CN1055467A - Produce the method for fast food rice with food additives - Google Patents
Produce the method for fast food rice with food additives Download PDFInfo
- Publication number
- CN1055467A CN1055467A CN90101936A CN90101936A CN1055467A CN 1055467 A CN1055467 A CN 1055467A CN 90101936 A CN90101936 A CN 90101936A CN 90101936 A CN90101936 A CN 90101936A CN 1055467 A CN1055467 A CN 1055467A
- Authority
- CN
- China
- Prior art keywords
- rice
- food
- food additives
- fast food
- produced
- 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
Abstract
The invention provides the method that a kind of food additives that utilize one or more salt in phosphoric acid and all alkali metal phosphates to mix to form are produced fast food rice, with the fast food rice αization degree height that this method is produced, restore back rice outward appearance, color and luster, local flavor, meal perfume (or spice), viscosity, chew sense and the vexed good meal of family identical.Its method of producing fast food rice comprises: after eluriating cereal earlier, with food additives solution soak, technologies such as boiling, drying.
Description
The present invention relates to a kind of processing method of staple food human food snack rice convenient for production, particularly relate to and utilize food additives, improve the aization degree of fast food rice, improve discreteness after the steamed rice, restore viscosity, the toughness of back rice, the new processing method of hardness.
Development along with foods processing technique, the processing method of producing fast food rice is all arranged both at home and abroad, for example, Japanese patent publication 56-12098 " HTHP " boiling method, and the processing method of Japanese patent publication 55-42615 " expanded back doping ", fast food rice with said method production, because utilize high temperature, high pressure, expanded, freeze-drying method is produced fast food rice, its αization degree is very high, recovery speed is fast, yet the fast food rice that these methods are produced restores the back and has its viscosity, mouthfeel, chew sense, local flavors etc. are compared with family vexed good meal bigger gap.Simultaneously, have its complex process, equipment investment is many, long processing time, and the processing cost height is difficult to adapt to the existing economic environment of China and the level of consumption.The patent of invention CN85100147A of domestic applications discloses " producing the method for dehydrated cooked rice ", fast food rice with said method production, still have the color and luster flavescence, that expanded back suction is many, drying time is long, meal is fragrant is different with family vexed meal, problem such as undue swelling during recovery.
The purpose of this invention is to provide a kind of food additives that utilize, mainly by one or more the salt in phosphoric acid and all alkali metal phosphates mix soak rice in the food additives solution of forming after, through draining, boiling, discrete, dry, the processing method that rubs scattered production fast food rice.Solved the production of existing fast food rice and edible in exist complex process, investment is many, processing cost is high, after the recovery rice viscosity, toughness, difference of hardness, problems such as peculiar smell, variable color are arranged.
A kind of method with food additives production fast food rice provided by the invention is: may further comprise the steps; (a) between temperature 20-100 ℃, its concentration be 0.01-1% soaking clean rice in phosphoric acid and the alkali metal phosphate food additives solution; (b) clean rice that produced by (a) of boiling; (c) the dry clean rice that is produced by step (b) of handling.
Being described in detail as follows of the inventive method:
(a) immersion process
Alleged clean rice is rice or the clean rice of eluriating in advance in this method, and rice is cereal such as polished rice, Zhou rice, glutinous rice, corn, husked kaoliang.
The method according to this invention, with the clean rice of eluriating be immersed in concentration be 0.01-1% mainly (its mixed weight is than being 1-0.01: 1) in the formulated food additives solution with phosphoric acid and alkali metal phosphate, its temperature is 20-100 ℃, and the time of this immersion is about 0.5-3 hour.Thus, the water content of the clean rice that obtains about 30-80% normally.
Food additives of the present invention, mainly mix and form by one or more the salt in phosphoric acid and all alkali metal phosphates, the alkali metal phosphate that is adopted is exemplified below, i.e. tripotassium phosphate, tertiary sodium phosphate, dipotassium hydrogen phosphate, sodium hydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, PTPP, sodium phosphate trimer, potassium metaphosphate, sodium metaphosphate, potassium pyrophosphate, sodium pyrophosphate etc.
