http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102328780-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5cb07470e4040935dd8af172805d6a6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D77-00 |
| filingDate | 2010-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_184914fb4e702968bfb0d7ec907e2a15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40814c398350c1aaf3b3b3adb63c2171 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee425a85b753e2eb78620532b13b526b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0256e9d7e9fdcadd75da56b7b49ad3fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e00d7a9b8fd5b580734ac933a371e73 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd04eafdeb8706a934c61808f5334ab4 |
| publicationDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102328780-B |
| titleOfInvention | Instant rice with plastic compound soft package |
| abstract | The invention discloses instant rice with a plastic compound soft package. The instant rice comprises a food inner core and a packaging layer, wherein the food inner core is prepared by steaming soaked rice or polished glutinous rice with emulsified grease and a seasoning aqueous solution at high temperature; the total volume expansion coefficient of water after cooking in comparison to that before cooking is 0-30 percent. The grease and seasonings are homogenized at high pressure till grease therein is fully emulsified; and the elastic soft package produces extruding force due to volume expansion in the gelatinization and cooking process of the food inner core, so that the grease and the seasonings are uniformly permeated into rice, and the aesthetic quality of the food inner core is superior to that of ordinary rice. A mixture of emulsified grease, seasonings and water produces less free water vapor than a non-emulsified mixture in the cooking process, so that the mixture is easier for rice grains to absorb, and the volume expansion coefficient of the food inner core in the cooking process is easy to control. According to the invention, automatic line production can be adopted in the product production process, the production efficiency is increased, the product quality is ensured, and the shelf life of the product is prolonged. |
| priorityDate | 2010-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.