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Cooked glutinous rice preparation method

A technique of glutinous rice, glutinous rice, applied to glutinous rice. It can solve the problems of difficult to attract diners, poor taste, greasy, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2015-10-07
GUIZHOU PSN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glutinous rice prepared with fresh lean meat and rice is mostly greasy, poor in taste, and difficult to attract diners, making this kind of glutinous rice that should be delicious only a decoration on the table

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method for glutinous rice, comprising the following steps:

[0019] (1) Processing of glutinous rice:

[0020] a. Wash the glutinous rice 5 times, soak the rice in water for 4 hours, remove and drain, and steam until cooked;

[0021] b, add salt and chicken essence in the ratio of cooked glutinous rice: salt: chicken essence=50:0.6:0.1-0.2, stir to get glutinous rice for subsequent use;

[0022] (2) Processing of meat:

[0023] a. Add 1.5 times of water to the ginger, boil until the total amount is reduced to 1 / 4 to obtain ginger water, and cool to room temperature;

[0024] b. Cut the fresh lean meat into pieces, add 2% salt and 2.5% ginger water to marinate for 3 days;

[0025] c. Take another water to boil, put the marinated lean meat into the water, the amount of water does not cover the surface of the meat, take it out after cooking, and drain;

[0026] d. Take another lard and burn it to 70% heat, put the drained cooked meat into the oil, fry unt...

Embodiment 2

[0029] A preparation method for glutinous rice, comprising the following steps:

[0030] (1) Processing of glutinous rice:

[0031] a. Wash the glutinous rice 4 times, soak the rice in water for 5 hours, remove, drain and steam;

[0032] b, add salt and chicken essence in the ratio of cooked glutinous rice: salt: chicken essence=50:0.6:0.1-0.2, stir to get glutinous rice for subsequent use;

[0033] (2) Processing of meat:

[0034] a. Add 1 times the amount of water to the ginger, boil until the total amount is reduced to 1 / 4 to obtain ginger water, and cool to room temperature;

[0035] b. Cut the fresh lean meat into pieces, add 1.5% salt and 2% ginger water to marinate for 7 days;

[0036] c. Take another water to boil, put the marinated lean meat into the water, the amount of water does not cover the surface of the meat, take it out after cooking, and drain;

[0037] d. Take another lard and burn it to 70% heat, put the drained cooked meat into the oil, fry until golde...

Embodiment 3

[0040] A preparation method for glutinous rice, comprising the following steps:

[0041] (1) Processing of glutinous rice:

[0042] a. Wash the glutinous rice 4 times, soak the rice in water for 4 hours, remove, drain and steam;

[0043] b, add salt and chicken essence in the ratio of cooked glutinous rice: salt: chicken essence=50:0.6:0.1-0.2, stir to get glutinous rice for subsequent use;

[0044] (2) Processing of meat:

[0045] a. Add 1.2 times of water to the ginger, boil until the total amount is reduced to 1 / 4 to obtain ginger water, and cool to room temperature;

[0046] b. Cut the fresh lean meat into pieces, add 1.7% salt and 3% ginger water to marinate for 5 days;

[0047] c. Take another water to boil, put the marinated lean meat into the water, the amount of water does not cover the surface of the meat, take it out after cooking, and drain;

[0048] d. Take another lard and burn it to 70% heat, put the drained cooked meat into the oil, fry until golden brown, ...

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PUM

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Abstract

The present invention discloses a cooked glutinous rice preparation method which comprises the following steps: (1) processing glutinous rice: washing the glutinous rice and soaking the glutinous rice in an immersed manner, removing the glutinous rice out and steaming the glutinous rice until the glutinous rice is done, adding salt and chicken essence into the steamed glutinous rice with a ratio of steamed glutinous rice to salt to chicken essence being 50 : 0.6 : 0.1-0.2, and stirring the mixture evenly to obtain the cooked glutinous rice; (2) processing meat: a, adding water in ginger and boiling the mixture until the total amount of water is reduced to 1 / 4 to obtain the ginger water, and cooling the ginger water to room temperature; b, cutting fresh lean meat into cubes and adding 1.5-2% of salt by weight of the fresh lean meat and 2-3% of ginger water to conduct pickling; c, taking fresh water to conduct boiling, putting the pickled lean meat into the water in an immersed manner, cooking the meat until the meat is done, taking out the meat and draining the water; and d, taking lard and cooking the lard until the lard is medium to almost heated, putting the drained cooked meat into the cooked lard and frying the meat into a golden brown color, and removing the fried meat and slicing the fried meat; and (3) mixing 160-170 grams of the cooked glutinous rice obtained in the step 1 and 30-40 grams of the sliced meat obtained in the step 2, thereby obtaining the finished product. The finished product of the cooked glutinous rice is not greasy, and has delicious taste and unique flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to glutinous rice. Background technique [0002] Glutinous rice is one of the traditional staple foods, occupies an important position in people's lives, and is a favorite food for men, women, old and young. [0003] There are various flavors of glutinous rice that are popular at present, such as sweet, salty, sour and hot, and the taste of the finished glutinous rice is uneven. Glutinous rice prepared with fresh lean meat and rice mostly has the problems of greasy, poor taste, and difficult to attract diners, making this type of glutinous rice, which should be delicious, just become a decoration on the table. Contents of the invention [0004] The object of the present invention is to provide a method for preparing glutinous rice with non-greasy finished glutinous rice, fresh and delicious taste and unique flavor. [0005] A kind of preparation method of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/318A23L7/10A23L13/70
Inventor 周俊
Owner GUIZHOU PSN FOOD CO LTD
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