Preparation method of novel instant rice

Abstract

The invention relates to a preparation method of novel instant rice. The method takes broken rice as a raw material, collocated powder or a nutrient supplement is fed into the raw material, and the novel instant rice is prepared by a technology of combining frying and sterilizing by microwave. The method comprises the steps of processing the raw material, molding by extrusion, aging, drying, cooking, frying, seasoning, packaging, sterilizing, and the like. The fried instant rice can meet the demands of different groups for nutrition, and can be eaten after being directly heated by microwaves so as to avoid rehydration; therefore, the novel instant rice is convenient to eat and has wide market prospects.

Description

technical field [0001] The invention belongs to the field of food processing. Background technique [0002] Instant rice has always been a broad market as a traditional fast-selling food in my country. But the monotonous instant rice in the market has been difficult to keep up with the pace of social development and the diversity of people's needs. Simultaneously, problems such as poor mouthfeel, poor palatability, poor rehydration property that present instant rice ubiquity have had a strong impact on popularization and development of instant rice. In the production process of traditional instant rice, drying and long-term high-temperature sterilization are often used to achieve storage purposes, which will make subsequent rice rehydration difficult and texture deterioration. When rice is eaten, it needs to be brewed with water for a long time, which will cause the rice to be soft and rotten, and the seasoning bag to be difficult to taste. Contents of the invention [...

AI Technical Summary

Problems solved by technology

However, the monotonous types of instant rice on the market have been difficult to keep up with the pace of social development and the diversity of people's needs.

Simultaneously, the ubiquitous mouthfeel of present instant rice is poor, and problems such as poor palatability, poor rehydration have seriously affected popularization and development of instant rice.

In the production process of traditional instant rice, drying and long-term high-temperature sterilization are often used to achieve storage purposes, which will make subsequent rice rehydration difficult and texture deterioration

When rice is eaten, it needs to be brewed with water for a long time, which will cause the rice to be soft and rotten, and the seasoning package is difficult to taste, etc.