CN113229443A - Formula and processing method of fried rice with soy sauce - Google Patents
Formula and processing method of fried rice with soy sauce Download PDFInfo
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- CN113229443A CN113229443A CN202110590780.XA CN202110590780A CN113229443A CN 113229443 A CN113229443 A CN 113229443A CN 202110590780 A CN202110590780 A CN 202110590780A CN 113229443 A CN113229443 A CN 113229443A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 121
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 95
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 120
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000020636 oyster Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
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- 244000291564 Allium cepa Species 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 13
- 239000008187 granular material Substances 0.000 claims description 9
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- 239000010699 lard oil Substances 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
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- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
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- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
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Images
Classifications
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Abstract
The invention discloses a formula and a processing method of fried rice with soy sauce, relating to the technical field of food processing; the fried rice with soy sauce is prepared from the following raw materials in parts by weight: 60-100 parts of eggs, 220-260 parts of residual rice, 2-5 parts of ginger, 40-55 parts of carrot, 6-10 parts of green onion, 3-6 parts of edible salt, 6-12 parts of garlic, 4-7 parts of cooking wine, 8-14 parts of vegetable oil, 3-6 parts of oyster sauce, 10-14 parts of dark soy sauce, 3-6 parts of light soy sauce, 2-5 parts of white sugar, 4-7 parts of lard and 2-5 parts of monosodium glutamate; according to the formula and the processing method of the fried rice with soy sauce, the fried rice raw materials are processed, the fried rice is delicious in taste, full and not adhered to rice grains and clear in grain size, the fried rice with soy sauce is unique in flavor, the fragrance is externally released, saliva is attracted, and no chemical preservative is added in the fried rice raw materials and the processing process, so that consumers eat the fried rice with soy sauce healthily.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula and a processing method of fried rice with soy sauce.
Background
The fried rice is common food and is prepared by quickly 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, soy sauce fried rice and the like, and has unique styles in various places.
After the existing fried rice with soy sauce is processed into a finished product, rice grains are easy to adhere to form blocks, the taste is poor, the taste needs to be improved, and in order to prolong the quality guarantee period of the fried rice, a bacteriostatic agent or a preservative is often added into a raw material formula, so that consumers are not good for self health after eating the fried rice with soy sauce.
Disclosure of Invention
The invention provides a formula of fried rice with soy sauce and a processing method thereof, and solves the technical problems of poor flavor and easy deterioration of the existing seasoning liquid.
According to one aspect of the invention, the fried rice with soy sauce is provided, which is composed of the following raw materials in parts by weight: 60-100 parts of eggs, 220-260 parts of residual rice, 2-5 parts of ginger, 40-55 parts of carrot, 6-10 parts of green onion, 3-6 parts of edible salt, 6-12 parts of garlic, 4-7 parts of cooking wine, 8-14 parts of vegetable oil, 3-6 parts of oyster sauce, 10-14 parts of dark soy sauce, 3-6 parts of light soy sauce, 2-5 parts of white sugar, 4-7 parts of lard and 2-5 parts of monosodium glutamate.
Further, the feed additive comprises the following raw materials in parts by weight: 70-90 parts of eggs, 250 parts of 230-fried rice, 3-4 parts of ginger, 42-52 parts of carrot, 7-9 parts of scallion, 4-5 parts of edible salt, 8-11 parts of garlic, 5-6 parts of cooking wine, 10-12 parts of vegetable oil, 4-5 parts of oyster sauce, 10-13 parts of dark soy sauce, 4-5 parts of light soy sauce, 3-4 parts of white sugar, 5-6 parts of lard and 3-4 parts of monosodium glutamate.
Further, the weight ratio of the ginger, the scallion and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
further, the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2-3: 1.
further, the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
further, the vegetable oil is one of soybean oil, corn oil or peanut oil.
