CN106261576A - The method of fried rice - Google Patents
The method of fried rice Download PDFInfo
- Publication number
- CN106261576A CN106261576A CN201610727905.8A CN201610727905A CN106261576A CN 106261576 A CN106261576 A CN 106261576A CN 201610727905 A CN201610727905 A CN 201610727905A CN 106261576 A CN106261576 A CN 106261576A
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- rice
- stir
- fried
- water
- monosodium glutamate
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Abstract
What the present invention proposed is the method for fried rice.Through preparation condiments, the selection of preserved materials and preparation, fried rice prepares and dispensing, taste water dispensing, rice parch process, makes fried rice.The inventive method can fry out the fried rice of characteristic, has trophism comprehensive, and mouthfeel is suitable for and the adjustable advantage of frying production method.Suitably the method as fried rice is applied.
Description
Technical field
What the present invention proposed is the processing method of field of food, the specifically method of fried rice.
Background technology
Common fried rice is to be added together rice and adjuvant to carry out parch, becomes fried rice, but owing to raw material is different, parch
Method is different, and mouthfeel is different with trophism, owing to common fried rice does not has systematic method, therefore can not reach appropriate mouth
Sense and eating effect.
Summary of the invention
For the shortcoming overcoming existing common fried rice to exist, the present invention proposes the method for fried rice.The method passes through rice
With coordinating of adjuvant, carry out parch, form fried rice, solve the technical problem of fried rice method.
The present invention solves the scheme that technical problem used:
Through preparation condiments, the selection of preserved materials and preparation, fried rice prepares and dispensing, taste water dispensing, rice parch process, makes
Fried rice.
Good effect, the inventive method can fry out the fried rice of characteristic, has trophism comprehensive, and mouthfeel is suitable for and parch side
The adjustable advantage of method.Suitably the method as fried rice is applied.
Detailed description of the invention
Rice is processed respectively with adjuvant, common parch, makes fried rice.
Embodiment 1:
Carnis Gallus domesticus fried rice prepares and dispensing way:
Prepare:
Carnis Gallus domesticus 1kg, is cut into the fritter of 25g mono-；
Preserved materials way soy sauce 200g, cooking wine 200g, broad bean paste 50g, Oleum sesami 20g, Bulbus Allii 20g, black pepper 5g, monosodium glutamate
5g, stir evenly；
Take preserved materials 70g stirred well, be poured on the Carnis Gallus domesticus of 1000g and pickle 2 hours；
The dip way of chicken fried rice:
Soy sauce 370g, cooking wine 300g, Oyster sauce 150g, white sugar 300g, mature vinegar 150g, Oleum sesami 150g, black pepper 10g,
Pure Fructus Citri Limoniae juice 100g, bruised ginger 150g, Herba Alii fistulosi end 200g, mashed garlic 50g stir evenly；
A fried rice three pieces of Carnis Gallus domesticus pickled of taking-up are stained with sodium bicarbonate and explode 3 minutes in oil cauldron；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed on salt and monosodium glutamate in the water of 5200ml melts
After change, it is poured in the rice of 4.5kg and cooks；
Pickle diced cucumber Fructus Cucumidis sativi dice preparation 1400ml, soy sauce mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, each 50g of Fructus Capsici modulate
Afterwards diced cucumber is pickled 40 minutes；
Taste water, warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
Put into Flos Allii Fistulosi black pepper after frying uniformly, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The Carnis Gallus domesticus exploded is placed on meal, the most ready chicken spread juice is taken out 15ml and is poured onto on fried good Carnis Gallus domesticus.
Embodiment 2:
Shrimp fried rice prepares and dispensing way:
Preparing 3, peeled shrimp, squid 3, the most fried mellow soil bean fritter 3 pieces, Fructus Lycopersici esculenti is cut into little small pieces；
Ready shrimp, squid, Rhizoma Solani tuber osi be stained with sodium bicarbonate in oil cauldron fried 30 seconds standby；
Shrimp sauce formulation, white sugar 300g, soy sauce 300g, broad bean paste 200g, mashed garlic 300g, mayonnaise mayonnaise 2kg stirs evenly；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml, water taste essence 30g, salt 90g, and way is placed on salt and monosodium glutamate in the water of 5200ml melts
To in the rice of 4.5kg after change;
Pickling diced cucumber, Fructus Cucumidis sativi is diced and prepares 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici each 50g modulation
After Hao, diced cucumber is pickled 40 minutes;
Taste water, warm water, salt 85g, monosodium glutamate 50g;
Flos Allii Fistulosi, black pepper, the Caulis et Folium Lactucae Sativae of the bag heart is cut into pieces;
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir;
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred;
Putting into Flos Allii Fistulosi after frying uniformly, black pepper is pickled Fructus Cucumidis sativi 5-7 grain and is stir-fried uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The shrimp exploded, squid, Rhizoma Solani tuber osi chicken spread juice 20g are stirred well, is placed on the meal fried, finally puts a Fructus Lycopersici esculenti small pieces.
