CN104621473A - Making method for curry potato instant rice - Google Patents
Making method for curry potato instant rice Download PDFInfo
- Publication number
- CN104621473A CN104621473A CN201310554611.6A CN201310554611A CN104621473A CN 104621473 A CN104621473 A CN 104621473A CN 201310554611 A CN201310554611 A CN 201310554611A CN 104621473 A CN104621473 A CN 104621473A
- Authority
- CN
- China
- Prior art keywords
- curry
- potato
- rice
- bag
- mixture
- 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 26
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 26
- 235000021438 curry Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 9
- 235000009566 rice Nutrition 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 4
- 239000004033 plastic Substances 0.000 claims abstract description 4
- 229920003023 plastic Polymers 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The present invention relates to a making method for curry potato instant rice. The method comprises the following steps: mixing steamed rice with cooked curry potatoes at a ratio between 1:1 and 3:1, uniformly stirring the mixture, rapidly cooling the mixture to room temperature by a cooling equipment, filling the mixture into a plastic lunch box, coating the box with a grocery bag, vacuumizing the bag by a vacuum pump, filling the bag with nitrogen and sealing the package, and carrying out microwave sterilization and packaging to get the finished products. The invention provides rich nutrition and flavor for people who are away from home and have to eat instant foods.
Description
Technical field
The present invention relates to instant food, its preparation method of especially a kind of curry potato instant-rice.
Background technology
Modern is busy with one's work, and rhythm of life is compact, be often come off duty very tired very late, not wanting buys vegetables cooks, and also do not want to eat out, and the instant food sold on the market is instant noodles mostly, taste is more single, does not also have what nutrition, it is said overeat also carcinogenic.
Summary of the invention
Object of the present invention is exactly for the problems referred to above, provides one more nutrition, more healthy, the mouthfeel allowing consumer have different taste to select better curry potato instant-rice.
Concrete scheme of the present invention is: a kind of preparation method of curry potato instant-rice, is characterized in that: rice is first eluriated clean by a., and upper steamer cooks; B. by potato decortication, dice, enter pot and add curry block and curry potato is made in water infusion; C. the rice cooked in a step is mixed in the ratio of 1:1 to 3:1 with curry potato ready-made in b step, mix thoroughly; D. the curry potato meal mixed thoroughly is cooled to room temperature rapidly by refrigeration plant, contains and overlap food bag into plastics cutlery box China and foreign countries; E. pack to nitrogen injection sealing in bag again with vacuum pump evacuation, making finished product finally by encapsulating after microwave sterilization 10-15 minute.
Potato, formal name used at school potato, the nutritive value of potato is very high, and contain the vitamin A and vitamin C and mineral matter that enrich, high-quality starch content is about 16.5%, also containing a large amount of lignin etc., is described as " second bread " of the mankind.Vitamin contained by it is 2 times, 3 times of Chinese cabbage, 4 times of tomato of carrot, ascorbic content be vegetables.Brainstrust finds, in the home town of the famous longevity of the states such as the former Soviet Union, Bulgaria, Ecuador, the staple food of people is exactly potato.The vegetables star that nowadays potato has become nutritionist to favor, is considered to one of greatest food in the world.Therefore select potato as the raw material of instant food, be the selection of science wisdom the most.
The present invention is that have to the outside people of edible instant food provide abundanter nutrition and taste.
Detailed description of the invention
Embodiment:
A. get 1000 grams of rice, eluriate clean, upper steamer cooks;
B. get 500 grams of potatoes, peeling, dices, and enters pot and adds curry block and curry potato is made in water infusion;
C. the rice cooked in a step is mixed with curry potato ready-made in b step, mix thoroughly;
D. the curry potato meal mixed thoroughly is put into refrigerator-freezer speed and be chilled to room temperature, then contain by 200 grams/part or 500 grams/part and overlap food bag into plastics cutlery box China and foreign countries;
E. pack to nitrogen injection sealing in bag again with vacuum pump evacuation, making finished product finally by encapsulating after microwave sterilization 10-15 minute.
After consumer buys finished product of the present invention, heat rear edible by various mode, as: micro-wave oven, steamer etc.
Claims (1)
1. a preparation method for curry potato instant-rice, is characterized in that: rice is first eluriated clean by a., and upper steamer cooks; B. by potato decortication, dice, enter pot and add curry block and curry potato is made in water infusion; C. the rice cooked in a step is mixed in the ratio of 1:1 to 3:1 with curry potato ready-made in b step, mix thoroughly; D. the curry potato meal mixed thoroughly is cooled to room temperature rapidly by refrigeration plant, contains and overlap food bag into plastics cutlery box China and foreign countries; E. pack to nitrogen injection sealing in bag again with vacuum pump evacuation, making finished product finally by encapsulating after microwave sterilization 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310554611.6A CN104621473A (en) | 2013-11-11 | 2013-11-11 | Making method for curry potato instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310554611.6A CN104621473A (en) | 2013-11-11 | 2013-11-11 | Making method for curry potato instant rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621473A true CN104621473A (en) | 2015-05-20 |
Family
ID=53201121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310554611.6A Pending CN104621473A (en) | 2013-11-11 | 2013-11-11 | Making method for curry potato instant rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621473A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418235A (en) * | 2016-12-16 | 2017-02-22 | 黑龙江省农业科学院食品加工研究所 | Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice |
| CN106509604A (en) * | 2016-10-31 | 2017-03-22 | 黑龙江省农业科学院食品加工研究所 | Production method of fresh keeping rice and fresh keeping rice |
| CN107581474A (en) * | 2017-09-14 | 2018-01-16 | 艺薯家（北京）餐饮投资有限公司 | Baked meals of Tu Dou and preparation method thereof |
-
2013
- 2013-11-11 CN CN201310554611.6A patent/CN104621473A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509604A (en) * | 2016-10-31 | 2017-03-22 | 黑龙江省农业科学院食品加工研究所 | Production method of fresh keeping rice and fresh keeping rice |
| CN106418235A (en) * | 2016-12-16 | 2017-02-22 | 黑龙江省农业科学院食品加工研究所 | Fresh-keeping tomato beef rice and production method for fresh-keeping tomato beef rice |
| CN107581474A (en) * | 2017-09-14 | 2018-01-16 | 艺薯家（北京）餐饮投资有限公司 | Baked meals of Tu Dou and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150520 |