Process for preparing rice matter of instant rice porridge and cooked rice

A processing technology, rice germ technology, applied in the field of rice germ processing technology, to achieve the effect of good taste, good quality and rich nutritional value

Inactive Publication Date: 2005-08-17
肖兆泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are instant porridges on the market, the intermediate rice grains of this instant porridge are formed by puffing and crushing rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] specific implementation plan

[0007] The processing technology of the present invention is carried out according to the following process steps: selecting rice as a raw material, removing impurities → infiltrating → steaming → cooling → freezing → drying → making finished rice embryos.

[0008] In order to help the user to have a good taste and nutrition when eating, the rice selected above can be glutinous rice, hybrid rice or high-quality rice; the above-mentioned impurity removal process can be washing and impurity removal; the above-mentioned soaking step is to cover the raw material 40 with clear water The infiltration process carried out in -50 minutes; in the above-mentioned steaming step, the raw material after infiltration can be filtered to remove water and then steamed under normal pressure, and steamed until all the rice grains are just cooked; the above-mentioned cooling Use cold water to cool in the step, and keep stirring to prevent the rice grains from ...

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PUM

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Abstract

The present invention is the treating process of rice for compounding instant cooked rice and instant rice gruel. The rice for compounding instant cooked rice and instant rice gruel is produced with rice and through the steps of eliminating foreign matter, soaking, steaming, cooling, freezing and drying. The rice for compounding instant cooked rice and instant rice gruel is easy to maintain and eat, delicious and rich in nutritious matter.

Description

technical field [0001] The invention relates to a rice germ processing technology for preparing instant rice porridge and rice. Background technique [0002] People cook rice into porridge or steam it into rice usually under the conditions of normal pressure and nearly 100°C. In recent decades, it has also been carried out under high pressure and high temperature, such as using a pressure cooker. No matter what the conditions are, people cook porridge or steamed rice mostly on the same day, and it takes at least 20 minutes from the beginning of cooking to eating; people need to eat rice porridge or rice in about 6-10 minutes, which is not yet possible . Although there are instant porridges on the market, the intermediate rice grains that make up this instant porridge are formed by puffing and crushing rice. Contents of the invention [0003] The purpose of the present invention is to provide a rice germ processing technology for preparing instant rice porridge and rice,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/139
Inventor 段长福
Owner 肖兆泉
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