Preparation method of selenium-rich multi-element nutrition instant meal

Abstract

This invention relates to the field of convenient food processing technology and discloses a method for preparing selenium-enriched multi-element nutritious convenient rice. This method addresses the problems of micronutrient deficiency caused by existing fast-growing agricultural products and the poor rehydration and nutritional limitations of convenient rice. Using selenium-enriched and multi-mineral functional rice as raw material, after soaking and washing, it undergoes one of two processes for cooking and drying: A. Adding 0.001-0.3% vegetable oil before cooking, steaming at 120-200℃ for 10-15 minutes until 9.5-10% cooked, then breaking up the rice while hot to prevent clumping and optionally molding it, followed by drying and sterilization at 80-150℃; B. Blanching in boiling water at 100-105℃ for 10-15 minutes until 8-9% cooked, optionally molding it, and then baking at 150-200℃ for 10-18 minutes until fully cooked and dried. The resulting convenient rice, along with individually packaged selenium-enriched vegetable packets and optional condiments, is packaged together in a double- or multi-compartment tableware. When consuming, simply steep in boiling water at 90-100℃ for 8-12 minutes. This invention enables the factory production of functional, convenient meals that are highly rehydratable, rich in selenium and various minerals, meeting the meal replacement needs of fast-paced individuals.

Description

Technical Field

[0001] This invention belongs to the field of convenient food processing technology, and specifically relates to a method for preparing selenium-enriched multi-element nutritious convenient meals. Background Technology

[0002] Modern agriculture prioritizes high yields and rapid growth, significantly shortening the growth cycle of agricultural products through variety selection, fertilizer application, and greenhouse control. However, this "rapid growth" model results in insufficient time for crop roots to absorb micronutrients from the soil, and intensive planting leads to the continuous depletion of beneficial micronutrients such as selenium, zinc, iron, and chromium in the soil. While the resulting agricultural products provide sufficient calories (carbohydrates, protein, and fat), the content of vitamins, minerals, and phytochemicals is significantly lower than that of traditional farming methods. This leads to a state of "hidden hunger"—a condition where energy intake is sufficient but micronutrients are deficient.

[0003] Meanwhile, with the ever-accelerating pace of modern life, the demand for convenient meal preparation has exploded among single office workers, business travelers, students, and families. The current convenience food market is mainly dominated by instant noodles, self-heating rice, and frozen dumplings. Instant noodles are mostly fried dough cakes, high in fat and sodium, and lacking in dietary fiber and vitamins. Self-heating rice often uses extruded reconstituted rice (artificial rice), which becomes soft and mushy after rehydration, lacking the natural elasticity and aroma of rice grains, and the heating packs pose safety risks. Commercially available ordinary instant rice often undergoes only one pre-processing step (such as steaming and then drying), requiring a long rehydration time (usually 15-20 minutes), and the products only provide carbohydrates without functional nutritional fortification. Furthermore, no industrially produced product has yet been found that integrates selenium-enriched and multi-mineral functional rice with selenium-enriched vegetable packets, allowing consumers to simultaneously obtain the nutritional benefits of both food and vegetables simply by adding boiling water.

[0004] Therefore, developing a convenient food that can be quickly rehydrated, has a good taste, can specifically supplement selenium and a variety of essential trace elements, and can be prepared and consumed in one step is of great market value and social significance. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for preparing convenient meals rich in selenium and multiple elements.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing selenium-enriched multi-element nutritious convenient meals, comprising the following steps:

[0007] (1) Raw material pretreatment

[0008] Select selenium-enriched and multi-mineral functional rice. This rice is grown using biofortification or mineral nutrient solution cultivation techniques, achieving a selenium content of 0.15-0.30 mg / kg (meeting national selenium enrichment standards). It can also be further enriched with specific minerals for target populations (e.g., chromium and zinc for diabetic patients; magnesium and potassium for cardiovascular patients). Alternatively, commercially available selenium-enriched rice can be used directly, mixed with coenzyme Q10 microcapsule powder or other whole grains (millet, corn grits, black rice, oats, etc.) to enhance flavor and nutrition.

[0009] Soak the rice in room temperature water for 8-12 hours at a rice-to-water ratio of 1:1.2-1.5 to allow it to fully absorb water and for the starch granules to expand moderately, reducing the hard center rate during the subsequent cooking process. After soaking, rinse with running water until the water runs clear to remove surface bran and impurities.

