TH13175U - Production process of ready-to-eat sprouted riceberry rice. - Google Patents

Abstract

The production process of ready-to-eat sprouted riceberry rice involves several steps. The sprouted riceberry is prepared by soaking it in clean water and incubating it at the appropriate temperature and time until high-quality sprouted riceberry rice is obtained. It is then heated by steaming before being packaged in flexible plastic containers or upright pouches. Finally, it is sterilized at high heat to produce a ready-to-eat sprouted riceberry rice product that is safe for consumption, has high nutritional value, especially in anthocyanins, and can be stored for a long time.

Claims (1)

July 4, 2017 1. The production process of ready-to-eat sprouted riceberry rice involves the following steps: a. Prepare sprouted brown rice by selecting high-quality, complete, and clean Riceberry brown rice. b. Soak the brown rice in water at 30°C (formula) 2°C for 3-4 hours, using at least twice the weight of the water compared to the brown rice. c. Wrap the soaked brown rice in damp cheesecloth. Then, place the wrapped brown rice in an airtight container with the lid slightly open at 30°C (formula) 2°C. Rinse the brown rice with clean water every 3-4 hours for a total of 20 hours, until the sprouted brown rice has a germ length of 0.5-1 millimeter. d. Steam the sprouted brown rice at 100°C for 50-60 minutes. e. Sterilize by weighing a sample of 130 grams of sprouted brown rice, packaging it in a flexible plastic container or a stand-up pouch, and sealing it tightly. Then, sterilize it with heat. Sterilization in a pot at 121 degrees Celsius, 15 pounds per square inch of pressure, for 15-45 minutes, yields ready-to-eat sprouted riceberry rice. 1. The production process of ready-to-eat sprouted Riceberry rice involves the following steps: a. Prepare sprouted brown rice by selecting high-quality, complete, and clean Riceberry brown rice. b. Soak the brown rice in water at 30°C (2°F) for 3-4 hours, using at least twice the weight of the water compared to the rice. c. Wrap the soaked brown rice in damp cheesecloth. Then, place the wrapped rice in an airtight container with the lid slightly open at 30°C (2°F). Rinse the rice with clean water every 3-4 hours for a total of 20 hours, until the sprouted rice has a germ length of 0.5-1 millimeter. d. Steam the sprouted brown rice at 100°C for 50-60 minutes. e. Sterilize by weighing a sample of the sprouted brown rice and packaging it in a flexible plastic container or a self-standing pouch with a tight seal. The rice is then sterilized using heat in a sterilizing pot at a temperature of 121 degrees Celsius and a pressure of 15 pounds per square inch for 15-45 minutes, resulting in ready-to-eat sprouted riceberry product.