Blood clam braised rice and preparation method thereof

Abstract

The embodiment of the invention discloses a blood clam braised rice and a preparation method thereof. The blood clam braised rice is prepared from the following raw materials in parts by weight: 350 to 450 g of blood clam, 450 to 550 g of rice, 280 to 320 g of Chinese cabbage, 4 to 6 g of chopped green onion, 4 to 6 g of light soy sauce, 4 to 6 g of dark soy sauce, 4 to 6 g of oyster sauce, 4 to 6 g of salt, 180 to 220 g of seasoning juice, 55 to 65 g of peanut oil and 35 to 45 g of lard oil. According to the present invention, the delicious taste of the blood clam can be maintained to the maximum extent, the rice can fully absorb the flavor of the blood clam, the prepared blood clam braised rice has characteristics of rich taste and delicious taste, the more comprehensive nutrition is provided for consumers, and the increasingly stringent pursuit of the consumers on the delicious food is met.

Description

Technical Field

[0001] The embodiment of the invention relates to the technical field of food processing, and in particular to a kind of rice stewed with cockles and a preparation method thereof. Background Art

[0002] Rice, as the daily staple food of billions of people around the world, can be cooked in a variety of ways. From simple and direct steaming, to stewing with various ingredients to make clay pot rice and braised pork rice, to frying to make Yangzhou fried rice and soy sauce fried rice, each cooking method gives rice a unique taste and flavor. Among the many innovative cooking concepts, the practice of incorporating seafood into rice has undoubtedly opened up a new perspective for rice cooking. The delicious taste of seafood can add a rich and unique freshness to plain rice. The wonderful taste sparks created by the fusion of the two are deeply favored by food lovers.

[0003] Ma clams, also known as clams, hairy clams, blood clams, etc., are a common shellfish seafood with firm and tender meat and excellent taste. It is not only delicious, but also excellent in nutrition. It is rich in high-quality protein, which is an important raw material for human cell repair and growth; multiple vitamins, such as vitamin A and B vitamins, participate in various physiological and metabolic activities of the human body and are of great significance to maintaining physical health; multiple minerals such as iron, zinc, and selenium play a key role in enhancing human immunity and promoting metabolism.

[0004] However, there are only a handful of foods on the current market that cleverly combine cockles and rice. The existing production process has many drawbacks. In the process of retaining the delicious taste of cockles, the processing methods are not sophisticated enough, which often causes a large amount of loss of the freshness of the cockles. At the same time, if the fishy smell removal process is not in place, the finished product is very likely to retain a strong fishy smell. In terms of the degree of fusion of rice and cockles, the existing methods make it difficult for rice to fully absorb the unique flavor of cockles, and the two present a state of "appearance in harmony, but essence in disharmony". As a result, the taste of the finished product is poor and cannot meet the increasingly stringent pursuit of food by current consumers. Whether it is taste enjoyment or quality experience, there is a lot of room for improvement. Summary of the invention

[0005] To this end, the embodiment of the present invention provides a stewed rice with clams and a preparation method thereof, which can retain the deliciousness of the clams to the greatest extent, allowing the rice to fully absorb the flavor of the clams, thereby producing the stewed rice with clams with a rich texture and delicious taste.

[0006] In order to achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0007] According to the first aspect of the embodiments of the present invention, the present invention provides a dish of braised rice with blood clams, which is made from the following raw materials in parts by weight: 350-450 g of blood clams, 450-550 g of rice, 280-320 g of Chinese cabbage, 4-6 g of chopped green onion, 4-6 g of light soy sauce, 4-6 g of dark soy sauce, 4-6 g of oyster sauce, 4-6 g of salt, 180-220 g of sauce, 55-65 g of peanut oil, and 35-45 g of lard.

[0008] Further, it is made from the following raw materials in parts by weight: 400 g of blood clams, 500 g of rice, 300 g of Chinese cabbage, 5 g of chopped green onion, 5 g of light soy sauce, 5 g of dark soy sauce, 5 g of oyster sauce, 5 g of salt, 200 g of sauce, 60 g of peanut oil, and 40 g of lard.

[0009] Further, the blood clams are Heiyanzi blood clams. Heiyanzi blood clams are a special product of Heiyanzi Town, Fengnan District, Tangshan City, Hebei Province, and are a national agricultural product geographical indication. The bivalves are swollen and oval in shape, the shell surface is white, the umbo is yellowish-brown, the radial ribs on the shell surface are obvious, densely covered with brown burrs, the muscles and visceral mass inside the shell are plump, and the color is bright red. Blood clams are rich in nutrients, containing protein, carbohydrates, vitamin B, and various trace elements. After testing, the protein content is 15.6-16.0%, the fat content is 1.25-1.30%, potassium is 334-340 mg / 100 g, sodium is 172-178 mg / 100 g, and the total amino acid content is 11.6-11.8 g / 100 g, with relatively high nutritional value; because Heiyanzi blood clams are produced in muddy sea areas and do not contain any impurities, their meat is fat and tender, and the taste is delicious. At the same time, the trace elements such as potassium, sodium, and amino acids they contain have the effects of improving human immunity and reducing blood lipid and blood pressure.

[0010] Further, the rice is crab-paddy rice. Crab-paddy rice adopts a planting mode of rice-crab symbiosis. Its grains are plump, the texture is hard, the color is clear and transparent, looking crystal clear, with high ornamental value; the taste is smooth and elastic, and the aroma is strong; it is rich in various minerals and trace elements, such as potassium, magnesium, iron, etc., and is nutritious.

[0011] Further, the preparation method of the sauce includes: taking 100 g of peanut oil, adding 200 g of scallions, 50 g of ginger, and 100 g of shallots, simmering over low heat at 80°C until the scallions turn golden yellow, then adding 1000 g of groundwater in a 500 m water layer, 500 g of the original soup of blood clam meat, 200 g of oyster sauce, 300 g of light soy sauce, 500 g of dark soy sauce, 50 g of monosodium glutamate, and 40 g of chicken powder, simmering over low heat at 80°C for 15 minutes, turning off the heat, cooling, and filtering. The sauce provided by the present invention is combined with the blood clam soup, with a fresh and strong aroma and a unique flavor.

[0012] According to the second aspect of the embodiments of the present invention, the present invention provides a preparation method of the braised rice with blood clams as described in any one of the above, and the method includes the following steps:

[0013] (1) Pretreat the rice

[0014] Soak the rice in groundwater with a water layer of 500 m for 2 hours, drain and set aside.

[0015] (2) Process the blood clams

[0016] Select fresh blood clams, remove impurities, and rinse thoroughly repeatedly.

[0017] Add a small amount of groundwater with a water layer of 500 m to the pot and bring to a boil. Put the blood clams in and blanch for 1 - 2 minutes until the blood clams open. Then remove and drain.

[0018] Reserve the original soup from blanching the blood clams for later use.

[0019] Shell out the clam meat, rinse again, and soak the clam meat in the original soup to enhance the freshness.

[0020] (3) Cut and prepare the vegetables

[0021] Wash the Chinese cabbage and cut it into small pieces about 2 - 3 cm square.

[0022] After draining the clam meat, cut it into pieces about 1 - 2 cm in size for later use.

[0023] (4) Stir - fry the seasonings

[0024] Heat the pot and pour in oil. Stir - fry the chopped green onions until fragrant, then remove.

[0025] Add the Chinese cabbage to the pot and stir - fry over high heat at 200 - 220 °C for 1 minute. Then add light soy sauce, dark soy sauce, oyster sauce, salt, and the sauce in sequence for seasoning.

[0026] Put in the cut clam meat and turn to high heat to stir - fry quickly at 200 - 220 °C for 30 seconds.

[0027] (5) Simmer the rice

[0028] Mix the stir - fried seasonings with the soaked rice and pour them into a small non - stick pot together.

