When cooking Congee and soup, many people find that some grains are especially difficult to boil. Especially hard dry goods such as glutinous rice, sorghum rice, red beans, and brown rice, which have a compact texture and dense fibers, require a long time to cook simply by ordinary boiling.
Soaking for a few hours and simmering for a long time before cooking at home is both time-consuming and troublesome. In grain processing plants and meal substitute raw material production, in order to solve the common pain points of hard core, difficult cooking, and slow cooking of grains, pre maturation treatment is carried out in advance.
Grains like water chestnuts, which have a hard texture and dense structure, have extremely low internal moisture and tight fibers, making them one of the difficult to cook through miscellaneous grains. Traditional drying and air drying can only dry the surface layer, and the inside of the seeds is still tight and rigid, making cooking very time-consuming.
After adopting microwave pre maturation technology, the grains of miscellaneous grains can be uniformly heated inside and outside, and gently matured. No need to soak or cook for a long time, complete the maturation, loosening, and shaping in one go.
After pre maturation, the internal structure of the water chestnut and various miscellaneous grains becomes loose and porous, effectively solving the problems of hard core and undercooked grains. In the later stage, Congee, soup and rice are cooked, which saves time and effort, is easy to boil, and tastes soft and glutinous.
At the same time, the pre maturation process can also simultaneously inhibit bacteria and impurities, stabilize quality, prevent moisture and insect infestation in miscellaneous grains, and store them clean and hygienic.
This is one of the reasons why ready to eat cereals, substitute coarse cereals, and health Congee have good taste, fast cooking, and stable quality.
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