CN115024477A

CN115024477A - Fried rice material and preparation method thereof

Info

Publication number: CN115024477A
Application number: CN202110237061.XA
Authority: CN
Inventors: 马华
Original assignee: Beijing Hamai Food Technology Co ltd
Current assignee: Beijing Hamai Food Technology Co ltd
Priority date: 2021-03-03
Filing date: 2021-03-03
Publication date: 2022-09-09

Abstract

The application relates to the field of food seasonings, and particularly discloses a fried rice material and a preparation method thereof. The fried rice material comprises the following raw materials, by weight, 3-8 parts of cumin powder, 3-8 parts of chili powder, 4-9 parts of pepper powder, 2-7 parts of pepper powder, 1-5 parts of cinnamon powder, 2-6 parts of fennel powder, 2-5 parts of salt, 4-9 parts of cooked chicken soy sauce and 3-6 parts of monosodium glutamate; the preparation method comprises the following steps: respectively frying cumin, hot pepper, cinnamon and fennel, then grinding to obtain cumin powder, chili powder, pepper powder, cinnamon powder and fennel powder, and uniformly mixing the raw materials with salt, monosodium glutamate and chicken rice soy sauce, wherein the frying condition is that the temperature is gradually increased to 55-95 ℃ within 10-20 min. The fried rice material prepared by the method is delicious in taste, rich in nutrition and convenient to operate.

Description

Fried rice material and preparation method thereof

Technical Field

The application relates to the technical field of food seasoning, in particular to fried rice and a preparation method thereof.

Background

Fried rice is a common food, and the kinds of fried rice are various, such as: yangzhou fried rice, sausage fried rice, tomato fried rice, curry fried rice, etc. the main material is fried with cooked rice, some dishes and egg. Because the fried rice is convenient to prepare and consumes less time, people can select the fried rice as breakfast or dinner because of saving time, and the fried rice is popular because of the characteristics of convenience and nutrition.

The seasoning is an auxiliary article used for preparing food to enable the food to have delicious taste, along with the improvement of living standard and quality of people, the requirements of people on nutrition, convenience and taste diversification of food are improved, the requirements of people on single seasoning cannot meet the requirements of people, especially for some beginners of cooking or people who have poor cooking talent, multiple single seasoning needs to be combined, and the prepared fried rice is not delicious. Therefore, it is necessary to develop a compound seasoning which is delicious and convenient to use.

Disclosure of Invention

In order to provide a convenient and delicious fried rice seasoning, the application provides a fried rice seasoning and a preparation method thereof.

In a first aspect, the application provides a fried rice material, which adopts the following technical scheme:

a fried rice material comprises the following raw materials in parts by weight:

3-8 parts of cumin powder, 3-8 parts of pepper powder, 4-9 parts of pepper powder, 2-7 parts of pepper powder, 1-5 parts of cinnamon powder, 2-6 parts of fennel powder, 2-5 parts of salt, 4-9 parts of chicken rice soy sauce and 3-6 parts of monosodium glutamate.

Cumin has the effects of dispelling cold, relieving pain, regulating qi, regulating middle warmer and promoting digestion, has a special fragrance, and can promote the food intake of people.

Chili has the effects of warming the middle-jiao to dispel cold, descending qi and promoting digestion, and is spicy.

Pepper has the effects of warming middle energizer, relieving pain, descending qi, eliminating phlegm, stimulating appetite and eating, and is pungent and hot in taste.

Zanthoxylum bungeanum has the effects of dispelling cold and relieving pain.

Cinnamon, cortex Cinnamomi, with the effects of tonifying fire and yang, dispelling cold and relieving pain, and warming and activating meridians, is pungent, sweet and hot in flavor.

Fennel has the functions of dispelling cold, relieving pain, regulating qi and harmonizing stomach.

By adopting the technical scheme, the fried rice prepared by combining the additives has delicious taste and rich nutrition, and when being fried, the fried rice can be obtained by only frying rice and side dishes and adding a proper amount of fried rice materials, so that the operation is convenient.

Preferably, the cumin sauce is prepared from, by weight, 4-5 parts of cumin powder, 4-5 parts of chili powder, 4-5 parts of pepper powder, 4-5 parts of cinnamon powder, 4-5 parts of fennel powder, 3-4 parts of table salt, 3-4 parts of chicken rice soy sauce and 3-4 parts of monosodium glutamate.

By adopting the technical scheme, the formula of the fried rice material is further optimized, the fried rice material is prepared into fried rice, the taste of the fried rice can be improved, the taste of the fried rice is better saturated, and the fried rice is prepared into the fried rice material by adjusting the formula of the fried rice material for multiple times, wherein when the fried rice material comprises table salt, cumin powder, pepper powder, cinnamon powder and fennel powder, the ratio of the table salt to the cumin powder to the pepper powder to the fennel powder is 1 (1-1.2), 1-1.2 and 1-1.2, the prepared fried rice has fragrant smell and good taste.

Preferably, the cumin powder: the chilli powder: the pepper powder is 1:1: 1.

Through a large number of experiments, the inventor finds that when the cumin powder in the fried rice: and (3) pepper powder: when the pepper powder is 1:1:1, the fried rice tastes full and the fried rice tastes best.

One embodiment of the seasoning is that the seasoning comprises, by weight, 4 parts of cumin powder, 4 parts of chili powder, 4 parts of pepper powder, 4 parts of cinnamon powder, 4 parts of fennel powder, 4 parts of salt, 4 parts of chicken rice soy sauce and 4 parts of monosodium glutamate.

In a second aspect, the application provides a method for preparing fried rice, which adopts the following technical scheme:

a method for preparing fried rice material comprises the following steps:

respectively parching cumin, pepper, Chinese prickly ash, cinnamon and fennel, then grinding to obtain cumin powder, chili powder, pepper powder, pricklyash peel powder, cinnamon powder and fennel powder, and uniformly mixing the raw materials with salt, monosodium glutamate and chicken rice soy sauce;

wherein the frying condition is that the temperature is gradually increased to 55-95 ℃ within 10-20 min.

By adopting the technical scheme, the pungent taste of cumin, hot pepper, pepper and cinnamon can be weakened by frying. The inventor finds that when the raw materials are fried, the raw materials are required to be placed in a cold pot, then the temperature is slowly raised to be below 55-95 ℃, and the raw materials are slowly fried in the process of raising the temperature, so that the pungency of the raw materials can be removed, and the raw materials can be prevented from being burnt; the inventors also found that when the temperature of the fried rice is too high, burnt taste occurs, thereby affecting the taste of the fried rice, and when the temperature is too low, the taste of the obtained fried rice is more pungent and the taste of the obtained fried rice is worse.

Preferably, the final temperature of the frying is 60-80 ℃; more preferably, the final temperature is 60-70 ℃ and 60-80 ℃; more preferably, the final temperature may be 60 ℃, 65 ℃, 70 ℃, 75 ℃ and 80 ℃.

Through a large number of experiments, the inventor finds that the final heating temperatures of different raw materials are different, wherein when the final temperature of the cumin is 60-80 ℃, the obtained cumin powder has good taste and high yield, and the yield is more than 91%; when the final temperature of the pepper is 70-80 ℃, the obtained pepper powder has good taste and high yield, wherein the yield is more than 90%; when the final temperature of pepper is 70-80 ℃, the obtained pepper powder has good taste and high yield, wherein the yield is more than 95%; when the final temperature of the pepper is 60-70 ℃, the obtained pepper powder has good taste and high yield, wherein the yield is more than 94%; when the final temperature of the cinnamon is 70-80 ℃, the obtained cinnamon powder has good taste and high yield, wherein the yield is more than 94%; when the final temperature of the fennel is 60-80 ℃, the obtained fennel powder has good taste and high yield, wherein the yield is more than 93%.

Preferably, the temperature rise time of the stir-frying is 12-15 min.

By adopting the technical scheme, the inventor finds that the control of the temperature rise time is very important, when the temperature rise time is too short, the raw materials can not be completely fried after reaching the final temperature, and the burnt flavor is easy to appear if the raw materials are continuously fried at the final temperature; during the temperature rising time, after the raw materials are fried, the taste of the raw materials is bitter or slightly burnt, so that the taste of the fried rice is influenced.

In summary, the present application has the following beneficial effects:

1. according to the application, the fried rice fried by the fried rice material is full in taste and good in taste through reasonable proportioning of the raw materials in the fried rice material; 2. according to the method, the cumin, the pepper, the Chinese prickly ash, the cinnamon and the fennel are fried, and the spicy taste in the raw materials can be removed, so that the irritation of the raw materials in the fried rice material is reduced, and the fried rice fried by the fried rice material has better taste;

3. in the application, the aroma of each raw material in the fried rice can be increased and the pungent taste of the raw materials can be neutralized by controlling the frying temperature rise time and the final temperature, so that the taste of the fried rice is softer.

Detailed Description

The present application will be described in further detail with reference to examples.

Preparation of Cumin powder

Preparation example 1.1: comprises the following steps:

adding cumin into a pot at room temperature, heating to 60 ℃ for 15min, stir-frying while heating, frying to obtain cooked cumin, grinding for 15min by a grinder, and filtering by a 60-mesh sieve to obtain cumin powder for later use, wherein the state and yield of the cumin powder are shown in Table 1.

Preparation examples 1.2 to 1.3: the difference from the preparation example 1.1 is only in the stir-frying condition, and the specific stir-frying condition, the state of the cumin powder and the yield are shown in table 1.

Preparation of comparative examples 1.1 to 1.2: the differences from preparation example 1.1 only lie in the different stir-frying conditions, and the specific stir-frying conditions, the state of cumin powder and the yield are shown in table 1.

Preparation of comparative example 1.3: the difference from preparation example 1.3 is that cumin is fried for 3min at 80 ℃ to obtain cooked cumin, then the cumin is ground for 15min by a grinder and filtered by a 60-mesh sieve to obtain cumin powder for standby, and the state and yield of the cumin powder are shown in table 1.

TABLE 1 PREPARATION EXAMPLES 1.1-1.3 AND PREPARATION COMPARATIVE EXAMPLES 1.1-1.3 Stir-fry conditions AND THE STATE AND GOOD OF FRIED Cuminum cyminum POWDER

	Temperature rise	State of cumin powder	Yield of cumin powder
				Preparation example 1.1	60℃	Has soft and fragrant taste	91％
Preparation example 1.2	70℃	Has soft and fragrant taste	92％
				Preparation example 1.3	80℃	Has soft and fragrant taste	95％
Preparation of comparative example 1.1	50℃	Has slight irritation to taste and no fragrance	80％
				Preparation of comparative example 1.2	100℃	Has burnt taste and slightly bitter taste	93％
Preparation of comparative example 1.3	/	Black color and burnt flavor	/

Note: the finished product ratio is that the cumin powder obtained after the filtration of the 60-mesh sieve accounts for the weight percentage of the cooked cumin powder, which is the same as the following.

As can be seen from Table 1, the cumin taste after the stir-frying in preparation examples 1.1 to 1.3 was soft; whereas the cumin taste after being fried was pungent in the preparation of comparative example 1.1; preparation of comparative example 1.2 the cooked cumin had a burnt taste and when added to the cooked rice, the taste of the cooked rice was affected. Therefore, the inventor finds that the temperature of the cumin is controlled within 55-95 ℃ in the frying process, burnt flavor can appear when the temperature is too high, the taste of fried rice is affected, and the cumin is difficult to fry and pungent when the temperature is too low. Moreover, the comparison between the preparation examples 1.1-1.3 and the preparation comparative examples 1.1-1.2 shows that the cumin powder yield obtained in the preparation examples 1.1-1.3 is higher than that in the preparation comparative example 1.1 by grinding cumin at the same time, and although the cumin powder yield in the preparation comparative example 1.2 is also higher, the taste of the cumin powder is poorer, so that the taste of the obtained cumin powder is better and the yield is higher when the final temperature of stir-frying is controlled to be 60-80 ℃.

Compared with preparation examples 1.1 to 1.3, the cumin after being fried in preparation comparative example 1.3 is black in color, and has mushy smell and taste. Therefore, when the cumin is directly fried in the hot pot, the cumin can be burnt, and the taste of the fried rice is directly influenced.

Preparation example of Capsicum powder

Preparation example 2.1: comprises the following steps:

adding the chili into a pot at room temperature, heating to 60 ℃ for 15min, stir-frying while heating, frying to obtain cooked chili, grinding for 15min by using a grinder, filtering by using a 60-mesh sieve to obtain chili powder for later use, wherein the state and yield of the chili powder are shown in Table 2.

Preparation examples 2.2 to 2.3: the differences from preparation example 2.1 are only in stir-frying conditions, and specific stir-frying conditions, states of the chili powder and yield are shown in Table 2.

Comparative examples 2.1-2.2 were prepared: the differences from preparation example 2.1 are only in stir-frying conditions, and specific stir-frying conditions, states of the chili powder and yield are shown in Table 2.

Preparation of comparative example 2.3: the difference from preparation example 2.3 is that the pepper is fried for 3min at 80 ℃, then ground for 15min by a grinder, filtered by a 60-mesh sieve to obtain the pepper powder for standby, and the state and yield of the pepper powder are shown in table 2.

TABLE 2 PREPARATION EXAMPLES 2.1-2.3 AND PREPARATION COMPARATIVE EXAMPLES 2.1-2.3 the parching conditions and the state and yield of the parched Capsici fructus powder

As can be seen from Table 2, the spicy taste of the cooked peppers of preparation examples 2.1-2.3 was significantly reduced; the cooked capsicum prepared in the comparative example 2.1 has heavier peppery taste; the cooked capsicum prepared in comparative example 2.2 has burnt taste and poor taste. Therefore, the temperature of the hot pepper is controlled within 55-95 ℃ during the frying process, the burnt flavor can appear when the temperature is too high, the taste of the fried rice is influenced, and the spicy flavor of the hot pepper is not easy to remove when the temperature is too low. Also, as a result of comparing preparation examples 2.1 to 2.3 with preparation comparative examples 2.1 to 2.2, it was found that when pepper was ground at the same time, the yield of the pepper powder obtained in preparation examples 2.2 to 2.3 was higher than that of preparation example 2.1 and preparation comparative example 2.1, and the taste of the pepper powder was poor although the yield of the pepper powder was also higher in preparation comparative example 2.2, and therefore, when the final temperature of the fry was controlled to 70 to 80 ℃, the taste of the pepper powder was good and the yield was high.

The cooked peppers of preparative comparative example 2.3 were black in color, burnt in smell and taste, compared to those of preparative examples 2.1 to 2.3. Therefore, the hot pepper is directly placed in the hot pot for frying, the hot pepper can be burnt, and the taste of fried rice is directly influenced.

Preparation example of pepper powder

Preparation example 3.1: comprises the following steps:

adding pepper into a pot at room temperature, heating to 60 ℃ for 15min, stir-frying while heating, parching to obtain cooked pepper, grinding for 15min with a grinder, filtering with a 60-mesh sieve to obtain pepper powder, and keeping the state and yield of pepper powder as shown in Table 3.

Preparation examples 3.2 to 3.3: the only difference from preparation example 3.1 is the difference in the cooking conditions, and the specific cooking conditions, the state of pepper and the yield are shown in Table 3.

Comparative examples 3.1 to 3.2 were prepared: the only difference from preparation example 3.1 is the difference in the cooking conditions, and the specific cooking conditions, the state of pepper and the yield are shown in Table 3.

Preparation of comparative example 3.5: the only difference from preparation example 3.3 is that pepper was cooked at 80 ℃ for 3min to obtain cooked pepper, which was then ground by a grinder for 15min and filtered through a 60 mesh sieve to obtain pepper powder for later use, and the condition and yield of pepper powder are shown in Table 3.

TABLE 3 preparation examples 3.1 to 3.3 and preparation comparative examples 3.1 to 3.3 conditions of sauting and states and yield of pepper after sauting

	Temperature rise	The condition of pepper	Yield of pepper powder
				Preparation example 3.1	60℃	Has good smell and soft taste	90％
Preparation example 3.2	70℃	Has good smell and soft taste	95％
				Preparation example 3.3	80℃	Has good smell and soft taste	98％
Preparation of comparative example 3.1	50℃	Normal smell and pungent taste	85％
				Preparation of comparative example 3.2	100℃	With burnt taste	95％
Preparation of comparative example 3.3	/	With burnt flavor	/

As can be seen from Table 3, the roasted peppers of preparation examples 3.1 to 3.3 had a soft taste; the roasted pepper of comparative example 3.1 was more flavorful; preparation comparative example 2.2 the roasted pepper was heavier in burnt flavor. Therefore, the temperature of the pepper is controlled within 55-95 ℃ during the frying process, the pepper is burnt when the temperature is too high, the taste of the fried rice is affected, and the spicy taste of the pepper is not easy to remove when the temperature is too low. Moreover, as shown by comparing the preparation examples 3.1 to 3.3 with the preparation comparative examples 3.1 to 3.2, the yield of pepper obtained in the preparation examples 3.2 to 3.3 is high and the taste is good by grinding pepper at the same time, so that the pepper obtained is good in taste and high in yield when the final temperature of the frying is controlled to be 70 to 80 ℃.

The color, smell and taste of the roasted pepper in preparation comparative example 3.3 were mushy compared with those of preparation examples 3.1 to 3.3. Therefore, the pepper is directly placed in the hot pot for frying, the pepper can be burnt, and the taste of fried rice is influenced.

Preparation example of prickly ash powder

Preparation example 4.1: comprises the following steps:

adding fructus Zanthoxyli into a pan at room temperature, heating to 60 deg.C for 15min, parching while heating, parching to obtain cooked fructus Zanthoxyli, grinding for 15min with a grinder, filtering with 60 mesh sieve to obtain fructus Zanthoxyli powder, and keeping the state and yield of fructus Zanthoxyli powder as shown in Table 4.

Preparation examples 4.2 to 4.3: the differences from preparation example 4.1 are only in the stir-frying conditions, and specific stir-frying conditions, states of paprika powder and yield are shown in table 4.

Comparative examples 4.1 to 4.2 were prepared: the differences from preparation example 4.1 are only in the stir-frying conditions, and specific stir-frying conditions, states of paprika powder and yield are shown in table 4.

Preparation of comparative example 4.3: the difference from preparation example 4.3 is only that pepper was cooked at 80 ℃ for 3min to obtain cooked pepper, which was then ground for 15min by a grinder and filtered through a 60 mesh sieve to obtain pepper powder for later use, and the condition and yield of the pepper powder are shown in table 4.

TABLE 4 PREPARATIVE EXAMPLES 4.1-4.3 AND PREPARATIVE COMPARATIVE EXAMPLES 4.1-4.3 the parching conditions and the state and yield of parched fructus Zanthoxyli powder

	Temperature rise	State of Chinese prickly ash powder	Yield of Chinese prickly ash powder
				Preparation example 4.1	60℃	Fragrant taste	95％
Preparation example 4.2	70℃	Fragrant taste	94％
				Preparation example 4.3	80℃	Fragrance of taste	89％
Preparation of comparative example 4.1	50℃	Astringent taste	88％
				Preparation of comparative example 4.2	100℃	With burnt flavor	85％
Preparation of comparative example 4.3	/	Black color and burnt flavor	/

As can be seen from Table 4, the fried zanthoxylum bungeanum in preparation examples 4.1 to 4.3 has a fragrant taste; the fried pepper prepared in the comparative example 4.1 is astringent in taste and has no fragrance; the fried zanthoxylum bungeanum in the preparation comparative example 2.2 has burnt flavor and is bitter. Therefore, the temperature of the pepper is controlled within 55-95 ℃ during the frying process, the pepper is burnt when the temperature is too high, the taste of the fried rice is affected, and the pepper is not easy to fry when the temperature is too low, and the pepper is astringent in taste. Moreover, the comparison between the preparation examples 4.1 to 4.3 and the preparation comparative examples 4.1 to 4.2 shows that the yield of the pepper powder obtained in the preparation examples 4.1 to 4.2 is high and the taste is good when the pepper is ground at the same time, so that the taste and the yield of the pepper powder are good when the final temperature of the frying is controlled to be 60 to 70 ℃.

The roasted zanthoxylum bungeanum in preparation comparative example 4.3 had burnt smell in color, smell and taste, and bitter taste, compared with those in preparation examples 4.1 to 4.3. Therefore, the pepper is directly placed in the hot pot for frying, the pepper is burnt, and the taste of fried rice is influenced.

Preparation example of cinnamon powder

Preparation example 5.1: comprises the following steps:

adding cortex Cinnamomi into a pan at room temperature, heating to 60 deg.C for 15min, parching while heating, parching to obtain cooked cortex Cinnamomi, grinding with a grinder for 20min, filtering with 60 mesh sieve to obtain cortex Cinnamomi powder, and the state and yield of cortex Cinnamomi powder are shown in Table 5.

Preparation examples 5.2 to 5.3: the differences from preparation example 5.1 are only in the stir-fry conditions, and specific stir-fry conditions, the state of cinnamon powder and the yield are shown in table 5.

Comparative examples 5.1 to 5.2 were prepared: the only difference from preparation example 5.1 is the difference in stir-frying conditions, and specific stir-frying conditions, the state of cinnamon powder and the yield are shown in table 5.

Preparation of comparative example 5.3: the difference from preparation example 5.3 is that cinnamon was cooked at 80 ℃ for 5min to obtain cooked cinnamon, which was then ground with a grinder for 20min and filtered through a 60 mesh sieve to obtain cinnamon powder for use, and the state and yield of the cinnamon powder are shown in table 5.

TABLE 5 preparation examples 5.1 to 5.3 and preparation comparative examples 5.1 to 5.3 of parching conditions and the state and yield of parched cortex Cinnamomi powder

	Temperature rise	State of cinnamon powder	Rate of finished products of cinnamon powder
				Preparation example 5.1	60℃	Fragrant and soft	91％
Preparation example 5.2	70℃	Fragrant and soft	95％
				Preparation example 5.3	80℃	Fragrant and soft	94％
Preparation of comparative example 5.1	50℃	No fragrance, and astringent taste	88％
				Preparation of comparative example 5.2	100℃	Has burnt and bitter taste	90％
Preparation of comparative example 5.3	/	Black and burnt smell	/

As can be seen from Table 5, cinnamon obtained by roasting in preparation examples 5.1 to 5.3 had a fragrant flavor; the roasted cinnamon prepared in comparative example 5.1 is astringent in taste and has no fragrance; comparative example 5.2 preparation the roasted cinnamon had a mushy taste and was bitter. Therefore, the temperature of the cinnamon is controlled within 55-95 ℃ during the frying process, the burnt flavor can appear when the temperature is too high, the taste of the fried rice is affected, and the flavor of the cinnamon is not easy to fry when the temperature is too low. Also, as shown by comparing the preparation examples 5.1 to 5.3 with the preparation comparative examples 5.1 to 5.2, the yield of the cinnamon powder obtained in the preparation examples 5.2 to 5.3 is high and the mouth feel is good by grinding cinnamon at the same time, and therefore, when the final temperature of the stir-frying is controlled to be 70 to 80 ℃, the mouth feel and the yield of the cinnamon powder are good and high.

The roasted cinnamon of preparation comparative example 5.3 had burnt smell in color, smell and taste, and bitter taste, compared with preparation examples 5.1 to 5.3. Therefore, when the cinnamon is directly placed in the hot pot for frying, the cinnamon can be burnt, thereby affecting the taste of fried rice.

Preparation example of Fennel powder

Preparation example 6.1: comprises the following steps:

adding fructus Foeniculi into a pan at room temperature, heating to 60 deg.C for 15min, parching while heating, parching to obtain cooked fructus Foeniculi, grinding with a grinder for 15min, filtering with 60 mesh sieve to obtain fructus Foeniculi powder, wherein the state and yield of fructus Foeniculi powder are shown in Table 6.

Preparation examples 6.2 to 6.3: the differences from preparation example 6.1 are only in stir-frying conditions, and specific stir-frying conditions, fennel powder state and yield are shown in Table 6.

Comparative examples 6.1 to 6.2 were prepared: the differences from preparation example 6.1 are only in stir-frying conditions, and specific stir-frying conditions, fennel powder state and yield are shown in Table 6.

Preparation of comparative example 6.3: the only difference from preparation example 6.3 is that the fennel was cooked at 80 ℃ for 3min to obtain cooked fennel, which was then ground for 15min by a grinder and filtered through a 60 mesh sieve to obtain fennel powder for use, and the state and yield of fennel powder are shown in Table 6.

TABLE 6 preparation examples 6.1 to 6.3 and preparation comparative examples 6.1 to 6.3 the stir-fry conditions and the state and yield of the stir-fried fennel powder

	Temperature rise	State of Fennel powder	Finished product rate of fennel powder
				Preparation example 6.1	60℃	Yellow color and fragrant smell	93％
Preparation example 6.2	70℃	Yellow color and fragrant smell	96％
				Preparation example 6.3	80℃	Yellow color and fragrant smell	95％
Preparation of comparative example 6.1	50℃	The color is yellow green and has no fragrance	88％
				Preparation of comparative example 6.2	100℃	Black and yellow with burnt taste	94％
Preparation of comparative example 6.3	/	Black and burnt smell	/

As can be seen from Table 6, the roasted fennel of preparation examples 6.1 to 6.3 had a fragrant flavor; whereas the stir-fried fennel of comparative example 6.1 was prepared to be odorless; preparation of comparative example 6.2 the cooked fennel had a burnt flavor. Therefore, the temperature of the fennel should be controlled within 55-95 ℃ during the frying process, burnt taste appears when the temperature is too high, and the fragrance of the fennel is not easy to be fried when the temperature is too low, thereby affecting the taste of the whole fried rice. Also, as a result of comparing preparation examples 6.1 to 6.3 with preparation comparative examples 6.1 to 6.2, it was found that when fennel was ground at the same time, the yield of fennel powder obtained in preparation examples 6.1 to 6.3 was higher than that of preparation comparative example 6.1, and although the yield of fennel powder obtained in preparation comparative example 6.2 was also higher, the taste of fennel powder was inferior, and therefore, when the final temperature of stir-frying was controlled to 60 to 80 ℃, the taste of fennel powder obtained was better and the yield was higher.

The roasted fennel of comparative example 6.3 was burnt in color and bitter in taste, compared with those of preparation examples 6.1 to 6.3, and therefore, when the fennel was directly put in a hot pot and roasted, burnt taste occurred in the fennel, thereby affecting the taste of the roasted rice.