[0029] Add an appropriate amount of clam soup so that the water level is slightly higher than the rice surface. Simmer over low heat at 80 °C for 15 minutes until the rice is about 70% cooked. Stir during this period to prevent sticking to the bottom.

[0030] After turning off the heat, move the small non - stick pot to a circular pot stand with an alcohol block at the bottom, and let the alcohol block heat and burn for 15 - 16 minutes. The alcohol temperature is 300 - 320 °C. After burning out, simmer for another 5 minutes.

[0031] Furthermore, in step (5), the water level is 2 cm higher than the rice surface.

[0032] The embodiments of the present invention have the following advantages:

[0033] 1. The selected black - edged ark shell of the present invention has tender and fresh meat, delicious taste, and is rich in nutrients such as protein, vitamins, and various minerals. It adds a unique seafood flavor and rich nutrients to the steamed rice.

[0034] 2. The selected crab - field rice of the present invention adopts an ecological planting method during the planting process. Crabs are raised in the paddy fields. The crabs can remove weeds and pests in the paddy fields, and their excrement can also be used as fertilizer, making the rice green, environmentally friendly, safe and healthy. Moreover, the rice has a soft, glutinous, sweet taste, plump grains, and the cooked rice has a strong aroma.

[0035] 3. The deep - well water at a depth of 500m selected by the present invention belongs to deep - layer groundwater. The water quality is pure, less polluted by the outside world, contains appropriate amounts of minerals and trace elements, and can improve the taste and quality of the rice. Using this water to steam the rice can make the rice taste smoother, the flavor more pure, and at the same time help to better stimulate the aroma and taste of the black - edged ark shell and crab - field rice itself.

[0036] 4. Through the special treatment of the ark shell, as well as the unique frying and simmering steps of the present invention, the freshness of the ark shell is fully incorporated into the rice, forming a unique flavor different from traditional rice, greatly enriching the taste level of the rice.

[0037] 5. The preparation method of the present invention has clear steps, strong operability, and good promotion and application value. Specific Embodiments

[0038] The following specific embodiments illustrate the implementation manners of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0039] The preparation method of the sauce is as follows: Take 100g of peanut oil, add 200g of scallions, 50g of ginger, and 100g of shallots, and simmer over low heat at 80 °C until the scallions turn golden - yellow. Then add 1000g of groundwater at a depth of 500m, 500g of the original soup of ark shell meat, 200g of oyster sauce, 300g of light soy sauce, 500g of dark soy sauce, 50g of monosodium glutamate, and 40g of chicken powder, and simmer over low heat at 80 °C for 15 minutes. Turn off the heat, let it cool, and then filter.

[0040] Example 1

[0041] This example provides a kind of ark - shell - steamed rice, and its raw materials are as follows: 400g of black - edged ark shell, 500g of crab - field rice, 300g of Chinese cabbage, 5g of chopped scallions, 5g of light soy sauce, 5g of dark soy sauce, 5g of oyster sauce, 5g of salt, 200g of sauce, 60g of peanut oil, and 40g of lard.

[0042] The preparation method of the above-mentioned stewed rice with cockles comprises the following steps:

[0043] (1) Pretreatment of rice: Weigh 500 g of crab rice, wash it twice with groundwater from a 500 m water layer, and soak it in clean water for 2 hours. Then, remove the rice and place it in a strainer to drain the water for later use.

[0044] (2) Processing razor clams: Select 400g of fresh black-rimmed razor clams, carefully scrub the shell with a brush to remove impurities such as mud and sand attached to the surface. Add 1000ml of groundwater from a 500m water layer into a pot, boil over high heat, put in the razor clams, count for 1 minute, and when the razor clams open, quickly remove them and put them in cold water to cool down. Then take the razor clam meat out of the shell and rinse it with clean water again 2-3 times. Let the original soup for blanching the razor clams stand for 15 minutes, take the upper clear liquid, and soak the razor clam meat in the original soup for 30 minutes.

