1163 results about "Rice dishes" patented technology

The invention discloses a cooking control method of a cooking utensil. The cooking control method comprises the following steps: acquiring a rice variety identifier of to-be-cooked rice; receiving cooking preference information of a user; acquiring the corresponding rice variety type according to the rice variety identifier; acquiring a corresponding cooking curve according to the cooking preference information and the rice variety type; and controlling the cooking utensil according to the cooking curve. With the adoption of the cooking control method, the cooking process can be controlled according to the user preference and the rice variety type, so that the cooking effect of the cooking utensil is greatly improved, and the use satisfaction of the user is greatly improved. The invention further discloses a cooking control device of the electric cooking utensil, and the cooking utensil.

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker cover, a cooker body, an inner pot, a steamer and a lifting device, the cooker cover is opened or covers the cooker body, the inner pot is placed in the cooker body, multiple through holes are formed in the steamer which is placed in the inner pot and can move relative to the same, and one end of the lifting device is connected with the cooker cover or the cooker body or the inner port while the other end of the same is connected with the steamer and can drive the steamer to move. The lifting device is arranged to drive the steamer to move to separate rice from rice soup so as to leach starch and sugar in the rice into the rice soup, so that sugar content of the rice is lowered; after the rice and the rice soup are separated, a user can get rice low in sugar content, and the rice is suitable for diabetic patients or fat patients to eat.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.

A composite instant rice is prepared from rice, wheat flour, soybean protein, glatalin, emulsifier, thickening agent, and edible salt through pulverizing, adding food improver, mixing with water, extruding while heating, shaping, steaming again, dryingand cooling. It can be directly eaten after it is scaled by boiling water.

The process producing Indica rice crust includes washing rice, mixing with water in certain amount, steaming to be cooked, roasting at 175-185 deg.c for 12-16 min inside a heat conducting pressing mold comprising upper and lower mold plates as oil circulating carriers, takibng out, natural cooling and packing. The present invention produces Indica rice crust through molding heating at constant temperature without deep frying, high temperature puffing and fire roasting, and this can make the produced crust look good, smell good, be thin and be crisp and with the nutrient ingredient of Indica rice maintained.

The invention relates to a method for controlling the rice steaming and boiling of an electric rice cooker, which comprises the following steps: (1) confirming the boiling maintenance time t and the boiling maintenance temperature X of the electric rice cooker according to different rice kinds and mouth feeling; (2) starting the electric rice cooker and soaking, dewatering, heating and boiling rice according to a set procedure; (3) achieving the boiling maintenance temperature X= 130-165 DEG C after time t1=15-35 min and maintaining boiling in the electric rice cooker for the maintenance time t=6-10 min; and (4) cooking the rice after achieving the maintenance time t. The invention provides the method for controlling the rice steaming and boiling of the electric rice cooker, which controls the temperature and the time in the process of boiling maintenance, improves a temperature difference between the electric rice cooker and rice boiling, enables the rice to be fully gelatinized and enables water to be fully vaporized and absorbed by rice grains, thereby boiling the rice with high quality.

The invention relates to a pretreatment method for edible coarse cereals of grains, beans and tubers. The method is applicable to production of mixed coarse cereals of grains, beans and tubers and to production of products which can be cooked with rice without soaked in advance. The method is characterized by comprising the following steps: (1) soaking coarse cereals of grains and beans with 1 to 3 times by mass of water having a temperature of 10 to 50 DEG C until the coarse cereals have a water content of 30 to 80%, peeling the coarse cereals, cutting the coarse cereals into dices with a side length of 2 to 8 mm and draining water; (2) precooling obtained coarse cereal dices in a freezer for 1 to 8 h and controlling the temperature of the coarse cereal dices to be in a range of -18 DEG C to -50 DEG C; and (3) carrying out vacuum freeze drying on the precooled coarse cereal dices for 8 to 25 h, with temperature controlled to be in a range of -15 DEG C to -30 DEG C. Compared to the prior art, the invention has the following beneficial effects: edible coarse cereals and mixed beans which have undergone vacuum freeze drying have reduced hardness and improved water absorbability; nutrients in and flavor of original mixed beans are retained, the requirement for rapid cooking of the mixed beans is achieved, and the mixed beans are applicable to cooking of mixed bean rice and production of mixed bean snack food.

