CN115918844A - Method for preparing instant cooked rice - Google Patents
Method for preparing instant cooked rice Download PDFInfo
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- CN115918844A CN115918844A CN202211550625.6A CN202211550625A CN115918844A CN 115918844 A CN115918844 A CN 115918844A CN 202211550625 A CN202211550625 A CN 202211550625A CN 115918844 A CN115918844 A CN 115918844A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 129
- 235000009566 rice Nutrition 0.000 title claims abstract description 129
- 238000000034 method Methods 0.000 title claims abstract description 45
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 128
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000005457 ice water Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 2
- 238000010257 thawing Methods 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 239000011265 semifinished product Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
Images
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for making fresh instant modulation rice, which aims to solve the technical problems that the conventional instant modulation rice has a stiff mouthfeel, is not fresh and elastic enough, is not easy to digest and cannot be sufficiently absorbed due to the retrogradation phenomenon after the rice is cured. Which comprises the following steps: (1) Taking a required amount of rice, and preparing semi-finished rice with incompletely gelatinized starch, wherein the central temperature is 70-75 ℃; (2) Loosening the prepared semi-finished rice, rapidly cooling the semi-finished rice to 5-15 ℃ by using ice water, and adjusting the cooling time and the ice water amount to ensure that the water content in the semi-finished rice is 63-67%; and (3) adding other food materials and seasonings, and stirring to obtain the food. The prepared convenient concocted rice can be eaten after being cooked by microwave, the eating experience is fresh, and the mouth feel is soft, glutinous and elastic. The method can keep the freshness and Q elasticity of the rice to the maximum extent while eating the rice conveniently and quickly, ensures the absorption of nutrient components, and is far superior to the traditional method.
Description
Technical Field
The invention relates to the technical field of instant food processing, in particular to a method for preparing instant cooked rice.
Background
The rice is convenient to prepare, and the requirement of people for quickly solving the problem of eating at present is met. The conventional instant prepared rice is prepared by steaming rice, adding livestock and poultry meat and eggs, adding seasonings, frying, and cooling or freezing. The method is a processing idea of traditional fried rice and a manufacturing idea of household fried rice.
The steps of the existing method are as follows: soaking dried rice, steaming with steam, adding flavoring agent, vegetable, meat, and fowl egg product, stirring, parching, cooling, freezing, and packaging. The whole production environment temperature is normal temperature, and the stirring and frying processes are high temperature after the rice is steamed in the processing process.
The existing preparation method has mature process and convenient eating, but has a plurality of defects: during the cooking process of the rice, the starch is completely gelatinized, but in the cooling and storing process, along with the change of temperature and time, retrogradation phenomena with different degrees occur, namely, the molecular structure of the starch is restored again and is irreversible, so that the rice has a raw and hard taste and loses Q elasticity when being eaten, and the rice is not as soft, delicious, chewy and easy to digest like fresh rice.
Disclosure of Invention
The invention aims to provide a method for making fresh instant modulation rice, which aims to solve the technical problems that the conventional instant modulation rice has a stiff mouthfeel, is not fresh and elastic enough, is not easy to digest and cannot be sufficiently absorbed due to the retrogradation phenomenon after the rice is cured.
The invention conception of the invention is as follows: the completely gelatinized starch has retrogradation phenomenon when the temperature is reduced, and in order to realize that the fresh Q elasticity can be embodied when the conveniently prepared rice is eaten, a method is adopted to ensure that the starch is completely gelatinized only when the rice is eaten and heated. The invention aims to ensure that a finished product is gelatinized to a certain degree instead of completely by accurately controlling the water content and the temperature in the processing process, and the gelatinization of the rice starch is completely finished only by fully heating and curing after being frozen or refrigerated for a certain time when being eaten, so that the full freshness and Q elasticity are obtained.
The retrogradation of starch is avoided by adding food additives which inhibit retrogradation of starch in the prior art, which means that the skilled person does not think about retrogradation by means of incomplete gelatinization, and if thought, does not know how to achieve the retrogradation, or has poor effect, and the use of food additives is normal because there are many factors which influence the gelatinization of starch and how to control variables is unknown.
Through a great deal of research, the inventor finds that in the instant cooked rice, the water content (mass fraction) in the cooked rice is accurately controlled to be 63-67%, and the semi-finished cooked rice is controlled to be cooked rice with the central temperature of 70-75 ℃, so that the prepared incompletely gelatinized cooked rice has the best eating effect when being heated after being refrigerated.
Even if the water content in the rice is controlled to be 63-67%, the skilled person does not know how to realize the control, and the inventor finds that the prepared semi-finished rice is loosened, the water content in the rice can be accurately controlled to reach the required range by adjusting the cooling time and the amount of ice water, namely, the semi-finished rice is rapidly cooled to 10 ℃ within 1 minute by spraying the ice water with the weight being 10 times that of the semi-finished rice, so as to lock the water in the rice.
The invention has two functions of controlling the moisture content: 1. the retrogradation speed of the starch with the water content of more than 10 percent and less than 60 percent is higher, and the water content of more than 63 percent can slow down the retrogradation speed of the gelatinized starch in the rice in the storage process, thereby being beneficial to improving the mouthfeel when being eaten. 2. The rice is cooked, and simultaneously, the starch in the rice is not completely gelatinized by matching with the hot processing temperature and time of the rice; when the rice is eaten, the rice is completely gelatinized by microwave heating, and the whole processing process of the rice is finished. Thus, the taste of the food is completely fresh when the food is eaten. Below this moisture level will affect the rate of rice ripening and starch gelatinization and retrogradation.
Therefore, the invention adopts the following technical scheme:
the method for preparing the fresh instant mixed rice comprises the following steps:
(1) Taking a required amount of rice, and preparing semi-finished rice with incompletely gelatinized starch, wherein the central temperature is 70-75 ℃;
(2) And loosening the prepared semi-finished rice, quickly cooling the semi-finished rice to 5-15 ℃ by using ice water, and adjusting the cooling time and the ice water amount to ensure that the water content in the semi-finished rice is 63-67%.
(3) Adding other food materials and flavoring agents, and stirring.
Preferably, in the step (1), the semi-finished cooked rice which is not completely gelatinized is cooked rice, and the central temperature is 70 to 75 ℃.
Preferably, in the step (1), the method of preparing the incompletely gelatinized half-cooked rice comprises: soaking the rice for 30 to 50min, taking out the rice, adding water accounting for 68 to 72 percent of the weight of the soaked rice, and heating the rice for 3 to 5min by microwave.
Preferably, in the step (1), the method for preparing the incompletely gelatinized half-cooked rice comprises: soaking the rice for 30 to 50min, taking out the rice, steaming for 5 to 10min, and spraying water in the steaming process, wherein the water spraying amount is 68 to 72 percent of the weight of the soaked rice.
Preferably, in the step (2), the semi-finished cooked rice is rapidly cooled to 8-12 ℃ by using ice water, the weight of the ice water is 8-12 times of that of the semi-finished cooked rice, and the cooling time is within 1 min.
Preferably, in the step (3), the edible oil is added for stirring, and then the other food materials and the seasonings are added for stirring.
Preferably, in step (3), the other food materials are respectively fried or freshly cut and sterilized, and cooled to 0~4 ℃.
Preferably, in the step (3), the prepared cooked rice is subpackaged, sealed and refrigerated at 0~4 ℃ or refrigerated at-20 to-16 ℃.
Preferably, the refrigerated prepared rice is taken out within six days and is cooked by microwave for eating; taking out the product stored at the temperature of between 20 ℃ below zero and 16 ℃ within three months, unfreezing the product, and curing the product by microwaves for eating.
Compared with the prior art, the invention has the beneficial technical effects that:
1. the prepared convenient concocted rice can be eaten after being cooked by microwave, and has fresh eating experience, soft, glutinous and elastic mouthfeel. The method can keep the freshness and Q elasticity of the rice to the maximum extent while eating the rice conveniently and quickly, ensures the absorption of nutrient components, and is far superior to the prior traditional method.
2. The product prepared by the method does not contain any food additive for inhibiting starch retrogradation, and the problem of poor taste of the conveniently prepared rice caused by starch retrogradation is solved only by adjusting the process parameters.
3. The method of the invention can save heat by 30% because of adopting the incomplete gelatinization process in the processing process.
4. Compared with the traditional process, the method of the invention reduces the heating and frying working section and simplifies a working procedure.
Drawings
FIG. 1 is a flow chart of a method for making the fresh instant cooked rice with dried plum, vegetable and meat particles.
Detailed Description
The following examples are intended to illustrate the present invention in detail and should not be construed as limiting the scope of the present invention in any way.
The first embodiment is as follows: a method for making fresh instant cooked rice with dried plum, vegetable and meat particles comprises the following steps:
1. 1000g of long-grain fragrant rice is taken, a proper amount of water is added until the rice is submerged, and the rice is soaked for 50min at normal temperature.
2. And (3) taking about 1200g of the rice soaked in the step (1), adding 864g of water, and sealing. Heating in microwave oven with high fire for 4 min until water is completely absorbed to obtain semi-finished cooked rice with incomplete starch gelatinization, wherein the central temperature is 70 deg.C.
3. And (3) loosening the semi-finished product rice prepared in the step (2), spraying ice water with the weight being 10 times that of the semi-finished product rice, reducing the temperature to 10 ℃ within 3 minutes, and measuring the moisture content in the semi-finished product rice to be 63% by using an oven drying method.
4. Weighing 38g of scallion oil, adding into the cooked rice obtained in the step 3, and stirring uniformly.
5. Taking 400g of preserved vegetable, soaking in a proper amount, cleaning, fishing out, and squeezing out water. And (3) discharging a small amount of oil in a hot pot, frying until no water vapor exists, and cooling to 0~4 ℃.
Taking 170g of minced streaky pork, placing a small amount of oil in a hot pot, frying, and cooling to 0~4 ℃.
400g of egg liquid, frying the egg liquid in a hot pot until the egg liquid is golden yellow, and cooling the egg liquid to 0~4 ℃.
And taking 64g of dark soy sauce, 8g of chicken essence and 50g of lard for later use.
Adding the above materials into the cooked rice obtained in step 4, and stirring.
6. Subpackaging proper amount of the cooked rice obtained in the step 5 into support boxes, sealing, boxing, and storing in a cold storage of 0~4 deg.C, or freezing at-18 deg.C.
7. 0~4 deg.C refrigerated cooked rice can be taken out within six days, opened, and microwave cooked. The product stored at-18 deg.C is taken out within three months, thawed and microwave-cooked for eating.
Example two: a method for making fresh instant cooked rice with dried plum, vegetable and meat particles comprises the following steps:
1. 1000g of long-grain fragrant rice is taken, a proper amount of water is added until the rice is submerged, and the long-grain fragrant rice is soaked for 40min at normal temperature.
2. Taking about 1200g of the rice soaked in the step 1, adding 840g of water, and steaming for 8 minutes in a water-proof way to prepare semi-finished cooked rice with incompletely gelatinized starch, wherein the central temperature is 72 ℃.
3. And (3) loosening the semi-finished product rice prepared in the step (2), spraying ice water with the weight being 10 times that of the semi-finished product rice, reducing the temperature to 10 ℃ within 3 minutes, and measuring the moisture content in the semi-finished product rice to be 65% by using an oven drying method.
4. Weighing 38g of scallion oil, adding into the cooked rice obtained in the step 3, and stirring uniformly.
5. Taking 400g of preserved vegetable, soaking in a proper amount, cleaning, fishing out, and squeezing out water. And (3) discharging a small amount of oil in a hot pot, frying until no water vapor exists, and cooling to 0~4 ℃.
Taking 170g of minced streaky pork, placing a small amount of oil in a hot pot, frying, and cooling to 0~4 ℃.
400g of egg liquid, frying the egg liquid to be golden yellow by putting oil in a hot pot, and cooling the egg liquid to 0~4 ℃.
And taking 64g of dark soy sauce, 8g of chicken essence and 50g of lard for later use.
Adding the above materials into the cooked rice obtained in step 4, and stirring.
6. Subpackaging proper amount of the cooked rice obtained in the step 5 into support boxes, sealing, boxing, and storing in a cold storage of 0~4 deg.C, or freezing at-18 deg.C.
7. 0~4 deg.C refrigerated cooked rice can be taken out within six days, opened, and microwave cooked. The product stored at-18 deg.C is taken out within three months, thawed and microwave-cooked for eating.
The invention is explained in detail above with reference to the drawings and the embodiments; however, it will be understood by those skilled in the art that various changes in the specific parameters of the embodiments described above may be made or equivalents may be substituted for elements thereof without departing from the scope of the present invention, so as to form a plurality of specific embodiments, which are all common variations of the present invention and will not be described in detail.
