Rice cooking device and staged heating sterile packaging rice production method

Abstract

The invention discloses a rice cooking device and a staged heating sterile packaging rice production method, the device is a rice heating processing device which is integrally cast by aluminum alloy and has an inner layer coated with a Teflon non-stick layer, a pressurizing cover is arranged on the device, and the pressurizing cover and a cooker form a high-pressure sterilization device together. Based on the device, the main process route of the rice production method comprises the steps of rice washing and soaking, rice filling, sterilization, water distribution, open fire staged heating, boxing, sealing for secondary sterilization and the like. According to the scheme, through innovative process and equipment design, efficient sterilization, energy-saving production, rice quality optimization and automatic control are achieved, food safety, cost effectiveness and resource sustainability are considered, and the method is suitable for industrial large-scale production.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a production process and equipment implementation method for aseptically packaged rice with staged heating of cooking utensils. Background Art

[0002] In the prior art, in the industrial production of rice, traditional sterilization processes rely on large sterilization kettles. Since steam is spatially dispersed, it leads to uneven heating, high energy consumption, and it is difficult to balance sterilization thoroughness and the texture of rice, easily resulting in problems such as insufficient local sterilization or excessive gelatinization; in the cooking process, a single fire control is mostly used, and it is difficult to precisely control the water absorption and cooking process of rice grains, leading to undercooked, mushy, or insufficient aroma. In addition, ordinary containers have poor thermal conductivity and are prone to sticking to the pan, affecting the shaping and taste of rice; in the production process, steps such as sterilization, transferring the kettle, water distribution, and boxing mostly rely on manual operation, with low efficiency and prone to introducing pollution risks; the storage of finished products mostly relies on preservatives or cold chain transportation, restricting the product circulation scenarios and shelf life; moreover, the disposable container design and high-energy-consuming heating methods of traditional equipment also cause resource waste, making it difficult to meet the requirements of the food industry for energy conservation, environmental protection, and large-scale production. Summary of the Invention

[0003] Aiming at the problems in the prior art, the present invention aims to provide a rice cooking device and a production method for aseptically packaged rice with staged heating of cooking utensils. Through innovative processes and equipment design, it realizes efficient sterilization, energy-saving production, optimization of rice quality, and automated control, taking into account food safety, cost-effectiveness, and resource sustainability, and is suitable for large-scale industrial production.

[0004] The technical solution of the present invention, on the one hand, provides a rice cooking device, which is a rice heating device integrally cast with aluminum alloy and coated with a Teflon non-stick layer on the inner layer; Each rice cooking device has multiple heating chambers.

[0005] Furthermore, a pressure cover is provided on the device, and each heating chamber independently forms a high-pressure sterilization device.

[0006] Furthermore, the heating chamber is used to heat 100 - 150 grams of rice.

[0007] Even further, the high-pressure sterilization device includes: a rice cooking device, on which there is a pressure cover, the pressure cover includes a movable pressure lid, and a steam input and output port is provided on the pressure lid; The edge of the pressure lid completely fits with the edge of the rice cooking device, and after pressurization, the high-pressure sterilization device is a sealed structure.

[0008] Furthermore, a support plate is provided under the rice cooking device.

[0009] On the other hand, the present application also provides a method for producing aseptically packaged rice with staged heating, and the method includes the following steps: (1) Rice washing and soaking: Wash the rice and soak it, and then drain the water. (2) Rice filling: Fill the clean rice into the rice steaming device as described in claim 1. (3) Sterilization: Move the rice steaming device to the sterilization section, the pressure cover automatically drops, and the pressure cover and the rice steaming device form a pressurized sealed chamber to perform sealed high-pressure sterilization on the rice. (4) Water distribution stage: Inject a fixed amount of water into the rice steaming device. (5) Open-flame staged steaming: After sterilization, cover the rice steaming device, move the rice steaming device to the heating furnace cavity, and use an open flame to heat and steam the rice steaming device in stages. Different fire powers are used in each stage. After completion, cool down the cooking pot. (6) Box filling: Move the formed rice in the rice steaming device to a sterilized box, and recycle and rinse the rice steaming device clean. (7) Sealing: Seal and package the rice in the box. (8) Secondary sterilization: Perform secondary sterilization on the sealed rice box.

[0010] Further, in the step (3), high-temperature steam sterilization is used, and the steam pressure is 0.35 - 0.5 MPa. Further, the step (5) includes: The first stage: Move the rice steaming device into the heating furnace chamber by a chain and use an open flame to quickly boil it within 2 minutes. The second stage: Simmer over low heat to dry. Move the rice steaming device into the low-heat heating section by a chain and perform low-heat heating for 8 - 12 minutes. The third stage: Stop heating and use afterheat to simmer for within 15 minutes.

[0011] Further, in the step (1), the soaking time of the rice is 30 - 60 minutes. Beneficial effects

[0012] 1. High-efficiency sterilization and energy conservation: Precise steam sterilization: A sealed space is formed through the pressure cover, and steam is sprayed at a short distance within a small area to achieve a fast and uniform sterilization effect. Since the steam pressure (0.35 - 0.5 MPa) significantly reduces the space of the high-pressure sterilization chamber, the steam consumption is significantly saved, and the energy cost is reduced.

[0013] Thorough sterilization: High-temperature steam acts directly on the rice, acting directly on a small portion of rice at close range, avoiding the slow heat conduction of traditional sterilization kettles, improving the sterilization efficiency, and ensuring food safety.

[0014] 2. Three-stage fire control: Quick boiling (2 minutes): Rapidly raise the temperature to kill bacteria, shortening the overall heating time. It is beneficial for the rice to be evenly gelatinized without being undercooked. It also improves production efficiency.

[0015] Slow drying with low heat (8 - 12 minutes): Slowly evaporate the water, enabling the rice grains to fully absorb the water and form micro-pores. The rice grains are elastic and have a soft texture.

[0016] Steaming the rice with residual heat (15 minutes): Utilize the residual heat to stimulate the aroma of the rice, enhancing the flavor and texture.

[0017] Advantages of open-flame heating: The firepower can be flexibly adjusted to adapt to different rice varieties, with high thermal efficiency and avoiding energy waste.

[0018] 3. Pot design to improve process efficiency: Materials and structure: The pot made of integral casting of aluminum alloy has uniform heat conduction, and the inner layer is coated with Teflon to prevent sticking, ensuring that the rice is formed completely and is easy to demold, reducing waste.

[0019] Recyclable use: The kettle body can be cleaned and reused, reducing equipment costs and at the same time reducing resource consumption.

[0020] The optimized design of staged heating of steam and open flame reduces energy waste, and the recyclable use of the pot reduces material loss.

[0021] 4. Automation and process control: Precise water distribution: Quantitative water injection ensures the consistency of the rice moisture, improving the product standardization level.

[0022] Automated operation: Steps such as sterilization, capping, and transferring the kettle are automated, reducing manual intervention and improving production efficiency.

[0023] 5. Product quality and safety: Sterile packaging: The rice is directly filled into pre-sterilized lunch boxes and sealed, avoiding secondary pollution, extending the shelf life at room temperature, and facilitating storage and transportation.

[0024] Taste and appearance: The staged heating and uniform heat conduction of the pot make the rice grains distinct and have a strong aroma, meeting the high-quality requirements of industrial production.

[0025] 6. Resource conservation and environmental protection: Energy conservation and consumption reduction: The optimized design of staged heating of steam and open flame reduces energy waste, and the recyclable use of the pot reduces material loss. Description of the drawings

[0026] To more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0027] Figure 1 It is the process structure diagram of the method for producing aseptically packaged rice with staged heating of the cookware in this application; Figure 2 It is the structural schematic diagram of the rice cooking device in the embodiment; In the figure, 1 - rice filling, 2 - high-pressure sterilization device, 3 - water distribution, 4 - lid, 5 - large fire area, 6 - small fire area, 7 - residual heat area, 8 - lid removal, 9 - rice transfer, 10 - sealing, 11 - cookware rinsing area; 21 - pressure cover, 22 - support plate, 23 - steam delivery port. Detailed Embodiments

