CN105639453A - Preparation method of instant fried oat rice - Google Patents
Preparation method of instant fried oat rice Download PDFInfo
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- CN105639453A CN105639453A CN201610017889.3A CN201610017889A CN105639453A CN 105639453 A CN105639453 A CN 105639453A CN 201610017889 A CN201610017889 A CN 201610017889A CN 105639453 A CN105639453 A CN 105639453A
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- rice
- herba bromi
- bromi japonici
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 128
- 235000013339 cereals Nutrition 0.000 claims abstract description 66
- 244000075850 Avena orientalis Species 0.000 claims abstract description 58
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- 241000282894 Sus scrofa domesticus Species 0.000 claims description 19
- 230000018044 dehydration Effects 0.000 claims description 19
- 238000006297 dehydration reaction Methods 0.000 claims description 19
- 239000002671 adjuvant Substances 0.000 claims description 18
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- 235000019198 oils Nutrition 0.000 claims description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 18
- 239000008158 vegetable oil Substances 0.000 claims description 18
- 238000007664 blowing Methods 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
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- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of instant fried oat rice, and belongs to the technical field of food processing. The method comprises the following six steps: taking oat grains at the ratio; boiling the oat grains; steaming the oat grains into oat rice; preparing fried oat rice; and baking, frying, cooling, sterilizing and packaging the fried oat rice. The fried oat rice prepared by the method keeps the original nutrient value of coarse food grains of oats, corns and the like, meets the requirements of people on convenience, can be eaten as a staple food after being brewed with boiled water. Due to addition of carrot granules, mushroom granules, dewatered pork granules and cooked pine nuts, the taste of the fried oat rice is enriched; the nutrients of the fried oat rice are increased; and the instant fried oat rice is suitable for all people for eating. The variety of oat products is increased; and the instant fried oat rice is suitable for wide popularization and production.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of preparation method facilitating Herba bromi japonici fried rice.
Background technology
Along with growth in the living standard, people are more and more higher to the requirement of diet, and food is not only and is resolved adequate food and clothing, and it is contemplated that nutrition arrangement and the energy balance, rational meals are healthy important steps. So-called rational diet is exactly make the nutrition physiology demand of human body and human body be balanced by maintenance between the various nutrient substance of dietary int ake. In society now, the meat food that people take in is more, simultaneously staple food is many based on rice with flour, and the absorption of coarse grain is less, but containing abundant insoluble fibers element in coarse grain, be conducive to ensureing that digestive system runs well, it is with soluble fiber collaborative work, it is possible to decrease the concentration of Blood Cholesterol and triglyceride, increases the food time of staying in stomach, postpone the speed that post-prandial glucose absorbs, reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular disease.
Herba bromi japonici is to generally acknowledge one of miscellaneous grain crops of being of high nutritive value in the world, and in cereal crop, protein content is significantly high, and the content of the material such as vitamin, phosphorus, ferrum is also relatively abundanter. Herba bromi japonici contains 8 seed amino acids of needed by human and substantial amounts of unsaturated fatty acid, and linoleic acid therein can reduce cholesterol, prevention heart disease. Additionally, Herba bromi japonici or prevention of arterial is atherosis, the desirable food of hypertension, coronary heart disease, diabetes, fatty liver, constipation, edema etc. also being had auxiliary curative effect, middle-aged and elderly people is promoted muscle power, life lengthening is of great advantage.
In the past, the people outside producing region seldom have oat products, and the oat instant noodle in recent years developed, oatmeal product facilitate the demand of people really, but owing to product variety is few, the selectivity of people can not be met.
Therefore need badly in the middle of prior art and want a kind of novel technical scheme to solve this problem.
Summary of the invention
The technical problem to be solved is: provide a kind of preparation method facilitating Herba bromi japonici fried rice, although the oat instant noodle being used for solving in recent years to develop, oatmeal product facilitate the demand of people, but owing to product variety is few, the technical problem that the selectivity of people can not be met.
A kind of preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:6��1:8 of Avena sativa L. Yu water, spacious pot cover boils 15 minutes��20 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pull the Avena sativa L. boiled out;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 15��28 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 5 minutes��10 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature stir-fries 3 times��5 times at 140 DEG C��170 DEG C scallion oils put into vegetable oil weight ratio 1:1, adds Herba bromi japonici rice steamed in step 3, stir-fries 30 seconds��60 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 8:1��10:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 30 seconds��60 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 15 seconds��3,
Add ripe pine nut, stir-fry 5 seconds��10 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 180 DEG C��250 DEG C, toast taking-up in 1��2 hour, placing in 260 DEG C��280 DEG C oil cauldrons and explode 1��3 minute, meal block amasss and increases to 3/2nds of original volume, pulls out, it is cooled to less than 15 DEG C, then through sterilization passage sterilization by vacuum precooling machine pre-cooling or in 0 DEG C��5 DEG C cold wind tunnels;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
Rice in described step one be the Northeast plantation one season rice rice.
Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
In described step 5 fried after cylindrical meal block, bottom surface radius is 4cm��7cm, and height is 5cm��8cm.
By above-mentioned design, the present invention can bring following beneficial effect:
By the Herba bromi japonici fried rice that the present invention prepares, both maintained the coarse grain such as Herba bromi japonici, Semen Maydis nutritive value originally, met again people's demand to convenience, and brewed with boiled water and can be used as staple food and eat. Avena sativa L. is contained within a kind of Herba bromi japonici essence, there is the peculiar fragrance of frumentum, and the addition of rice, niblet, Radix Dauci Sativae grain, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut had both enriched the mouthfeel of Herba bromi japonici fried rice, added again the nutrition of Herba bromi japonici fried rice, it is suitable for all groups and eats. Invention increases the kind of oat products, be suitable for being widely popularized production.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated:
Fig. 1 is a kind of preparation method FB(flow block) facilitating Herba bromi japonici fried rice of the present invention.
Detailed description of the invention
As it can be seen, a kind of preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:6��1:8 of Avena sativa L. Yu water, spacious pot cover boils 15 minutes��20 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pulling the Avena sativa L. boiled out, Avena sativa L. now is bloomed, and mouthfeel is more smooth;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 15��28 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 5 minutes��10 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature is put into and the scallion oil of vegetable oil weight ratio 1:1 at 140 DEG C��170 DEG C, stir-fries 3 times��5 times, adds Herba bromi japonici rice steamed in step 3, stir-fries 30 seconds��60 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 8:1��10:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 30 seconds��60 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 15 seconds��30 seconds,
Add ripe pine nut, stir-fry 5 seconds��10 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 180 DEG C��250 DEG C, toast taking-up in 1 hour��2 hours, placing in 260 DEG C��280 DEG C oil cauldrons and explode 1 minute��3 minutes, meal block amasss and increases to 3/2nds of original volume, pulls out, it is cooled to less than 15 DEG C, then through sterilization passage sterilization by vacuum precooling machine pre-cooling or in 0 DEG C��5 DEG C cold wind tunnels;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
Rice in described step one be the Northeast plantation one season rice rice.
Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
In described step 5 fried after cylindrical meal block, bottom surface radius is 4cm��7cm, and height is 5cm��8cm.
Time edible, brew with 100 DEG C of boiled water, according to meal block and boiled water volume ratio 1:1, soak 3 minutes��5 minutes i.e. edible.
Embodiment one: a kind of preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:6 of Avena sativa L. Yu water, spacious pot cover boils 15 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pulling the Avena sativa L. boiled out, Avena sativa L. now is bloomed, and mouthfeel is more smooth;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 15 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 5 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature is put into and the scallion oil of vegetable oil weight ratio 1:1 at 140 DEG C, stir-fries 3 times, adds Herba bromi japonici rice steamed in step 3, stir-fries 30 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 8:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 30 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 15 seconds,
Add ripe pine nut, stir-fry 5 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 180 DEG C, toast taking-up in 1 hour, placing in 260 DEG C of oil cauldrons and explode 1 minute, meal block amasss and increases to 3/2nds of original volume, pulls out, by vacuum precooling machine pre-cooling or be cooled to less than 15 DEG C in 0 DEG C of cold wind tunnel, then through sterilization passage sterilization;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
Rice in described step one be the Northeast plantation one season rice rice.
Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
In described step 5 fried after cylindrical meal block, bottom surface radius is 4cm, and height is 5cm.
Embodiment two: a kind of preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:7 of Avena sativa L. Yu water, spacious pot cover boils 18 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pulling the Avena sativa L. boiled out, Avena sativa L. now is bloomed, and mouthfeel is more smooth;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 20 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 8 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature is put into and the scallion oil of vegetable oil weight ratio 1:1 at 155 DEG C, stir-fries 4 times, adds Herba bromi japonici rice steamed in step 3, stir-fries 45 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 9:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 45 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 23 seconds,
Add ripe pine nut, stir-fry 8 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 210 DEG C, toast taking-up in 1.5 hours, placing in 270 DEG C of oil cauldrons and explode 2 minutes, meal block amasss and increases to 3/2nds of original volume, pulls out, by vacuum precooling machine pre-cooling or be cooled to less than 15 DEG C in 3 DEG C of cold wind tunnels, then through sterilization passage sterilization;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
Rice in described step one be the Northeast plantation one season rice rice.
Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
In described step 5 fried after cylindrical meal block, bottom surface radius is 5.5cm, and height is 6.5cm.
Embodiment three: a kind of preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:8 of Avena sativa L. Yu water, spacious pot cover boils 20 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pulling the Avena sativa L. boiled out, Avena sativa L. now is bloomed, and mouthfeel is more smooth;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 28 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 10 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature is put into and the scallion oil of vegetable oil weight ratio 1:1 at 170 DEG C, stir-fries 5 times, adds Herba bromi japonici rice steamed in step 3, stir-fries 60 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 10:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 60 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 30 seconds,
Add ripe pine nut, stir-fry 10 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 250 DEG C, toast taking-up in 2 hours, placing in 280 DEG C of oil cauldrons and explode 3 minutes, meal block amasss and increases to 3/2nds of original volume, pulls out, by vacuum precooling machine pre-cooling or be cooled to less than 15 DEG C in 5 DEG C of cold wind tunnels, then through sterilization passage sterilization;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
Rice in described step one be the Northeast plantation one season rice rice.
Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
In described step 5 fried after cylindrical meal block, bottom surface radius is 7cm, and height is 8cm.
Claims (4)
1. the preparation method facilitating Herba bromi japonici fried rice, it is characterised in that: comprise the following steps
Step one, take rice in proportion
9:6:2 chooses rice, Avena sativa L. and niblet by weight;
Step 2, boil Avena sativa L.
Avena sativa L. water being cleaned free from admixture, puts in 100 DEG C of water according to the volume ratio 1:6��1:8 of Avena sativa L. Yu water, spacious pot cover boils 15 minutes��20 minutes,
Cover pot cover, utilize remaining temperature stewing 15 minutes,
By pot from fire, after standing 30 minutes, pull the Avena sativa L. boiled out;
Step 3, steam Herba bromi japonici rice
Rice and niblet water are cleaned free from admixture, mix with the Avena sativa L. boiled in step 2, put into food steamer, Steam by water bath 15��28 minutes, Herba bromi japonici rice has steamed, and takes out Herba bromi japonici rice, blow on blower fan, arranging blower fan temperature is less than 5 DEG C, and the time of blowing on is 5 minutes��10 minutes, and inserted to play of having a meal dissipates the Herba bromi japonici rice after blowing on;
Step 4, preparation Herba bromi japonici fried rice
Putting into vegetable oil according to Herba bromi japonici rice in frying pan with vegetable oil weight ratio 15:1, oil temperature is put into and the scallion oil of vegetable oil weight ratio 1:1 at 140 DEG C��170 DEG C, stir-fries 3 times��5 times, adds Herba bromi japonici rice steamed in step 3, stir-fries 30 seconds��60 seconds,
Choosing adjuvant according to Herba bromi japonici rice with adjuvant weight ratio 8:1��10:1, described adjuvant is the Radix Dauci Sativae grain of weight part ratio 1:1:1.5:1.5, Lentinus Edodes grain, dehydration Carnis Sus domestica grain and ripe pine nut,
Add Radix Dauci Sativae grain, Lentinus Edodes grain and dehydration Carnis Sus domestica grain, stir-fry 30 seconds��60 seconds,
Add refined salt and monosodium glutamate according to Herba bromi japonici rice, refined salt, monosodium glutamate weight ratio 500:2:1, stir-fry 15 seconds��30 seconds,
Add ripe pine nut, stir-fry 5 seconds��10 seconds, go out spoon, prepared by Herba bromi japonici fried rice;
Step 5, baking, fried, cooling, sterilization
Herba bromi japonici fried rice in step 4 is pressed into the meal block of cylinder, put into oven cooking cycle, oven temperature is 180 DEG C��250 DEG C, toast taking-up in 1��2 hour, placing in 260 DEG C��280 DEG C oil cauldrons and explode 1��3 minute, meal block amasss and increases to 3/2nds of original volume, pulls out, it is cooled to less than 15 DEG C, then through sterilization passage sterilization by vacuum precooling machine pre-cooling or in 0 DEG C��5 DEG C cold wind tunnels;
Step 6, packaging
By the meal block after sterilization in step 5, add in the food grade plastic bowl after sterilization, press seal the rim of a bowl, facilitate Herba bromi japonici fried rice to prepare.
2. a kind of preparation method facilitating Herba bromi japonici fried rice according to claim 1, it is characterised in that: the rice in described step one be the Northeast plantation one season rice rice.
3. a kind of preparation method facilitating Herba bromi japonici fried rice according to claim 1, it is characterised in that: Radix Dauci Sativae grain in described step 4, Lentinus Edodes grain and dehydration Carnis Sus domestica grain are the length of side cuboid less than 8mm.
4. a kind of preparation method facilitating Herba bromi japonici fried rice according to claim 1, it is characterised in that: the cylindrical meal block after fried in described step 5, bottom surface radius is 4cm��7cm, and height is 5cm��8cm.
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| CN104351639A (en) * | 2014-11-11 | 2015-02-18 | 中南林业科技大学 | Preparation method of novel instant rice |
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| CN1070087A (en) * | 1991-09-09 | 1993-03-24 | 包顺柳 | The preparation method of instant-rice |
| CN103238790A (en) * | 2013-05-24 | 2013-08-14 | 勾建忠 | Fried rice and preparing method thereof |
| CN104351639A (en) * | 2014-11-11 | 2015-02-18 | 中南林业科技大学 | Preparation method of novel instant rice |
| CN105104973A (en) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | Fried rice with soybean sauce and preparation method of fried rice |
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Application publication date: 20160608 |