Industrial process of producing parched rice

Abstract

The industrial process of producing parched rice includes the steps of: soaking, washing, dripdrying and steaming of Indica rice or glutinous rice; freezing of the steamed rice at temperature of minus 5 deg.c and humidity lower than 30 % inside a refrigerator; low temperature drying at 0-5 deg.c temperature and 10 % below humidity inside a drying equipment; and parching. The parched rice is crisp. The process is independent of weather condition and suitable for production all the year around. The parched rice has long guarantee period and may be packed together with seasoning packet inside degradable package to form instant food.

Description

(1) Technical field: [0001] The invention relates to an industrial production method of puffed grains, in particular to an industrial production method of fried rice. (two) background technology: [0002] Fried rice is a kind of convenience food that people often eat in real life. At present, a common method of making fried rice in families or small workshops is to use japonica and glutinous rice as raw materials. Eat it or add different seasonings. Its disadvantage is that due to the limitation of climatic conditions, it can only be limited to production in winter, and its production scale is affected. [0003] Chinese invention patent CN1084021 discloses a production process of fried rice flower, which uses glutinous rice as raw material, after material selection—washing rice—soaking in cool water for 6-10 hours—steaming and cooking to mature—drying—manual grinding—re-drying—storage - Drying - Stir frying with sand and gravel - Screening to remove sand and other process...

AI Technical Summary

Problems solved by technology

This method does not go through the freezing process, and the puffing effect of the fried rice produced is not ideal, and the taste is not crisp enough