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Making method for curry potato instant rice

A production method and technology of instant rice, applied in food preparation, application, food science, etc., can solve problems such as single taste and little nutrition, and achieve the effect of enriching nutrition and taste

Inactive Publication Date: 2015-05-20
黄红英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern people are busy with get off work and have a tight rhythm of life. They often get off work very late and are very tired. They don’t want to buy food for cooking or go out to restaurants. Most of the convenience foods sold in the market are instant noodles, which taste relatively simple and have no nutrition. , it is said that eating too much can cause cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] a. Take 1000 grams of rice, wash it clean, steam it in a steamer;

[0009] b. Take 500 grams of potatoes, peel, dice, add curry cubes and water to boil to make curry potatoes;

[0010] c. Mix the steamed rice in step a and the curry potatoes prepared in step b, and mix well;

[0011] d. Put the mixed curry potato rice into the freezer and quickly cool to room temperature, then put 200g / serving or 500g / serving into a plastic lunch box and coat a food bag;

[0012] e. Use a vacuum pump to evacuate and then inject nitrogen into the bag to seal the package, and finally sterilize it by microwave for 10-15 minutes and then package it into a finished product.

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PUM

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Abstract

The present invention relates to a making method for curry potato instant rice. The method comprises the following steps: mixing steamed rice with cooked curry potatoes at a ratio between 1:1 and 3:1, uniformly stirring the mixture, rapidly cooling the mixture to room temperature by a cooling equipment, filling the mixture into a plastic lunch box, coating the box with a grocery bag, vacuumizing the bag by a vacuum pump, filling the bag with nitrogen and sealing the package, and carrying out microwave sterilization and packaging to get the finished products. The invention provides rich nutrition and flavor for people who are away from home and have to eat instant foods.

Description

technical field [0001] The present invention relates to instant food, in particular to a preparation method of curry potato instant rice. Background technique [0002] Modern people are busy with get off work and have a tight life rhythm. They often get off work very late and are very tired. They don’t want to buy vegetables to cook, and they don’t want to go to restaurants. Most of the convenience foods sold on the market are instant noodles, which have a relatively simple taste and no nutrition. , It is said that eating too much can cause cancer. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to solve the above problems, to provide a more nutritious, healthier, and better tasting curry potato instant rice that allows consumers to choose from different tastes. [0004] The specific scheme of the present invention is: a preparation method of curry potato instant rice, which is characterized in that: a. first wash the rice, steam it in a steamer; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/2165A23L1/29A23L7/117
CPCA23V2002/00
Inventor 黄红英
Owner 黄红英