阅读说明：本技术 一种节能环保的粽子生产及其制备工艺的方法 (Energy-saving and environment-friendly rice dumpling production and preparation process method thereof ) 是由 吴思利 于 2020-07-21 设计创作，主要内容包括：本发明公开了一种节能环保的粽子生产及其制备工艺的方法,制作工艺步骤如下：原物辅料的质量验收→清洗粽叶→辅料配料→糯米熟制预处理→部分馅料预处理→熟制糯米饭拌料→包裹粽子→粽子真空包装→摊凉→外包装→成品,原物辅料的质量验收：所用原辅料的质量标准应符合粽子现行产品执行标准SB/T10377的要求及其标准内各项原辅材料的产品执行标准要求。本发明通过新工艺的处理直接接入蒸汽加热对粽子进行蒸熟,现有传统粽子工艺是将包裹好的粽子放入加水的高温高压煮锅煮制熟成,煮粽子的高盐、高油、高糖废水大量排放出生产车间,大量废水严重影响人类的生存环境,工艺改进后,原料损耗直接转换为生产利用,大大节省能源。(The invention discloses a method for producing energy-saving and environment-friendly rice dumplings and a preparation process thereof, wherein the preparation process comprises the following steps: quality acceptance of raw material auxiliary materials → washing of rice dumpling leaves → auxiliary material mixing → glutinous rice cooking pretreatment → partial filling pretreatment → cooked glutinous rice mixing material → wrapping of rice dumpling → vacuum packaging of rice dumpling → spreading for cooling → external packaging → finished product, quality acceptance of raw material auxiliary materials: the quality standard of the used raw and auxiliary materials should meet the requirements of the existing execution standard SB/T10377 of the zongzi products and the product execution standard requirements of various raw and auxiliary materials in the standard. According to the invention, the new process is adopted to directly connect steam for heating and steaming the rice dumplings, the traditional rice dumpling process is to put the wrapped rice dumplings into a high-temperature high-pressure boiling pot with water for boiling and ripening, a large amount of high-salt, high-oil and high-sugar waste water for boiling the rice dumplings is discharged out of a production workshop, the living environment of human beings is seriously influenced by a large amount of waste water, and after the process is improved, the loss of raw materials is directly converted into production and utilization, so that the energy is greatly saved.)

1. The method for producing the energy-saving and environment-friendly rice dumpling and the preparation process thereof is characterized by comprising the following steps: the manufacturing process comprises the following steps: quality acceptance of raw material auxiliary materials → washing of rice dumpling leaves → auxiliary material mixing → glutinous rice cooking pretreatment → partial filling pretreatment → cooked glutinous rice mixing material → wrapping of rice dumpling → vacuum packaging of rice dumpling → spreading and cooling → external packaging → finished product.

2. The method for producing the energy-saving and environment-friendly rice dumpling and the preparation process thereof according to claim 1 are characterized in that:

and (3) checking and accepting the quality of the raw material auxiliary materials: the quality standard of the used raw and auxiliary materials should meet the requirements of the existing execution standard SB/T10377 of the zongzi products and the product execution standard requirements of various raw and auxiliary materials in the standard, and if the execution standard of the related products is changed, the new execution standard of the products is used as the standard for execution.

Cleaning the reed leaves: the reed leaves are cleaned and boiled in boiling water for 15 minutes, fished out and drained for later use.

Auxiliary material preparation: (1) and (3) special sesame oil for mixing cooked glutinous rice: taking 20 parts of salad oil, 2 parts of onion, 3 parts of onion, 0.5 part of ginger and 0.2 part of green pepper; heating salad oil with strong fire to seven eight heats, adding above adjuvants, and placing green pricklyash peel after turning off fire, and frying to dry without burning;

(2) the water-soaked auxiliary materials of soybean, red bean, kidney bean, pea, peanut, lotus seed, coix seed, black rice, mushroom and the like have the following technical requirements:

soaking the above adjuvants for 3-12 hr, taking out, and draining (weighing the weight before and after soaking and recording the soaking time);

(3) specially preparing salted duck egg yolk: soaking salted duck egg yolk in 52% rice wine for 3 hr;

(4) pretreatment of Chinese chestnuts: taking peeled Chinese chestnuts for cold storage for later use, and taking the Chinese chestnuts as good products without color change;

(5) pretreatment of mushrooms: soaking for 6-12 hr, and cleaning; slicing and squeezing water; adding salad oil and edible salt, and parching;

