Making method of parboiled rice capable of clearing heat and having rice dumpling fragrance

Abstract

The invention provides a making method of parboiled rice capable of clearing heat and having rice dumpling fragrance. The making method comprises the following steps of performing preset impurity removal treatment on a raw material namely rice; performing extraction to obtain a reed leaf, honeysuckle flower and dandelion leaching solution; mixing the leaching solution with water according to a first proportion by weight to obtain a soaking solution; mixing the soaking solution with the raw material namely rice according to a second proportion by weight, performing soaking under a first presettemperature for a first preset time until the water content of the raw material namely rice is not less than a preset value; performing cooking in a high-pressure cooking pot for a preset time, then performing segmented drying, and after the segmented drying, performing rice milling; and performing forced ventilation, performing rice polishing, reducing the temperature, and performing vacuum packing so as to obtain finished products namely the parboiled rice. According to the making method of the parboiled rice capable of clearing heat and having rice dumpling fragrance provided by the invention, the parboiled rice which is better in flavor, uniform in rice color, good in palatability and capable of clearing heat is obtained, most of vitamins and minerals of original rice are reserved in the product namely the parboiled rice, and the parboiled rice is more balanced and reasonable in nutrients, convenient to eat, nutritive and economic.

Description

【Technical field】 [0001] The embodiments of the present invention relate to the technical field of food processing, in particular to a method for preparing steamed rice with clearing heat and rice dumpling aroma. 【Background technique】 [0002] Traditional polished white rice has a good taste and is easy to digest, but because the germ and aleurone layer of rice are removed during its processing, the B vitamins (mainly vitamins B1, B2, B5), Most of the nutrients such as minerals and dietary fiber are lost with the rice bran being removed. People's long-term consumption of this highly processed rice can easily cause certain nutrient deficiencies. Therefore, people began to study nutritionally fortified rice. Since various chemical agents need to be added during fortification, which brings potential food safety risks, the development of additive-free, nutritious and safe parboiled rice has become an important way to solve the above problems. [0003] Parboiled rice is rice m...

AI Technical Summary

Problems solved by technology

[0004] In view of the problems that traditional parboiled rice often has deep beige color, uneven beige color, peculiar smell of rice, hard rice, low viscosity, and not suitable for cooking porridge, etc., the present invention provides a method for making parboiled rice with clearing heat and glutinous rice dumpling flavor. The heat-clearing parboiled rice with better quality, uniform beige color and good palatability retains most of the vitamins and minerals of the original rice. The nutrition is more balanced and reasonable, and it is convenient, nutritious and economical to eat

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