Manufacture method of honeysuckle zongzi leaf flavored pre-boiled rice

Abstract

The present invention provides a manufacture method of honeysuckle zongzi leaf flavored pre-boiled rice. The manufacture method comprises the following steps: a pre-set impurity removal treatment is conducted for raw material rice; an extract of zongzi leaves and honeysuckle is extracted; the extract and water are mixed according to a first weight ratio to form a soaking solution; the soaking solution and raw material rice are mixed according to a second weight ratio; the mixture is soaked at a first preset temperature for a first pre-set time to the water content of the raw material rice morethan or equal to a preset value; the soaked rice is cooked in a high-pressure cooking pot for a second pre-set time; then stepwise drying is conducted; rice milling is conducted after the stepwise drying; and carried out, and the rice is milled after the stepwise drying; and after forced ventilation rice refining temperature lowering, vacuum packaging is conducted to form the finished product ofthe pre-boiled rice. The honeysuckle zongzi leaf flavored pre-boiled rice manufactured by the manufacture method of the honeysuckle zongzi leaf flavored pre-boiled rice has better flavor, uniform rice color and good palatability. The product retains most vitamins and minerals of the original rice, and is more balanced and reasonable, and convenient to eat, nutritious and economical at the same time.

Description

【Technical field】 [0001] The embodiments of the present invention relate to the technical field of food processing, in particular to a method for preparing parboiled rice with honeysuckle and rice dumpling flavor. 【Background technique】 [0002] Traditional polished white rice has a good taste and is easy to digest, but because the germ and aleurone layer of rice are removed during its processing, the B vitamins (mainly vitamins B1, B2, B5), Most of the nutrients such as minerals and dietary fiber are lost with the rice bran being removed. People's long-term consumption of this highly processed rice can easily cause certain nutrient deficiencies. Therefore, people began to study nutritionally fortified rice. Since various chemical agents need to be added during fortification, which brings potential food safety risks, the development of additive-free, nutritious and safe parboiled rice has become an important way to solve the above problems. [0003] Parboiled rice is rice ...

AI Technical Summary

Problems solved by technology

[0004] In view of the problems that traditional parboiled rice often has deep beige color, uneven beige color, peculiar smell of rice, hard rice, low viscosity, and not suitable for cooking porridge, etc., the present invention provides a method for making parboiled rice with honeysuckle flavor, The parboiled rice with honeysuckle and rice dumpling flavor has better flavor, uniform beige color and good palatability. Most of the vitamins and minerals of the original rice are retained in the product, and the nutrition is more balanced and reasonable. At the same time, it is convenient, nutritious and economical to eat