A kind of instant reshaped mushroom fried rice and preparation method thereof

A technology for shiitake mushrooms and fried rice, which is applied in the field of deep food processing, can solve the problems of single nutrient composition of fried rice, and achieves the effects of easy transportation, low cost and easy preservation.

Active Publication Date: 2022-07-08
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the research on fried rice is to fry glutinous rice or rice, resulting in a single nutritional component of fried rice.

Method used

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  • A kind of instant reshaped mushroom fried rice and preparation method thereof
  • A kind of instant reshaped mushroom fried rice and preparation method thereof
  • A kind of instant reshaped mushroom fried rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of instant reshaped shiitake mushroom fried rice, in parts by weight, comprising 80 parts of indica rice powder and 20 parts of shiitake mushroom powder, prepared by the following method:

[0031] (1) Preparation of materials: dry the shiitake mushrooms at 60°C for 12 hours, then put the dried shiitake mushrooms into a pulverizer for pulverization, pass through a 120-mesh sieve after pulverization, and obtain shiitake mushroom powder; adjust the moisture content, and measure the content of mushroom powder and indica rice flour respectively Moisture content, mix the materials according to the above-mentioned parts by weight, and then add water to adjust the moisture content of the materials to 28% to obtain fried rice materials for subsequent extrusion;

[0032] (2) extrusion granulation: the obtained fried rice material is placed in the extruder, the extrusion temperature (the temperature of the third zone and the fourth zone of the extruder) is set to 80°C, the f...

Embodiment 2

[0035] A kind of instant reshaped shiitake mushroom fried rice, in parts by weight, comprising 90 parts of indica rice powder and 10 parts of shiitake mushroom powder, prepared by the following method:

[0036] (1) Preparation of materials: dry the shiitake mushrooms at 60°C for 12 hours, then put the shiitake mushrooms into a pulverizer for pulverization, pass through a 120-mesh sieve after pulverization, and obtain the shiitake mushroom powder; adjust the moisture content, and measure the moisture of the shiitake mushroom powder and indica rice flour respectively According to the above-mentioned proportion of parts by weight, the materials are mixed, and then water is added to adjust the moisture content of the materials to 28% to obtain fried rice materials for subsequent extrusion and puffing;

[0037] (2) extrusion granulation: the obtained fried rice material is placed in the extruder, the extrusion temperature (the temperature of the third zone and the fourth zone of the...

Embodiment 3

[0040] Disclosed is an instant fried rice with reshaped mushrooms. The temperature of a roasting machine is set at 220° C. and the time is 1.5 minutes. The number of parts by weight includes 90 parts of plate indica rice noodles and 10 parts of mushroom powder. Prepare as follows:

[0041] (1) Preparation of materials: dry the shiitake mushrooms at 60°C for 12 hours, then put the shiitake mushrooms into a pulverizer for pulverization, pass through a 120-mesh sieve after pulverization, and obtain the shiitake mushroom powder; adjust the moisture content, and measure the moisture of the shiitake mushroom powder and indica rice flour respectively According to the above-mentioned proportion of parts by weight, the materials are mixed, and then water is added to adjust the moisture content of the materials to 28% to obtain fried rice materials for subsequent extrusion and puffing;

[0042] (2) Extrusion granulation: under the conditions that the extrusion temperature (the temperatu...

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Abstract

The invention discloses an instant reshaped fried rice with shiitake mushrooms and a preparation method thereof, and relates to the technical field of food processing. The instant reshaped fried rice with shiitake mushrooms is specifically prepared from the following weight components: 80-90 parts of indica rice flour, 10-20 parts of shiitake mushroom powder share. The above-mentioned components are prepared according to the following steps: the raw and auxiliary materials are powdered and sieved, the materials are uniformly mixed, and then water is added to adjust the moisture content, extruded and granulated by an extruder, dried and then fried to obtain the finished product fried rice with mushrooms; Compared with the traditional fried rice, the mushroom powder is added through the extrusion puffing technology, which changes the traditional fried rice process and improves the nutritional quality of the fried rice. The mushroom fried rice product prepared by the technology not only has the unique mushroom flavor, but also effectively improves the quality, nutrition and functional properties of the fried rice.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to an instant reshaped fried rice with mushrooms and a preparation method thereof. Background technique [0002] Rice is the main food crop in my country. As one of the daily staple foods, 40% of the per capita caloric intake is provided by rice. However, rice has a low protein content and an unreasonable proportion of amino acids. In addition, after whitening and polishing, a large amount of rice has nutritional value. material loss. The higher the processing precision of rice, the more serious the loss of nutrients. According to epidemiological data, the intake of rice that is too refined and too fine will increase the incidence of diabetes and cardiovascular disease. Nowadays, with the continuous improvement of the quality of life, people's awareness of ingesting staple food has changed from "fine" to "full", and they pay more attention to nutritional balance. Extru...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/143A23L31/00
CPCA23L7/143A23L31/00Y02P60/85
Inventor 梁进杨涛张新振孙玥李雪玲
Owner ANHUI AGRICULTURAL UNIVERSITY
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