CN114431399A - Energy-saving porridge and rice stewing process - Google Patents
Energy-saving porridge and rice stewing process Download PDFInfo
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- CN114431399A CN114431399A CN202210165893.XA CN202210165893A CN114431399A CN 114431399 A CN114431399 A CN 114431399A CN 202210165893 A CN202210165893 A CN 202210165893A CN 114431399 A CN114431399 A CN 114431399A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 108
- 235000009566 rice Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 34
- 230000008569 process Effects 0.000 title claims abstract description 29
- 235000021395 porridge Nutrition 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title claims description 7
- 241000209094 Oryza Species 0.000 claims abstract description 107
- 238000002791 soaking Methods 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 238000007710 freezing Methods 0.000 claims abstract description 38
- 230000008014 freezing Effects 0.000 claims abstract description 38
- 239000003513 alkali Substances 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 21
- 238000005188 flotation Methods 0.000 claims description 12
- 230000035622 drinking Effects 0.000 claims description 11
- 239000008399 tap water Substances 0.000 claims description 11
- 235000020679 tap water Nutrition 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000000137 annealing Methods 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004064 recycling Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides an energy-saving porridge and rice stewing process, and relates to the technical field of food processing. The energy-saving porridge and rice stewing process comprises the following production steps: s2, soaking for the first time, placing the hulled rice in a soaking pool, dissolving 1 per mill of edible alkali in the soaking pool in advance, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing. The method comprises the steps of S2, primary soaking, S3, primary freezing, S4, primary slowing, S5, secondary soaking, S6 and secondary freezing, consumes a small amount of electric energy, all the steps can be used for filtering and purifying water and then recycling, and energy is greatly saved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an energy-saving porridge and rice stewing process.
Background
Porridge is a favorite food for people and is generally made of rice. The porridge is a popular convenient food, is well sold in the market, and has market prospect along with improvement of the living standard of people and acceleration of the life rhythm, so that the porridge is continuously viewed.
A large amount of time is needed in the process of cooking porridge, a similar porridge rice product appears in the market at present, but the product only processes whole rice into particles, increases the heating area to achieve the purpose of quick cooking, but the effect is not obvious, and a large amount of electric energy and water are consumed in the production process of processing rice, so that a large amount of energy is wasted.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides an energy-saving porridge rice stewing process, which solves the problems that the existing rice stewing consumes long time and a large amount of energy is utilized in the rice processing process.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: an energy-saving porridge and rice stewing process comprises the following raw materials in percentage by weight: 50% of hulled rice, 49% of purified water and 0.1% of dietary alkali.
An energy-saving porridge and rice stewing process comprises the following production steps:
s1 screening raw materials
Selecting common rice with shell and placing the common rice with shell in a flotation machine, screening high-quality rice by utilizing the flotation machine, removing impurities, empty shell and inferior rice, placing the rice subjected to flotation in a circulating drying chamber, drying the rice at 50-70 ℃ in circulating air, placing the dried rice with shell in a huller, processing hulled rice and standing;
s2, soaking for the first time
Putting the hulled rice into a soaking pool, dissolving 1 per mill of edible alkali in the soaking pool in advance, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing;
s3, first freezing
Putting the hulled rice soaked in the step S2 into a freezer, and freezing at the temperature of-18 ℃ in the freezer for 4-4.5 hours to finish primary freezing;
s4, primary annealing
Placing the hulled rice which is frozen for the first time in the step S3 into a water flow unfreezing pool, unfreezing the hulled rice by using water flow at the temperature of 20-30 ℃, fishing out and standing;
s5, soaking for the second time
Putting the hulled rice subjected to the primary slow thawing in the step S4 into another group of soaking tanks, dissolving 1 per mill of edible alkali in advance in the group of soaking tanks, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing;
s6, secondary freezing
Putting the hulled rice soaked for the second time in the step S4 into the freezing warehouse again, freezing for 4-4.5 hours at the warehouse temperature of-18 ℃ again, and finishing the second freezing;
s7, second-time slowing
Placing the hulled rice subjected to the second freezing in the step S6 in a water flow unfreezing pool, unfreezing the hulled rice by using water flow at the temperature of 20-30 ℃, and fishing out the hulled rice to finish the second unfreezing;
s8, drying and dehumidifying
Placing the hulled rice subjected to the secondary thawing in the step S7 in a drying chamber, and drying by circulating air at 50-70 deg.C to make the water content of the hulled rice after drying be 2-3%;
s9, packaging and storing
The detached rice after completion of the drying in the step S7 is vacuum-packed using a vacuum packing bag, and is left standing and stored in a dry environment at 20 to 30 ℃.
Preferably, in the step S1, the water source used by the flotation machine has clean water quality, and can reach the drinking standard of tap water.
Preferably, the water quality for soaking in the steps S1 and S4 is clean and can reach the drinking standard of tap water.
Preferably, after the steps S1 and S4 are completed, the soaking water in the two groups of soaking ponds needs to be replaced, and the soaking ponds need to be cleaned.
Preferably, in the steps S4 and S7, the water source for slow thawing needs to be clean and can reach the drinking standard of tap water.
Preferably, all production steps are performed in a non-contaminating environment.
Preferably, the water in all steps can be recycled through filtration and purification.
(III) advantageous effects
The invention provides an energy-saving porridge and rice stewing process. The method has the following beneficial effects:
1. the invention, through the added step of S2: putting the hulled rice into a soaking pool, dissolving 1 per mill of edible alkali in the soaking pool in advance, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing; and step S4: and (3) putting the hulled rice subjected to the primary slow thawing in the step S4 into another group of soaking pools, dissolving 1 per mill of edible alkali in advance in the group of soaking pools, soaking for 7-8 hours at the water temperature of 10-25 ℃, taking out the soaked hulled rice, standing and adding the hulled rice S3: putting the hulled rice soaked in the step S2 into a freezer, and freezing at the temperature of-18 ℃ in the freezer for 4-4.5 hours to finish primary freezing; and step S6: and (3) putting the husked rice soaked for the second time in the step S4 into a freezing warehouse again, freezing for 4-4.5 hours at the warehouse temperature of-18 ℃, completing the second freezing, freezing the husked rice soaked into the rice grains for the second time, and condensing the micro water molecules into fine ice grains after freezing by utilizing the repeated soaking and freezing for the second time, so that the bonding tissues of the rice grains are thoroughly decomposed, the rice grains are easy to break during cooking, the heating area is increased, and the purpose of quick cooking is achieved.
2. The method has the advantages that all the added steps including S2, primary soaking, S3, primary freezing, S4, primary slowing, S5, secondary soaking, S6 and secondary freezing consume a very small amount of electric energy, water used in all the steps can be recycled after being filtered and purified, and energy is greatly saved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the embodiment of the invention provides an energy-saving porridge and rice stewing process, which comprises the following raw materials in percentage by weight: 50% of hulled rice, 49% of purified water and 0.1% of dietary alkali.
An energy-saving porridge and rice stewing process comprises the following production steps:
s1, screening raw materials
Selecting common rice with shells and placing the common rice with shells in a flotation machine, screening high-quality rice by using the flotation machine, removing impurities, empty shells and inferior rice, placing the rice subjected to flotation in a circulating drying chamber, drying the rice at 50-70 ℃ in circulating air, placing the dried rice with shells in a huller, processing the hulled rice and standing the hulled rice, wherein a water source used by the flotation machine is clean in water quality and can reach the drinking standard of tap water, and the water used for soaking is clean in water quality and can reach the drinking standard of tap water;
s2, soaking for the first time
Putting the hulled rice into a soaking pool, dissolving 1 per thousand of edible alkali in the soaking pool in advance, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing for cleaning the water quality of the soaking to reach the drinking standard of tap water;
s3, first freezing
Putting the hulled rice soaked in the step S2 into a freezer, and freezing at the temperature of-18 ℃ in the freezer for 4-4.5 hours to finish primary freezing;
s4, primary annealing
Placing the hulled rice which is frozen for the first time in the step S3 in a water flow unfreezing pool, unfreezing the hulled rice by using water flow at 20-30 ℃, fishing out and standing the hulled rice to reach the drinking standard of tap water, cleaning the water for soaking to reach the drinking standard of tap water, and after the hulled rice is completely soaked in the soaking pool, replacing the soaking water in the soaking pool and cleaning the soaking pool;
s5, soaking for the second time
Putting the hulled rice subjected to the primary slow thawing in the step S4 into another group of soaking tanks, dissolving 1 per mill of edible alkali in advance in the group of soaking tanks, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing;
s6, secondary freezing
Putting the hulled rice soaked for the second time in the step S4 into the freezing warehouse again, freezing for 4-4.5 hours at the warehouse temperature of-18 ℃ again, and finishing the second freezing;
s7, second-time slowing
Putting the hulled rice subjected to the second freezing in the step S6 into a water flow unfreezing pool, performing running water unfreezing by using water flow at the temperature of 20-30 ℃, and fishing out the hulled rice to finish the second unfreezing;
s8, drying and dehumidifying
Placing the hulled rice subjected to the secondary thawing in the step S7 in a drying chamber, and drying by circulating air at 50-70 deg.C to make the water content of the hulled rice after drying be 2-3%;
s9, packaging and storing
The detached rice after completion of the drying in the step S7 is vacuum-packed using a vacuum packing bag, and is left standing and stored in a dry environment at 20 to 30 ℃.
All production steps are carried out in a pollution-free environment.
The water in all the steps can be recycled through filtration and purification.
The method comprises the steps of S2, primary soaking, S3, primary freezing, S4, primary slowing, S5, secondary soaking, S6 and secondary freezing, wherein all the steps are added, a small amount of electric energy is consumed, water used in all the steps can be recycled after being filtered and purified, and energy is greatly saved.
