KR101940959B1 - Frozen Fried Rice including Herb and Seaweed and Method for Manufacturing the same - Google Patents

Abstract

The present invention relates to frozen fried rice containing herb and seaweed and to a manufacturing method thereof, in which the herb and seaweed are harmoniously combined with chicken so that the flavor and taste of the fried rice are excellent, and it is possible to utilize a unique texture of seaweeds and various nutrients, and thus the method can be usefully used for manufacturing the fried rice having excellent taste and nutritive value.

Description

[0001] The present invention relates to frozen fried rice, herb and algae,

The present invention relates to frozen fried rice to which a herb and seaweed are added and a method for producing the same.

According to the National Household Estimates released by the National Statistical Office (NSO) since 2012, the number of single-person households was only 15.6% in 2000, but in 2016 it reached 26%. In addition, the number of single-person households continues to increase, and is expected to approach 30% in 2020. Accordingly, the food industry is developing products that can be easily enjoyed by anyone without the burden of cooking, reflecting the increase in the number of single-person households and the female economic population.

Among them, frozen fried rice is growing by more than 50% every year from 2012 to 2014, and the market is growing rapidly. However, frozen fried rice has a problem in that the texture of the rice flour is not good because the frozen rice is simply prepared by mixing steamed rice with roasted vegetables and sauce, followed by rapid freezing. In order to compensate for this, a variety of seasonings and irritating ingredients are used. When such frozen fried rice is consumed for a long time, it may be accompanied by a dyspepsia.

Frozen fried rice, which is mainly sold on the market, is mainly made from seafood such as pork or shrimp and octopus, and frozen fried rice with chicken as its main ingredient is very rare. This is because when the chicken is used as the main ingredient of the frozen rice, the flavor unique to the chicken is retained even after the fermentation of the fried rice. Also, seaweeds are not used at all in frozen fried rice, and this is also because the salty flavor of seaweed halves the preference of fried rice.

Accordingly, the present inventors have completed the present invention by carrying out a research for finding a production method having high nutritive value and high preference in the production of frozen fried rice using chicken and seaweed of frozen fried rice.

Korean Patent Publication No. 10-2004-0024961

One object of the present invention is to provide a method for producing frozen fried rice to which herbs and algae are added.

Another object of the present invention is to provide a frozen fried rice to which a herb and algae are added.

One aspect of the present invention relates to a method for preparing a freeze-dried wormwood by dissolving frozen wormwood in purified water, removing the foreign substance by washing it cleanly, steaming it in a steamer for 20 minutes, Washing time with clean water to remove foreign matters, and grinding with a blender to prepare a powder time; Preparing a fried rice herb by mixing the refined wormwood and the powder time; Rinsing with pure water to remove the foreign material, finely chopping to make the chopped roots; The chewing gum is soaked in water for 2 hours, then cleaned with purified water to remove the foreign material, and grinded with a blender to prepare a powdery gum. Seaweed stem is called water for 2 hours to remove salt and foreign matter, then fried for 5 minutes in edible oil and finely chopped to make seaweed stem; 1.5 parts by weight of the seaweeds, 0.5 parts by weight of the powdery seaweeds and 1 part by weight of the seaweed stalks were prepared to prepare seaweed for fried rice; 16 parts by weight of chicken breast, 3 parts by weight of carrot, 2 parts by weight of bell pepper, 2 parts by weight of garlic, 2 parts by weight of onion, 1 part by weight of fresh mushroom, 0.2 part by weight of sun salt, 0.5 part by weight of wheat, 0.5 part by weight of butter, 0.2 part by weight of peas, 0.1 part by weight of black pepper, 0.1 part by weight of whiteness, 0.1 part by weight of Deriapyk sauce was mixed with 1 part by weight of the fried rice herb and 3 parts by weight of seaweed for fried rice. Steam for 30 minutes to prepare a fried rice material; 68 parts by weight of white rice and 32 parts by weight of the fried rice material were uniformly mixed and then the mixed fried rice was uniformly spread on a plate and rapidly frozen and frozen for about 1-2 hours at minus 10 to 40 ° C to prepare fried rice ; And a vacuum chamber having a degree of vacuum of 400 to 100 mmHg / cm3 so that the moisture content of the rice of the quick-frozen and deep-fried rice is 5 to 15%, and then secondary drying such that the moisture content is 3 to 8% A method for producing frozen fried rice to which a herb and algae are added is provided.

The frozen fried rice to which the herb and seaweed of the present invention is added can be produced by the following method.

