Nutrient instant rice soup making method

A technology for instant rice and nutrition, which is applied in the field of preparation of nutritious instant rice, can solve the problems of poor rice grain integrity and long rehydration time of rice, and achieves the effects of good rice grain integrity and fast rehydration time.

Inactive Publication Date: 2015-07-15
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve technical defects such as the long rehydration time of the existing instant rice and the poor inte

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] A method for preparing nutritious instant rice, comprising the following steps:

[0036] 1) Pretreatment of rice: Wash the rice 1-2 times with water, drain the washed rice with a 20-40 mesh filter for 5-10 minutes, then soak in water for 20-30 minutes, submerge the rice surface in water, add rice after soaking 3-4 times the weight of water, and put it into a steamer for cooking. The cooking conditions are: temperature ≥ 98°C, relative humidity 100%, steaming for 40-50min, until the rice grains are fully cooked, plump and shiny, and not raw;

[0037] 2) Pretreatment of meat and vegetables:

[0038] Clean the meat, disinfect it with 200-300ppm chlorine water for 60-70 seconds, then rinse with 30-40ppm chlorine water for 60-70 seconds, cut the sterilized meat into cubes with a dicing machine, and finally use Blanch in 96-100°C water for 3-5 minutes;

[0039] Clean the vegetables, disinfect with 200-300ppm chlorine water for 60-70 seconds, then rinse with 30-40ppm chlorin...

Embodiment 1

[0056] A method for preparing nutritious instant rice, comprising the following steps:

[0057] 1) Pre-treatment of rice: Wash the rice twice with water, drain the washed rice with a 30-mesh filter for 8 minutes, then soak in water for 25 minutes, submerge the rice noodles in the water, add water 3.5 times the weight of the rice after soaking, and put Cook in a steamer under the following conditions: temperature ≥ 98°C, relative humidity 100%, and cook for 45 minutes until the rice grains are fully cooked, plump and shiny, and not raw;

[0058] 2) Pretreatment of meat and vegetables:

[0059] Clean the chicken, disinfect it with 250ppm chlorine water for 65 seconds, then rinse it with 35ppm chlorine water for 65 seconds, cut the sterilized chicken into cubes with a dicing machine, and finally blanch it with 98°C water for 4 minutes;

[0060] Clean the cabbage, disinfect it with 250ppm chlorine water for 65 seconds, then rinse it with 35ppm chlorine water for 65 seconds, cut t...

Embodiment 2

[0077] A method for preparing nutritious instant rice, comprising the following steps:

[0078] 1) Pre-treatment of rice: wash the rice with water, drain the washed rice with a 20-mesh filter for 5 minutes, then soak in water for 20 minutes, submerge the rice noodles in the water, add water three times the weight of the rice after soaking, and put in Cooking in a steamer, the cooking conditions are: temperature ≥ 98°C, relative humidity 100%, cooking for 40 minutes, until the rice grains are fully cooked, plump and shiny, and not raw;

[0079] 2) Pretreatment of meat and vegetables:

[0080] Clean the beef, sterilize it with 300ppm chlorine water for 70 seconds, rinse it with 40ppm chlorine water for 70 seconds, cut the sterilized beef into cubes with a dicing machine, and finally blanch it with 100℃ water for 3 minutes;

[0081] Clean the rapeseed, disinfect it with 300ppm chlorine water for 70 seconds, rinse it with 40ppm chlorine water for 70 seconds, cut the disinfected r...

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PUM

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Abstract

The invention discloses a nutrient instant rice soup making method. According to the rice soup, with rice as the main ingredients and in match with ingredients rich in nutrition, firstly eggs are processed to obtain an egg soup, rice, meat, vegetables and sauces obtained after cleaning, disinfecting, rinsing, slitting and blanching are conducted are added into the egg soup, the mixture is obtained, putting the mixture on trays, freezing, vacuum freeze drying, and finished product packaging are conducted, and the nutrient instant rice soup is obtained. According to the nutrition instant rice soup making method, the instant rice soup can be eaten immediately after being brewed, nutrient and delicious, hygienic and safe, the rice rehydration time is short, rice grains are good in integrity, soft, tasty and refreshing, the overall flavor and taste are the same as those of the boiled fresh rice soup, and the requirement of wide consumers can be met.

Description

technical field [0001] The invention relates to the field of instant rice and noodle products, in particular to a preparation method of nutritious instant rice. Background technique [0002] As the pace of urban life accelerates, consumers' dietary requirements become more practical, and fast and convenient foods with a long shelf life and rich nutritional value have become the first choice. However, with the enhancement of people's self-protection awareness, more and more people realize that although the long-term storage of pickled, smoked and canned foods in the traditional sense can meet the requirements, they may contain carcinogenic factors or nutritional damage. Damaged and neglected by people, only green, convenient, nutritious and health-friendly freeze-dried food can be replaced, especially those products that match the main meal. Many innovative concepts of nutritional instant food and rice are in line with such characteristics, which provides a better oppor...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L7/196
Inventor 林锦松陈宏坤
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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