46 results about "Rice Preparation" patented technology

The invention relates to a two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products with extremely high values. The two-step fermentation preparation method comprises the following steps of: (1) fermenting raw materials to prepare initial sweet fermented-rice or fermenting products according to a sweet fermented-rice preparation process or a conventional brewing process; and (2) performing drying fermentation or drying during fermentation on the initial sweet fermented-rice or the initial brewing fermentation products in a low-temperature mode, or performing drying fermentation on the initial sweet fermented-rice or the initial brewing fermentation products for a certain time to directly prepare a nutrient solution on the basis of the step (1). The main nutritive components of the powder or substance are obviously higher than those of sweet fermented-rice prepared by a traditional method by 3-5 times, the total protein of the powder is close to 30 percent, and the content of essential amino acids of a human body is over 20 percent; and moreover, the product does not contain alcohol and can be naturally preserved for over 12 months. The product has the effects of resisting fatigue, enhancing immunity, improving sleep quality, improving sexual function, and promoting growth of white blood cells and development of infants. The product can be prepared into foods, health-care foods and medicines of various dosage forms by traditional methods and also can serve as ingredients of foods, health-care foods and medicines.

The invention discloses a novel environmentally-friendly preboiled rice preparation method which produces preboiled rice by carrying out hydrothermal treatment on brown rice. The novel environmentally-friendly preboiled rice preparation method is characterized by comprising the following preparation steps: cleaning and rice hulling; soaking; steaming; drying, cooling and grinding. The novel environmentally-friendly preboiled rice preparation method has the purposes that according to the method for carrying out hydrothermal treatment on the brown rice serving as a raw material, unhusked rice is replaced for production of the preboiled rice; by the use of the preparation method for producing the preboiled rice, effective use of energy in production can be increased, the production technological process and technological conditions can be simplified, and the processing period is short; furthermore, the nutritional quality of the preboiled rice is improved, the color and the smell of the preboiled rice are improved, and the use quality of the preboiled rice is improved.

The invention discloses a processing method for Tujia oil tea soup. The method is implemented by totally 8 procedures of primary oil tealeaves pretreatment, parched rice preparation, accessory preparation, ginger-pepper oil preparation, oil tea preparation, garlic oil preparation, mixing and bagging. When the Tujia oil tea soup is drunk, a small oil tea soup bag is torn, so that oil tea soup is poured in a bowl and mixed with boiling water, and a bowl of delicious Tujia oil tea soup is made after 1 to 2 minutes, wherein the parched rice can be replaced with oil-fried soybeans, crisp fat and oily bean curds. The processing method has the benefits that the tealeaves and various accessories are fried, organic tealeaves rich in elementary selenium in a Tujia mountainous area, wild camellia oil, the parched rice and the like are selected, and garlic sprouts and parched rice perfectly matched with oil tea soup are matched, so that the Tujia oil tea soup is delicious, and can be drunk after being mixed with boiling water; the oil tea soup has tea fragrance, attractive soup color and endless aftertaste, and tastes delicious, memories of people about conventional food can be increased, and a health food material with a nostalgia flavor is provided for Tujia people spread all over the world and other people fond of oil tea soup.

The invention discloses a flavor crispy rice and preparation method thereof, belonging to the grain contained product field. The main material is rice flour and millet flour; and the auxiliary material is mainly egg, garlic extract, edible vegetable oil, starter and flavoring. The flavor crispy rice preparation method comprises: mixing the rice flour and millet flour; adding 1/10 the flour weight of water, and egg, proper amount of starter, flavoring and a small amount of garlic extract and perfume while stirring; compressing and slicing the kneaded dough into blanks; baking the blanks under the temperature of 100-120 degrees centigrade for 1-2 minutes to obtain the water content of 5-10%; frying in vegetable oil at 150-190 degrees centigrade for 3 minutes; cooling, detecting and packaging. The invention is made from a plurality of raw materials, has complete nutrition; and maintains the traditional crispy rice flavor; and the obtained crispy rice achieves the advantages of smooth surface, bright color, less oil adsorption, uniform and loose internal structure, crisp coat, soft core and various flavors.

A method for preparing potato rice. Specifically include: select common rice as raw material, and process the rice into powdery rice flour and rice milk; ~40% of the mixed material, and then use the rice grain forming machine to press the mixed material into rice-shaped potato rice, and finally dry and pack it into commercial potato rice. By implementing the invention, the rice and the potato are integrated, and the ordinary rice and the potato are turned into health-care rice rich in nutrition. Eating its rice not only enables people to obtain nourishment and health care in daily eating, but also effectively avoids many discomforts caused by eating potatoes. In addition, the value of rice and potatoes has been greatly increased, and the benefits are extremely significant.

The invention discloses a nutrient substance in a nutrition rice preparation process, which comprises the following components in percentage by weight: 0 to 50 percent of vitamin A, 0 to 30 percent of vitamin B1, 0 to 30 percent of vitamin B2, 0 to 30 percent of vitamin B6, 0 to 30 percent of folic acid, 0 to 30 percent of nicotinic acid, 0 to 30 percent of vitamin B12, 0 to 50 percent of vitamin C, 0 to 30 percent of vitamin E, 0 to 30 percent of vitamin K, 0 to 10 percent of trace element, 0 to 10 percent of lactoflavin, 0 to 10 percent of VA amyl acetate, 0 to 10 percent of thiamine, 0 to 10 percent of zinc gluconate, 0 to 10 percent of calcium gluconate and 0 to 10 percent of calcium lactate.

The invention discloses a crosslinking agent for a synthetic rice preparation technique, which comprises one or more of glyceraldehyde, glutaraldehyde, phosphorus oxychloride (POCL3), ammonia, protein and multi-metaphosphate, wherein glyceraldehyde, glutaraldehyde, phosphorus oxychloride (POCL3), ammonia, protein and multi-metaphosphate are respectively 0-70%, 0-70%, 0-30%, 0-30%, 0-30%, 0-30% and 0-30% in weight proportion.

The invention discloses ready-to-eat rice soak solution and a high-quality ready-to-eat soft rice preparation method. The ready-to-eat rice soak solution refers to acidic solution containing L-tyrosine. The preparation method includes steps of pearl rice and jasmine rice compounding, washing, soaking in fermentation liquid, enzyme preparation adding, pre-gelatinization, recurrence inhibitor adding, normal-pressure cooking and aging, cooling, sterilization and storage to obtain ready-to-eat soft rice. By adoption of a slightly acidic and L-tyrosine-rich fermentation liquid soaking and cooking process, yellowing of rice in a storage period is effectively inhibited, and texture hardness increasing of rice in the storage period is reduced.

The invention relates to a method of tea auxiliary material manufacture and tea rice preparation. The preparation method comprises following steps: preparing tea auxiliary materials: removing impurities in the fresh tea, washing and cleaning the tea, drying the tea by putting the tea in a cool and dry place until the content of water is less than 5%; then putting the tea in a grinder, grinding the tea until the sizes of the tea powder are in the range of 30 meshes to 40 meshes, then putting the tea powder into a planetary ball mill, and controlling the ball material ratio (mass ratio) in the range of 6 to 8 :1, the rotary speed of rotation plate in the range of 250 to 350 r/min, and the grinding time in the range of 8 to 10 hours to obtain the tea auxiliary materials; preparing the tea rice: mixing the tea auxiliary materials, rice and water together according to the mass ratio of tea auxiliary materials to rice to water of 10 to 15 : 100 : 150 to 170, evenly mixing and then permitting the solution to stand still for 2 to 4 minutes, putting the mixed tea rice into an automatic electric cooker to boil, maintaining the temperature for 15 to 20 minutes after the tea rice is boiled thoroughly, evenly mixing the rice in the cooker, and eating the rice when the temperature of the rice cools to 45 to 50 DEG C. The tea rice is added with the flavor of rice, overcomes the shortage of single nutrition of the rice by adding functional components in the tea auxiliary materials, and has a healthy function on human bodies.

