CN104351639A - Preparation method of novel instant rice - Google Patents
Preparation method of novel instant rice Download PDFInfo
- Publication number
- CN104351639A CN104351639A CN201410629990.5A CN201410629990A CN104351639A CN 104351639 A CN104351639 A CN 104351639A CN 201410629990 A CN201410629990 A CN 201410629990A CN 104351639 A CN104351639 A CN 104351639A
- Authority
- CN
- China
- Prior art keywords
- rice
- frying
- grain
- instant rice
- time
- 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
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of novel instant rice. The method takes broken rice as a raw material, collocated powder or a nutrient supplement is fed into the raw material, and the novel instant rice is prepared by a technology of combining frying and sterilizing by microwave. The method comprises the steps of processing the raw material, molding by extrusion, aging, drying, cooking, frying, seasoning, packaging, sterilizing, and the like. The fried instant rice can meet the demands of different groups for nutrition, and can be eaten after being directly heated by microwaves so as to avoid rehydration; therefore, the novel instant rice is convenient to eat and has wide market prospects.
Description
Technical field
The invention belongs to food processing field.
Background technology
Instant-rice has wide market as China's tradition fast pin food always.But the difficult paces of catching up with social development and people's diversified demand of the instant-rice of kind dullness on market.Meanwhile, the problems such as the ubiquitous mouthfeel of current instant-rice is poor, tasty performance is poor, rehydration is poor have had a strong impact on the universal of instant-rice and development.Reach storage object often through dry and the long-time sterilization of high temperature in tradition instant-rice production process, this can cause follow-up rice rehydration difficult, and matter structure is deteriorated.And rice when eating need through time add water for a long time and brew, this can cause rice easy to be soft rotten, and seasoning wraps into the problems such as taste is difficult.
Summary of the invention
The object of the invention is to overcome prior art defect, propose a kind of production method of New-type instant rice.
The present invention is achieved by the following technical solutions.
(1) process of raw material: pulverizing of cracking rice, adds nutrition fortifier or join powder, regulates material moisture to be 25% ~ 35% with drinking water.
(2) extruded: to be inserted in single-screw extrusion machine by material and extrude, after extruding, material is extruded by grain of rice pattern hole, circumgyration incision granulating and forming.
(3) aging, dry: by the grain of rice at 35 ~ 50 DEG C, aging 2 ~ 4 hours under the condition of relative humidity 50 ~ 70%, then heated-air drying control moisture is 10% ~ 13%.
(4) boiling: the grain of rice is added drinking water boiling according to rice water quality than 1:1 ~ 1:2, digestion time 3 ~ 8 minutes.
(5) frying and seasoning: rice is put into pot frying, adds flavoring in frying process, and controlling rice bran oil mass ratio is 4:1 ~ 7:1,5 ~ 10 minutes time.Within 1 minute before taking the dish out of the pot, add antioxidant.
(6) packaging and sterilizing: the rice that frying is good quantitatively loads packaging bags, carries out microwave disinfection after sealing, 1 ~ 2.5 minute time.
The invention has the beneficial effects as follows: adopt frying rice easy to make, increase the diversity that rice is edible, add flavoring when frying simultaneously, solve follow-up edible tasty difficulty, the problem of weak flavor.The present invention's extruding substitutes the once boiling of traditional instant-rice, substitutes the secondary boiled of conventional procedure, solves instant-rice mouthfeel soft rotten, the problem of consumption difference with frying.Meanwhile, because the frying process increased in production process can reach certain bactericidal effect, the long-time sterilization of subsequent high temperature can be avoided, ensure that the specific mouthfeel of instant-rice and matter structure.This method can increase instant-rice diversity and consumption, and direct heating using microwave is edible avoids rehydration, has wide market prospects.
Detailed description of the invention
The present invention will be described further by following examples.
Embodiment 1.
(1) process of raw material: 3000g rice is pulverized, adds 1000mL drinking water and make material moisture be 25%.
(2) extruded: (1) material is inserted extruding in single-screw extrusion machine, after extruding, material is extruded by grain of rice pattern hole, straight forming.
(3) dry: it is 10% that (2) mesogranule is controlled moisture by heated-air drying.Described heated-air drying temperature is 50 DEG C, and the time is 30 minutes.
(4) boiling: (3) grain of rice is added drinking water boiling according to rice water quality than 1:1.5, digestion time 5 minutes, makes its moisture reach 40%.
(5) frying and seasoning: rice in (4) is put into pot frying, adds flavoring in frying process, controlling rice bran oil mass ratio is 5:1,5 minutes time.Within 1 minute before taking the dish out of the pot, add antioxidant.
(6) packaging and sterilizing: rice direct quantitative good for (5) frying is loaded packaging bags, carries out microwave disinfection after sealing, 1 minute time.
Embodiment 2.
(1) process of raw material: 3000g rice is pulverized, adds 1290mL drinking water and make material moisture be 30%.
(2) extruded: (1) material is inserted extruding in single-screw extrusion machine, after extruding, material is extruded by grain of rice pattern hole, straight forming.
