CN103621881A - Fried rice with seafood - Google Patents

Fried rice with seafood Download PDF

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Publication number
CN103621881A
CN103621881A CN201310610276.7A CN201310610276A CN103621881A CN 103621881 A CN103621881 A CN 103621881A CN 201310610276 A CN201310610276 A CN 201310610276A CN 103621881 A CN103621881 A CN 103621881A
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CN
China
Prior art keywords
parts
fried rice
seafood
rice
scallop
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
Application number
CN201310610276.7A
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Chinese (zh)
Inventor
许伟
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Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310610276.7A priority Critical patent/CN103621881A/en
Publication of CN103621881A publication Critical patent/CN103621881A/en
Pending legal-status Critical Current

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses fried rice with seafood. The fried rice with the seafood is prepared from scallop muscle, fresh scallop dices, squid meat, squid tentacles, dried small shrimps, kelps, corn kernels, potatoes, cauliflowers, onions, ginseng slices, black fungi, rice, oil and salt. The fried rice with the seafood has the advantages that the fried rice with the seafood is convenient and rapid to cook, is fresh and delicious, is not greasy and has very high nutritional components.

Description

A kind of seafood fried rice
technical field:
The present invention relates to field of food, relate to especially a kind of seafood fried rice.
background technology:
Fried rice is a kind of letter meal.Present people's rhythm of life day is becoming tight, and sometimes must not go to eat fried rice and save time for work.Yet the people that can only help of fried rice feed oneself now, but its nutrition and taste but can not be satisfactory.
the content of invention:
Object of the present invention is exactly a kind of seafood fried rice in order to overcome the subalimentation of existing fried rice and the not all right defect of taste and to provide.
the technical solution used in the present invention is as follows:
A seafood fried rice is to be made by the raw material of following weight proportion: scallop 15-35, scallop fourth 10-20, husky fresh meat 15-25, outstanding barbel 10-20, dried small shrimp 5-10, sea-tangle 5-15, iblet 10-20, potato 10-20, cauliflower 5-15, onion 5-15, ginseng sheet 5-10, auricularia auriculajudae 5-10, rice 500-1000, oily 25-60, salt 5-10.
On the basis of technique scheme, can have following further technical scheme, described fried rice can add thick chilli sauce, caviar, beef paste, hoisin sauce.
Of the present invention have make the advantages such as simple, delicious, nutritional labeling is high, cost is cheap.
the specific embodiment one:
A seafood fried rice is to be made by the raw material of following weight proportion: scallop 15-35 part, scallop fourth 10-20 part, husky fresh meat 15-25 part, outstanding barbel 10-20 part, dried small shrimp 5-10 part, sea-tangle 5-15 part, iblet 10-20 part, potato 10-20 part, cauliflower 5-15 part, onion 5-15 part, ginseng sheet 5-10 part, auricularia auriculajudae 5-10 part, rice 500-1000 part, oily 25-60 part, salt 5-10 part.
A kind of preparation method of seafood fried rice:
1, get 20 parts of scallops, 15 parts of scallop fourths, 15 parts of husky fresh meats, 10 parts of outstanding barbels, 7 parts, dried small shrimp, 10 parts, sea-tangle, 15 parts of iblets, 10 parts, potato, 10 parts of cauliflowers, 10 parts of onions, 8 parts of sheets of ginseng, 8 parts, auricularia auriculajudae.They are cleaned and are got ready.
2,10 parts, 20 parts of scallops, 15 parts of scallop fourths, 15 parts of husky fresh meats, 10 parts of outstanding barbels, 10 parts, potato, 10 parts of 10 portions of cauliflowers of onion, sea-tangle minced into piece.They are put into pot adds 40 parts of oil to fry within 3 minutes, to put into 10 parts, 800 parts, rice, salt again and stir-fries 5 minutes.Then, add 15 parts of ginseng 8 parts of sheets, 8 parts, auricularia auriculajudae, 10 parts of cauliflowers, 7 parts, dried small shrimp, iblets again to stir-fry 5 minutes, fry after good fried rice is contained in dish.
the specific embodiment two:
A seafood fried rice is to be made by the raw material of following weight proportion: scallop 15-35 part, scallop fourth 10-20 part, husky fresh meat 15-25 part, outstanding barbel 10-20 part, dried small shrimp 5-10 part, sea-tangle 5-15 part, iblet 10-20 part, potato 10-20 part, cauliflower 5-15 part, onion 5-15 part, ginseng sheet 5-10 part, auricularia auriculajudae 5-10 part, rice 500-1000 part, oily 25-60 part, salt 5-10 part.
A kind of preparation method of seafood fried rice:
1, get 20 parts of scallops, 15 parts of scallop fourths, 15 parts of husky fresh meats, 10 parts of outstanding barbels, 7 parts, dried small shrimp, 10 parts, sea-tangle, 15 parts of iblets, 10 parts, potato, 10 parts of cauliflowers, 10 parts of onions, 8 parts of sheets of ginseng, 8 parts, auricularia auriculajudae.They are cleaned and are got ready.
2,10 parts, 20 parts of scallops, 15 parts of scallop fourths, 15 parts of husky fresh meats, 10 parts of outstanding barbels, 10 parts, potato, 10 parts of 10 portions of cauliflowers of onion, sea-tangle minced into piece.They are put into pot adds 40 parts of oil to fry within 3 minutes, to put into 10 parts, 800 parts, rice, salt again and stir-fries 5 minutes.Then, add 15 parts of ginseng 8 parts of sheets, 8 parts, auricularia auriculajudae, 10 parts of cauliflowers, 7 parts, dried small shrimp, iblets again to stir-fry 5 minutes, fried rice is contained in dish after adding caviar or beef paste to stir-fry evenly.
Beneficial effect of the present invention: cook convenient and swiftly, allow people's fragrant U.S. good to eat non-greasy of tasting contain again very high nutrition part simultaneously.

Claims (2)

1. a seafood fried rice, is to be made by the raw material of following weight proportion: scallop 15-35, scallop fourth 10-20, husky fresh meat 15-25, outstanding barbel 10-20, dried small shrimp 5-10, sea-tangle 5-15, iblet 10-20, potato 10-20, cauliflower 5-15, onion 5-15, ginseng sheet 5-10, auricularia auriculajudae 5-10, rice 500-1000, oily 25-60, salt 5-10.
2. a kind of seafood fried rice according to claim 1, is characterized in that described fried rice can add thick chilli sauce, caviar, beef paste, hoisin sauce.
CN201310610276.7A 2013-11-27 2013-11-27 Fried rice with seafood Pending CN103621881A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310610276.7A CN103621881A (en) 2013-11-27 2013-11-27 Fried rice with seafood

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310610276.7A CN103621881A (en) 2013-11-27 2013-11-27 Fried rice with seafood

Publications (1)

Publication Number Publication Date
CN103621881A true CN103621881A (en) 2014-03-12

Family

ID=50203613

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310610276.7A Pending CN103621881A (en) 2013-11-27 2013-11-27 Fried rice with seafood

Country Status (1)

Country Link
CN (1) CN103621881A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026460A (en) * 2014-06-27 2014-09-10 陕西东东包餐饮食品有限公司 Production process of rice with preserved meat
CN104171823A (en) * 2014-07-09 2014-12-03 郭玉 Fried rice with cheese and bacon
CN106262956A (en) * 2016-08-22 2017-01-04 潘湛 A kind of cabbage fried rice

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101185488A (en) * 2007-11-08 2008-05-28 扬州天味食品有限公司 Method for processing quick freeze Yangzhou fried rice
CN102028153A (en) * 2010-12-01 2011-04-27 徐晨 Processing method of fried rice flavor nutrition convenience food
CN102058066A (en) * 2010-12-24 2011-05-18 许有成 Process method for factory production of fried rice
CN102488143A (en) * 2011-12-21 2012-06-13 江南大学 Manufacturing method of normal-temperature storage type instant fried rice

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101185488A (en) * 2007-11-08 2008-05-28 扬州天味食品有限公司 Method for processing quick freeze Yangzhou fried rice
CN102028153A (en) * 2010-12-01 2011-04-27 徐晨 Processing method of fried rice flavor nutrition convenience food
CN102058066A (en) * 2010-12-24 2011-05-18 许有成 Process method for factory production of fried rice
CN102488143A (en) * 2011-12-21 2012-06-13 江南大学 Manufacturing method of normal-temperature storage type instant fried rice

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
向希: "《外婆教你做海鲜》", 31 January 2008, 重庆大学出版社 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026460A (en) * 2014-06-27 2014-09-10 陕西东东包餐饮食品有限公司 Production process of rice with preserved meat
CN104026460B (en) * 2014-06-27 2016-06-22 陕西东东包餐饮食品有限公司 A kind of production technology of cured meat and fish meal
CN104171823A (en) * 2014-07-09 2014-12-03 郭玉 Fried rice with cheese and bacon
CN106262956A (en) * 2016-08-22 2017-01-04 潘湛 A kind of cabbage fried rice

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Application publication date: 20140312