CN116076654A - Composite method for improving key quality of frozen and conditioned fried rice - Google Patents
Composite method for improving key quality of frozen and conditioned fried rice Download PDFInfo
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- CN116076654A CN116076654A CN202310068086.0A CN202310068086A CN116076654A CN 116076654 A CN116076654 A CN 116076654A CN 202310068086 A CN202310068086 A CN 202310068086A CN 116076654 A CN116076654 A CN 116076654A
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
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Abstract
The invention discloses a compound method for improving key quality of frozen and conditioned fried rice, and belongs to the technical field of convenient food processing. The invention selects the polished round-grained rice, the polished round-grained rice is soaked and then boiled, the polished round-grained rice is scattered and cooled after boiling, and the retrogradation inhibition composite additive is added during frying and is uniformly mixed. Naturally cooling to 40-50 ℃ after frying, vacuumizing, sealing and packaging, and sterilizing by adopting ultrasonic and origanum essential oil nanoemulsion. The frozen cooked rice product is obtained by adopting electrostatic field and pulse magnetic field to assist quick freezing, and the edible frozen cooked rice is obtained by adopting an infrared reheating mode. The frozen conditioned fried rice prepared by the method has no obvious retrogradation phenomenon in a 90-day preservation period, has high sensory quality after reheating, and improves the sensory score by more than 15% compared with the frozen conditioned fried rice which is not improved by the method, and obviously inhibits retrogradation. The invention effectively improves the edible quality of frozen and conditioned fried rice.
Description
Technical Field
The invention relates to a compound method for improving key quality of frozen and conditioned fried rice, and belongs to the technical field of convenient food processing.
Background
Due to the acceleration of the life rhythm, the demand for instant foods is increasing. More than two thirds of the population in China takes rice as main food, so the instant rice food has wide market prospect. The cooked rice is a kind of instant rice product popular with consumers, and has the advantages of good taste and convenient eating. Meanwhile, along with the improvement of living standard, people have higher requirements on the quality of convenience food. The quality of the cooked rice sold in the market today is far lower than that of fresh cooked rice, and the sales of the cooked rice are adversely affected.
The rice is classified into polished round-grained rice and long-grained rice according to the amylose content and viscosity. Wherein, the rice has low amylose content and higher viscosity, and cooked rice is softer and glutinous; the rice has high amylose content, small viscosity, clear grain and good looseness, so the long-shaped rice is often used as raw material in the preparation of fried rice. However, the cooked long-shaped rice has the disadvantages of higher hardness, lower taste quality and higher retrogradation degree compared with polished round-grained rice, so that the quality of the long-shaped rice fried rice is not ideal. Therefore, a method for producing frozen and conditioned fried rice products which are good in looseness and free of adhesion by using polished round-grained rice as a raw material needs to be explored.
Zijun et al (2022) studied the effect of the manufacturing process and the freezing conditions on the quality of quick-frozen instant rice. The result shows that the soaking temperature, the cooking time and the cooking pressure have obvious influence on the organoleptic quality and the texture characteristics of the rice, and the rate of quality change of quick-frozen instant rice can be effectively delayed when the freezing temperature is lower, thereby being beneficial to the extension of the storage and the shelf life of the quick-frozen instant rice. Huang Meihua (2014) studied the influence of the processing technique on the quality of quick-frozen rice. The results show that the water absorption and the water content of the rice are affected by different soaking conditions, and the best eating quality can be obtained by quick-frozen rice which is stewed for 15 minutes after the rice is steamed. Li Ping et al (2021) studied the effect of cooking water quality in combination with water addition and soaking time on the taste of japonica rice. The result shows that the polished round-grained rice processed by purified water has higher food flavor value.
Chen Haixu (patent application No. CN 201711145405.4) discloses a method for processing cooked rice suitable for stir-frying rice, which comprises selecting high-quality long-shaped rice as raw material, soaking in soaking solution prepared from Broussonetia papyrifera juice, fresh lemon juice and water before entering a pot, and spraying treatment solution obtained by boiling lotus leaf and folium Mori after cooked rice. The obtained cooked rice has aromatic flavor, good taste, clear granule, and no connection. However, the method adopts long-shaped rice with low taste value, and has poor anti-sticking effect and low edible quality when using the polished round-grained rice as a raw material.
