CN110200207A - A kind of production method of novel self-heating type beef nutrition fried rice - Google Patents
A kind of production method of novel self-heating type beef nutrition fried rice Download PDFInfo
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- CN110200207A CN110200207A CN201910526041.7A CN201910526041A CN110200207A CN 110200207 A CN110200207 A CN 110200207A CN 201910526041 A CN201910526041 A CN 201910526041A CN 110200207 A CN110200207 A CN 110200207A
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
Abstract
The present invention relates to a kind of production methods of novel self-heating type beef nutrition fried rice, comprising the following steps: cooks rice after anti-aging processing；The auxiliary materials such as processed vegetables are added, packaged beef nutrition fried rice is carried out ultrasonic pasteurize by vacuum skin packaging after frying, and temperature is 70 DEG C -80 DEG C, time 20min-25min；Then it is quickly cooled down, self-heating packet is added according to rice and self-heating packet 4:1 ratio, then carry out secondary assembly packaging.Prepared fried rice, room temperature (20 DEG C) were guaranteed the quality up to 25 days, and no aging phenomenon, mouthfeel is flexible agreeable to the taste, had the distinctive fragrance of fried rice, full of nutrition, easy to carry.
Description
Technical field
The present invention relates to a kind of production methods of novel self-heating type beef nutrition fried rice, belong to food processing technology field.
Background technique
With people life, work rhythm continuous quickening, to instant food can be increasing according to lazyness.Fried rice is mesh
It is preceding to sell the higher instant-rice class of temperature in the market, its biggest advantage is that convenient, in good taste.But currently on the market
Fried rice Relative oil content is higher, is easy aging retrogradation, and the shelf-life is restricted；In addition, the stomach of Chinese gets used to warm-served food, especially
For staple food.Therefore exploitation carries convenient, nutrient health self-heating type nutrition fried rice, can for army, tourism, leisure,
It is convenient that the life such as overtime work or emergency life provide, and can heat at any time edible, wants to eat whenever and wherever possible just to eat.Develop oil content it is low,
Nutrition comprehensively, be not easy to bring back to life, convenient nutrition fried rice be staple food fried rice developing direction.
Summary of the invention
The purpose of the present invention is to provide a kind of nutrition is comprehensive, oil content is lower, is not easy the self-heating type brought back to life, palatability is good
Beef nutrition fried rice.
To solve the above problems, the technical solution used in the present invention is as follows:
A kind of production method of novel self-heating type beef nutrition fried rice, the production of the self-heating type beef nutrition fried rice include
Following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after rice is handled；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize.
As an improvement of the above technical solution, beef in step (1), carrot, fresh corn pretreatment the following steps are included:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 10-12g, light soy sauce 8-9g, pepper powder: 1-2g) pickles 15-20min, enters non-stick cooker, in pot in advance
Grease, the mass ratio of grease amount is added are as follows: oil: beef=1:100-120,120 DEG C -140 DEG C of oil temperature, frying 5min-
Salt 0.8-1.2% is added in frying by 10min, and about 7-8 is mature, spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into 0.5cm size, is put into blanching 1.5- in boiling water
2.5min is put into dry, water content about 50%- more flexible dry and comfortable to carrot appearance in 65 DEG C of -70 DEG C of hothouses after draining
55%.It can also be with being used after dry carrot grain rehydration；
(1.3) fresh corn pre-processes: fresh corn being cleaned threshing, blanching 3min-4min in boiling water is put into, drains surface
Moisture, is put into 70 DEG C of -75 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 45%-50%.
As an improvement of the above technical solution, rice and rice production method in step (1) are as follows: selected rice is food flavor
It is worth higher pearl rice or polished rice class；Manufacturing process are as follows: rice is eluriated 2-3 times, is then soaked in water, rice: water=1 is impregnated:
1.3-1:1.5,25 DEG C -30 DEG C of soaking temperature, soaking time 20-25min pours out soaking water, adds boiling meal, the meter Shui ratio cooked
For 1:0.7-0.8,0.4-0.45% trehalose, 0.4-0.45% soluble soybean polysaccharide and 0.26%-0.30% are added
Edible oil, stir evenly, enter a pot high fire and steam 20min-25min, take out loose meal, be placed in clean indoor cold front heavy rain；Institute
The rice milling meal grain of rice is complete loose, substantially without adhesion, and the above ratio is based on rice dry weight.
