Microwaveable packaged frozen rice with burnt texture
A rice and microwave technology, applied in food science, food preservation, application, etc., can solve the problems of sticky rice, changes in the taste and quality of finished rice, no attempt, etc., and achieve the effect of easy cooking
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0046] The prepared rice for packaging frozen rice of the present application may further include packaging sauce. The description of the sauce is the same as above.
[0047] The packaged frozen rice prepared according to the method for preparing packaged frozen rice of the present application has the effect of improving burnt texture when heated in a microwave oven. In particular, an improvement in burnt texture means a burnt texture that is more improved than when typically packaged frozen rice is cooked in a microwave, and may have a burnt texture that is similar or improved to rice cooked using a pot. The burnt texture is described the same as in Microwaveable Packaged Frozen Rice.
[0048] Hereinafter, the present application will be described in detail through experimental examples.
experiment Embodiment 1
[0051] Confirmation of the temperature and the resulting burnt texture when heating frozen fried rice with a heat receiver in a microwave oven
[0052] By bringing the heat receiver into contact with the frozen rice, it was confirmed that even during microwave cooking of packaged frozen rice, the burnt texture and flavor of the rice produced only during pot cooking can be produced.
[0053] For the frozen rice, using commercially available Chicken Chop Fried Rice (CJ Cheiljedang), put 200 g of the frozen rice in a container and heat it in a microwave at 700W for 6 minutes. In order to confirm the difference in effect according to the presence or absence of the heat receiver, heating was performed in a general vessel without a heat receiver and a vessel with a heat receiver at the bottom, respectively. The temperature change of the heat receiver is measured during heating, and the product temperature of the rice is measured after cooking is completed.
[0054] As a result, i...
experiment Embodiment 2
[0057] To the heat sink temperature based on the volume of the frozen rice and the ratio of the contact area with the heat sink (volume / area) and confirmation of burnt texture of the resulting rice
[0058]In order to further improve the microwave heating effect of packaged frozen rice with a heat receiver, the conditions for producing the best burnt texture of the rice were determined by changing the thickness (height) of the frozen rice compared to the area of the frozen rice in contact with the heat receiver .
[0059] Specifically, first, heat receivers having diameters of 215 mm, 150 mm, and 94 mm were manufactured based on circular containers, respectively, and containers in which the heat receiver was located at the bottom were manufactured. Then, 200 g of frozen rice was placed in each container with different bottom diameters as described above and heated in a 700 W microwave oven for 6 minutes and the maximum / average temperature of the heat receiver was measure...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More