Processing method of fried rice flavor nutrition convenience food
A technology of convenience food and processing method, applied in food preparation, food science, application, etc., can solve the huge gap in the living requirements of health, nutrition and convenience, rice can not completely solve the problem of regeneration, affecting taste, digestion and nutrient absorption and other problems, to achieve the effect of enriching the variety of colors, helping the gastrointestinal digestion and absorption, and strong ability to adapt to the market
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[0029] 1. Weighing
[0030] Weigh 45-70 kg of broken rice, 10-25 kg of shelled eggs, 1.5-2.5 kg of sea cucumbers, 2-4 kg of chicken legs, 1-1.5 kg of ham, 1-1.5 kg of dried scallops, and 2 kg of dried shrimps -6 kg, shiitake mushrooms 1.5-2.5 kg, bamboo shoot slices 1.5-3.5 kg, green beans 1-1.5 kg, shallot powder 0.8-1.5 kg, shrimp roe 0.1-0.12 kg, refined salt 0.5-1 kg, cooking wine 0.5-1 kg, Chicken essence 0.1-0.3 kg, salad oil 5-8 kg.
[0031] 2. Production process
[0032] 1. Remove impurities from the broken rice, wash it with clean water, soak it in clean water for 10 minutes to 5 hours, and dry it for 1-2 hours, so that the water content of the rice after soaking is 105-130% of the original weight; crush the rice , sieved to make 40-90 order rice noodles.
[0033] 2. Wash the Shuifa sea cucumber, Shuifa scallop, chicken leg, ham, shrimp, shiitake mushrooms, bamboo shoots, green beans, and chives with clean water, dry for 30-120 minutes, cut into cubes the size of g...
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