TWI704896B - Rotary baking and stir-frying method on frying rice - Google Patents

Abstract

The invention provides a rotary baking and stir-frying method on fried rice, which comprises a rotatable container, at least one blade on the inner wall of rotatable container, thereof, a 60 percent to 100 percent of doneness of solid cooked rice is placed into the rotatable container, and adds another 48 percent to 52 percent amount of liquid sauce compared with the solid cooked rice into the rotatable container, both the rice and the liquid sauce then rotates and stirs in the rotatable container, pre-set a rotating speed and a cooking time, the high temperature flips and bakes the damp-rice-ball, gradually, the moisture in damp-rice-ball is evaporating, as soon as the status of wet rice ball is becoming loose and dry properly, a dish of a well stir-frying and non-sticky fried-rice has completed. Accordingly, not well-cooked rice mixed with liquid sauces, bakes and flips in a rotary container under high temperature; eventually, a loose, non-sticky and delicious fried rice has done.

Description

Rotary drying method of fried rice

The present invention relates to a rotary drying method for frying rice, in particular to a dry rice with a quantitative maturity of 60 to 100% and adding a liquid of nearly half the weight of the rice to the wet rice ball in the high-temperature rotary kettle. Turn it over to keep hitting the leaves and pot wall, causing the rice ball to continue to ripen. The moisture in the rice ball will evaporate due to constant contact with the high-temperature metal surface. Finally, the moisture in the rice ball will be greatly reduced and the high-temperature baking will gradually form a dry, loose and fully cooked shape. Fried rice with distinct grains, this innovative drying method can achieve exactly the same effect as ordinary manual fried rice, but it does not require continuous manual operation during the cooking process, and uses half-cooked rice balls for a certain period of time When it is heated to the dish, it reaches just fully cooked, and its taste far exceeds the shortcomings of using fully cooked rice to destroy the taste of rice in manual fried rice. It is a fried rice process that does not require manual intervention at all, and it uses half-cooked rice to bake to complete The taste of cooked rice grains is good, and the automatic rice cooking technology beyond the level of manual fried rice is the inventor of its application.

According to the ethnics in Asia, rice is not only its staple food, but after thousands of years of evolution, many rice food practices have been produced, adding different tastes to monotonous rice. For example, risotto topped with seasoning sauce, fried rice stir-fried with other ingredients, add a little more water and boil it with cheese and other ingredients into a soft stew, sushi with cold rice grains covering other ingredients... And so on various different cooking methods, so that people can enjoy the rice at the same time, but also increase the taste.

Taiwan is a gourmet paradise. A dazzling array of snacks, delicacies, and exotic dishes have captured every glutton. The general public loves home-made fried rice. When they want to try exotic flavors, stewed rice is the most popular. The following is for "fried rice" and " "Stewed rice" detailed introduction:

1. There are many types of "fried rice": Chinese, Japanese, Korean, Thai, etc.; "fried rice" is basically prepared by "dry stir-fry", and dry-fried rice uses "cooked rice". Take appropriate amount of cooked rice and put it into the traditional In the wok, mix the ingredients, seasonings, etc. into the pot and stir for the second time. The white rice is mixed with the seasonings and ingredients, and the heat source is continued to be manually stir-fried while being beaten with a rice scoop (spatula). (Flattening) The spherical and massive rice balls in the pot make the cooked rice loose and evenly heated, and the original cooked rice is made into a unique taste of fried rice.

2. There are many types of "Stewed Rice": Indian, Middle Eastern, Spanish, Italian, etc. The method of making stewed rice is basically "boiled". The boiled stewed rice uses "raw rice". The main ingredients, ingredients and seasonings are first put into the pot and mixed and fry, and then a certain amount of "raw rice" is added. Then add clear water to the waterline, submerge the solids in the pot and cover the pot. After a considerable amount of time is steamed, the water in the pot evaporates to a proper condition and the pot is boiled to complete the well-known stew (cooking rice).

People who love rice can tell by explaining the above that the manufacturing methods of "fried rice" and "stewed rice" are completely different. Generally, fried rice uses cooked rice mixed with rice balls and pieces of rice. When cooking rice, the chef also adds some liquid seasonings to the solid rice, but the solid to liquid ratio is roughly 100:10-15, which is about 100 grams of cooked rice. Add 10~15 grams of liquid. During the manual dry-frying process, you need to repeatedly stir-fry, flatten, and flatten the rice balls. Sometimes the uneven distribution of flavors is caused by uneven stir-frying; while the stewed rice is cooked with excessive water. It presents an alternative meal with a completely different taste from fried rice, so it is not favored by gluttons who love soft and flexible rice.

Fried rice is a popular dish, but the occupational disease (carpal tunnel syndrome) caused by manual operation will cause chefs to regret for life. Based on this, the inventor upholds the rich design of the related industry for many years. Based on actual production experience, developed and researched for the above-mentioned problems, a rotary drying method of fried rice is provided. In addition to completely solving the occupational disease of the chef, it can also bake the fried rice that tastes clear and full of the chef’s cooking skills. The purpose of making it have better practical value.

The main purpose of the present invention is to provide a rotary drying method for fried rice, in particular to use rice grains with a maturity value of 60-100%, plus a solid-liquid ratio of 100:30-60 moisture, using high temperature and high humidity The technology of roasting and ripening rice grains evaporates the moisture in the wet rice ball through a rotary drying method, and makes the wet rice ball dehydrated into a loose and non-sticky shape. The purpose of the fried rice is to achieve the perfect cooking effect when the pan is turned on.

The main purpose and effect of the rotary drying type fried rice method of the present invention are achieved by the following specific technical means: It mainly prepares a rotatable kettle through step a, and at least one blade is provided on the inner wall of the kettle, And in step b, put fixed-value solid rice grains with a maturity value of 60-100% in the kettle, and add 48-52% liquid sauce, and rotate the kettle through step c and heat it for a certain amount Set the rotation speed (representing the size of firepower) during each period of the kettle roasting process to make the wet rice balls evaporate by turning over and fry within the time. The rice grains are ripened, and the wet rice balls are gradually reduced due to the moisture It is loose and non-sticky; by this, it can roast the rice with exactly the same effect as the general manual fried rice, but it does not require continuous manual operation during the cooking process, which completely solves the occupational disease caused by the chef due to the fried rice. And the use of half-cooked rice balls, when the time is up, the rice is fully cooked, its taste far exceeds the shortcomings of artificial fried rice with the secondary processing of cooked rice that destroys the aroma and taste of the original rice. It is a fried rice process that does not require manual intervention at all, and exceeds the level of manual fried rice. , Delicious fried rice with excellent taste, bright and plump grains.

In a preferred embodiment of the rotary drying method for frying rice of the present invention, the rice-baking appliance in step a adopts a rotatable kettle or a drum-shaped pan, and the thickness of the kettle is between 0.3 and 0.7 mm, and is provided There is a power source and the end of the output shaft is connected to the bottom of the kettle, and the kettle is tilted to drive the kettle to rotate, and a heat source is provided under the tilted kettle, and the heat source provides the kettle for heating.

A preferred embodiment of the rotary drying type fried rice method of the present invention, wherein step b is to add fixed-value solid rice grains with a maturity value between 60-100%, and the optimal maturity value is 70-80%. Inside the rotating kettle.

The weight ratio of the solid half-cooked rice and the liquid sauce of the present invention is 100:30 to 100:60, and they are put into the rotary kettle, and the solid food is fully stirred and mixed by the rotary kettle.

A preferred embodiment of the rotary drying method for frying rice of the present invention, wherein step c is a process of providing a kettle for heating and frying, and the temperature in the kettle is maintained between 180°C and 250°C, preferably 200°C through a heat source Allow the kettle to rotate between ~230°C for 120~300 seconds (depending on the type of ingredients in the kettle, the attributes of the ingredients, and the weight of the ingredients). Rotate the kettle to loosen and bake the cooked rice until the water evaporates.

this invention:

1: Kettle

11: Blade

2: power source

3: heat source

A: Solid rice

B: Liquid sauce

Step a: cooking utensils

Step b: insert material

Step c: baking process

Figure 1: A schematic diagram of the process of the present invention.

Figure 2: A schematic side sectional view of the present invention.

Figure 3: A schematic cross-sectional view of the kettle of the present invention.

