CN109953250A - A kind of vegetables meat rice and preparation method thereof - Google Patents
A kind of vegetables meat rice and preparation method thereof Download PDFInfo
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- CN109953250A CN109953250A CN201711342721.0A CN201711342721A CN109953250A CN 109953250 A CN109953250 A CN 109953250A CN 201711342721 A CN201711342721 A CN 201711342721A CN 109953250 A CN109953250 A CN 109953250A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 168
- 235000009566 rice Nutrition 0.000 title claims abstract description 168
- 235000013372 meat Nutrition 0.000 title claims abstract description 45
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 168
- 235000013305 food Nutrition 0.000 claims abstract description 43
- 239000000839 emulsion Substances 0.000 claims abstract description 34
- 244000144977 poultry Species 0.000 claims abstract description 17
- 241001465754 Metazoa Species 0.000 claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 14
- 238000007654 immersion Methods 0.000 claims abstract description 12
- 229920000856 Amylose Polymers 0.000 claims abstract description 11
- 230000008859 change Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 75
- 239000006210 lotion Substances 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 26
- 230000018044 dehydration Effects 0.000 claims description 24
- 238000006297 dehydration reaction Methods 0.000 claims description 24
- 210000003056 antler Anatomy 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 238000007667 floating Methods 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000266501 Ormosia ormondii Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 235000011511 Diospyros Nutrition 0.000 claims 1
- 244000236655 Diospyros kaki Species 0.000 claims 1
- 235000021186 dishes Nutrition 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 125000002730 succinyl group Chemical group C(CCC(=O)*)(=O)* 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L13/30—Meat extracts
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/67—Reformed meat products other than 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The invention discloses a kind of vegetables meat rice and preparation method thereof.The vegetables meat rice is with poultry, domestic animal, marine product, the pure natural food extracting solution such as edible mushroom and vegetables is as emulsion, high temperature immersion process is used to handle amylose content for the rice of 16%-17%, so that the sucking of flavor nutrition is just completed in the starch contained in rice before gelatinization, to make the starch property in rice change, and it is organically combined in gelatinization behind with the nutrition of different flavor dish and forms unique flavor, not only soft taste, it is delicious and tasty, it does not bring back to life, not aging and full of nutrition, and it is very useful to human health.The especially preparation method very simple of the vegetables meat rice, and harmful substance will not be generated.
Description
Technical field
The present invention relates to a kind of vegetables meat rice and preparation method thereof, more particularly to it is a kind of with pure natural emulsion to big
Meter Jin Hang immersion treatment and manufactured convenience type vegetables meat rice and preparation method thereof.
Background technique
With the continuous improvement of people's living standards with the continuous quickening of rhythm of life, various forms of instant food meet the tendency of
And it gives birth to.Current market sales of freezing rice as a kind of instant food, with it is quick, moderate and hygienic the features such as and depth
It gets consumer reception." grain processing new technology --- the Sino-Japan food technology seminar published by China Light Industry Press
Collection of thesis " in about in " existing freezing, extruding rice production " text and " freezing rice " book to freezing rice and its system
Preparation Method has carried out more detailed narration.The freezing rice of these prior arts be all with discrete distiller liquor to rice at
It is gelatinized and is made after reason, since the discrete distiller liquor is such as one ester of glycerol stearate, double sweet made of chemically refining
The artificial synthetics such as one ester of oil-stearic acid, four glycerol stearates, one ester, the sweet ester of succinyl and the sweet ester of double acyl succinyls,
It has direct influence on the gelatinization degree of rice and at mouthfeel after meal, easily retrogradation and aging, mouth after rice is made with it
Sense is dull, designs and varieties are few, Conservation environment is required high and cannot be organically combined with other cuisines, it is often more important that long-term food
It is injured with that can be generated to human body.But currently on the market there is not yet any handled again rice by pure natural emulsion
The manufactured vegetables meat rice through overcuring.
Summary of the invention
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of delicious taste, do not bring back to life, not aging and nutrition
Vegetables meat rice abundant.
It is another object of the present invention to provide a kind of preparation methods of vegetables meat rice.
