CN113519775A - Instant nutrient coarse cereal rice with self-adjusting taste and preparation method thereof - Google Patents
Instant nutrient coarse cereal rice with self-adjusting taste and preparation method thereof Download PDFInfo
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- CN113519775A CN113519775A CN202110811448.1A CN202110811448A CN113519775A CN 113519775 A CN113519775 A CN 113519775A CN 202110811448 A CN202110811448 A CN 202110811448A CN 113519775 A CN113519775 A CN 113519775A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 165
- 235000009566 rice Nutrition 0.000 title claims abstract description 165
- 235000013339 cereals Nutrition 0.000 title claims abstract description 145
- 240000007594 Oryza sativa Species 0.000 title claims description 154
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000015097 nutrients Nutrition 0.000 title claims description 3
- 239000000203 mixture Substances 0.000 claims abstract description 50
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 37
- 238000007605 air drying Methods 0.000 claims abstract description 28
- 235000013373 food additive Nutrition 0.000 claims abstract description 26
- 239000002778 food additive Substances 0.000 claims abstract description 26
- 238000004108 freeze drying Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims description 34
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 30
- 238000004806 packaging method and process Methods 0.000 claims description 30
- 235000002566 Capsicum Nutrition 0.000 claims description 24
- 240000008574 Capsicum frutescens Species 0.000 claims description 24
- 239000006002 Pepper Substances 0.000 claims description 24
- 241000722363 Piper Species 0.000 claims description 24
- 235000016761 Piper aduncum Nutrition 0.000 claims description 24
- 235000017804 Piper guineense Nutrition 0.000 claims description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 18
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 12
- 239000001506 calcium phosphate Substances 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 12
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 12
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 241001107116 Castanospermum australe Species 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 240000004713 Pisum sativum Species 0.000 claims description 5
- 235000010582 Pisum sativum Nutrition 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 235000021279 black bean Nutrition 0.000 claims description 5
- 235000021332 kidney beans Nutrition 0.000 claims description 5
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims 3
- 239000001068 allium cepa oil Substances 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 11
- 235000013305 food Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000005686 eating Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 230000001133 acceleration Effects 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
Abstract
The invention discloses self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 230 parts of 200-one rice, 60-80 parts of coarse cereal composition, 10-15 parts of seasoning, 150 parts of 120-one purified water and 5-8 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets. The coarse cereal rice is obtained by mixing and steaming the rice and the coarse cereals, and compared with the traditional single rice, the coarse cereal rice has richer nutritional ingredients. The cooked coarse cereal rice is firstly cooled by an air drying box to remove the surface moisture of the coarse cereal rice, and then is subjected to freeze-drying treatment and drying treatment, so that the coarse cereal rice can quickly absorb the moisture to expand during brewing, and the taste of the rice is kept.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to self-flavoring instant nutritional coarse cereal rice and a preparation method thereof.
Background
An instant food is a food which is produced by industrial production and can be directly eaten or can be eaten immediately after being simply cooked. The instant rice is the rice food which has the longest research history and is more successful in industrialized food, and is firstly appeared in world war II, and is mainly used as military ration. Along with the improvement of living standard and the acceleration of life rhythm of people, people have more and more demand for convenient food, and the convenient rice gradually turns from military to civil use. The instant rice meets the traditional dietary habits of people and the requirements on nutrition, and is rich in protein, fat, VB1, VA, VE and various mineral substances. The instant rice has the advantages of small volume, light weight, convenient carrying and eating, safety, sanitation and the like.
Most of the existing instant rice is made of single food material rice, the requirements of health and nutrition balance cannot be met, and meanwhile, the existing instant rice is not added with other seasonings, is single in taste type and cannot meet the requirements of people on the taste of the rice.
Disclosure of Invention
The invention aims to provide self-flavoring instant nutritional coarse cereal rice and a preparation method thereof.
