The present invention discloses an original
flavor retaining technology of shade-dried cooked glutinous rice in the field of food production processes. The technology comprises the following steps of: material selecting, cleaning, washing, soaking,
steaming, shade-
drying and granule separating, screening and finished product packaging. In the soaking, a
pollution-
free water source is used. In the shade-
drying and granule separating, a rapid ventilation and dehumidification device consisting of a stainless steel
exhaust pipe and an exhaust fan directly conducts dehumidification and ventilation in a low-temperature baking device. The cooked glutinous rice is subjected to low temperature baking in the baking device in which the temperature is 40-60 DEG C, ventilation is controlled to be conducted for about half an hour, the granule separating is conducted, then the natural shade-
drying is conducted, two-stage shade-drying is used, and the technology shortens the shaping cycle and at the same time retains the product
flavor. By improving the technology of the steps of the material selecting, washing, soaking, shade-drying and granule separating, etc. and by using a
pollution-free soaking technology, a rapid ventilation and dehumidification technology and a temperature-varying time-controlled shade-drying technology to process and shape the shade-dried cooked glutinous rice, the original
flavor retaining technology can realize large-scale production of the shade-dried cooked glutinous rice, at the same time maximally preserves traditional shapes and original flavor of the shade-dried cooked glutinous rice, so that the original flavor of the shade-dried cooked glutinous rice is retained with
high fidelity, and the shade-dried cooked glutinous rice is good in quality and flavor.