Preparation method of potato instant rice

Abstract

The invention provides a preparation method of potato instant rice, and relates to the technical field of food processing, and the preparation method comprises the following steps: S1, selecting potatoes and rice with predetermined weight; s2, the potatoes and the rice are washed, and then the washed potatoes are subjected to peeling treatment; s3, the diced potatoes are put into a pulverizer to be pulverized; s4, adding the crushed potatoes and rice into stirring equipment according to a preset proportion, adding equal proportion of drinking water, uniformly stirring, and pulping; s5, putting the slurry into a centrifugal machine, and separating water from the slurry through high-speed rotation of the centrifugal machine; s6, putting the dehydrated slurry into an extrusion bulking machine, and preparing the dehydrated slurry into a material with a porous structure; the potato and rice noodles combine the nutritional ingredients of potatoes and rice, are rich in carbohydrates, dietary fibers, vitamins and minerals, meet the daily nutritional requirements of human bodies, and are convenient to store and carry after being packaged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing instant potato rice. Background Art

[0002] As people's pace of life accelerates, the demand for convenient, fast and nutritious food is growing. Instant food occupies an important position in the market because it can meet people's dietary needs in a short time; instant food refers to food that is prepared in advance and can be quickly provided to consumers for consumption, but existing instant food has problems such as high salt, high oil, high calories and unbalanced nutrition.

[0003] As a staple food, rice is indispensable in people's diet. However, the cooking of traditional rice requires a certain amount of time and conditions, which is inconvenient for people in a fast-paced life.

[0004] Potatoes are one of the most important food crops in the world, rich in nutrients such as carbohydrates, vitamins, minerals and dietary fiber. However, potato products face technical difficulties during processing, such as difficulty in shaping, easy breaking, poor cooking resistance, and easy cloudy soup. In addition, the processed food has a poor taste.

[0005] There are relatively few types of instant rice products on the market, and there is still room for improvement in taste, nutrition, convenience, etc. At the same time, the existing instant rice production process has problems such as complex, high cost, and great destruction of nutritional components. Summary of the invention

[0006] The purpose of the invention is to provide a method for preparing instant potato rice to solve the technical problems existing in the prior art.

[0007] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0008] A method for preparing instant potato rice comprises the following steps: S1: selecting potatoes and rice of a predetermined weight; S2: washing the potatoes and rice to remove dirt and impurities on the surface, and then peeling the washed potatoes; S3: cutting the peeled potatoes into pieces, and putting the cut potatoes into a grinder for crushing; S4: adding the crushed potatoes and rice into a stirring device according to a preset proportion, adding drinking water in an equal proportion, and stirring evenly to mix and slurry; S5: putting the prepared mixed slurry into a centrifuge, and separating water from the slurry by the high-speed rotation of the centrifuge; S6: putting the dehydrated slurry into an extruder, and making the dehydrated slurry into a material with a porous structure by continuous high temperature and high pressure environment;

[0009] S7: putting the material into the extruder, selecting the required mold shape, and extruding the material into particles of preset shape and size; S8: putting the prepared particles into the dryer, the temperature of the dryer is 50-85°C, and the drying time is 2-6 hours; S9: using microwave sterilization technology to quickly sterilize the dried particles; S10: cooling the sterilized particles through a fan, and selecting appropriate packaging materials for hollow sealing packages.

[0010] Furthermore, the weight of the rice in S1 is 2.5-3 times that of the potatoes; and the potatoes are fresh potatoes.

[0011] Furthermore, the stirring speed in S4 is 1200-1800 r / min, and the stirring time is 10-20 min; the ratio of the drinking water to the potato pieces and the rice is 1:1.

[0012] Furthermore, the step S5 may also be: placing the prepared slurry into a filter press, and applying pressure to the slurry through the filter press to dehydrate the slurry.

[0013] Furthermore, the extrusion expansion temperature in S6 is 110-200° C. and the pressure is 15-30 MPa.

[0014] Furthermore, the temperature of the drying machine in S8 is 70° C., and the drying time is 3-3.5 hours.

