CN110810728A - Processing method of flavored fragrant rice - Google Patents
Processing method of flavored fragrant rice Download PDFInfo
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- CN110810728A CN110810728A CN201911163096.2A CN201911163096A CN110810728A CN 110810728 A CN110810728 A CN 110810728A CN 201911163096 A CN201911163096 A CN 201911163096A CN 110810728 A CN110810728 A CN 110810728A
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- 238000000227 grinding Methods 0.000 claims description 3
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- 241000196324 Embryophyta Species 0.000 description 1
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- 229930195725 Mannitol Natural products 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a processing method of flavor fragrant rice, which mainly comprises the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage. The processing method has the advantages of simple method, easy operation and practice, better storage durability of the processed rice, no mildew or worm damage in the storage process, prolonged shelf life of the rice, enhanced nutrient substances of the rice, delicious flavor, strong aftertaste, no peculiar smell, good mouthfeel, capability of enhancing the immunity of organisms after being frequently eaten, good health-care function and capability of meeting diversified requirements of people.
Description
Technical Field
The invention relates to the technical field of rice processing, in particular to a processing method of flavor fragrant rice.
Background
The rice and the products thereof have the widest consumption objects, huge development potential and wide market, and have great social and economic benefits for research and development of the rice and the products thereof, and the processing method of the rice and the products thereof is continuously developed along with the improvement of the living standard of people.
At present, in the processing process of rice, as the purchased rice is generally subjected to insolation, namely is bagged, stored and sold, the water content of the purchased rice is high, and the water content of the purchased rice is different at different periods, great difficulty is brought to rice processing. Due to high moisture, the processed rice has short shelf life, and the problems of mildewing, deterioration and the like are easy to occur in the storage process, so that the rice is sold in short time, the selling price of the rice is greatly discounted for selling as soon as possible, and economic loss is brought to processing enterprises.
At present, the rice products on the market have less taste, and most processed rice has no health care function. As the edible fungi which are well known as the good products for meal, the edible fungi contain rich protein, fat, vitamins and carbohydrate, and are low-calorie and high-protein foods. The mushroom sauce is rich in various beneficial mineral substances, vitamins, dietary fibers, free amino acids, trehalose, mannitol and other nutrients of a human body, is delicious in taste, has good medicinal value, has the effects of enhancing the immune function of the human body, resisting tumors, reducing blood fat and the like, and is a resource with good development prospect, wherein the mushroom is known as 'queen in mushroom' by people and has wide development prospect.
With the continuous change of the consumption concept of people and the continuous improvement of the living standard, the quality requirement of consumers on rice is higher and higher, the requirements on the quality, the external sense and the taste are reflected, the nutritional requirement of the rice is higher and higher, and the rice processed by a single raw grain variety can not meet the diversified requirements of people by adopting the existing processing mode.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a processing method of flavor fragrant rice, which has rich nutrition, can prolong the storage time of the rice, prevent the rice from mildewing and being damaged by worms, can enhance the nutrient substances of the rice, has strong fragrance after being steamed, has the health care function, and can make people have a wide appetite, and meet the diversified requirements of people.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a processing method of flavor fragrant rice mainly comprises the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage, and specifically comprises the following steps:
(1) rice pretreatment, namely removing impurities from harvested rice, drying the harvested rice in the sun to remove moisture, removing sand and dust in the rice by using a stone remover, and removing metal impurities in the rice by using a magnetic separator;
(2) soaking treatment: putting the rice obtained after pretreatment into a soaking solution prepared by edible alkali, wherein the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 20 to 30 minutes, so that the rice is fully soaked;
(3) quick-freezing treatment: taking out the soaked rice, draining, and putting into quick-freezing equipment for quick-freezing treatment at the temperature of minus 6-10 ℃ for 25-35 min;
(4) fumigating treatment: conveying the quick-frozen paddy into a fumigation chamber, carrying out fumigation treatment in a spraying mode, drying by using hot air in the fumigation process, wherein the temperature of the hot air is 55-65 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 30-40 parts of camphor leaves, 20-30 parts of pine needles and 5-15 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 80-90% of water and 10-20% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and rice can be completely fumigated by intermittent fumigation for 1-2 hours every time with an interval of 8-10 hours;
(5) preliminary processing of rice: separating rice husk and rice husk from fumigated rice, milling rice and grading to obtain primary white rice product;
(6) and (3) fragrance extraction treatment: conveying the primary white rice finished product obtained after the primary processing of the paddy rice into a fumigation chamber, carrying out aroma raising treatment in a spraying mode, drying by adopting hot air in a fumigation process, wherein the temperature of the hot air is 65-75 ℃, and fumigating until the water content is 15-20%; the fumigation solution for fumigation is prepared by mixing an edible fungus extract and an osmanthus fragrans extract according to a mass ratio of 4-6: 1, the fumigation solution for fumigation is prepared from 75-85% of water and 15-25% of the fumigation solution according to a weight ratio, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, intermittent fumigation is adopted, fumigation is carried out for multiple times, each time fumigation lasts for 2-3 hours, and the interval between fumigation lasts for 10-12 hours; finally, the primary white rice finished product after aroma extraction is sent into a warehouse for storage, the temperature of the warehouse is controlled to be 10-15 ℃, and the relative humidity is controlled to be 35-40%;
(7) finely processing rice: polishing, color selecting and grading the primary white rice finished product in the step (6) within one to two months before sale to obtain a white rice finished product;
(8) packaging and storing finished products: packaging the polished rice product into bags according to different specifications, packaging, and sealing; and finally, conveying the packaged finished rice products into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%, and waiting for sale.
Further, in the processing method of the flavor fragrant rice, the soaking solution is prepared from 85% of water and 15% of edible alkali in a weight ratio in the soaking treatment process in the step (2).
Further, the processing method of the flavor fragrant rice provided by the invention is characterized in that in the quick-freezing treatment process in the step (3), the quick-freezing temperature is 6-8 ℃ below zero, and the time is 28-32 min.
Further, in the processing method of the flavor fragrant rice, the rice is spread in the fumigation chamber in the fumigation treatment process in the step (4), and the spread thickness is 1-2 cm; drying by adopting hot air in the fumigating process, wherein the temperature of the hot air is 60-65 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 35 parts of camphor leaves, 25 parts of pine needles and 10 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, and three times of fumigation are carried out intermittently, wherein each time of fumigation is 1-1.5 hours, the interval between every two times of fumigation is 8 hours, and rice needs to be turned over once during the interval.
The processing method of the flavored fragrant rice comprises the steps of picking fresh camphor leaves, pine needles and pepper leaves, cleaning, taking the raw materials according to the raw material proportion, mixing, grinding to obtain a mixture, adding water into the obtained mixture, decocting for three times, wherein the water added for the first time is 6-8 times of the weight of the mixture, firstly burning the mixture to be boiled with big fire, then decocting for 2.5-3 hours with small fire, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 2-2.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture for 1.5-2 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
Further, in the processing method of the flavor fragrant rice, the primary finished white rice product is spread in a fumigation chamber in the fragrance improvement treatment process in the step (6), and the spreading thickness is 1-2 cm; drying with hot air at 70-75 ℃ in the aroma raising process, and fumigating until the water content is 15-20%; the fumigation solution is prepared by mixing 80% of water and 20% of a fumigation solution according to a weight ratio of 5:1, intermittent fumigation is carried out for three times, each fumigation lasts for 2-2.5 hours, the interval between every two fumigation lasts for 10 hours, and paddy needs to be turned over once during the interval; and finally, conveying the polished rice primary finished product subjected to fragrance extraction into a warehouse for storage, and controlling the temperature of the warehouse to be 10-12 ℃ and the relative humidity to be 38-40%.
Further, the processing method of the flavored fragrant rice comprises the steps of picking fresh edible fungi, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, firstly boiling with strong fire, then decocting for 2-2.5 hours with slow fire, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, and mixing to obtain the edible fungus extract.
Further, according to the processing method of the flavored fragrant rice, the edible fungi are formed by mixing the mushroom and the bamboo fungus according to a mass ratio of 2: 1.
Further, the processing method of the flavor fragrant rice comprises the steps of picking fresh sweet osmanthus, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, firstly boiling with strong fire until the boiling, then decocting with slow fire for 2-2.5 hours, naturally cooling, and filtering to obtain filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting and combining the three filtrates to obtain the osmanthus fragrans extracting solution.
