CN101336743A - Rice fresh-keeping method - Google Patents
Rice fresh-keeping method Download PDFInfo
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- CN101336743A CN101336743A CNA2008100301200A CN200810030120A CN101336743A CN 101336743 A CN101336743 A CN 101336743A CN A2008100301200 A CNA2008100301200 A CN A2008100301200A CN 200810030120 A CN200810030120 A CN 200810030120A CN 101336743 A CN101336743 A CN 101336743A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A fresh-keeping method for rice, which belongs to the field of the preservation technology for food, comprising: (1) soaking the rice with water; (2) draining the soaked rice, mixing and stirring evenly the white vinegar of 0.5% density which has 2-4 wt% of the dry rice, and the white sugar of 3-5 wt% of the dry rice[0.5% white vinegar and white sugar, wherein the weight of 0.5% white vinegar is 2-4% of that of the dry rice, the weight of white sugar is 3-5% of that of the dry rice ];(3) mixing the stirred rice with water according to the ratio of 1:1, and putting the rice into a box made of the PP material;(4) steaming the rice under normal pressure.(5) reducing the temperature of the rice to about 6-10 DEG C by vacuum precooling machine in a cleanroom;(6) putting the box onto the atmosphere adjusting machine, vacuumizing, and filling the interval with a mixed gas consisting of nitrogen and carbon dioxide to perform the fresh-keeping packaging, with the PP parafilm wrap as preservative film;(7) storing in the environment at the temperature of 4-8 DEG C. Using the method, the bento produced may be sanitary and convenient, while maintaining the original taste and aroma during a longer storage period.
Description
Technical field
The present invention relates to a kind of food fresh-keeping method, but relate in particular to a kind of rice fresh-keeping method of long period maintenance rice gloss, mouthfeel.
Background technology
In present fast food industry, family cooked, rice is difficult for long-time the preservation, and was perishable, spoiled.And fast food industry and family all often have remaining meal and eat up, and generally will heat the back and use for the second time, cause people to dine out or during eat at home, the rice of having is stale, does not have the fragrance of meal.And the instant rice of selling in the present supermarket because high temperature sterilization influences the rice molecular structure and do not have rehydration, causes the mouthfeel difference of rice and rice fragrance also not enough, is difficult to eat, so instant rice is not too welcome.
Summary of the invention
The objective of the invention is to carry forward Chinese cuisines, pay close attention to human health, liked eating rice, but be subjected to the people of eating condition restriction that a kind of health, convenience, nutrition, good to eat, the rice fresh-keeping method that can store the long period are provided.
Technical scheme of the present invention is achieved in that
A kind of rice fresh-keeping method, this method in turn includes the following steps:
(1) soaks rice: the rice hot-water soak of wash clean;
(2) cool rice: after the rice after soaking drained, the concentration that adds dried rice weight 2～4% was that 0.5% the light-coloured vinegar and the white sugar of dried rice weight 3～5% mix stirring;
(3) add water: the ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into;
(4) steamed rice: under normal pressure, the rice that mixes up water is cooked;
(5) precooling: in Clean room, the rice temperature is dropped to 6 ℃～10 ℃ by the vacuum pre-cooling machine steaming good rice;
(6) packing: lunch box is placed on the air adjusting machine, uses CO after vacuum deflates
2And N
2Mist carries out fresh-keeping packaging, and preservative film uses PP to seal film;
(7) deepfreeze: deposit in after the packing in 4 ℃～8 ℃ environment and deposit.
Above-mentioned a kind of rice fresh-keeping method, wherein the hot water temperature described in the step 1 is 40 ℃～50 ℃, soak time is 40～60 minutes.
Above-mentioned a kind of rice fresh-keeping method, wherein in the mist described in the step 6, CO
2Concentration be 25%, N
2Concentration be 75%.
Adopt the foregoing invention method, can very effectively solve the suitability for industrialized production that rice rehydration, soft nutrition good to eat, that store are not over a long time run off, mouthfeel is good, be convenient to rice.
The present invention solves following three problems:
1. be convenient for people to edible to rice, guarantee health, good to eat.
2. it is stiff to overcome present instant rice, the rehydration after the re-heat of solution rice.
3. in the long storage time, the guaranteeing the quality of rice, fresh-keepingly reach 30 days.
Description of drawings
Below in conjunction with the embodiment in the accompanying drawing the present invention is described in further detail, but does not constitute any limitation of the invention.
Fig. 1 is the flow chart of the inventive method.
