Quick-cook rice and preparation method thereof

A rice cooking and broken rice technology, which is applied in food drying, food science, food heat treatment, etc., can solve the problems of easy gelatinization, long cooking time, shortening cooking time, etc., achieve uniform moisture distribution and temperature distribution, and solve The effect of longer cooking time and shorter cooking time

Inactive Publication Date: 2018-12-21
无锡中粮工程科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to overcome the shortcomings of the prior art that cooking rice takes a long time and is easy to gelatinize during the cooking process, the embodiment of the present application provides a kind of quick cooking rice and its preparation method. In the proce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Firstly, pretreatment is carried out, selecting 100 g of medium-grained, full-grained rice with a moisture content of about 15%, and removing the impurities; then spreading the rice in a polypropylene box to make the thickness about 0.3-0.5 cm, adding Cover; finally, place the polypropylene box in a microwave device with uniform energy distribution, the microwave power used for processing is 750 W, and the microwave time is 20s.

[0036] After the pretreatment, the temperature of the rice rises significantly due to the absorption of microwave energy, so it needs to be cooled at room temperature for 1 h. There are no knots, only tiny cracks appear on the surface, and finally the rice is stored in a sealed bag.

[0037] Weigh 10 g of microwave-treated rice in a rice steamer, pour the weighed sample into a draining sieve, and place the draining sieve in a 500 mL basin, quickly add 300 mL of water, and stir clockwise for 10 Then repeat the above operation after stirring co...

Embodiment 2

[0040]This method is the same as the method in Example 1, the difference is that the time used for microwave treatment is increased from 20 s to 30 s, and the rice after this treatment has more and denser surface cracks than the rice after microwave treatment for 20 s , but the color of the rice grains is still transparent, and there is no bonding between the rice grains.

[0041] The cooking time of the rice prepared in this way is about 7 minutes, while the cooking time of the untreated raw rice is about 14 minutes and 30 s. It shows that the cooking time of rice after microwave treatment is greatly reduced.

Embodiment 3

[0043] This method is the same as the method in Example 1, the difference is: before cooking, add the required amount of water according to the rice-water ratio of 1:10, and the heating power of the induction cooker during the cooking process is 1000 W, so that it is cooked into rice Porridge.

[0044] In this way, the microwave-treated rice can be matured into rice porridge in about 8 minutes and 30 s, while the untreated raw rice takes about 15 minutes to mature. Experiments show that the appearance and properties of rice porridge made from rice that has been microwaved for 20 s are not significantly different from those of the original rice porridge, and the evaporated water is reduced during the cooking process.

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PUM

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Abstract

The application provides quick-cook rice and a preparation method thereof, and relates to the technical field of food processing. The quick-cook rice has different depths of cracks. In order to produce the different depths of cracks in the rice grains, the method utilizes techniques of microwave treatment, hot drying and the like to generate a moisture gradient inside and outside the rice grains,cracks are produced in all the rice grains, the depths of the cracks are different when different treatment methods are adopted, and no broken rice is produce. The rice treatment process at the earlystage can be carried out without adding water or adding only a small amount of water, so that the time of rice cooking at the later stage is obviously shortened; the method is convenient and efficient, all the excellent characteristics of rice are kept, a great deal of time is saved, and the quick-cook rice is of great significance for fast-paced life at present.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-boiled rice and a preparation method thereof. Background technique [0002] Residents in Asia, the Middle East, and Latin America, which account for more than 2 / 3 of the world's population, use rice as a staple food in their daily lives to meet their daily calorie intake and nutrient intake. Rice is one of the most important foods in the world. The rice or rice porridge cooked with it is sweet and delicious, and has a variety of valuable nutrients, such as carbohydrates, proteins, minerals and vitamins. [0003] In the current fast-paced modern life, food is mainly eaten conveniently and quickly, and it can be eaten after a short period of cooking, which is more suitable for today's fast-paced social life. At present, the pre-cooked rice products sold in the market are mainly instant rice and instant rice. Both instant rice and instant rice can satis...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/30A23L5/00
CPCA23V2002/00A23L5/00A23L5/34A23L7/197A23V2300/10A23V2300/24
Inventor 陈志华赵永进张春辉唐玮娜
Owner 无锡中粮工程科技有限公司
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