CN103340351A - Processing method for boxed instant rice - Google Patents
Processing method for boxed instant rice Download PDFInfo
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- CN103340351A CN103340351A CN2013102482396A CN201310248239A CN103340351A CN 103340351 A CN103340351 A CN 103340351A CN 2013102482396 A CN2013102482396 A CN 2013102482396A CN 201310248239 A CN201310248239 A CN 201310248239A CN 103340351 A CN103340351 A CN 103340351A
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Abstract
The invention discloses a processing method for boxed instant rice. The processing method comprises the steps of selecting raw materials-washing and filtering the rice-drying-metering the rice and sealing the box-cooking the rice-sterilizing-wiping water-packaging. Water content in the rice can be maintained at about 60% by adjusting the proportion of rice to water. The rice can be maintained relatively good color, taste and flavor by cooking at a normal pressure. A total bacterial number is detected smaller than 10 and no coliform is detected, after the instant rice produced by the process is stored by over 9 months. The water content is 60% after the instant rice is heated for 8 min by a heating pack. The color, the taste and the flavor are largely identical with those of the rice freshly taken out from a pot.
Description
Technical field
The present invention relates to a kind ofly, specifically is a kind of processing method of box-packed instant-rice.
Background technology
Modern people's rhythm of life is more and more faster, and is also just more and more higher to the demand of the instant food of convenient, fast, nutrition, health.Modern people are more and more higher to the pursuit of food security and food health, there are the instant noodles of " rubbish " food characteristics to allow people be difficult for accepting, and rice is Chinese conventional food, the box-packed instant-rice of convenient, fast, nutrition, health is a kind of novel foodstuff of developing for the life requirement that satisfies modern people of amount just, and instant-rice is broadly divided into two big classes: i.e. dehydrated cooked rice (α-instant-rice) and not dehydrated cooked rice.Dehydrate rice and be divided into α-change rice, freeze-drying rice, expanded rice etc.Dehydrated cooked rice does not also claim soft rice or instant rice, according to packing and storage method difference, can be divided into canned rice, freezing rice and retort pouch rice, refrigeration rice and aseptic packaging rice again.Dehydrated cooked rice equipment is had relatively high expectations, and energy consumption is bigger, and production cost is higher.The Ma Xiaojun of Southern Yangtze University is about a kind of production method (publication number: CN101406269A) of instant preserved rice, its method is by utilizing the aging of ultrasonic technology and enzyme preparation control instant rice, the production process of instant preserved rice is, soak, drain after selected rice eluriated the pre-boiling in back, then through enzyme liquid soak and ultrasonic wave is handled, is drained, enzymolysis, acid soak, pack after draining, seal, sterilization, obtain the instant preserved rice of finished product, be characterized in low cost, easy to use, namely open instant or in micro-wave oven, heat 1-2Min and get final product.Patent application publication number is CN101433290A, a kind of preparation method of instant rice, its method is the selection of raw material rice, cleaning, immersion, boiling, drying and other steps, mainly be to add proper additive soaking the boiling step, definite Mi Shui has improved rehydration and the organoleptic quality of instant rice than, suitable temperature and certain processing time, shortened rehydration time, reduced the rehydration temperature, reduced the energy consumption in the production process, the instant rice instant for preparing.A kind of preservation method of rice (publication number CN101336743A), this method is to the rice hot-water soak; Drain the light-coloured vinegar of the concentration that adds rice weight 2%-4% and 3%-5% white sugar mixing and stirring after the immersion, the ratio adding running water of the rice after stirring in 1:1, and in the lunch box done of the pp that packs into, in Clean room, by the vacuum pre-cooling machine rice is dropped to 6-10 ℃ behind the atmospheric cooking, fill CO afterwards
2With ammonia packing and be housed in 4-8 the environment.These methods have all overcome instant rice to a certain extent at the storage quality deterioration, but it is complicated that ubiquity production technology, or processing environment and holding conditions had relatively high expectations, final products also need high-temperature sterilization treatment, prolong its shelf life of products.Therefore existing these technology still exist the rice band at the can flavor of high boiling, rice and fragrance stale or shortage rice nature; Some product also needs cryopreservation simultaneously, to transportation, sale or final eating also and inconvenience.
Summary of the invention
The objective of the invention is to provide at this a kind of processing method of box-packed instant-rice, box-packed instant-rice can be deposited 9 months under normal temperature condition, and mouthfeel when product is edible, taste, color and luster are similar to family manufacture rice.
