CN107836637A - A kind of preparation method of instant rice powder - Google Patents
A kind of preparation method of instant rice powder Download PDFInfo
- Publication number
- CN107836637A CN107836637A CN201711091716.7A CN201711091716A CN107836637A CN 107836637 A CN107836637 A CN 107836637A CN 201711091716 A CN201711091716 A CN 201711091716A CN 107836637 A CN107836637 A CN 107836637A
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- China
- Prior art keywords
- rice
- preparation
- instant
- rice powder
- powder
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to instant food field, discloses a kind of preparation method of instant rice powder, and the preparation method comprises the following steps：1）After rice in steep is had thorough grasp into water, drain, cook；2）Ground rice is worn into after the rice cooked is dried；3）Edible oil is boiled cool down again after, add ground rice in；4）Add after condiment stirs and pack.The preparation method of instant rice powder in the present invention, technique is very simple, cost is cheap, in the case of ensureing preservative free, storage time is grown, products taste is fabulous, staple food can be used as directly edible, it is very convenient, it can solve the problem that the dining problem of working clan or other meal times short crowd, in addition, instant rice powder in the present invention is not only direct-edible, water can also be added to reconstitute, therefore, the preparation method of the instant rice powder of the present invention is that one kind is convenient and swift, taste is good, the preparation method of the various pollution-free food of eating method.
Description
Technical field
The present invention relates to instant food field, more particularly to a kind of preparation method of instant rice powder.
Background technology
Current instant food species various on the market are various, such as various instant noodles, instant rice, fast food congee, although this
A little instant food species and taste enrich, but it is edible when must be added to boiling water, not instant edible in some cases, especially
It is instant rice, is also easy to half-cooked phenomenon occur, flour is reconstituted for some, the problems such as easily caking, mouthfeel is poor；
Although and the food instant such as some rice cakes, can only eat on a small quantity, it is edible to feel mouth parched and tongue scorched more, therefore can only
As leisure food, it is impossible to eaten as staple food, the manufacturing procedure of these food is all complex in addition, and cost is also higher.
Application No. 97106864.X Chinese patent discloses a kind of rice flour paste dry powder and its manufacture method, respectively to glutinous
Rice and the heating of Indica rice crush after frying and dry powder-shaped are made, and temper i.e. edible, instant.But the ground rice in this invention
It is first to fry to be milled again, ground rice is not soft enough, it is necessary to add water ability edible, direct eating mouth feel is excessively poor.
The content of the invention
In order to solve the above-mentioned technical problem, the invention provides a kind of preparation method of instant rice powder, first rice is steamed
After ripe, solarization dry doubling milling, add after heating the edible oil cooled down and reconcile, ground rice is soft tasty, staple food can be used as directly to eat.
The present invention concrete technical scheme be：The preparation method comprises the following steps：
1）After rice in steep is had thorough grasp into water, drain, cook；
2）Ground rice is worn into after the rice cooked is dried；
3）Edible oil is boiled cool down again after, add ground rice in；
4）Add after condiment stirs and pack.
By edible oil is boiled cool down again after add ground rice in, ground rice can be made soft tasty, and it is peculiar to produce rice
Fragrance.
Preferably, the step 1）The middle rice in steep time is 3-4h.
Preferably, the step 3）The mass ratio of middle edible oil and ground rice is 1:5.
Preferably, the step 4）Middle condiment is salt, monosodium glutamate and chickens' extract.
Preferably, the step 4）The mass ratio of middle ground rice and condiment is 50:1.
Preferably, the mass ratio of the salt, monosodium glutamate and chickens' extract is 5:3:2.
Preferably, the ground rice is to be eaten after directly eating or temper.
Preferably, the step 4）The preceding dispensing bag for adding seafood or spicy flavor.
It is compared with the prior art, the beneficial effects of the invention are as follows：The preparation method of instant rice powder in the present invention, technique
Very simple, cost is cheap, in the case of ensureing preservative free, storage time length, and with other dry powder class instant product phases
Than products taste is fabulous, and staple food can be used as directly edible, very convenient, can solve the problem that working clan or other meal times are short
Crowd dining problem, in addition, the instant rice powder in the present invention is not only direct-edible, water can also be added to reconstitute, therefore,
The preparation method of the instant rice powder of the present invention is that one kind is convenient and swift, taste is good, the various green food of eating method
The preparation method of product.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
By 500g rice in steep 3h, drain, cook, ground rice is worn into after the rice cooked is dried, 100g edible oils is boiled again
After cooling, add in ground rice, add 5g salt, 3g monosodium glutamates, 2g chickens' extracts, packed after stirring, obtain instant rice powder, can be straight
Connect edible.
Embodiment 2
By 500g rice in steep 4h, drain, cook, ground rice is worn into after the rice cooked is dried, 100g edible oils is boiled again
After cooling, add in ground rice, add 5g salt, 3g monosodium glutamates, 2g chickens' extracts, packed after stirring, obtain instant rice powder, take
100g ground rice and 400g boiling water are mixed evenly, you can are eaten as congee.
Embodiment 3
By 500g rice in steep 3.5h, drain, cook, ground rice is worn into after the rice cooked is dried, 100g edible oils is boiled
After cooling down again, add in ground rice, add 5g salt, 3g monosodium glutamates, 2g chickens' extracts, packed after stirring, obtain instant rice powder, will
200g ground rice and the mixing of 300g warm water, you can eaten as rice, while may be equipped with the material bag of spicy flavor, can obtained
More preferable taste.
Embodiment 4
By 500g rice in steep 4h, drain, cook, ground rice is worn into after the rice cooked is dried, 100g edible oils is boiled again
After cooling, add in ground rice, add 5g salt, 3g monosodium glutamates, 2g chickens' extracts, packed after stirring, obtain instant rice powder, will
100g ground rice and 400g cold water mix, you can eaten as congee, while may be equipped with the material bag of seafood flavor, can obtained more
Good taste.
Raw materials used in the present invention, equipment, it is the conventional raw material, equipment of this area unless otherwise noted；In the present invention
Method therefor, it is the conventional method of this area unless otherwise noted.
It is described above, only it is presently preferred embodiments of the present invention, not the present invention is imposed any restrictions, it is every according to the present invention
Any simple modification, change and the equivalent transformation that technical spirit is made to above example, still fall within the technology of the present invention side
The protection domain of case.
Claims (8)
- A kind of 1. preparation method of instant rice powder, it is characterised in that：The preparation method comprises the following steps：1）After rice in steep is had thorough grasp into water, drain, cook；2）Ground rice is worn into after the rice cooked is dried；3）Edible oil is boiled cool down again after, add ground rice in；4）Add after condiment stirs and pack.
- 2. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the step 1）During middle rice in steep Between be 3-4h.
- 3. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the step 3）Middle edible oil and rice The mass ratio of powder is 1:5.
- 4. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the step 4）Middle condiment be salt, Monosodium glutamate and chickens' extract.
- 5. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the step 4）Middle ground rice and condiment Mass ratio be 50:1.
- 6. the preparation method of instant rice powder as claimed in claim 4, it is characterised in that the matter of the salt, monosodium glutamate and chickens' extract Amount is than being 5:3:2.
- 7. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the ground rice is directly edible or added Water is eaten after reconciling.
- 8. the preparation method of instant rice powder as claimed in claim 1, it is characterised in that the step 4）It is preceding addition seafood or The dispensing bag of spicy flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711091716.7A CN107836637A (en) | 2017-11-08 | 2017-11-08 | A kind of preparation method of instant rice powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711091716.7A CN107836637A (en) | 2017-11-08 | 2017-11-08 | A kind of preparation method of instant rice powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107836637A true CN107836637A (en) | 2018-03-27 |
Family
ID=61681360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711091716.7A Pending CN107836637A (en) | 2017-11-08 | 2017-11-08 | A kind of preparation method of instant rice powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107836637A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140875A (en) * | 2019-06-12 | 2019-08-20 | 四川大学 | A kind of self-heating rice cool braised noodle and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298653A (en) * | 2000-05-26 | 2001-06-13 | 湖南金健米业股份有限公司 | Hypolipemic rice-flour noodles and its preparing process |
| CN1316198A (en) * | 2000-04-06 | 2001-10-10 | 陈治斌 | Nutritive rice flour |
| CN104664393A (en) * | 2013-11-29 | 2015-06-03 | 烟台巨先药业有限公司 | Colored nutritious rice flour |
-
2017
- 2017-11-08 CN CN201711091716.7A patent/CN107836637A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316198A (en) * | 2000-04-06 | 2001-10-10 | 陈治斌 | Nutritive rice flour |
| CN1298653A (en) * | 2000-05-26 | 2001-06-13 | 湖南金健米业股份有限公司 | Hypolipemic rice-flour noodles and its preparing process |
| CN104664393A (en) * | 2013-11-29 | 2015-06-03 | 烟台巨先药业有限公司 | Colored nutritious rice flour |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140875A (en) * | 2019-06-12 | 2019-08-20 | 四川大学 | A kind of self-heating rice cool braised noodle and preparation method thereof |
| CN110140875B (en) * | 2019-06-12 | 2022-02-08 | 王彬舟 | Self-heating rice cold noodle and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180327 |