CN111772167A - Process for making fried rice sauce - Google Patents
Process for making fried rice sauce Download PDFInfo
- Publication number
- CN111772167A CN111772167A CN202010647349.XA CN202010647349A CN111772167A CN 111772167 A CN111772167 A CN 111772167A CN 202010647349 A CN202010647349 A CN 202010647349A CN 111772167 A CN111772167 A CN 111772167A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fried rice
- sauce
- xanthan gum
- purified water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 42
- 235000009566 rice Nutrition 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 41
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 36
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 18
- 239000001068 allium cepa oil Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 239000008213 purified water Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000498 cooling water Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
A fried rice sauce preparation process comprises the following specific raw materials in parts by weight: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 60-80 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 3-10 g of xanthan gum and 15-25 g of onion oil. The invention simplifies the making process, saves the using time of each seasoning, unifies the standard of each fried rice sauce, enables different makers to make the fried rice with unified standard in different time periods, improves the efficiency of meal delivery, prevents the great difference of the taste of the fried rice, facilitates the flavoring of the raw materials processed by the colloid mill, and improves the fragrance of the whole sauce.
Description
Technical Field
The invention relates to the field of fried rice sauce materials, in particular to a fried rice sauce preparation process.
Background
The fried rice is common food and is prepared by stir-frying cooked rice, dishes and eggs, the fried rice is divided into various categories, such as Yangzhou fried rice, sausage fried rice, tomato fried rice, curry fried rice, bacon fried rice and the like, and has unique styles in various places, and the fried rice is taken as breakfast or supper by general public because the fried rice is convenient to prepare, consumes less time and is rich in nutrition, so that the fried rice is a cooking method naturally formed by ancient east Asian people in daily life and is a crystal of the intelligence of the people.
The existing fast food restaurant prepares the fried rice by using ingredients on the spot, the fried rice sauce has more preparation steps and ingredients, and can spend a large amount of time, so that the efficiency of eating is delayed, and the taste difference is large due to different time for the ingredients of the staff.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the fried rice sauce preparation process, which can save the use time of various seasonings, simplify the preparation process and form uniform and standard taste.
In order to achieve the aim of the invention, the invention adopts the specific scheme that:
a preparation process of fried rice sauce comprises the following raw materials: the seafood seasoning liquid comprises Japanese gold standard light soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil.
Further, the concrete raw materials are as follows: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 60-80 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 3-10 g of xanthan gum and 15-25 g of onion oil.
A preparation process of fried rice sauce comprises the following steps:
(1) weighing Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil according to corresponding weight for later use, mixing the xanthan gum and the purified water, and then putting the mixture into a colloid mill for grinding to obtain a fine mixture;
(2) pouring fine mixture of Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, edible salt and white granulated sugar into a mixing tank, opening a steam engine, heating and stirring, and heating at the constant temperature of 102 ℃ for 20 minutes;
(3) introducing cooling water into the step (2), naturally cooling to below 60 ℃, pouring onion oil, and stirring while waiting for cooling;
(4) and when the temperature is reduced to about 30 ℃, packaging.
The invention has the beneficial effects that:
the preparation process is simplified, the service time of each seasoning is saved, the standard of each fried rice sauce is unified, different makers can both make fried rice with unified standards in different time periods, the efficiency of taking out meals is improved, the great difference of the taste of the fried rice can be prevented, raw materials processed by the colloid mill are more convenient to taste, and the fragrance of the whole sauce is improved.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
Example one
A fried rice sauce preparation process comprises the following specific raw materials in parts by weight: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 60 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 3 g of xanthan gum and 15 g of onion oil.
(1) Weighing Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil according to corresponding weight for later use, mixing the xanthan gum and the purified water, and then putting the mixture into a colloid mill for grinding to obtain a fine mixture;
(2) pouring fine mixture of Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, edible salt and white granulated sugar into a mixing tank, opening a steam engine, heating and stirring, and heating at the constant temperature of 102 ℃ for 20 minutes;
(3) introducing cooling water into the step (2), naturally cooling to below 60 ℃, pouring onion oil, and stirring while waiting for cooling;
(4) and when the temperature is reduced to about 30 ℃, packaging.
The mixing tank used in the step (2) is a stainless steel mixing tank of PLG-1.0 model manufactured by Wenzhou Furikang mechanical science and technology Limited, and a maker can add various side dishes in the fried rice according to different requirements of eaters. The fried rice made by the fried rice sauce has delicious taste and short integral making time.
Example two
A fried rice sauce preparation process comprises the following specific raw materials in parts by weight: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 70 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 6 g of xanthan gum and 20 g of onion oil.
(1) Weighing Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil according to corresponding weight for later use, mixing the xanthan gum and the purified water, and then putting the mixture into a colloid mill for grinding to obtain a fine mixture;
(2) pouring fine mixture of Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, edible salt and white granulated sugar into a mixing tank, opening a steam engine, heating and stirring, and heating at the constant temperature of 102 ℃ for 20 minutes;
(3) introducing cooling water into the step (2), naturally cooling to below 60 ℃, pouring onion oil, and stirring while waiting for cooling;
(4) and when the temperature is reduced to about 30 ℃, packaging.
The mixing tank used in the step (2) is a stainless steel mixing tank of PLG-1.0 model manufactured by Wenzhou Furikang mechanical science and technology Limited, and a maker can add various side dishes in the fried rice according to different requirements of eaters. The fried rice made by the fried rice sauce has delicious taste and short integral making time.
EXAMPLE III
A fried rice sauce preparation process comprises the following specific raw materials in parts by weight: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 80 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 10 g of xanthan gum and 25 g of onion oil.
(1) Weighing Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil according to corresponding weight for later use, mixing the xanthan gum and the purified water, and then putting the mixture into a colloid mill for grinding to obtain a fine mixture;
(2) pouring fine mixture of Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, edible salt and white granulated sugar into a mixing tank, opening a steam engine, heating and stirring, and heating at the constant temperature of 102 ℃ for 20 minutes;
(3) introducing cooling water into the step (2), naturally cooling to below 60 ℃, pouring onion oil, and stirring while waiting for cooling;
(4) and when the temperature is reduced to about 30 ℃, packaging.
The mixing tank used in the step (2) is a stainless steel mixing tank of PLG-1.0 model manufactured by Wenzhou Furikang mechanical science and technology Limited, and a maker can add various side dishes in the fried rice according to different requirements of eaters. The fried rice made by the fried rice sauce has delicious taste and short integral making time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (3)
1. The preparation process of the fried rice sauce is characterized by comprising the following raw materials: the seafood seasoning liquid comprises Japanese gold standard light soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil.
2. The fried rice sauce preparation process of claim 1, wherein the specific raw materials are as follows: 303.8 g of Haitian gold standard light soy sauce, 25.76 g of monosodium glutamate, 182 g of chicken juice, 60-80 g of straw mushroom dark soy sauce, 113.75 g of purified water, 14.25 g of edible salt, 18.9 g of white granulated sugar, 3-10 g of xanthan gum and 15-25 g of onion oil.
3. The process for preparing fried rice sauce as claimed in claim 1, wherein the process comprises the following steps:
(1) weighing Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, purified water, edible salt, white granulated sugar, xanthan gum and onion oil according to corresponding weight for later use, mixing the xanthan gum and the purified water, and then putting the mixture into a colloid mill for grinding to obtain a fine mixture;
(2) pouring fine mixture of Haitian golden soy sauce, monosodium glutamate, chicken juice, straw mushroom dark soy sauce, edible salt and white granulated sugar into a mixing tank, opening a steam engine, heating and stirring, and heating at the constant temperature of 102 ℃ for 20 minutes;
(3) introducing cooling water into the step (2), naturally cooling to below 60 ℃, pouring onion oil, and stirring while waiting for cooling;
(4) and when the temperature is reduced to about 30 ℃, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010647349.XA CN111772167A (en) | 2020-07-07 | 2020-07-07 | Process for making fried rice sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010647349.XA CN111772167A (en) | 2020-07-07 | 2020-07-07 | Process for making fried rice sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772167A true CN111772167A (en) | 2020-10-16 |
Family
ID=72758192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010647349.XA Pending CN111772167A (en) | 2020-07-07 | 2020-07-07 | Process for making fried rice sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772167A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828677A (en) * | 2010-01-07 | 2010-09-15 | 大连工业大学 | Convenient rice food and manufacturing method thereof |
| CN101869239A (en) * | 2010-06-13 | 2010-10-27 | 大连工业大学 | Instant sea cucumber rice and production method thereof |
| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN104187577A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Bibimbap flavoring paste and preparation method thereof |
| CN104187552A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Fresh pungent chicken-juice flavoring and preparation method |
| CN109090549A (en) * | 2018-08-23 | 2018-12-28 | 上海康识食品科技有限公司 | Composition and the instant food seasoning containing the composition and preparation method thereof |
| CN112425765A (en) * | 2020-12-09 | 2021-03-02 | 上海舔一舔食品有限公司 | Noodle sauce mixed with scallion oil and preparation method thereof |
-
2020
- 2020-07-07 CN CN202010647349.XA patent/CN111772167A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828677A (en) * | 2010-01-07 | 2010-09-15 | 大连工业大学 | Convenient rice food and manufacturing method thereof |
| CN101869239A (en) * | 2010-06-13 | 2010-10-27 | 大连工业大学 | Instant sea cucumber rice and production method thereof |
| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN104187552A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Fresh pungent chicken-juice flavoring and preparation method |
| CN104187577A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Bibimbap flavoring paste and preparation method thereof |
| CN109090549A (en) * | 2018-08-23 | 2018-12-28 | 上海康识食品科技有限公司 | Composition and the instant food seasoning containing the composition and preparation method thereof |
| CN112425765A (en) * | 2020-12-09 | 2021-03-02 | 上海舔一舔食品有限公司 | Noodle sauce mixed with scallion oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张学伟: "简单美味酱油炒饭", 《科普天地(资讯版)》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201016 |
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