CN1269983A - Technology for preparing instant rice - Google Patents
Technology for preparing instant rice Download PDFInfo
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- CN1269983A CN1269983A CN00105159A CN00105159A CN1269983A CN 1269983 A CN1269983 A CN 1269983A CN 00105159 A CN00105159 A CN 00105159A CN 00105159 A CN00105159 A CN 00105159A CN 1269983 A CN1269983 A CN 1269983A
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Abstract
An instant rice is made up through such steps as choosing raw material in water, washing, fermenting at 30-35 deg.C for 2.5-3.5 hr, high-temp steaming, low-temp cooling at -20--25 deg.C for 0.5-1.5 hr, thawing to 4-6 deg.C, high-temp. baking and sterilizing, and packing. Its advantages are no loss of nutrients and retaining the shape, colour and taste of raw material.
Description
The present invention relates to a kind of instant food manufacture craft, relate to a kind of manufacture craft of instant-rice specifically.
At present, the instant food on the market is a lot, and based on instant noodles series, these instant food are because when edible, only need brew mostly is edible, so be fit to very much the needs of modern fast pace life style.Therefore but a lot of instant food on the market are by fried manufacture craft, and in manufacturing process, some nutritional labelings are destroyed, and therefore some instant food can produce noxious material, and are often edible unfavorable to health; And fried instant food oil absorption is many, and shelf time is short, and the long meeting of shelf time produces tapinoma-odour and can not eat.
The object of the present invention is to provide a kind of nutrition can not run off and destroy, also can not produce noxious material, the storage life is long, and good palatability, can keep the manufacture craft of the instant-rice of original style, taste and color.
The object of the present invention is achieved like this:
The manufacture craft of instant-rice is divided into following operation in order:
First operation: wet concentration, cleaning raw material: remove impurity and crack rice through this process;
Second operation: fermentation in the pond: the raw material after selected is packed in the fermentation vat, and temperature is between 30-35 degree centigrade in the pond, and when the slight sour-sweet flavor of generation can go out the pond, the time is 2.5-3.5 hour;
The 3rd operation: high temperature decatize: the raw material after the fermentation passes through 0.5-1.5 hour cooling naturally, sends in the high-temperature cabinet in the dish of promptly packing into to cook;
The 4th operation: sub-cooled: the raw material that cooks is sent into the low temperature chamber cooling rapidly, and the low temperature chamber temperature is between subzero 20-25 Celsius degree centigrade, and the time is 0.5-1.5 hour, is advisable by bursting by freezing up to the grain of rice;
The 5th operation: thaw: send into thermostatic chamber after the raw material of deep colling taken out and thaw, treat material temperature rise to Celsius 4-6 above freezing degree centigrade can be stand-by;
The 6th operation: push: the raw material after thawing is sent in the extruder pushed, the rice kernel shape after the extruding is that flat song is granular, adhesion mutually between the grain of rice, and grain of rice length is generally at the 2-8 millimeter, and width is at the 2-5 millimeter, and thickness is between the 0.5-1 millimeter.
The 7th operation: hyperthermia drying sterilization: the raw material after the extruding packed into send aseptic hot room interior drying and sterilizing in the dish;
The 8th operation: packing: entering packing after the cooling of the raw material behind the drying and sterilizing, entire making process finishes.
Raw material after the top said extruding is placed on to purify in the mineral water soaked 10-15 minute, therefore contain multiple the health beneficial trace elements.
Best manufacture craft of the present invention is:
First operation: wet concentration, cleaning raw material;
Second operation: fermentation in the pond: the raw material after selected is packed in the fermentation vat, and temperature is 32 degrees centigrade in the pond, and the time is 3 hours;
The 3rd operation: high temperature decatize: the raw material after the fermentation through 1 hour naturally the cooling, sabot is sent in the high-temperature cabinet and is cooked;
The 4th operation: sub-cooled: the raw material that cooks is sent into the low temperature chamber cooling rapidly, and the low temperature chamber temperature is at subzero 25 degree Celsius, and the time is 1 hour;
The 5th operation: thaw: thaw sending into thermostatic chamber after the taking-up of the raw material of deep colling, temperature rises to 5 degree above freezing Celsius can be stand-by;
The 6th operation: push: the raw material after thawing is sent in the extruder pushed, the rice kernel shape after the extruding is that flat song is granular, adhesion mutually between the grain of rice, and grain of rice length is generally at the 2-8 millimeter, and width is at the 2-5 millimeter, and thickness is between the 0.5-1 millimeter.
