CN110637971A - Egg fried rice cake and its making method - Google Patents
Egg fried rice cake and its making method Download PDFInfo
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- CN110637971A CN110637971A CN201910814873.9A CN201910814873A CN110637971A CN 110637971 A CN110637971 A CN 110637971A CN 201910814873 A CN201910814873 A CN 201910814873A CN 110637971 A CN110637971 A CN 110637971A
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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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
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Abstract
The invention discloses an egg fried rice cake and a preparation method thereof, wherein the egg fried rice cake comprises the following raw materials in parts by weight: 500-1000 parts of rice, 40-60 parts of eggs, 50-70 parts of flour, 2-3 parts of laver, 50-70 parts of corn, 50-70 parts of pork, 55-110 parts of soybean oil, 6-12 parts of salt, 6-9 parts of white sugar, 5-7 parts of chicken essence, 5-7 parts of light soy sauce, 5-8 parts of five spice powder and 700-1200 parts of water. The fried rice cake with eggs provided by the invention has the advantages of rich taste, beautiful color, soft and glutinous taste and elasticity.
Description
Technical Field
The invention particularly relates to a method for preparing a fried rice cake with eggs, and belongs to the field of foods. The invention is completed by research and development of Hubei Shendan Shikang food Limited company (egg processing key laboratory in rural area of agriculture).
Background
With the acceleration of the pace of life, more and more young people cook at home for less time, and the convenience food becomes a new choice for a part of people due to the convenience in carrying and eating. The instant food who sells on the market mainly is instant noodle and instant rice, the instant egg fried rice is popular because of the full-bodied taste, the instant egg fried rice kind that currently sells on the market is less, the instant rice cake is mostly egg package rice, for 3 layer structures of tradition, the manufacture process is comparatively loaded down with trivial details, be unfavorable for industrial production, product quality is wayward, and some auxiliary materials after scalding water are scalded in the direct interpolation more, the auxiliary material is abundant inadequately, some rice milk cakes are better in shaping effect, nevertheless need grind thick liquid and fermentation treatment to the rice, the technology is comparatively complicated, and lost the unique chewing of the grain of rice and felt.
Disclosure of Invention
The invention aims to solve the technical problem of providing the egg-fried rice cake which has rich taste, beautiful color, soft, glutinous and elastic mouthfeel, is sold at normal temperature and can be eaten after being heated, aiming at the defects existing in the prior art.
The technical scheme adopted by the invention for solving the problems is as follows:
a cake fried with eggs is prepared from the following raw materials in parts by weight: 500-1000 parts of rice, 40-60 parts of eggs, 50-70 parts of flour, 2-3 parts of laver, 50-70 parts of corn, 50-70 parts of pork, 55-110 parts of soybean oil, 6-12 parts of salt, 6-9 parts of white sugar, 5-7 parts of chicken essence, 5-7 parts of light soy sauce, 5-8 parts of five spice powder and 700-1200 parts of water.
The preparation method of the fried rice cake with eggs sequentially comprises the following steps:
1) adding 500-1000 parts of rice into 300-600 parts of water for soaking, draining water, performing steam curing, cooling to room temperature, refrigerating to regenerate the rice, and baking for later use;
2) breaking up 40-60 parts of eggs, pouring 20-40 parts of soybean oil into a frying pan, heating, frying the eggs until the eggs are solidified, and breaking up the eggs into fine particles to obtain egg particles for later use;
3) soaking 2-3 parts of laver in boiling water for 15-30 min, cutting into pieces with the size of 1cm, and draining water for later use; cutting 50-70 parts of pork into blocks for later use; steaming 50-70 parts of corn kernels, and cooling for later use;
4) uniformly mixing the pretreated rice obtained in the steps 1), 2) and 3), egg granules, laver, corn granules and pork, adding 35-70 parts of soybean oil, 5-10 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 4-6 parts of light soy sauce and 4-6 parts of five spice powder, and uniformly mixing to obtain seasoned rice for later use;
5) adding 400-600 parts of water into 50-70 parts of flour, uniformly stirring, and then adding 1-2 parts of salt, 2-3 parts of white sugar, 1-2 parts of chicken essence, 1-2 parts of light soy sauce and 1-2 parts of five spice powder to obtain seasoning flour paste for later use;
6) uniformly mixing the flour paste obtained in the step 5) with the seasoned rice obtained in the step 4) to obtain pretreated rice paste for later use;
7) putting the pretreated rice paste obtained in the step 6) into a mold according to 100-120 g of each part, heating and steaming, cooling to room temperature, vacuumizing and packaging, sealing and sterilizing to obtain the egg fried rice cake.
In the scheme, in the step 1), the soaking time is 10-12 h; steam curing time is 1h at the steam temperature of 105 ℃; the refrigeration temperature is 4 ℃, and the refrigeration time is 8-12 h; the baking temperature is 50 ℃, and the baking time is 1.5 h.
In the scheme, in the step 2), the soybean oil is heated to 200-220 ℃.
In the scheme, the heating condition of the rice paste in the step 7) is 105 ℃ and 30-35 min; vacuumizing for 2-4 s, and sealing at 150-170 ℃; the sterilization condition is 118-121 ℃ and the time is 25-35 min.
In the scheme, when the rice paste pretreated in the step 7) is placed in a mold, the laying thickness is 1-2 cm.
Compared with the prior art, the invention has the beneficial effects that:
1. the rice cake fried by eggs has various colors and is extremely beautiful; the rice grains have Q-elasticity mouthfeel, no retrogradation, the flour paste uniformly disperses the rice grains and the auxiliary materials, the rice grains have soft, glutinous and elastic mouthfeel, are easy to eat and stretch teeth, have uniform taste and delicious taste, and eggs, pork and other auxiliary materials are matched with harmonious taste, are fresh, fragrant and not greasy.
2. Compared with the traditional rice processing technology, the processing technology of the invention increases the baking step to reduce the moisture content, prolongs the shelf life and simultaneously enhances the chewing feeling; meanwhile, the method is different from the existing method that rice cakes need to be fried, the rice cake is steamed by adding water and then refrigerated and baked, the uniformity of the rice is better, and the method is more suitable for industrial production. The conventional rice cake has less treatment on rice, and the taste and the mouthfeel of the rice are improved through five steps of steaming, refrigerating, baking, mixing materials and steaming, so that the palatability of the rice cake is better.
3. The invention adopts a treatment mode of firstly curing and then sterilizing, is beneficial to fully gelatinizing the starch in the rice grains, and solves the problem of poor taste of the semi-cooked rice after direct sterilization and curing. Meanwhile, the egg fried rice is bonded into a cake shape by adding the flour paste and steaming, so that the forming effect is good, the steps of frying or grinding and fermenting the traditional rice cake are simplified, the texture is uniform, the quality is easier to control, the egg fried rice cake is more suitable for industrial production, and the difference among products is reduced.
4. The rice cake provided by the invention is seasoned step by step, and the rice and the flour paste are seasoned separately, so that the whole taste is more harmonious, and the problem that the rice has enough taste and the flour paste has little taste is avoided.
5. The rice cake fried by the eggs is sold at normal temperature, can be eaten after being heated (such as microwave heating), and is convenient and quick.
Drawings
Fig. 1 and 2 show the rice cake fried with eggs prepared in example 1.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following examples, "parts" in the subsequent steps are all referred to as "parts by weight".
Example 1
A method for making a fried rice cake with eggs comprises the following steps:
1) adding 500 parts of rice into 300 parts of water, soaking for 10h, draining, curing for 1h by steam at 105 ℃, cooling to room temperature, refrigerating for 8h at 4 ℃ to regenerate the rice, and baking the regenerated rice in an oven at 50 ℃ for 1.5h to obtain pretreated rice for later use;
2) breaking 40 parts of eggs, pouring 20 parts of soybean oil into a frying pan, heating to 220 ℃, frying the eggs to be solidified and breaking the eggs into fine particles to obtain egg particles for later use;
3) soaking 2 parts of laver in boiling water for 20min, cutting into pieces of 1cm, and draining; cutting 50 parts of pork into blocks of 5mm by 5mm for later use; steaming 50 parts of corn kernels, and cooling for later use;
4) uniformly mixing the pretreated rice obtained in the steps 1), 2) and 3), egg granules, laver, corn granules and pork, adding 35 parts of soybean oil, 5 parts of salt, 4 parts of white sugar, 4 parts of chicken essence, 4 parts of light soy sauce and 4 parts of five spice powder, and uniformly mixing to obtain seasoned rice for later use;
5) adding 400 parts of water into 50 parts of flour, uniformly stirring, and then adding 1 part of salt, 2 parts of white sugar, 1 part of chicken essence, 1 part of light soy sauce and 1 part of five spice powder to obtain seasoning flour paste for later use;
6) uniformly mixing the flour paste obtained in the step (5) with the seasoned rice obtained in the step (4) to obtain pretreated rice paste for later use;
7) and (3) putting the pretreated rice paste obtained in the step (6) into a cylindrical mold with the diameter of 8cm according to 100-105 g of each part, heating for 30-35 min by using steam at 105 ℃, cooling to room temperature, packaging, sealing at 160 ℃, and sterilizing for 30min at 118-121 ℃ to obtain the egg fried rice cake.
