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Coconut rice and production method thereof

A coconut and coconut water technology, applied in the field of coconut rice and its production, can solve the problems of insufficient coconut fragrance, destruction of nutrients and flavor components, loss of nutrients, etc., and achieves a scientific and reasonable production process, no coconut fat accumulation, and a sticky and glutinous taste. smooth effect

Active Publication Date: 2011-11-09
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of this kind of coconut rice is cumbersome to operate, and all the processes are basically workshop-style manual operations, which is not easy to be popularized and applied in industrialization, and the process is not scientific and reasonable: the rice is steamed with shells and shelled, then packaged and then sterilized for a total of two high temperatures During the process, the nutrition and flavor components of the product are severely damaged; the rice and coconut meat are exposed after cooking, breaking the shell and packaging the coconut meat balls. The process of opening and shelling is entirely based on manual experience, and it is difficult to keep intact coconut meat balls. Usually, due to careless operation, the coconut meat is broken into two or more pieces, resulting in leakage of the contents, loss of nutrients, and unsightly appearance; especially It is extremely inconvenient to eat. After opening the aluminum foil outer packaging, the surface of the exposed coconut meat balls is covered with overflowing rice soup, which is sticky and greasy. In addition, separate containers and corresponding knives must be used for cutting, heating and eating, which is troublesome and troublesome to eat. , can not be eaten as convenience food or fast food; the more important problem is the loss of rice soup, uneven cooking of rice, often the central rice is raw or the outer rice is too soft, the overall coconut flavor is insufficient, and the taste of rice is not good. In addition, it must be made with Mature coconuts can ensure the integrity of the coconut meat balls after the coconut shell is broken, and the rice is often discarded because the coconut meat is old and hard, often rough or difficult to chew, and the raw material utilization rate of coconut meat is low

Method used

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  • Coconut rice and production method thereof
  • Coconut rice and production method thereof
  • Coconut rice and production method thereof

Examples

Experimental program
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Effect test

Embodiment approach

[0036] The above-mentioned compression sleeve 29 can be arranged on the inner side of the circular saw 26 or on the outer side. When being arranged on the inner side, after the cutting is completed, the compression sleeve 29 with the spring also has the function of ejecting the cut-off coconut shell cover simultaneously. But generally, the following preferred implementation mode will be taken: the compression sleeve 29 is arranged on the outside of the circular saw 26; on the inside of the circular saw 26, a ejector rod 31 is set through the hollow rotating shaft 24, and the ejector rod The upper end of 31 protrudes from the hollow rotating shaft, and a compression spring 32 is arranged between the support 21 .

[0037] During work, at first manually will remove the coconut of coconut coat and put into the palm 14 of the manipulator on the workbench 11, drive workbench to rotate by transmission mechanism then, coconut is forwarded to the below of notch mechanism 2.

[0038] W...

Embodiment 1

[0041] Embodiment 1, a kind of coconut meal and preparation thereof

[0042] Choose medium-sized (coconut outer diameter about φ10-11cm after peeling off the clothes), 6-7 mature (about 7-8 months fruit age, coconut flesh thickness about 0.4-0.6cm) coconut fruit, and fresh, pollution-free Glutinous rice is that main raw material prepares coconut rice of the present invention, and concrete steps are as follows:

[0043] 1. First remove the coconut shell from the coconut, but keep a small amount of coconut shell around the bud hole at the end of the fruit to protect the embryo, polish and clean the fibers on the surface of the coconut shell ball to make the ball clean; then use the above coconut cutting machine to saw at the fruit end Open a round opening with a diameter of 6cm, and saw a circular coconut shell cover. The coconut shell cover needs to be kept in order to cover it back in place. Pour out the coconut water for later use, and keep the coconut meat without digging. ...

Embodiment 2

[0048] Embodiment 2, a kind of coconut rice and preparation thereof

[0049] Choose coconut fruit of medium size (coconut outer diameter about φ11-12cm after peeling off the clothes), 7-8 mature (8-9 months fruit age, coconut flesh thickness about 0.5-0.7cm) and fresh, pollution-free glutinous rice for Main raw material prepares coconut meal of the present invention, and concrete steps are as follows:

[0050] 1. First remove the coconut shell from the coconut, but keep a small amount of coconut shell around the bud hole at the end of the fruit to protect the embryo, polish and clean the fibers on the surface of the coconut shell ball to make the ball clean; then use the above coconut cutting machine to saw at the fruit end Open a round opening with a diameter of 7cm, and saw a circular coconut shell cover. The coconut shell cover needs to be kept in order to cover it back in place. Pour out the coconut water for later use, and keep the coconut meat without digging. Stick a φ...

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Abstract

The invention discloses coconut rice and a production method thereof. The method comprises the following steps of: 1) cutting a circular opening with the diameter of between 6 and 8 centimeters at the fruit base of a coconut fruit to form a spherical coconut bowl and a coconut shell cover, and pouring coconut water; 2) juicing coconut flesh with the fruit age of between 11 and 12 months, and adding a complex additive and mixing uniformly to obtain pre-prepared coconut juice, wherein the complex additive consists of a flavoring agent and an antiaging agent; 3) soaking glutinous rice in water for 0.5 to 2 hours, and presteaming at the temperature of 100 DEG C under normal pressure for 10 to 30 minutes to obtain presteamed glutinous rice; and 4) adding the presteamed glutinous rice and the pre-prepared coconut juice in the spherical coconut bowl, stirring uniformly, covering by using the coconut shell cover, and steaming to obtain the coconut rice. The coconut rice has the mouthfeel of tender coconuts and concentrated fragrance of matured coconuts; and the rice cooked in a coconut shell is aged and uniform, soft and elastic and stable in quality by a reasonable process, and the coconut shell is formed into a container which is used for containing the rice and is provided with the bottom and the cover skillfully, so the rice is not needed to be contained or heated by additional containers when eaten, and is convenient and practical.

Description

technical field [0001] The invention relates to a coconut rice and a production method thereof. Background technique [0002] Cocos (Cocos nucifera L.) is a plant of the genus Coconut in the palm family. It is a perennial evergreen tree and is widely distributed in nearly 100 tropical countries and regions in the world. The main producing countries are Indonesia, the Philippines, India and Sri Lanka. The main planting area of ​​my country's coconut is in Hainan, and the planting area and fruit output all account for more than 90% of the country. Coconut fruit is the fruit of the coconut tree, commonly known as coconut. Coconut trees are full of treasures. Coconut flowers, coconut fruit, coconut leaves, coconut wood and coconut roots can be utilized. Coconut fruit is the most widely used. Its coconut meat (solid endosperm of coconut), coconut water (coconut Liquid endosperm), coconut shell, and coconut shell all have important positions in different application fields. Among...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/212A23L19/00
Inventor 刘四新李从发王春燕樊军庆
Owner HAINAN UNIVERSITY
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