CN104286697A - Method for improving taste of sterile instant rice - Google Patents
Method for improving taste of sterile instant rice Download PDFInfo
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- CN104286697A CN104286697A CN201310298435.4A CN201310298435A CN104286697A CN 104286697 A CN104286697 A CN 104286697A CN 201310298435 A CN201310298435 A CN 201310298435A CN 104286697 A CN104286697 A CN 104286697A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 238000000034 method Methods 0.000 title claims abstract description 38
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000003385 bacteriostatic effect Effects 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 35
- 239000000796 flavoring agent Substances 0.000 claims description 30
- 235000019634 flavors Nutrition 0.000 claims description 30
- 235000012054 meals Nutrition 0.000 claims description 19
- 239000003205 fragrance Substances 0.000 claims description 17
- 238000009413 insulation Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 7
- 239000000022 bacteriostatic agent Substances 0.000 claims description 7
- UFRKOOWSQGXVKV-UHFFFAOYSA-N ethene;ethenol Chemical compound C=C.OC=C UFRKOOWSQGXVKV-UHFFFAOYSA-N 0.000 claims description 7
- 239000004715 ethylene vinyl alcohol Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 6
- 241000588724 Escherichia coli Species 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 108010039918 Polylysine Proteins 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000005022 packaging material Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 7
- 238000007654 immersion Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010998 test method Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention relates to a method for improving the taste of sterile instant rice. The method comprises the following steps: selecting suitable polished round-grained rice, elutriating and soaking the polished round-grained rice, draining water, weighting and packing the obtained product in boxes, subjecting the packed product to steam sterilization, and adding bacteriostatic water prepared from bacteriostat and purified water; cooking the obtained product, sealing the cooked product with film, storing the sealed product in a storage and maintaining the temperature. Through selecting making conditions such as raw material, processing parameters and packaging material to the optimum extent, the invention provides the making method for improving the taste of the sterile instant rice. With the adoption of the process, the taste of the produced sterile rice is obviously improved, and the promotion and sale of the sterile rice are facilitated.
Description
Technical field
The present invention relates to a kind of method improving bacteria-free instant rice food flavor, belong to instant food manufacture field.
Background technology
Rice is one of most important cereal crops in the world, and the staple food of Ye Shi Asian countries, has population over half to take rice as staple food in the world simultaneously, China have especially more than 2/3rds populations with rice staple food, in people's life, occupy critical role.Along with the quickening of growth in the living standard and work rhythm, instant food demand increases day by day, and the rice convenient purification as staple food becomes development trend.
Instant-rice refers to by industrialization large-scale production, only need do the simple cooking or direct edible before consumption, the staple food that local flavor, mouthfeel, profile are consistent with common rice.Instant-rice instant, easy to carry, there is natural rice meal fragrance.Instant-rice mainly contains the type of dehydrating, half-dry type, frozen type, four kinds, can type.
Bacteria-free instant rice belongs to instant type rice, the Taste quality of rice and the quality of raw material polished rice, processing technology and to pack material closely bound up.
Summary of the invention
The object of the present invention is to provide a kind of method improving bacteria-free instant rice food flavor, by reaching to the screening of polished rice kind, bacteriostatic agent in instant-rice process, the control etc. of processing technology the object improving rice food flavor.
The present invention is achieved by the following technical solutions:
Improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) polished rice soaks after eluriating, drains;
(2) weighing, mounted box;
(3) wet sterilization;
(4) add by bacteriostatic agent and the formulated bacteriostatic water of pure water;
(5) meal of cooking a meal is processed;
(6) film envelope;
(7) warehouse-in insulation.
Wherein,
Preferably, polished rice described in step (1) is selected from the polished rice of comprehensive grading more than 70 points or fragrance and marks the polished rice kind of more than 7 points; More preferably when annual output " the rice fragrance of a flower " and high-quality " long grain is fragrant ".
