Production method for convenient soaking rice

Abstract

A production method for convenient soaking rice comprises the steps: soaking rice in water for 3 to 12 hours, fishing out and draining the soaked rice; adding seasoning products for uniformly mixing together; placing the seasoned rice into a steam box until steaming; taking out the rice dough, and drying in the shade until the adhered rice grains can be twisted off; twisting the rice dough to rice grains; drying in the sun or baking the water in the rice grains until the water content is between 3% and 12%; adding yellow sand in an iron pan; frying the yellow sand in the iron pan until the temperature of the yellow sand is between 100DEG C and 160DEG C; in the case of constant stirring, adding dried or baked rice grains; continuously stirring until the rice grains are fully puffed to fried rice crispy; fishing out the fried rice crispy from the iron pan, and placing into a container; cooling, bagging and packaging hermetically. The invention utilizes sticky rice as raw materials, an iron pan and yellow sand as puffed devices, makes puffed food under normal pressure, which is free of safety hidden danger of high temperature and high pressure and danger of lead poisoning, besides, through adding tasty seasoning products, taste of the fried rice crispy is improved and enriched.

Description

technical field [0001] The invention relates to a production method for instant soaked rice. Background technique [0002] Puffed food, also known as extruded food, sprayed food, light food, etc., is a new type of food developed internationally in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing equipment to produce a variety of foods with exquisite appearance, rich nutrition, crispy and delicious. Therefore, a large category of food has been formed uniquely. Because the equipment for producing this kind of puffed food has simple structure, easy operation, low equipment investment and fast income, it has developed very rapidly and has shown great vitality. Due to different purposes and equipment, there are three types of puffed food: one is to use an extrusion type puffing machine to produce small foods with corn and potatoes as raw materials; the other is to use an extrusion type puffing machine to produce small...

AI Technical Summary

Problems solved by technology

[0004] Existing puffing equipment generally adopts lead-coated outlets for the convenience of discharging. Therefore, the biggest hazard of puffed food is lead poisoning, which is difficult to discharge when it accumulates in the human body. When the lead content in the blood is high, it will affect the nerves. system, cardiovascular system, digestive system and hematopoietic system, causing mental sluggishness, anorexia, anemia, vomiting and other symptoms; in addition, the existing extruders are all working under high temperature and high pressure, there is a certain risk, and there is the existing The taste of puffed food is relatively simple