Compared with the prior art, the processing method of the flavor fragrant rice has the beneficial effects that: the rice after pretreatment is soaked by adopting the soaking solution prepared by edible alkali, so that the nutrients in the cortex and rice embryo of the rice can be soaked into the rice, the problem of loss of the nutrients of the rice caused by finish machining in the following process is solved, the glossiness of the rice after finish machining can be ensured, and the sense effects of pearly and smooth and crystal-clear can be achieved; through the fumigation treatment, natural plants are used as fumigation raw materials, so that the processed rice is more storage-resistant, the phenomenon of mildew and worm damage does not occur in the storage process, the shelf life of the rice is prolonged, and the nutrient substances of the rice can be enhanced; in addition, through the aroma-improving treatment, the edible fungus extract and the sweet osmanthus flower extract are used as aroma-improving materials, and nutrient components in the aroma-improving materials are fully absorbed, so that the nutrient substances of the rice can be further enhanced, the processed rice has stronger aroma, the cooked rice has strong aroma, good taste, appetite promotion, appetite increase, and the health-care function after frequent eating.
Therefore, the processing method has the advantages of simple method, easy operation and practice, better storage resistance of the processed rice, no mildew or worm damage in the storage process, prolonged shelf life of the rice, enhanced nutrient substances of the rice, delicious flavor, strong aftertaste, no peculiar smell, good mouthfeel, capability of enhancing the immunity of organisms after being frequently eaten, good health-care function and capability of meeting diversified requirements of people.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further described with reference to the following specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention.
Example 1:
a processing method of flavor fragrant rice mainly comprises the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage, and specifically comprises the following steps:
(1) rice pretreatment, namely removing impurities from harvested rice, drying the harvested rice in the sun to remove moisture, removing sand and dust in the rice by using a stone remover, and removing metal impurities in the rice by using a magnetic separator;
(2) soaking treatment: putting the rice obtained after pretreatment into a soaking solution prepared by edible alkali, wherein the soaking solution is prepared from 85% of water and 15% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 20 to 30 minutes so as to be fully soaked;
(3) quick-freezing treatment: taking out the soaked rice, draining, and putting into quick-freezing equipment for quick-freezing treatment at the temperature of minus 8-10 ℃ for 25-30 min;
(4) fumigating treatment: spreading the quickly-frozen paddy in a fumigation chamber, wherein the spreading thickness is 1-1.5 cm, carrying out fumigation treatment in a spraying mode, drying by adopting hot air in the fumigation process, wherein the temperature of the hot air is 55-60 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 30 parts of camphor leaves, 20 parts of pine needles and 5 parts of pepper leaves; the fumigating solution for fumigating is prepared by mixing 90% of water and 10% of fumigating material according to the weight ratio, the fumigating amount is determined according to the area of a fumigating bin, rice can be completely fumigated, intermittent fumigating is adopted for twice, each time of fumigating is carried out for 1.5-2 hours, the interval is 10 hours, the rice needs to be turned over once during the interval, the fumigating material is concentrated paste, the preparation method comprises the steps of picking fresh camphor leaves, pine needles and pepper leaves, cleaning, taking the raw materials according to the raw material ratio, mixing and grinding to obtain a mixture, adding water into the obtained mixture for decocting for three times, wherein the water added for the first time is 6-8 times of the weight of the mixture, firstly burning the mixture to boil with big fire, then turning to small fire for decocting for 2.5-3 hours, naturally cooling, and filtering to obtain filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 2-2.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture for 1.5-2 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain filtrate; collecting the three filtrates, mixing, and concentrating by rotary evaporation to obtain concentrated paste of smoking material;
(5) preliminary processing of rice: separating rice husk and rice husk from fumigated rice, milling rice and grading to obtain primary white rice product;
(6) and (3) fragrance extraction treatment: spreading the primary white rice finished product obtained after the primary processing of the paddy rice in a fumigation chamber, wherein the spreading thickness is 1-1.5 cm, performing aroma raising treatment in a spraying mode, drying by adopting hot air in the fumigation process, wherein the temperature of the hot air is 65-70 ℃, and fumigating until the water content is 15-20%; the aroma extracting material adopted in the fumigation treatment is formed by mixing an edible fungus extracting solution and an osmanthus fragrans extracting solution according to a mass ratio of 4:1, wherein the edible fungus is formed by mixing shiitake and dictyophora phalloidea according to a mass ratio of 2: 1; the fumigation solution for fumigation treatment is prepared from 85% of water and 15% of flavor-improving materials in a weight ratio, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, intermittent fumigation is adopted for carrying out multiple times of fumigation, each time of fumigation lasts for 2-2.5 hours, and the interval between fumigation lasts for 10 hours; finally, the primary white rice finished product after aroma extraction is sent into a warehouse for storage, the temperature of the warehouse is controlled to be 10-15 ℃, and the relative humidity is controlled to be 35-40%; the preparation method of the edible fungus extract comprises the steps of picking fresh edible fungi, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, boiling with strong fire, decocting with slow fire for 2-2.5 hours, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, and mixing to obtain the edible fungus extract. The preparation method of the sweet osmanthus extracting solution comprises the steps of picking fresh sweet osmanthus, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, boiling with big fire, decocting with small fire for 2-2.5 hours, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; collecting the three filtrates, and mixing to obtain the flos Osmanthi Fragrantis extractive solution;
(7) finely processing rice: polishing, color selecting and grading the primary white rice finished product in the step (6) within one to two months before sale to obtain a white rice finished product;
(8) packaging and storing finished products: packaging the polished rice product into bags according to different specifications, packaging, and sealing; and finally, conveying the packaged finished rice products into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%, and waiting for sale.
