JPS60259153A - Preparation of refrigerated boiled rice for fry - Google Patents

Abstract

PURPOSE:Rice is fried and boiled together with ingredients for seasoning and the resultant seasoned rice is formed, sliced, coated and frozen to give the titled food inexpensively, without changes in its intrinsic taste and flavor for a long period of time. CONSTITUTION:First, rice is rinsed with water, drained, dried a little, fried with oil or butter and boiled together with seasoning ingredients. The boiled rice is molded into slices of various shapes. Then, the formed rice is cooled in a short time, sliced into pieces of desired size and shape to give the rice for cooking. The cooked rice is coated with wheat flour beaten together with eggs, crumbed. Finally, the coated rice slices are rapidly frozen to give the objective food for frying.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed foods for frying such as tempura, and particularly relates to a method for producing refrigerated rice for frying flavored rice.

BACKGROUND OF THE INVENTION Traditionally, vegetables, noodles, fish, meat, etc. are often used for frying, and rice has been treated as something unsuitable for frying. However, recently, the use and utilization of rice, which is Japan's staple food, has been reconsidered, and the use of old rice and ancient rice has been particularly difficult to deal with.

Therefore, as a result of many years of development by the applicant, by covering flavored rice molded into a certain shape with a sealed bag and then retorting it with a vacuum seal, it is possible to keep it cold for a long period of time. Since we were able to provide fried rice musubi with seasoned rice that does not change in taste or flavor when fried, we filed a patent application for the method for producing this fried musubi (Japanese Patent Application No. 58-44103), and have already published the patent application ( Publication No. 58-51747). The present application is
This invention is a further improvement of the above invention. In other words, in the conventional inventions, including the above-mentioned inventions, edible rice, especially cold rice, is coated with breadcrumbs and fried before being eaten, or the rice is coated with breadcrumbs in advance and steamed, or the rice is fried and kept cold and then fried again. It was either method. Therefore, in the former case, not only does the taste and flavor change depending on how the breading is applied and how it is fried, but
There are inconveniences such as the time it takes to cook, and in the latter case, the oil that has soaked into the batter or breadcrumbs seeps into the rice, resulting in not only a sticky texture but also a change in taste and flavor.

Problems to be Solved by the Invention The present invention aims to preserve cold rice for frying for a long period of time without changing its original taste and flavor, and to preserve the taste and flavor as originally cooked when fried. This is an attempt to solve two major problems: being able to eat food at a restaurant.

Means for Solving the Problems The present invention was developed to solve the problems as described above. After washing with water, drain the water, dry it a little, fry it with oil, butter, etc., and then fry it as desired. The first processing step is to add the ingredients and cook the rice, then mold the rice into various shapes.After cooling the molded rice in a short time, it is shaped into the desired size and shape for cooking. The second processing step is slicing to make cooked rice, and the third processing step is coating the cooked rice with a batter made of rice flour made by beating raw eggs, and then adding breadcrumbs to make batter rice. All of the problems can be solved by producing cold rice for frying in which the fourth processing step is to quickly freeze the batter rice and preserve it in the freezer to make cold rice.

EMBODIMENT AND ITS OPERATION One embodiment of the present invention and its operation will be explained with reference to the drawings.

FIG. 1 shows shaped rice produced by the first processing step of the method for producing cold rice for frying of the present invention, and 1 is the shaped rice. Molded rice l
・L゛・Rinse ordinary rice such as new rice, old rice, old rice, etc., drain it, dry it a little, fry it with oil, putter, etc., and add the desired flavor to the ingredients. Add and cook rice,
The seasoned rice that has been further cooked is molded into various shapes as shown in (a), (b), and (c) of this figure.

This shaped rice 1 is flavored rice stir-fried in oil or the like, so it can be eaten as is, or it can be heated and eaten at a later date.

FIG. 2 shows each rice produced by the second to fourth processing steps of the production method of the present invention, where 2 is cooked rice, 3 is batter rice, and 4 is cold rice. The cooked rice 2 is sliced into the shaped rice shape made in the first processing step. In this manufacturing example of the cooked rice 2, when the cooked rice 2 was shaped into a triangular shape by about 1°, it could be completely cooled in about 5 minutes in a cooler at about -20°C. Place this cooled shaped rice l on the table 5 and use a knife 6 to cut it into the desired size.
By dividing the rice into equal portions, you can make ready-to-eat cooked rice 2. In this case, since the shaped rice 1 is cooled, there is an advantage that slicing becomes simple and easy. Next, batter rice 3
However, cooked rice 2 is sprinkled with batter and breadcrumbs.

This battered rice 3 is made by: ■ Sprinkling so-called Meriken flour made of refined wheat flour with a raw egg beaten into it over the entire surface of the cooked rice 2, and ■ Further adhering regular bread crumbs for frying to the entire surface. can be made.

This rice flour with raw eggs is used to make the batter as thick as possible to reduce oil absorption during frying and to make the fried rice better.
This is to improve the adhesion of bread crumbs. Cold-retained rice 4 is obtained by quickly freezing the battered rice 3 made in this way and storing it frozen. This cold rice 4 also has the advantage that by rapidly freezing the rice batter 3, the batter and breadcrumbs are completely frozen and adhered to the cooked rice 2, making it look better. In this case, rapid freezing and subsequent frozen storage are performed by conventional general methods.

FIG. 3 shows the frozen rice 4 produced by the production method of the present invention being fried and eaten.
7 is the fried rice. This fried rice 7 is
Take out the cold rice 4 from the cold storage device, put it in a frying container such as a deep fryer that is heated to a certain temperature, and after a few minutes drain the oil and serve it on a serving plate 8 to eat it as is. be able to. In this case, when making batter rice 3, the batter is thickened, so the oil does not penetrate into cooked rice 2, so it is possible to provide fried rice with the original taste and flavor of seasoned rice. can.

Effects of the Invention Since the present invention is configured as described above, it is possible to store food that has been seasoned and cooked for a long period of time without changing its taste or flavor. Because it is seasoned, 11' rice like old rice and ancient rice has a good seasoning, and it is very easy to fry when eating, and it depends on how you fry it. The result is always uniform and high-quality fried rice, and mass-production processing is possible using inexpensive materials, making it superior in all aspects, including flavoring, food management, handling, economics, and practicality. It can be said that this is a novel and unique method for producing cold rice for frying.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing various molded rice manufactured by the method of manufacturing cold rice for frying of the present invention, and FIG. 2 is a schematic diagram showing various molded rice manufactured by the method, and FIG. 2 is a schematic diagram showing the molded rice shown in FIG. Explanatory schematic diagram showing the state in which the rice is further molded into cooked rice, battered rice, and cold rice, Part 3
The figure is an explanatory diagram showing a method of frying and eating the cold rice shown in FIG. 2. l...Molded rice 2...Cooked rice 3...Dressing rice 4...Cold rice 7...Fried rice patent applicant Co., Ltd. Company Aji Mansei Agent Patent Attorney Karaki Joyu No. 1 @

Claims (1)

[Claims] The first processing step is to wash the rice with water, drain it, dry it a little, fry it with oil, butter, etc., add the desired seasonings, cook it, and then make molded rice into various shapes. The second processing step is to cool the shaped rice in a short period of time and then slice it into the desired size and shape for cooking to make cooked rice. The second step is to add breadcrumbs and make batter rice.
A method for producing cold rice for frying, characterized in that the fourth processing step is to quickly freeze the rice batter and preserve it in a frozen state to produce cold rice.