In order to achieve the above object, vegetables meat rice provided by the invention can be prepared by the step of following order: will
Amylose content is that the rice of 16%-17% and machine-processed rice are mixed with 4: 1 ratio, vacuum dehydration 2-4 after eluriating twice
Minute, so that the water content of the grain of rice is less than 23%；Using poultry, domestic animal, marine product, edible mushroom and vegetables as base-material, it is incorporated as original
2-3 times of doses of clear water uses 100 DEG C of medium temperature boiling 1~2 hour instead after boiling in 180 DEG C of high-temperature airtight container；It will steam
Ground lotion is filtered with 200 meshes after boiling, and is rapidly cooled to room temperature, and can be prepared by fish, edible mushroom or vegetables based food cream
Change liquid；Green meat young pilose antler is added in poultry after cooling, domestic animal and marine products category lotion, stirs, is boiled at normal temperature
It uses 100 DEG C of low temperature instead afterwards to boil, be pulled out after meat young pilose antler floats, be pressed into pie and place into continue to heat in lotion, until
Meat young pilose antler stops heating after floating again；Floating object is filtered out with 200 meshes, filtered lotion is poultry, domestic animal and marine product
Based food emulsion；It will be added to very according to the above-mentioned food emulsion and clear water of the respectively ratio of rice weight 10% and 92%
It in empty dewatered rice and stirs evenly, is impregnated 30 minutes under 25 DEG C of water temperature, or in advance by food emulsion and clear water
80~90 DEG C are heated to after mixing according to the above ratio, in the rice after vacuum dehydration is then added, under 40~60 DEG C of water temperature
It impregnates 20 minutes, the water content of rice is made to reach 28%~35%；By rice cooking 12-15 minutes after immersion so that rice
Gelatinization degree reaches 87% or more, and water content reaches 58%~63%；Rice after gelatinization can be cooled down rapidly and freezing rice is made
Meal, or the rice after gelatinization is used medium and high temperature microwave heating 3-5 minutes again after mixing with differently flavoured dish, and fast
Vegetables meat rice of the invention is but made in quickly cooling.
The poultry is chicken and duck；The domestic animal is pig and ox；The marine product is shellfish and fish；The food
It is mushroom and bamboo shoots with bacterium；The vegetables are onion, tomato and yellow bean sprout.
The base-material of the food emulsion can be made of unitary class raw-food material, it is also possible to numerous food raw material mixing and
At.
The meat young pilose antler is that chicken is fine and soft or ox is fine and soft.
The preparation method of vegetables meat rice provided by the invention includes the steps that carrying out in the following order:
(1) rice and machine-processed rice that amylose content is 16%-17% are mixed with 4: 1 ratio, is eluriated twice
Vacuum dehydration 2-4 minutes afterwards, so that the water content of the grain of rice is less than 23%；
(2) using poultry, domestic animal, marine product, edible mushroom and vegetables as base-material, it is incorporated as 2-3 times of material quantity of clear water,
Use 100 DEG C of medium temperature boiling 1~2 hour after boiling in 180 DEG C of high-temperature airtight container instead；By 200 mesh of the lotion after boiling
Sieve is filtered, and is rapidly cooled to room temperature, and can be prepared by fish, edible mushroom or vegetables based food emulsion；Green meat young pilose antler is added
Enter into poultry after cooling, domestic animal and marine products category lotion, stirs at normal temperature, use 100 DEG C of low temperature after being boiled instead
It boils, is pulled out after meat young pilose antler floats, be pressed into pie and place into continue to heat in lotion, stop after meat young pilose antler floats again
Heating；Floating object is filtered out with 200 meshes, filtered lotion is poultry, domestic animal and marine product based food emulsion；
(3) vacuum will be added to according to the above-mentioned food emulsion and clear water of the respectively ratio of rice weight 10% and 92%
It in dewatered rice and stirs evenly, is impregnated 30 minutes under 25 DEG C of water temperature, or in advance press food emulsion and clear water
80~90 DEG C are heated to after aforementioned proportion mixing, in the rice after vacuum dehydration is then added, is soaked under 40~60 DEG C of water temperature
Bubble 20 minutes, makes the water content of rice reach 28%~35%；
(4) by rice cooking 12-15 minutes after immersion so that the gelatinization degree of rice reaches 87% or more, water content reaches
58%~63%；
(5) can be cooling rapidly by the rice after gelatinization and freezing rice is made, or by the rice and different flavor after gelatinization
Dish after mixing again use medium and high temperature microwave heating 3-5 minute, and rapidly cool down and vegetables meat rice of the invention is made
Meal.