(6) pretreating preserved vegetables: cleaning; squeezing water and cutting into pieces; adding salad oil, adding edible salt according to the requirement, and frying for later use;

(7) pretreating the steamed meat powder: commercially available brand steamed pork powder; weighing according to the required quantity; putting into an oven, returning to oven and baking for later use;

(8) pretreating tricholoma matsutake: cleaning, soaking for 6-12 hr, collecting water, heating and flavoring; slicing and squeezing water; adding salad oil and edible salt, and parching;

(9) pretreatment of fresh corn: after purchasing the corn kernels, freezing; protecting color and preventing starch from aging; especially, the taste slag must be discarded;

(10) pretreatment of sago: soaking sago in water; recording the weight before and after foaming; and (5) draining for later use.

Sticky rice cooking pretreatment: putting 6 parts of washing-free glutinous rice and 4 parts of drinking water into a steamer: filling all prepared steaming grids with glutinous rice and drinking water; pushing all the steaming grids filled with the sticky rice and the drinking water into a steaming and boiling pot according to a trolley, heating for 50 minutes by steam with high temperature of 121 ℃ and high pressure of 0.12MP, taking out and spreading for cooling for later use.

Pretreatment of partial stuffing: pickling pretreatment of streaky pork and ham meat: taking 100 parts of pork, 3 parts of cooking wine, 2 parts of soy sauce, 1 part of edible salt, 1 part of onion, 0.5 part of ginger, 0.3 part of chicken essence seasoning and 0.1 part of monosodium glutamate; pickling at 3-5 deg.C for 12 hr.

Cooking glutinous rice and mixing materials: spreading the cooked glutinous rice to about 30 deg.C, and mixing with adjuvants such as sesame oil, soy sauce, monosodium glutamate, chicken essence flavoring agent, oyster sauce, etc., until the adjuvants are completely absorbed by the glutinous rice for use.

Wrapping the rice dumplings: folding the reed leaves, putting 20 parts of glutinous rice which is evenly mixed with materials and completely absorbs auxiliary materials into the reed corners to bottom, sequentially adding 15 parts of pickled and ripe streaky pork, 15 parts of hind leg meat, 12 parts of salted egg yolk, 6 parts of Chinese chestnut, 4 parts of fried mushroom, 3 parts of peanut, and finally putting 25 parts of glutinous rice which is evenly mixed with materials and completely absorbs the auxiliary materials into the reed corners to cover the upper most, wrapping the glutinous rice into the four-corner reed with the reed leaves, winding cotton threads to proper elasticity, and putting the reed boxes for later use.

And (3) performing vacuum packaging on the rice dumplings: and weighing the wrapped rice dumplings, rechecking the rice dumplings to be qualified, filling the rice dumplings into a vacuum packaging bag, vacuumizing and sealing the bag for later use, and detecting the vacuum sealing qualification rate to reach 100 percent under the negative pressure of-0.4 KP according to the proportion of 3-5 percent.

Spreading for cooling: and taking out the rice dumplings which are sterilized to be qualified, putting the rice dumplings into a conveying belt, air-drying the rice dumplings, and taking out the moisture on the surface of a vacuum bag for later use.

And (3) outer packaging: and (4) putting the rice dumplings which are spread for cooling and have the moisture removed from the surfaces of the vacuum packaging bags into a gift box or a soft packaging bag, and putting the rice dumplings into a carton according to specifications for later use.

And (3) finished product: and putting the packaged finished product into a finished product storehouse for later use.

Technical Field

The invention relates to a food and a preparation process method thereof, in particular to energy-saving and environment-friendly rice dumpling production and a preparation process method thereof.

Background

The traditional Chinese rice dumpling is eaten at noon, the rice dumpling appears early in the spring and autumn period of China, the rice dumpling is one of the most profound traditional foods in the historical culture deposition of China and bears the thousands of years of dietary culture in China, but people find that the rice dumpling is gradually developed to high-salt, high-oil and high-sugar products with delicious taste from the earliest low-salt, low-oil and low-sugar products to the current high-salt, high-oil and high-sugar products with the industrial rice dumpling production and the intervention of modern food process elements in the production process of the rice dumpling, particularly the high-oil, high-salt and high-sugar wastewater derived from the production process of the high-oil, high-salt and high-sugar products in the boiling process of the rice dumpling, is delicious, but the environment is damaged and the production energy is wasted, this is a drawback of the prior art.

Disclosure of Invention

The invention aims to provide energy-saving and environment-friendly method for producing the rice dumplings and the preparation process thereof, which have the advantages of energy conservation and environment friendliness, and can reduce the generation of waste water with high salt, high oil and high sugar content in the production process of the rice dumplings, particularly in the boiling process, so as to effectively protect the living environment of human beings.

In order to achieve the purpose, the invention provides the following technical scheme: the energy-saving and environment-friendly method for producing the rice dumplings and the preparation process thereof comprises the following steps: quality acceptance of raw material auxiliary materials → washing of rice dumpling leaves → auxiliary material mixing → glutinous rice cooking pretreatment → partial filling pretreatment → cooked glutinous rice mixing material → wrapping of rice dumpling → vacuum packaging of rice dumpling → spreading and cooling → external packaging → finished product.

Preferably, the raw material auxiliary materials are checked and accepted by quality: the quality standard of the used raw and auxiliary materials should meet the requirements of the existing execution standard SB/T10377 of the zongzi products and the product execution standard requirements of various raw and auxiliary materials in the standard, and if the execution standard of the related products is changed, the new execution standard of the products is used as the standard for execution.

Cleaning the reed leaves: the reed leaves are cleaned and boiled in boiling water for 15 minutes, fished out and drained for later use.

Auxiliary material preparation: (1) and (3) special sesame oil for mixing cooked glutinous rice: taking 20 parts of salad oil, 2 parts of onion, 3 parts of onion, 0.5 part of ginger and 0.2 part of green pepper; heating salad oil with strong fire to seven eight heats, adding above adjuvants, and placing green pricklyash peel after turning off fire, and frying to dry without burning;

(2) the water-soaked auxiliary materials of soybean, red bean, kidney bean, pea, peanut, lotus seed, coix seed, black rice, mushroom and the like have the following technical requirements:

soaking the above adjuvants for 3-12 hr, taking out, and draining (weighing the weight before and after soaking and recording the soaking time);

(3) specially preparing salted duck egg yolk: soaking salted duck egg yolk in 52% rice wine for 3 hr;

(4) pretreatment of Chinese chestnuts: taking peeled Chinese chestnuts for cold storage for later use, and taking the Chinese chestnuts as good products without color change;

(5) pretreatment of mushrooms: soaking for 6-12 hr, and cleaning; slicing and squeezing water; adding salad oil and edible salt, and parching;

(6) pretreating preserved vegetables: cleaning; squeezing water and cutting into pieces; adding salad oil, adding edible salt according to the requirement, and frying for later use;

(7) pretreating the steamed meat powder: commercially available brand steamed pork powder; weighing according to the required quantity; putting into an oven, returning to oven and baking for later use;

(8) pretreating tricholoma matsutake: cleaning, soaking for 6-12 hr, collecting water, heating and flavoring; slicing and squeezing water; adding salad oil and edible salt, and parching;

(9) pretreatment of fresh corn: after purchasing the corn kernels, freezing; protecting color and preventing starch from aging; especially, the taste slag must be discarded;

(10) pretreatment of sago: soaking sago in water; recording the weight before and after foaming; and (5) draining for later use.

Sticky rice cooking pretreatment: putting 6 parts of washing-free glutinous rice and 4 parts of drinking water into a steamer: filling all prepared steaming grids with glutinous rice and drinking water; pushing all the steaming grids filled with the sticky rice and the drinking water into a steaming and boiling pot according to a trolley, heating for 50 minutes by steam with high temperature of 121 ℃ and high pressure of 0.12MP, taking out and spreading for cooling for later use.

Pretreatment of partial stuffing: pickling pretreatment of streaky pork and ham meat: taking 100 parts of pork, 3 parts of cooking wine, 2 parts of soy sauce, 1 part of edible salt, 1 part of onion, 0.5 part of ginger, 0.3 part of chicken essence seasoning and 0.1 part of monosodium glutamate; pickling at 3-5 deg.C for 12 hr.

Cooking glutinous rice and mixing materials: spreading the cooked glutinous rice to about 30 deg.C, and mixing with adjuvants such as sesame oil, soy sauce, monosodium glutamate, chicken essence flavoring agent, oyster sauce, etc., until the adjuvants are completely absorbed by the glutinous rice for use.