Ding Wenping et al (patent application number: CN 201811434818.9) discloses a preparation method of anti-aging instant rice, wherein an alpha-amylase with the mass percent of 0.5-1% and a beta-cyclodextrin with the mass percent of 0.1-0.6% are added into a mixture of rice and water, and the anti-aging effect is more remarkably exerted through the synergistic effect of the two anti-aging agents. The method has the characteristics of simple steps and remarkable anti-aging effect, and can improve the anti-aging effect while reducing the cost in industrial production. He Guoqing et al (patent application No. CN 201310512937.2) discloses a quality improver for cooked rice and a preparation method of quick-frozen cooked rice, wherein the quality improver comprises 1-10% of monoglyceride laurate, 30-75% of beta-cyclodextrin and 20-65% of ethanol. Washing rice, draining, soaking in quality improver solution, and directly cooking to obtain rice. The quick-frozen instant rice prepared by the method is soft and delicious, fluffy and non-adhesive, and meanwhile, the aging of the rice is delayed. Hu Jie et al (patent application No. CN 201010286639.2) invented a method for inhibiting the return of instant riceThe method for producing the compound retrogradation inhibitor mainly comprises a compound enzyme solution consisting of glutamic pyruvic amide transaminase, alpha-amylase and beta-amylase. The application method comprises naturally cooling cooked rice to 50deg.C, adding complex enzyme solution, soaking for 15min, and soaking in lactic acid for 5min. Zhang et al (patent application No. CN 201810126400.5) disclose a method for improving the reheat quality and prolonging the shelf life of Yangzhou-style cooked rice, which comprises adding 1% by mass of an anti-retrogradation compound additive, which mainly comprises 6% of alpha-amylase, 48% of soybean protein isolate, 14% of citric acid, 30% of monoglyceride and 4% of tricalcium phosphate, uniformly mixing, and flushing the obtained cooked rice into CO when the cooked rice is cooled to 50-60 DEG C 2 And N 2 The package is carried out in an air-conditioning way, then the package is subjected to pressurized heating sterilization for 20min, the package is refrigerated at the temperature of 4+/-1 ℃, and the refrigerated Yangzhou fried rice is subjected to reheating by adopting a mode of changing power radio frequency of 27.12MHz and high power and low power, so that the shelf life of the Yangzhou fried rice is prolonged, the reheating quality of the Yangzhou fried rice is effectively improved, and no retrogradation phenomenon occurs in the 30-day storage period. The above method for improving the eating quality of cooked rice by inhibiting retrogradation of cooked rice by adding a quality improver has remarkable effects, but has disadvantages. The formulation of part of the modifier is too complex, and the preparation and the use are complicated, time-consuming and high in cost. The modifier containing the enzyme preparation has high cost and poor stability, and the enzyme preparation often hydrolyzes macromolecular starch into micromolecular compounds, so that the original taste of rice can be changed.
The traditional heat sterilization mode has the defects of high energy consumption, long temperature rise and reduction time and damage to the sensory quality and flavor of food. . Cold sterilization techniques capable of effectively maintaining the color, flavor and nutritional ingredients of foods are receiving increasing attention, including cold plasma, ultraviolet rays, ultra-high pressure, ultrasonic waves, and the like. Chemical preservatives have potential toxicity and are not beneficial to human health. The plant-source bacteriostat is efficient, nontoxic and has various biological activities such as antioxidation, immunoregulation and the like. The use of cold sterilization alone does not completely kill harmful microorganisms, and long-term or high-intensity treatments can adversely affect the quality of the food product. Researches show that the combined use of the cold sterilization technology and the plant source bacteriostat can reduce the treatment intensity of the cold sterilization technology, shorten the treatment time, reduce the use concentration of the bacteriostat and enhance the antibacterial effect. Liu Donggong et al (patent application number: CN 202110486995.7) discloses a non-thermal sterilization method of high-frequency ultrasonic synergistic plasma activated water treatment, wherein a plasma generating device is used for treating sterile water to obtain plasma activated water; the object to be treated is mixed with the plasma activated water and then high-frequency ultrasonic treatment is started. The invention combines ultrasonic and plasma activated water, effectively avoids the problem of medicine residue after sterilization, and can achieve better sterilization effect in a shorter time.
