Processing method of precooked coarse grains simultaneously boiled and cooked with rice

A technology that cooks and cooks miscellaneous grains at the same time. It is applied in the fields of application, food preparation, food science, etc. It can solve the problems of changes in product appearance and edible characteristics, unfavorable storage and transportation of products, loss of nutrients in products, etc., so as to save soaking time. , The effect of maintaining appearance, taste and odor, and less loss of nutrients

Active Publication Date: 2014-08-27
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The above-mentioned patents adopt different processing technologies in the preparation of rapidly ripened miscellaneous grains, and obtain miscellaneous grains products with different degrees of ripening, but all have certain defects, such as high processing cost, long proc

Method used

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  • Processing method of precooked coarse grains simultaneously boiled and cooked with rice
  • Processing method of precooked coarse grains simultaneously boiled and cooked with rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method for processing pre-cooked miscellaneous grains with red beans as raw materials, which is boiled and cooked together with rice, and the specific steps are as follows:

[0048] 1) Screening of adzuki bean: select high-quality adzuki bean, remove gravel, clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains and spotted grains from raw materials to obtain screening raw materials;

[0049] 2) Cleaning: Wash the red bean obtained in step 1) for 2-3 times with tap water, or use an automatic washing machine for miscellaneous grains, and then rinse with pure water once to obtain washed red bean;

[0050] 3) Soaking: soak the cleaned red beans obtained in step 2) with pure water, the soaking temperature is 25°C, the soaking time is 15 hours, the ratio of soaked red beans to water is 1:6, and the water content of the soaked red beans is controlled at 45 %, the pretreated red bean is obtained after draining;

[0051] 4) Steam pre-curing: put t...

Embodiment 2

[0061] A method for processing pre-cooked miscellaneous grains using black beans as raw materials and cooked together with rice, the specific steps are as follows:

[0062] 1) Screening of black soybeans: select high-quality black soybeans, remove gravel, soil clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains and spotted grains from the raw materials to obtain screening raw materials;

[0063] 2) Cleaning: Wash the screened black beans obtained in step 1) for 2-3 times with tap water, or use an automatic cleaning machine for miscellaneous grains, and then rinse with pure water once to obtain cleaned black beans;

[0064] 3) Soaking: Soak the cleaned black beans obtained in step 2) with pure water, the soaking temperature is 30°C, the soaking time is 6 hours, the ratio of soaked black beans to water is 1:4, the water content of the soaked black beans is controlled at 40%, and drained Obtain the pretreatment black soybean afterward;

[0065] 4) ...

Embodiment 3

[0075] A method for processing pre-cooked miscellaneous grains with barley as a raw material and cooked together with rice, the specific steps are as follows:

[0076] 1) Screening of barley: select high-quality barley, remove gravel, soil clods, foreign seeds, insect-eaten seeds, imperfect kernels, damaged kernels and spotted kernels from the raw materials to obtain screened barley;

[0077] 2) Cleaning: Wash the barley obtained in step 1) for 2-3 times with tap water, or use an automatic washing machine for miscellaneous grains, and then rinse with pure water once to obtain the cleaned barley;

[0078] 3) Soaking: soak the cleaned barley obtained in step 2) with pure water, the soaking temperature is 40°C, the soaking time is 3 hours, the ratio of soaked barley to water is 1:3, the water content of the soaked barley is controlled at 40%, and drained Obtain pre-processed Job's tears afterwards;

[0079] 4) Steam pre-curing: put the pre-treated barley obtained in step 3) on a...

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Abstract

The invention discloses a processing method of precooked coarse grains simultaneously boiled and cooked with rice, and belongs to the technical field of deep processing of agricultural products. The method comprises the following steps: screening mixed beans or coarse grains as a raw material, cleaning, immersing, carrying out fumigating precuring treatment on the raw material by using steam to obtain a precooked raw material, carrying out loosening and microwave slaking alternative treatment on the precooked raw material, cooling, and packaging to obtain precooked coarse grains. The method has the advantages of low production cost of the processing process, short processing period, and products processed through the method have the characteristics of maintenance of the original appearance form, less nutrition component loss, maintenance of the original smell of coarse grains, storage and transportation benefiting, and adaptation to the industrialized popularization.

Description

technical field [0001] The invention relates to a method for processing pre-cooked miscellaneous grains cooked together with rice, and belongs to the technical field of deep processing of agricultural products. technical background [0002] Coarse grains are rich in high trace elements, dietary fiber, vitamins, proteins and amino acids. Coarse grains have alkali-acid neutrality and low calories. At the same time, miscellaneous grains are also a kind of medicine, rich in various physiological function active substances, such as isoflavones, Flavonoids, flavonols, saponins, steroids, terpenoids, alkaloids, phytoalexins, and polyphenols can reduce the prevalence of hyperlipidemia, diabetes, and coronary heart disease. Therefore, miscellaneous grains are an important food for adjusting dietary structure and avoiding "excess" or "deficiency" of dietary nutrition caused by long-term single consumption of staple food. Due to the unique flavor and high nutritional value of grains, ...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L1/20A23L7/196A23L11/00
CPCA23L7/196A23L11/00
Inventor 张丽萍王立东
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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