CN108013339A - A kind of preparation method of deep processing rice product - Google Patents
A kind of preparation method of deep processing rice product Download PDFInfo
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- CN108013339A CN108013339A CN201711008919.5A CN201711008919A CN108013339A CN 108013339 A CN108013339 A CN 108013339A CN 201711008919 A CN201711008919 A CN 201711008919A CN 108013339 A CN108013339 A CN 108013339A
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- rice
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- deep processing
- immersion
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of preparation method of deep processing rice product, including following making step：A, selected high quality white rice, after rinsing is net, soaks in clear water；B, by the rice grind up after immersion；C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature to steam；D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener stirring；E, add sodium bicarbonate water to continue to stir, make rice that cake shape be presented；F, after cake body it is fine and smooth, it is soft after, add dry flour stir evenly；G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.Primary raw material of the present invention is pure rice, without any starch substitute, therefore avoids and anti-raw etc. starch denaturalization problem appearance occurs, does not interfere with the mouthfeel of user.
Description
Technical field
The invention belongs to rice manufacture field, more particularly to a kind of preparation method of deep processing rice product.
Background technology
Rice has higher nutritive value, carbohydrate containing 75% or so, protein 7%-8%, fatty 1.3%-
1.8%, and containing abundant B family vitamin etc., people are usually used in filling the stomach.The traditional Chinese medical science thinks that rice is sweet in flavor mild-natured, has bowl spares benefit
The effect of strong will of gas, strengthening spleen and nourishing stomach, strengthening the essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving are only tired of, quench the thirst, antidiarrheal, sing the praises of for " five cereals it
It is first ", it is Chinese staple food crop, accounts for a quarter of plant cultivation grain area.There is half population in the world with big
Rice is staple food.But in traditional big rice processing method, more using steamed rice, cook congee by the way of be processed, lack it is a kind of deep plus
The mode of work, there is no new idea.
The content of the invention
In order to solve the problems, such as that the above is existing in the prior art, it is an object of the invention to provide a kind of deep processing rice product
Preparation method, technical method is as follows：
A kind of preparation method of deep processing rice product, including following making step：
A, selected high quality white rice, after rinsing is net, when immersion rice 1~3.5 is small in clear water；
B, the rice after immersion is pulled out, is put into rice mill and handles 30 minutes, by rice grind up；
C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature, steamed 10~40 minutes；
D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener, stirring；
E, 0.5~5.5% sodium bicarbonate water of rice weight ratio is added, the wherein concentration of sodium bicarbonate water is 1g/mL, is continued
Stirring 5~10 minutes, makes rice that cake shape be presented；
F, after cake body it is fine and smooth, it is soft after, add rice weight ratio 0.5~5% dry flour, stir evenly；
G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.
A kind of preparation method of above-mentioned deep processing rice product, it is characterised in that：
It is different according to season in step a, using pure water immersion rice 1~3 it is small when；
Step c 0.2~0.5MPa of pressurization, steam 20 minutes；
The weight that step d adds sweetener is sweetener:Rice is 1~4:10, specifically stir 1~40 minute；
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Summer immersion 1 in step a
Hour, when winter immersion 3 is small, when season in spring and autumn immersion 2 is small.
Further, the sweetener be specially one of soft white sugar, white granulated sugar, xylitol and Aspartame or its
Combination.Further, while sweetener is added, flavoring agent is added.
Further, flavoring agent is specially fruit juice extract.
Beneficial effect：Primary raw material of the present invention is pure rice, without any starch substitute, therefore is avoided
There is anti-raw etc. starch denaturalization problem to occur, rice food of the present invention will not be hardened, and not interfere with the mouth of user
Sense；In addition pure natural rice, maintains the genuineness of rice.The present invention is multiple, raw material is stirred for a long time, repeatedly
Stirring so that rice cream more " energetically ", it is finished product more flexible, nutty, still can reach or even surmount use without starch
The effect of starch.
Embodiment
The invention will now be further described with reference to specific embodiments, and following embodiments are only the optimal implementation of the present invention
Example, does not form any restrictions to the scope of the present invention.It will be understood by those skilled in the art that without departing from the present invention's
The details and form of technical solution of the present invention can be modified or replaced under spirit and scope, but these modifications and replacement are equal
Fall within the scope of protection of the present invention.
Embodiment 1
A kind of preparation method of deep processing rice product, including following making step：
A, selected high quality white rice, after rinsing is net, when immersion rice 1 is small in clear water；
B, the rice after immersion is pulled out, is put into rice mill and handles 30 minutes, by rice grind up；
C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature, steamed 10 minutes；
D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener, stirring；
E, 0.5% sodium bicarbonate water of rice weight ratio is added, the wherein concentration of sodium bicarbonate water is 1g/mL, continues stirring 5
~10 minutes, make rice that cake shape be presented；
F, after cake body it is fine and smooth, it is soft after, add rice weight ratio 0.5% dry flour, stir evenly；
G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.
A kind of preparation method of above-mentioned deep processing rice product, it is characterised in that：
It is different according to season in step a, using pure water immersion rice 1 it is small when；
Step c pressurization 0.2MPa, steam 20 minutes；
The weight that step d adds sweetener is sweetener:Rice is 1:10, specific stirring 10 minutes；
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Summer immersion 1 in step a
Hour, when winter immersion 3 is small, when season in spring and autumn immersion 2 is small.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：The sweetener is specific
For one of soft white sugar, white granulated sugar, xylitol and Aspartame or its combination.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Adding the same of sweetener
When, add flavoring agent.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Flavoring agent is specially fruit
Juice extraction thing.
