CN103315211A - Preparation method of classic casserole pot rice - Google Patents
Preparation method of classic casserole pot rice Download PDFInfo
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- CN103315211A CN103315211A CN2013100714717A CN201310071471A CN103315211A CN 103315211 A CN103315211 A CN 103315211A CN 2013100714717 A CN2013100714717 A CN 2013100714717A CN 201310071471 A CN201310071471 A CN 201310071471A CN 103315211 A CN103315211 A CN 103315211A
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Abstract
A preparation method of a classic casserole pot rice comprises: first step. selecting first-class see-mew rice, immersing in mineral water, soaking the rice, and obtaining the raw material rice for a standby application; second step. placing the raw material rice in a marmite, adding mineral water, opening fire source of a kitchen range, heating and boiling the rice water, when water is evaporated, taking off the fire, after second smoldering, taking off the fire of the kitchen range, and obtaining a stand-by pot rice; and third step. placing a salted dishes on the stand-by pot rice, opening the fire source of the kitchen range, heating for 15-30 s, taking off the fire source of the kitchen range, stewing for 1-3 min, then opening the fire source of the kitchen range again, heating for 20-40 s over medium heat, taking off the fire source of the kitchen range, and obtaining the finished product of the pot rice. By immersing the uncooked rice with mineral water, and repeatedly employing the combination of heating and stewing in the cooking process, the preparation method helps to increase mineral elements and keep the nutrition of the food without any loss, is simple in preparation flow, easy to operate and suitable for batch production.
Description
Technical field
The present invention relates to the stew preparation method of young meal of classical marmite.
Background technology
Now marmite is stewed among the preparation method of young meal, and there are the following problems, and the firstth, adopt generally speaking the running water flushing to giving birth to rice, early stage is not right to the processing method of giving birth to rice, and Yi Chaocheng gives birth to the nutrition leak of rice; The secondth, in sintering procedure, the Sheng Mijia suitable quantity of water directly to be fired and simultaneously vegetable is placed in the marmite simultaneously fire, the product that this method is produced exists mouthfeel poor, and nutrition leak is more, and does not also increase some mine trace elements.
Summary of the invention
The object of the invention is to defective and deficiency for prior art, provide a kind of simple in structure, the stew preparation method of young meal of classical marmite reasonable in design, easy to use, it adopts and soaks giving birth to the Mi Caiyong mineral water, and in sintering procedure, adopt the method for repeatedly burning stewing combination, and have so that both increased mineral element, keep again the nutrition of food not run off, preparation flow is simple to operation, is fit to batch production.
For achieving the above object, the technical solution used in the present invention is:
The stew preparation method of young meal of classical marmite of the present invention, it adopts following preparation method:
The first step is the long grain rice 200-300g such as to choose, and soaks 15-30 minute through mineral water, allows meter matter soak into, and cleans through more than half handshaking types to get final product for 3-5 time again, makes stand-by rice material;
Second step is that stand-by rice material is put into marmite, places the 80-100g mineral water again, opens the big fire of kitchen range burning things which may cause a fire disaster and fires the boiling of thin rice gruel juice, receives the dried burning things which may cause a fire disaster of closing to water quality, then stewing 3-7 minute; Open again the large baked wheaten cake of kitchen range burning things which may cause a fire disaster 20-40 second, then the kitchen range burning things which may cause a fire disaster is closed, stewing 4-7 minute, again open the burning things which may cause a fire disaster big fire and fire 20-40 and after second the kitchen range burning things which may cause a fire disaster is closed, get the young rice of stand-by pot;
The 3rd step was that the vegetable that will pickle is placed on the young rice of stand-by pot in the marmite, again open the kitchen range burning things which may cause a fire disaster, big fire is fired 15-30 and after second the kitchen range burning things which may cause a fire disaster is closed, stewing 1-3 minute again, and then open the kitchen range burning things which may cause a fire disaster and fire 20-40 with the moderate heat form and close the kitchen range burning things which may cause a fire disaster after second, the young food finished product of must stewing.
After adopting said structure, beneficial effect of the present invention is: it adopts the present invention giving birth to the immersion of Mi Caiyong mineral water, and in sintering procedure, adopt and repeatedly burn the method for boiling in a covered pot over a slow fire combination, have so that both increased mineral element, keep again the nutrition of food not run off, preparation flow is simple to operation, is fit to batch production.
The specific embodiment
Below the present invention is further illustrated.
The stew preparation method of young meal of classical marmite of the present invention, it adopts following preparation method:
The first step is the long grain rice 200-300g such as to choose, and soaks 15-30 minute through mineral water, allows meter matter soak into, and cleans through more than half handshaking types to get final product for 3-5 time again, makes stand-by rice material;
Second step is that stand-by rice material is put into marmite, places the 80-100g mineral water again, opens the big fire of kitchen range burning things which may cause a fire disaster and fires the boiling of thin rice gruel juice, receives the dried burning things which may cause a fire disaster of closing to water quality, then stewing 3-7 minute; Open again the large baked wheaten cake of kitchen range burning things which may cause a fire disaster 20-40 second, then the kitchen range burning things which may cause a fire disaster is closed, stewing 4-7 minute, again open the burning things which may cause a fire disaster big fire and fire 20-40 and after second the kitchen range burning things which may cause a fire disaster is closed, get the young rice of stand-by pot;
The 3rd step was that the vegetable that will pickle is placed on the young rice of stand-by pot in the marmite, again open the kitchen range burning things which may cause a fire disaster, big fire is fired 15-30 and after second the kitchen range burning things which may cause a fire disaster is closed, stewing 1-3 minute again, and then open the kitchen range burning things which may cause a fire disaster and fire 20-40 with the moderate heat form and close the kitchen range burning things which may cause a fire disaster after second, the young food finished product of must stewing.
The present invention is in preparation process, because mineral water contains abundant mineral matter, therefore use mineral water to soak long grain rice, so that long grain rice itself has had the mine trace element on the mineral water, when firing, in marmite, put into again mineral water and more advance the interpolation of having strengthened mine trace element, so that in sintering procedure rice nutrition and the mineral element of mineral water do not run off, the stewing system of fire is fired and is closed in the big fire that re-uses repeatedly in steps, so that the young food of the pot that makes is balanced in nutrition, contain abundant trace element, and because the sintering procedure step is clear, thereby can produce in batches, strong operability can guarantee the food end product quality.
Its adopts the present invention and to soak giving birth to the Mi Caiyong mineral water, and adopts the method for repeatedly burning stewing combination in sintering procedure, has so that both increased mineral element, keeps again the nutrition of food not run off, and preparation flow is simple to operation, is fit to batch production.
The above only is better embodiment of the present invention, therefore all equivalences of doing according to the described structure of patent claim of the present invention, feature and principle change or modify, is included in the patent claim of the present invention.
Claims (1)
1. the classical marmite preparation method of young meal that stews, it is characterized in that it adopts following preparation method: the first step is to choose to wait long grain rice 200-300g, through mineral water immersion 15-30 minute, allows meter matter soak into, get final product for 3-5 time through more than half handshaking types cleanings again, make stand-by rice material; Second step is that stand-by rice material is put into marmite, places the 80-100g mineral water again, opens the big fire of kitchen range burning things which may cause a fire disaster and fires the boiling of thin rice gruel juice, receives the dried burning things which may cause a fire disaster of closing to water quality, then stewing 3-7 minute; Open again the large baked wheaten cake of kitchen range burning things which may cause a fire disaster 20-40 second, then the kitchen range burning things which may cause a fire disaster is closed, stewing 4-7 minute, again open the burning things which may cause a fire disaster big fire and fire 20-40 and after second the kitchen range burning things which may cause a fire disaster is closed, get the young rice of stand-by pot; The 3rd step was that the vegetable that will pickle is placed on the young rice of stand-by pot in the marmite, again open the kitchen range burning things which may cause a fire disaster, big fire is fired 15-30 and after second the kitchen range burning things which may cause a fire disaster is closed, stewing 1-3 minute again, and then open the kitchen range burning things which may cause a fire disaster and fire 20-40 with the moderate heat form and close the kitchen range burning things which may cause a fire disaster after second, the young food finished product of must stewing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100714717A CN103315211A (en) | 2013-03-03 | 2013-03-03 | Preparation method of classic casserole pot rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100714717A CN103315211A (en) | 2013-03-03 | 2013-03-03 | Preparation method of classic casserole pot rice |
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| CN103315211A true CN103315211A (en) | 2013-09-25 |
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| CN2013100714717A Pending CN103315211A (en) | 2013-03-03 | 2013-03-03 | Preparation method of classic casserole pot rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262861A (en) * | 2016-08-27 | 2017-01-04 | 梁伟池 | A kind of steamed rice in clay pot with dietetic therapy effect and preparation method thereof |
| CN112868990A (en) * | 2021-01-28 | 2021-06-01 | 佛山市雅津餐饮服务有限公司 | Multi-flavor pot rice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134267A (en) * | 1995-04-26 | 1996-10-30 | 黄德良 | Method for making Baozi meal and its special stove cabinet |
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2013
- 2013-03-03 CN CN2013100714717A patent/CN103315211A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134267A (en) * | 1995-04-26 | 1996-10-30 | 黄德良 | Method for making Baozi meal and its special stove cabinet |
Non-Patent Citations (2)
| Title |
|---|
| 祁昌启: "《炒饭 煲仔饭 盖浇饭》", 31 May 2013 * |
| 罗生堂: "味觉视觉的挑战<金牌腊味煲仔饭><全是爱>", 《网页网址：HTTP://BLOG.SINA.COM.CN/S/BLOG_9B7EEAF101018FOT.HTML》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262861A (en) * | 2016-08-27 | 2017-01-04 | 梁伟池 | A kind of steamed rice in clay pot with dietetic therapy effect and preparation method thereof |
| CN112868990A (en) * | 2021-01-28 | 2021-06-01 | 佛山市雅津餐饮服务有限公司 | Multi-flavor pot rice and preparation method thereof |
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Application publication date: 20130925 |