Preparation process of convenient rice

Abstract

The invention relates to a preparation process of convenient rice, which comprises the following operational steps: A, washing rice; B, soaking the rice for the fist time; C, stewing the rice for the first time; D, soaking the rice the second time; E, stewing the rice for the second time; F, dispersing the rice; G, drying the rice to obtain finished products; and H, packaging the finished products, wherein soaking liquid contains 0.2 to 0.6 percent of citric acid, 0.1 to 0.3 percent of beta-cyclodextrin and 0.1 to 0.3 percent of sucrose fatty acid ester. The soaking liquid improves the edible quality of the convenient rice and strengthens the anti-retrogradation performance of the convenient rice while shortening the rehydration time of the convenient rice, so that the edible quality of the convenient rice is the same as that of fresh rice; and the gelatinization degree of the rice is improved by adopting the process of the two-time soaking and two-time stewing, so that the rehydration time of the convenient rice is shortened to 8 minutes. The preparation process has the advantages of reasonable process design, low equipment requirement, conveniently-eaten product, long quality guarantee period and good edible quality, and has the high popularization and use values.

Description

technical field

[0001] The invention relates to a manufacturing process of fast food, in particular to a manufacturing process of instant rice. Background technique

[0002] With the acceleration of people's life rhythm and the improvement of living standards, people have more and more demands for convenience food, and the requirements are getting higher and higher. Higher demand for nutritious flavors. For dehydrated instant rice, the current research mainly focuses on the two aspects of ready-to-eat and nutritional flavor. Some studies deliberately pursue a high degree of gelatinization for the sake of instant rice, resulting in incomplete rice grains and too soft and rotten rice after rehydration; some studies pay too much attention to the nutritional flavor of rice and the instant properties are not satisfied; Research adopts the method of freeze-drying to prepare instant rice. Although good rehydration and eating quality have been obtained, this method has large inves...

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