The method of testing of described polished rice comprehensive grading is: detect with the RCT11A grain of rice food flavor instrument of Japanese Zuo Zhu company, the method for testing of fragrance scoring: for detecting with the SRA1A rice rice taste meter of Japanese Zuo Zhu company.
Preferably, the time that polished rice described in step (1) soaks is 50-90 minute, and Draining time is 10-30 minute.
Preferably, described in step (3), the temperature of wet sterilization is 130-160 DEG C, and the time is 30-90 second.
Preferably, described in step (4), bacteriostatic agent is selected from epsilon-polylysine, gluconolactone and lactic acid; Every kilogram of addition draining bacteriostatic agent in polished rice is 200-400 milligram.
Preferably, not containing Escherichia coli in pure water described in step (4), total number of bacteria is less than 100/milliliter; Every kilogram drains in polished rice the amount of adding described bacteriostatic water is 800-1000 gram, is preferably 900 grams.
Preferably, the temperature of meal of cooking a meal described in step (5) processing is 101-108 DEG C, and the time is 28-35 minute.
Preferably, the sealed membrane material of the envelope of film described in step (6) is NY/EVOH/EVA.
Preferably, the temperature of putting insulation described in step (7) in storage is 34-38 DEG C, is preferably 35 DEG C; Temperature retention time is 5-10 days, is preferably 7 days.
The present invention by adding the process means of bacteriostatic water and sterilization, improving the food flavor of also product, extending the shelf-life of bacteria-free instant rice in the manufacture craft of bacteria-free instant rice, also avoids the generation of product sour simultaneously.By probe into raw material select and processing technology on the impact of bacteria-free instant rice food flavor, a kind of manufacture craft of bacteria-free instant rice of good food flavor is provided.
The present inventor finds after deliberation: in polished rice raw material, and the freshness of polished rice, fragrance and Taste quality all have considerable influence to the Taste quality of product, by the control to raw material specific targets, can improve the mouthfeel of bacteria-free instant rice; Inventor also finds, by improving antibacterial technique, can improve the Taste quality of bacteria-free instant rice.Bacteria-free instant rice preparation technology provided by the invention can effectively improve rice Taste quality, and tool has clear improvement the beneficial effect of bacteria-free instant rice mouthfeel.
Detailed description of the invention
Below by way of specific instantiation, technical scheme of the present invention is described.Should be understood that one or more method steps that the present invention mentions do not repel and before and after described combination step, also to there is additive method step or can also insert additive method step between these steps clearly mentioned; Should also be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.And, except as otherwise noted, the numbering of various method steps is only the convenient tool differentiating various method steps, but not be ordering or the enforceable scope of restriction the present invention of restriction various method steps, the change of its relativeness or adjustment, when changing technology contents without essence, when being also considered as the enforceable category of the present invention.
Embodiment 1
Improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) preferred rice kind: when the annual output rice fragrance of a flower (freshness 6.9 points; Polished rice Taste quality 81 points; Fragrance 7.10 points)
(2) rice fragrance of a flower rice is eluriated rear immersion 50 minutes, is drained 10 minutes;
(3) polished rice 110g, mounted box after draining is weighed;
(4) wet sterilization, temperature is 130 DEG C, and the time is 90 seconds;
(5) add 90g by the formulated bacteriostatic water of epsilon-polylysine and pure water (not containing Escherichia coli, total number of bacteria is less than 100/milliliter) (epsilon-polylysine concentration 250ppm, namely every kilogram of bacteriostatic water is containing epsilon-polylysine 250 milligrams, lower with);
(6) meal of cooking a meal is processed: temperature is 101 DEG C, and the time is 35 minutes;
(7) film envelope: sealed membrane material: NY/EVOH/EVA;
(8) 35 DEG C of warehouse-ins insulation 7 days.
The bacteria-free instant rice shelf-life of the present embodiment processing and fabricating reaches normal temperature 6 months.
