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Braised delicious cooked rice and production technology thereof

A production process, rice technology, applied in application, food preparation, food science, etc., can solve the problem that rice is not suitable for instant consumption, and achieve good water retention function, suitable for long-term storage, and good water retention effect

Active Publication Date: 2015-12-16
浙江舟富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is mainly to overcome the problem that the existing rice is not suitable for immediate consumption, and to provide a kind of fragrant stewed rice with rich nutrition, long shelf life and easy to eat quickly and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fragrant stewed rice, which is made by firing the following components by weight: 80 parts of japonica rice, 5 parts of corn kernels, 5 parts of shiitake mushrooms, 3 parts of soybeans, 3 parts of vegetable oil, 2 parts of table salt, 3 parts of soy sauce, and 2 parts of monosodium glutamate 3 parts of garlic, 4 parts of basil leaves, 3 parts of preservative.

[0028] The production technology of the fragrant stewed rice of above-mentioned component, comprises the following steps:

[0029] (1) Add water with a mass ratio of 1:1.3 to the japonica rice, and cook japonica rice. After cooking, loosen the japonica rice at random, put it in a sieve tray and cool to 20°C, and set aside ;

[0030] (2) Wash the corn kernels, shiitake mushrooms, soybeans, garlic, and basil leaves, dice the shiitake mushrooms, garlic, and chop the basil leaves;

[0031] (3) Pour vegetable oil into the pot, heat it, then pour the corn kernels, soybeans, and diced shiitake mushrooms washed in st...

Embodiment 2

[0039] A fragrant stewed rice, made by firing the following components by weight: 90 parts of japonica rice, 8 parts of corn kernels, 8 parts of shiitake mushrooms, 4 parts of soybeans, 5 parts of vegetable oil, 3 parts of table salt, 4 parts of soy sauce, and 3 parts of monosodium glutamate 4 parts of garlic, 5 parts of basil leaves, 4 parts of preservative.

[0040] The production technology of the fragrant stewed rice of above-mentioned component, comprises the following steps:

[0041] (1) Add water with a mass ratio of 1:1.4 to the japonica rice, and cook japonica rice. After cooking, loosen the japonica rice randomly, put it in a sieve tray and cool to 22°C, and set aside ;

[0042] (2) Wash the corn kernels, shiitake mushrooms, soybeans, garlic, and basil leaves, dice the shiitake mushrooms, garlic, and chop the basil leaves;

[0043] (3) Pour vegetable oil into the pot, heat it, then pour the corn kernels, soybeans, and diced shiitake mushrooms washed in step (2) int...

Embodiment 3

[0051] A fragrant stewed rice, made by firing the following components by weight: 100 parts of japonica rice, 10 parts of corn kernels, 10 parts of shiitake mushrooms, 6 parts of soybeans, 6 parts of vegetable oil, 4 parts of table salt, 6 parts of soy sauce, and 4 parts of monosodium glutamate 6 parts of garlic, 7 parts of basil leaves, and 5 parts of preservative.

[0052] The production technology of the fragrant stewed rice of above-mentioned component, comprises the following steps:

[0053] (1) Add water with a mass ratio of 1:1.5 to the japonica rice, and cook japonica rice. After cooking, loosen the japonica rice randomly, put it in a sieve tray and cool to 25°C, and set aside ;

[0054] (2) Wash the corn kernels, shiitake mushrooms, soybeans, garlic, and basil leaves, dice the shiitake mushrooms, garlic, and chop the basil leaves;

[0055] (3) Pour vegetable oil into the pot, heat it, then pour the corn kernels, soybeans, and diced shiitake mushrooms washed in step ...

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Abstract

The present invention discloses a braised delicious cooked rice and a production technology thereof. The braised delicious cooked rice is cooked from the following components in parts by weight 80-100 parts of polished round-grained rice, 5-10 parts of corn kernels, 5-10 parts of shii-take, 3-6 parts of soybeans, 3-6 parts of vegetable oil, 2-4 parts of edible salt, 3-6 parts of soy sauce, 2-4 parts of monosodium glutamate, 3-6 parts of garlic, 4-7 parts of ocimum basilicum leaves, and 3-5 parts of preservative. The added preservative uses tea polyphenols and antimicrobial peptides as active ingredients and uses activated bentonite as an adsorption carrier. The preservative is used in the production of the braised delicious cooked rice, which reduces the loss of the preservative active ingredients in the processing processes of the braised delicious cooked rice and extends the shelf life of the braised delicious cooked rice. Due to the fact that the activated bentonite is good in water retention, the braised delicious cooked rice is avoided to be dry and hard. The braised delicious cooked rice is free of chemical composition, is comprehensive in nutrition, and is consistent with the demand of modern people for health and fast food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fragrant stewed rice and a production process thereof. Background technique [0002] Rice is the staple food of more than half of the population in my country. With the acceleration of the pace of life, there is an increasing demand for nutritious, quick-to-eat, and good-tasting foods. There is an urgent need for convenience foods with rice as the main ingredient to enter consumers' lives. At present, among the fast food that often appears on the dining table, fried rice is more and more favored by people because of its rich nutrition, quick preparation and various ingredients. But making fried rice by yourself requires a lot of raw materials and takes a long time, which is not suitable for fast-paced life needs. Quick-frozen food is widely accepted because it can better maintain the color, aroma, taste and nutrition of fresh food, and has become the main force in the food market....

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/20A23L1/218A23L1/03A23L7/10A23L11/00A23L19/20A23L29/00
Inventor 俞明富
Owner 浙江舟富食品有限公司
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