[0010] (2) Aging and drying treatment

[0011] This invention provides two independently implementable and distinctive process routes, which manufacturers can choose based on their target texture (soft and chewy or caramelized) and energy consumption costs:

[0012] Method 1 (Steaming-drying method, suitable for soft and glutinous texture):

[0013] Pre-treated, oil-injected rice is placed in a sealed steam pressure cooker. The steam pressure is set to 0.2-0.8 MPa (corresponding to a temperature of approximately 120-200℃), and the rice is steamed for 10-15 minutes. This high-temperature, high-pressure condition promotes rapid and complete gelatinization of the rice starch, achieving a doneness of 9.5-10 (the rice grains are completely transparent, without a white core, and soft to the touch). Immediately after removal, while still hot, the rice grains are shaken apart using a vibrating screen, cooled with cold air, or manually spread out to evaporate surface moisture, preventing them from sticking together. For convenient quantitative packaging and shaping, the rice can be gently pressed into molds (such as round, square, or irregularly shaped molds) before drying or when semi-dry. Finally, the loose grains or shaped rice are placed in a hot air circulating oven or microwave-assisted drying equipment and dried at 80-150℃ until the moisture content is ≤12%. Maintaining this temperature for 1-2 hours effectively kills mold and bacteria (achieving commercial sterility requirements), resulting in convenient rice.

[0014] Method 2 (Blanching-Baking Method, suitable for caramelized and chewy texture):

[0015] Place the pre-treated rice in an open container or conveyor rinsing machine, add boiling water at 100-105℃ (a trace amount of salt or cooking oil can be added to improve the shine), and blanch for 10-15 minutes. The overall cooking degree should be about 80-90%. After blanching, place the rice in a stainless steel mesh basket to drain for 3-5 minutes. To obtain a block-shaped product, the semi-cooked rice grains can be quickly filled into a mold and compacted, then demolded. Then, place the shaped or loose rice blocks into a chain or rotary oven, preferably using a segmented heating method: first bake at 150-170℃ for 5-10 minutes to allow internal moisture to migrate to the surface, then raise the temperature to 180-200℃ and bake for 5-8 minutes to allow the Maillard reaction to occur on the surface, producing a roasted aroma and achieving full cooking and drying. The final moisture content should be ≤8%, the product should be light golden yellow, and the rice grains should be firm and elastic.

[0016] (3) Packaging

[0017] The instant rice prepared in step (2) is measured in portions of 50-150g (adjustable according to gender and satiety requirements) and packaged together with a pre-prepared selenium-enriched vegetable packet (using the selenium-enriched vegetable packet described in patent application CN202510639664.0, containing selenium-enriched carrots, shiitake mushrooms, corn, kelp, etc., made by vacuum freeze-drying or hot air drying, with good color and taste after rehydration) in a food-grade tableware. This tableware is preferably a double- or multi-compartment paper box, PP plastic box, or PLA biodegradable box, with one compartment containing the rice and the other containing the vegetable packet and possible seasoning packets (such as soy sauce powder packets or vegetable oil packets). The entire package is sealed with aluminum foil or a high-barrier film and wrapped with heat-shrink film, providing a shelf life of up to 12 months and increasing satiety requirements, not limited to a complete bagged packaging.

[0018] In summary, the present invention has the following beneficial effects:

[0019] 1. This invention features dual process innovations to meet diverse taste preferences: For the first time, it proposes two complete production line processes for convenient rice within the same patent framework—the steaming-drying method and the blanching-baking method. The former produces rice with a soft and sticky texture, similar to home-cooked rice; the latter imparts a unique roasted aroma and a chewy texture to the rice. Manufacturers can flexibly choose or combine these processes to meet the preferences of consumers in different regions.

[0020] 2. This invention completely solves the rehydration problem: By precisely controlling the cooking pressure and temperature (120-200℃ / 10-15min), the starch is fully gelatinized but not over-gelatinized. Combined with rapid cooling to remove surface starch and slow drying at low temperature (80-120℃), the resulting rice forms a uniform porous structure inside, and the rehydration time is shortened to 8-12 minutes (more than 30% faster than existing products). After rehydration, the rice grains are intact, not undercooked, and not mushy.