A technology for continuously cooking rice includes such steps as washing rice, immersing, quantitatively loading in boxes, microwave cooking and outputting rice in boxes. Its apparatus is composed of screw conveyer, high-position rice tank, rice washer, redox washer, jet-type sprayer, step impurities remover, rice immersing container, oblique rich dropper, quantitative loaders of rice and water, and continuous microwave cooker. Its advantages are high speed, high utilization rate of heat energy, and high productivity.

The invention relates to minor cereal confected rice which is jointly cooked with rice and a processing method of the minor cereal confected rice. The minor cereal confected rice meets nutritional requirements on 'Chinese dietary guide' and is prepared based on a formula obtained by linearly planning demand on cereal energy caused by a human body. Raw materials in the formula are several of sorghum, foxtail millet, buckwheat, oat, barley, black rice, broom corn millet, glutinous broom corn and coix seed and are pretreated. The processing method of the minor cereal confected rice comprises the following steps: firstly screening minor cereals, removing impurities, soaking or atomizing and modifying the minor cereals, draining off, carrying out microwave puffing, carrying out hot-air drying, cooling, and carrying out mixed loading. The minor cereal confected rice has the advantages that the nutrients of refined grains and minor cereals are supplemented each other, and daily energy demand of a consumer is met; meanwhile, the minor cereals are processed by utilizing a microwave puffing technology, the original nutritional ingredients of food are maintained to the utmost extent, the processing time is short, and puffing, drying and sterilizing techniques can be completed at the same time; besides, rice and the minor cereals can be jointly cooked, and a complex operation that the minor cereals need to be cooked firstly and then rice is added and cooked with the minor cereals when people want to eat minor cereal rice at present is eliminated, so that the minor cereal confected rice is convenient and practical.

A technology for processing the highland barley includes such steps as washing highland barley grains, removing impurities, wetting, peeling, screening to obtain the peel and grains, preparing the instant peel powder which contains protein, unsaturated fatty acid, edible fibers, vitamins, minerals and beta-glucosan, and refining the grains, which can be used to cook staple food.

This rice cooker is equipped with a pot to house water and rice, a heating means, a pressure valve to make the inside of the pot communicate with the outside air or cut off, and a control means for the heating means and the pressure valve. The rice to be cooked is processed by a starting-up process to rapidly heat rice and then a boiling keeping process wherein the rice to be cooked is heated by the heating means when the pressure valve is open.The invention provides a rice cooker in which rice can be sufficiently agitated during boiling and uniformly cooked, and the upper face of cooked rice is flat causing visual artistic effect after rice is completely cooked.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

Frozen foods which contain a seasoning liquid, having a specified viscosity, and a main food arranged in a container in that order minimize the migration of water from the seasoning liquid to the main food (e.g., noodles and boiled rice), afford cooked foods which have excellent appearance when plated on a dish, are capable of saving a person time for conducting miscellaneous affairs after the food is heated and cooked, and do not entail a high packaging cost. The seasoning liquid is arranged in a container of a predetermined shape, and then a main food is placed thereon in the mentioned order, so as to prevent the seasoning liquid and main food from being united as one when the food is manufactured and thawed.

The invention relates to a production method for instant rice. The method is characterized in that: a raw material of rice is subjected to screening, elutriating, immersing, cooking and separating to obtain cooked rice; hot air is adopted for the first drying to obtain the cooked rice having a moisture content of 30-40%; the cooked rice having a moisture content of 30-40% contacts a osmotic solution comprising functional sugar and gravy salt to carry out a osmotic treatment; then the hot air is adopted for the second drying to obtain the cooked rice having a moisture content of 15-20%, a water activity of 0.55-0.65 and a rehydration time of 8-10 min. According to the present invention, the osmotic solution containing the functional sugar is provided for carrying out the osmotic treatment for the cooked rice, the osmotic solution is uniformly dispersed in the cooked rice, such that the cooked rice has characteristics of specific nutritive peculiarity, high moisture content and low water activity. In addition, after rehydrating, the cooked rice has characteristics of good quality, complete grains of the cooked rice, no hard center and good springiness.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferably by wet milling the rice to remove the bran, followed by drying. The wet milling results in a product with quick cooking properties, superior cook yield and eating properties. The mechanically manipulated wet rice can also be instantized after the wet flexing step to produce an instant rice. Accordingly, the invention provides quick cooking and instant rices obtainable by the claimed processes.

The invention relates to a production technology of vat fermentation sweet type yellow rice wine. The production technology comprises a technology for brewing sticky rice sweet type yellow rice wine by taking sticky rice as a raw material, and a technology for brewing polished round-grained rice sweet type yellow rice wine by taking polished round-grained rice as a raw material, and the sweet type yellow rice wine is prepared by blending the sticky rice sweet type yellow rice wine with polished round-grained rice sweet type yellow rice wine in a certain weight ratio. By taking a part of polished round-grained rice as the raw material, the cost of raw materials is saved; steeped rice is only required for draining mixed starch without flushing and the steeped rice is not required for spraying water for cooling, so that a great amount of water for production is saved and the emission of waste water can be greatly reduced; nest forming operation is omitted, operations are simplified, labor force can be saved and the labor intensity can be lightened; by adding a proper amount of enzyme preparations, the utilization ratio of raw materials can be improved; a part of rice pulp is utilized to reduce emission.

The invention discloses a production process of grain boiled rice, in particular to a production process of high-biofidelity grain boiled rice. The grain boiled rice can be prepared by mixing, extruding, forming, drying, baking and cooling a raw material, wherein the raw material is at least one grain or grain flour and comprises 49-100 percent of starch, 0-16 percent of protein, 0-12 percent of cellulose, 0-9 percent of grease and 0-14 percent of water. The drying adopts fluidized bed drying or hot air drying and is carried at 60-120DEG C for 10-60min, so that the water content of the formed rice grains by extruding is tempered to be 8-15 percent from 25-30 percent after extruded; and the baking is carried by using an oven at 180-270DEG C for 2-5min and aims at secondarily curing the tempered rice grains, enabling the gelatinization degree of the rice grains to be more than 92 percent and simultaneously forming a porous structure. The grain boiled rice solves the problems of troublesome edible process or difficult rehydration, poor mouthfeeling after rehydration and poor biofidelity of the rice grains existing in traditional convenient rice and makes up the defects of the prior art.

The invention belongs to the technical field of wine brewing, and particularly relates to a brewing technique of low-sugar red date rice wine. In the manufacturing process of the red date rice wine, lactobacillus and microzyme are utilized to carry out mixed fermentation, thereby lowering the sugar degree of the red date rice wine. The technique comprises the following steps: 1) after selecting glutinous rice, cleaning with water, and immersing for 24-48 hours; 2) sending the immersed glutinous rice into a steamer, and steaming for 8-10 minutes; 3) cooling the steamed rice to 30-32 DEG C, adding cooled boiled water until the rice appears granular, blending with sweet wine yeast, evenly mixing, making the surface of the rice into an inverted flared socket, and the like. On the basis of fermentation by using the traditional sweet wine yeast, the lactobacillus-microzyme mixed strains are adopted, the mixed fermentation of the strains greatly lowers the sugar degree of the product and enhances the alcohol content of the product; and meanwhile, the lactobacillus improves the bitterness of the red date rice wine fermented by independently using the microzyme, increases the acidity of the product, and prevents the microzyme from excessive fermentation.