CN101331972A - Technique for increasing rice quick cooling effect - Google Patents
Technique for increasing rice quick cooling effect Download PDFInfo
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- CN101331972A CN101331972A CNA2008100414980A CN200810041498A CN101331972A CN 101331972 A CN101331972 A CN 101331972A CN A2008100414980 A CNA2008100414980 A CN A2008100414980A CN 200810041498 A CN200810041498 A CN 200810041498A CN 101331972 A CN101331972 A CN 101331972A
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Abstract
The invention belongs to a low temperature preservation method for cooked rice, which relates to a quick cooling technique of the cooked rice; the technique comprises that the steamed cooked rice and a small quantity of liquid water are respectively placed in the vacuum chamber of a vacuum cooling machine, thus leading the cooked rice to achieve the quick cooling effect under the low pressure by evaporating the water. While the cooling speed is quickened, the low temperature preservation method for the cooked rice can reduce the water loss rate of the cooked rice and improve the cooling effect.
Description
Technical field
The invention belongs to rice rice low temperature conservation method for Chinese, relate to a kind of technology that improves rice quick cooling effect.
Background technology
Rice is one of leading role in people's diet.The main component of rice is a carbohydrate, and the protein in the rice mainly is a meter protamine, and amino acid whose ratio of components is more complete, and human body is digested and assimilated easily.In recent years, market increases day by day to the demand of instant-rice, and market prospects are wide.
Low-temperature preservation is important fresh-keeping means, the taste when guaranteeing that the consumer is edible, and cooling has been applied in the rice processing fast.Vacuum cooled realizes the good method of this quick cooling just.It is the highest fast cooling technology of present technology content.In developed countries such as America and Europe, Japan, vacuum pre-cooling technology has been widely used in the food Vegetable Preservation.
Through the rice of vacuum cooled, because the vaporization of moisture content makes its water content reduce about 10%, influenced the effect of cooling, quickened the aging of rice, limited the application of vacuum cooling technology in this field.Thereby the popularization of the rice of accommodating brings a lot of troubles.Rice is cooled off fast and reduces percentage of water loss, and prolonging its shelf life is that the instant-rice industry is stable, healthy, the key of sustainable development, and optimizing rice vacuum cooled technology is an important channel.
Summary of the invention
The object of the present invention is to provide a kind of technology that improves rice quick cooling effect, reduced the percentage of water loss of rice effectively, improved the effect of cooling, adapted to the needs of commerce services.
Technical scheme of the present invention is the rice after boiling is finished, place respectively together with a spot of aqueous water in the vacuum chamber of vacuum cooled machine, open the refrigeration system of vacuum cooled machine, reduce the surface temperature of deflection plate in the cold-trap, open vavuum pump again, make the pressure in the vacuum chamber descend rapidly, make rice under low pressure reach the effect of quick cooling by the vaporization of moisture content.
The amount of putting into the vacuum chamber aqueous water is 10～20% of a rice quality, and the temperature of water is good greater than 85 ℃;
Aqueous water should be placed on the below of rice in the vacuum chamber;
Pressure in the vacuum chamber should be not less than 610Pa;
After rice is cooled to the temperature of requirement, slowly multiple the pressure, the pressure time is 3～10 minutes again;
The present invention has effectively reduced the percentage of water loss of rice, has slowed down rice wearing out in cold storage procedure, has improved the shelf life of rice.It is pointed out that with common process and compare, the rice of cooling equal in quality, this technology has higher requirement to the ability of the cold-trap condensed water of vacuum cooled machine.
The specific embodiment
Rice after the boiling end is put into the vacuum chamber of vacuum cooled machine, and below rice, place 90 ℃ of aqueous waters of its quality 15%; Open the refrigeration system of vacuum cooled machine, make the surface temperature of the interior deflection plate of cold-trap reduce to-20 ℃; Open vavuum pump again, make that the pressure in the vacuum chamber descends rapidly, when pressure drops to 610Pa, open aeration valve.When the temperature of rice drops to 4 ℃, close vavuum pump.Regulate the size of aeration valve, the pressure of vacuum chamber is slowly risen, the pressure time is 5 minutes again.
The present invention has effectively reduced the percentage of water loss of rice, has slowed down rice wearing out in cold storage procedure, has improved the shelf life of rice.
