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Processing method of fried rice flavor nutrition convenience food

A technology of convenience food and processing method, applied in food preparation, food science, application, etc., can solve the huge gap in the living requirements of health, nutrition and convenience, rice can not completely solve the problem of regeneration, affecting taste, digestion and nutrient absorption and other problems, to achieve the effect of enriching the variety of colors, helping the gastrointestinal digestion and absorption, and strong ability to adapt to the market

Inactive Publication Date: 2011-04-27
徐晨
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The quick-frozen and refrigerated packaged instant rice sold in the market is not convenient to eat because of the short shelf life and the constraints of objective conditions such as heating, carrying and storage.
Moreover, there are many nutritional losses in processing and sales, and rice cannot completely solve the problem of regeneration, which affects people's taste, digestion and nutrient absorption, and has a large gap with people's pursuit of health, nutrition and convenient life.

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0029] 1. Weighing

[0030] Weigh 45-70 kg of broken rice, 10-25 kg of shelled eggs, 1.5-2.5 kg of sea cucumbers, 2-4 kg of chicken legs, 1-1.5 kg of ham, 1-1.5 kg of dried scallops, and 2 kg of dried shrimps -6 kg, shiitake mushrooms 1.5-2.5 kg, bamboo shoot slices 1.5-3.5 kg, green beans 1-1.5 kg, shallot powder 0.8-1.5 kg, shrimp roe 0.1-0.12 kg, refined salt 0.5-1 kg, cooking wine 0.5-1 kg, Chicken essence 0.1-0.3 kg, salad oil 5-8 kg.

[0031] 2. Production process

[0032] 1. Remove impurities from the broken rice, wash it with clean water, soak it in clean water for 10 minutes to 5 hours, and dry it for 1-2 hours, so that the water content of the rice after soaking is 105-130% of the original weight; crush the rice , sieved to make 40-90 order rice noodles.

[0033] 2. Wash the Shuifa sea cucumber, Shuifa scallop, chicken leg, ham, shrimp, shiitake mushrooms, bamboo shoots, green beans, and chives with clean water, dry for 30-120 minutes, cut into cubes the size of g...

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PUM

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Abstract

A processing method of fried rice flavor nutrition convenience food, which belongs to the technical field of food processing. The processing method has the following steps of: drying rice in the air after cleaned, and pulverizing the rice into rice flour; mixing the rice flour with pasty eggs, table salt and salad oil to obtain mixed materials which are added in an extruding device, and regulating the water content of the mixed materials into 10-40%; after mixing, shearing, pulverizing, extruding, obtaining cured materials; cutting off the extruded puffed semi-finished products by a cutter, and drying and cooling to normal temperature. The invention has the advantages of portability, easy storage and convenient eating, and can be eaten after being soaked by boil water. The nutrition constituent is hardly lost in the processing. The product is contribute to compound water after being puffed, thus the product has good mouthfeel and taste, and is contribute to intestines and stomach digestion and absorption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the processing technology of instant food with fried rice flavor. Background technique [0002] The quick-frozen and refrigerated packaged instant rice sold on the market is not convenient to eat because of the short shelf life and the constraints of objective conditions such as heating, carrying, and storage. And nutrient loss is also more in processing and sale, and rice can't completely solve the problem of returning to life, affects people's taste, digestion and nutrient absorption, and has a big gap with people's pursuit of health, nutrition, and convenient life requirements. Contents of the invention [0003] The purpose of the present invention is to provide a kind of processing method of rice-based fried rice flavor nutritious instant food for people. [0004] The present invention comprises the following steps: [0005] 1) Wash the rice, dry it for 1-2 hours,...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/117
Inventor 徐晨
Owner 徐晨
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