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Making method of abalone juice rice

A production method and rice technology, which are applied in the field of abalone sauce rice, can solve the problems that the ingredients of abalone sauce cannot be fully mixed, affect the taste of eating, etc., and achieve the effects of beautiful appearance, reduced water evaporation, and reduced peculiar smell.

Pending Publication Date: 2022-05-17
福建省渔家翁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making rice with abalone juice, mainly to solve the problem that the ingredients of abalone juice cannot be fully mixed in a short period of time, which affects the taste of food

Method used

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  • Making method of abalone juice rice
  • Making method of abalone juice rice
  • Making method of abalone juice rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] refer to Figure 1-Figure 5 , a method for making rice with abalone sauce, comprising the following steps:

[0040] S1: Raw material preparation, 80-100 parts of broth, 5-12 parts of sea cucumber, 1-3 parts of oyster sauce, 2-5 parts of chicken broth, 0-3 parts of edible salt, 1-5 parts of rock sugar, 10-18 parts of braised sauce and 4-10 parts of starch and other raw materials are ready, put aside for later use;

[0041] S2: Sea cucumber treatment, remove the viscera of fresh sea cucumbers, the removal of viscera helps to reduce the perception of sea cucumbers, and then clean the surface of sea cucumbers with a brush, then put the sea cucumbers in boiling water for 1-5 minutes and pick them up for later use;

[0042] S3: Starch thickening, put an appropriate amount of pure water into the thickening bucket, then add starch, and then use a stirring spoon to stir the mixture for 3-8 minutes until there is no foamy starch in the bucket and it is thin and fluid, then put i...

Embodiment 2

[0051] refer to Figure 1-Figure 5 , a method for making rice with abalone sauce, comprising the following steps:

[0052] S1: Raw material preparation, 80-90 parts of broth, 5-10 parts of sea cucumber, 1-2.5 parts of oyster sauce, 2-5 parts of chicken broth, 1-3 parts of edible salt, 1-4 parts of rock sugar, 11-16 parts of braised sauce and 4-8 parts of starch and other raw materials are ready, put aside for later use;

[0053] S2: sea cucumber treatment, remove the viscera of fresh sea cucumbers, the removal of viscera helps to reduce the perception of sea cucumbers, and then clean the surface of sea cucumbers with a brush, then put the sea cucumbers in boiling water for 1-4 minutes and pick them up for later use;

[0054] S3: Starch thickening, put an appropriate amount of pure water into the thickening bucket, then add starch, and then use a stirring spoon to stir the mixture for 3-6 minutes until there is no foamy starch in the bucket and it is thin and fluid, then put i...

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Abstract

The invention relates to the technical field of abalone juice rice, and discloses an abalone juice rice making method, which comprises: S1, raw material preparation: completely preparing 80-100 parts of soup-stock, 5-12 parts of sea cucumber, 1-3 parts of oyster sauce, 2-5 parts of chicken juice, 0-3 parts of edible salt, 1-5 parts of rock candy, 10-18 parts of braising juice, 4-10 parts of starch and other raw materials, and placing aside for spare; the invention further provides an abalone juice rice preparation device which comprises a heating base, a heating pot is arranged in the heating base, a feeding port is formed in one side of the heating pot, and a feeding pipe is fixedly connected to one side of the feeding port, the abalone juice rice preparation device not only can reduce peculiar smell of sea cucumbers and improve the taste of the sea cucumbers, but also can enable abalone juice to be more ornamental after being prepared, and the abalone juice rice preparation device is worthy of popularization and application. Meanwhile, the phenomenon that the taste of the abalone juice is disordered due to uneven stirring can be prevented, the eating state of the abalone juice is increased, the original taste of the abalone juice can be greatly reserved, evaporation of water is reduced, and the taste of the abalone juice is prevented from becoming heavy.

Description

technical field [0001] The invention relates to the technical field of rice with abalone sauce, in particular to a method for preparing rice with abalone sauce. Background technique [0002] As we all know, abalone juice is the original juice obtained when making abalone. The finished product has the characteristics of dark brown color, oily and refreshing, delicious taste, and rich aroma. Abalone juice has been sold in the market, but the price is relatively expensive. For professional For Cantonese restaurants, due to the high demand for abalone juice, they usually make their own abalone juice, and the combination of abalone juice and rice has a different flavor. [0003] When traditional abalone juice rice is made, various raw materials are directly added into the abalone juice, so that the various raw materials in the abalone juice cannot be fully mixed together in a short time, so that the edible taste of the abalone juice is reduced and the The overall taste of the ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L17/00A23L7/10
CPCA23L23/00A23L17/00A23L7/10Y02A40/90
Inventor 韩敏李泽宾
Owner 福建省渔家翁食品有限公司
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