Rice processing technology

A processing technology, rice paddy technology, applied in the field of agriculture, can solve the problems of short storage life, low oil content and reduce the risk of rancidity, and achieve the effects of prolonging storage life, promoting trouble-free husking, and reducing fragility

Inactive Publication Date: 2020-02-18
凤台县丁集乡考传岑农业机械服务专业合作社
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Now the oil in the grain is removed, the oil content does not reduce the risk of rancidity and the storage life is short

Method used

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  • Rice processing technology

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Embodiment 1

[0022] see figure 1 , the present invention provides the following technical solutions: a rice processing technology, comprising the following steps: rice with hulls-soaking-cooking-drying-hulling;

[0023] (1) Hulled paddy: prepare the harvested paddy;

[0024] (2) Soaking: Soak the rice with shells in hot water; it can improve the color of the rice, and the fermentation promoted by soaking ends quickly;

[0025] (3), steaming: steaming the soaked rice, steaming the rice at 100 degrees Celsius for 20 minutes; boiling until the shell is broken;

[0026] (4) Drying: The rice is dried by a hot air fan, and the dried rice leaves 12% to 14% of moisture; it can prevent any growth of fungi and bacteria, and promote trouble-free husking;

[0027] (5) Shelling: Shelling and polishing are carried out by grinding; and the effect of shelling after the above steps is good and fast.

[0028] In this embodiment: the fermentation promoted by soaking ends quickly, and its rice is steamed a...

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PUM

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Abstract

The invention belongs to the technical field of agriculture, and particularly relates to a rice processing technology which includes the steps: preparing harvested rice with husks; soaking: placing the rice with the husks into hot water to soak the rice to improve a color of the rice and facilitate rapid completing of fermentation; stewing: stewing the soaked rice, steaming the rice at the temperature of 100 DEG C, and boiling the rice until the husks are broken; drying: drying the rice through an air heater until moisture in the rice is remained by 12%-14%; husk removing: removing husks of the rice and polishing of the rice in a grinding manner, and boiling the rice to harden grains. According to the rice processing technology, fragility in the husk removing process and damage of insectsto rice in the storage process are reduced, nutrient substances enter the grains from outer coverings, so that nutritional quality and nutritional values of the rice are improved, nutrient substancescannot be removed during husk removing, on the other hand, oil in the grains is moved out, oil content is reduced, rancidity risks can be reduced, and storage life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of agriculture, and in particular relates to a paddy processing technology. Background technique [0002] The genus Oryza (Oryza L.) is a cereal crop of the Gramineae family, with about 24 species, distributed in tropical regions, and is the most important food crop in China. The representative species is rice (scientific name: Oryza sativa L.). Annual herb; leaves long, flat; spikelets compressed laterally, with 3 florets, arranged in panicles; glume degenerated, only at the tip of spikelet peduncle in two half-moon shape; lemma of sterile flowers is very small, bearing flowers The lemma is hard, with 5 veins, and the outer veins are close to the edge of the scroll, sometimes with awns; the inner palea is similar to the lemma, but the back has no central rib; the stamens are 6. [0003] Rice is one of the most important food crops in Southeast Asia. Its strains can be divided into two categories: upland r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B1/00B02B1/04B02B1/08B02B3/00
CPCB02B1/00B02B1/04B02B1/08B02B3/00
Inventor 考传岑
Owner 凤台县丁集乡考传岑农业机械服务专业合作社
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