CN114617226A - Special rice for clay pot rice and preparation method thereof - Google Patents
Special rice for clay pot rice and preparation method thereof Download PDFInfo
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- CN114617226A CN114617226A CN202111413356.4A CN202111413356A CN114617226A CN 114617226 A CN114617226 A CN 114617226A CN 202111413356 A CN202111413356 A CN 202111413356A CN 114617226 A CN114617226 A CN 114617226A
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Abstract
The invention provides rice special for pot rice, a preparation method thereof and the pot rice. The rice special for the pot rice comprises two or more than two raw material rice; wherein the peel remaining degree of the rice special for the pot rice is 1-2.5%. The rice special for the pot rice has the effects of low water leaching crack grains, high water absorption rate, low gelatinization temperature and short gelatinization time. The preparation method of the rice special for the pot rice is simple and easy to implement, the raw materials are easy to obtain, and the rice is suitable for mass production. The rice in clay pot has good palatability, strong granular sensation, crisp and golden bottom crispy rice and better overall edible quality.
Description
Technical Field
The invention relates to rice special for clay pot rice and a preparation method thereof, in particular to clay pot rice suitable for a clay pot machine and a preparation method thereof, and belongs to the technical field of food processing.
Background
The clay pot rice is also called as earthen clay pot rice, is a special food from Guangdong Guangzhou region, and belongs to Guangdong dish series. The making process of the pot rice is to soak the washed rice for more than one hour. When cooking rice, draining off rice, putting into a pot, adding water, covering, cooking until the rice is seven-year-old, adding adjuvants, and cooking with slow fire. The 'pot' made of tiles is flexible in fire control, the cooked rice is fragrant, fragrance is left between teeth, and the aftertaste is endless.
The key point of a good pot rice is to control the degree of heating. The fire is too violent, the water in the pot is easy to overflow, the floating oil on the water surface is taken away, and the final pot rice lacks the smooth taste; if the fire is too small, the rice cooking time is too long, the flavor of the rice cooked in the pot with the same ingredients can be different, and even the rice is burnt due to improper time control. In order to solve the problems of difficult control of the heat degree, inconvenient operation and the like of the traditional clay pot rice, the clay pot machine is suitable for transportation.
Citation document 1 discloses a novel rice cooker, which is characterized in that an electric heating wire is arranged in a heating plate and is annular, and in the later rice baking process, a motor automatically controls a lifting circular table to leave the heating plate and rotate and then descend, so that the bottom of rice can be uniformly heated, and crispy rice is crisp and is easy to peel.
Citation 2 discloses a flow-type processor for hot pot rice, which can realize full-automatic flow-line processing of hot pot rice, and comprises a base, a bowl separating device, a rice placing device, a dish adding device, a conveying device and a heating device. The heating device is divided into a heating mechanism and a blocking mechanism, and the blocking mechanism is used for blocking steam generated by heating of the heating mechanism so as to heat and cook rice grains and simultaneously prevent the rice from being dried too much to influence the taste; the heating mechanisms are respectively arranged at the bottom of the bowl and the side wall of the bowl, so that the bowl is uniformly heated in the heating process, and the condition that rice at the top end and the bottom end of the bowl is cooked and the middle part is not cooked is avoided.
The cited document 3 discloses a portable integrated self-heating rice cooker, which heats rice by releasing heat from the reaction of a self-heating bag at the bottom with water, and a special tin foil paper layer not only can provide good thermal conductivity for rice grains, but also can enable the rice to be quickly cooked and form a golden yellow crispy layer at the bottom so as to provide good mouthfeel.
Citation 3 discloses a healthy and delicious rice which is cooked by using Thailand scented rice as a main raw material, adding natural mineral water, high-quality coconut oil and butter oil, and adding high-quality sauce during cooking, so that the finally finished rice has unique taste, fragrance in the mouth and strong granular feeling of rice.
The birth of the clay pot machine is beneficial to the popularization of clay pot rice, and people in China can eat relatively delicious clay pot rice without relying on an experienced master maker. The rice cooker solves most problems in operation, so that the manufacture of the rice cooker is relatively simple, but the problem of rice is not solved. The rice for the pot rice is highly developed, and in a pot rice restaurant with the character of Guangdong, the formula of the rice for the pot rice is a unique secret formula. The authentic rice cooked in clay pots in the south is usually made of southern oil-sticky rice or imported rice, and because single rice is insufficient in taste, the rice is basically compounded by several kinds of rice, even the rice needs to be newly matched in folk circulation, and some rice needs to be matched with soft rice and hard rice.
The heating program of the pot rice machine is established, even the advanced pot rice machines can adjust parameters, the parameter adjustment is not as intuitive as open fire, and in addition, the parameter adjustment is relatively troublesome frequently. Therefore, it is necessary to allocate the special rice for the rice cooker in a targeted manner, and when the approved rice is prepared or purchased, only a few indexes of the approved rice need to be verified, so that the compound rice can be known to meet the requirements of the raw material rice of the rice cooker.
In addition, in order to meet the demands of consumers, rice on the market is processed to a brighter degree, and is over-processed by the industry. Long-term consumption of processed rice can also result in nutritional deficiencies and imbalances. The research article of 'sensory quality and nutritional quality of indica rice with different processing precision' of teachers in the period of anhong and the like indicates that the approximate processing peel retention degree of the indica rice is in a range of 1.9% -3.95%. However, the most suitable processing precision of rice dedicated for rice cooked in clay pots is not reported.
