GB2239778A - Process for preparation of frozen baked rice - Google Patents
Process for preparation of frozen baked rice Download PDFInfo
- Publication number
- GB2239778A GB2239778A GB9100179A GB9100179A GB2239778A GB 2239778 A GB2239778 A GB 2239778A GB 9100179 A GB9100179 A GB 9100179A GB 9100179 A GB9100179 A GB 9100179A GB 2239778 A GB2239778 A GB 2239778A
- Authority
- GB
- United Kingdom
- Prior art keywords
- baked
- rice
- packaged
- process according
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title claims abstract 6
- 238000002360 preparation method Methods 0.000 title claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000015655 Crocus sativus Nutrition 0.000 claims abstract description 4
- 244000124209 Crocus sativus Species 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 4
- 235000015241 bacon Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 235000012015 potatoes Nutrition 0.000 claims abstract description 4
- 239000004248 saffron Substances 0.000 claims abstract description 4
- 235000013974 saffron Nutrition 0.000 claims abstract description 4
- 239000002023 wood Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000021156 lunch Nutrition 0.000 claims abstract description 3
- 235000019198 oils Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 3
- 239000004411 aluminium Substances 0.000 claims abstract 2
- 241000227653 Lycopersicon Species 0.000 claims 3
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 11
- 239000011888 foil Substances 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
- A23B9/12—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A composition consisting of enough rice and water, spiced with sautéed oil, tomato, pork, bacon, lunch meats, garlic, saffron, salt, sliced potatoes, cut-up tomatoes and other optional ingredients is seasoned in a flat bottom low crockery or aluminium pan. It is baked in an industrial wood oven for approximately 90 minutes at a temperature between 200 DEG and 300 DEG C then immediately after baking it is subjected to cooling at room temperature for 20 minutes, followed by packaging for example in retractile plastic material and freezing. The process is useful because it offers the consumer a finished baked dish ready for consumption in a moment without the need to cook it.
Description
2 -7 -7 E3 1 Z r 19 I- Process for the preparation of frozen baked rice
The present invention refers to a process for preparation of a frozen baked dish, consisting of rice, with the classic or typical components of so-called baked rice, with the variations to the taste of each geographic area, which is offered to the public in optimal conditions for consumption. It only needs to be heated before consumption.
The baked dish that is presented is known as "baked rice" which is seasoned in a circular, flat bottom. low crockery pan.
Its composition consists of enough rice and water, flavoured with saut?ed oil, tomato, pork, bacon, lunch meats cut in portions, garlic, saffron, sliced potatoes, cut up tomatoes and other verv varied inaredients. on occasions the water-is replaced b\? broth from stew and a certaln amount of chick peas form part- of the ingredients o the baked rice.
Thi,s type of rice is widely consumed especially on the - and its composition is very rich and Mediterranean coast varied.
It is typical that this rice is baked in an industrial wood oven so that the taste is most suitable.
It is also presently baked in home gas or electric ovens.
The invention proposes a process for offering the public the baked dish so-called "baked rice" seasoned in a circular, flat bottom, low crockery pan, with the classic composition, according to the geographic areas, baked in a wood oven. The diameter of these pans varies depending on the capacity or portions of rice.
The baking usually lasts around an hour and a half at a temperature between 200 and 300'Cdepending on the 2 i 5 2 C.
dimensions of the crockery pan.
Immediately after baking it is subjected to cooling at room temperature for about twenty minutes so that the rice settles and immediately it is packaged in retractile plastic material and ultrafrozen. It is kept at a temperature between -10c and -20 a C.until it is to be consumed, for a period of time less than 12-15 days.
For consumption the retractile plastic package is removed and the top part is covered with aluminum foil.
1 C, The pan is put in a microwave oven or gas or electric oven in order to defrost it for approximately 10-15 minutes depending on the oven used.
Once it has defrosted, the aluminum foil is removed and the pan is put in a gas or electric oven for approximately 5 minutes, after which it is ready to be served.
The final result, according to the tests carried out is a baked dish with all the properties of a recently cooked one, qiven, that no preservatives nor additives have been added to its comiDosition.
A possible alternative to the use of a crockery pan is a more or 'Less thin aluminum tray with enough resistance for transport which would reduce the weight when the product is to be transported a long distance.
0 i 1
Claims (7)
1. A process for the preparation of frozen baked rice, seasoned in a flat bottom low aluminium or crockery pan with a composition consisting of enough rice and water, spiced with sautded oil, tomato, pork, bacon, lunch meats, garlic, saffron, salt, sliced potatoes, cut-up tomatoes and other optional ingredients, which is subjected to backing in an industrial wood oven for approximately 90 minutes at a temperature between 200-300OC; wherein immediately after baking it is subjected to cooling at room temperature for approximately 20 minutes so that the rice settles and is then packaged and frozen.