(b) digestion process
In this process, after the clean rice that will soak in food additives solution takes out, put into digesting apparatus through draining and carry out the boiling processing.This Steam Heating adopts any known method, and its boiling temperature scope is 95-130 ℃, and the used time is 30-60 minute.
(c) dry run
In this process, to the clean rice of handling through boiling, after at first carrying out 5-10 minute cooling with electric fan or known method, disperse with branch, clean rice after discrete is put into the drying that 60-90 ℃ hot air drier or other known drying means carry out 2-4 hour, finishes dry when its moisture reaches 8-10%.
Main additive phosphoric acid of the present invention and alkali metal phosphate be Yi Jiaqiao, grafting form with rice in protein and starch combine, improved the αization degree of fast food rice, increased viscosity, toughness, the hardness of restoring back rice and worked effects such as preventing oxidation stain, generation peculiar smell.
Outside it, can add sorbierite, monosodium glutamate, sucrose etc., improve meal fragrant breeze flavor, also can add Cobastab
1, B
2, nutrition fortifier such as D, E, calcium lactate, zinc gluconate, production fortification fast food rice.
With embodiment the present invention is described below.
Embodiment
With the clean rice (polished rice) after the 500 gram elutriations, be soaked in its weight and be 750 grams, concentration and be 0.5%, temperature is 40 ℃ phosphoric acid and the mixed solution of alkali metal phosphate in (the mixed weight ratio is 0.5: 1), soak time is 2 hours, then, be contained on the 10 purpose net dishes behind draining, put into digesting apparatus, handle in the boiling that 100 ℃ of temperature were carried out 50 minutes.After boiling finishes, take out clean rice, carry out 5 minutes cooling, then, disperse with branch with electric fan, discrete after, put into the drying that 85 ℃ hot air drier carried out 3 hours and handle, then, with the machine of rubbing scattered fast food rice.
The method of utilizing food additives to produce fast food rice provided by the present invention adopts suitable food additives, has solved with easy method and has produced the not enough point that exists in the fast food rice.The fast food rice αization degree height that the present invention produces, with boiling water after restoring in 10 minutes, the outward appearance of rice, color and luster, local flavor, meal perfume (or spice), viscosity, chew sense and the vexed good meal of family identical.Because production technology is simple, equipment investment is few, energy resource consumption is low, reduced production cost effectively, advantage is provided for a large amount of suitability for industrialized production.
Claims (3)
1, a kind of method of utilizing food additives to produce fast food rice, the method that the food additives that it is characterized in that adopting one or more salt in phosphoric acid and all alkali metal phosphates to mix forming are produced fast food rice may further comprise the steps:
(a) between temperature 20-100 ℃, its concentration be 0.01-1% in phosphoric acid and the alkali metal phosphate food additives solution clean rice being soaked;
(b) with steam the clean rice that is produced by described step (a) is carried out boiling;
(c) clean rice that the step (b) by institute's art is produced carries out the drying processing.
2, a kind of as the said production method of claim 1, it is characterized in that in the described food additives that the mixed weight of phosphoric acid and alkali metal phosphate is than being 1-0.01: 1.
3, a kind of production method as claimed in claim 1 is characterized in that described boiling step (b) comprises that the clean rice that described step (a) is produced carries out vapour cooking, and the temperature range of employing is 95-130 ℃, and the time is 30-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90101936A CN1055467A (en) | 1990-04-04 | 1990-04-04 | Produce the method for fast food rice with food additives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90101936A CN1055467A (en) | 1990-04-04 | 1990-04-04 | Produce the method for fast food rice with food additives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1055467A true CN1055467A (en) | 1991-10-23 |
Family
ID=4877318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90101936A Pending CN1055467A (en) | 1990-04-04 | 1990-04-04 | Produce the method for fast food rice with food additives |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1055467A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066618C (en) * | 1994-05-29 | 2001-06-06 | 陈朴 | Multivitamin nutritive rice taste improving ingredient |
| WO2006034620A1 (en) * | 2004-09-29 | 2006-04-06 | Bongchai Kim | The preparation method for sushi boiled rice |
| CN101697835B (en) * | 2009-09-26 | 2011-12-28 | 浙江银象生物工程有限公司 | Natural preservation composite preparation for rice |
| CN107874116A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of walnut health-care quinoa |
| CN107874115A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of Chinese yam health care quinoa |
| CN107874076A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of banana heath-care quinoa |
| CN107874117A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of glossy ganoderma health-care quinoa |
| CN107874119A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of pueraria root health care quinoa |
-
1990
- 1990-04-04 CN CN90101936A patent/CN1055467A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066618C (en) * | 1994-05-29 | 2001-06-06 | 陈朴 | Multivitamin nutritive rice taste improving ingredient |
| WO2006034620A1 (en) * | 2004-09-29 | 2006-04-06 | Bongchai Kim | The preparation method for sushi boiled rice |
| KR100807647B1 (en) | 2004-09-29 | 2008-02-28 | 김근호 | The Manufacturing Method of Cooked Sushi Rice |
| CN101697835B (en) * | 2009-09-26 | 2011-12-28 | 浙江银象生物工程有限公司 | Natural preservation composite preparation for rice |
| CN107874116A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of walnut health-care quinoa |
| CN107874115A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of Chinese yam health care quinoa |
| CN107874076A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of banana heath-care quinoa |
| CN107874117A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of glossy ganoderma health-care quinoa |
| CN107874119A (en) * | 2016-09-29 | 2018-04-06 | 桂林洁宇环保科技有限责任公司 | A kind of preparation method of pueraria root health care quinoa |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Omafuvbe et al. | Chemical and biochemical changes in African locust bean (Parkia biglobosa) and melon (Citrullus vulgaris) seeds during fermentation to condiments | |
| CN108378270A (en) | A kind of preparation method of vacuum low-temperature frying edible mushroom | |
| CN1055467A (en) | Produce the method for fast food rice with food additives | |
| CN101972009B (en) | Non-fried kelp chips and production method thereof | |
| CN111084341A (en) | Preparation method of sauce braised meat product rich in dietary fiber | |
| CN104805156A (en) | Preparation method for dioscorea batatas decne resistant starch | |
| CN1087477A (en) | A kind of instant porridge and manufacture production method | |
| KR100462962B1 (en) | Method for preparing dried alpha-rice by vacuum dryer | |
| CN115669909A (en) | Chicken flavor base material and preparation method thereof | |
| CN113598328B (en) | Freeze-dried chicken product and preparation method thereof | |
| CN107495147A (en) | A kind of manufacture craft of cured meat and fish | |
| CN1061831C (en) | Maize-flakes production method by using microwave to cook maize | |
| CN110250416A (en) | A kind of yeast dextran and novel extrusion gluten and preparation method thereof | |
| CN105037566A (en) | Production method of esterified modified starch | |
| CN112120149A (en) | Instant millet congee and preparation method thereof | |
| CN105037567A (en) | Production method of modified starch | |
| CN1056988A (en) | Production of instant corn noodles | |
| CN110819669A (en) | Preparation method of banana resistant starch | |
| CN114568657B (en) | Processing method of oil-free healthy instant kelp crisp chips | |
| US4504514A (en) | Soybean-based fibrous or granular food material having improved texture | |
| CN112167585B (en) | Preparation method of easy-to-crack leisure watermelon seeds | |
| JP6261417B2 (en) | Processed cooked rice and method for producing the same | |
| CN1055861A (en) | The technology of the air-dry system vital wheat gluten of low temperature | |
| CN1028146C (en) | Processing method of dilated foodstuff of sweet potato | |
| CN1074267C (en) | Process for expanding, steaming and boiling brewing materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |