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Ready-to-eat whole-grain rice and preparation method thereof

A technology for whole grains and rice, which is applied in the fields of food drying, food science, food freezing, etc., can solve the problems such as the inability of cooked rice, the single nutrient composition, and the decrease in the taste of rice, so as to reduce the cooking time, reduce the cooking time, and ensure the ripening. degree of effect

Pending Publication Date: 2021-10-22
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing instant rice is mostly prepared from a single rice, with a single nutritional component
For finished rice, that is, fully matured rice, during the long-term storage process, the water content in the rice will change due to bacterial growth and changes in the storage environment, which will lead to a decrease in the taste of the rice; raw rice is often used as raw material for dehydrated and dried rice. When rice is used with a heating pack, it is often the case that the heating is not complete and the rice cannot be fully cooked

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Technical solution of the invention A method for preparing ready-to-eat rice with whole grains, comprising the following steps, S1: Obtain the following raw materials in parts by weight: 150 parts of rice, 40 parts of black rice, 30 parts of red beans, 20 parts of corn, 10 parts of black beans, the above-mentioned Mix the raw materials into the miscellaneous grains, wash the miscellaneous grains and put them in a container for soaking at room temperature for 1 hour; S2: wash the soaked miscellaneous grains again, transfer them to a cooking pot and add cooking liquid to cook until the gelatinization degree of rice is at 50%; S3: take out the cooked miscellaneous grains from the cooking pot, add a dispersant and stir until the rice grains are evenly coated with the dispersant, and disperse and cool to room temperature; S4: twice Drying treatment and one-time sterilization treatment, the water content of the multigrain rice after the drying treatment is 30%; S5: the multigr...

Embodiment 2

[0029] Technical solution of the invention A method for preparing ready-to-eat rice with whole grains, comprising the following steps, S1: obtaining the following raw materials in parts by weight: 180 parts of rice, 60 parts of black rice, 50 parts of red beans, 40 parts of corn, 20 parts of black beans, and the above-mentioned Mix the raw materials into the miscellaneous grains, wash the miscellaneous grains and put them in a container for soaking at room temperature for 2 hours; S2: wash the soaked miscellaneous grains again, transfer them to a cooking pot and add cooking liquid to cook until the gelatinization degree of rice is at 70%; S3: take out the cooked miscellaneous grains from the cooking pot, add a dispersant and stir until the rice grains are evenly coated with the dispersant, and disperse and let it cool to room temperature; S4: heat the cooled multigrain rice twice Drying treatment and one-time sterilization treatment, the water content of the multigrain rice aft...

Embodiment 3

[0035] Technical solution of the invention A method for preparing ready-to-eat rice with whole grains, comprising the following steps, S1: Obtain the following raw materials in parts by weight: 170 parts of rice, 50 parts of black rice, 40 parts of red beans, 20-40 parts of corn, 15 parts of black beans, Mix the above raw materials into miscellaneous grains, wash the miscellaneous grains, put them into a vessel and soak them at room temperature for 1.5 hours; S2: wash the soaked miscellaneous grains again, transfer them to a cooking pot and add cooking liquid to cook until the rice becomes a paste The degree of melting is 60%; S3: take out the cooked miscellaneous grains from the cooking pot, add a dispersant and stir until the rice grains are evenly coated with the dispersant, and disperse and cool to room temperature; S4: put the cooled miscellaneous grain rice Carry out twice drying treatment and one sterilization treatment, the water content of the multigrain rice after the...

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PUM

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Abstract

The preparation method comprises the following steps: selecting five raw materials including rice, black rice, red beans, corn and black beans, mixing to obtain a coarse cereal material, and sequentially soaking, cooking, drying and packaging the coarse cereal material. According to the invention, firstly, the coarse cereal materials fully absorb moisture through soaking, the cooking time is shortened, cooking liquid is added during cooking, the cooking time is further shortened, and the cooking efficiency is improved. Then the coarse cereals are cooked until the gelatinization degree is 50-70%, namely the cooking is finished when the coarse cereals are not completely cooked, then the coarse cereals are dried. The product is subjected to secondary steam cooking by using a heating pack. The coarse cereal materials are processed into a half-cooked state, so that the final taste of the coarse cereal rice is ensured, and the cooking degree of the rice after secondary cooking is also ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, to a kind of instant rice with whole grains and a preparation method thereof Background technique [0002] In the structure of agricultural products in our country, rice belongs to the dominant agricultural product industry. It is particularly important to research and develop rice deep processing technology and develop deep processing products such as convenience food and leisure food with rice as the main body. Instant rice is a new type of food in bulk agricultural products, which contributes to the research and development of rice deep processing technology. Self-heating instant rice is a type of instant rice that has developed rapidly in the Chinese market in recent years. Its biggest feature is that it is equipped with a self-heating device and is convenient to eat. There are many types of instant rice on the market. According to different processing methods, the...

Claims

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Application Information

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IPC IPC(8): A23L7/139A23L11/00A23L29/00A23L29/10A23L29/30A23L5/30
CPCA23L7/139A23L11/01A23L11/03A23L29/04A23L29/035A23L29/03A23L29/10A23L29/30A23L29/35A23L5/30A23L5/34A23V2002/00A23V2200/222A23V2250/032A23V2250/5112A23V2250/51A23V2250/18A23V2250/6406A23V2300/10A23V2300/20
Inventor 张丽琍
Owner ANHUI YANZHIFANG FOOD