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A kind of instant rice processing method

A processing method and technology of instant rice, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult rehydration, easy rejuvenation of rice, and the market share of instant rice is not comparable to that of instant noodles, etc. Effect

Active Publication Date: 2011-12-21
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
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Problems solved by technology

The production method of relevant instant rice is a lot, and what patent literature discloses also has many, but, the market share of instant rice is far less than instant noodles, and one of main reasons is that instant rice mouthfeel is far inferior to instant noodles; There are many reasons, among which rice is easy to regenerate and difficult to rehydrate, etc. are important reasons

Method used

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Embodiment Construction

[0011] The present invention is described in further detail below in conjunction with embodiment.

[0012] This embodiment includes the following steps:

[0013] (1) Raw material pretreatment: Weigh 10Kg of rice raw material, wash the rice raw material with 40Kg of clean tap water twice to remove impurities in the rice;

[0014] (2) Vacuum soaking: Put 25Kg of clean tap water into a container that can be vacuumed, add 0.135Kg of sodium bicarbonate and 0.1Kg of alkaline amylase, stir and dissolve, and obtain an aqueous solution of "sodium bicarbonate and alkaline amylase" , add the rice drained in step (1) into the container containing the aqueous solution of "sodium bicarbonate and alkaline amylase", stir and mix well, heat to 42°C and soak for 35 minutes, then vacuumize, the vacuum degree is 0.06 Mpa, continue soaking at 42°C for 35 minutes, drain the water (drain the "sodium bicarbonate, alkaline amylase" aqueous solution);

[0015] (3) High-temperature cooking: put the dr...

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Abstract

The invention relates to a method for processing instant rice, which is characterized by comprising the following steps of: (1) pre-treating raw materials; (2) immersing in vacuum; (3) stewing at a high temperature; (4) separating; and (5) drying by hot air and then packaging. By utilizing the method provided by the invention, the prepared instant rice is not easy to be uncooked and has a better mouth feel.

Description

technical field [0001] The invention relates to a method for processing rice, in particular to a method for processing instant rice. Background technique [0002] Rice is the staple food of more than half of the population in my country. People spend a lot of time and energy preparing the staple food for three meals a day. With the acceleration of the pace of life, the demand for nutritious, fast, and good-tasting food is increasing, and there is an urgent need for instant rice. Staple food like this has entered thousands of households. The production method of relevant instant rice is a lot, and what patent literature discloses also has many, but, the market share of instant rice is far less than instant noodles, and one of main reasons is that instant rice mouthfeel is far inferior to instant noodles; There are many reasons, among which problems such as easy regeneration of rice and difficulty in rehydration are important reasons. Contents of the invention [0003] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/182A23L7/196
Inventor 林亲录杨涛吴跃肖华西付湘晋田蔚李丽辉王青云
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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