In the first step, frozen mugwort is thawed in purified water, cleaned to remove foreign matter, steamed in a steamer for 20 minutes, and finely chopped to prepare frozen mugwort.

If the mugwort is not steamed at this stage, the fragrance unique to the mugwort is not sufficiently expressed, so that the preference for the flavor of the fried rice can be reduced to half. On the other hand, if it stings for less than 20 minutes, the bitterness and aroma of mugwort may not be sufficiently removed, and if it stings for more than 20 minutes, the fragrant smell of mugwort may escape excessively, and the preference of fried rice may be halved.

The second step is to clean the time with purified water, remove the foreign matter, and grind it with a blender to produce a powder time.

The time can be mixed evenly with the fried rice material, and the fragrance can be fully exercised by using the powder as a powder rather than using the powder. When used without a powder, the fragrance of the fried rice may be reduced by half because the fragrance of time is strong and the fragrance of the time may be felt too strong in some areas.

And the third step is a step of preparing the herb for fried rice by mixing the above-mentioned freezing wormwood and the powder time.

According to one embodiment of the present invention, in the step of preparing the herb for fried rice, the weight ratio of the finely divided wormwood and the powder time may be 3: 1.

According to one embodiment of the present invention, the fractionated frozen mugwort may be 0.75 part by weight and the powder time may be 0.25 part by weight.

The freeze-dried wormwood and time of 3: 1 ratio can be used to make the best overall taste of the fried rice.

The fourth step is to clean the pottery with purified water, remove the foreign matter, and then chop finely to make the cutter pot.

If you use the tops cut, you can take advantage of the unique taste of bite-and-bite.

The fifth step is a step in which the garnet is soaked in water for 2 hours, cleaned with purified water to remove foreign matter, and ground with a blender to produce a powdery mace.

It is preferable to use the menthol as a powder form. If not used in the form of powder, the texture of the fried rice can be reduced to half because the chewy texture of the menthol can give a feeling of chewing hair.

In the sixth step, seaweed stem is called water for 2 hours to remove salt and foreign matter, then fried in edible oil for 5 minutes and finely chopped to make seaweed stem.

If the seaweed stem is not roasted at this stage, the seaweed-specific odor may remain. On the other hand, when roasted in edible oil for less than 5 minutes, the odor may not be sufficiently removed, and if roasted for more than 5 minutes, the seaweed stem may be disturbed and the texture of the fried rice may be reduced to half.

Seaweed stem is preferably roasted after being called water for 2 hours. If it is called for less than 2 hours, salty stem of seaweed stem can not be sufficiently removed and fried rice can be squeezed. If it is called more than 2 hours, You can get out too much, and the preference of fried rice can be halved.

The seventh step is to prepare seaweed for fried rice by mixing 1.5 parts by weight of the seaweeds, 0.5 part by weight of the powder, and 1 part by weight of the seaweed stalks.

If you use a lot of mugwort, you can feel the harmony of the two herbs.

On the other hand, when the menthol is added excessively, a foreign body sensation can be felt, but the preference of the fried rice can be improved by the sweet and savory flavor of the menthol, and the texture of the fried rice can be improved by the chewy taste of the seaweed stem.

Such a material is most preferably used for improving the taste of fried rice, in which 1.5 parts by weight of timepieces, 0.5 part by weight of the powder, and 1 part by weight of the seaweed stalks are used.

In the eighth stage, 16 parts by weight of chicken breast, 3 parts by weight of carrot, 2 parts by weight of bell pepper, 2 parts by weight of garlic, 2 parts by weight of onion, 1 part by weight of safflower mushroom, 0.2 part by weight of sun salt, 0.3 part by weight of purified water, 0.2 part by weight of pea, 0.1 part by weight of pepper, 0.1 part by weight of clarin, 0.1 part by weight of Deriaxi sauce, 1 part by weight of the above fried rice herb and 3 parts by weight of seaweed for fried rice, Steam for 15 to 30 minutes to produce a fried rice material.

Fried rice materials can be used with conventional materials, but it is best to use the above-mentioned materials in the ratio of flavor and texture of herbs and seaweeds. Especially, fried rice made from chicken breasts is a unique material of chicken breasts It is particularly useful for the production of fried rice with chicken breast because it can further reduce the flavor and flavor while eliminating the vexation.

On the other hand, 1 part by weight and 3 parts by weight of the fried rice herb and the fried rice seaweed are most preferably used for improving overall acceptability of the chicken breast fried rice.

