Original flavor retaining technology of shade-dried cooked glutinous rice

A technology of yin rice and craftsmanship, which is applied in the field of yin rice original taste preservation technology, can solve the problems of losing the shape and taste of yin rice, achieve better color, less nutrient loss, and less fermented deterioration

Pending Publication Date: 2017-06-20
重庆源源龙脉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a process for preserving the original taste of yin rice, so as to

Method used

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  • Original flavor retaining technology of shade-dried cooked glutinous rice

Examples

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Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, the preservation process of the original flavor of cloudy rice, comprises the following steps,

[0022] A, material selection, select white color, uniform particle size, no peculiar smell and the glutinous rice produced in the year with moisture lower than 14% as raw material;

[0023] B. Clean up, remove impurities and mildewed rice in the raw materials;

[0024] C, elutriation, the raw material is elutriated with water several times, and the ash and bran content are washed away until the water is clear;

[0025] D, soaking, soak the raw materials after elutriation with underground water, keep the water temperature at 6-9°C for 14-16 hours in winter, soak for 12-14 hours in spring and autumn, and soak for 10-12 hours in summer;

[0026] E, steamed, drain the soaked raw materials and then steamed. Steam in a wooden barrel with a diameter of 80 cm, steam for 50 minutes in summer, steam for 10 minutes after the steam mouth is full of air; steam for 55 minu...

Embodiment 2

[0030] Example 2, the difference between this example and Example 1 is that the internal temperature of the baking device is 50°C and the ventilation time is 30 minutes during the shade-drying and grading process; when the room temperature is below 20°C, it is dried in the shade for 48 hours Graining, when the room temperature is above 20°C, dry in the shade for 24 hours to classify.

Embodiment 3

[0031] Example 3, the difference between this example and Example 1 is that the internal temperature of the baking device is 60°C and the ventilation time is 35 minutes during shade drying and grading; during the shade drying and grading process, the shade is dried for 50 hours when the room temperature is below 20°C Graining, when the room temperature is above 20°C, dry in the shade for 26 hours to classify.

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Abstract

The present invention discloses an original flavor retaining technology of shade-dried cooked glutinous rice in the field of food production processes. The technology comprises the following steps of: material selecting, cleaning, washing, soaking, steaming, shade-drying and granule separating, screening and finished product packaging. In the soaking, a pollution-free water source is used. In the shade-drying and granule separating, a rapid ventilation and dehumidification device consisting of a stainless steel exhaust pipe and an exhaust fan directly conducts dehumidification and ventilation in a low-temperature baking device. The cooked glutinous rice is subjected to low temperature baking in the baking device in which the temperature is 40-60 DEG C, ventilation is controlled to be conducted for about half an hour, the granule separating is conducted, then the natural shade-drying is conducted, two-stage shade-drying is used, and the technology shortens the shaping cycle and at the same time retains the product flavor. By improving the technology of the steps of the material selecting, washing, soaking, shade-drying and granule separating, etc. and by using a pollution-free soaking technology, a rapid ventilation and dehumidification technology and a temperature-varying time-controlled shade-drying technology to process and shape the shade-dried cooked glutinous rice, the original flavor retaining technology can realize large-scale production of the shade-dried cooked glutinous rice, at the same time maximally preserves traditional shapes and original flavor of the shade-dried cooked glutinous rice, so that the original flavor of the shade-dried cooked glutinous rice is retained with high fidelity, and the shade-dried cooked glutinous rice is good in quality and flavor.

Description

technical field [0001] The invention relates to the field of food production technology, in particular to a technology for preserving the original taste of cloudy rice. Background technique [0002] Yinmi is a kind of rice made by steaming glutinous rice and drying in the shade. Yinmi is a traditional consumer food in my country. The finished product is already cooked, so the processing time for eating is shorter. It can be used alone for cooking porridge or with jujube. , Chinese wolfberry, poached eggs, brown sugar mixed porridge, fried rice soaked or fried boiled powder soaked in boiling water, has the characteristics of warming the spleen, nourishing the middle and nourishing qi, nourishing yin and kidney, easy to eat, and universally applicable to men, women and children. It is a healthy fast food, and it is also a must-have food for entertaining guests, holding banquets and festivals in some places. In addition, people's demand for green, safe and healthy food is increa...

Claims

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Application Information

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IPC IPC(8): A23L7/139
Inventor 周武登
Owner 重庆源源龙脉食品有限公司
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