Production method of freshness-retaining spicy cabbage fried rice and freshness-retaining spicy cabbage fried rice

Abstract

The invention provides a production method of freshness-retaining spicy cabbage fried rice and the freshness-retaining spicy cabbage fried rice. The production method comprises the following specific processes: A, microwave heating: adding hot water into elutriated rice, and carrying out heating through microwaves; B, sealing: adding hot seasoning material soaking liquid into a mixture obtained in the step A, introducing nitrogen and carrying out sealing; C, high-pressure sterilization: carrying out water bath high temperature and high pressure sterilization on the sealed rice, wherein a seasoning material used in the step B comprises spicy cabbages and salt; the raw materials comprises 60 to 150 parts of rice by mass, 1 to 10 parts of the spicy cabbages by mass and 1 to 4 parts of the salt by mass. The freshness-retaining spicy cabbage fried rice produced by the method is not sticky, has a good flavor, contains rich animal proteins and plant fiber, tastes good, can be preserved for a long time and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rice processing method. Background technique [0002] People in many countries in the world like to eat rice, but because the cooking time is long, and it is not easy to carry and place for a long time, it is difficult to adapt to the needs of the modern rhythm of life. For this reason, instant rice is gradually paid attention to by people. According to pertinent data, in all developed countries and regional supermarkets, the proportion of staple and non-staple food convenience foods is up to more than 20%, and instant rice is one of them. The sales volume of Japanese instant rice is only second to instant noodles. From the perspective of development trend, instant rice will develop in the direction of full nutrition, fortification, and excellent packaging. There is a wide range of potential demand in Asian and European and American markets. China is one of the main ...

AI Technical Summary

Problems solved by technology

[0003] Fresh-keeping rice has not been promoted rapidly since it was put on the market in my country. The main reason is that there are obvious shortcomings in the taste of existing fresh-keeping rice products in my country. From the processing method, fresh-keeping rice adopts aseptic processing technology. Inhibit the growth of harmful microorganisms, add a pH regulator to adjust the pH of the rice to about 5, and it will have an obvious sour taste when eaten, so some products are made in the form of rice bowls, and the sour taste of the rice is covered with a strong soup; secondly, In the production process, a combination of ordinary steaming and high-temperature sterilization is adopted. The cooking time of rice is too long, and it is in excessive contact with water or water vapor during the cooking process, which cannot maintain the taste and texture of fresh rice. It has a slag feeling when eating, lacks elasticity and smooth taste, and the taste and various parameters are far from traditional steamed rice, and the nutrition is single and the content of animal protein and plant fiber is low, and the taste is monotonous

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