CN1053733A - The preparation method of frozen baked rice - Google Patents
The preparation method of frozen baked rice Download PDFInfo
- Publication number
- CN1053733A CN1053733A CN91100896A CN91100896A CN1053733A CN 1053733 A CN1053733 A CN 1053733A CN 91100896 A CN91100896 A CN 91100896A CN 91100896 A CN91100896 A CN 91100896A CN 1053733 A CN1053733 A CN 1053733A
- Authority
- CN
- China
- Prior art keywords
- rice
- minutes
- pork
- tomato
- temperature
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title claims abstract 4
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000919 ceramic Substances 0.000 claims abstract description 6
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000004033 plastic Substances 0.000 claims abstract description 4
- 229920003023 plastic Polymers 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 3
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 3
- 239000004411 aluminium Substances 0.000 claims abstract description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 3
- 235000015241 bacon Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims abstract description 3
- 235000019198 oils Nutrition 0.000 claims abstract description 3
- 235000013606 potato chips Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 208000009146 rhinoscleroma Diseases 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 239000003034 coal gas Substances 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
- A23B9/12—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
With a kind of component that comprises enough rice and water, batching with flavored oils, tomato, pork, bacon, pork luncheon meat, garlic, safflower, salt, potato chips and other optional composition, in a flat shallow ceramic disk or aluminium dish, modulate, adopt industrial wooden baking oven to toast about 90 minutes kinds, temperature is between 200 ℃～300 ℃, the feature of described method is that the baking back places under the room temperature at once cooled off 20 minutes, wired up and quick-frozen with a kind of contractile plastic material then.
This method provides a kind of baked product that does not need boiling just can eat immediately for the consumer.
Description
The present invention relates to a kind of preparation method of coiling the quick-frozen goods of dress rice and the so-called roasting rice batching of traditional, general conduct, its taste changes according to different regions, and it can be for the public provides best consumption condition, and only need heat is edible.
Dish of the present invention is adorned baked product and is called as " roasting rice ", and it is modulated in a circle, flat, shallow ceramic disk.
Its composition comprises enough Mi Heshui, the tomato of flavored oils, tomato, pork, bacon, the pork luncheon meat that is cut into small pieces, garlic, safflower, potato chips, chopping and other composition.Sometimes, also can replace water, also have a certain amount of chick-pea sometimes in the roasting rice composition with the soup of fricassee.
This roasting rice is eaten in a large number, and especially littoral regional in Mediterranean, its composition is rich and varied.
Be typically and adopt this rice of industrial wooden baking oven baking, can make its taste better like this.
This roasting rice can also be at home coal gas or electric furnace on baking.
The present invention adorns baked product for the public provides a kind of making dish, the method for promptly so-called " roasting rice ".In a circle, flat, shallow ceramic disk, according to different regions, adopt traditional batching modulation, in wooden baking oven, toast.The diameter of this class flat chassis changes according to the quantity of rice.
In 200-300 ℃ temperature range, general about one and a half hours of baking, this depends on the diameter of ceramic disk.
Baked the back and at room temperature cooled off about 20 minutes at once, made the rice scleroma, and wired up with shrinkable plastic material immediately and carry out quick-frozen.Before edible, be kept in-10 ℃～-20 ℃ temperature ranges, storage life is in 12 to 15 days.
When edible, remove contractile plastics package, build with aluminium foil on top, plate is put on micro-wave oven or coal gas or the electric furnace thawed, and according to used stove difference, thawing time is about 10-15 minute.
After thawing, remove aluminium foil, plate is placed on coal gas or the electric furnace after about 5 minutes, with regard to edible.
According to evidence, this dish dress baked product has all characteristics of present rice cooking.Do not contain anticorrisive agent and additive in its composition.
Can replace ceramic disk with the thinner aluminium dish of anti-transportation, when long-distance transport, can weight reduction.