As an improvement of the above technical solution, the frying production method of step (2) are as follows: fried rice proportion are as follows: rice 65.0%-
66.0%, beef granules 13.0%-14.0%, niblet and carrot seed are respectively 8.5%-9.5%, salt 0.3%-0.4%, chicken
Smart 0.17%-0.25%；Production method are as follows: the edible oil of 2.8%-3.0% will be poured into non-stick pan (with finished product fried rice weight
Meter), oil temperature is heated to 120 DEG C -140 DEG C, above-mentioned a variety of materials are added according to upper proportion, is fried to the loose glossy, ingredient of the grain of rice
It is evenly distributed only, fries to time about 7min-10min.
As an improvement of the above technical solution, the cooling of step (3), mounted box method are as follows: fry the good beef nutrition of frying
Meal is put into clean indoor cold front heavy rain, while carrying out ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 35-40cm, when sterilization
Between 40min-50min), by fried rice based on every part of 230g-240g, be respectively put into inner packaging box, then use Vacuum skin packet
Dress.
As an improvement of the above technical solution, the sterilization of step (4), cooling means are as follows: by the stir-fry after vacuum skin packaging
Meal, using ultrasonic pasteurize, ultrasonic power 2200W-2800W, sterilization temperature is 70 DEG C -80 DEG C, time 20min-
30min, after sterilization immediately cold front heavy rain to room temperature.
Compared with prior art, implementation result of the invention is as follows by the present invention:
The self-heating type beef nutrition fried rice that the present invention makes has the distinctive fragrance of fried rice, and mouthfeel chewiness, palatability is good,
It is full of nutrition, it carries convenient；In addition, the main nutrient composition in self-heating type beef nutrition fried rice are as follows: protein content:
17.09-18.15%, crude fat content: 10.29-10.63%, salt content: 1.303-1.569%, dietary fiber content:
1.10-1.24% controls retrogradation very well.
In addition, selected anti-retrogradation added material, belongs to nutrient health type food materials, there is good antiageing effect
(such as Fig. 1), after ultrasonic sterilization is handled, it is still preferable to be placed in 4 DEG C of placements, 20 days effects, and aging value is obviously inhibited (as schemed
2)。
Detailed description of the invention
Fig. 1 is the aging enthalpy schematic diagram for storing the 5th day rice after different additives are handled in 4 DEG C；
Fig. 2 is the influence schematic diagram that additive brings back to life to rice aging.
Specific embodiment
Illustrate the contents of the present invention below in conjunction with specific embodiments.
Raw material used by embodiment 1-5 is as shown in table 1:
Supplementary material used in 1 fried rice embodiment of table matches (mass ratio)
Embodiment 1
A kind of production method of novel self-heating type beef nutrition fried rice, comprising the following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after then handling rice；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize；
(5) assembly packaging.
Beef, carrot, fresh corn pretreatment, including following step in the self-heating type nutrition fried rice making step (1)
It is rapid:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 10g, light soy sauce 8g, pepper powder: 1g) pickles 15min, enters non-stick cooker, grease is added in advance in pot,
The mass ratio of grease amount are as follows: oil: 120 DEG C of oil temperature, frying 10min, salt 0.8% is added in frying in beef=1:100, and about 7
Maturation, it is spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into about 0.5cm size, is put into blanching in boiling water
1.5min is put into dry, water content about 55% more flexible dry and comfortable to carrot appearance in 65 DEG C of hothouses after draining, it is also possible to dry
It is used after carrot seed rehydration；
(1.3) fresh corn pre-processes: fresh corn is cleaned into threshing, blanching 3min in boiling water is put into, drains surface moisture,
It is put into 70 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 50%.
Wherein, rice and rice production method in step (1) are as follows: selected rice be the higher pearl rice of Taste quality or
Polished rice class；Manufacturing process is to eluriate rice 2 times, then soak in water, and impregnates rice: water=1:1.3,30 DEG C of soaking temperature, impregnates
Time 20, soaking water is poured out, add boiling meal, the meter Shui ratio cooked is 1:0.7, adds 0.4% trehalose, 0.45% solubility
Soybean polyoses and 0.26% edible oil, stir evenly, enter a pot high fire and steam 20min, take out loose meal, be placed in toilet
With cold front heavy rain, the made rice grain of rice it is complete it is loose, substantially without adhesion, the above ratio is based on rice dry weight.
