CN104824527A - Deep processing method of rice - Google Patents
Deep processing method of rice Download PDFInfo
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- CN104824527A CN104824527A CN201510197637.9A CN201510197637A CN104824527A CN 104824527 A CN104824527 A CN 104824527A CN 201510197637 A CN201510197637 A CN 201510197637A CN 104824527 A CN104824527 A CN 104824527A
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Abstract
The present invention specifically provides a deep processing method of rice. The method comprises the following production steps: selecting high quality rice, thoroughly cleaning the rice and soaking the rice with clean water; fishing the soaked rice and grinding into rice flour; putting the rice flour in a high-temperature stirring steamer to be hermetically steamed in a pressurized manner; after steaming, uncovering, adding high quality white soft sugar and stirring; adding pure water and further stirring; after a cake body is fine and smooth and flexible, adding flour and uniformly stirring; and packaging, sterilizing, sub-packaging, inspecting quality and pulling out of storage. According to the present invention, the main raw material is pure rice and is free of any starch substituents, so that starch denaturalization problems such as uncooked rice and the like are avoided, and the mouthfeel of the user is not affected. According to the present invention, the raw material is stirred many times for a long time, so that the rice paste is relatively strong and the finished product is relatively tough and chewable, and the effect of using starch is still achieved or even surpassed without starch.
Description
Technical field
The invention belongs to food processing field, specifically provide a kind of deep working method of rice.
Background technology
Rice has higher nutritive value, carbohydrate containing about 75%, protein 7%-8%, fatty 1.3%-1.8%, and containing abundant B family vitamin etc., people are usually used in filling the stomach.The traditional Chinese medical science thinks that the sweet property of rice taste is put down, have that tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of benefit essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving are only tired of, quench the thirst, effect of antidiarrheal, sing the praises of as " first of five cereals ", be the staple food crop of China, account for 1/4th of plant cultivation grain area.Half population is had to take rice as staple food in the world.But in traditional large rice processing method, adopt steamed rice more, the mode of cooking congee processes, lack a kind of mode of deep processing, there is no new meaning.
Summary of the invention
The present invention specifically provides a kind of deep working method of rice, comprises following making step:
A, selected high quality white rice, clean up, and uses clear water to soak rice 1 ~ 3 hour;
B, by soak after rice pull out, put into rice mill, rice be ground into rice meal;
C, the rice meal of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 10 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality sweetener, stirs 1 ~ 40 minute;
E, add rice weight ratio 0.5 ~ 5% pure water, continue stirring 10 minutes;
F, after cake body is fine and smooth, soft, adds the dry flour of 0.5 ~ 5% of rice weight ratio, stir;
G, packaging, sterilization, quality inspection, outbound.
The process conditions of above-mentioned manufacture craft are:
Different according to season in step a, use cold water to soak rice 1 ~ 3 hour;
Step c pressurizes 0.2MPa, steams 20 minutes;
The weight that steps d adds sweetener is sweetener: rice is 1 ~ 4:10, concrete stirring 30 minutes;
The sterilization mode of step g is specially flash distillation, irradiation, pasteurize one of them or its combination.
Concrete, in step a, summer soaks 1 hour, soaks 3 hours winter, and season in spring and autumn soaks 2 hours;
And described sweetener is specially soft white sugar, white granulated sugar, the combination of xylitol one of them or its.
In order to keep the original flavor of rice or increase flavour of food products, while adding sweetener, add or do not add flavoring agent.
If with the addition of flavoring agent, so flavoring agent is specially fruit taste extract.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 10 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
When edible, shift to an earlier date 30 minutes slow at normal temperatures freezes for described resistance to freezing rice cake, slow freeze after resistance to freezing rice cake directly edible or to be cooked by hot water or fried edible.
Primary raw material of the present invention is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, rice food of the present invention can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present invention repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Detailed description of the invention
Embodiment 1
The present embodiment specifically provides a kind of deep working method of rice, comprises following making step:
A, selected high quality white rice, clean up, and uses clear water to soak rice 1 ~ 3 hour;
B, by soak after rice pull out, put into rice mill, rice be ground into rice meal;
C, the rice meal of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 10 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality sweetener, stirs 1 ~ 40 minute;
E, add rice weight ratio 0.5 ~ 5% pure water, continue stirring 10 minutes;
F, after cake body is fine and smooth, soft, adds the dry flour of 0.5 ~ 5% of rice weight ratio, stir;
G, packaging, sterilization, quality inspection, outbound.