[0015] Furthermore, the microwave irradiation power of the microwave technology in S9 is 6-15kw; and the microwave irradiation time is 3-5min.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] (1) The present invention combines the nutritional components of potatoes and rice, is rich in carbohydrates, dietary fiber, vitamins and minerals, and meets the daily nutritional needs of the human body;

[0018] (ii) The present invention improves the texture and taste of potatoes through the steps of crushing, stirring, dehydrating and puffing, making them more suitable as instant food and convenient to eat;

[0019] (3) After being packaged, the present invention is convenient for storage and carrying, which meets the needs of the fast-paced life in today's society. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and technical effect of the present invention more clear, the specific embodiments of the present invention are described below. It should be understood that the specific embodiments described here are only used to explain the present invention and are not used to limit the present invention.

[0021] Embodiment 1:

[0022] The present embodiment provides a method for preparing instant potato rice, comprising the following steps:

[0023] S1: Selecting a predetermined weight of fresh potatoes and rice;

[0024] S2: Wash the potatoes and rice to remove dirt and impurities on the surface, and then peel the washed potatoes;

[0025] S3: cutting the peeled potatoes into pieces, and putting the cut potatoes into a grinder for grinding, so as to grind the potatoes into a slurry;

[0026] S4: adding the crushed potatoes and rice into a stirring device according to a preset ratio, adding drinking water in an equal ratio, and stirring evenly to mix and slurry;

[0027] S5: placing the prepared mixed slurry into a centrifuge, and separating water from the slurry by high-speed rotation of the centrifuge;

[0028] S6: putting the dehydrated slurry into an extruder, and making the dehydrated slurry into a porous material through a continuous high temperature and high pressure environment to improve the texture and taste of the potatoes;

[0029] S7: Put the material into the extruder, select the required die shape, and extrude the material into particles of preset shape and size;

[0030] S8: putting the prepared particles into a dryer, the temperature of the dryer is 50-85°C, and the drying time is 2-6 hours;

[0031] S9: Use microwave sterilization technology to quickly sterilize the dried particles;

[0032] S10: Cooling the sterilized particles by a fan, and selecting appropriate packaging materials for hollow sealed packaging; the packaging bag is made of plastic packaging materials, composite packaging materials or biodegradable materials.

[0033] Embodiment 2:

[0034] The present embodiment provides a method for preparing instant potato rice, comprising the following steps:

[0035] S1: Select potatoes and rice in a weight ratio of 1:3;

[0036] S2: Wash the potatoes and rice to remove dirt and impurities on the surface, and then peel the washed potatoes;

[0037] S3: cutting the peeled potatoes into pieces, and putting the cut potatoes into a grinder for grinding, so as to grind the potatoes into a slurry;

[0038] S4: adding the crushed potatoes and rice into a mixer at a stirring speed of 1200-1800 r / min according to a preset ratio, adding drinking water in a weight ratio of 1:1 to the potato pieces and rice, and stirring evenly to mix and slurry;

[0039] S5: placing the prepared mixed slurry into a centrifuge, and separating water from the slurry by high-speed rotation of the centrifuge;

[0040] S6: putting the dehydrated slurry into an extruder, adjusting the temperature of the extruder to 110-200° C. and the pressure to 15-30 MPa, and making the dehydrated slurry into a porous material to improve the texture and taste of the potatoes;

[0041] S7: Put the material into the extruder, select the required die shape, and extrude the material into particles of preset shape and size;

[0042] S8: putting the prepared particles into a dryer at a temperature of 70°C for 3-3.5 hours;

[0043] S9: Use microwave emitting equipment with a microwave irradiation power of 6-15kw and a microwave irradiation time of 3-5min to quickly sterilize the dried particles;

[0044] S10: Cooling the sterilized particles by a fan, and selecting appropriate packaging materials for hollow sealed packaging; the packaging bag is made of plastic packaging materials, composite packaging materials or biodegradable materials.

[0045] Embodiment three:

[0046] The present embodiment provides a method for preparing instant potato rice, comprising the following steps:

[0047] S1: Select potatoes and rice in a weight ratio of 1:3;

[0048] S2: Wash the potatoes and rice to remove dirt and impurities on the surface, and then peel the washed potatoes;

[0049] S3: cutting the peeled potatoes into pieces, and putting the cut potatoes into a grinder for grinding, so as to grind the potatoes into a slurry;

[0050] S4: adding the crushed potatoes and rice into a mixer at a stirring speed of 1200-1800 r / min according to a preset ratio, adding drinking water in a weight ratio of 1:1 to the potato pieces and rice, and stirring evenly to mix and slurry;

[0051] S5: placing the prepared mixed slurry into a filter press, and applying pressure to the slurry through the filter press to dehydrate it;

[0052] S6: putting the dehydrated slurry into an extruder, adjusting the temperature of the extruder to 110-200° C. and the pressure to 15-30 MPa, and making the dehydrated slurry into a porous material to improve the texture and taste of the potatoes;

[0053] S7: Put the material into the extruder, select the required die shape, and extrude the material into particles of preset shape and size;

[0054] S8: putting the prepared particles into a dryer at a temperature of 70°C for 3-3.5 hours;

[0055] S9: Use microwave emitting equipment with a microwave irradiation power of 6-15kw and a microwave irradiation time of 3-5min to quickly sterilize the dried particles;

[0056] S10: Cooling the sterilized particles by a fan, and selecting appropriate packaging materials for hollow sealed packaging; the packaging bag is made of plastic packaging materials, composite packaging materials or biodegradable materials.

[0057] It is worth noting that when performing the microwave sterilization step in step S9, the intermittent heating method should be used, that is, after a period of microwave irradiation, the dried particles are allowed to stand for a while to allow the heat to be more evenly distributed. During this process, the temperature inside the particles rises rapidly, but due to uneven internal heating, the texture and taste of some particles will be affected. Therefore, S10 cooling must be performed after S9 microwave sterilization. This step helps to stabilize the internal temperature of the particles and improve the taste.

[0058] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing instant potato rice, characterized in that: The following steps are involved: S1: Select potatoes and rice of predetermined weight; S2: Wash the potatoes and rice to remove dirt and impurities on the surface, and then peel the washed potatoes; S3: cutting the peeled potatoes into pieces, and putting the cut potatoes into a grinder for grinding; S4: adding the crushed potatoes and rice into a stirring device according to a preset ratio, adding drinking water in an equal ratio, and stirring evenly to mix and slurry; S5: placing the prepared mixed slurry into a centrifuge, and separating water from the slurry by high-speed rotation of the centrifuge; S6: putting the dehydrated slurry into an extrusion puffing machine, and forming the dehydrated slurry into a porous material through a continuous high temperature and high pressure environment; S7: Put the material into the extruder, select the required die shape, and extrude the material into particles of preset shape and size; S8: putting the prepared particles into a dryer, the temperature of the dryer is 50-85°C, and the drying time is 2-6 hours; S9: Use microwave sterilization technology to quickly sterilize the dried particles; S10: The sterilized particles are cooled by a fan, and appropriate packaging materials are selected for hollow sealed packaging.

2. The method for preparing instant potato rice according to claim 1, characterized in that: The weight of the rice in S1 is 2.5-3 times that of the potatoes; and the potatoes are fresh potatoes.

3. The method for preparing instant potato rice according to claim 1, characterized in that: The stirring speed in S4 is 1200-1800 r / min, and the stirring time is 10-20 min. The ratio of the drinking water to the potato pieces and the rice is 1:

1.

4. The method for preparing instant potato rice according to claim 1, characterized in that: The S5 may also be: placing the prepared slurry into a filter press, and applying pressure to the slurry through the filter press to dehydrate it.

5. The method for preparing instant potato rice according to claim 1, characterized in that: The temperature of the extrusion expansion in S6 is 110-200° C. and the pressure is 15-30 MPa.

6. The method for preparing instant potato rice according to claim 1, characterized in that: The temperature of the drying machine in S8 is 70° C., and the drying time is 3-3.5 hours.

7. The method for preparing instant potato rice according to claim 1, characterized in that: The microwave irradiation power of the microwave technology in S9 is 6-15kw; the microwave irradiation time is: 3-5min.