The frying production method of step (2) are as follows: fried rice proportion are as follows: rice 66%, beef granules 13.53%, niblet and carrot
Grain is respectively 8.5%, salt 0.30%, chickens' extract 0.17%；Production method: 3.0% edible oil will be poured into non-stick pan (with finished product
Fried rice poidometer), oil temperature is heated to 120 DEG C, above-mentioned a variety of materials is added according to upper proportion, stir-fry to the grain of rice is loosely glossy, matches
Material is evenly distributed only, fries to time about 7min.
The cooling of step (3), mounted box method are as follows: it is cold that the good beef nutrition fried rice of frying is put into clean indoor cold wind
But, while ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 35, sterilizing time 40min) is carried out, by fried rice based on every part of 230g,
It is respectively put into inner packaging box, then uses vacuum skin packaging.
The sterilization of step (4), cooling means are as follows: by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasound
Power 2200W, sterilization temperature are 80 DEG C, time 30min, after sterilization immediately cold front heavy rain to room temperature.
Embodiment 2
A kind of production method of novel self-heating type beef nutrition fried rice, comprising the following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after then handling rice；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize；
(5) assembly packaging.
Beef, carrot, fresh corn pretreatment in step (1), comprising the following steps:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 11g, light soy sauce 9g, pepper powder: 2g) pickles 16min.Enter non-stick cooker, grease be added in advance in pot,
The mass ratio of grease amount are as follows: oil: 130 DEG C of oil temperature, frying 7min, salt 0.9% is added in frying in beef=1:110, and about 7
Maturation, it is spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into about 0.5cm size, is put into blanching in boiling water
2min is put into dry, water content about 52% more flexible dry and comfortable to carrot appearance in 70 DEG C of hothouses after draining, it is also possible to it is dry recklessly
It is used after preserved radish cube rehydration.
The pretreatment of 91.3 fresh corns: cleaning threshing for fresh corn, be put into blanching 3min in boiling water, drain surface moisture,
It is put into 70 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 50%.
Wherein, rice and rice production method in step (1) are as follows: selected rice be the higher pearl rice of Taste quality or
Polished rice class；Manufacturing process is to eluriate rice 3 times, then soak in water, and impregnates rice: water=1:1.4,28 DEG C of soaking temperature, impregnates
Time 22min, pours out soaking water, adds boiling meal, and the meter Shui ratio cooked is 1:0.8, adds 0.45% trehalose, 0.45% can
Dissolubility soybean polyoses and 0.30% edible oil, stir evenly, enter a pot high fire and steam 25min, take out loose meal, be placed in cleaning
Indoor cold front heavy rain, the made rice grain of rice is complete loose, substantially without adhesion, and the above ratio is based on rice dry weight.
The frying production method of step (2) are as follows: fried rice proportion are as follows: rice 65.0%, beef granules 13.5%, niblet and carrot
Grain is respectively 9.0%, salt 0.30%, chickens' extract 0.20%；Production method: 3.0% edible oil will be poured into non-stick pan (with finished product
Fried rice poidometer), oil temperature is heated to 140 DEG C, above-mentioned a variety of materials is added according to upper proportion, stir-fry to the grain of rice is loosely glossy, matches
Material is evenly distributed only, fries to time about 8min.
The cooling of step (3), mounted box method are as follows: it is cold that the good beef nutrition fried rice of frying is put into clean indoor cold wind
But, it while carrying out ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 40cm, sterilizing time 45min), fried rice is pressed into every part of 235g
Meter, is respectively put into inner packaging box, then uses vacuum skin packaging.
The sterilization of step (4), cooling means are as follows: by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasound
Power 2500W, sterilization temperature are 78 DEG C, time 23min, after sterilization immediately cold front heavy rain to room temperature.
Embodiment 3
A kind of production method of novel self-heating type beef nutrition fried rice, comprising the following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after then handling rice；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize；
(5) assembly packaging.
