CN108579851A - A kind of rice fine-processing technique - Google Patents
A kind of rice fine-processing technique Download PDFInfo
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- CN108579851A CN108579851A CN201711455375.7A CN201711455375A CN108579851A CN 108579851 A CN108579851 A CN 108579851A CN 201711455375 A CN201711455375 A CN 201711455375A CN 108579851 A CN108579851 A CN 108579851A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 15
- 239000011265 semifinished product Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000010903 husk Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 238000005498 polishing Methods 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 5
- 239000004575 stone Substances 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010981 drying operation Methods 0.000 claims description 6
- 239000002068 microbial inoculum Substances 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000005911 diet Nutrition 0.000 claims description 4
- 230000000378 dietary effect Effects 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000006148 magnetic separator Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000003801 milling Methods 0.000 abstract description 3
- 210000002615 epidermis Anatomy 0.000 abstract description 2
- 239000002184 metal Substances 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B5/00—Grain treatment not otherwise provided for
- B02B5/02—Combined processes
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/08—Conditioning grain with respect to temperature or water content
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
A kind of rice fine-processing technique, first paddy is cleaned, then it is impregnated with lye, it is rinsed well after immersion, and utilize lactobacillus fermenti, lactobacillus plantarum and saccharomycete ferment, it carries out after fermentation quick-frozen, the paddy after fast frozen is tiled again and is sent into baking room and carries out hot-air seasoning, and carry out shelling operation, make husking yield between 60~80%, obtain semi-finished product, then rice fermentation liquid the laggard firm position library of atomizing spray is carried out in surface of semi-finished again to preserve, then the comprehensive moisture content of paddy is controlled within 18% by carrying out low temperature drying after steam, so husking is carried out successively, the rough separation of paddy, again through secondary husk rice, classification, color sorting, polishing obtains finished product rice.Method processing technology rice milling yield of the present invention is high, can effectively reduce the friability rate of rice, while can effectively reduce out the content of beary metal on meter surface and preserve the nutriment in epidermis.
Description
Technical field
The present invention relates to cereal processing technique field, specially a kind of rice fine-processing technique.
Background technology
Staple food one of of the rice as China resident, processing method are continued to develop with the raising of living standards of the people.
Currently, based on raw grain received with machine substantially, excessive removal of impurities, drying operation will not be carried out, causes raw grain easily to mix, cross contamination,
The problems such as impurity is more, and moisture is high and uneven bring prodigious difficulty to rice processing, thus in the processing technology of rice
All include the processes such as cleaning, husking, the rough separation of paddy, husk rice, rice refining substantially, processing method is with people's lives in flow
Horizontal raising continues to develop and mechanization trend is presented.
Paddy processing at rice, is all made of the processing method of one continuous line, that is, one used by existing mechanized equipment
The production line of dragon, is continuously once completed from paddy to rice finished product, although this traditional processing technology efficiency is higher,
In the actual production process, but the continuous production of mechanization can greatly increase rice processing because processing technology program is complicated
The cost of enterprise, while also resulting in that its rice milling yield is not high, finish is bad, and in process, it can be because equipment be dry
The broken rice rate of the bad rice for causing to process of humid control is high.
Invention content
Technical problem solved by the invention is to provide a kind of rice fine-processing technique, to solve in above-mentioned technical background
Defect.
Technical problem solved by the invention is realized using following technical scheme：
A kind of rice fine-processing technique specifically includes following operating procedure：
1）Paddy is put into impurity removing machine after paddy is gathered in and is cleaned.
2）Paddy after removal of impurities is impregnated with 35 ~ 45 DEG C of the solution containing 3 ~ 5% dietary alkalis, impregnates 10 ~ 15min, leaching
After the completion of bubble with flowing water rinse surface, will clean after paddy be added container, and be added lactobacillus fermenti, lactobacillus plantarum and
Saccharomycete and suitable water ferment, and fermentation temperature is 30 ~ 50 DEG C, when fermentation a length of 8 ~ 10 hours, then take out and wash
Only, scanning frequency of going forward side by side freezes operation, and the quick-frozen time is 30 ~ 40min, and quick freezing temperature is -15 DEG C ~ -18 DEG C.
3）Paddy after fast frozen is tiled and is sent into baking room and carries out hot-air seasoning, hot blast temperature is 45 ~ 60
DEG C, it is carried out using intermittently drying mode, often takes out and stir after dry 50~60min, and be dried again after cooling 10min, until
Rice Kernel Moisture Content is 12~14%.
4）By step 3）Husk is removed in treated paddy input rice mill, makes husking yield between 60~80%, obtains
Semi-finished product are obtained, rice fermentation liquid is then subjected to atomizing spray in surface of semi-finished, then soaks the atomization of rice fermentation liquid
Semi-finished product enter warehouse and stored, control the temperature in warehouse at 8 ~ 12 DEG C, relative humidity preserves 2 ~ 3 days 38 ~ 42%.
5）By step 4）In warehouse in keep after semi-finished product pass through in 280 ~ 300 DEG C of steam heat 10 ~ 15s
After take out, be sent into baking room in carry out low temperature drying operation with by the comprehensive moisture content of paddy control within 18%, so successively into
Row husking, paddy it is rough separation, again through secondary husk rice, classification, color sorting, polishing i.e. obtain finished product rice.
In the present invention, step 1 is utilized）Paddy is first put into roller receiving sieve and vibrating screen successively when being cleaned, point
Qing Chu be in paddy big miscellaneous and in it is miscellaneous, small miscellaneous, the paddy after impurity elimination is then sent into stone remover hopper, is gone by stone remover
Except stone, the paddy that then will be gone after stone pass through magnetic separator and reject metallics that may be present in paddy shoulder to shoulder.
In the present invention, the step 2）When middle progress fermentation operation, the ratio of 3 ~ 5g is added to add bacterium according to every kilogram of paddy
Agent, 0.5 × 10 ~ 1.5 × 10cfu/g of viable count containing lactobacillus fermenti, lactobacillus plantarum viable count 0.2 × 10 ~ 0.8 in microbial inoculum ×
10cfu/g, 0.2 × 10 ~ 0.8 × 10cfu/g of saccharomycete viable count.
In the present invention, the step 3）In baking room to paddy carry out drying operation when be intermittent drying, heat
Air temperature is 32 ~ 40 DEG C, is dried using every 30min hot-air seasonings 20min, then the endless form of natural cooling 10min, directly
Until when being dried to paddy comprehensive moisture content less than 18%.
In the present invention, the step 5）When the low temperature drying of middle progress, it is dried with 3 ~ 5 DEG C of low temperature drying wind,
It is 12~14% to make semi-finished product moisture content.
In the present invention, the step 5）When the low temperature drying of middle progress, it is dried with the mode that low temperature is lyophilized so that
Semi-finished product moisture content is 12~14%.
Advantageous effect：Processing technology rice milling yield of the present invention is high, can be reduced follow-up impurity removal process, reduce the friability of rice
Rate, while the content of beary metal that can effectively reduce out meter surface and the nutriment in maximum composition preservation grain of rice epidermis, together
When, the rice prepared has light fermenting aroma, free from extraneous odour and in good taste after cooking.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one：
In the present embodiment, the procedure of processing of rice finishing is as follows：
Paddy is put into roller receiving sieve and vibrating screen successively after first paddy is gathered in, respectively remove paddy in it is big miscellaneous and in
It is miscellaneous, small miscellaneous, the paddy after impurity elimination is then sent into stone remover hopper, stone shoulder to shoulder is removed by stone remover, after then removing stone
Paddy rejects metallics that may be present in paddy by magnetic separator.Paddy after removal of impurities is molten containing 5% dietary alkali with 40 DEG C
Liquid is impregnated, and 15min is impregnated, and surface is rinsed with flowing water after the completion of immersion, and container is added in the paddy after cleaning, meanwhile, it presses
Every kilogram of paddy add the ratio of 5g add the 0.9 × 10cfu/g of viable count containing lactobacillus fermenti, lactobacillus plantarum viable count 0.6 ×
10cfu/g, 0.6 × 10cfu/g of saccharomycete viable count microbial inoculum and just do not had the water of paddy dose,surface to ferment, control hair
Ferment temperature is 50 DEG C, when fermentation a length of 8 hours, then takes out clean, and scanning frequency of going forward side by side freezes operation, and it is -15 to adjust quick freezing temperature
DEG C, quick-frozen 30min.
Paddy after fast frozen is tiled and is sent into baking room and carries out hot-air seasoning, hot blast temperature is 50 DEG C, is adopted
It is carried out with intermittently drying mode, often takes out and stir after dry 50min, and be dried again after cooling 10min, until paddy is aqueous
Then paddy is put into rice mill to 13% and removes husk by rate, make husking yield 76% or so, obtain semi-finished product, then will be big
Rice zymotic fluid carries out atomizing spray in surface of semi-finished, and the semi-finished product of the atomization wetting of rice fermentation liquid, which are then entered warehouse, carries out
Storage controls the temperature in warehouse at 10 ~ 12 DEG C, and relative humidity preserves 2 days 40 ~ 42%；Then after being kept in warehouse
Semi-finished product by 300 DEG C of steam heat 10 ~ 15s after take out, be sent into baking room in carried out with 4 DEG C of low temperature drying wind it is low
Warm drying process controls the comprehensive moisture content of paddy 14%, so carries out the rough separation of husking, paddy successively, again through secondary stone roller
Rice, classification, color sorting, polishing obtain finished product rice.
Embodiment two
In the present embodiment, the procedure of processing of rice finishing is as follows：
Paddy is put into roller receiving sieve and vibrating screen successively after first paddy is gathered in, respectively remove paddy in it is big miscellaneous and in
It is miscellaneous, small miscellaneous, the paddy after impurity elimination is then sent into stone remover hopper, stone shoulder to shoulder is removed by stone remover, after then removing stone
Paddy rejects metallics that may be present in paddy by magnetic separator.Paddy after removal of impurities is molten containing 4% dietary alkali with 42 DEG C
Liquid is impregnated, and 12min is impregnated, and surface is rinsed with flowing water after the completion of immersion, and container is added in the paddy after cleaning, meanwhile, it presses
Every kilogram of paddy add the ratio of 4g add the 1.2 × 10cfu/g of viable count containing lactobacillus fermenti, lactobacillus plantarum viable count 0.5 ×
10cfu/g, 0.5 × 10cfu/g of saccharomycete viable count microbial inoculum and just do not had the water of paddy dose,surface to ferment, control hair
Ferment temperature is 40 DEG C, when fermentation a length of 9 hours, then takes out clean, and scanning frequency of going forward side by side freezes operation, and it is -15 to adjust quick freezing temperature
DEG C, quick-frozen 35min.
Paddy after fast frozen is tiled and is sent into baking room and carries out hot-air seasoning, hot blast temperature is 55 DEG C, is adopted
It is carried out with intermittently drying mode, often takes out and stir after dry 52min, and be dried again after cooling 10min, until paddy is aqueous
Rate removes husk to 13% in paddy after the completion of then fumigating input rice mill, makes husking yield 72%, obtain half at
Then rice fermentation liquid is carried out atomizing spray by product in surface of semi-finished, then by the half of the atomization wetting of rice fermentation liquid at
Product enter warehouse and are stored, and control the temperature in warehouse at 10 ~ 12 DEG C, relative humidity preserves 50h 40 ~ 42%；Then by warehouse
In keep after semi-finished product by being taken out after heating 10 ~ 12s in 280 DEG C of steam, be sent into baking room with using low-temperature frozen
Dry mode carries out low temperature drying operation, and the comprehensive moisture content of paddy is controlled 13%, so carries out husking, rough point of paddy successively
From, again through secondary husk rice, classification, color sorting, polishing i.e. obtain finished product rice.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of rice fine-processing technique, which is characterized in that including following operating procedure：
1）Paddy is put into impurity removing machine after paddy is gathered in and is cleaned；
2）Paddy after removal of impurities is impregnated with 35 ~ 45 DEG C of the solution containing 3 ~ 5% dietary alkalis, 10 ~ 15min is impregnated, has impregnated
Cheng Houyong flowing water rinses surface, container is added in the paddy after cleaning, and lactobacillus fermenti, lactobacillus plantarum and yeast is added
Bacterium and suitable water ferment, and fermentation temperature is 30 ~ 50 DEG C, when fermentation a length of 8 ~ 10 hours, then take out it is clean, and
Quick-frozen operation is carried out, the quick-frozen time is 30 ~ 40min, and quick freezing temperature is -15 DEG C ~ -18 DEG C；
3）Paddy after fast frozen is tiled and is sent into baking room and carries out hot-air seasoning, hot blast temperature is 45 ~ 60 DEG C,
It is carried out using intermittently drying mode, often takes out and stir after dry 50~60min, and be dried again after cooling 10min, until paddy
Moisture content is 12~14%；
4）By step 3）Husk is removed in treated paddy input rice mill, makes husking yield between 60~80%, obtains half
Then rice fermentation liquid is carried out atomizing spray by finished product in surface of semi-finished, then by the half of the atomization wetting of rice fermentation liquid
Finished product enters warehouse and is stored, and controls the temperature in warehouse at 8 ~ 12 DEG C, relative humidity preserves 2 ~ 3 days 38 ~ 42%；
5）By step 4）In warehouse in keep after semi-finished product by 280 ~ 300 DEG C of steam heat 10 ~ 15s after take
Go out, is sent into baking room and carries out low temperature drying operation so that the control of the comprehensive moisture content of paddy within 18%, so to be hulled successively
Paddy, paddy it is rough separation, again through secondary husk rice, classification, color sorting, polishing i.e. obtain finished product rice.
2. rice fine-processing technique according to claim 1, which is characterized in that utilize step 1）First by rice when being cleaned
Paddy puts into roller receiving sieve and vibrating screen successively, respectively remove paddy in it is big miscellaneous and in it is miscellaneous, small miscellaneous, then will be after impurity elimination
Paddy is sent into stone remover hopper, and by stone remover removal, stone, the paddy that then will be gone after stone pass through magnetic separator and rejects paddy shoulder to shoulder
In metallics that may be present.
3. rice fine-processing technique according to claim 1, which is characterized in that the step 2）Middle carry out fermentation operation
When, add the ratio of 3 ~ 5g to add microbial inoculum according to every kilogram of paddy, viable count containing lactobacillus fermenti 0.5 × 10 ~ 1.5 in microbial inoculum ×
10cfu/g, 0.2 × 10 ~ 0.8 × 10cfu/g of lactobacillus plantarum viable count, 0.2 × 10 ~ 0.8 × 10cfu/ of saccharomycete viable count
g。
4. rice fine-processing technique according to claim 1, which is characterized in that the step 3）In in baking room to paddy
It carrying out when drying operation being intermittent drying, hot blast temperature is 32 ~ 40 DEG C, using every 30min hot-air seasonings 20min, then from
So the endless form of cooling 10min is dried, until when being dried to paddy comprehensive moisture content less than 18%.
5. rice fine-processing technique according to claim 1, which is characterized in that the step 5）The low temperature drying of middle progress
When, it is dried with 3 ~ 5 DEG C of low temperature drying wind, it is 12~14% to make semi-finished product moisture content.
6. rice fine-processing technique according to claim 1, which is characterized in that the step 5）The low temperature drying of middle progress
When, it is dried with the mode that low temperature is lyophilized so that semi-finished product moisture content is 12~14%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455375.7A CN108579851A (en) | 2017-12-28 | 2017-12-28 | A kind of rice fine-processing technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455375.7A CN108579851A (en) | 2017-12-28 | 2017-12-28 | A kind of rice fine-processing technique |
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| Publication Number | Publication Date |
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| CN108579851A true CN108579851A (en) | 2018-09-28 |
Family
ID=63633289
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| CN201711455375.7A Withdrawn CN108579851A (en) | 2017-12-28 | 2017-12-28 | A kind of rice fine-processing technique |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109550545A (en) * | 2018-11-29 | 2019-04-02 | 唐山曹妃甸区稻口香米业有限公司 | A kind of rice fine-processing technique |
| CN110152765A (en) * | 2019-06-05 | 2019-08-23 | 安徽省舒城县青云精米加工有限责任公司 | Big rice processing method |
| CN111185256A (en) * | 2019-10-30 | 2020-05-22 | 靖州县振宏米业有限责任公司 | Production and processing method of high-quality graded rice |
| CN111644220A (en) * | 2020-07-17 | 2020-09-11 | 湄潭县宫廷香米业有限责任公司 | Unshelling method of shikimic rice |
| CN112892646A (en) * | 2019-11-19 | 2021-06-04 | 衡阳县湖穗农业有限公司 | Rice processing method |
-
2017
- 2017-12-28 CN CN201711455375.7A patent/CN108579851A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109550545A (en) * | 2018-11-29 | 2019-04-02 | 唐山曹妃甸区稻口香米业有限公司 | A kind of rice fine-processing technique |
| CN110152765A (en) * | 2019-06-05 | 2019-08-23 | 安徽省舒城县青云精米加工有限责任公司 | Big rice processing method |
| CN110152765B (en) * | 2019-06-05 | 2021-07-09 | 安徽省舒城县青云精米加工有限责任公司 | Rice processing method |
| CN111185256A (en) * | 2019-10-30 | 2020-05-22 | 靖州县振宏米业有限责任公司 | Production and processing method of high-quality graded rice |
| CN111185256B (en) * | 2019-10-30 | 2021-07-06 | 靖州县振宏米业有限责任公司 | Production and processing method of high-quality graded rice |
| CN112892646A (en) * | 2019-11-19 | 2021-06-04 | 衡阳县湖穗农业有限公司 | Rice processing method |
| CN111644220A (en) * | 2020-07-17 | 2020-09-11 | 湄潭县宫廷香米业有限责任公司 | Unshelling method of shikimic rice |
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