Method used for improving local flavor and mouthfeel of rice cooked at high temperature under high pressure

A high-temperature, high-pressure, rice-based technology, used in food ingredients as taste improvers, food ingredients as taste improvers, and food ingredients as antimicrobial preservation, etc., can solve the problems of many additives, high cost, and short shelf life, etc. Moderate hardness and good elasticity

Inactive Publication Date: 2018-09-28
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention uses a lot of additives, the cost is high, and the rice made by this method has not been sterilized, and the shelf life is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: A method for improving the flavor and taste of northeastern rice after high temperature and high pressure

[0030] Select fresh high-quality northeast rice (japanese rice) and rinse twice; soak in 96℃ hot water for 10-15 minutes, and then take it out in a half-cooked state; add 1-2% rice vinegar, 1-2% peanut oil and 0.5- Mix with 1% trehalose; encapsulate in a small bag filled with nitrogen; sterilize in an autoclave at 101°C for 10 minutes, and sterilize at 121°C for 30 minutes to obtain the finished product; store and distribute at 0-4°C; The rice can be eaten in an oven at 250°C for 4-5 minutes or a microwave oven on high heat for 2-3 minutes. The cooked rice has no cooking taste, and maintains good elasticity (preservation rate of more than 90%), viscosity (preservation rate of more than 95%) and moderate hardness during the storage period of 9 months, which is imperceptible to the senses Aging phenomenon.

Embodiment 2

[0031] Example 2: A method for improving the flavor and taste of Subei rice after high temperature and high pressure

[0032] Choose fresh high-quality Subei rice (japanese rice) and rinse twice; soak in 96℃ hot water for 10-15 minutes, and then take it out in a half-cooked state; add 1-2% rice vinegar, 1-2% peanut oil and 0.5 Mix -1% trehalose; encapsulate in a small bag filled with nitrogen; sterilize in an autoclave at 101°C for 10 minutes, and sterilize at 121°C for 30 minutes to obtain the finished product; store and distribute at 0-4°C; The rice can be eaten in an oven at 250°C for 4-5 minutes or a microwave oven on high heat for 2-3 minutes. The cooked rice has no cooking taste, and maintains good elasticity (preservation rate of more than 90%), viscosity (preservation rate of more than 95%) and moderate hardness during the storage period of 9 months, which is imperceptible to the senses Aging phenomenon.

Embodiment 3

[0033] Example 3: A method for improving the flavor and taste of Wannan rice after high temperature and high pressure

[0034] Choose fresh high-quality Wannan rice (japanese rice), rinse twice; soak in 96℃ hot water for 10-15 minutes, and remove it in a half-cooked state; add 1-2% rice vinegar, 1-2% peanut oil and 0.5- Mix with 1% trehalose; encapsulate in a small bag filled with nitrogen; sterilize in an autoclave at 101°C for 10 minutes, and sterilize at 121°C for 30 minutes to obtain the finished product; store and distribute at 0-4°C; The rice can be eaten in an oven at 250°C for 4-5 minutes or a microwave oven on high heat for 2-3 minutes. The cooked rice has no cooking taste, and maintains good elasticity (preservation rate of more than 90%), viscosity (preservation rate of more than 95%) and moderate hardness during the storage period of 9 months, which is imperceptible to the senses Aging phenomenon.

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PUM

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Abstract

The invention discloses a method used for improving the local flavor and mouthfeel of rice cooked at high temperature under high pressure, and belongs to the technical field of instant food processing. The method comprises following steps: fresh rice is subjected to rinsing, is immersed in hot water of 96 DEG C for 10 to 15min until the rice is half cooked, and the half-cooked rice is taken out from water; rice vinegar, peanut oil, and trehalose are added into the half-cooked rice for uniform mixing, wherein the mass amount of rice vinegar accounts for 1 to 2% of that of rice, the mass amountof peanut oil accounts for 1 to 2% of that of rice, and the mass amount of trehalose accounts for 0.5 to 1% of that of rice, an obtained mixture is subjected to nitrogen-filled packing; two stage hightemperature high pressure sterilization is adopted, cold chain storage / transportation is adopted, and rice retrogradation evaluation and texture measuring are carried out. According to the method, rice steam cooking process is avoided, rice vinegar and trehalose are added, nitrogen-filled packaging is adopted, so that the retrogradation phenomenon of rice in cold chain storage / transportation process is controlled effectively. The obtained rice product can be eaten after treatment for 4 to 5min in a baking oven at 250 DEG C or 2 to 3min in a microwave oven with strong fire; more than 90% elasticity, more than 95% viscosity, and appropriate softness and hardness are maintained after 9 months of storage, and retrogradation phenomenon is not detected by sense organs.

Description

Technical field [0001] A method for improving the flavor and taste of rice after high temperature and high pressure belongs to the technical field of convenient food processing. Background technique [0002] Rice is the main food of our country, especially the people of the South. With the changes in market demand, people are demanding more and more convenience food in order to reduce the pressure on the kitchen, and instant rice is gradually being developed. At present, there are not many such products on the market. After the boxed rice is sterilized by high temperature and high pressure, the flavor of the rice is compared with that of the cooked rice, and there is no fragrance and soft texture of the cooked rice. More research is needed. Therefore, the research on the processing technology of instant rice and its quality control technology can make the taste and aroma of instant rice closer to that of freshly cooked rice, and further satisfy consumers' needs for convenient, h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L7/117A23L3/10A23L3/3418A23L27/00A23L29/00A23L29/30
CPCA23L7/1965A23L3/10A23L3/3418A23L7/117A23L27/00A23L29/03A23L29/30A23V2002/00A23V2200/10A23V2200/14A23V2200/16A23V2250/124A23V2250/636A23V2300/24A23L7/196
Inventor 张慜徐继成陈龙海周乐群赵科金陈移平祁苗
Owner JIANGNAN UNIV
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