Instant rice -- Another fast Food Developed After Instant Noodles

Traditional instant noodles need to be soaked in boiling water to eat. Some special people, such as travel, business trips, etc., can't eat hot food without boiling water. instant rice does not need to be boiled when it is consumed, no need for thermal power, tear off the outer packaging, pour the pure water bag inside it into the heating bag, the water and the heating bag will automatically mix and heat up, steam the rice and the dishes, after 8-15 minutes edible.

instant rice is another convenient food developed after instant noodles. It has the characteristics of small size, light weight, convenient carrying, safety and hygiene. It meets the requirements of ready-to-eat food in all kinds of situations and is very popular among more consumers.

The instant rice has a heating package. When it add the water, it heats up immediately in 3-5 seconds. The temperature is up to 150 °C, the steam temperature reaches 200 °C, and the long holding time can reach three hours. It is easy to heat the rice.

With the accelerated pace of people's lives and the improvement of living standards, people's demands are constantly improving. instant rice not only meets the requirements of ready-to-eat and convenient, but also is a staple food. The rice of instant rice can be treated with special processing technology, which can make up for the convenience of other convenience foods and meet the different nutritional needs of people. In line with the modern people's consumption concept, it has a very broad development prospects.

Our instant rice production line is developed for the large amount of nutrients lost in rice in the traditional rice milling process. Rice and its by-products can be made into extremely high value products by extrusion. In this process, broken rice and rice bran can be reused. The whole production process is simple and easy to operate: the crushed rice is mixed with a certain amount of water, oil, etc. after being crushed. At a certain temperature, the raw material is matured in an extruder, and then extruded through a die to form a rice shape, and finally reconstituted. The rice grains are dried at a low temperature. This extrusion technology effectively avoids the loss of nutrients and becomes a nutrient-rich and enhanced instant rice.

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