Cured food

A food and curing agent technology, applied in the field of food processing, can solve the problems of stickiness, inconvenience in factory processing, and difficult consumption.

Inactive Publication Date: 2014-06-11
德州报春晖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing cooking processing of raw food (mainly for rice) is basically boiling and steaming, and most of them are cooked and eaten now. The cooked "cooked food" is relatively loose and needs to be eaten in a container such as a bowl, which is not easy to use. Hand-held, hand-held, loose, sticky, cannot be held and eaten like "steamed bread", it is not easy to transport and store, it is not easy to consume in different places, only easy to consume locally and at that time, so the cooked "co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1: soak 100 grams of quantitative rice in 30 to 50 milliliters of 5 to 30°C water for about 1 to 9 hours, inject 60 milliliters of beaten egg white after soaking, stir evenly, inject into the mold, and level off (clean) the surface, steam in a steamer for 20 to 50 minutes, take out the heat to warm (cool), come out of the mold, and serve as a "solid" cooked food bun.

Embodiment 2

[0006] Embodiment 2: 100 grams of quantitative rice are soaked in quantitative 50 milliliters of 5-30 DEG C water for about 1-9 hours, inject 10 grams of flour or starch after soaking, stir evenly, inject into the mold, level off (reasoning) Surface, steam in a steamer for 20-50 minutes, take out the heat until warm (cold), come out of the mold, and serve as a "solid" cooked food bun.

Embodiment 3

[0007] Embodiment 3: 100 grams of quantitative rice are soaked in quantitative 40 milliliters of 5~30 DEG C of water, about 1~9 hours, inject 65 milliliters of beaten eggs after soaking, stir evenly, inject mold, level off (reasoning) ) surface, put it into the microwave oven for 20-50 minutes to heat and "steam" until cooked, take out the heat until it is warm (cold), come out of the mold, and become a "solid" cooked food bun.

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PUM

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Abstract

The cured food comprises uncooked food, water and a curing agent, and is formed by mixing the components in a certain proportion range, thoroughly steaming, reducing heat to a normal temperature or a suitable temperature. The curing agent is added in the steaming process, and the granular uncooked food is allowed to become a solid state after being steamed thoroughly; the cured food can repeatedly return to a pot for heating, when being eaten, can be eaten by being clamped with chopsticks, can also be eaten by being held with hands, and is not loose and not sticky when being eaten by being held with hands; when the curing agent amount is increased, the cooked food taste is chewy; when the curing agent amount is reduced, the taste chewy feel is weakened; and because of becoming the solid-state food, the cured food can be made into a round cake shape, a square block shape, a jujube shape, a grape shape and other various shapes, can be stored, transported (preserved) and frozen, is in favor of local and different-place consumption, and is suitable for factory processing, and is not only convenient to manage but also convenient to consume.

Description

Technical field: [0001] This project belongs to the technical field of grain processing of raw food and mature food. Background technique: [0002] The existing cooking processing of raw food (mainly for rice) is basically boiling and steaming, and most of them are cooked and eaten now. The cooked "cooked food" is relatively loose and needs to be eaten in a container such as a bowl, which is not easy to use. Hand-held, hand-held, loose, sticky, cannot be held and eaten like "steamed bread", it is not easy to transport and store, it is not easy to consume in different places, only easy to consume locally and at that time, so the cooked "cooked food" is not See food stalls, shops, supermarket sales. The cooked processing of existing "five grains" also has a "loose" phenomenon, such as rice, glutinous rice, purple rice, and millet; barley, oats, buckwheat, wheat and other grains of wheat are eaten raw. In a "loose" state, "loose" is not conducive to storage, transportation, a...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
CPCA23L7/10A23L29/206A23L29/212A23L29/275A23P30/10
Inventor 孙维军
Owner 德州报春晖食品有限公司
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