Pilaf production line and preparation method thereof

Abstract

A pilaf production line comprises a rice washing device, a rice soaking device, a filling device, a first material supplying device, a microwave cooling device, a second material supplying device, a film sealing device and a secondary ripening and sterilizing device, which are successively arranged. The rice washing device transports cleaned rice to the rice soaking device; the rice soaking devicetransports soaked rice to the filling device; the filling device transports the quantitative soaked rice and soup to a retortable box; the first material supplying device transports soaked beans to the retortable box and uniformly distributes the beans on the rice; the microwave cooking device heats and cooks rice, soup and beans in the retortable box so as to uniformly ripen the rice and beans in the retortable box through the boiling soup in the retortable box. The invention also provides a pilaf production method.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a production line and a preparation method of hand-picked rice. Background technique [0002] Rice is divided into indica rice and japonica rice. Generally, indica rice is mostly planted in the south, and japonica rice is mostly planted in the north. With the deepening of rice processing, self-heating rice products are becoming more and more perfect. Indica rice has a high amylose content, so it is less viscous, and the self-heating rice produced is looser. However, the amylose content of japonica rice is lower, and the self-heating rice produced has a higher viscosity and a softer taste. Different people have different tastes, some people like to eat indica rice, some people like to eat japonica rice. Regardless of whether it is self-heating rice produced from indica rice or self-heating rice produced from japonica rice, after a long storage time, when the self-heati...

AI Technical Summary

Problems solved by technology

This processing method will cause the ingredients to be heated unevenly. The food near the wall of the pot is subject to high temperature, which is easy to paste, and the color of the food is dark. The food far away from the wall of the pot is subject to low temperature and high water content. As a result, the color, aroma, and taste of the food are all affected. At the same time, when the food is stirred, it is easy to cause uneven mixing. When it is divided into self-heating lunch boxes, the distribution of each component is different, thus affecting the stability of the ingredients of the hand-picked rice.

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