Fragrant stewed rice and preparation method thereof, as well as fragrant stewed vegetables and preparation method thereof

A technology of stuffing fragrant rice and stuffing aroma, which is applied in food science and other fields, can solve problems such as poor taste, and achieve the effect of rich and delicious taste, rich taste and rich aroma

Inactive Publication Date: 2017-12-01
李克非
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, poor taste has become a bottleneck for the development of instant rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0078]The ingredients for preparing the stuffed fragrant rice provided by the present invention also include one or more of meat food, vegetable food, egg food, condiments and edible oil.

[0079] Wherein, the present invention has no special limitation on the type of meat food, including but not limited to one or more of goose meat, foie gras, chicken, pork, cuttlefish and the meat products prepared from the above meat, wherein , the meat product is preferably one or more of foie gras pate, sausage, bacon, sausage, and ham.

[0080] In the present invention, the foie gras pate is preferably prepared according to the following method:

[0081] Ingredients: goose meat, dried shiitake mushrooms, foie gras, ginger rice.

[0082] Seasoning: white wine, pepper, apple cider vinegar, meat tenderizer powder, chicken essence, salad oil.

[0083] Craftsmanship:

[0084] 1). Put the dried shiitake mushrooms in cold water for 1-1.5 hours until they are completely soaked, then put them ...

Embodiment 1

[0205] 1. Tea soup process:

[0206] Ingredients: 30g of Zanthoxylum bungeanum, 8g of cinnamon, 6g of Baikou, 6g of fragrant leaves, 5g of fragrant fruit, 8g of star anise, 4g of kaempferia, 6g of tangerine peel, 4g of clove, and 150g of Maoyanberry.

[0207] Production process: add the above materials to 50 times of water, simmer for 2 hours on medium heat, and get 9000g of tea soup after filtering.

[0208] 2. Pork bone soup process:

[0209] Ingredients: 1000g of pork bones, 20g of ginger slices, 6g of refined salt, and 2500g of clear water.

[0210] Craftsmanship:

[0211] 1). Wash the pig bones, add water to the pot, pour the bones into the pot, and cook for 2 minutes after the water boils.

[0212] 2). After blanching for 2 minutes, the blood and impurities are basically removed, remove and put on a plate for later use.

[0213] 3). Put the pork bones, ginger slices, into the pot, add water to make the water cover the ingredients by 3 cm.

[0214] 4). Bring to a boi...

Embodiment 2

[0220] 1. Tea soup process:

[0221]Ingredients: 30g of Zanthoxylum bungeanum, 8g of cinnamon, 6g of Baikou, 6g of fragrant leaves, 5g of fragrant fruit, 8g of star anise, 4g of kaempferia, 6g of tangerine peel, 4g of clove, and 150g of Maoyanberry.

[0222] Production process: add the above materials to 50 times of water, simmer for 2 hours on medium heat, and get 9000g of tea soup after filtering.

[0223] 2. Process flow of abalone soup:

[0224] Materials: 1650 parts by mass of duck; 1400 parts by mass of old hen; 1650 parts by mass of pig's trotter; 1150 parts by mass of pig keel; 900 parts by mass of pork skin; 550 parts by mass of Jinhua ham; 170 parts by mass of scallops; 50 parts by mass of sea rice; 100 parts by mass of minced chicken; 50 parts by mass of dried abalone; 45000 parts by mass of water;

[0225] Craftsmanship:

[0226] After slaughtering ducks and hens, chop them into pieces weighing about 40-50 grams, wash the blood and soak in water for 15-20 minute...

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Abstract

The invention provides fragrant stewed rice. The fragrant stewed rice is prepared from rice, thin soup and lard in the mass ratio of the rice to the thin soup to the lard by grams being (80-110) to (70-120) to (2-8) through the steps of performing sealing and performing heating treatment. The invention further provides fragrant stewed vegetables, and the fragrant stewed vegetables are prepared by sealing treated food materials and the thin soup and then performing heating treatment, wherein the treated food materials comprise one or more kinds of treated meat products, treated vegetable foods and treated egg foods. According to the fragrant stewed rice and the fragrant stewed vegetables provided by the invention, the half-cooked food materials and the thin soup are sealed and then subjected to the heating treatment, cooking and sterilization are completed together, and the quality guarantee period of the fragrant stewed rice and the fragrant stewed vegetables under room temperature can achieve half a year. The fragrance of the rice and the fragrance of the vegetables are always sealed in a sealed package, fragrance is not lost, the fragrant stewed rice and the fragrant stewed vegetables are eaten when being heated and are rich in fragrance, and fragrance is maintained in mouths and teeth. The instant vegetables and the instant rice provided by the invention are suitable for families, and people can be free from tedious housework. The thin soup provided by the invention is rich and delicious in taste, and the fragrant stewed rice and the fragrant stewed vegetables, prepared by the thin soup, are rich in fragrance and rich in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of instant food, and in particular relates to stuffed rice, stuffed coriander and a preparation method thereof. Background technique [0002] The global sales volume of instant noodles is 100 billion packs, of which China accounts for 50 billion packs. However, Chinese people love rice. Therefore, dehydrated instant rice, instant instant rice and self-heating rice have been launched on the market one after another. Although instant rice is convenient, the taste is poor. With large-scale production, even the meals made by master chefs will not taste good. This is determined by the process. At present, the production process of instant rice is mostly to cool the processed food, pack it, sterilize it at high temperature, and reheat it when it is consumed. However, the food "lost flavor" during the above process. If it is cooled, it will lose its gas, and if it loses its gas, it will lose its aroma. If it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
Inventor 李克非
Owner 李克非
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