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Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice

A production method and technology of beef rice, applied in food preservation, food science, application, etc., can solve the problems of low content of animal protein and plant fiber, monotonous taste, lack of elasticity and smoothness, etc., so as to avoid the decline of integrity and compactness , prevent the spread to the outside, and maintain a good flavor effect

Inactive Publication Date: 2017-02-22
黑龙江省农业科学院食品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh-keeping rice has not been promoted rapidly since it was put on the market in my country. The main reason is that there are obvious shortcomings in the taste of existing fresh-keeping rice products in my country. From the processing method, fresh-keeping rice adopts aseptic processing technology. Inhibit the growth of harmful microorganisms, add a pH regulator to adjust the pH of the rice to about 5, and it will have an obvious sour taste when eaten, so some products are made in the form of rice bowls, and the sour taste of the rice is covered with a strong soup; secondly, In the production process, a combination of ordinary steaming and high-temperature sterilization is adopted. The cooking time of rice is too long, and it is in excessive contact with water or water vapor during the cooking process, which cannot maintain the taste and texture of fresh rice. It has a slag feeling when eating, lacks elasticity and smooth taste, and the taste and various parameters are far from traditional steamed rice, and the nutrition is single and the content of animal protein and plant fiber is low, and the taste is monotonous

Method used

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  • Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice
  • Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice
  • Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A. Microwave heating: quickly wash the rice with cold water and hot water, drain it and put it in a container, add hot water, and use microwave heating; B. Seal: add hot seasoning material soaking liquid to the mixture obtained in step A , Stir evenly and level, the rice and seasoning materials do not exceed the edge of the container, fill with nitrogen, and seal; C: autoclave: autoclave the sealed rice in a water bath; the seasoning materials in step B include dehydrated tomatoes The ratio of raw materials to grains, dehydrated beef diced and salt is 150 parts by mass of rice, 1 part of dehydrated tomato diced, 1 part of dehydrated beef diced, and 1 part of salt.

[0030] In the step C, a film sealing machine is used to fill the rice with nitrogen to seal the film, and the temperature of the film sealing machine is 150°C.

[0031] In step D, a water bath sterilization method is adopted for the sealed box in the sterilizer, and the steps include a water injection step, a hea...

Embodiment 2

[0041] The difference from Example 1 is:

[0042] The raw material material ratio is 60 parts by mass of rice, 10 parts of dehydrated tomato diced, 20 parts of dehydrated beef diced, and 4 parts of salt.

[0043] The microwave power of the microwave heating in step B is 6.5kw, and the time is 120s.

[0044] In the step A, the weight ratio of the original weight of rice to the water in the system after adding hot water is 1:1.

[0045] In the step C, the ratio of the original weight of rice in the system after the hot seasoning material soaking liquid is supplemented to the sum of the weight of the water and the seasoning material soaking liquid is 1:2.0.

[0046] The preparation method of the seasoning material soaking liquid described in step C is: soak the seasoning material in hot water above 60°C, keep it at 60°C or higher for 3.0 hours, and heat to 90°C during use to combine the solids in the soaking liquid with The liquid is added to the mixture obtained in step A together.

[004...

Embodiment 3

[0051] A. Microwave heating: quickly wash the rice with cold water and hot water, drain it and put it in a container, add hot water, and use microwave heating; B. Seal: add hot seasoning material soaking liquid to the mixture obtained in step A , Stir evenly and spread the rice flat, the rice does not exceed the edge of the container, fill with nitrogen, and seal; C: autoclave: sterilize the sealed rice in a water bath at high temperature and high pressure; the ratio of raw materials to material is 90 parts by mass Servings, 5 portions of dehydrated tomato diced, 10 portions of dehydrated beef diced, 3 portions of salt.

[0052] In the step C, a film sealing machine is used to fill the rice with nitrogen to seal the film, and the temperature of the film sealing machine is 190°C.

[0053] In step D, a water bath sterilization method is adopted for the sealed box in the sterilizer, and the steps include a water injection step, a heating step, a heat preservation step, a hot water rec...

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Abstract

The invention provides fresh-keeping tomato beef rice and a production method for the fresh-keeping tomato beef rice. The production method comprises the following specific processing steps of: A) heating with microwave, namely adding hot water into cleaned rice and utilizing microwave to heat; B) sealing, namely adding heat seasoning soak solution into a mixture acquired in the step A), filling nitrogen and sealing; and C) performing high-pressure sterilization, namely performing water bath high-temperature high-pressure sterilization on the sealed rice. The seasoning material in the step B) comprises dewatered tomato particles, dewatered beef granules and salt. The fresh-keeping tomato beef rice is prepared from the following raw materials in parts by weight: 60-150 parts of rice, 1-10 parts of dewatered tomato particles, 1-20 parts of dewatered beef granules and 1-4 parts of salt. The fresh-keeping tomato beef rice produced according to the method has the advantages of non-sticking rice grains, nice flavor, being rich in animal protein and plant fibers, nice taste, long shelf life and convenience in eating.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing rice. Background technique [0002] People in many countries in the world like to eat rice, but because of the long cooking time, it is difficult to carry and put it for a long time, it is difficult to adapt to the needs of the rhythm of modern life. For this reason, instant rice is gradually being valued by people. According to relevant data, in all supermarkets in developed countries and regions, staple and non-staple instant foods account for more than 20%, instant rice is one of them, and the sales volume of instant rice in Japan is second only to instant noodles. From the perspective of development trend, instant rice will develop in the direction of full nutrition, fortification, and excellent packaging. There is a wide range of potential demand in Asian and European and American markets. China is one of the main rice producing areas in the wor...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L7/10A23L19/00A23L27/10A23L5/10A23L3/10A23L3/3418
CPCA23L3/10A23L3/3418
Inventor 孟庆虹张志宏卢淑雯严松王丽群王少元
Owner 黑龙江省农业科学院食品加工研究所
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