CN1985625B - Instant cooked rice and its making process - Google Patents
Instant cooked rice and its making process Download PDFInfo
- Publication number
- CN1985625B CN1985625B CN2005100225966A CN200510022596A CN1985625B CN 1985625 B CN1985625 B CN 1985625B CN 2005100225966 A CN2005100225966 A CN 2005100225966A CN 200510022596 A CN200510022596 A CN 200510022596A CN 1985625 B CN1985625 B CN 1985625B
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- China
- Prior art keywords
- rice
- soup
- fried
- chinese medicine
- bone
- 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.)
- Expired - Fee Related
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 title description 32
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 18
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 244000241872 Lycium chinense Species 0.000 claims description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 240000005373 Panax quinquefolius Species 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 241000756943 Codonopsis Species 0.000 description 6
- 244000273928 Zingiber officinale Species 0.000 description 6
- 235000006886 Zingiber officinale Nutrition 0.000 description 6
- 235000008397 ginger Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000118681 Iresine herbstii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of instant cooked rice and its making process. The instant cooked rice includes deeply fried rice inside a box or a bag, and a soup material packet of hen soup, beef soup or bone soup. The deeply fried rice is cooked with rice and through washing, soaking in tonifying health Chinese medicine decoction, and deep frying. The soup material is made with hen, beef or bone, and through stewing together with tonifying health Chinese medicine material. The instant cooked rice has rich nutrients and good taste.
Description
Technical field
The present invention relates to a kind of convenient and instant product and preparation method thereof, specifically is a kind of rice made products and preparation method thereof that makes things convenient for.
Background technology
Along with the quickening of people's rhythm of life, convenient, leisure food is propagated its belief on a large scale.Modal instant food has instant noodles, instant bean vermicelli or the like, adopts packed or box-packed form, wherein places an instant noodles cake or bean vermicelli cake, the soup stock bag of additional dehydration vegetables or flavouring again, soak instant noodles cake or bean vermicelli cake with boiling water, again with soup stock, i.e. edible.But these instant food have been put on market for many years, generally cause a kind of psychology of being weary of in consumer mind.The rice food of convenience is also arranged in the prior art, but its manufacture craft be mostly with rice clean cook after, oven dry, packing brew with boiling water when edible again, this rice food that makes things convenient for lumps easily, or becomes pastel, not too meets people's habits and customs, is difficult to popularize.
Summary of the invention
The purpose of this invention is to provide a kind of fried rice instant food and preparation method thereof, hot water is put into tonic Chinese medicine or integration of drinking and medicinal herbs Chinese medicine in the clean back of rice mix immersion, to put into oil cauldron fried ripe for the rice that will soak then, cooperate tradition such as one's old mother's chicken soup, steamed beef soup, bone soup soup stock bag at home again, dress box or pack, as instant food, the genuineness that has kept rice, satisfied the consumption habit that the consumer eats rice, distinguish to some extent with traditional rice again, become the folk snack of a species tool local flavor.
Technical scheme of the present invention is as follows:
A kind of instant cooked rice is characterized in that comprising the fried rice and soup stock bag that are loaded in the bucket, and one's old mother's chicken soup, steamed beef soup or bone soup are housed in the soup stock bag.
Described instant cooked rice is characterized in that described fried rice is to be mixed with the fruit of Chinese wolfberry, chrysanthemum, Radix Glycyrrhizae, sweet osmanthus, American Ginseng, rhizoma Gastrodiae with fried ripe the forming of plant/animal after the hot-water soak by rice; Described one's old mother's chicken soup is to be endured to bone after stewed with warm fire by the one's old mother chicken of slaughtering afterwash and an amount of salt, Radix Codonopsis, ginger, water to stay shredded meat to form; Described steamed beef soup is to be endured with warm fire by beef and an amount of ginger, Radix Codonopsis, anise, dried orange peel, the fruit of Chinese wolfberry, salt, water to form after stewed; Described bone soup is to be endured to bone after stewed with warm fire by leg of pork bone and an amount of salt, Radix Codonopsis, ginger, the fruit of Chinese wolfberry, water to stay meat to form.
