A kind of production method of fresh-keeping multigrain rice and fresh-preserving multigrain rice

Abstract

The invention provides a production method of fresh-keeping miscellaneous grain rice and fresh-keeping miscellaneous grain rice. The specific processing flow is as follows: A. Rice washing: adding hot water to the washed rice; B. Microwave heating: using microwaves to heat the mixture obtained in step A Heating; C. Sealing: add steamed / boiled miscellaneous grains to the mixture obtained in step B, add hot miscellaneous grains soup, fill with nitrogen, and seal; D: Autoclave: sterilize the sealed rice under high temperature and high pressure in a water bath ; The original mass of rice in step A accounts for 40%-98% of the sum of the original mass of miscellaneous grains added in step C and the sum of the original mass of rice; said miscellaneous grains are one or more of oats, buckwheat, sorghum, barley kernels, and millet mixture. The fresh-keeping rice produced by the method does not stick together, has good flavor, is rich in dietary fiber and vitamins, has a long shelf life and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rice processing method. Background technique [0002] People in many countries in the world like to eat rice, but because the cooking time is long, and it is not easy to carry and place for a long time, it is difficult to adapt to the needs of the modern rhythm of life. For this reason, instant rice is gradually paid attention to by people. According to pertinent data, in all developed countries and regional supermarkets, the proportion of staple and non-staple food convenience foods is up to more than 20%, and instant rice is one of them. The sales volume of Japanese instant rice is only second 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 ...

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. When eating, there is a sense of slag, lack of elasticity and smooth taste, the taste and various parameters are far from traditional steamed rice, and the nutrition is single and the content of dietary fiber and vitamins is low

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