Production method of fresh keeping rice and fresh keeping rice

Abstract

The invention provides a production method of fresh keeping rice and the fresh keeping rice. A specific processing method of the fresh keeping rice comprises the following technological processes of A, washing husked rice: adding hot water into washed husked rice; B, performing microwave heating: heating a mixture obtained in the step A through microwaves; C, performing sealing: complementing hot water to the mixture obtained in the step B, inflating nitrogen, and performing sealing; and D, performing high-pressure sterilization: performing water-bath high-temperature high-pressure sterilization on sealed rice. The rice grains of the fresh keeping rice produced by the method are not adhered, and the fresh keeping rice is good in flavor, long in quality guarantee period and convenient to use.

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 it is difficult to adapt to the needs of modern life rhythm due to the long cooking time, and it is not easy to carry and store for a long time. For this reason, instant rice has gradually attracted attention. According to relevant data, in all supermarkets in developed countries and regions, the proportion of staple and non-staple instant foods is as high as 20%, and instant rice is one of them. 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 the Asian and European and American markets. China is one of the main rice producing areas in ...

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 cooking and high-temperature sterilization is adopted. The rice is cooked for 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, and the rice sticks into a ball. When eating, there is a sense of scum, lack of elasticity and smooth taste, and the taste and parameters are far from traditional steamed rice.

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