Puffed rice production technique

A production process and steaming technology, which is applied in the field of health food, can solve the problem that the nutritional content is not very complete, and achieve the effect of fine texture, easy storage, and crisp taste

Inactive Publication Date: 2009-06-10
TIANJIN ZHONGYING HEALTH FOOD
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as young children in the growth and development stage, they cannot meet their intake of trace elements.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Concrete implementation process of the present invention is as follows:

[0019] A method for preparing fried fast food rice, characterized in that: the production process is as follows: material selection→soaking→steaming→drying→manual grinding→re-drying→storage→stir frying with sand and gravel→sieving Sand → metering and packaging, specifically including the following steps:

[0020] 1. Material selection: choose rice with full grains, no moths, and no damage to the skin;

[0021] 2. Soaking: Soak the rice in clear water, requiring the water to be soaked over the surface of the rice. The purpose is to make the starch absorb water, which is convenient for cooking and gelatinization. The soaking time is 2 days;

[0022] 3. Steaming: put the main ingredients in a container, and steam for 29 minutes at normal pressure; it is required to be hard on the outside and soft on the inside, without heart, loose and not mushy, transparent but not rotten, and uniform;

[0023] 4....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparing process for fried rice, and relates to a preparing process for health food, which is characterized in that the preparing process includes: choosing material, soaking, braising, drying, grinding by hand, resunning, storing, frying by oil with sandstone, sieving, removing sandstone, metering and packaging. The fried rice has advantages of industrial production, long storage life, novel formula and comprehensive nutrient compositions, can satisfy requirement of trace element intake for weak elder and patient and children in growth developmental stage, has health care efficacy, golden color, fragrant smell and crisp taste, is easy to store, can be eaten directly or soaked by boiled water, and is good raw material for parched rice cake.

Description

1. Technical field [0001] The invention relates to a health food, in particular to a production process of fried rice crackers with health care function. 2. Background technology [0002] my country is a big country in rice production and consumption, and 2 / 3 of the people in the country take rice as a staple food. At present, rice provides 75% of energy and 50%-60% of protein that people consume. Rice is rich in nutrients and low in price. Existing rice is all formed after paddy threshing and shelling. Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as children and adolescents in the growth and development stage, they cannot meet the intake of trace elements. 3. Contents of the invention [0003] The main purpose of the present invention is to provide a product that can be produced industrially, has a long shelf life, adopts a new formula, has comprehensive nutritiona...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/29A23L7/196
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap