Fine processing process and production equipment for organic rice

Abstract

Provided is a fine processing process for organic rice. Processing time is selected to be from the middle ten days of December to the first ten days of February in the next year, and the outdoor temperature is minus 10 DEG C or lower. The processing process includes the following steps of fine selection, unshelling, whitening, classification, color sorting and polishing, packing, quality inspection, large packing and warehousing; the finished organic rice is stored in the environment with the temperature ranging from 0 DEG C to 5 DEG C, and the storage time is no longer than 240 days since the organic rice is warehoused. As for the organic rice obtained through the method, it can be effectively guaranteed that the water content of the finished rice is controlled to range from 12% to 16%, the biological activity and nutritional ingredients of the organic rice are guaranteed, and nutrient matter loss is reduced to the minimum. The organic rice processed through the fine processing process and production equipment for the organic rice can be stored under the cold storage environment of a refrigerator for 6-8 months without losing activity, and even the unsealed organic rice can still be stored for 2-4 months under the cold storage environment of the refrigerator without losing activity.

Description

technical field [0001] The invention belongs to a rice finishing method, and in particular provides an organic rice finishing process and production equipment. Background technique [0002] For the consumption of rice, there has been a history of thousands of years in our country, especially the residents in the northern region have loved rice more than other staple foods. However, the ordinary rice currently circulating in the market is almost out of date rice, or even aged rice for many years, which affects the taste of rice when eaten. And with the prolongation of rice storage time, coupled with the use of high-temperature operating conditions in the processing process, the activity in the rice gradually decreases, the "umami taste" of the rice almost disappears, and the nutrients in the rice are also lost together, causing unnecessary waste. waste. Contents of the invention [0003] The object of the present invention is to provide organic rice finishing process and ...

AI Technical Summary

Problems solved by technology

However, the ordinary rice that is currently circulating in the market is almost not the old rice, or even old rice for many years, which affects the taste of the rice when eaten

And with the prolongation of rice storage time, coupled with the use of high-temperature operating conditions in the processing process, the activity in the rice gradually decreases, the "umami taste" of the rice almost disappears, and the nutrients in the rice are also lost together, causing unnecessary waste. waste