CN1919051A - Process for preparing health-care cooked rice - Google Patents
Process for preparing health-care cooked rice Download PDFInfo
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- CN1919051A CN1919051A CNA2005100909975A CN200510090997A CN1919051A CN 1919051 A CN1919051 A CN 1919051A CN A2005100909975 A CNA2005100909975 A CN A2005100909975A CN 200510090997 A CN200510090997 A CN 200510090997A CN 1919051 A CN1919051 A CN 1919051A
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Abstract
The invention discloses a hygienic ripe rice preparing method, which comprises the following steps: selecting pollution-free early or late rice in the mountain, soaking 1% rice in the 5% cool water for 20-24 h, bailing, placing the same weight water as rice, heating in the boiler for 1-2 h at 100-150 deg.c, insulating at least 3h, drying until the rice moisture content is 12-15%, stripping, removing black rice and non-ripe white rice, packing according to grade.
Description
Technical field
The present invention relates to a kind of processing method of grain, the ripe metric system that particularly relates to a kind of health care is made method.
Background technology
At present, the rice that offers the consumer all is a refining rice of smashing processing with essence, this rice exist at present the shelf-life short, nutrition is few, surpasses after 3 months the quick oxidation of nutrition meeting of this rice, shortcomings such as sense of taste difference.Because when the processing husk rice, will remove the epidermis composition of rice, its nutritional labeling of paddy of removing epidermis is easy to lose, add that the consumer generally will at first wash rice one time with clear water in use, therefore the nutritional labeling of rice can run off in large quantities, make the consumer not take in required nutrition from rice, and causing subalimentation, this is again the cause of disease that causes the human body various diseases.
China Patent No. is that ZL96120285.8 discloses rice food manufacturing process and method, wherein disclose with good paddy soak, distill, cure, shelling, mortar dashes and the production procedure of shunting packing, though in this production procedure, paddy can be prolonged shelf life of rice after by distillation, but because its vapo(u)rizing temperature is greatly between 350-450 ℃, and pass through follow-up mortar towards operation, so the nutritional labeling of paddy has loss in various degree.
The object of the present invention is to provide a kind of holding time to grow, be of high nutritive value, mouthfeel is good and the human body ripe metric system with health role is made method.
Summary of the invention
In order to realize purpose of the present invention, the ripe metric system of a kind of health care of the present invention comprises as method: select materials, soak, boil in a covered pot over a slow fire steaming, oven dry, shelling, selected and packing, wherein:
(1) selection is planted in the early rice or the late rice of the good free of contamination improved seeds of mountain area geological conditions;
(2) 1 part of paddy being put into 5 parts of cold water soaked 20-24 hour;
(3) paddy is pulled out from step (2), and behind the water of the paddy equivalent weight of putting into and pulling out, putting into steamer slowly heats, after making temperature in the pot reach 100-150 ℃, continue heating, be incubated under this temperature, heating and temperature retention time are decided on the amount of paddy, at least more than three hours, stewing ripe to paddy;
(4) paddy is taken out dehumidifying drying or dry and make paddy moisture between 12-15% from steamer;
(5) paddy husking after will drying or dry;
(6) ripe rice of the black after will shelling and the white rice that do not cook are rejected;
(7) the ripe rice of step (6) is packed according to grade.
The ripe metric system of a kind of health care of the present invention is made method, wherein: in described step (3), 100 kilograms paddy is put into steamer and slowly heated 1-2 hour, after making temperature in the pot reach 100-150 ℃, continue heating again, insulation is 1-2 hour under this temperature, make heating and temperature retention time at least more than three hours, stewing ripe to paddy.
The ripe metric system of a kind of health care of the present invention is made method, and wherein: described oven dry is to adopt the mode of heating to carry out, and described drying adopts sunlit mode to carry out.
The ripe metric system of a kind of health care of the present invention is made method, and wherein: the temperature of described oven dry is between 20-40 ℃.
The ripe metric system of health care of the present invention is made method and is compared with existing rice food manufacture method, its advantage is: because the stewing temperature of steaming is between 100-150 ℃, so it is intact that the group vitamins on oryzanol and ripe rice surface is infiltrated in ripe rice the inside, and the nutritional labeling of rice is not run off.After paddy is boiled in a covered pot over a slow fire ripe and is shelled, the ripe rice that still contains farm chemical ingredients can present black, after its rejecting, make product really become pollution-free green food, that this rice is is golden yellow, translucent, be difficult for breaking and the fragrance uniqueness, it contains and has or not the iodine polysaccharide, to the prevention human body diseases, balancing nutrients in body made has certain effect, it can reach that warm nature nourishing, the warm stomach of beneficial spleen, ease constipation are dried, Weight-reducing health, effect such as hypoglycemic, and treatment rhinitis, gastritis, oedema, not acclimatized, diabetes, ephritis and women is lacked milk certain booster action is arranged.
Description of drawings
Fig. 1 makes the flow chart of method for the ripe metric system of health care of the present invention.
The specific embodiment
The ripe metric system of a kind of health care of the present invention is made method, it comprises: early rice or the late rice of selecting to be planted in the good free of contamination improved seeds of mountain area geological conditions, above-mentioned 1 part of paddy is put into 5 parts of cold water to be soaked 22 hours, remove agricultural chemicals residual volume and other impurity in the paddy by soaking, to pull out in the paddy, and behind the water of the paddy equivalent weight of putting into and pulling out, again 100 kilograms paddy being put into steamer slowly heated 1.6 hours, after making temperature in the pot reach 120 ℃, continue heating 2 hours, under this temperature, be incubated, stewing ripe to paddy, in general heat and temperature retention time how much deciding on the paddy amount, but heating and temperature retention time are at least more than three hours, then paddy is taken out from steamer, mode with heating is dried, the temperature of oven dry is at 30 ℃, after the paddy water content is controlled at 13%, with the paddy husking after the oven dry, owing to contain agricultural chemicals or rotten rice is black, the rice that does not cook is white in color, and therefore the black after the shelling will be rejected with the white rice that does not cook by ripe rice, riper rice is packed according to grade.
Embodiment 2
The ripe metric system of a kind of health care of the present invention is made method, it comprises: early rice or the late rice of selecting to be planted in the good free of contamination improved seeds of mountain area geological conditions, above-mentioned 1 part of paddy is put into 5 parts of cold water to be soaked 23 hours, remove residual volume and other impurity of agricultural chemicals by soaking paddy, to pull out in the paddy, and behind the water of the paddy equivalent weight of putting into and pulling out, again 100 kilograms paddy being put into steamer slowly heated 2 hours, after making temperature in the pot reach 130 ℃, continue heating 1.5 hours, under this temperature, be incubated, stewing ripe to paddy, in general heat and temperature retention time how much deciding on the paddy amount, but heating and temperature retention time are at least more than three hours, then paddy is taken out from steamer, dry with sunlit mode, after the paddy water content is controlled at 12%, paddy husking after will drying, owing to contain agricultural chemicals or rotten rice is black, the rice that does not cook is white in color, therefore the black after the shelling to be rejected with the white rice that does not cook by ripe rice, riper rice be packed according to grade.
Embodiment 3
The ripe metric system of a kind of health care of the present invention is made method, it comprises: early rice or the late rice of selecting to be planted in the good free of contamination improved seeds of mountain area geological conditions, above-mentioned 1 part of paddy is put into 5 parts of cold water to be soaked 24 hours, remove residual volume and other impurity of agricultural chemicals by soaking paddy, to pull out in the paddy, and behind the water of the paddy equivalent weight of putting into and pulling out, again 100 kilograms paddy being put into steamer slowly heated 2 hours, after making temperature in the pot reach 140 ℃, continue heating 1.8 hours, under this temperature, be incubated, stewing ripe to paddy, in general heat and temperature retention time how much deciding on the paddy amount, but heating and temperature retention time are at least more than three hours, then paddy is taken out from steamer, mode with heating is dried, the temperature of oven dry is at 35 ℃, with after containing amount of moisture in the paddy and being controlled at 12.5%, with the paddy husking after the oven dry, owing to contain agricultural chemicals or rotten rice is black, the rice that does not cook is white in color, and therefore the black after the shelling will be rejected with the white rice that does not cook by ripe rice, riper rice is packed according to grade.
