CN1261040C - Instant rice, and its prepn. method - Google Patents
Instant rice, and its prepn. method Download PDFInfo
- Publication number
- CN1261040C CN1261040C CNB031527612A CN03152761A CN1261040C CN 1261040 C CN1261040 C CN 1261040C CN B031527612 A CNB031527612 A CN B031527612A CN 03152761 A CN03152761 A CN 03152761A CN 1261040 C CN1261040 C CN 1261040C
- Authority
- CN
- China
- Prior art keywords
- rice
- temperature
- vacuum
- hour
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to an instant dehydrated cooked rice and a preparation method thereof, more specifically, boiled instant dehydrated cooked rice which is dehydrated by a freezing and vacuum drying technology and is matched with vacuum dehydrated soup and vegetable blocks and a manufacture method thereof. The method is completed by the following steps: 1, boiling rice; 2, filling the boiled rice into dishes; 3, quickly freezing the boiled rice; 5, packing the boiled rice in water prevention, etc. Products formed by the present invention have the advantages that (1) a vacuum freeze drying and dehydrating technology is used to cause manufactured dehydrated rice to keep the same taste and nutrition as newly boiled rice; (2) the instant reconstitution performance is good, and the products can reach a fresh rice state by soaking the products within 3 minutes in hot water of which the temperature is above 60 DEG C; (3) the products are matched with solid vacuum dehydrated soup and vegetable blocks which can be eaten by being soaked with rice simultaneously, and are convenient for nutrition absorption.
Description
Technical field
The present invention relates to a kind of instant-rice and preparation method thereof, specifically be a kind of that boil, with Lyophilisation technique for making slough moisture, can dehydrated cooked rice instant, that be furnished with vacuum dehydration soup dish piece and preparation method thereof.
Background technology
Rice is the staple food in our daily life, the wide consumer group is arranged, but its boiling time is longer, living with modern fast pace, some is inharmonious, though prior art also has the instant-rice of development therefrom, what adopt is the heated-air drying dewatering, and the color and taste of rice, nutrition comparatively fresh rice all have loss, and be simple rice, be not furnished with the soup dish.
Summary of the invention
The purpose of this invention is to provide a kind of be furnished with solid vacuum dehydration soup dish piece, adopt the Lyophilisation technique for making dehydration to form, dehydrated cooked rice that can instant.
The present invention finishes by following scheme:
A kind of instant dehydrated cooked rice and preparation method thereof, its manufacturing process mainly may further comprise the steps:
1. the shortening of rice: rice is eluriated back dipping about 10 minutes, under high pressure or normal pressure, fully boil it ripe;
2. sabot: well-done rice is contained in the container of definite shape;
3. quick-frozen: the rice that will set dish is put into temperature and is lower than-18 ℃ of quick freezing repository quick-frozens more than 8 hours, so that the central temperature of each entity is lower than-18 ℃;
4. vacuum drying: the rice that quick-frozen is good is put into vacuum and is lower than the vacuum storehouse that 100Pa, condenser temperature reach below-40 ℃ and dewaters, dehydration is by being that the process curve that parameter is set carries out with time and temperature, so that the water content of each entity is lower than 3%; Dehydration is as follows by the process curve that with time and temperature is the parameter setting: variations in temperature is as follows: heating is 12 hours temperature rose to 85 degrees centigrade in 0.5 hour after, heating is 4 hours after again temperature being reduced to 75 degrees centigrade in 1 hour, again temperature was reduced to 60 degrees centigrade of heating 2 hours in 1 hour, again temperature is reduced to 50 degrees centigrade of heating 1 hour in 0.5 hour, again temperature was reduced to 40 degrees centigrade in 0.5 hour;
5. damp-prrof packing: the grain of rice pine of rice that will take off water from the back with the vacuum dehydration soup dish piece that is equipped with pack in the lump in the vacuum damp-proofing packing finished product.
Compared with prior art, effect characteristics of the present invention are mainly reflected in:
1. utilization vacuum freezedrying dehydration technique makes the dehydrated cooked rice taste, the nutrition that make all keep the same with new cooking rice.
2. the instant rehydration is fabulous, and brewed in hot water just can reach the state of fresh rice more than 60 ℃ in 3 minutes.
3. be furnished with solid vacuum dehydration soup dish piece, can with rice brew simultaneously edible, more convenient more nutrition.
The specific embodiment
Specific embodiments of the invention are as follows:
1. the shortening of rice: get 5 kilograms in refining rice, eluriate clean and ripe with cold water dipping 10 minutes boiling under normal pressure;
2. sabot: the rice that boiling is ripe is contained in certain container by every part of 250g;
3. quick-frozen: the rice that will set dish is put into quick freezing repository quick-frozen 12 hours, the central temperature of each entity is reached-20 ℃;
4. vacuum dehydration: the rice that quick-frozen is good is put into vacuum and is reached 60Pa, condenser temperature dewaters in-40 ℃ the vacuum storehouse, dehydration progressively changes temperature and carries out by passing in time in the process of vacuum dehydration drying, variations in temperature is as follows: heating is 12 hours temperature rose to 85 degrees centigrade in 0.5 hour after, heating is 4 hours after again temperature being reduced to 75 degrees centigrade in 1 hour, again temperature was reduced to 60 degrees centigrade of heating 2 hours in 1 hour, again temperature is reduced to 50 degrees centigrade of heating 1 hour in 0.5 hour, again temperature was reduced to 40 degrees centigrade in 0.5 hour; Finally make the water content of each entity be lower than 3%;
5. damp-prrof packing: the grain of rice pine of rice that will take off water from the back with the vacuum dehydration soup dish piece that is equipped with adorn in the lump in the vacuum damp-proofing packing finished product.
Claims (5)
1. the preparation method of an instant dehydrated cooked rice, rice is carried out shortening, sabot, quick-frozen, after the vacuum dehydration, pack, it is characterized in that: vacuum dehydration is to carry out according to following temperature and time curve: the rice that quick-frozen is good is put into vacuum and is lower than 100Pa, condenser temperature reaches in the vacuum storehouse below-40 ℃ and dewaters, heating is 12 hours temperature rose to 85 degrees centigrade in 0.5 hour after, heating is 4 hours after again temperature being reduced to 75 degrees centigrade in 1 hour, again temperature was reduced to 60 degrees centigrade of heating 2 hours in 1 hour, again temperature is reduced to 50 degrees centigrade of heating 1 hour in 0.5 hour, again temperature was reduced to 40 degrees centigrade in 0.5 hour.
2. the preparation method of instant dehydrated cooked rice according to claim 1 is characterized in that: described quick-frozen step is: the rice that will set dish is put into temperature and is lower than-18 ℃ of quick freezing repository quick-frozens more than 8 hours, the central temperature of rice is lower than-18 ℃.
3. the preparation method of instant dehydrated cooked rice according to claim 2 is characterized in that: described packaging step is: the grain of rice pine of the back rice that will dewater is packed in the vacuum damp-proofing packing with the vacuum dehydration soup dish piece that is equipped with in the lump from the back.
4. the preparation method of instant dehydrated cooked rice according to claim 3 is characterized in that: described shortening step is: rice is eluriated back dipping about 10 minutes, fully boil it ripe under high pressure or normal pressure.
5. instant dehydrated cooked rice is characterized in that preparing according to any described method among the claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031527612A CN1261040C (en) | 2003-04-19 | 2003-08-16 | Instant rice, and its prepn. method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03122750 | 2003-04-19 | ||
| CN03122750.3 | 2003-04-19 | ||
| CNB031527612A CN1261040C (en) | 2003-04-19 | 2003-08-16 | Instant rice, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1513356A CN1513356A (en) | 2004-07-21 |
| CN1261040C true CN1261040C (en) | 2006-06-28 |
Family
ID=34276265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031527612A Expired - Fee Related CN1261040C (en) | 2003-04-19 | 2003-08-16 | Instant rice, and its prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1261040C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293370B (en) * | 2011-07-12 | 2012-07-04 | 中南林业科技大学 | Method for producing alpha-dehydrated instant rice by ultrasonic drying technology |
| CN102578474A (en) * | 2012-03-31 | 2012-07-18 | 灵山县科学技术开发中心 | Method for making dehydrated rice |
| CN104171963A (en) * | 2014-07-04 | 2014-12-03 | 郭焰 | Special rice for stir-frying as well as preparation method and application of special rice |
| CN104543793A (en) * | 2014-12-01 | 2015-04-29 | 张正友 | Processing technology of instant convenience rice |
| CN104509771A (en) * | 2014-12-12 | 2015-04-15 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated instant fried rice block and manufacturing method thereof |
| CN115444101A (en) * | 2022-09-09 | 2022-12-09 | 中国人民解放军陆军勤务学院 | Method for prolonging shelf life of instant brewing rice |
-
2003
- 2003-08-16 CN CNB031527612A patent/CN1261040C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1513356A (en) | 2004-07-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101889699B (en) | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology | |
| CN103251088B (en) | Freeze-dry process preparation method of bulk vegetable egg flower soup base | |
| CN103610030B (en) | Instant dried white fungus and production method thereof | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102388995A (en) | Dark tea processing method | |
| CN101712920B (en) | Method for preparing portable fresh-keeping sweet wine | |
| CN102240013A (en) | Method for processing organic dried bamboo shoots | |
| WO2017157252A1 (en) | Method for producing instant sweet fermented rice egg and instant bird's nest | |
| CN100527993C (en) | Deep fried chip of taro, and preparation method | |
| CN1261048C (en) | Various kinds of soups for instant noodles, and its prepn. method | |
| CN104286683A (en) | Freeze-dried seafood and egg congee and preparation method thereof | |
| CN1261040C (en) | Instant rice, and its prepn. method | |
| CN108902687A (en) | Processing method of instant rice noodles made of fresh potatoes | |
| CN105029282A (en) | Pure-natural steamed sweet potato food and production method thereof | |
| CN111227197A (en) | Production process of quick-frozen Cantonese fresh shrimp dumplings | |
| CN107801790B (en) | Instant bean curd with thousand leaves and preparation method thereof | |
| KR100462962B1 (en) | Method for preparing dried alpha-rice by vacuum dryer | |
| CN1227991C (en) | Instant Lanzhou hand-pulled noodles and the production process | |
| CN1473495A (en) | Instant Lanzhou hand-pulled noodles and its producing method | |
| CN1245103C (en) | Instant shaved noodles, and its prepn. method | |
| CN108634248B (en) | Preparation method of edible cassava by comprehensive utilization, product and application thereof | |
| CN103461628A (en) | Method for producing coated peanuts at low temperature and variable pressure | |
| CN1245101C (en) | Instant noodle and method for making | |
| KR101497205B1 (en) | The rice gruel having excellent stability of physical properties during normal temperature circulation and the manufacturing method thereof | |
| CN103652643A (en) | Baked meal and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060628 Termination date: 20150816 |
|
| EXPY | Termination of patent right or utility model |