46 results about "Rice Preparation" patented technology

The invention aims at the limitations of fermented glutinous rice products and the market blank of pollen fermented glutinous rice and discloses a method for fermenting pollens and glutinous rice mixtures into fermented glutinous rice by using yeasts for fermented glutinous rice. The method comprises the steps of: selecting high-quality glutinous rice and adding a certain proportion of pollens tomake cooked glutinous rice, adding a proper amount of sterile water with temperature being approximate 20 DEG C, containing the mixture in a container and fermenting for 3-4 days at 27-33 DEG C to obtain pollen spore fermented glutinous rice. The preparation method is economic, practical and simple; compared with the traditional fermented glutinous rice, the nutrients are richer and the healthcare function is better; the cell walls of the pollens of the product is easy to broken and the nutrients are easy to absorb; the pollens are mixed with the product after fermentation, all nutrients of the pollens are merged with the fermented glutinous rice and are eaten and the full-value high-efficiency utilization of the pollens are realized; and more minor ingredients with a healthcare function are not added aiming at special people, the fermented glutinous rice is a general food and is particularly suitable for old and weak people, women and children to eat, and the market capacity is larger.

The present invention relates to the field of food processing, and discloses a nutrition rice preparation method. According to the present invention, according to the difference of the trace elements contained in the existing cereals and beans, combined complementation and matching is performed to supplement the balanced nutrition intake of an eater, and through multiple formula preparation and eating, the novel formula nutrition rice with characteristics of rich nutrition, flexible taste, chewing resistance, fresh aroma and wide application range is prepared, wherein the rice is safe and convenient, has a dietary therapy effect, can provide effects of disease prevention and nutrition health after long-term consumption, and further has effects of endocrine balancing, fatigue eliminating, blood enriching, qi benefiting, brain tonifying, kidney strengthening, and longevity.

The present invention discloses a preparation method of red kojic rice with a high color value and belongs to the technical field of red kojic rice preparation. Firstly, monascus purpureus seed liquid is prepared, then rice is subjected to hot soaking and freezing pre-treatment, then a variety of accessory materials are combined, the rice is boiled using a high-pressure cooker to obtain ripen rice with full of granules, the ripen rice is mixed with the monascus purpureus seed liquid to conduct fermentation, and thus the red kojic rice with the high color value is obtained. The method is unique, the technology is convenient, the ripening accessory materials are added during the cooking process, so that the cooked rice is more penetrated, stickiness and agglomeration are avoided, the red kojic rice is easy to be used by microorganisms, the production period is shortened, the red kojic rice with the high color value can be obtained in a short time, the cost is saved, the red kojic rice is suitable for industrial mass production, and the red kojic rice has significant economic benefits.

The present invention discloses a cooked glutinous rice preparation method which comprises the following steps: (1) processing glutinous rice: washing the glutinous rice and soaking the glutinous rice in an immersed manner, removing the glutinous rice out and steaming the glutinous rice until the glutinous rice is done, adding salt and chicken essence into the steamed glutinous rice with a ratio of steamed glutinous rice to salt to chicken essence being 50 : 0.6 : 0.1-0.2, and stirring the mixture evenly to obtain the cooked glutinous rice; (2) processing meat: a, adding water in ginger and boiling the mixture until the total amount of water is reduced to 1 / 4 to obtain the ginger water, and cooling the ginger water to room temperature; b, cutting fresh lean meat into cubes and adding 1.5-2% of salt by weight of the fresh lean meat and 2-3% of ginger water to conduct pickling; c, taking fresh water to conduct boiling, putting the pickled lean meat into the water in an immersed manner, cooking the meat until the meat is done, taking out the meat and draining the water; and d, taking lard and cooking the lard until the lard is medium to almost heated, putting the drained cooked meat into the cooked lard and frying the meat into a golden brown color, and removing the fried meat and slicing the fried meat; and (3) mixing 160-170 grams of the cooked glutinous rice obtained in the step 1 and 30-40 grams of the sliced meat obtained in the step 2, thereby obtaining the finished product. The finished product of the cooked glutinous rice is not greasy, and has delicious taste and unique flavor.

The invention relates to a production technology of resistant rice starch. A production method for preparing resistant rice starch comprises the following steps: firstly, gelatinizing, debranching and crystallizing the rice starch, and then drying the extracted resistant rice starch to obtain the resistant rice starch; improving the content of amylase in the rice starch by debranching treatment; controlling the concentration of the gelatinized rice starch at 20-50%, the debranching enzyme content at 12-25U / g, the debranching temperature at 45-55 DEG C and the debranching time at 12-20 hours; crystallizing under the condition of 2-12 DEG C after debranching is ended, and then extracting the resistant rice starch, and drying under the condition of 50-70 DEG C. The excessive rice resources such as broken rice and early indica rice can be reasonably utilized, the economic value of the potential resources is increased, and the produced resistant rice starch can overcome the defects of the traditional dietary fibers. By adopting the production method disclosed by the invention, the deep processing utilization level of the rice starch in China can be improved, and the method has important significance on development of grain storage enterprises and rural economy.

The invention relates to a dispersive cooling process for rice preparation and milling. The dispersive cooling process for rice preparation and milling adopts the following dispersive cooling device for rice preparation and milling. A transmission mechanism is installed on the upper end surface of the base, and the upper end surface of the base A transmission trough is installed through the first support plate and the second support plate, a cooling block is installed between the first support plate and the second support plate, a guide tube is installed on the upper left side of the transmission trough, and a pushing mechanism is installed on the left side of the transmission trough , the transmission tank is provided with a toggle mechanism; the present invention can solve the problem existing in the process of using fans to cool down the rice that has just passed through the rice milling process: the fan can only blow to the rice on the upper layer of the conveyor belt, and the rice on the lower layer of the conveyor belt Rice cannot be effectively cooled; due to the unstable output of the rice milling machine, it is easy to cause small-scale accumulation of rice when it falls on the conveyor belt, and it is easy to cause problems such as heating of rice due to the ineffective cooling of the accumulation.

The invention relates to a method of tea auxiliary material manufacture and tea rice preparation. The preparation method comprises following steps: preparing tea auxiliary materials: removing impurities in the fresh tea, washing and cleaning the tea, drying the tea by putting the tea in a cool and dry place until the content of water is less than 5%; then putting the tea in a grinder, grinding the tea until the sizes of the tea powder are in the range of 30 meshes to 40 meshes, then putting the tea powder into a planetary ball mill, and controlling the ball material ratio (mass ratio) in the range of 6 to 8 :1, the rotary speed of rotation plate in the range of 250 to 350 r / min, and the grinding time in the range of 8 to 10 hours to obtain the tea auxiliary materials; preparing the tea rice: mixing the tea auxiliary materials, rice and water together according to the mass ratio of tea auxiliary materials to rice to water of 10 to 15 : 100 : 150 to 170, evenly mixing and then permitting the solution to stand still for 2 to 4 minutes, putting the mixed tea rice into an automatic electric cooker to boil, maintaining the temperature for 15 to 20 minutes after the tea rice is boiled thoroughly, evenly mixing the rice in the cooker, and eating the rice when the temperature of the rice cools to 45 to 50 DEG C. The tea rice is added with the flavor of rice, overcomes the shortage of single nutrition of the rice by adding functional components in the tea auxiliary materials, and has a healthy function on human bodies.