[0045] (3) Cut vegetables: Prepare 300g of Chinese cabbage, remove the outer old leaves, wash and cut into small square pieces with a side length of about 2 cm. Take out the soaked hairy clam meat from the original soup, drain the water, and cut into small pieces of about 1 cm.

[0046] (4) Stir-fry the ingredients: Pour 50g peanut oil into the pot, add 5g chopped green onion after the oil is hot, stir-fry over low heat until fragrant, and remove from the heat. Add the chopped cabbage, turn to high heat and stir-fry at about 200℃ for 1 minute until the cabbage is slightly softened. Add 5g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 5g salt and 200g sauce in turn for seasoning, add the chopped razor clams, turn to high heat and stir-fry quickly at about 200℃ for 30 seconds to evenly coat the razor clams with the seasoning.

[0047] (5) Cooking rice: Mix the fried ingredients with the drained rice and pour into a small non-stick pot. Add an appropriate amount of the original soup used to soak the hairy clam meat, so that the water level is about 2 cm higher than the rice. Cover the pot, place the pot on the stove, keep the temperature at 80℃ on low heat, and cook for 15 minutes. Stir gently with a wooden spatula every 3 minutes to prevent the rice from sticking to the pot.

[0048] After turning off the fire, move the small pot to a round pot rack with an alcohol block at the bottom, light the alcohol block, and allow it to heat and burn for 15 minutes. The alcohol temperature is about 320°C. After it burns out, simmer for another 5 minutes.

[0049] Example 2

[0050] The present embodiment provides a stewed rice with clams, the raw materials of which are as follows: 400g of black clams, 550g of crab rice, 300g of Chinese cabbage, 6g of chopped green onion, 5g of light soy sauce, 6g of dark soy sauce, 4g of oyster sauce, 4g of salt, 180g of sauce, 55g of peanut oil, and 45g of lard.

[0051] The preparation method of the above-mentioned Stewed Rice with Blood Clams is the same as that in Example 1.

[0052] Example 3

[0053] This example provides a kind of Stewed Rice with Blood Clams, and its raw materials are as follows: 400 g of Black Edge Hairy Clams, 450 g of Crab Field Rice, 300 g of Chinese Cabbage, 4 g of chopped green onion, 6 g of light soy sauce, 4 g of dark soy sauce, 5 g of oyster sauce, 6 g of salt, 220 g of sauce, 65 g of peanut oil, and 35 g of lard.

[0054] The preparation method of the above-mentioned Stewed Rice with Blood Clams is the same as that in Example 1.

[0055] Test Example 1

[0056] Select 10 - 15 sensory evaluators, covering people of different ages, genders and dietary preferences. Evaluate the Stewed Rice with Blood Clams in Examples 1 - 3 from four aspects: appearance, aroma, taste and flavor according to the standards in Table 1.

[0057] Table 1

[0058]

[0059]

[0060] The evaluation results are shown in Table 2.

[0061] Table 2

[0062] Finished product Appearance Aroma Taste Flavor Total score Example 1 26 18 25 18 87 Example 2 24 17 24 16 81 Example 3 22 17 23 14 76

[0063] The results show that the blood clam meat in the Stewed Rice with Blood Clams provided by the embodiments of the present invention is tender and sand - free, the rice grains are distinct, the rice absorbs the seafood soup fully, the special sauce is integrated with the clam soup, with a strong fresh aroma and a unique flavor, and has excellent sensory quality.

[0064] Comparative Example 1

[0065] Adopt the ordinary method of cooking rice, directly put the un - stir - fried hairy clam meat and rice into the rice cooker and cook until done, with other conditions being the same.

[0066] The results show that the taste of the rice is plain, the fresh flavor of the hairy clams is not fully integrated into the rice, and there is a slight fishy smell.

[0067] Comparative Example 2

[0068] During the stir - frying process, do not retain the original soup of the blanched hairy clams, and use clear water to soak the hairy clam meat and cook the rice.

[0069] The results show that the finished rice is significantly lacking in flavor, and the umami of the hairy clams is greatly reduced.

