CN107684030A - Self-heating ground rice and preparation method - Google Patents
Self-heating ground rice and preparation method Download PDFInfo
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- CN107684030A CN107684030A CN201710864022.6A CN201710864022A CN107684030A CN 107684030 A CN107684030 A CN 107684030A CN 201710864022 A CN201710864022 A CN 201710864022A CN 107684030 A CN107684030 A CN 107684030A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 151
- 235000009566 rice Nutrition 0.000 title claims abstract description 151
- 238000010438 heat treatment Methods 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 50
- 240000007594 Oryza sativa Species 0.000 title claims description 141
- 235000015067 sauces Nutrition 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 52
- 235000013305 food Nutrition 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 235000013599 spices Nutrition 0.000 claims abstract description 36
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 238000005516 engineering process Methods 0.000 claims abstract description 24
- 235000012149 noodles Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 10
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 10
- 238000007689 inspection Methods 0.000 claims abstract description 10
- 238000005360 mashing Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 244000288157 Passiflora edulis Species 0.000 claims description 25
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 25
- 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 22
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 13
- 239000002773 nucleotide Substances 0.000 claims description 13
- 125000003729 nucleotide group Chemical group 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 description 10
- 235000010749 Vicia faba Nutrition 0.000 claims description 10
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- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 239000011049 pearl Substances 0.000 claims description 10
- 235000012424 soybean oil Nutrition 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 241000949456 Zanthoxylum Species 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 229940073490 sodium glutamate Drugs 0.000 claims description 7
- QIAFMBKCNZACKA-UHFFFAOYSA-N N-benzoylglycine Chemical compound OC(=O)CNC(=O)C1=CC=CC=C1 QIAFMBKCNZACKA-UHFFFAOYSA-N 0.000 claims description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 6
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 239000004411 aluminium Substances 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000013268 sustained release Methods 0.000 claims description 5
- 239000012730 sustained-release form Substances 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 210000005069 ears Anatomy 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 3
- 239000001856 Ethyl cellulose Substances 0.000 claims description 3
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 3
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 3
- 239000001361 adipic acid Substances 0.000 claims description 3
- 235000011037 adipic acid Nutrition 0.000 claims description 3
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 3
- 229920001249 ethyl cellulose Polymers 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 3
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 3
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 3
- 239000004571 lime Substances 0.000 claims description 3
- 239000002808 molecular sieve Substances 0.000 claims description 3
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 229960004889 salicylic acid Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 3
- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical group [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 claims 1
- 239000001110 calcium chloride Substances 0.000 claims 1
- 229910001628 calcium chloride Inorganic materials 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 235000010980 cellulose Nutrition 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 10
- 241000234314 Zingiber Species 0.000 description 12
- 241000207961 Sesamum Species 0.000 description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229920000609 methyl cellulose Polymers 0.000 description 2
- 239000001923 methylcellulose Substances 0.000 description 2
- 235000010981 methylcellulose Nutrition 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical group CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/28—Warming devices generating the heat by exothermic reactions, e.g. heat released by the contact of unslaked lime with water
Abstract
The self-heating ground rice and preparation method of the present invention is related to ground rice and preparation method.A kind of self-heating ground rice and preparation method, it is characterized in that, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, the special heat pack of food, self-heating box, described ground rice bag is made up of the raw material of following parts by weight, 80~85 parts of rice, 8~12 parts of glutinous rice, 8~12 parts of taro powder, 2~3 parts of soya-bean oil, 28~32 parts of water；The preparation technology of described ground rice bag is：Raw material mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → Vacuum Package → wet sterilization → cooling → inspection.Of the invention its composition of raw materials science, rationally, unique flavor, makes and is particular about, long shelf-life, maintain the special flavor of Hechuan ground rice, have promotional value.
Description
Technical field
The present invention relates to ground rice and preparation method, be more particularly to a kind of self-heating ground rice and preparation method.
Background technology
Ground rice, refer to using rice as raw material, strip, thread rice made products made of the process such as soaking, boiling, press strip, and
Be not understand on the meaning of a word using rice as raw material to grind manufactured granular material.Ground rice quality is flexible, high resilience, and boiling is not
Paste soup, do fry it is not easily broken, be equipped with respectively plant vegetables code or soup stock carry out soup boil or it is dry fry, it is smooth tasty, it is deep to be liked by consumers in general
Love.There are many ground rice with local characteristic, e.g., Guilin rice-flour noodle, Jiangxi ground rice, Hechuan ground rice, long-lived ground rice, lake head in China
Ground rice, Mianyang ground rice, Yunnan rice noodles etc..Ground rice kind is numerous, can be divided into row's ground rice, square ground rice, ripple ground rice, filamentary silver rice
Powder, wet rice flour noodles, dry rice flour etc..Their production technology is similar, generally：Rice-elutriation-immersion-defibrination
- steaming-tabletting（Wire squeeze）- multiple steaming-cooling-drying-packaging-finished product.Various name ground rice, are accustomed to
Using fresh rice-flour noodles, the fresh-keeping difficulty of fresh rice-flour noodles, freshness date is extremely short, and fresh rice-flour noodles must now be eaten and now boil, and the normal temperature shelf-life of fresh rice-flour noodles is general
The time of only one day, this is also to restrict the bottleneck that name ground rice is outwards promoted.With the development of the social economy, self-heating food
Popularization and utilization, need to be explored a kind of self-heating ground rice made of fresh rice-flour noodles, need to be explored and a kind of made of fresh rice-flour noodles
The preparation method of self-heating ground rice.
The content of the invention
The purpose of the present invention：There is provided a kind of self-heating ground rice, there is provided a kind of preparation method of self-heating ground rice.
The technical scheme is that：A kind of preparation method of self-heating ground rice, it is characterised in that it include ground rice bag,
Sauce packet, spices bag, sauerkraut bag, soy sauce bag, the special heat pack of food, self-heating box, described ground rice bag is by following parts by weight
Raw material composition, 8 0~85 parts of rice, 8~12 parts of glutinous rice, 8~12 parts of taro powder, 2~3 parts of soya-bean oil, 28~32 parts of water；It is described
The preparation technology of ground rice bag be：Raw material mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bakes out
Excessive moisture → metering pack → Vacuum Package → wet sterilization → cooling → inspection.
The preparation method of described self-heating ground rice, its described sauce packet are made up of the raw material of following parts by weight：Soybean oil
1500-1800 parts, rapeseed oil 1100-1200 parts, chili paste 8000-10000 parts, zanthoxylum powder 100-150 parts, personated old man's ginger mud
800-1000 parts, sesame 300-500 parts, thick broad-bean sauce 900-1000 parts, onion grain 360-400 parts, garlic pearls 360-400 parts, oil
Crisp passion fruit powder 100-120 parts, five-spice powder 50-60 parts, white wine 100-150 parts, white sugar 180-200 parts, edible salt 360-400
Part, monosodium glutamate 180-200 parts, chickens' extract 250-300 parts, sodium glutamate 50-60 parts, 5'- the sapidity nucleotide disodium 50-60 parts；It is described
The preparation technology of sauce packet be：A. stock up, boiling is pulled out after chilli 4-6 minutes, breaks into chili paste, and personated old man ginger is cleaned
After break into mud, short passion fruit powder is made with passion fruit, remaining raw material is stand-by according to weight ratio feeding；B. stir-frying-technology：
Soybean oil, rapeseed oil are first descended in pot, when 180 DEG C -200 DEG C of oil temperature is spent → lower personated old man ginger mud frying yellowly → lower pimiento
Sauce, thick broad-bean sauce, white wine carry out frying → lower onion grain, garlic pearls frying → pass fire → lower five-spice powder, short passion fruit powder, Chinese prickly ash
Powder, white sugar, sesame, salt, monosodium glutamate, monosodium glutamate, sodium glutamate, 5'- the sapidity nucleotide disodiums → mixing → take the dish out of the pot；C. pack, will go out
After the passion fruit thick chilli sauce natural cooling of pot, packed.Optimization, the weight of described ground rice bag is 200 grams, sauce packet weight
For 24 grams, 12 grams of spices bag, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
The preparation method of self-heating ground rice described above, the special heat pack of food described in it is by heating agent and packaging bag
Composition, described heating agent are mainly made up of the raw material of following parts by weight：Exothermic mixture 30-90 parts, embedding medium 0.1-0.2 parts,
