Instant mixed rice with egg, and preparation method of mixed rice
An egg, convenient technology, applied in the direction of food science, etc., to achieve the effect of improving sensory and eating quality
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[0022] The instant egg bibimbap provided by the invention is steamed twice under negative pressure to improve the sensory and eating quality of the instant egg bibimbap. The preparation method of instant egg bibimbap is introduced in detail below, and the preparation method of this egg instant bibimbap comprises the steps:
[0023] Step S100, washing and dicing carrots to obtain diced vegetables, and dicing chicken sausages to obtain diced sausages. The size of the diced vegetables and diced sausages is 0.5cm-1.5cm.
[0024] Step S101 , wash and shred the shallots to obtain shredded shallots, stir-fry them with hot oil to produce aroma, then add egg liquid, salt, white sugar, spices, and soy sauce and stir-fry to obtain diced eggs. Specifically: Peel the inedible parts such as the shallots and roots, wash and cut into shreds; heat the pot and add vegetable oil, when the oil temperature rises to 130°C-150°C, add shredded shallots and fry until fragrant, then add eggs Stir fry...
Embodiment 1
[0032] A method for preparing instant rice with eggs, comprising the steps of:
[0033] Prepare the following raw materials: 30.0kg of rice, 23.1kg of water, 7.2kg of vegetable oil, 6.43kg of egg liquid, 3.0kg of chicken sausage, 2.14kg of green onions, 1.5kg of carrots, 0.64kg of edible salt, 0.13kg of white sugar, 0.06kg of spices, Soy sauce 0.04kg;
[0034] Dice carrots after cleaning to get diced vegetables and dice chicken sausage to get diced sausages. The size of diced vegetables and diced sausages is 0.5cm;
[0035] Wash the green onions and shred them to get shredded green onions. Stir-fry them with hot oil to get the aroma, then add egg liquid, salt, white sugar, spices, and soy sauce and fry until cooked to get diced eggs. Specifically: Peel the inedible parts such as the shallots and roots, wash and cut into shreds; heat the pot and add vegetable oil, when the oil temperature rises to 130°C-150°C, add shredded shallots and fry until fragrant, then add eggs liqui...
Embodiment 2
[0043] A method for preparing instant rice with eggs, comprising the steps of:
[0044] Prepare the following raw materials: 30.0kg of rice, 23.1kg of water, 7.2kg of vegetable oil, 6.43kg of egg liquid, 3.0kg of chicken sausage, 2.14kg of green onions, 1.5kg of carrots, 0.64kg of edible salt, 0.13kg of white sugar, 0.06kg of spices, Soy sauce 0.04kg;
[0045] Dice carrots after cleaning to get diced vegetables and dice chicken sausage to get diced sausages. The size of diced vegetables and diced sausages is 1.5cm;
[0046] Wash the green onions and shred them to get shredded green onions. Stir-fry them with hot oil to get the aroma, then add egg liquid, salt, white sugar, spices, and soy sauce and fry until cooked to get diced eggs. Specifically: Peel the inedible parts such as the shallots and roots, wash and cut into shreds; heat the pot and add vegetable oil, when the oil temperature rises to 130°C-150°C, add shredded shallots and fry until fragrant, then add eggs liquid,...
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