Mechanical damage caused by ice crystal generation and growth during freezing is another key factor limiting the quality of frozen cooked rice. The electric field is an effective means of reducing ice crystal mechanical damage. The water molecules generate dipole moment under the action of electric field force, and the external electric field tends to turn. In the low-temperature freezing process, the supercooling degree is reduced, the nucleation is fast, the freezing time is shortened, the ice crystal growth is mainly carried out along the direction of an external electric field, the ice crystal growth in other directions is inhibited, and the formed ice crystal is finer in size. Magnetic fields are another effective means of reducing mechanical damage to ice crystals, which can retard the formation of ice crystals by strengthening hydrogen bonds in water molecules and reducing supercooling of water. Zhang et al (patent application number: CN 202210166852.2) disclose a static magnetic field assisted liquefaction of CO 2 Pulse spouted quick-freezing device and pressurizing high-efficiency freezing method adopting liquefied CO 2 As a freezing medium, the device is provided with pulse spouting so as to uniformly and quickly freeze thick piled materials, and a static magnetic field generating device is provided for assisting in freezing, so that the size of ice crystals can be reduced. The freezing method comprises evacuating, precooling and CO 2 Pressurizing and magnetic field assisted quick freezing and deep freezing. The method combines CO 2 The pressurization pretreatment and the pulse spouting obviously reduce the freezing time, the ice nucleation process is regulated and controlled, and the ice is uniformly frozen. Compared with the industrial air blast quick freezing, the time for the frozen material to pass through the largest ice crystal generation zone is shortened by more than 20%, the ice crystal size of the product is reduced by more than 20%, and the juice loss rate of the product after thawing is reduced by more than 4%. Zhang, etcThe patent application number CN201910852663.9 discloses a method for improving the quality of frozen wafer dough in the shelf life by combining ultrasonic wave with electrostatic field to assist quick freezing and refrigeration, which effectively improves the quality of frozen wafer dough in the freezing process and prolongs the shelf life of frozen wafer dough.
Microwaves have been widely accepted by the general public as a common heating means, and most household appliances are equipped with microwave ovens. However, the microwave oven has the disadvantages of small dielectric constant, low heat transfer efficiency, uneven heating, and the like. Some new physical field heating means are now receiving attention, such as radio frequency, infrared, etc. Zhang et al (patent application number: CN 201710037033.7) discloses a method for improving the quality of a prefabricated box lunch with dishes at normal temperature after reheating, which combines radio frequency sterilization with cold shock treatment and radio frequency reheating, reduces the high-temperature high-pressure sterilization intensity while meeting sterilization conditions, and reduces the damage to the nutrition components and tissue structures of the box lunch, particularly dishes, by adopting radio frequency reheating to replace conventional reheating. Zhang et al (patent application number: CN 201710092544.9) discloses a method for improving brittleness of frozen conditioning pot paste after reheating by combining infrared and microwave, and improving the formulation of traditional pot paste skin by adding ultra-micro crushed soybean protein isolate, corn starch, composite phosphate, maltodextrin and xanthan gum. The moisture diffusion phenomenon in the reheating process is greatly weakened by the mode of combining microwaves with infrared reheating, and the brittleness of the dough cover is better kept.
The above is a few reports about improving the eating quality of instant rice and some novel methods for sterilizing, quick-freezing and reheating foods. The method for improving the quality of the instant rice by improving the processing technology and adding the compound retrogradation inhibitor has the limitations of complex formula, high cost, long time consumption, capability of changing the taste of the instant rice and the like, and has very limited influence on improving the quality of the instant rice. The novel methods for sterilizing, quick-freezing and reheating foods have not been applied to instant rice. According to the method, through control of a processing technology and addition of the retrogradation inhibitor, the key quality of frozen and conditioned fried rice is effectively improved in a simple, efficient and low-cost mode by combining ultrasonic with origanum essential oil nanoemulsion sterilization, electrostatic field combined pulse magnetic field assisted quick freezing and infrared reheating, and the method is easy to apply to industrial production.
Disclosure of Invention
The invention aims to provide a compound method for improving the key quality of frozen and conditioned fried rice, which reduces the quality degradation of the frozen and conditioned fried rice, reduces the retrogradation degree of the rice, saves time and cost compared with other schemes for improving the key quality of frozen and conditioned fried rice, and effectively realizes the aim of improving the edible quality of frozen and conditioned fried rice by adding a proper amount of retrogradation inhibition compound additive, sterilizing by ultrasonic cooperation with origanum essential oil nanoemulsion, combining an electrostatic field with a pulse magnetic field to assist quick freezing and infrared reheating.
