CN101991059A - Instant rice - Google Patents
Instant rice Download PDFInfo
- Publication number
- CN101991059A CN101991059A CN2009101045920A CN200910104592A CN101991059A CN 101991059 A CN101991059 A CN 101991059A CN 2009101045920 A CN2009101045920 A CN 2009101045920A CN 200910104592 A CN200910104592 A CN 200910104592A CN 101991059 A CN101991059 A CN 101991059A
- Authority
- CN
- China
- Prior art keywords
- rice
- normal
- baking oven
- minutes
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to instant rice which belongs to the field of rice processing and can effectively avoid the defect that porridge, agar-agar jelly, rice noodles and rice cake and the other rice cooking method are inconvenient. The instant rice is made by the following steps of: preparing 100kg of newly processed full and even high-grade rice with normal color, normal taste and moisture of more than 15 percent; sieving and washing the rice and adding in a pot; adding 5kg of 75 DEG C hot water into the pot and steaming and boiling for 45 minutes at the normal pressure to obtain cooked rice; quickly cooling and draining the rice within 15 minutes after the rice is cooked through steaming or boiling for preventing the rice from turning uncooked; and then spreading the rice on a dish and sending into a tunnel type baking oven and drying with hot air alternately, keeping the temperature of an inlet of the baking oven at 99 DEG C, keeping the temperature of a hot air outlet not lower than 80 DEG C, maintaining the air speed at 5m/s until the rice is dried; drying and scattering the rice grains by rubbing; and finally screening and bagging, wherein each package bag contains 10kg of rice. The invention is mainly used for processing rice.
Description
Technical field the present invention relates to a kind of rice of cooking quickly.
The background technology rice is the finished product that paddy is made after operations such as cleaning, rice huller paddy, husk rice, finished product arrangement.Cleaning process is utilized suitable device exactly, by suitable technological process and appropriate method of operating, all kinds of impurity of sneaking in the paddy are removed, to improve the quality of rice finished product, utilize magnet to remove iron nail in the paddy, iron filings etc. simultaneously, with the safety that guarantees to produce.Rice huller paddy operation is exactly with rubber rollers hulling machine or diamond dust hulling machine the shell of paddy to be taken off, and shell is separated with brown rice.The husk rice operation is promptly ground the brown rice of cutting, rub with rice mill makes cortex separate with endosperm, and then sieves meter, removes chaff, goes processing such as broken, the rice that dries in the air, and so just can obtain the rice of required grade.The eating method of rice is varied, generally can be used for cooking rice, gruel, bean jelly, rice noodles, rice cake, but the eating method of these rice has such shortcoming, is exactly the eating method inconvenience of these rice.
Summary of the invention the objective of the invention is to provide a kind of rice of cooking quickly, and it can effectively avoid the shortcoming of the eating method inconvenience of rice, gruel, bean jelly, rice noodles, these rice of rice cake.
The object of the present invention is achieved like this: a kind of rice of cooking quickly, select fresh processed first-class rice for use, the requirement full grains are neat, color and luster is normal, taste is normal, moisture is more than 15%, rice adds in the pot after screening, elutriation, add 75 ℃ hot water, boiling can cook after 45 minutes under the normal pressure; After rice cooks, must within 15 minutes, cool off draining rapidly, in case rice is brought back to life; The shop dish is sent into the tunnel type baking oven behind the cooling draining, with alternately oven dry of hot blast, the baking oven inlet temperature is maintained in 99 ℃, and hot-blast outlet place temperature must not be lower than 80 ℃, and wind speed remains on 5 meter per seconds, until oven dry, after the cooling grain of rice is rubbed scattered, carry out can being packaged into bag after the screen.
A kind of rice of cooking quickly of the present invention, process is cooked the rice after the processing quickly, and the user only need brew edible with the boiling water about 80 ℃ when edible, and perhaps adopting boiling water to soak about 8 minutes is edible, and it is very convenient, quick that the user eats.
A kind of rice of cooking quickly of the specific embodiment is selected 100 kilograms in fresh processed first-class rice for use, requires that full grains are neat, color and luster is normal, taste is normal, moisture is more than 15%, rice through screening, eluriate during the back adds pot, add 75 ℃ 5 kilograms of hot water, boiling can cook after 45 minutes under the normal pressure; After rice cooks, must within 15 minutes, cool off draining rapidly, in case rice is brought back to life; Shop dish behind the cooling draining, send into the tunnel type baking oven, with alternately oven dry of hot blast, the baking oven inlet temperature is maintained in 99 ℃, and hot-blast outlet place temperature must not be lower than 80 ℃, and wind speed remains on 5 meter per seconds, until oven dry, after the cooling grain of rice is rubbed scattered, carry out to be packaged into bag after the screen, adorn 10 kilograms in each packaging bag.
