Long-term storage rice processing technology

Abstract

The application discloses a rice processing technology capable of long-term storage in normal temperature environment and belongs to the field of grain processing, and comprises the following steps: raw material selection, temperature increase and deinsectization, ultraviolet irradiation and packaging. The application adopts low-temperature and high-temperature sterilization and deinsectization, and high-temperature hot steam spraying, so that the rice can be kept at a suitable moisture content level while the insects are killed, the rice is convenient to store and has a good eating taste, and the storage time of the rice is greatly prolonged by adopting the combination of soft and hard packaging of two layers, light-proof and sealed packaging.

Description

Technical Field

[0001] This invention relates to the field of rice processing, and more specifically, to rice processing equipment and processing technology. Background Technology

[0002] Food is a basic necessity in daily life, such as rice. However, for a long time, rice has faced many problems in storage, such as being prone to mold, spoilage, and damage from insects and rodents, which have brought many issues to food security.

[0003] Although the country has built many grain storage facilities, ordinary households still do not have good ways to store grain. The rice sold in the market is basically packaged in woven bags or plastic bags, and the shelf life is generally about one year, and some even only about three months. Once a major natural disaster or unforeseen problem occurs, residents often do not have stored grain at home, leading to situations where supermarkets are panic-buying grain.

[0004] In view of this, the present invention develops a rice processing technology that enables long-term storage. Summary of the Invention

[0005] To address the problems existing in the prior art, the purpose of this invention is to provide rice processing equipment and processing technology that can ensure that the rice receives more microwave irradiation when microwaved, thereby improving the overall heating efficiency, thus improving the heating efficiency and drying efficiency. At the same time, the flowing airflow quickly removes the moisture that has been released from the surface of the rice, and the continuous tumbling by the spiral rod ensures that the rice with released moisture comes into uniform contact with the flowing airflow, thereby further improving the drying efficiency of the rice.

[0006] To solve the above problems, the present invention adopts the following technical solution.

[0007] Includes the following steps:

[0008] S1: Raw material selection: After harvesting, the rice is hulled and then sieved to remove impurities and select the best quality rice.

[0009] S2: Heating to kill insects: The rice is first treated at a low temperature and then treated at a high temperature to achieve the effect of killing insects and sterilizing.

[0010] S3: Ultraviolet irradiation: Using ultraviolet light to further kill insects and sterilize;

[0011] S4: Packaging: The rice is packaged using a double-layer packaging structure to extend its shelf life. In step S1, a blower is used to wash and remove surface dust from the rice to prevent yellowing of the surface during later high-temperature processing.

[0012] Preferably, step S2 includes the following steps:

[0013] S2-1: First, use low-temperature preheating drying, with a temperature range of 30-60 degrees Celsius and a time of 8-10 minutes, to initially kill insects;

[0014] S2-2: Then raise the temperature to 75-80 degrees Celsius to further kill adult insects, larvae and eggs in the rice, and perform preliminary sterilization for 3-5 minutes;

[0015] S2-3: Use high-temperature hot steam to further kill larvae and eggs, and replenish moisture.

[0016] Preferably, the packaging process in step S4 is carried out in a sterile workshop to prevent bacteria from entering the packaging bag.

[0017] Preferably, the packaging consists of two layers: an inner and an outer layer. The inner layer is a thickened plastic bag, which is rectangular when fully inflated. After the rice is packaged, it undergoes vacuuming and deoxygenation treatment. The outer layer is a thickened, opaque, rigid material, also rectangular in shape, with a larger volume than the inner layer. The rice is placed inside the outer layer after the inner layer is finished packaging.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0019] (1) This method uses low and high temperature sterilization and insect killing, and uses high temperature hot steam spraying, which can kill insects while maintaining the moisture content of rice at about 10%-12.5%, making it easy to preserve and maintain a good taste.

[0020] (2) This solution utilizes a combination of inner and outer soft and hard packaging to greatly extend the storage time of rice. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below; obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1:

[0023] The rice processing technology in this embodiment includes the following steps:

[0024] S1: Raw material selection: After harvesting, the rice is hulled and then sieved to remove impurities. Since the technology for removing impurities from rice is already very mature, it will not be elaborated on in this solution. This solution mainly focuses on the selection and processing of rice.

[0025] S2: Insect Removal by Heating: The rice is first treated at a low temperature, then at a high temperature to achieve insect removal and sterilization. Since rice is naturally treated at room temperature, direct high-temperature sterilization would damage its components and affect its taste. Therefore, this method uses a low-temperature preheating treatment to initially kill insects and dry the rice. The temperature range is 30-60 degrees Celsius for 8-10 minutes, which should be adjusted according to the rice variety and the environment. Then, the temperature is raised to 75-80 degrees Celsius to further kill adult insects, larvae, and eggs in the rice and to initially sterilize it for 3-5 minutes, which should also be adjusted according to the rice variety and the environment.

[0026] After low and high temperature treatment, the rice is sent to a steaming process where it is steamed with high-temperature steam to further kill larvae and eggs and replenish moisture. This process can maintain the moisture content of the rice between 10% and 12.5%, which can improve the taste of the rice while killing insects and bacteria.

[0027] S3: Ultraviolet irradiation: Using ultraviolet light to further kill insects and sterilize;

[0028] S4: Packaging: The rice is packaged. Since this solution aims to extend the storage time of the rice, the packaging must be carried out in a sterile workshop to prevent bacteria from entering the packaging bag. A double-layer packaging structure is adopted. The inner layer is a thickened plastic bag made of thickened plastic material and customized into a cuboid shape. The outer layer is a rigid, opaque packaging box made of PP plastic material that can prevent rats from chewing through it. The plastic box has a raised structure on the upper surface and a recessed structure on the lower surface, which can be easily stacked together for storage. The packaging consists of two layers. After the rice is packaged, it is subjected to vacuuming and deoxygenation treatment to further lock in freshness.

[0029] It should be noted that the rice processing technology involved in this solution is suitable for scenarios that require long-term storage or some scenarios where rice storage is inconvenient. Experiments have shown that rice produced by this technology can be stored for up to 10 years, and users can store an appropriate amount at home for future use.

[0030] The above are merely preferred embodiments of the present invention; however, the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and its improved concept, should be covered within the scope of protection of the present invention.

Claims

1. A rice processing technology that allows for long-term storage at room temperature, characterized in that, Includes the following steps: S1: Raw material selection: After harvesting, the rice is hulled and then sieved to remove impurities and select the best quality rice. S2: Heating to kill insects: The rice is first treated at a low temperature and then treated at a high temperature to achieve the effect of killing insects and sterilizing. S3: Ultraviolet irradiation: Using ultraviolet light to further kill insects and sterilize; S4: Packaging: The rice is packaged using a double-layer packaging structure to extend its shelf life.

2. The rice processing technology for long-term storage at room temperature according to claim 1, characterized in that, In step S1, a blower is used to wash away the surface dust of the rice to prevent the surface of the rice from turning yellow during the subsequent high-temperature treatment.

3. The rice processing technology for long-term storage at room temperature according to claim 1, characterized in that, Step S2 includes the following steps: S2-1: First, use low-temperature preheating drying, with a temperature range of 30-60 degrees Celsius and a time of 8-10 minutes, to initially kill insects; S2-2: Then raise the temperature to 75-80 degrees Celsius to further kill adult insects, larvae and eggs in the rice, and perform preliminary sterilization for 3-5 minutes; S2-3: Use high-temperature hot steam to further kill larvae and eggs, and replenish moisture.

4. The rice processing technology for long-term storage at room temperature according to claim 1, characterized in that, In step S4, the packaging process is carried out in a sterile workshop to prevent bacteria from entering the packaging bag.

5. The rice processing technology for long-term storage at room temperature according to claim 4, characterized in that, The packaging consists of two layers: an inner and an outer layer. The inner layer is a thickened plastic bag, which is rectangular when filled with air. After the rice is packaged, it undergoes vacuuming and deoxygenation treatment.

6. The rice processing technology for long-term storage at room temperature according to claim 5, characterized in that, The outer layer is made of thickened, opaque, rigid material, and is rectangular in shape with a larger volume than the inner packaging. After the inner packaging of the rice is completed, it is placed into the outer packaging.