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Instant microwave seafood baked rice and preparation method thereof

A technology for convenient rice and seafood, applied in the field of food processing, to improve the flavor of rice grains, increase the aroma, and remove the fishy smell

Inactive Publication Date: 2015-05-20
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant rice currently on the market generally uses beef and chicken as the main raw materials, and less seafood is involved. Seafood baked rice is very popular in current Western-style restaurants because of its mouthfeel and rich nutritional value, but there is no such thing both at home and abroad. Research reports on making seafood baked rice into microwave instant convenience food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The instant seafood baked rice of the present invention is mainly composed of instant rice, vegetable packs, seafood packs, and cheese sticks in a mass ratio of 7:1:1:1. The instant rice is made of fresh rice, which is washed → soaked → steamed at high temperature → Discrete → hot air drying to get finished instant rice products; fresh corn kernels, peas, and carrots are used as raw materials for vegetable bags, which are finished by killing greens → drying and dehydrating → hot air drying → rehydration → vacuum packaging → sterilization steps to obtain finished vegetable bags; Seafood buns are made of scallops, shrimps, squid, salt, cooking wine, chicken soup, pepper, ginger, garlic, and coriander. After cleaning→removing impurities→soaking→cooking→packing→pasteurization, the finished seafood buns are obtained. Concrete preparation process is as follows:

[0037] 1. Instant rice processing technology, the specific steps are as follows:

[0038] (1) Cleaning: take ...

Embodiment 2

[0059] With embodiment 1, its difference is:

[0060] 1. During the preparation of instant rice:

[0061] b. Soaking: Add 0.05% food-grade lactic acid, 0.08%-malic acid and 0.06% ascorbic acid to the cleaned rice, and then soak the rice in warm water 3 times the weight of the rice;

[0062] c. High-temperature cooking: Steam the soaked rice in a steamer at 90°C for 20 minutes to make ordinary rice;

[0063] d. Discrete: Put the cooked rice into clean water at 10°C to loosen it into individual grains, then take it out and drain the water;

[0064] e. Hot air drying: Spread the separated rice into a thickness of 1 cm, and dry it at 90°C for 80 minutes until the moisture content of the rice is 5%.

[0065] 2. During the preparation of the vegetable bag:

[0066] a. Finishing process: the mixing ratio of fresh corn kernels, pea kernels and carrots is 2:2:1, and the working time of the rotary blanching machine is controlled within 1 minute;

[0067] b. The speed of the drying m...

Embodiment 3

[0074] 1. During the preparation of instant rice:

[0075] b. Soaking: Add 0.075% food-grade lactic acid, 0.20% malic acid and 0.15% ascorbic acid to the cleaned rice, and then soak the rice in warm water 6 times the weight of the rice;

[0076] c. High-temperature steaming: Steam the soaked rice in a steamer at 95°C for 22.5 minutes to make ordinary rice;

[0077] d. Discrete: Put the cooked rice into clear water at 12.5°C to loosen it into individual rice grains;

[0078] e. Hot air drying: spread the separated rice into a thickness of 1.5cm, and dry at 95°C for 90min until the moisture content of the rice is 6.5%.

[0079] 2. During the preparation of the vegetable bag:

[0080] a. Finishing process: the mixing ratio of corn kernels, pea kernels and carrots is 1:1:2, and the working time of the rotary blanching machine is controlled at 2 minutes;

[0081] b. The rotation speed in the drying machine is 175 rpm, and the drying time is 35s;

[0082] c. The hot air drying t...

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Abstract

The invention discloses instant microwave seafood baked rice and a preparation method thereof. The instant microwave seafood baked rice is characterized by comprising the following components in percent by weight: instant rice, vegetable bags, seafood bags and cheese curls which are mixed according to a weight ratio of 7:1:1:1, wherein the finished instant microwave seafood baked rice is heated through microwaves. The instant microwave seafood baked rice is prepared from the raw material of fresh rice through cleaning, soaking, high-temperature cooking, dispersing, and hot air drying. The vegetable bags are prepared from the raw materials of fresh corn kernels, pea kernels and carrot through deactivation of enzymes, spin-drying, dewatering, hot air drying, rehydrating, vacuum packaging, and sterilizing. The seafood bags are prepared from the raw materials of dried scallop, shelled fresh shrimps, sleeve-fish, salt, cooking wine, chicken soup, pepper, ginger, garlic and caraway through cleaning, impurity removing, soaking, cooking, packaging and pasteurization. The microwave instant seafood baked rice has the advantages of high nutrient components, delicious taste, convenience in eating, and simple production process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a microwave instant seafood baked rice and a preparation method thereof. Background technique [0002] Along with the quickening of people's life rhythm and the raising of living standard today, people are more and more to the demand of instant food, therefore, instant food such as instant noodles, instant rice, instant porridge etc. have just been subjected to everybody's welcome. The instant rice currently on the market generally uses beef and chicken as the main raw materials, and less seafood is involved. Seafood baked rice is very popular in current Western-style restaurants because of its mouthfeel and rich nutritional value, but there is no such thing both at home and abroad. Research reports on making seafood baked rice into microwave instant food. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a microwave ins...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/325A23L1/212A23L1/30A23L33/10
CPCA23L7/10A23L17/40A23L17/50A23L19/00
Inventor 张进杰杨文鸽徐大伦温建丰楼乔明
Owner NINGBO UNIV
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