Ready-to-eat mixed rice with soybean paste and preparation method of ready-to-eat mixed rice with soybean paste

A convenient, fried sauce technology, applied in food science and other directions

Inactive Publication Date: 2016-11-09
NINGXIA ZHONGHANG ZHENGFEI SAIWAIXIANG HALAL FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, it is not seen that rice and vegetables are mixed together and stored and sold as instant rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The instant bibimbap with fried sauce provided by the invention is steamed twice under negative pressure to improve the sensory and eating quality of the instant bibimbap with fried sauce. The preparation method of instant bibimbap with fried sauce is introduced in detail below, and the preparation method of instant bibimbap with fried sauce comprises the steps:

[0025] In step S100, diced beef is marinated with seasoning, and then fried in hot oil to obtain diced beef. Step S100 is specifically: after washing and cutting the frozen beef, cut into cubes with a size of about 0.5 cm to 1.5 cm, add salt, starch, monosodium glutamate and other seasonings and marinate for 15 to 45 minutes; when the oil temperature rises to 150°C At ~170°C, put in the diced meat for smooth frying, and stir continuously with chopsticks to prevent sticking. After all the diced meat changes color, remove and drain the oil to obtain diced beef.

[0026] Step S101, washing and dicing carrots to ...

Embodiment 1

[0034] A preparation method for instant bibimbap with fried sauce, comprising the steps of:

[0035] Prepare the following raw materials: 30.0kg of rice, 24.9kg of water, 6.0kg of beef, 6.0kg of vegetable oil, 2.25kg of soybean paste, 1.2kg of onion, 1.2kg of green onion, 0.9kg of sweet bean sauce, 0.6kg of ginger, 0.39kg of salt, and 0.30kg of garlic , starch 0.18kg, chili powder 0.06kg, soy sauce 0.05kg, spices 0.03kg, pepper powder 0.02kg, monosodium glutamate 0.02kg;

[0036] Wash and cut the frozen beef into cubes with a size of 0.5cm, add salt, starch, monosodium glutamate and other seasonings and marinate for 15 minutes;

[0037] When the oil temperature rises to 150°C-170°C, put in the diced meat for smooth frying, and stir continuously with chopsticks to prevent sticking. After all the diced meat changes color, remove and drain the oil to obtain diced beef;

[0038] Wash the carrots and cut them into 0.5cm cubes to obtain diced vegetables;

[0039] Peel the inedible...

Embodiment 2

[0047] A preparation method for instant bibimbap with fried sauce, comprising the steps of:

[0048] Prepare the following raw materials: 30.0kg of rice, 24.9kg of water, 6.0kg of beef, 6.0kg of vegetable oil, 2.25kg of soybean paste, 1.2kg of onion, 1.2kg of green onion, 0.9kg of sweet bean sauce, 0.6kg of ginger, 0.39kg of salt, and 0.30kg of garlic , starch 0.18kg, chili powder 0.06kg, soy sauce 0.05kg, spices 0.03kg, pepper powder 0.02kg, monosodium glutamate 0.02kg;

[0049] Wash and cut the frozen beef into cubes with a size of 1.5cm, add salt, starch, monosodium glutamate and other seasonings and marinate for 15 minutes;

[0050] When the oil temperature rises to 150°C-170°C, put in the diced meat for smooth frying, and stir continuously with chopsticks to prevent sticking. After all the diced meat changes color, remove and drain the oil to obtain diced beef;

[0051] Wash the carrots and cut them into 1.5cm cubes to obtain diced vegetables;

[0052] Peel the inedible...

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PUM

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Abstract

A preparation method of ready-to-eat mixed rice with soybean paste includes steps: dicing beef, pickling with seasonings, and sauting in hot oil to obtain beef dices; dicing carrots to obtain vegetable dices; shredding scallion, cleaning and dicing onions, mashing garlic and gingers, performing stir-frying of scallion shreds, onion dices, garlic mash and ginger mash in hot oil until aroma appears, adding salt, soy, chili powder, monosodium glutamate, spices, Sichuan pepper powder and sweet soybean paste, performing stir-frying until aroma appears, adding water, and boiling to obtain sweet soybean paste sauce; cleaning and soaking rice; adding water, performing negative-pressure pre-cooking to make rice grains cured basically and keep intactness of rice grain shape; well mixing dispersed rice with the sweet soybean paste sauce, the beef dices and the vegetable dices to obtain semi-finished mixed rice with soybean paste; subjecting the semi-finished mixed rice with soybean paste to negative-pressure steaming, putting into high-temperature retort pouches, exhausting, sealing and sterilizing to obtain finished mixed rice with soybean paste. The invention further provides the ready-to-eat mixed rice with soybean paste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to instant bibimbap with fried sauce and a preparation method thereof. Background technique [0002] With the continuous acceleration of people's life rhythm, the production of convenience food has been developed rapidly, and cereal staple food occupies an important position in the food industry in the new century. Grain convenience food is food made from grains as the main raw material, including bread, biscuits, puffed food, instant noodles, instant rice, instant rice noodles, etc. Wherein, instant rice also claims instant cooking rice, and it is on the basis of modern science and technology, a kind of novel food that is born for adapting to people's life needs application. [0003] For example, the Saiwaixiang halal instant rice produced by the applicant is equipped with vegetable packs, rice packs, heating packs and water. The heating packs will generate heat after contacting with...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/10A23L27/60A23L13/40
Inventor 吴玉柱张洁侯志祥
Owner NINGXIA ZHONGHANG ZHENGFEI SAIWAIXIANG HALAL FOOD CO LTD
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