In addition, the existing rice cooker is not provided with specific quality standard parameters for making rice raw materials of the rice cooker. Even if the rice of the same variety is cultivated, the quality and the character of the rice are changed to a certain extent due to the change of planting conditions and the like. Under the same steaming condition of the rice cooker, problems of rice undercooked or cooked rice overcooked, poor palatability and the like may occur.
Therefore, it is an urgent need to solve the technical problem of developing rice dedicated to rice cooker that can be suitably used for preparing rice cooker having improved palatability and stable quality.
Citations
Cited document 1: CN103784001A
Cited document 2: CN108324086A
Cited document 3: CN 208625416U
Cited document 4: CN110236094A
Disclosure of Invention
Problems to be solved by the invention
In view of the technical problems of the prior art, the present invention has an object to provide rice for rice cooking, which has the effects of low water-soaked cracked grains, high water absorption, low gelatinization temperature, and short gelatinization time.
Furthermore, the invention also provides a preparation method of the special rice for the pot rice, which is simple and easy in preparation method, easy in obtaining of raw materials and suitable for mass production.
Further, the invention also provides the pot rice which has the advantages of good palatability, strong granular sensation, crisp and golden bottom crispy rice and good overall edible quality.
Means for solving the problems
[1] The invention provides a special rice for clay pot, which comprises two or more raw material rice; wherein the content of the first and second substances,
the peel remaining degree of the rice special for the pot rice is 1-2.5%.
[2] The rice specifically for hot pot rice according to the above [1], wherein the rice specifically for hot pot rice has a solid content of 0.38g or more, preferably 0.4g or more.
[3] The rice specifically for hot pot rice according to the above [1] or [2], wherein a flow length of the rice specifically for hot pot rice is 54mm or less.
[4] The rice specially adapted for hot pot rice according to any one of the above items [1] to [3], wherein the rice specially adapted for hot pot rice has a undersize weight of 18.5g or less.
[5] The rice specifically for hot pot rice as recited in any one of the above [1] to [4], wherein a ratio of a weight of undersize products to a length of flow stagnation of the rice specifically for hot pot rice is 0.28g/mm or more, preferably 0.3g/mm or more.
[6] The rice specially used for rice to be cooked in clay pot according to any one of the above items [1] to [5], wherein the protein content of the rice specially used for rice to be cooked in clay pot is 5 to 10%; the amylose content of the rice special for the pot rice is 10-25%.
[7] The rice for hot pot rice according to the above [6], wherein the rice for hot pot rice has a protein content of 7 to 9% by mass; and/or the amylose content of the rice special for the pot rice is 10-20%.
[8] The rice specially used for rice cooked in clay pot according to any one of the above items [1] to [7], wherein the consistency of the glue of the rice specially used for rice cooked in clay pot is 60-100 mm.
[9] The method for producing rice specifically for hot pot rice according to any one of the above items [1] to [8], which comprises the step of milling two or more kinds of raw material rice and then mixing the milled raw material rice.
[10] The rice specially used for hot pot rice according to any one of [1] to [8], which has a hardness of 2.3 or more; and/or the presence of a gas in the atmosphere,
the taste value of the pot rice is more than 80 minutes; and/or
The viscosity of the rice is 0.4-0.8 kgf.
ADVANTAGEOUS EFFECTS OF INVENTION
The rice special for the pot rice has the effects of low water-soaked crackle grains, high water absorption, low gelatinization temperature and short gelatinization time.
The preparation method of the rice special for the pot rice is simple and easy to implement, the raw materials are easy to obtain, and the rice is suitable for mass production.
The rice in clay pot has good palatability, strong granular sensation, crisp and golden bottom crispy rice and better overall edible quality.
Drawings
Fig. 1 shows a linear correlation diagram of undersize weight of rice dedicated for rice for;
fig. 2 shows a linear correlation graph of the ratio of undersize weight to run-off length of the rice dedicated for rice cooking of the present invention to the rice taste value of the rice for rice cooking of rice.
Detailed Description
The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples.
It should be noted that:
in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the term "substantially does not have/includes" means that some operation is not actually performed so as not to actually cause an operation object to have some characteristic during the process of performing a certain method or step or that the above description means that the operation object is below the detection limit of a detector for a certain substance.
In the present specification, "%" means weight percent unless otherwise specified.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.
In the specification, the expressions "room temperature" and "normal temperature" mean 10 to 40 ℃.
<The first partyNoodle>
The first aspect of the invention provides rice specially used for rice cooked in clay pot, which comprises two or more than two raw material rice; wherein the content of the first and second substances,
the skin remaining degree of the rice special for the pot rice is 1-2.5%.
In the invention, the raw material rice is stored for 0 day to 30 months. Preferably, the storage time of the two or more raw material rice may be the same or different. The clay pot rice generally has the habit of matching new and old rice, wherein the reason is that the new rice has enough fragrance, but is relatively sticky and soft and has insufficient granular feeling; the old rice has insufficient flavor, but has good dispersibility, strong granular feeling, sufficient toughness and chewy chewing. Therefore, it is preferable to use two or more kinds of raw rice having different storage times, and for example, the raw rice may be stored for a short storage time and stored for a long storage time.
In addition, a good bowl of bonsai rice needs to have enough rice crust. The artificial casserole clay pot rice can produce crispy rice through the heating degree and the cooking time, but on clay pot machines, crispy rice produced by different compound rice is different, and raw materials which can easily produce crispy rice need to be screened. Therefore, the requirements of the rice cooker are that the rice has enough fragrance, the rice cooker has rice crust, the rice cannot be too sticky, the granular feeling and the hardness are enough, and the taste value of the rice is high.