[0028] To enable those skilled in the art to better understand the technical solutions of the present invention, the following will further describe the present invention in detail in combination with the drawings and specific embodiments. The embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, where the same or similar reference numerals indicate the same or similar elements or elements with the same or similar functions from beginning to end. The embodiments described below by referring to the drawings are exemplary and are only used to explain the present invention, and cannot be construed as a limitation to the present invention. Those skilled in the art of this technology can understand that unless specifically stated otherwise, the singular forms "a", "an", "the" and "said" used here can also include the plural forms. It should be further understood that the term "comprising" used in the description of the present invention means the presence of the described features, integers, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or their groups. It should be understood that when we say an element is "connected" or "coupled" to another element, it can be directly connected or coupled to other elements, or there may also be intermediate elements. In addition, the "connection" or "coupling" used here can include wireless connection or coupling. The phrase "and / or" used here includes any unit and all combinations of one or more related listed items. Those skilled in the art of this technology can understand that unless otherwise defined, all terms (including technical terms and scientific terms) used here have the same meaning as the general understanding of those of ordinary skill in the art to which the present invention belongs. It should also be understood that terms such as those defined in a general dictionary should be understood to have a meaning consistent with the meaning in the context of the prior art, and will not be interpreted with an idealized or overly formal meaning unless defined as here.

[0029] Example 1:

[0030] On the one hand, this example provides a rice cooking device, which is a rice heating and processing device integrally cast from aluminum alloy and coated with a Teflon non-stick layer on the inner layer.

[0031] Example 2:

[0032] Based on the rice cooking device provided in Example 1, this example provides a high-pressure sterilization device 2 as Figure 2 shown. A pressure hood 21 is provided on the rice cooking device to form a high-pressure sterilization device 2. The cooking pot integrally cast from aluminum alloy itself has pressure-bearing capacity and forms a sealed pressurized chamber with the pressure lid.

[0033] Furthermore, the high-pressure sterilization device 2 includes: a rice cooking device, on which there is a pressure hood 21. The pressure hood 21 includes a movable pressure lid, and a steam delivery port 23 is provided on the pressure lid; the edge of the pressure lid completely fits with the edge of the rice cooking device, and after pressurization, the high-pressure sterilization device 2 is a sealed structure, forming a small pressurized space.

[0034] As a preferred implementation scheme of this application, a support plate 22 is provided under the rice cooking device.

[0035] Compared with the traditional sterilization in a sterilizing kettle, the high-pressure sterilization device 2 provided in this example can save a large amount of steam consumption by using the structure of the cooking pot and the pressure lid.

[0036] Example 3:

[0037] On the other hand, this application also provides a method for producing aseptically packaged rice with stepped heating of a cooking pot, as Figure 1 shown. The method includes the following steps: (1) Washing and soaking rice: Wash the rice and soak it, and then drain the water; (2) Rice filling 1: Fill the clean rice into the rice cooking device as in Example 1; (3) Sterilization: Move the rice cooking device to the sterilization section, the pressure hood 21 automatically drops, and the pressure hood 21 and the rice cooking device form a pressurized sealed chamber to perform sealed high-pressure sterilization on the rice; (4) Water distribution in 3 stages: Inject a fixed amount of water into the rice cooking device; (5) Open-fire stepped cooking: After sterilization, cover the rice cooking device, move the rice cooking device to the heating furnace chamber, and use open fire to heat and cook the rice cooking device in stages. Different fire powers are used in each stage, and after completion, the cooking pot is cooled down; (6) Boxing: Transfer the formed rice in the rice steaming device to a sterilized box, and recycle and rinse the rice steaming device thoroughly; (7) Sealing 10: Seal and package the boxed rice.

[0038] Furthermore, in step (3), high-temperature steam sterilization is used, and the steam pressure is 0.35 MPa.

[0039] Furthermore, step (5) includes: The first stage: Move the rice steaming device into the heating furnace using a chain and rapidly boil it using an open flame for within 2 minutes; The second stage: Slowly dry it over a low heat. Move the rice steaming device into the low-heat heating section using a chain and heat it over a low heat for 12 minutes; The third stage: Stop heating and use afterheat to simmer for within 15 minutes.

[0040] As a preferred embodiment of the present application, in step (1), the soaking time of the rice is 30 - 60 minutes.

[0041] Example 4:

[0042] In a preferred example of the present invention, it can be further configured that in step (3), high-temperature steam sterilization is used, and the steam pressure is 0.35 MPa.

[0043] Step (5) includes: The first stage: Rapidly boil the rice steaming device. Move it into the heating furnace using a chain and rapidly boil it using an open flame for within 2 minutes; The second stage: Slowly dry it over a low heat. Move the rice steaming device into the low-heat heating section using a chain and heat it over a low heat for 8 minutes; The third stage: Stop heating and use afterheat to simmer for within 15 minutes.

[0044] Other processes and parameter requirements are the same as those in Example 3.

[0045] This technical solution addresses the problems existing in the traditional rice production process, such as high energy consumption for sterilization, uneven heating efficiency, unstable rice taste, dependence on manual operation, and difficulty in room-temperature preservation. Through innovative design of the pot structure combined with a staged heating process, a set of efficient solutions is proposed: In the traditional technology, due to the large sterilization space and dispersed steam, the energy consumption is high and the sterilization is incomplete. However, this solution uses precise injection of high-temperature steam in a pressurized closed space, significantly reducing steam consumption and improving sterilization efficiency. To address the problem of undercooked or overcooked rice, the process of optimizing the water absorption and ripening of rice grains is achieved by regulating the firepower in stages with an open flame (rapid boiling, slow drying with a small fire, and simmering with residual heat), and with the uniform heat conduction of the aluminum alloy pot and the non-stick Teflon layer, ensuring that the rice grains are intact and fragrant. At the same time, the automated processes of transferring the pot, quantitative water distribution, and pre-sterilization packaging reduce manual intervention and the risk of contamination. The design of the pot's cyclic cleaning and efficient energy utilization further reduces production costs, ultimately enabling the long-term sterile preservation of rice at room temperature and promoting the upgrading of industrial production towards energy conservation, high quality, and environmental protection.

[0046] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and adjustments can be made, and these improvements and adjustments should also be regarded as within the protection scope of the present invention.

Claims

1. A rice cooking device, characterized in that, The device is a rice heating device made of integral aluminum alloy casting with a Teflon non-stick layer coated on the inner layer; Each rice steaming device has multiple heating chambers.

2. The rice cooking device according to claim 1, characterized in that, A pressure cover is arranged on the device, and each heating chamber independently forms a high-pressure sterilization device.

3. A rice cooking device according to claim 1 or 2, characterized in that, The heating chamber is used to heat 100 - 150 grams of rice.

4. The autoclave device according to claim 3, characterized in that, The high-pressure sterilization device includes: a rice steaming device, with a pressure cover on the rice steaming device. The pressure cover includes a movable pressure lid, and a steam input and output port is provided on the pressure lid; The edge of the pressure lid fits exactly with the edge of the rice steaming device, and after pressurization, the high-pressure sterilization device is a sealed structure.

5. The autoclave device according to claim 3, characterized in that, A support plate is provided under the rice steaming device.

6. A method for producing aseptically packaged rice with stepped heating, characterized in that, The method includes the following steps: (1) Washing and soaking the rice: Wash the rice and soak it, then drain the water; (2) Filling the rice: Fill the clean rice into the rice steaming device as described in claim 1; (3) Sterilization: Move the rice steaming device to the sterilization section, the pressure cover automatically drops, and the pressure cover and the rice steaming device form a pressurized sealed chamber to perform sealed high-pressure sterilization on the rice; (4) Water distribution stage: Inject a fixed amount of water into the rice steaming device; (5) Open-fire staged steaming: After sterilization, cover the rice steaming device, move the rice steaming device to the heating furnace chamber, and use open fire to heat and steam the rice steaming device in stages. Different fire powers are used in each stage, and after completion, the cooking utensil is cooled down; (6) Packing into boxes: Move the formed rice in the rice steaming device into sterilized boxes, recycle and rinse the rice steaming device clean; (7) Sealing: Seal and package the rice in the box; (8) Secondary sterilization: Perform secondary sterilization on the sealed rice box.

7. A method for producing aseptically packaged rice with stepwise heating according to claim 6, characterized in that, In step (3), high-temperature steam sterilization is used, and the steam pressure is 0.35 - 0.5 MPa.

8. A method for producing stepwise heated aseptically packaged rice according to claim 6, characterized in that, Step (5) includes: The first stage: Move the rice steaming device into the heating furnace chamber by chain and use open fire to quickly boil it, with the time within 2 minutes; The second stage: Slowly dry with low fire. Move the rice steaming device into the low-fire heating section by chain and perform low-fire heating for 8 - 12 minutes; The third stage: Stop heating and use afterheat to simmer, controlled within 15 minutes.

9. A method for producing aseptically packaged rice with staged heating according to any one of claims 6 to 8, characterized in that, In step (1), the soaking time of the rice is 30 - 60 minutes.

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