CN1723795A - Method for producing puffed rice - Google Patents
Method for producing puffed rice Download PDFInfo
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- CN1723795A CN1723795A CNA2004100281745A CN200410028174A CN1723795A CN 1723795 A CN1723795 A CN 1723795A CN A2004100281745 A CNA2004100281745 A CN A2004100281745A CN 200410028174 A CN200410028174 A CN 200410028174A CN 1723795 A CN1723795 A CN 1723795A
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- splashing
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Abstract
A puffed rice is prepared from rice through washing, immersing, steaming, natural drying and puffing.
Description
Technical field
The present invention relates to a kind of deep working method of rice, refer in particular to the preparation method of a kind of the splashing rice that is used to make things convenient for the meal staple food.
Background technology
Chinese patent 97112593.7 (publication number CN1203752A, open day on January 6th, 1999) a kind of instant beef meal and manufacture method thereof are disclosed, its processing method is that rice is worn into slightly splashing, granulation again behind 40～80 purpose ground rice, the deficiency of its existence is: behind the rice pulverize, not only destroyed the fibre structure of rice, and reduce the effect of chewing when edible, destroy mouthfeel; Inconsistent with traditional Chinese eating habit.Therefore, up to the present, make things convenient for meal not accepted by vast consumer, the mouthfeel difference is one of chief reason wherein.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of preparation method of splashing rice is provided, traditional eating habit, the grain of rice of splashing Mi Fuhe that utilizes this method to produce is white in color, mouthfeel is good, instant, can be used as staple food and is combined into the different meals that makes things convenient for together with other non-staple foodstuff.
The object of the present invention is achieved like this: a kind of preparation method of splashing rice comprises the steps: (1) screening; (2) draw and wash immersion; (3) water proof cooks; (4) air dry; (5) splashing.
The splashing method of step of the present invention (5) can adopt splashing of splashing machine.
The splashing method of step of the present invention (5) also can adopt splashing of edible oil, and splashing condition is: 380 ℃ of oil temperature, 3～5 seconds time; Rice is about 0.5: 3 with the weight ratio of oil.
The splashing method of step of the present invention (5) can also adopt splashing of salt, and method is that the mixture with rice and salt places in the canister in 380 ℃～400 ℃ and stir-fried 4～6 minutes, and rice is about 1: 5 with the weight ratio of salt.
The splashing rice of making by method of the present invention, instant not only, only need with hot-water soak a few minutes be edible; And can not destroy the structure of rice, the mouthfeel when keeping edible.For fast food provides a kind of new production method.
Description of drawings
Fig. 1 is a process flow diagram of the present invention.
The specific embodiment
As shown in Figure 1, the preparation method of a kind of splashing rice of the present invention, its technological process is washed immersion → water proof and is cooked → air dry → splashing for screening → drawing, and existing each operation is summarized as follows:
(1) screening: mainly be that the impurity in the rice is selected.
(2) draw and wash immersion: effect is that rice is cleaned up, and soaks then 10 hours.
(3) water proof cooks: Steam by water bath can guarantee the rice dispersion that granulates after ripe.
(4) air dry: can adopt airing, also can dry.
(5) splashing: splashing can adopt splashing of splashing machine, splashing of edible oil or splashing of salt.
Embodiment 1:
Get 10 kilograms of rice, the impurity in the rice is selected, and water cleans up, soaked 10 hours, rice is placed on to steam in the food steamer takes out after about 2 hours, airing is standby.
Embodiment 2:
Get 2 kilograms in the ripe rice of embodiment 1, put into splashing of splashing machine and promptly obtain splashing rice.
Embodiment 3:
Get 2 kilograms in the ripe rice of embodiment 1, put into the oil cauldron that fills 12 kilograms of edible oils, oily temperature control is at 380 ℃, 2 seconds of splashing, and must splashing rice.
Embodiment 4:
Get 2 kilograms in the ripe rice of embodiment 1, mixes with 10 kilograms of salt, put into temperature then and be 390 ℃ metal frying pan, stir-fried 5 minutes, taking-up separates with salt and promptly gets splashing rice.
Claims (4)
1. the preparation method of a splashing rice is characterized in that comprising the steps: (1) screening; (2) draw and wash immersion; (3) water proof cooks; (4) air dry; (5) splashing.
2. the preparation method of a kind of splashing rice according to claim 1 is characterized in that: wherein step (5) adopts splashing of splashing machine.
3. the preparation method of a kind of splashing rice according to claim 1 is characterized in that: wherein step (5) adopts splashing of edible oil, and splashing condition is: 380 ℃ of oil temperature, 1～3 second time; Rice is about 0.5: 3 with the weight ratio of oil.
4. the preparation method of a kind of splashing rice according to claim 1, it is characterized in that: wherein step (5) adopts splashing of salt, method is that the mixture with rice and salt places in the canister, stir-fries 4～6 minutes in 380 ℃～400 ℃, and rice is about 1: 5 with the weight ratio of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100281745A CN1723795A (en) | 2004-07-22 | 2004-07-22 | Method for producing puffed rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100281745A CN1723795A (en) | 2004-07-22 | 2004-07-22 | Method for producing puffed rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1723795A true CN1723795A (en) | 2006-01-25 |
Family
ID=35923525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100281745A Pending CN1723795A (en) | 2004-07-22 | 2004-07-22 | Method for producing puffed rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1723795A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543793A (en) * | 2014-12-01 | 2015-04-29 | 张正友 | Processing technology of instant convenience rice |
-
2004
- 2004-07-22 CN CNA2004100281745A patent/CN1723795A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543793A (en) * | 2014-12-01 | 2015-04-29 | 张正友 | Processing technology of instant convenience rice |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |