Cured food

Abstract

The cured food comprises uncooked food, water and a curing agent, and is formed by mixing the components in a certain proportion range, thoroughly steaming, reducing heat to a normal temperature or a suitable temperature. The curing agent is added in the steaming process, and the granular uncooked food is allowed to become a solid state after being steamed thoroughly; the cured food can repeatedly return to a pot for heating, when being eaten, can be eaten by being clamped with chopsticks, can also be eaten by being held with hands, and is not loose and not sticky when being eaten by being held with hands; when the curing agent amount is increased, the cooked food taste is chewy; when the curing agent amount is reduced, the taste chewy feel is weakened; and because of becoming the solid-state food, the cured food can be made into a round cake shape, a square block shape, a jujube shape, a grape shape and other various shapes, can be stored, transported (preserved) and frozen, is in favor of local and different-place consumption, and is suitable for factory processing, and is not only convenient to manage but also convenient to consume.

Description

Technical field: [0001] This project belongs to the technical field of grain processing of raw food and mature food. Background technique: [0002] The existing cooking processing of raw food (mainly for rice) is basically boiling and steaming, and most of them are cooked and eaten now. The cooked "cooked food" is relatively loose and needs to be eaten in a container such as a bowl, which is not easy to use. Hand-held, hand-held, loose, sticky, cannot be held and eaten like "steamed bread", it is not easy to transport and store, it is not easy to consume in different places, only easy to consume locally and at that time, so the cooked "cooked food" is not See food stalls, shops, supermarket sales. The cooked processing of existing "five grains" also has a "loose" phenomenon, such as rice, glutinous rice, purple rice, and millet; barley, oats, buckwheat, wheat and other grains of wheat are eaten raw. In a "loose" state, "loose" is not conducive to storage, transportation, a...

AI Technical Summary

Problems solved by technology

[0002] The existing cooking processing of raw food (mainly for rice) is basically boiling and steaming, and most of them are cooked and eaten now. The cooked "cooked food" is relatively loose and needs to be eaten in a container such as a bowl, which is not easy to use. Hand-held, hand-held, loose, sticky, cannot be held and eaten like "steamed bread", it is not easy to transport and store, it is not easy to consume in different places, only easy to consume locally and at that time, so the cooked "cooked food" is not See food stalls, shops, supermarket sales

The cooked processing of existing "five grains" also has a "loose" phenomenon, such as rice, glutinous rice, purple rice, and millet; barley, oats, buckwheat, wheat and other grains of wheat are eaten raw. In a "loose" state, "loose" is not conducive to storage, transportation, and consumption in different places, and "loose" restricts consumption

Due to the existence of "looseness", it is not convenient for factory processing and management