Method for quickly dehydrating and drying instant rice
A technology of rapid dehydration and drying method, applied in the fields of application, food preparation, food science, etc., can solve the problems of high cost, unsuitable for industrial production of ordinary food, etc., and achieve the effect of low cost
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Embodiment 1
[0017] The quick dehydration and drying method of instant rice of the present embodiment comprises the following steps:
[0018] (1) Cleaning and soaking of raw rice: After cleaning the japonica rice, soak it in water for 1 hour to make the rice fully absorb water;
[0019] (2) Cooking: Take out the soaked rice and drain the water; then add water equivalent to 1.5 times the weight of the raw rice to the drained rice, and cook at 105°C for 30 minutes;
[0020] (3) Cooling and dispersing rice grains: the rice is quickly cooled to room temperature by means of cold air cooling, and then the rice is stirred to disperse the rice grains, and the diameter of the dispersed rice balls is ≤ 2 cm;
[0021] (4) Vacuum low-temperature frying: First, preheat the frying oil in the vacuum fryer to 105°C, then put the rice treated in step (3) into the frying basket of the vacuum fryer, and finally put Put the frying basket into the frying bin and close the door. The vacuum frying time is 20 mi...
Embodiment 2
[0026] The quick dehydration and drying method of instant rice of the present embodiment comprises the following steps:
[0027] (1) Cleaning and soaking of raw rice: mix japonica rice and glutinous rice evenly according to the mass ratio of 7:3, clean it, and then soak it in water for 2 hours to make the rice fully absorb water;
[0028] (2) Cooking: Take out the soaked rice and drain the water; then add water equivalent to 1.2 times the weight of the raw rice to the drained rice, and cook at 102°C for 25 minutes;
[0029] (3) Cooling and dispersing rice grains: quickly cool the rice to room temperature by pouring cold boiled water, then drain the water, stir the rice to disperse the rice grains, and the diameter of the dispersed rice balls is ≤ 2 cm;
[0030] (4) Vacuum low-temperature frying: First, preheat the frying oil in the vacuum fryer to 100°C, then put the rice treated in step (3) into the frying basket of the vacuum fryer, and finally put Put the frying basket int...
Embodiment 3
[0035] The quick dehydration and drying method of instant rice of the present embodiment comprises the following steps:
[0036] (1) Cleaning and soaking of raw rice: Mix indica rice and glutinous rice evenly in a mass ratio of 6:4, clean them, and then soak them in water for 1.5 hours to make the rice grains fully absorb water;
[0037] (2) Cooking: Take out the soaked rice and drain the water; then add water equivalent to 1.8 times the weight of the raw rice to the drained rice, and cook at 100°C for 27 minutes;
[0038] (3) Cooling and dispersing rice grains: the steamed rice is naturally cooled to room temperature, then the rice is stirred to disperse the rice grains, and the diameter of the dispersed rice balls is ≤ 2 cm;
[0039] (4) Vacuum low-temperature frying: First, preheat the frying oil in the vacuum fryer to 102°C, then put the rice treated in step (3) into the frying basket of the vacuum fryer, and finally put Put the frying basket into the frying bin and close...
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