Making method of rice crust mixed rice

Abstract

The invention discloses a rice crust mixed rice making method which comprises the following steps: step (S10): laying cooking paper in a heating device, then adding soaked rice and a proper amount of water into the heating device, and then heating for a certain time by the heating device to prepare rice crust rice; a step (S20) of taking out the rice crust rice made in the step (S10) together with the cooking paper, moving the rice crust rice into an appliance under the condition of keeping the original shape, and then removing the cooking paper; and step (S30): adding matched foodstuff on the rice with the rice crust removed in the step (S20) to prepare the rice crust mixed rice. The rice crust rice is used as the main raw material of the mixed rice, the original form formed in the heating device is kept to be directly used for the mixed rice, unique sound and taste can be generated when the rice crust rice and the mixed rice materials are mixed, meanwhile, a user can enjoy rich fragrance, the rice crust and the mixed rice are mixed to meet the new food requirements of consumers, and the taste of the mixed rice is improved. And the product also has the characteristics of high nutritional value and easy digestion.

Description

Technical Field

[0001] This invention relates to the field of food preparation and processing technology, and in particular to a method for making rice crust with rice. Background Technology

[0002] Bibimbap is one of the most well-known dishes worldwide. It's characterized by mixing various ingredients together in a bowl before eating. Bibimbap is not only delicious but also nutritionally balanced, making it a popular and healthy food. The preparation of bibimbap can vary greatly depending on the region, cooking method, and individual tastes and preferences. Typically, the rice is cooked until each grain is separate, then various vegetables such as bracken fern, bellflower root, spinach, sweet potato stems, and bean sprouts are added. Sometimes, meat or a fried egg is also added, along with chili sauce, sesame oil, and sesame seeds to enhance the rich flavor.

[0003] Meanwhile, when cooking rice in an iron pot, people often use a low flame to bake the bottom of the rice, where it touches the pot, to remove moisture and allow it to peel off naturally, forming a crispy, dry rice crust. This crust is not only crispy and fragrant but also easy to preserve, making it a convenient dry food. Depending on the region, it is also called "pot crust," "rice cake," "pot bottom rice," "rice crust," or "pot crust residue," etc.

[0004] Existing technologies utilize rice crust to make hamburgers, toast, and other fast food or fusion dishes. However, these methods have not become widespread and are gradually disappearing, presumably because rice crust is not a very suitable fusion food ingredient in terms of flavor. Furthermore, while cookies and other snacks made with rice crust have been developed and sold, they have not gained widespread popularity. Similarly, the method of combining rice crust with rice in a fusion food has also not become widespread and is gradually disappearing, again because rice crust is not a very suitable fusion food ingredient in terms of flavor. Improvements are urgently needed to meet consumer demand for a food that combines rice crust and rice in a way that satisfies their needs. Summary of the Invention

[0005] (a) Technical problems that need to be solved

[0006] To address the shortcomings of existing technologies, this invention provides a method for preparing rice crust mixed with rice. Instead of using rice crust for blended foods or fast food, it is used as a raw material for traditional food. That is, rice crust rice is used as the main ingredient for mixing with rice, and is directly used to mix with rice while maintaining its original form formed in the heating device. When rice crust rice is mixed with rice ingredients, it produces a unique sound and texture, and allows one to enjoy a rich aroma. This not only combines rice crust and rice to meet consumers' new food needs, but also has the characteristics of high nutritional value and easy digestibility.

[0007] (ii) Technical solutions to be adopted

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0009] A method for making crispy rice with rice includes the following steps:

[0010] Step (S10): Line the heating device with cooking paper, then add soaked rice and an appropriate amount of water to the heating device, and then heat the device for a certain period of time to make crispy rice.

[0011] Step (S20): Take out the rice crust made in step (S10) along with the cooking paper, transfer it into the utensil while maintaining its original shape, and then remove the cooking paper;

[0012] Step (S30): In step (S20) above, remove the crispy rice and add the accompanying ingredients to make crispy rice mixed rice.

[0013] Preferably, the heating device in step (S10) is a pressure cooker and an induction cooker.

[0014] Preferably, the pressure cooker is placed on an induction cooker using 3D heating to make crispy rice (R'), so that the crispy rice (R') is evenly heated and cooked through on the bottom and side walls of the pressure cooker.

[0015] Preferably, the cooking paper used in step (S10) is baking paper or foil.

[0016] Preferably, the baking paper is made of natural pulp material.

[0017] Preferably, the utensil mentioned in step (S20) is a bowl.

[0018] Preferably, the food ingredients used in step (S30) are vegetables and seasonings.

[0019] Preferably, the vegetable is cabbage, radish, or mushroom, and the condiment is chili sauce, soy sauce, or sesame oil.

[0020] (III) The beneficial effects to be achieved

[0021] The beneficial effects of this invention are:

[0022] Firstly, this invention uses rice crust with a rich aroma as the main ingredient for mixing with rice, and maintains the shape formed in the heating device, that is, the shape formed by uniform heating from the bottom to the side wall. This not only brings visual enjoyment, but also brings auditory pleasure from the crisp cracking sound produced when the rice crust is mixed with the accompanying ingredients. At the same time, one can enjoy the unique aroma and texture of the rice crust during the eating process, and it is easy to digest.

[0023] Secondly, this invention breaks through the limitation of traditional bibimbap using only ordinary rice, expands the cooking methods of traditional bibimbap, has many beneficial effects, and the heating device for cooking rice is also easy to clean. Attached Figure Description

[0024] Figure 1 This is a flowchart illustrating the process of making crispy rice with rice according to the present invention.

[0025] Figure 2 In order to be in Figure 1 A diagram illustrating the continuous process of making crispy rice by lining a pressure cooker with parchment paper and adding rice.

[0026] Figure 3 This is a diagram illustrating the process of removing the rice crust along with the baking paper and transferring it into a bowl.

[0027] Figure 4 This is a diagram illustrating how to add toppings to crispy rice to create a crispy rice dish.

[0028] In the diagram: F, cooking paper; R, rice; R', crispy rice; V, utensil; C, pressure cooker; I, induction cooker. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of the invention. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concept of the invention.

[0030] Example 1: See Figure 1 A method for making rice crust with rice includes the following steps:

[0031] Step (S10): Line the heating device with cooking paper F, then add soaked rice R and an appropriate amount of water. Heat the rice for a certain time to create crispy rice R'. The heating device can be a pressure cooker C or an induction cooker I, allowing for customized preparation of crispy rice R'. Placing the pressure cooker C on the induction cooker I, which uses 3D heating, ensures the crispy rice R' is evenly heated and cooked through on the bottom and sides of the pressure cooker C. The cooking paper F can be baking paper or foil, offering various options to suit different needs. Baking paper is made from natural pulp, making it more energy-efficient and environmentally friendly. Step (S10) can be used to prepare one serving of crispy rice using a single-person pressure cooker C, or it can be used to prepare two or more servings of crispy rice, which can then be portioned into individual servings for mixing with rice, or the servings can be placed in a large bowl for multiple people to mix and eat together.

[0032] Step (S20): Take out the rice crust R' made in step (S10) along with the cooking paper F, and transfer it into the utensil V while maintaining its original shape, and then remove the cooking paper F; wherein the utensil V is a bowl, which is convenient for the user to implement.

[0033] Step (S30): In step (S20) above, remove the crispy rice R' and add toppings to make crispy rice bibimbap. The toppings include vegetables and seasonings, and meat or fried eggs can also be added. Vegetables can be cabbage, radish, mushrooms, etc., and seasonings can be chili sauce, soy sauce, sesame oil, etc. Different flavors can be made according to various vegetables and seasonings, which is more conducive to satisfying the tastes of different consumers. By selecting nutritious and colorful vegetables, wild vegetables and various meats, the different taste needs of vegetarians, children or the elderly can be met. At the same time, local specialty ingredients can also be selected to reflect local characteristics, such as Jeonju bibimbap, Jinju bibimbap, Tongyeong bibimbap, Kaesong bibimbap, etc.

[0034] The rice crust mixed with rice prepared using the above method in this invention provides a crispy texture and allows you to enjoy the rich aroma of rice crust, whether at home or in a restaurant, by mashing the rice crust with a spoon and mixing it with various toppings. When the rice crust is mashed with a spoon and mixed with wild vegetables, meats, or other ingredients, you not only enjoy the crispy texture and the satisfying sound of the mixture, but the resulting rice also has a more intense aroma than regular rice. Furthermore, rice crust is easier to digest than regular white rice.

[0035] This embodiment demonstrates and explains the process of making one serving of crispy rice using a single-person pressure cooker C and an induction cooker I, and directly removing the crispy rice from pressure cooker C and transferring it to a container V. However, the invention is not limited to this. It can also make one or more servings of crispy rice at once, then portion them into individual servings for each person to mix with rice, or transfer two or more servings of crispy rice into one container V for multiple people to enjoy together. The most preferred method, as shown in this embodiment, is to make one serving of crispy rice in a separate small pressure cooker C, forming a roughly hemispherical shape similar to the internal shape of pressure cooker C, and then directly remove it and transfer it to container V for a better visual effect. This is because placing cooking paper F in pressure cooker C before adding rice and water not only eliminates the hassle of peeling the crispy rice from the pot as in traditional methods, but also allows for the complete removal of the hemispherical crispy rice, similar in shape to the internal shape of pressure cooker C, and its transfer to container V, thus providing visual appeal.

[0036] The crispy rice R' produced in this invention has a uniformly golden-brown bottom and sides, while the rice inside remains distinct and separate. When mixed with other ingredients, it creates a balanced texture that is neither too soft nor too firm. If the entire portion of rice becomes crispy, the texture is too hard and unsuitable for mixing with other rice. Therefore, for crispy rice R', a ratio of approximately 20-35% crispy rice and 65-80% distinct rice is most suitable. The method for preparing a single serving of crispy rice using a pressure cooker C is as follows: In this embodiment, a single-serving pressure cooker C (trademark "Bapdoduk") manufactured by FlyingCook is used. The specific operation is as follows: First, place the following ingredients inside the pressure cooker C... Figure 2 Place the baking paper shown, then put 200g of white rice that has been soaked for more than 40 minutes into pressure cooker C along with 190ml of water. Next, place pressure cooker C on FlyingCook induction cooker I, which uses 3D heating (3D heating is a more uniform and efficient heating method, the core of which is to make the bottom of the pot heated more comprehensively and stably through improved coil layout, magnetic field distribution or control algorithm), and press the "Crispy Rice" button. After about 10 minutes, the crispy rice will form evenly on the bottom and walls of pressure cooker C. At the same time, the rice inside pressure cooker C will become soft and sticky after being heated, thus forming a hemispherical crispy rice. Keep its original shape and take it out and put it into utensil V to make delicious crispy rice.

[0037] Furthermore, the cooking paper F used in this invention is baking paper (paper foil), commonly used in air fryers or frying pans. Its material is natural pulp, which not only prevents the generation of harmful substances during cooking but also prevents food from sticking to the container, thus effectively solving the problem of food sticking to the pan when making crispy rice. The baking paper used in this embodiment is round with radial pleats, therefore... Figure 2 As shown, when soaked rice and water are added, it can remain firmly attached to the bottom and side walls of pressure cooker C; then as... Figure 3 This indicates the state where the cooked crispy rice R', along with the cooking paper F, is removed from the pressure cooker C and transferred to the container V; the next step is as follows... Figure 4 This refers to a rice dish or topping made by adding various ingredients such as wild vegetables, vegetables, meat, and a fried egg to the crispy rice in a bowl, and then adding seasonings such as chili sauce, soy sauce, or sesame oil. For example... Figure 4 Although only a portion of the materials are shown schematically, the present invention is not limited thereto.

[0038] In this invention, the term "mixed rice" is not limited to the traditional meaning of mixed rice, but also includes various types of "rice bowls" where multiple ingredients are placed on top of rice and eaten together.

[0039] Furthermore, the rice crust bibimbap of this invention can not only be enjoyed in ordinary households, but also differentiate itself from traditional bibimbap in the catering industry. By using rice crust as the main ingredient of the bibimbap and directly using it while maintaining the hemispherical shape formed in the heating device, it not only provides a visual enjoyment, but also provides auditory pleasure from the crisp cracking sound produced when stirring the rice crust and other ingredients. Simultaneously, one can enjoy the unique aroma and texture of the rice crust. This invention breaks through the limitations of traditional bibimbap, which only uses ordinary rice, and the inherent concept of innovating only in terms of ingredients, thereby expanding the form of traditional Korean bibimbap and contributing to the popularization and globalization of food culture.

[0040] This invention relates to a method for making rice crust rice. The method involves lining a pressure cooker (C) with parchment paper, adding soaked rice and water to cook into rice crust rice, then removing the entire rice crust rice along with the parchment paper while maintaining its original shape and transferring it to a bowl. Various vegetables, meats, or fried eggs are added to the rice crust rice as toppings. When the rice crust is mashed and stirred with a spoon, a crispy texture is created, and a rich aroma is provided when eating.

[0041] It should be noted that although the above embodiments have been described herein, this does not limit the scope of patent protection for this invention. Therefore, any changes and modifications made to the embodiments described herein based on the innovative concept of this invention, or equivalent structural or procedural transformations made using the description and drawings of this invention, directly or indirectly applying the above technical solutions to other related technical fields, are all included within the scope of protection of this invention.

Claims

1. A method for making rice crust with rice, characterized in that: Includes the following steps: Step (S10): Place cooking paper (F) inside the heating device, then add soaked rice (R) and an appropriate amount of water to the heating device, and then heat the device for a certain period of time to make crispy rice (R'). Step (S20): Take out the rice crust (R') made in step (S10) together with the cooking paper (F), transfer it into the utensil (V) while maintaining its original shape, and then remove the cooking paper (F). Step (S30): Add complementary ingredients to the rice crust rice (R') removed in step (S20) above to make rice crust rice.

2. The method for making rice crust with rice as described in claim 1, characterized in that: The heating device used in step (S10) is a pressure cooker (C) and an induction cooker (I).

3. The method for making rice crust with crispy rice as described in claim 2, characterized in that: The pressure cooker is placed on an induction cooker (I) using 3D heating to make crispy rice (R'), so that the crispy rice (R') is evenly heated and cooked through on the bottom and side walls of the pressure cooker.

4. The method for making rice crust with rice as described in claim 1, characterized in that: The cooking paper (F) mentioned in step (S10) is baking paper or foil.

5. The method for making rice crust with crispy rice as described in claim 4, characterized in that: The baking paper is made from natural pulp material.

6. The method for making rice crust with rice as described in claim 1, characterized in that: The utensil (V) mentioned in step (S20) is a bowl.

7. The method for making rice crust with rice as described in claim 1, characterized in that: Step (S30) describes the use of vegetables and ingredients in the food pairing.

8. The method for making rice crust with rice as described in claim 7, characterized in that: The vegetables are cabbage, radish, or mushrooms, and the ingredients are chili sauce, soy sauce, or sesame oil.

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