The invention discloses a self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 230 parts of 200-one rice, 60-80 parts of coarse cereal composition, 10-15 parts of seasoning, 150 parts of 120-one purified water and 5-8 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
In a preferred embodiment, the rice is japonica rice, and the coarse cereal composition is one or more of black rice, millet, red beans, black beans, mung beans, kidney beans and peas.
In a preferred embodiment, the seasoning is a composition of scallion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the scallion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2.
In a preferred embodiment, the food additive comprises a mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 2-3.
A preparation method of self-flavoring instant nutritional coarse cereal rice comprises the following steps:
s1, washing the rice and coarse cereal mixture, and soaking the rice and the coarse cereal mixture under the assistance of ultrasonic waves, wherein the soaking time of the rice is 1-3 hours, and the soaking time of the coarse cereal mixture is 3-5 hours; the conditions of the ultrasonic treatment were: the frequency is 20-40KHz, and the processing time is 10-20 min;
s2, pouring the soaked mixture of the rice and the miscellaneous grains into a steamer, adding a food additive, and steaming at the temperature of 130-200 ℃ for 30-40 minutes to obtain steamed miscellaneous grain rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 10-12%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
In a preferred embodiment, the air drying time of the coarse cereal rice in the forced air drying oven is 10-15 minutes, and the freeze-drying conditions of the coarse cereal rice in the freeze-drying machine are as follows: vacuum degree of 1.5Mpa, and freeze-drying time of 12-16 hr.
The technical scheme of the invention has the beneficial effects that:
1. the coarse cereal rice is obtained by mixing and steaming the rice and the coarse cereals, and compared with the traditional single rice, the coarse cereal rice has richer nutritional ingredients. The cooked coarse cereal rice is firstly cooled by an air drying box to remove the surface moisture of the coarse cereal rice, and then is subjected to freeze-drying treatment and drying treatment, so that the coarse cereal rice can quickly absorb the moisture to expand during brewing, and the taste of the rice is kept.
2. The seasoning bag is additionally arranged on the basis of the coarse cereal rice, so that seasonings can be added according to personal taste requirements, the taste of the coarse cereal rice is increased, and the taste requirements of consumers on the coarse cereal rice are met.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments. The embodiments of the present invention have been presented for purposes of illustration and description, and are not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiment was chosen and described in order to best explain the principles of the invention and the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated.
Example 1
The invention discloses a self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 200 parts of rice, 60 parts of coarse cereal composition, 10 parts of seasoning, 120 parts of purified water and 5 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
The rice is polished round-grained rice, and the coarse cereal composition is a mixture of black rice, millet, red beans, black beans, mung beans, kidney beans and peas. The seasoning is a composition of scallion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the scallion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2. The food additive comprises a mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 2.
A preparation method of self-flavoring instant nutritional coarse cereal rice comprises the following steps:
s1, washing the rice and coarse cereal mixture, and soaking under the assistance of ultrasonic waves, wherein the soaking time of the rice is 1 hour, and the soaking time of the coarse cereal mixture is 3 hours; the conditions of the ultrasonic treatment were: frequency 20KHz, processing time 10 min;
s2, pouring the soaked mixture of the rice and the coarse cereals into a steamer, adding the food additive, and steaming at the temperature of 130 ℃ for 30 minutes to obtain steamed coarse cereal rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, and transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 10%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
The air drying time of the coarse cereal rice in the forced air drying oven is 10 minutes, and the freeze-drying conditions of the coarse cereal rice in a freeze dryer are as follows: vacuum degree of 1.5Mpa, and freeze-drying time of 12 hr.
Example 2
The invention discloses a self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 230 parts of rice, 80 parts of coarse cereal composition, 15 parts of seasoning, 150 parts of purified water and 8 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
The rice is polished round-grained rice, and the coarse cereal composition is a mixture of black rice, millet and red beans. The seasoning is a composition of scallion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the scallion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2. The food additive comprises a mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 3.
A preparation method of self-flavoring instant nutritional coarse cereal rice comprises the following steps:
s1, washing the rice and coarse cereal mixture, and soaking the rice and the coarse cereal mixture under the assistance of ultrasonic waves, wherein the soaking time of the rice is 3 hours, and the soaking time of the coarse cereal mixture is 5 hours; the conditions of the ultrasonic treatment were: frequency of 40KHz, processing time of 120 min;
s2, pouring the soaked mixture of the rice and the coarse cereals into a steamer, adding the food additive, and steaming at 200 ℃ for 40 minutes to obtain steamed coarse cereal rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 12%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
The air drying time of the coarse cereal rice in the forced air drying oven is 15 minutes, and the freeze-drying conditions of the coarse cereal rice in a freeze dryer are as follows: vacuum degree of 1.5Mpa, freeze-drying time of 16 hours.
Example 3
The invention discloses a self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 210 parts of rice, 70 parts of coarse cereal composition, 12 parts of seasoning, 130 parts of purified water and 7 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
The rice is polished round-grained rice, and the coarse cereal composition is one or more of black rice, millet, red beans, black beans, mung beans, kidney beans and peas. The seasoning is a composition of scallion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the scallion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2. The food additive comprises a mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 2. A preparation method of self-flavoring instant nutritional coarse cereal rice comprises the following steps:
s1, washing the rice and coarse cereal mixture, and soaking under the assistance of ultrasonic waves, wherein the soaking time of the rice is 2 hours, and the soaking time of the coarse cereal mixture is 4 hours; the conditions of the ultrasonic treatment were: the frequency is 30KHz, and the processing time is 15 min;
s2, pouring the soaked mixture of the rice and the coarse cereals into a steamer, adding the food additive, and steaming at 170 ℃ for 35 minutes to obtain steamed coarse cereal rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 11%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
The air drying time of the coarse cereal rice in the forced air drying oven is 12 minutes, and the freeze-drying conditions of the coarse cereal rice in a freeze dryer are as follows: vacuum degree of 1.5Mpa, and freeze-drying time of 14 hr.
Example 4
The invention discloses a self-flavoring instant nutritional coarse cereal rice, which comprises the following raw materials in parts by weight: 220 parts of rice, 75 parts of coarse cereal composition, 14 parts of seasoning, 140 parts of purified water and 7 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
The rice is polished round-grained rice, and the coarse cereal composition is one or more of black rice, millet, red beans, black beans, mung beans, kidney beans and peas. The seasoning is a composition of scallion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the scallion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2. The food additive comprises a mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 3. A preparation method of self-flavoring instant nutritional coarse cereal rice comprises the following steps:
s1, washing the rice and coarse cereal mixture, and soaking the rice and the coarse cereal mixture under the assistance of ultrasonic waves, wherein the soaking time of the rice is 1.5 hours, and the soaking time of the coarse cereal mixture is 3.5 hours; the conditions of the ultrasonic treatment were: the frequency is 35KHz, and the processing time is 18 min;
s2, pouring the soaked mixture of the rice and the coarse cereals into a steamer, adding the food additive, and steaming at 140 ℃ for 32 minutes to obtain steamed coarse cereal rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 12%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
The air drying time of the coarse cereal rice in the forced air drying oven is 11 minutes, and the freeze-drying conditions of the coarse cereal rice in a freeze-drying machine are as follows: vacuum degree of 1.5Mpa, and freeze-drying time of 15 hr.
The coarse cereal rice prepared by the embodiments 1-4 has the following specific eating method: pouring the coarse cereal rice into a container, adding a proper amount of boiled water for brewing to enable the rice to absorb water and expand to a soft glutinous state, adding seasonings according to individual taste requirements during brewing, and stirring and mixing the seasonings and the coarse cereal rice to further increase the taste of the coarse cereal rice.
