Instant rice microwave treatment process
With the accelerated pace of modern life, convenience foods became more and more people of all ages. Array can be seen on the market is a wide variety of instant noodles, instant noodle. In contrast instant rice products are very rare, special structure which mainly rice, processed into instant rice is very difficult, high cost, poor taste, rice bran taste great, easy side dishes. Therefore, unlike the convenience of instant noodles lunch as widely popular.
Some early research on instant rice, because rice is not very successful special structure. Processing methods generally use hot air or infrared devices dehydration. Equipment investment, production time is long, energy consumption pollute the environment, processing complex, unstable product quality. It has been easy to use vacuum freeze method of processing rice, due to high cost is not generally accepted by consumers; someone has used the microwave equipment for processing, because a single method can not be successful.
Instant rice production in foreign countries, small enterprises in Europe, Japan, Korea, Southeast Asia and other countries have not found a better instant rice, instant rice they mainly produce frozen. Domestic production of instant rice enterprises but also 7-8 at home, using traditional production methods are basically hot air drying. Large complex equipment investment, a main production line equipment required to invest several million dollars. To facilitate the production of dry rice broken, rice bran musty large, complex water soup soup feeling. Some companies also invested damp sand pack. Therefore, do not be like instant noodles, instant rice as widely popular in the market.
1 instant rice processing program:
Soak rice - hydrolyzed protein - add nutrients - aging - Microwave drying sterilization - instant rice
2 features instant rice
Rice processing before carefully selected high quality, full shape after processing, full particles, a slight swell, crack uniform, white color, smell fragrant rice, broken rice rate of less than 1%. Long-term storage does not produce rice bran mildew smell, according to taste and garnish the deployment of local flavor.
Boiling water into the bowl, tureen soak 8 minutes and serve. Prolonged soaking time taste better. Cold water immersion is also edible. Viscosity for cooking rice, long grain of rice. Its shape unique taste.
Can also be directly processed into tomato rice, spinach rice, curry rice, beef juice meters, seafood rice, aloe nutrition rice rice and other seasonings.
3 instant rice characteristics of the project
Less investment and short cycle. Nissan built a 10,000 boxes instant rice production line, equipment investment is not more than 600,000 yuan, construction period not exceeding 60 days. Traditional crafts equipment investment needs at least more than 100 million yuan, more than half the plant cycle.
Small footprint. Device structure is simple, small size, fully functional, Nissan 10,000 boxes of instant rice to host only 100 square meters, production workshop, warehouse, etc. using the area not exceeding 1,000 square meters.
Energy efficient. Traditional process method to be preheated to a certain temperature for some time, malfunction or stop production, the temperature drop and take a long time. Instant rice using microwave drying equipment, turn off instantly available. Microwave equipment than other processing equipment saves time by 50%.
Efficient sterilization. Sterilized using conventional high-temperature sterilization, pasteurization, their equipment is huge, long processing time, is not complete. Microwave sterilization can be carried out simultaneously with dehydration, does not affect the original flavor of food and nutrients. Products meet national health standards.
Do not pollute the environment. Since instant rice processing equipment electricity. Complete waste of raw materials is not the environment is not polluted. Scientific and effective formula. Hydrolysis with pure natural raw recipe rice rice to ensure quality.
Microwave equipment can be used for processing of convenience foods, snack foods, local products, herbal medicines and food to thaw.

 

 

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