CN103238790A - Fried rice and preparing method thereof - Google Patents
Fried rice and preparing method thereof Download PDFInfo
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- CN103238790A CN103238790A CN2013102004801A CN201310200480A CN103238790A CN 103238790 A CN103238790 A CN 103238790A CN 2013102004801 A CN2013102004801 A CN 2013102004801A CN 201310200480 A CN201310200480 A CN 201310200480A CN 103238790 A CN103238790 A CN 103238790A
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Abstract
The invention relates to the processing field of food, in particular to fried rice and a preparing method thereof. The making method of the fried rice comprises the steps of: (1) preparing rice; (2) stir-frying: mixing the prepared rice with side dishes according to the volume ratio of (1:1)-(1:2), adding spices into the mixture and stir-frying for 5-10min, wherein the stir-frying temperature is 150-280 DEG C; (3) cooling: cooling the stir-fried rice; (4) putting the cooled stir-fried rice into a casing: putting the cooled rice into the casing by a screw-type extruder; (5) vacuumizing: cutting the rice in the casing in a segmented way, then putting into a vacuum bag, and sealing by vacuumizing; (6) sterilizing: sterilizing the rice which is sealed by the vacuumizing; and (7) packaging: packaging the sterilized vacuum bag and a self-heating bag. After the fried rice and the preparing method of the fried rice are adopted, the fried rice can be eaten when the vacuum bag is torn after being heated by the self-heating bag, and other tableware does not need to be used, so that the fried rice is convenient and fast.
Description
Technical field
The present invention relates to the manufacture field of food, in particular to a kind of fried rice and preparation method thereof.
Background technology
At present, along with people's rhythm of life is more and more faster, the fast food product is accepted by masses, mainly comprises two classes in the relevant fast food fried rice series products, and a class is to adopt dry fried rice, after brewed in hot water, edible again, another kind of is vacuum boxlike fried rice, after the heating of self-heating bag, edible with vacuum box again, but in the said goods, just fried rice is heated, when edible, all also need to use other tablewares, for example, chopsticks, spoons etc. are so eating method and common eating method are as broad as long, only be to have changed mode of heating, can not reach fast in the fast food product, requirement easily.
Summary of the invention
The object of the present invention is to provide a kind of fried rice and preparation method thereof, to solve the above problems.
A kind of preparation method of fried rice is provided in an embodiment of the present invention, has may further comprise the steps:
(1), preparation rice;
(2), stir-fry: it is 1 that the described rice for preparing in the step (1) is adopted volume ratio with garnishes: 1-1: 2 add condiment stir-fries, and stir-fries 5-10 minute, and the temperature that stir-fries is 150 ℃-280 ℃;
(3), cooling: the rice after stir-frying cools off;
(4), the casing of packing into: will cool off good rice and pack in the casing by extruser;
(5), vacuumize: the rice segmentation of the casing of will packing into cutting, the vacuum bag of packing into after the cutting, and vacuumize sealing;
(6) sterilization: the rice that will vacuumize after the sealing carries out sterilization;
(7) packing: the described vacuum bag after the sterilization and self-heating bag are encapsulated.
A kind of fried rice comprises the fried rice body, this external casing and vacuum bag of being enclosed with successively of described fried rice.
A kind of fried rice of the above embodiment of the present invention and preparation method thereof, with the fried rice casing of packing into, and the cutting vacuum bag of packing into, vacuumize sealing, when edible, after the heating of self-heating bag, tearing vacuum bag is edible, the method need be using other tableware when edible, and is convenient and swift.
The specific embodiment
Below by specific embodiment the present invention is described in further detail.
Embodiment 1, and a kind of preparation method of fried rice may further comprise the steps:
(1), preparation rice;
(2), stir-fry: it is 1 that the described rice for preparing in the step (1) is adopted volume ratio with garnishes: 1-1: 2 add condiment stir-fries, and stir-fries 5-10 minute, and the temperature that stir-fries is 150 ℃-280 degrees centigrade;
(3), cooling: the rice after stir-frying cools off;
(4), the casing of packing into: will cool off good rice and pack in the casing by extruser;
(5), vacuumize: the rice segmentation of the casing of will packing into cutting, the vacuum bag of packing into after the cutting, and vacuumize sealing;
(6) sterilization: the rice that will vacuumize after the sealing carries out sterilization;
(7) packing: the described vacuum bag after the sterilization and self-heating bag are encapsulated.
The preparation method of a kind of fried rice of above-described embodiment, with the fried rice casing of packing into, and the cutting vacuum bag of packing into, vacuumize sealing, when edible, after the heating of self-heating bag, tearing vacuum bag is edible, the method need be using other tableware when edible, and is convenient and swift.
Embodiment 2, and a kind of preparation method of fried rice may further comprise the steps:
(1), preparation rice;
(2), stir-fry: it is that 1:1-1:2 adding condiment stir-fries that the middle described rice for preparing of step (1) and garnishes are adopted volume ratio, stir-fries 5-10 minute, and the temperature that stir-fries is 150 ℃-280 degrees centigrade;
(3), cooling: the rice after stir-frying cools off;
(4), the casing of packing into: will cool off good rice and pack in the casing by extruser;
(5), vacuumize: the rice segmentation of the casing of will packing into cutting, the vacuum bag of packing into after the cutting, and vacuumize sealing;
(6) sterilization: the rice that will vacuumize after the sealing carries out sterilization;
(7) packing: the described vacuum bag after the sterilization and self-heating bag are encapsulated.
With the fried rice casing of packing into, and the cutting vacuum bag of packing into, vacuumize sealing, when edible, after the heating of self-heating bag, tearing vacuum bag is edible, the method need be at other tableware of use when edible, and is convenient and swift.
Described step (1) may further comprise the steps:
1), clean rice: at first by the sand filtration device with the sand filtration in the rice, wash afterwards, flushing is not till have rice bran liquid;
2), soak: use clear water to soak 1.5-2.5 hour;
3), steam box boiling.
Rice filters out after the impurity such as the grains of sand, generally washes 2 times, till not having rice bran liquid, uses clear water to soak 1.5-2.5 hour, and the rice drinking water is expanded, and to reduce viscosity, when making fried rice, cooked rice grains can separate.
Wherein, the water yield that adds during described steam box boiling and the mass ratio of described rice are 0.8:1-1:1, and this water consumption can guarantee neither thickness of the rice that cooks, and is also not stiff.
In the described step (3), the rice that stir-fries cools off at aseptic refrigerating chamber, and the temperature range of aseptic refrigerating chamber is 0 ℃-5 ℃, and cooling is carried out at aseptic refrigerating chamber, guarantees the health of fried rice, and temperature range is controlled at 0 ℃-5 ℃, can be with the fried rice fast cooling.
In the described step (6), by Steam Heating still sterilization 30 minutes, carry out sufficient sterilization before the encapsulation, guarantee the health of product, guarantee to eat safely in the shelf-life.
In the described step (5), the length of described casing is 13 centimetres, and diameter is 4 centimetres, and casing can directly vacuumize sealing, also can cut apart sealing, and its volume is less, is easy to carry.
Described condiment in the described step (2) comprises: one or more in salt, chickens' extract, curry powder, pepper powder, the cumin powder composite.Guarantee that fried rice has good mouthfeel, can make the fried rice of different taste.
Also comprise moistureproof bag in the packing of described step (7), prevent that fried rice from going bad owing to making moist.Described vacuum bag and described self-heating bag are packed by packing box, during self-heating, used packing box that vacuum bag is heated, convenient and swift.
A kind of fried rice comprises the fried rice body, this external casing and vacuum bag of being enclosed with successively of described fried rice, and when edible, hand tears vacuum bag and just can directly eat, and does not need to re-use other tablewares.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a fried rice is characterized in that, may further comprise the steps:
(1), preparation rice;
(2), stir-fry: it is that 1:1-1:2 adding condiment stir-fries that the middle described rice for preparing of step (1) and garnishes are adopted volume ratio, stir-fries 5-10 minute, and the temperature that stir-fries is 150 ℃-280 ℃;
(3), cooling: the rice after stir-frying cools off;
(4), the casing of packing into: will cool off good rice and pack in the casing by extruser;
(5), vacuumize: the rice segmentation of the casing of will packing into cutting, the vacuum bag of packing into after the cutting, and vacuumize sealing;
(6) sterilization: the rice that will vacuumize after the sealing carries out sterilization;
(7) packing: the described vacuum bag after the sterilization and self-heating bag are encapsulated.
2. the preparation method of fried rice according to claim 1, it is characterized in that: described step (1) may further comprise the steps:
1), clean rice: at first by the sand filtration device with the sand filtration in the rice, wash afterwards, flushing is not till have rice bran liquid;
2), soak: use clear water to soak 1.5-2.5 hour;
3), steam box boiling.
3. the preparation method of fried rice according to claim 2 is characterized in that: the water yield that adds during described steam box boiling and the mass ratio of described rice are 0.8:1-1:1.
4. the preparation method of fried rice according to claim 1, it is characterized in that: in the described step (3), the rice that stir-fries cools off at aseptic refrigerating chamber, and the temperature range of aseptic refrigerating chamber is 0 ℃-5 ℃.
5. the preparation method of fried rice according to claim 1, it is characterized in that: in the described step (5), the length of described casing is 13 centimetres, and diameter is 4 centimetres.
6. the preparation method of fried rice according to claim 1 is characterized in that: in the described step (6), by Steam Heating still sterilization 30 minutes.
7. the preparation method of fried rice according to claim 1 is characterized in that: also comprise moistureproof bag in the packing of described step (7).
8. the preparation method of fried rice according to claim 1 is characterized in that: in the described step (7), described vacuum bag and described self-heating bag are packed by packing box.
9. the preparation method of fried rice according to claim 1, it is characterized in that: the described condiment in the described step (2) comprises: one or more in salt, chickens' extract, curry powder, pepper powder, the cumin powder composite.
10. a fried rice is characterized in that: comprise the fried rice body, this external casing and vacuum bag of being enclosed with successively of described fried rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102004801A CN103238790A (en) | 2013-05-24 | 2013-05-24 | Fried rice and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102004801A CN103238790A (en) | 2013-05-24 | 2013-05-24 | Fried rice and preparing method thereof |
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| CN103238790A true CN103238790A (en) | 2013-08-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013102004801A Pending CN103238790A (en) | 2013-05-24 | 2013-05-24 | Fried rice and preparing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766739A (en) * | 2014-01-26 | 2014-05-07 | 许伟 | Rice fried with pickled vegetables |
| CN104171823A (en) * | 2014-07-09 | 2014-12-03 | 郭玉 | Fried rice with cheese and bacon |
| CN105520043A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with curry braised chicken dices and production process thereof |
| CN105639453A (en) * | 2016-01-12 | 2016-06-08 | 任长忠 | Preparation method of instant fried oat rice |
| CN106234966A (en) * | 2016-08-22 | 2016-12-21 | 潘湛 | A kind of manufacture method of cabbage fried rice |
| CN106262956A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of cabbage fried rice |
| CN110200207A (en) * | 2019-06-18 | 2019-09-06 | 滁州学院 | A kind of production method of novel self-heating type beef nutrition fried rice |
| CN110558472A (en) * | 2019-07-09 | 2019-12-13 | 张建纬 | Rotary drying type rice frying method |
| WO2021051246A1 (en) * | 2019-09-16 | 2021-03-25 | 张建纬 | Rotary drying-type stir fry method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167580A (en) * | 1996-06-10 | 1997-12-17 | 谈乃生 | Instant rice sausage |
| CN2329185Y (en) * | 1998-03-23 | 1999-07-21 | 张城 | Instant rice sausage |
| CN1415230A (en) * | 2002-11-25 | 2003-05-07 | 刘立新 | Quick-serve meal of staple food type containing cooded rice as first priority and diversified ingredient |
| CN1633879A (en) * | 2003-12-31 | 2005-07-06 | 罗瑞 | Rice sausage |
| CN2709362Y (en) * | 2004-03-02 | 2005-07-13 | 蔡建设 | Self-heating fast food container |
-
2013
- 2013-05-24 CN CN2013102004801A patent/CN103238790A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167580A (en) * | 1996-06-10 | 1997-12-17 | 谈乃生 | Instant rice sausage |
| CN2329185Y (en) * | 1998-03-23 | 1999-07-21 | 张城 | Instant rice sausage |
| CN1415230A (en) * | 2002-11-25 | 2003-05-07 | 刘立新 | Quick-serve meal of staple food type containing cooded rice as first priority and diversified ingredient |
| CN1633879A (en) * | 2003-12-31 | 2005-07-06 | 罗瑞 | Rice sausage |
| CN2709362Y (en) * | 2004-03-02 | 2005-07-13 | 蔡建设 | Self-heating fast food container |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766739A (en) * | 2014-01-26 | 2014-05-07 | 许伟 | Rice fried with pickled vegetables |
| CN104171823A (en) * | 2014-07-09 | 2014-12-03 | 郭玉 | Fried rice with cheese and bacon |
| CN105520043A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with curry braised chicken dices and production process thereof |
| CN105639453A (en) * | 2016-01-12 | 2016-06-08 | 任长忠 | Preparation method of instant fried oat rice |
| CN106234966A (en) * | 2016-08-22 | 2016-12-21 | 潘湛 | A kind of manufacture method of cabbage fried rice |
| CN106262956A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of cabbage fried rice |
| CN110200207A (en) * | 2019-06-18 | 2019-09-06 | 滁州学院 | A kind of production method of novel self-heating type beef nutrition fried rice |
| CN110558472A (en) * | 2019-07-09 | 2019-12-13 | 张建纬 | Rotary drying type rice frying method |
| WO2021051246A1 (en) * | 2019-09-16 | 2021-03-25 | 张建纬 | Rotary drying-type stir fry method |
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Application publication date: 20130814 |