Standardized preparation method of fried rice

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a standardized preparation method of fried rice. The standardized preparation comprises the following steps: providing at least two kinds of hard rice and soft rice with different starch characteristics; respectively performing cooking treatment by adopting different cooking processes matched with the characteristics of various kinds of rice; cooling the cooked rice to enable the rice to be clear in particles and not to be adhered to each other; mixing the cooled rice with a specific amount of auxiliary materials, and packaging; and the packaged finished product is subjected to combined type freezing storage. The combined freezing storage comprises a quick freezing step at a first preset low temperature and a long-term storage step at a second preset low temperature higher than the first preset low temperature. According to the preparation method, the fried rice product which is rich in taste level, stable in quality and long in shelf life can be stably prepared.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a standardized preparation method of fried rice. BACKGROUND

[0002] According to the published "2025 China Fried Rice Industry Market Prospect Forecast and Investment Value Evaluation Analysis Report", the overall market size of rice fast food in China reached 1.28 trillion yuan in 2024, with a year-on-year growth of 9.6%, among which fried rice accounted for about 32% of the market share, with an estimated market size of 4096 billion yuan. With the acceleration of life rhythm, instant fried rice has become the mainstream choice in family and office scenes due to its convenience, and the number of fried rice orders through platforms such as Meituan and Ele.me reached 1.23 billion in 2024, with a year-on-year growth of 14.8%, reflecting the growing demand for industrialized and standardized instant fried rice. At the same time, the "Convenient Fried Rice Industry Development Trend and Investment Strategy Research Analysis Report" pointed out that the market size of instant fried rice is expected to reach 70 billion yuan in 2024, with a compound annual growth rate of about 10%, and consumers have higher requirements for the stability of product taste, uniformity of flavor and shelf life.

[0003] The current production of instant fried rice mainly includes two modes: one is the household / small workshop handmade mode, which completely relies on personal experience without fixed parameter standards, such as the traditional fried rice commonly used "overnight rice", but there are problems such as uneven water loss, easy breeding of bacteria, etc., which can easily lead to unstable taste; the second is the industrial simple processing mode, which can achieve batch production, but often simplifies the process in pursuit of efficiency. According to the research of Shangpu Consulting Group on the instant fried rice industry, most small and medium-sized food enterprises ignore the importance of different rice characteristics and raw material pretreatment, resulting in uneven product quality, and in 2024, 1.3% of fried rice products will have taste or safety problems due to non-standard process.

[0004] The existing technology of industrial instant fried rice mainly includes the following problems: (1) Rice processing: mostly using single variety rice or random mixing, such as the Chinese invention patent "Preparation method of normal temperature storage type instant fried rice" with publication number CN102488143A, which only uses single high-quality rice without optimization of variety ratio, and the amount of water and oil is controlled by experience without quantitative standard; the production process of Yangzhou fried rice disclosed by Yangzhou Xiangqiang Agricultural Ecological Co., Ltd. shows that the rice weighing error can reach ±200g, and the stability of raw material ratio is insufficient. (2) Steaming process: all rice is uniformly steamed without differentiation. The "Convenient Food Processing Technology Manual (2020 Edition)" clearly records that traditional industrial processes put all types of rice into a steamer, with a fixed steaming time of 40-50 minutes and no braising step, resulting in easy over-cooking of Northeast rice and loss of rice aroma. The patent "Preparation method of fried rice processing technology for frozen fried rice" with publication number CN202410585742 also points out that this uniform steaming method is one of the main reasons for the adhesion of fried rice particles and uneven taste.

[0005] (3) Cooling process: direct room temperature open airing after steaming. As shown in the early production records of instant fried rice of Ruchang (Zhangzhou) Food Co., Ltd., the steamed rice is spread on a common operating table and cooled at room temperature for 1-2 hours. Without a special pre-cooling device, the rice clumping rate is more than 35%, and subsequent mixing is difficult to evenly attach. The "2025 China Fried Rice Industry Market Prospect Forecast and Investment Value Evaluation Analysis Report" also confirms that 82% of the enterprises do not have professional pre-cooling facilities, and the cooling link becomes a quality short board. (4) Mixing and packaging: arbitrary mixing time and lack of safety detection. The "Convenient Food Processing Technology Manual (2020 Edition)" records that the traditional process mixes rice and seasonings for 3-5 minutes without a fixed time standard, and the packaging only marks the net content without setting up a metal detection link. The "2024 Instant Food Quality White Paper" published by Meituan Catering Supply Chain shows that 0.8% of the fried rice products without metal detection have metal debris problems brought in by raw materials. (5) Storage process: direct refrigeration without quick freezing step. The patent application "Preparation method of convenient fried rice without additives" with publication number CN202510047321 mentions that the traditional process directly transfers the packaged fried rice into a-10℃ refrigerator, large ice crystals form inside the rice, the hardness increases by 40% after thawing, and the shelf life is only 15-30 days. Early product data from Xiangqiang Company also shows that this storage method can cause a product transportation breakage rate of 8%, which cannot meet the long-distance distribution requirements.

[0006] Based on the above problems, it is urgent to provide a standardized preparation method of fried rice to solve the problems of particle adhesion, uneven taste, high breakage rate, metal debris, and poor stability of raw material ratio in the prior art. SUMMARY

[0007] Based on the above technical background, the main purpose of the present application is to provide a standardized preparation method of fried rice to solve the technical problems of unstable taste quality and deteriorated taste after reheating caused by non-standardized raw material processing and steaming process in the prior art, so as to stably prepare fried rice products with rich taste levels, uniform flavor, stable quality and long shelf life under industrial production conditions, thereby overcoming the shortcomings of the prior art.

[0008] To achieve the aforementioned technical purposes, the technical scheme adopted by the present application comprises: The present application provides a standardized preparation method of fried rice, the process flow chart of the preparation method is as shown in Figure 1 The preparation method comprises the following steps: Step 1, the fried rice rice is laid flat, then soybean oil is sprinkled, then water is added, the soybean oil is sprinkled on the northeast rice, then water is added, the basmati rice is added into the northeast rice, and the mixed rice is obtained by mixing; Step 2, the fried rice rice is steamed at high fire, then stewed after the fire is turned off, then the steamed fried rice is stirred, the mixed rice is steamed at high fire, then the steamed mixed rice is stirred; Step 3, the stirred fried rice and the mixed rice are cooled, the preserved vegetable and minced meat are steamed, then diced and sterilized; Step 4, the mixed rice and the fried rice rice are stirred and mixed, then the seasonings and the sterilized preserved vegetable and minced meat are added in sequence, stirred uniformly, then the soy sauce is added and stirred uniformly, then fried, then metal detection, sterile packaging and quick freezing are carried out, and finally the standard fried rice is obtained.

[0009] The above steps are described in detail as follows.

[0010] In step 1, the mass ratio of the fried rice rice, water and soybean oil is (3500-4000):(2500-3000):30.

[0011] Preferably, the mass ratio of the fried rice rice, water and soybean oil is 3750:2600:30.

[0012] The fried rice rice is selected from indica rice varieties, and the amylose content is 25%-28%, which can ensure the chewiness after cooking.

[0013] The mass ratio of the northeast rice, water and soybean oil is (2200-2700):(1500-2000):30.

[0014] Preferably, the mass ratio of the northeast rice, water and soybean oil is 2500:1800:30.

[0015] The northeast rice is selected from japonica rice varieties, and the amylose content is 15%-18%, which can ensure the soft and sticky taste.

[0016] The mass ratio of the basmati rice and the northeast rice is 200:(4500-5500).

[0017] Preferably, the mass ratio of the basmati rice and the northeast rice is 200:5000.

[0018] The basmati rice has a linear starch content of 20-22%, has a unique nutty aroma, and the length of the rice grain can be increased by 1.5-2 times after steaming.

[0019] The present application can guarantee the initial state of each plate of rice to be consistent by limiting the weight of each kind of rice, the amount of water added and the amount of oil added, and lays a foundation for subsequent uniform cooking process; the added soybean oil can form a protective film on the surface of the rice grain, effectively avoiding the adhesion of the rice grain during cooking.

[0020] In step 2, the conditions for high-heat steaming of the fried rice are as follows: high-heat steaming for 20-30 min, and after the steaming is completed, continue to stew for 8-12 min.

[0021] Preferably, the conditions for high-heat steaming of the fried rice are as follows: high-heat steaming for 25 min, and after the steaming is completed, continue to stew for 10 min.

[0022] The conditions for high-heat steaming of the mixed rice are as follows: high-heat steaming for 60-80 min after the steam is turned on.

[0023] Preferably, the conditions for high-heat steaming of the mixed rice are as follows: high-heat steaming for 70 min after the steam is turned on.

[0024] The fried rice has a relatively hard texture, and the method of "short steaming + stewing" is adopted to achieve the taste of "soft and glutinous on the outside and chewy on the inside"; the northeast rice has a soft and glutinous texture, and the basmati rice needs to be steamed for a long time to release the aroma, so the two kinds of rice adopt a uniform long steaming time, which can shorten the preparation time, reduce the energy consumption, and also avoid the loss of aroma and overcooked taste.

[0025] In step 3, the cooling is natural cooling or air cooling.

[0026] The conditions for natural cooling are as follows: natural cooling for 4-6 h under the conditions of a temperature of 0-5 DEG C, a humidity of 50-80%, and ventilation.

[0027] Preferably, the conditions for natural cooling are as follows: natural cooling for 5 h under the conditions of a temperature of 0-4 DEG C, a humidity of 60-70%, and ventilation.

[0028] Natural cooling under the above conditions can make the rice reach a "plastic state", that is, the rice particles are not adhered, and can be naturally scattered after being gripped by hand.

[0029] The pre-cooling environment of 0 DEG C-4 DEG C can avoid the condensation of rice due to a large temperature difference, and the cooling time of 5 h can ensure the uniform loss of moisture in the rice, form a stable "plastic structure", and prevent clumping during subsequent mixing, thereby affecting the taste of the fried rice.

[0030] The cooling time of air cooling is 1-3 h. Preferably, the cooling time of air cooling is 2 h.

[0031] The air-cooling time is shorter than the natural cooling time, and the rice plastic state can still be achieved, and the cooling efficiency is higher.

[0032] In step 4, the conditions for high-heat steaming of the pork and preserved vegetable mixture are as follows: steaming for 20-30 min after vaporization.

[0033] Preferably, the conditions for high-heat steaming of the pork and preserved vegetable mixture are as follows: steaming for 25 min after vaporization.

[0034] The steamed pork and preserved vegetable mixture is cut into small cubes of (0.3-0.7) cm x (0.3-0.7) cm.

[0035] Preferably, the steamed pork and preserved vegetable mixture is cut into small cubes of 0.5 cm x 0.5 cm.

[0036] Steaming can remove excess water from the pork and preserved vegetable mixture, stimulate salty and fragrant flavors, and kill possible bacteria. Cutting into small cubes of 0.5 cm ensures that each mouthful of fried rice contains pork and preserved vegetable mixture, without affecting the graininess of the rice.

[0037] In step 5, the mixed rice and fried rice rice are mixed uniformly in a mass ratio of (5-5.5):7.5.

[0038] Preferably, the mixed rice and fried rice rice are mixed uniformly in a mass ratio of 5.2:7.5.

[0039] The mass ratio of the mixed rice, fried rice, seasonings, pork and preserved vegetable mixture, and soy sauce is (5-5.5):7.5:(0.5-1):5:(1-1.5).

[0040] Preferably, the mass ratio of the mixed rice, Basmati rice, seasonings, pork and preserved vegetable mixture, and soy sauce is 5.2:7.5:0.9:5:1.25.

[0041] The soy sauce is preferably Jiajia soy sauce, which has an amino acid nitrogen content of ≥1.2 g / 100 mL, can ensure rich flavor, and does not contain preservatives.

[0042] The seasonings are preferably chicken essence seasonings.

[0043] After adding the seasonings and sterilized pork and preserved vegetable mixture, stirring for 0.5-2 min, preferably 1 min.

[0044] The conditions for quick freezing are as follows: placing the aseptically packaged fried rice in a temperature of -30 to -15°C for 70-80 h.

[0045] The aseptic packaging room can prevent secondary contamination of the finished product, and metal detection can eliminate safety hazards.

[0046] Preferably, the quick-freezing treatment is performed by placing the sterilized and packaged fried rice at a temperature of -18℃ for 72 hours.

[0047] The quick-freezing treatment can reduce the core temperature of the fried rice to below -18℃, and after the quick-freezing treatment is completed, the fried rice is checked for shape; if the fried rice is shaped, the sterilized and packaged fried rice is transferred to a -18℃ freezer and placed on a shelf for long-term storage. Quick-freezing the fried rice at -30℃ can quickly form tiny ice crystals in the interior of the rice, and after thawing, the taste can be close to that of freshly cooked rice; storage in a -18℃ freezer can inhibit the growth of microorganisms and extend the shelf life of the fried rice to more than 6 months.