Example 2:
a processing method of flavor fragrant rice mainly comprises the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage, and specifically comprises the following steps:
(1) rice pretreatment, namely removing impurities from harvested rice, drying the harvested rice in the sun to remove moisture, removing sand and dust in the rice by using a stone remover, and removing metal impurities in the rice by using a magnetic separator;
(2) soaking treatment: putting the rice obtained after pretreatment into a soaking solution prepared by edible alkali, wherein the soaking solution is prepared from 85% of water and 15% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 20 to 30 minutes so as to be fully soaked;
(3) quick-freezing treatment: taking out the soaked rice, draining, and putting into quick-freezing equipment for quick-freezing treatment at the temperature of minus 6-8 ℃ for 28-32 min;
(4) fumigating treatment: spreading the quickly-frozen paddy in a fumigation chamber, wherein the spreading thickness is 1-1.5 cm, carrying out fumigation treatment in a spraying mode, drying by adopting hot air in the fumigation process, wherein the temperature of the hot air is 60-65 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 35 parts of camphor leaves, 25 parts of pine needles and 10 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, intermittent fumigation is adopted for three times, each fumigation lasts for 1-1.5 hours, and the interval between two fumigation lasts for 8 hours; turning over the fumigated paddy once in the interval period, wherein the preparation method of the fumigant is the same as that of the embodiment 1;
(5) preliminary processing of rice: separating rice husk and rice husk from fumigated rice, milling rice and grading to obtain primary white rice product;
(6) and (3) fragrance extraction treatment: spreading the primary white rice finished product obtained after the primary processing of the paddy rice in a fumigation chamber, wherein the spreading thickness is 1-1.5 cm, performing aroma raising treatment in a spraying mode, drying by adopting hot air in the fumigation process, wherein the temperature of the hot air is 70-75 ℃, and fumigating until the water content is 15-20%; the aroma extracting material adopted in the fumigation treatment is formed by mixing an edible fungus extracting solution and an osmanthus fragrans extracting solution according to a mass ratio of 5:1, wherein the edible fungus is formed by mixing shiitake and dictyophora phalloidea according to a mass ratio of 2: 1; the fumigation solution for fumigation treatment is prepared from 80% of water and 20% of flavor-improving materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, three times of fumigation are carried out in an intermittent mode, each time of fumigation is carried out for 2-2.5 hours, the interval between every two times of fumigation is 10 hours, and the rice needs to be turned over once during the interval on the primary finished product of the flavor-improving white rice; finally, the primary white rice finished product after aroma extraction is sent into a warehouse for storage, the temperature of the warehouse is controlled to be 10-12 ℃, and the relative humidity is controlled to be 38-40%; wherein the preparation method of the edible fungus extract and the osmanthus fragrans extract is the same as that in the embodiment 1;
(7) finely processing rice: polishing, color selecting and grading the primary white rice finished product in the step (6) within one to two months before sale to obtain a white rice finished product;
(8) packaging and storing finished products: packaging the polished rice product into bags according to different specifications, packaging, and sealing; and finally, conveying the packaged finished rice products into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%, and waiting for sale.