The specific embodiment
Consult shown in Figure 1ly, flow process of the present invention is: soak rice → cold rice → add water → steamed rice → precooling → packing → storage, show and be elaborated with regard to each step:
Soak rice: it is that 40 ℃～50 ℃ water soaked 40～60 minutes that washed rice is put into temperature.
Cool rice: the rice that will soak drains, the concentration that adds dried rice weight 2～4% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 3～5% mixes and stirs, it is fully mixed, adding light-coloured vinegar plays and brightens and soft effect, the purpose of sugaring is the sugariness that increases rice, improves the mouthfeel of rice
Add water: the rice that stirs is added running water by 1: 1 ratio, make the rice soft or hard that steams just, and in the lunch box done of the PP material of packing into.
Steamed rice: under normal pressure, prefabricated rice was steamed 25 minutes, make rice fully well-done.
Precooling: will steam good rice and utilize the precooling of vacuum pre-cooling machine, and make the surface temperature of rice drop to 8 ℃～10 ℃, internal temperature drops to 13 ℃～15 ℃, and cooling is the purpose that keeps rice mouthfeel preferably in order to reach fast;
Packing: cooled rice in aseptic, dustless Clean room, is charged into 25% CO after vacuumizing
2With 75% N
2Mist carries out fresh-keeping packaging, adds 25% CO
2The oxidation reaction that can effectively suppress rice has the breeding of inhibition effect to the rice surface bacteria simultaneously; The N of adding 75%
2Can guarantee that rice surface and oxygen are isolated.
Packing: will pack back rice and be stored under 4 ℃～8 ℃ environment, low-temperature storage, assurance rice internal structure is not fissioned, and also allows the bacterium on rice surface be in sleep state simultaneously, can not breed, thereby further control the generation of bacterium.
Raw material: northeast rice, Jiangxi rice, THAI Fragrant rice, cat tooth rice, spun gold scented rice, the long grain rice of Zengcheng, white sugar, Zhejiang light-coloured vinegar that market is bought.
The gas-control packing device of the gloomy auspicious freshness preserving equipment of equipment: A, Suzhou City company
B, Suzhou become 10 cubes of nitrogen making machine groups of light cleaning equipment company
The precooler of C, Shanghai City hard iron steel equipment company,
The CO of 99.5 purity that D, Guangzhou food are used
2Bottle.
One of E, steamer.
One of F, cold storage refrigerator
G, PP lunch box PP envelope film is small quantities of
H, CO
2/ O
2Detector
I, other appurtenances.
Environment: static following ten thousand grades of GMP workshops.22 ℃ of indoor temperatures.
Embodiment 1
The northeast rice of wash clean with 40 ℃ of hot-water soaks 60 minutes; Drain after the immersion, the concentration that adds dried rice weight 2% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 4% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 6 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 4 ℃ environment.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Embodiment 2
The Jiangxi rice of wash clean with 40 ℃ of hot-water soaks 50 minutes; Drain after the immersion, the concentration that adds dried rice weight 3% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 5% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 7 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 5 ℃ environment.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Embodiment 3
The THAI Fragrant rice of wash clean with 50 ℃ of hot-water soaks 50 minutes; Drain after the immersion, the concentration that adds dried rice weight 3% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 5% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 8 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 6 ℃ environment.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Embodiment 4
The cat tooth rice of wash clean with 50 ℃ of hot-water soaks 40 minutes; Drain after the immersion, the concentration that adds dried rice weight 3% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 4% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 8 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 7 ℃ environment and deposit.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Embodiment 5
The spun gold scented rice of wash clean with 60 ℃ of hot-water soaks 40 minutes; Drain after the immersion, the concentration that adds dried rice weight 4% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 5% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 8 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 5 ℃ environment and deposit.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Embodiment 6
The Zengcheng long grain rice of wash clean with 60 ℃ of hot-water soaks 50 minutes; Drain after the immersion, the concentration that adds dried rice weight 2% is that the white sugar of 0.5% light-coloured vinegar and dried rice weight 3% mixes and stirs; The ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into; Under normal pressure, the rice mixing up water steamed 25 minutes, made it well-done; In Clean room, the rice temperature is dropped to 10 ℃ steaming good rice by the vacuum pre-cooling machine; The rice of low temperature is put into lunch box, be placed on the air adjusting machine, fresh-keeping packaging is carried out with 25% CO2 and 75% N2 mist in the back that deflates, and preservative film use PP seals film; Deposit in after the packing in 8 ℃ environment and deposit.Rice by said method is handled can guarantee the quality 30 days, and rice can keep original mouthfeel and fragrance, health, instant edible.
