CN102273590B - Processing method of instant nutritious rice - Google Patents
Processing method of instant nutritious rice Download PDFInfo
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- CN102273590B CN102273590B CN201110232226A CN201110232226A CN102273590B CN 102273590 B CN102273590 B CN 102273590B CN 201110232226 A CN201110232226 A CN 201110232226A CN 201110232226 A CN201110232226 A CN 201110232226A CN 102273590 B CN102273590 B CN 102273590B
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Abstract
The invention relates to a processing method of instant nutritious rice, comprising the following steps of: (1) cleaning raw material rice and removing impurities; (2) soaking the rice; (3) cooking at high temperature; (4) dispersing; (5) carrying out pulping on tomatoes; (6) dispensing; (7) mixing materials; and (8) quick freezing. The instant nutritious rice produced by applying the processing method in the invention is full of nutriments, has better taste, is convenient and efficient to eat and can be eaten by a consumer only by heating for 3-5 minutes by virtue of a microwave oven while dehydrating or drying is not carried out.
Description
Technical field
The present invention relates to a kind of processing method of nourishing rice, especially a kind of processing method of instant nutrient rice.
Background technology
With the quickening pace of modern life; The consumer is to convenience, nutrition, food demand is increasing efficiently; China's rice yield the first in the world, rice consumption also are the first in the world, and rice is the staple food of China's population consumption over half; How to free from the kitchen of preparing three meals in a day rice, be the problem of lot of domestic and international scientific research institution or individual research always.Instant-rice is the important convenience food of rice, generally be with rice through soaking back high temperature gelatinization, drying and dehydrating rapidly again, packing forms, and again through hot-water soak, is equipped with flavor pack or other garnishes are edible when edible.The production method of at present relevant instant-rice is a lot, and many patent reports are also arranged, and still, there is following defective in the method for the rice convenient for production of report at present: the one, and mouthfeel is bad, and rehydration is poor; The 2nd, mostly to dehydrate, moisture generally requires to add high-temperature-hot-water when edible again below 8%, and this " dewatering, add water " needs consume mass energy, are high energy-consuming industries.
Summary of the invention
The technical problem that the present invention will solve is, overcomes the deficiency of prior art, and a kind of comprehensive nutrition is provided, and mouthfeel is better, and instant is quick, the processing method of the instant nutrient rice that need not dehydrate.
The present invention solve the technical problem the technical scheme that is adopted:
The processing method of the present invention's instant nutrient rice may further comprise the steps:
(1) the raw material rice cleans: clean the raw material rice with the running water that meets drinking water standard, the consumption of water is 3-5 a times of rice weight, cleans 2-3 time, removes the impurity in the rice;
(2) soak rice: soaked 35-45 minute down at 50-55 ℃ with rice raw material weight 3-5 water doubly, drain away the water;
(3) thermophilic digestion: the rice that step (2) drains away the water is put into boiling container, at 95-100 ℃ of following boiling 25-35 minute;
(4) discrete: with step (3) gained rice, with 15-20 ℃ of drinking water drip washing, up to fully scattering;
(5) tomato making beating: full ripe new fresh tomato is removed the base of a fruit, removes handle; Clean up, the consumption of tomato is the 20-30% of rice raw material weight, adds the drinking water making beating that is equivalent to tomato weight 15-20%; Levigate with colloid mill; Through the filter of 100 mesh sieves, filter residue is abandoned it, and the filter pulp of gained tomato is used for batching;
(6) batching: take by weighing sesame oil, the acetate starch that is equivalent to rice raw material weight 1-2%, the crosslinked starch that is equivalent to rice raw material weight 1-2%, the glycerin monostearate that is equivalent to rice raw material weight 0.5-0.7%, the sucrose ester that is equivalent to rice raw material weight 0.5-0.7%, the salt that is equivalent to rice raw material weight 0.8-1.0%, the monosodium glutamate that is equivalent to rice raw material weight 0.1-0.3% that is equivalent to rice raw material weight 2-3%, the birds, beasts and eggs powder that is equivalent to rice raw material weight 5-8%;
(7) batch mixing: birds, beasts and eggs powder, monosodium glutamate, acetate starch, crosslinked starch, salt that step (6) is taken by weighing add the tomato filter pulp, and the stirring and dissolving mixing gets compound A; Sesame oil, glycerin monostearate, sucrose ester with step (6) takes by weighing mix mixing, get compound B; With compound A and compound B mixing stirring and evenly mixing, get compound C then; Again with step (4) discrete good rice and compound C, stirring and evenly mixing;
(8) quick-frozen: by weighing, pack into food complex pocket or box seal with the rice of step (7) stirring and evenly mixing, under subzero 30-35 ℃ temperature snap frozen 2-3 hour, put into subzero 18 ℃ of freezer preservations again.
The instant nutrient rice that uses the present invention to make, comprehensive nutrition, mouthfeel is better, and instant is quick, need not dehydrate, and the consumer is as long as heat 3-5 minute with regard to edible with micro-wave oven.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further explain.
Present embodiment may further comprise the steps:
(1) rice raw material preliminary treatment: take by weighing rice 10Kg, clean 3 times, remove the impurity in the rice with running water 40 Kg;
(2) soak rice: rice is soaked in the 40 Kg running water, soaked 40 minutes down, drain away the water at 50 ℃;
(3) thermophilic digestion: the rice that step (2) drains away the water is put into boiling container, 98 ℃ of following boilings 30 minutes;
(4) discrete: with step (3) gained rice, with 18 ℃ of drinking water drip washing, up to fully scattering;
(5) tomato making beating: take by weighing the full ripe new fresh tomato of 2.5Kg, remove the base of a fruit, remove handle, clean up, add the making beating of 0.45Kg drinking water, levigate with colloid mill, through the filter of 100 mesh sieves, filter residue is abandoned it, and the filter pulp of gained tomato is used for batching;
(6) batching: take by weighing 0.25Kg sesame oil, 0.15Kg acetate starch, 0.15Kg crosslinked starch, 0.06Kg glycerin monostearate, 0.06Kg sucrose ester, 0.09Kg salt, 0.02Kg monosodium glutamate, 0.6Kg egg powder;
(7) compound: birds, beasts and eggs powder, monosodium glutamate, acetate starch, crosslinked starch, salt that step (6) is taken by weighing add the tomato filter pulp, and the stirring and dissolving mixing gets compound A; Sesame oil, glycerin monostearate, sucrose ester with step (6) takes by weighing mix mixing, get compound B; Compound A and compound B are mixed, and stirring and evenly mixing gets compound C; With step (4) discrete good rice and compound C, stirring and evenly mixing;
(8) quick-frozen: with the rice weighing on demand of step (7) stirring and evenly mixing, pack into food complex pocket, box seal, and subzero 32 ℃ of following snap frozen 2.5 hours, freeze and put into subzero 18 ℃ of freezer preservations after good.
The instant nutrient rice that present embodiment makes, mouthfeel is better, and instant is quick, need not dehydrate, and the consumer is as long as heat 4 minutes with regard to edible with micro-wave oven.
Claims (1)
1. the processing method of an instant nutrient rice is characterized in that, may further comprise the steps:
(1) the raw material rice cleans: clean the raw material rice with the running water that meets drinking water standard, the consumption of water is 3-5 a times of rice weight, cleans 2-3 time, removes the impurity in the rice;
(2) soak rice: soaked 35-45 minute down at 50-55 ℃ with rice raw material weight 3-5 water doubly, drain away the water;
(3) thermophilic digestion: the rice that step (2) drains away the water is put into boiling container, at 95-100 ℃ of following boiling 25-35 minute;
(4) discrete: with step (3) gained rice, with 15-20 ℃ of drinking water drip washing, up to fully scattering;
(5) tomato making beating: full ripe new fresh tomato is removed the base of a fruit, removes handle; Clean up, the consumption of tomato is the 20-30% of rice raw material weight, adds the drinking water making beating that is equivalent to tomato weight 15-20%; Levigate with colloid mill; Through the filter of 100 mesh sieves, filter residue is abandoned it, and the filter pulp of gained tomato is used for batching;
(6) batching: take by weighing sesame oil, the acetate starch that is equivalent to rice raw material weight 1-2%, the crosslinked starch that is equivalent to rice raw material weight 1-2%, the glycerin monostearate that is equivalent to rice raw material weight 0.5-0.7%, the sucrose ester that is equivalent to rice raw material weight 0.5-0.7%, the salt that is equivalent to rice raw material weight 0.8-1.0%, the monosodium glutamate that is equivalent to rice raw material weight 0.1-0.3% that is equivalent to rice raw material weight 2-3%, the birds, beasts and eggs powder that is equivalent to rice raw material weight 5-8%;
(7) batch mixing: birds, beasts and eggs powder, monosodium glutamate, acetate starch, crosslinked starch, salt that step (6) is taken by weighing add the tomato filter pulp, and the stirring and dissolving mixing gets compound A; Sesame oil, glycerin monostearate, sucrose ester with step (6) takes by weighing mix mixing, get compound B; With compound A and compound B mixing stirring and evenly mixing, get compound C then; Again with step (4) discrete good rice and compound C, stirring and evenly mixing;
(8) quick-frozen: with the rice weighing on demand of step (7) stirring and evenly mixing, pack into food complex pocket or box seal, and under subzero 30-35 ℃ temperature snap frozen 2-3 hour, put into subzero 18 ℃ of freezer preservations again.
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| CN201110232226A CN102273590B (en) | 2011-08-15 | 2011-08-15 | Processing method of instant nutritious rice |
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| CN201110232226A CN102273590B (en) | 2011-08-15 | 2011-08-15 | Processing method of instant nutritious rice |
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| CN102273590A CN102273590A (en) | 2011-12-14 |
| CN102273590B true CN102273590B (en) | 2012-07-04 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104207021B (en) * | 2014-07-23 | 2016-05-04 | 华南理工大学 | The method of the high static pressure quick-frozen of a kind of ultrasonic synergistic rice |
| CN104905152B (en) * | 2015-05-28 | 2018-06-22 | 华南理工大学 | Microwave combined electric field-assisted makes the method and refrigerating plant of quick-frozen instant-rice |
| ES2702489B2 (en) * | 2017-09-01 | 2020-11-30 | Paellasur Sl | Procedure of a precooked rice for its final cooking in a microwave in 8 minutes. |
| CN114916640B (en) * | 2022-06-08 | 2024-01-23 | 邓宏辉 | Prefabricated rice and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN101433290A (en) * | 2008-12-15 | 2009-05-20 | 华南农业大学 | Method for preparing instant rice |
| CN101584425A (en) * | 2008-05-22 | 2009-11-25 | 吴月华 | Processing method of instant flavored rice |
| CN101669602A (en) * | 2009-09-18 | 2010-03-17 | 缪云 | Instant convenient rice and preparation method thereof |
| CN102113690A (en) * | 2010-01-05 | 2011-07-06 | 王天陆 | Method for making coconut-flavor chicken rice |
| CN102138659A (en) * | 2010-07-28 | 2011-08-03 | 缪云 | Method for making and packaging instant convenient rice porridge |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20080089978A1 (en) * | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584425A (en) * | 2008-05-22 | 2009-11-25 | 吴月华 | Processing method of instant flavored rice |
| CN101433290A (en) * | 2008-12-15 | 2009-05-20 | 华南农业大学 | Method for preparing instant rice |
| CN101669602A (en) * | 2009-09-18 | 2010-03-17 | 缪云 | Instant convenient rice and preparation method thereof |
| CN102113690A (en) * | 2010-01-05 | 2011-07-06 | 王天陆 | Method for making coconut-flavor chicken rice |
| CN102138659A (en) * | 2010-07-28 | 2011-08-03 | 缪云 | Method for making and packaging instant convenient rice porridge |
Non-Patent Citations (1)
| Title |
|---|
| 陈忆凤，朱勤，滕云，周计连，吴建彤，薛婉立.风味即食米饭工艺研究.《食品科学》.1995,(第04期), * |
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