阅读说明：本技术 一种抗返生的单粒速冻炒饭及其加工方法 (anti-retrogradation single-grain quick-frozen fried rice and processing method thereof ) 是由 蔡敬敬 周祖敏 徐波 于 2019-11-06 设计创作，主要内容包括：本发明涉及一种抗返生的单粒速冻炒饭及其加工方法,所述速冻炒饭原料质量百分数为：大米45-55份,鸡蛋液5-15份,猪肉丁5份,葱花5份,大豆油3-5份,猪油2-5份,盐0.5-1份,糖0.2-0.5份,水10-20份。本发明速冻炒饭的加工方法从对大米经过一次浸泡、一次蒸制、二次浸泡、二次蒸制、红外烤制、高温炒制、自然冷却、低温预冷、流化床速冻进行九大工艺处理,速冻炒饭粒粒分明,经微波、炒制等方式加热后能较好地保持其原有的质感、口感、口味及营养,此加工方法为完全物理工艺,未使用食品添加剂,彻底解决了米饭经速冻后随着时间的延长复热后返生的情况。(45-55 parts of rice, 5-15 parts of egg liquid, 5 parts of diced pork, 5 parts of chopped green onion, 3-5 parts of soybean oil, 2-5 parts of lard, 0.5-1 part of salt, 0.2-0.5 part of sugar and 10-20 parts of water.)

1, anti-retrogradation single-grain quick-frozen fried rice, which is characterized by being prepared from the following raw materials, by weight, 45-55 parts of rice, 5-15 parts of egg liquid, 5 parts of diced pork, 5 parts of chopped green onion, 3-5 parts of soybean oil, 2-5 parts of lard, 0.5-1 part of salt, 0.2-0.5 part of sugar, 10-20 parts of water and 1-5 parts of seasoning.

The processing method of anti-retrogradation single-grain quick-frozen fried rice as claimed in claim 1, 2, , which is characterized in that the processing of two processes and nine processes are carried out on single-grain rice to prevent retrogradation of fried rice, comprising the following steps:

step 1, , anti-retrogradation treatment, namely, the preparation of white rice;

step 1.1, times of soaking, namely cleaning rice, and then soaking the rice in tap water at the temperature of 10-25 ℃ for 1-2 hours, wherein the ratio of water to rice is more than 5: 1;

step 1.2, times of steaming, namely, fishing out the rice which is soaked for 1-2 hours and fully absorbs water to a mesh belt with holes for draining, testing to find that the volume of the rice grains of the soaked rice cannot be changed and drained by naked eyes, and then steaming at high pressure, wherein the pressure is 0.4-0.8MPa, and the time is 10-25 minutes;

step 1.3, soaking for the second time: pouring the cooked rice steamed under high pressure in the previous step into boiled water for soaking for 2-5 minutes;

step 1.4, steaming for the second time: soaking for 2-5 minutes in the previous step, and continuously steaming the rice with pure white grains under the high pressure of 0.4-0.8MPa for 10-25 minutes;

step 1.5, infrared baking: quickly baking the cooked rice steamed in the previous step by infrared for 30s to prepare the white rice required by the fried rice;

step 2, second anti-retrogradation treatment: preparing fried rice;

step 2.1, preparing fried rice: conveying the cooked rice finished in the previous step into a rotary frying pan through a conveying belt, spraying 60-80 ℃ seasoning liquid in the conveying process, sequentially adding 3-5 parts of soybean oil, 2-5 parts of lard, 5-15 parts of egg liquid, 0.5-1 part of salt, 0.2-0.5 part of sugar, 10-20 parts of water, 5 parts of diced pork and 5 parts of chopped green onion, and frying at a high temperature of 240 ℃ → 220 ℃→ 200 ℃ and a boiling-out temperature of 75 ℃;

step 2.2, natural cooling and precooling: spreading and scattering the fried rice out of the pot uniformly, naturally cooling the fried rice, and reducing the temperature to below 21 ℃ within 30 minutes, wherein the grain size of the fried rice is clear, and the surface layer temperature and the bottom layer temperature are both below 21 ℃; then precooling the mixture for 1 to 3 minutes by a freezer at the temperature of between 5 ℃ below zero and 10 ℃ below zero;

step 2.3, quickly freezing the fluidized monomer of the fried rice: and (4) carrying out single quick freezing on the pre-cooled fried rice by using an IQF fluidized bed single quick freezer.

3. The processing method of the retrogradation-resistant single-grain quick-frozen fried rice as claimed in claim 2, wherein: in the step 2.3, the pre-cooled fried rice in the step is placed on a conveyor belt and passes through a freezing tunnel of an IQF fluidized bed monomer instant freezer; when the fried rice passes through the freezing tunnel, the fried rice floats on the stainless steel mesh belt through mechanical vibration and wind pressure, so that the fried rice is quickly frozen and adhesion is prevented.

4. The method for producing single-grain quick-frozen fried rice with anti-retrogradation as claimed in claim 2.3, wherein in step 2.3, the IQF fluidized bed single-body freezer comprises sections of surface freezing areas arranged in the freezing tunnel and a second section of freezing areas arranged in the rear half section of the cooling tunnel in about 3/4 area, a stainless steel conveying mesh belt in a mesh belt type conveying structure of sections of surface freezing areas is driven by a driving sprocket to carry frozen products to be conveyed forward, a plurality of ultrahigh molecular polyethylene strips arranged along the conveying direction are arranged below the stainless steel conveying mesh belt, a supporting mesh belt and the frozen products are fixed on a supporting frame through fasteners, the mesh belt type conveying structure of sections of surface freezing areas is combined with the vibration conveying grooves of the second section of freezing areas in series, and a self-synchronizing vibration motor and an elastic system are arranged on a thrust plate of the vibration conveying grooves, and a trapezoidal screw knob is arranged to adjust the angle of the vibration conveying grooves.

5. The processing method of the retrogradation-resistant single-grain quick-frozen fried rice as claimed in claim 2, wherein: in the step 2.3, the concrete steps are as follows:

step 2.3.1, freezing the surface layer: the fried rice is placed on a mesh belt type conveying structure of a surface freezing area of the IQF fluidized bed single quick freezer, the fried rice floats on a stainless steel mesh belt through mechanical vibration and wind pressure, is blown up by wind and then falls, the amplitude of the fried rice is 9-11 mm, the vibration frequency is 120 drops/min, and the wind pressure is 500-900 Pa; strong cold air flow of-30 to-38 ℃ blown from bottom to top is stirred and fried through meshes of the stainless steel conveying net belt, cold air penetrates through the meshes to blow rice grains, the rice grains are extruded and collided mutually, the air pressure at the dense position of the product is high, the rice grains are blown, the air pressure is reduced after gaps are generated around the blown rice grains, the rice grains descend and are stacked, the rice grains are blown up and fall repeatedly and are stacked mutually, the effect is equal to stirring, and the surface layer freezing is finished;

step 2.3.2, second stage freezing: the bonded fried rice is vibrated to be loose by forward movement in a jumping parabola shape through a transmission groove according to the amplitude of 9-11 mm and the vibration frequency of 120 lower/min, and cold air at the temperature of minus 30 ℃ to minus 38 ℃ from top to bottom is supplemented, so that the fried rice monomer is quick-frozen and formed, and adhesion is prevented; the frozen fried rice is continuously thrown upwards along the direction of the vibration force and falls down, and finally is vibrated into single fried rice grains, each fried rice grain is in a continuously overturning state when thrown, and is suspended by upwards blown strong and cold air flow at the temperature of minus 30 ℃ to minus 38 ℃, so that a fluid state is formed.

6. The processing method of the retrogradation-resistant single-grain quick-frozen fried rice as claimed in claim 2, wherein: the inlet temperature of the IQF fluidized bed monomer instant freezer is-4 to-10 ℃, the storage temperature is set to be-30 to-35 ℃, the passing time is 1 to 10 minutes, and the outlet temperature is-30 to-35 ℃.

Technical Field

The invention relates to quick-frozen fried rice and a processing method thereof, in particular to anti-retrogradation single-grain quick-frozen fried rice and a processing method thereof, belonging to the technical field of food processing.

Background

The fried rice product is a traditional Chinese food with long history, is popular in many countries and regions, such as Yangzhou fried rice, shelled shrimp fried rice, soy sauce fried rice and the like which are famous in China, and is representative fried rice in China, and the fried rice product has high nutritive value, good flavor and convenient eating and is already out of the country .

However, after the fried rice product is processed by quick freezing, the finished fried rice is quick-frozen in a block shape, blocks of rice are cooked again, the rice returns to life, is aged, has hard cores, is fractured, is adhered and the like, seriously influences the taste and the color of the product, and causes poor product sales.

Disclosure of Invention

The invention aims to solve the technical problem of overcoming the defects of the prior art and provides anti-retrogradation single-grain quick-frozen fried rice and a processing method thereof, so that the fried rice does not retrogradation after being reheated, and the fried rice has the advantages of oil moistening, clear grain size, elasticity of rice grains and fried fragrance.

In order to solve the technical problems, the invention provides anti-retrogradation single-grain quick-frozen fried rice which is prepared from the following raw materials, by weight, 45-55 parts of rice, 5-15 parts of egg liquid, 5 parts of diced pork, 5 parts of chopped green onion, 3-5 parts of soybean oil, 2-5 parts of lard, 0.5-1 part of salt, 0.2-0.5 part of sugar, 10-20 parts of water and 1-5 parts of seasoning.

Drawings

FIG. 1 is a comparison of the effect of the present invention on the quality of quick-frozen rice compared to the prior art of stir-frying rice.

FIG. 2 shows three stages of gas passing through a bed of stationary particles during the process of the present invention.

Detailed Description