The invention relates to the technical field of abalone juice rice, and discloses an abalone juice rice making method, which comprises: S1, raw material preparation: completely preparing 80-100 parts of soup-stock, 5-12 parts of sea cucumber, 1-3 parts of oyster sauce, 2-5 parts of chicken juice, 0-3 parts of edible salt, 1-5 parts of rock candy, 10-18 parts of braising juice, 4-10 parts of starch and other raw materials, and placing aside for spare; the invention further provides an abalone juice rice preparation device which comprises a heating base, a heating pot is arranged in the heating base, a feeding port is formed in one side of the heating pot, and a feeding pipe is fixedly connected to one side of the feeding port, the abalone juice rice preparation device not only can reduce peculiar smell of sea cucumbers and improve the taste of the sea cucumbers, but also can enable abalone juice to be more ornamental after being prepared, and the abalone juice rice preparation device is worthy of popularization and application. Meanwhile, the phenomenon that the taste of the abalone juice is disordered due to uneven stirring can be prevented, the eating state of the abalone juice is increased, the original taste of the abalone juice can be greatly reserved, evaporation of water is reduced, and the taste of the abalone juice is prevented from becoming heavy.

The invention belongs to the technical field of food processing, discloses a glutinous rice flavored bean paste manufacturing method and aims to solve the problem of poor taste of existing bean paste. The method includes steps of chili paste preparation, fermented glutinous rice preparation, bean fermentation and bean paste preparation and particularly includes: removing stems of peppers, cleaning, mixing with salt, fermenting for 3 months, and adopting an automatic mixer to process into small pieces; subjecting glutinous rice to cooking, steaming, swelling, re-cooking and fermenting; subjecting broad beans to screening, stone removing, shelling, soaking in water, fermenting with yeast, and adding fermented glutinous rice water to ferment; proportionally mixing the chili paste and beans to obtain the bean paste. The glutinous rice flavored bean paste is unique in mellow flavor, delicate in taste and rich in contents of vitamins, trace elements, amino acids and the like, and the paste is reddish brown, bright, glossy, moderate in viscosity and freeness of mildew and impurities.

The invention relates to a rice preparation and processing precision standard grading classificator and grading selection process. The rice preparation and processing precision standard grading classificator comprises a fixed base, a first mounting table, a second mounting table, a mounting cylinder and a centrifugal screening device, the first mounting table is fixed to the left side of the upperend of the fixed base, and the second mounting table is mounted in the middle of the upper end of the fixed base; the upper ends of the first mounting table and the second mounting table are connected through the mounting cylinder, and the centrifugal screening device is arranged at the right side of the upper end of the fixed base; and a rotating motor drives a rotating roller to rotate, then small broken rice and impurities are separated from whole rice through centrifugal force, and the grading efficiency is improved.

The invention discloses preparation for a genetic modified rice formulation and usage thereof. The preparation includes steps of: A. acquiring specific promoter for rice and semaphore peptides thereof; B. obtaining human GM-CSF gene of rice's genetic codon; C. genetically transforming rice gene and highly expressing selection of genetic modified plant; D. processing seeds of genetic modified rice. An application of genetic modified rice seed as medicament for treating or preventing leucocytopenia is also disclosed. The invention is simple in process, low in cost, good in safety property and curative effect, and has no side effect. Because recombinant rhGM-CSF is stored in rice flour, and rice is main food of human, any purification steps are not needed in tablet preparation, and the tablet contains no pathogenic bacteria and virus of human, the invention is safe and reliable. The tablet has functions to stimulate proliferation of leukocyte, improve immunologic competence in vivo, recover lowered immunologic competence resulted by reduction of leucopenia induced by chemotherapy and radiotherapy of cancer.

The invention discloses a rice adding, measuring and conveying mechanism for a rice preparation device. Compared with the prior art, the rice adding, measuring and conveying mechanism for the rice preparation device comprises a rice moving rotating shaft located below a rice bin; a rice measuring block structure arranged on the rice moving rotating shaft; a rice supporting plate structure positioned below the rice measuring block structure; a rice measuring through hole formed in the rice measuring block structure; a rice measuring driving mechanism connected with the rice moving rotating shaft and used for driving the rice measuring block structure to rotate; a rice conveying transmission mechanism located on the side, close to an inner container of a cooker body, of the rice bin; a riceconveying hopper mounted on the rice conveying transmission mechanism; a rice conveying driving mechanism used for driving the rice conveying hopper to move up and down along the rice conveying transmission mechanism; and a rice pouring driving mechanism used for driving the rice conveying hopper to tilt towards the inner container of the cooker body to pour rice; the rice measuring through hole has a first state of receiving rice below the rice bin and above the rice supporting plate structure and a second state of dropping the rice by rotating to be above the rice conveying hopper and separated from the rice supporting plate structure; compared with the prior art, the rice adding, measuring and conveying mechanism for the rice preparation device has the advantages that automatic quantitative rice adding and conveying can be achieved, and the automation degree of the rice preparation device is increased.

The invention relates to the technical field of instant rice preparation, and discloses an instant rice preparation device which comprises a box body, the top of the box body is fixedly connected with a feeding pipe, one side of the box body is fixedly connected with a discharging pipe, the outer wall of one side of the box body is fixedly connected with a first motor, and one end of an output shaft of the first motor is fixedly connected with a first transmission rod; the invention also provides a preparation method of the instant rice, which comprises the following steps: S1, preparing the following raw materials in parts by weight: 70-90 parts of rice, 2-5 parts of corn starch, 1-3 parts of soybean oil, 10-30 parts of millet and 0.1-1 part of sesame; and S2, crushing. The instant rice cleaning device can enrich the taste types of instant rice, provide people for selection, improve the diversity of the instant rice, improve the density of the instant rice, improve the taste of the instant rice, stir the rice in the cleaning cylinder during cleaning, improve the cleaning quality, stir the rice out of the cleaning cylinder, and improve the functional diversity of the instant rice cleaning device.

The invention discloses a production method of nutritional health-care rice, which comprises the following steps: 1) rice preparation: taking 350-400 parts by mass of rice; 2) preparation of a nutrient solution: taking 8-12 parts by mass of American ginseng, 2-5 parts by mass of angelica sinensis, 3-7 parts by mass of radix paeoniae alba, 3-5 parts by mass of red dates, 3-5 parts by mass of Chinese wolfberry fruits and 3-5 parts by mass of honeysuckle flowers, performing crushing, and then performing reflux filtration to obtain an extracting solution; (3) concentrating and filtering the extracting solution to obtain a nutrient solution; 4) mixing and soaking the nutrient solution, water and rice according to a ratio of (3-5): (3-5): 1; 5) performing moisture volatilization in a low-temperature drying manner; (6) carrying out polishing and color sorting on the dried rice; 7) sterilizing: sterilizing and disinfecting the polished and color-sorted rice by using an ultraviolet lamp; and 8) vacuum packaging.

The invention discloses a rotary rice washing mechanism. Compared with the prior art, the rotary rice washing mechanism comprises a cooker body inner container, water passing sieve holes formed in thelower part of the cooker body inner container, and a negative-pressure water stirring mechanism arranged below the cooker body inner container and communicated with the cooker body inner container, wherein the negative-pressure water stirring mechanism is used for injecting water for washing rice grains into the cooker body inner container through the water passing sieve holes and absorbing waterflowing out of the cooker body inner container through the water passing sieve holes. Compared with the prior art, the rotary rice washing mechanism provided by the invention can realize continuous rice washing and cooking, improves the quality effect of rice washing, and improves the automation degree of the rice preparation device. The invention also relates to the rice preparation device whichalso has the above beneficial effects.