Vegetables meat rice provided by the invention is using pure natural food extracting solution as emulsion, using high temperature immersion process
Rice is handled, so that the sucking of flavor nutrition is just completed in the starch contained in rice before gelatinization, to make rice
In starch property change, and the nutrition in gelatinization behind with different flavor dish organically combines and shape
At unique flavor, not only soft taste, delicious and tasty is not brought back to life, not aging and full of nutrition, and very to human health
It is beneficial.The especially preparation method very simple of the vegetables meat rice, and harmful substance will not be generated.
Specific embodiment
Vegetables meat rice and preparation method thereof of the invention is described in detail combined with specific embodiments below.
Embodiment 1
The small station rice and machine-processed rice 8kg and 2kg that amylose content is 16%-17% are weighed respectively and is uniformly mixed, and are eluriated
Vacuum dehydration 2 minutes after twice, so that the water content of the grain of rice reaches 23%；Weigh hen 4.8kg, duck after cleaning
1.5kg, trotter 0.5kg, pig stick bone 2kg, beef 1kg and dried scallop 200g, are added the clear water of 20kg, in 180 DEG C of high-temperature closed
Use 100 DEG C of medium temperature boiling 2 hours after boiling in container instead；Lotion after boiling is filtered with 200 meshes, and fast quickly cooling
But to room temperature；New freshly-slaughtered poultry young pilose antler is added in lotion after cooling, is stirred at normal temperature, uses 100 DEG C low after being boiled instead
Temperature is boiled, and is pulled out after chicken young pilose antler floats, and is pressed into pie and is placed into continue to heat in lotion, stop after chicken young pilose antler floats again
Only heat；Floating object is filtered out with 200 meshes, food emulsion is made after filtering；It is added 1kg's in rice after vacuum dehydration
The clear water of food emulsion and 9.2kg simultaneously stir evenly, and impregnate 30 minutes under 25 DEG C of water temperature, or first emulsify 1kg food
80 DEG C are heated to after liquid and the mixing of 9.2kg clear water, in the rice after vacuum dehydration is then added, impregnates 20 under 40 DEG C of water temperature
Minute, so that the water content of rice is reached 28%；By the rice cooking 13 minutes after immersion so that the gelatinization degree of rice reaches 87%,
Water content reaches 60%；Can be cooling rapidly by the rice after gelatinization and freezing rice is made, or by after gelatinization rice from it is different
The dish of flavor is used medium and high temperature microwave heating 5 minutes again after mixing, and cools down rapidly and vegetables meat rice of the invention is made
Meal.
Embodiment 2
The small station rice and machine-processed rice 8kg and 2kg that amylose content is 16%-17% are weighed respectively and is uniformly mixed, and are eluriated
Vacuum dehydration 3 minutes after twice, so that the water content of the grain of rice reaches 21%；Weigh bracket bone 6kg, ox streaky pork after cleaning
4kg, onion 200g and tomato 500g, are added the clear water of 22kg, use 100 instead after boiling in 180 DEG C of high-temperature airtight container
DEG C medium temperature boiling 2 hours；Lotion after boiling is filtered with 200 meshes, and is rapidly cooled to room temperature；Fresh ox is fine and soft
It is added in lotion after cooling, stirs at normal temperature, use 100 DEG C of low temperature after being boiled instead and boil, fished out after ox young pilose antler floats
Out, it is pressed into pie and places into continue to heat in lotion, stop heating after ox young pilose antler floats again；By floating object with 200
Mesh filters out, and food emulsion is made after filtering.The food emulsion and 9.2kg of 1kg are added in rice after vacuum dehydration
Clear water and stir evenly, impregnated 30 minutes under 25 DEG C of water temperature, or first mix 1kg food emulsion and 9.2kg clear water
After be heated to 80 DEG C, then be added vacuum dehydration after rice in, impregnated 20 minutes under 50 DEG C of water temperature, make the aqueous of rice
Amount reaches 32%；By rice cooking 14 minutes after immersion so that the gelatinization degree of rice reaches 87%, water content reaches 59%；It can
Rice after gelatinization is cooled down rapidly and freezing rice is made, or the rice after gelatinization is uniformly mixed with differently flavoured dish
It uses medium and high temperature microwave heating 4 minutes again afterwards, and cools down rapidly and vegetables meat rice of the invention is made.
Embodiment 3
The small station rice and machine-processed rice 8kg and 2kg that amylose content is 16%-17% are weighed respectively and is uniformly mixed, and are eluriated
Vacuum dehydration 4 minutes after twice, so that the water content of the grain of rice reaches 20%；Weigh chicken bone 1kg, duck bone 1kg, chicken after cleaning
5kg, duck 2kg and pig elbow 1kg, are added the clear water of 20kg, are used instead in 100 DEG C after boiling in 180 DEG C of high-temperature airtight container
Warm boiling 2 hours；Lotion after boiling is filtered with 200 meshes, and is rapidly cooled to room temperature；New freshly-slaughtered poultry young pilose antler is added to
It in lotion after cooling, stirs at normal temperature, uses 100 DEG C of low temperature after being boiled instead and boil, pulled out after chicken young pilose antler floats, by it
It is pressed into pie and places into and continue to heat in lotion, stop heating after chicken young pilose antler floats again；200 meshes of floating object are filtered
It removes, food emulsion is made after filtering.The food emulsion of 1kg and the clear water of 9.2kg are added in rice after vacuum dehydration
And stir evenly, it is impregnated 30 minutes under 25 DEG C of water temperature, or heated after first mixing 1kg food emulsion and 9.2kg clear water
To 90 DEG C, in the rice after vacuum dehydration is then added, is impregnated 20 minutes under 40 DEG C of water temperature, reach the water content of rice
28%；By rice cooking 12 minutes after immersion so that the gelatinization degree of rice reaches 87%, water content reaches 60%；It can will be gelatinized
Rice afterwards is cooling rapidly and freezing rice is made, or the rice after gelatinization is used again after mixing with differently flavoured dish
Medium and high temperature microwave heating 4 minutes, and cool down rapidly and flavoured ric of the invention is made.
Embodiment 4
The small station rice and machine-processed rice 8kg and 2kg that amylose content is 16%-17% are weighed respectively and is uniformly mixed, and are eluriated
Vacuum dehydration 3 minutes after twice, so that the water content of the grain of rice reaches 21%；Weigh fish head 6kg, fish-bone 3kg and the fish after cleaning
The clear water of 30kg is added in tail 1kg, uses 100 DEG C of medium temperature boiling 2 hours after boiling in 180 DEG C of high-temperature airtight container instead；It will
Lotion after boiling is filtered with 200 meshes, and is rapidly cooled to room temperature and food emulsion is made.After vacuum dehydration
The food emulsion of 1kg and the clear water of 9.2kg are added in rice and stirs evenly, is impregnated 30 minutes under 25 DEG C of water temperature, or
90 DEG C are heated to after first mixing 1kg food emulsion and 9.2kg clear water, in the rice after vacuum dehydration is then added, 50
DEG C water temperature under impregnate 20 minutes, so that the water content of rice is reached 32%；By rice cooking 13 minutes after immersion so that rice
Gelatinization degree reach 88%, water content reaches 59%；Rice after gelatinization can be cooled down rapidly and freezing rice is made, or will paste
Rice and differently flavoured dish after change are used medium and high temperature microwave heating 3 minutes again after mixing, and are cooled down rapidly and be made
Flavoured ric of the invention.
Embodiment 5
The small station rice and machine-processed rice 8kg and 2kg that amylose content is 16%-17% are weighed respectively and is uniformly mixed, and are eluriated
Vacuum dehydration 4 minutes after twice, so that the water content of the grain of rice reaches 20%；Weigh bamboo shoots 1kg, mushroom base of a fruit 2kg, mouth after cleaning
Mushroom 1.5kg and yellow bean sprout 0.5kg, is added the clear water of 10kg, uses 100 DEG C after boiling in 180 DEG C of high-temperature airtight container instead
Medium temperature boiling 1 hour；Lotion after boiling is filtered with 200 meshes, and is rapidly cooled to room temperature and food emulsification is made
Liquid.The food emulsion of 1kg and the clear water of 9.2kg are added in rice after vacuum dehydration and stirs evenly, in 25 DEG C of water
Temperature is lower to impregnate 30 minutes, or is heated to 90 DEG C after first mixing 1kg food emulsion and 9.2kg clear water, and it is de- that vacuum is then added
In rice after water, is impregnated 20 minutes under 60 DEG C of water temperature, the water content of rice is made to reach 32%；Rice after immersion is steamed
It boils 12 minutes so that the gelatinization degree of rice reaches 87%, water content reaches 58%；Rice after gelatinization can be cooled down rapidly and be made
Divided again with medium and high temperature microwave heating 3 after mixing at freezing rice, or by the rice after gelatinization with differently flavoured dish
Clock, and cool down rapidly and vegetables meat rice of the invention is made.
What vegetables meat rice major ingredient provided by the invention was selected is the rice that amylose content is 16%-17%, and with
The grain of rice it is complete it is transparent, glossy, the bodily form is mellow and full, white belly is small and quick-fried waist line lack person be it is best, wherein the ratio of rice and machine-processed rice is with 4
: 1 is advisable, and can make the rice high resilience produced in this way, not agglomerate.Rice is eluriated into twice the impurity in mainly removal rice
With the broken chaff being mingled with, while can avoid eluriating again it is excessive caused by nutrient loss.The water content of usual rice is 13%
Between~16%, due to eluriate during rice can absorb moisture, if the water content of rice is excessively high, when with emulsion impregnate rice
When just will affect its infiltration rate, so should by eluriate twice after rice carry out vacuum dehydration, not only can promote emulsification in this way
The infiltration of liquid, but also soaking time can be shortened, be excessively dissolved into soaking water to prevent the nutrient in rice and cause nutrition
Loss.The starch curing that it can be made to contain is heated to rice, can be considered mature when the gelatinization degree of rice is greater than 85%,
If heating time is too long, rice rice grain will expand, be bent even face checking, can thus reduce the quality of rice.Gelatinization
Rice afterwards can be made into finished product after being quickly cooled down and individually sell, and can also carry out after mixing it with differently flavoured dish
Microwave treatment not only can be such that the taste of dish dissolves in rice in this way, and further be gelatinized with the starch in rice, but also have
There is efficient sterilizing effect.Vegetables meat rice of the invention will just be can be made by reheating treated rice rapid cooling.
Claims (4)
1. a kind of vegetables meat rice, it is characterised in that: the vegetables meat rice can be prepared by the step of following order: will
Amylose content is that the rice of 16%-17% and machine-processed rice are mixed with 4: 1 ratio, vacuum dehydration 2-4 after eluriating twice
Minute, so that the water content of the grain of rice is less than 23%；Using poultry, domestic animal, marine product, edible mushroom and vegetables as base-material, it is incorporated as original
2-3 times of doses of clear water uses 100 DEG C of medium temperature boiling 1~2 hour instead after boiling in 180 DEG C of high-temperature airtight container；It will steam
Lotion after boiling is filtered with 200 meshes, and is rapidly cooled to room temperature, and can be prepared by fish, edible mushroom or vegetables based food cream
Change liquid；Green meat young pilose antler is added in poultry after cooling, domestic animal and marine products category lotion, stirs, is boiled at normal temperature
It uses 100 DEG C of low temperature instead afterwards to boil, be pulled out after meat young pilose antler floats, be pressed into pie and place into continue to heat in lotion, until
Meat young pilose antler stops heating after floating again；Floating object is filtered out with 200 meshes, filtered lotion is poultry, domestic animal and marine product
Based food emulsion；It will be added to very according to the above-mentioned food emulsion and clear water of the respectively ratio of rice weight 10% and 92%
It in empty dewatered rice and stirs evenly, is impregnated 30 minutes under 25 DEG C of water temperature, or in advance by food emulsion and clear water
80~90 DEG C are heated to after mixing according to the above ratio, in the rice after vacuum dehydration is then added, under 40~60 DEG C of water temperature
It impregnates 20 minutes, the water content of rice is made to reach 28%~35%；By rice cooking 12-15 minutes after immersion so that rice
Gelatinization degree reaches 87% or more, and water content reaches 58%~63%；Rice after gelatinization can be cooled down rapidly and freezing rice is made
Meal, or the rice after gelatinization is used medium and high temperature microwave heating 3-5 minutes again after mixing with differently flavoured dish, and fast
Vegetables meat rice of the invention is but made in quickly cooling.
