Instant chicken soup rice and fried rice and making methods thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to instant chicken soup rice and fried rice and making methods thereof. The instant chicken soup rice is composed of 74-80% of rice grain, 2-5% of diced chicken, 2-4% of cabbage, 1.5-3% of edible textured soybean protein powder, 1.5-2.5% of diced mushroom, 1-3% of diced carrot, 0.3-2.5% of chive, 3-6% of smashed potato powder, 3-5% of chicken essence powder, 2-6% of soup essence, 0.5-1.5% of hen flavor powder, 0.4-0.6% of thirteen spice and 0.006-0.01% of vinegar powder. The instant chicken fried rice is composed of 82-88% of rice grain, 8-12% of diced chicken, 1.5-2.5% of diced mushroom and 0.3-2.5% of chive.

Description

[0001] Technical field:

[0002] The invention belongs to the technical field of food processing, and in particular relates to instant chicken soup rice and fried rice and a preparation method thereof.

[0003] Background technique:

[0004] Along with the quickening of work rhythm and life rhythm, instant food is widely subject to people's favor, especially young people, and the instant food that eats at present is mainly instant noodles, but the nutrition of instant noodles is relatively simple, often eats and can cause anorexia to instant noodles. Therefore, instant rice and rice soup have gradually entered people's lives. Most of the instant rice and rice soup on the market are quick-frozen rice and rice soup prepared by quick-freezing technology. The surface is flooded with water, which leads to poor taste and affects people's dining mood, especially the loss of a large amount of nutrients, which cannot satisfy modern people's pursuit of nutritious, safe and fast dining rh...