Instant rice coated by skin of soya-bean milk and processing method thereof

Abstract

The invention relates to instant rice coated by skin of soya-bean milk and a processing method thereof. According to the method for coating rice and dishes through skin of soya-bean milk and performing vacuum package and sterilization, the instant rice can be stored for a long time under normal-temperature conditions. The skin of soya-bean milk, rice and auxiliary materials form a whole, the rice is not adhered to the bag, the rice and the dishes are not separated, and the dish flavor is completely permeated into the rice; and moreover, the sterilized skin of soya-bean milk is transparent in surface, and the coated rice or auxiliary materials can be clearly seen, so that the food has good color, aroma and taste. The instant rice coated by skin of soya-bean milk is nutrient, healthy, enriched and diversified in variety and convenient to store, carry and eat; the instant rice is only required to be simply heated before eating, other tableware is not required during eating, and the rice can be eaten just by opening the bag. When the rice is coated by the skin of soya-bean milk, the moisture is difficult to lose after the product is subjected to microwave heating, and the rice is good in mouthfeel and not dry and hard. The instant rice coated by skin of soya-bean milk is simple in processing process, and the large-scale production is easy to realize.

Description

technical field [0001] The invention relates to instant rice wrapped with bean curd skin and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Existing instant rice usually comprises following four kinds at present: the first kind is fresh-keeping instant rice, and the storage and transportation conditions of this instant rice are harsh, need frozen storage, and the thawing time before eating is long, and it is inconvenient to carry, cook; It is brewed instant rice, which is steamed and dried quickly, and dried meat or vegetables are added. It needs to be soaked in boiling water and rehydrated before eating. This type of instant rice has a single taste and takes a long time to rehydrate. long, and the taste of vegetables and meat is not good after brewing with water; the third is instant instant rice, which is to put rice and vegetables into a high-temperature resistant lunch box, and then pack it with nitrogen an...

AI Technical Summary

Problems solved by technology

[0002] Existing instant rice usually comprises following four kinds at present: the first kind is fresh-keeping instant rice, and the storage and transportation conditions of this instant rice are harsh, need frozen storage, and the thawing time before eating is long, and it is inconvenient to carry, cook; It is brewed instant rice, which is steamed and dried quickly, and dried meat or vegetables are added. It needs to be soaked in boiling water and rehydrated before eating. This type of instant rice has a single taste and takes a long time to rehydrate. long, and the taste of vegetables and meat is not good after brewing with water; the third is instant instant rice, which is to put rice and vegetables into a high-temperature resistant lunch box, and then pack it with nitrogen and then sterilize it at high temperature, or put the rice in aseptic packaging. High-temperature-resistant lunch box, and equipped with dishes that have been sterilized in independent vacuum packaging. This type of instant rice can be stored at room temperature. It does not need to be soaked in water before eating, but only needs to be heated in microwave. Compared with the first two types, it has the characteristics of convenient storage and transportation, and rich taste.

The fourth type is instant rice in a retort bag, which is to mix rice or rice with vegetables, put it into a high-temperature retort bag, and then vacuum-pack it for sterilization. It is also a type of instant instant rice. The advantages of convenience, but the instant rice in this retort bag on the market is that the rice directly contacts the retort bag. After sterilization, it has no shape, and the rice is easy to stick to the bag. You need to use other tableware when eating, and the rice after microwave heating is relatively dry and hard. , the above disadvantages make this type of instant rice only proposed as a patent or thesis, and there are almost no marketable instant rice in retort pouches.

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