The present invention is achieved in that the processing method of a kind of box-packed instant-rice of structure, it is characterized in that: comprise that following operation raw material selects → wash rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1-1.2 is carried out the heat sealing side cut through accurately being metered to lunch box;
5. boiling: product adopts under 80-100 ℃ of condition of normal pressure and is incubated 10-30Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: product adopts 110-121 ℃, 0.1-0.25Mpa, insulation 10-50 minute to go into the sterilization still to carry out high temperature high pressure sterilizing;
7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product.
The invention has the advantages that: by background technology relatively, wash rice, boiling, sterilization process and guarantee that product can be regulated a meter water ratio in Long-term Storage under the normal temperature condition, boiling can make finished product rice keep color and luster, mouthfeel, taste preferably.Its beneficial effect concrete manifestation is in the following areas: 1, by washing preliminary dust and the foreign material of removing in the rice of rice, kill pathogenic bacteria in the rice by dry heat, kill microorganism in the rice by boiling, sterilization, make product Long-term Storage at normal temperatures.2, regulate a rice water ratio and make that moisture is about 60% in the rice, atmospheric cooking can make finished product rice keep color and luster, mouthfeel, taste preferably.3, adopt after the instant-rice storage 9 months of this explained hereafter, less than 10, coliform does not detect by the bacterial detection sum, behind heating bag heating 8Min, and moisture 60%, color and luster, mouthfeel, taste and the rice basically identical that has just taken the dish out of the pot.
The specific embodiment
Below the present invention is described in detail, the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that obtains under the creative work prerequisite.
The invention provides a kind of processing method of box-packed instant-rice, implement in such a way:
Embodiment 1: a kind of processing method of box-packed instant-rice: may further comprise the steps, raw material selects → washes rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1.1 is carried out the heat sealing side cut through accurately being metered to lunch box; 5. boiling: product adopts under 90 ℃ of condition of normal pressure and is incubated 20Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: 121 ℃ of product employings, 0.25Mpa, insulation were gone into the sterilization still in 10 minutes and are carried out high temperature high pressure sterilizing; 7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product.
Embodiment 2: a kind of processing method of box-packed instant-rice comprises that following operation raw material selects → wash rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1 is carried out the heat sealing side cut through accurately being metered to lunch box;
5. boiling: product adopts under 80 ℃ of condition of normal pressure and is incubated 10Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: 110 ℃ of product employings, 0.1Mpa, insulation were gone into the sterilization still in 50 minutes and are carried out high temperature high pressure sterilizing;
7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product.
Embodiment 3: a kind of processing method of box-packed instant-rice comprises that following operation raw material selects → wash rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1.2 is carried out the heat sealing side cut through accurately being metered to lunch box;
5. boiling: product adopts under 100 ℃ of condition of normal pressure and is incubated 30Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: 121 ℃ of product employings, 0.25Mpa, insulation were gone into the sterilization still in 10 minutes and are carried out high temperature high pressure sterilizing;
7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product.
Embodiment 4: a kind of processing method of box-packed instant-rice comprises that following operation raw material selects → wash rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1 is carried out the heat sealing side cut through accurately being metered to lunch box;
5. boiling: product adopts under 85 ℃ of condition of normal pressure and is incubated 15Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: 115 ℃ of product employings, 0.20Mpa, insulation were gone into the sterilization still in 30 minutes and are carried out high temperature high pressure sterilizing;
7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the present invention.Multiple modification to these embodiment will be apparent concerning those skilled in the art, and defined General Principle can realize under the situation that does not break away from the spirit or scope of the present invention in other embodiments herein.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet the wideest scope consistent with principle disclosed herein and features of novelty.