In the ninth step, 68 parts by weight of white rice and 32 parts by weight of the fried rice material were uniformly mixed, and then the mixed fried rice was uniformly spread on a plate, rapidly frozen at minus 10 to 40 ° C for about 1 to 2 hours, It is a step to produce frozen rice.

When the rice for fried rice is used in an amount of less than 68 parts by weight, the rice content of the fried rice is so low that the feeling of fried rice is reduced to half. When the rice is used in an amount exceeding 68 parts by weight, the content of the rice is too low. , The fried rice material does not float, and when the fried rice is ingested, the case where only the rice is consumed increases, and the preference degree is halved.

In addition, since the fried rice can be frozen uniformly throughout the frozen rice during the freezing process, the shelf life can be kept constant and the frozen rice can be uniformly defrosted in the defrosting process, and a portion of the fried rice is too hot , The other part does not yet have a freezing problem.

The final step is a primary drying step in which the moisture content of the rice of the quick-frozen frozen rice is 5 to 15% in a vacuum chamber having a degree of vacuum of 400 to 100 mmHg / cm3, and then a secondary drying is performed so that the moisture content is 3 to 8% to be.

Such rapid freezing can inhibit aging of rice and various materials mixed with fried rice. At this time, when the temperature is high, the freezing rate is slowed, and it becomes a factor of deterioration due to cell destruction, and there is a problem such as surface hardening, and if the temperature is too low, the time of the freeze- drying step is increased and the smell of the refrigerator is generated in the fried rice.

When the lyophilization step is carried out by separating into primary drying and secondary drying, it is possible to prevent destruction of materials that may occur when drying is performed so that moisture is 3 to 8% at a time. That is, it is possible to reduce the destruction due to freezing, rather than to freeze in one step, so that it is possible to prevent damage to the outer appearance of rice bolls, and a fine porous structure is formed inside to provide excellent restoring force even in rehydration, Can be prevented. In addition, enzymatic browning of materials, protein denaturation and various decomposition reactions can be minimized.

In another aspect of the present invention, there is provided a method for manufacturing a freeze-dried wormwood, comprising the steps of: dissolving frozen mugwort in purified water and thawing it, washing it cleanly to remove foreign matter, steaming it in a steamer for 20 minutes, Washing time with clean water to remove foreign matters, and grinding with a blender to prepare a powder time; 0.75 part by weight of the above-mentioned fractionated frozen wormwood and 0.25 part by weight of the powder time to prepare a fried rice herb; Rinsing with pure water to remove the foreign material, finely chopping to make the chopped roots; The chewing gum is soaked in water for 2 hours, then cleaned with purified water to remove the foreign material, and grinded with a blender to prepare a powdery gum. Seaweed stem is called water for 2 hours to remove salt and foreign matter, then fried for 5 minutes in edible oil and finely chopped to make seaweed stem; 1.5 parts by weight of the seaweeds, 0.5 parts by weight of the powdery seaweeds and 1 part by weight of the seaweed stalks were prepared to prepare seaweed for fried rice; 16 parts by weight of chicken breast, 3 parts by weight of carrot, 2 parts by weight of bell pepper, 2 parts by weight of garlic, 2 parts by weight of onion, 1 part by weight of fresh mushroom, 0.2 part by weight of sun salt, 0.5 part by weight of wheat, 0.5 part by weight of butter, 0.2 part by weight of peas, 0.1 part by weight of black pepper, 0.1 part by weight of whiteness, 0.1 part by weight of Deriaxyceae, 1 part by weight of the above fried rice herb and 3 parts by weight of seaweed for fried rice were mixed. Steam for 30 minutes to prepare a fried rice material; 68 parts by weight of rice white rice and 32 parts by weight of the fried rice material were uniformly mixed and then the mixed fried rice was uniformly spread on a plate and rapidly frozen and frozen for about 1 to 2 hours at minus 10 to 40 ° C to prepare fried rice ; And a vacuum chamber having a degree of vacuum of 400 to 100 mmHg / cm3 so that the moisture content of the rice of the quick-frozen and deep-fried rice is 5 to 15%, and then secondary drying such that the moisture content is 3 to 8% The present invention provides a frozen fried rice to which a herb and algae prepared by the method for producing frozen fried rice with herbs and algae added thereto are added.

The freeze-dried fried rice to which the herbs and seaweeds prepared according to the present invention are added is characterized in that the herb and the algae harmoniously coexist with the chicken so that the flavor and taste of the fried rice are excellent and the preference of the fried rice is improved by the unique texture of the seaweed . In addition, since various nutrients contained in herbs and algae can be taken together, it is possible to provide frozen fried rice that can meet the demanding taste of modern food consumers who considers not only taste but also nutrition.

According to the freeze-dried fried rice with herb and algae added thereto and its preparation method, herbs and algae harmoniously harmonize with the chicken, and not only the flavor and taste of fried rice are excellent, but also the unique texture and various nutrients of seaweed can be utilized, Can be usefully used to produce excellent fried rice.

Hereinafter, the present invention will be described in more detail with reference to one or more embodiments. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of herbs

As a herb, commercially available frozen mugwort and time were purchased and used. Frozen mugwort was thawed in purified water, washed cleanly to remove foreign matter, steamed in a steamer for 20 minutes, and finely chopped. The time was cleaned with purified water to remove foreign matter, and then ground with a blender to prepare powder.

0.75 part by weight of prepared mugwort and 0.25 part by weight of time were mixed to prepare a herb.

Preparation Example 2. Seaweed preparation

Commercial seaweed, mackerel and seaweed stem were purchased and used as seaweeds. Tots were cleaned with purified water to remove foreign matter, and then finely chopped. The garlic was soaked in water for 2 hours, cleaned with purified water to remove foreign matter, and ground in a blender to prepare powder. Seaweed stem was soaked in water for 2 hours to remove salt and debris, then fried in cooking oil for 5 minutes, and finely chopped.

1.5 parts by weight of the prepared tops, 0.5 part by weight of menthol, and 1 part by weight of marigold stems were mixed to prepare seaweeds.

Preparation Example 3. Preparation of fried rice material

16 parts by weight of chicken breast, 3 parts by weight of carrot, 2 parts by weight of bell pepper, 2 parts by weight of garlic, 2 parts by weight of onion, 1 part by weight of fresh mushroom, 0.2 part by weight of sun salt, 0.5 part by weight of wheat, 0.5 part by weight of butter, 0.2 part by weight of peas, 0.1 part by weight of black pepper, 0.1 part by weight of pure white rice, 0.1 part by weight of Deriapyk sauce were mixed with 1 part by weight of the herb prepared in Preparation Example 1 and 3 parts by weight of seaweed prepared in Preparation Example 2, And steamed at 100 DEG C for 15 to 30 minutes to prepare a material for fried rice.

Example 1. Preparation of frozen fried rice added with herbs and seaweeds

Rice was washed with purified water and immersed in purified water for 2 hours. 1.3 times volume of water was added to the white rice washed with purified water, and the mixture was stirred for 25 to 30 minutes while maintaining the internal pressure of steam at 2.0 to 2.5 kg / cm 2 at a temperature of 95 to 105 ° C.

Fried rice was prepared by mixing 32 parts by weight of the fried rice preparation material prepared in Preparation Example 3 with 68 parts by weight of white rice cooked with rice. The rice and the fried rice material were uniformly mixed, and the mixed fried rice was uniformly spread on a plate plate and rapidly frozen at minus 10 to 40 ° C for about 1 to 2 hours by using a freezing warehouse. In order to sublimate the ice contained in the rapidly frozen fried rice, the rice is firstly dried in a vacuum chamber at a degree of vacuum of 400 to 100 mmHg / cm3 so that the moisture content of the rice is 5 to 15%, and then, Dried to prepare frozen fried rice.

Comparative Examples 1 to 3 Preparation of Fried Rice Having Different Preparing Processes of Herbs

As shown in Table 1, Comparative Examples 1 to 3 were prepared in the same manner as in Example 1, except that the preparation process of mugwort was changed in Preparation Example 1.

division Steam heating or not Steam heating time (minutes) Example 1 ○ 20 Comparative Example 1 ○ 15 Comparative Example 2 ○ 25 Comparative Example 3 × 0

Comparative Examples 4 to 6. Preparation of fried rice with different preparations of seaweed

As in Table 2, Comparative Examples 4 to 6 were prepared in the same manner as in Example 1, except that the preparation process of seaweed stalks was changed in Production Example 2.

division Presence of roasting process Roasting time (minutes) Example 1 ○ 5 Comparative Example 4 ○ 2 Comparative Example 5 ○ 8 Comparative Example 6 × 0

Comparative Examples 7 to 9. Preparation of fried rice without added herbs and / or seaweeds

As in Table 3, Comparative Examples 7 to 9 were prepared in the same manner as in Example 1, except that the herb of Preparation Example 1 and / or the seaweed of Production Example 2 were not used.

division Herb Seaweed Example 1 ○ ○ Comparative Example 7 ○ × Comparative Example 8 × ○ Comparative Example 9 × ×

Comparative Examples 10 to 19. Preparation of fried rice with different addition ratios of herbs and seaweeds

Comparative Examples 10 to 19 were prepared in the same manner as in Example 1 except that the herbs and seaweeds used in Example 1 were added at different ratios.

division Weight portion Mugwort time Top Moth Seamount stem Example 1 0.75 0.25 1.5 0.5 1.0 Comparative Example 10 0.5 0.5 1.5 0.5 1.0 Comparative Example 11 0.25 0.75 1.5 0.5 1.0 Comparative Example 12 0.75 0.25 1.5 1.0 0.5 Comparative Example 13 0.75 0.25 0.5 1.5 1.0 Comparative Example 14 0.75 0.25 1.0 0.5 1.5 Comparative Example 15 0.5 0.5 0.5 1.5 1.0 Comparative Example 16 0.5 0.5 1.0 0.5 1.5 Comparative Example 17 0.25 0.75 0.5 1.5 1.0 Comparative Example 18 0.25 0.75 0.5 1.0 1.5 Comparative Example 19 0.75 0.25 1.5 0.0 1.5

Experimental Example 1. Evaluation of preference for fried rice with different manufacturing processes

The preference for fried rice of Example 1 and Comparative Examples 1 to 9 was examined.

Specifically, 50 females of 30 male and female workers were asked about the incense, texture and taste of fried rice by the 5-point scale method (1: very poor, 2: poor, 3: moderate, 4: good, And the freeze-dried fried rice prepared in Example 1 and Comparative Examples 1 to 9 were provided by thawing and heating at a temperature that is easy to ingest, and the average values of the preference values are shown in Table 5.

division incense Texture flavor Overall likelihood Example 1 4.63 4.78 4.62 4.68 Comparative Example 1 4.10 4.56 4.13 4.26 Comparative Example 2 4.08 4.41 4.07 4.19 Comparative Example 3 2.15 3.90 3.26 3.10 Comparative Example 4 3.64 3.88 3.94 3.82 Comparative Example 5 3.74 3.95 3.99 3.90 Comparative Example 6 2.36 2.60 2.74 2.57 Comparative Example 7 3.84 2.03 3.67 3.18 Comparative Example 8 2.30 3.74 3.64 3.23 Comparative Example 9 2.24 2.10 3.01 2.45

As can be seen from Table 5, the fried rice of Example 1 was the most favorable and the lowest of the preference of Comparative Example 9, and it was confirmed that the addition of herbs and algae could improve the preference of the fried rice Respectively.

The odor of Comparative Example 3 and Comparative Example 6 was particularly low in the fragrance, because when the steam treatment was not performed, the fragrance unique to the mugwort was not sufficiently expressed. When the seaweed stem was not roasted, . On the other hand, through the low preference of Comparative Examples 7 to 9, it was confirmed that the use of all of the herbs and seaweeds according to Production Example 1 and Production Example 2 of the present invention increased the preference degree, and the herb and algae were included in the fried rice This is because it grasps the anchovy of the chicken.

It was confirmed that the preference of the texture was improved by the seaweed according to Production Example 2 of the present invention in that the preference of Comparative Examples 7 and 9 was the lowest in texture. On the other hand, the degree of preference of the texture of Comparative Example 6 was low, and it was confirmed that when the seaweed stem was not roasted in edible oil, it was retreated during the steaming process and the texture deteriorated.

The taste and flavor of the herb and the seaweed according to the preparation examples 1 and 2 of the present invention were the lowest in taste, And the degree of preference. On the other hand, in Comparative Example 3, the bitter taste of mugwort remained, and in Comparative Example 6, the odor characteristic of seaweed stem remained, and the taste of the mugwort was lowered. Through this treatment, the bitter taste of mugwort could be reduced by steam treatment, It was confirmed that by stirring with edible oil, the flavor of the beef can be reduced

From the above results, it was confirmed that the method of adding herbs and seaweeds according to Preparation Example 1 and Preparation Example 2 in the preparation of frozen fried rice added with herbs and seaweeds is the most useful method for improving overall taste of fried rice. Therefore, in the subsequent experiments, it was confirmed that the degree of preference was most improved when the herb prepared in Preparation Example 1 and the seaweed prepared in Preparation Example 2 were added to the fried rice at a certain ratio.

Experimental Example 2. Preference for fried rice having different composition ratios of herbs and seaweeds

The preference for the fried rice of Example 1 and Comparative Examples 10 to 19 was examined.

Specifically, 50 females of 30 male and female workers were asked about the incense, texture and taste of fried rice by the 5-point scale method (1: very poor, 2: poor, 3: moderate, 4: good, And the frozen fried rice prepared in Example 1 and Comparative Examples 10 to 19 were provided by thawing and heating at an easy temperature for ingestion.

division incense Texture flavor Overall likelihood Example 1 4.65 4.64 4.67 4.65 Comparative Example 10 3.54 4.57 4.01 4.04 Comparative Example 11 3.02 4.60 3.87 3.83 Comparative Example 12 4.34 4.45 4.20 4.33 Comparative Example 13 4.21 3.14 4.10 3.82 Comparative Example 14 4.25 3.85 4.18 4.09 Comparative Example 15 3.09 3.36 3.70 3.38 Comparative Example 16 3.00 3.91 3.62 3.51 Comparative Example 17 3.10 3.17 3.66 3.31 Comparative Example 18 2.97 3.79 3.54 3.43 Comparative Example 19 4.33 4.38 2.96 3.89

As shown in Table 6, it was confirmed that the fried rice of Example 1 was the most favorable.

In Comparative Example 10, Comparative Example 11 and Comparative Examples 15 to 18, the degree of preference for the fragrance was low, and it was confirmed that when the amount of mugwort added to the time was large, the degree of preference was increased, Because it feels strong, it is confirmed that the use of mugwort to time can make the two herbs feel harmonious.

In Comparative Example 13, Comparative Example 15 and Comparative Example 17, the degree of preference for the texture was low and it was confirmed that the sensation was felt because the sensation was excessively added. In addition, in Comparative Examples 13, 15, 17 and 18, the degree of preference for texture was low, and in particular, the degree of preference of Comparative Example 13 and Comparative Example 17 was low. It is confirmed that the preference degree is improved.

In the case of Comparative Example 19, it was confirmed that the preference of taste was lower than that of Example 1, and it was confirmed that the taste of fried rice could be improved by the addition of menthol, which is due to the sweetness and salty flavor of the mentaiton.

From the above results, the optimum ratio of herbs and seaweeds to be added to the fried rice was confirmed.

The embodiments of the present invention have been described above. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (3)

Frozen mugwort was thawed in purified water, washed cleanly to remove foreign matter, steamed in a steamer for 20 minutes, and finely chopped to prepare chopped frozen mugwort;
Washing time with clean water to remove foreign matter, and grinding with a blender to prepare a powder time;
0.75 part by weight of the above-mentioned fractionated frozen wormwood and 0.25 part by weight of the powder time to prepare a fried rice herb;
Rinsing with pure water to remove the foreign material, finely chopping to make the chopped roots;
The chewing gum is soaked in water for 2 hours, then cleaned with purified water to remove the foreign material, and grinded with a blender to prepare a powdery gum.
Seaweed stem is called water for 2 hours to remove salt and foreign matter, then fried for 5 minutes in edible oil and finely chopped to make seaweed stem;
1.5 parts by weight of the seaweeds, 0.5 parts by weight of the powdery seaweeds and 1 part by weight of the seaweed stalks were prepared to prepare seaweed for fried rice;
16 parts by weight of chicken breast, 3 parts by weight of carrot, 2 parts by weight of bell pepper, 2 parts by weight of garlic, 2 parts by weight of onion, 1 part by weight of fresh mushroom, 0.2 part by weight of sun salt, 0.5 part by weight of wheat, 0.5 part by weight of butter, 0.2 part by weight of peas, 0.1 part by weight of black pepper, 0.1 part by weight of whiteness, 0.1 part by weight of Deriaxyceae, 1 part by weight of the above fried rice herb and 3 parts by weight of seaweed for fried rice were mixed. Steam for 30 minutes to prepare a fried rice material;
68 parts by weight of white rice and 32 parts by weight of the fried rice material are uniformly mixed and then the mixed fried rice is uniformly spread on a plate and rapidly frozen and frozen fried rice is prepared by freezing rapidly at 10 to 40 ° C for 1 to 2 hours step; And
Primary drying such that the moisture content of the rice of the quick-freeze-thawed frozen rice is 5 to 15% in a vacuum chamber having a degree of vacuum of 400 to 100 mmHg / cm3, and then secondary drying such that the moisture content is 3 to 8%
And a method for producing frozen fried rice to which seaweed is added.
delete A frozen fried rice added with herbs and algae produced by the method of claim 1.