According to another aspect of the invention, a processing method of fried rice with soy sauce is provided, which comprises the following steps:
the method comprises the following steps: putting the light soy sauce, the cooking wine and the white sugar into a small bowl, and uniformly stirring for later use;
step two: cutting rhizoma Zingiberis recens, herba Alii Fistulosi, Bulbus Allii and radix Dauci Sativae into small pieces;
step three: adding the various seasonings in the step one into the remaining rice, uniformly stirring, and pressing the clustered rice to be boiled by using a spoon;
step four: c, putting eggs into a bowl, scattering the eggs, adding the eggs into the remaining rice obtained in the third step, and uniformly stirring the eggs again until the rice grains are dispersed for later use;
step five: heating a drum-type gas frying pan, adding vegetable oil and lard, adding the ginger, the green onion and the garlic in the second step after the lard is dissolved, frying with strong fire until the residues are fished out;
step six: adding the carrot granules in the second step, quickly stir-frying for 20-30s with strong fire, then adding the residual rice in the fourth step, stir-frying the rice in a rolling way until the rice is sticky, and then frying until the rice granules are clear and the rice granules jump in a drum-type gas frying pan;
step seven: adding edible salt, oyster sauce and monosodium glutamate, parching for 2-3min, and pouring out;
step eight: cooling the fried rice with soy sauce in a vacuum precooler to below 12 deg.C, quantitatively vacuum packaging and freezing for storage.
Further, in the step eight, the fried rice with soy sauce is cooled by a vacuum pre-cooler at a gradient temperature of 3-5 ℃/min.
Further, the step eight is that the packaged finished product of fried rice with soy sauce is placed in a refrigerator for storage at the temperature of 18 ℃ below zero.
Further, the vacuum precooler in the step eight comprises:
the vacuum pre-cooler comprises a vacuum pre-cooler body, wherein the top of the front end of the vacuum pre-cooler body is provided with a control panel for controlling the machine body to work and a display screen for displaying the working state of the machine body, the bottom of the front end of the vacuum pre-cooler body is provided with a cooling cavity for accommodating cooling articles, two sides of the bottom in the cooling cavity are provided with linear slide rails, the top of each linear slide rail is connected with a storage rack in a sliding manner, one side outside the cooling cavity is also provided with a sealing door through a hinge, and the front end in the cooling cavity is also bonded with a rubber door seal;
the storage rack comprises a bearing frame, wherein at least one placing plate is fixedly arranged in the bearing frame, a baffle plate for preventing storage from sliding is fixedly arranged on the front side of the placing plate, handles are welded at the two ends of the front side of the bearing frame, an installing rod is fixedly arranged at the bottom of the bearing frame, and walking wheels which are in sliding connection with linear sliding rails are sleeved at the two ends of the installing rod.
The invention has the beneficial effects that: according to the formula and the processing method of the fried rice with soy sauce, the fried rice raw materials are processed, the fried rice is delicious in taste, full and not adhered to rice grains and clear in grain size, the fried rice with soy sauce is unique in flavor, the fragrance is externally released, saliva is attracted, and no chemical preservative is added in the fried rice raw materials and the processing process, so that consumers eat the fried rice with soy sauce healthily.
Drawings
Fig. 1 is a flow chart of a processing method of fried rice with soy sauce according to an embodiment of the invention.
Fig. 2 is a schematic structural diagram of a vacuum precooler according to an embodiment of the invention.
Fig. 3 is a schematic structural view of a storage shelf according to an embodiment of the present invention.
In the figure: 100. a vacuum pre-cooler body; 101. a control panel; 102. a cooling chamber; 103. a rubber door seal; 104. a storage shelf; 105. a closing door; 106. a linear slide rail; 107. a display screen;
1041. a handle; 1042. a traveling wheel; 1043. a baffle plate; 1044. placing the plate; 1045. mounting a rod; 1046. a carrier.
Detailed Description
The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and thereby implement the subject matter described herein, and are not intended to limit the scope, applicability, or examples set forth in the claims. Changes may be made in the function and arrangement of elements discussed without departing from the scope of the disclosure. Various examples may omit, substitute, or add various procedures or components as needed. For example, the described methods may be performed in an order different from that described, and various steps may be added, omitted, or combined. In addition, features described with respect to some examples may also be combined in other examples.
Example 1
The embodiment provides fried rice with soy sauce, which consists of the following raw materials in parts by weight: 70 parts of eggs, 230 parts of residual rice, 3 parts of ginger, 42 parts of carrot, 5.4 parts of green onion, 4 parts of edible salt, 7.2 parts of garlic, 5 parts of cooking wine, 10 parts of vegetable oil, 4 parts of oyster sauce, 10 parts of dark soy sauce, 4 parts of light soy sauce, 3 parts of white sugar, 5 parts of lard and 3 parts of monosodium glutamate.
Specifically, the weight ratio of the ginger, the scallion and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
specifically, the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2.5: 1.
specifically, the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
specifically, the vegetable oil is one of soybean oil, corn oil or peanut oil.
Example 2
The embodiment provides fried rice with soy sauce, which consists of the following raw materials in parts by weight: 90 parts of eggs, 250 parts of residual rice, 4 parts of ginger, 52 parts of carrot, 7.2 parts of green onion, 5 parts of edible salt, 9.6 parts of garlic, 6 parts of cooking wine, 12 parts of vegetable oil, 5 parts of oyster sauce, 13 parts of dark soy sauce, 5 parts of light soy sauce, 4 parts of white sugar, 6 parts of lard and 4 parts of monosodium glutamate.
Specifically, the weight ratio of the ginger, the scallion and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
specifically, the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2.6: 1.
specifically, the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
specifically, the vegetable oil is soybean oil.
Example 3
The embodiment provides fried rice with soy sauce, which consists of the following raw materials in parts by weight: 75 parts of eggs, 230 parts of rice, 3 parts of ginger, 42 parts of carrot, 5.4 parts of green onion, 4 parts of edible salt, 7.2 parts of garlic, 5 parts of cooking wine, 10 parts of vegetable oil, 4 parts of oyster sauce, 11 parts of dark soy sauce, 4 parts of light soy sauce, 4 parts of white sugar, 5 parts of lard and 3 parts of monosodium glutamate.
Specifically, the weight ratio of the ginger, the scallion and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
specifically, the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2.75: 1.
specifically, the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
specifically, the vegetable oil is corn oil.
Example 4
The embodiment provides fried rice with soy sauce, which consists of the following raw materials in parts by weight: 80 parts of eggs, 240 parts of residual rice, 4 parts of ginger, 48 parts of carrot, 7.2 parts of green onion, 4 parts of edible salt, 9.6 parts of garlic, 5 parts of cooking wine, 8 parts of vegetable oil, 4 parts of oyster sauce, 11 parts of dark soy sauce, 4 parts of light soy sauce, 4 parts of white sugar, 4 parts of lard and 4 parts of monosodium glutamate.
Specifically, the weight ratio of the ginger, the scallion and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
specifically, the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2.75: 1.
specifically, the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
specifically, the vegetable oil is peanut oil.
Example 5
Referring to fig. 1, in the present embodiment, a method for processing fried rice with soy sauce is provided, which includes the following steps:
the method comprises the following steps: putting the light soy sauce, the cooking wine and the white sugar into a small bowl, and uniformly stirring for later use;
step two: cutting rhizoma Zingiberis recens, herba Alii Fistulosi, Bulbus Allii and radix Dauci Sativae into small pieces;
step three: adding the various seasonings in the step one into the remaining rice, uniformly stirring, and pressing the clustered rice to be boiled by using a spoon;
step four: c, putting eggs into a bowl, scattering the eggs, adding the eggs into the remaining rice obtained in the third step, and uniformly stirring the eggs again until the rice grains are dispersed for later use;
step five: heating a drum-type gas frying pan, adding vegetable oil and lard, adding the ginger, the green onion and the garlic in the second step after the lard is dissolved, frying with strong fire until the residues are fished out;
step six: adding the carrot granules in the second step, quickly stir-frying for 20-30s with strong fire, then adding the residual rice in the fourth step, stir-frying the rice in a rolling way until the rice is sticky, and then frying until the rice granules are clear and the rice granules jump in a drum-type gas frying pan;
step seven: adding edible salt, oyster sauce and monosodium glutamate, parching for 2-3min, and pouring out;
step eight: cooling the fried rice with soy sauce in a vacuum precooler to below 12 deg.C, quantitatively vacuum packaging and freezing for storage.
