Preparation method of purely fragrant cooked rice

A production method and rice technology, which is applied in food science and other fields, can solve the problems of rice cracking, not easy to be enzymatic, and rice is not pure enough

Inactive Publication Date: 2018-04-20
JOYOUNG CO LTD
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0003] However, due to the different water absorption rates of different parts of the rice, the water absorption rate of the abdomen and germ parts is faster than that of the back, which will cause the rice to crack due to uneven water absorption, and the water will spread rapidly in the cracked parts. The uniform water diffusion in the inside, and the high temperature soaking makes the surface of the rice gelatinized, but the water is not easy to enter the inside of the rice, only the surface is infiltrated; in addition, the high temperature soaking is not easy to produce enzymatic effect, and the rice produced is not pure enough.

Method used

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  • Preparation method of purely fragrant cooked rice

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Embodiment approach 1

[0023] A pure fragrant rice preparation method at least includes the following stages:

[0024] (a) Fragrance making stage: first soak at 10°C to 25°C for 10 to 15 minutes, then raise the temperature to 50°C to 60°C and soak for 5 to 10 minutes, then heat to 70°C at a heating rate of 8 to 15°C / min Above, the heating power is P1;

[0025] (b) Boiling stage: heated to boiling with the heating power of P2 and kept for a period of time;

[0026] (c) Fragrance stage: heating with the heating power of P3 and keeping it for a period of time, wherein P1 is greater than P2 and greater than P3.

[0027] In the incense making stage, soak at 10°C to 25°C for 10 to 15 minutes. This step mainly spreads through the first longitudinal way, so that the gaps between cells are fully saturated with water. If the initial soaking temperature is too high High, the water absorption and swelling effect of starch granules is very obvious, causing the endosperm cells in the part of the cells that firs...

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Abstract

The invention relates to a preparation method of purely fragrant cooked rice. The preparation method at least comprises the following a plurality of stages: (a) a fragrance preparing stage: soaking rice at 10-25 DEG C for 10-15 minutes, then raising temperature to 50-60 DEG C and performing soaking for 5-10 minutes, and then performing heating at a heating rate of 8-15 DEG C/minute to 70 DEG C orhigher with the heating power P1; (b) a boiling stage: performing heating with the heating power P2 to boiling and maintaining the condition for a period of time; and (c) a fragrance stuffing stage: performing heating with the heating power P3 and maintaining the condition for a period of time, wherein P1 is greater than P2 and P2 is greater than P3. Compared with the prior art, the cooked rice prepared by the preparation method disclosed by the invention is more purely fragrant, moderate in hardness and viscosity and better in mouthfeel.

Description

technical field [0001] The invention relates to a method for making rice, in particular to a method for making pure fragrant rice. Background technique [0002] The existing cooking program mainly includes four stages: soaking, heating, boiling, and stewing rice. Improper soaking is the main reason for the low quality of rice. High case soaking. [0003] However, due to the different water absorption rates of different parts of the rice, the water absorption rate of the abdomen and germ parts is faster than that of the back, which will cause the rice to crack due to uneven water absorption, and the water will spread rapidly in the cracked parts. The uniform water diffusion inside, and the high-temperature soaking makes the surface of the rice gelatinized, and the water is not easy to enter the inside of the rice, only the infiltration of the surface; in addition, the high-temperature soaking is not easy to produce enzymatic action, and the rice produced is not pure enough. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10
CPCA23L5/10A23L7/10
Inventor 王旭宁詹耀
Owner JOYOUNG CO LTD
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