Claims (1)
1, make the method for frozen baked rice, modulate in a flat shallow aluminium dish or ceramic disk, its composition comprises enough Mi Heshui, flavored oils, tomato, pork, bacon, pork luncheon meat, garlic, safflower, salt, potato chips, the tomato of chopping and other composition, said dish dress thing was toasted about 90 minutes in the wooden baking oven of industry, temperature is between 200 ℃～300 ℃, and the feature of this method is: at room temperature cooled off about 20 minutes at once the baking back, feasible rice scleroma, wiring up the scanning frequency of going forward side by side with collapsible plastic material then freezes, before edible, be kept in-10 ℃～-20 ℃ the temperature range, storage life is in about 12 to 15 days.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9000023A ES2019521A6 (en) | 1990-01-04 | 1990-01-04 | Process for preparation of frozen baked rice |
| ES9000023 | 1990-01-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1053733A true CN1053733A (en) | 1991-08-14 |
| CN1028000C CN1028000C (en) | 1995-03-29 |
Family
ID=8265331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91100896A Expired - Fee Related CN1028000C (en) | 1990-01-04 | 1991-01-04 | Process for preparation of frozen baked rice |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPH04152852A (en) |
| CN (1) | CN1028000C (en) |
| DE (1) | DE4100149A1 (en) |
| ES (1) | ES2019521A6 (en) |
| FR (1) | FR2656503B1 (en) |
| GB (1) | GB2239778B (en) |
| IT (1) | IT1244358B (en) |
| RU (1) | RU1837797C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105284989A (en) * | 2015-10-16 | 2016-02-03 | 浙江工商大学 | Production method of roasted rice steamed stuffed buns |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2032704B1 (en) * | 1991-03-07 | 1994-01-16 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH. |
| ES2035769B1 (en) * | 1991-04-23 | 1994-01-01 | Velarte Castellar Manuel | PROCEDURE FOR THE PREPARATION OF FROZEN COOKED PAELLA. |
| ES2048112B1 (en) * | 1992-08-20 | 1994-10-01 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH |
| ES2063686B1 (en) * | 1993-03-12 | 1995-07-01 | Robles Juan Francisco Segura | PROCEDURE TO OBTAIN PRE-COOKED RICE. |
| ES2200643B1 (en) * | 2001-08-01 | 2005-05-01 | Establecimientos Velarte, S.L. | PROCEDURE FOR PREPARATION OF DISHES MADE IN A PAELLA TYPE CONTAINER. |
| ES2351918B1 (en) * | 2009-07-22 | 2011-12-29 | Enrique Domingo Selles | FOOD PREPARED FOR PAELLA AND ITS PROCESSING PROCEDURE. |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5836355A (en) * | 1981-08-25 | 1983-03-03 | House Food Ind Co Ltd | Treatment for boiled or cooked rice |
| ES2004149A6 (en) * | 1987-07-23 | 1988-12-01 | Segura Castano Juan | Procedure for the preparation of pre-cooked paella. |
| EP0322996B1 (en) * | 1987-12-31 | 1992-06-10 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
-
1990
- 1990-01-04 ES ES9000023A patent/ES2019521A6/en not_active Expired - Lifetime
-
1991
- 1991-01-04 FR FR9100087A patent/FR2656503B1/en not_active Expired - Fee Related
- 1991-01-04 GB GB9100179A patent/GB2239778B/en not_active Expired - Fee Related
- 1991-01-04 IT ITMI910008A patent/IT1244358B/en active IP Right Grant
- 1991-01-04 CN CN91100896A patent/CN1028000C/en not_active Expired - Fee Related
- 1991-01-04 DE DE4100149A patent/DE4100149A1/en not_active Withdrawn
- 1991-01-04 JP JP3000033A patent/JPH04152852A/en active Pending
- 1991-01-04 RU SU914894423A patent/RU1837797C/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105284989A (en) * | 2015-10-16 | 2016-02-03 | 浙江工商大学 | Production method of roasted rice steamed stuffed buns |
Also Published As
| Publication number | Publication date |
|---|---|
| ITMI910008A1 (en) | 1992-07-04 |
| DE4100149A1 (en) | 1991-07-11 |
| ITMI910008A0 (en) | 1991-01-04 |
| GB2239778B (en) | 1994-03-16 |
| RU1837797C (en) | 1993-08-30 |
| IT1244358B (en) | 1994-07-08 |
| FR2656503B1 (en) | 1994-04-29 |
| ES2019521A6 (en) | 1991-06-16 |
| GB9100179D0 (en) | 1991-02-20 |
| CN1028000C (en) | 1995-03-29 |
| FR2656503A1 (en) | 1991-07-05 |
| GB2239778A (en) | 1991-07-17 |
| JPH04152852A (en) | 1992-05-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |