CN106307018A - Making method of sweet and fragrance rice - Google Patents
Making method of sweet and fragrance rice Download PDFInfo
- Publication number
- CN106307018A CN106307018A CN201610746000.5A CN201610746000A CN106307018A CN 106307018 A CN106307018 A CN 106307018A CN 201610746000 A CN201610746000 A CN 201610746000A CN 106307018 A CN106307018 A CN 106307018A
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- China
- Prior art keywords
- rice
- freezing
- sweet
- transferred
- fragrant
- 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
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 79
- 235000009566 rice Nutrition 0.000 title claims abstract description 79
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 239000003205 fragrance Substances 0.000 title abstract description 5
- 238000000034 method Methods 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 78
- 238000007710 freezing Methods 0.000 claims abstract description 38
- 230000008014 freezing Effects 0.000 claims abstract description 30
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000012907 honey Nutrition 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a making method of sweet and fragrance rice. No preservative is added, natural nutrients are not lost, and eating is convenient and rapid. The making method comprises the steps that rice is washed to be clean and then frozen, the temperature is controlled at minus 5 DEG C, therefore, rice grain tissue is little destroyed, and small honeycomb-shaped holes are generated; honey water is added, freezing continues to be conducted for 15-25 minutes, therefore, the honey water can penetrate into rice grains through the small holes, the fragrance of the rice grains is increased, preparation is made for the next step of long-time freezing in a 25-DEG C freezing chamber, and it is guaranteed that nutritional ingredients are not lost; after the rice grains are cooked in a rice steaming machine, bacteria and eggs in rice can be completely killed, the made sweet and fragrant rice can be preserved for a long term, and the quality guarantee period can reach 1 year or above under the minus 30-DEG C quick-freezing condition.
Description
Technical field
The present invention relates to food technology field, especially, relate to the preparation method of a kind of fragrant and sweet rice.
Background technology
Rice is exactly the daily staple food of south China resident since ancient times.In recent years since, the most quite by urban residents in North
Favor.Popularizing in trend of the times of rice.Occur in that the instant-rice of many styles in the market.Wherein ratio is more typical
Have: with the addition of acidic flavoring agent and except rice is per se with obvious tart flavour in order to antiseptical instant rice, this product, gives and become sour
Illusion outside, whether human body is harmful to by its additive itself, waits the demonstration of inspection and the science of practice.The most also introduce day
The blister meal of this technology, begins to take shape the most.It is to research and develop to form on the basis of imitating instant noodles manufacture thinking, but with
The maturation process of instant noodles is far apart.Unsuccessful part is many spies such as the color, smell, taste and shape having lacked new steamed rice completely
Property, neither like medicated porridge, also unlike meal, and inherit the greatest weakness that condiment for instant noodles bag nutrition is low.
Summary of the invention
Present invention aim at providing the preparation method of a kind of fragrant and sweet rice, to solve technical problem.
A kind of preparation method of fragrant and sweet rice, including following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 25-35min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 15-25min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 15-20h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
Preferably, in described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 18-
22%。
Preferably, in described step B, in described hydromel, the degree of Mel is 15-25%.
Preferably, in described step B, in described hydromel, also comprise the Folium Nelumbinis powder that degree is 3-8%.
The method have the advantages that the preparation method of the fragrant and sweet rice of the present invention, solve existing instant rice
In additive human body is likely to result in injury and instant rice lack nutrition, destroy asking of the characteristics such as rice color, smell, taste and shape
Topic, it is provided that a kind of without any preservative, do not run off natural nutrition, the preparation method of convenient and swift edible fragrant and sweet rice.
The preparation method of the fragrant and sweet rice of the present invention, it is not necessary to the extraordinary rice such as the THAI fragrant rice that selection price is high, uses one
As Hybrid Rice, first rice is eluriated clean after, carry out freezing, control temperature, at-5 DEG C, to make granulation be subject to
Destroy to a small amount of, produce the aperture that honeybee is spherical, be subsequently adding hydromel, then proceed to freezing 15-25min, make hydromel permissible
Penetrate into inside the grain of rice by aperture, increase the fragrance of the grain of rice, do the refrigerating chamber freezing for a long time of-25 DEG C for next step simultaneously
Good preparation ,-25 DEG C of freezing main purposes are to kill antibacterial and worm's ovum, but if the rice that directly will water carries out cold-25
Freezing, cellularity and nutritional labeling within rice can be destroyed largely and be lost, and after adding hydromel, Mel
Enter in aperture, cell can effectively be protected, thus protect nutritional labeling not run off；Cooked by meal braizing machine again
After, the antibacterial in rice and worm's ovum can be killed completely, the fragrant and sweet rice made can preserve for a long time ,-30 DEG C of fast freezing conditions
The lower shelf-life can reach more than 1 year.