The embodiment of the invention provides experimental data of an energy-saving porridge and rice stewing process, which comprises the following steps:
under the same working conditions (weather, temperature and atmospheric pressure), compared with the conventional rice (unprocessed rice), the porridge making time of the finished product is reduced by about 2/3, and the electric energy is reduced by about 3/5, and the details are shown in the table.
And (4) conclusion: the above comparison experiments prove that the product greatly shortens the porridge cooking time which is about 1/3 time of unprocessed rice, and compared with the prior art, the heat energy required by porridge cooking is also saved by 3/5 (the operation methods are different, and the saved time and heat energy are slightly different).
The processing technology is completely a physical flow, has no chemical addition step, ensures the nutrient components of the original rice in a same proportion, and provides a nutrient identification table before and after processing as follows:
| protein | Fat | Dietary fiber | |
| Before processing | 7.71％ | 0.95％ | 0.78％ |
| After processing | 7.78％ | 0.96％ | 0.78％ |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. An energy-saving porridge and rice stewing process is characterized in that: comprises the following raw materials in percentage by weight: 50% of hulled rice, 49% of purified water and 0.1% of dietary alkali.
2. The energy-saving porridge and rice stewing process according to claim 1, wherein the process comprises the following steps: comprises the following production steps:
s1 screening raw materials
Selecting common rice with shell and placing the common rice with shell in a flotation machine, screening high-quality rice by utilizing the flotation machine, removing impurities, empty shell and inferior rice, placing the rice subjected to flotation in a circulating drying chamber, drying the rice at 50-70 ℃ in circulating air, placing the dried rice with shell in a huller, processing hulled rice and standing;
s2, soaking for the first time
Putting the hulled rice into a soaking pool, dissolving 1 per mill of edible alkali in the soaking pool in advance, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing;
s3, first freezing
Putting the hulled rice soaked in the step S2 into a freezer, and freezing at the temperature of-18 ℃ in the freezer for 4-4.5 hours to finish primary freezing;
s4, primary annealing
Placing the hulled rice which is frozen for the first time in the step S3 into a water flow unfreezing pool, unfreezing the hulled rice by using water flow at the temperature of 20-30 ℃, fishing out and standing;
s5, soaking for the second time
Putting the hulled rice subjected to the primary slow thawing in the step S4 into another group of soaking tanks, dissolving 1 per mill of edible alkali in advance in the group of soaking tanks, soaking for 7-8 hours at the water temperature of 10-25 ℃, fishing out the soaked hulled rice and standing;
s6, secondary freezing
Putting the hulled rice soaked for the second time in the step S4 into the freezing warehouse again, freezing for 4-4.5 hours at the warehouse temperature of-18 ℃ again, and finishing the second freezing;
s7, second-time slowing
Putting the hulled rice subjected to the second freezing in the step S6 into a water flow unfreezing pool, performing running water unfreezing by using water flow at the temperature of 20-30 ℃, and fishing out the hulled rice to finish the second unfreezing;
s8, drying and dehumidifying
Placing the hulled rice subjected to the secondary thawing in the step S7 in a drying chamber, and drying by circulating air at 50-70 deg.C to make the water content of the hulled rice after drying be 2-3%;
s9, packaging and storing
And (4) carrying out vacuum packaging on the separated rice which is dried in the step S7 by using a vacuum packaging bag, and standing and storing the separated rice in a drying environment at the temperature of 20-30 ℃.
3. The energy-saving porridge and rice stewing process according to claim 2, wherein the process comprises the following steps: in the step S1, the water source used by the flotation machine needs to be clean in water quality and can reach the drinking standard of tap water.
4. The energy-saving porridge and rice stewing process according to claim 2, wherein: in the steps S1 and S4, the water used for soaking is clean and can reach the drinking standard of tap water.
5. The energy-saving porridge and rice stewing process according to claim 2, wherein the process comprises the following steps: after the steps S1 and S4 are completed, the soaking water in the two groups of soaking pools needs to be replaced, and the soaking pools need to be cleaned.
6. The energy-saving porridge and rice stewing process according to claim 2, wherein the process comprises the following steps: in the steps S4 and S7, the water source for slow thawing needs to be clean and can reach the drinking standard of tap water.
7. The energy-saving porridge and rice stewing process according to claim 2, wherein the process comprises the following steps: all production steps are carried out in a pollution-free environment.
8. The energy-saving porridge and rice stewing process according to claim 2, wherein the process comprises the following steps: the water in all the steps can be recycled through filtration and purification.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210165893.XA CN114431399A (en) | 2022-02-23 | 2022-02-23 | Energy-saving porridge and rice stewing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210165893.XA CN114431399A (en) | 2022-02-23 | 2022-02-23 | Energy-saving porridge and rice stewing process |
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| CN114431399A true CN114431399A (en) | 2022-05-06 |
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