CN104489473A - 一种香肠炒饭及其制作方法 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 63
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 13
- 235000012045 salad Nutrition 0.000 claims abstract description 13
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
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- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 14
- 238000009461 vacuum packaging Methods 0.000 claims description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
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- 235000019789 appetite Nutrition 0.000 abstract description 2
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- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
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- 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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- 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
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Abstract
本发明公开了一种香肠炒饭及其制作方法，所述香肠炒饭由蒸米和炒丁加工而成，蒸米：蒸熟的大米180份～200份；炒丁：冷冻虾仁色拉油15～20 份、香肠丁24～30份、玉米粒24～30份、青豆粒24～30份、洋葱.5～10 份、食盐0.8～2.0份、味精0.1～1.0份、0.2～1.5 份、白砂糖0.1～1.0 份、鸡精0.1～1.0份、蚝油0.1～1.0份。香肠炒饭中富含优质蛋白、氨基酸和钙、磷、铁等矿物质，味道鲜美、营养丰富，同时辅以玉米粒、青豆粒，在达到完善营养搭配的同时，使炒饭的颜色变得鲜艳，有利于增强人们的食欲。
Description
技术领域
本发明涉及一种炒饭，具体说是一种香肠炒饭及其制作方法。
背景技术
随着生活水平的提高，人们对营养健康食品的追求日益剧增，速冻食品因其能较好地保持新鲜食品的色、香、味及营养，被广泛接受，成为食品市场的主力军；随着人们生活节奏的加快，方便快餐产品成为时下生活的新时尚，而自己制作炒饭所需原材料繁多，时间长，目前工业化冷冻炒饭产品在市场上少见，因此现有的冻炒饭不适合冷冻，现在市场上的炒饭配料也比较单一，不仅导致炒饭口感较差，而且营养成分较少，难以满足人们对日常营养成分摄取的需求。
发明内容
本发明所要解决的技术问题是提供一种抗冻性和持水性良好、香味浓郁、营养丰富的香肠炒饭。
为解决上述技术问题，本发明的技术方案是：一种香肠炒饭，由蒸米和炒丁加工而成，
蒸米：蒸熟的大米180份～200份；
炒丁：冷冻虾仁色拉油15～20 份、香肠丁24～30份、玉米粒24～30份、青豆粒24～30份、洋葱.5～10 份、食盐0.8～2.0份、味精0.1～1.0份、0.2～1.5 份、白砂糖0.1～1.0 份、鸡精0.1～1.0份、蚝油0.1～1.0份。
作为优选，所述大米为东北长粒香大米，所述香肠丁由原味台湾烤肠切块制成，所述玉米粒为速冻熟玉米粒，所述青豆粒为速冻青豆粒。
本发明还涉及上述香肠炒饭制作方法，包括以下步骤：
（1）大米蒸熟处理：将沥干后大米放入平整托盘，以浸泡前大米为基准添加大米总量8%的色拉油和68%水，蒸10分钟，焖5分钟，取出拌匀，放凉备用；
（2）炒丁处理：首先将青豆、玉米粒热烫杀青处理，再将色拉油下锅，色拉油油温80℃时放入洋葱翻炒，翻炒炒香，再放入香肠，炒出香为，加杀青后青豆，玉米粒，调味，炒匀备用；
（3）真空包装：将蒸熟的大米和炒丁按每100g熟米添加50~70g炒丁进行混合分装制成香肠炒饭，分装完后用真空包装机进行真空包装；
（4）速冻：真空包装后香肠炒饭的置于-25℃以下速冻库中，速冻至产品中心温度达到-18℃以下。
由于采用了上述技术方案，香肠炒饭中富含优质蛋白、氨基酸和钙、磷、铁等矿物质，味道鲜美、营养丰富，同时辅以玉米粒、青豆粒，在达到完善营养搭配的同时，使炒饭的颜色变得鲜艳，有利于增强人们的食欲。
具体实施方式
下面结合具体实施例对本发明做进一步地说明。
一种香肠炒饭，由蒸米和炒丁加工而成，
蒸米：蒸熟的大米180份～200份，大米为东北长粒香大米；
炒丁：冷冻虾仁色拉油15～20 份、原味台湾烤香肠丁24～30份、冻熟玉米粒24～30份、速冻青豆粒24～30份、洋葱.5～10 份、食盐0.8～2.0份、味精0.1～1.0份、0.2～1.5 份、白砂糖0.1～1.0 份、鸡精0.1～1.0份、蚝油0.1～1.0份。
上述香肠炒饭制作方法，包括以下步骤：
（1）大米蒸熟处理：将沥干后大米放入平整托盘，以浸泡前大米为基准添加大米总量8%的色拉油和68%水，蒸10分钟，焖5分钟，取出拌匀，放凉备用；
（2）炒丁处理：首先将青豆、玉米粒热烫杀青处理，再将色拉油下锅，色拉油油温80℃时放入洋葱翻炒，翻炒炒香，再放入香肠，炒出香为，加杀青后青豆，玉米粒，调味，炒匀备用；
（3）真空包装：将蒸熟的大米和炒丁按每100g熟米添加50~70g炒丁进行混合分装制成香肠炒饭，分装完后用真空包装机进行真空包装；
（4）速冻：真空包装后香肠炒饭的置于-25℃以下速冻库中，速冻至产品中心温度达到-18℃以下。
本发明制作方法中用到的真空包装机等设备均为食品工业领域的常用设备，在此不再赘述。
以上所述仅为本发明示意性的具体实施方式，并非用以限定本发明的范围。任何本领域的技术人员，在不脱离本发明的构思和原则的前提下所作出的等同变化与修改，均应属于本发明保护的范围。
Claims (3)
1.一种香肠炒饭，由蒸米和炒丁加工而成，其特征在于，由以下重量份的原料制成：
蒸米：蒸熟的大米180份～200份；
炒丁：冷冻虾仁色拉油15～20 份、香肠丁24～30份、玉米粒24～30份、青豆粒24～30份、洋葱.5～10 份、食盐0.8～2.0份、味精0.1～1.0份、0.2～1.5 份、白砂糖0.1～1.0 份、鸡精0.1～1.0份、蚝油0.1～1.0份。
2.如权利要求1所述的香肠炒饭，其特征在于，所述大米为东北长粒香大米，所述香肠丁由原味台湾烤肠切块制成，所述玉米粒为速冻熟玉米粒，所述青豆粒为速冻青豆粒。
3.如权利要求1或2所述的香肠炒饭制作方法，其特征在于，包括以下步骤：
（1）大米蒸熟处理：将沥干后大米放入平整托盘，以浸泡前大米为基准添加大米总量8%的色拉油和68%水，蒸10分钟，焖5分钟，取出拌匀，放凉备用；
（2）炒丁处理：首先将青豆、玉米粒热烫杀青处理，再将色拉油下锅，色拉油油温80℃时放入洋葱翻炒，翻炒炒香，再放入香肠，炒出香为，加杀青后青豆，玉米粒，调味，炒匀备用；
（3）真空包装：将蒸熟的大米和炒丁按每100g熟米添加50~70g炒丁进行混合分装制成香肠炒饭，分装完后用真空包装机进行真空包装；
（4）速冻：真空包装后香肠炒饭的置于-25℃以下速冻库中，速冻至产品中心温度达到-18℃以下。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558479A (zh) * | 2019-10-10 | 2019-12-13 | 天津市接头暗号餐饮有限公司 | 一种炒饭方法 |
| CN111165727A (zh) * | 2020-02-20 | 2020-05-19 | 北京云创智讯信息技术有限公司 | 一种飘香里脊焖饭及制备工艺 |
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| CN1172597A (zh) * | 1996-08-07 | 1998-02-11 | 天盟食品(北京)有限公司 | 袋装方便米饭及其生产工艺 |
| CN101185488A (zh) * | 2007-11-08 | 2008-05-28 | 扬州天味食品有限公司 | 一种速冻扬州炒饭的加工方法 |
| CN102239997A (zh) * | 2011-06-13 | 2011-11-16 | 连云港百福来食品有限公司 | 速冻田园炒饭加工方法 |
| CN103766739A (zh) * | 2014-01-26 | 2014-05-07 | 许伟 | 一种泡菜炒饭 |
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- 2014-12-09 CN CN201410741195.5A patent/CN104489473A/zh active Pending
Patent Citations (4)
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| CN1172597A (zh) * | 1996-08-07 | 1998-02-11 | 天盟食品(北京)有限公司 | 袋装方便米饭及其生产工艺 |
| CN101185488A (zh) * | 2007-11-08 | 2008-05-28 | 扬州天味食品有限公司 | 一种速冻扬州炒饭的加工方法 |
| CN102239997A (zh) * | 2011-06-13 | 2011-11-16 | 连云港百福来食品有限公司 | 速冻田园炒饭加工方法 |
| CN103766739A (zh) * | 2014-01-26 | 2014-05-07 | 许伟 | 一种泡菜炒饭 |
Non-Patent Citations (1)
| Title |
|---|
| 祁昌启: "《炒饭.煲仔饭.盖浇饭（第1版）》", 31 May 2013 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558479A (zh) * | 2019-10-10 | 2019-12-13 | 天津市接头暗号餐饮有限公司 | 一种炒饭方法 |
| CN111165727A (zh) * | 2020-02-20 | 2020-05-19 | 北京云创智讯信息技术有限公司 | 一种飘香里脊焖饭及制备工艺 |
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