temperature state, placed 24～48 hours, and made the rice of αization place the rice become maturation and get final product.Embodiment 1 is the same simultaneously then, makes instant rice product as shown in Figure 1, 2.When edible, available micro-wave oven heating is thawed core body 1, and the underdone covering liquid residual fraction of the part in the clad 2 solidifies and gets final product.
Embodiment 5:
Equally make the instant rice product of fried rice local flavor with embodiment 2 after, carry out the electromagnetism heating again, thaw, the underdone covering liquid residual fraction of part in the clad 2 is solidified.Add 5% egg and 120% water then in flour, the instant rice product of fried rice local flavor that will be through thawing is placed on wherein, also can be coated with full dry flour more in the above, forms the face clothing.Afterwards, fried good with 180 ℃ forms the instant rice product that frying surface clothing layer 3 is arranged as shown in Figure 5.
Claims (10)
1. instant rice product has core body (1) and evenly is coated on the clad (2) of core body (1) outer surface, it is characterized in that: described core body (1) is the rice dumpling of the different shape made with the grain of rice, and described clad (2) is edible thermocoagulation material.
2. instant rice product according to claim 1 is characterized in that: the rice dumpling that the described grain of rice is made is to be made by the mixture of rice or rice and other food.
3. instant rice product according to claim 1 and 2 is characterized in that: the described grain of rice is that water content (percentage by weight) is 20%～40% storage rice.
4. instant rice product according to claim 1 and 2 is characterized in that: the mixture that described edible thermocoagulation material is starch and liquid egg.
5. instant rice product according to claim 1 and 2 is characterized in that: the outer one deck frying surface clothing layer (3) in addition of described clad (2).
6. the preparation method of an instant rice product is characterized in that comprising the steps:
A. will make closely knit different shape rice dumpling through the rice after the cooking, form core body (1);
B. the rice dumpling that is shaped is freezing;
C. wrap up with the rice dumpling of edible thermocoagulation covering liquid freezing shaping;
D. the high temperature heating makes edible thermocoagulation covering liquid surface solidification, forms clad (2);
E. freezing.
7. the preparation method of instant rice product according to claim 6 is characterized in that: thaw, wrap up in face clothing, fried step in addition after described e step, form the fried layer of face clothing (3).
8. according to the preparation method of claim 6 or 7 described instant rice product, it is characterized in that: described a step is taken out after the compacting for being placed in the mould through the rice after the cooking.
9. according to the preparation method of claim 6 or 7 described instant rice product, it is characterized in that: of the rice dumpling quick-frozen of described b step for being shaped.
10. according to the preparation method of claim 6 or 7 described instant rice product, it is characterized in that: the high temperature of described c step is heated to be with hot blast and heats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031083250A CN1531860A (en) | 2003-03-26 | 2003-03-26 | Snack food rice product and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031083250A CN1531860A (en) | 2003-03-26 | 2003-03-26 | Snack food rice product and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1531860A true CN1531860A (en) | 2004-09-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031083250A Pending CN1531860A (en) | 2003-03-26 | 2003-03-26 | Snack food rice product and its producing method |
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| CN (1) | CN1531860A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN115226920A (en) * | 2022-07-22 | 2022-10-25 | 江苏百斯特鲜食有限公司 | Processing equipment and method for frozen cream mushroom bacon butter baked rice |
-
2003
- 2003-03-26 CN CNA031083250A patent/CN1531860A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN103876049B (en) * | 2014-03-13 | 2015-12-02 | 蓬莱京鲁渔业有限公司 | A kind of processing method of coarse cereals group |
| CN115226920A (en) * | 2022-07-22 | 2022-10-25 | 江苏百斯特鲜食有限公司 | Processing equipment and method for frozen cream mushroom bacon butter baked rice |
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