2. vegetables meat rice according to claim 1, it is characterised in that: the poultry is chicken and duck；The domestic animal
For pig and ox；The marine product is shellfish and fish；The edible mushroom is mushroom and bamboo shoots；The vegetables are onion, west
Red persimmon and yellow bean sprout.
3. vegetables meat rice according to claim 1, it is characterised in that: the base-material of the food emulsion can be with single
Based food raw material is made, it is also possible to which numerous food raw material mixes, and the meat young pilose antler is that chicken is fine and soft or ox is fine and soft.
4. a kind of preparation method of vegetables meat rice, it is characterised in that: the preparation method of the vegetables meat rice includes pressing
The step of column sequence carries out:
(1) rice and machine-processed rice that amylose content is 16%-17% are mixed with 4: 1 ratio, it is true after eluriating twice
Sky dehydration 2-4 minutes, so that the water content of the grain of rice is less than 23%；
(2) using poultry, domestic animal, marine product, edible mushroom and vegetables as base-material, it is incorporated as 2-3 times of material quantity of clear water, at 180 DEG C
High-temperature airtight container in boil after use medium temperature boiling 1~2 hour of 100 DEG C instead；Lotion after boiling is carried out with 200 meshes
Filtering, and be rapidly cooled to room temperature, it can be prepared by fish, edible mushroom or vegetables based food emulsion；Green meat young pilose antler is added to cold
But it in the poultry, domestic animal and marine products category lotion after, stirs at normal temperature, uses 100 DEG C of low temperature after being boiled instead and boil, to meat
Young pilose antler is pulled out after floating, and is pressed into pie and places into continue to heat in lotion, stops heating after meat young pilose antler floats again；It will
Floating object is filtered out with 200 meshes, and filtered lotion is poultry, domestic animal and marine product based food emulsion；
(3) vacuum dehydration will be added to according to the above-mentioned food emulsion and clear water of the respectively ratio of rice weight 10% and 92%
It in rice afterwards and stirs evenly, is impregnated 30 minutes under 25 DEG C of water temperature, or in advance by food emulsion and clear water by above-mentioned
80~90 DEG C are heated to after ratio mixing, in the rice after vacuum dehydration is then added, impregnates 20 under 40~60 DEG C of water temperature
Minute, so that the water content of rice is reached 28%~35%；
(4) by rice cooking 12-15 minutes after immersion so that the gelatinization degree of rice reaches 87% or more, water content reaches 58%
~63%；
(5) can be cooling rapidly by the rice after gelatinization and freezing rice is made, or by the rice and differently flavoured dish after gelatinization
Meat and fish dishes is used medium and high temperature microwave heating 3-5 minutes again after mixing, and cools down rapidly and vegetables meat rice of the invention is made.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112219981A (en) * | 2020-10-09 | 2021-01-15 | 伽力森主食企业（无锡）股份有限公司 | Preparation method and application of microwave-heated aseptic-packaged white rice |
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2017
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112219981A (en) * | 2020-10-09 | 2021-01-15 | 伽力森主食企业（无锡）股份有限公司 | Preparation method and application of microwave-heated aseptic-packaged white rice |
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