Process of the product obtained from raw rice mixed with ingredients such as extra virgin olive oil, vegetables, seafood, fish and meat, which establishes a cooking method for obtaining a pre-cooked, which is characterized by its quick and easy finish for the consumer, which consist in its cooking in a microwave in 8 minutes.

Disclosed is a preservation method for fresh wet rice noodles or fresh wet brown rice noodles, belonging to the technical field of food. According to the present disclosure, -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water are mixed together, and the obtained mixture is stirred evenly to obtain a mixed system; and extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration are performed on the mixed system to obtain the fresh wet rice noodles or fresh wet brown rice noodles. Furthermore, the present disclosure employs a combination of thermodynamic sterilization and chemical preservation to preserve the fresh wet rice noodles, thereby prolonging the shelf life of the fresh wet rice noodles or fresh wet brown rice noodles to 2 months or more and keeping the quality thereof good.

Disclosed is a preservation method for fresh wet rice noodles or fresh wet brown rice noodles, belonging to the technical field of food. According to the present disclosure, -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water are mixed together, and the obtained mixture is stirred evenly to obtain a mixed system; and extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration are performed on the mixed system to obtain the fresh wet rice noodles or fresh wet brown rice noodles. Furthermore, the present disclosure employs a combination of thermodynamic sterilization and chemical preservation to preserve the fresh wet rice noodles, thereby prolonging the shelf life of the fresh wet rice noodles or fresh wet brown rice noodles to 2 months or more and keeping the quality thereof good.

The disclosure discloses delicious low-glycemic index formula rice and its application, and belongs to the technical field of food. The low-GI formula rice comprises low-GI rice, rice and coarse cereals; the mass ratio of the low-GI rice to the rice to the coarse cereals is (3-5):(0-2):5; and the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat milled rice with embryo, 5-10 parts of black sticky rice and 3-10 parts of tartary buckwheat. Exogenous addition is avoided, all used raw materials are natural, through reasonable matching of the low-GI rice, the rice and the coarse cereals, the content of GI value can be neutralized, furthermore, an effect of improving the viscosity and elasticity of cooked rice processed from the low-GI formula rice can be improved, mouthfeel can also be enriched, and the quality and mouthfeel of the cooked rice processed from the low-GI formula rice are slightly different from those of cooked rice; and the GI value of the product is less than 55, so that diabetic patients can eat the high-taste-value low-GI formula rice as staple food at ease.

The disclosure discloses delicious low-glycemic index formula rice and its application, and belongs to the technical field of food. The low-GI formula rice comprises low-GI rice, rice and coarse cereals; the mass ratio of the low-GI rice to the rice to the coarse cereals is (3-5):(0-2):5; and the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat milled rice with embryo, 5-10 parts of black sticky rice and 3-10 parts of tartary buckwheat. Exogenous addition is avoided, all used raw materials are natural, through reasonable matching of the low-GI rice, the rice and the coarse cereals, the content of GI value can be neutralized, furthermore, an effect of improving the viscosity and elasticity of cooked rice processed from the low-GI formula rice can be improved, mouthfeel can also be enriched, and the quality and mouthfeel of the cooked rice processed from the low-GI formula rice are slightly different from those of cooked rice; and the GI value of the product is less than 55, so that diabetic patients can eat the high-taste-value low-GI formula rice as staple food at ease.

The present disclosure discloses a rice conditioning process and a production method of instant rice, and belongs to the technical field of food processing. According to the present disclosure, rice conditioning pretreatment is realized on the basis of an instantaneous high-temperature fluidization technology, and a conditioning liquid containing compounded soft rice flour, edible oil and rice soup is prepared through a rice soup backfilling technology. A technology of rapid cooling for film forming is adopted to increase a water-retaining film on the surface of rice, so as to enhance the water-retaining property, viscoelasticity and luster of the rice. The method mainly includes the steps of rice washing and draining, conditioning, cooking, aseptic packaging and rapid cooling for film forming. According to the present disclosure, industrialized continuous production can be realized, and the obtained instant rice is sticky but not adhesive after being stored for 60 days, and has a good taste.

The present disclosure discloses a rice conditioning process and a production method of instant rice, and belongs to the technical field of food processing. According to the present disclosure, rice conditioning pretreatment is realized on the basis of an instantaneous high-temperature fluidization technology, and a conditioning liquid containing compounded soft rice flour, edible oil and rice soup is prepared through a rice soup backfilling technology. A technology of rapid cooling for film forming is adopted to increase a water-retaining film on the surface of rice, so as to enhance the water-retaining property, viscoelasticity and luster of the rice. The method mainly includes the steps of rice washing and draining, conditioning, cooking, aseptic packaging and rapid cooling for film forming. According to the present disclosure, industrialized continuous production can be realized, and the obtained instant rice is sticky but not adhesive after being stored for 60 days, and has a good taste.

The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.

The present invention relates to an apparatus and a procedure of pasteurization of food, preferably nuts and, particularly, almonds.

A tower used to extend the life of the grains in the period of their storage, through procedures of grain humidification, sterilization, cooling, freezing and drying, which can be applied together or separately according to with the need of each particular cultivation, offering a multifunctional tower of high performance and low fuel & energy consumption, low noise and eco-friendly, not contaminating the grains that make the heat exchange with steam.