Stewing and cooking mode for simultaneously cooking brown rice and white rice

Abstract

The invention discloses a stewing and cooking mode for simultaneously cooking brown rice and white rice. The specific steps are as follows: elutriating the brown rice and the white rice at a certain mass ratio with water, draining the water and putting into an electric cooker, adding tap water with specific weight, cooking and keeping the temperature for 15-25 min to obtain the rice simultaneously boiled by brown rice and white rice. Starting from the cooking property differences of the brown rice and white rice, the brown rice can be easily boiled, the obtained white core number is 0 particle / per 10 particles, the whitening rate is greater than 99%, the brown rice is soft in mouth feel and fragrant in smell and can be boiled together with the white rice to promote the staple food progress of the brown rice.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a cooking mode in which brown rice and white rice are cooked together by selecting specific brown rice and calculating the amount of water added in the cooking process. Background technique [0002] In recent years, the nutrition, health, consumption and processing of whole grain food have aroused widespread attention from all walks of life in our country. Brown rice is a healthy whole grain obtained by removing the husk from rice and without polishing. Compared with polished white rice, the brown rice bran layer and A large amount of dietary fiber in the germ can relieve constipation and prevent colon cancer, and the rich gamma-aminobutyric acid (GABA) can lower blood pressure and promote brain metabolism. In addition, plant active ingredients such as inositol, VE, and γ-oryzanol, which are rich in brown rice, can all promote human health. The national "Grain Processin...

AI Technical Summary

Problems solved by technology

The difficulty of cooking brown rice and white rice together is that white rice absorbs water faster than brown rice. Even brown rice that has been improved in eating quality still absorbs water much slower than white rice, resulting in the inability to achieve the same cooking effect when cooking.

At present, there are few studies on the differences in cooking characteristics between brown rice and white rice, and there is no research report on the same cooking of brown rice and white rice, which is also an important reason why the process of brown rice as a staple food is hindered

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