Process method for automatically producing cold chain rice

Abstract

The invention discloses a process method for automatically producing cold chain rice. The process method is characterized by comprising the following steps: I, conveying materials and performing vacuum dust removal; II, filling metered rice; III, filling metered water; IV, performing initial partial sealing; V, performing curing treatment; VI, performing cooling treatment; VII, performing secondly sealing. Flow production is performed through a production procedure, and an existing wheat puffing process and an existing drying process are omitted, so that the working efficiency is increased greatly, and the characteristics of saving energy and protecting the environment are realized. During assembly line type production operation integrating pre-cooling, quenching and temporary storage, quenching is performed after pre-cooling, so that the nutrient components and mouthfeel of cooked food are not damaged. Nitrogen gas is taken as a fresh-keeping gas to perform a working mode in which primary pre-refrigeration and auxiliary circular refrigeration are adopted, so that the aims of rapidly cooling cooked food and avoiding pollution and deterioration of the cooked food can be fulfilled.

Description

technical field [0001] The invention belongs to the production technology of instant food, and in particular relates to a process method for automatic cold chain rice production. Background technique [0002] With the progress of society and the improvement of people's living standards, as well as the acceleration of the pace of life and work, and the diversification of life content, no matter for subjective or objective considerations, people spend more and more labor and time on three meals a day. The demand for staple food convenience food is also increasing. The frequency of convenience food such as instant noodles, instant rice noodles, and instant rice appearing on people's tables is increasing. This situation and demand have also promoted family-made The socialization and industrialization of rice. Fresh-keeping convenience food is produced to cater to such a demand background. Fresh-keeping instant rice (also claiming fresh-keeping rice, or instant fresh-keeping ri...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents have the following defects: 1. The raw rice (japonica rice) is directly washed in the rice continuous washing machine, and the water loss is quite large. Nowadays, my country's water resources are relatively short, and the great loss of water resources does not meet my country's requirements at all. The requirements of energy conservation and environmental protection advocated; Second, the rice quantitative filling packaging machine will quantitatively fill the washed rice and water into the composite bag, the filling accuracy is low, and the quality of the product cannot be guaranteed; Third, the sealing Tasty semi-finished rice is put into a shaped mold and put into a high-temperature sterilizer for aging and sterilization process. This process is not sterilized thoroughly, not only food hygiene cannot be guaranteed, but also the shelf life of the product will be short, which is not conducive to the storage of the product.

The above-mentioned patent was developed by our company. The advantages of this technical solution are thorough sterilization, the ability to prepare hygienic, safe, and long-lasting fresh-keeping rice. However, this patent mainly uses the method of first steaming the rice, and then packing the cooked rice into bulk boxes. In addition, the rice bran dust on the surface of the rice is transported to the rice hopper while conveying and absorbing the material, and the rice directly enters the soaking process without dust removal, and the rice grains are dehulled Finally, the surface will carry a certain amount of rice bran. If these rice bran will melt in the soaking water after entering the next process, the continuous production will make the soaking water paste, so that the rice will stick together and stick to the equipment. If the rice paste on the top is not cleaned, bacteria will also be produced