Embodiment 3:
Eriocheir sinensis fried rice prepares and dispensing way:
Canned food crab 20g；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
Arrive afterwards in the rice of 4.5kg；
Pickling diced cucumber, Fructus Cucumidis sativi is diced preparation, 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici each 50g modulation
After Hao, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
Flos Allii Fistulosi is put into, black pepper and pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly after frying uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
Preprepared crab is placed on the meal fried；
Embodiment 4:
Barbecue fried rice prepares and dispensing way:
Beef section 25g fries；
Pickle barbecue, expect water 1000ml, chicken essence 15g, sweet soybean paste 260g, Oleum sesami 60g, bruised ginger 40g, minced Bulbus Allii 40g, broad bean paste
40g, soy sauce 600g and sugar 200g；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
After be poured in the rice of 4.5kg；
Pickling diced cucumber, Fructus Cucumidis sativi is diced, and prepares 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici each 50g modulation
After Hao, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g and monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
After frying uniformly, put into Flos Allii Fistulosi, black pepper, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The beef fried in advance is placed on meal and waters appropriate barbecue material.
Embodiment 5:
Egg bag fried rice prepares and dispensing way:
Dip prepares, water 2500ml, starch 120g, broad bean paste 20g, mashed garlic 25 g, bruised ginger 20 g, chicken essence 20g, mature vinegar 40
G, Shaoxing rice wine 30ml, soy sauce 105 ml, white sugar 100g, red juice 30ml；
Manufacture method: appropriate draining the oil in pot, is placed in pot stir-fry perfume broad bean paste and mashed garlic bruised ginger, adds chicken essence, mature vinegar, Shaoxing
Wine, soy sauce, white sugar, red juice, then put 2200ml water boiled after, use 300ml water, starch to entering in pot, go out after thickness
Pot；
Egg cake way: egg 1kg, gourmet powder 9g, black pepper 2g, Flos Allii Fistulosi 92g, crab 250g stirs well；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed on salt and monosodium glutamate in the water of 5200ml melts
It is poured in the rice of 4.5kg after change；
Pickling diced cucumber, Fructus Cucumidis sativi is diced, preparation 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, each 50g of Fructus Capsici,
After modulating, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
After frying uniformly, put into Flos Allii Fistulosi, black pepper, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
Fried chicken egg cake: preprepared egg 25g, puts into and decocts into egg cake in pot, cover on the meal fried；
Ready dip 15ml, is sprinkled upon on egg cake uniformly.
Claims (5)
1. the method for fried rice, rice is processed respectively with adjuvant, common parch, makes fried rice,
It is characterized in that:
Carnis Gallus domesticus fried rice prepares and dispensing way:
Prepare:
Carnis Gallus domesticus 1000g, is cut into the fritter of 25g mono-；
Preserved materials way soy sauce 200g, cooking wine 200g, broad bean paste 50g, Oleum sesami 20g, Bulbus Allii 20g, black pepper 5g and monosodium glutamate 5g stir
Even；
Take preserved materials 70g stirred well, be poured on the Carnis Gallus domesticus of 1000g and pickle 2 hours；
The dip way of chicken fried rice:
Soy sauce 370g, cooking wine 300g, Oyster sauce 150g, white sugar 300g, mature vinegar 150g, Oleum sesami 150g, black pepper 10g, pure Fructus Citri Limoniae
Juice 100g, bruised ginger 150g, Herba Alii fistulosi end 200g, mashed garlic 50g stir evenly；
A fried rice three pieces of Carnis Gallus domesticus pickled of taking-up are stained with sodium bicarbonate and explode 3 minutes in oil cauldron；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
After, it is poured in the rice of 4.5kg and cooks；
Pickle diced cucumber Fructus Cucumidis sativi dice preparation 1400ml, soy sauce mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, each 50g of Fructus Capsici modulate
Afterwards diced cucumber is pickled 40 minutes；
Taste water, warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
Put into Flos Allii Fistulosi black pepper after frying uniformly, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The Carnis Gallus domesticus exploded is placed on meal, the most ready chicken spread juice is taken out 15ml and is poured onto on fried good Carnis Gallus domesticus.
The method of fried rice the most according to claim 1, it is characterised in that:
Shrimp fried rice prepares and dispensing way:
Preparing 3, peeled shrimp, squid 3, the most fried mellow soil bean fritter 3 pieces, Fructus Lycopersici esculenti is cut into little small pieces；
Ready shrimp, squid, Rhizoma Solani tuber osi be stained with sodium bicarbonate in oil cauldron fried 30 seconds standby；
Shrimp sauce formulation, white sugar 300g, soy sauce 300g, broad bean paste 200g, mashed garlic 300g, mayonnaise mayonnaise 2kg stirs evenly；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml, water taste essence 30g, salt 90g, and way is placed on salt and monosodium glutamate in the water of 5200ml melts
To in the rice of 4.5kg after change;
Pickling diced cucumber, Fructus Cucumidis sativi is diced and prepares 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici each 50g modulation
After Hao, diced cucumber is pickled 40 minutes;
Taste water, warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, black pepper, the Caulis et Folium Lactucae Sativae of the bag heart is cut into pieces;
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir;
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred;
Putting into Flos Allii Fistulosi after frying uniformly, black pepper is pickled Fructus Cucumidis sativi 5-7 grain and is stir-fried uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The shrimp exploded, squid, Rhizoma Solani tuber osi chicken spread juice 20g are stirred well, is placed on the meal fried, finally puts a Fructus Lycopersici esculenti small pieces.
The method of fried rice the most according to claim 1, it is characterised in that:
Eriocheir sinensis fried rice prepares and dispensing way:
Canned food crab 20g；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
Arrive afterwards in the rice of 4.5kg；
Pickling diced cucumber, Fructus Cucumidis sativi is diced preparation, 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, each 50 grams of tune of Fructus Capsici
After making, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
210 grams of rice, puts upper 20 grams rice and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
Flos Allii Fistulosi is put into, black pepper and pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly after frying uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
Preprepared crab is placed on the meal fried.
The method of fried rice the most according to claim 1, it is characterised in that:
Barbecue fried rice prepares and dispensing way:
Beef section 25g fries；
Pickle barbecue, expect water 1000ml, chicken essence 15g, sweet soybean paste 260g, Oleum sesami 60g, bruised ginger 40g, minced Bulbus Allii 40g, broad bean paste 40g,
Soy sauce 600g and sugar 200g；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
After be poured in the rice of 4.5kg；
Pickling diced cucumber, Fructus Cucumidis sativi is diced, and prepares 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici each 50g modulation
After Hao, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g and monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210g, puts rice, goes up 20g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
After frying uniformly, put into Flos Allii Fistulosi, black pepper, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
The beef fried in advance is placed on meal and waters appropriate barbecue material.