The coarse cereal rice is obtained by mixing and steaming the rice and the coarse cereals, and compared with the traditional single rice, the coarse cereal rice has richer nutritional ingredients. The cooked coarse cereal rice is firstly cooled by an air drying box to remove the surface moisture of the coarse cereal rice, and then is subjected to freeze-drying treatment and drying treatment, so that the coarse cereal rice can quickly absorb the moisture to expand during brewing, and the taste of the rice is kept. The seasoning bag is additionally arranged on the basis of the coarse cereal rice, so that seasonings can be added according to personal taste requirements, the taste of the coarse cereal rice is increased, and the taste requirements of consumers on the coarse cereal rice are met.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by one of ordinary skill in the art and related arts based on the embodiments of the present invention without any creative effort, shall fall within the protection scope of the present invention. Structures, devices, and methods of operation not specifically described or illustrated herein are generally practiced in the art without specific recitation or limitation.
Claims (6)
1. An instant nutrient coarse cereal rice with self-adjusting taste is characterized in that: the material comprises the following components by weight: 230 parts of 200-one rice, 60-80 parts of coarse cereal composition, 10-15 parts of seasoning, 150 parts of 120-one purified water and 5-8 parts of food additive; mixing the coarse cereal mixture and the rice according to the weight ratio, adding purified water and food additives, cooking to a cooked state, and then cooling and air-drying; the flavorings were individually encapsulated in sachets.
2. The self-flavoring instant nutritional coarse cereal rice according to claim 1, wherein the rice is japonica rice, and the coarse cereal composition is one or more of black rice, millet, red beans, black beans, mung beans, kidney beans and peas.
3. The self-flavoring instant nutritional coarse cereal rice according to claim 1, wherein the flavoring is a composition of onion oil, zanthoxylum oil, chili oil and edible salt, and the mass ratio of the onion oil, the zanthoxylum oil and the edible salt is 4:2:2: 2.
4. The self-flavoring instant nutritious coarse cereal rice according to claim 1, characterized in that: the food additive comprises mono-diglycerol fatty acid ester and monocalcium phosphate, and the mass ratio of the mono-diglycerol fatty acid ester to the monocalcium phosphate is 5: 2-3.
5. The preparation method of the self-flavoring instant nutritious coarse cereal rice according to any one of claims 1 to 4, characterized by comprising the following steps:
s1, washing the rice and coarse cereal mixture, and soaking the rice and the coarse cereal mixture under the assistance of ultrasonic waves, wherein the soaking time of the rice is 1-3 hours, and the soaking time of the coarse cereal mixture is 3-5 hours; the conditions of the ultrasonic treatment were: the frequency is 20-40KHz, and the processing time is 10-20 min;
s2, pouring the soaked mixture of the rice and the miscellaneous grains into a steamer, adding a food additive, and steaming at the temperature of 130-200 ℃ for 30-40 minutes to obtain steamed miscellaneous grain rice;
s3, taking out the coarse cereal rice from the steamer, putting the coarse cereal rice into a forced air drying box for cooling, transferring the cooled coarse cereal rice into a freeze dryer for freeze drying until the water content of the coarse cereal rice is 10-12%;
s4, cleaning and airing the scallion, the pepper and the hot pepper, frying the scallion, the pepper and the hot pepper in hot oil respectively to obtain scallion oil, pepper oil and hot pepper oil, mixing the scallion oil, the pepper oil and the hot pepper oil according to the mass ratio to obtain mixed oil, adding salt into the mixed oil, and cooling to room temperature to obtain the seasoning.
S5, sterilizing the coarse cereal rice obtained in the step S3 in an autoclave, and then carrying out vacuum plastic packaging; packaging and plastic packaging the seasoning obtained in the step S4; and carrying out integral plastic packaging on the coarse cereal rice and the seasoning bag after the plastic packaging.
6. The preparation method of the self-flavoring instant nutritious coarse cereal rice as claimed in claim 5, wherein the air drying time of the coarse cereal rice in the forced air drying oven is 10-15 minutes, and the freeze-drying conditions of the coarse cereal rice in the freeze dryer are as follows: vacuum degree of 1.2Mpa, and freeze-drying time of 16-18 hr.
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