Wall-broken milled rice with embryos

Abstract

The present invention discloses wall-broken milled rice with embryos. Carefully selected shelled brown rice is used as a raw material. A principle is as follows: the brown rice is subjected to multiple rice milling, then milled down rice skin powder in several-stage processes is sieved using a multi-mesh sieve to sieve out large particles, the sieved out large particles are embryos, the powder isthe rice skin powder, and then the large particles and the only 37% left rice skin powder are respectively further crushed finely and wall-broken using a powdering machine. The two powders are mixed evenly, wall-broken embryo powder is packaged in small packages, and then the packaged embryo powder is packaged together with rice according to a ratio. When users cook the rice, rice and water are added into a pot, the wall-broken embryo powder small package is correspondingly added, and the rice with the embryos can be cooked normally. The wall-broken rice with the embryos are good in nutrition,easy to absorb and also very good in moutheel, and also has a unique paddy rice fragrance not found in ordinary rice due to addition of the wall-broken germ powder.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a broken germ rice. Background technique [0002] From the 1960s to the 1980s, due to the lack of food, rice only served to fill the stomach. Therefore, the main requirement for rice remained on the taste. The standard (GB1354) has also been grading the processing accuracy of rice. Only polished rice that has completely removed the rice skin and germ is considered high-quality rice. With the rapid economic and material development in recent years, people began to pay more attention to nutrition, and gradually realized that ordinary polished white rice has no other nutrition except starch, while the rice husk and germ of original rice contain very rich vitamins and various nutrients. The value of biotin is very high, so the traditional rice processing has removed the precious nutrients in these rice, so people gradually began to understand the brown rice that was just hul...

AI Technical Summary

Problems solved by technology

However, brown rice still has two major problems. First of all, brown rice retains all the rice husks. Rice husks contain a lot of cellulose, and because the surface of rice is completely covered by cellulose, it is difficult to cook brown rice with normal cooking methods. Well, at the same time, this is also the main reason why the taste of brown rice is not good. Even if the brown rice is cooked in a pressure cooker, the rice skin on the surface is still hard to chew.