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Preparation method of rice cooked food with good mouthfeel

A technology with good taste and rice, applied in food science, food preservation, food freezing, etc., can solve the problems of poor flavor and taste, and achieve the effect of good taste, less loss of nutrients and rich nutrients

Inactive Publication Date: 2017-09-22
全椒县崇明米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unique flavor and high nutritional value of miscellaneous grains, more and more people are aware of the benefits of rice and other grains at the same time. However, due to the different densities of different grains, the cooking time is different. The flavor is poor and the taste is poor, which needs to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preparing cooked cooked rice with good taste proposed by the present invention comprises the following steps: uniformly mix rice, red beans, and millet, wash, add enzymatic rice protein powder and stir evenly, cool down, keep warm, thaw, heat up, keep warm, and steam Ripening treatment, microwave ripening treatment, sending to a drum cooler for cooling, high-pressure steaming, cooling, and sterilization to obtain cooked rice with good taste.

Embodiment 2

[0017] A method for preparing cooked rice with good mouthfeel proposed by the present invention comprises the steps of: uniformly mixing 20 parts of rice, 10 parts of red beans and 2 parts of millet in parts by weight, washing, adding 8 parts of enzymatic rice protein powder and stirring evenly, Cool down from room temperature to -4°C within 2 seconds, keep warm for 2 hours, thaw, heat up to 60°C, keep warm for 2 hours, steam curing for 40 minutes, microwave curing for 2 minutes, microwave power is 10kW, and sent to the drum cooler for cooling, the drum speed is 5r / min, steamed under high pressure for 2h, cooled, sterilized to obtain cooked rice with good taste.

Embodiment 3

[0019] A method for preparing cooked cooked rice with good mouthfeel proposed by the present invention comprises the following steps: uniformly mix 40 parts of rice, 5 parts of red beans and 7 parts of millet in parts by weight, wash, add 2 parts of enzymatic hydrolyzed rice protein powder and stir evenly, Cool down from room temperature to -10°C within 8s, keep warm for 4h, thaw, heat up to 40°C, keep warm for 4h, steam curing for 20min, microwave curing for 7min, microwave power is 6kW, sent to the drum cooler for cooling, the drum speed is 10r / min, high-pressure steaming for 1h, cooling, and sterilization to obtain cooked rice with good taste.

[0020] Enzymolysis rice protein powder is prepared by the following process: mix and stir rice protein powder and phosphate buffer solution evenly, wherein the phosphate buffer solution is neutral, add protein glutaminase and stir, filter, wash, and spray dry to obtain enzymolysis rice protein powder.

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Abstract

The invention discloses a preparation method of rice cooked food with good mouthfeel. The method comprises the following steps: evenly mixing rice, red beans and millet, cleaning the mixture, adding enzymatically decomposed rice protein powder into the cleaned mixture and evenly stirring; cooling, carrying out heat preservation, unfreezing, heating, and carrying out heat preservation; carrying out steam curing treatment, carrying out microwave curing treatment, and sending the product into a drum cooler for cooling; steaming under high pressure, cooling, and sterilizing to obtain the rice cooked food with good mouthfeel. The rice cooked food prepared by the method can maintain the original color, fragrance and taste of fresh cereals, and is clear in grains after being cooked, thus being excellent in mouthfeel; in a processing process, the rice cooked food is less in loss of nutritional components and very rich in nutrient substance; furthermore, the rice cooked food is easy to cook, so that the cooking time gap is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing cooked rice with good taste. Background technique [0002] Rice is rich in trace elements, dietary fiber, vitamins, proteins and amino acids, and is rich in various physiological function active substances, such as isoflavones, flavones, flavonols, saponins, steroids, terpenoids, alkaloids, Phytoalexins and polyphenolic compounds can reduce the prevalence of hyperlipidemia, diabetes and coronary heart disease. Eating rice together with other cereals can adjust the dietary structure and avoid "excess" or "deficiency" of dietary nutrition caused by long-term single consumption of staple food. Due to the unique flavor and high nutritional value of miscellaneous grains, more and more people are aware of the benefits of rice and other grains at the same time. However, due to the different densities of different grains, the cooking time is different. Th...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L33/18A23L5/10A23L3/37
CPCA23L3/37A23L5/15A23L7/10A23L11/01A23L33/18A23V2002/00A23V2200/10A23V2250/55A23V2300/20
Inventor 潘虎
Owner 全椒县崇明米业有限公司
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