Claims (1)
1. one kind
The processing method of box-packed instant-rice is characterized in that: comprise following operationRaw material selects → washes rice, filter rice → dry → metering to seal → boiling → sterilization → wiping water → packing;
1. raw material is selected: selecting mouthfeel, the good northeast rice of fragrance for use is raw material;
2. wash rice, filter rice: rice washes repeatedly through circulating water, removes dust and foreign material in the rice; The rice that cleans removes unnecessary circulating water with the two-stage sieve;
3. dry: as to be that the mesh belt dry of 80 ℃ of 4 meters/minute temperature makes that the rice moisture is consistent after cleaning by guipure speed, to kill grain of rice surface microorganism;
4. metering is sealed: regulate rice: water is that the ratio of 1:1-1.2 is carried out the heat sealing side cut through accurately being metered to lunch box;
5. boiling: product adopts under 80-100 ℃ of condition of normal pressure and is incubated 10-30Min, and purpose is to make product approval, and keeps the interior rice moisture of box evenly to cause the mouthfeel uniformity;
6. sterilization: product adopts 110-121 ℃, 0.1-0.25Mpa, insulation 10-50 minute to go into the sterilization still to carry out high temperature high pressure sterilizing;
7. wipe water, cooling: product is gone into to wipe the water machine and is dried wet lunch box outer surface moisture, and by blowing a cold wind over product is quickly cooled to about 20 ℃; Prevent that product from quality deterioration occurring under higher temperature;
8. pack: product carries out assembly packaging and forms self-heating instant-rice finished product.
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Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105029222A (en) * | 2015-08-11 | 2015-11-11 | 广州玺明机械科技有限公司 | Vacuum adsorption purification-type automatic cold chain rice production line |
CN105495352A (en) * | 2016-01-21 | 2016-04-20 | 邵建国 | Production method of instant cereal product |
CN106722003A (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 Coarse cereals rice of a kind of fresh-keeping Coarse cereals rice |
CN106889459A (en) * | 2017-01-22 | 2017-06-27 | 固原新月清真食品有限公司 | For the processing technology of existing steamed rice set meal self-heating |
CN108850846A (en) * | 2018-07-06 | 2018-11-23 | 宁夏塞外香食品有限公司 | Self-heating rice production line and self-heating rice production method |
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 |
CN109907204A (en) * | 2019-03-14 | 2019-06-21 | 中恩(天津)医药科技有限公司 | A kind of processing method of low albumen instant-rice |
CN111328987A (en) * | 2020-04-10 | 2020-06-26 | 南京乐鹰商用厨房设备有限公司 | Production process of sterile rice |
CN112089008A (en) * | 2020-03-05 | 2020-12-18 | 江南大学 | Preparation method of high-taste whole-grain instant rice |
CN113632925A (en) * | 2020-09-01 | 2021-11-12 | 成都天河农业旅游发展有限公司 | Novel Chinese honeylocust fruit rice processing technology |
CN113678989A (en) * | 2021-08-26 | 2021-11-23 | 广东海天创新技术有限公司 | Sterile instant rice and its making method |
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Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105029222A (en) * | 2015-08-11 | 2015-11-11 | 广州玺明机械科技有限公司 | Vacuum adsorption purification-type automatic cold chain rice production line |
CN105495352A (en) * | 2016-01-21 | 2016-04-20 | 邵建国 | Production method of instant cereal product |
CN106722003B (en) * | 2016-11-30 | 2021-03-12 | 黑龙江省农业科学院食品加工研究所 | Production method of fresh-keeping coarse cereal rice and fresh-keeping coarse cereal rice |
CN106722003A (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 Coarse cereals rice of a kind of fresh-keeping Coarse cereals rice |
CN106889459A (en) * | 2017-01-22 | 2017-06-27 | 固原新月清真食品有限公司 | For the processing technology of existing steamed rice set meal self-heating |
CN108850846A (en) * | 2018-07-06 | 2018-11-23 | 宁夏塞外香食品有限公司 | Self-heating rice production line and self-heating rice production method |
CN108850846B (en) * | 2018-07-06 | 2023-09-22 | 宁夏塞外香食品有限公司 | Self-heating rice production line and self-heating rice production method |
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 |
CN109907204A (en) * | 2019-03-14 | 2019-06-21 | 中恩(天津)医药科技有限公司 | A kind of processing method of low albumen instant-rice |
CN112089008A (en) * | 2020-03-05 | 2020-12-18 | 江南大学 | Preparation method of high-taste whole-grain instant rice |
CN111328987A (en) * | 2020-04-10 | 2020-06-26 | 南京乐鹰商用厨房设备有限公司 | Production process of sterile rice |
CN113632925A (en) * | 2020-09-01 | 2021-11-12 | 成都天河农业旅游发展有限公司 | Novel Chinese honeylocust fruit rice processing technology |
CN113678989A (en) * | 2021-08-26 | 2021-11-23 | 广东海天创新技术有限公司 | Sterile instant rice and its making method |
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Application publication date: 20131009 |