CN106889459A - For the processing technology of existing steamed rice set meal self-heating - Google Patents
For the processing technology of existing steamed rice set meal self-heating Download PDFInfo
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- CN106889459A CN106889459A CN201710053555.6A CN201710053555A CN106889459A CN 106889459 A CN106889459 A CN 106889459A CN 201710053555 A CN201710053555 A CN 201710053555A CN 106889459 A CN106889459 A CN 106889459A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 238000010438 heat treatment Methods 0.000 title claims abstract description 76
- 235000012054 meals Nutrition 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 109
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- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 238000003860 storage Methods 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 21
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- 239000003921 oil Substances 0.000 claims description 20
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- 239000000047 product Substances 0.000 claims description 18
- 239000012467 final product Substances 0.000 claims description 14
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- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 5
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
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- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
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- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
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- 241000251468 Actinopterygii Species 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
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- 238000004806 packaging method and process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
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- 238000012827 research and development Methods 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000005686 eating Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
Abstract
The invention discloses a kind of processing technology for existing steamed rice set meal self-heating, it comprises the following steps：Feedstock treating → culinary art refines → high-temperature sterilization → vacuum packaging → cleaning external packing → finished product storage.The present invention uses self-heating technology, rice is set to be made rice-shaped dry rice, reached existing steaming effect during edible self-heating, it is ensured that the self-heating rice prepared has fine and smooth mouthfeel, a good outward appearance, and make that human body absorbs to various nutritions it is more preferable faster.Process research and development of the invention is with reference to rice New Machining Technology technique; the existing steamed rice set meal of self-heating being made; and green vegetable bun is placed according to temperature adjustment; not only form the existing steamed rice set meal self-heating novel technique of uniqueness, and in improve product quality, reduces cost, economize in raw materials with the aspect such as resource, environmental protection with very big Social benefit and economic benefit.
Description
Technical field：
The invention belongs to food self-heating technical field, and in particular to a kind of processing for existing steamed rice set meal self-heating
Technique.
Background technology：
" bread is the staff of life ".With the improvement of living standards, increasing consumer is no longer satisfied with " having enough ", but
More value " eating ".To some degree, in the epoch that we live, stepping into one green naturally pollution-free (organic)
Epoch.Rice is that China and the south east asia people eat widest staple food, with the development of science and technology self-heating rice meets the tendency of
And give birth to, it have small volume, light weight, carry instant, safety and sanitation, shelf-stable and field can eat immediately etc. it is excellent
Point, receives the welcome of more and more consumers.
At present, existing existing steamed rice set meal is in instant-rice and dish bag self-heating, when being placed due to instant-rice
Between and processing technology influence so that rice box center rice is hardened to be difficult to eliminate, center rice heating it is insufficient,
Influence instant-rice quality and eating mouth feel；And meat products dish bag placement location is limited in set meal so that heating bag heat
Loss, the overall heating effect of influence, but the heating bag of escalated dose is used, energy consumption can be caused to increase again.Therefore, according to existing steaming
The research and development of rice new product and the existing steamed rice set meal self-heating technical matters of development and usage, applicant provides a kind of for existing steamed rice
The processing technology of meal set meal self-heating.
The content of the invention：
The purpose of the present invention is intended to the problem existed for prior art, there is provided one kind is for existing steamed rice set meal self-heating
Processing technology, the technique can be made rice-shaped dry rice, and existing steaming effect is reached during edible self-heating, be put according to temperature adjustment
Green vegetable bun is put, unique existing steamed rice set meal self-heating new technology is formed.
In order to solve the above technical problems, the present invention takes following technical scheme：
A kind of processing technology for existing steamed rice set meal self-heating, comprises the following steps：
S1：Feedstock treating：Selection high quality white rice is raw material, rice first is ground into rice meal, and add food emulsifying agent
Stirring add water for powdery, after being well mixed, is cured, extrude, cut into pastel, be put into template and be made a meter shape thing, obtain final product
Self-heating rice, it is standby；
S2：Culinary art is refined：Major ingredient is chosen to be cleaned, brewed, dehydration, after cut distribution is made green vegetable bun batch mixing, carried out oil, it is standby
With；Auxiliaries into soup stock processed are weighed, it is standby；
S3：High-temperature sterilization：Green vegetable bun batch mixing after oil excessively is carried out obtaining final product green vegetable bun soup stock after metering mixes with soup stock processed, is carried out
High-temperature sterilization；
S4：Vacuum packaging：Green vegetable bun soup stock after high-temperature sterilization is carried out into vacuum sealing with standby self-heating rice, i.e.,
Obtain dish bag and rice bag；
S5：Cleaning external packing：After dish bag and rice bag are carried out into high temperature sterilization, it is placed on external packing cleaning device to bag
Outside oil stain in pack is cleaned；
S6：Finished product is put in storage：By dish bag and rice bag, heating bag, dehydrated vegetables bag, rice bag dedicated water, dedicated water of generating heat with
And tableware bag carries out assembling sealer, stamp vanning gets product, is put in storage.
Raw material in step S1 required for obtained self-heating rice is in parts by weight：99.75~100 parts of high quality white rice,
0~0.25 part of food emulsifying agent.
The food emulsifying agent using glycerin monostearate, stearoyl lactate (ssl), CSL (csl),
One or more in diacetyl tartarate monoglyceride (datem), sucrose fatty ester (se).
Maturing process is that well mixed powder raw material is heated in 95 DEG C~110 DEG C steam in step S1
After 5min, predetermined curing degree is reached.
Extruding, working angles are that the raw material for making curing forms moisture content for 38~42%, temperature is 95~99 in step S1
DEG C pastel.
It is 95~99 DEG C to use template to be made a meter temperature of the shape thing when template is gone out in step S1.
Major ingredient described in step S2 includes Islamic meat products, fresh vegetables, edible mushroom, bean product；The auxiliary material includes Chinese holly
Qi, vegetable oil, spice, peanut, sesame, monosodium glutamate, white granulated sugar, edible salt, potassium sorbate.
Further, the dewater treatment in step S2, is after being dehydrated in drier by brewed major ingredient filtering
Treatment.
Further, step S2 also include frying process, the major ingredient that will be prepared and auxiliary material under the conditions of 140 DEG C of oil temperature,
Carry out 45~50min of frying.
The time of step S3 high-temperature sterilizations is 10~11min, and the degree that turns of sterilization machine is 480~490r/min.
The pressure sealed in step S4 Vacuum packing processes is 0.08MPa, and the time is 2~2.5s.
Processing technology of the present invention uses self-heating technology, is adapted to the delicatessen higher to moisture and heats.Food
The quality of heating effect depends on the form of food and the height of food heat transference efficiency, generally, food water content
Higher, then the efficiency of heating surface is better, and heat transference efficiency is higher.However, to the index of product heating-up temperature, food should not be pursued higher
Heating-up temperature, and be considered as heating after food best flavor and mouthfeel can be reached in a certain temperature range.
The beneficial effects of the present invention are：
(1) present invention uses self-heating technology, rice is made rice-shaped dry rice, is reached during edible self-heating
Now steam effect, it is ensured that the self-heating rice prepared has fine and smooth mouthfeel, a good outward appearance, and make human body to various nutrition into
Part absorb more preferably faster.
(2) can make rice meal in water with breast when food emulsifying agent, rice meal and water mix in raw materials technology treatment
Change state is dispersed, and makes the self-heating rice mouthfeel exquisiteness for preparing, and appearance uniform carries out self-heating and now steams when edible,
Product particle is full, and rice perfume (or spice) is soft.
(3) the semi-solid food products rice bag and dish bag that prepared by the present invention, by tackling heating agent and heating container products, plus
Thermal effect increases, and heated food temperature is maintained at 50~70 DEG C or so, thus economical rationality, both can guarantee that
The local flavor of food, meets the eating habit of people again.
(4) Process research and development of the invention now steams with rice New Machining Technology technique, the self-heating being made is combined
Rice set(Includes Soup and pickles), and green vegetable bun is placed according to temperature adjustment, not only form the existing steamed rice set meal self-heating new technology skill of uniqueness
Art, and in improve product quality, reduces cost, economizing in raw materials with the aspect such as resource, environmental protection has very big society's effect
Benefit and economic benefit.
Brief description of the drawings：
Fig. 1 is processing process figure of the present invention for existing steamed rice set meal self-heating.
Specific embodiment：
Technical scheme is described in detail below in conjunction with the accompanying drawings.
As shown in figure 1, being processing process figure of the present invention for now steamed rice set meal self-heating.
Embodiment 1
Existing steamed rice package name：Chicken in large dish portioned rice bowl is now steamed, the processing technology of its self-heating comprises the following steps：
S1：Feedstock treating：Selection high quality white rice is raw material, rice first is ground into rice meal, and add food emulsifying agent
Stirring add water for powdery, after being well mixed, is cured, extrude, cut into pastel, be put into template and be made a meter shape thing, obtain final product
Self-heating rice, it is standby；
S2：Culinary art is refined：Choose major ingredient：Islamic chicken, potato, green capsicum etc. cleaned, brewed, dehydration, cut distribution system
Into after green vegetable bun batch mixing, oil was carried out, it is standby；Weigh auxiliary material：Matrimony vine, vegetable oil, spice, monosodium glutamate, white granulated sugar, edible salt, mountain
Potassium sorbate is configured to soup stock processed, standby；Will prepare major ingredient and auxiliary material under the conditions of 140 DEG C of oil temperature, carry out frying 45~
50min；
S3：High-temperature sterilization：Green vegetable bun batch mixing after oil excessively is carried out obtaining final product green vegetable bun soup stock after metering mixes with soup stock processed, is carried out
10~11min of high-temperature sterilization, the degree that turns of sterilization machine is 480~490r/min；
S4：Vacuum packaging：Green vegetable bun soup stock after high-temperature sterilization is carried out into vacuum sealing with standby self-heating rice, its
The pressure of sealing is 0.08MPa, and the time is 2~2.5s, obtains final product dish bag and rice bag；
S5：Cleaning external packing：After dish bag and rice bag are carried out into high temperature sterilization, it is placed on external packing cleaning device to bag
Outside oil stain in pack is cleaned；
S6：Finished product is put in storage：By dish bag and rice bag, heating bag, dehydrated vegetables bag, rice bag dedicated water, dedicated water of generating heat with
And tableware bag carries out assembling sealer, stamp vanning gets product, is put in storage.
Embodiment 2
Existing steamed rice package name：Beef with brown sauce rice is now steamed, the processing technology of its self-heating comprises the following steps：
S1：Feedstock treating：Selection high quality white rice is raw material, rice first is ground into rice meal, and add food emulsifying agent
Stirring add water for powdery, after being well mixed, is cured, extrude, cut into pastel, be put into template and be made a meter shape thing, obtain final product
Self-heating rice, it is standby；
S2：Culinary art is refined：Choose major ingredient：Islamic sirloin meat and Cowhells, potato, radish, Chinese cabbage etc. cleaned, brewed, de-
After water, cut distribution are made green vegetable bun batch mixing, oil was carried out, it is standby；Weigh auxiliary material：It is vegetable oil, spice, monosodium glutamate, white granulated sugar, edible
Salt, potassium sorbate are configured to soup stock processed, standby；Will prepare major ingredient and auxiliary material under the conditions of 140 DEG C of oil temperature, carry out frying 45~
50min；
S3：High-temperature sterilization：Green vegetable bun batch mixing after oil excessively is carried out obtaining final product green vegetable bun soup stock after metering mixes with soup stock processed, is carried out
10~11min of high-temperature sterilization, the degree that turns of sterilization machine is 480~490r/min；
S4：Vacuum packaging：Green vegetable bun soup stock after high-temperature sterilization is carried out into vacuum sealing with standby self-heating rice, its
The pressure of sealing is 0.08MPa, and the time is 2~2.5s, obtains final product dish bag and rice bag；
S5：Cleaning external packing：After dish bag and rice bag are carried out into high temperature sterilization, it is placed on external packing cleaning device to bag
Outside oil stain in pack is cleaned；
S6：Finished product is put in storage：By dish bag and rice bag, heating bag, dehydrated vegetables bag, rice bag dedicated water, dedicated water of generating heat with
And tableware bag carries out assembling sealer, stamp vanning gets product, is put in storage.
