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Synthetic rice and preparation method

A production method and technology of artificial rice, applied in the direction of food preparation, application, food science, etc., to achieve the effect of rich nutrition, low starch content, and not easy to age

Inactive Publication Date: 2006-02-01
董忠蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor has finally solved this problem through long-term exploration, testing, and screening, and has completed the present invention.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1. Follow the steps below to make artificial rice:

[0022] A. Take 30kg of corn, 20kg of red bean, and then mix 10kg of rice bran, puff it through a 40-mesh sieve after crushing, and then crush it to obtain product A;

[0023] B, get broken rice 25kg and cook with α method, cool then, pulverize and cross 40 mesh sieves to get B product;

[0024] C. Take 30kg of fresh fruits and vegetables, peel off the skin, roots and cores, wash and drain, and make a slurry with a meat grinder to obtain product C;

[0025] D, get 15kg fineness and be not less than 200 purpose konjac powder, or get 15kg fineness and be not less than 40 purpose konjaku powder and carry out gelatinization treatment first, then mix with A product, B product, C product, stir after adding water, get D product;

[0026] E. Send product D into the ripening machine, ripen and extrude at 85°C for 1 to 2 minutes, extrude the material from the rice-shaped exit hole of the ripening machine, and cut the ...

Embodiment 2

[0028] Example 2. Follow the steps below to make artificial rice:

[0029] A, get mung bean 50kg, carry out extrusion puffing after being crushed through a 40 mesh sieve, and then pulverize to obtain A product;

[0030] B, get 30kg of broken rice and cook with α method, cool then, pulverize and cross 40 mesh sieves to get B product;

[0031] C. Take 15kg of fresh celery, wash it, drain it, and make it into a slurry with a meat grinder to obtain product C;

[0032] D, get 10kg fineness and be not less than 200 purpose konjac powder, or get 10kg fineness and be not less than 40 purpose konjac powder and carry out gelatinization treatment first, then mix with A product, B product, C product, stir after adding water, get D product;

[0033] E. Send product D into the ripening machine, ripen and extrude at 85°C for 1 to 2 minutes, extrude the material from the rice-shaped exit hole of the ripening machine, and cut the extruded material with a sharp knife at the exit hole to obta...

Embodiment 3

[0035] Example 3. Follow the steps below to make artificial rice:

[0036] A, get 40kg of soybeans, carry out extruding and puffing after being crushed through a 40-mesh sieve, and then crush to obtain the A product;

[0037] B, get 30kg of broken rice and cook with α method, cool then, pulverize and cross 40 mesh sieves to get B product;

[0038] C. Take 20kg of fresh carrots, wash and drain, and make a slurry with a meat grinder to obtain product C;

[0039] D, get 15kg fineness and be not less than 150 purpose konjac powder, or get 15kg fineness and be not less than 40 purpose konjac powder and carry out gelatinization treatment first, then mix with A product, B product, C product, stir after adding water, get D product;

[0040] E. Send product D into the ripening machine, ripen and extrude at 85°C for 1 to 2 minutes, extrude the material from the rice-shaped exit hole of the ripening machine, and cut the extruded material with a sharp knife at the exit hole to obtain g...

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Abstract

An artificial rice grain is prepared from the grains other than rice and wheat, melon, fruit, vegetables, rice and konjak starch through puffing, pulverizing, mixing, stirring, heating, granulating and baking. Its advantages are low content of starch and rich nutrients.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a food which can be used as a staple food and a preparation method thereof. Background technique [0002] The present invention is an improvement to No. 00120584.6 Chinese patent. Patent No. 00120584.6 makes the finished artificial rice have good bonding performance, soft taste, and is not easy to age. It can be eaten directly or processed and eaten according to the characteristics of rice, so it is very popular in the market. However, in the technical scheme of this patent, a relatively large amount of modified starch is used, so that the starch components in the finished product are more. With the improvement of people's living standards, many consumers are unwilling to take too much starch, and hope that the less starch in the food they eat, the better. Contents of the invention [0003] In order to reduce the starch content in the artificial rice without affectin...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/10A23L1/212A23L1/214A23L7/135A23L7/17A23L33/20
Inventor 董忠蓉
Owner 董忠蓉
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