Rice fresh-keeping method

A fresh-keeping method and rice technology, which are applied in food preservation, food science, climate change adaptation, etc., can solve the problems of insufficient rice flavor, difficult to store rice for a long time, and stale rice.

Inactive Publication Date: 2009-01-07
杨声盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the current fast food industry and home cooking, rice is not easy to preserve for a long time, and it is easy to deteriorate and change taste.
The fast food industry and families often have leftover rice that can’t be eaten, and they will be used for the second time after heating, so that when people eat out or eat at home

Method used

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  • Rice fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Soak the washed Northeast rice in hot water at 40°C for 60 minutes; drain after soaking, add white vinegar with a concentration of 0.5% of 2% by weight of dry rice and white sugar of 4% by weight of dry rice and mix; press the stirred rice Add tap water at a ratio of 1:1 and put it into a lunch box made of PP material; under normal pressure, steam the rice with adjusted water for 25 minutes to make it fully cooked; put the steamed rice in the clean room through a vacuum The pre-cooler lowers the temperature of the rice to 6°C; put the low-temperature rice into the lunch box, put it on the air-conditioning machine, and use 25% CO2 and 75% N2 mixed gas for fresh-keeping packaging after pumping out the air, and use PP sealing film for the fresh-keeping film ; Packaged and stored in an environment at 4°C. The rice processed by the method can be guaranteed for 30 days, and the rice can maintain the original taste and fragrance, and is hygienic and convenient to eat.

Embodiment 2

[0044] Soak the cleaned Jiangxi rice in 40°C hot water for 50 minutes; drain after soaking, add white vinegar with a concentration of 0.5% of 3% by weight of dry rice and white sugar of 5% by weight of dry rice, mix and stir; press the stirred rice Add tap water at a ratio of 1:1 and put it into a lunch box made of PP material; under normal pressure, steam the rice with adjusted water for 25 minutes to make it fully cooked; put the steamed rice in the clean room through a vacuum The pre-cooler lowers the temperature of the rice to 7°C; put the low-temperature rice into the lunch box, put it on the air-conditioning machine, and use 25% CO2 and 75% N2 mixed gas for fresh-keeping packaging after pumping out the air, and use PP sealing film for the fresh-keeping film ; Packaged and stored in an environment of 5°C. The rice processed by the method can be guaranteed for 30 days, and the rice can maintain the original taste and fragrance, and is hygienic and convenient to eat.

Embodiment 3

[0046] Soak the washed Thai basmati rice in hot water at 50°C for 50 minutes; drain after soaking, add white vinegar with a concentration of 0.5% of 3% by weight of dry rice and white sugar of 5% by weight of dry rice, mix and stir; put the stirred rice Add tap water at a ratio of 1:1 and put it into a lunch box made of PP material; under normal pressure, steam the rice with adjusted water for 25 minutes to make it fully cooked; pass the steamed rice in the purification room The vacuum pre-cooling machine lowers the temperature of the rice to 8°C; put the low-temperature rice into the lunch box, put it on the air-conditioning machine, and use 25% CO2 and 75% N2 mixed gas for fresh-keeping packaging after the air is drawn out, and the fresh-keeping film is sealed with PP film; packaged and stored at 6°C. The rice processed by the method can be guaranteed for 30 days, and the rice can maintain the original taste and fragrance, and is hygienic and convenient to eat.

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PUM

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Abstract

A fresh-keeping method for rice, which belongs to the field of the preservation technology for food, comprising: (1) soaking the rice with water; (2) draining the soaked rice, mixing and stirring evenly the white vinegar of 0.5% density which has 2-4 wt% of the dry rice, and the white sugar of 3-5 wt% of the dry rice[0.5% white vinegar and white sugar, wherein the weight of 0.5% white vinegar is 2-4% of that of the dry rice, the weight of white sugar is 3-5% of that of the dry rice ];(3) mixing the stirred rice with water according to the ratio of 1:1, and putting the rice into a box made of the PP material;(4) steaming the rice under normal pressure.(5) reducing the temperature of the rice to about 6-10 DEG C by vacuum precooling machine in a cleanroom;(6) putting the box onto the atmosphere adjusting machine, vacuumizing, and filling the interval with a mixed gas consisting of nitrogen and carbon dioxide to perform the fresh-keeping packaging, with the PP parafilm wrap as preservative film;(7) storing in the environment at the temperature of 4-8 DEG C. Using the method, the bento produced may be sanitary and convenient, while maintaining the original taste and aroma during a longer storage period.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a rice preservation method capable of maintaining the luster and taste of rice for a long time. Background technique [0002] In the current fast food industry and family cooking, rice is not easy to preserve for a long time, and it is easy to deteriorate and change taste. And fast food industry and family all often have leftover meal that can't be finished, generally will use for the second time after heating, cause people to eat out or when eating at home, the rice that eats is not fresh, does not have the fragrance of meal. However, the instant rice sold in supermarkets is not very popular because the high temperature sterilization affects the molecular structure of the rice and has no rehydration property, resulting in poor taste and insufficient rice flavor, which makes it difficult to eat. Contents of the invention [0003] The purpose of the present invention is to promote ...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/3562A23L3/3418A23L3/36
CPCY02A40/90
Inventor 杨声盛
Owner 杨声盛
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