A method for making instant wet rice

Abstract

The present invention relates to a method for making instant wet rice. The method comprises the following steps: putting fried rice into a food soaking vessel, adding boiling water at a temperature of 90-100°C, the amount of boiling water being 2 to 5 times the volume of the fried rice, quickly covering the food soaking vessel with a lid, maintaining good heat preservation, and stewing for 3-10 minutes, so that the fried rice fully absorbs water and expands, becomes soft and sticky, and stews into soft and sticky wet rice. The method is simple and quick to operate, and is suitable for various scenarios such as home, office, outdoor, restaurant, canteen, etc., and has a wide market application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing instant wet rice. Background Art

[0002] With the accelerated pace of life, people's demand for fast food is increasing. Traditional fast food such as instant noodles, although convenient and fast, has relatively simple nutritional ingredients and contains more additives. Fried rice, as a traditional food, has a unique taste and flavor, but its traditional way of eating is relatively monotonous. It is usually eaten directly or added as a supplement to other dishes, which limits its development in the fast food market. At present, there is a lack of a method in the market that can quickly prepare fried rice into a rice-like shape and soft and glutinous fast food to meet people's convenience and taste requirements for fast food. Summary of the invention

[0003] The invention provides a method for making instant wet rice. Through specific steps and conditions, fried rice can be soaked in boiling water and covered and stewed in a short time to become soft and sticky wet rice. The method is convenient and quick and has a good taste.

[0004] A method for making instant wet rice comprises the following steps: putting fried rice into a food soaking vessel; adding boiling water at a temperature of 90-100 DEG C into the food soaking vessel, wherein the amount of the boiling water is 2 to 5 times the volume of the fried rice; quickly covering the food soaking vessel with a lid to keep good heat preservation; stewing for 3-10 minutes, wherein the stewing time is adjusted according to the temperature of the boiling water and the heat preservation performance of the food soaking vessel, so that the fried rice fully absorbs water and expands, becomes soft and sticky, and stews into soft and sticky wet rice; and opening the lid to obtain the soft and sticky and delicious wet rice.

[0005] The key to the whole invention lies in the creative point of "stewing the fried rice into soft and glutinous wet rice".

[0006] Embodiment 1: Take 100 grams of fried rice and put it into a food-grade paper box; add boiling water at a temperature of 95° C. into the food-grade paper box, and the amount of boiling water is 3 times the volume of the fried rice; quickly cover the paper box with a lid to maintain good heat preservation; simmer for 6 minutes; open the lid to obtain soft and delicious wet rice.

[0007] Beneficial effects The instant wet rice making method of the present invention is simple and quick to operate, and only takes a few minutes to turn fried rice into soft and sticky wet rice, which greatly facilitates people's dietary needs in busy lives. By boiling water and simmering with a lid, the fried rice can fully absorb water and swell, become soft and sticky, and taste similar to traditional rice, and retain the unique flavor of fried rice, providing consumers with a new fast food choice. The method does not require complex cooking equipment and cumbersome steps, and is suitable for a variety of scenarios such as home, office, outdoor, restaurant, canteen, etc., and has a wide market application prospect.

Claims

1. A method for preparing instant wet rice, characterized in that: The fried rice is stewed into soft and sticky wet rice through specific steps, and the method comprises the following steps: S1. Put the fried rice into the food soaking container; S2. Add boiling water at a temperature of 90-100 ℃ to the food brewing vessel, the amount of boiling water is 2 to 5 times the volume of the fried rice; S3. Quickly cover the food brewing container with a lid to keep it well insulated; S4 simmer for 3-10 minutes, simmering time according to the boiling water temperature and the insulation performance of the food utensil to adjust the fried rice to fully absorb water expansion, soft and glutinous, simmered into soft and glutinous wet rice; S5. Open the lid and get soft, sticky and delicious wet rice.

2. The method for making instant wet rice according to claim 1, characterized in that: The step of stewing the rice into soft and glutinous wet rice comprises soaking the fried rice in boiling water at a temperature of 90-100° C. and stewing the rice with a lid, so that the fried rice absorbs water and expands in a short time, thereby realizing the transformation from the fried rice to the soft and glutinous wet rice.

3. The method for making instant wet rice according to claim 1, characterized in that: The amount of boiled water added is adjusted according to the required water content of the soft and glutinous wet rice.

4. The method for making instant wet rice according to claim 1, characterized in that: The food brewing utensil has good heat preservation performance, and the food utensil includes but is not limited to a food-grade paper box.

5. The method for preparing instant wet rice according to claim 1, characterized in that: The stewing time is 3-10 minutes. When boiling water at a temperature of 90-100° C. is used and the food brewing utensil has excellent heat preservation performance, the stewing effect is best. The specific stewing time is adjusted according to actual conditions.

6. The method for preparing instant wet rice according to claim 1, characterized in that: The fried rice is pre-treated rice, and the pre-treatment includes washing, draining water and then frying.