Through the rice that this method was handled, compare with conventional vacuum cooled technology, when guaranteeing cooling velocity, reduced percentage of water loss.
Claims (5)
1. technology that improves rice quick cooling effect, it is characterized in that: the rice after boiling is finished, place respectively together with a spot of aqueous water in the vacuum chamber of vacuum cooled machine, open the refrigeration system of vacuum cooled machine, reduce the surface temperature of deflection plate in the cold-trap, open vavuum pump again, make that the pressure in the vacuum chamber descends rapidly, make rice under low pressure reach the effect of quick cooling by the vaporization of moisture content.
2. a kind of technology that improves rice quick cooling effect according to claim 1, it is characterized in that: aqueous water should be placed on the below of rice in the vacuum chamber;
3. a kind of technology that improves rice quick cooling effect according to claim 1 is characterized in that: the amount of putting into the vacuum chamber aqueous water is 10～20% of a rice quality;
4. a kind of technology that improves rice quick cooling effect according to claim 1 is characterized in that: the pressure in the vacuum chamber should be not less than 610Pa;
5. a kind of technology that improves rice quick cooling effect according to claim 1 is characterized in that: after rice is cooled to the temperature of requirement, and slowly multiple the pressure, the pressure time is 3～10 minutes again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100414980A CN101331972A (en) | 2008-08-07 | 2008-08-07 | Technique for increasing rice quick cooling effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100414980A CN101331972A (en) | 2008-08-07 | 2008-08-07 | Technique for increasing rice quick cooling effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101331972A true CN101331972A (en) | 2008-12-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100414980A Pending CN101331972A (en) | 2008-08-07 | 2008-08-07 | Technique for increasing rice quick cooling effect |
Country Status (1)
| Country | Link |
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| CN (1) | CN101331972A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273509A (en) * | 2011-07-21 | 2011-12-14 | 上海理工大学 | Method for preventing bean milk from being splashed during vacuum cooling |
| CN102669786A (en) * | 2012-05-22 | 2012-09-19 | 上海束能辐照技术有限公司 | Processing method for prolonging shelf life of instant box convenience rice at normal temperature |
| CN104223166A (en) * | 2014-08-28 | 2014-12-24 | 济南好煮夫快餐有限公司 | Preparation method of eggplant-flavored rice with diced meat |
| CN106562185A (en) * | 2016-10-13 | 2017-04-19 | 铜仁职业技术学院 | Manufacture method of quick-frozen aging and retrogradation preventing cooked rice |
| CN109619376A (en) * | 2018-12-17 | 2019-04-16 | 韶关学院 | A kind of improvement rice vacuum pre-cooling processing method |
| WO2019153610A1 (en) * | 2018-02-06 | 2019-08-15 | 江南大学 | Production method for convenient rice at room temperature |
-
2008
- 2008-08-07 CN CNA2008100414980A patent/CN101331972A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273509A (en) * | 2011-07-21 | 2011-12-14 | 上海理工大学 | Method for preventing bean milk from being splashed during vacuum cooling |
| CN102669786A (en) * | 2012-05-22 | 2012-09-19 | 上海束能辐照技术有限公司 | Processing method for prolonging shelf life of instant box convenience rice at normal temperature |
| CN102669786B (en) * | 2012-05-22 | 2013-10-30 | 上海束能辐照技术有限公司 | Processing method for prolonging shelf life of instant box convenience rice at normal temperature |
| CN104223166A (en) * | 2014-08-28 | 2014-12-24 | 济南好煮夫快餐有限公司 | Preparation method of eggplant-flavored rice with diced meat |
| CN106562185A (en) * | 2016-10-13 | 2017-04-19 | 铜仁职业技术学院 | Manufacture method of quick-frozen aging and retrogradation preventing cooked rice |
| WO2019153610A1 (en) * | 2018-02-06 | 2019-08-15 | 江南大学 | Production method for convenient rice at room temperature |
| US11140914B2 (en) | 2018-02-06 | 2021-10-12 | Jiangnan University | Production method of normal-temperature instant cooked rice |
| CN109619376A (en) * | 2018-12-17 | 2019-04-16 | 韶关学院 | A kind of improvement rice vacuum pre-cooling processing method |
| CN109619376B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Improved rice vacuum pre-cooling treatment method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081231 |