TH7221A3 - Process for producing semi-frozen fried curry rice and such products - Google Patents

Abstract

DC60 (19/04/55) Production process of frozen fried curry rice, semi-finished, is to cook or steam the rice to be cooked, stir-fried with curry, forming cubes, breaded, breadcrumbs and frozen at a temperature of at least -18 degrees Celsius. Or lower can be stored for a long time When they want to eat, they are fried in hot oil or baked in the oven. The outer shell will be crisp. Inside is that the grain is soft. Fragrant curry paste Process for the production of frozen fried curry rice It is for cooking or steaming rice, stir-frying with curry, forming a loaf of rice, deep frying, bread crumbs, and soaking in the pulp at a temperature of at least -18 degrees Celsius or lower. It can be stored for a long time. When they want to eat, they are fried in hot oil or baked in the oven. The outer shell will be crisp. Inside is that the grain is soft. Fragrant curry paste

Claims (7)

1.Process for the production of frozen fried curry rice There are steps to do as follows: a. Cleaning rice and preparing the cooked side By separating impurities Wash clean And the rice that has been washed and cooked. B. Preparation of seasoning consists of 4 main parts as follows - Preparation of curry. Using spices or herbs, choose from paprika, chilies, shallots, garlic, galangal, lemongrass, coriander root, fresh turmeric, pepper, cinnamon, coriander, cumin, cloves, using one or two or more, and mix thoroughly - preparation, seasoning, choose It can be obtained from salt, granulated sugar, shrimp paste, fish sauce by using one or two or more. - Flavored plant preparations. Choose from fennel leaves, basil, basil, kaffir lime leaves, spring onion, coriander, cinnamon, fennel, clove, hale using either. Or two or more. - Preparation of meat. C. Mixing rice, bring curry from item B. Fried with oil. Using the fire at a temperature of 70-90 degrees Celsius for 3-7 minutes, add the meat. Seasoning with seasoning Add flavored plants Mix vegetables until the meat is cooked. Then add it to the cooked rice obtained from item A. Mix thoroughly thoroughly. E. Preparation of batter mixture consisting of 25-35% wheat flour by weight, rice flour 5-10% by weight, baking powder 0.2. -1.5% by weight, sugar 1-3% by weight, 1-3% vegetable oil by weight, 1-3% salt by weight, water & 45-60% by weight, mix thoroughly f. Combination of flour and bread glaze The rice cubes, which have been formed from section D, are dipped in the batter obtained from Section E until the batter is completely covered and evenly covered. The breadcrumbs are then spread thoroughly before the pre-frying rice, by frying the flour and breadcrumbs from item F to frying in oil at 15 degrees Celsius for 30 seconds. Up to 1 minute 30 seconds h. Freezing pulp By freezing the form of fried, semi-cooked rice from the point 2. Production process of semi-frozen fried curry rice according to claim 1, where the rice used is Ingredients in production can be selected from rice or sticky rice. The one Or mix two kinds of rice together 3. Production process of semi-finished frozen fried curry rice according to claim 1, where the spices, seasonings To flavor the meat, use either one or two or more. 4. Production process of semi-frozen fried curry rice according to claim 1, where the meat used As an ingredient in production, you can choose from pork, chicken, beef, shrimp, fish, squid, shellfish, crab, one or two. 5. Production process of semi-frozen fried curry rice according to claim 1, where forming is used. The optimum thickness is 03-2.0 cm. 6.Production process of semi-frozen fried curry rice according to claim 1, where freezing uses the minimum temperature of -18 degrees Celsius. 7. Instant frozen fried rice with curry products obtained from the process of claim 1-6.