TH7100C3 - Easy to cook steamed malt production process - Google Patents

Abstract

DC60 (06/01/55) has revealed the invention. Steamed malt rice, easy to cook Starting from cleaning paddy With chlorine solution The process of soaking in clean water passed through the 0.2 micron machine for a period of 12-60 hours, the germination process at 25-32 degrees Celsius and 90% relative humidity by water spray every 2 hours. For a period of 12-120 hours before going into the baking process to make the grain. Small cracks were formed and to develop color and flavor by adjusting the temperature during both 40-200 ° C for 1-48 hours and two levels (high / low) in 3 patterns for The aroma, flavor and color were developed as desired, namely set 1, temperature 55 and 40 degrees Celsius, set 2 temperatures 75 and 62 degrees Celsius, and set 3 temperatures 120 and 55 degrees Celsius. 1-12 hours and the second baking period It takes from 1-24 hours to reach the final humidity at 13 percent, followed by a steaming process. So that the grain is fully cooked And reducing moisture to 14-17 percent to be able to polish And the last drying to reduce the moisture to the desired level of 13%. Products can be stored in suitable packaging. And it took 5 and 8 minutes to recuperate with microwave and boiling, respectively, invention was revealed. Steamed malt rice, easy to cook Starting from cleaning paddy With chlorine solution The process of soaking in clean water passed through the 0.2 micron machine for a period of 12-60 hours. The temperature control was 25-32 degrees Celsius and 90 percent humidity by spraying water every 2 hours for a period of 12-120 hours before going into the baking process to make the rice grain. Small cracks occurred and improved color and flavor by adjusting the temperature in both the baking intervals of both the single level at 40-200 ° C for 1-48 hours and the two levels (high / low) in 3 patterns to develop flavor and color as desired, namely set 1, temperature 55 and 40 degrees Celsius, set 2 temperatures 75 and 62 degrees Celsius, and series 3 temperatures 120 and 55 degrees Celsius. It will take from 1-12 hours and the second baking phase. It takes from 1-24 hours to reach the final humidity at 13 percent, followed by a steaming process. So that the grain is fully cooked And reducing moisture to 14-17 percent to be able to polish And the last drying to reduce the moisture value to the required level of 13%, the product can be stored in suitable packaging. It took 5 and 10 minutes to restore them with microwave and boiling respectively.

Claims (2)

1. The production process of steamed malt rice is easy to cook. It consists of the following steps. - The peel with a germination of 95% is cleaned with chlorine solution. - Soak in clean water prepared through a 0.2 micron filter at 25-30 degrees Celsius. 20-500 liters / minute / square meter for a period of 12 -60 hours - germination in the dark at controlled temperature 25-32 ° C and relative humidity 90% with water gasses every 2 hours for a period of 12 -120 Hour - Single-level drying with temperature adjustment during both single-level drying at 40-220 ° C for 1-48 hours and two-level (high / low) drying in 3 figures. The designs for developing flavor and color as desired were set 1, temperature 55 and 40 degrees Celsius, set 2 temperature 75 and 62 degrees Celsius and set 3 temperature 120 and 55 degrees Celsius. It will take from 1-12 hours and the baking period. The second will take from 1-24 hours until the final moisture at 13 percent. - Bring it to the parboiling process. By the way of boiling In the pot under the temperature of ginger, steam level 100-120 degrees Celsius for 5-120 minutes in boiling the malt. It is prepared from the sides of the malt shell with water in a proportion equal to 1: 1.5-2.0 by weight. For normal boiling at 100 ° C, it takes 25-120 minutes and for boiling under high pressure. At 120 degrees Celsius, it takes 5-15 minutes. - Steamed rice, steamed and dried. To reduce the moisture to 14-17 percent before polishing At 70% polishing level, after polishing it is steamed milled rice, then the final crispy drying is done. At a low temperature of 40-55 degrees Celsius for 1-24 hours to reduce the humidity to 13% and store in a protective packaging ready for sale. It is an easy-to-cook steamed malt product that can reduce the time Cooking down Obtained from the method of restoring the image By adding water in the proportion of rice, water equal to 1: 3 and placing in the microwave at the heat level. Maximum for 5 minutes or recovery by boiling water for 8 minutes. 2. Steamed malt rice products are easy to cook from the production process. According to claim 1