Fresh rice and production process thereof

Abstract

The invention relates to fresh rice and a production process thereof in the technical field of self-heating rice. The production process comprises the following steps: S1, strictly selecting fresh rice; S2, cleaning and washing the rice; S3, balancing substances; according to the production process of the fresh rice, the operation method and the process parameters of each process step are optimally designed, so that the quality guarantee period of the prepared rice is as long as about 10 months, and the hot rice subjected to short-time heating treatment is fragrant, glutinous and delicious, reaches or even exceeds the taste of the steamed rice, and can effectively meet the requirements of consumers on fast food products.

Description

Technical Field

[0001] The present invention relates to the field of self-heating rice, and specifically, to a fresh food rice and its production process. Background Art

[0002] With the progress of society and the acceleration of the pace of life, people have higher and higher requirements for industrialized food products such as prefabricated dishes and self-heating rice. In recent years, the development of prefabricated dishes has been relatively fast, and intelligent and automated factories have emerged. However, due to the need to complete many steps such as removing impurities, selecting, soaking, and steaming in rice for self-heating rice, the industrial production of self-heating rice poses certain challenges.

[0003] In the existing processing of self-heating rice, some of the rice grains in self-heating rice adopt a reprocessing technology, that is, the rice is crushed and then mixed with starch (such as corn and potato starch), and extruded into rice grain shapes. This treatment can shorten the heating time and avoid the problem that raw rice cannot be quickly gelatinized, but it is difficult to meet the requirement of the original taste pursued by the majority of consumers. Some adopt the mixed steaming process of rice and water, but due to the relatively simple process design, there are many problems.

[0004] For example, the publication number CN116982720A discloses an automatic rice production line, including a rice feeding machine, a rice washing machine, a filling machine, and a rice cooking machine connected in sequence. The rice cooking machine includes a rice cooking machine body. A flue gas outlet is provided at the top left end of the rice cooking machine body, and an exhaust pipe is fixed on the side wall of the flue gas outlet. A plate heat exchanger is fixed on the top of the rice cooking machine body. A connecting pipe is provided on the left side of the smoke inlet pipe. The connecting pipe is fixed to the exhaust pipe through a corrugated expansion pipe. Connecting flanges are fixed on the outer sides of the smoke inlet pipe and the connecting pipe. A support concave platform is provided at the left end of the smoke inlet pipe, and an installation ring is supported at the support concave platform. A plurality of elastic metal guide plates are fixed along the radial direction on the inner side wall of the installation ring. The right end of the guide plate is provided with a guide bending that extends into the plate heat exchanger and bends outward. An annular pressing platform that presses the installation ring is provided on the inner side of the right end of the connecting pipe. This technical solution mainly improves the thermal energy utilization rate by improving the mechanism of the guide plate in the smoke inlet pipe, and does not involve issues such as how to improve the uniformity during the rice steaming process and the taste of the rice. Summary of the Invention

[0005] Aiming at the defects in the prior art, the purpose of the present invention is to provide a fresh food rice and its production process.

[0006] According to a fresh food rice production process provided by the present invention, it includes:

[0007] S1. Fresh and strict selection: The refined rice is sent into the rice washing tank at the rice washing station by the wind force driven by a predetermined pressure in the external feeding pipeline;

[0008] S2. Clean rice washing: The rice entering the rice washing tank forms a rice-water mixture with the purified water in the tank. The rice-water mixture is fully mixed under the push of high-pressure air, and after cleaning the rice, the rice and water are separated, and the rice washing water is discharged.

[0009] S3. Substance balance: The wet rice after rice-water separation in step S2 is transported into the soaking tank. The rice is soaked in purified water for 50 - 70 minutes. After soaking, the rice-water mixture is separated and then filled into a sterilized lunch box.

[0010] S4. Pressurized sterilization: The lunch box containing wet rice is placed in a pressure vessel. First, a negative pressure is formed in the pressure vessel through vacuum pumping, and then high-temperature steam at 140 - 160 °C is introduced into the pressure vessel, maintaining the pressure at 0.4 - 0.5 MPa to perform pressurized sterilization on the rice in the lunch box.

[0011] S5. Steaming and cooking: The lunch box containing the rice after pressurized sterilization enters the rice cooking box. After cooking with high-temperature steam at 95 - 100 °C in the rice cooking box for 28 - 32 minutes, nitrogen is flushed into the lunch box and sealed, and then steamed in the rice steaming box at a high-temperature steam temperature of 75 - 80 °C for 13 - 17 minutes.

[0012] S6. Cooling and freshness preservation: The lunch box removed from the rice steaming box enters the cooling box. The temperature of the lunch box drops from 79 - 81 °C to 30 - 40 °C within a predetermined time and then is removed from the cooling box.

[0013] In some embodiments, in step S4, pulsed pressurized sterilization is performed by repeating the vacuum pumping and high-temperature steam pressurization procedures 4 - 6 times, and the pressurization time is less than or equal to 50 s.

[0014] In some embodiments, in step S1, the pipeline for transporting the refined and screened rice to the rice washing tank is a vertical J-shaped pipeline, and the refined and screened rice is fed into the rice washing tank from bottom to top under the action of a predetermined pressure wind.

[0015] In some embodiments, in step S2, the rice washing tank is a multi-stage vertical rotary structure formed by connecting a cylindrical tank body and a C-shaped conveying pipe. The rice-water mixture undergoes multi-stage rotation from bottom to top in the rice washing tank under the push of externally introduced high-pressure air, and the rice-water mixture is fed into the water filtering mechanism from the outlet of the C-shaped conveying pipe at the last stage for rice-water separation.

[0016] In some embodiments, in step S3, after the rice is soaked for a predetermined time, the rice-water mixture is transported to the rice-water separation mechanism through a J-shaped structure pipe for rice-water separation.

[0017] In some embodiments, in step S5, the sealed lunch box is inverted through a flipping conveyor rack and then enters the rice steaming box for steaming.

[0018] In some embodiments, in step S5, the lunch box moves forward in a continuous "X" shape in the rice cooking box, and / or the lunch box moves forward in a continuous "X" shape in the rice steaming box.

[0019] In some embodiments, in step S6, the lunch box receives 5-7°C ice water sprayed from the spray pipe on the top of the upper cooling box while moving from front to back in the cooling box. The temperature of the lunch box drops from 75-80°C to 30-40°C within 30-45 seconds and then is moved out of the cooling box.

[0020] In some embodiments, in step S6, the lunch box moves forward in a continuous "X" shape in the cooling box.

[0021] The invention also provides fresh rice, which is prepared by adopting the fresh rice production process.

[0022] The invention also provides fresh rice, which is prepared by adopting the fresh rice production process.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The fresh rice production process of the present invention optimizes the operation methods and process parameters of each process step to ensure that the shelf life of the prepared rice is as long as about 10 months. The hot rice heated for a short time is fragrant, glutinous and delicious, reaching or even exceeding the taste of freshly steamed rice, which can effectively meet consumers' demand for fast food products.

[0025] 2. The fresh rice production process of the present invention forms a negative pressure state in the pressure container by a vacuum device, so that the air in the pressure container is discharged, and then high-pressure steam is introduced into the pressure container to sterilize the rice under pressure. This can avoid the problem of uneven heating of the rice in the lunch box due to the presence of air as a heat insulating medium, and achieve the technical effect of uniform heating of the rice in the lunch box, thereby greatly improving the technical effect of sterilization under high temperature and extending the freshness retention time of the steamed rice.

[0026] 3. The fresh rice production process of the present invention uses pulsed high-temperature pressure sterilization, which not only can extract the sterilization steam each time through negative pressure to improve the sterilization effect, but also the pulsed high-temperature steam pressurization can promote the cracking of rice and the gelatinization of surface starch. The gelatinized starch can form a patina with the rice surface, making the cooked rice bright in color and better in taste.

[0027] 4. In the fresh rice production process of the present invention, the mixture of rice and water after being soaked for a predetermined time is conveyed in a J-shaped bend in an anti-gravity manner. When the mixed solution changes from horizontal to vertical movement and during the vertical transportation process, the tumbling of rice in the solution and the collision frequency between rice grains will increase. On the one hand, it can effectively accelerate the absorption of water by rice and promote the uniformity of water absorption by rice grains. On the other hand, through the rolling and collision of rice and the bursting of bubbles in the mixed solution, the dirt attached to the surface of rice can be further cleaned, improving the cleanliness of rice.

[0028] 5. In the fresh rice production process of the present invention, a multi-stage vertical rotary rice washing method is adopted, enabling the rice-water mixture to form a rotary flow under the action of high-pressure air. It is equivalent to using high-pressure air as a stirring component to stir the rice and water. Moreover, when high-pressure air enters the rice-water mixture, bubbles will be formed. During the rotary flow of the rice-water mixture, the bubbles in the liquid will burst, and the bursting bubbles will have a scrubbing technical effect on the surface of the rice in the mixed solution, effectively improving the cleanliness of the rice after rice washing. At the same time, using high-pressure air as a stirring component will not cause the problem of trace impurities caused by stirring friction due to solid stirring objects.

[0029] 6. In the fresh rice production process of the present invention, while effectively ensuring the cooking time through a several-shaped movement route of the lunch box, the structure of the cooking box can be made more compact, reducing the equipment manufacturing cost. At the same time, the compact box structure can reduce heat dissipation, saving energy and reducing consumption. On the other hand, when the lunch box moves up and down and simultaneously moves forward with the cooking frame, the steam distribution in the cooking box becomes more uniform through a similar stirring method, and the temperature consistency from the bottom to the top is better, effectively improving the cooking effect.

[0030] 7. In the fresh rice production process of the present invention, the lunch box after secondary ripening achieves the technical effect of rapid temperature drop in a short time through ice water in the cooling box. The sudden drop in external temperature causes the rice to contract, that is, the cracked rice grains become firm through cooling, locking in nutrients while enhancing the freshness of the rice, and at the same time making the rice more soft and delicious, enhancing the consumer experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Other features, objects, and advantages of the present invention will become more apparent by reading the following detailed description of non-limiting embodiments with reference to the accompanying drawings:

[0032] Figure 1 is a process flow chart of the fresh rice production process of the present invention;

[0033] Figure 2 is a schematic structural diagram of using a J-shaped bend to convey refined and screened rice in some preferred embodiments of the present invention;

[0034] Figure 3Structural schematic diagram of a multi-stage rotary rice washing tank adopted in some preferred embodiments of the present invention;

[0035] Figure 4 Structural schematic diagram of a rice cooking / steaming box body with a zigzag conveying structure adopted in some preferred embodiments of the present invention;

[0036] Figure 5 Structural schematic diagram of a cooling box body with a zigzag conveying structure adopted in some preferred embodiments of the present invention. Detailed implementation manners

[0037] The present invention will be described in detail below in conjunction with specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several changes and improvements can still be made. These all belong to the protection scope of the present invention.

[0038] The present invention provides a fresh food rice production process, as Figure 1 shown, mainly including the following steps:

[0039] S1, Fresh and strict selection: The refined rice screened and stored in the tank body is transported to the storage tank through a pipeline, and the refined rice moves forward in the pipeline by the clean air with a predetermined pressure blown into the pipeline by external air blowing and other equipment. The refined rice uses clean air as the driving force, so that the refined rice can separate slight impurities such as dust during the movement. In some preferred embodiments, the pipeline for transporting the refined rice is a vertical J-shaped elbow connected by multiple sections of pipelines, that is, the walking route of the refined rice in the pipeline is a J shape from bottom to top, as Figure 2 shown. By pumping the refined rice in the vertical J-shaped elbow in an anti-gravity manner, during the process of the refined rice being blown forward by the air with a predetermined pressure, light impurities such as dust and empty-shell bad rice grains will be driven upward by the pressure air and separated, and heavy particle impurities such as stones will be intercepted during the process of changing from horizontal to vertical movement and during the vertical movement, so that the impurities in the rice grains entering the soaking tank are less, and the particle sizes can tend to be consistent, which can effectively improve the taste and appearance of the cooked rice.