In the invention, the rice special for the pot rice comprises two or more than two raw material rice. The raw material rice is not particularly limited in the present invention, and may be any raw material rice suitable for the production of rice for deep-pot cooking. Specifically, the raw material rice may be one or a combination of two or more of rice, nonglutinous rice, scented rice, and the like.
Further, in the present invention, the degree of husk retention of the raw material rice is 1% to 2.5%, for example: 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, etc. Specifically, the proper skin retention degree can improve the taste of the rice and avoid grain waste caused by excessive processing. When the peel remaining degree of the raw material rice is controlled to be 1-2.5%, the clay pot rice has good taste value, proper viscosity and large rice crust area. When the peel remaining degree of the raw material rice is less than 1%, the taste value is reduced to some extent, and the viscosity of the pot rice is too high; when the peel remaining degree of the raw material rice is more than 2.5%, the hardness of the pot rice is too high, the viscosity is too low, and the taste is reduced.
The inventor finds that the solid content of the raw material rice can also influence the preparation of the special rice for the rice for rice. In the present invention, the rice exclusively for rice to be cooked has a solid content of 0.38g or more, preferably 0.4g or more, and more preferably 0.4g to 0.6 g; for example: 0.42g, 0.45g, 0.48g, 0.5g, 0.52g, 0.55g, 0.58g, 0.6g, etc. When the solid content of the rice special for the rice cooked in clay pot is more than 0.38g, the rice cooked in clay pot can have obvious rice crust, so that the area of the rice crust is more than half of the area of the round bottom of the rice cooked in clay pot. This is probably because the rice, when it has a high solids content, is partially adsorbed on the surface of the rice grains, while the rest precipitates on the bottom to form rice crust.
Further, the undersize weight of the present invention means the weight of the rice dedicated for rice cooker passed through the sieve holes by sieving with a 250 μm sieve hole size of a Buhler sieve. In the invention, the weight of the undersize of the rice special for the pot rice is less than 18.5g, preferably 9-18.5 g; for example: 18g, 17.5g, 17g, 16.5g, 16g, 15.5g, 15g, 14.5g, 14g, 13.5g, 13g, 12.5g, 12g, 11.5g, 11g, 10.5g, 10g, 9.5g, and the like. The present inventors found that the undersize of rice dedicated for rice to be cooked. Generally speaking, when the weight of the undersize is high, the rice in the clay pot is relatively sticky and soft; when the weight of the undersize is low, the rice in the clay pot is relatively hard. Preferably, when the weight of the undersize is less than 18.5g, the granular feeling of the rice is enough, and the rice is not sticky and soft.
Further, the flowing length of the rice dedicated for the pot rice also affects the taste value of the pot rice. In some specific embodiments, when the flowing length of the special rice for rice cooking is 54mm or less, the preferable flowing length is 35mm to 52 mm; for example: 52mm, 50mm, 48mm, 45mm, 42mm, 40mm, 38mm, 35 mm; the pot rice has a taste value of more than 80 minutes, even higher and better taste.
In some specific embodiments, the ratio of the undersize weight to the flow stagnation length of the rice specially used for rice cooking is more than 0.28g/mm, preferably more than 0.3g/mm, and more preferably 0.3g/mm to 0.5 g/mm; for example: 0.32g/mm, 0.35g/mm, 0.38g/mm, 0.4g/mm, 0.42g/mm, 0.45g/mm, 0.48g/mm, 0.5g/mm, etc. When the sieve/flow is more than 0.28g/mm, the taste value of the rice is more than 80 minutes, and the larger the ratio is, the higher the taste value is.
The present invention is not particularly limited to the protein content and amylose content of the raw material rice and the gum consistency of the rice dedicated for hot pot rice, and has low correlation with the taste value of hot pot rice, and even the protein content and amylose content have no correlation with the taste value of hot pot rice. Therefore, in some specific embodiments, the rice specific for rice to be cooked has a protein content of 5 to 10%, preferably 7 to 9%, by mass, for example: 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, etc.; the amylose content of the rice special for the pot rice is 10-25%, preferably 10-20%, for example: 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, etc.; the glue consistency of the rice special for the pot rice is 60-100mm, for example: 65mm, 70mm, 75mm, 80mm, 85mm, 90mm, 95mm, etc.
<Second aspect of the invention>
The second aspect of the present invention provides a method for preparing rice specifically for rice to be cooked in a clay pot according to the present invention, which comprises the steps of grinding two or more kinds of raw material rice and mixing the ground raw material rice.
The invention finds that by setting the milling precision, a corresponding degree of skin retention can be obtained. The milling accuracy is generally controlled by the time of milling and the pressure of milling. The mode of milling is not particularly limited, and may be any mode commonly used in the art, for example: milling can be carried out using a rice mill.
The milling time is not particularly limited, and the equipment type of a common rice mill, the sand number of a sand roller and the like have certain relevance. In the present invention, when milling is performed with No. 36 sand using a test emery roll rice mill TM05C available from Zoozhu, the milling time may be 160s-265s, and when the milling time is 160s-265s, the rind retention of the obtained raw material rice may be 1% -2.5%.
<Third aspect of the invention>
A third aspect of the present invention provides a rice cooker, which comprises a rice cooker prepared by using the rice cooker of the first aspect of the present invention or the rice cooker of the second aspect of the present invention, and which has a hardness of 2.3 or more; and/or the presence of a gas in the gas,
the taste value of the pot rice is more than 80 minutes; and/or
The viscosity of the rice is 0.4-0.8 kgf.
Specifically, the method for preparing the rice covered with clay is not particularly limited, and may be a method for preparing rice covered with clay.
Specifically, the preparation method of the method for preparing the rice cooked in clay pot comprises the following steps:
washing rice special for rice to be cooked in clay pot, soaking for 2-3 h; then filtering the rice special for the pot rice by using a filter screen.
Brushing 2-3g of chicken oil or peanut oil on the inner part of the pot; weighing 150-200 g of the filtered dry special rice for the pot rice, placing the special rice for the pot rice in the pot, adding 100-200g of water, placing the special rice for the pot rice in a stove hole of the pot rice, covering the pot rice with a cover, and pressing a start key.
The first buzzing sound is heard and then the materials (such as sauced spareribs, muscles and the like) are added, and the second buzzing sound is heard and then the making of the pot rice is finished.
Examples
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The materials or apparatuses used are, unless otherwise specified, conventional products commercially available may be used.
In the embodiment, the detection method of each parameter is as follows:
1) the conventional physical and chemical indexes of the rice special for the pot rice are as follows: the protein content, amylose and gel consistency are carried out according to the national standards GB/T5511-2008 (Kjeldahl method for measuring the nitrogen content of grains and beans and calculating the crude protein content), GB/T15683-.
2) The skin retention degree measuring method comprises the following steps: according to GBT 5502-2018 grain and oil inspection rice processing precision inspection, 12g of whole polished rice samples are weighed, the samples are washed, dyed, rinsed and dried, then the samples are placed in a scanning bottom plate of a JMJT-12 rice processing precision detector, rice grains are spread and dispersed without overlapping by light shaking, the remaining degree of the raw material rice samples is detected by image acquisition and image analysis of an instrument, the processing precision is judged to be in grade of equal external, proper grinding or fine grinding, and the judging method is based on GB/T1354-2018. The measurement is repeated for 2 times to obtain the skin retention degree of the rice sample. The coloring agent is eosin-methylene blue (NMG staining solution), the cortex layer and the embryo of the rice special for the pot rice after the staining are blue-green, and the endosperm part is purple red.
3) The method for measuring the content of the solid matters at the bottom of the rice soup comprises the following steps:
weighing 7g of target rice sample, adding 100mL of clear water at 50 ℃, and heating and boiling for 20min by using an IKA electric heating table;
after heating and boiling, stirring evenly, and sieving by a 20-mesh sieve;
weighing 40mL of sieved filtrate, placing the sieved filtrate in a 50mL centrifuge tube, and standing for 5min at normal temperature;
the upper layer was pipetted 20mL and the remaining 20mL of the lower layer was dried at 105 deg.C, weighed and recorded in grams.
4) The weight of the undersize material of the rice special for the pot rice is as follows:
accurately weighing 50g of rice special for the pot rice, soaking the rice sample for 2 hours, draining for 30min, and crushing for 2 s. Sieving with a Miller sieve of 250 μm at 260r/min for 5min, and weighing the undersize product.
5) The method for measuring the flowing stagnation length of the rice special for the pot rice comprises the following steps:
a) weighing 100g of target rice sample, adding 1000g of clear water, and cooking for 1.5h by using a porridge cooking mode of a beautiful electric cooker;
b) stirring evenly after cooking, and sieving with a 20-mesh sieve;
c) sucking 2g of the sieved filtrate by using a disposable pipette, placing the filtrate in a test tube, quickly and horizontally placing the test tube, standing the test tube for 1 hour in a normal-temperature environment, and immediately measuring the flowing length of the filtrate in the test tube.
6) Area of rice crust:
soaking the rice special for the claypot rice for 2 hours, draining for 5 minutes, taking 200g of drained sample, adding 150g of water into a claypot pot, and putting the claypot pot into a claypot machine for steaming and boiling the claypot rice. And taking out the rice crust after the rice is cooked, measuring the area of the rice crust, and marking as 'Y' if the area of the rice crust is more than half of the round bottom of the rice crust pot, and marking as 'N' if the area of the rice crust is not less than half of the round bottom of the rice crust pot.
7) Grading the rice fragrance:
the rice cooked by the rice cooker is subjected to smell scoring according to a sensory evaluation method (Table A below) for inspecting the cooking quality of the rice and the rice according to GBT 15682-2008 grain and oil.
TABLE A
8) Viscosity, hardness and taste value of rice:
cooking rice according to the cooker, cooling at room temperature for 2h without adding flavoring juice and vegetable, sampling, measuring taste value with Sao bamboo taste meter SAT1B and measuring viscosity and hardness with viscometer RHS 1A.
9) Storage time
The storage time of the invention is calculated from the date of milling rice.
Examples 1 to 4
Raw material preparation
The preparation method of the raw material rice comprises the following steps: samples of different skin retention were obtained using a TM05C laboratory emery roll mill from zoo bamboo using 36 grit for different periods of time (specific times are shown in table 1 below) as shown in table 1 below.
TABLE 1
Examples 1 to 4
Based on the total mass of the rice special for the pot rice, 60% of Liuyouzhu which is stored for 4 months and 40% of ivory which is stored for 11 months are adopted in the embodiments 1 to 4 and purchased from Yihaijiali Wuhan rice factory.
Example 1: mixing Liuyounian sticky with the skin remaining degree of 1.0% and ivory sticky with the skin remaining degree of 1.0% to obtain the special rice for the pot rice.
Example 2: mixing Liuyounian sticky with peel retention of 1.5% and ivory sticky with peel retention of 1.5% to obtain the special rice for the pot rice.
Example 3: mixing Liuyou sticky with the skin remaining degree of 2.0% and ivory sticky with the skin remaining degree of 2.0% to obtain the rice special for the pot rice.
Example 4: mixing Liuyounian sticky with peel retention of 2.5% and ivory sticky with peel retention of 2.5% to obtain the special rice for the pot rice.
The rice special for rice to be cooked in clay pot of examples 1 to 4 was used to prepare rice to be cooked in clay pot, and the specific method was: washing rice special for rice to be cooked in clay pot, soaking for 2-3 h; then filtering the rice special for the pot rice by using a filter screen.
Brushing 2-3g of peanut oil on the inner part of the pot; weighing 200g of the special rice for the drained pot rice, putting the rice into the pot, adding 150g of water into a stove hole of the pot, covering the pot, and pressing a start key.
After hearing the first buzzing sound, adding sausage of Guangzhou wine house, slicing, and 20g, and after hearing the second buzzing sound, finishing the preparation of the pot rice.
Comparative examples 1 to 4
Based on the total mass of the rice special for the pot rice, 60 percent of Liuyouzhu which is stored for 4 months and 40 percent of ivory which is stored for 11 months are adopted in comparative examples 1 to 4 and purchased from Yihaijiali Wuhan rice factory.
Comparative example 1: mixing Liuyou clay with peel degree of 0% and ivory clay with peel degree of 0% to obtain rice special for the pot rice.
Comparative example 2: mixing Liuyounian sticky with peel retention of 0.5% and ivory sticky with peel retention of 0.5% to obtain the rice special for the pot rice.
Comparative example 3: mixing Liuyounian sticky with peel degree of 3.0% and ivory sticky with peel degree of 3.0% to obtain rice special for the pot rice.
Example 4: mixing Liuyounian sticky with peel degree of 3.5% and ivory sticky with peel degree of 3.5% to obtain the rice special for the pot rice.
The rice dedicated for rice to be cooked in clay pot of comparative examples 1 to 4 was used to prepare rice to be cooked in clay pot according to the same method as in examples 1 to 4.
Examples 5 to 8
Based on the total mass of the rice special for the pot rice, 80% of the fifth Hubei stored for 5 months and 20% of the Huanghuazhan stored for 11 months in examples 5 to 8 are purchased from Yihaijiali Wuhan rice factories.
The preparation methods of examples 5 to 8 were respectively:
example 5: mixing Huzhongwu with the skin retention degree of 1.0% and Huanghuazhan with the skin retention degree of 1.0% to obtain the special rice for the pot rice.
Example 6: mixing Huzhong five with the skin remaining degree of 1.5 percent and Huanghuazhan with the skin remaining degree of 1.5 percent to obtain the rice special for the pot rice.
Example 7: mixing Huzhongwu with the skin retention degree of 2.0% and Huanghuazhan with the skin retention degree of 2.0% to obtain the special rice for the pot rice.
Example 8: mixing Huzhongwu with the skin retention degree of 2.5 percent and Huanghuazhan with the skin retention degree of 2.5 percent to obtain the rice special for the pot rice.
The rice for rice exclusive use for rice to be cooked rice of examples 5 to 8 was used to prepare rice to be cooked rice in the same manner as in examples 1 to 4.
Comparative examples 5 to 8
Based on the total mass of the rice special for the pot rice, the comparative examples 5 to 8 adopt 80 percent of Ezhongwu rice stored for 5 months and 20 percent of Huanghuazhan rice stored for 11 months, which are purchased from Yihaijialiwuhan rice factories.
The preparation methods of comparative examples 5 to 8 were respectively:
comparative example 5: mixing Huzhongwu with the skin retention degree of 0% and Huanghuazhan with the skin retention degree of 0% to obtain the special rice for the pot rice.
Comparative example 6: mixing Huzhongwu with the skin retention degree of 0.5 percent and Huanghuazhan with the skin retention degree of 0.5 percent to obtain the rice special for the pot rice.
Comparative example 7: mixing Huzhongwu with the skin retention degree of 3.0% and Huanghuazhan with the skin retention degree of 3.0% to obtain the special rice for the pot rice.
Comparative example 8: mixing Huzhongwu with the skin retention degree of 3.5 percent and Huanghuazhan with the skin retention degree of 3.5 percent to obtain the rice special for the pot rice.
The rice exclusively for rice for clay-pot of comparative examples 5 to 8 was used to prepare rice for clay-pot according to the same method as in examples 1 to 4.
Commercially available product
The rice for rice cooker and Thailand jasmine rice were used as commercially available rice for rice cooker in the same manner as in application examples 1 to 4 to prepare rice cooker.
Performance testing
Measuring the skin retention degree and the solid content of the raw material rice according to the test method; and the area of the rice crust, the viscosity of the rice and the taste value of the rice were measured, and the results are shown in table 2 below:
TABLE 2
The skin remaining degree of the rice special for the pot rice can be controlled by controlling the milling time. As can be seen from table 2 above, the rice dedicated for rice cooking has the highest taste score when the degree of skin remaining is 1-2.5%, and the taste value is slightly reduced and the viscosity is obviously improved with the improvement of the grinding precision. This is to emphasize the granular feeling of rice for use as a material for rice to be cooked. The viscosity is too high, which affects the taste of the rice. When the milling precision is reduced, the degree of skin retention is increased, the taste value is obviously reduced, and the viscosity is also obviously reduced. In terms of mouthfeel, the mouthfeel tends to be relatively rough due to the increase of the skin retention.
