Processing method for rice with good eating taste

A processing method and technology with good taste, applied in the field of rice processing, can solve the problems of poor processing method and bad taste of finished products, and achieve the effect of good appearance, good taste and low degree of fatty acid oxidation

Inactive Publication Date: 2017-12-15
太仓市绿苗农场专业合作社
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

The existing rice processing method is not good, and the taste of the finished product is not good

Method used

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Embodiment Construction

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0015] Provided is a rice processing method with good edible taste, comprising the steps of:

[0016] (1) Use the difference in aerodynamic properties of paddy and impurities to conduct wind selection to remove impurities mixed in paddy to achieve the purpose of purifying grain;

[0017] (2) carrying out the process of removing the rice husk on the rice after the wind selection, removing the husk bottom material, and obtaining the hulled rice grain, and the said husk bottom material includes brown rice, rice husk and ha...

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Abstract

The invention discloses a rice processing method with good edible taste, which comprises the steps of: using the difference in aerodynamic properties of the rice and impurities to perform winnowing to remove the impurities mixed in the rice to achieve the purpose of purifying the rice; The selected rice is subjected to the treatment of removing the husk, and the hulled matter is removed to obtain the hulled rice, which includes brown rice, rice husk and bran; for the rice feed obtained in step (2), the The whitening room is used for rice milling, and the finished rice is obtained from the output. The whitening room includes a roller, a rice sieve and a rice polishing room to realize the combination of rice milling and rice polishing. Through the above method, the rice processing method with good eating taste of the present invention can ensure that the degree of fatty acid oxidation of the rice is low, the water absorption speed is slow in the process of making rice, and the obtained rice has good appearance, high freshness, good eating quality and good taste.

Description

technical field [0001] The invention relates to a rice processing method, in particular to a rice processing method with good edible taste. Background technique [0002] Rice is a species of the genus Oryza, and it is also the most important and longest-standing food in the genus Oryza. Rice is native to China, and rice was grown in the Yangtze River basin in China 7,000 years ago. Rice in a broad sense is different from upland rice; rice in a narrow sense refers to light rice, which is different from sea rice. According to the type of rice, rice can be divided into indica and japonica, early and mid-late rice, and glutinous and non-glutinous rice. There are other classifications. Rice is generally cultivated in paddy fields, and soilless cultivation is floating rice. Rice is generally not one meter high, and about 2 meters is the newly cultivated giant rice. The existing rice processing method is not good, and the taste of the finished product is not good. SUMMARY OF ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02
CPCB02B5/02
Inventor 谭幼锋陈超
Owner 太仓市绿苗农场专业合作社
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