CN108850794A - A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition - Google Patents
A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition Download PDFInfo
- Publication number
- CN108850794A CN108850794A CN201710332503.2A CN201710332503A CN108850794A CN 108850794 A CN108850794 A CN 108850794A CN 201710332503 A CN201710332503 A CN 201710332503A CN 108850794 A CN108850794 A CN 108850794A
- Authority
- CN
- China
- Prior art keywords
- rice
- soy sauce
- bean sprout
- mouthfeel
- parts
- 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.)
- Pending
Links
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food industrialization production fields, more particularly to a kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition, by each component food materials organic assembling, it complements each other, in production method, the seasonings such as soy sauce, flour paste, oil consumption, sugar are cooked using special process, color glow, thick taste, paste flavor are assailed the nostrils, rice is cooled to 10 degrees Celsius hereinafter, not only microbial reproduction is inhibited also to guarantee product mouthfeel using true air speed cooling method after frying.
Description
Technical field
The present invention relates to food industrialization production field more particularly to a kind of buds for keeping rice mouthfeel to increase food nutrition
Dish soy sauce fried rice.
Background technique
Soy sauce fried rice is one of homely staple food, and main food materials are rice (cold meal are more preferably), is equipped with meat stuffing and soy sauce seasoning is adjusted
Color, its cooking method is easy to learn, all public to be accepted extensively, however in food industrialization production process, the water of rice
Part is easy to be lost, and makes its taste bad, nutritional ingredient is low.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, a kind of holding rice mouth is provided
Sense increases the bean sprout soy sauce fried rice of food nutrition.
The present invention is to be achieved by the following technical programs：
A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition, includes the following steps：
A. food materials are weighed in parts by weight：20 parts of rice, 0.6 part of lard have endured 1.3 parts of soy sauce, 1.8 parts of bean sprout, soy sauce
0.4 part, 1 part of egg, 0.8 part of sausage；
B. food materials are cooked the seasonings such as soy sauce, flour paste, oil consumption, sugar using special process by proportion in step a；
C. it drains the oil in pot and is heated to 130 degrees Celsius and is put into bean sprout stir-frying going out fragrance, it is uniform to be put into the soy sauce stir-frying cooked；
D. the rice true air speed fried is cooled to 10 degrees Celsius hereinafter, mounted box, 0 DEG C -10 DEG C stored refrigerated.
The beneficial effects of the invention are as follows：
The present invention complements each other each component food materials organic assembling, in production method, using special process by soy sauce, face
The seasonings such as sauce, oil consumption, sugar cook, color glow, thick taste, paste flavor are assailed the nostrils, and rice uses true air speed cooling method after frying
10 degrees Celsius are cooled to hereinafter, not only microbial reproduction is inhibited also to guarantee product mouthfeel.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, implement below with reference to best
The present invention is described in further detail for example.
Embodiment
A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition, includes the following steps：
A. food materials are weighed in parts by weight：20 parts of rice, 0.6 part of lard have endured 1.3 parts of soy sauce, 1.8 parts of bean sprout, soy sauce
0.4 part, 1 part of egg, 0.8 part of sausage；
B. food materials are cooked the seasonings such as soy sauce, flour paste, oil consumption, sugar using special process by proportion in step a；
C. it drains the oil in pot and is heated to 130 degrees Celsius and is put into bean sprout stir-frying going out fragrance, it is uniform to be put into the soy sauce stir-frying cooked；
D. the rice true air speed fried is cooled to 10 degrees Celsius hereinafter, mounted box, 0 DEG C -10 DEG C stored refrigerated.The present invention is by each group
Material organic assembling is shared the meal, is complemented each other, in production method, is steamed the seasonings such as soy sauce, flour paste, oil consumption, sugar using special process
Ripe, color glow, thick taste, paste flavor are assailed the nostrils, and rice is cooled to 10 degrees Celsius hereinafter, not using true air speed cooling method after frying
Only microbial reproduction is inhibited also to guarantee product mouthfeel.
Food materials dosage of each component described in one of above-described embodiment is increased or decreased according to same ratio, gained each component
Parts by weight relationship all belong to the scope of protection of the present invention.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (1)
1. a kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition, which is characterized in that include the following steps：
A. food materials are weighed in parts by weight：20 parts of rice, 0.6 part of lard have endured 1.3 parts of soy sauce, 1.8 parts of bean sprout, soy sauce 0.4
Part, 1 part of egg, 0.8 part of sausage；
B. food materials are cooked the seasonings such as soy sauce, flour paste, oil consumption, sugar using special process by proportion in step a；
C. it drains the oil in pot and is heated to 130 degrees Celsius and is put into bean sprout stir-frying going out fragrance, it is uniform to be put into the soy sauce stir-frying cooked；
D. the rice true air speed fried is cooled to 10 degrees Celsius hereinafter, mounted box, 0 DEG C -10 DEG C stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710332503.2A CN108850794A (en) | 2017-05-12 | 2017-05-12 | A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710332503.2A CN108850794A (en) | 2017-05-12 | 2017-05-12 | A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850794A true CN108850794A (en) | 2018-11-23 |
Family
ID=64319648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710332503.2A Pending CN108850794A (en) | 2017-05-12 | 2017-05-12 | A kind of bean sprout soy sauce fried rice for keeping rice mouthfeel to increase food nutrition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850794A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229443A (en) * | 2021-05-28 | 2021-08-10 | 江苏百斯特鲜食有限公司 | Formula and processing method of fried rice with soy sauce |
-
2017
- 2017-05-12 CN CN201710332503.2A patent/CN108850794A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229443A (en) * | 2021-05-28 | 2021-08-10 | 江苏百斯特鲜食有限公司 | Formula and processing method of fried rice with soy sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181123 |