Through comparison of different skin retention degrees and parameter measurement of rice sold in the market or purchased on the internet, when the skin retention degree is controlled to be 1% -2.5%, the taste value is relatively stable and is within the range of +/-2 minutes of the highest taste value. Different rice varieties have different viscosities, but are basically concentrated in the range of 0.4-0.8kgf, and when the rice special for the rice; when new rice is just sold on the market, or the grinding accuracy is too high, i.e., overgrinding, the viscosity of the rice increases, usually above 0.8 kgf.
Therefore, the proper skin retention degree is controlled, the taste of the cooked rice can be improved, and the waste of grains caused by excessive processing can be avoided. Through experiments, when the skin retention degree of the special rice for the pot rice is controlled to be 1-2.5%, the rice has good taste value, proper viscosity and large rice crust area.
Examples 9 to 36
The new grains in the season, such as 5 months or 3 months after harvesting, are placed in a constant temperature and humidity chamber at 37 ℃ and 80% relative humidity for accelerated aging, otherwise referred to as aging. According to most documents and prior experience, the time of one week in the constant temperature and humidity box is equivalent to one month at normal temperature.
In examples 9 to 36, 17 varieties of rice were selected, wherein rice 1, rice 2, rice 7, rice 8 and rice 17 were foreign varieties, white rice provided by the east guan factory in jai, carlo, rice meeting the storage month and skin degree requirements was selected, and remaining varieties of rice in different storage months were provided by the hong kong factory in jai.
A TM05C experimental sand roller rice mill of Zuozhu company is adopted, samples with different skin degrees are obtained by grinding for different time with No. 36 sand, wherein rice 1, rice 2, rice 7, rice 8 and rice 17 are foreign items, the samples are purchased to be ground white rice, and then the skin degrees of the white rice are detected. The milling time and skin retention of the rice 1-17 of the present invention are shown in Table 3 below.
TABLE 3
| Article item | Milling time(s) | Degree of skin retention/%) |
| Rice 1 (Baguln) | —— | 1.1 |
| Rice 2 (Vietnam scented rice) | —— | 1.1 |
| Rice 3 (Liuxiangzhan (Liuyouxiang)) | 215 | 1.4 |
| Rice 4 (Ivory incense) | 210 | 1.5 |
| Rice 5 (Huang Hua zhan) | 230 | 1.3 |
| Rice 6 (New Xiangzhan) | 205 | 1.6 |
| Rice 7 (Thailand jasmine rice) | —— | 1 |
| Rice 8 (Cambodia jasmine rice) | —— | 1 |
| Rice 9 (Fengliangyou Huazhan) | 212 | 1.5 |
| Rice 10 (Fengliangyou No. 2) | 195 | 1.7 |
| Rice 11 (Baixiang 139) | 212 | 1.5 |
| Rice 12 (Meixiangzhan No. 2) | 215 | 1.4 |
| Rice 13 (Huzhong five) | 213 | 1.5 |
| Rice 14 (Yexiang you li si) | 205 | 1.6 |
| Rice 15 (Vientiane you Huazhan) | 210 | 1.5 |
| Rice 16 (two best peiju) | 206 | 1.6 |
| Rice 17(DT8) | —— | 1.1 |
In examples 9 to 36, the raw material rice used was as follows:
1 part of rice (Bagul), mainly produced in southern Thailand, belongs to conventional long-shaped rice, 7.5-8.5% of protein, 16-18% of amylose, more than 6.8% of grain length and not less than 82 minutes of taste value;
the rice 2 (vietnamese scented rice) is mainly produced in vietnamese, belongs to conventional long-shaped rice, is a general name of several rice varieties in vietnamese, and has the basic attribute that rice has fragrance, so the rice is called the vietnamese scented rice, and the rice grain length is more than 6.8. The gel thickness is above 75mm, and the taste value is above 80 min.
Rice 3 (Liuxiang (Liuyou Xiang)) is mainly planted in Guangxi Guinan and Guizhong rice growing regions, and belongs to conventional long-shaped rice, southern oil-sticky rice and fragrant rice series rice. The grain length is 6.5-7.5mm, the amylose content is 12.5-15%, and the glue consistency is 65-75 mm. The taste value is above 84 points.
Rice 4 (Xiangya Xiang Zhan), which is produced mainly in two regions, belongs to conventional long-shaped rice. The amylose content is 17.5-19%, and the gel consistency is 65-80 mm. The taste value is more than 83 points.
5 Huanghua rice (produced mainly in Xiangzhe and Guangdong regions, belonging to the conventional late-maturing Zhonglong rice, the consistency of the gum is 77-81 mm, the amylose content is 15.8-16.2%, the protein content is 7.0-9%, and the taste value is over 78 min.
Rice 6 (new xiangzhan), produced mainly in Guangxi, belongs to indica type conventional rice. The thickness of the gel is 38-42mm, the content of amylose is 23.6-25.9%, and the content of protein is 10.5-12.0%. The taste value is above 80 min.
Rice 7 (jasmine rice in Thailand), a long-shaped rice mainly produced in northeast of Thailand. Average length of not less than 7 mm, amylose content of 12-19%, and water content of not more than 14%. The taste value is above 84 points.
Rice 8 (jasmine rice, cambodia) originally produced from long-grain indica rice, cambodia, a south-east asian agricultural country. Protein content 6.2-6.4%, amylose content 13-18%. The taste value is above 82 points.
Rice 9 (feng liang you huazhan): the middle and lower reaches of Yangtze river are planted with middle rice in one season, and it is one kind of indica type two-line hybrid rice variety. The amylose content is 19.3-21.6%, the consistency of the gum is 80.9-85.6 mm, and the taste value is more than 80 minutes;
rice 10 (feng liang you No. 2): is suitable for being planted in a rice blast light-emergence area of the whole Jiangxi province, and belongs to indica type two-line hybrid rice. The amylose content is 20.24-22.11%, the gel consistency is 68-75mm, and the taste value is more than 80 minutes.