Add Folium Nelumbinis powder and can increase plant fragrance, there is effect of fat-reducing, blood fat reducing, blood pressure lowering simultaneously, be especially suitable for Ms
Take with middle-aged and elderly people.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Detailed description of the invention
Hereinafter embodiments of the invention are described in detail, but the present invention can limit according to claim and cover
Multitude of different ways implement.
Embodiment 1
A kind of preparation method of fragrant and sweet rice, including following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 30min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 20min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 18h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
In described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 20%；
In described step B, in described hydromel, the degree of Mel is 22%.
In described step B, in described hydromel, also comprise the Folium Nelumbinis powder that degree is 6%.
Embodiment 2
A kind of preparation method of fragrant and sweet rice, including following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 25min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 25min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 15h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
In described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 22%；
In described step B, in described hydromel, the degree of Mel is 25%.
In described step B, in described hydromel, also comprise the Folium Nelumbinis powder that degree is 3%.
Embodiment 3
A kind of preparation method of fragrant and sweet rice, including following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 35min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 15min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 20h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
In described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 18%；
In described step B, in described hydromel, the degree of Mel is 15%.
In described step B, in described hydromel, also comprise the Folium Nelumbinis powder that degree is 8%.
Embodiment 4
A kind of preparation method of fragrant and sweet rice, including following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 32min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 22min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 20h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
In described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 22%；
In described step B, in described hydromel, the degree of Mel is 20%.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (5)
1. the preparation method of a fragrant and sweet rice, it is characterised in that include following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 25-35min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 15-25min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 15-20h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging.
The preparation method of fragrant and sweet rice the most as claimed in claim 1, it is characterised in that in described step A, rice dries
After, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 18-22%.
The preparation method of fragrant and sweet rice the most as claimed in claim 1, it is characterised in that in described step B, described Mel
In water, the degree of Mel is 15-25%.
The preparation method of fragrant and sweet rice the most as claimed in claim 1, it is characterised in that in described step B, described Mel
In water, also comprise the Folium Nelumbinis powder that degree is 3-8%.
The preparation method of fragrant and sweet rice the most as claimed in claim 1, it is characterised in that include following key step:
A, rice is eluriated clean, after drying, put in container and be transferred to the freezing 30min of-5 DEG C of refrigerating chambers；
B, hydromel is uniformly being watered on rice, be as the criterion being totally submerged the height of rice, continue freezing 20min；
C, container is transferred to the refrigerating chamber of-25 DEG C in freezing 18h；
Cook with meal braizing machine after D, normal temperature unfreezing, be down to-30 DEG C of quick-freezings after room temperature packaging；
In described step A, after rice dries, when being transferred to-5 DEG C of refrigerating chambers, the water content of rice is 20%；
In described step B, in described hydromel, the degree of Mel is 22%；
In described step B, in described hydromel, also comprise the Folium Nelumbinis powder that degree is 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746000.5A CN106307018A (en) | 2016-08-29 | 2016-08-29 | Making method of sweet and fragrance rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746000.5A CN106307018A (en) | 2016-08-29 | 2016-08-29 | Making method of sweet and fragrance rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307018A true CN106307018A (en) | 2017-01-11 |
Family
ID=57791559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610746000.5A Pending CN106307018A (en) | 2016-08-29 | 2016-08-29 | Making method of sweet and fragrance rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307018A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788346A (en) * | 2017-10-30 | 2018-03-13 | 天津农学院 | A kind of method of effectively lifting rice food flavor |
| CN108497377A (en) * | 2018-02-28 | 2018-09-07 | 成都市恒业生态农业有限公司 | A kind of production method of sweet health fruit meal |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279030A (en) * | 2000-07-06 | 2001-01-10 | 史育才 | Weight-lossing rice and its preparing process |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN103385405A (en) * | 2012-05-07 | 2013-11-13 | 孔祥涛 | Congee preparation method |
-
2016
- 2016-08-29 CN CN201610746000.5A patent/CN106307018A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279030A (en) * | 2000-07-06 | 2001-01-10 | 史育才 | Weight-lossing rice and its preparing process |
| CN102511741A (en) * | 2011-12-20 | 2012-06-27 | 宁夏家道清真食品有限公司 | Pretreatment method for edible coarse cereals of grains, beans and tubers |
| CN103385405A (en) * | 2012-05-07 | 2013-11-13 | 孔祥涛 | Congee preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 孙晓鹏等: "《第一厨娘家常主食》", 30 April 2014, 吉林科学技术出版社 * |
| 王浩: "《家有妙招：智慧生活大宝库》", 31 March 2015, 新疆科学技术出版社 * |
| 王萍等: "《方便食品学》", 31 May 2008, 东北林业大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788346A (en) * | 2017-10-30 | 2018-03-13 | 天津农学院 | A kind of method of effectively lifting rice food flavor |
| CN108497377A (en) * | 2018-02-28 | 2018-09-07 | 成都市恒业生态农业有限公司 | A kind of production method of sweet health fruit meal |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| 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: 20170111 |