Processing method for prolonging shelf life of instant box convenience rice at normal temperature

A technology for instant rice and processing methods, which is applied in the field of fresh-keeping and storage processing of agricultural products, which can solve problems such as inconvenient transportation, sales or final consumption, high requirements for processing environment and storage conditions, complex production technology, etc., and reduce follow-up The probability of processing microbial contamination, rapid cooling and uniform cooling, and the effect of reducing precipitation

Active Publication Date: 2012-09-19
上海束能辐照技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods all can overcome to a certain extent instant instant rice quality deterioration in the storage process, but ubiquitous production technology is more complicated, or higher to processing environment and storage condition requirement, final product also needs high-temperature sterilization treatment, to prolong its product...

Method used

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  • Processing method for prolonging shelf life of instant box convenience rice at normal temperature
  • Processing method for prolonging shelf life of instant box convenience rice at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] According to the processing method of boxed ready-to-eat instant rice in the manual, select northeast rice (japonica rice) with an amylose content of 16.3%, wash the rice, put it into a polypropylene box with a thickness of 1.5mm, and control the height not to exceed 30mm, add 1.15 times the water for soaking, the soaking temperature is 50°C, and the soaking time is 60 minutes, then put it in the steaming cabinet for cooking, the cooking temperature is 100°C, and the time is 25 minutes. 1000Pa, time 5min, the absolute pressure of the vacuum degree in the second stage is controlled at 2KPa, time 10min, after that, it is sealed and sealed, and put into high-energy electron beam equipment for sterilization treatment. The sterilization parameter is that the output energy of the electron beam is 5MeV , the distance between the high-energy electron beam scanner and the boxed rice is 520mm, the scanning frequency is 420pps, the scanning width is 8.6A, and the transmission speed...

Embodiment 2

[0020] According to the processing method of boxed instant rice in the manual, select Hunan rice (indica rice) with an amylose content of 21.3%, wash the rice, put it into a polypropylene box with a thickness of 1.5mm, and control the height not to exceed 35mm, add 1.2 times the water for soaking, the soaking temperature is 50°C, the soaking time is 60 minutes, then put it in the steamer for cooking, the cooking temperature is 100°C, the time is 20 minutes, vacuum pre-cooling is carried out after cooking, the absolute pressure of the vacuum degree in the first stage is controlled at 500Pa, time 5min, the absolute pressure of vacuum degree in the second stage is controlled at 3KPa, time 10min, after that, seal the polypropylene film and put it into the high-energy electron beam equipment for sterilization treatment. The sterilization parameter is the output of the electron beam The energy is 5MeV, the distance between the high-energy electron beam scanner and the boxed rice is 5...

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Abstract

A processing method for prolonging shelf life of instant box convenience rice at normal temperature belongs to the technical field of deeply processing agricultural products. By adopting staging vacuum fast cooling technology and high-power electron beam cold sterilization technology, the processing method mainly comprises the steps of: selecting rice with proper amylose as raw materials, conducting cleaning and soaking, stewing, staging vacuum cooling and packaging sealing, and then carrying out high-power electron beam sterilization, thus obtaining instant box convenience rice capable of being stored for nine months at normal temperature. The processing method has the advantages that: the stewed rice is fast cooled by adopting a vacuumizing method, thus being capable of not only reducing aging of instant convenience rice, but also removing moisture on the surface of the product, and reducing secondary pollution probability of microorganism; cold sterilization to the instant convenience rice by adopting high-power electro beam processing can leads the product to be sterile, thus not only improving the shelf life of the product, but also leading the product to have no high-temperature treated can taste or stewing taste compared with the existing high-temperature sterilization technology, and further being capable of better showing the characteristics of original color, fragrance and flavor of the fresh rice.

Description

technical field [0001] The invention discloses a processing method for extending the shelf life of box-packed instant instant rice at normal temperature. The invention belongs to the technical field of deep processing of agricultural products and relates to fresh-keeping, storage and processing of agricultural products. Background technique [0002] With the improvement of people's living standards, especially the acceleration of the pace of life, family meals must be eaten well and simply. At the same time, it is necessary to reduce kitchen labor and increase leisure, study and fitness time. Cooking cannot become a part of the family. kind of burden. In the past, many families used to cook for two hours and eat for ten minutes. This traditional cooking habit is more and more abandoned by modern families. The fast food and standardization of various diets around the modern kitchen revolution has become a new bright spot in the food industry. In the past ten years, the rap...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/36A23L3/32
Inventor 戚文元孔秋莲颜伟强岳玲陈志军
Owner 上海束能辐照技术有限公司
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