CN101449777A - Puffed rice production technique - Google Patents

Abstract

The invention provides a preparing process for fried rice, and relates to a preparing process for health food, which is characterized in that the preparing process includes: choosing material, soaking, braising, drying, grinding by hand, resunning, storing, frying by oil with sandstone, sieving, removing sandstone, metering and packaging. The fried rice has advantages of industrial production, long storage life, novel formula and comprehensive nutrient compositions, can satisfy requirement of trace element intake for weak elder and patient and children in growth developmental stage, has health care efficacy, golden color, fragrant smell and crisp taste, is easy to store, can be eaten directly or soaked by boiled water, and is good raw material for parched rice cake.

Description

Puffed rice production technique

One, technical field

The present invention relates to a kind of health food, relate in particular to a kind of puffed rice production technique with health role.

Two, background technology

China is rice production and consumption big country, and it is staple food with the rice that there is 2/3 people in the whole nation.At present, rice provide people with the 50%-60% of 75% and protein of energy, rice contains abundant nutrient, and price is low.Existing rice forms after all being shelled by rice threshing.Its main nutrient composition comes from its nutritional labeling of nature can be very incomplete, for weakly old man and patient and be in the children of the stage of development of growing up and just can not satisfy its micro-intake.

Three, summary of the invention

Main purpose of the present invention be to provide a kind of can suitability for industrialized production, have than long storage life, and adopting new prescription, nutritional labeling is comprehensive, can satisfy weakly old man and patient and be in the requirement of the children of the stage of development of growing up to the intake of trace element, also has health-care efficacy, the parched rice pattern that adopts this method to make is golden yellow, and smell is fragrant and sweet, is fine in texture, mouthfeel is crisp, and be easy to store, direct-edible or boiling water is taken after mixing it with water, and is again the first-class raw material of parched rice cake.

The objective of the invention is to realize by following technical scheme.

A kind of preparation method of deep-fry instant rice is characterized in that: its technological process of production is: the solarization → storage → sandstone of selecting materials → soak → steam → dry → manual abrasive particle → answer is mixed to stir fry in oil to make → sieve and is got sand → metering packing, specifically comprises the steps:

A, select materials: choosing full grains, free from insect pests, the unabroken cereal of epidermis is material;

B, immersion: cereal is soaked in the clear water, requires water logging to cross the rice surface, its objective is to make the starch suction, be convenient to the boiling gelatinization, soak time is 1-2 days;

C, steam: major ingredient is placed in the container atmospheric cooking 20-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;

D, oven dry: the material after will cooking adopts drying machine drying, and its bake out temperature is between 50-80 ℃;

E, manual abrasive particle: the material after will drying is toppled over rapidly, stirs while topple over, and makes rice dumpling discrete, is the homogeneous granules shape;

F, the multiple solarization: material is placed on the clean airing platform shone 1-3 hour;

G, storage: material is placed on shady and cool ventilation place storage 1-2 days.

H, sandstone are mixed the system of stirring fry in oil: the thin river sand that will clean stirs heat with edible oil very hot oven in pot and pours raw material at once into when emerging blue or green cigarette and stir-fry the several seconds, sees that raw material puffed shaping can play pot and go into sieve;

I, sieve and get sand: raw material is poured in the screen cloth, by the screen cloth screening with thin river hourglass in container, raw material is stayed in the screen cloth.

J, metering packing: the material that processes is restrained a bag with 100-2000, adopt the sealing of plastic packaging technology, add packing box outward.

The prescription of aforesaid deep-fry instant rice is characterized in that: rice is the one or more combination in black rice, stalk rice, glutinous rice, sago, long-grained nonglutinous rice, scented rice, glutinous rice, the rice.

The beneficial effect of puffed rice production technique of the present invention is, can suitability for industrialized production, have than long storage life, and adopt new prescription, nutritional labeling is comprehensive, can satisfy weakly old man and patient and be in the requirement of the children of the stage of development of growing up the intake of trace element, also has health-care efficacy, the parched rice pattern that adopts this method to make is golden yellow, smell is fragrant and sweet, be fine in texture, mouthfeel is crisp, and is easy to store, direct-edible or boiling water is taken after mixing it with water, and is again the first-class raw material of parched rice cake.