Sensory test is carried out to obtained bacteria-free instant rice; Tester adopts SRA1A rice rice taste meter.SRA1A rice rice taste meter operation principle is with near-infrared and visible light by reverberation with through light measurement rice " outward appearance ", and " hardness ", " viscosity ", organoleptic attributes such as " fragrance ", can comprehensive test rice mouthfeel, flavour degree.
The food flavor comprehensive grading of result display product is 76 points.Can show that the method obviously can improve the conclusion of bacteria-free instant rice mouthfeel from result.
Embodiment 2
Improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) preferred rice kind: the long grain perfume (or spice) of high-quality (freshness 5.8 points; Polished rice Taste quality 73 points; Fragrance 7.05 points)
(2) eluriate rear immersion 60 minutes, drain 15 minutes;
(3) polished rice 110g, mounted box after draining is weighed;
(4) wet sterilization, temperature is 140 DEG C, and the time is 55 seconds;
(5) addition 90g adds pure water (not containing Escherichia coli, total number of bacteria is less than 100/milliliter) by glucolactone and dissolves formulated bacteriostatic water (pH value is: 2.98, and glucolactone concentration is 300ppm);
(6) meal of cooking a meal is processed: temperature is 105 DEG C, and the time is 30 minutes;
(7) film envelope: sealed membrane material: NY/EVOH/EVA;
(8) 35 DEG C of warehouse-ins insulation 7 days.
The bacteria-free instant rice shelf-life that the present embodiment makes reaches normal temperature 6 months.
Carry out sensory test to obtained bacteria-free instant rice, method of testing is with embodiment 1, and the food flavor comprehensive grading of result display product is 69.5 points.Can show that the method obviously can improve the conclusion of bacteria-free instant rice mouthfeel from result.
Embodiment 3
Improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) preferred rice kind: when the annual output rice fragrance of a flower (freshness 6.3 points; Polished rice Taste quality 78 points; Fragrance 7.04 points)
(2) rice fragrance of a flower rice is eluriated rear immersion 80 minutes, is drained 30 minutes;
(3) polished rice 110g, mounted box after draining is weighed;
(4) wet sterilization, temperature is 160 DEG C, and the time is 30 seconds;
(5) addition 90g adds pure water (not containing Escherichia coli, total number of bacteria is less than 100/milliliter) by glucolactone and dissolves formulated bacteriostatic water (glucolactone concentration is 450ppm);
(6) meal of cooking a meal is processed: temperature is 108 DEG C, and the time is 28 minutes;
(7) film envelope: sealed membrane material: NY/EVOH/EVA;
(8) 35 DEG C of warehouse-ins insulation 7 days.
The bacteria-free instant rice shelf-life that the present embodiment makes reaches normal temperature 6 months.
Carry out sensory test to obtained bacteria-free instant rice, method of testing is with embodiment 1, and the food flavor comprehensive grading of result display product is 73.2 points.Can show that the method obviously can improve the conclusion of bacteria-free instant rice mouthfeel from result.
Embodiment 4
Improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) preferred rice kind: the long grain perfume (or spice) of high-quality (freshness 5.8 points; Polished rice Taste quality 73 points; Fragrance 7.05 points)
(2) eluriate rear immersion 60 minutes, drain 15 minutes;
(3) polished rice 110g, mounted box after draining is weighed;
(4) wet sterilization, temperature is 140 DEG C, and the time is 55 seconds;
(5) addition 90g adds pure water (not containing Escherichia coli, total number of bacteria is less than 100/milliliter) by lactic acid and dissolves formulated bacteriostatic water (lactic acid concn is 300ppm);
(6) meal of cooking a meal is processed: temperature is 105 DEG C, and the time is 30 minutes;
(7) film envelope: sealed membrane material: NY/EVOH/EVA;
(8) 35 DEG C of warehouse-ins insulation 7 days.
The bacteria-free instant rice shelf-life that the present embodiment makes reaches normal temperature 6 months.
Carry out sensory test to obtained bacteria-free instant rice, method of testing is with embodiment 1, and the food flavor comprehensive grading of result display product is 70 points.Can show that the method obviously can improve the conclusion of bacteria-free instant rice mouthfeel from result.
Embodiment 5
A kind of bacteria-free instant rice preparation method, comprises the following steps:
(1) rice kind: silver-colored perfume (or spice)-18(freshness 5.1 points; Polished rice Taste quality 62 points; Fragrance 6.7 points)
(2) eluriate rear immersion 80 minutes, drain 30 minutes;
(3) polished rice 110g, mounted box after draining is weighed;
(4) wet sterilization, temperature is 160 DEG C, and the time is 30 seconds; ;
(5) 90g bacteriostatic water (with embodiment 3) is added;
(6) meal of cooking a meal is processed: temperature is 108 DEG C, and the time is 28 minutes;
(7) film envelope: sealed membrane material: PET/PE/EVA;
(8) 35 DEG C of warehouse-ins insulation 7 days.
The bacteria-free instant rice shelf-life that the present embodiment makes is normal temperature 6 months.
Carry out sensory test to obtained instant-rice, method of testing is with embodiment 1, and the food flavor comprehensive grading of result display product is 52.2 points.Can draw use general rice from result, sealed membrane material is that PET+PE+EVA(is without nylon component) also different compared to the preferred NY/EVOH/EVA of embodiment 3, even if other process conditions are identical, obtained bacteria-free instant rice mouthfeel is also comparatively general; And owing to employing general rice, even if the sealed membrane material that the present embodiment selects embodiment 3 identical, the comprehensive grading of obtained instant-rice is also not high.
Claims (10)
1. improve a method for bacteria-free instant rice food flavor, comprise the following steps:
(1) polished rice soaks after eluriating, drains;
(2) weighing, mounted box;
(3) wet sterilization;
(4) add by bacteriostatic agent and the formulated bacteriostatic water of pure water;
(5) meal of cooking a meal is processed;
(6) film envelope;
(7) warehouse-in insulation.
2. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, polished rice described in step (1) is selected from the polished rice of comprehensive grading more than 70 points or fragrance and marks the polished rice kind of more than 7 points.
3. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 2, is characterized in that, polished rice described in step (1) is selected from when producing " the rice fragrance of a flower " and high-quality " long grain is fragrant " per year.
4. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, the time that polished rice described in step (1) soaks is 50-90 minute, and Draining time is 10-30 minute.
5. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, described in step (3), the temperature of wet sterilization is 130-160 DEG C, and the time is 30-90 second.
6. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, described in step (4), bacteriostatic agent is selected from epsilon-polylysine, gluconolactone and lactic acid; Every kilogram of addition draining bacteriostatic agent in polished rice is 200-400 milligram.
7. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, not containing Escherichia coli in pure water described in step (4), total number of bacteria is less than 100/milliliter; Every kilogram drains in polished rice the amount of adding described bacteriostatic water is 800-1000 gram.
8. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, the temperature of meal of cooking a meal described in step (5) processing is 101-108 DEG C, and the time is 28-35 minute.
9. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, the sealed membrane material of the envelope of film described in step (6) is NY/EVOH/EVA.
10. a kind of method improving bacteria-free instant rice food flavor as claimed in claim 1, is characterized in that, the temperature of putting insulation described in step (7) in storage is 34-38 DEG C, and the time of insulation is 5-10 days.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450769A (en) * | 2018-02-06 | 2018-08-28 | 江南大学 | A kind of production method of ambient temperature 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 |
| CN114847437A (en) * | 2022-04-29 | 2022-08-05 | 重庆市永生食品有限公司 | Instant white rice and processing technology thereof |
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| CN114847437A (en) * | 2022-04-29 | 2022-08-05 | 重庆市永生食品有限公司 | Instant white rice and processing technology thereof |
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