Beef, carrot, fresh corn pretreatment in step (1), comprising the following steps:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 12g, light soy sauce 9g, pepper powder: 1.5g) pickles 18min.Enter non-stick cooker, oil is added in advance in pot
Rouge, the mass ratio of grease amount are as follows: oil: -140 DEG C of oil temperature, frying 8min, salt 1.0% is added in frying for beef=1:120,
About 8 is mature, spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into about 0.5cm size, is put into blanching in boiling water
2.5min is put into dry, water content about 55% more flexible dry and comfortable to carrot appearance in 69 DEG C of hothouses after draining, it is also possible to dry
It is used after carrot seed rehydration；
(1.3) fresh corn pre-processes: fresh corn being cleaned threshing, blanching 3min-4min in boiling water is put into, drains surface
Moisture, is put into 75 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 47%.
Wherein, rice and rice production method in step (1) are as follows: selected rice be the higher pearl rice of Taste quality or
Polished rice class；Manufacturing process is to eluriate rice 3 times, then soak in water, and impregnates rice: water=1:1.5,28 DEG C of soaking temperature, impregnates
Time 20min, pours out soaking water, adds boiling meal, and the meter Shui ratio cooked is 1:0.7, adds 0.43% trehalose, 0.4% can
Dissolubility soybean polyoses and 0.28% edible oil, stir evenly, enter a pot high fire and steam 24min, take out loose meal, be placed in cleaning
Indoor cold front heavy rain, the made rice grain of rice is complete loose, substantially without adhesion, and the above ratio is based on rice dry weight.
The frying production method of step (2) are as follows: fried rice proportion are as follows: rice 65.0%, beef granules 13.0%, niblet and carrot
Grain is respectively 9.5%, 9.0%, salt 0.26%, chickens' extract 0.25%；Production method: 2.99% edible oil will be poured into non-stick pan
(with finished product fried rice poidometer) heats oil temperature to 140 DEG C, above-mentioned a variety of materials is added according to upper proportion, stir-fry loosely has to the grain of rice
Gloss, ingredient are evenly distributed only, fry to time about 10min.
The cooling of step (3), mounted box method are as follows: it is cold that the good beef nutrition fried rice of frying is put into clean indoor cold wind
But, it while carrying out ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 35cm, sterilizing time 50min), fried rice is pressed into every part of 240g
Meter, is respectively put into inner packaging box, then uses vacuum skin packaging.
The sterilization of step (4), cooling means are, by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasound
Power 2800W, sterilization temperature are 70 DEG C, time 20min, after sterilization immediately cold front heavy rain to room temperature.
Embodiment 4
A kind of production method of novel self-heating type beef nutrition fried rice, comprising the following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after then handling rice；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed.
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize；
(5) assembly packaging.
Wherein, beef, carrot, fresh corn pretreatment in step (1), comprising the following steps:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 12g, light soy sauce 8g, pepper powder: 1g) pickles 20min.Enter non-stick cooker, grease be added in advance in pot,
The mass ratio of grease amount are as follows: oil: 130 DEG C of oil temperature, frying 9min, salt 1.2% is added in frying in beef=1:110, and about 8
Maturation, it is spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into about 0.5cm size, is put into blanching in boiling water
2.5min is put into dry, water content about 53% more flexible dry and comfortable to carrot appearance in 68 DEG C of hothouses after draining, it is also possible to dry
It is used after carrot seed rehydration；
(1.3) fresh corn pre-processes: fresh corn being cleaned threshing, blanching 3min-4min in boiling water is put into, drains surface
Moisture, is put into 72 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 48%.
Rice and rice production method in step (1) are as follows: selected rice is the higher pearl rice of Taste quality or polished rice
Class；Manufacturing process is, rice is eluriated 2-3 time, is then soaked in water, immersion rice: water=1:1.5,30 DEG C of soaking temperature, when immersion
Between 25min, pour out soaking water, add boiling meal, the meter Shui ratio cooked is 1:0.8, adds 0.45% trehalose, 0.43% solvable
Property soybean polyoses and 0.28% edible oil, stir evenly, entering a pot high fire steams 20min-25min, takes out loose meal, is placed in
Clean indoor cold front heavy rain, the made rice grain of rice it is complete it is loose, substantially without adhesion, the above ratio is based on rice dry weight.
The frying production method of step (2) is fried rice proportion are as follows: rice 66.0%, beef granules 13.0%, niblet and carrot
Grain is respectively 9.0%, 8.55%, salt 0.35%, chickens' extract 0.21%；Production method: by poured into non-stick pan 2.89% it is edible
Oily (with finished product fried rice poidometer) heats oil temperature to 125 DEG C, above-mentioned a variety of materials is added according to upper proportion, fry loose to the grain of rice
Glossy, ingredient is evenly distributed only, fries to time about 9min.