The 7th operation: soak: the raw material after will pushing is placed on to purify in the mineral water and soaked 15 minutes, therefore contains multiple to the health beneficial trace elements.
The 8th operation: hyperthermia drying sterilization: the raw material after the extruding packed into send aseptic hot room interior drying and sterilizing in the dish;
The 9th operation: packing.
Eating method: when edible, soak 3-5 minute edible with 70-100 degree plain boiled water.
Advantage of the present invention is:
The present invention adopt the modern production explained hereafter a kind of one towards the quick nutraceutical of ready-to-serve green, main making raw material is " broomcorn millet paddy rice " or high-quality " rice ", whole manufacture craft does not have fried operation, therefore the nutrition of rice material itself can not run off and destroy, and more can not produce noxious material; Good through the instant-rice sense organ of this explained hereafter, keep form, taste and the color of rice material substantially, more seem glittering and translucent after adding boiling water, give the eater a kind of relaxed and joyful, light sensation that mental state is frank.The present invention can adopt the multiple eating method, can do the convenient porridge raw material, also can be to make things convenient for the cooked rice raw material, how to eat to appoint eater's hope and decide.
Below the specific embodiment of the present invention is described in further detail:
The manufacture craft of instant-rice is undertaken by following operation:
First operation: wet concentration, cleaning raw material: remove impurity and crack rice through this process;
Second operation: fermentation in the pond: the raw material after selected is packed in the fermentation vat, and temperature is 32 degrees centigrade in the pond, and when the slight sour-sweet flavor of generation can go out the pond, the time is three hours;
The 3rd operation: high temperature decatize; Raw material after the fermentation cooled off naturally through one hour, sent in the high-temperature cabinet in the dish of promptly packing into to cook;
The 4th operation: sub-cooled: the raw material that cooks is sent into the low temperature chamber cooling rapidly, and the low temperature chamber temperature is at subzero 25 degree Celsius, and the time is one hour, is advisable by bursting by freezing up to the grain of rice;
The 5th operation: thaw: send into thermostatic chamber after the raw material of deep colling taken out and thaw, treating that material temperature rises to 5 degree above freezing Celsius can be stand-by;
The 6th operation: push: the raw material after thawing is sent in the extruder pushed, the rice kernel shape after the extruding is that flat song is granular, adhesion mutually between the grain of rice, and grain of rice length is generally at the 2-8 millimeter, and width is at the 2-5 millimeter, and thickness is between the 0.5-1 millimeter.
The 7th operation: soak: the raw material after will pushing is placed on to purify in the mineral water and soaked 15 minutes, therefore contains multiple to the health beneficial trace elements.
The 8th operation: hyperthermia drying sterilization: the raw material after the extruding packed into send aseptic hot room interior drying and sterilizing in the dish;
The 9th operation: packing: entering packing after the cooling of the raw material behind the drying and sterilizing, entire making process finishes.
