Production method of fresh-keeping seafood rice and fresh-keeping seafood rice

A production method and seafood technology, which is applied in the field of food processing, 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 external diffusion, and maintain good flavor effect

Inactive Publication Date: 2017-06-16
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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  • Production method of fresh-keeping seafood rice and fresh-keeping seafood rice
  • Production method of fresh-keeping seafood rice and fresh-keeping seafood rice
  • Production method of fresh-keeping seafood rice and fresh-keeping seafood rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Microwave heating: quickly wash the rice with cold water and hot water successively, drain and put it into a container, add hot water, and use microwave heating; B. Sealing: add hot seasoning material soaking liquid to the mixture obtained in step A , stir evenly and lay flat, the rice and seasoning materials do 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 seasoning materials described in step B include dried shrimp And salt, the ratio of raw materials is 150 parts of rice in mass parts, 1 part of dried shrimp and 1 part of salt.

[0030] In the step C, the rice is sealed with nitrogen gas by using a film sealing machine, and the temperature of the film sealing machine is 150°C.

[0031] In step D, the sealed box is sterilized in a water bath in a sterilizer, and the steps include water injection, temperature rise, heat preservation, hot water rec...

Embodiment 2

[0041] The difference with embodiment 1 is:

[0042] The ratio of raw materials is 60 parts of rice, 10 parts of dried shrimp and 4 parts of salt in terms of mass parts.

[0043] The microwave power of the microwave heating described 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 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 to the sum of the weight of water and the seasoning material soaking solution after supplementing the hot seasoning material soaking solution is 1:2.0.

[0046] The preparation method of the seasoning material soaking liquid described in step C is as follows: soak the seasoning material in hot water above 60°C, keep warm at above 60°C for 3.0h, heat to 90°C when in use, and mix the solid and The liquids are added together to the mixture obtained in step A.

[0047] The particle diameter of the dehydrat...

Embodiment 3

[0051] A. Microwave heating: quickly wash the rice with cold water and hot water successively, drain and put it into a container, add hot water, and use microwave heating; B. Sealing: add hot seasoning material soaking liquid to the mixture obtained in step A , stir evenly and spread the rice so that the rice does not exceed the edge of the container, fill it with nitrogen, and seal it; C: Autoclave: Sterilize the sealed rice at high temperature and high pressure in a water bath; the raw material ratio is calculated as rice 90% by mass. 6 servings of dried shrimp, 2 servings of salt.

[0052] In the step C, the rice is sealed with nitrogen gas by using a film sealing machine, and the temperature of the film sealing machine is 190°C.

[0053] In step D, the sealed box is sterilized in a water bath in a sterilizer, and the steps include water injection, temperature rise, heat preservation, hot water recovery, cooling water injection, cooling cycle, and drainage and exhaust.

[...

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PUM

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Abstract

The invention provides a production method of fresh-keeping seafood rice and fresh-keeping seafood rice. The specific processing procedure includes: A. microwave heating: adding hot water into washed rice, and conducting microwave heating; B. sealing: adding a hot seasoning material soak solution into the mixture obtained in step A, introducing nitrogen, and performing sealing; and C. high pressure sterilization: carrying out water bath high temperature and high pressure sterilization on the sealed rice. The seasoning material involved in step B comprises dried peeled shrimps and salt, and the raw materials comprise, by mass, 60-150 parts of rice, 1-10 parts of dried peeled shrimps, and 1-4 parts of salt. The fresh-keeping seafood rice produced by the method provided by the invention has the advantages of no adhesion, good flavor, abundant animal protein and plant fiber, good flavor, long shelf life, and convenient eating.

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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L17/50A23L19/00A23L19/12A23L11/00A23L17/60A23L5/10
CPCA23V2002/00A23V2300/24
Inventor 张志宏卢淑雯孟庆虹严松王丽群周野陈凯新樊晶
Owner 黑龙江省农业科学院食品加工研究所
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