The technical scheme of the invention is as follows:
a compound method for improving key quality of frozen and conditioned fried rice mainly comprises the following steps:
(1) Preparation of cooked rice: soaking semen oryzae Sativae in water at 25deg.C for 30min at a rice-water ratio of 1:3, draining off water, adding water at a rice-water ratio of 1:1, boiling for 25min, stewing for 15min, spreading and cooling cooked rice, cooling at 25deg.C for 1 hr, and covering a layer of gauze on the surface of rice to prevent excessive water loss;
(2) Making fried rice: taking a proper amount of cooked rice, stir-frying the cooked rice into a stir-fried rice finished product, adding a retrogradation inhibition composite additive into the stir-fried rice during stir-frying, and uniformly mixing; the retrogradation inhibition composite additive has the addition amount of 1% of the mass of rice and comprises the following components: 40% of modified soybean phospholipid and 60% of Arabic gum;
(3) Vacuum packaging and sterilizing of fried rice: naturally cooling fried rice to 40-50 ℃, adding oregano essential oil nanoemulsion, uniformly mixing, packaging 300g of the mixture into plastic boxes, vacuumizing and sealing packaging by using a vacuum packaging machine, and placing the packaged fried rice into an ultrasonic pool for ultrasonic treatment and sterilization;
(4) Quick-freezing and freezing preservation of fried rice: placing the fried rice after ultrasonic sterilization in an ice warehouse with an electrostatic field combined pulse magnetic field auxiliary quick-freezing function for quick-freezing, and placing the fried rice in the ice warehouse at-18 ℃ for freezing preservation after quick-freezing is finished;
(5) And (3) reheating: the medium short wave infrared is adopted to reheat the frozen and conditioned fried rice, the wavelength of the medium short wave infrared is 2.5-6 mu m, the box temperature is 150 ℃, the irradiation distance is 15cm, and the time is 120s.
Preferably, the raw materials adopted in the step (2) for stir-frying the cooked rice into the finished product are frozen assorted cooked rice raw materials, and the method mainly comprises the following steps: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 5 parts of carrots, 5 parts of peas, 5 parts of corn kernels, 3 parts of ham sausage and 0.5 part of salt.
The raw materials adopted in the preferred step (2) for stir-frying the finished product of the fried rice are Yangzhou fried rice raw materials, and mainly comprise: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 3 parts of ham, 5 parts of chicken, 3 parts of shelled shrimp, 4 parts of lentinus edodes, 4 parts of fresh bamboo shoots, 3 parts of peas, 1 part of scallops, 0.5 part of salt and 3 parts of cooking wine.
The addition amount of the origanum essential oil nanoemulsion in the step (3) is 1% of the mass of fried rice, and the components are as follows: oregano essential oil 2%, emulsion stabilizer tween 80%, ph=3.5, 0.1mol/L citric acid buffer 96%; the preparation method comprises the following steps: mixing the oregano essential oil, tween 80 and a citric acid buffer solution, shearing for 2min at a rotating speed of 14000r/min by using a high-speed dispersing machine, and performing ultrasonic treatment for 15min under an ice bath condition after completion to obtain the oregano essential oil nanoemulsion with uniform particle size.
The condition of the ultrasonic treatment in the step (3) is that 4000ml of pure water is added, the ultrasonic frequency is 30kHZ, the ultrasonic power is 2000W, and the ultrasonic treatment time is 15min.
Setting the temperature of an ice house with an electrostatic field combined pulse magnetic field auxiliary quick-freezing function in the step (4) to be-65 ℃, enabling the central temperature of bagged fried rice to reach-18 to-19 ℃ after quick-freezing is finished, enabling the strength of an electrostatic field to be 400V/m, and enabling the working period to be 10s; the pulse magnetic field intensity is 10mT, and the working period is 10s.
The invention has the beneficial effects that:
1. the invention can effectively improve the taste of rice by strictly controlling the quality and the temperature of the clean water added during soaking and cooking.
2. According to the invention, the high-temperature-resistant retrogradation inhibition composite additive is added during the preparation of the fried rice, so that the retrogradation inhibitor and the rice can be mixed more completely, and the retrogradation-resistant efficiency of the fried rice is further improved; the retrogradation inhibition composite additive has simple formula, does not add components with higher price such as enzyme and the like, and reduces the production cost.
3. The invention adopts the cold sterilization technology, ultrasonic wave and origanum essential oil nanoemulsion to perform sterilization treatment, effectively reduces the loss of nutrition and flavor substances in frozen and conditioned fried rice, and has simple operation and low cost.
4. The frozen conditioned fried rice is prepared by adopting the mode of combining an electrostatic field with a pulse magnetic field to assist quick freezing, is simple to operate, has lower cost, effectively improves the quality of the conditioned fried rice after freezing, and is suitable for industrial production.
5. The invention adopts the medium short wave infrared to reheat the frozen and conditioned fried rice, and has the advantages of high heat transfer efficiency, uniform heat transfer and high product quality stability.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Comparative example 1: a method for preparing frozen assorted fried rice
The formula of fried rice comprises: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 5 parts of carrots, 5 parts of peas, 5 parts of corn kernels, 3 parts of ham sausage and 0.5 part of salt.
Firstly, soaking raw material polished round-grained rice in clear water at a mass volume ratio of 1:3 for 30min at 25 ℃, draining off water after soaking, adding clear water at a mass volume ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling for 1h at 25 ℃, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, and frying the cooked rice into a fried rice finished product; naturally cooling the fried cooked rice to 40-50 ℃, filling the fried rice into a plastic box, sub-packaging 300g each part, and vacuumizing, sealing and packaging by using a vacuum packaging machine. And (3) quick-freezing the materials in an ice warehouse at the temperature of-65 ℃ until the temperature of the material center is between-18 ℃ and-19 ℃, and refrigerating the materials in the ice warehouse at the temperature of-18 ℃. The frozen and conditioned fried rice is reheated by microwaves. The reheating power is 1000W, and the reheating time is 3min.
Comparative example 2: a method for preparing frozen assorted fried rice with retrogradation inhibitor
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-to-water ratio of more than 1:3, draining off water after soaking, adding clear water according to the rice-to-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, frying the cooked rice into a fried rice finished product, adding a retrogradation inhibition composite additive with the mass percent of 1% into the fried rice during frying, and uniformly mixing; the retrogradation inhibition composite additive comprises the following components: 40% of modified soybean phospholipid and 60% of Arabic gum, naturally cooling the fried rice to 40-50 ℃, filling into plastic boxes, sub-packaging 300g each time, and vacuumizing, sealing and packaging by using a vacuum packaging machine. And (3) quick-freezing the materials in an ice warehouse at the temperature of-65 ℃ until the temperature of the material center is between-18 ℃ and-19 ℃, and refrigerating the materials in the ice warehouse at the temperature of-18 ℃. The frozen and conditioned fried rice is reheated by microwaves. The reheating power is 1000W, and the reheating time is 3min.
Comparative example 3: preparation method of frozen assorted fried rice by combining electrostatic field with pulse magnetic field to assist freezing
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-water ratio of 1:3, draining off water after soaking, adding clear water according to the rice-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, frying the cooked rice into a fried rice finished product, naturally cooling the fried rice to 40-50 ℃, filling the fried rice into a plastic box, sub-packaging 300g each part, and vacuumizing, sealing and packaging by using a vacuum packaging machine. And (3) placing the frozen powder into a-65 ℃ ice warehouse with an electrostatic field and pulse magnetic field combined auxiliary quick-freezing function to quickly freeze until the temperature of the center of the material is between-18 ℃ and-19 ℃, and placing the frozen powder into the ice warehouse at-18 ℃ for refrigeration. Wherein the strength of the electrostatic field is 400V/m, and the working period is 10s; the pulse magnetic field intensity is 10mT, and the working period is 10s. The frozen and conditioned fried rice is reheated by microwaves. The reheating power is 1000W, and the reheating time is 3min.
Comparative example 4: preparation method of frozen assorted fried rice sterilized by ultrasonic-assisted origanum essential oil nanoemulsion
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-water ratio of 1:3, draining off water after soaking, adding clear water according to the rice-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, frying the cooked rice into a fried rice finished product, naturally cooling the fried rice to 40-50 ℃, adding the origanum essential oil nanoemulsion accounting for 1% of the mass of the fried rice, filling the mixture into a plastic box, sub-packaging 300g each part, and vacuumizing, sealing and packaging by using a vacuum packaging machine. Wherein, the addition amount of the origanum essential oil nanoemulsion is 1% of the mass of fried rice, and the components are as follows: oregano essential oil 2%, emulsion stabilizer tween 80 2%, ph=3.5, 0.1mol/L citric acid buffer 96%. And (3) putting the sub-packaged fried rice into an ultrasonic pool for ultrasonic treatment, wherein the ultrasonic treatment condition is that 4000ml of pure water is added, the ultrasonic frequency is 30kHZ, the ultrasonic power is 2000W, and the ultrasonic treatment time is 15min. And (3) placing the frozen powder into a-65 ℃ ice warehouse with an electrostatic field and pulse magnetic field combined auxiliary quick-freezing function to quickly freeze until the temperature of the center of the material is between-18 ℃ and-19 ℃, and placing the frozen powder into the ice warehouse at-18 ℃ for refrigeration. Wherein the strength of the electrostatic field is 400V/m, and the working period is 10s; the pulse magnetic field intensity is 10mT, and the working period is 10s. The frozen and conditioned fried rice is reheated by microwaves. The reheating power is 1000W, and the reheating time is 3min.
Comparative example 5: preparation method of frozen assorted fried rice with infrared reheating
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-water ratio of 1:3, draining off water after soaking, adding clear water according to the rice-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, and frying the cooked rice into a fried rice finished product; naturally cooling the fried cooked rice to 40-50 ℃, filling the fried rice into a plastic box, sub-packaging 300g each part, and vacuumizing, sealing and packaging by using a vacuum packaging machine. And (3) quick-freezing the materials in an ice warehouse at the temperature of-65 ℃ until the temperature of the material center is between-18 ℃ and-19 ℃, and refrigerating the materials in the ice warehouse at the temperature of-18 ℃. The medium short wave infrared is used for reheating frozen and conditioned fried rice. The wavelength of the medium short wave infrared is 2.5-6 mu m, the box temperature is 150 ℃, the irradiation distance is 15cm, and the time is 120s.
Example 1: composite method for improving key quality of frozen assorted fried rice
The formula of fried rice comprises: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 5 parts of carrots, 5 parts of peas, 5 parts of corn kernels, 3 parts of ham sausage and 0.5 part of salt.
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-water ratio of 1:3, draining off water after soaking, adding clear water according to the rice-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, frying the cooked rice into a fried rice finished product, adding a retrogradation inhibition composite additive with the mass percent of 1% into the fried rice during frying, and uniformly mixing; the rice retrogradation inhibition composite additive comprises the following components: 40% of modified soybean phospholipid and 60% of Arabic gum, naturally cooling the fried rice to 40-50 ℃, adding the origanum essential oil nanoemulsion with the mass of 1% of the fried rice, packaging into plastic boxes, sub-packaging 300g each time, and vacuumizing, sealing and packaging by using a vacuum packaging machine. Wherein, the addition amount of the origanum essential oil nanoemulsion is 1% of the mass of fried rice, and the components are as follows: oregano essential oil 2%, emulsion stabilizer tween 80 2%, ph=3.5, 0.1mol/L citric acid buffer 96%. And (3) putting the sub-packaged fried rice into an ultrasonic pool for ultrasonic treatment, wherein the ultrasonic treatment condition is that 4000ml of pure water is added, the ultrasonic frequency is 30kHZ, the ultrasonic power is 2000W, and the ultrasonic treatment time is 15min. And (3) placing the frozen powder into a-65 ℃ ice warehouse with an electrostatic field and pulse magnetic field combined auxiliary quick-freezing function to quickly freeze until the temperature of the center of the material is between-18 ℃ and-19 ℃, and placing the frozen powder into the ice warehouse at-18 ℃ for refrigeration. Wherein the strength of the electrostatic field is 400V/m, and the working period is 10s; the pulse magnetic field intensity is 10mT, and the working period is 10s. The medium short wave infrared is used for reheating frozen and conditioned fried rice. The wavelength of the medium short wave infrared is 2.5-6 mu m, the box temperature is 150 ℃, the irradiation distance is 15cm, and the time is 120s.
Example 2: composite method for improving key quality of frozen Yangzhou fried rice
The formula of fried rice comprises: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 3 parts of ham, 5 parts of chicken, 3 parts of shelled shrimp, 4 parts of lentinus edodes, 4 parts of fresh bamboo shoots, 3 parts of peas, 1 part of scallops, 0.5 part of salt and 3 parts of cooking wine.
Firstly, soaking raw materials of polished round-grained rice in clear water at the temperature of 25 ℃ for 30min according to the rice-water ratio of 1:3, draining off water after soaking, adding clear water according to the rice-water ratio of 1:1, boiling for 25min, stewing for 15min after boiling, taking out, scattering, flattening and cooling the cooked rice, cooling at the temperature of 25 ℃ for 1h, and covering a layer of gauze on the surface layer of the cooked rice to prevent excessive water loss. Taking a proper amount of cooked rice, adding corresponding ingredients and seasonings according to a corresponding fried rice formula, frying the cooked rice into a fried rice finished product, adding a retrogradation inhibition composite additive with the mass percent of 1% into the fried rice during frying, and uniformly mixing; the rice retrogradation inhibition composite additive comprises the following components: 40% of modified soybean phospholipid and 60% of Arabic gum, naturally cooling the fried rice to 40-50 ℃, adding the origanum essential oil nanoemulsion with the mass of 1% of the fried rice, packaging into plastic boxes, sub-packaging 300g each time, and vacuumizing, sealing and packaging by using a vacuum packaging machine. Wherein, the addition amount of the origanum essential oil nanoemulsion is 1% of the mass of fried rice, and the components are as follows: oregano essential oil 2%, emulsion stabilizer tween 80 2%, ph=3.5, 0.1mol/L citric acid buffer 96%. And (3) putting the sub-packaged fried rice into an ultrasonic pool for ultrasonic treatment, wherein the ultrasonic treatment condition is that 4000ml of pure water is added, the ultrasonic frequency is 30kHZ, the ultrasonic power is 2000W, and the ultrasonic treatment time is 15min. And (3) placing the frozen powder into a-65 ℃ ice warehouse with an electrostatic field and pulse magnetic field combined auxiliary quick-freezing function to quickly freeze until the temperature of the center of the material is between-18 ℃ and-19 ℃, and placing the frozen powder into the ice warehouse at-18 ℃ for refrigeration. Wherein the strength of the electrostatic field is 400V/m, and the working period is 10s; the pulse magnetic field intensity is 10mT, and the working period is 10s. The medium short wave infrared is used for reheating frozen and conditioned fried rice. The wavelength of the medium short wave infrared is 2.5-6 mu m, the box temperature is 150 ℃, the irradiation distance is 15cm, and the time is 120s.
From table 1, after 90 days of freezing and storage, the sensory quality of frozen fried rice can be independently improved by using a retrogradation inhibitor, electrostatic field combined pulse magnetic field to assist freezing and infrared reheating, the sensory quality of frozen fried rice is not obviously affected by ultrasonic cooperation with the sterilization mode of the origanum essential oil nanoemulsion, and the sensory quality of frozen fried rice is improved by 15.63% after combined action. As shown in Table 2, the addition of the retrogradation inhibitor can significantly reduce the retrogradation degree of the frozen fried rice, the combination of the electrostatic field, the pulse magnetic field, the auxiliary freezing and the infrared reheating can also have a certain contribution to inhibiting the retrogradation of the frozen fried rice, sterilization can not inhibit the retrogradation of the frozen fried rice, and the retrogradation degree is reduced by 26.08% after the combined action. As shown in Table 3, the frozen fried rice sterilized by the ultrasonic-assisted oregano essential oil nanoemulsion has no detection of escherichia coli, staphylococcus aureus and mould, and the total colony count is far smaller than that of comparative example 1, which indicates that the ultrasonic-assisted oregano essential oil nanoemulsion has higher antibacterial effect.
TABLE 1 frozen fried rice sensory evaluation Table
TABLE 2 frozen fried rice retrogradation condition
Table 3 sterilizing effect of ultrasonic synergistic nano oregano essential oil emulsion on frozen fried rice
Claims (10)
1. A composite method for improving key quality of frozen and conditioned fried rice is characterized by mainly comprising the following steps:
(1) Preparation of cooked rice: soaking semen oryzae Sativae in clear water, draining, adding clear water, boiling, scattering and flattening, and cooling;
(2) Making fried rice: taking a proper amount of cooked rice, stir-frying the cooked rice into a stir-fried rice finished product, adding a retrogradation inhibition composite additive into the stir-fried rice during stir-frying, and uniformly mixing; the retrogradation inhibition composite additive has the addition amount of 1% of the mass of rice and comprises the following components: 40% of modified soybean phospholipid and 60% of Arabic gum;
(3) Vacuum packaging and sterilizing of fried rice: naturally cooling fried rice to 40-50 ℃, adding oregano essential oil nanoemulsion, uniformly mixing, packaging 300g of the mixture into plastic boxes, vacuumizing and sealing packaging by using a vacuum packaging machine, and placing the packaged fried rice into an ultrasonic pool for ultrasonic treatment and sterilization;
(4) Quick-freezing and freezing preservation of fried rice: placing the fried rice after ultrasonic sterilization in an ice warehouse with an electrostatic field combined pulse magnetic field auxiliary quick-freezing function for quick-freezing, and placing the fried rice in the ice warehouse at-18 ℃ for freezing preservation after quick-freezing is finished;
(5) And (3) reheating: the medium short wave infrared is adopted to reheat the frozen and conditioned fried rice.
2. The composite method for improving the key quality of frozen conditioned fried rice according to claim 1, wherein in the step (1), the soaking time is 30min, and the soaking water temperature is 25 ℃; the rice water ratio is 1:1 when in boiling, the boiling time is 25min, and the rice is stewed for 15min after the boiling is completed.
3. The method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (1), the air temperature is 25 ℃ when the cooked rice is cooled, and the surface of the cooked rice is covered with gauze to prevent excessive loss of surface moisture.
4. The composite method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (2), the raw materials adopted for frying the finished fried rice are frozen assorted fried rice raw materials, and the composite method mainly comprises the following steps: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 5 parts of carrots, 5 parts of peas, 5 parts of corn kernels, 3 parts of ham sausage and 0.5 part of salt.
5. The method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (2), the raw materials adopted for the fried rice are the raw materials of the Yangzhou fried rice, and the method mainly comprises the following steps: 100 parts of polished round-grained rice, 10 parts of edible oil, 15-20 parts of egg liquid, 3 parts of ham, 5 parts of chicken, 3 parts of shelled shrimp, 4 parts of lentinus edodes, 4 parts of fresh bamboo shoots, 3 parts of peas, 1 part of scallops, 0.5 part of salt and 3 parts of cooking wine.
6. The composite method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein the addition amount of the origanum essential oil nanoemulsion in the step (3) is 1% of the mass of the fried rice, and the components are as follows: oregano essential oil 2%, emulsion stabilizer tween 80%, ph=3.5, 0.1mol/L citric acid buffer 96%; the preparation method comprises the following steps: mixing the oregano essential oil, tween 80 and a citric acid buffer solution, shearing for 2min at a rotating speed of 14000r/min by using a high-speed dispersing machine, and performing ultrasonic treatment for 15min under an ice bath condition after completion to obtain the oregano essential oil nanoemulsion with uniform particle size.
7. The composite method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (3), the ultrasonic treatment condition is that 4000ml of pure water is added, the ultrasonic frequency is 30kHZ, the ultrasonic power is 2000W, and the ultrasonic treatment time is 15min.
8. The method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (4), the temperature of the ice house with the function of combining an electrostatic field with a pulse magnetic field to assist quick freezing is set to be-65 ℃, and the central temperature of the bagged fried rice after quick freezing is completed reaches-18 to-19 ℃.
9. The composite method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (4), the electrostatic field strength is 400V/m and the working period is 10s in the process of assisting quick freezing by combining an electrostatic field with a pulse magnetic field; the pulse magnetic field intensity is 10mT, and the working period is 10s.
10. The composite method for improving the key quality of frozen and conditioned fried rice according to claim 1, wherein in the step (5), the wavelength of the medium short wave infrared is 2.5-6 μm, the box temperature is 150 ℃, the irradiation distance is 15cm, and the time is 120s.
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