Method for producing microwave-based instant rice

A technology of instant rice and production methods, applied in the field of food processing, can solve the problems of few types of products, labor-intensive and time-consuming production, and nutrient destruction, and achieve the effects of avoiding nutrient loss, avoiding the decline of taste, and being easy to carry

Active Publication Date: 2012-02-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the above-mentioned methods for producing instant rice have many processes, the production is labor-intensive and time-consuming, or the production cost is relatively high; some instant rice is processed into dehydrated granules, and the rice after rehydration has a feeling of soaking in soup, has a poor taste, and loses the original flavor of the rice. , the nutrition is damaged or lost seriously, and it is not suitable for consumers who are traveling.
Therefore, compared with other convenience foods, there are fewer types of instant rice products on the market, and the sales are not satisfactory.

Method used

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  • Method for producing microwave-based instant rice
  • Method for producing microwave-based instant rice

Examples

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Embodiment 1

[0018] Select 200g of high-quality Northeast japonica rice variety Jijing 88, remove broken rice and yellow rice, and remove impurities such as stones in the raw material, and wash it twice with clean water to wash away the dust and impurities on the surface of the rice. Soak the washed rice in water at 50°C for 1 hour to make the rice fully absorb water and facilitate the gelatinization of starch during cooking. Drain the soaked rice, take 100g raw material and fill it in a 500mL PP packaging container. Put the container containing the rice into the microwave device, set the sterilization conditions as 350W, 140°C, and the time as 45s. After sterilization, prepare acid water with glucono-δ-lactone at room temperature, adjust the pH of the filling water to 3.0, add 130g of acid water, and the ratio of rice to water is 1:1.3. Put the raw materials filled with acid water into the steam for cooking. The rice steaming condition is 100-105°C for 30 minutes. After the cooked rice ...

Embodiment 2

[0020] Select 180g of high-quality Northeast japonica rice variety Fujing No. 4, remove broken rice grains and yellow-grained rice, and remove impurities such as stones in the raw materials, and wash 3 times with clean water to remove dust and impurities on the surface of the rice. Soak the washed rice with water at 30°C for 1.5 hours to make the rice fully absorb water and facilitate starch gelatinization during cooking. Drain the soaked rice, take 150g raw material and fill it in a 500mL PP packaging container. Put the container containing the rice into the microwave device, set the sterilization conditions as 450W, 150°C, and 36s. After sterilization, prepare acid water with glucono-δ-lactone at room temperature, adjust the pH of the filling water to 2.8, add 195g of acid water, and the ratio of rice to water is 1:1.3. Put the raw materials filled with acid water into the steam for cooking. The rice steaming condition is 100-105°C for 30 minutes. After the cooked rice is ...

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Abstract

The invention provides a method for producing microwave-based instant rice, belonging to the field of food processing. The method is characterized by taking high-quality northeastern round shaped rice as a raw material and adopting a technology combining microwave sterilization and acid water filling to prepare the instant rice. The method specifically comprises the following steps of: rinsing the high-quality round shaped rice, soaking the rinsed rice, quantitatively filling and sterilizing the rice with microwaves, filling acid water, cooking the rice, sealing and cooling the cooked rice, and then packaging the rice, thus obtaining an instant rice product. The microwave-based instant rice produced by the method provided by the invention has a simple preparation process, maintains the original taste, quality and nutrition of the rice, has relatively low cost, is convenient to eat, only needs to be heated with microwaves for a few minutes, and has long shelf life. Therefore, the instant rice is worthy to be popularized and applied.

Description

technical field [0001] The invention discloses a method for producing microwave instant instant rice, which belongs to the field of food processing. Background technique [0002] In the fast-paced modern life, convenience food is more and more popular because of its convenience and economical price. Especially my country's Northeast and South regions are all staple food with rice, so the market prospect of instant rice is broad, and the demand for instant rice is very large. The preparation method of producing instant rice just has multiple reports in the disclosed patent documents at home and abroad, such as the technical point in the "manufacturing process of instant rice" provided by CN1269983A is to freeze the rice after high-temperature steaming until the rice grains are frozen and cracked, and then Thaw and extrude, and finally dry at high temperature to make instant rice; another example is CN101406269A "A Production Method for Fresh-keeping Instant Rice". Soaking a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L1/164A23L7/196
Inventor 王莉陈正行杨冰
Owner JIANGNAN UNIV
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