Experimentize by above-mentioned steps, rice is after 30 days, and bright in color is after the micro-wave oven heating in 5 minutes of 750W, soft, fragrant, very good to eat.
Claims (3)
1. rice fresh-keeping method, it is characterized in that: this method in turn includes the following steps:
(1) soaks rice: the rice of wash clean is sent out with hot-water soak risen;
(2) cool rice: after the rice after soaking drained, the concentration that adds dried rice weight 2～4% was that 0.5% the light-coloured vinegar and the white sugar of dried rice weight 3～5% mix stirring;
(3) add water: the ratio adding running water of the rice after stirring by 1: 1, and in the lunch box done of the PP material of packing into;
(4) steamed rice: under normal pressure, the rice that mixes up water is cooked;
(5) precooling: in Clean room, rice is dropped to about 6 ℃～10 ℃ by the vacuum pre-cooling machine steaming good rice;
(6) packing: lunch box is placed on the air adjusting machine, uses CO after deflating
2And N
2Mist carries out fresh-keeping packaging, and preservative film uses PP to seal film;
(7) deepfreeze: deposit in after the packing in 4 ℃～8 ℃ environment and deposit.
2. a kind of rice fresh-keeping method according to claim 1 is characterized in that: the hot water temperature described in the step 1 is 40 ℃～50 ℃, and soak time is 40～60 minutes.
3. a kind of rice fresh-keeping method according to claim 1 is characterized in that: in the mist described in the step 6, and CO
2Concentration be 25%, N
2Concentration be 75%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100301200A CN101336743A (en) | 2008-08-12 | 2008-08-12 | Rice fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100301200A CN101336743A (en) | 2008-08-12 | 2008-08-12 | Rice fresh-keeping method |
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| Publication Number | Publication Date |
|---|---|
| CN101336743A true CN101336743A (en) | 2009-01-07 |
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ID=40211029
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|---|---|---|---|
| CNA2008100301200A Pending CN101336743A (en) | 2008-08-12 | 2008-08-12 | Rice fresh-keeping method |
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|---|---|
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657309A (en) * | 2012-04-28 | 2012-09-12 | 广州玺明机械有限公司 | Processing method of fresh keeping rice |
| CN102894292A (en) * | 2012-09-29 | 2013-01-30 | 刘喜荣 | Instant fresh rice and production method and mould thereof |
| CN103284024A (en) * | 2013-06-26 | 2013-09-11 | 中南林业科技大学 | Method for reducing fungaltoxin of rice |
| CN105265878A (en) * | 2014-07-11 | 2016-01-27 | 席禄有限公司 | Steamed rice and method for making same |
| CN106721870A (en) * | 2017-01-19 | 2017-05-31 | 江南大学 | A kind of improvement method of the normal temperature with quality after the prefabricated packed meal re-heat of dish |
| CN106722001A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal |
| CN106722000A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping germinant steamed brown rice of a kind of fresh-keeping germinant steamed brown rice |
| CN109567021A (en) * | 2019-01-04 | 2019-04-05 | 湖北永祥粮食机械股份有限公司 | A kind of preservation method improving bacteria-free instant rice |
-
2008
- 2008-08-12 CN CNA2008100301200A patent/CN101336743A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657309A (en) * | 2012-04-28 | 2012-09-12 | 广州玺明机械有限公司 | Processing method of fresh keeping rice |
| CN102894292A (en) * | 2012-09-29 | 2013-01-30 | 刘喜荣 | Instant fresh rice and production method and mould thereof |
| CN102894292B (en) * | 2012-09-29 | 2014-03-19 | 刘喜荣 | Production method of instant fresh rice |
| CN103284024A (en) * | 2013-06-26 | 2013-09-11 | 中南林业科技大学 | Method for reducing fungaltoxin of rice |
| CN103284024B (en) * | 2013-06-26 | 2014-10-08 | 中南林业科技大学 | Method for reducing fungaltoxin of rice |
| CN105265878A (en) * | 2014-07-11 | 2016-01-27 | 席禄有限公司 | Steamed rice and method for making same |
| CN106722001A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal |
| CN106722000A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping germinant steamed brown rice of a kind of fresh-keeping germinant steamed brown rice |
| CN106721870A (en) * | 2017-01-19 | 2017-05-31 | 江南大学 | A kind of improvement method of the normal temperature with quality after the prefabricated packed meal re-heat of dish |
| CN109567021A (en) * | 2019-01-04 | 2019-04-05 | 湖北永祥粮食机械股份有限公司 | A kind of preservation method improving bacteria-free instant rice |
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Open date: 20090107 |