CN105249485A - Ring-pull can instant cooked rice capable of being preserved at normal temperature and preparation method thereof - Google Patents
Ring-pull can instant cooked rice capable of being preserved at normal temperature and preparation method thereof Download PDFInfo
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- CN105249485A CN105249485A CN201510696587.9A CN201510696587A CN105249485A CN 105249485 A CN105249485 A CN 105249485A CN 201510696587 A CN201510696587 A CN 201510696587A CN 105249485 A CN105249485 A CN 105249485A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
Abstract
The invention provides ring-pull can instant cooked rice capable of being preserved at normal temperature. The ring-pull can instant cooked rice capable of being preserved at normal temperature is characterized in that preserved vegetable and pork ring-pull can instant cooked rice capable of being preserved at normal temperature or bamboo shoot and pork ring-pull can instant cooked rice capable of being preserved at normal temperature or mushroom and diced meat ring-pull can instant cooked rice capable of being preserved at normal temperature or cabbage and diced meat ring-pull can instant cooked rice capable of being preserved at normal temperature or dried salty turnip and diced meat ring-pull can instant cooked rice capable of being preserved at normal temperature are prepared from rice, half-fat-half-thin streaky pork, preserved vegetables or dried bamboo shoots or dried mushrooms or cabbages or dried salty turnips, peanut oil, chicken essence, table salt, soy sauce, white granulated sugar, rice wine, pepper, anise, bay leaves, red preserved bean curds, gallic acid propyl ester ethylenediamine tetraacetic acid disodium and the like through material preparation, rice and vegetable pre-processing, canning, sealing, high-temperature sterilization and packaging. Due to the fact that the ring-pull can instant cooked rice meets the commercially-sterile requirements of canned food, the shelf life of the ring-pull can instant cooked rice at normal temperature can reach more than one year. The ring-pull can instant cooked rice has the advantages that rice and vegetables are separated and are not in mixed storage, the taste is good, uncovering is easy, and carrying and eating are both convenient, and the ring-pull can instant cooked rice is particularly suitable for being eaten by people in the habit of living on rice in environments such as outdoor activities and rescue and relief work.
Description
Technical field
The present invention relates to a kind of instant rice and preparation method thereof, particularly a kind of canned instant rice can preserved at normal temperature and preparation method thereof.
Background technology
At present, the instant-rice that market is sold or food loads in mixture, dish juice is all adsorbed on rice, and completely without the natural delicate fragrance of rice, freshness is poor; Separately, dish is packaged in green vegetable bun food in addition, is two and completely independently packs, and green vegetable bun dress dish is not suitable for filling large bag, and dish amount is few and need cut very thin, and the shaping degree of dish is poor; Sterilization is also adopt non-tinned food process for sterilizing usually, and cannot accomplish the requirement of commercial sterilization, therefore the shelf-life is also shorter.Simultaneously some product also needs cryopreservation, transport, sale very inconvenient, needs heating also pretty troublesome time edible.
Summary of the invention
The object of the present invention is to provide a kind of canned instant rice that can preserve at normal temperature and preparation method, the shelf-life can reach 12 months to canned instant rice at normal temperatures, and time edible, mouthfeel, fragrance, color and luster are to the fresh rice done is similar at ordinary times.
The canned instant rice processing technology can preserved at normal temperature of the present invention is as Fig. 1.
The canned instant rice can preserved at normal temperature of the present invention, it is characterized in that it is processed into by the raw material of following weight portion: 1000-1200 parts, rice, half girth of a garment streaky pork 200-250 parts, plum dish, dried bamboo shoot, dried thin mushroom, head dish, dry five kinds one kind of 50-60 parts of salty radish, peanut oil 10-12 parts, chickens' extract 0.5-1 part, salt 3-5 parts, 10-12 parts, soy sauce, white granulated sugar 1-2 parts, 2-5 parts, rice wine, 0-2 parts, Chinese prickly ash, anistree 0-2 parts, spiceleaf 0-2 parts, preserved red beancurd 0-5 parts, pork pressed by n-propyl gallate, plum dish after immersion drains the water, dried bamboo shoot, the 0.08g/kg of dried thin mushroom gross weight adds, disodium ethylene diamine tetraacetate adds by 1-1.2% of rice weight, concrete steps are as follows:
(1) get the raw materials ready by made kind;
(2) pretreatment of rice, dish:
the pretreatment of rice
Rice used is eluriated totally; add the water of 2 times of rice amounts; and the disodium ethylene diamine tetraacetate adding rice weight 1-1.2% soaks 40 minutes; rice water ratio is regulated to make moisture in rice be 60% ± 2% after draining the water; put into steamer boiling 5-7 minutes; wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After being cleaned up by half girth of a garment streaky pork used by done kind, make braised pork or meat cubelets:
Braised pork
By the way of Braised pork slices in soy sauce half girth of a garment streaky pork exploded and all become golden yellow to meat and skin and make pork skin explode vesicle, little after pork skin is soft with emerge in worm water 2, be cut into 40-45g/ sheet again, add soy sauce, salt, chickens' extract, white granulated sugar, preserved red beancurd, rice wine, Chinese prickly ash, anise, spiceleaf pickle 40 minutes after stirring, add with the n-propyl gallate of a small amount of cold water dissolving by pork gross weight 0.08g/kg before use, evenly be sprayed onto braised pork surface, stand-by after stirring;
Meat cubelets
Half girth of a garment streaky pork is cut into 1 × 1cm graininess, add soy sauce, salt, chickens' extract, white granulated sugar, rice wine, Chinese prickly ash, anise, spiceleaf pickle 40 minutes after stirring, add with the n-propyl gallate of a small amount of cold water dissolving by pork gross weight 0.08g/kg before use, evenly be sprayed onto the pork surface of pickling, stand-by after stirring;
the pretreatment of garnishes
By plum dish used, dried bamboo shoot, dried thin mushroom, head dish, salty radish is dry after five kinds one of them cleans up, with emerge in worm water 1-2 hours, after draining the water, its weight is about about before not soaking one times, the segment of 0.5 × 0.5cm or 1 × 1cm is cut into after draining the water, add peanut oil, white granulated sugar, soy sauce, salt, chickens' extract, plum dish, dried bamboo shoot also adds Chinese prickly ash, anistree, spiceleaf, 40 minutes are pickled after stirring, plum dish, dried bamboo shoot, dried thin mushroom also add before use with a small amount of cold water dissolve by soak drain the water after the n-propyl gallate of weight 0.08g/kg, evenly be sprayed onto the plum dish pickled, dried bamboo shoot, dried thin mushroom surface, stand-by after stirring,
4. meat cubelets garnishes are mixed
Will be through
step pickle after meat cubelets and will
step pickle after dried thin mushroom, head dish, dry three kinds of one kind of being combined of salty radish stir, obtain the mixed raw material dish of meat cubelets garnishes.
(3) tinning
Select 962# tank as the pop can of instant rice of the present invention, loading amount is 396g/ tank, 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. step process is dispensed into the rice district of 962# tank by the amount of 264g/ tank, braised pork after 2. processing is got 80-90g and the garnishes 52-42g after 3. processing to add up to 132g or the meat cubelets garnishes after 4. processing are mixed the dress vegetable-growing area that raw material dish 132g is dispensed into 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice from mixing,
(4) seal
The 962# tank filling meal and dish is sealed immediately, after sealing, high-temperature sterilization must be carried out in 1 hour;
(5) high-temperature sterilization
Adopt tinned food production technology to carry out high-temperature sterilization after sealing, sterilising temp is 121 DEG C ± 1 DEG C, and sterilization time is 30-35 minutes, namely obtains meal, semi-finished product that dish has boiled after sterilizing;
(6) semi-finished product through cooling, test for commercial sterilization qualified after pack and obtain can normal temperature preserve pop can instant rice product.
When tinning runs into pretreated dish or rice deficiency, can supplement and carry out pretreatment interpolation.
The canned instant rice can preserved at normal temperature of the present invention, can be divided into steamed pork belly with preserved greens meal, bamboo shoot with roast pork meal, mushroom meat cubelets meal, head dish meat cubelets meal, salty radish biltong fourth meal five kinds by cuisine.
The canned instant rice can preserved at normal temperature of the present invention reaches the requirement of tinned food commercial sterilization, and the shelf-life can reach more than 1 year at normal temperatures.And there is food separately do not load in mixture, mouthfeel is good, easy-open end, carries and eat feature all easily, be particularly suitable for being accustomed to rice be staple food the environment such as personage's activity, rescue and relief work in the wild under eat.
Accompanying drawing explanation
Fig. 1 is the canned instant rice processing technology schematic diagram can preserved at normal temperature of the present invention, Fig. 2 is the schematic diagram of the 962# pop can that the canned instant rice can preserved at normal temperature of the present invention uses, and Fig. 3 is the side schematic view of the 962# pop can that the canned instant rice can preserved at normal temperature of the present invention uses.In Fig. 2, Fig. 3, the left side is pop can main body, and the right side is cover of pop can.
Detailed description of the invention
Embodiment 1: steamed pork belly with preserved greens meal
(1) rice 1200kg, half girth of a garment streaky pork 240kg, plum dish 60kg, peanut oil 10kg, chickens' extract 1kg, salt 4kg, soy sauce 10kg, white granulated sugar 2kg, preserved red beancurd 5kg, rice wine 3kg, Chinese prickly ash 2kg, anistree 2kg, spiceleaf 2kg is taken, n-propyl gallate 30g, disodium ethylene diamine tetraacetate 14.4kg.
(2) pretreatment of rice, dish
the pretreatment of rice
1200kg rice used is eluriated totally, add water 2400kg add disodium ethylene diamine tetraacetate 14.4kg and soak 40 minutes, rice water ratio is regulated to make moisture in rice be 60% ± 2% after draining the water, put into steamer boiling 5-7 minutes, wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After 240kg half girth of a garment streaky pork used is cleaned up, by the way of Braised pork slices in soy sauce streaky pork exploded and all become golden yellow to meat and skin and make pork skin explode vesicle, little after pork skin is soft with emerge in worm water 2, be cut into about 40-45g/ sheet again, add soy sauce 5kg, salt 2kg, chickens' extract 0.5kg, white granulated sugar 1kg, preserved red beancurd 5kg, rice wine 3kg, Chinese prickly ash 1kg, anistree 1kg, spiceleaf 1kg, 40 minutes are pickled after stirring, add the n-propyl gallate of 20g before use, after dissolving with a small amount of cold water, evenly be sprayed onto braised pork surface, stand-by after stirring,
the pretreatment of plum dish
Plum dish 60kg emerge in worm water used was cleaned up after 1 hour, after draining the water, its weight is about 120kg, be cut into the segment of 0.5 × 0.5cm, add peanut oil 10kg, soy sauce 5kg, salt 2kg, chickens' extract 0.5kg, white granulated sugar 1kg, Chinese prickly ash 1kg, anistree 1kg, spiceleaf 1kg, pickle 40 minutes after stirring, add the n-propyl gallate of 10g before use, after dissolving with a small amount of cold water, be evenly sprayed onto the plum dish surface of having pickled, stand-by after stirring;
(3) tinning
Select 962# tank as the pop can of instant rice, and 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. processing is dispensed into the rice district of 962# tank by the amount of 264g/ tank, Braised pork slices in soy sauce after 2. processing is got 2 and be total to the dress vegetable-growing area that about 80-90g and the total of the plum dish 52-42g after 3. processing 132g is dispensed into 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice from mixing,
(4) seal
The 962# tank filling meal and dish is sealed immediately, after sealing, high-temperature sterilization must be carried out in 1 hour;
(5) high-temperature sterilization
Adopt tinned food production technology to carry out high-temperature sterilization after sealing, sterilising temp is 121 DEG C ± 1 DEG C, and sterilization time is 30-35 minutes, namely obtains meal, semi-finished product that dish boils after sterilizing;
(6) semi-finished product through cooling, test for commercial sterilization qualified after pack and obtain can normal temperature preserve canned instant steamed pork belly with preserved greens meal.Shelf-life can reach 12 months.
