CN100425153C - Sandwiched rice and its preparation method - Google Patents
Sandwiched rice and its preparation method Download PDFInfo
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- CN100425153C CN100425153C CNB2006100346537A CN200610034653A CN100425153C CN 100425153 C CN100425153 C CN 100425153C CN B2006100346537 A CNB2006100346537 A CN B2006100346537A CN 200610034653 A CN200610034653 A CN 200610034653A CN 100425153 C CN100425153 C CN 100425153C
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to sandwiched rice and a preparation method thereof, which belongs to the technical field of food preparation, and particularly relates to the Chinese type fast food preparation method of rice. The sandwiched rice is composed of five layers of egg skin, rice, fried meat, rice and crisp skin, and a cube is prepared. The sandwiched rice is composed of the components of the following proportion: 100 to 200 g of pearl rice, 200 to 300 g of glutinous rice, 30 to 50 g of egg, 1 to 3 g of sesame oil, 200 to 500 g of meat, 1.5 to 2 g of refined salt and 0.5 to 1 g of salt heated chicken powder. The preparation method comprises rice selection, rice mixing, cleaning, steaming, cooling, dispersion, flavoring, mould placement on the bottom layer, vegetable placement on the middle layer, rice placement on the upper layer, demoulding, pasting, cooking, package, etc., and the sandwiched rice can be sold and eaten. A person does not use chopsticks; the sandwiched rice which is similar to sandwich in the west is suitable for Chinese people's taste, has balanced nutrition, daintiness, palatability and effective environment protection, and is beneficial to body health; the sandwiched rice enriches the Chinese dietetic culture simultaneously. The present invention adopts mechanical devices and electric appliance control; standard operation is implemented; the sandwiched rice is sanitary and clean, and people's health is guaranteed.
Description
Technical field
The invention belongs to the technical field of making food, be specifically related to a kind of preparation method of Chinese fast food of rice.
Background technology
Present fast food has Western-style and Chinese style, as Western-style KFC and McDonald etc., is to be staple food with the wheaten food; And Chinese fast food is to be staple food with rice, consumes a large amount of lunch boxes and wooden chopsticks, does not meet modern environmental protection concept, and Chinese fast food technology is backward relatively simultaneously, and mechanization degree is not high, and operating efficiency is low, and dispersion can not form scale management, consumes energy and manpower.
Summary of the invention
The objective of the invention is to keep the nutrition and the quality of Chinese fast food, adopt new-type process, utilization mechanization operation realizes environmental protection and hygienic requirements.
Sandwiched rice of the present invention by egg skin, rice, fried meat take off, rice and crisp skin form for five layers, make cube shaped, its raw material by part proportioning is: maize 100-200 gram, glutinous rice 200-300 gram, egg 30-50 gram, sesame oil 1-3 gram, meat 200-500 gram, refined salt 1.5-2 gram ， Salt roasted chicken powder 0.5-1 gram.
The preparation method of sandwiched rice of the present invention is, one, choosing rice, select high quality pearl rice and clean glutinous rice for use; Two, mix rice, the maize portion, two parts in glutinous rice mixes; Three, clean rice washing; Four, cook, rice is put into steamer cook with steam; Five, cooling; Six, disperse, the rice that cooks is dispersed into independent particle and several little groups with dispersion machine; Seven, seasoning is put into flavouring when disperseing; Eight, bottom dress mould is with the rice stainless steel mould of packing into; Nine, dish is put in the middle level, puts into the middle level dish on the bottom meal, as takes off meat etc.; Ten, upper strata dress meal, one deck rice is put on the upper strata of dish again, compacting simultaneously; 11, depanning is taken out from mould; 12, starching, upper strata appearance brush egg slurry, the bottom appearance is brushed crisp slurry; 13, fry in shallow oil roastingly, put into baking oven, lower floor's fry, upper strata baking; 14, packing, paper bag packing; Just can sell edible.
The equipment that the present invention makes sandwiched rice has: water treatment facilities, clean mixing apparatus, clean the environmental protection reclaimer, full-automatic steam stove system equipment, press setter are made face transmission system equipment, mould, be baked into complete equipment, transfer transportation special-purpose vehicle, join soup boiling pot, freezing equipment and other auxiliary equipment etc. automatically.
Sandwiched rice of the present invention is compared with other Chinese fast food rice; its advantage is to have solved separately and respectively splendid attire of Chinese fast food food; it is without chopsticks; similar west sandwich form can be fit to compatriots' taste, reaches balanced in nutrition; tasty; effectively the protection environment is beneficial to health, and has also enriched Chinese dietetic culture simultaneously.The present invention adopts plant equipment and electrical equipment control, and high efficiency is carried out standardized work, carries out production strictly in line with rules and regulations, and hygiene can guarantee that people's is healthy.
Description of drawings
Fig. 1 is the stereogram of a sandwiched rice of the present invention, comprising: crisp egg skin 1, rice 2, fried meat take off 3, rice 4 and crisp skin 5.
The specific embodiment
The prescription of rice of the present invention (pressing part): northeast maize 150 restrains, glutinous rice 300 restrains, water 500 restrains, salt 1.5 restrains, sesame oil 4 restrains, Bao juice 5 restrains, dried scallop powder 0.5 restrains.Chicken takes off prescription (by part): light chicken 250 restrains, refined salt 1.5 restrains, sesame oil 4 restrains, Salt roasted chicken powder 1.5 grams, dried scallop powder 0.5 restrains, pepper powder 0.2 restrains, starch 10 restrains.
Claims (1)
1, a kind of sandwiched rice preparation method, sandwiched rice by egg skin, rice, fried meat take off, rice and crisp skin form for five layers, makes cube shaped, it is characterized in that: one, choosing rice, select high quality pearl rice and clean glutinous rice for use; Two, mix rice, the maize portion, two parts in glutinous rice mixes; Three, clean rice washing; Four, cook, rice is put into steamer cook with steam; Five, cooling; Six, disperse, the rice that cooks is dispersed into independent particle and several little groups with dispersion machine; Seven, seasoning is put into flavouring when disperseing; Eight, bottom dress mould is with the rice stainless steel mould of packing into; Nine, dish is put in the middle level, puts into the middle level dish on the bottom meal, as takes off meat etc.; Ten, upper strata dress meal, one deck rice is put on the upper strata of dish again, compacting simultaneously; 11, depanning is taken out from mould; 12, starching, upper strata appearance brush egg slurry, the bottom appearance is brushed crisp slurry; 13, fry in shallow oil roastingly, put into baking oven, lower floor's fry, upper strata baking; 14, packing, paper bag packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100346537A CN100425153C (en) | 2006-03-27 | 2006-03-27 | Sandwiched rice and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100346537A CN100425153C (en) | 2006-03-27 | 2006-03-27 | Sandwiched rice and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1843168A CN1843168A (en) | 2006-10-11 |
| CN100425153C true CN100425153C (en) | 2008-10-15 |
Family
ID=37062159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100346537A Expired - Fee Related CN100425153C (en) | 2006-03-27 | 2006-03-27 | Sandwiched rice and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100425153C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609950A (en) * | 2013-11-15 | 2014-03-05 | 杨振福 | Solidified stuffed product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220104A (en) * | 1997-12-14 | 1999-06-23 | 樊平 | Rice sandwich and preparing method thereof |
| CN1711892A (en) * | 2005-08-02 | 2005-12-28 | 陈迪军 | Corn pie and production thereof |
-
2006
- 2006-03-27 CN CNB2006100346537A patent/CN100425153C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220104A (en) * | 1997-12-14 | 1999-06-23 | 樊平 | Rice sandwich and preparing method thereof |
| CN1711892A (en) * | 2005-08-02 | 2005-12-28 | 陈迪军 | Corn pie and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1843168A (en) | 2006-10-11 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081015 Termination date: 20140327 |