Industrial process of producing parched rice

A production method and fried rice technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory puffing effect of fried rice and insufficient crispness of the taste, so as to achieve long-term large-scale production, overcome dependence on climatic conditions, puffing good effect

Inactive Publication Date: 2002-04-17
叶键
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method does not go through the freezing process, and the puffing effect of the fried rice produced is not ideal, and the taste is not crisp enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] First, soak the japonica and glutinous rice with the selected materials, wash them, drain them, and steam them. Then put the steamed rice in a freezer with a temperature of -5°C and a humidity of 30%. % of the low-temperature drying equipment to dry, and finally fried, fried rice and different flavor seasoning package with degradable tableware or paper-plastic bags, that is, made into free seasoning convenience food.

[0008] If the temperature of the above-mentioned freezing equipment is higher than -5°C, the freezing effect of cooked rice will be poor, and the puffing effect will become worse. The required temperature is lower than -5°C, the lower the better; the humidity should not be higher than 30%. The lower the humidity, the better, so that there is no or less layer of frost on the surface of the cooked rice, which can reduce the drying time. The temperature of the low-temperature drying equipment should be between 0°C and 5°C. If it is lower than 0°C, the drying...

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Abstract

The industrial process of producing parched rice includes the steps of: soaking, washing, dripdrying and steaming of Indica rice or glutinous rice; freezing of the steamed rice at temperature of minus 5 deg.c and humidity lower than 30 % inside a refrigerator; low temperature drying at 0-5 deg.c temperature and 10 % below humidity inside a drying equipment; and parching. The parched rice is crisp. The process is independent of weather condition and suitable for production all the year around. The parched rice has long guarantee period and may be packed together with seasoning packet inside degradable package to form instant food.

Description

(1) Technical field: [0001] The invention relates to an industrial production method of puffed grains, in particular to an industrial production method of fried rice. (two) background technology: [0002] Fried rice is a kind of convenience food that people often eat in real life. At present, a common method of making fried rice in families or small workshops is to use japonica and glutinous rice as raw materials. Eat it or add different seasonings. Its disadvantage is that due to the limitation of climatic conditions, it can only be limited to production in winter, and its production scale is affected. [0003] Chinese invention patent CN1084021 discloses a production process of fried rice flower, which uses glutinous rice as raw material, after material selection—washing rice—soaking in cool water for 6-10 hours—steaming and cooking to mature—drying—manual grinding—re-drying—storage - Drying - Stir frying with sand and gravel - Screening to remove sand and other process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196
Inventor 叶键
Owner 叶键
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