More than describing is explanation of the invention, is not limitation of the invention, and institute of the present invention restricted portion is referring to claim, and under the situation of spirit of the present invention, the present invention can do any type of modification.
Claims (4)
1. the ripe metric system of a health care is made method, and it comprises: select materials, soak, boil in a covered pot over a slow fire steaming, oven dry, shelling, selected and packing, it is characterized in that:
(1) selection is planted in the early rice or the late rice of the good free of contamination improved seeds of mountain area geological conditions;
(2) 1 part of paddy being put into 5 parts of cold water soaked 20-24 hour;
(3) paddy is pulled out from step (2), and behind the water of the paddy equivalent weight of putting into and pulling out, putting into steamer slowly heats, after making temperature in the pot reach 100-150 ℃, continue heating, be incubated under this temperature, heating and temperature retention time are decided on the amount of paddy, at least more than three hours, stewing ripe to paddy;
(4) paddy is taken out dehumidifying drying or dry and make paddy moisture between 12-15% from steamer;
(5) paddy husking after will drying or dry;
(6) ripe rice of the black after will shelling and the white rice that do not cook are rejected;
(7) the ripe rice of step (6) is packed according to grade.
2. production method as claimed in claim 1, it is characterized in that: in described step (3), 100 kilograms paddy is put into steamer and slowly heated 1-2 hour, after making temperature in the pot reach 100-150 ℃, continue heating again, insulation is 1-2 hour under this temperature, make heating and temperature retention time at least more than three hours, stewing ripe to paddy.
3. production method as claimed in claim 2 is characterized in that: described oven dry is to adopt the mode of heating to carry out, and described drying adopts sunlit mode to carry out.
4. production method as claimed in claim 3 is characterized in that: the temperature of described oven dry is between 20-40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100909975A CN1919051A (en) | 2005-08-24 | 2005-08-24 | Process for preparing health-care cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100909975A CN1919051A (en) | 2005-08-24 | 2005-08-24 | Process for preparing health-care cooked rice |
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| Publication Number | Publication Date |
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| CN1919051A true CN1919051A (en) | 2007-02-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100909975A Pending CN1919051A (en) | 2005-08-24 | 2005-08-24 | Process for preparing health-care cooked rice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172276A (en) * | 2011-03-10 | 2011-09-07 | 兴国县绿宝米业有限公司 | Method for preparing edible nutritional preboiled rice |
| CN106901185A (en) * | 2017-02-22 | 2017-06-30 | 洽洽食品股份有限公司 | A kind of crisp-fried parched rice and its processing method |
| CN111296864A (en) * | 2019-12-04 | 2020-06-19 | 潘荣寿 | Cooked processing method for removing shell of finished gordon euryale seed product |
| CN111748431A (en) * | 2020-07-08 | 2020-10-09 | 廖寿强 | Cooked cereal dry rice wine |
-
2005
- 2005-08-24 CN CNA2005100909975A patent/CN1919051A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172276A (en) * | 2011-03-10 | 2011-09-07 | 兴国县绿宝米业有限公司 | Method for preparing edible nutritional preboiled rice |
| CN106901185A (en) * | 2017-02-22 | 2017-06-30 | 洽洽食品股份有限公司 | A kind of crisp-fried parched rice and its processing method |
| CN111296864A (en) * | 2019-12-04 | 2020-06-19 | 潘荣寿 | Cooked processing method for removing shell of finished gordon euryale seed product |
| CN111296864B (en) * | 2019-12-04 | 2021-07-27 | 潘荣寿 | Cooked processing method for removing shell of finished gordon euryale seed product |
| CN111748431A (en) * | 2020-07-08 | 2020-10-09 | 廖寿强 | Cooked cereal dry rice wine |
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Addressee: Gao Hong Document name: Notice of publication of application for patent for invention |
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Open date: 20070228 |