CN111758888A - Rice production and processing technology - Google Patents
Rice production and processing technology Download PDFInfo
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- CN111758888A CN111758888A CN202010648493.5A CN202010648493A CN111758888A CN 111758888 A CN111758888 A CN 111758888A CN 202010648493 A CN202010648493 A CN 202010648493A CN 111758888 A CN111758888 A CN 111758888A
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- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 163
- 235000009566 rice Nutrition 0.000 title claims abstract description 163
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 162
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000011282 treatment Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000008157 edible vegetable oil Substances 0.000 claims description 13
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000012858 packaging process Methods 0.000 claims description 4
- 206010020751 Hypersensitivity Diseases 0.000 abstract description 5
- 208000026935 allergic disease Diseases 0.000 abstract description 5
- 230000007815 allergy Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000005406 washing Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000012431 wafers Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 210000004666 bacterial spore Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
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- 230000004060 metabolic process Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
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- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Images
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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a rice production processing technology, which relates to the technical field of food processing and comprises the following steps: s1, removing impurities; s2, soaking (soaking at 60 ℃ for 1 hour); s3, performing ultrahigh pressure treatment and washing; s4, dehydrating and drying; s5, anti-caking treatment; s6, packaging; s7, boxing; and S8, warehousing and refrigerating. The invention solves the problem that the rice is easy to generate after being cooked, increases the fragrance of the rice and reduces the allergy probability of the rice in the eating process.
Description
Technical Field
The invention relates to the technical field of rice processing, in particular to a rice production processing technology.
Background
The rice is a finished product prepared by the working procedures of cleaning, hulling, milling, finishing and the like of rice, contains nearly 64 percent of nutrient substances in the rice and more than 90 percent of nutrient elements required by a human body, and is a main food for people in most regions of China.
Chinese patent publication No. CN107913759A discloses a rice production process, which includes the steps of purchasing green rice, removing impurities from the air-dried rice by a winnower, collecting the air-dried rice together, screening, and primarily cleaning the air-dried rice by a conveying roller and a drum machine. Foreign matters such as soil, sand and stone and the like mixed in the rice are removed by a stone removing machine, then the rice after stone removal is conveyed to a magnetic separator by a conveying roller, and impurities such as scrap iron and the like mixed in the rice are removed. Separating the brown rice and the paddy by a paddy separator. And (4) grading the immature granules and the broken granules by thickness grading. And (3) adopting a rice mill to perform rough grinding and whitening on the brown rice, and then adopting a white rice separating screen to separate the finished grains from the incomplete grains. And polishing the rice by a polishing machine. And (5) packaging finished products, and packaging the finished products and warehousing the finished products by using a sealing machine.
The above prior art solutions have the following drawbacks: the rice contains microorganisms, and under appropriate conditions, such as appropriate temperature, oxygen and humidity, the microorganisms can propagate in large quantities, so that the rice has various symptoms such as color change, caking or mildew, the rice is deteriorated, the preservation and the eating of the rice are influenced, and the nutritional value and the taste of the rice are reduced.
Disclosure of Invention
According to the defects of the prior art, the invention aims to provide a rice production and processing technology, which solves the problem that the rice is easy to generate after being cooked, increases the fragrance of the rice and reduces the allergy probability of the rice in the eating process.
The technical purpose of the invention is realized by the following technical scheme:
a rice production and processing technology comprises the following steps:
removing impurities;
soaking: soaking the rice;
ultrahigh pressure treatment;
dewatering and drying: removing water on the surface of the rice, and drying;
packaging;
boxing;
and (5) warehousing and refrigerating.
By adopting the technical scheme, the ultrahigh pressure technology is that materials such as food and the like are pressurized by using water as a medium in a closed ultrahigh pressure container for sterilization, and nutrient components and flavor change caused by high-temperature sterilization are avoided. The rice is sterilized by ultra-high pressure treatment, so that the preservation safety of the rice is improved, and the rice is not easy to deteriorate. The rice after soaking and ultrahigh pressure treatment is not easy to generate retrogradation condition in subsequent cooking, so that the fragrance of the rice is improved, the allergy degree of rice protein is reduced, and the nutritional value and the taste of the rice are improved. The moisture, oxygen and temperature of the rice which is packaged and refrigerated after being dehydrated and dried are controlled, so that microorganisms lack proper propagation and growth conditions, the rice is not easy to deteriorate and cake, and the storage time is long.
The present invention in a preferred example may be further configured to: in the soaking procedure, the soaking solution is citric acid solution with the concentration of 0.7-0.9%, and the soaking time is 80-100 minutes.
By adopting the technical scheme, the citric acid has a good sterilization effect, and is matched with ultrahigh pressure treatment to further sterilize the rice; meanwhile, the rice soaked by the 0.7-0.8% citric acid solution is beneficial to improving the gelatinization degree and the rehydration speed under ultrahigh pressure, and the taste of the rice is further improved. In addition, citric acid enhances normal metabolism in the body and promotes appetite.
The present invention in a preferred example may be further configured to: in the ultrahigh pressure treatment process, the ultrahigh pressure is 350-400 Mpa, and the ultrahigh pressure time is 4-6 minutes.
By adopting the technical scheme, the rice particles are easy to break due to overhigh ultrahigh pressure intensity or overlong time; the ultrahigh pressure is too low or too short, and the sterilization effect cannot be achieved.
The present invention in a preferred example may be further configured to: in the dehydration and drying process, the heating and drying temperature is 75-85 ℃.
By adopting the technical scheme, the temperature of the citric acid on the surface of the rice is increased in the heating and drying process, the citric acid has a good effect of killing bacterial spores at about 80 ℃, and the rice is further sterilized, so that the rice is more sanitary and safer.
The present invention in a preferred example may be further configured to: and an anti-caking treatment process is arranged between the dehydration drying process and the packaging process.
Through adopting above-mentioned technical scheme, the rice is at the in-process of packing compaction, and the grain of rice can adsorb the extrusion, and the faying face of the grain of rice forms the negative pressure, appears the adhesion, also can become the cubic that non-microorganism breeds and arouse, gets to use the rice and causes inconvenience for follow-up opening the packing, prevents that the difficult emergence caking of caking processing procedure messenger after the packing.
The present invention in a preferred example may be further configured to: the anti-caking treatment process comprises the steps of adding edible oil into rice, wherein the volume ratio of the rice to the edible oil is 100: 1-80: 1, and mixing the rice with the edible oil.
By adopting the technical scheme, the edible oil plays a role in lubricating rice grains of the rice, so that the rice grains are not easy to bond, and the caking is reduced. In addition, the edible oil also enables the subsequently cooked rice to be softer, more fragrant and sweet, has better taste and increases the brightness of the appearance.
The present invention in a preferred example may be further configured to: the anti-caking treatment process comprises the steps of adding the sticky rice scraps into rice, wherein the volume ratio of the rice to the sticky rice scraps is 100: 1-80: 1, and mixing the rice and the sticky rice scraps.
Through adopting above-mentioned technical scheme, the temperature is alternative, and the inside moisture of rice also precipitates easily, causes the caking. The sticky rice piece mixes with the rice, and the parcel has dampproofing and antiseized effect in the rice outside, and the sticky rice piece carries out the drying to the rice on the one hand, and on the other hand makes and is difficult for taking place to bond between the rice grain of rice.
The present invention in a preferred example may be further configured to: the packaging process is vacuum packaging.
By adopting the technical scheme, the vacuum package completely pumps out air in the package for sealing, so that the occupied space is reduced; on the other hand, the air rarity is equivalent to the effect of low oxygen, the oxygen content in the package is reduced, the microorganisms lack proper living conditions, the rice is not easy to rot and deteriorate, the color, the flavor and the taste of the food are kept, and the shelf life is prolonged.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the rice is sterilized through soaking and ultrahigh pressure treatment, so that the rice is not easy to regenerate in subsequent cooking, the fragrance of the rice is improved, the allergy degree of rice protein is reduced, and the nutritive value and the taste of the rice are improved.
2. Through the anti-caking treatment, the packed rice is not easy to agglomerate caused by non-microbial propagation.
Drawings
FIG. 1 is a flow chart of a rice production process.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Referring to fig. 1, the rice production and processing technology disclosed by the invention comprises the following steps:
and S1, removing impurities. Selecting light impurities in rice, such as rice bran, for removing impurities: namely, the rice is placed at a high place to descend, and in the descending process, the rice bran in the rice is blown by the air blower. The blower separates the rice bran from the rice because the rice bran is lighter.
And S2, soaking. Soaking rice in 0.7-0.9% citric acid solution for 80-100 min. The citric acid has good bactericidal effect, and can enhance normal metabolism of human body and promote appetite.
And S3, ultrahigh pressure treatment. The pressure of the ultrahigh pressure is 350-400 Mpa, the time of the ultrahigh pressure is 4-6 minutes, the rice is sterilized, bacterial microorganisms are reduced, the rice is not easy to deteriorate, the preservation safety of the rice is improved, and the allergy degree of rice protein is reduced. Through the cooperation of citric acid solution soaking and ultrahigh pressure treatment, the gelatinization degree of the rice is improved after the rice is cooked, so that the rice is not easy to regenerate in subsequent cooking, the fragrance of the rice is improved, and the nutritive value and the taste of the rice are improved.
And S4, dehydrating and drying. Dehydrating rice, wherein the dehydration can be performed by draining or centrifugal dehydration, and then heating and drying are performed to remove water on the surface of the rice. The heating and drying adopts drying cylinder type drying, hot air type drying or far infrared drying. In this embodiment, drying in a drying drum is preferable. The temperature for heating and drying is 75-85 ℃. In the process of heating and drying, the bacteria lose proper reproduction and survival conditions and die, and have certain bactericidal effect. Meanwhile, in the heating process, the temperature of the citric acid solution remained on the surface of the rice is increased, and the citric acid has a good effect of killing bacterial spores when the temperature is about 80 ℃, so that the rice is further sterilized, and the rice is more sanitary and safer.
S5, anti-blocking treatment, wherein one of the following two methods can be selected:
S6, vacuum packaging; the air in the package is completely pumped out and sealed, so that the space occupied by the package is reduced on one hand; on the other hand, the oxygen content in the package is reduced, so that the microorganisms such as mould, microzyme and the like lack the environment condition suitable for living, the rice is not easy to rot and deteriorate, the color, the aroma and the taste of the food are kept, and the shelf life is prolonged.
And S7, boxing.
And S8, warehousing and refrigerating, wherein the refrigerating temperature is-20 to-15 ℃, and the rice is stored at low temperature.
The implementation principle of the above embodiment is as follows: the rice is subjected to impurity removal, soaking, ultrahigh pressure treatment, dehydration and drying, anti-caking treatment, vacuum packaging, boxing and warehousing and refrigeration in sequence. Soaking and ultrahigh pressure treatment, sterilizing the rice in a matching way, and drying the rice by dehydration and drying. Due to vacuum packaging, rice grains can be adsorbed and extruded in the process of packaging and compacting the rice, negative pressure is formed on the bonding surface of the rice grains, adhesion occurs, the rice grains can be agglomerated into blocks, and inconvenience is brought to the subsequent opening of the package and taking of the rice; in addition, the water in the rice is easy to separate out due to the alternate temperature, so that the rice is adhered to form blocks; the anti-caking treatment ensures that the rice is not easy to adhere and cake, and is convenient for the rice to be taken and used after the package is opened. Through the comprehensive treatment of sterilization, drying and oxygen extraction, the control of humidity, oxygen and temperature is achieved, the preservation safety of the rice is improved, the rice is not easy to deteriorate, cake and the like, and the preservation time is long.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (8)
1. A rice production and processing technology is characterized in that: the method comprises the following steps:
removing impurities;
soaking: soaking rice for 1 hour at 60 deg.C;
ultrahigh pressure treatment;
dewatering and drying: removing water on the surface of the rice, and drying;
packaging;
boxing;
and (5) warehousing and refrigerating.
2. The rice production and processing technology of claim 1, which is characterized in that: in the soaking procedure, the soaking solution is citric acid solution with the concentration of 0.7-0.9%, and the soaking time is 80-100 minutes.
3. The rice production and processing technology of claim 1, which is characterized in that: in the ultrahigh pressure treatment process, the ultrahigh pressure is 350-400 Mpa, and the ultrahigh pressure time is 4-6 minutes.
4. The rice production and processing technology of claim 2, which is characterized in that: in the dehydration and drying process, the heating and drying temperature is 75-85 ℃.
5. The rice production and processing technology of claim 1, which is characterized in that: and an anti-caking treatment process is arranged between the dehydration drying process and the packaging process.
6. The rice production and processing technology of claim 5, which is characterized in that: the anti-caking treatment process comprises the steps of adding edible oil into rice, wherein the volume ratio of the rice to the edible oil is 100: 1-80: 1, and mixing the rice with the edible oil.
7. The rice production and processing technology of claim 5, which is characterized in that: the anti-caking treatment process comprises the steps of adding the sticky rice scraps into rice, wherein the volume ratio of the rice to the sticky rice scraps is 100: 1-80: 1, and mixing the rice and the sticky rice scraps.
8. The rice production and processing technology of claim 1, which is characterized in that: the packaging process is vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010648493.5A CN111758888A (en) | 2020-07-07 | 2020-07-07 | Rice production and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010648493.5A CN111758888A (en) | 2020-07-07 | 2020-07-07 | Rice production and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111758888A true CN111758888A (en) | 2020-10-13 |
Family
ID=72725792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010648493.5A Withdrawn CN111758888A (en) | 2020-07-07 | 2020-07-07 | Rice production and processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111758888A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1203315A (en) * | 1967-09-22 | 1970-08-26 | Takeda Chemical Industries Ltd | Preparation of quick-cooking rice |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN108771114A (en) * | 2018-05-19 | 2018-11-09 | 广州玺明机械科技有限公司 | The production technology of super-pressure rice |
-
2020
- 2020-07-07 CN CN202010648493.5A patent/CN111758888A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1203315A (en) * | 1967-09-22 | 1970-08-26 | Takeda Chemical Industries Ltd | Preparation of quick-cooking rice |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN108771114A (en) * | 2018-05-19 | 2018-11-09 | 广州玺明机械科技有限公司 | The production technology of super-pressure rice |
Non-Patent Citations (1)
| Title |
|---|
| 侯磊等: "浸泡和超高压预处理对大米品质的影响", 《粮油食品科技》 * |
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Application publication date: 20201013 |