Instant coarse grain rice and processing method thereof

A processing method and a technology of miscellaneous grain rice, which are applied in the directions of preserving seeds by drying, preserving seeds by freezing/cooling, food drying, etc., can solve the problems of time-consuming, complicated operation, cumbersome production process of ordinary miscellaneous grain rice, etc., and achieve simplified cooking Process, improve water permeability, easy cooking of miscellaneous grains

Inactive Publication Date: 2019-09-06
北京古船米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pace of modern life is accelerating, and the production process of ordinary miscellaneous grain rice is cumbersome, complicated and time-consuming, which cannot meet the fast and simple life needs of modern people

Method used

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  • Instant coarse grain rice and processing method thereof
  • Instant coarse grain rice and processing method thereof
  • Instant coarse grain rice and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a kind of processing method of quick-cooking miscellaneous grain rice, comprises the steps:

[0029] (1) Soaking treatment: selected miscellaneous grain raw materials, the miscellaneous grain raw materials are composed of: 1.5 parts by weight of red beans, 0.5 parts by weight of mung beans, 1.5 parts by weight of black rice, 0.5 parts by weight of oats, 0.8 parts by weight of barley, and 0.5 parts by weight of corn dregs and 1.5 parts by weight of red rice;

[0030] The miscellaneous grain raw material is soaked in water at a temperature of 10° C. for 4 hours, and the water consumption is 3 times the weight of the miscellaneous grain raw material; then soaked in water at a temperature of 45° C. for 2 hours, and the water consumption is 3 times the weight of the miscellaneous grain raw material; Soak in water at ℃ for 2 hours, and the water consumption is 3 times the weight of the miscellaneous grain raw material; after the soaking treatme...

Embodiment 2

[0037] The present embodiment provides a kind of processing method of quick-cooking miscellaneous grain rice, comprises the steps:

[0038] (1) Soaking treatment: selected miscellaneous grain raw materials, the miscellaneous grain raw materials are composed of: 0.5 parts by weight of red beans, 1.5 parts by weight of mung beans, 0.5 parts by weight of black rice, 1.5 parts by weight of oats, 0.2 parts by weight of barley, and 1.5 parts by weight of corn dregs and 0.5 parts by weight of red rice;

[0039] The miscellaneous grain raw material is soaked in water at a temperature of 20° C. for 2 hours, and the water consumption is 4 times the weight of the miscellaneous grain raw material; then soaked in water at a temperature of 60° C. for 1 hour, and the water consumption is 4 times the weight of the miscellaneous grain raw material; Soak in water at ℃ for 1 hour, and the water consumption is 4 times the weight of the miscellaneous grain raw material; after the soaking treatment...

Embodiment 3

[0046] The present embodiment provides a kind of processing method of quick-cooking miscellaneous grain rice, comprises the steps:

[0047] (1) Soaking treatment: selected miscellaneous grain raw materials, the miscellaneous grain raw materials are composed of 1 weight part of red bean, 1 weight part of mung bean, 1 weight part of black rice, 1 weight part of oatmeal, 0.5 weight part of barley, 1 weight part of corn dregs and 1 part by weight of red rice;

[0048] The miscellaneous grain raw material is soaked in water at a temperature of 15°C for 3 hours, and the water consumption is 3.5 times the weight of the miscellaneous grain raw material; then soaked in water at a temperature of 52°C for 1.5 hours, and the water consumption is 3.5 times the weight of the miscellaneous grain raw material; Soak in water at 2°C for 1.5 hours, and the water consumption is 3.5 times the weight of the miscellaneous grain raw material; after the soaking treatment is completed, drain the water ...

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Abstract

The invention relates to a processing method of instant coarse grain rice. The processing method includes: adopting low-temperature water, high-temperature water and low-temperature water sequentiallyfor soaking to obtain soaked coarse grain, and sequentially performing freezing treatment, microwave treatment, electric field treatment and drying treatment on a soaked coarse grain raw material. Soaking is utilized to effectively soften coarse grain crusts, water permeability of coarse grain inside tissue is improved, and water is allowed to slowly enter the inside of the material to open a starch passage; freezing, four stages of microwave treatment, electric field treatment and drying treatment are sequentially performed on the soaked coarse grain, compact structure inside the coarse riceis effectively damaged finally, multi-channel porous structure is formed inside coarse rice tissue, hardness and density of the material is lowered, and the coarse rice is easier to boil; when beingboiled together with rice, the coarse rice can be co-mature with the rice. To sum up, cooking process can be effectively simplified, cooking time can be saved, and fast and simple life needs of modernpeople can be met greatly.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a quick-ripening miscellaneous grain rice and a processing method thereof. Background technique [0002] Coarse grains are an important food for adjusting dietary structure and avoiding "excess" or "deficiency" of dietary nutrition caused by long-term single consumption of staple food. Miscellaneous grains have the characteristics of "five highs and one low", namely: high trace element content, high dietary fiber, high alkali-acid neutralization, high vitamin content, high protein and amino acid ratio, and low calorie. In a sense, miscellaneous grains are foods with health functions. In addition to different nutritional functions, they also have the effect of improving human health and reducing the risk of disease to a certain extent. The health benefits of miscellaneous grains are reflected in the special ingredients contained in them: first, the high conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L5/30A23B9/08A23B9/10
CPCA23L7/10A23L11/01A23L5/30A23L5/34A23B9/08A23B9/10A23V2002/00A23V2300/10A23V2300/12A23V2300/20
Inventor 李先明谢文军宋善武马旭李啸张然解小瑜邓峰
Owner 北京古船米业有限公司
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