| 摘要 |
The present invention relates to a manufacturing method of secondary steaming and multi-stage hot-wind dried rice, capable of manufacturing cooked rice with an excellent storage from microorganism, which is able to pregelatinize rice, to enhance the surface hardness of rice grain, to be excellent in the appearance, glutinousness and taste, and to prevent from being destroyed when mixing with other materials with a tea steaming process, and prevents a case hardening phenomenon of the structure by drying rice with hot-wind in multi-stage. The present invention comprises a step of washing rice and dipping in water; a first steaming step of dehydrating the dipped rice and heating at 80-90°C for 10-15 minutes to pregelatinize rice; a water addition step of spraying water on the pregelatinized rice through the first steaming step or dipping in water to penetrate moisture until the moisture content of the rice becomes 50-70%; a second steaming step of heating the rice passed through the water addition step at 100-140°C for 5-35 minutes to enhance the hardness of the rice grain; a first hot-wind drying step of moving the secondly steamed rice to a first drying chamber of 120-140°C and drying with hot-wind until the moisture content becomes 60-70%; a second hot-wind drying step of moving to a second drying chamber of 100-120°C and drying with hot-wind until the moisture content becomes 50-60%; a third hot-wind drying step of moving to a third drying chamber of 90-100°C and drying with hot-wind until the moisture content becomes 10-25%; a fourth hot-wind drying step of moving to a fourth drying chamber of 80-90°C and drying with hot-wind until the moisture content becomes 5-10%; and a step of packaging the hot-wind dried rice. |
