Preparation method of preboiled rice
A technology of parboiled rice and paddy, applied in the field of parboiled rice preparation, which can solve problems affecting consumers' purchase choices and the appearance characteristics of parboiled rice, and achieve the effects of shortening soaking time, shortening steaming time, and avoiding cracking
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Embodiment 1
[0023] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in high-temperature soaking water at 90°C for 30 minutes; then soak the paddy in medium-temperature soaking water at 60°C for 2 hours, and the moisture content of the paddy is 32%. After soaking, put the water of the drained rice into the tank of the ultra-high pressure equipment, and keep the pressure at 500MPa for 20min at 30°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 20 minutes to fully gelatinize the starch in the paddy. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows figure 1 shown. The quantitat...
Embodiment 2
[0025] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in 80°C high-temperature soaking water for 60 minutes; then place the paddy in 70°C medium-temperature soaking water for 1 hour, and the moisture content of the paddy is 35%. After soaking, drain the water from the rice and put it into the tank of the ultra-high pressure equipment, and keep the pressure at 200MPa for 10min at 30°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 30 minutes, so that the starch in the paddy is fully gelatinized. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows figure 2 shown. T...
Embodiment 3
[0027] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in high-temperature soaking water at 90°C for 30 minutes; then soak the paddy in medium-temperature soaking water at 65°C for 1.5 hours, and the moisture content of the paddy is 34%. After soaking, drain the water from the rice, put it into the tank of the ultra-high pressure equipment, and keep the pressure at 600MPa for 10min at 40°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 10 minutes to fully gelatinize the starch in the paddy. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows image 3 shown. The qua...
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