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Anti-aging instant rice and steaming method thereof

A convenient rice and anti-aging technology, which is applied in food science, food ingredients, and fat-containing food ingredients, etc., can solve the problems of rice taste and aroma plummeting, achieve good taste and aroma, improve aroma and taste, and enhance toughness Effect

Active Publication Date: 2019-08-06
北京呀咪呀咪营养快餐有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In general, instant rice products are kept fresh in the refrigerator, but the temperature for keeping fresh in the refrigerator is exactly the temperature of starch aging. After reheating, the taste and aroma of rice plummet.

Method used

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  • Anti-aging instant rice and steaming method thereof
  • Anti-aging instant rice and steaming method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of mixed oil: soak 500g tuna in 750g soybean oil at 140°C for 50 minutes;

[0033] Preparation of kelp water: boil 100g kelp in 2200g water for 35 minutes;

[0034] Soaking of rice: Soak 500g of rice in water at 23°C for 60 minutes;

[0035] Steaming of anti-aging instant instant rice: steam the soaked rice in a mixture comprising 5g of mixed oil, 6g of freshly squeezed pineapple juice, 72g of kelp water and 222g of water.

Embodiment 2

[0037] Preparation of mixed oil: Soak 500g of Jiaji fish in 1000g of rapeseed oil at 142°C for 70 minutes;

[0038] Preparation of kelp water: boil 100g kelp in 1800g water for 25 minutes;

[0039] Soaking of rice: Soak 500g of rice in water at 20°C for 100 minutes;

[0040] Steaming of anti-aging instant instant rice: Steam the soaked rice in a mixture comprising 3g of mixed oil, 5g of freshly squeezed pineapple juice, 70g of seaweed water and 225g of water.

Embodiment 3

[0042] Preparation of mixed oil: Soak 500g salmon in 1250g peanut oil at 138°C for 90 minutes;

[0043] Preparation of kelp water: boil 100g kelp in 2000g water for 30 minutes;

[0044] Soaking of rice: Soak 500g of rice in water at 25°C for 120 minutes;

[0045] Steaming of anti-aging instant instant rice: steam the soaked rice in a mixture comprising 6.5g of mixed oil, 3.5g of freshly squeezed pineapple juice, 75g of kelp water and 220g of water.

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Abstract

The invention relates to an anti-aging instant rice and a steaming method thereof, which relate to the technical field of the instant food. The technical point is that the anti-aging instant rice is obtained by steaming the soaked rice in a mixture including mixed fat, freshly squeezed juice, kelp water and water, wherein, based on 100 parts by weight of unsoaked rice, the mixture comprises 0.6 to1.3 parts by weight of the mixed fat, 0.7 to 1.2 parts by weight of the freshly squeezed juice, 14 to 15 parts by weight of the kelp water, and 44 to 45 parts by weight of water. The instant rice solves the problem that the taste and the fragrance of the rice are linearly decreased after preserving in a refrigerator and then reheating, and achieves the effect of alleviating the aging phenomenon of the starch under the low temperature condition as well as maintaining the good taste and fragrance of the rice after the reheating.

Description

technical field [0001] The invention relates to the technical field of instant food, more specifically, it relates to an anti-aging instant instant rice and a steaming method thereof. Background technique [0002] my country is the country with the highest rice output in the world, and rice also occupies a large proportion in the entire grain product structure of our country. More than 1 / 3 of the people in our country take rice as the staple food, and rice is a traditional staple food in our country. People are used to Rice is used as raw material to make white rice, eight-treasure rice, rice dumplings, etc. In recent years, with the improvement of people's living standards and the acceleration of the pace of work, rice has become more and more convenient. The current instant rice is loved by people because it is convenient to eat, safe and hygienic, storage-resistant, and good in palatability. People have traditional eating habits, so it develops rapidly. [0003] Instant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/139A23L5/10A23L17/60A23L19/00
CPCA23L7/139A23L5/13A23L5/11A23L5/10A23L17/60A23L19/09A23V2002/00A23V2250/18A23V2250/1842A23V2250/5422A23V2250/21A23V2200/14
Inventor 马宁李世涛
Owner 北京呀咪呀咪营养快餐有限公司
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