Abstract: Self-heating meal is a good choice when business trip or outdoor life is inconvenient to make a fire. Self-heating rice can provide calories, carbohydrates and protein to meet people's normal life needs, but it lacks vitamins and fat, so it is not recommended to use it for a long time. Many friends may ask: Is instant rice safe? In fact, instant rice needs to pass the physical and chemical indicators, hygiene indicators, microbial indicators, sensory indicators and other standards before leaving the factory. When the trial production of new products or the process of raw materials has changed greatly, type inspection is also needed. Let's take a look at the relevant knowledge. What are the nutritional components of self-heating rice?

1, calories (calories): energy to maintain basal metabolism and activity.

2. Carbohydrate: the energy necessary to maintain brain function.

3, protein: Mainly rice protamine, the amino acid composition is relatively complete, the human body is easy to digest and absorb, and it has the function of invigorating the stomach and promoting digestion.

Generally speaking, self-heating rice can meet the energy demand of people's normal life and work, but it lacks vitamins and fat, and there are many food additives. Long-term consumption may destroy the dietary balance of the human body. Therefore, self-heating meals are only suitable for emergency or outdoor sports.

Standard requirements for instant rice

Evaluating the quality of instant rice mainly depends on its rehydration time and rehydration quantity. The shorter the rehydration time, the better. For instant rice, whether it is directly canned, rehydrated or heated, it must have a soft and dry taste. The rice grains are separated from each other and do not stick together, which has a typical rice flavor and does not stick to teeth or feet.

1, physical and chemical index

Moisture ≤ 14%, crushing rate ≤2%, acidity < 10, pulp yield ≤5%, and continuity rate ≤9%.

2. Health indicators

Lead content (calculated by Pb) ≤ 1.0 mg/kg, total number of bacteria ≤500 /g, arsenic content (calculated by As) ≤0.5 mg/kg,

3, microbial indicators

The total number of colonies is ≤ 10000, coliform group is ≤30/ 100g, food additive is GB-2768-8 1, intestinal pathogenic bacteria cannot be detected, and aflatoxin B 1≤5 μ g/kg.

4. Sensory indicators

Color: It has the proper color of dishes, and the rice is milky white or white with uniform color.

Taste and smell: the taste and smell are normal, and there is no rancidity or other peculiar smell.

Organizational form: each dish has its own form, with full and even lines and no mildew.

Impurities: No visible impurities.

Rules for inspection of instant rice

1, factory inspection items

Each batch of products must be inspected by the enterprise inspection department before they can be sold out of the factory. Inspection items include sensory indicators, net weight, moisture, microbial indicators and other mandatory items, and some items are sampled at least twice a year.

2. Type inspection

Type inspection shall be carried out under the following circumstances:

(1) Trial production and appraisal of new products.

(2) major changes have taken place in raw materials and processes, which may affect the quality of products.

(3) When production is stopped and resumed for a long time.

(4) The factory inspection results are quite different from those of the last type inspection.

(5) Once every six months during normal production.

(6) The national quality supervision organization proposes type inspection.