Embodiment 2: bamboo shoot with roast pork meal
(1) rice 1200kg, half girth of a garment streaky pork 240kg, dried bamboo shoot 60kg, peanut oil 12kg, chickens' extract 1kg, salt 5kg, soy sauce 10kg, preserved red beancurd 5kg, white granulated sugar 2kg, rice wine 5kg, Chinese prickly ash 2kg, anistree 2kg, spiceleaf 2kg, n-propyl gallate 30g is taken, disodium ethylene diamine tetraacetate 12kg.
(2) pretreatment of rice, dish:
the pretreatment of rice
1200kg rice used is eluriated totally, add water 2400kg add disodium ethylene diamine tetraacetate 12kg and soak 40 minutes, rice water ratio is regulated to make moisture in rice be about 60% after draining the water, put into steamer boiling 5-7 minutes, wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After 240kg half girth of a garment streaky pork used is cleaned up, by the way of Braised pork slices in soy sauce streaky pork exploded and all become golden yellow to meat and skin and make pork skin explode vesicle, use emerge in worm water 2 little after pork skin is soft again, be cut into about 40-45g/ sheet again, add soy sauce 5kg, salt 2kg, chickens' extract 0.5kg, white granulated sugar 1kg, preserved red beancurd 5kg, rice wine 3kg, Chinese prickly ash 1kg, anistree 1kg, spiceleaf 1kg, 40 minutes are pickled after stirring, add the n-propyl gallate of 19g before use, after dissolving with a small amount of cold water, evenly be sprayed onto braised pork surface, stand-by after stirring,
the pretreatment of dried bamboo shoots
60kg dried bamboo shoots emerge in worm water used was cleaned up after 2 hours, add water boil and keep 5-10 minutes, again with water rinse 1 hour to remove the bitter taste of dried bamboo shoots, after draining the water, its weight is about 120kg, be cut into the segment of 0.5 × 0.5cm, add peanut oil 12kg, soy sauce 5kg, salt 3kg, chickens' extract 0.5kg, white granulated sugar 1kg, rice wine 2kg, Chinese prickly ash 1kg, anistree 1kg, spiceleaf 1kg, 40 minutes are pickled after stirring, add the n-propyl gallate of 11g before use, dissolve with a small amount of cold water, stand-by after being evenly sprayed onto the dried bamboo shoot surface of having pickled, stand-by after stirring,
(3) tinning
Select 962# tank as the pop can of instant rice, and 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. processing is dispensed into the rice district of 962# tank by the amount of 264g/ tank, Braised pork slices in soy sauce after 2. processing is got 2 and be total to the dress vegetable-growing area that about 80-90g and the total of the dried bamboo shoots 52-42g after 3. processing 132g is dispensed into 962# tank, dish and rice independently can be separated after sealing up cover of pop can, dish and rice is prevented to mix,
(4)-(6) step is with embodiment 1.
Embodiment 3: mushroom meat cubelets meal
(1) rice 1100kg, half girth of a garment streaky pork 225kg, dried thin mushroom 55kg, peanut oil 10kg, chickens' extract 1kg, salt 5kg, soy sauce 12kg, white granulated sugar 2kg, rice wine 3kg, anistree 1kg, spiceleaf 1kg is taken, n-propyl gallate 28g, disodium ethylene diamine tetraacetate 13.2kg.
