Coarse cereal rice cooked with rice simultaneously and processing method of coarse cereal rice

A processing method and technology of multi-grain rice, which is applied in the field of grain processing, can solve the problems of cumbersome production process, complicated operation, and time-consuming of ordinary multi-grain rice, and achieve the effects of saving cooking time, good taste, and simplifying the cooking process

Pending Publication Date: 2019-09-17
北京古船米业有限公司
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  • 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

Method used

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  • Coarse cereal rice cooked with rice simultaneously and processing method of coarse cereal rice

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Example Embodiment

[0025] Example 1

[0026] The present embodiment provides a kind of processing method of rice with cooked miscellaneous grain rice, comprising the following steps:

[0027] (1) soaking treatment: respectively take 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 oat rice, 0.2 parts by weight of barley, 0.8 parts by weight of corn ballast and 0.5 parts by weight of red rice; The red beans were soaked for 45min in alkaline water at 50°C (sodium carbonate mass fraction was 10%), the mung beans were soaked in alkaline water at 50°C (sodium carbonate mass fraction was 10%) for 20min, and the black rice was soaked in clear water at 40°C. Soak oat rice in water at 40°C for 4h, barley in water at 40°C for 4h, corn ballast in alkaline water (10% sodium carbonate) for 20min at 50°C, red rice at 40°C Soak in water at ℃ for 4h;

[0028] After the soaking treatment is completed, the water is drained to obtain t...

Example Embodiment

[0032] Example 2

[0033] The present embodiment provides a kind of processing method of rice with cooked miscellaneous grain rice, comprising the following steps:

[0034] (1) soaking treatment: take 1.5 parts by weight of red bean, 0.5 part by weight of mung bean, 1.5 part by weight of black rice, 0.5 part by weight of oat rice, 0.8 part by weight of barley, 0.2 part by weight of corn ballast and 1.5 part by weight of red rice; The red beans were soaked for 30min in alkaline water at 60°C (sodium carbonate mass fraction was 20%), the mung beans were soaked in alkaline water at 60°C (sodium carbonate mass fraction was 20%) for 15min, and the black rice was soaked in clear water at 45°C. Soak oat rice in water at 50°C for 3h, barley in water at 50°C for 3h, corn ballast in alkaline water at 60°C (20% sodium carbonate) for 15min, red rice at 50°C Soak in water at ℃ for 3h;

[0035] After the soaking treatment is completed, the water is drained to obtain the soaked raw materia...

Example Embodiment

[0039] Example 3

[0040] The present embodiment provides a kind of processing method of rice with cooked miscellaneous grain rice, comprising the following steps:

[0041](1) soaking treatment: get respectively 1 weight part of red bean, 1 weight part of mung bean, 1 weight part of black rice, 1 weight part of oat rice, 0.5 weight part of barley, 0.5 weight part of corn ballast and 1 weight part of red rice; The red beans were soaked for 38min in alkaline water at 55°C (sodium carbonate mass fraction was 15%), the mung beans were soaked in alkaline water at 55°C (sodium carbonate mass fraction was 15%) for 18min, and the black rice was soaked in clear water at 42°C. Soak oat rice in 45°C water for 3.5h, barley in 45°C water for 3.5h, corn ballast in 55°C alkaline water (15% sodium carbonate mass fraction) for 18min, red Soak rice in water at 45°C for 3.5h;

[0042] After the soaking treatment is completed, the water is drained to obtain the soaked raw materials;

[0043] (...

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Abstract

The invention relates to a processing method of coarse cereal rice cooked with rice simultaneously. The method comprises the steps that firstly, difficultly-boiled components in raw material components are soaked separately, then coarse cereal raw materials after being soaked are subjected to microwave processing, electric field processing and drying processing in sequence until the coarse cereal rice cooked with the rice simultaneously is obtained, and various difficultly-boiled components in the coarse cereal rice can be cooked with the rice simultaneously. According to the method, hard husks of the coarse cereal can be effectively softened, the water permeability of the internal structure of the coarse cereal is improved, so that water slowly enters materials, and a starch channel is opened; then, the coarse cereal after being soaked is subjected to microwave processing, electric field processing and drying processing of three stages in sequence; finally, the internal compact structure in the coarse cereal is effectively damaged, a multi-channel multi-pore structure is formed in the structure of the coarse cereal, the hardness and density of the materials are lowered, and the water absorptivity of the coarse cereal is improved, so that the coarse cereal is more easily cooked; when boiled with the rice simultaneously, the coarse cereal can be cooked with the rice, the obtained coarse cereal rice is high in viscosity and good in taste, the cooking process can be effectively simplified, and the cooking time is shortened.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a rice with cooked miscellaneous grains and a processing method thereof. Background technique [0002] In recent years, people's requirements for food quality have increased most significantly, and the degree of food processing has become more and more deep. This kind of deep processing has not only improved the taste, but also caused a large loss of original nutrients in the food. In recent years, Recent scientific studies have shown that long-term consumption of refined grain products can cause malnutrition. Some common diseases in modern people, such as diabetes, obesity, and high blood pressure, are related to long-term consumption of too fine grain products, resulting in people seldom using miscellaneous grains and beans one of the main reasons. [0003] Due to the dense structure of miscellaneous grains, it is not easy to cook. If they are to be eaten ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L5/30
CPCA23L7/10A23L11/05A23L5/30A23L5/34
Inventor 谢文军宋善武李先明马旭李啸张然解小瑜
Owner 北京古船米业有限公司
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