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Crisp fried parched rice and processing method thereof

A processing method, technology of fried rice, applied in food heat treatment, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of large vitamin loss in fried rice, loss of B vitamins, easy to get angry, etc., and it is not easy to get angry Fire, nutrient retention comprehensive, the effect of controlling viscosity

Inactive Publication Date: 2017-06-30
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fried rice is a traditional food. The fried rice on the market is made from processed traditional polished rice. Traditional polished rice is over-processed, and the epidermis and germ of the rice grains are almost completely removed, leaving only the endosperm. The loss of B vitamins, the fried rice made by frying this kind of polished rice according to the conventional process has a large loss of vitamins, and it is easy to get angry if you eat it often

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0018] A processing method of crispy fried rice, the specific processing steps are as follows:

[0019] (1) Soaking: Select high-quality indica rice, rinse it with clean water, and then soak it in light salt water for 8-10 hours. Add 0.7kg of bitter melon slices and 0.4kg of mint leaves to every 10kg of light salt water;

[0020] (2) Cooking: Drain the soaked rice with water, first spread a layer of lotus leaves on the steaming plate of the hot cooking pot, then spread the rice on the lotus leaves, the thickness of the spread is controlled to 1cm, and then Cover the rice with a layer of lotus leaves, cover the pot, and cook for 40-45 minutes under the pressure of 0.2-0.3 Mpa;

[0021] (3) Cooling and drying: Take out the cooked rice, cool and dry under natural wind until the moisture content is 23%;

[0022] (4) Shelling: the cooled cooked rice is shelled with a rice shelling machine at a rate of 10kg / min;

[0023] (5) Stir-frying: Cook the cooked brown rice with the shell r...

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Abstract

The invention relates to a processing method of crisp fried parched rice. The crisp fried parched rice is prepared by taking paddy rice as a main raw material through the technologies such as soaking, cooking, cooling and airing, unshelling and stir-frying. According to the parched rice processed with the method in the invention, all nutrients of unpolished rice are reserved to the maximum extent, and the parched rice is unlikely to get inflamed after being eaten, and is crisp fried in taste and suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a food processing and manufacturing technology for directly processing rice into finished products, specifically crispy fried rice and a processing method thereof. Background technique [0002] In order to cater to consumers, my country's grain processing enterprises pursue fineness and refinement, resulting in over-processing of grains. The polished rice noodles we eat remove almost all the epidermis and germ on the grain, leaving only the endosperm, resulting in a large loss of B vitamins. Excessive processing seriously affects the health and nutrition of residents. The rapid growth of various non-communicable chronic diseases among Chinese residents is directly related to the composition of our food consumption. [0003] Fried rice is a traditional food. The fried rice on the market is made from processed traditional polished rice. Traditional polished rice is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2300/24
Inventor 陈先保余霞姜九来
Owner CHACHA FOOD CO LTD
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