[0070] Comparative Example 3

[0071] When cooking the simmered rice, use an electric rice cooker throughout the process, and do not adopt the method of first simmering over low heat and then heating with an alcohol block.

[0072] The results show that the taste and flavor of the rice are not as good as those of the ark shell simmered rice prepared in the embodiments of the present invention. The rice is not soft and glutinous enough, and the fragrance is not strong enough.

[0073] It can be clearly seen through the examples and comparative tests that the ark shell simmered rice provided by the present invention has a unique flavor, a delicious taste, and is rich in nutrition, and has significant advantages and good application prospects.

[0074] Although the present invention has been described in detail with general descriptions and specific embodiments above, on the basis of the present invention, some modifications or improvements can be made, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A kind of rice stewed with cockles, characterized in that: The dish is prepared from the following raw materials in parts by weight: 350-450g of hairy clams, 450-550g of rice, 280-320g of Chinese cabbage, 4-6g of chopped green onion, 4-6g of light soy sauce, 4-6g of dark soy sauce, 4-6g of oyster sauce, 4-6g of salt, 180-220g of sauce, 55-65g of peanut oil and 35-45g of lard.

2. The stewed rice with cockles according to claim 1, characterized in that: The dish is made from the following raw materials in parts by weight: 400g of hairy clams, 500g of rice, 300g of Chinese cabbage, 5g of chopped green onions, 5g of light soy sauce, 5g of dark soy sauce, 5g of oyster sauce, 5g of salt, 200g of sauce, 60g of peanut oil and 40g of lard.

3. The stewed rice with cockles according to claim 1, characterized in that: The razor clam is the black-edged razor clam.

4. The stewed rice with cockles according to claim 1, characterized in that: The rice is crab field rice.

5. The stewed rice with cockles according to claim 1, characterized in that: The preparation method of the juice comprises: Take 100g peanut oil, add 200g shallot, 50g ginger, 100g shallot, simmer at 80℃ until shallot turns golden yellow, then add 1000g groundwater from 500m water layer, 500g clam meat broth, 200g oyster sauce, 300g light soy sauce, 500g dark soy sauce, 50g MSG, 40g chicken essence, simmer at 80℃ for 15 minutes, turn off the heat, let cool, and filter.

6. The method for preparing the rice stewed with cockles according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: (1) Pretreatment of rice Soak the rice in groundwater from the 500m water layer for 2 hours, drain and set aside; (2) Processing of razor clams Select fresh clams, remove impurities, and rinse them repeatedly; Add a small amount of groundwater from the 500m layer to a pot and bring to a boil. Add the clams and blanch for 1-2 minutes until they open. Remove and drain. Reserve the original broth used to blanch the clams for later use; Peel out the clams, rinse them again, and soak them in the original soup to enhance their freshness; (3) Cutting vegetables Wash the Chinese cabbage and cut it into 2-3 cm square pieces; Drain the clam meat and cut it into 1-2 cm pieces for later use; (4) Stir-frying ingredients Heat the pan with oil, sauté the chopped green onion until fragrant, then remove from the pan; Add Chinese cabbage to the pot, stir-fry over high heat at 200-220℃ for 1 minute, then add light soy sauce, dark soy sauce, oyster sauce, salt and sauce to taste; Add the chopped clam meat, turn to high heat and stir-fry quickly at 200-220℃ for 30 seconds; (5) Cooking Rice Mix the fried ingredients with the soaked rice and pour them into a small non-stick pan; Add appropriate amount of clam soup to make the water level slightly higher than the rice, and simmer over low heat at 80℃ for 15 minutes until the rice is 70% cooked. Stir during the cooking to prevent the rice from sticking to the bottom. After turning off the fire, move the non-stick pot to the round pot rack with an alcohol block at the bottom. Heat the alcohol block for 15-16 minutes. The alcohol temperature is 300-320℃. After it is burned out, simmer for another 5 minutes.

7. The method for preparing rice stewed with cockles according to claim 6, characterized in that: In step (5), the water level is 2 cm higher than the rice surface.

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