Processing technology for rice

A processing technology, rice technology, applied in application, grain processing, agriculture, etc., can solve the problems of rice dehydration and embrittlement, rice taste discount, rice foaming, etc., and achieve the effect of increasing flavor

Inactive Publication Date: 2017-12-15
正安县恒通米业产业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this processing method is that the rice will foam when soaked, and the rice will be dehydrated and brittle after drying again, resulting in great changes in the physical and chemical properties of the rice itself, resulting in a greatly reduced taste of the rice after cooking.

Method used

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  • Processing technology for rice

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Embodiment Construction

[0016] The present invention will be described in further detail below by means of specific embodiments:

[0017] The reference signs in the accompanying drawings of the description include: material chamber 1, smoke chamber 2, wind plate 3, air hole 31, drum 4, through hole 41, handle 42, wind stirring blade 43.

[0018] A kind of processing technology of rice, concrete steps are as follows:

[0019] 1. Rice pretreatment: The harvested rice is dehumidified and impurity-removed so that the moisture content of the rice is within 18%, and it is stored in a warehouse. The temperature of the warehouse is controlled at 10°C and the relative humidity is 40%.

[0020] 2. Quick-freezing treatment: The rice in the warehouse is quick-frozen in the quick-freezing equipment for 40 minutes, and the quick-freezing temperature is -10°C. After quick-freezing treatment, the broken rice during rice milling can be reduced and the integrity of the rice grains can be improved.

[0021] 3. Grain s...

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Abstract

The invention belongs to the technical field of rice processing, and discloses a processing technology for rice. The processing technology comprises the following steps of (1) unhusked rice pretreating, (2) quick-freezing treating, (3) rice grain separating, (4) smoking material preparing, (5) decoloring material preparing, (6) smoking box preparing and (7) smoking. Compared with a traditional rice processing technology, the processing technology has the advantages that the flavor of the rice is increased through wet smoke, and a small amount of the rice makes contact with water, so that the rice can not be greatly expanded; the rice is quickly dried in the process, therefore, water replenishing and water losing of the rice are completed in a short time, and the physical and chemical characteristics of the rice can not be greatly changed; in addition, in the short water replenishing and water losing process, smell molecules of the smoke and scent molecules of fruits are brought into the rice through water molecules, and therefore the flavor of the rice is increased.

Description

technical field [0001] The invention belongs to the technical field of rice processing. Background technique [0002] As one of the staple foods, rice occupies an important position in the diet structure of the world, especially in Asian countries, and is the main source of carbohydrate intake for the human body. However, people's consumption concepts are constantly changing, and new requirements are constantly put forward for the external senses and taste of rice. Obviously, rice processed by a single raw grain variety cannot meet people's needs. There are various flavor rices on the market at present, and its processing method all mainly adopts soaking rice and seasoning liquid (common seasoning liquid is boiled by spices or seafood), and then the rice is dried to obtain. The disadvantage of this processing method is that the rice will foam when soaked, and the rice will be dehydrated and brittle after drying again, resulting in great changes in the physical and chemical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02
CPCB02B5/02
Inventor 赵松
Owner 正安县恒通米业产业有限公司
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