Claims (9)
1. The preparation method of the fresh instant mixed rice is characterized by comprising the following steps:
(1) Taking rice with required amount to prepare semi-finished cooked rice with incompletely gelatinized starch, wherein the central temperature is 70-75 ℃;
(2) Loosening the prepared semi-finished rice, rapidly cooling the semi-finished rice to 5-15 ℃ by using ice water, and adjusting the cooling time and the ice water amount to ensure that the water content in the semi-finished rice is 63-67%;
(3) Adding other food materials and flavoring, and stirring.
2. The method for preparing freshly brewed rice according to claim 1, wherein in the step (1), the semi-finished rice which is not completely gelatinized is cooked rice, and the central temperature of the semi-finished rice is 70 to 75 ℃.
3. The method of producing freshly prepared rice as claimed in claim 1 or 2, wherein the step (1) of preparing the semi-finished cooked rice which is not completely gelatinized comprises: soaking the rice for 30 to 50min, taking out the rice, adding water accounting for 68 to 72 percent of the weight of the soaked rice, and heating the rice for 3 to 5min by microwave.
4. The method of producing freshly prepared rice as claimed in claim 1 or 2, wherein the step (1) of preparing the semi-finished cooked rice which is not completely gelatinized comprises: soaking the rice for 30 to 50min, taking out, steaming for 5 to 10min, and spraying water in the steaming process, wherein the water spraying amount is 68 to 72 percent of the weight of the soaked rice.
5. The method for preparing ready-to-eat cooked rice as claimed in claim 1, wherein in the step (2), the semi-finished cooked rice is rapidly cooled to 8 to 12 ℃ by using ice water, the weight of the ice water is 8 to 12 times of the weight of the semi-finished cooked rice, and the cooling time is within 1 min.
6. The method of claim 1, wherein in step (3), the edible oil is added and stirred, and then the other ingredients and the seasoning are added and stirred.
7. The method of making freshly prepared instant rice as claimed in claim 1, wherein in step (3), the other ingredients are separately cooked or cut and sterilized, and allowed to cool to 0~4 ℃.
8. The method for preparing freshly brewed rice as claimed in claim 1, wherein the prepared brewed rice is subpackaged, sealed and refrigerated at 0~4 ℃ or refrigerated at-20 to-16 ℃ in the step (3).
9. The method of producing freshly cooked instant cooked rice as claimed in claim 8, wherein the refrigerated cooked rice is removed within six days and cooked by microwave for consumption; taking out the product stored at the temperature of between 20 ℃ below zero and 16 ℃ below zero within three months, thawing the product and then cooking the product by microwaves.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211550625.6A CN115918844A (en) | 2022-12-05 | 2022-12-05 | Method for preparing instant cooked rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211550625.6A CN115918844A (en) | 2022-12-05 | 2022-12-05 | Method for preparing instant cooked rice |
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| CN115918844A true CN115918844A (en) | 2023-04-07 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5316783A (en) * | 1992-11-20 | 1994-05-31 | Uncle Ben's, Inc. | Parboiled rice product and method of making same |
| CN106307010A (en) * | 2016-08-23 | 2017-01-11 | 贵州梵净山农业高科技股份有限公司 | Microwave method for cooking rice |
| CN106562185A (en) * | 2016-10-13 | 2017-04-19 | 铜仁职业技术学院 | Manufacture method of quick-frozen aging and retrogradation preventing cooked rice |
| CN110063455A (en) * | 2019-05-14 | 2019-07-30 | 南京财经大学 | A kind of self-heating rice and preparation method thereof |
| CN110731452A (en) * | 2019-11-06 | 2020-01-31 | 江苏百斯特鲜食有限公司 | anti-retrogradation single-grain quick-frozen fried rice and processing method thereof |
-
2022
- 2022-12-05 CN CN202211550625.6A patent/CN115918844A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5316783A (en) * | 1992-11-20 | 1994-05-31 | Uncle Ben's, Inc. | Parboiled rice product and method of making same |
| CN106307010A (en) * | 2016-08-23 | 2017-01-11 | 贵州梵净山农业高科技股份有限公司 | Microwave method for cooking rice |
| CN106562185A (en) * | 2016-10-13 | 2017-04-19 | 铜仁职业技术学院 | Manufacture method of quick-frozen aging and retrogradation preventing cooked rice |
| CN110063455A (en) * | 2019-05-14 | 2019-07-30 | 南京财经大学 | A kind of self-heating rice and preparation method thereof |
| CN110731452A (en) * | 2019-11-06 | 2020-01-31 | 江苏百斯特鲜食有限公司 | anti-retrogradation single-grain quick-frozen fried rice and processing method thereof |
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