Claims (1)
1. cook rice quickly for one kind, select fresh processed first-class rice for use, require that full grains are neat, color and luster is normal, taste is normal, moisture is more than 15%, it is characterized in that: rice adds in the pot after screening, elutriation, adds 75 ℃ hot water, and boiling can cook after 45 minutes under the normal pressure; After rice cooks, must within 15 minutes, cool off draining rapidly, in case rice is brought back to life; The shop dish is sent into the tunnel type baking oven behind the cooling draining, with alternately oven dry of hot blast, the baking oven inlet temperature is maintained in 99 ℃, and hot-blast outlet place temperature must not be lower than 80 ℃, and wind speed remains on 5 meter per seconds, until oven dry, after the cooling grain of rice is rubbed scattered, carry out can being packaged into bag after the screen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101045920A CN101991059A (en) | 2009-08-11 | 2009-08-11 | Instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101045920A CN101991059A (en) | 2009-08-11 | 2009-08-11 | Instant rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101991059A true CN101991059A (en) | 2011-03-30 |
Family
ID=43782206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101045920A Pending CN101991059A (en) | 2009-08-11 | 2009-08-11 | Instant rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101991059A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754776A (en) * | 2012-07-19 | 2012-10-31 | 安徽同福食品有限责任公司 | Processing method of brewed-to-eat brewing rice |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| CN103783410A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Seasoned instant rice and making method thereof |
| CN107581503A (en) * | 2017-09-06 | 2018-01-16 | 新希望乳业股份有限公司 | A kind of rice milk pudding and preparation method thereof |
-
2009
- 2009-08-11 CN CN2009101045920A patent/CN101991059A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754776A (en) * | 2012-07-19 | 2012-10-31 | 安徽同福食品有限责任公司 | Processing method of brewed-to-eat brewing rice |
| CN102754776B (en) * | 2012-07-19 | 2014-01-08 | 同福碗粥股份有限公司 | Processing method of brewed-to-eat brewing rice |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| CN103783410A (en) * | 2012-11-01 | 2014-05-14 | 钰嘉(上海)食品有限公司 | Seasoned instant rice and making method thereof |
| CN107581503A (en) * | 2017-09-06 | 2018-01-16 | 新希望乳业股份有限公司 | A kind of rice milk pudding and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105558783A (en) | Production process of parboiled rice | |
| DUTTA et al. | Traditional parboiled rice-based products revisited: Current status and future research challenges | |
| CN102613463A (en) | Total nutrient brown rice production process and production line | |
| JP3423931B2 (en) | Germinated brown rice | |
| CN104207017A (en) | Preparation method of whole wheat flour | |
| CN101991059A (en) | Instant rice | |
| CN107751747B (en) | Highland barley tsamba powder and preparation method thereof | |
| CN105478183A (en) | Processing technology of high-quality rice | |
| CN104148134A (en) | Tartary buckwheat threshing method | |
| KR102367919B1 (en) | Manufacturing methods for whole wheat flour | |
| JPH0473979B2 (en) | ||
| CN108902654A (en) | A kind of processing technology of preboiled rice | |
| CN105536913B (en) | Buckwheat rice processing technology | |
| JP2003111568A5 (en) | ||
| JP7120737B2 (en) | mixed rice and boiled rice | |
| JP5651365B2 (en) | Soybean processing method and processed soybean product obtained thereby | |
| CN103521286A (en) | Production process method for producing rice by using paddy rice | |
| JP6468481B2 (en) | Rice grain milling method and polished rice obtained by the method | |
| CN107597235A (en) | A kind of processing technology of the low rice of the bright and clean broken rice rate of appearance | |
| Deepa et al. | Nutrient changes and functional properties of rice flakes prepared in a small scale industry | |
| KR101738665B1 (en) | Manufacturing method of Ready-To-Cook grains | |
| RU2236151C2 (en) | Method for producing of cereal flakes | |
| JPS58126761A (en) | Vegetable flour, its preparation and product produced therefrom | |
| CN1055381C (en) | Technology for producing instant rice-flour noodle as snack | |
| CN107751719A (en) | The preparation method of crisp broad bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110330 |