Rice 11 (Baixiang 139) produced mainly in Guangxi and belonging to indica type conventional rice has a gum consistency of 76-85 mm and an amylose content of 9.4-10.6%. The taste value is above 80 points.
Rice 12 (meixiang No. 2): the content of amylose in indica type conventional rice is 15% -17.6%, the consistency of the rice is 72-77 mm, the physical and chemical classification is 63, and the taste quality is 82.
Rice 13 (five in Hubei), produced mainly in Hubei province, belongs to indica type conventional rice. The amylose content is 14.8-15.3%, the gel consistency is 81-85 mm, and the taste value is more than 80 minutes.
Rice 14 (wild fragrant Youlisi), produced mainly in Jiangxi province, belongs to indica type three-line hybrid rice. The grain length is 6.0-8.0mm, the amylose content is 13.2-15.6%, the gel consistency is 69-82mm, and the taste value is more than 80 minutes.
Rice 15 (Wanxiangyouhuazhan), mainly produced in Jiangxi province, belongs to indica type three-line hybrid rice. The grain length is 7.0-8.5mm, the amylose content is 13.5-16.8%, the gel consistency is 55-70mm, and the taste value is more than 80 minutes.
Rice 16 (disqualified peking), which is produced mainly in southern China and belongs to indica two-line hybrid rice. The thickness of the gel is 65-75mm, the content of amylose is 20.0-22.5%, and the taste value is over 75 minutes.
Rice 17(DT8), which belongs to imported Vietnam rice, is partially fragrant, amylose is 13.5-17.5%, the consistency of the rice is 75-85 mm, and the taste value is more than 78 points.
The raw material rice is divided into 6 groups after combination to prepare the rice special for the pot rice and the pot rice.
Examples 9 to 13
In example 9, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 10 months were used in a mass ratio of 7:3, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
In example 10, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 12 months were used in a mass ratio of 7:3, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
In example 11, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 14 months were used in a mass ratio of 7:3, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot. In example 12, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 16 months were used in a mass ratio of 7:3, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
In example 13, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 18 months were used in a mass ratio of 7:3, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
Examples 14 to 16
In example 14, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 12 months were used in a mass ratio of 1:1, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
In example 15, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 12 months were used in a mass ratio of 3:7, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
In example 16, rice 1 (gulen) stored for 5 months and rice 2 (vietnamese scented rice) stored for 12 months were used in a mass ratio of 1:9, and the two were mixed uniformly to obtain rice dedicated for rice to be cooked in a deep pot.
Examples 17 to 22
In example 17, rice 3 (salix fragrant) stored for 4 months and rice 4 (ivory fragrant) stored for 9 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 18, rice 3 (salix fragrant) stored for 4 months and rice 4 (ivory fragrant) stored for 11 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 19, rice 3 (tamarind) stored for 4 months and rice 4 (ivory) stored for 13 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 20, rice 3 (tamarind) stored for 4 months and rice 4 (ivory) stored for 15 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 21, rice 3 (salix fragrant) stored for 4 months and rice 4 (ivory fragrant) stored for 17 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 22, rice 3 (salix fragrant) stored for 4 months and rice 4 (ivory fragrant) stored for 19 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
Examples 23 to 25
In example 23, rice 3 (tamarind) stored for 4 months and rice 4 (ivory) stored for 13 months were mixed uniformly at a mass ratio of 8:2 to obtain rice dedicated for rice cooker.
In example 24, rice 3 (tamarind) stored for 4 months and rice 4 (ivory) stored for 13 months were mixed uniformly at a mass ratio of 4:6 to obtain rice dedicated for rice cooker.
In example 25, rice 3 (tamarind) stored for 4 months and rice 4 (ivory) stored for 13 months were mixed at a mass ratio of 2:8 to obtain rice dedicated for rice cooker.
Examples 26 to 28
In example 26, rice 4 (ivory) stored for 8 months and rice 5 (wampee 1) stored for 10 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 27, rice 3 (tamarind) stored for 8 months and rice 6 (new tamarind) stored for 9 months were mixed at a mass ratio of 3:7 to obtain rice dedicated for rice cooker.
In example 28, rice 7 (thailand jasmine rice) stored for 8 months and rice 8 (jasmine rice in cambodia) stored for 8 months were mixed uniformly at a mass ratio of 7:3 to obtain rice dedicated for rice cooker.
Examples 29 to 36
In example 29, rice 8 (jasmine rice in cambodia) stored for 6 months and rice 2 (vietnamese scented rice) stored for 13 months were mixed uniformly at a mass ratio of 1:1 to obtain rice dedicated for rice cooker.
In example 30, rice 7 (tai rice) stored for 3 months, rice 17(DT8) stored for 3 months, and rice 2 (vietnamese scented rice) stored for 12 months were mixed uniformly at a mass ratio of 4:3:3 to obtain rice dedicated for rice to be cooked in clay pot.
In example 31, rice 5 (huanghuazhan No. 1) stored for 5 months and rice 9 (fengshuangyou huazhan) stored for 10 months were mixed uniformly at a mass ratio of 6:4 to obtain rice dedicated for rice cooker.
In example 32, rice 11 (passion fruit 139) stored for 4 months, rice 6 (new flavor) stored for 12 months, and rice 12 (mezzanine No. 2) stored for 14 months were mixed at a mass ratio of 6:1: 3.