Specifically, in the step eight, the vacuum pre-cooler cools the fried rice with soy sauce at a gradient temperature of 5 ℃/min.
And particularly, in the step eight, the frozen preservation is that the packaged finished product of fried rice with soy sauce is placed in a refrigerator for preservation at the temperature of-18 ℃.
Referring to fig. 2-3, the eight-step vacuum pre-cooler comprises:
the vacuum pre-cooler comprises a vacuum pre-cooler body 100, wherein a control panel 101 for controlling the work of the body and a display screen 107 for displaying the work state of the body are arranged at the top of the front end of the vacuum pre-cooler body 100, a cooling cavity 102 for accommodating cooled articles is arranged at the bottom of the front end of the vacuum pre-cooler body, linear slide rails 106 are arranged on two sides of the bottom in the cooling cavity 102, a storage rack 104 is connected to the tops of the linear slide rails 106 in a sliding manner, a sealing door 105 is further mounted on one side outside the cooling cavity 102 through a hinge, and a rubber door seal 103 is further bonded at the front end in the cooling cavity 102;
the storage rack 104 comprises a bearing frame 1046, at least one placing plate 1044 is fixedly arranged in the bearing frame 1046, a baffle 1043 for preventing stored articles from falling off is fixedly arranged on the front side of the placing plate 1044, handles 1041 are welded at two ends of the front side of the bearing frame 1046, a mounting rod 1045 is fixedly mounted at the bottom of the bearing frame 1046, and traveling wheels 1042 slidably connected with the linear sliding rails 106 are sleeved at two ends of the mounting rod 1045.
According to the formula and the processing method of the fried rice with soy sauce, the fried rice raw materials are processed, the fried rice is delicious in taste, full and not adhered to rice grains and clear in grain size, the fried rice with soy sauce is unique in flavor, the fragrance is externally released, saliva is attracted, and no chemical preservative is added in the fried rice raw materials and the processing process, so that consumers eat the fried rice with soy sauce healthily.
The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, alterations and equivalents of the above embodiments according to the technical spirit of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (10)
1. The fried rice with soy sauce is characterized by comprising the following raw materials in parts by weight: 60-100 parts of eggs, 220-260 parts of residual rice, 2-5 parts of ginger, 40-55 parts of carrot, 6-10 parts of green onion, 3-6 parts of edible salt, 6-12 parts of garlic, 4-7 parts of cooking wine, 8-14 parts of vegetable oil, 3-6 parts of oyster sauce, 10-14 parts of dark soy sauce, 3-6 parts of light soy sauce, 2-5 parts of white sugar, 4-7 parts of lard and 2-5 parts of monosodium glutamate.
2. The fried rice with soy sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 70-90 parts of eggs, 250 parts of 230-fried rice, 3-4 parts of ginger, 42-52 parts of carrot, 7-9 parts of scallion, 4-5 parts of edible salt, 8-11 parts of garlic, 5-6 parts of cooking wine, 10-12 parts of vegetable oil, 4-5 parts of oyster sauce, 10-13 parts of dark soy sauce, 4-5 parts of light soy sauce, 3-4 parts of white sugar, 5-6 parts of lard and 3-4 parts of monosodium glutamate.
3. The fried rice with soy sauce as claimed in claim 2, wherein the weight ratio of the ginger, the shallot and the garlic in the fried rice with soy sauce is 1: 1.8: 2.4.