The preparation method of described instant cooked rice is characterized in that may further comprise the steps:
(1), rice is cleaned with clear water after, put into 80-85 ℃ of hot water immersion simultaneously after 2-4 hour with Chinese medicines such as dividing the packed fruit of Chinese wolfberry, chrysanthemum, Radix Glycyrrhizae, sweet osmanthus, American Ginseng, rhizoma Gastrodiae, pour oil temperature into and be in 110-130 ℃ the oil cauldron fried 0.5-2 minute, after rice becomes golden yellow by primary colors, pull out and the Mi Jinhang de-oiling is handled stand-by, above-mentioned Chinese medicine single weight is the 0.5-3 ‰ of rice;
(2), endure and stew one's old mother's chicken soup or steamed beef soup, bone soup, and pack;
(3), put into pail pack by the fried rice of the deal of setting after and the one's old mother's chicken soup that packs or steamed beef soup, bone soup with de-oiling.
The instant cooked rice that the present invention makes is easily preserved, and it is good to prepare burden, and tool nutritive value and nourishing health function can satisfy consumer's food rice and be accustomed to.
The specific embodiment
30 jin of selected high quality white rices after cleaning with clear water earlier, are put into bucket, be respectively charged into the fruit of Chinese wolfberry 50 grams with beanbag again, chrysanthemum 25 grams, Radix Glycyrrhizae 25 grams, sweet osmanthus 20 grams, American Ginseng 20 grams, rhizoma Gastrodiae 20 grams, (above various batchings, according to the difference in season, suitable adjustment is arranged), put into the rice bucket simultaneously, pour 80-85 ℃ hot-water soak again into, rise after 2-4 hour and drag for, put into big silk screen and drain, pour oily temperature in batches into and be in vegetable oil/animal oil cauldron of 120 ℃, fried about 1 minute clock time, when becoming golden yellow by primary colors in rice, pull out and rice delivered to oil remover carry out de-oiling, taken off oil cooling but the back stand-by, through this prescription make rice, color and luster is vivid, mouthfeel is soft, and the fragrance uniqueness is preserved easily.
The above-mentioned fried rice of making adopts paper bucket packing, except that convenient rice, also is furnished with long-used soup material packages such as bone soup, one's old mother's chicken soup or steamed beef soup in the bucket.
The long-used soup boiling method is as follows:
One's old mother's chicken soup: one of the one's old mother chicken in two to three years of selected breed, slaughter clean after, keep the chicken gizzard and put into crock with whole chicken, add clear water 2-3 liter, after warm fiery stewed 3-4 hour, add an amount of salt, Radix Codonopsis or American Ginseng or ginseng fibrous root, ginger and stew after 1-2 hour, bone and stay shredded meat, it is stand-by to be divided into 25 gram inner wrappings after the cooling.
Bone soup: 5 kilograms in selected leg of pork bone (slightly meat), clean into crock, add batchings (can change to some extent) such as 50 gram ginger, 30 gram Radix Codonopsis, the 20 gram fruits of Chinese wolfberry simultaneously with different batchings in season, add clear water 3-4 liter, after stewed 2-3 hour, add an amount of salt with the temperature fire, stewed 1-2 hour again, bone and stay meat, it is stand-by to be divided into 25 gram inner wrappings after the cooling.
Steamed beef soup: 3 kilograms of selected ox das Beinfleisch, cleaning dices puts into crock, add clear water 3-4 liter, add batchings (season, different batchings can change) such as 50 gram gingers, 30 gram Radix Codonopsis, 10 gram anises, 20 gram dried orange peels, the 20 gram fruits of Chinese wolfberry simultaneously, after warm fiery stewed 2-3 hour, add an amount of salt, stewed 2-3 hour again, be divided into usefulness such as 25 gram inner wrappings after the cooling.
The convenient rice of 125 grams is restrained the soup stock bags with 25 of high temperature sterilization puts into the pail pack that prints, again with capsuling machine with sealing suitable for reading, be finished product.
