Dehydrated instant fried rice block and manufacturing method thereof

A production method and technology for fried rice, which are applied in food preparation, food science, application and other directions, can solve problems such as poor taste, and achieve the effects of reducing packaging costs, good taste and complete nutritional components

Inactive Publication Date: 2015-04-15
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two types of instant fried rice products must be heated in dif

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Dehydrated instant fried rice block and manufacturing method thereof
  • Dehydrated instant fried rice block and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, making assorted fried rice pieces

[0046] 1) Steamed rice:

[0047] ①Wash 100 parts by weight of rice with water and put it into a tray;

[0048] ② Add 120 parts by weight of water to the rice tray and soak for 30 minutes;

[0049] ③Add 5 parts by weight of shortening to the rice processed in step ②, and stir evenly;

[0050] ④Put the tray into the steamer. At this time, the water temperature in the steamer is 100°C, steam at normal pressure (1 atmosphere) for 1 hour, take it out, and set aside to get rice;

[0051] 2) Make assorted fried rice cubes

[0052] ①Preparation of main materials, auxiliary materials and additives

[0053] The composition of the main ingredients is as follows: 30 parts by weight of pork; 20 parts by weight of green beans; 4 parts by weight of diced mushrooms (dried); 24 parts by weight of diced carrots (washed);

[0054]The composition of auxiliary materials is as follows: 8 parts by weight of soybean oil; 2.65 parts by weig...

Embodiment 2

[0063] Embodiment 2, shredded pork fried rice with pickled vegetables

[0064] 1) Steamed rice

[0065] The steps are the same as step 1) in Example 1.

[0066] 2) Make fried rice cubes with pickled vegetables and shredded pork

[0067] Prepare main ingredients, auxiliary materials and additives:

[0068] The composition of the main ingredients is as follows: 40 parts by weight of pork (after precooking); 30 parts by weight of pickled cabbage (washed);

[0069] The composition of auxiliary materials is as follows: 10 parts by weight of peanut oil; 2 parts by weight of salt; 10 parts by weight of cooking wine; 6 parts by weight of minced green onion (washed); 6 parts by weight of minced ginger (washed);

[0070] The composition of the additive is as follows: 1 part by weight of shortening; 100 parts by weight of binding liquid;

[0071] Wherein 100 parts by weight of the adhesive liquid consist of: 1 part by weight of adhesive; the rest is water; the adhesive is gelatin;

...

Embodiment 3

[0073] Embodiment 3, pork edible mushroom fried rice piece

[0074] 1) Steamed rice

[0075] The steps are the same as step 1) in Example 1.

[0076] 2) Make Pork Edible Mushroom Fried Rice Cubes

[0077] Prepare main ingredients, auxiliary materials and additives:

[0078] The composition of the main ingredients is as follows: 35 parts by weight of pork (precooked); 20 parts by weight of bamboo shoots; 10 parts by weight of mushrooms (fresh); 5 parts by weight of soybeans (dry); 2.5 parts by weight of shiitake mushrooms (dry);

[0079] The composition of auxiliary materials is as follows: 10 parts by weight of soybean oil; 5 parts by weight of lard; 2.5 parts by weight of salt; 10 parts by weight of minced green onion (washed); 10 parts by weight of cooking wine; 1.25 parts by weight of soy sauce;

[0080] The composition of the additive is as follows: 1 part by weight of shortening; 100 parts by weight of binding liquid;

[0081] Wherein 100 parts by weight of the adhesi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a dehydrated instant fried rice block and a manufacturing method thereof. The manufacturing method comprises the following steps: 1) steaming rice; 2) stir-frying a dish containing a main ingredient of a mixture of pork and at least one of the following ingredients: soybean, carrot, mushroom, potherb mustard and bamboo shoots; 3) making the fried rice: mixing the rice, stir-fried dish and cooking and shortening to obtain mixed rice; adding an adhesive liquid to the mixed rice and pressing to obtain the fried rice block; 4) slowly freezing the fried rice block to reach a center temperature of each of each fried rice block to -30 DEG C; and 5) dewatering and drying the fried rice block subjected to slow freezing under the condition of 93-150 Pa, so as to obtain the dehydrated instant fried rice block. The invention provides great convenience for people's outdoor life and daily life; especially the instant fried rice block can be brewed with hot water, and or eaten directly, so as to meet all needs.

Description

technical field [0001] The invention relates to a dehydrated instant fried rice cube and a production method thereof, belonging to the field of food processing and production. Background technique [0002] When traveling, picnics, field operations or camping, because fresh food cannot be supplied in time, people often choose instant food that is easy to carry and ready to eat. With the continuous improvement of people's living standards, people have higher and higher requirements for the variety of instant food tastes and human health after eating. At present, the instant food on the market is based on fried pasta. Obviously, a single pasta can no longer satisfy people's requirements for food diversification, and eating fried food for a long time is not beneficial to human health. In order to cater to the diversification of people's tastes and meet people's requirements for a healthy diet, in recent years, some non-fried instant fried rice products have appeared on the mark...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/10A23L1/212A23L7/10A23L19/00
CPCA23L19/03A23L7/139A23L13/10A23L31/00
Inventor 马天娇韩宇斌卢利群钱平
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap