CN1062645A - The production method of instant-rice - Google Patents
The production method of instant-rice Download PDFInfo
- Publication number
- CN1062645A CN1062645A CN91110676A CN91110676A CN1062645A CN 1062645 A CN1062645 A CN 1062645A CN 91110676 A CN91110676 A CN 91110676A CN 91110676 A CN91110676 A CN 91110676A CN 1062645 A CN1062645 A CN 1062645A
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- Prior art keywords
- rice
- instant
- edible
- baking
- production method
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- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to processing, the manufacturing field of rice food.It is a kind of production method of instant-rice.The Rice ﹠ peanut milk that the present invention adopts simple biofermentation expansion method that rice is worn into ferments expanded, adds nutrition fortifier, increases its nutritive value, steams then, and baking is dried to bulk, crisp block instant-rice.Both available hand is directly taken ediblely when edible, and it is edible that also available boiling water soaks the back, makes its eating method more convenient various.Be equipped with packed dish, instant food for travel at home.
Description
The invention belongs to the processing and manufacturing of rice food.
The home and abroad all has many patents to relate to the production method of instant-rice, and as US4133898, US4333960 etc., but complex process is all arranged need the shortcoming that boiling could eat or mouthfeel is bad again before edible; Advantages such as CN85100147A has introduced a kind of method of producing dehydrated cooked rice, and this method is simple than said method technology, and expanded rice volume is little, but expansion method is still complicated, and expanded rice is graininess and is not easy to directly take edible with hand.The present invention has made improvement to above-mentioned deficiency.
The objective of the invention is to design a kind of simple fermentation expansion method, make the value that has additional nutrients behind the rice fermentation, be easy to after expanded chew, the granular grain of rice is improved to bulk, resembling the biscuit sample when edible directly takes edible with hand, it is edible that also available boiling water soaks the back, makes its eating method more convenient, various.
To give birth to and wear into slurry after rice soaks a few hours, with yeast or the fermentation of old face, 20～30 ℃ of room temperatures, ferment get final product in 6～8 hours, added in the sodium acid carbonate and the acid of generation in fermenting, till not having tart flavour, and the adding nutrition fortifier.The back Rice ﹠ peanut milk that will ferment then splashes in the pallet that has many little spills, steams, and baking, it is bulk that drying and dehydrating is, crisp rice piece.In block instant-rice and packed anti-curd cooked food (through autoclaving, dehydration or salt marsh the are anticorrosion) packing of packing into, instant-rice.
Technology of the present invention is simple, and is less demanding to production equipment, and production cost is low.The instant-rice that the present invention produces, instant is directly taken ediblely because of being block available hand, also can add boiling water and soak, and is edible after several minutes, has good mouthfeel.After difficult nutritional labeling for absorption of human body is passed through fermentation in the rice, be easy to the absorption of human body utilization, improved nutritive value.
Claims (3)
1, a kind of method of easily manufactured rice is characterized in that rice fermentation, steams baking, drying and dehydrating.
2, a kind of method of rice easy to make is characterized in that uncooked rice is soaked the back defibrination, and fermentation adds nutrition fortifier, steam, and baking, drying is made fritter shape rice piece.
3, a kind of method of meal easy to make is characterized in that the instant-rice by claim 1 or 2 rice pieces of producing and packed anti-curd cooked food (through autoclaving, dehydration or salt marsh are anticorrosion) composition band dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91110676A CN1062645A (en) | 1991-11-07 | 1991-11-07 | The production method of instant-rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91110676A CN1062645A (en) | 1991-11-07 | 1991-11-07 | The production method of instant-rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1062645A true CN1062645A (en) | 1992-07-15 |
Family
ID=4910215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91110676A Pending CN1062645A (en) | 1991-11-07 | 1991-11-07 | The production method of instant-rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062645A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984851A (en) * | 2010-11-23 | 2011-03-16 | 张云仔 | Processing technique of microbial high-protein rice flour |
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN103844183A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
-
1991
- 1991-11-07 CN CN91110676A patent/CN1062645A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984851A (en) * | 2010-11-23 | 2011-03-16 | 张云仔 | Processing technique of microbial high-protein rice flour |
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN103844183A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
| CN103844183B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
| CN103844184B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
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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 |