Example 3:
a processing method of flavor fragrant rice mainly comprises the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage, and specifically comprises the following steps:
(1) rice pretreatment, namely removing impurities from harvested rice, drying the harvested rice in the sun to remove moisture, removing sand and dust in the rice by using a stone remover, and removing metal impurities in the rice by using a magnetic separator;
(2) soaking treatment: putting the rice obtained after pretreatment into a soaking solution prepared by edible alkali, wherein the soaking solution is prepared from 85% of water and 15% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 20 to 30 minutes so as to be fully soaked;
(3) quick-freezing treatment: taking out the soaked rice, draining, and putting into quick-freezing equipment for quick-freezing treatment at the temperature of minus 7-9 ℃ for 30-35 min;
(4) fumigating treatment: spreading the quickly-frozen paddy in a fumigation chamber, wherein the spreading thickness is 1.5-2 cm, carrying out fumigation treatment in a spraying mode, drying by using hot air in the fumigation process, wherein the temperature of the hot air is 58-62 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 40 parts of camphor leaves, 30 parts of pine needles and 15 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 80% of water and 10% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, intermittent fumigation is adopted for three times, each fumigation lasts for 1.5-2 hours, and the interval between the two fumigation times is 10 hours; turning over the fumigated paddy once in the interval period, wherein the preparation method of the fumigant is the same as that of the embodiment 1;
(5) preliminary processing of rice: separating rice husk and rice husk from fumigated rice, milling rice and grading to obtain primary white rice product;
(6) and (3) fragrance extraction treatment: spreading the primary white rice finished product obtained after the primary processing of the paddy rice in a fumigation chamber, wherein the spreading thickness is 1.5-2 cm, performing aroma raising treatment in a spraying mode, drying by adopting hot air in the fumigation process, wherein the temperature of the hot air is 68-72 ℃, and fumigating until the water content is 15-20%; the fumigation solution for fumigation is prepared by mixing an edible fungus extract and an osmanthus fragrans extract according to the mass ratio of 6:1, the fumigation solution for fumigation is prepared from 75% of water and 25% of the aroma-improving material according to the weight ratio, the fumigation amount is determined according to the area of a fumigation bin, and three times of fumigation are carried out intermittently, wherein 2-2.5 hours of fumigation are carried out each time, and the interval is 10 hours; finally, the primary white rice finished product after aroma extraction is sent into a warehouse for storage, the temperature of the warehouse is controlled to be 10-15 ℃, and the relative humidity is controlled to be 35-40%; wherein the preparation method of the edible fungus extract and the osmanthus fragrans extract is the same as that in the embodiment 1;
(7) finely processing rice: polishing, color selecting and grading the primary white rice finished product in the step (6) within one to two months before sale to obtain a white rice finished product;
(8) packaging and storing finished products: packaging the polished rice product into bags according to different specifications, packaging, and sealing; and finally, conveying the packaged finished rice products into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%, and waiting for sale.
The above description is only an example of the present invention, and is not intended to limit the scope of the present invention, and all the insubstantial modifications made by the method, or the technical solutions of the present invention, or the direct application of the method, the technical solutions of the present invention to other fields without any modifications, are within the scope of the present invention.
Claims (9)
1. The processing method of the flavor fragrant rice is characterized by mainly comprising the steps of rice pretreatment, soaking treatment, quick-freezing treatment, fumigating treatment, rice primary processing, aroma-improving treatment, rice fine processing and finished product packaging and storage, and specifically comprises the following steps:
(1) rice pretreatment, namely removing impurities from harvested rice, drying the harvested rice in the sun to remove moisture, removing sand and dust in the rice by using a stone remover, and removing metal impurities in the rice by using a magnetic separator;
(2) soaking treatment: putting the rice obtained after pretreatment into a soaking solution prepared by edible alkali, wherein the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 20 to 30 minutes, so that the rice is fully soaked;
(3) quick-freezing treatment: taking out the soaked rice, draining, and putting into quick-freezing equipment for quick-freezing treatment at the temperature of minus 6-10 ℃ for 25-35 min;
(4) fumigating treatment: conveying the quick-frozen paddy into a fumigation chamber, carrying out fumigation treatment in a spraying mode, drying by using hot air in the fumigation process, wherein the temperature of the hot air is 55-65 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 30-40 parts of camphor leaves, 20-30 parts of pine needles and 5-15 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 80-90% of water and 10-20% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and rice can be completely fumigated by intermittent fumigation for 1-2 hours every time with an interval of 8-10 hours;
(5) preliminary processing of rice: separating rice husk and rice husk from fumigated rice, milling rice and grading to obtain primary white rice product;
(6) and (3) fragrance extraction treatment: conveying the primary white rice finished product obtained after the primary processing of the paddy rice into a fumigation chamber, carrying out aroma raising treatment in a spraying mode, drying by adopting hot air in a fumigation process, wherein the temperature of the hot air is 65-75 ℃, and fumigating until the water content is 15-20%; the fumigation solution for fumigation is prepared by mixing an edible fungus extract and an osmanthus fragrans extract according to a mass ratio of 4-6: 1, the fumigation solution for fumigation is prepared from 75-85% of water and 15-25% of the fumigation solution according to a weight ratio, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, intermittent fumigation is adopted, fumigation is carried out for multiple times, each time fumigation lasts for 2-3 hours, and the interval between fumigation lasts for 10-12 hours; finally, the primary white rice finished product after aroma extraction is sent into a warehouse for storage, the temperature of the warehouse is controlled to be 10-15 ℃, and the relative humidity is controlled to be 35-40%;
(7) finely processing rice: polishing, color selecting and grading the primary white rice finished product in the step (6) within one to two months before sale to obtain a white rice finished product;
(8) packaging and storing finished products: packaging the polished rice product into bags according to different specifications, packaging, and sealing; and finally, conveying the packaged finished rice products into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%, and waiting for sale.
2. The processing method of the flavor fragrant rice according to claim 1, characterized in that: in the soaking treatment process in the step (2), the soaking solution is prepared from 85% of water and 15% of edible alkali in a weight ratio.
3. The processing method of the flavor fragrant rice according to claim 1, characterized in that: in the quick-freezing treatment process in the step (3), the quick-freezing temperature is 6-8 ℃ below zero, and the time is 28-32 min.
4. The processing method of the flavor fragrant rice according to claim 1, characterized in that: in the fumigation treatment process in the step (4), rice is spread in a fumigation chamber, and the spreading thickness is 1-2 cm; drying by adopting hot air in the fumigating process, wherein the temperature of the hot air is 60-65 ℃, and fumigating until the water content is 20-25%; the fumigation material adopted for fumigation treatment comprises the following raw materials in parts by weight: 35 parts of camphor leaves, 25 parts of pine needles and 10 parts of pepper leaves; the fumigation solution for fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, and three times of fumigation are carried out intermittently, wherein each time of fumigation is 1-1.5 hours, the interval between every two times of fumigation is 8 hours, and rice needs to be turned over once during the interval.
5. The processing method of the flavor fragrant rice according to claim 4, characterized in that: the fumigation solution is prepared by mixing water and a fumigation material, the fumigation material is a concentrated paste, and the preparation method comprises the steps of picking fresh camphor leaves, pine needles and pepper leaves, cleaning the fresh camphor leaves, pine needles and pepper leaves, mixing the raw materials according to the raw material proportion, grinding the mixture to obtain a mixture, adding water into the obtained mixture, decocting the mixture for three times, wherein the water added for the first time is 6-8 times of the weight of the mixture, firstly burning the mixture to be boiled with big fire, then decocting the mixture for 2.5-3 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 2-2.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture for 1.5-2 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
6. The processing method of the flavor fragrant rice according to claim 1, characterized in that: in the aroma raising treatment process in the step (6), the primary white rice finished product is spread in a fumigation chamber, and the spreading thickness is 1-2 cm; drying with hot air at 70-75 ℃ in the aroma raising process, and fumigating until the water content is 15-20%; the fumigation solution is prepared by mixing 80% of water and 20% of a fumigation solution according to a weight ratio of 5:1, intermittent fumigation is carried out for three times, each fumigation lasts for 2-2.5 hours, the interval between every two fumigation lasts for 10 hours, and paddy needs to be turned over once during the interval; and finally, conveying the polished rice primary finished product subjected to fragrance extraction into a warehouse for storage, and controlling the temperature of the warehouse to be 10-12 ℃ and the relative humidity to be 38-40%.
7. The processing method of the flavor fragrant rice according to claim 6, characterized in that: the preparation method of the edible fungus extract comprises the steps of picking fresh edible fungi, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, boiling with big fire, decocting with small fire for 2-2.5 hours, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, and mixing to obtain the edible fungus extract.
8. The processing method of the flavor fragrant rice according to claim 7, characterized in that: the edible fungi are prepared by mixing mushroom and bamboo fungus according to a mass ratio of 2: 1.
9. The processing method of the flavor fragrant rice according to claim 6, characterized in that: the preparation method of the sweet osmanthus extracting solution comprises the steps of picking fresh sweet osmanthus, cleaning, crushing, adding water, decocting for three times, wherein the water adding amount for the first time is 6-8 times of the weight of the edible fungi, boiling with big fire, decocting with small fire for 2-2.5 hours, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 2-4 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1-1.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting and combining the three filtrates to obtain the osmanthus fragrans extracting solution.
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| CN112120191A (en) * | 2020-10-10 | 2020-12-25 | 紫云自治县干水井种养殖村社合一农民专业合作社 | Processing method of flavored dried sweet potatoes |
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