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Making method of sweet and fragrance rice

A rice, sweet and fragrant technology, applied in the direction of freezing/cooling preservation of seeds, food preservation, food science, etc., can solve the problems of low nutritional content in seasoning packages, lack of color, fragrance and shape of freshly steamed rice, etc., to increase the fragrance of plants, Does not lose the effect of natural nutrition

Inactive Publication Date: 2017-01-11
DEQING SANYE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The failure is that it completely lacks many characteristics such as the color, fragrance, and shape of the freshly steamed rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method for sweet and fragrant rice, comprising the following main steps:

[0019] A. Wash the rice, dry it, put it in a container and transfer it to a freezer at -5°C for 30 minutes;

[0020] B. Pour the honey water evenly on the rice, subject to the height of completely submerging the rice, and continue to freeze for 20 minutes;

[0021] C. Transfer the container to a freezer at -25°C for 18 hours;

[0022] D. After thawing at room temperature, steam it with a rice steamer. After cooling down to room temperature and packaging, it can be frozen at -30°C.

[0023] In the step A, after the rice is dried and transferred to a -5°C freezer, the water content of the rice is 20%;

[0024] In the described step B, in the described honey water, the percentage content of honey is 22%.

[0025] In the step B, the honey water also contains 6% lotus leaf powder.

Embodiment 2

[0027] A preparation method for sweet and fragrant rice, comprising the following main steps:

[0028] A. Wash the rice, dry it, put it in a container and transfer it to a freezer at -5°C for 25 minutes;

[0029] B. Pour the honey water evenly on the rice, subject to the height of completely submerging the rice, and continue to freeze for 25 minutes;

[0030] C. Transfer the container to a freezer at -25°C for 15 hours;

[0031] D. After thawing at room temperature, steam it with a rice steamer. After cooling down to room temperature and packaging, it can be frozen at -30°C.

[0032] In the step A, after the rice is dried and transferred to a -5°C freezer, the water content of the rice is 22%;

[0033] In the described step B, in the described honey water, the percentage content of honey is 25%.

[0034] In the step B, the honey water also contains 3% lotus leaf powder.

Embodiment 3

[0036] A preparation method for sweet and fragrant rice, comprising the following main steps:

[0037] A. Wash the rice, dry it, put it in a container and transfer it to a freezer at -5°C for 35 minutes;

[0038] B. Pour the honey water evenly on the rice, subject to the height of completely submerging the rice, and continue to freeze for 15 minutes;

[0039] C. Transfer the container to a freezer at -25°C for 20 hours;

[0040] D. After thawing at room temperature, steam it with a rice steamer. After cooling down to room temperature and packaging, it can be frozen at -30°C.

[0041] In the step A, after the rice is dried and transferred to a -5°C freezer, the water content of the rice is 18%;

[0042] In the described step B, in the described honey water, the percentage content of honey is 15%.

[0043] In the step B, the honey water also contains 8% lotus leaf powder.

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Abstract

The invention provides a making method of sweet and fragrance rice. No preservative is added, natural nutrients are not lost, and eating is convenient and rapid. The making method comprises the steps that rice is washed to be clean and then frozen, the temperature is controlled at minus 5 DEG C, therefore, rice grain tissue is little destroyed, and small honeycomb-shaped holes are generated; honey water is added, freezing continues to be conducted for 15-25 minutes, therefore, the honey water can penetrate into rice grains through the small holes, the fragrance of the rice grains is increased, preparation is made for the next step of long-time freezing in a 25-DEG C freezing chamber, and it is guaranteed that nutritional ingredients are not lost; after the rice grains are cooked in a rice steaming machine, bacteria and eggs in rice can be completely killed, the made sweet and fragrant rice can be preserved for a long term, and the quality guarantee period can reach 1 year or above under the minus 30-DEG C quick-freezing condition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing sweet and fragrant rice. Background technique [0002] Rice has been the daily staple food of residents in southern my country since ancient times. In recent years, it has also been favored by residents of northern cities. The popularity of rice has been a general trend. There are many styles of instant rice in the market. Among them, the typical ones are: instant rice added with sour agent for antisepsis. In addition to the obvious sour taste of the rice itself, this product gives people the illusion of rancidity, and whether the additive itself is harmful to the human body remains to be tested in practice. with scientific proof. In addition, there is also water-soaked rice imported from Japan, which has begun to take shape in China. It is developed on the basis of imitating the idea of ​​making instant noodles, but it is far from the mature technology o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L21/25A23L33/10A23B9/10A23L5/10A23L3/36
Inventor 雷蕾
Owner DEQING SANYE FOOD CO LTD
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