In example 33, rice 13 (wu-zi-hubei) stored for 5 months and rice 5 (huanghuazhan-gi-hubei) stored for 13 months were mixed uniformly at a mass ratio of 8:2 to obtain rice exclusively for hot pot rice.
In example 34, rice 14 (wild fragrant and shouli) stored for 4 months and rice 15 (Wanxiang you huazhan) stored for 13 months were mixed uniformly at a mass ratio of 8:2 to obtain rice dedicated for rice cooker.
In example 35, rice 9 (feng shui you huazhan) stored for 5 months and rice 16 (yue peinu) stored for 12 months were mixed uniformly at a mass ratio of 4:6 to obtain rice dedicated for rice cooker.
In example 36, rice 10 (feng liang you No. 2) stored for 6 months and rice 16 (liang you bao u) stored for 12 months were mixed uniformly at a mass ratio of 4:6 to obtain rice dedicated for rice cooker.
The rice dedicated for rice cooker of examples 9 to 36 was used to prepare rice cooker, and the specific method was: washing rice special for rice to be cooked in clay pot, soaking for 2-3 h; then filtering the rice special for the pot rice by using a filter screen.
Brushing 2-3g of peanut oil on the inner part of the pot; weighing 200g of the special rice for the drained pot rice, putting the rice into the pot, adding 150g of water into a stove hole of the pot, covering the pot, and pressing a start key.
After hearing the first buzzing sound, adding sausage of Guangzhou wine house, slicing, and 20g, and after hearing the second buzzing sound, finishing the preparation of the pot rice.
Performance testing
According to the testing method, the protein, amylose, the glue consistency, the flow stagnation length, the weight of undersize materials, the ratio of the undersize material weight to the flow stagnation length (screen/flow for short) and the solid content of the rice special for the rice to be cooked in the clay pot are measured; and the rice crust area, rice aroma, viscosity, hardness, taste value, etc. of the rice, the results of which are shown in table 4 below:
TABLE 4
As can be seen from Table 4, when the run length of the rice for hot pot rice is 54mm or less, the taste value of the rice is almost 80 minutes or more, and it is generally considered that the taste value of the rice is 80 minutes or more, and the texture is relatively good.
As can be seen from the undersize weight and the hardness of the rice in the clay pot in table 2, the undersize weight is inversely proportional to the hardness of the rice in the clay pot, as shown in fig. 1. When the undersize material is heavyRice is relatively sticky and soft; when the undersize is low in weight, the rice is relatively hard. As can be seen from the correlation analysis of FIG. 1, R of undersize weight and hardness2At 0.9735, a significant negative correlation was present. When the undersize weight is 18.5g or less, the granular hardness of the rice is more suitable in combination with taste. If the rice is too sticky and soft, the hardness of the granular rice is insufficient.
The ratio of the undersize weight to the flow length (referred to as sieve/flow) was analyzed by correlation, and found to have a good correlation with the taste value of the rice, and the result is shown in fig. 2. R in FIG. 22At 0.9821, it can be seen that the two exhibit a significant positive correlation. When the ratio of the undersize material weight to the flowing length is more than 0.28g/mm, the taste value of the pot rice is more than 80 minutes, and the larger the ratio is, the higher the taste value is.
Solid content and rice crust area analysis shows that when the weight of the solid content is more than 0.38g, the rice crust has obvious rice crust, namely the area of the rice crust is more than half of the area of the round bottom of the rice crust pot. This is probably because the rice, when it has a high solids content, is partially adsorbed on the surface of the rice grains, while the rest precipitates on the bottom to form rice crust.
Finally, the scoring result of the rice fragrance shows that the new and old rice can be matched, and when the content of the new rice reaches a certain value, the sufficient rice fragrance can be provided.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the present invention shall be covered thereby. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The rice special for the pot rice is characterized by comprising two or more raw material rice; wherein the content of the first and second substances,
the peel remaining degree of the rice special for the pot rice is 1-2.5%.
2. The rice specifically for rice cooker according to claim 1, wherein the rice specifically for rice cooker has a solid content of 0.38g or more, preferably 0.4g or more.
3. The rice specifically for hot pot rice according to claim 1 or 2, wherein a flow length of the rice is 54mm or less.
4. The rice specially used for rice to be cooked in clay pot as claimed in any one of claims 1 to 3, wherein the weight of undersize of the rice specially used for rice to be cooked in clay pot is 18.5g or less.
5. The rice specially used for rice to be cooked to deep-pot according to any one of claims 1 to 4, wherein a ratio of a weight of undersize to a length of flow stagnation of the rice specially used for rice to deep-pot is 0.28g/mm or more, preferably 0.3g/mm or more.
6. The rice specially used for hot pot rice according to any one of claims 1 to 5, wherein the rice specially used for hot pot rice has a protein content of 5 to 10% by mass; and/or the amylose content of the rice special for the pot rice is 10-25%.
7. The rice specially used for rice to be cooked in clay pot as claimed in claim 6, wherein the rice specially used for rice to be cooked in clay pot has a protein content of 7-9% by mass; and/or the amylose content of the rice special for the pot rice is 10-20%.
8. The rice specially adapted for rice cooker according to any one of claims 1 to 7, wherein the rice specially adapted for rice cooker has a gel consistency of 60 to 100 mm.
9. The method for producing rice specially used for rice to be cooked in clay pot according to any one of claims 1 to 8, comprising a step of milling two or more kinds of raw material rice and then mixing them.
10. A rice prepared using the rice dedicated for rice to be cooked to be; and/or the presence of a gas in the gas,
the taste value of the pot rice is more than 80 minutes; and/or
The viscosity of the rice is 0.4-0.8 kgf.
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