Rice preservation method and device

A technology of rice and equipment, applied in the field of rice preservation, to improve the quality of rice, reduce water loss, and avoid yellowing

Pending Publication Date: 2020-08-14
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved in the embodiments of the present invention is that the present invention aims at the problem that the quality of the rice declines rapidly after cooking.

Method used

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  • Rice preservation method and device
  • Rice preservation method and device
  • Rice preservation method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 of the present invention provides a kind of equipment for keeping rice fresh, such as Figure 1-Figure 4 As shown, it includes a jacket cavity 1 that can inject solutions, a water pump 2, an ultrasonic nebulizer 3 (or an evaporative molecular sieve humidifier), a heating base 4, a porous container 5 and a cover 6, specifically:

[0045] The porous container 5 is used to hold cooked rice, and the porous container 5 is arranged in the inner container of the jacket cavity 1 during operation;

[0046] The water pump 2 is arranged on the outer wall of the jacket cavity 1, and injects water into the jacket cavity 1 through the water pipe 7 to realize diversion; the other end of the water pump 2 is connected to the ultrasonic atomizer 3 (or evaporative molecular sieve humidifier), used to supply the water drained from the jacket cavity 1 to the ultrasonic nebulizer 3 (or evaporative molecular sieve humidifier); wherein, the ultrasonic nebulizer 3 (or evaporative m...

Embodiment 2

[0061] After providing the device for rice preservation as described in Example 1, the present invention also provides a method for keeping rice fresh, using the device for keeping rice fresh as described in Example 1, and associated preferred implementation solutions, pre-configured for Import the solution of the jacket cavity 1, and adopt various steaming methods to obtain the rice to be kept fresh, such as Image 6 As shown, specifically:

[0062] In step 201 , inject the solution into the jacket cavity 1 , cover the lid 6 , and turn on the heating base 4 .

[0063] In step 202, when the temperature of the solution rises to the first target temperature, the water pump 2 and the ultrasonic nebulizer 3 (or evaporative molecular sieve humidifier) ​​are turned on to atomize the solution at the first target temperature and pass it into the clip through a pipeline. Jacket the inner tank of the cavity 1 so that the relative humidity of the inner tank of the jacket cavity 1 is not...

Embodiment 3

[0074] The embodiment of the present invention is based on the rice preservation equipment provided in Embodiment 1 and the rice preservation method provided in Embodiment 2. The embodiment of the present invention is further equipped with a set of optimal parameters to realize the method process. The embodiment of the present invention provides a special fresh-keeping method for rice controlled by environmental factors, which is used for instant fresh-keeping of rice after cooking. The rice fresh-keeping equipment described in the above is also referred to as equipment for short, and in the embodiment of the present invention, an ultrasonic atomizer is used for discussion. Embodiments of the present invention include the following steps:

[0075] 1. Preparation of raw and auxiliary materials: cooked rice, water;

[0076] 2. Equipment preheating: While cooking rice, it is necessary to start preheating the rice preservation equipment. Fill the jacket with distilled water or t...

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Abstract

The invention relates to the technical field of food processing and preservation, and provides a rice preservation method and device. The method comprises the steps of injecting a solution into a jacket cavity, closing a cover, and opening a heating base; when the temperature of the solution rises to a first target temperature, starting a water pump and an ultrasonic atomizer or an evaporation molecular sieve humidifier, atomizing the solution with the first target temperature and introducing the solution into an inner container of the jacket cavity through a pipeline, so that the relative humidity of the inner container of the jacket cavity is not lower than a first preset threshold value; and rapidly transferring rice to be preserved to a porous container, then putting the porous container into the inner container of the jacket cavity, and closing the cover. Ultrasonic waves or molecular sieves can be used for atomizing hot water with the temperature of 80 DEG C to form small liquiddrops to realize the constant temperature and humidity in a heat preservation chamber and reduce water loss, and the temperature is obviously lower than that of traditional water vapor with the temperature close to 100 DEG C, so that the surface dryness of the rice can be avoided within 8 hours or even longer time, and the yellowing phenomenon caused by the high temperature in a traditional process can also be avoided.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing and preservation, in particular to a method and equipment for preserving rice. 【Background technique】 [0002] The color, texture, and taste of freshly cooked rice can easily meet consumer requirements, but the quality of rice will change rapidly after cooking (preservation stage), manifested as dull color, yellowish surface, dry surface, high hardness, and a large overall taste. decline. Especially in recent years, Chinese fast food has developed rapidly, and the demand for high-quality rice is increasing. At present, it is difficult for household rice cookers and commercial rice carts / cabinets to ensure that the quality of rice does not deteriorate significantly within 8 hours after cooking. [0003] With the rapid development of Chinese fast food, merchants have to cook a large amount of rice every day. Most of the rice is placed in a simple rice bucket or other container. As time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/32A23B9/14A23B9/26A23B9/02A23L7/10A23L5/41
CPCA23B9/32A23B9/14A23B9/26A23B9/02A23L7/10A23L5/41A23V2002/00
Inventor 王鲁峰马胤鹏黄江南胡静
Owner HUAZHONG AGRI UNIV
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