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Rice preventing nutritional ingredients from loss and preparation method thereof

A technology of nutritional components and rice, applied in the field of rice and its preparation to prevent the loss of nutritional components, can solve the problems of loss of nutritional components of rice, long-time production of rice, etc.

Inactive Publication Date: 2013-05-01
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the steaming or stewing of the first method, the rice takes a long time to make, so that the nutrients in the rice are lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of rice that prevents the loss of nutrients is composed of water, rice, and cooking oil, and the parts by weight are: 1 kg of water, 0.8 kg of rice, and 0.05 kg of cooking oil.

[0025] The preparation method of the above-mentioned rice that prevents the loss of nutritional labeling, comprises the following steps:

[0026] (1) Weigh ingredients by weight: 1kg of water, 0.8kg of rice, 0.05kg of cooking oil;

[0027] (2) Soak the rice weighed in step (1) for 1 hour;

[0028] (3) Add the water and cooking oil weighed in step (1) to the soaked rice in step (2), cook in a cast iron rice kettle for 15 minutes, 30cm away from the fire, and the fire temperature is 300 degrees Celsius;

[0029] (4) Steam over high heat for 15 minutes, 80cm away from the fire, and the fire temperature is 110 degrees Celsius;

[0030] (5) Stew for 30 minutes without opening the cast iron rice kettle, and use the remaining temperature to keep the temperature in the kettle at 90-100 degrees...

Embodiment 2

[0033] A kind of rice that prevents loss of nutrients is composed of water, rice, and cooking oil, and the parts by weight are: 1.2kg of water, 1.2kg of rice, and 0.15kg of cooking oil.

[0034] The preparation method of the above-mentioned rice that prevents the loss of nutritional labeling, comprises the following steps:

[0035] (1) Weigh ingredients by weight: 1.2kg of water, 1.2kg of rice, 0.15kg of cooking oil;

[0036] (2) Soak the rice weighed in step (1) for 1 hour;

[0037] (3) Add the water and cooking oil weighed in step (1) to the soaked rice in step (2), cook in a cast iron rice kettle for 15 minutes, 30cm away from the fire, and the fire temperature is 300 degrees Celsius;

[0038] (4) Steam over high heat for 15 minutes, 80cm away from the fire, and the fire temperature is 110 degrees Celsius;

[0039] (5) Stew for 30 minutes without opening the cast iron rice kettle, and use the remaining temperature to keep the temperature in the kettle at 90-100 degrees Ce...

Embodiment 3

[0042] A kind of rice that prevents the loss of nutrients is composed of water, rice, and cooking oil, and the parts by weight are: 1.1 kg of water, 1 kg of rice, and 0.1 kg of cooking oil.

[0043] The preparation method of the above-mentioned rice that prevents the loss of nutritional labeling, comprises the following steps:

[0044] (1) Weigh ingredients by weight: 1.1kg of water, 1kg of rice, 0.1kg of cooking oil;

[0045] (2) Soak the rice weighed in step (1) for 1 hour;

[0046] (3) Add the water and cooking oil weighed in step (1) to the soaked rice in step (2), cook in a cast iron rice kettle for 15 minutes, 30cm away from the fire, and the fire temperature is 300 degrees Celsius;

[0047] (4) Steam over high heat for 15 minutes, 80cm away from the fire, and the fire temperature is 110 degrees Celsius;

[0048] (5) Stew for 30 minutes without opening the cast iron rice kettle, and use the remaining temperature to keep the temperature in the kettle at 90-100 degrees C...

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PUM

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Abstract

The invention relates to the field of food industrial production, in particular to rice preventing nutritional ingredients from loss and a preparation method thereof. The rice comprises the following raw materials in part by weight: 1 to 1.2 parts of water, 0.8 to 1.2 parts of rice and 0.05 to 0.15 parts of cooking oil. According to the invention, all the food materials are organically combined, and supplement one another; and the preparation method comprises three steps: near fire cooking, far fire steaming and residual heat stewing, can prevent nutritional ingredients from loss to the utmost extent, protects the nutritive value, improves mouthfeel, and causes rice to be loosened, without sticking and breaking.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to rice that prevents loss of nutritional components and a preparation method thereof. Background technique [0002] Rice is one of the protagonists in people's daily diet. Rice is flat in nature and sweet in taste; Thirst, antidiarrheal effect. [0003] The existing rice method is to steam or stew with rice and an appropriate amount of water. Due to steaming or stewing in the first method, it takes a long time for the rice to be made, so that the nutrients in the rice are lost. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a kind of rice which prevents the loss of nutrients and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] The rice for preventing the loss of nutrients is compos...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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