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Instant rice ball containing clam dish and preparation method of instant rice balls

A technology of instant rice and clams, which is applied in the field of instant rice balls and its production, can solve the problems of product taste deterioration, flavor rancidity, etc., and achieve the effect of convenient eating, delicious meat, and comprehensive nutrition

Pending Publication Date: 2020-06-12
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through the anti-aging of rice and anti-oxidation technology of dishes, it effectively solves the problem of product taste deterioration caused by easy aging of rice starch during product storage, and the problem of flavor rancidity caused by oxidation of dishes. It has the advantages of delicious taste, balanced nutrition and convenient consumption. It not only improves the nutritional value of rice, but also allows consumers to enjoy nutritious and delicious seafood dishes while satisfying their satiety needs

Method used

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  • Instant rice ball containing clam dish and preparation method of instant rice balls
  • Instant rice ball containing clam dish and preparation method of instant rice balls
  • Instant rice ball containing clam dish and preparation method of instant rice balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The instant rice ball containing clam dishes is composed of the following raw materials in parts by weight: 150 parts of rice, 25 parts of clam meat, 15 parts of diced onion, 20 parts of diced carrot, 30 parts of diced green pepper, 1 part of table salt, 0.1 part of monosodium glutamate, cooking wine 1 part, 1 part of soy sauce, 5 parts of edible oil, 0.01 part of antioxidant (propyl gallate), and the anti-aging agent of rice is sucrose ester.

[0042] The production method comprises the steps of:

[0043] (1) Preparation of rice

[0044] a. Selection and pretreatment of rice raw materials

[0045] Choose the one-season rice with full and uniform grains and no peculiar smell, wash it 3 times, and remove impurities.

[0046] b. Soaking (anti-aging treatment)

[0047] The cleaned rice is put into water containing 1% anti-aging agent and soaked for 1 hour at room temperature.

[0048] c. Cooking

[0049] Put 200 parts of rice into a steamer, add 270 parts of water, and ...

Embodiment 2

[0062] The instant rice ball containing clam dishes is composed of the following raw materials in parts by weight: 200 parts of rice, 35 parts of clam meat, 20 parts of diced onion, 30 parts of diced carrot, 40 parts of diced green pepper, 1.5 parts of table salt, 0.15 part of monosodium glutamate, cooking wine 1.5 parts, 1.5 parts of soy sauce, 10 parts of edible oil, 0.03 parts of antioxidant (tea polyphenols); the anti-aging agent for rice is trehalose.

[0063] The preparation method is the same as in Example 1.

Embodiment 3

[0065] The instant rice ball containing clam dishes is composed of the following raw materials in parts by weight: 180 parts of rice, 30 parts of clam meat, 18 parts of diced onion, 25 parts of diced carrot, 35 parts of diced green pepper, 1.3 parts of table salt, 0.12 part of monosodium glutamate, cooking wine 1.3 parts, 1.2 parts of soy sauce, 8 parts of edible oil, 0.02 parts of antioxidant (tert-butyl hydroquinone), and rice anti-aging agent is β-cyclodextrin.

[0066] The preparation method is the same as in Example 1.

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Abstract

The invention discloses an instant rice ball containing a clam dish and a making method of the instant rice ball. The rice ball is made by wrapping 100-130 parts of the clam dish with 150-200 parts ofcooked rice, wrapping the cooked rice with sea sedge, performing vacuum packaging, and performing sterilization or quick-freezing. Rice is steamed after anti-aging treatment, and the clam dish is prepared by stir-frying clam meat, diced onions, diced carrots, diced green peppers, edible salt, monosodium glutamate, cooking wine, soy sauce and edible oil and then performing anti-oxidation treatment. The rice ball can be eaten after being heated in a microwave oven for 2-3 minutes, has the advantages of delicious taste, balanced nutrition, convenience in eating and the like, not only improves the nutritional value of the rice, but also enables consumers to enjoy delicious seafood dishes rich in nutrition while meeting the satiety requirement. Meanwhile, through rice anti-aging and dish anti-oxidation technical treatment, the problems that in the product storage process, rice starch is prone to aging, so that the product taste becomes poor are effectively solved, and the problem of flavorrancidity caused by dish oxidation is effectively solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant rice balls containing clam dishes and a preparation method thereof. Background technique [0002] Staple food occupies the main position in the food structure, and has the characteristics of large number of people and high frequency of consumption. Modern staple food includes not only traditional grain food, but also processed raw materials containing various nutrients such as poultry and livestock, aquatic products, fruits and vegetables, etc. Dishes and mixed foods. With the rapid development of China's economy, the rise of new business models, the accelerated pace of people's life, the change of traditional lifestyle and the diversification of consumer demand, the staple food is gradually changing from home-made to socialized supply, and convenience staple food has become the focus of the convenience food industry. important pillar industry. Among...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L33/00A23L17/50A23L19/00A23L17/60A23L29/00A23L29/30
CPCA23L7/122A23L33/00A23L17/50A23L19/01A23L17/60A23L29/03A23L29/30A23V2002/00A23V2200/30A23V2200/02A23V2250/636A23V2250/5112
Inventor 李学鹏郭端煦励建荣王金厢仪淑敏徐永霞朱文慧米红波刘贺步营密更牟伟丽郭晓华
Owner BOHAI UNIV
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