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
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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;
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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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