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

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,...

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.