Examples of fried rice

Examples 1 to 5: mixing the cumin powder, the chilli powder, the pepper powder, the pricklyash powder, the cinnamon powder and the fennel powder with the salt, the monosodium glutamate and the chicken rice soy sauce uniformly to prepare fried rice materials, and frying the fried rice materials;

wherein, the salt, the monosodium glutamate and the chicken rice soy sauce are all 40 g;

the proportions of cumin powder of preparation 1.3, pepper powder of preparation 2.3, pepper powder of preparation 3.3, pepper powder of preparation 4.3, cinnamon powder of preparation 5.3 and fennel powder of preparation 6.3 selected in this example, and cumin powder, pepper powder, paprika powder, cinnamon powder and fennel powder are shown in table 7.

Comparative examples 1 to 4: the difference from example 1 is only that the mixture ratio of cumin powder, chili powder, pepper powder, Sichuan pepper powder, cinnamon powder and fennel powder is different, and is specifically shown in Table 7.

The detection method of the fried rice comprises the following steps: 60 persons were randomly screened, and the fried rice in examples 1 to 5 and comparative examples 1 to 4 were randomly and sequentially assigned to the persons for scoring (score 100), and then averaged, as shown in Table 7.

TABLE 7 ingredient ratios in the fried rice in examples 1 to 5 and comparative examples 1 to 4 in Table (g) and average scores measured

	Cumin powder	Chili powder	Pepper powder	Chinese prickly ash powder	Cinnamon powder	Fennel powder	Salt	Gourmet powder	Chicken meal soy sauce	Average score
											Example 1	3	8	4	7	1	6	4	4	4	82
Example 2	4	5	4	5	4	5	4	4	4	90
											Example 3	4	4	4	4	4	4	4	4	4	93
Example 4	5	4	5	4	5	4	4	4	4	89
											Example 5	8	3	9	2	5	2	4	4	4	83
Comparative example 1	2	10	2	8	1	7	4	4	4	75
											Comparative example 2	9	2	10	1	6	1	4	4	4	70
Comparative example 3	/	4	4	4	4	/	4	4	4	65
											Comparative example 4	4	4	4	/	/	4	4	4	4	71

As can be seen from Table 7, the cooked rice scored the highest in example 3, followed by examples 2 and 4, and then examples 1 and 5, among examples 1-5; the average scores in comparative examples 1 to 4 were lower than those in examples 1 to 5, and the fried rice prepared by comparative examples 1 to 4 had poor taste and insufficient fullness. Therefore, when the salt, the cumin powder, the pepper powder, the cinnamon powder and the fennel powder are 1, 1-1.2 and 1-1.2 in the fried rice material, the prepared fried rice has fragrant smell and good taste; when the cumin powder in the fried rice material: and (3) pepper powder: when the pepper powder is 1:1:1, the fried rice tastes full and the fried rice tastes best.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. The fried rice material is characterized by comprising the following raw materials in parts by weight:

3-8 parts of cumin powder, 3-8 parts of chilli powder, 4-9 parts of pepper powder, 2-7 parts of pepper powder, 1-5 parts of cinnamon powder, 2-6 parts of fennel powder, 2-5 parts of salt, 4-9 parts of chicken rice soy sauce and 3-6 parts of monosodium glutamate.

2. The fried rice material as claimed in claim 1, wherein the ingredients comprise, by weight, 4-5 parts of the cumin powder, 4-5 parts of the chili powder, 4-5 parts of the pepper powder, 4-5 parts of the cinnamon powder, 4-5 parts of the fennel powder, 3-4 parts of the salt, 3-4 parts of the chicken rice soy sauce and 3-4 parts of the monosodium glutamate.

3. The fried rice as claimed in claim 2, wherein the cumin powder: the chilli powder: the pepper powder =1:1: 1.

4. A method for preparing fried rice as claimed in any one of claims 1 to 3, comprising the steps of:

5. The method of claim 4, wherein the final temperature of the fry is 60 to 80 ℃.

6. The preparation method according to claim 5, wherein the temperature rise time for the parching is 12-15 min.