The process conditions of above-mentioned manufacture craft are:
Different according to season in step a, use cold water to soak rice 1 ~ 3 hour;
Step c pressurizes 0.2MPa, steams 20 minutes;
The weight that steps d adds sweetener is sweetener: rice is 1 ~ 4:10, concrete stirring 30 minutes;
The sterilization mode of step g is specially flash distillation, irradiation, pasteurize one of them or its combination.
Concrete, in step a, summer soaks 1 hour, soaks 3 hours winter, and season in spring and autumn soaks 2 hours;
And described sweetener is specially soft white sugar, white granulated sugar, the combination of xylitol one of them or its.
In order to keep the original flavor of rice or increase flavour of food products, while adding sweetener, add or do not add flavoring agent.
If with the addition of flavoring agent, so flavoring agent is specially fruit taste extract.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 10 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
When edible, shift to an earlier date 30 minutes slow at normal temperatures freezes for described resistance to freezing rice cake, slow freeze after resistance to freezing rice cake directly edible or to be cooked by hot water or fried edible.
Primary raw material described in the present embodiment is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the rice food described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present embodiment repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Embodiment 2
Time residing for the present embodiment is summer, makes the rice Ci of original flavor.
Selected high quality white rice, cleans up, and uses cooling water to soak rice 1 hour; Rice after soaking is pulled out, puts into rice mill, rice is ground into rice meal; Rice meal is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.2MPa, steams 20 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar (weight of white soft sugar is white soft sugar: rice is 2:10), stir 30 minutes; Add the pure water of 1% of rice weight ratio, continue stirring 10 minutes; After cake body is fine and smooth, soft, adds the flour of 1% of rice weight ratio, stir; Packaging, pasteurize, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 10 degrees Celsius.
Time edible, rice Ci is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, namely direct-edible.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 10 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
Primary raw material described in the present embodiment is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the rice food described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present embodiment repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Embodiment 3
Time residing for the present embodiment is winter, makes the large rice cake of strawberry flavor.
Selected high quality white rice, cleans up, and uses clear water to soak rice 3 hours; Rice after soaking is pulled out, puts into rice mill, rice is ground into rice meal; Rice meal is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.15MPa, steams 40 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high quality white granulated sugar and strawberry powder (weight of white granulated sugar is white soft sugar: rice is 4:10, and the weight of strawberry powder is strawberry powder: rice is 2:10), stir 30 minutes; Add the pure water of 1.5% of rice weight ratio, continue stirring 15 minutes; After cake body is fine and smooth, soft, adds the flour of 2% of rice weight ratio, stir; Packaging, ultraviolet-sterilization, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 15 degrees Celsius.
Time edible, taken out by rice Ci from low temperature environment, freeze, directly put into water boiled without the need to slow, slow fire heating 3 ~ 5 minutes is edible.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 15 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
Primary raw material described in the present embodiment is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the rice food described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present embodiment repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Embodiment 4
Time residing for the present embodiment is spring and autumn, makes the rice Ci with bean paste.
Selected high quality white rice, cleans up, and uses cooling water to soak rice 2 hours; Rice after soaking is pulled out, puts into rice mill, rice is ground into rice meal; Rice meal is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.1MPa, steams 35 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality white soft sugar (weight of white soft sugar is white soft sugar: rice is 3:10), stir 25 minutes; Add the pure water of 1% of rice weight ratio, continue stirring 5 minutes; After cake body is fine and smooth, soft, adds the flour of 1% of rice weight ratio, stir; Take the dish out of the pot, quantitatively, roll skin, wrap into red bean paste fillings, sizing, packaging, radiation sterilizing, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 10 degrees Celsius.
Time edible, rice Ci is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, namely direct-edible.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 15 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
Primary raw material described in the present embodiment is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the rice food described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present embodiment repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
Embodiment adds red bean paste filling, nutrition is horn of plenty more, and mouthfeel is fuller, the better uniqueness of local flavor.
Embodiment 5
Time residing for the present embodiment is summer, makes xylitol rice side cake.
Selected high quality white rice, cleans up, and uses cooling water to soak rice 1 hour; Rice after soaking is pulled out, puts into rice mill, rice is ground into rice meal; Rice meal is put into the airtight pressurization of steamer of high-temperature stirring, operational pressure 0.2MPa, steams 20 minutes; After steaming, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality xylitol (weight of xylitol is white soft sugar: rice is 2:10), stir 30 minutes; Add the pure water of 1% of rice weight ratio, continue stirring 10 minutes; After cake body is fine and smooth, soft, adds the flour of 1% of rice weight ratio, stir; Packaging, radiation sterilizing, quality inspection, outbound.Preserve under finished product being sent into the environment of subzero 10 degrees Celsius.
Time edible, rice Ci is taken out from low temperature environment, delay at normal temperatures and freeze 30 minutes, namely direct-edible.
Preserve under the finished product using the deep working method of rice to make is recommended in subzero 10 degrees Celsius of environment.Can ensure half a year not spoiled, not flatulence, do not go mouldy.
Primary raw material described in the present embodiment is pure rice, and without any starch based substitute, therefore avoid and occur that the anti-raw starch denaturalization problem that waits occurs, the rice food described in the present embodiment can not be hardening, can not affect the mouthfeel of user; The rice of pure natural in addition, maintains the genuineness of rice.
The present embodiment repeatedly, for a long time stirs raw material, repeatedly stirs and makes rice cream more " energetically ", and finished product more flexible, nutty, still can reach the effect even having surmounted and used starch without the need to starch.
The present embodiment employs xylitol as sweetener, makes the rice cake made by the present embodiment be more suitable for diabetic or the partially fat personage of body weight eats.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (7)
1. a deep working method for rice, is characterized in that comprising following making step:
A, selected high quality white rice, clean up, and uses clear water to soak rice 1 ~ 3 hour;
B, by soak after rice pull out, put into rice mill, rice be ground into rice meal;
C, the rice meal of step b gained is put into the airtight pressurization of steamer of high-temperature stirring, steam 10 ~ 40 minutes;
D, steam after, steamer is exitted gradually to atmospheric pressure, uncaps and adds high-quality sweetener, stirs 1 ~ 40 minute;
E, add rice weight ratio 0.5 ~ 5% pure water, continue stirring 10 minutes;
F, after cake body is fine and smooth, soft, adds the dry flour of 0.5 ~ 5% of rice weight ratio, stir;
G, packaging, sterilization, quality inspection, outbound.
2., according to the deep working method of rice described in claim 1, it is characterized in that:
Different according to season in step a, use cold water to soak rice 1 ~ 3 hour;
Step c pressurizes 0.2MPa, steams 20 minutes;
The weight that steps d adds sweetener is sweetener: rice is 1 ~ 4:10, concrete stirring 30 minutes;
The sterilization mode of step g is specially flash distillation, irradiation, pasteurize one of them or its combination.
3. according to the deep working method of rice described in claim 2, it is characterized in that: in step a, summer soaks 1 hour, soaks 3 hours winter, and season in spring and autumn soaks 2 hours.
4. according to the deep working method of rice described in claim 1 or 2, it is characterized in that: described sweetener is specially soft white sugar, white granulated sugar, the combination of xylitol one of them or its.
5. according to the deep working method of rice described in claim 1, it is characterized in that: while adding sweetener, add or do not add flavoring agent.
6. according to the deep working method of rice described in claim 5, it is characterized in that: flavoring agent is specially fruit taste extract.
7. according to the deep working method of claims 1 to 3 or 5 or 6 rice described in one of them, it is characterized in that: the finished product using the deep working method of rice to make is preserved under subzero 10 degrees Celsius of environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510197637.9A CN104824527A (en) | 2015-04-24 | 2015-04-24 | Deep processing method of rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510197637.9A CN104824527A (en) | 2015-04-24 | 2015-04-24 | Deep processing method of rice |
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| CN104824527A true CN104824527A (en) | 2015-08-12 |
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| CN201510197637.9A Pending CN104824527A (en) | 2015-04-24 | 2015-04-24 | Deep processing method of rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261579A (en) * | 2016-08-28 | 2017-01-04 | 俞祖林 | A kind of deep working method of rice |
| CN110037239A (en) * | 2019-06-05 | 2019-07-23 | 安徽省舒城县青云精米加工有限责任公司 | The processing method of compound rice |
-
2015
- 2015-04-24 CN CN201510197637.9A patent/CN104824527A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261579A (en) * | 2016-08-28 | 2017-01-04 | 俞祖林 | A kind of deep working method of rice |
| CN110037239A (en) * | 2019-06-05 | 2019-07-23 | 安徽省舒城县青云精米加工有限责任公司 | The processing method of compound rice |
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Application publication date: 20150812 |