Preserved meat cooked rice and production method thereof

Abstract

The invention discloses preserved meat cooked rice and a production method thereof, and belongs to the technical field of food processing. The key point of the technical scheme comprises that providedis the production method of the preserved meat cooked rice, wherein the production method includes the following steps: pretreating preserved meat, preparing cooked rice, preparing soy sauce cooked rice, preparing setting slurry, preparing an oil material and preparing the preserved meat cooked rice. The preserved meat cooked rice is prepared by the following method: taking a cylindrical mold, smearing the interior of the mold with a layer of oil material, placing the mold at the temperature of 2-4 DEG C, placing for 10-20 min, and making the oil material solidified; and then adding the soy sauce cooked rice into the mold, compacting the cooked rice, pricking holes in the cooked rice with a rodlike object, demoulding to obtain the preserved meat cooked rice, then smearing a layer of setting slurry onto the outer ring surface of the preserved meat cooked rice, and cooling to obtain the product. By smearing the oil material on the mold and smearing the setting slurry on the surface of the preserved meat cooked rice, the preserved meat cooked rice can maintain a honeycomb coal shape for a long time, is not easy to loose and can achieve good taste.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a bacon rice and a preparation method thereof. Background technique [0002] Bacon rice is a kind of food with cured meat and rice as the main ingredients, and vegetables, mushrooms and other ingredients can be added as needed. Because of its delicious taste and rich nutrition, bacon rice is loved by people. In the prior art, the patent application document with the application number 201711239462.9 discloses a delicious bacon rice and its processing method. The bacon rice consists of the following raw materials in parts by weight: 80-100 parts by weight of bacon, 30-50 parts of sausage, 240- 300 servings, 10-30 servings of carrots, 6-12 servings of shiitake mushrooms, 5-10 servings of green vegetables, 0.2-0.4 servings of light soy sauce, 0.1-0.3 servings of oyster sauce, 0.1-0.3 servings of white sugar, 1-2 servings of zong leaves, and appropriate amount...

AI Technical Summary

Problems solved by technology

In the process of making "Honeycomb Fried Rice", firstly, the bacon rice needs to be made into the shape of honeycomb coal through a mold. At this time, the bacon rice needs to have a certain viscosity. , when frying bacon rice, then need to reduce the stickiness of bacon rice as far as possible, so just can make the rice grain of frying come out distinct, improve the mouthfeel of bacon rice; But, present bacon rice still can't satisfy this simultaneously a condition

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