The cooling of step (3), mounted box method are as follows: it is cold that the good beef nutrition fried rice of frying is put into clean indoor cold wind
But, it while carrying out ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 35cm, sterilizing time 40min), fried rice is pressed into every part of 230g-
240g meter, is respectively put into inner packaging box, then uses vacuum skin packaging.
The sterilization of step (4), cooling means are as follows: by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasound
Power 2800W, sterilization temperature are 78 DEG C, time 24min, after sterilization immediately cold front heavy rain to room temperature.
Embodiment 5
A kind of production method of novel self-heating type beef nutrition fried rice, comprising the following steps:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after then handling rice；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to formula, fries to the grain of rice is complete, loose glossy, ingredient
It is evenly distributed；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, Vacuum skin packet is carried out after entering box
Dress；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize；
(5) assembly packaging.
Wherein, beef, carrot, fresh corn pretreatment in step (1), comprising the following steps:
(1.1) beef pre-processes: beef being cleaned to the meat particle for being cut into about 0.5cm3 size, cooking wine, light soy sauce, pepper powder is added
(in terms of beef 100g: cooking wine 10g, light soy sauce 9g, pepper powder: 2g) pickles 20min.Enter non-stick cooker, grease be added in advance in pot,
The mass ratio of grease amount are as follows: oil: 140 DEG C of oil temperature, frying 6min, salt 1.1% is added in frying in beef=1:120, and about 8
Maturation, it is spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into about 0.5cm size, is put into blanching in boiling water
1.5min is put into dry, water content about 50% more flexible dry and comfortable to carrot appearance in 70 DEG C of hothouses after draining.Also it can be used dry
It is used after carrot seed rehydration.
(1.3) fresh corn pre-processes: fresh corn is cleaned into threshing, blanching 4min in boiling water is put into, drains surface moisture,
It is put into 75 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 45%-50%.
Rice and rice production method in step (1) are as follows: selected rice is the higher pearl rice of Taste quality or polished rice
Class；Manufacturing process is to eluriate rice 3 times, then soak in water, immersion rice: water=1:1.3,26 DEG C of soaking temperature, soaking time
22min pours out soaking water, adds boiling meal, and the meter Shui ratio cooked is 1:0.8, adds 0.41% trehalose, 0.45% solubility
Soybean polyoses and 0.29% edible oil, stir evenly, enter a pot high fire and steam 25min, take out loose meal, be placed in toilet
With cold front heavy rain, the made rice grain of rice it is complete it is loose, substantially without adhesion, the above ratio is based on rice dry weight.
The frying production method of step (2) are as follows: fried rice proportion are as follows: rice 65.0%, beef granules 14.0%, niblet and carrot
Grain is respectively 9.19%, 8.5%, salt 0.26%, chickens' extract 0.25%.Production method: 2.8% edible oil will be poured into non-stick pan
(with finished product fried rice poidometer) heats oil temperature to 140 DEG C, above-mentioned a variety of materials is added according to upper proportion, stir-fry loosely has to the grain of rice
Gloss, ingredient are evenly distributed only, fry to time about 10min.
The cooling of step (3), mounted box method are as follows: it is cold that the good beef nutrition fried rice of frying is put into clean indoor cold wind
But, it while carrying out ultraviolet-sterilization (ultraviolet lamp power 15W, distance are 40cm, sterilizing time 50min), fried rice is pressed into every part of 238g
Meter, is respectively put into inner packaging box, then uses vacuum skin packaging.
The sterilization of step (4), cooling means are, by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasound
Power 2700W, sterilization temperature are 75 DEG C, time 25min, after sterilization immediately cold front heavy rain to room temperature.
The foregoing is a detailed description of the present invention in conjunction with specific embodiments, and it cannot be said that the present invention is specifically real
It applies and is only limitted to these explanations.For those skilled in the art to which the present invention belongs, before not departing from present inventive concept
It puts, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the scope of protection of the invention.
Claims (6)
1. a kind of production method of novel self-heating type beef nutrition fried rice, it is characterised in that: the self-heating type beef nutrition fried rice
Production the following steps are included:
(1) auxiliary materials such as beef, carrot, fresh kernel corn are pre-processed, is cooked in advance after rice is handled；
(2) frying: the auxiliary materials such as rice being added in non-stick pan according to being formulated, and fries to the grain of rice is complete, loosely glossy, ingredient is distributed
Uniformly；
(3) cooling mounted box: the good beef nutrition fried rice of frying is cooling in sterilized space, vacuum skin packaging is carried out after entering box；
(4) it sterilizes, is cooling: is air-cooled immediately after ultrasonic pasteurize.
2. the production method of novel self-heating type beef nutrition fried rice according to claim 1, it is characterised in that: in step (1)
Beef, carrot, fresh corn pretreatment the following steps are included:
(1.1) beef pre-processes: beef is cleaned and is cut into the meat particle of about 0.5cm3 size, be added cooking wine, light soy sauce, pepper powder (with
Beef 100g meter: cooking wine 10-12g, light soy sauce 8-9g, pepper powder: 1-2g), 15-20min is pickled, enters non-stick cooker, adds in advance in pot
Enter grease, the mass ratio of grease amount are as follows: oil: beef=1:100-120,120 DEG C -140 DEG C of oil temperature, frying 5min-10min,
Salt 0.8-1.2% is added in frying, about 7-8 is mature, spare；
(1.2) carrot pre-processes: carrot being cleaned to the particle for being cut into 0.5cm size, is put into blanching 1.5- in boiling water
2.5min is put into dry, water content about 50%- more flexible dry and comfortable to carrot appearance in 65 DEG C of -70 DEG C of hothouses after draining
55%.It can also be with being used after dry carrot grain rehydration；
(1.3) fresh corn pre-processes: fresh corn being cleaned threshing, is put into blanching 3min-4min in boiling water, drains surface water
Point, it is put into 70 DEG C of -75 DEG C of hothouses that drying is dry and comfortable to appearance, and more soft tender and crisp, water content is about 45%-50%.
3. the production method of novel self-heating type beef nutrition fried rice according to claim 1, it is characterised in that: in step (1)
Rice and rice production method are as follows: selected rice is the higher pearl rice of Taste quality or polished rice class；Manufacturing process are as follows: by rice
It eluriates 2-3 times, then soaks in water, immersion rice: water=1:1.3-1:1.5,25 DEG C -30 DEG C of soaking temperature, soaking time 20-
25min pours out soaking water, adds boiling meal, and the meter Shui ratio cooked is 1:0.7-0.8, adds 0.4-0.45% trehalose, 0.4-
The edible oil of 0.45% soluble soybean polysaccharide and 0.26%-0.30%, stirs evenly, and enters a pot high fire and steams 20min-
25min takes out loose meal, is placed in clean indoor cold front heavy rain；The made rice grain of rice is complete loose, substantially without adhesion, the above ratio
Example is based on rice dry weight.
4. the production method of novel self-heating type beef nutrition fried rice according to claim 1, it is characterised in that: step (2)
Frying production method are as follows: fried rice proportion are as follows: rice 65.0%-66.0%, beef granules 13.0%-14.0%, niblet and carrot seed
Respectively 8.5%-9.5%, salt 0.3%-0.4%, chickens' extract 0.17%-0.25%；Production method are as follows: will be poured into non-stick pan
The edible oil (with finished product fried rice poidometer) of 2.8%-3.0% heats oil temperature to 120 DEG C -140 DEG C, is added according to upper proportion
A variety of materials are stated, fries to the loose glossy, ingredient of the grain of rice and is evenly distributed only, fry to time about 7min-10min.
5. the production method of novel self-heating type beef nutrition fried rice according to claim 1, it is characterised in that: step (3)
Cooling, mounted box method are as follows: the good beef nutrition fried rice of frying is put into clean indoor cold front heavy rain, while carrying out ultraviolet-sterilization
(ultraviolet lamp power 15W, distance are 35-40cm, sterilizing time 40min-50min), by fried rice based on every part of 230g-240g, point
It is not put into inner packaging box, then uses vacuum skin packaging.
6. the production method of novel self-heating type beef nutrition fried rice according to claim 1, it is characterised in that: step (4)
Sterilization, cooling means are as follows: by the fried rice after vacuum skin packaging, using ultrasonic pasteurize, ultrasonic power 2200W-2800W,
Sterilization temperature is 70 DEG C -80 DEG C, time 20min-30min, after sterilization immediately cold front heavy rain to room temperature.
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| CN113303429A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Method for preparing normal temperature instant fried rice food |
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