[0048] The fried rice has good taste: the rice particles are loose and not clumped, and when chewed, it has soft and chewy texture and a pleasant aroma, without undercooked or overcooked parts; the fried rice has moderate flavor: the soy sauce is moderately salty, the pork and pickled vegetable have a distinct aroma, and there is no odor, and the flavors of the various seasonings are evenly blended; the fried rice has a uniform light brown appearance, with evenly distributed pork and pickled vegetable cubes, and no obvious seasoning clumping.

[0049] The standardized production method can achieve a raw material loss rate of ≤2% per batch, which is much lower than the loss rate of 5% to 8% in the prior art. In the preparation method, the packaging link has a qualified rate of ≥99.5% (due to metal detection and sealing process, unqualified products are mainly packaging bag damage, with a damage rate of ≤0.5%).

[0050] The present application has the following advantages: (1) The standardized preparation method of the fried rice improves the taste level and stability. By combining hard rice and soft rice with different properties and using a differentiated cooking process that matches them, the taste defects caused by uniform cooking in the prior art are fundamentally solved, and a composite fried rice with soft and chewy texture can be stably produced, and the quality of batches is highly consistent.

[0051] (2) The standardized preparation method of the fried rice ensures uniform flavor. By cooling the rice to a state with distinct particles, clumping of the rice is effectively avoided, creating conditions for uniform attachment of subsequent seasonings and ensuring uniformity of the final product flavor.

[0052] (3) The standardized preparation method of the fried rice prolongs the shelf life and optimizes the reheating taste. The combined freezing storage process of "fast first and slow later" can promote the formation of tiny ice crystals in the product interior through rapid freezing, effectively protecting the microstructure of the rice, so that the reheating taste of the product after long-term storage can be closest to that of freshly cooked fried rice, and the shelf life of the fried rice is significantly prolonged. BRIEF DESCRIPTION OF DRAWINGS

[0053] Figure 1 A process flow chart of the standardized preparation method of fried rice according to the present application is shown. DETAILED DESCRIPTION

[0054] The present application will be described in detail below, and the features and advantages of the present application will become more apparent with these descriptions.

[0055] EMBODIMENT The present application will be further described below by specific examples, which are only for illustrating the present application and not for limiting the scope of the present application. The raw materials used in the embodiments of the present application are all commercially available.

[0056] EMBODIMENT 1 The fried rice rice is poured into the hopper of the elevator, and is conveyed to the automatic dispenser through the elevator conveyor belt. 7.5 kg of fried rice rice is taken at a time, and is evenly laid in a steaming tray through the dispenser. Then, 30 g of soybean oil is evenly sprinkled thereon, and 2600 mL of drinking water is measured by a measuring cup and slowly poured into the steaming tray. By hand, 5 kg of northeast rice is placed in another steaming tray, and 30 g of soybean oil is evenly sprinkled thereon. Then, 1800 mL of drinking water is added to the northeast rice by a measuring cup. The basmati rice is evenly sprinkled into the steaming tray containing the northeast rice, and is mixed with the northeast rice for joint steaming.

[0057] The steaming tray containing the fried rice rice is placed in the steaming oven, and the door of the steaming oven is closed. After the steam in the steaming oven is generated, the fire is turned on to steam for 25 min. After 25 min, the fire is turned off, and the door of the steaming oven is kept closed to continue stewing for 10 min. After the stewing is completed, the steaming tray is taken out by hand, and the rice is gently stirred to be loose (to avoid breaking the rice grains) by a rice spoon. Then, the steaming tray is placed on a stainless steel rack. The steaming tray containing the mixture of the northeast rice and the basmati rice is placed in the steaming oven, and the steam is generated. After the steam is generated, the fire is turned on to steam for 70 min. After the steaming is completed, the steaming tray is taken out by hand and stirred to be loose, and is placed on the stainless steel rack for standby.

[0058] The stainless steel rack containing the loose rice is pushed onto the trolley, and is pushed into the pre-cooling room as a whole. The door of the pre-cooling room is closed, and the ventilation device is turned on. Under the conditions of a temperature of 0-4℃, a humidity of 60-70%, and ventilation, the rice is naturally cooled for 5 h, so that the rice reaches a plastic state, i.e., the rice grains are not adhered to each other, and can be naturally scattered after being gripped by hand.

[0059] The packaged preserved vegetable and minced meat is placed in a stainless steel steaming tray, and is placed in the steaming oven. After the steam is generated, the steaming is performed for 25 min. After the steaming is completed, the steaming tray is taken out, and the packaging is removed. The preserved vegetable and minced meat is cut into small cubes of 0.5 cm x 0.5 cm by a dicing machine, and is ready for use.

[0060] According to the weight ratio of fried rice rice: Northeast rice: Basmati rice = 7.5:5:0.2, the cooled three types of rice are fed from the double-shaft mixer feeding port; start the mixer, first add chicken essence seasoning, then add the pretreated pork with preserved vegetable, and stir for 1 min; after stirring for 1 min, add soy sauce (the mass ratio of mixed rice, Basmati rice, seasoning, pork with preserved vegetable, and soy sauce is 5.2:7.5:0.9:5:1.25) with a measuring cup, slowly pour along the inner wall of the mixer, continue to stir until the fried rice is evenly colored (light brown, no white rice grains), and the particles are loose and not clumped, and then turn off the mixer; pour the stirred fried rice from the discharge port into a special turnover box for fried rice, and reserve for use. The double-shaft stirring can ensure uniform mixing of the rice and the seasoning, and the addition of the seasoning in stages can prevent the soy sauce from directly contacting the rice, causing local over-wetting.

[0061] Transfer the turnover box to the packaging room and place it next to the feeding port of the packaging machine; start the packaging machine and add the fried rice to the feeding port; the packaging machine automatically completes the "bagging-sealing"; the sealed fried rice packaging bag passes through the metal detector, and if metal impurities are detected, the equipment automatically alarms and rejects unqualified products; qualified packaging bags are conveyed to the round table by the elevator, placed in the partitioned area according to different specifications, and then placed in a special paper box for fried rice; seal with custom-made tape after filling; the sterile packaging room can prevent secondary contamination of the finished product, the metal detection can exclude safety hazards, and the special paper box and tape can protect the packaging bag from being squeezed and improve brand recognition. Transfer the sealed special paper box to the quick freezer, stack and place it, and store it for 72 h to reduce the center temperature of the fried rice to below -18°C. After the quick freezing is completed, check whether the fried rice is formed, and if so, transfer the paper box to a -18°C freezer and place it on the shelf for long-term storage.

[0062] Example 2 Prepare the fried rice according to the similar method of Example 1, except that the weight ratio of fried rice rice: Northeast rice: Basmati rice = 7:5:0.2, the cooled three types of rice are fed from the double-shaft mixer feeding port; start the mixer, first add chicken essence seasoning, then add the pretreated pork with preserved vegetable, and stir for 1 min; after stirring for 1 min, add soy sauce (the mass ratio of mixed rice, Basmati rice, seasoning, pork with preserved vegetable, and soy sauce is 5.2:7:0.9:5:1.25). Example 3 The fried rice was prepared in a standardized manner similar to that in Example 1, except that: the cooled rice of the three types was fed into the feed port of the twin-shaft mixer in a weight ratio of fried rice: Northeast rice: Basmati rice = 8:5:0.2; the mixer was started, chicken essence seasoning was added first, followed by pre-treated preserved mustard greens and minced meat, and the mixture was stirred for 1 minute; after stirring for 1 minute, Jiajia soy sauce was measured with a measuring cup (the mass ratio of mixed rice, Basmati rice, seasoning, preserved mustard greens and minced meat and soy sauce was 5.2:8:0.9:5:1.25).

[0063] Comparative Example Comparative Example 1 The fried rice was prepared in a standardized manner similar to that in Example 1, except that no Basmati rice was added. Comparative Example 2 The fried rice was prepared in a standardized manner similar to that in Example 1, except that no Northeast rice was added. Comparative Example 3 The fried rice was prepared in a standardized manner similar to that in Example 1, except that: the steaming tray containing the fried rice was placed in the steamer and the steamer door was closed; after the steamer was filled with steam, it was steamed over high heat for 35 minutes; after 35 minutes, the heat source was turned off, the steamer door was kept closed, and it was simmered for another 5 minutes.

[0064] Comparative Example 4 The fried rice was prepared in a standardized manner similar to that in Example 1, except that: the steaming tray containing the fried rice was placed in the steamer and the steamer door was closed; after the steamer was filled with steam, it was steamed over high heat for 15 minutes; after 15 minutes, the heat source was turned off, the steamer door was kept closed, and it was simmered for another 15 minutes.

[0065] Comparative Example 5 The fried rice was prepared in a standardized manner similar to that in Example 1, except that the stainless steel rack containing loose rice was pushed onto a trolley and then pushed into the air-cooling room for air cooling for 2 hours.