The method of fried rice the most according to claim 1, it is characterised in that: egg bag fried rice prepares and dispensing way:
Dip prepares, water 2500ml, starch 120g, broad bean paste 20g, mashed garlic 25 g, bruised ginger 20 g, chicken essence 20g, mature vinegar 40 g,
Shaoxing rice wine 30ml, soy sauce 105 ml, white sugar 100g, red juice 30ml；
Manufacture method: appropriate draining the oil in pot, is placed in pot stir-fry perfume broad bean paste and mashed garlic bruised ginger, adds chicken essence, mature vinegar, Shaoxing
Wine, soy sauce, white sugar, red juice, then put 2200ml water boiled after, use 300ml water, starch to entering in pot, go out after thickness
Pot；
Egg cake way: egg 1kg, gourmet powder 9g, black pepper 2g, Flos Allii Fistulosi 92g, crab 250g stirs well；
Fried rice prepares and dispensing:
Cook 4.5kg, and rice adds 5200ml water, monosodium glutamate 30g, salt 90g, and way is placed in the water of 5200ml thawing salt and monosodium glutamate
After be poured in the rice of 4.5kg；
Pickling diced cucumber, Fructus Cucumidis sativi is diced, preparation 1400ml soy sauce, mature vinegar 700ml, monosodium glutamate 70g, Rhizoma Zingiberis Recens, Bulbus Allii, each 50 grams of Fructus Capsici,
After modulating, diced cucumber is pickled 40 minutes；
Taste water, 1 liter of warm water, salt 85g, monosodium glutamate 50g；
Flos Allii Fistulosi, the Caulis et Folium Lactucae Sativae of the black pepper bag heart are cut into pieces；
Way:
Rice 210 g, puts rice, goes up 20 g and accomplishes fluently egg and stir；
Hot pot puts 15g oil, puts the egg that 20g is stirred, is subsequently poured into the cut-and-dried rice being stirred；
After frying uniformly, put into Flos Allii Fistulosi, black pepper, pickle Fructus Cucumidis sativi 5-7 grain and stir-fry uniformly；
Put into ready taste water 15ml to stir-fry；
Rice is jumped in pot and is put into Caulis et Folium Lactucae Sativae 5-7 sheet and stir-fry and take the dish out of the pot；
Fried chicken egg cake: preprepared egg 25g, puts into and decocts into egg cake in pot, cover on the meal fried；
Ready dip 15ml, is sprinkled upon on egg cake uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727905.8A CN106261576A (en) | 2016-08-26 | 2016-08-26 | The method of fried rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610727905.8A CN106261576A (en) | 2016-08-26 | 2016-08-26 | The method of fried rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261576A true CN106261576A (en) | 2017-01-04 |
Family
ID=57676839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610727905.8A Pending CN106261576A (en) | 2016-08-26 | 2016-08-26 | The method of fried rice |
Country Status (1)
| Country | Link |
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| CN (1) | CN106261576A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983062A (en) * | 2017-03-21 | 2017-07-28 | 陈顶凯 | The method of fried shredded pancake |
| CN110122748A (en) * | 2019-05-28 | 2019-08-16 | 山东省水稻研究所 | A kind of fried rice and its frying production method for reducing soft rice stickiness and promoting mouthfeel |
| CN110558479A (en) * | 2019-10-10 | 2019-12-13 | 天津市接头暗号餐饮有限公司 | Rice frying method |
| CN113142482A (en) * | 2021-04-08 | 2021-07-23 | 广西北部湾海岳农业科技有限公司 | Crab spawn fried rice |
| CN115005366A (en) * | 2021-03-03 | 2022-09-06 | 北京哈迈食品科技有限公司 | Roasted fried rice and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520042A (en) * | 2015-08-17 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with meat and vegetables and production process thereof |
| CN105520043A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with curry braised chicken dices and production process thereof |
| CN105533403A (en) * | 2015-08-31 | 2016-05-04 | 浙江舟富食品有限公司 | Fried rice with carrot and diced chicken, and production technology thereof |
-
2016
- 2016-08-26 CN CN201610727905.8A patent/CN106261576A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520042A (en) * | 2015-08-17 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with meat and vegetables and production process thereof |
| CN105520043A (en) * | 2015-08-31 | 2016-04-27 | 浙江舟富食品有限公司 | Fried rice with curry braised chicken dices and production process thereof |
| CN105533403A (en) * | 2015-08-31 | 2016-05-04 | 浙江舟富食品有限公司 | Fried rice with carrot and diced chicken, and production technology thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983062A (en) * | 2017-03-21 | 2017-07-28 | 陈顶凯 | The method of fried shredded pancake |
| CN110122748A (en) * | 2019-05-28 | 2019-08-16 | 山东省水稻研究所 | A kind of fried rice and its frying production method for reducing soft rice stickiness and promoting mouthfeel |
| CN110558479A (en) * | 2019-10-10 | 2019-12-13 | 天津市接头暗号餐饮有限公司 | Rice frying method |
| CN115005366A (en) * | 2021-03-03 | 2022-09-06 | 北京哈迈食品科技有限公司 | Roasted fried rice and its preparation method |
| CN113142482A (en) * | 2021-04-08 | 2021-07-23 | 广西北部湾海岳农业科技有限公司 | Crab spawn fried rice |
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Application publication date: 20170104 |