TH9455C3 - Process for producing antioxidant-rich rice ready to eat - Google Patents

Abstract

DC60 (27/12/56) Production process for ready-to-eat antioxidant supplement rice consists of vegetable preparation or Various herbs With antioxidant properties Preparation of boiled water for vegetables or herbs And bringing boiled water to vegetables or herbs to produce antioxidant rice Ready to eat by boiling the rice and adding water to boil vegetables in the appropriate ratio. Loaded into a container and passed Sterilization process Making rice products supplemented with antioxidants that have more nutritional value Which consumers can prepare to eat quickly and easily The production process of ready-to-eat antioxidant supplement rice consists of vegetable preparation or Various herbs that have antioxidant properties. Preparation of boiled water for vegetables or herbs And bringing boiled water to vegetables or herbs to produce antioxidant rice Ready to eat by boiling the rice and adding water to boil vegetables in the appropriate ratio. Loaded into a container and passed Sterilization process Making rice products supplemented with antioxidants that have more nutritional value Which consumers can prepare to eat quickly and easily

Claims (1)

1.Process for the production of antioxidant supplement rice ready to eat It consists of the following steps: a. Preparing vegetables or herbs by washing and cleaning. Trim the rotten parts and cut them into chunks or shreds, or any other mechanical method resulting in smaller sizes of vegetables or herbs. Depending on the type of vegetable or herb chosen b. Preparation of boiled water, vegetables or herbs By using vegetables or herbs prepared from item A. In the ratio of vegetables or herbs 0.5-5 per 10 parts of water to boil in clean water at 80-100 ° C for a period of 10-60 minutes. Strainer to separate the boiled water, vegetables or herbs from the B. By using any material that can separate the pulp. With water apart Strainer, separate the pulp and store only the boiled water, vegetables or herbs for use. In the next step d. Boiling water, vegetables or herbs from the C. Used in the production of ready-to-eat antioxidant rice by pouring boiled vegetable water into rice that has been filtered and blanched until it is ready to eat. Boiling water temperature of 100 degrees Celsius for 2-5 minutes, the suitable ratio of rice to vegetable water is 1-2.5 parts rice per 1 part vegetable water by weight, mix well and set aside periodically in a covered container. 5-10 times then scoop into packaging And sealing the packaging, then the rice in the package is sterilized at a temperature of 110-130 degrees Celsius for 15-40 minutes.