[0040] S2, Clean rice washing: The refined rice obtained in step S1 is sent to the storage bin at the rice washing station through a pipeline to form a rice-water mixture, and the rice-water mixture enters the rice washing tank for rice washing treatment. The rice washing tank obtains high-pressure air by connecting to an external pump pressure, and the rice-water mixture entering the rice washing tank moves under the action of the high-pressure air for rice washing. In this embodiment, the rice washing tank is a multi-stage vertical rotary structure composed of a cylindrical tank body and a C-shaped conveying pipe. See the appendix Figure 3As shown in the figure. The rice-water mixture entering the tank body of the first-stage rice-washing tank flows counterclockwise along the C-shaped conveying pipe under the push of the high-pressure cleaning air introduced externally to the tank body of the next-stage rice-washing tank, and then the above steps are repeated until the rice-water mixture is output from the C-shaped conveying pipe of the last-stage rice-washing tank and enters the water filtration mechanism for rice-water separation, and the rice-washing water is discharged. The use of a multi-stage vertical rotary-structured rice-washing tank enables the rice-water mixture to form a rotary flow under the action of high-pressure air, which is equivalent to using high-pressure air as a stirring member to stir the rice and water. Moreover, when high-pressure air enters the rice-water mixture, bubbles will be formed. During the rotary flow of the rice-water mixture, the bubbles in the liquid will burst, and the bursting bubbles will have the technical effect of scrubbing the surface of the rice in the mixed liquid, effectively improving the cleanliness of the rice after washing. At the same time, using high-pressure air as a stirring member will not cause the problem of trace impurities caused by stirring friction due to solid stirring objects.

[0041] S3. Material balance: The wet rice after rice-water separation is conveyed into the soaking tank, and pure water is contained in the soaking tank. The soaking time of the refined sieved rice in the soaking tank is about 60 minutes. The mixture of the soaked refined sieved rice and water is conveyed to the rice-washing tank through a pipeline. After the rice is soaked for a predetermined time, the rice-water mixture is sent to the rice-water separation mechanism for rice-water separation, and the wet rice after rice-water separation is filled in a lunch box that has been sterilized. Through appropriate soaking for a predetermined time, the balance between nutrient retention and absorption efficiency can be achieved, avoiding excessive loss, and achieving the purpose of material balance to the greatest extent. In this embodiment, the rice-water mixture is conveyed to the rice-water separation mechanism through a J-shaped structure pipe for rice-water separation. The pipeline for conveying the rice-water mixture is a J-shaped structure pipe, and the rice-water mixture is conveyed from bottom to top in the J-shaped elbow to the rice-washing tank. The mixture of rice and water after soaking for a predetermined time is conveyed in the J-shaped elbow in an anti-gravity manner. When the mixed solution changes from horizontal to vertical movement and during the vertical transportation process, the tumbling of the rice in the solution and the collision frequency between rice grains will increase. On the one hand, it can effectively accelerate the absorption of water by the rice and promote the uniformity of water absorption by rice grains. On the other hand, through the rolling and collision of the rice and the bursting of bubbles in the mixed liquid, the dirt attached to the surface of the rice is further cleaned, improving the cleanliness of the rice.

[0042] S4, Autoclaving: The lunch box containing wet rice is placed in a pressure vessel. First, a negative pressure is formed inside the pressure vessel through vacuum pumping, and then high-temperature steam at about 140°C is introduced into the pressure vessel, maintaining the pressure at 0.4 - 0.5 MPa to perform autoclaving on the rice in the lunch box. By using a vacuum pumping device to form a negative pressure state in the pressure vessel, the air inside the pressure vessel is discharged. Then, when high-pressure steam is introduced into the pressure vessel to perform autoclaving on the rice, the problem of uneven heating of the rice in the lunch box caused by the presence of air as a heat-insulating medium can be avoided, achieving the technical effect of more uniform heating of the rice in the lunch box, thereby greatly improving the technical effect of sterilization at high temperatures and extending the preservation time of the freshness of the cooked rice. In some preferred embodiments, high-temperature steam sterilization of the wet rice in the lunch box is implemented by a pulsed method. Specifically: First, the pressure vessel is subjected to vacuum pumping to form a negative pressure state, discharging the air inside the pressure vessel. Then, high-temperature steam at about 140°C is introduced into the pressure vessel, maintaining the pressure at 0.45 MPa. After 5 - 10 s, the high-temperature steam is pumped out through vacuum pumping to form a negative pressure state, and then high-temperature steam at about 140°C is introduced again, maintaining the pressure at 0.45 MPa for 5 - 10 s. The above steps of vacuum pumping and high-temperature steam autoclaving are repeated 4 - 6 times in total, and the total time of high-temperature steam autoclaving does not exceed 50 s. Through pulsed high-temperature autoclaving, not only can each sterilization steam be pumped out by negative pressure to improve the sterilization effect, but also pulsed high-temperature steam autoclaving can promote the cracking of rice and the gelatinization of surface starch. The gelatinized starch can form a coating on the surface of the rice, making the cooked rice have a bright color and a better taste.

