A kind of fragrant stewed rice and its production process

A technology of rice and shiitake mushrooms, applied in the direction of food science, etc., can solve the problem that rice is not suitable for instant consumption, achieve good water retention function, suitable for long-term storage, and avoid drying and hardening

Active Publication Date: 2018-01-05
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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PUM

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Abstract

The invention discloses a fragrant stewed rice and a production process thereof. The fragrant stewed rice is fired from the following components in parts by weight: 80-100 parts of stem rice, 5-10 parts of corn kernels, and 5-10 parts of shiitake mushrooms , soybeans 3~6 parts, vegetable oil 3~6 parts, salt 2~4 parts, soy sauce 3~6 parts, monosodium glutamate 2~4 parts, garlic 3~6 parts, basil leaves 4~7 parts, preservative 3~5 parts . The antistaling agent added in the present invention is to take tea polyphenols and antimicrobial peptides as active ingredients, and active bentonite is used as an adsorption carrier to make the preservative. This antistaling agent is used in the production of fragrant stewed rice, which reduces the active ingredients of the antistaling agent. The loss during the rice processing prolongs the shelf life of the stewed rice. Due to the good water retention of activated bentonite, it prevents the stewed rice from becoming dry and hard, and does not add chemical ingredients. It has comprehensive nutrition and meets modern people's demand for healthy and fast food need.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L11/00A23L31/00A23L29/00A23L19/20
Inventor 俞明富
Owner 浙江舟富食品有限公司
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