In order to make the technical content, the purpose of the invention and the effect achieved by the present invention have a more complete and clear disclosure, the following detailed descriptions are given, and please refer to the disclosed drawings and figure numbers together: First, the present invention For the actual application of technology and means, please refer to the first to third figures, which are schematic diagrams of the rotary drying method for fried rice of the present invention. The steps are as follows: a) Cooking utensils-equipped with a kettle (1) or a cylindrical pot, at least one blade (11) is provided on the inner wall of the kettle (1), and a power source (2) is provided with its output The shaft end is connected to the bottom of the kettle (1), and is inclined to drive the kettle (1) to rotate, and a heat source (3) is provided under the kettle (1) in an inclined state, and the heat source (3) ) Provide the kettle (1) for heating, and further the thickness of the kettle (1) can be between 0.3 and 0.7 mm, but the best thickness is between 0.45 and 0.55 mm; b) Place the material-in A fixed value of solid rice (A) and liquid sauce (B) are put into the kettle (1) at one time and mixed into rice balls, and the solid rice (A) has a maturity value between 60-100% , But the best maturity is 70~80%, and the weight ratio of the solid rice (A) to the liquid sauce (B) is 100:30~100:60, and the best ratio is 100:48~ 100:52; c) Roasting process-start the power source (2) and the heat source (3), let the power source (2) drive the kettle (1) to rotate, and pass the heat source ( 3) Provide the kettle (1) heating temperature so that the temperature of the kettle (1) is maintained at 180°C~250°C and continuously rotated, preferably between 200°C and 230°C, so that the kettle (1) The inner leaves (11) keep hitting and turning over the rice ball, so that the moisture in the rice ball is gradually evaporated until the rice ball is in a loose, dry and ripened state.

Please refer to the pictures shown in the first to third pictures. As for the Analects: "If you want to do well, you must first sharpen your tools." When the rice-fried method of the present invention is actually implemented, the rice-baking utensils must be prepared through step a. For the amount of fried rice, prepare an appropriate size kettle (1) or drum-shaped pan, and the inner wall of the kettle (1) is provided with at least one blade (11), and the bottom is connected with a power source (2) and With an inclined setting, the output shaft of the power source (2) can drive the kettle (1) to rotate, and a heat source (3) is provided under the kettle (1) in an inclined state, and the heat source ( 3) Provide the kettle (1) for heating.

When making fried rice, the ratio is the same as the range disclosed above. Here, an example of an actual weight ratio is illustrated. When the material is placed in step b, 250 grams of solid rice grains with a maturity value of 60-100% are used. (A) "However, the solid rice grains preferably have a maturity value of 70~80%" and a liquid sauce (B) of 75cc~150cc, which is put into the kettle (1) at one time and automatically mixed into rice balls; wherein the liquid The best adding amount of sauce (B) is 120cc~130cc. At the same time, perform step c baking process, start the power source (2) and the heat source (3), let the power source (2) drive the kettle (1) to rotate to fully mix the semi-cooked solid rice (A) ) And liquid sauce (B), and provide the kettle (1) corresponding to half-cooked solid rice (A) and liquid sauce (B) through the heat source (3) to heat the kettle (1) Keep it at 180°C~250°C and continue to rotate for 120~300 seconds (depending on the type of ingredients in the kettle, the attributes of the ingredients, and the weight of the ingredients), let the leaves (11) in the kettle (1) loosen and ripen and bake The half-cooked solid rice (A) that is fried is made by absorbing the liquid sauce (B) until the water in the liquid sauce (B) evaporates. In this way, 100% mature and delicious fried rice is made.

Through the above steps, the purpose is to put the semi-cooked solid rice (A) and the liquid sauce (B) directly into the kettle (1). After natural stirring, the solid wet rice balls will not become balls or lumps; then use special The inner blades (11) of the kettle (1) allow the blades (11) to continue to turn at high temperature to make the wet solid wet rice balls hit the blades (11) and the pot wall to gradually evaporate the moisture in the wet rice balls to ripen the semi-cooked solid The rice grains (A) are loose and dry fried rice. In this way, you don’t need to be like a chef’s "fried rice". You have to beat the dry rice into balls and chunks while frying, causing occupational injuries due to long-term use of wrist strength. At the same time, solid rice grains with a maturity value of 70~80%, After setting the ripening time, avoid using 100% cooked rice for manual fried rice. If there is leftover rice, then fry it, destroying the freshness of the rice. This invention can bake the “rotary-baked rice” with distinct grains and fresh taste.

However, the foregoing embodiments or drawings do not limit the product structure or usage mode of the present invention. Any appropriate changes or modifications by those with ordinary knowledge in the relevant technical field should be regarded as not departing from the patent scope of the present invention.

Based on the above, the method of the present invention and the equipment for implementing the method and the use and implementation description show that, compared with the prior art, the present invention has the following advantages:

1. The rotary-drying method for frying rice of the present invention uses a large amount of water and a rotating blade stir-frying and drying technology, which has never appeared on the market before, and satisfies one of the "novelty" requirements of the inventive concept.

2. The rotary drying method of the present invention uses rice grains with the best maturity value of 70~80% to be implemented. After a certain period of time, it is roasted to reach the best state of 100% maturation at the start of the pot. This method is artificial The implementer of fried rice has never heard of and used it before, and it meets the second requirement of the "novelty" of the inventive concept.

3. The rotary drying method of the present invention uses rice grains with a maturity value of 70~80% to be roasted for a proper time to reach the best state of 100% maturity when the pan is turned on. This method is used by the implementer of manual fried rice The second processing of 100% cooked rice completely destroys the aroma and taste of the rice. The innovative rice maturity is used to bake the grains to produce Q bombs, surpassing the artificial fried rice. The cooked rice is drained again due to the secondary processing. Reduce the taste and deliciousness of fried rice. This baked rice is more delicious than artificial fried rice and meets one of the requirements of "progressiveness" in invention operations.

4. The rotating drying method of the present invention uses a power source to drive the kettle to rotate the fried rice. It does not require manual operation. With AI artificial intelligence, it is possible to fry the same fried rice as the chef’s skill, which completely solves the problem that the chef suffers from the problem of fried rice. The occupational disease of "tunnel syndrome" satisfies the second requirement of "progressive" invention operation.

5. The spin-drying fried rice method of the present invention can fry a fried rice every 2 to 5 minutes. It can be used in convenience stores all year round. The output is unlimited and consistent with the chef’s skills. In addition to solving the trouble of "selecting, training, using, and retaining" chefs for Chinese catering companies, it can also greatly increase the operating profits of the companies and meet one of the requirements of the "futureness" of the invention market.

6. The rotary-drying fried rice method of the present invention is competent for fried rice from all countries in the world, and its taste can be better than that of the manual implementation of fried rice in various countries, and meets the second requirement of the "futureness" of the invention market.

In summary, the embodiments of the present invention can indeed achieve the expected use effects, and the specific structure, maturity of the ingredients used, and implementation methods disclosed in the embodiments of the present invention have not been seen in the methods and similar products disclosed in the same technology. , Has not been disclosed before the application, since it has fully complied with the provisions and requirements of the Patent Law, I filed an application for a patent for invention in accordance with the law, and I implore the review and grant the patent.

Step a: cooking utensils

Step b: insert material

Step c: baking process

Claims (5)

A rotary drying method for frying rice, which includes the steps: a) A rice-baking appliance-equipped with a kettle or a cylindrical pot, at least one blade is provided on the inner wall of the kettle, and a power source is provided with its output The shaft end is connected to the bottom of the kettle, and is inclined to drive the kettle to rotate, and a heat source is provided below the kettle in the inclined state, and the heat source provides the kettle for heating; b) inserting materials- Put fixed-value solid rice grains and liquid sauce into the kettle at one time and mix them into rice balls, and the solid rice grains have a maturity value between 60-100%, and the weight of the solid rice grains is equal to that of the The weight ratio of the liquid sauce is 100:30~100:60; c) Baking process-start the power source and the heat source, let the power source drive the kettle to rotate and provide high temperature heating through the heat source For the rice balls in the kettle, keep the temperature of the kettle at 180°C~250°C and continue to rotate, so that the blades of the kettle keep hitting and turning over the rice balls without manual frying to make the rice balls The internal moisture gradually evaporates until the rice balls appear loose, dry and ripe. According to the rotary drying method for fried rice according to claim 1, wherein in step b, the solid rice grains with a maturity value of 70 to 80% are preferably used. According to claim 1 or 2, the rotary drying type fried rice method, wherein the weight ratio of the solid rice grains and the liquid sauce in step b is preferably 100:48-100:52. According to the rotary drying method for frying rice as described in claim 3, it is best that the temperature of the kettle during the frying process of step c is kept between 200°C and 230°C. According to claim 4, the rotary drying type rice frying method, wherein the kettle keeps rotating at a high temperature for 120 to 300 seconds during the baking process in step c.

Images