Self-Heating Rice made

What Is Self-Heating Rice Food?
Self-heating rice (also called instant self-heating meal or convenient self-heating rice box) is a ready-to-eat meal that heats itself without fire, stove, or electricity. It’s extremely popular in China, Korea, Japan, and Southeast Asia for outdoor, travel, and military use.

Each pack typically contains:
1. Instant rice (precooked, dried, or puffed)
2. Main dish (meat, vegetables, or sauce in a sealed pouch)
3. Heating pack (a chemical pouch that produces heat when mixed with water)
4. Outer container (heat-resistant plastic or paper bowl with lid)

How Does It Work?
When you pour water into the heating pack layer, a chemical reaction occurs — usually calcium oxide (quicklime) reacts with water to produce calcium hydroxide + heat:
CaO + H₂O → Ca(OH)₂ + Heat (reaches up to 150°C steam)This heat warms the rice and side dishes inside sealed food trays within 8–12 minutes.

How to Produce Self-Heating Rice Using Extrusion Technology？
Extrusion allows you to produce instant rice granules or kernels that can be rehydrated quickly when heated — ideal for self-heating meal packs.

Flow Chart (Extrusion-Based Self-Heating Rice Production)
Rice Flour → Mixing → Extrusion Cooking → Shaping (Rice Grain Mold) → Drying → Pre-cooking (optional) → Final Drying → Packing with Retort Meal + Heating Pack

1. Raw Material Preparation
Main ingredients: Broken rice, rice flour, or other starches (corn, tapioca)
Optional additives: Water, salt, flavor, emulsifiers, modified starch
Moisture: Adjust to 12–16% for smooth extrusion

2. Extrusion Cooking
Use a twin-screw extruder (like those used for fortified rice or puffed snacks).
Extrusion process parameters:
Barrel temperature: 90–130 °C
Screw speed: 200–300 rpm
Pressure: 20–40 bar
Die shape: Rice kernel or grain mold
Inside the extruder, the rice flour is gelatinized, cooked, and formed into rice-shaped grains.

3. Drying
After extrusion, the rice granules are dried at 50–60 °C to reduce moisture to ≤12%.
This ensures good shelf life and crispness before rehydration.

4. Instantization (Optional)
To make quick-rehydrating rice, the dried extruded rice can be pre-cooked again (steam or microwave) and then dried to produce instant rice.
This step ensures it can rehydrate within 8–10 minutes when heated in the self-heating container.

5. Packaging
Pack the extruded instant rice into:
Vacuum-sealed or nitrogen-filled pouches for long shelf life.
Combine with ready-to-eat dishes and heating packs inside multi-layer meal boxes.

Advantages of Extrusion for Self-Heating Rice
Uses broken rice or starch — reduces cost
Continuous, automated production
Rice grains are uniform and shelf-stable
Rehydrates quickly and keeps good texture
Enables nutrient fortification or flavor addition

If you are intrerested in Instant Self-Heating Rice, fell free to contact with us.
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What Is Self-Heating Rice Food? How Does Self-Heating Rice made?