Special-flavor rice processing method

Abstract

A special-flavor rice processing method comprises the following steps that 1, unhusked rice is subjected to direct drying, dehumidification and impurity removal after being harvested till the moisture content is lower than 18%, storage is performed after warehousing, the temperature of a warehouse is controlled to be 10 DEG C, and the relative humidity is controlled to be 40%; 2, the unhusked rice in the warehouse is quickly frozen in a quick freezing device for 30 minutes, and the quick freezing temperature is -10 DEG C; 3, the quickly-frozen unhusked rice is fed into a fumigating bin to be subjected to fumigation; 4, the fumigated unhusked rice is subjected to rice-husk separation and rice separation and then is milled and grading to obtain white rice, the white rice is delivered to the warehouse to be stored, the temperature of the warehouse is controlled to be 10 DEG C, and the relative humidity is controlled to be 40%; 5, finish machining is performed, and polishing, color sorting, grading and finished product package are conducted on the white rice obtained in the step 4 in the month before selling; 6, storage is performed, namely packaged finished products obtained in the step 5 are delivered to the warehouse to be stored, the temperature of the warehouse is controlled to be 10 DEG C, the relative humidity is controlled to be 40% for selling.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a method for processing flavored rice. Background technique [0002] At present, in the rice processing technology, raw grains are basically harvested by machines, and agricultural products no longer carry out excessive removal of impurities and drying to remove moisture from the grains. The content is very high and uneven, which brings great difficulties to rice processing. Moreover, after husking and milling, the temperature of the rice is relatively high. If it is directly sent to the polishing machine for polishing, firstly, the appearance is not good, secondly, the broken rice rate is high, and the rice yield rate is low. , The shelf life is short, only one to four months. If the natural cooling rice is piled and packaged, it is time-consuming and labor-intensive, with low work efficiency and high cost; or using cooling rice boxes, fluidized beds, air coolers and o...

AI Technical Summary

Problems solved by technology

[0002] At present, in the rice processing technology, raw grains are basically harvested by machines, and agricultural products no longer carry out excessive removal of impurities and drying to remove moisture from the grains, resulting in easy mixing of raw grains, cross-contamination, more and more impurities, and moisture. The content is very high and uneven, which brings great difficulties to rice processing

Moreover, after husking and milling, the temperature of the rice is relatively high. If it is directly sent to the polishing machine for polishing, firstly, the appearance is not good, secondly, the broken rice rate is high, and the rice yield rate is low. , the shelf life is short, only one to four months

If the rice is naturally cooled by stacking and bagging, it is time-consuming and labor-intensive, with low work efficiency and high cost; or using cooling rice boxes, fluidized beds, air coolers and other equipment to cool the rice, the cooling time of the rice is short, the temperature is cooled quickly, and the rice grains are easy to burst and break. Rice rate is also high

In addition, people's consumption concepts are constantly changing, and new requirements are constantly being put forward for the external senses and taste of rice. Obviously, rice processed from a single raw grain variety cannot meet people's needs.