Four, the specific embodiment

Concrete implementing process of the present invention is as follows:

A kind of preparation method of deep-fry instant rice is characterized in that: its technological process of production is: the solarization → storage → sandstone of selecting materials → soak → steam → dry → manual abrasive particle → answer is mixed to stir fry in oil to make → sieve and is got sand → metering packing, specifically comprises the steps:

1, select materials: choosing full grains, free from insect pests, the unabroken rice of epidermis is material;

2, soak: rice is soaked in the clear water, requires water logging to cross the rice surface, its objective is to make the starch suction, be convenient to the boiling gelatinization, soak time is 2 days;

3, steam: major ingredient is placed in the container atmospheric cooking 29 minutes; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;

4, oven dry: the material after will cooking adopts drying machine drying, 70 ℃ of its bake out temperatures;

5, manual abrasive particle: the material after will drying is toppled over rapidly, stirs while topple over, and makes rice dumpling discrete, is the homogeneous granules shape;

6, shine again: material is placed on the clean airing platform shone 3 hours;

7, storage: material is placed on shady and cool ventilation place storage 2 days.

8, sandstone is mixed the system of stirring fry in oil: the thin river sand that will clean stirs heat with edible oil very hot oven in pot and pours raw material at once into when emerging blue or green cigarette and stir-fried for 20 seconds, sees that raw material puffed shaping can play pot and go into sieve;

9, sieve and get sand: raw material is poured in the screen cloth, by the screen cloth screening with thin river hourglass in container, raw material is stayed in the screen cloth.

10, metering packing: the material that processes is restrained a bag with 300, adopt the sealing of plastic packaging technology, add packing box outward.

The beneficial effect of puffed rice production technique of the present invention is, can suitability for industrialized production, have than long storage life, and adopt new prescription, nutritional labeling is comprehensive, can satisfy weakly old man and patient and be in the requirement of the children of the stage of development of growing up the intake of trace element, also has health-care efficacy, the parched rice pattern that adopts this method to make is golden yellow, smell is fragrant and sweet, be fine in texture, mouthfeel is crisp, and is easy to store, direct-edible or boiling water is taken after mixing it with water, and is again the first-class raw material of parched rice cake.

The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.

Claims (1)

1, a kind of preparation method of deep-fry instant rice is characterized in that: its technological process of production is: the solarization → storage → sandstone of selecting materials → soak → steam → dry → manual abrasive particle → answer is mixed to stir fry in oil to make → sieve and is got sand → metering packing, specifically comprises the steps:

A, select materials: choosing full grains, free from insect pests, the unabroken cereal of epidermis is material;

B, immersion: cereal is soaked in the clear water, requires water logging to cross the rice surface, its objective is to make the starch suction, be convenient to the boiling gelatinization, soak time is 1-2 days;

C, steam: major ingredient is placed in the container atmospheric cooking 20-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;

D, oven dry: the material after will cooking adopts drying machine drying, and its bake out temperature is between 50-80 ℃;

E, manual abrasive particle: the material after will drying is toppled over rapidly, stirs while topple over, and makes rice dumpling discrete, is the homogeneous granules shape;

F, the multiple solarization: material is placed on the clean airing platform shone 1-3 hour;

G, storage: material is placed on shady and cool ventilation place storage 1-2 days;

H, sandstone are mixed the system of stirring fry in oil: the thin river sand that will clean stirs heat with edible oil very hot oven in pot and pours raw material at once into when emerging blue or green cigarette and stir-fry the several seconds, sees that raw material puffed shaping can play pot and go into sieve;

I, sieve and get sand: raw material is poured in the screen cloth, by the screen cloth screening with thin river hourglass in container, raw material is stayed in the screen cloth;

J, metering packing: the material that processes is restrained a bag with 100-2000, adopt the sealing of plastic packaging technology, add packing box outward.