[0043] S5, Steaming and cooking until cooked: The lunch boxes that have been sterilized under pressure are placed into the rice cooking chamber. High-temperature steam is introduced into the rice cooking chamber to keep the temperature inside the chamber stable between 95 and 100 °C. The lunch boxes are cooked in the rice cooking chamber with high-temperature steam for 25 to 35 minutes to achieve basic cooking. After the basically cooked lunch boxes are removed from the rice cooking chamber, they are subjected to nitrogen filling treatment. The nitrogen filling treatment is carried out by aligning a nitrogen nozzle with one of the two air holes reserved on the lunch box lid, and while injecting nitrogen, the internal steam is discharged. The so-called air hole refers to the air hole reserved by hot pressing at the edge of the lunch box body and the plastic lunch box lid. After the lunch boxes filled with nitrogen are sealed, the nitrogen is encapsulated inside the rice boxes. By filling the inert gas nitrogen, the shelf life of the rice can be effectively extended, and the freshness during the shelf life of the rice can be improved. The lunch boxes encapsulated with nitrogen enter the rice steaming chamber. The same high-temperature steam is introduced into the rice steaming chamber. The difference is that the temperature inside the chamber is stable at about 75 to 80 °C. The steaming time of the lunch boxes in the rice steaming chamber is about 15 minutes. The rice in the lunch boxes is secondarily cooked in the rice steaming chamber to ensure the cooking degree of each box of rice and simultaneously play a role in secondary sterilization. In some preferred embodiments, after the lunch boxes are filled with nitrogen, they are inverted and then enter the rice steaming chamber. The so-called inversion means that the lunch box lid is facing down and the box bottom is facing up. By cooking in this inverted manner, the rice inside the box can be loosened, which is convenient for secondary cooking and can ensure the cooking degree of the rice grains located in the central position.

[0044] In some other preferred embodiments, a drive chain in a zigzag structure drives the lunch boxes to move continuously in a zigzag shape inside the chamber in the rice cooking chamber, as Figure 4 shown. While effectively ensuring the cooking time through the zigzag movement route of the lunch boxes, the structure of the rice cooking chamber can be made more compact, reducing the manufacturing cost of the equipment. At the same time, the compact chamber structure can reduce heat dissipation, saving energy and reducing consumption. On the other hand, while the lunch boxes move up and down and forward with the rice cooking frame, the steam distribution inside the rice cooking chamber becomes more uniform in a way similar to stirring, and the temperature consistency from the bottom to the top is better, which can effectively improve the cooking effect. Further, the rice steaming chamber and the rice cooking chamber have the same structural design, and the lunch boxes also move continuously in a zigzag shape forward inside the rice steaming chamber.

[0045] S6, Cooling and freshness preservation: The lunch boxes removed from the rice steaming chamber enter the cooling chamber. A spray pipe is arranged at the top of the cooling chamber, as Figure 5As shown. In some preferred embodiments, the structure of the transmission chain for carrying lunch boxes in the cooling box is also a continuous zigzag shape. The initial temperature of the lunch boxes entering the cooling box is about 80°C. During the movement along the transmission chain, the top spray pipe sprays ice water at 5 - 7°C. The movement time of the lunch boxes in the cooling box is about 10s. The temperature of the lunch boxes removed from the tail of the cooling box is reduced to about 30 - 40°C. The lunch boxes after secondary ripening achieve the technical effect of rapid temperature drop in a short time through ice water in the cooling box. The sudden drop in the external temperature causes the rice to contract, that is, the cracked rice grains become firm through cooling, locking in the nutrients while enhancing the freshness of the rice, making the rice softer, more glutinous and delicious, and improving the consumer experience.

[0046] In the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present application.