(2) pretreatment of rice, dish:
the pretreatment of rice
1100kg rice used is eluriated totally, add water 2200kg the disodium ethylene diamine tetraacetate adding 13.2kg soaks 40 minutes, rice water ratio is regulated to make moisture in rice be about 60% after draining the water, put into steamer boiling 5-7 minutes, wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After 225kg half girth of a garment streaky pork used is cleaned up, pork is cut into the graininess of about 1 × 1cm, add peanut oil 5kg, soy sauce 10kg, salt 3kg, chickens' extract 0.5kg, white granulated sugar 1kg, rice wine 3kg, anistree 1kg, spiceleaf 1kg, pickle 40 minutes after stirring, add 19g n-propyl gallate before use, dissolve with a small amount of cold water, evenly be sprayed onto the pork surface of pickling, stand-by after stirring;
the pretreatment of mushroom
55kg dried thin mushroom emerge in worm water used was cleaned up after 2 hours, after draining the water, its weight is about 110kg, mushroom is cut into the graininess of about 1 × 1cm, add peanut oil 5kg, soy sauce 2kg, salt 2kg, chickens' extract 0.5kg, white granulated sugar 1kg, stir after pickle 40 minutes, add the n-propyl gallate of 9g before use, dissolve with a small amount of cold water, evenly be sprayed onto the mushroom surface of having pickled, stand-by after stirring;
4. mix
Will be through
step pickle after pork and will
step pickle after lentinus edodes stir together, obtain mushroom meat cubelets raw material dish.
(3) tinning
Select 962# tank as the pop can of instant rice, and 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. processing is dispensed into the rice district of 962# tank by the amount of 264g/ tank, mushroom meat cubelets raw material dish 132g after 4. processing is dispensed into the dress vegetable-growing area of 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice to mix;
(4)-(6) step is with embodiment 1.
Embodiment 4: head dish meat cubelets meal
(1) rice 1000kg, half girth of a garment streaky pork 250kg, head dish 50kg, peanut oil 10kg, chickens' extract 0.5kg, salt 3kg, soy sauce 10kg, white granulated sugar 1.5kg, rice wine 3kg, n-propyl gallate 20g is taken, disodium ethylene diamine tetraacetate 10kg.
(2) pretreatment of rice, dish:
the pretreatment of rice
1000kg rice used is eluriated totally, add water 2000kg, and the disodium ethylene diamine tetraacetate adding 10kg soaks 40 minutes, rice water ratio is regulated to make moisture in rice be about 60% after draining the water, put into steamer boiling 5-7 minutes, wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After 250kg half girth of a garment streaky pork used is cleaned up, pork is cut into about 1 × 1cm graininess, add soy sauce 10kg, salt 3kg, chickens' extract 0.5kg, white granulated sugar 1kg, rice wine 3kg, 40 minutes are pickled after stirring, add 20g n-propyl gallate before use, dissolve with a small amount of cold water, be evenly sprayed onto the pork surface of pickling, stand-by after stirring;
the pretreatment of head dish
Done 50kg used after head dish is soaked in water 2 hours and clean up, after draining the water, its weight is about 100kg, head dish is cut into the flake that 1cm is long, adds peanut oil 10kg, white granulated sugar 0.5kg, stir after pickle after 40 minutes stand-by;
4. mix
Will be through
step pickle after pork and will
step pickle after head dish be combined and stir, obtain a dish meat cubelets raw material dish.
(3) tinning
Select 962# tank as the pop can of instant rice, and 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. processing is dispensed into the rice district of 962# tank by the amount of 264g/ tank, head dish meat cubelets raw material dish 132g after 4. processing is dispensed into the dress vegetable-growing area of 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice to mix;
(4)-(6) step is with embodiment 1.
Embodiment 5: salty radish biltong fourth meal
(1) take rice 1000kg, half girth of a garment streaky pork 250kg, salty radish does 50kg, peanut oil 10kg, chickens' extract 0.5kg, salt 3kg, soy sauce 10kg, white granulated sugar 1.5kg, rice wine 2kg, n-propyl gallate 20g, disodium ethylene diamine tetraacetate 11kg.
(2) pretreatment of rice, dish:
the pretreatment of rice
1000kg rice used is eluriated totally, add water 2000kg, and the disodium ethylene diamine tetraacetate adding 11kg soaks 40 minutes, rice water ratio is regulated to make moisture in rice be about 60% after draining the water, put into steamer boiling 5-7 minutes, wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
2. the pretreatment of pork
After 250kg half girth of a garment streaky pork used is cleaned up, pork is cut into about 1 × 1cm graininess, add peanut oil 5kg, soy sauce 10kg, salt 3kg, white granulated sugar 1kg, rice wine 2kg, stir after pickle 40 minutes, add 20g n-propyl gallate before use, dissolve with a small amount of cold water, be evenly sprayed onto the pork surface of pickling, stand-by after stirring;
3. the pretreatment that salty radish is dry
Clean up after dry for 50kg salty radish used being soaked in water 2 hours, be cut into 0.5cm graininess by dry for salty radish after draining the water, add peanut oil 5kg, chickens' extract 0.5kg, white granulated sugar 0.5kg, stir after pickle 40 minutes stand-by;
4. mix
Will be through
step pickle after pork and will
step pickle after dry being combined of salty radish stir, obtain salty radish biltong fourth raw material dish.
(3) tinning
Select 962# tank as the pop can of instant rice, and 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. processing is dispensed into the rice district of 962# tank by the amount of 264g/ tank, salty radish biltong fourth raw material dish 132g after 4. processing is dispensed into the dress vegetable-growing area of 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice to mix;
(4)-(6) step is with embodiment 1.
Claims (1)
1. the canned instant rice preserved at normal temperature of an energy, it is characterized in that it is processed into by the raw material of following weight portion: 1000-1200 parts, rice, half girth of a garment streaky pork 200-250 parts, plum dish, dried bamboo shoot, dried thin mushroom, head dish, dry five kinds one kind of 50-60 parts of salty radish, peanut oil 10-12 parts, chickens' extract 0.5-1 part, salt 3-5 parts, 10-12 parts, soy sauce, white granulated sugar 1-2 parts, 2-5 parts, rice wine, 0-2 parts, Chinese prickly ash, anistree 0-2 parts, spiceleaf 0-2 parts, preserved red beancurd 0-5 parts, pork pressed by n-propyl gallate, plum dish after immersion drains the water, dried bamboo shoot, the 0.08g/kg of dried thin mushroom gross weight adds, disodium ethylene diamine tetraacetate adds by 1-1.2% of rice weight, concrete steps are as follows:
(1) get the raw materials ready by made kind;
(2) pretreatment of rice, dish:
the pretreatment of rice
Rice used is eluriated totally; add the water of 2 times of rice amounts; and the disodium ethylene diamine tetraacetate adding rice weight 1-1.2% soaks 40 minutes; rice water ratio is regulated to make moisture in rice be 60% ± 2% after draining the water; put into steamer boiling 5-7 minutes; wash away the Rice & peanut milk of rice surface again by cold water soak, obtain half-mature rice after draining the water stand-by;
the pretreatment of pork
After being cleaned up by half girth of a garment streaky pork used by done kind, make braised pork or meat cubelets:
Braised pork
By the way of Braised pork slices in soy sauce half girth of a garment streaky pork exploded and all become golden yellow to meat and skin and make pork skin explode vesicle, little after pork skin is soft with emerge in worm water 2, be cut into 40-45g/ sheet again, add soy sauce, salt, chickens' extract, white granulated sugar, preserved red beancurd, rice wine, Chinese prickly ash, anise, spiceleaf pickle 40 minutes after stirring, add with the n-propyl gallate of a small amount of cold water dissolving by pork gross weight 0.08g/kg before use, evenly be sprayed onto braised pork surface, stand-by after stirring;
Meat cubelets
Half girth of a garment streaky pork is cut into 1 × 1cm graininess, add soy sauce, salt, chickens' extract, white granulated sugar, rice wine, Chinese prickly ash, anise, spiceleaf pickle 40 minutes after stirring, add with the n-propyl gallate of a small amount of cold water dissolving by pork gross weight 0.08g/kg before use, evenly be sprayed onto the pork surface of pickling, stand-by after stirring;
