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Fried rice with egg capable of being preserved at normal temperature

A technology for preservation and fried rice at room temperature, which is applied in the fields of food preservation, food science, and application. Rich colors with rich effects

Inactive Publication Date: 2019-01-15
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although frozen storage can ensure the best taste of fried rice with eggs, the rice grains will basically stick together. Seriously, even after reheating for the second time, the taste of egg fried rice is sloppy, the rice grains are not chewy, and the taste will be affected

Method used

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  • Fried rice with egg capable of being preserved at normal temperature
  • Fried rice with egg capable of being preserved at normal temperature
  • Fried rice with egg capable of being preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Egg fried rice stored at room temperature is made of fresh eggs, rice, carrots, cauliflower, chicken breast, edible salt, vegetable oil, chili sauce, spices, and dried onions. Processed; according to the number of parts by mass, the dosage of each raw material is: 70 parts of boiled egg grains, 480 parts of cooked rice, 70 parts of diced chicken, 25 parts of carrot grains, 15 parts of white cauliflower, 50 parts of vegetable oil, 6 parts of salt, 5 parts of yellow lantern sauce, 0.5 parts of spices, and 5 parts of dried shallots.

[0033] The preparation method of the above-mentioned fried rice with eggs preserved at room temperature mainly includes the steps of raw material pretreatment, mixing, packaging, sterilization, etc., specifically as follows:

[0034](1) Raw material pretreatment: wash the rice, boil it for 4 minutes, steam it for 4 minutes, dehydrate it, and refrigerate it for 5 hours to get cooked rice grains for later use; 3 fresh eggs (about 150g), cooking...

Embodiment 2

[0038] Egg fried rice is made of fresh eggs, rice, carrots, cauliflower, chicken breast, edible salt, vegetable oil, chili sauce, spices, dried onions as the main raw materials, and is processed through raw material pretreatment, mixing packaging, sterilization and other processes According to the number of parts by mass, the dosage of each raw material is: 80 parts of boiled eggs, 490 parts of cooked rice, 80 parts of diced chicken, 30 parts of carrots, 18 parts of white cauliflower, 55 parts of vegetable oil, 7 parts of salt, yellow lanterns 8 parts of sauce, 0.7 parts of spices, 6 parts of dried shallots.

[0039] The production method of egg fried rice mainly includes: raw material pretreatment, mixing, packaging, sterilization, normal temperature storage and other steps, specifically as follows:

[0040] (1) Raw material pretreatment: Raw material pretreatment: wash the rice, cook it for 4 minutes, steam it for 4 minutes and dehydrate it, and refrigerate it for 5 hours to...

Embodiment 3

[0045] Egg fried rice is made of fresh eggs, rice, carrots, cauliflower, chicken breast, edible salt, vegetable oil, chili sauce, spices, dried onions as the main raw materials, and is processed through raw material pretreatment, mixing packaging, sterilization and other processes According to the number of parts by mass, the dosage of each raw material is: 90 parts of boiled eggs, 510 parts of cooked rice, 90 parts of diced chicken, 35 parts of carrots, 20 parts of cauliflower, 60 parts of vegetable oil, 8 parts of salt, yellow lanterns 10 parts of sauce, 0.8 parts of spices, 7 parts of dried shallots.

[0046] The production method of egg fried rice mainly includes: raw material pretreatment, mixing, packaging, sterilization, normal temperature storage and other steps, specifically as follows:

[0047] (1) Raw material pretreatment: wash the rice, boil it for 4 minutes, steam it for 4 minutes to dehydrate, and refrigerate it for 5 hours to get cooked rice grains for later us...

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Abstract

The invention discloses fried rice with egg capable of being preserved at normal temperature. The product is prepared by processing main raw materials, including egg granules, cooked rice, diced chicken, diced carrots and cauliflower, and assistant materials, including salt, plant oil, dry green onion, chili sauce and spices. The rice is cooked by boiling rice for 4 min, steaming the rice for 3-5min and refrigerating the rice at 0-6 DEG C for 2-8 hours. The egg granules is prepared by stir-frying eggs into egg cake by adding a certain amount of cooking wine, white pepper powder, white sugar and salt, and cutting the egg cake into rhombus granules; the diced carrots is prepared by cutting chicken breast, adding starch, salt, dark soy sauce, cooking wine and white sugar, and blanching the chicken in water. The fried rice with egg has good color appearance. The rice is glossy in color, has good granular sensation, is moderated in hardness and is nutritional and delicious. Through high-temperature sterilization, the fried rice with egg can be preserved at normal temperature and is very convenient.

Description

technical field [0001] The invention specifically relates to egg fried rice preserved at room temperature and a preparation method thereof, belonging to the field of food. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Egg fried rice is a traditional snack of the Chinese nation. It has a long cultural history and is deeply loved by the people. With the improvement of living standards, people pay more and more attention to the appearance, taste, nutrition, and convenience of food. Traditional egg fried rice It is ready-to-eat, cannot be stored and preserved, and cannot satisfy the consumption needs of more consumers seeking convenience. [0003] Most of the fried rice with eggs sold in the market is ready-to-eat and can not be stored. A small amount of self-heating egg fried rice can only be eaten after being heated by a sel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/50A23L15/00A23L19/00A23L5/10A23L3/02A23L3/10
CPCA23L3/02A23L3/10A23L5/12A23L7/10A23L13/50A23L15/30A23L19/03
Inventor 刘华桥阮丹丹徐琼芳
Owner HUBEI SHENDAN HEALTHY FOOD
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