[0021] 3. This invention features a functional design targeting "hidden hunger": the raw material is selenium-enriched and multi-mineral functional rice, which can specifically supplement easily deficient elements such as selenium (antioxidant, immune regulation), chromium (aid in lowering blood sugar), and magnesium (protecting the cardiovascular system). It is also paired with a selenium-enriched vegetable packet (CN202510639664.0), strengthening the intake of trace elements from both staple food and side dishes, forming a complete nutritional solution far superior to ordinary instant rice or instant noodles;

[0022] 4. This invention integrates rice and vegetables, offering unparalleled convenience: Rice, vegetable packets (and even seasonings) are all contained within a self-contained tableware box. Consumers do not need to prepare additional bowls and chopsticks; only hot water is required to obtain a complete meal. The entire process is manufactured in a closed factory, avoiding cross-contamination during food preparation. The hygiene level meets commercial sterility requirements, making it suitable for large-scale brand chains and emergency reserves (such as disaster relief and military use).

[0023] 5. This invention features standardized production and controllable costs: the process flow is clear, and all parameters (temperature, time, moisture) can be quantified and monitored, making it suitable for automated production lines. Compared to traditional catering (which requires chefs, facilities, and cleaning), it can reduce overall costs by more than 30%, and the product quality is highly consistent across batches. Attached Figure Description

[0024] Figure 1 This is a process flow diagram of the method for preparing selenium-enriched multi-element nutritious convenient meals according to the present invention.

[0025] Figure 2 This is a comparison chart of the parameters and product characteristics of the two ripening and drying processes of this invention. Detailed Implementation

[0026] To make the technical means, creative features, achieved objectives, and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments and accompanying drawings. However, the following embodiments are merely preferred embodiments of this invention and not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention.

[0027] Specific embodiments of the present invention are described below with reference to the accompanying drawings:

[0028] Example 1 (Steaming-drying method, soft and glutinous selenium-enriched instant rice)

[0029] Ingredients: 1 kg of selenium-enriched rice (selenium content 0.5-0.8 mg / kg, and also enriched with 50 μg / 100g of chromium), and water.

[0030] step:

[0031] (1) Soaking: Add 1.4L of water to the rice and soak for 10 hours. Rinse 3 times until the water is clear. Drain and add oil. Change all 3 strips. While it is still hot, break it up and use a 60-80 degree hot air drum dryer to air dry for 5-8 minutes to make the rice loose.

[0032] (2) Steaming: Put the wet rice into a steam pressure cooker, close the exhaust valve, heat to 0.5MPa (about 158℃), and maintain for 12 minutes. Remove the rice after depressurization.

[0033] (3) Cooling and preventing sticking: Immediately immerse the rice in 15℃ cold water for 2 minutes to cool rapidly, while gently stirring. Remove the rice and place it on a vibrating screen to drain and shake it apart. Then blow it with a fan for 10 minutes to ensure that there is no obvious water film on the surface of the rice grains.

[0034] (4) Drying: Spread loose rice grains on a tray (2-3 cm thick) and place in an 85℃ hot air drying oven for 2 hours, turning once halfway through. After removing and cooling to room temperature, the moisture content was measured to be 10.2%.

[0035] (5) Packaging: Weigh 50g of dried rice, and pack it together with a bag of selenium-enriched vegetables (prepared according to Example 1 of CN202510639664.0, containing 15g of freeze-dried selenium-enriched green vegetables, carrots and shiitake mushrooms) and a small packet of 3g of animal and vegetable seasoning oil into a double-compartment paper box (rice compartment and vegetable seasoning compartment), seal the box and print the production date.

[0036] Test: Take one serving of product, tear open the packaging, and add the rice, vegetable packet, and seasoning oil separately. The water-to-rice ratio is 1:1.1-1.3 (depending on individual texture), and the water-to-vegetable ratio is 1:2-5 (depending on individual preference). Add 200mL of boiling water (approximately 95℃), cover, and let it sit for 10 minutes. Observe after opening: The rice is fully rehydrated, the grains are plump and intact, and it does not break when stirred with chopsticks; the vegetables are bright in color after rehydration; taste: The rice has a natural aroma, a soft and elastic texture, and no hard center or overcooked feel. Testing showed that the selenium content of the entire meal after rehydration is 80μg / serving, reaching the recommended intake for selenium supplementation.

[0037] Example 2 (Blanching-roasting method, caramelized selenium-enriched instant rice)

[0038] Ingredients: 600g of selenium-enriched rice (selenium content 0.5-0.8mg / kg) and 400g of selenium-enriched millet (selenium content 0.20mg / kg), mixed evenly.

