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Rice pre-cooking processing process

A processing technology, rice technology, applied in the field of rice pre-cooking processing technology, can solve the problems of not being able to control product costs well, low nutritional value of finished products, and inability to nutrientize products, so as to achieve high utilization rate of raw materials and improve production efficiency , the effect of reducing the production cost

Inactive Publication Date: 2016-06-01
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of rice food, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled, and the product cannot be nutritious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The rice pre-cooking processing technology of the present embodiment comprises the following steps:

[0014] (1) Choose rice with full grains, no insects, and no damaged skin as raw materials, and remove impurities in the rice before washing;

[0015] (2) Put the cleaned rice into the rice washing box for washing, and thoroughly remove the rice bran and dust on the surface of the rice and the rice. The general washing time is 6 minutes. After washing, put the rice washing box into Run cold water on the water console for showering;

[0016] (3) Put the washed rice into the soaking pool, and pour it into the magnetized water at normal temperature. The weight ratio of the rice in the magnetized water area is 6:1. The magnetized water is water that is magnetized in a 900 Gauss magnetic field for 6 hours at room temperature, preferably Magnetize in a 800 Gauss magnetic field for 10 hours, preferably in a 700 Gauss magnetic field for 4 hours, and soak the rice for 15 hours, ...

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PUM

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Abstract

The present invention discloses a rice pre-cooking processing process, which is characterized in that rice is adopted as a main material, and the production process comprises material selection, cleaning, rinsing, magnetization soaking, steaming, humidity adjusting, drying, and metering packaging. According to the present invention, the obtained rice has beneficial effects of industrial production, long shelf life, new formula using and complete nutrients, can meet the requirements of users on food nutrition, has effects of spleen strengthening, dampness removing and health, can be eaten after the rice is soaked in boiling water and uniform stirring is performed, and further has characteristics of good taste, easy digestion, and easy nutrition absorbing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rice pre-cooking process. Background technique [0002] Rice, also known as rice or rice, is an edible grain, an annual herbaceous plant that likes temperature and humidity. It is commonly called "rice" or "millet" in southern China, and the grain that is shelled is rice. After cooking, it is called rice (speaking in northern China) or plain rice (speaking in southern China). Half of the world's population eats it. Mainly in Asia, southern Europe and tropical America and parts of Africa. The total output accounts for the third place in the world's food crop output, lower than corn and wheat, but it can maintain the lives of a large number of people, so the United Nations stipulated that 2004 be "international rice". In the current production process of rice food, the finished product has low nutritional value, cannot control the product cost well, and cannot make...

Claims

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Application Information

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IPC IPC(8): A23L1/182
Inventor 吕艳
Owner 吕艳