(3) dry: it is 13% that (2) mesogranule is controlled moisture by heated-air drying.Described heated-air drying temperature is 40 DEG C, and the time is 25 minutes.
(4) boiling: (3) grain of rice is added drinking water boiling according to rice water quality than 1:1.5, digestion time 8 minutes, makes its moisture reach 60%.
(5) frying and seasoning: rice in (4) is put into pot frying, adds flavoring in frying process, controlling rice bran oil mass ratio is 5:1,8 minutes time.Within 1 minute before taking the dish out of the pot, add antioxidant.
(6) packaging and sterilizing: rice direct quantitative good for (5) frying is loaded packaging bags, carries out microwave disinfection after sealing, 2 minutes time.
Claims (1)
1. a production method for New-type instant rice, is characterized in that according to the following steps:
(1) will to crack rice pulverizing, and add nutrition fortifier or join powder, and regulate material moisture to be 25% ~ 35% with drinking water;
(2) inserted in single-screw extrusion machine by material and extrude, after extruding, material is extruded by grain of rice pattern hole, circumgyration incision granulating and forming;
(3) by the grain of rice at 35 ~ 50 DEG C, aging 2 ~ 4 hours under the condition of relative humidity 50 ~ 70%, then heated-air drying control moisture be 10% ~ 13%;
(4) boiling: the grain of rice is added drinking water boiling according to rice water quality than 1:1 ~ 1:2, digestion time 3 ~ 8 minutes;
(5) rice is put into pot frying, add flavoring in frying process, controlling rice bran oil mass ratio is 4:1 ~ 7:1,5 ~ 10 minutes time; Within 1 minute before taking the dish out of the pot, add antioxidant;
(6) rice that frying is good is quantitatively loaded packaging bags, after sealing, carry out microwave disinfection, 1 ~ 2.5 minute time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410629990.5A CN104351639A (en) | 2014-11-11 | 2014-11-11 | Preparation method of novel instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410629990.5A CN104351639A (en) | 2014-11-11 | 2014-11-11 | Preparation method of novel instant rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351639A true CN104351639A (en) | 2015-02-18 |
Family
ID=52519030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410629990.5A Pending CN104351639A (en) | 2014-11-11 | 2014-11-11 | Preparation method of novel instant rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351639A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639453A (en) * | 2016-01-12 | 2016-06-08 | 任长忠 | Preparation method of instant fried oat rice |
| CN107048200A (en) * | 2017-06-15 | 2017-08-18 | 湖南玖源农业发展有限公司 | A kind of method of organic rice rice easy to make |
| CN107183535A (en) * | 2017-05-31 | 2017-09-22 | 黄山市美行食品有限公司 | The manufacture craft of self-heating instant-rice |
-
2014
- 2014-11-11 CN CN201410629990.5A patent/CN104351639A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639453A (en) * | 2016-01-12 | 2016-06-08 | 任长忠 | Preparation method of instant fried oat rice |
| CN107183535A (en) * | 2017-05-31 | 2017-09-22 | 黄山市美行食品有限公司 | The manufacture craft of self-heating instant-rice |
| CN107048200A (en) * | 2017-06-15 | 2017-08-18 | 湖南玖源农业发展有限公司 | A kind of method of organic rice rice easy to make |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584187B (en) | A kind of freshwater shrimp instant product and production technology | |
| CN102461618A (en) | Cassava coconut biscuits and preparation method thereof | |
| CN101507515A (en) | Preparation method of instant scallop | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN104432275A (en) | Processing method of purple sweet potato taste honey peanuts | |
| CN104351639A (en) | Preparation method of novel instant rice | |
| CN103040018A (en) | Edible dried egg and production method thereof | |
| CN105360943A (en) | Non-fried instant noodles with flavor of hams | |
| CN103932056B (en) | The preparation method of apple aroma crispy rice | |
| CN105495311A (en) | Flour special for instant glue puddings, instant glue puddings and making method thereof | |
| CN103404942B (en) | Drying process of sweet potato vermicelli | |
| CN109907250B (en) | Treatment method for increasing oil and sanding of salted egg yolk | |
| CN106900964A (en) | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof | |
| CN103907830B (en) | Preparation method for hylocereus undulatus flavor rice crusts | |
| CN103431341A (en) | Potato and pumpkin puffing slice | |
| CN103549516A (en) | Preparation method for instant seaweed fresh vermicelli | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN103907829B (en) | The preparation method of honey peach rice crust | |
| KR101287063B1 (en) | Preparation method of instant scorched rice and the instant puffing scorched rice | |
| CN110771793A (en) | Instant noodles with fresh fish meat paste and preparation method thereof | |
| CN104013037A (en) | Production process and equipment of honey roasted fried peanuts | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| CN104256405A (en) | Microwave vacuum puffing production method for mung bean short bread | |
| CN103932057B (en) | The preparation method of blue or green jujube rice crust | |
| CN103783402A (en) | Blood wheat rice crust |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150218 |