Claims (3)
1, a kind of manufacture craft of instant-rice is characterized in that: manufacture craft is divided into following operation in order:
First operation: wet concentration, cleaning raw material;
Second operation: fermentation in the pond: the raw material after selected is packed in the fermentation vat, and temperature is between 30-35 degree centigrade in the pond, and when the slight sour-sweet flavor of generation can go out the pond, the time is 2.5-3.5 hour;
The 3rd operation: high temperature decatize: the raw material after the fermentation cooled off naturally through 0.5-1.5 hour, sent in the high-temperature cabinet in the dish of promptly packing into to cook;
The 4th operation: sub-cooled: the raw material that cooks is sent into the low temperature chamber cooling rapidly, and the low temperature chamber temperature is between subzero 20-25 degree Celsius, and the time is 0.5-1.5 hour, is advisable by bursting by freezing up to the grain of rice;
The 5th operation: thaw: send into thermostatic chamber after the raw material of deep colling taken out and thaw, treating that material temperature rises to 4-6 degree above freezing Celsius can be stand-by;
The 6th operation: push: the raw material after thawing is sent in the extruder pushed, the rice kernel shape after the extruding is that flat song is granular, adhesion mutually between the grain of rice, and grain of rice length is generally at the 2-8 millimeter, and width is at the 2-5 millimeter, and thickness is between the 0.5-1 millimeter.
The 7th operation: hyperthermia drying sterilization: the raw material after the extruding packed into send aseptic hot room interior drying and sterilizing in the dish;
The 8th operation: packing.
2, the manufacture craft of instant-rice according to claim 1 is characterized in that: the raw material after the said extruding is placed on to purify in the mineral water soaked 10-15 minute, carry out the hyperthermia drying sterilization again.
3, the manufacture craft of instant-rice according to claim 1 and 2 is characterized in that:
First operation: wet concentration, cleaning raw material;
Second operation: fermentation in the pond: the raw material after selected is packed in the fermentation vat, and temperature is 32 degrees centigrade in the pond, and the time is 3 hours;
The 3rd operation: high temperature decatize: the raw material after the fermentation through 1 hour naturally the cooling, sabot is sent in the high-temperature cabinet and is cooked;
The 4th operation: sub-cooled: the raw material that cooks is sent into the low temperature chamber cooling rapidly, and the low temperature chamber temperature is at subzero 25 degree Celsius, and the time is 1 hour;
The 5th operation: thaw: thaw sending into thermostatic chamber after the taking-up of the raw material of deep colling, temperature rises to 5 degree above freezing Celsius can be stand-by;
The 6th operation: push: the raw material after thawing is sent in the extruder pushed, the rice kernel shape after the extruding is that flat song is granular, adhesion mutually between the grain of rice, and grain of rice length is generally at the 2-8 millimeter, and width is at the 2-5 millimeter, and thickness is between the 0.5-1 millimeter.
The 7th operation: soak: the raw material after will pushing is placed on to purify in the mineral water and soaked 15 minutes, therefore contains multiple to the health beneficial trace elements.
The 8th operation: hyperthermia drying sterilization: the raw material after the extruding packed into send aseptic hot room interior drying and sterilizing in the dish;
The 9th operation: packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00105159A CN1269983A (en) | 2000-04-12 | 2000-04-12 | Technology for preparing instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00105159A CN1269983A (en) | 2000-04-12 | 2000-04-12 | Technology for preparing instant rice |
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| Publication Number | Publication Date |
|---|---|
| CN1269983A true CN1269983A (en) | 2000-10-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00105159A Pending CN1269983A (en) | 2000-04-12 | 2000-04-12 | Technology for preparing instant rice |
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| CN (1) | CN1269983A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN103844183A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
| CN104286697A (en) * | 2013-07-16 | 2015-01-21 | 上海良友（集团）有限公司 | Method for improving taste of sterile instant rice |
| CN107183535A (en) * | 2017-05-31 | 2017-09-22 | 黄山市美行食品有限公司 | The manufacture craft of self-heating instant-rice |
-
2000
- 2000-04-12 CN CN00105159A patent/CN1269983A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286697A (en) * | 2013-07-16 | 2015-01-21 | 上海良友（集团）有限公司 | Method for improving taste of sterile instant rice |
| CN103844184A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN103844183A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
| CN103844183B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Method for producing long-grain rice nutritional instant rice |
| CN103844184B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Method for producing nutritional instant rice through restrictive red-yeast fermentation |
| CN107183535A (en) * | 2017-05-31 | 2017-09-22 | 黄山市美行食品有限公司 | The manufacture craft of self-heating instant-rice |
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