Embodiment 3
Existing steamed rice package name：Spicy hot bean curd rice is now steamed, the processing technology of its self-heating comprises the following steps：
S1：Feedstock treating：Selection high quality white rice is raw material, rice first is ground into rice meal, and add food emulsifying agent
Stirring add water for powdery, after being well mixed, is cured, extrude, cut into pastel, be put into template and be made a meter shape thing, obtain final product
Self-heating rice, it is standby；
S2：Culinary art is refined：Choose major ingredient：Bean curd, Muslim beef etc. cleaned, brewed, dehydration, cut distribution are made green vegetable bun and mix
After material, oil was carried out, it is standby；Weigh auxiliary material：Vegetable oil, spice, monosodium glutamate, white granulated sugar, edible salt, potassium sorbate, thick broad-bean sauce
Soup stock processed is configured to, it is standby；The major ingredient and auxiliary material that will be prepared carry out 45~50min of frying under the conditions of 140 DEG C of oil temperature；
S3：High-temperature sterilization：Green vegetable bun batch mixing after oil excessively is carried out obtaining final product green vegetable bun soup stock after metering mixes with soup stock processed, is carried out
10~11min of high-temperature sterilization, the degree that turns of sterilization machine is 480~490r/min；
S4：Vacuum packaging：Green vegetable bun soup stock after high-temperature sterilization is carried out into vacuum sealing with standby self-heating rice, its
The pressure of sealing is 0.08MPa, and the time is 2~2.5s, obtains final product dish bag and rice bag；
S5：Cleaning external packing：After dish bag and rice bag are carried out into high temperature sterilization, it is placed on external packing cleaning device to bag
Outside oil stain in pack is cleaned；
S6：Finished product is put in storage：By dish bag and rice bag, heating bag, dehydrated vegetables bag, rice bag dedicated water, dedicated water of generating heat with
And tableware bag carries out assembling sealer, stamp vanning gets product, is put in storage.
The eating method of the existing steamed rice set meal of 1~embodiment of embodiment 3, comprises the following steps：
A. open set meal product external packing, by dish bag, rice bag, heating bag, rice bag dedicated water, heating dedicated water, take off
The content such as water vegetables bag and tableware bag all takes out；
B. tear rice bag to pour into small hamper rice, then dehydrated vegetables bag is torn be spread on rice, then tear rice bag special
It is poured on rice with water and is stirred；
C. heating bag plastic outer bag is torn, heating bag is put into support box, torn heating dedicated water and water is poured on heating bag
On, dish bag is folded by support box size is rapidly placed on heating and is wrapped, then small hamper is put into support box, open the lid on row
Stomata, covers tightly support lid heating；
D.15min after, small hamper and dish bag are taken out, dish is poured on rice, you can enjoy cuisines.
Claims (10)
1. a kind of processing technology for existing steamed rice set meal self-heating, it is characterised in that：Comprise the following steps：
S1：Feedstock treating：Selection high quality white rice is raw material, rice first is ground into rice meal, and add food emulsifying agent to add water
It is powdery to stir, and after being well mixed, is cured, and extrudes, cuts into pastel, is put into template and is made a meter shape thing, obtains final product self-heating
Rice, it is standby；
S2：Culinary art is refined：Major ingredient is chosen to be cleaned, brewed, dehydration, after cut distribution is made green vegetable bun batch mixing, carried out oil, it is standby；
Auxiliaries into soup stock processed are weighed, it is standby；
S3：High-temperature sterilization：Green vegetable bun batch mixing after oil excessively is carried out obtaining final product green vegetable bun soup stock after metering mixes with soup stock processed, high temperature is carried out
Sterilizing；
S4：Vacuum packaging：Green vegetable bun soup stock after high-temperature sterilization is carried out into vacuum sealing with standby self-heating rice, dish is obtained final product
Meat and fish dishes bag and rice bag；
S5：Cleaning external packing：After dish bag and rice bag are carried out into high temperature sterilization, it is placed on external packing cleaning device to packaging bag
On outside oil stain cleaned；
S6：Finished product is put in storage：By dish bag and rice bag, heating bag, dehydrated vegetables bag, rice bag dedicated water, heating dedicated water and meal
Tool bag carries out assembling sealer, and stamp vanning gets product, is put in storage.
2. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：In step S1
Raw material required for the obtained self-heating rice is in parts by weight：99.75~100 parts of high quality white rice, food emulsifying agent 0~
0.25 part.
3. the processing technology for existing steamed rice set meal self-heating according to claim 2, it is characterised in that：The food
Emulsifying agent uses glycerin monostearate, stearoyl lactate, CSL, diacetyl tartarate monoglyceride, sucrose
One or more in fatty ester.
4. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：In step S1
The maturing process is after well mixed powder raw material is heated into 5min in 95 DEG C~110 DEG C steam, to reach predetermined
Curing degree.
5. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：In step S1
The extruding, working angles are to make the raw material of curing to form moisture content be pastel that 38~42%, temperature is 95~99 DEG C；Step
It is 95~99 DEG C to use template to be made a meter temperature of the shape thing when template is gone out described in rapid S1.
6. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：In step S2
The major ingredient includes Islamic meat products, fresh vegetables, edible mushroom, bean product；The auxiliary material include matrimony vine, vegetable oil, spice,
Peanut, sesame, monosodium glutamate, white granulated sugar, edible salt, potassium sorbate.
7. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：In step S2
The dewater treatment is after carrying out dewater treatment in drier by brewed major ingredient filtering.
8. the processing technology for existing steamed rice set meal self-heating according to claim 1 or 7, it is characterised in that：Step
S2 also include frying process, be will prepare major ingredient and auxiliary material under the conditions of 140 DEG C of oil temperature, carry out 45~50min of frying.
9. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：Step S3 institutes
The time of high-temperature sterilization is stated for 10~11min, the degree that turns of sterilization machine is 480~490r/min.
10. the processing technology for existing steamed rice set meal self-heating according to claim 1, it is characterised in that：Step S4
The pressure sealed in the Vacuum packing processes is 0.08MPa, and the time is 2~2.5s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710053555.6A CN106889459A (en) | 2017-01-22 | 2017-01-22 | For the processing technology of existing steamed rice set meal self-heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304482A (en) * | 2021-12-30 | 2022-04-12 | 四川东坡中国泡菜产业技术研究院 | Convenient self-heating bean soup rice and preparation method thereof |
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| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN102429155A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Method for producing instant rice |
| CN103340351A (en) * | 2013-06-21 | 2013-10-09 | 四川得益绿色食品集团有限公司 | Processing method for boxed instant rice |
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| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN102429155A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Method for producing instant rice |
| CN103340351A (en) * | 2013-06-21 | 2013-10-09 | 四川得益绿色食品集团有限公司 | Processing method for boxed instant rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304482A (en) * | 2021-12-30 | 2022-04-12 | 四川东坡中国泡菜产业技术研究院 | Convenient self-heating bean soup rice and preparation method thereof |
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Application publication date: 20170627 |