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Preparation method of steamed rice

A rice and stewing technology, applied in the direction of food science, can solve the problems of not meeting the requirements of consumers and affecting the taste of rice, and achieve the effects of avoiding rapid rise in blood sugar, suitable for all ages, and unique taste.

Inactive Publication Date: 2018-01-16
刘延伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The original rice method is to wash the rice grains and put them into the pot, and add an appropriate amount of water, and boil the rice and water in the pot with the fire until the water is dry to complete the steaming. Therefore, the steamed rice needs to rely on experience. Sometimes it will affect the taste of the rice due to too much water and less water, which cannot meet the requirements of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of steamed rice, comprising the steps of:

[0023] (1) Rice selection: choose Wuchangdaohuaxiang rice with uniform rice grains and bright color;

[0024] (2) Rice washing: Use normal temperature water to gently wash an appropriate amount of Wuchang Daohuaxiang rice for 1-2 times, and do not rub the rice with your hands when washing;

[0025] (3) Soaking rice: soak the rice washed in step (2) in cold water for 40-75min, wherein the mass ratio of rice to cold water is 1: 1.18-1.25;

[0026] (4) Flavoring: Put the rice-water mixture soaked in step (3) into a gas steamer, and add an appropriate amount of peanut oil to it, wherein the mass ratio of peanut oil to rice is 1:79-82; then add Appropriate amount of rice vinegar, wherein the weight ratio of rice vinegar to rice is: 1:98-102; then steam the rice, the time is controlled within 30-45min;

[0027] (5) Stewing: After the rice in step (4) is steamed, stew for 13-16 minutes first, then open the lid ...

Embodiment 2

[0030] A preparation method of steamed rice, comprising the steps of:

[0031] (1) Rice selection: choose Wuchangdaohuaxiang rice with uniform rice grains and bright color;

[0032] (2) Rice washing: Use normal temperature water to gently wash an appropriate amount of Wuchang Daohuaxiang rice for 1-2 times, and do not rub the rice with your hands when washing;

[0033] (3) Soaking rice: soak the rice washed in step (2) in cold water for 60 minutes, wherein the mass ratio of rice to cold water is 1:1.2;

[0034] (4) Flavoring: Put the rice-water mixture soaked in step (3) into a gas steamer, and add an appropriate amount of peanut oil to it, wherein the mass ratio of peanut oil to rice is 1:80; then add an appropriate amount of peanut oil to it. Rice vinegar, wherein the weight ratio of rice vinegar to rice is: 1:100; then steam the rice, and the time is controlled at 30-45min;

[0035] (5) Stewing: After the rice in step (4) is steamed, stew for 15 minutes, then open the lid...

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PUM

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Abstract

The invention discloses a preparation method of steamed rice. Bright and moist rice with overflowing fragrance can be obtained by the making steps of rice selection, rice soaking, aroma enhancement and braising. The rice prepared by the method provided by the invention not only has full grains, crystal clear appearance, and overflowing fragrance, can better meet the users' pursuit of taste, but also retains the original nutritional ingredients of rice, and at the same time effectively avoids blood glucose rise, thus being a healthy food suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing steamed rice. Background technique [0002] The original rice method is to wash the rice grains and put them into the pot, and add an appropriate amount of water, and boil the rice and water in the pot with the fire until the water is dry to complete the steaming. Therefore, the steamed rice needs to rely on experience. Sometimes it will affect the mouthfeel of rice due to too much water and too little water, which cannot meet the requirements of eaters. [0003] Therefore, how to provide a method for steaming rice that can improve the mouthfeel of rice is an urgent problem to be solved by those skilled in the art. Contents of the invention [0004] In view of this, the present invention provides a method for preparing steamed rice, which can not only make the steamed rice plump, crystal clear, and overflowing with fragrance, but also retain the original nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/115A23L33/10A23L5/10
Inventor 刘延伟
Owner 刘延伟