Rice fresh-keeping method

Abstract

A fresh-keeping method for rice, which belongs to the field of the preservation technology for food, comprising: (1) soaking the rice with water; (2) draining the soaked rice, mixing and stirring evenly the white vinegar of 0.5% density which has 2-4 wt% of the dry rice, and the white sugar of 3-5 wt% of the dry rice[0.5% white vinegar and white sugar, wherein the weight of 0.5% white vinegar is 2-4% of that of the dry rice, the weight of white sugar is 3-5% of that of the dry rice ];(3) mixing the stirred rice with water according to the ratio of 1:1, and putting the rice into a box made of the PP material;(4) steaming the rice under normal pressure.(5) reducing the temperature of the rice to about 6-10 DEG C by vacuum precooling machine in a cleanroom;(6) putting the box onto the atmosphere adjusting machine, vacuumizing, and filling the interval with a mixed gas consisting of nitrogen and carbon dioxide to perform the fresh-keeping packaging, with the PP parafilm wrap as preservative film;(7) storing in the environment at the temperature of 4-8 DEG C. Using the method, the bento produced may be sanitary and convenient, while maintaining the original taste and aroma during a longer storage period.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a rice preservation method capable of maintaining the luster and taste of rice for a long time. Background technique [0002] In the current fast food industry and family cooking, rice is not easy to preserve for a long time, and it is easy to deteriorate and change taste. And fast food industry and family all often have leftover meal that can't be finished, generally will use for the second time after heating, cause people to eat out or when eating at home, the rice that eats is not fresh, does not have the fragrance of meal. However, the instant rice sold in supermarkets is not very popular because the high temperature sterilization affects the molecular structure of the rice and has no rehydration property, resulting in poor taste and insufficient rice flavor, which makes it difficult to eat. Contents of the invention [0003] The purpose of the present invention is to promote ...

AI Technical Summary

Problems solved by technology

[0002] In the current fast food industry and home cooking, rice is not easy to preserve for a long time, and it is easy to deteriorate and change taste.

The fast food industry and families often have leftover rice that can’t be eaten, and they will be used for the second time after heating, so that when people eat out or eat at home, the rice they eat is not fresh and does not have the fragrance of rice.

However, the instant rice sold in supermarkets is not very popular due to the high temperature sterilization affecting the molecular structure of rice and lack of rehydration, resulting in poor taste and insufficient flavor of rice, making it difficult to eat.

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