2. A process according to claim 1, wherein the baked dish is packaged in retractile plastic material.
is
3. A process according to claim 1, wherein the baked dish is packaged in elastic plastic material.
4. A process according to claim 1, wherein the baked dish is packaged in heat shrinkable plastic material.
5. A process according to any one of claims 1 to 4, wherein the ingredients include pork, bacon, luncheon meats, garlic, saffron, salt, sliced potatoes and/or cut-up tomatoes.
6. A process according to any preceding claim, wherein the frozen packaged dish is kept at a temperature between -100 and -200C until it is to be consumed, for a period of time no more than 15 days.
7. A process for the preparation of frozen baked rice according to claim 1 and substantially as hereinbefore described.
Published 1991 at The Patent Ofte. State House. 66/71 High Holborn. L4ondunWC I R47?. Further copies maybe obtained from Sales Branch. Unit 6. Nine Mile Point. Cwmfelinfach, Cross Keys, Newport. NPI 7HZ. Printed by Multiplex techniques lid. St Mary Cray. Kent.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9000023A ES2019521A6 (en) | 1990-01-04 | 1990-01-04 | Process for preparation of frozen baked rice |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9100179D0 GB9100179D0 (en) | 1991-02-20 |
| GB2239778A true GB2239778A (en) | 1991-07-17 |
| GB2239778B GB2239778B (en) | 1994-03-16 |
Family
ID=8265331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9100179A Expired - Fee Related GB2239778B (en) | 1990-01-04 | 1991-01-04 | Process for preparation of frozen baked rice |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPH04152852A (en) |
| CN (1) | CN1028000C (en) |
| DE (1) | DE4100149A1 (en) |
| ES (1) | ES2019521A6 (en) |
| FR (1) | FR2656503B1 (en) |
| GB (1) | GB2239778B (en) |
| IT (1) | IT1244358B (en) |
| RU (1) | RU1837797C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2032704B1 (en) * | 1991-03-07 | 1994-01-16 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH. |
| ES2035769B1 (en) * | 1991-04-23 | 1994-01-01 | Velarte Castellar Manuel | PROCEDURE FOR THE PREPARATION OF FROZEN COOKED PAELLA. |
| ES2048112B1 (en) * | 1992-08-20 | 1994-10-01 | Meritem S A | PROCEDURE FOR THE PREPARATION OF A PRE-COOKED RICE BASED DISH |
| ES2063686B1 (en) * | 1993-03-12 | 1995-07-01 | Robles Juan Francisco Segura | PROCEDURE TO OBTAIN PRE-COOKED RICE. |
| ES2200643B1 (en) * | 2001-08-01 | 2005-05-01 | Establecimientos Velarte, S.L. | PROCEDURE FOR PREPARATION OF DISHES MADE IN A PAELLA TYPE CONTAINER. |
| ES2351918B1 (en) * | 2009-07-22 | 2011-12-29 | Enrique Domingo Selles | FOOD PREPARED FOR PAELLA AND ITS PROCESSING PROCEDURE. |
| CN105284989A (en) * | 2015-10-16 | 2016-02-03 | 浙江工商大学 | Production method of roasted rice steamed stuffed buns |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0300948A1 (en) * | 1987-07-23 | 1989-01-25 | Juan Segura Castano | Procedure for the preparation of pre-cooked paella |
| EP0322996A2 (en) * | 1987-12-31 | 1989-07-05 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5836355A (en) * | 1981-08-25 | 1983-03-03 | House Food Ind Co Ltd | Treatment for boiled or cooked rice |
-
1990
- 1990-01-04 ES ES9000023A patent/ES2019521A6/en not_active Expired - Lifetime
-
1991
- 1991-01-04 RU SU914894423A patent/RU1837797C/en active
- 1991-01-04 DE DE4100149A patent/DE4100149A1/en not_active Withdrawn
- 1991-01-04 FR FR9100087A patent/FR2656503B1/en not_active Expired - Fee Related
- 1991-01-04 GB GB9100179A patent/GB2239778B/en not_active Expired - Fee Related
- 1991-01-04 JP JP3000033A patent/JPH04152852A/en active Pending
- 1991-01-04 IT ITMI910008A patent/IT1244358B/en active IP Right Grant
- 1991-01-04 CN CN91100896A patent/CN1028000C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0300948A1 (en) * | 1987-07-23 | 1989-01-25 | Juan Segura Castano | Procedure for the preparation of pre-cooked paella |
| EP0322996A2 (en) * | 1987-12-31 | 1989-07-05 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2019521A6 (en) | 1991-06-16 |
| FR2656503B1 (en) | 1994-04-29 |
| FR2656503A1 (en) | 1991-07-05 |
| IT1244358B (en) | 1994-07-08 |
| RU1837797C (en) | 1993-08-30 |
| CN1028000C (en) | 1995-03-29 |
| DE4100149A1 (en) | 1991-07-11 |
| JPH04152852A (en) | 1992-05-26 |
| GB9100179D0 (en) | 1991-02-20 |
| ITMI910008A0 (en) | 1991-01-04 |
| ITMI910008A1 (en) | 1992-07-04 |
| GB2239778B (en) | 1994-03-16 |
| CN1053733A (en) | 1991-08-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19950104 |