Parched rice obtained through purely handmade cooking and frying and handmade shell grinding of stone mill

Abstract

The invention discloses parched rice obtained through purely handmade cooking and frying and handmade shell grinding of a stone mill, and belongs to the technical field of preparation of parched rice.The parched rice is obtained through the following steps of removing sand and impurity foreign matter from broom corn millets; thoroughly cleaning the broom corn millet after impurity removal with clean water, then putting the cleaned broom corn millet into a pot, performing boiling over, and after water in the pot thoroughly evaporates, stir-frying the boiled-over rice; taking out the cooked rice from the pot, then putting the taken-out rice into a frying pot, performing stir-frying, in the stir-frying process, using environmental-friendly fuel containing methanol instead of firewood and coal, using clean silver sand as an auxiliary material, performing quick-frying with a strong fire, performing quick-frying for 1 minute on 0.7jin of rice each time, performing frying until small white flowers are generated, and immediately screening the cooked broom corn millet obtained through frying; and placing the cooked broom corn millet obtained through stir-frying into a stone mill which is driven by a motor, and performing shell removal. Environment is not polluted; the produced parched rice is united in mouth feel and color; after the stone mill is modified, the hygiene condition reaches the standard; the production efficiency is greatly improved, traditional mouth feel is also maintained, rice granules are complete, and the nutrient value of the rice is stored; and the rice yield rate is increased by at least 4% than that through a rice grinding machine.

Description

Technical field: [0001] The invention relates to fried rice purely hand-cooked and manually stone-milled, and belongs to the technical field of fried rice preparation. Background technique: [0002] Fried rice is rice grains obtained by frying millet rice and then grinding off the outer shell. The processing method is to soak the pure loose millet in water, steam it in a pan, then fry it in a wok, cool it down naturally, and remove the shell. The processed fried rice is yellow but not burnt, hard but not hard, crystal clear and bright, and it is delicious in color and taste when soaked in milk tea, yogurt, and fresh milk. Due to the water immersion, the water-soluble vitamins in the surface layer of the broomcorn skin penetrate into the rice grains, increasing the vitamin content in the fried rice. Fried rice has low water consumption and is resistant to storage. Portable, not easy to go bad and bad, adapt to pastoral life and the needs of modern people. [0003] Fried r...

AI Technical Summary

Problems solved by technology

Now people have a special rice milling machine, which can be done in a few minutes after pouring it in, but it seriously damages the grains, nutrients and taste of fried rice

[0004] The original traditional method of frying rice uses firewood or coal as fuel. This method has the following disadvantages: 1. The gas generated by combustion is serious to air pollution; The rice that came out is heated unevenly, which directly leads to the inconsistent taste and color of the fried rice; 3. The original shelling is done by donkeys, horses, etc., and the sanitation is not up to standard, such as donkey, horse feces, and urine splashed on the rice. , the hair shed from donkeys and horses falls into the rice; 4. The production efficiency is low; 5. The rice grinder in the three-phase electric processing plant shells the rice grains and makes the rice grains smaller, the nutrition is lost, and the rice production rate is reduced.

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