Aroma-increasing canned rice device and canning method

Abstract

The invention relates to aroma-increasing canned rice and a canning method. The aroma-increasing canned rice and the canning method are characterized in that the aroma-increasing canned rice comprisesan iron tank or an aluminum tank and rice contained in the iron tank or the aluminum tank, the iron tank or the aluminum tank is provided with a reserved space for the free collision friction of therice, the reserved space accounts for 3% to 20% of the volume of the iron tank or the aluminum tank, and the volume of the iron tank or the aluminum tank is 200-600mL. When the aroma-increasing cannedrice and the canning method are compared with the prior art, the reserved space enables the rice to have a proper degree of freedom in the iron tank or aluminum tank, so that a certain movable spaceis provided for the rice, moderate impact is formed between the rice in the iron tank or aluminum tank, uniform cracks are formed on the surface of the rice, water absorption is facilitated in the soaking process, the cooking time is shortened, and the technical prejudice that the impact is adverse to rice storage is overcome.

Description

technical field [0001] The present invention relates to a flavored canned rice and a canning method. Background technique [0002] During the cooking process of rice, the rice starch absorbs water and gelatinizes, thereby ripening into soft and palatable rice. The water absorption uniformity of rice has a great influence on rice cooking and rice taste quality. The uniformity of rice water absorption is not only affected by the variety and cooking process, but also the structural characteristics of rice. During the process of rice soaking and water absorption, uniform cracks will first appear on the surface of the rice, and water will enter through the cracks, and then penetrate into the interior of the rice. The more uniform the water absorption, the better the taste and quality of the rice. Therefore, the more cracks on the surface of the rice, the faster the rice infiltrates, and the moisture in the rice grains can reach uniformity faster, and then the rice with fast and...

AI Technical Summary

Problems solved by technology

[0003] Rice is generally oval or oval, with low water content and a certain degree of hardness. It is inevitable that rice will be squeezed and collided during general processing, packaging, storage and transportation. Moderate collision and friction are conducive to the improvement of rice texture. Loose, so that more and more uniform cracks are formed during the water absorption process of the rice, which is conducive to the rapid water absorption of the rice grains to a uniform level, while excessive mechanical force will cause the breakage of the rice grains, thereby reducing the quality

At present, there are few studies on the state of motion, collision and damage of rice during processing, packaging and transportation.

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