CN103504204A - Processing technology of fried rice of Yangzhou style - Google Patents
Processing technology of fried rice of Yangzhou style Download PDFInfo
- Publication number
- CN103504204A CN103504204A CN201210202133.8A CN201210202133A CN103504204A CN 103504204 A CN103504204 A CN 103504204A CN 201210202133 A CN201210202133 A CN 201210202133A CN 103504204 A CN103504204 A CN 103504204A
- Authority
- CN
- China
- Prior art keywords
- rice
- cooked
- fried
- long
- yangzhou
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 99
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims description 21
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims description 8
- 241000018646 Pinus brutia Species 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 4
- 235000013410 fast food Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 16
- 239000000463 material Substances 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 235000021404 traditional food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 8
- 241000238557 Decapoda Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013882 gravy Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technology of fried rice of Yangzhou style, relates to a processing technology for improving a traditional food, and provides a processing technology of fried rice of Yangzhou style, used for optimizing the eating mouthfeel. The fried rice of Yangzhou style comprises main materials, ingredients and seasonings, and the main materials comprise cooked rice and eggs. A method for making the cooked rice comprises the following steps: 1, taking polished round-grained rice, adding water, boiling to form cooked polished round-grained rice, instantly dash-loosening the cooked polished round-grained rice, placing in a sieve tray, and rapidly cooling to 20-25DEG C for later use; 2, taking long-shaped rice, adding water, boiling to obtain cooked long-shaped rice, instantly dash-loosening the cooked polished long-shaped rice, placing in a sieve tray, and rapidly cooling to 25-30DEG C for later use; and 3, taking 1 part of the cooked polished round-grained rice obtained in step 1 and 2-5 parts of the cooked polished long-shaped rice obtained in step 2 to a container, and uniformly stirring to obtain the cooked rice. The technology changes the cooking of the fried rice of Yangzhou style by only adopting a single rice species in the prior art, so the present situations of single mouth and single chewiness when the fried rice of Yangzhou style is eaten.
Description
Technical field
The present invention relates to a kind of processing technology of Chinese traditional food, relate in particular to the processing technology that traditional food is improved.
Background technology
Fried rice of Yangzhou style has another name called Yangzhou fried rice with scrambled egg, and former spreading among the people is derived from according to legend the public Yang Su of Sui Dynasty Yue State and likes the scrap meal of eating, i.e. fried rice with eggs.When King Yang of Sui Dynasty makes an inspection tour Jiangdu (modern Yangzhou), also import fried rice with eggs into Yangzhou thereupon, by the successive dynasties, altar master-hand in kitchen progressively innovates, the characteristic of " select materials rigorous; make meticulously, processing is particular about, and focuses on color matching; genuineness " of Rou Hejin Huaiyang dish, develops into one of famous staple food of Huaiyang local flavor finally.American-European, Japanese, Deng Di Yangzhou, Hong Kong local flavor restaurant, also list one after another and sell this cuisines, rather well received.The fried rice with eggs in Yangzhou, local flavor is different, various in style, has " clear fried rice with eggs ", " gold is wrapped up in silver-colored fried rice with eggs ", " crescent moon fried rice with eggs ", " fried rice with egg and shrimp ", " ham and egg fried rice ", " three delicacies fried rice with eggs ", " fried rice with mixed meat and egg " etc.Yangzhou fried rice with scrambled egg, selects materials from it, and major ingredient is to replace with first-class white long-grained nonglutinous rice or with new white polished rice; Before boiling, need water to eluriate clean, slightly soak rear lower pan boiling to well-done, without hard-core, grain grain is loose, and pine firmly degree of having is advisable.During fried rice, to prevent from being charred.During the cooking, stir-baking with adjuvant material is become with the gravying with meat or vegetables poured over rice or noodles of thick gravy, add a little soy sauce and be referred to as (creamy white stir-frys) in thick gravy, with soy sauce, be not referred to as (stir-fry in vain), splendid attire precedency is " cuisines but also U.S. device " with Ming Ci，You road not only.
At the initial stage in this century, fried rice of Yangzhou style has had the standard of oneself, and its content is: above white long-grained nonglutinous rice, hen egg are major ingredient; Batching comprises waterishlogged Stichopus japonicus, ripe hen das Beinfleisch, ripe smart ham, the dry shellfish of water, starching lake peeled shrimp, water grow dim mushroom, ripe clean bright bamboo shoot, green soya bean; Condiment comprises chive Mo, lake shrimp seed, refined salt, Shaoxing rice wine, chicken clear soup, salad wet goods.
But in this standard, adopt long-grained nonglutinous rice as major ingredient, although guaranteed rice grain " grain grain is loose ", make viscosity lower, during trial test, the mouthfeel of " pine is degree of having firmly " is not enough.
Summary of the invention
The present invention is directed to above problem, a kind of processing technology that can optimize the fried rice of Yangzhou style of the mouthfeel while taking food is provided.
Technical scheme of the present invention is: described fried rice of Yangzhou style comprises major ingredient, batching and condiment, and major ingredient comprises rice and egg, and described rice makes by following steps:
1), getting polished rice adds poach and is made as polished rice meal; After boiling, with being about to polished rice meal, drawing pine, insert in screen tray and be cooled to rapidly 20-25 ℃, stand-by;
2), getting long-grained nonglutinous rice adds poach and is made as long-grained nonglutinous rice meal; After boiling, with being about to long-grained nonglutinous rice meal, drawing pine, insert in screen tray and be cooled to 25-30 ℃ in outdoor shady spot, stand-by;
3), get step 1) made to 1 part of polished rice meal and step 2) long-grained nonglutinous rice meal 2-5 part of making inserts uniform stirring in container, makes described rice.
After described fried rice of Yangzhou style is made, cooling, packing, makes fast food fried rice of Yangzhou style.
The present invention has changed the single seed rice of available technology adopting (rice plant) and has cooked fried rice of Yangzhou style, and then mouthfeel while making to take food fried rice of Yangzhou style, chews the present situation that strength is single.Utilize the viscosity of polished rice, increased the soft sense of fried rice on the feed time; The viscosity of polished rice, guaranteeing fried rice of Yangzhou style " grain grain is loose and loose ", had both had certain viscosity between rice grain simultaneously, was unlikely to again mutually sticky glutinous." aspect loose Ying Youdu”, due to the difference of polished rice and long-grained nonglutinous rice hardness, forming stratified mouthfeel and chewing strength.
The specific embodiment
Technical scheme of the present invention is: described fried rice of Yangzhou style comprises major ingredient, batching and condiment, and major ingredient comprises rice and egg, and described rice makes by following steps:
1), getting polished rice adds poach and is made as polished rice meal; After boiling, with being about to polished rice meal, drawing pine, insert in screen tray and be cooled to rapidly 20-25 ℃, stand-by; The air-cooled electrical equipment such as cooling general employing air-cooler, electric fan was cooled to polished rice meal target temperature in 0.5-2 hour rapidly; The benefit of doing is like this to avoid when time processing the complete gelatinization of polished rice meal, and viscosity is excessive; Viscosity characteristics while retaining frying operation;
2), getting long-grained nonglutinous rice adds poach and is made as long-grained nonglutinous rice meal; After boiling, with being about to long-grained nonglutinous rice meal, drawing pine, insert in screen tray and be cooled to 25-30 ℃ in outdoor shady spot, stand-by;
3), get step 1) made to 1 part of polished rice meal and step 2) long-grained nonglutinous rice meal 2-5 part of making inserts uniform stirring in container, makes described rice.
After aforementioned rice is made, according to the technique of prior art (as fried rice of Yangzhou style standard), cook (repeating no more) herein;
After described fried rice of Yangzhou style is made, in gnotobasis, be cooled to 10-20 ℃, packing (can adopt vacuum packaging), make fast food fried rice of Yangzhou style.
Claims (2)
1. a processing technology for fried rice of Yangzhou style, described fried rice of Yangzhou style comprises major ingredient, batching and condiment, and major ingredient comprises rice and egg, it is characterized in that, and described rice makes by following steps:
1), getting polished rice adds poach and is made as polished rice meal; After boiling, with being about to polished rice meal, drawing pine, insert in screen tray and be cooled to rapidly 20-25 ℃, stand-by;
2), getting long-grained nonglutinous rice adds poach and is made as long-grained nonglutinous rice meal; After boiling, with being about to long-grained nonglutinous rice meal, drawing pine, insert in screen tray and be cooled to 25-30 ℃ in outdoor shady spot, stand-by;
3), get step 1) made to 1 part of polished rice meal and step 2) long-grained nonglutinous rice meal 2-5 part of making inserts uniform stirring in container, makes described rice.
2. the processing technology of a kind of fried rice of Yangzhou style according to claim 1, is characterized in that, after described fried rice of Yangzhou style is made, cooling, packing, makes fast food fried rice of Yangzhou style.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210202133.8A CN103504204A (en) | 2012-06-19 | 2012-06-19 | Processing technology of fried rice of Yangzhou style |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210202133.8A CN103504204A (en) | 2012-06-19 | 2012-06-19 | Processing technology of fried rice of Yangzhou style |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504204A true CN103504204A (en) | 2014-01-15 |
Family
ID=49888059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210202133.8A Pending CN103504204A (en) | 2012-06-19 | 2012-06-19 | Processing technology of fried rice of Yangzhou style |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504204A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286631A (en) * | 2014-05-06 | 2015-01-21 | 南京中医药大学 | Codonopsis pilosula and egg fried rice capable of resisting exercise-induced fatigue and preparation method thereof |
| CN105942209A (en) * | 2016-05-05 | 2016-09-21 | 中国农业科学院农产品加工研究所 | Compound potato rice stir-fried rice and manufacturing method thereof |
-
2012
- 2012-06-19 CN CN201210202133.8A patent/CN103504204A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286631A (en) * | 2014-05-06 | 2015-01-21 | 南京中医药大学 | Codonopsis pilosula and egg fried rice capable of resisting exercise-induced fatigue and preparation method thereof |
| CN105942209A (en) * | 2016-05-05 | 2016-09-21 | 中国农业科学院农产品加工研究所 | Compound potato rice stir-fried rice and manufacturing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |