Fried rice with taste improved by reduced viscosity of soft rice, and stir-frying method thereof

Abstract

Disclosed are fried rice with taste improved by reduced viscosity of soft rice, and a stir-frying method thereof. The stir-frying method includes: 1) washing the soft rice with water; 2) pouring the washed soft rice into an electric cooker, and adding water to soak the soft rice; 3) powering on the electric cooker to steam the rice, and preserving the heat after steaming; 4) directly spreading thecooked rice on an utensil for cooling; 5) sealing and packaging the cooled rice, squeezing out residual air, leveling a bag, and directly putting the bag into a refrigerator for freezing; 6) thawingthe frozen rice; 7) unpacking the thawed rice, making the rice loose, blending the rice with ingredients and seasonings while stir-frying, and taking out the rice after uniform stirring of the rice, the ingredients and the seasonings. The method has the advantages that the viscosity of the soft rice is reduced, the rice does not stick to the cooker and a shovel during cooking, and smooth stir-frying is achieved; a rice treatment method before stir-frying is environmentally friendly, simple and easy to operate; the rice cooked by the method is moderately soft and crystal clear, and has high elasticity and good taste.

Description

technical field [0001] The invention relates to the technical field of fried rice food, in particular to a fried rice which reduces the viscosity of soft rice and improves the taste and a frying method thereof. Background technique [0002] Soft rice is a kind of high-quality rice with a quality between waxy and sticky. It has low amylose content, crystal grains, soft and sweet taste, smooth Q-bomb, and does not harden or regenerate after cold. Cooking, Porridge is a good product for nourishing the stomach, and it is a healthy staple food suitable for all ages. [0003] Soft rice varieties were first introduced from Japan. In recent years, my country has also independently cultivated a series of varieties to meet market demand. For example, the Jiangsu Provincial Grain Crop Research Institute and Shandong Provincial Rice Research Institute jointly cultivated soft rice varieties such as Nanjing 505. Due to the good taste of soft rice and the huge market space, these soft ric...

AI Technical Summary

Problems solved by technology

Steamed rice and porridge with soft rice taste good, but due to the low amylose content and high viscosity, if the soft rice is steamed and used directly for fried rice, it will cause rice grains to stick to the cooking utensils such as pots and spatulas during the cooking process , resulting in uneven stir-frying and sticky pan, affecting the quality and taste of fried rice