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Preparation method of instant flavored rice sausage

A technology of flavor and rice sausage, applied in the field of food processing, can solve problems such as hard to find traces

Inactive Publication Date: 2014-03-05
江苏省江大绿康生物工程技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the constraints of various factors, it is difficult to find traces of convenient rice sausages that are widely received by consumers in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example 1 Preparation of tea-flavored flavor instant rice sausage

[0024] Take 70kg of glutinous rice and 30kg of polished round-grained rice and wash them while mixing, add 2kg of tea leaves to 130kg of water and boil for 5 minutes, filter off the tea leaves, add the mixed rice when it is cooled to 60°C, and keep the soaking temperature at 30-40°C °C, soaking time is 7 hours. Mix 20kg of marinated chicken and mushroom-based side dishes with tea-flavored mixed rice, pour it into the casing, cook it under pressure for 30 minutes, dry it at room temperature, and pack it when there is no obvious moisture on the surface of the casing. It is convenient rice sausage with tea-flavored flavor.

example 2

[0025] Example 2 Preparation of instant rice sausage with fruity flavor

[0026] Get sticky yellow rice 70kg after impurity removal, polished round-grained rice 30kg and wash while mixing, add 130g pineapple essence into 130kg water and mix evenly, then add mixed rice and soak, keep soaking temperature 30-40°C, soaking time is 6 hours. Mix 20kg of marinated pineapple-based side dishes with pineapple-flavored mixed rice evenly, pour it into casings, cook under pressure for 30 minutes, and dry at room temperature. After there is no obvious moisture on the surface of casings, pack them into pineapple Type flavor convenient rice sausage.

example 3

[0027] Example 3 Preparation of common flavor instant rice sausage

[0028] Take 70kg of glutinous rice and 30kg of polished round-grained rice and wash them while mixing. Add 23.4kg, table salt, 40kg cooking wine, 8.12kg monosodium glutamate, and 56.8kg sugar to 130kg of water and mix evenly, then add mixed rice to soak, and keep the soaking temperature at 30- 40°C, soaking time is 6 hours. Mix 20kg of marinated beef, carrots, and green beans as the main side dish with ordinary mixed rice, pour it into the casing, cook it under pressure for 30 minutes, dry it at room temperature, and pack it when there is no obvious moisture on the surface of the casing Beef flavor instant rice sausage.

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PUM

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Abstract

The invention discloses a preparation method of an instant flavored rice sausage. The preparation method is characterized by comprising the following steps: washing while mixing sticky rice (or sticky coarse rice) with polished round-grained rice in a weight ratio of 7 to 3, soaking in a seasoned flavored seasoning solution, mixing the rice with the seasoning solution in a weight ratio of (1 to 1.2) to (1 to 1.3), and soaking at 30-40 DEG C for 6-8 hours; mixing with salted and seasoned side dishes in a ratio, filling in casing, performing pressure cooking, drying, and packaging.

Description

technical field [0001] The invention relates to a method for preparing flavored instant rice sausage, and belongs to the field of food processing. Background technique [0002] Snack food has always been a food that is loved by the masses of the people. It is the food that people eat when they are free and resting. In fact, it is also a category of fast-moving consumer goods. The main categories are: dried fruit, puffed food, candy, meat food, biscuit, pastry, etc. With the improvement of living standards and consumption levels, leisure food is gradually being upgraded to become the daily necessities of the people, and consumers' demand for the quantity and quality of leisure food is constantly increasing. [0003] In recent years, with the improvement of people's living standards and the acceleration of the pace of work, Chinese people's eating habits are also quietly changing, and the "content" of the Chinese table is quietly changing, from the original full meal type to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L7/122
Inventor 吴保承杨春霞
Owner 江苏省江大绿康生物工程技术研究有限公司
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