Claims (2)
1. an instant cooked rice is characterized in that comprising the fried rice and soup stock bag that are loaded in the bucket, and one's old mother's chicken soup, steamed beef soup or bone soup are housed in the soup stock bag; Described fried fire makes by the following method: after rice is cleaned with clear water, put into 80-85 ℃ of hot water immersion simultaneously after 2-4 hour with the fruit of Chinese wolfberry, chrysanthemum, Radix Glycyrrhizae, sweet osmanthus, American Ginseng, rhizoma Gastrodiae Chinese medicine that branch is packed, pour oil temperature into and be in 110-130 ℃ the oil cauldron fried 0.5-2 minute, after rice becomes golden yellow by primary colors, pull out and the Mi Jinhang de-oiling is handled stand-by, above-mentioned Chinese medicine single weight is the 0.5-3% of rice.
2. the preparation method of instant cooked rice according to claim 1 is characterized in that may further comprise the steps:
(1), rice is cleaned with clear water after, put into 80-85 ℃ of hot water immersion simultaneously after 2-4 hour with the fruit of Chinese wolfberry, chrysanthemum, Radix Glycyrrhizae, sweet osmanthus, American Ginseng, rhizoma Gastrodiae Chinese medicine that branch is packed, pour oil temperature into and be in 110-130 ℃ the oil cauldron fried 0.5-2 minute, after rice becomes golden yellow by primary colors, pull out and the Mi Jinhang de-oiling is handled stand-by, above-mentioned Chinese medicine single weight is the 0.5-3% of rice;
(2), endure and stew one's old mother's chicken soup or steamed beef soup, bone soup, and pack;
(3), put into pail pack by the fried rice of the deal of setting after with the one's old mother's chicken soup, steamed beef soup or the bone soup that pack with de-oiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100225966A CN1985625B (en) | 2005-12-20 | 2005-12-20 | Instant cooked rice and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100225966A CN1985625B (en) | 2005-12-20 | 2005-12-20 | Instant cooked rice and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1985625A CN1985625A (en) | 2007-06-27 |
| CN1985625B true CN1985625B (en) | 2010-12-08 |
Family
ID=38182669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100225966A Expired - Fee Related CN1985625B (en) | 2005-12-20 | 2005-12-20 | Instant cooked rice and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1985625B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445088A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Puffed corn and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077351A (en) * | 1993-03-02 | 1993-10-20 | 赵博光 | The processing method of deep-fry instant rice and deep-fry instant rice |
| CN1163063A (en) * | 1996-04-25 | 1997-10-29 | 周浪平 | Instant rice and its producing technology |
| CN1328774A (en) * | 2000-06-20 | 2002-01-02 | 张勤成 | Nutrient fast food |
-
2005
- 2005-12-20 CN CN2005100225966A patent/CN1985625B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077351A (en) * | 1993-03-02 | 1993-10-20 | 赵博光 | The processing method of deep-fry instant rice and deep-fry instant rice |
| CN1163063A (en) * | 1996-04-25 | 1997-10-29 | 周浪平 | Instant rice and its producing technology |
| CN1328774A (en) * | 2000-06-20 | 2002-01-02 | 张勤成 | Nutrient fast food |
Non-Patent Citations (1)
| Title |
|---|
| CN 1328774 A,说明书第1－3页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1985625A (en) | 2007-06-27 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HEFEI JIAJIAYI INDUSTRY AND TRADE CO., LTD. Free format text: FORMER OWNER: WEI YILONG Effective date: 20150803 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150803 Address after: 231600 dragon pond Industrial Park, Feidong County, Anhui, Hefei Patentee after: Hefei Jia Yi Industry and Trade Co., Ltd. Address before: 230001, room 490, 612 Huaihe Road, Luyang District, Anhui, Hefei, China Patentee before: Wei Yilong |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101208 Termination date: 20191220 |
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| CF01 | Termination of patent right due to non-payment of annual fee |