Example 2
A method for making a fried rice cake with eggs comprises the following steps:
1) adding 800 parts of rice into 400 parts of water, soaking for 12h, draining water, curing for 1h by steam at 105 ℃, cooling to room temperature, refrigerating for 12h at 4 ℃ to regenerate the rice, and baking the regenerated rice in an oven at 50 ℃ for 1.5h to obtain pretreated rice for later use;
2) breaking up 50 parts of eggs, pouring 30 parts of soybean oil into a frying pan, heating to 200 ℃, frying the eggs until the eggs are solidified and breaking up the eggs into fine particles to obtain egg granules for later use;
3) soaking 2.5 parts of laver in boiling water for 25min, cutting into pieces of 1cm, and draining; cutting 70 parts of pork into 5mm by 5mm blocks for later use; steaming 60 parts of corn kernels, and cooling for later use;
4) uniformly mixing the pretreated rice obtained in the steps 1), 2) and 3), egg granules, laver, corn granules and pork, adding 50 parts of soybean oil, 8 parts of edible salt, 5 parts of white granulated sugar, 5 parts of chicken essence, 5 parts of light soy sauce and 5 parts of five spice powder, and uniformly mixing to obtain seasoned rice for later use;
5) adding 500 parts of water into 60 parts of flour, uniformly stirring, and then adding 1.5 parts of salt, 2.5 parts of white sugar, 1.5 parts of chicken essence, 1.5 parts of light soy sauce and 1.5 parts of five spice powder to obtain seasoning flour paste for later use;
6) uniformly mixing the flour paste obtained in the step (5) with the seasoned rice obtained in the step (4) to obtain pretreated rice paste for later use;
7) and (3) putting 120g of the pretreated rice paste obtained in the step (6) into a cylindrical mold with the diameter of 8cm, heating with steam at 105 ℃ for 30-35 min, cooling to room temperature, packaging, sealing at 170 ℃, and sterilizing at 118-121 ℃ for 25min to obtain the egg-fried rice cake.
Example 3
A method for making a fried rice cake with eggs comprises the following steps:
1) adding 1000 parts of rice into 600 parts of water, soaking for 11h, draining water, curing for 1h by steam at 105 ℃, cooling to room temperature, refrigerating for 12h at 4 ℃ to regenerate the rice, and baking the regenerated rice in an oven at 50 ℃ for 1.5h to obtain pretreated rice for later use;
2) breaking up 60 parts of eggs, pouring 40 parts of soybean oil into a frying pan, heating to 210 ℃, frying the eggs to be solidified and breaking up the eggs into fine particles to obtain egg particles for later use;
3) soaking 3 parts of laver in boiling water for 30min, cutting into pieces of 1cm, and draining; cutting 50 parts of pork into 5mm by 5mm blocks for later use; steaming 70 parts of corn kernels, and cooling for later use;
4) uniformly mixing the pretreated rice obtained in the steps 1), 2) and 3), egg granules, laver, corn granules and pork, adding 70 parts of soybean oil, 10 parts of edible salt, 6 parts of white granulated sugar, 6 parts of chicken essence, 6 parts of light soy sauce and 6 parts of five spice powder, and uniformly mixing to obtain seasoned rice for later use;
5) adding 500 parts of water into 60 parts of flour, uniformly stirring, and then adding 2 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 2 parts of light soy sauce and 2 parts of five spice powder to obtain seasoning flour paste for later use;
6) uniformly mixing the flour paste obtained in the step (5) with the seasoned rice obtained in the step (4) to obtain pretreated rice paste for later use;
7) and (3) putting the pretreated rice paste obtained in the step (6) into a cylindrical mold with the diameter of 8cm according to 100g per part, heating for 30-35 min by steam at 105 ℃, cooling to room temperature, packaging, sealing at 160 ℃, and sterilizing at 118-121 ℃ for 35min to obtain the egg-fried rice cake.
Comparative example 1
Comparative example 1 differs from example 1 in that: the step 1) omits the rice baking link.
Compared with example 1, the rice cake prepared in comparative example 1 has high moisture, the rice is not chewy, and the shelf life is shortened from 6 months to 3 months since the moisture is too high.
Comparative example 2
Comparative example 2 differs from example 1 in that: and 7) putting the pretreated rice paste obtained in the step 6) into a cylindrical mold with the diameter of 8cm for forming according to 100-120 g of each part, vacuumizing and packaging, sealing and sterilizing to obtain the egg-fried rice cake.
Compared with example 1, the rice cake prepared in comparative example 2 has no steaming and curing after being demoulded, has flour paste stewing taste, bad smell, bad eating influence, bad forming effect and easy extrusion deformation during sterilization.
Comparative evaluation
The egg-fried rice cakes of examples 1 to 3 and comparative examples 1 to 2 were distributed to consumers for a test eating test and compared. The test method for the test eating comprises the following steps: the age of a tested population is 18-55 years, the number of people is 1000, and the people are half of men and women, each evaluator tries to eat by sending test egg fried rice cakes, then uniformly formulated questionnaires are filled for evaluation, the evaluation result adopts average score, and the evaluation standard is shown in table 1. The results of the test-eating evaluation score are shown in Table 2, and the total score is 100.