the pretreatment of garnishes
By plum dish used, dried bamboo shoot, dried thin mushroom, head dish, salty radish dry five kinds one kind of clean up after, with emerge in worm water 1-2 hours, the segment of 0.5 × 0.5cm or 1 × 1cm is cut into after draining the water, add peanut oil, white granulated sugar, soy sauce, salt, chickens' extract, plum dish, dried bamboo shoot also adds Chinese prickly ash, anistree, spiceleaf, 40 minutes are pickled after stirring, plum dish, dried bamboo shoot, dried thin mushroom also add before use with a small amount of cold water dissolve by soak drain the water after the n-propyl gallate of weight 0.08g/kg, evenly be sprayed onto the plum dish pickled, dried bamboo shoot, dried thin mushroom surface, stand-by after stirring,
4. meat cubelets garnishes are mixed
Will be through
step pickle after meat cubelets and will
step pickle after dried thin mushroom, head dish, dry three kinds of one kind of being combined of salty radish stir, obtain the mixed raw material dish of meat cubelets garnishes;
(3) tinning
Select 962# tank as the pop can of instant rice of the present invention, loading amount is 396g/ tank, 962# tank is separated at inner 1/3 place's dividing plate, divider height is high consistent with tank, the space of 1/3 is used for filling dish, for dress vegetable-growing area, the space of 2/3 is used for filling rice, for rice district, half-mature rice after 1. step process is dispensed into the rice district of 962# tank by the amount of 264g/ tank, braised pork after 2. processing is got 80-90g and the garnishes 52-42g after 3. processing to add up to 132g or the meat cubelets garnishes after 4. processing are mixed the dress vegetable-growing area that raw material dish 132g is dispensed into 962# tank, dish and rice independently can be separated after sealing up cover of pop can, prevent dish and rice from mixing,
(4) seal
The 962# tank filling meal and dish is sealed immediately, after sealing, high-temperature sterilization must be carried out in 1 hour;
(5) high-temperature sterilization
Adopt tinned food production technology to carry out high-temperature sterilization after sealing, sterilising temp is 121 DEG C ± 1 DEG C, and sterilization time is 30-35 minutes, namely obtains meal, semi-finished product that dish boils after sterilizing;
(6) semi-finished product through cooling, test for commercial sterilization qualified after pack and obtain can normal temperature preserve pop can instant rice product.
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| CN201510696587.9A CN105249485A (en) | 2015-10-26 | 2015-10-26 | Ring-pull can instant cooked rice capable of being preserved at normal temperature and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477283A (en) * | 2019-09-12 | 2019-11-22 | 齐鲁工业大学 | A kind of processing method of handle meat rice instant food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128630A (en) * | 1995-02-12 | 1996-08-14 | 肖辉刚 | Instant cooked rice |
| CN1163063A (en) * | 1996-04-25 | 1997-10-29 | 周浪平 | Instant rice and its producing technology |
| CN101088363A (en) * | 2006-06-17 | 2007-12-19 | 朴光诛 | Canned flavoured ric and its making process |
| CN103099108A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Comprehensively-nutrient instant rice |
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2015
- 2015-10-26 CN CN201510696587.9A patent/CN105249485A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128630A (en) * | 1995-02-12 | 1996-08-14 | 肖辉刚 | Instant cooked rice |
| CN1163063A (en) * | 1996-04-25 | 1997-10-29 | 周浪平 | Instant rice and its producing technology |
| CN101088363A (en) * | 2006-06-17 | 2007-12-19 | 朴光诛 | Canned flavoured ric and its making process |
| CN103099108A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Comprehensively-nutrient instant rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477283A (en) * | 2019-09-12 | 2019-11-22 | 齐鲁工业大学 | A kind of processing method of handle meat rice instant food |
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