It is sustained uniform agent 1-3 parts, dehumidizer 3-7 parts；The ratio of weight and number of described exothermic mixture is sodium carbonate 6-12 parts, calcium lime powder 6-
36 parts, iron powder 6-12 parts, potassium permanganate 6-18 parts, aluminium powder 6-12 parts；Described embedding medium is methylcellulose, ethyl cellulose
One or more in element, hydroxypropyl cellulose and hydroxypropyl methyl cellulose；The uniform agent of described sustained release is salicylic acid, penta
One or more in diacid, adipic acid, hippuric acid, butene dioic acid, sodium carboxymethylcellulose and sodium alginate；Described removes
Humectant be activated carbon, activated alumina, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and one kind in anhydrous calcium chloride or
It is a variety of；Described packaging bag is made up of packing inside bag and outer packaging bag, and described packing inside bag is made up of non-woven fabrics, outer packaging bag
For plastic packaging bag；Water 40-100 parts are added during use.Optimization, the weight of described ground rice bag is 200 grams, sauce packet weight is
24 grams, 12 grams of spices bag, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
The preparation method of described self-heating ground rice, its described spices bag are made up of the raw material of following parts by weight：Spices bag,
12 grams, formula：Edible salt 2-3 parts, stir-bake to yellowish beans 8-10 parts, white granulated sugar 3-4 parts, Thirteen Spice 3-5 parts, sodium glutamate 2-3 parts, 5'-
The sapidity nucleotide disodium 2-3 parts optimizes, and the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag 12
Gram, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
The preparation method of described self-heating ground rice, the weight of the ground rice bag described in it is 200 grams, sauce packet weight is 24
Gram, 12 grams of spices bag, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
The preparation method of described self-heating ground rice, it is characterised in that self-heating box is by outer box, inner box, lid three parts
Composition, is provided with a pair of ears in outer box, the upper peristoma of inner box respectively.
The self-heating ground rice of the present invention, obtained by it is preparation method according to any of the above described self-heating ground rice.
The application method of the present invention：Eating method：The first step, self-heating box is opened, the outer packing of self-heating box is taken apart, takes off
Uncap son, take out the various product contents bags in inner box, take out the special heat pack of food positioned at outer box inner bottom part；Second step, to
Inner box loads food, takes ground rice bag apart, is put into inner box, takes apart again, sauce packet, spices bag, sauerkraut bag, soy sauce bag, be put into inner box,
200-300 milliliter drinking water, 600 milliliters of the maximum volume of inner box, 500 milliliters of the dischargeable capacity of inner box are added to inner box；3rd
Step, the special heat pack of food is loaded to outer box, tears the outer packing plastic bag of the special heat pack of food, heat pack lain in outer
The interior bottom of box, cold water is added to waterline, adds water about 120-140 milliliters, inner box is put into outer box rapidly, closed the lid；4th
Step, food heating, after the special heat pack of food adds water, generates heat immediately, and heat and steam heat to inner box food, heat about 10-
15 minutes；5th step, eat, unlid, inner box food is stirred with chopsticks, so that it may be edible.
The present invention ground rice bag as a result of uniqueness processing technology, enable fresh rice-flour noodles fresh-keeping 10 months at normal temperatures,
Technology guarantee is provided for the self-heating of ground rice.
Beneficial effects of the present invention：The self-heating ground rice and preparation method of the present invention, its composition of raw materials science, reasonable, wind
Taste is unique, makes and is particular about, and has both maintained the special flavor of Hechuan ground rice, but will now boil that the ground rice now eaten becomes can to eat at any time from
Ground rice is heated, favourable weight ground rice walks out Chongqing, enjoys great prestige China.Sauce packet and preparation method particularly in the present invention, it is former
Material formula science, reasonable, unique flavor, make and are particular about, sauce packet had both maintained dense numb, peppery, fresh, fragrant, red Chongqing flavor
Characteristic, it is particularly suitable for Hechuan ground rice again.Food heating bag in the present invention, scientific formulation, heating efficiency is high, the duration
It is long, it is easy to operate, it is particularly suitable for the heating of self-heating noodles, self-heating ground rice, self-heating Hot and Sour Rice Noodles, there is promotional value.
Brief description of the drawings
The present invention is without accompanying drawing.
Embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, it is characterised in that described ground rice bag is made up of the raw material of following parts by weight, 8 0~85 grams of rice,
8~12 grams of glutinous rice, 8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：Raw material
Mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → vacuum
Encapsulation → wet sterilization → cooling → inspection.In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce
Bag weight is 24 grams, 12 grams of spices bag, sauerkraut bag weight are 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food
For 60 grams.
Embodiment 2
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, it is characterised in that described ground rice bag is made up of the raw material of following parts by weight, 8 0~85 grams of rice,
8~12 grams of glutinous rice, 8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：Raw material
Mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → vacuum
Encapsulation → wet sterilization → cooling → inspection.
The sauce packet is made up of the raw material of following parts by weight：1500-1800 grams of soybean oil, 1100-1200 grams of rapeseed oil,
8000-10000 grams of chili paste, 100-150 grams of zanthoxylum powder, 800-1000 grams of personated old man ginger mud, 300-500 grams of sesame, thick broad-bean sauce
900-1000 grams, 360-400 grams of onion grain, 360-400 grams of garlic pearls, 100-120 grams of short passion fruit powder, five-spice powder 50-60
Gram, 100-150 grams of white wine, 180-200 grams of white sugar, 360-400 grams of edible salt, 180-200 grams of monosodium glutamate, 250-300 grams of chickens' extract, paddy
50-60 grams of propylhomoserin sodium, 50-60 grams of 5'- the sapidity nucleotide disodiums；The preparation technology of described sauce packet is：A. stock up, boiling is done
Pimiento is pulled out after 4-6 minutes, breaks into chili paste, and personated old man ginger breaks into mud after cleaning, short passion fruit powder is made with passion fruit,
Remaining raw material is stand-by according to weight in grams ratio feeding；B. stir-frying-technology：Soybean oil, rapeseed oil are first descended in pot, treats oil temperature 180
DEG C -200 DEG C when spending → lower personated old man ginger mud frying yellowly → lower chili paste, thick broad-bean sauce, white wine carry out frying → lower onion grain,
Garlic pearls frying → pass fire → lower five-spice powder, short passion fruit powder, zanthoxylum powder, white sugar, sesame, salt, monosodium glutamate, monosodium glutamate, glutamic acid
Sodium, 5'- the sapidity nucleotide disodiums → mixing → take the dish out of the pot；C. pack, after the passion fruit thick chilli sauce natural cooling to take the dish out of the pot, wrapped
Dress.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Embodiment 3
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, it is characterised in that described ground rice bag is made up of the raw material of following parts by weight, 8 0~85 grams of rice,
8~12 grams of glutinous rice, 8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：Raw material
Mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → vacuum
Encapsulation → wet sterilization → cooling → inspection.
The sauce packet is made up of the raw material of following parts by weight：1500-1800 grams of soybean oil, 1100-1200 grams of rapeseed oil,
8000-10000 grams of chili paste, 100-150 grams of zanthoxylum powder, 800-1000 grams of personated old man ginger mud, 300-500 grams of sesame, thick broad-bean sauce
900-1000 grams, 360-400 grams of onion grain, 360-400 grams of garlic pearls, 100-120 grams of short passion fruit powder, five-spice powder 50-60
Gram, 100-150 grams of white wine, 180-200 grams of white sugar, 360-400 grams of edible salt, 180-200 grams of monosodium glutamate, 250-300 grams of chickens' extract, paddy
50-60 grams of propylhomoserin sodium, 50-60 grams of 5'- the sapidity nucleotide disodiums；The preparation technology of described sauce packet is：A. stock up, boiling is done
Pimiento is pulled out after 4-6 minutes, breaks into chili paste, and personated old man ginger breaks into mud after cleaning, short passion fruit powder is made with passion fruit,
Remaining raw material is stand-by according to weight in grams ratio feeding；B. stir-frying-technology：Soybean oil, rapeseed oil are first descended in pot, treats oil temperature 180
DEG C -200 DEG C when spending → lower personated old man ginger mud frying yellowly → lower chili paste, thick broad-bean sauce, white wine carry out frying → lower onion grain,
Garlic pearls frying → pass fire → lower five-spice powder, short passion fruit powder, zanthoxylum powder, white sugar, sesame, salt, monosodium glutamate, monosodium glutamate, glutamic acid
Sodium, 5'- the sapidity nucleotide disodiums → mixing → take the dish out of the pot；C. pack, after the passion fruit thick chilli sauce natural cooling to take the dish out of the pot, wrapped
Dress.
The special heat pack of described food is made up of heating agent and packaging bag, and described heating agent is mainly by following parts by weight
Several raw materials are made：30-90 grams of exothermic mixture, 0.1-0.2 grams of embedding medium, uniform 1-3 grams of the agent of sustained release, 3-7 grams of dehumidizer；Described
The weight grams ratio of exothermic mixture is 6-12 grams of sodium carbonate, 6-36 grams of calcium lime powder, 6-12 grams of iron powder, 6-18 grams of potassium permanganate, aluminium
6-12 grams of powder；Described embedding medium is methylcellulose, ethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose
In one or more；The uniform agent of described sustained release is salicylic acid, glutaric acid, adipic acid, hippuric acid, butene dioic acid, carboxymethyl
One or more in sodium cellulosate and sodium alginate；Described dehumidizer is activated carbon, activated alumina, molecular sieve, nothing
One or more in water aluminum sulfate, Anhydrous potassium carbonate and anhydrous calcium chloride；Described packaging bag is by packing inside bag and outsourcing
Pack composition, described packing inside bag are made up of non-woven fabrics, and outer packaging bag is plastic packaging bag；Water 40-100 is added during use
Gram.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Embodiment 4
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, described ground rice bag are made up of the raw material of following parts by weight, 8 0~85 grams of rice, 8~12 grams of glutinous rice,
8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：Raw material mixing → cleaning →
Immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → Vacuum Package → steam and killed
Bacterium → cooling → inspection.
The spices bag is made up of the raw material of following parts by weight：Spices bag, 12 grams, formula：2-3 grams of edible salt, stir-bake to yellowish beans
8-10 grams, 3-4 grams of white granulated sugar, 3-5 grams of Thirteen Spice, 2-3 grams of sodium glutamate, 2-3 grams of 5'- the sapidity nucleotide disodiums.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Embodiment 5
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, it is characterised in that described ground rice bag is made up of the material rate of following parts by weight, rice 8 0~85
Gram, 8~12 grams of glutinous rice, 8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：
Raw material mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bake out the pack of excessive moisture → metering →
Vacuum Package → wet sterilization → cooling → inspection.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Embodiment 6
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, it is characterised in that described ground rice bag is made up of the material rate of following parts by weight, rice 8 0~85
Gram, 8~12 grams of glutinous rice, 8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：
Raw material mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bake out the pack of excessive moisture → metering →
Vacuum Package → wet sterilization → cooling → inspection.
The sauce packet is made up of the raw material of following parts by weight：1500-1800 grams of soybean oil, 1100-1200 grams of rapeseed oil,
8000-10000 grams of chili paste, 100-150 grams of zanthoxylum powder, 800-1000 grams of personated old man ginger mud, 300-500 grams of sesame, thick broad-bean sauce
900-1000 grams, 360-400 grams of onion grain, 360-400 grams of garlic pearls, 100-120 grams of short passion fruit powder, five-spice powder 50-60
Gram, 100-150 grams of white wine, 180-200 grams of white sugar, 360-400 grams of edible salt, 180-200 grams of monosodium glutamate, 250-300 grams of chickens' extract, paddy
50-60 grams of propylhomoserin sodium, 50-60 grams of 5'- the sapidity nucleotide disodiums；The preparation technology of described sauce packet is：A. stock up, boiling is done
Pimiento is pulled out after 4-6 minutes, breaks into chili paste, and personated old man ginger breaks into mud after cleaning, short passion fruit powder is made with passion fruit,
Remaining raw material is stand-by according to weight in grams ratio feeding；B. stir-frying-technology：Soybean oil, rapeseed oil are first descended in pot, treats oil temperature 180
DEG C -200 DEG C when spending → lower personated old man ginger mud frying yellowly → lower chili paste, thick broad-bean sauce, white wine carry out frying → lower onion grain,
Garlic pearls frying → pass fire → lower five-spice powder, short passion fruit powder, zanthoxylum powder, white sugar, sesame, salt, monosodium glutamate, monosodium glutamate, glutamic acid
Sodium, 5'- the sapidity nucleotide disodiums → mixing → take the dish out of the pot；C. pack, after the passion fruit thick chilli sauce natural cooling to take the dish out of the pot, wrapped
Dress.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Described self-heating box is made up of outer box, inner box, lid three parts, is provided with respectively in outer box, the upper peristoma of inner box
A pair of ears.
Embodiment 7
A kind of self-heating ground rice and preparation method, including ground rice bag, sauce packet, spices bag, sauerkraut bag, soy sauce bag, food are special
Heat pack, self-heating box, described ground rice bag are made up of the raw material of following parts by weight, 8 0~85 grams of rice, 8~12 grams of glutinous rice,
8~12 grams of taro powder, 2~3 grams of soya-bean oil, 28~32 grams of water；The preparation technology of described ground rice bag is：Raw material mixing → cleaning →
Immersion → draining → mashing → heating extrusion forming rice noodles → bakes out excessive moisture → metering pack → Vacuum Package → steam and killed
Bacterium → cooling → inspection.
Described self-heating box is made up of outer box, inner box, lid three parts, is provided with respectively in outer box, the upper peristoma of inner box
A pair of ears.
In a box self-heating ground rice, the weight of described ground rice bag is 200 grams, sauce packet weight is 24 grams, spices bag
12 grams, sauerkraut bag weight be 15 grams, soy sauce bag weight is 12 grams, the special heat pack weight of food is 60 grams.
Claims (10)
- A kind of 1. preparation method of self-heating ground rice, it is characterised in that it include ground rice bag, sauce packet, spices bag, sauerkraut bag, The special heat pack of soy sauce bag, food, self-heating box, described ground rice bag are made up of the raw material of following parts by weight, rice 8 0~85 Part, 8~12 parts of glutinous rice, 8~12 parts of taro powder, 2~3 parts of soya-bean oil, 28~32 parts of water；The preparation technology of described ground rice bag is： Raw material mixing → cleaning → immersion → draining → mashing → heating extrusion forming rice noodles → bake out the pack of excessive moisture → metering → Vacuum Package → wet sterilization → cooling → inspection.
- 2. the preparation method of self-heating ground rice according to claim 1, it is characterised in that the sauce packet is by following weight The raw material composition of part：Soybean oil 1500-1800 parts, rapeseed oil 1100-1200 parts, chili paste 8000-10000 parts, zanthoxylum powder 100-150 parts, personated old man ginger mud 800-1000 parts, sesame 300-500 parts, thick broad-bean sauce 900-1000 parts, onion grain 360-400 parts, Garlic pearls 360-400 parts, short passion fruit powder 100-120 parts, five-spice powder 50-60 parts, white wine 100-150 parts, white sugar 180-200 Part, edible salt 360-400 parts, monosodium glutamate 180-200 parts, chickens' extract 250-300 parts, sodium glutamate 50-60 parts, 5'- flavour nucleotides Disodium 50-60 parts；The preparation technology of described sauce packet is：A. stock up, boiling is pulled out after chilli 4-6 minutes, is broken into red Thick chilli sauce, personated old man ginger break into mud after cleaning, short passion fruit powder are made with passion fruit, remaining raw material takes according to weight ratio Material, it is stand-by；B. stir-frying-technology：Soybean oil, rapeseed oil are first descended in pot, when 180 DEG C -200 DEG C of oil temperature is spent → lower personated old man ginger mud Frying yellowly → lower chili paste, thick broad-bean sauce, white wine carry out frying → lower onion grain, garlic pearls frying → pass fire → lower spices Powder, short passion fruit powder, zanthoxylum powder, white sugar, sesame, salt, monosodium glutamate, monosodium glutamate, sodium glutamate, 5'- the sapidity nucleotide disodiums → mixed Close → take the dish out of the pot；C. pack, after the passion fruit thick chilli sauce natural cooling to take the dish out of the pot, packed.
- 3. the preparation method of self-heating ground rice according to claim 1 or 2, it is characterised in that the special hair of described food Heat bag is made up of heating agent and packaging bag, and described heating agent is mainly made up of the raw material of following parts by weight：Exothermic mixture 30-90 Part, embedding medium 0.1-0.2 parts, the uniform agent 1-3 parts of sustained release, dehumidizer 3-7 parts；The ratio of weight and number of described exothermic mixture is carbonic acid Sodium 6-12 parts, calcium lime powder 6-36 parts, iron powder 6-12 parts, potassium permanganate 6-18 parts, aluminium powder 6-12 parts；Described embedding medium is first One or more in base cellulose, ethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose；Described sustained release Uniform agent is one in salicylic acid, glutaric acid, adipic acid, hippuric acid, butene dioic acid, sodium carboxymethylcellulose and sodium alginate Kind is a variety of；Described dehumidizer is activated carbon, activated alumina, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous One or more in calcium chloride；Described packaging bag is made up of packing inside bag and outer packaging bag, and described packing inside bag is by nothing Spin cloth to be made, outer packaging bag is plastic packaging bag；Water 40-100 parts are added during use.
- 4. the preparation method of self-heating ground rice according to claim 1, it is characterised in that the spices bag is by following weight The raw material composition of part：Spices bag, 12 grams, formula：Edible salt 2-3 parts, stir-bake to yellowish beans 8-10 parts, white granulated sugar 3-4 parts, Thirteen Spice 3-5 Part, sodium glutamate 2-3 parts, 5'- the sapidity nucleotide disodium 2-3 parts.
- 5. the preparation method of self-heating ground rice according to claim 1, it is characterised in that the weight of described ground rice bag is 200 grams, sauce packet weight be 24 grams, 12 grams of spices bag, sauerkraut bag weight are 15 grams, soy sauce bag weight is 12 grams, food is special Heat pack weight is 60 grams.
- 6. the preparation method of self-heating ground rice according to claim 2, it is characterised in that the weight of described ground rice bag is 200 grams, sauce packet weight be 24 grams, 12 grams of spices bag, sauerkraut bag weight are 15 grams, soy sauce bag weight is 12 grams, food is special Heat pack weight is 60 grams.
- 7. the preparation method of self-heating ground rice according to claim 3, it is characterised in that the weight of described ground rice bag is 200 grams, sauce packet weight be 24 grams, 12 grams of spices bag, sauerkraut bag weight are 15 grams, soy sauce bag weight is 12 grams, food is special Heat pack weight is 60 grams.
- 8. the preparation method of self-heating ground rice according to claim 4, it is characterised in that the weight of described ground rice bag is 200 grams, sauce packet weight be 24 grams, 12 grams of spices bag, sauerkraut bag weight are 15 grams, soy sauce bag weight is 12 grams, food is special Heat pack weight is 60 grams.
- 9. the preparation method of self-heating ground rice according to claim 1, it is characterised in that self-heating box by outer box, inner box, Lid three parts form, and are provided with a pair of ears in outer box, the upper peristoma of inner box respectively.
- 10. a kind of self-heating ground rice, it is characterised in that it is according to any one self-heating ground rice in the claims 1 to 9 Preparation method obtained by.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
| CN110079281A (en) * | 2019-04-23 | 2019-08-02 | 中国计量大学 | A kind of novel self-heating food heating pack and preparation method thereof |
| CN110786489A (en) * | 2019-11-13 | 2020-02-14 | 南京味洲航空食品股份有限公司 | Quick-frozen soup powder suitable for reheating oven on airplane and preparation method thereof |
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
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| CN105725220A (en) * | 2016-03-16 | 2016-07-06 | 四川川北凉粉食品有限公司 | Self-heating Northern-Sichuan sweet potato bean jelly and production process thereof |
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106987237A (en) * | 2017-05-15 | 2017-07-28 | 重庆凰巢实业有限公司 | A kind of self-heating agent and self-heating bag |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725220A (en) * | 2016-03-16 | 2016-07-06 | 四川川北凉粉食品有限公司 | Self-heating Northern-Sichuan sweet potato bean jelly and production process thereof |
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106987237A (en) * | 2017-05-15 | 2017-07-28 | 重庆凰巢实业有限公司 | A kind of self-heating agent and self-heating bag |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
| CN110079281A (en) * | 2019-04-23 | 2019-08-02 | 中国计量大学 | A kind of novel self-heating food heating pack and preparation method thereof |
| CN110786489A (en) * | 2019-11-13 | 2020-02-14 | 南京味洲航空食品股份有限公司 | Quick-frozen soup powder suitable for reheating oven on airplane and preparation method thereof |
| CN112741267A (en) * | 2021-03-04 | 2021-05-04 | 贵州南山婆食品加工有限公司 | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof |
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