Wrapping the rice dumplings: folding the reed leaves, putting 20 parts of glutinous rice which is evenly mixed with materials and completely absorbs auxiliary materials into the reed corners to bottom, sequentially adding 15 parts of pickled and ripe streaky pork, 15 parts of hind leg meat, 12 parts of salted egg yolk, 6 parts of Chinese chestnut, 4 parts of fried mushroom, 3 parts of peanut, and finally putting 25 parts of glutinous rice which is evenly mixed with materials and completely absorbs the auxiliary materials into the reed corners to cover the upper most, wrapping the glutinous rice into the four-corner reed with the reed leaves, winding cotton threads to proper elasticity, and putting the reed boxes for later use.

And (3) performing vacuum packaging on the rice dumplings: and weighing the wrapped rice dumplings, rechecking the rice dumplings to be qualified, filling the rice dumplings into a vacuum packaging bag, vacuumizing and sealing the bag for later use, and detecting the vacuum sealing qualification rate to reach 100 percent under the negative pressure of-0.4 KP according to the proportion of 3-5 percent.

Spreading for cooling: and taking out the rice dumplings which are sterilized to be qualified, putting the rice dumplings into a conveying belt, air-drying the rice dumplings, and taking out the moisture on the surface of a vacuum bag for later use.

And (3) outer packaging: and (4) putting the rice dumplings which are spread for cooling and have the moisture removed from the surfaces of the vacuum packaging bags into a gift box or a soft packaging bag, and putting the rice dumplings into a carton according to specifications for later use.

And (3) finished product: and putting the packaged finished product into a finished product storehouse for later use.

Compared with the prior art, the invention has the following beneficial effects:

1. according to the invention, the new process is adopted to directly connect steam for heating and steaming the rice dumplings, the traditional rice dumpling process is to put the wrapped rice dumplings into a high-temperature high-pressure boiling pot with water for boiling and ripening, a large amount of high-salt, high-oil and high-sugar waste water for boiling the rice dumplings is discharged out of a production workshop, the living environment of human beings is seriously influenced by a large amount of waste water, and after the process is improved, the loss of raw materials is directly converted into production and utilization, so that the energy is greatly saved.

Detailed Description

It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The energy-saving and environment-friendly method for producing the rice dumplings and the preparation process thereof comprises the following steps: quality acceptance of raw material auxiliary materials → washing of rice dumpling leaves → auxiliary material mixing → glutinous rice cooking pretreatment → partial filling pretreatment → cooked glutinous rice mixing material → wrapping of rice dumpling → vacuum packaging of rice dumpling → spreading and cooling → external packaging → finished product.

And (3) checking and accepting the quality of the raw material auxiliary materials: the quality standard of the used raw and auxiliary materials should meet the requirements of the existing execution standard SB/T10377 of the zongzi products and the product execution standard requirements of various raw and auxiliary materials in the standard, and if the execution standard of the related products is changed, the new execution standard of the products is used as the standard for execution.

Cleaning the reed leaves: the reed leaves are cleaned and boiled in boiling water for 15 minutes, fished out and drained for later use.

Auxiliary material preparation: (1) and (3) special sesame oil for mixing cooked glutinous rice: taking 20 parts of salad oil, 2 parts of onion, 3 parts of onion, 0.5 part of ginger and 0.2 part of green pepper; heating salad oil with strong fire to seven eight heats, adding above adjuvants, and placing green pricklyash peel after turning off fire, and frying to dry without burning;

(2) the water-soaked auxiliary materials of soybean, red bean, kidney bean, pea, peanut, lotus seed, coix seed, black rice, mushroom and the like have the following technical requirements:

soaking the above adjuvants for 3-12 hr, taking out, and draining (weighing the weight before and after soaking and recording the soaking time);

(3) specially preparing salted duck egg yolk: soaking salted duck egg yolk in 52% rice wine for 3 hr;

(4) pretreatment of Chinese chestnuts: taking peeled Chinese chestnuts for cold storage for later use, and taking the Chinese chestnuts as good products without color change;

(5) pretreatment of mushrooms: soaking for 6-12 hr, and cleaning; slicing and squeezing water; adding salad oil and edible salt, and parching;

(6) pretreating preserved vegetables: cleaning; squeezing water and cutting into pieces; adding salad oil, adding edible salt according to the requirement, and frying for later use;

(7) pretreating the steamed meat powder: commercially available brand steamed pork powder; weighing according to the required quantity; putting into an oven, returning to oven and baking for later use;

(8) pretreating tricholoma matsutake: cleaning, soaking for 6-12 hr, collecting water, heating and flavoring; slicing and squeezing water; adding salad oil and edible salt, and parching;

(9) pretreatment of fresh corn: after purchasing the corn kernels, freezing; protecting color and preventing starch from aging; especially, the taste slag must be discarded;

(10) pretreatment of sago: soaking sago in water; recording the weight before and after foaming; and (5) draining for later use.

Sticky rice cooking pretreatment: putting 6 parts of washing-free glutinous rice and 4 parts of drinking water into a steamer: filling all prepared steaming grids with glutinous rice and drinking water; pushing all the steaming grids filled with the sticky rice and the drinking water into a steaming and boiling pot according to a trolley, heating for 50 minutes by steam with high temperature of 121 ℃ and high pressure of 0.12MP, taking out and spreading for cooling for later use.

Pretreatment of partial stuffing: pickling pretreatment of streaky pork and ham meat: taking 100 parts of pork, 3 parts of cooking wine, 2 parts of soy sauce, 1 part of edible salt, 1 part of onion, 0.5 part of ginger, 0.3 part of chicken essence seasoning and 0.1 part of monosodium glutamate; pickling at 3-5 deg.C for 12 hr.

Cooking glutinous rice and mixing materials: spreading the cooked glutinous rice to about 30 deg.C, and mixing with adjuvants such as sesame oil, soy sauce, monosodium glutamate, chicken essence flavoring agent, oyster sauce, etc., until the adjuvants are completely absorbed by the glutinous rice for use.

Wrapping the rice dumplings: folding the reed leaves, putting 20 parts of glutinous rice which is evenly mixed with materials and completely absorbs auxiliary materials into the reed corners to bottom, sequentially adding 15 parts of pickled and ripe streaky pork, 15 parts of hind leg meat, 12 parts of salted egg yolk, 6 parts of Chinese chestnut, 4 parts of fried mushroom, 3 parts of peanut, and finally putting 25 parts of glutinous rice which is evenly mixed with materials and completely absorbs the auxiliary materials into the reed corners to cover the upper most, wrapping the glutinous rice into the four-corner reed with the reed leaves, winding cotton threads to proper elasticity, and putting the reed boxes for later use.

And (3) performing vacuum packaging on the rice dumplings: and weighing the wrapped rice dumplings, rechecking the rice dumplings to be qualified, filling the rice dumplings into a vacuum packaging bag, vacuumizing and sealing the bag for later use, and detecting the vacuum sealing qualification rate to reach 100 percent under the negative pressure of-0.4 KP according to the proportion of 3-5 percent.

Spreading for cooling: and taking out the rice dumplings which are sterilized to be qualified, putting the rice dumplings into a conveying belt, air-drying the rice dumplings, and taking out the moisture on the surface of a vacuum bag for later use.

And (3) outer packaging: and (4) putting the rice dumplings which are spread for cooling and have the moisture removed from the surfaces of the vacuum packaging bags into a gift box or a soft packaging bag, and putting the rice dumplings into a carton according to specifications for later use.

And (3) finished product: and putting the packaged finished product into a finished product storehouse for later use.

The traditional rice dumpling process is to put the wrapped rice dumpling into a high-temperature high-pressure boiling pot with water to be boiled, a large amount of high-salt, high-oil and high-sugar waste water for boiling the rice dumpling is discharged out of a production workshop, and a large amount of waste water seriously influences the living environment of human beings; the treatment of the waste water costs a great amount of energy, manpower and material resources, and the consequences are difficult to estimate; taking 50 ten thousand rice dumplings produced per day as an example, the daily wastewater amount is about 40 tons, and the average salt content in each ton of wastewater is 0.3%; contains 3% of fat; the sugar content is 2 percent, and the total sugar content of 40 tons of wastewater is 0.8 ton; 1.2 tons of oil; the salt content is 0.12 ton, and the high-oil, high-salt and high-sugar wastewater seriously influences the ecological environment and correspondingly consumes a large amount of energy; after the process is improved, the loss of the raw materials is directly converted into production and utilization, energy is greatly saved, the treatment of the new process is directly connected with steam heating, the heating energy of about 30 tons of drinking water is reduced, the energy is greatly saved due to the change of the process, the power consumption is about 3000 ℃, the natural gas consumption is about 300 cubic meters, the annual wastewater amount is reduced, the energy loss is calculated by 2-3 times of the data because the production season of the zongzi per year is about 2-3 months, and through the improvement, the environmental pollution caused in the production operation process is greatly reduced, the production cost is saved, and the method is suitable for popularization and use.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.