Embodiment 2
A kind of preparation method of deep processing rice product, including following making step：
A, selected high quality white rice, after rinsing is net, when immersion rice 3.5 is small in clear water；
B, the rice after immersion is pulled out, is put into rice mill and handles 30 minutes, by rice grind up；
C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature, steamed 40 minutes；
D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener, stirring；
E, 5.5% sodium bicarbonate water of rice weight ratio is added, the wherein concentration of sodium bicarbonate water is 1g/mL, continues to stir
10 minutes, make rice that cake shape be presented；
F, after cake body it is fine and smooth, it is soft after, add rice weight ratio 5% dry flour, stir evenly；
G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.
A kind of preparation method of above-mentioned deep processing rice product, it is characterised in that：
It is different according to season in step a, using pure water immersion rice 3 it is small when；
Step c pressurization 0.5MPa, steam 20 minutes；
The weight that step d adds sweetener is sweetener:Rice is 4:10, specific stirring 40 minutes；
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Summer immersion 1 in step a
Hour, when winter immersion 3 is small, when season in spring and autumn immersion 2 is small.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：The sweetener is specific
For one of soft white sugar, white granulated sugar, xylitol and Aspartame or its combination.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Adding the same of sweetener
When, add flavoring agent.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Flavoring agent is specially fruit
Juice extraction thing.
Embodiment 3
A kind of preparation method of deep processing rice product, including following making step：
A, selected high quality white rice, after rinsing is net, when immersion rice 3.5 is small in clear water；
B, the rice after immersion is pulled out, is put into rice mill and handles 30 minutes, by rice grind up；
C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature, steamed 10~40 minutes；
D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener, stirring；
E, 4.5% sodium bicarbonate water of rice weight ratio is added, the wherein concentration of sodium bicarbonate water is 1g/mL, continues stirring 5
~10 minutes, make rice that cake shape be presented；
F, after cake body it is fine and smooth, it is soft after, add rice weight ratio 3.5% dry flour, stir evenly；
G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.
A kind of preparation method of above-mentioned deep processing rice product, it is characterised in that：
It is different according to season in step a, using pure water immersion rice 3 it is small when；
Step c 0.2~0.5MPa of pressurization, steam 20 minutes；
The weight that step d adds sweetener is sweetener:Rice is 4:10, specific stirring 40 minutes；
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Summer immersion 1 in step a
Hour, when winter immersion 3 is small, when season in spring and autumn immersion 2 is small.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：The sweetener is specific
For one of soft white sugar, white granulated sugar, xylitol and Aspartame or its combination.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Adding the same of sweetener
When, add flavoring agent.
Further, the preparation method of a kind of deep processing rice product, it is characterised in that：Flavoring agent is specially fruit
Juice extraction thing.
Claims (6)
1. a kind of preparation method of deep processing rice product, it is characterised in that including following making step：
A, selected high quality white rice, after rinsing is net, when immersion rice 1~3.5 is small in clear water；
B, the rice after immersion is pulled out, is put into rice mill and handles 30 minutes, by rice grind up；
C, the rice meal obtained by step b is put into closed stirred under pressure in the steamer of high temperature, steamed 10~40 minutes；
D, after steaming, steamer is gradually deflated to atmospheric pressure, uncaps and adds sweetener, stirring；
E, 0.5~5.5% sodium bicarbonate water of rice weight ratio is added, the wherein concentration of sodium bicarbonate water is 1g/mL, continues to stir
5~10 minutes, make rice that cake shape be presented；
F, after cake body it is fine and smooth, it is soft after, add rice weight ratio 0.5~5% dry flour, stir evenly；
G, packaging, flash distillation and radiation sterilizing, quality inspection, outbound.
A kind of 2. preparation method of deep processing rice product according to claim 1, it is characterised in that：
It is different according to season in step a, using pure water immersion rice 1~3 it is small when；
Step c 0.2~0.5MPa of pressurization, steam 20 minutes；
The weight that step d adds sweetener is sweetener:Rice is 1~4:10, specifically stir 1~40 minute.
A kind of 3. preparation method of deep processing rice product according to claim 2, it is characterised in that：Summer soaks in step a
Steep 1 it is small when, winter immersion 3 it is small when, season in spring and autumn immersion 2 it is small when.
A kind of 4. preparation method of deep processing rice product according to claim 1 or claim 2, it is characterised in that：The sweet taste
Agent is specially one of soft white sugar, white granulated sugar, xylitol and Aspartame or its combination.
A kind of 5. preparation method of deep processing rice product according to claim 1, it is characterised in that：Adding sweetener
Meanwhile add flavoring agent.
A kind of 6. preparation method of deep processing rice product according to claim 5, it is characterised in that：Flavoring agent is specially water
Fruit juice extraction thing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711008919.5A CN108013339A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of deep processing rice product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711008919.5A CN108013339A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of deep processing rice product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013339A true CN108013339A (en) | 2018-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711008919.5A Pending CN108013339A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method of deep processing rice product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156713A (en) * | 2018-06-06 | 2019-01-08 | 江苏里下河地区农业科学研究所 | A kind of processing method of irradiated targets tradition metric system cake |
-
2017
- 2017-10-25 CN CN201711008919.5A patent/CN108013339A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156713A (en) * | 2018-06-06 | 2019-01-08 | 江苏里下河地区农业科学研究所 | A kind of processing method of irradiated targets tradition metric system cake |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180511 |