Special high-quality rice for Wulong pot and preparation method of special high-quality rice

An oolong pot, high-quality technology, applied in the direction of food science, etc., can solve the problems of less cooking volume, applicability discount, etc.

Pending Publication Date: 2021-06-04
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the amount of cooking is too small, the applicability is greatly reduced, and the round table with many people may not be suitable

Method used

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  • Special high-quality rice for Wulong pot and preparation method of special high-quality rice
  • Special high-quality rice for Wulong pot and preparation method of special high-quality rice
  • Special high-quality rice for Wulong pot and preparation method of special high-quality rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Example 1 A method for preparing high-quality oolong pot special rice, comprising the following steps:

[0087] 1) Collect 11 kinds of rice from the market, respectively detect the corresponding physical and chemical indicators and the product quality indicators after cooking in an oolong pot, and establish a rice quality database. The specific information is shown in Table 1:

[0088] Table 1 Experimental sample information table

[0089]

[0090] 2) Through the analysis of the above data, determine the parameters that can be used to characterize the overflowing, raw and mushy pots when cooking in oolong pots:

[0091] Through the analysis of the data in Table 1, we found that a single variety of rice is completely in line with the production of oolong pot, which is relatively difficult. From Table 1, we can see that there are several types of rice that overflow the pot, that is, during the cooking process in the oolong pot, the cooking soup bubbles overflow the p...

Embodiment 2

[0115] Example 2 Verification: Japonica rice compound

[0116] In this example, part of the japonica rice provided in Table 1 was used for compounding, and the blending table is shown in Table 5. The formula rice in Table 5 was cooked in an oolong pot, and the quality of each formula rice was determined, as shown in Table 6.

[0117] Table 5 Rice deployment table

[0118] Formula rice group deployment Recipe rice 34 30% commercially available rice 4+70% commercially available rice 6 Recipe rice 35 10% commercially available rice 4+90% commercially available rice 6 Recipe rice 36 20% commercially available rice 4+80% commercially available rice 6 Recipe rice 37 40% commercially available rice 4+60% commercially available rice 6

[0119] Table 6 The output quality table of each formula rice after cooking in oolong pot

[0120]

[0121] It can be seen from Table 6 that the gelatinization time of formula rice 34 and 37 is greater ...

Embodiment 3

[0123] Example 3 Verification: Indica rice compound

[0124] In this example, the indica rice provided in Table 1 is used for compounding, as shown in Table 7, on the basis of the formula rice 26 (80% commercially available rice 7+20% commercially available rice 11) in Example 1 by adding Different proportions of commercially available rice 9 are used for deployment. The formula rice in Table 7 was cooked in an oolong pot, and the quality of each formula rice was determined, as shown in Table 8.

[0125] Table 7 Rice deployment table

[0126] Formula rice group deployment Recipe rice 38 Formula rice 26+30% commercially available rice 9 in embodiment 1 Recipe rice 39 Formula rice 26+20% commercially available rice 9 in embodiment 1 Recipe rice 40 Formula rice 26+40% commercially available rice 9 in embodiment 1

[0127] Table 8 The output quality table of each formula rice after cooking in an oolong pot

[0128]

[0129] As can be se...

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Abstract

The invention provides a special high-quality rice composition for a Wulong pot (a traditional cooking pot popular in Japan). The special high-quality rice composition comprises two or more kinds of rice and meets the following standard quality parameters: the extension area of rice soup foam liquid is greater than 30mm <2>; and / or the gelatinization time of the rice grains is less than 15.60 min; and / or the content of solid matters at the bottom of the rice soup is 0.23-0.35 g; and / or the moisture content of the rice produced by the Wulong pot is 60%-64%. The rice has the characteristics that the gelatinization time is short, and the contents of high-viscosity substances and macromolecular substances in rice grain dissolution substances are low. The invention also comprises a preparation method of the special high-quality rice for the Wulong pot, the rice obtained by the preparation method can avoid the problems of half-cooked rice, burnt bottom, overflowing from the pot and the like during cooking and the like in the cooking process of the Wulong pot, and meanwhile, the finally cooked rice in the Wulong pot has the advantages of moderate hardness, good palatability and the like.

Description

technical field [0001] The invention relates to the technical field of edible rice, in particular to a high-quality special rice for oolong pot and a preparation method thereof. Background technique [0002] Oolong pot originated from Japan and is a traditional steaming utensil in Japan. It consists of four parts: carbonized fir wood cover, aluminum alloy pot body, aluminum alloy hot pot holder, and alcohol spoon. It has the functions of cooking soup, porridge, and steaming rice. Oolong pot, a bag of four to five hundred grams of rice, a bottle of mineral water, a piece of alcohol, you can cook a pot of good rice. And its form is similar to firewood rice. Because of its ingenious design, good-looking appearance, and formal sense of cooking, the oolong pot quickly flowed into China and was deeply loved by domestic restaurants. [0003] The traditional oolong pot heats the materials in the pot body by burning solid alcohol blocks to generate heat. The heat supply is gentle a...

Claims

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Application Information

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IPC IPC(8): A23L7/10
CPCA23L7/10
Inventor 徐杰王刚
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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