Product Introduction
The purpose of cooking is to increase the grain strength of rice, improve the rice yield, and change the storage characteristics and edible quality of rice. High pressure cooking is to steam rice in a closed container under pressure. This method can adjust the temperature of steam at will. The heat distribution is uniform and almost all grains can get the same heat when it reaches to the required pressure. Under the high temperature of 121 ℃, the parboiled rice has good viscoelasticity, suitable hardness, smooth surface, neat shape and less bursting and it can improve the rate of whole rice after milling. In the process of steaming, it is necessary to master the steaming temperature and time, so that the starch can achieve sufficient but not excessive gelatinization,and pay attention to the uniformity of steaming.
Rice Milling Flow Chart
Project Cases
