CN110063461A - A kind of preparation method of fried rice with eggs - Google Patents
A kind of preparation method of fried rice with eggs Download PDFInfo
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- CN110063461A CN110063461A CN201810061280.5A CN201810061280A CN110063461A CN 110063461 A CN110063461 A CN 110063461A CN 201810061280 A CN201810061280 A CN 201810061280A CN 110063461 A CN110063461 A CN 110063461A
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- oil
- egg
- mushroom
- rice
- polished rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 32
- 235000013601 eggs Nutrition 0.000 title claims abstract description 32
- 235000009566 rice Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 31
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 244000291564 Allium cepa Species 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000010499 rapseed oil Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000004513 sizing Methods 0.000 claims abstract description 3
- 235000015277 pork Nutrition 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000010687 lubricating oil Substances 0.000 claims description 4
- 238000007781 pre-processing Methods 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims 2
- 241001061526 Pluteus cervinus Species 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 10
- 230000037213 diet Effects 0.000 abstract description 9
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
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- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
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- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
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- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- -1 nitrogenous compound Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation methods of fried rice with eggs, belong to food processing technology field.It is polished rice, egg, minced meat, mushroom, green onion, pure rape oil, salt that it, which forms food materials,.Polished rice processing uses high-quality polished rice, it is impregnated 40 minutes with clear water, upper cage steam 40 divides kind, Sheng Liang, egg liquid is made a call to 3 minutes with egg liquid machine, it is put into pure rape oil, when oil temperature 180 degree pours into egg liquid sizing, then pours into the rice of Sheng Liang, minced meat, mushroom, salt, green onion is added, fry 15 minutes, being packed into after Sheng Liang is hot mess-tin, carries out heating and high pressure sterilization.The fried rice is full of nutrition and collocation is novel, and delicious flavour is palatable, unique, healthy and safe, is suitable for public diet, is conducive to whet the appetite；Meanwhile entire manufacture craft is unique and simple and easy.It is managed suitable for family's diet and fast service restaurant industry large-scale production, economic benefits, income are fast.
Description
Technical field
The present invention relates to a kind of preparation method of fried rice, the preparation method of specifically a kind of fried rice with eggs belongs to food processing
Technical field.
Background technique
Attention with people to health and health, and allegro daily life and work are faced, it is few both healthy
The reasonable diet meal of the nutrition to take care of health again, the present invention just solve such problems.
Polished rice is common staple food, is one of the main source of carbohydrate in diet, mainly originates in Chinese east
North, general oval or round, the plentiful plumpness of the grain of rice of the grain of rice, cross section is bordering on circle, the ratio between long and wide less than two, color wax
White, transparent or translucent, hard and flexible, sticky oiliness is big after boiling, slightly sweet flavor, it is mild-natured and, it is soft palatable, fit
Preferably essential amino acid contained by edible polished rice is also relatively more comprehensive daily, also more containing fat, calcium, phosphorus, iron and B family vitamin etc.
Kind nutritional ingredient, is the main source of heat.Polished rice quenches the thirst with nourishing Yin and promoting production of body fluid, relieving restlessness, is good for board stomach, bowl spares gas, solid intestines simultaneously
The effect of antidiarrheal.
Eggs main component is calcium carbonate, remaining is magnesium carbonate and protein.Egg white and yolk account for about total edible portion respectively
2/3rds and one third.Nutrient is mainly protein in egg white, the essential amino acid not only wanted containing needed by human body,
And amino acid composition and human body compositional model are close.Whole-egg protein matter can almost be fully absorbed utilization by human body, be in food most
Ideal good protein.Yolk contains more nutritional ingredient than egg white, and the inorganic salts such as calcium, phosphorus and iron focus mostly in yolk
In, yolk also contains more vitamin A, D, B1 and B2, and more containing phosphatide in yolk, also contains more cholesterol.
In poultry meat, the protein content of pork is minimum, fat content highest.Thin pork is higher containing protein, and every 100 grams
Up to 29 grams of protein can be contained, fatty 6 grams, vitamin B also rich in, pork can also provide fat needed by human
Acid.Pork nature and flavor are sweet at nourishing Yin and moistening dryness, it is possible to provide ferroheme and the cysteine for promoting iron to absorb can improve hypoferric anemia.
Pork chop enriching yin, pork tripe qi-restoratives damage, strengthening the spleen and stomach.
Mushroom is a kind of domestomycetes, is one of second-biggest-in-the-world edible mushroom and China's specialty, is known as " mountain delicacy " civil
Title, it is a kind of fungi being grown on timber.Delicious flavour, fragrance make people mentally refreshing are full of nutrition.The main nutritional ingredient of mushroom
It is carbohydrate and nitrogenous compound and vitamin B complex, iron, potassium, vitamin D is changed into after solarization, it is sweet in flavor, mild-natured.It is main
Appetite stimulator is controlled, few gas is out of strength.Mushroom is known as the title of the king of mountain delicacy, is the nutritional health food of high protein, low fat.In addition,
Quantitative Determination of Ergosterol is very high in mushroom, effective to prevention and treatment rickets；Mushroom contains polysaccharide, can enhance cell immunocompetent, to press down
The growth of cancer cell processed；Mushroom contains more than 40 kinds of enzymes of six big enzymes, can correct human chitinase deficiency disease；Fatty institute in mushroom
It is beneficial to reduce blood lipid to human body for fatty acids.
Present invention utilizes the health-care effect in food materials, according to the delicious and nutritive peculiarity of mushroom, egg, minced meat and polished rice,
It is fabricated to, is prepared into special health care by packing the processes such as heating, high pressure sterilization after raw material preliminary working, shortening, cooling
Effect and meet safe, tasty, unique, nutrition dietary theory the diet of modern healthy, is suitable for public diet, has
Conducive to whetting the appetite.It is mass produced and manages suitable for fast service restaurant industry, economic benefits, income are fast.Meanwhile entirely making work
Skill is unique and simple and easy.It is managed suitable for family's diet and fast service restaurant industry large-scale production, economic benefits, income
Fastly.And there is not the fried rice with eggs preparation method being identical with this before this, and rarely have relevant report.
Summary of the invention
Present invention has the main advantage that the fried rice with eggs produced of this formula is full of nutrition and collocation is novel, delicious flavour can
Mouth, uniqueness, it is healthy and safe, it is suitable for public diet, is conducive to whet the appetite；Meanwhile entire manufacture craft is unique and simple
It is single easy.It is managed suitable for family's diet and fast service restaurant industry large-scale production, economic benefits, income are fast.
Main technical schemes of the invention are: meal is reloaded into i.e. hot mess-tin after frying Sheng Liang, eats after carrying out high pressure sterilization
With.
Specific embodiment:
The present invention is a kind of preparation method of fried rice with eggs, weight item composition are as follows:
4~6 parts of pure rape oil scallion oil, 2~4 parts of egg, 1~2 part of mushroom, 4~6 parts of minced meat, 2~3 parts of salt, 1 part of green onion, polished rice 65~
75 parts.
Specific step is as follows:
1. polished rice pre-processing
Polished rice processing uses high-quality polished rice, is impregnated 40 minutes with clear water, upper cage steam 40 divides kind, and Sheng Liang is spare.
2. auxiliary material is handled
(1) prepared by egg: egg beaten rapidly makes a call to egg liquid egg liquid machine 3 minutes；It is put into pure rape oil, is poured into when 180 DEG C of oil temperature
Egg liquid, which is decocted, fries sizing；Wherein the ratio of egg and oil is 2: 1~3: 2；
(2) prepared by green onion: spring onion are cleaned, chopped spring onion is cut into, it is spare；
(3) minced meat is handled: fresh pork is chopped into minced meat, is then placed in 100~110 DEG C of oil cauldron, 2~23min of lubricating oil, and drip
Oil, it is spare；
(4) mushroom is handled: being cleaned mushroom with cold water, is pulled draining out, be then cut into grain, is put into lubricating oil in 90~100 DEG C of oil cauldrons
20~30s is pulled out and is drained, spare.
3. according to the ratio, treated egg, minced meat, mushroom, polished rice are mixed in the pure rape oil after pouring into heating and fried
15 minutes, provide within first 1 minute off the pot into the chopped spring onion prepared, salt, it is off the pot after Sheng Liang.
4. it is hot mess-tin that the fried rice with eggs after Sheng Liang, which is packed into, heating and high pressure sterilization are carried out.
Claims (2)
1. a kind of preparation method of fried rice with eggs, it is characterised in that use following constituent:
4~6 parts of pure rape oil scallion oil, 2~4 parts of egg, 1~2 part of mushroom, 4~6 parts of minced meat, 2~3 parts of salt, 1 part of green onion, polished rice 65~
75 parts.
2. constituent according to claim 1 takes following making step:
(1) polished rice pre-processing
Polished rice processing uses high-quality polished rice, is impregnated 40 minutes with clear water, upper cage steam 40 divides kind, and Sheng Liang is spare；
(2) auxiliary material is handled
A. prepared by egg: egg beaten rapidly makes a call to egg liquid egg liquid machine 3 minutes；It is put into pure rape oil, is poured into when 180 DEG C of oil temperature
Egg liquid, which is decocted, fries sizing；Wherein the ratio of egg and oil is 2: 1~3: 2；
B. prepared by green onion: spring onion are cleaned, chopped spring onion is cut into, it is spare；
C. minced meat is handled: fresh pork is chopped into minced meat, is then placed in 100~110 DEG C of oil cauldron, 2~23min of lubricating oil, and drip
Oil, it is spare；
D. mushroom is handled: being cleaned mushroom with cold water, is pulled draining out, be then cut into grain, is put into lubricating oil 20 in 90~100 DEG C of oil cauldrons
~30s is pulled out and is drained, spare；
(3) according to the ratio, treated egg, minced meat, mushroom, polished rice are mixed in the pure rape oil after pouring into heating and fries 15 points
Clock provides into the chopped spring onion prepared for first 1 minute off the pot, salt, it is off the pot after Sheng Liang；
(4) being packed into the fried rice with eggs after Sheng Liang is hot mess-tin, carries out heating and high pressure sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810061280.5A CN110063461A (en) | 2018-01-23 | 2018-01-23 | A kind of preparation method of fried rice with eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810061280.5A CN110063461A (en) | 2018-01-23 | 2018-01-23 | A kind of preparation method of fried rice with eggs |
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Application publication date: 20190730 |