CN106616276A - Fresh-keeping stewed pork chop rice with scallions and production method of fresh-keeping stewed pork chop rice with scallions - Google Patents
Fresh-keeping stewed pork chop rice with scallions and production method of fresh-keeping stewed pork chop rice with scallions Download PDFInfo
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- CN106616276A CN106616276A CN201611167840.2A CN201611167840A CN106616276A CN 106616276 A CN106616276 A CN 106616276A CN 201611167840 A CN201611167840 A CN 201611167840A CN 106616276 A CN106616276 A CN 106616276A
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Classifications
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- 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
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- Cereal-Derived Products (AREA)
Abstract
The invention provides fresh-keeping stewed pork chop rice with scallions and a production method of the fresh-keeping stewed pork chop rice with the scallions. The specific processing method includes the steps: A, microwave heating: adding hot water into washed rice and heating the rice by microwaves; B, sealing: adding hot seasoning material soaking solution into mixture obtained in the step A, filling nitrogen and sealing the mixture; C, high-pressure sterilization: performing water-bath high-temperature high-pressure sterilization for the sealed rice. Seasoning materials in the step B comprise, by weight, 1-10 parts of dehydrated scallions, 1-20 parts of dehydrated pork grains and 1-4 parts of salt, and raw materials comprise, by weight, 60-150 parts of rice. The fresh-keeping stewed pork chop rice with the scallions produced by the method avoids adhesion of rice grains, is good in flavor, long in guarantee period and convenient to eat and contains rich animal protein and plant fibers.
Description
Technical field
The present invention relates to food processing technology field, and in particular to the processing method of rice.
Background technology
People's all eating rice of many countries in the world, but because cooking time it is long, and not portable and long period put
Put, it is difficult to adapt to the needs of modern life rhythm.For this purpose, instant-rice is paid attention to by people gradually.Show according to relevant information,
On all developed countries and regions supermarkets, main non-staple food instant food proportion is up to more than 20%, and instant-rice is it
One of, the sales volume of Japanese instant-rice is only second to instant noodles.From in terms of development trend, instant-rice will be to nutrition full price, strong
Change, pack superior direction and develop.There is extensive potential demand on Asia and European ＆ American Market.China be world paddy main producing region it
One, rice is the staple food that our people likes.Used as a kind of stronger novel fast food article of adaptability, it both kept instant-rice
Our people is eaten for a long time the habits and customs of rice, and being rich in nutrition value.Either family, school, go on business, travel,
Have a meal under the various environment such as military training, navigation, can eat at any time, it is easy to carry.China also begins to pay attention to facilitating rice in recent years
The research of meal, with the further development of China's science and technology and national economy, instant-rice will become in people's daily life
Indispensable instant food.So-called fresh rice, refer to cured and Jing suitably packagings and there is certain storage time
Rice product, also referred to as wet method instant-rice, this rice product has normal water content, at appropriate packaging and sterilization
Reason, can put on market, and consumer is suitably heated after buying or is not required to heat i.e. edible.Big portion's speed is occupied in instant noodles
In the case of food food products market share, the demand of instant fresh instant-rice is consequently increased.
Fresh rice since put on market, has not been promoted rapidly in China, main reason is that：The existing guarantor of China
There is distinct disadvantage in the food flavor of fresh rice product, from for processing method, fresh rice adopts Aseptic processing techniques, produces
In order to suppress harmful microbe to grow in journey, add pH regulators that the pH of rice is adjusted to into 5 or so, there is obvious acid when edible
Taste, therefore some products make the form of portioned rice bowl, and the tart flavour of rice is covered with the soup of dense taste；Secondly, produced
In journey by the way of common boiling is in combination with high temperature sterilization, the curing time of rice is long, and in maturing process with water
Or vapor excessive contact, it is impossible to the food flavor and quality structure of fresh cooked rice are kept, rice bonding is agglomerating, there is slag sense when edible, lacks
Elastic and smooth mouthfeel, sense of food and parameters are huge with conventional boil rice gap, and nutrition is single and animal protein
It is relatively low with string content, monotonous taste.Therefore, improve how fresh rice Cooking Quality, meet or exceed tradition
The food flavor of cooking rice, and increase the nutrient content of fresh rice, the always taste of abundant fresh rice, the area research
Person's focus of attention.
