Grain boiled rice and edible method thereof

Abstract

The invention relates to grain boiled rice and an edible method thereof, in particular to simulated grain boiled rice with favorable chewing feeling and convenient edibility and an edible method thereof. The grain boiled rice is a simulated cured rice grain which is formed by extruding, curing and baking grains or grain flour at high temperature, takes on sharp head and blunt tail in the appearance and has similar shape and size to real rice grains and comprises 55-98 percent of starch, 0-16 percent of protein, 0-12 percent of cellulose, 0-9 percent of grease and 2-8 percent of water; and the volume weight of the grain boiled rice is 350-450g / L and the gelatinization degree of the grain boiled rice is more than 92 percent. The edible method of the grain boiled rice is that the grain boiled rice can be eaten by rehydrating with drink water with 20-100DEG C for 2.5-20min, wherein the water consumption is 2-2.5 times of the weight of the grain boiled grain. The invention overcomes the defects of the appearance, the mouthfeeling, edible conditions, storage time and the like of fast rice in the prior art and makes up the defects of the prior art.

Description

technical field [0001] The invention relates to cooked rice with grains and an eating method thereof, in particular to a simulated cooked rice with grains which has strong chewing feeling and is convenient to eat and the eating method thereof, and belongs to the technical field of food processing. Background technique [0002] Compared with rice and wheat, whole grains have higher nutritional energy value, but due to the influence of processing technology and eating habits, they are difficult to be used as staple food. The grain production structure in my country is rice (staple food), wheat (staple food), miscellaneous grains (supplementary food), Corn is the main grain in miscellaneous grains, and corn has been widely used as industrial raw materials and animal feed for a long time. If modern food processing technology can be used to change the limitation of corn’s edible taste, retain its nutritional value, and make it a staple food that is convenient to eat, delicious in ...

AI Technical Summary

Problems solved by technology

At present, there are many types of instant rice sold in the market, but they are far from being as popular as instant noodles in the entire market. The fundamental reason is that there are deficiencies in product quality and characteristics.

But the technology of instant rice does not have great invention, and the instant rice on the market all adopts rice to make at present, through conventional techniques such as slaking, dehydration, rehydration, be difficult to control raw or gelatinized powder property, cause bad taste and be difficult to popularize, and Due to the limitations of processing technology and consumption habits, most of them use microwave heating or self-heating devices, which cause a lot of objective inconvenience and high prices, making it difficult to popularize. At the same time, they generally have the defect of short shelf life.

Some instant rice has strict requirements on brewing conditions, and if consumers do not handle it properly, it is easy to get raw or pulverized, making the rice too hard or too soft, and the taste is not good; many reasons make the quality and characteristics of instant noodle rice far from reaching consumers. recognition of