The self-heating chafing dish will not be heated all the time, and the chemicals in the heating bag will stop heating when they react with water. The amount of chemicals and water in the heating bag determines the heating time. If you want to stop heating as soon as possible, you can pour a small amount of water to end the reaction as soon as possible, but pay attention to the lack of heating time and the food may not be cooked.
The heating bag is made of quicklime, diatomite, activated carbon, sodium carbonate and salt. When it meets cold water for 5- 10 seconds, the temperature will rise, and the high temperature can last for about 15-20 minutes, and then it will drop to 60℃ after one hour, and the food can be heated continuously for about 120 minutes.
Self-heating food, as its name implies, is a more convenient food than instant noodles. You don't need to boil water, and you don't need to prepare dishes and chopsticks. You can eat hot food if you buy it and follow the instructions. This is undoubtedly a good choice for people who live and travel in the wild, and they can eat hot food without any tools.
Principle of self-heating rice heating package
The main component of self-heating hot rice bag is quicklime. When it meets water, it will produce calcium hydroxide and release a lot of heat to heat the rice. Reaction equation: CaO+H2O=(CaOH)2.
The processing of self-heating rice is based on gelatinization and retrogradation of starch. More than 70% of rice is starch. When heated to a certain temperature, starch will be gelatinized (matured) and denatured, and the degree of starch gelatinization is mainly controlled by moisture and temperature. The self-heating meal was sterilized at 125℃ and vacuum packed in a lunch box. When it is eaten, it is heated for 5-8 minutes, so that the food can be completely heated without deteriorating, and the original flavor and nutrition are guaranteed when it is eaten.
Self-heated rice generally refers to instant rice, which is the staple food of industrial mass production. It only needs to be cooked or eaten directly before eating, and has the same flavor, taste and shape as ordinary rice. Instant rice is convenient to eat and carry, and has the flavor of natural rice. There are four kinds of instant rice: dehydrated, semi-dried, frozen and canned.
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.