[0066] Experimental Example Experiment Example 1: Taste Test Sensory evaluation tests were conducted on the fried rice prepared in Examples 1-3 and Comparative Examples 1-5, respectively. The specific test process is as follows: 150g of frozen fried rice was heated in a microwave oven, and 10 professional evaluators tasted it and evaluated the distinctness of the grains. 1 point was the lowest score and 5 points was the highest score. The average score is shown in Table 1.

[0067] Table 1 Sensory evaluation test results

[0068] As shown in Table 1, the taste scores of the fried rice prepared by Examples 1-3 are all above 4.5, and the taste scores of the fried rice prepared by Comparative Examples 1-4 are all below 4.3. The above results show that the fried rice prepared by the preparation method of the present application has good taste and clear particles.

[0069] Experimental Example 2: Sterilization effect test The sterilization effect of the fried rice prepared by Examples 1-3 and Comparative Examples 1-5 was tested, and the results are shown in Table 2. Table 2: Sterilization effect test

[0070] As shown in Table 2, the fried rice prepared by Examples 1-3 does not contain E. coli, Staphylococcus aureus and mold, and the fried rice prepared by Comparative Examples 1-4 also does not contain E. coli, Staphylococcus aureus and mold. The above results show that the fried rice prepared by the frying method of the present application does not contain mold and other bacteria and viruses.

[0071] The present application has been described in detail with reference to specific embodiments and illustrative examples, but these are not to be construed as limiting the present application. Those skilled in the art understand that various equivalent substitutions, modifications or improvements can be made to the technical solutions and embodiments of the present application without departing from the spirit and scope of the present application, and these all fall within the scope of the present application. The scope of protection of the present application is subject to the appended claims.

Claims

1. A standardized method of preparing fried rice, characterized by, The preparation method comprises the following steps: Step 1, spread the fried rice, then sprinkle soybean oil, then add water, sprinkle soybean oil on the northeast rice, then add water, add basmati rice into the northeast rice, and mix to obtain mixed rice; Step 2, steam the fried rice at high heat, braise after turning off the heat, then stir the braised fried rice, steam the mixed rice at high heat, then stir the braised mixed rice; Step 3, cool the stirred fried rice and mixed rice, steam the pork with preserved vegetable, then cut into cubes and sterilize; Step 4, mix the mixed rice and fried rice, then add the seasonings and sterilized pork with preserved vegetable, stir evenly, then add soy sauce and stir evenly, then fry, after frying, perform metal detection, sterile packaging, and finally quick freezing treatment to obtain standard fried rice.

2. The standardized manufacturing process of claim 1, wherein, In step 1, The mass ratio of the fried rice, water and soybean oil is (3500-4000):(2500-3000):

30.

3. The standardized manufacturing process of claim 1, wherein, In step 1, The mass ratio of the northeast rice, water and soybean oil is (2200-2700):(1500-2000):

30.

4. The standardized manufacturing process of claim 1, wherein, In step 2, The high-heat steaming condition of the fried rice is to steam for 20-30 min at high heat, and after steaming, continue to braise for 8-12 min after turning off the heat.

5. The standardized manufacturing process of claim 1, wherein, In step 2, The high-heat steaming condition of the mixed rice is to steam for 60-80 min at high heat after starting steaming.

6. The standardized manufacturing process of claim 1, wherein, In step 3, The natural cooling condition is to naturally cool for 4-6 h under the conditions of temperature 0-5, humidity 50-80% and ventilation.

7. The standardized manufacturing process of claim 1, wherein, In step 4, The high-heat steaming condition of the pork with preserved vegetable is to steam for 20-30 min after starting steaming; Cut the steamed pork with preserved vegetable into cubes of (0.3-0.7) cm x (0.3-0.7) cm.

8. The standardized manufacturing process of claim 1, wherein, In step 5, The mass ratio of the mixed rice, fried rice, seasonings, pork with preserved vegetable and soy sauce is (5-5.5):7.5:(0.5-1):5:(1-1.5).

9. The standardized manufacturing process of claim 1, wherein, In step 5, After adding the seasonings and sterilized pork with preserved vegetable, stir for 0.5-2 min.

10. The standardized manufacturing process of claim 1, wherein, In step 5, The quick freezing treatment condition is to place the sterile packaged fried rice at a temperature of -30 to -15℃ for quick freezing treatment for 70-80 h.

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