Processing method of flavored fragrant rice

A processing method and technology of fragrant rice, which are applied in food processing, the function of food ingredients, and the preservation of seeds with chemicals, etc., can solve the problem that rice cannot meet the diversified needs, etc., and achieve the enhancement of immunity of the body, the method is simple, Guaranteed gloss effect

Inactive Publication Date: 2020-02-21
余庆县农田米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the continuous change of people's consumption concepts and the continuous improvement of living standards, consumers have higher and higher requirements for the quality of rice, not only reflected in the quality, external senses and taste, but also more and more nutritional requirements. High, with the existing processing methods, rice processed from a single raw grain variety can no longer meet the diverse needs of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for processing flavored fragrant rice, the processing method mainly includes rice pretreatment, soaking treatment, quick-freezing treatment, fumigation treatment, initial rice processing, aromatherapy treatment, rice finishing and finished product packaging and storage, specifically including the following steps:

[0029] (1) Rice pretreatment: Remove impurities from the harvested rice first, and then dry and dehumidify the rice in the sun, then use a stone remover to remove sand and dust in the rice, and finally use a magnetic separator to remove the dust in the rice metal impurities;

[0030] (2) Soaking treatment: the paddy obtained after pretreatment is put into the soaking solution prepared by edible alkali, and the soaking solution is composed of 85% water and 15% edible alkali in proportion by weight, and the temperature of the solution is Keep it between 65-70°C, and control the soaking time between 20-30 minutes, so that it can be fully infiltrated;

...

Embodiment 2

[0038] A method for processing flavored fragrant rice, the processing method mainly includes rice pretreatment, soaking treatment, quick-freezing treatment, fumigation treatment, initial rice processing, aromatherapy treatment, rice finishing and finished product packaging and storage, specifically including the following steps:

[0039] (1) Rice pretreatment: Remove impurities from the harvested rice first, and then dry and dehumidify the rice in the sun, then use a stone remover to remove sand and dust in the rice, and finally use a magnetic separator to remove the dust in the rice metal impurities;

[0040] (2) Soaking treatment: the paddy obtained after pretreatment is put into the soaking solution prepared by edible alkali, and the soaking solution is composed of 85% water and 15% edible alkali in proportion by weight, and the temperature of the solution is Keep it between 65-70°C, and control the soaking time between 20-30 minutes, so that it can be fully infiltrated;

...

Embodiment 3

[0048] A method for processing flavored fragrant rice, the processing method mainly includes rice pretreatment, soaking treatment, quick-freezing treatment, fumigation treatment, initial rice processing, aromatherapy treatment, rice finishing and finished product packaging and storage, specifically including the following steps:

[0049] (1) Rice pretreatment: Remove impurities from the harvested rice first, and then dry and dehumidify the rice in the sun, then use a stone remover to remove sand and dust in the rice, and finally use a magnetic separator to remove the dust in the rice metal impurities;

[0050] (2) Soaking treatment: the paddy obtained after pretreatment is put into the soaking solution prepared by edible alkali, and the soaking solution is composed of 85% water and 15% edible alkali in proportion by weight, and the temperature of the solution is Keep it between 65-70°C, and control the soaking time between 20-30 minutes, so that it can be fully infiltrated;

...

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PUM

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Abstract

The invention discloses a processing method of flavored fragrant rice. The processing method mainly comprises the steps of rice pretreatment, soaking treatment, quick freezing treatment, fumigation treatment, rice primary processing, aroma extraction treatment, rice fine processing, and finished product packaging and storage. The processing method disclosed by the invention is simple and is easy to operate and implement. Processed rice is more resistant to storage, a phenomenon of mildewing and moth growing does not occur in a storage process, the shelf life of the rice is prolonged, and nutrient substances of the rice can be enhanced. The processed rice has delicious flavor, thick aftertaste, no abnormal taste and good mouth feel, immunity of an organism can be enhanced when the processedrice is eaten frequently, and the processed rice has a good health-care function and can meet diversified requirements of people.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a processing method of flavor fragrant rice. Background technique [0002] Food is the most important thing for the people. Rice is the largest food variety in our country. Chinese people use rice as a staple food. It is accepted by almost 100% of people because of its delicious taste and long-term appetite. Rice products have a unique aroma and are easy to digest. Therefore, rice and its products have the most extensive consumption objects, huge development potential and broad market, and its research and development have great social and economic benefits, and its processing methods also follow the improvement of people's living standards. Improve continuous development. [0003] At present, in the process of rice processing, since the purchased rice is generally stored in bags after being exposed to the sun for sale, its moisture content is high, and the moisture cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/148A23L7/10A23B9/18A23L33/105A23L33/10A23L27/10B02B5/02
CPCA23L7/148A23L7/197A23B9/18A23L33/105A23L33/10A23L27/10B02B5/02A23V2002/00A23V2200/10A23V2250/21A23V2250/208A23V2200/15A23V2200/324Y02P60/85Y02A40/90
Inventor 任斌
Owner 余庆县农田米业有限公司
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