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Production process of quick frozen istant rice and its soup

A technology for instant rice and rice, which is applied in food preparation, food preservation, plant protein processing, etc. It can solve the problems of destroying the color, flavor and shape of rice, damaging instant rice, and lack of nutrition, etc., and achieves good taste and appearance, convenient storage, and nutrition high value effect

Inactive Publication Date: 2007-01-03
李昭津
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the additives in the existing instant rice may cause harm to the human body and the instant rice lacks nutrition, destroying the characteristics of the rice color, flavor, shape, etc. Nutritious, convenient and quick to eat, reasonable combination of soup, vegetables and rice, scientific and reasonable dietary structure quick-frozen instant rice and preparation method of the accompanying soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Clean the rice steaming equipment—wash the rice—add water, by weight, 0.3-0.15 parts of pure water, 9.7-9.85 parts of rice—put into a rice steamer or steamer and steam——pull out water and cool to 20°C Left and right—put into the blender—spray the nano-soybean protein liquid and stir fully—spray the cooked cooking oil and continue stirring evenly—make the original white rice. On this basis, various seasonings of meat, eggs, seafood and vegetables can also be added to the original white rice to make other rice varieties with different flavors. The types of the ingredients are also matched according to the known collocation method according to the required taste. Send the raw white rice or the seasoned rice to the cold storage for freezing below -30°C for 1-2 hours; or send it to the quick-freezing tunnel below -35°C for quick-freezing. The quick-freezing time depends on the weight and volume of the package. Certainly.

[0017] The cooking method of the soup that goes wi...

Embodiment 2

[0022] In this implementation, when quick-freezing, the rice and soup are measured and put into high-temperature edible plastic bags that can automatically discharge steam for quick-freezing. When eating, they can be thawed and heated directly in a microwave oven or a steamer. The packaging bags will never burst or burn. . The rest of the content is the same as in Embodiment 1.

Embodiment 3

[0023] Embodiment 3: During quick-freezing, measure rice and soup and put them into round-bottomed plastic stand-up bags respectively to facilitate consumers to choose and match freely. After thawing and heating, open the bags and eat immediately. The rest of the content is the same as in Embodiment 1.

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Abstract

The present invention discloses one kind of quick frozen instant rice and its soup. The quick frozen instant rice has no any preservative added, no natural nutrient loss, convenient and quick eating, reasonable matching of rice, dishes and soup and scientific diet structure. The production process includes the steps of steaming rice, cooling steamed rice, forming rice, quick freezing and storing the rice product in refrigerator.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing quick-frozen instant rice and its accompanying soup. Background technique [0002] Rice has been the daily staple food of residents in southern my country since ancient times. In recent years, it has also been favored by residents of northern cities. The popularity of rice has been a general trend. There are many styles of instant rice in the market. Among them, the typical ones are: instant rice added with sour agent for antisepsis. In addition to the obvious sour taste of the rice itself, this product gives people the illusion of rancidity, and whether the additive itself is harmful to the human body remains to be tested in practice. with scientific proof. In addition, there is also water-soaked rice imported from Japan, which has begun to take shape in China. It is developed on the basis of imitating the idea of ​​making instant noodles, but it is far ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23J3/16A23D9/00A23L3/36A23L7/196
Inventor 李昭津杨冠群
Owner 李昭津
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