TABLE 1
TABLE 2
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Overall mouthfeel | 33 | 33 | 34 | 20 | 22 |
| Overall taste | 34 | 34 | 33 | 27 | 27 |
| Integral appearance | 29 | 28 | 29 | 28 | 15 |
| Total score | 96 | 95 | 96 | 75 | 64 |
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (9)
1. An egg-fried rice cake is characterized by being prepared from the following raw materials in parts by weight: 500-1000 parts of rice, 40-60 parts of eggs, 50-70 parts of flour, 2-3 parts of laver, 50-70 parts of corn, 50-70 parts of pork, 55-110 parts of soybean oil, 6-12 parts of salt, 6-9 parts of white sugar, 5-7 parts of chicken essence, 5-7 parts of light soy sauce, 5-8 parts of five spice powder and 700-1200 parts of water.
2. The preparation method of the egg-fried rice cake is characterized by sequentially comprising the following steps of:
1) adding 500-1000 parts of rice into 300-600 parts of water for soaking, draining, curing by steam, cooling to room temperature, refrigerating, and baking for later use; the parts in the step and the subsequent steps are the parts by weight;
2) breaking up 40-60 parts of eggs, pouring 20-40 parts of soybean oil into a frying pan, heating, frying the eggs until the eggs are solidified, and breaking up the eggs into egg granules for later use;
3) soaking 2-3 parts of laver in boiling water for 15-30 min, cutting into slices, and draining off water for later use; cutting 50-70 parts of pork into blocks for later use; steaming 50-70 parts of corn kernels, and cooling to room temperature for later use;
4) uniformly mixing the pretreated rice obtained in the steps 1), 2) and 3), egg granules, laver, corn granules and pork, adding 35-70 parts of soybean oil, 5-10 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 4-6 parts of light soy sauce and 4-6 parts of five spice powder, and uniformly mixing to obtain seasoned rice for later use;
5) adding 400-600 parts of water into 50-70 parts of flour, uniformly stirring, and then adding 1-2 parts of salt, 2-3 parts of white sugar, 1-2 parts of chicken essence, 1-2 parts of light soy sauce and 1-2 parts of five spice powder to obtain seasoning flour paste for later use;
6) uniformly mixing the seasoned flour paste obtained in the step 5) and the seasoned rice obtained in the step 4), putting the mixture into a mold, heating and steaming, cooling to room temperature, vacuumizing, packaging, sealing and sterilizing to obtain the egg-fried rice cake.
3. The method for making the egg-fried rice cake as claimed in claim 2, wherein the soaking time in the step 1) is 10-12 h.
4. The method for making the egg-fried rice cake as claimed in claim 2, wherein in the step 1), the steam temperature is 100-110 ℃, and the steam curing time is 0.5-1.5 h.
5. The method for making the egg-fried rice cake as claimed in claim 2, wherein in the step 1), the refrigeration temperature is 0-5 ℃ and the refrigeration time is 8-12 h.
6. The method for making the egg-fried rice cake as claimed in claim 2, wherein in the step 1), the baking temperature is 40-60 ℃ and the baking time is 1-2 h.
7. The method for making the egg-fried rice cake as claimed in claim 2, wherein in the step 2), the soybean oil is heated to 200-220 ℃.
8. The method for preparing the cake fried with egg as claimed in claim 2, wherein the heating condition in the step 6) is 100-110 ℃ for 30-35 min.
9. The method for making the egg-fried rice cake as claimed in claim 2, wherein the vacuumizing time in the step 7) is 2-4 s, and the sealing temperature is 150-170 ℃; the sterilization condition is 118-121 ℃ and the time is 25-35 min.
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| CN106036419A (en) * | 2016-06-22 | 2016-10-26 | 宁夏中航郑飞塞外香清真食品有限公司 | Instant mixed rice with egg, and preparation method of mixed rice |
| CN106666367A (en) * | 2016-12-25 | 2017-05-17 | 苏雪梅 | Carrot egg rice cake |
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2019
- 2019-08-30 CN CN201910814873.9A patent/CN110637971A/en active Pending
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|---|---|---|---|---|
| CN1070551A (en) * | 1992-08-14 | 1993-04-07 | 陈景山 | The preparation method of Chinese style instant rice |
| CN104509771A (en) * | 2014-12-12 | 2015-04-15 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated instant fried rice block and manufacturing method thereof |
| CN106036419A (en) * | 2016-06-22 | 2016-10-26 | 宁夏中航郑飞塞外香清真食品有限公司 | Instant mixed rice with egg, and preparation method of mixed rice |
| CN106666367A (en) * | 2016-12-25 | 2017-05-17 | 苏雪梅 | Carrot egg rice cake |
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Application publication date: 20200103 |