The content of the invention
To solve the above problems, the present invention provides the production method that a kind of fresh-keeping green onion burns chop meal, concrete processing method stream
Journey is as follows：
Rice washing → heating using microwave → add water and stir, seal → autoclaving → product
Comprise the following steps：
A, heating using microwave：Hot water is added in rice after elutriation, using heating using microwave；B, sealing：In mixing that step A is obtained
The seasoning material soak of heat, inflated with nitrogen, sealing are added in compound；C：Autoclaving：Water-bath is carried out to the rice after sealing high
Warm autoclaving；Seasoning material described in step B includes the dry green onion of dehydration, dehydration pork grain and salt, and raw material material ratio is with quality
Number is calculated as rice 60-150 parts, is dehydrated dry green onion 1-10 parts, is dehydrated pork grain 1-20 parts, salt 1-4 parts.
In one preferred version of the present invention, the seasoning material also includes edible oil 5-30 parts, and dehydrated potatoes, dehydration are recklessly
It is radish, dehydration cabbage, dehydration pea, dehydration undaria pinnitafida, Dehydrated Corn grain, dehydration spinach, dehydration broccoli, dehydration rape, de-
The evergreen dish of water, dehydrated celery, dehydration caraway, dehydration each 0-8 parts of capsicum, oyster sauce 0-2 parts, onion powder, ginger powder, garlic powder,
It is sucrose, sodium glutamate, chickens' extract, maltodextrin, dried orange peel, Chinese prickly ash, pepper, the banksia rose, cloves, fennel seeds, anise, sesame, Chinese cassia tree, white
The each 0-5 parts of the root of Dahurian angelica, cumin, cooking wine；The edible oil be soybean oil, rapeseed oil, peanut oil, sesame oil, palm oil, sunflower oil,
One or two or more kinds in corn oil, Rice oil, olive oil, chive oil, Zanthoxylum essential oil.
In one preferred version of the present invention, step A is specially：Rice is successively eluriated rapidly with cold water and hot water,
It is put into after draining in container, hot water is added, using heating using microwave；The microwave power of the heating using microwave is 3.2～6.5kw, when
Between be 30～120s, the hot water is the water that temperature is more than 90 DEG C.
In one preferred version of the present invention, step B is specially：Heat is added in the mixture that step A is obtained
Seasoning material soak, stirs uniform and paves, and rice and seasoning material are less than container edge, inflated with nitrogen, sealing；The heat
Seasoning material soak is seasoning material soak that temperature is more than 90 DEG C.
In one preferred version of the present invention, in step A, the original weight of rice and water in system are added after hot water
Weight ratio is 1:0.5～1:1.
The present invention a preferred version in, in step C, after supplemental heat seasoning material soak in system rice original
Starting weight amount and water and seasoning material soak weight and ratio be 1:1.1～1:2.0.
In one preferred version of the present invention, the preparation method of seasoning material soak described in step C is：By seasoning material
Material is soaked in more than 60 DEG C of hot water, and in more than 60 DEG C 0.5h-3.0h is incubated, and 90 DEG C is heated to when using, by soak
Solid and liquid add together in the mixture obtained to step A.
In one preferred version of the present invention, the particle diameter of dehydrate is 0.5-3cm in the seasoning material.
The present invention a preferred version in, in step D, the sterilization pressure upper limit be 1.5～2.0MPa, sterilising temp
For 113～125 DEG C, 10～25min of sterilization time.
In one preferred version of the present invention, the container is made up of PP-EVOH composites.
Above-mentioned autoclaving steps using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, including note
Water step, the step that heats up, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.Can in sealing step
To select film sealing machine, sealer temperature is 150～250 DEG C.
Present invention also offers the fresh-keeping green onion that any of the above-described fresh-keeping green onion burns the production method production of chop meal burns chop meal.
Beneficial effect
The scheme that the present invention is provided does not cause bad shadow without the need for suppressing microorganism by adjusting pH to the food flavor of rice
Ring, therefore without seasoning is increased covering tart flavour, original meter of perfume (or spice) of rice can be kept, edible experience is more preferably；The present invention is carried
For method in, traditional digesting technoloy is not applied in the pre-cooked step of rice, but utilize microwave, microwave action is made in container
Water of cooking intensely seethe with excitement (bumping), can make every rice surface starch rapid gelatinisation, form one layer of starch gelatinization layer, form sediment
Paste mixing layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid in subsequent technique process
Rice is adhered；Be not used traditional digesting technoloy during this method is pre-cooked, the moisture movement in pre-cooked environment not acutely,
Steam pressure is not high, it is to avoid in above-mentioned starch gelatinization layer formation process with vapor or water excessive contact and cause to be gelatinized layer quilt
Vapor is destroyed, and can be formed and more completely, is closely gelatinized layer, more effectively prevents internal starch to outside diffusion；Meanwhile,
The non-high pressure of pre-cooked environment in pre-cooked step, so boiling temperature of the environment temperature residing for the grain of rice for water, i.e., less than 100 DEG C, and
And process time is short, it is to avoid temperature is too high or long processing time causes flavor substance in rice (aldehydes, ketone, alcohols, ester
Class, hydrocarbons etc.) excessively it is lost in, effectively keep the excellent flavor of rice.Microwave power used in the pre-cooked step of the present invention
For 3.2～6.5kw, pre-cooked process can be made effectively to shorten, it is to avoid prolonged to process (contacting with water or vapor for a long time)
Cause starch gelatinization layer complete and tightness degree declines；Likewise, the rice washing, pre-cooked front addition in this method, before pre-cooked step
Water of cooking, it is pre-cooked after the water that fills into be more than 90 DEG C of hot water, greatly shorten all of soak time, it is to avoid gelatinized corn starch
Change layer by vapor and water destruct；Autoclave sterilization step temperature height used in this method, time are short, can reduce the grain of rice
In starch discharge to outside the grain of rice, so as to reduce being adhered between the grain of rice；The present invention is high using high temperature is carried out after heating using microwave again
Pressure sterilizing, without the need for special equipment, cost is relatively low；Nitrogen is filled with sealing, the shelf-life of product can be extended；Go out due to adopting
The sterilized operation of bacterium kettle program mode, it is sterilized more thoroughly not only to ensure that food hygiene, but also shelf-life of product is extended,
Be conducive to the preservation of product.The method that in addition present invention is provided uses dehydration pork and the dry green onion of dehydration, in increased finished product rice
Animal protein and string content, enrich taste.The instant preserved rice that the inventive method is produced has low cost
Be not adhered between honest and clean, the easy to use, grain of rice conglomeration, without slag sense, the mouthfeel elastic and smooth, local flavor of tool keep it is complete, nutritious,
Open instant, sense of food and parameters and conventional boil rice indifference when needing warm-served food, can be put in micro-wave oven high fire heating
1～2min.
Description of the drawings
Surface microstructure scanning electron microscope (SEM) photograph (× 1000) before Fig. 1 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 1000) of sample after Fig. 2 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 3 comparative examples 1；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 4 comparative examples 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 5 embodiments 1；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 6 embodiments 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 7 embodiments 3.
Specific embodiment
Embodiment 1
A, heating using microwave：Rice is successively eluriated rapidly with cold water and hot water, is put into after draining in container, add hot water, profit
Use heating using microwave；B, sealing：Hot seasoning material soak is added in the mixture that step A is obtained, is stirred uniform and is paved, rice
Container edge, inflated with nitrogen, sealing are less than with seasoning material；C：Autoclaving：Water-bath high temperature is carried out to the rice after sealing high
Pressure sterilizing；Seasoning material described in step B includes the dry green onion of dehydration, dehydration pork grain and salt, and raw material material ratio is with mass fraction
150 parts of rice is calculated as, dry 1 part of green onion, 1 part of dehydration pork grain, 1 part of salt is dehydrated.
In step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 150 DEG C.
In step D the box after sealing is adopted by the way of water dip sterilization in Sterilization Kettle, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 3.2kw, and the time is 30s.
The hot water is the water that temperature is more than 90 DEG C.
In step A, the weight ratio for adding the original weight of rice and water in system after hot water is 1:0.5.
In step C, the original weight of rice soaks with water and seasoning material in system after supplemental heat seasoning material soak
The ratio of bubble liquid weight sum is 1:1.1.
The preparation method of the seasoning material soak described in step C is：Seasoning material is soaked in into more than 60 DEG C of heat
In water, 0.5h is incubated in more than 60 DEG C, 90 DEG C are heated to when using, the solid and liquid in soak is added together to step
In the mixture that A is obtained.
The particle diameter of dehydrate is 0.5cm in the seasoning material.
In step D, the sterilization pressure upper limit is 1.5MPa, and sterilising temp is 113 DEG C, sterilization time 10min, cooling temperature
Spend for 40 DEG C, cool time is 5min.
The container is made up of PP-EVOH composites.
Embodiment 2
It is with the difference of embodiment 1：
Raw material material ratio is calculated as 60 parts of rice with mass fraction, is dehydrated dry 10 parts of green onion, 20 parts of dehydration pork grain, 4 parts of salt.
The microwave power of heating using microwave described in step B is 6.5kw, and the time is 120s.
In step A, the weight ratio for adding the original weight of rice and water in system after hot water is 1:1.
In step C, the original weight of rice soaks with water and seasoning material in system after supplemental heat seasoning material soak
The ratio of bubble liquid weight sum is 1:2.0.
The preparation method of the seasoning material soak described in step C is：Seasoning material is soaked in into more than 60 DEG C of heat
In water, 3.0h is incubated in more than 60 DEG C, 90 DEG C are heated to when using, the solid and liquid in soak is added together to step
In the mixture that A is obtained.
The particle diameter of dehydrate is 3cm in the seasoning material.
In step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 250 DEG C.
In step D, the sterilization pressure upper limit is 2.0MPa, and sterilising temp is 125 DEG C, sterilization time 25min, cooling temperature
Spend for 60 DEG C, cool time is 10min.
Embodiment 3
A, heating using microwave：Rice is successively eluriated rapidly with cold water and hot water, is put into after draining in container, add hot water, profit
Use heating using microwave；B, sealing：Hot seasoning material soak is added in the mixture that step A is obtained, is stirred uniform and is spread in rice
Flat, rice is less than container edge, inflated with nitrogen, sealing；C：Autoclaving：Water-bath HTHP is carried out to the rice after sealing to go out
Bacterium；Raw material material ratio is calculated as rice 60-150 parts with mass fraction, is dehydrated dry green onion 1-10 parts, is dehydrated pork grain 1-20 parts, salt
1-4 parts.
In step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 190 DEG C.
In step D the box after sealing is adopted by the way of water dip sterilization in Sterilization Kettle, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 4.5kw, and the time is 60s.
The hot water is the water that temperature is more than 90 DEG C.
In step A, the weight ratio for adding the original weight of rice and water in system after hot water is 1:0.75.
In step C, the original weight of rice soaks with water and seasoning material in system after supplemental heat seasoning material soak
The ratio of bubble liquid weight sum is 1:1.1-1:2.0.
The preparation method of the seasoning material soak described in step C is：Seasoning material is soaked in into more than 60 DEG C of heat
In water, 0.5h-3.0h is incubated in more than 60 DEG C, 90 DEG C are heated to when using, the solid and liquid in soak is added together
In the mixture obtained to step A.
The particle diameter of dehydrate is 0.5-3cm in the seasoning material.
In step D, the sterilization pressure upper limit is 1.75MPa, and sterilising temp is 119 DEG C, sterilization time 15min, cooling
Temperature is 50 DEG C, and cool time is 7.5min.
The container is made up of PP-EVOH composites.
Comparative example 1
The production technology of common cooking rice, comprises the following steps：A, rice washing：Water is added in rice after elutriation；B, leaching
Bubble：Timing when rice washing is started, rice is soaked in water certain hour；C, boiling：Steamer switches on power beginning cooking rice,
Pot cover must not be opened in digestion process；D：Stewing system：Rice after boiling boils in a covered pot over a slow fire again certain hour processed.E, sealing：Using film sealing machine pair
Rice carries out inflated with nitrogen sealer.
In step A, the weight of original rice and the weight ratio of water are 1:1.3.
In step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In step C, digestion time is 40min.
In step D, the time processed is boiled in a covered pot over a slow fire for 10min.
(the fresh-keeping green onion burning chop meal that embodiment 1,2,3 is obtained after the common cooking rice that comparative example 1 is obtained and process
It is placed under room temperature environment (normal rice is also sealed)) phenomenon is observed every 24h, place 1d, 2d, 3d and after 6 months, it is right
It carries out Micro biological Tests, mainly using total plate count, coliform and mould as the evaluation index of fresh-keeping effect, each sample
Duplicate test 5 times, averages.The results are shown in Table 1- tables 4.Data from table 1- tables 4 can be seen that the fresh-keeping of present invention offer
The fresh rice of the production method production of rice is of good preservation effect, has microbial growth slow, can prevent during long-term preservation
Only microorganism pollution.
Table 1 places the Micro biological Tests of rice after 1d
Table 2 places the Micro biological Tests of rice after 2d
Table 3 places the Micro biological Tests of rice after 3d
Table 4 place 6 months after rice Micro biological Tests
Comparative example 2
The production technology of high-temperature sterilization rice, comprises the following steps after pressure cooking：A, rice washing：Add in rice after elutriation
Enter water；B, immersion：Timing when rice washing is started, rice is soaked in water certain hour；C, pressure cooking：Pressurization steamer connects electricity
Source starts cooking rice, and pot cover must not be opened in digestion process；D, sealing：Nitrogen charging sealing gland is carried out to rice using film sealing machine
Film；E：Autoclaving：Step include water filling step, heat up step, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and
Drainage jia bombardier.
In step A, the weight of original rice and the weight ratio of water are 1:1.3.
In step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In step C, digestion time is 40min, and pressure is 0.18MPa.
In step E, the increasing temperature and pressure pressure process upper limit is 1.8MPa, and sterilization temperature is 119 DEG C, sterilizing time
15min, chilling temperature is 50 DEG C, and cool time is 8min.The side of water dip sterilization is adopted to the box after sealing in Sterilization Kettle
Formula.
Sense organ comprehensive grading is carried out to the rice that embodiment 1,2,3 and comparative example 1,2 are obtained, embodiment 1,2,3 is in rice
Smell, surface structure, palatability aspect have a clear superiority, wherein embodiment 3 is best.
The sensory evaluation scores result of the rice of table 5
ESEM (× 1000) result that the big grain of rice after rice raw material and the microwave pre-cooked deal of embodiment 3 is carried out is shown in
Fig. 1-Fig. 2, from the graph, it is apparent that rice surface starch rapid gelatinisation after microwave pre-cooked deal, forms one layer of gelatinized corn starch
Change layer, starch gelatinization layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid subsequent technique
Rice is adhered in process.
ESEM that big grain of rice surface in the rice obtained to embodiment 1,2,3 and comparative example 1,2 is carried out (×
3000) result is shown in Fig. 3-Fig. 7, it can be seen that the netted hole of the fresh rice of comparative example 2 is very loose, comparative example 1 is general
The netted hole of logical rice is also than more loose, and the rice sample surfaces hole of the embodiment of the present invention 1,2,3 is less, and structure is tight
Close, wherein embodiment 3 is optimal；Therefore the pre-cooked process of this method avoid in starch gelatinization layer formation process with vapor or water mistake
Degree is contacted and causes gelatinization layer to be destroyed by vapor, can be formed and more completely, is closely gelatinized layer, is more effectively prevented internal
Starch is to outside diffusion.
The comparison of the volatile ingredient of the rice of table 6
Join the odour component of usage analysis rice using headspace solid-phase microextraction and GC-MC, the results are shown in Table 6, it can be seen that this
The volatile component contents such as aldehydes, ketone, the alcohols of the rice of inventive embodiment 1,2,3 apparently higher than comparative example 2, with comparative example
1 every volatile component content is close to.Illustrate some small-molecule substances such as alcohols and right during high voltage units of comparative example 2
Heat sensitive esters are lost, and the non-high pressure of pre-cooked environment in pre-cooked step of the invention, so the environment temperature residing for the grain of rice
For below the boiling temperature of water, i.e., 100 DEG C, and process time is short, it is to avoid temperature is too high or long processing time causes rice
Middle flavor substance (aldehydes, ketone, alcohols, esters, hydrocarbons etc.) is excessively lost in, and effectively keeps the excellent flavor of rice.
The physical property measurement result of the rice sample of table 7
Using physical property instrument to rice in the big grain of rice carry out physical property measurement, the results are shown in Table 7, in the physical property measurement result of rice
Hardness reflects the soft or hard of rice grain；Adherence be test probe leave rice grain return graphics area is recorded because of the viscous force of the grain of rice,
The adhesiveness of reflection rice.In physical property instrument characteristic value, adherence and rice food flavor good relationship, general rice adherence is exhausted
Bigger to being worth, rice food flavor is preferable.As can be seen from Table 7, a little higher than comparative example 1 of the hardness of embodiment 1,2,3, less than comparative example
2；The adherence and comparative example 1 of embodiment 1,2,3 is close to, far above comparative example 2；The elasticity of embodiment 1,2,3 than comparative example 1,
Comparative example 2 will get well；The chewability and comparative example 1 of embodiment 1,2,3 is close to, far below comparative example 2.
Claims (10)
1. a kind of fresh-keeping green onion burns the production method of chop meal, it is characterised in that：Comprise the following steps：
A, heating using microwave：Hot water is added in rice after elutriation, using heating using microwave；B, sealing：In the mixture that step A is obtained
It is middle to add hot seasoning material soak, inflated with nitrogen, sealing；C：Autoclaving：Water-bath high temperature is carried out to the rice after sealing high
Pressure sterilizing；Seasoning material described in step B includes the dry green onion of dehydration, dehydration pork grain and salt, and raw material material ratio is with mass fraction
Rice 60-150 parts are calculated as, dry green onion 1-10 parts are dehydrated, pork grain 1-20 parts, salt 1-4 parts is dehydrated.
2. fresh-keeping green onion according to claim 1 burns the production method of chop meal, it is characterised in that:The seasoning material is also wrapped
Include edible oil 5-30 parts, dehydrated potatoes, dehydration carrot, dehydration cabbage, dehydration pea, dehydration undaria pinnitafida, Dehydrated Corn grain,
Dehydration spinach, dehydration broccoli, dehydration rape, the evergreen dish of dehydration, dehydrated celery, dehydration caraway, each 0-8 parts of dehydration capsicum,
Oyster sauce 0-2 parts, onion powder, ginger powder, garlic powder, sucrose, sodium glutamate, chickens' extract, maltodextrin, dried orange peel, Chinese prickly ash, pepper, wood
The each 0-5 parts of perfume, cloves, fennel seeds, anise, sesame, Chinese cassia tree, the root of Dahurain angelica, cumin, cooking wine；The edible oil is soybean oil, vegetable seed
One kind in oil, peanut oil, sesame oil, palm oil, sunflower oil, corn oil, Rice oil, olive oil, chive oil, Zanthoxylum essential oil or
More than two kinds.
3. fresh-keeping green onion according to claim 1 and 2 burns the production method of chop meal, it is characterised in that:Step A is concrete
For：Rice is successively eluriated rapidly with cold water and hot water, is put into after draining in container, hot water is added, using heating using microwave；It is described micro-
The microwave power of Wave heating is 3.2～6.5kw, and the time is 30～120s, and the hot water is the water that temperature is more than 90 DEG C.
4. fresh-keeping green onion according to claim 3 burns the production method of chop meal, it is characterised in that:Step B is specially：
The seasoning material soak of heat is added in the mixture that step A is obtained, is stirred uniform and is paved, rice and seasoning material are less than
Container edge, inflated with nitrogen, sealing；The seasoning material soak of the heat is seasoning material soak that temperature is more than 90 DEG C.
5. the fresh-keeping green onion according to claim 3 or 4 burns the production method of chop meal, it is characterised in that:In step A,
The weight ratio for adding the original weight of rice and water in system after hot water is 1:0.5～1:1.
6. the fresh-keeping green onion according to claim 3,4 or 5 burns the production method of chop meal, it is characterised in that:Step C
In, after supplemental heat seasoning material soak in system the original weight of rice and water and seasoning material soak weight and ratio be 1:
1.1～1:2.0.
7. the fresh-keeping green onion according to claim 3 or 6 burns the production method of chop meal, it is characterised in that:Adjust described in step C
The preparation method of taste material soak is：Seasoning material is soaked in more than 60 DEG C of hot water, in more than 60 DEG C 0.5h- is incubated
3.0h, is heated to 90 DEG C when using, the solid and liquid in soak is added together in the mixture obtained to step A.
8. the fresh-keeping green onion according to claim 3 or 7 burns the production method of chop meal, it is characterised in that:The seasoning material
The particle diameter of middle dehydrate is 0.5-3cm.
9. the fresh-keeping green onion according to claim 3 or 8 burns the production method of chop meal, it is characterised in that:In step D,
The sterilization pressure upper limit is 1.5～2.0MPa, and sterilising temp is 113～125 DEG C, 10～25min of sterilization time.
10. a kind of fresh-keeping green onion of the production method production for burning chop meal according to the arbitrary fresh-keeping green onion of claim 1-9 burns chop
Meal.
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Citations (1)
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| CN1268308A (en) * | 2000-04-04 | 2000-10-04 | 陈珂 | Preparation method of instant rice |
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