[0039] step:

[0040] (1) Soaking: Add 1.5L of water to the mixed grains and soak for 12 hours, then rinse clean.

[0041] (2) Blanching: Bring water to a boil in a large pot (about 101°C), or transfer the broth to a container, add the wet rice, and blanch for 8 minutes while maintaining a gentle boil. Stir gently during this time to prevent the rice from sinking to the bottom. Remove the rice and drain for 5 minutes. At this point, the rice grains should be about 90% cooked (the rice grains should be translucent with a small white dot in the center).

[0042] (3) Filling the mold: Quickly fill the semi-cooked rice grains into the square food-grade silicone mold (about 60g per compartment), press it down slightly, let it stand for 2 minutes to set, and then unmold.

[0043] (4) Baking: Place the rice pieces in the middle rack of a preheated oven at 160℃ and bake for 8 minutes; then adjust the temperature to 190℃ and continue baking for 8 minutes. After removing from the oven, the rice pieces should be light golden yellow and have a dry surface. The moisture content was measured to be 7.5%.

[0044] (5) Packaging: The cooled rice (about 55g), along with 18g of selenium-enriched vegetable pack (containing selenium-enriched kelp, corn, and bean curd skin, freeze-dried) and a small packet of compound seasoning powder (containing salt and mushroom extract), are packed into a round, compartmentalized PP lunch box and heat-sealed with an aluminum foil lid.

[0045] Test: When serving, add 95℃ boiling water, approximately 60ml of rice, and approximately 220ml of vegetable packet, and simmer for 12 minutes. After opening the lid: the rice clumps separate into whole grains, and the soup has a slightly fragrant flavor; the rice is chewy and springy, with no undercooked parts; the vegetables are well rehydrated. The total selenium content is approximately 60μg per serving.

[0046] Example 3 (Comparative Test Data)

[0047] Blind tests were conducted on Examples 1 and 2 with commercially available self-heating rice (extruded reconstituted rice) and freeze-dried rice from a certain brand. The results are as follows:

[0048] Rehydration time (min) 10 12 15 (Heating pack required) 8 Taste after rehydration Soft glutinous rice grains intact bouncy and with a caramelized aroma Soft and mushy with no grainy texture hard particle separation Should an agent be added? no no Yes (partial) no Selenium content (g / serving) 80 19 Not detected (<1) Not detected (<1) Vegetable package integrity yes yes none No / Only with vegetable powder

[0049] Therefore, this invention significantly improves nutritional functionality (selenium enrichment) and palatability while maintaining convenience.

[0050] The specific working principle of this invention is as follows:

[0051] Agriculture is the foundation upon which people depend for survival. With the rapid development of modern agriculture, cost reduction and efficiency improvement have become the mainstream production methods for increasing agricultural efficiency. Various fast-growing agricultural products lack the original ecological growth process, and their trace element nutrients are greatly reduced, causing hidden hunger in the body and a multiplied increase in various chronic diseases. Therefore, contemporary agriculture is of great importance in addressing people's health problems, as well as the increasing demand for convenient, fast, healthy, and nutritious functional meal replacement foods due to the continuous improvement of people's living standards and the accelerated pace of life.

[0052] Based on the application scope of our company's patent CN202510639664.0 selenium-enriched vegetable pack, we will develop a complete series of convenient instant food products.

[0053] This invention utilizes rice (not limited to single or mixed use of coenzyme, millet, corn grits, and other grains) that is rich in selenium and multiple minerals (not limited to targeted treatments for diabetes, cardiovascular disease, and gastrointestinal diseases) and produced independently by our company as the main raw material. The rice is steamed to 9.5-10% maturity, dried, sterilized, and packaged into an appropriate amount of instant food that combines rice and vegetables.

[0054] The production process is as follows: Select high-quality selenium-rich or multi-mineral rice (without restrictions on coenzymes and other grains), soak for 8-12 hours and clean thoroughly. Method (1) Use a steam pressure cooker. Before loading the raw materials into the cooker, add 0.0001-3% vegetable oil and mix well. Steam at 120-200 degrees for 10-15 minutes to reach 9.5-10% maturity. While hot, break up the rice grains to prevent them from clumping together (they can be molded). Then dry and sterilize at 100-150 degrees for later use (packaging). Method (2) After soaking and washing, blanch in boiling water at 100-105 degrees for 10-15 minutes to reach 8-9% maturity (they can be molded). Then dry in a drum roasting (frying) machine at 150-200 degrees for 10-18 minutes until fully cooked and ready for use (packaging).

[0055] Finished product packaging uses a special double-compartment paper box for tableware (packaging method is not limited), which contains pre-packaged rice of this product and a package of our finished vegetables (other fish, meat, vegetables, tableware and ingredients are not limited).

[0056] How to eat: Open the packaging lid, pour the rice and vegetables into the box separately, brew with 90-100 degrees Celsius, and let it steep for 8-12 minutes before eating.

[0057] This technology represents another innovation in the catering culture. The entire process is closed, and factory production reduces catering production costs, improves product hygiene standards, and provides support for large-scale brand development.

[0058] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0059] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a convenient meal rich in selenium and multiple elements, characterized in that, Includes the following steps: (1) Raw material pretreatment: Select selenium-rich and multi-mineral functional rice, soak for 8-12 hours, and clean thoroughly; (2) Aging and drying treatment: One of the following methods shall be used for treatment: Method 1: Place the treated oil-injected rice in a steam pressure cooker and steam it at 120-200℃ for 10-15 minutes until it is 9.5-10% cooked. Then quickly break it up while it is still hot and make its surface oily and smooth, while preventing the rice grains from clumping together. Finally, dry and sterilize it at 80-150℃ to get instant rice. Method 2: Blanch the pre-treated rice in boiling water at 100-105℃ for 10-15 minutes until it is 80-90% cooked. Then drain the water and bake it at 150-200℃ for 10-18 minutes until it is fully cooked and dry to obtain instant rice. (3) Packaging: The convenient rice obtained in step (2) is packaged together with the pre-prepared selenium-enriched vegetable package in food-grade tableware.

2. The preparation method according to claim 1, characterized in that: The selenium-enriched and multi-mineral functional rice mentioned in step (1) is rice containing selenium and functional minerals that are beneficial for diabetes, cardiovascular and cerebrovascular diseases or gastrointestinal diseases, or rice containing coenzymes, or a mixture of one or more of millet and corn grits with the above-mentioned rice.

3. The preparation method according to claim 1, characterized in that: In step (2) of method one, the operation to prevent rice grains from clumping together includes, but is not limited to, oil injection and steaming: mechanically shaking, air blowing or manually spreading the drained rice; and molding before or during drying to form rice blocks of a fixed shape.

4. The preparation method according to claim 1, characterized in that: In step (2) of method two, after blanching and before baking, there is also a step of molding the 8-9 cooked rice to form rice blocks of a predetermined shape.

5. The preparation method according to claim 1, characterized in that: In step (2) of method two, the baking process adopts a segmented heating method: first bake at 150-170℃ for 5-10 minutes, then heat up to 180-200℃ for 5-8 minutes, so that the rice pieces are dehydrated evenly inside and out and the surface produces Maillard reaction.

6. The preparation method according to claim 1, characterized in that: In step (2) of method one, the moisture content of the dried and sterilized instant rice is ≤12%; in step (2) of method two, the moisture content of the roasted instant rice is ≤8%.

7. The preparation method according to claim 1, characterized in that: The selenium-enriched vegetable pack mentioned in step (3) is the selenium-enriched vegetable pack described in patent CN202510639664.0; the food-grade tableware is a double-compartment or multi-compartment paper box, plastic box or biodegradable material box, which respectively contains instant rice and selenium-enriched vegetable pack; the packaging also includes seasoning packs, fish and meat supplement packs, etc. or special tableware.

8. The selenium-enriched multi-element nutritious convenient meal prepared by the preparation method according to any one of claims 1-7, characterized in that, When consuming, open the packaging and pour the contents of the instant rice and selenium-enriched vegetable packet into separate dishes. Pour in boiling water at 90-100℃ and let it simmer for 8-12 minutes. The water ratio for the rice should be 1:1.1-1.3 (for the desired softness and firmness), and the water ratio for the vegetable packet should be 1.5:2-5 (for individual preference for dryness and moisture). The amount of seasoning packet depends on personal taste and the amount of broth. The rice should be rehydrated until it is edible, and after rehydration, the rice will retain its shape, have a soft and chewy texture, and the vegetable broth will be clear.

9. The selenium-enriched multi-element nutritious convenient meal according to claim 8, characterized in that, The mass ratio of the instant rice to the selenium-enriched vegetable packet is (1:0.5) to (1:1.5); the volume of boiling water added is 3-5 times the mass of the instant rice.

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