Production method of preservation mixed potato cooked rice and the preservation mixed potato cooked rice

Abstract

The present invention discloses a production method of preservation mixed potato cooked rice and the preservation mixed potato cooked rice. Specifically, the processing method comprises the following steps: A, rice washing: hot water is added into washed rice; B, microwave heating: microwave is used to heat the obtained mixture in the step A; C: sealing: pre-cooked mixed potato grains are added into the mixture obtained in the step B, hot mixed potato soup juice is supplemented, nitrogen is filled, and the mixture is sealed; D: high pressure sterilizing: the sealed cooked rice is subjected to water bath high temperature and high pressure sterilization; the original mass of the rice in the step A accounts for 40%-98% of the total mass of the original mass of the added mixed potato grains in the step C and the original mass of the rice; and the mixed potatoes are one or two or three of sweet potatoes, purple sweet potatoes and potatoes, and the mixed potato grains are one or two or three of dehydrated sweet potato grains, dehydrated purple sweet potato grains and dehydrated potatoes. The produced preservation cooked rice by the method is not sticky in cooked rice grains, good in flavor, rich in dietary fibers and vitamins, long in shelf life and easy 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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