[0047] The specific embodiments of the present invention have been described above. It should be understood that the present invention is not limited to the above specific embodiments, and those skilled in the art can make various changes or modifications within the scope of the claims, which does not affect the essence of the present invention. Without conflict, the embodiments of the present application and the features in the embodiments can be combined arbitrarily with each other.

Claims

1. A fresh food rice production process, characterized in that, Including: S1. Fresh and carefully selected: The finely sieved rice is sent into the rice washing tank at the rice washing station by the wind force with a predetermined pressure fed into the pipeline from the outside; S2. Clean rice washing: The rice entering the rice washing tank forms a rice-water mixture with the purified water in the tank. The rice-water mixture is fully mixed under the push of high-pressure air, and after cleaning the rice, the rice and water are separated, and the rice washing water is discharged; S3. Substance balance: The wet rice separated from the rice and water in step S2 is transported into the soaking tank, and the rice is soaked in purified water for 50 - 70 minutes. After soaking, the rice-water mixture is separated from the rice and water and then filled into a lunch box that has been sterilized; S4. Pressurized sterilization: The lunch box containing the wet rice is placed in a pressure vessel. First, a negative pressure is formed in the pressure vessel through vacuum pumping, and then high-temperature steam at 140 - 160 °C is introduced into the pressure vessel, and the pressure is maintained at 0.4 - 0.5 MPa to perform pressurized sterilization on the rice in the lunch box; S5. Steaming and cooking to ripen: The lunch box containing the rice that has been pressurized and sterilized enters the rice cooking box. After cooking the rice with high-temperature steam at 95 - 100 °C in the rice cooking box for 28 - 32 minutes, nitrogen is flushed into the lunch box and sealed, and then the rice is steamed in the rice steaming box at a high-temperature steam temperature of 75 - 80 °C for 13 - 17 minutes; S6. Cooling and freshness preservation: The lunch box removed from the rice steaming box enters the cooling box. The lunch box is cooled from a temperature of 79 - 81 °C to 30 - 40 °C within a predetermined time and then removed from the cooling box.

2. The fresh rice production process according to claim 1, characterized in that, In step S4, pulsed pressurized sterilization is performed by repeating the vacuum pumping and high-temperature steam pressurization procedures 4 - 6 times, and the pressurization time is less than or equal to 50 s.

3. The fresh rice production process according to claim 1 or 2, characterized in that, In step S1, the pipeline for transporting the finely sieved rice to the rice washing tank is a vertical J-shaped pipeline, and the finely sieved rice is sent into the rice washing tank from bottom to top under the action of the wind with a predetermined pressure.

4. The fresh rice production process according to claim 1 or 2, characterized in that, In step S2, the rice washing tank is a multi-stage vertical rotary structure formed by connecting a cylindrical tank body and a C-shaped conveying pipe. The rice-water mixture is rotated in multiple stages from bottom to top in the rice washing tank under the push of the high-pressure air introduced from the outside, and the rice-water mixture is sent from the outlet of the C-shaped conveying pipe at the last stage into the water filtering mechanism for rice and water separation.

5. The fresh rice production process according to claim 1, characterized in that, In step S3, after the rice is soaked for a predetermined time, the rice-water mixture is transported to the rice and water separation mechanism through a J-shaped structure pipe for rice and water separation.

6. The fresh rice production process according to claim 1 or 2, characterized in that, In step S5, the sealed lunch box is inverted through the flipping conveyor rack and then enters the rice steaming box for steaming.

7. The fresh rice production process according to claim 6, characterized in that, In step S5, the lunch box moves forward in a continuous zigzag shape in the rice cooking box, and / or the lunch box moves forward in a continuous zigzag shape in the rice steaming box.

8. The fresh rice production process according to claim 7, characterized in that, In step S6, when the lunch box moves from front to back in the cooling box, it receives ice water at 5 - 7 °C sprayed from the spray pipe at the top of the upper cooling box. The lunch box is cooled from a temperature of 75 - 80 °C to 30 - 40 °C within 30 - 45 s and then removed from the cooling box.

9. The fresh rice production process according to claim 8, characterized in that, In step S6, the lunch box moves forward in a continuous zigzag shape in the cooling box.

10. A fresh - food rice, characterized in that, Prepared by using the fresh food rice production process as described in any one of claims 1 - 9.

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