4. the fried rice with soy sauce as claimed in claim 1, wherein the weight ratio of dark soy sauce to light soy sauce in the fried rice with soy sauce is 2-3: 1.
5. the fried rice with soy sauce as claimed in claim 1, wherein the weight ratio of the vegetable oil to the lard oil in the fried rice with soy sauce is 2: 1.
6. the fried rice with soy sauce as claimed in claim 1, wherein the vegetable oil is one of soybean oil, corn oil or peanut oil.
7. The processing method of fried rice with soy sauce is characterized by comprising the following steps:
the method comprises the following steps: putting the light soy sauce, the cooking wine and the white sugar into a small bowl, and uniformly stirring for later use;
step two: cutting rhizoma Zingiberis recens, herba Alii Fistulosi, Bulbus Allii and radix Dauci Sativae into small pieces;
step three: adding the various seasonings in the step one into the remaining rice, uniformly stirring, and pressing the clustered rice to be boiled by using a spoon;
step four: c, putting eggs into a bowl, scattering the eggs, adding the eggs into the remaining rice obtained in the third step, and uniformly stirring the eggs again until the rice grains are dispersed for later use;
step five: heating a drum-type gas frying pan, adding vegetable oil and lard, adding the ginger, the green onion and the garlic in the second step after the lard is dissolved, frying with strong fire until the residues are fished out;
step six: adding the carrot granules in the second step, quickly stir-frying for 20-30s with strong fire, then adding the residual rice in the fourth step, stir-frying the rice in a rolling way until the rice is sticky, and then frying until the rice granules are clear and the rice granules jump in a drum-type gas frying pan;
step seven: adding edible salt, oyster sauce and monosodium glutamate, parching for 2-3min, and pouring out;
step eight: cooling the fried rice with soy sauce in a vacuum precooler to below 12 deg.C, quantitatively vacuum packaging and freezing for storage.
8. The processing method of fried rice with soy sauce as claimed in claim 7, wherein the step eight is carried out by cooling the fried rice with vacuum pre-cooler at gradient of 3-5 ℃/min.
9. The processing method of fried rice with soy sauce as claimed in claim 7, wherein the freeze preservation in the eighth step is to store the packaged fried rice with soy sauce in a refrigerator at-18 ℃.
10. The method for processing fried rice with soy sauce as claimed in claim 7, wherein the vacuum pre-cooler in the step eight comprises:
the vacuum pre-cooler comprises a vacuum pre-cooler body (100), wherein a control panel (101) for controlling the machine body to work and a display screen (107) for displaying the working state of the machine body are arranged at the top of the front end of the vacuum pre-cooler body, a cooling cavity (102) for accommodating cooled articles is arranged at the bottom of the front end of the vacuum pre-cooler body, linear slide rails (106) are arranged on two sides of the inner bottom of the cooling cavity (102), a storage rack (104) is connected to the tops of the linear slide rails (106) in a sliding mode, a closed door (105) is further installed on one side outside the cooling cavity (102) through a hinge, and a rubber door seal (103) is further bonded at the front end in the cooling cavity (102);
the storage rack (104) comprises a bearing frame (1046), at least one placing plate (1044) is fixedly arranged in the bearing frame (1046), a baffle (1043) for preventing stored articles from sliding down is fixedly arranged on the front side of the placing plate (1044), handles (1041) are welded at two ends of the front side of the bearing frame (1046), a mounting rod (1045) is fixedly mounted at the bottom of the bearing frame (1046), and traveling wheels (1042) slidably connected with linear sliding rails (106) are sleeved at two ends of the mounting rod (1045).
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| CN105104973A (en) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | Fried rice with soybean sauce and preparation method of fried rice |
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| CN211233513U (en) * | 2019-12-30 | 2020-08-11 | 青岛绿友制馅有限公司 | Vacuum precooling machine for bean stuffing |
| CN112237247A (en) * | 2020-09-02 | 2021-01-19 | 江苏百斯特鲜食有限公司 | Preservation method for air refrigeration fried rice |
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Application publication date: 20210810 |