Processing method for ready-to-serve black rice food

Abstract

The invention discloses a processing method for ready-to-serve black rice food. The method comprises the steps of 1, washing and preparation of a soak solution; 2, soaking and draining; 3, high-temperature cooking; and 4, cooling. The method is characterized in that the step 3 of high-temperature cooking is divided into three sub-steps of open high-temperature cooking, intercooling water retention packaging and packaging type high-temperature cooking, wherein in the sub-step of open high-temperature cooking, drained glutinous rice is put in a plurality of female dies respectively to be subjected to open high-temperature cooking for 10 to 15 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa, and then cooking is stopped; in the sub-step of intercooking water retention packaging, after cooking, the glutinous rice is cooled to 60 to 90 DEG C, the glutinous rice is contained in a plurality of packaging bags, and the bags are vacuumized and sealed; in the sub-step of packaging type high-temperature cooking, high-temperature cooking is performed on the packaging bags containing the glutinous rice for 20 to 30 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa. According to the method, the glutinous rice is cooked twice, so that the water content of the glutinous rice finished product reaches 55 to 57 percent, and the reconstitution property and mouth-feel of the glutinous rice finished product are improved.

Description

Technical field: [0001] The invention relates to deep processing of food, in particular to a processing method of black rice instant food. Background technique: [0002] Black rice is a folk food, from the Tang Dynasty. In the rural areas of Yixing, Liyang, Jintan and southern Anhui in Jiangsu, on the eighth day of the fourth month of the lunar calendar, many people cook black rice with black rice leaves, which has become a custom. In Zhejiang, Jiangsu, Hubei, Hunan, Jiangxi, Anhui and other places in China, people still retain the ancient custom of eating black rice in April of the lunar calendar. Black rice is a traditional food of the She people, and the She people in Fujian and southern Zhejiang eat it on March 3rd. Black rice is mainly made using the principle that glutinous rice contains a lot of amylopectin and the juice of black rice leaves is easy to be colored in amylopectin. In 2011, Fujian Province listed black rice as an intangible cultural heritage protectio...

AI Technical Summary

Problems solved by technology

If 12% of water is added, the bottom of the retort bag will become rotten, which will seriously affect the quality. If no water is added, the rehydration time of black rice will be longer due to the fixed water content. Because the inner water of the rice grains is less, the outer layer of the rice grains will contain too much water. The moisture gradient is too large, which causes the outer layer to swell excessively. After the starch granules are broken, the active ingredients dissolve too much, and a paste liquid is formed between the rice grains. The quality is soft and rotten, and the taste is poor.