CN1031792A - 一种配制肉菜饭的方法 - Google Patents
一种配制肉菜饭的方法 Download PDFInfo
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- CN1031792A CN1031792A CN88104463A CN88104463A CN1031792A CN 1031792 A CN1031792 A CN 1031792A CN 88104463 A CN88104463 A CN 88104463A CN 88104463 A CN88104463 A CN 88104463A CN 1031792 A CN1031792 A CN 1031792A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- 235000014102 seafood Nutrition 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 3
- 241000234282 Allium Species 0.000 claims abstract 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 235000019640 taste Nutrition 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 240000009164 Petroselinum crispum Species 0.000 claims description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- 235000011197 perejil Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 230000004927 fusion Effects 0.000 claims 1
- 239000011499 joint compound Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 4
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000021398 garlic paste Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000002930 Alternanthera sessilis Species 0.000 description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
预煮肉菜饭的配制过程，包括下述各步骤a)用
小火配制调味汁，主要有番茄泥，洋葱泥，植物油，盐，
大蒜泥，红辣椒，糖，黑胡椒粉及一些调味品，至得到
浓的调味汁；b)将调味汁与米饭混合，C)将混合物精
心制做直至米饭将所有的调味汁吸干，然后放入颜色
剂，脱水肉和/或鱼还有青菜，d)通过真空或深冷冻
方法将产品最后包装并放入新鲜青菜，再炸肉和/或
再炸海味及新鲜eustaces。
Description
本发明是关于将预煮肉菜饭包装的过程，在进行售销时，包装应达到这样的效果：即最终食用时只需经过简单的制做而无需任何条件或烹调技术。
关于肉菜饭的配法目前市场上已有很多这样的产品，这些产品都包括固定的成分，如：海味、蔬菜等，这些成分或是新鲜的，或是经过冷冻的并且各成分都可按一定量配备。到目前为止还没有一种产品包括了所有的成分，即所要求的调味汁和大米。
本发明的目的是研制这样一个过程，使预煮肉菜饭包含所有最精确的成分。
本发明的另一目的是研制为实现上述目的的过程，通过此过程，各种成分（如：调味汁、大米、海味等）达到这样一种预煮状态;使之在食用时，只需加水这一最简单的烹调方法即可。
发明过程包括下述各步骤：a）配制一种包括各种佐料的肉菜饭调味汁，b）将足够量的调味汁与大米混合起来，c）烧煮大米和调味汁，直到大米把调味汁全部吸尽，d）通过真空或深冻将所得产品包装并根据肉菜饭所应有的味道有选择地加入蔬菜、肉、鱼、海味等成分。
调味汁的配制要用温火烧煮，放入番茄泥、植物油、精制食盐、大蒜泥、甜红辣椒，糖、黑胡椒粉及一些植物花，欧芹、大蒜泥、杏仁、榛子及松子。将这些成分混合并以通常火烧煮直到煮出浓浓的调味汁。如果调味汁的配制不足量，可加入一些植物油。混合的调味汁和大米被放入一个温度为50至260度的容器内，直到容器内所有的调味汁和加入的油都被大米吸干，也就是说大米浸透了调味汁和油。在混合各种成分和烧煮过程中，大米的制做要达到被油炸过这样一种状况，所有的米粒都被分开。
上述步骤的目的是使米粒浸透具有味道的调味汁。同时，因为有浸透进米粒的油使得米粒能存放。
为使预煮大米在配制过程中带有各种味道，一旦完成上述各种步骤，在大米从其烧煮的容器内取出来以前，使容器继续保持高温并放入各种味道的脱水食物，如脱水肉，脱水海味和鱼，脱水蔬菜和以藏红花为主的颜色剂。
如果肉菜饭不需要任何特别味道，则不需要放入任何脱水物。如果肉菜饭是具有鱼味或海味，只需放入脱水鱼和海味;如果肉菜饭是蔬菜味道，则只需放入脱水蔬菜。将脱水物合起来放入可得两种或更多成分的味道。变换放入的脱水物的比例，可得到或多或少的放入物的味道的肉菜饭。
待按上述方法配制好的产品冷却后，可按一定量包装，根据先前放入的脱水物，放入新鲜蔬菜，再炸肉和或再炸海味及新鲜eustaaes。
包装过程中，只放入新鲜红胡椒及新鲜豌豆。如果要配制鱼味或海味肉菜饭，包装时除放入新鲜红胡椒和新鲜豌豆之外，还要加入再炸calmar蛤肉，小蛤肉及新鲜eastroes如：虾，对虾，挪威龙虾和蟹肉。
如果预煮肉菜饭是带有肉味的，包装时放入新鲜红胡椒和新鲜豌豆，再炸肉如：兔肉、鸡肉等。如果配制蔬菜味道的肉菜饭，包装时放入新鲜蔬菜如：有色的胡椒、豌豆、洋蓟、茄子、豆类等及再炸肉如如：兔肉、鸡肉等。
在包装时放入的上述食物可与脱水物混合并得到所希望的味道。
按照上述方法配制的大米及附加物被放入容器内后便可以通过真空或深冷冻方法密封。
当食用按上述方法配制的米饭时，将米饭倒入一容器内用小火烧煮，当达到一定温度时，倒入热水，最好是开水。开锅时，放入和米饭包装在一起的各种食物，如：蔬菜、肉、海味等等，这样就可以与米饭同时煮好并待食用，而无需放入任何附加物。
本发明的关键在于这样一个事实：即预煮米饭浸透了调味汁和油，并带有颜色和味道，同时也在于下述事实，即由于吸收作用，能使米饭存放。
上述产品的性质及如何在实际中操作已经详细描述过了，这里要声明的是只要不改变其基本原则对上述说明书可以进行某些改动。
Claims (3)
1、一种配制肉菜饭的方法，包括下述步骤，a)用小火配制调味汁，主要有番茄泥、洋葱泥，植物油，精制食盐，大蒜泥，甜红辣椒，糖，黑胡椒粉及一些植物花，欧芹，大蒜泥，杏仁，榛子及松子，直到得到浓浓的调味汁；b)将上述配制好的调味汁按足够的比例量与米饭掺合；c)混合食物的精制过程，即所有的调味汁都被米饭吸干，使米饭呈颗粒状，趁食物还热时，根据所预定的比例最后放入以藏红花为主的颜色剂，并根据所要得到的味道放入脱水肉和/或脱水海味，脱水鱼和青菜；d)通过真空或深冷冻将所得产品包装，并根据前一过程放入的脱水物，放入新鲜青菜，再炸肉和/或再炸海味肉和新鲜eustaces。
2、根据权利要求1的过程，即每1公斤调味汁应包括340克到730克的番茄泥，150克至300克的洋葱泥，50克至150克的植物油，10至40克的精制盐，10至30克的大蒜泥，10至40克的甜红辣椒，糖10至40克及25至50克
3、根据权利要求1的过程，1公斤肉菜饭的配制，要混入450克至700克的米饭，250克至4510克的调味汁，并放入25至50克的脱水物和25至50克的植物油。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES8702155A ES2004149A6 (es) | 1987-07-23 | 1987-07-23 | Procedimiento para la preparacion de paella precocinada |
| ES8702155 | 1987-07-23 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1031792A true CN1031792A (zh) | 1989-03-22 |
| CN1026053C CN1026053C (zh) | 1994-10-05 |
Family
ID=8251867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88104463A Expired - Fee Related CN1026053C (zh) | 1987-07-23 | 1988-07-22 | 一种配制肉菜饭的方法 |
Country Status (15)
| Country | Link |
|---|---|
| EP (1) | EP0300948B1 (zh) |
| JP (1) | JPS6443162A (zh) |
| CN (1) | CN1026053C (zh) |
| AR (1) | AR243063A1 (zh) |
| AT (1) | ATE90182T1 (zh) |
| AU (1) | AU622864B2 (zh) |
| CA (1) | CA1336049C (zh) |
| DE (1) | DE3881597T2 (zh) |
| ES (1) | ES2004149A6 (zh) |
| IE (1) | IE62971B1 (zh) |
| IN (1) | IN167749B (zh) |
| MA (1) | MA21335A1 (zh) |
| PH (1) | PH26003A (zh) |
| PT (1) | PT88079B (zh) |
| SU (1) | SU1745095A3 (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099564B (zh) * | 2007-07-16 | 2011-06-22 | 江南大学 | 以番茄、大蒜和洋葱为主料的食用调味酱产品及制备方法 |
| CN111295098A (zh) * | 2017-09-01 | 2020-06-16 | 佩拉苏尔公司 | 用于在微波炉中8分钟内将预蒸煮米最终蒸煮的方法 |
| CN115104696A (zh) * | 2022-06-02 | 2022-09-27 | 三明市三元区天麦糠农牧有限公司 | 一种尤溪风味米饭的制作方法 |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2019521A6 (es) * | 1990-01-04 | 1991-06-16 | Velarte Castellar Manuel | Procedimiento de preparacion de arroz al horno cocinado congelado. |
| ES2032704B1 (es) * | 1991-03-07 | 1994-01-16 | Meritem S A | Procedimiento de preparacion de un plato precocinado a base de arroz. |
| ES2048112B1 (es) * | 1992-08-20 | 1994-10-01 | Meritem S A | Procedimiento de preparacion de un plato precocinado a base de arroz |
| ES2056032B1 (es) * | 1993-03-12 | 1995-04-01 | Robles Juan Francisco Segura | Procedimiento de preparacion de platos precocinados a base de pescado y marisco. |
| ES2063686B1 (es) * | 1993-03-12 | 1995-07-01 | Robles Juan Francisco Segura | Procedimiento para la obtencion de arroz precocinado. |
| ES2127079B1 (es) * | 1995-10-16 | 1999-12-01 | Castano Juan Antonio Segura | Instalacion para cocinar alimentos de forma continua. |
| ES2127080B1 (es) * | 1995-10-16 | 1999-12-01 | Castano Juan Antonio Segura | Maquina para cocinar alimentos de forma continua. |
| EP0913096B1 (en) * | 1997-10-28 | 2003-03-26 | Societe Des Produits Nestle S.A. | Rice grains to be reconstituted |
| ES2141047B1 (es) * | 1998-02-26 | 2000-10-16 | Europaella S L | Metodo y maquinas correspondientes para la fabricacion de platos cocinados y semicocinados. |
| WO2003103414A1 (en) * | 2002-06-06 | 2003-12-18 | Barilla Alimentare S.P.A. | A method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt |
| GB0521681D0 (en) * | 2005-10-25 | 2005-11-30 | Mussawir Kev Ruth H | Hydrating foodstuffs |
| FR2893484B1 (fr) * | 2005-11-23 | 2009-08-21 | Martins Pecheurs Entpr Unipers | Procede de preparation et de conditionement d'une preparation alimentaire, preparation obtenue |
| CN102907609B (zh) * | 2012-10-31 | 2014-11-05 | 秭归帝元食品罐头有限责任公司 | 西式八宝饭 |
| ES2610970B1 (es) * | 2015-09-16 | 2018-02-08 | Grupo Trusanto Sl | Procedimiento de preparación de paellas y fideuás |
| ES2576000B2 (es) * | 2016-05-18 | 2016-10-13 | Color Productos, S.L. | Procedimiento para la elaboración de alimentos que comprenden una base de arroz |
-
1987
- 1987-07-23 ES ES8702155A patent/ES2004149A6/es not_active Expired
-
1988
- 1988-07-12 CA CA000571777A patent/CA1336049C/en not_active Expired - Fee Related
- 1988-07-19 PH PH37245A patent/PH26003A/en unknown
- 1988-07-19 IN IN509/MAS/88A patent/IN167749B/en unknown
- 1988-07-22 MA MA21578A patent/MA21335A1/fr unknown
- 1988-07-22 AT AT88500073T patent/ATE90182T1/de not_active IP Right Cessation
- 1988-07-22 CN CN88104463A patent/CN1026053C/zh not_active Expired - Fee Related
- 1988-07-22 DE DE88500073T patent/DE3881597T2/de not_active Expired - Fee Related
- 1988-07-22 IE IE224588A patent/IE62971B1/en not_active IP Right Cessation
- 1988-07-22 AR AR88311494A patent/AR243063A1/es active
- 1988-07-22 PT PT88079A patent/PT88079B/pt not_active IP Right Cessation
- 1988-07-22 SU SU4356201A patent/SU1745095A3/ru active
- 1988-07-22 JP JP63183397A patent/JPS6443162A/ja active Granted
- 1988-07-22 EP EP88500073A patent/EP0300948B1/en not_active Expired - Lifetime
- 1988-07-25 AU AU20002/88A patent/AU622864B2/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099564B (zh) * | 2007-07-16 | 2011-06-22 | 江南大学 | 以番茄、大蒜和洋葱为主料的食用调味酱产品及制备方法 |
| CN111295098A (zh) * | 2017-09-01 | 2020-06-16 | 佩拉苏尔公司 | 用于在微波炉中8分钟内将预蒸煮米最终蒸煮的方法 |
| CN115104696A (zh) * | 2022-06-02 | 2022-09-27 | 三明市三元区天麦糠农牧有限公司 | 一种尤溪风味米饭的制作方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| PH26003A (en) | 1992-01-29 |
| PT88079A (pt) | 1989-06-30 |
| AR243063A1 (es) | 1993-07-30 |
| PT88079B (pt) | 1995-03-31 |
| DE3881597D1 (de) | 1993-07-15 |
| CA1336049C (en) | 1995-06-27 |
| AU2000288A (en) | 1989-01-27 |
| CN1026053C (zh) | 1994-10-05 |
| ATE90182T1 (de) | 1993-06-15 |
| EP0300948A1 (en) | 1989-01-25 |
| IE882245L (en) | 1989-01-23 |
| JPS6443162A (en) | 1989-02-15 |
| EP0300948B1 (en) | 1993-06-09 |
| IE62971B1 (en) | 1995-03-08 |
| MA21335A1 (fr) | 1989-04-01 |
| AU622864B2 (en) | 1992-04-30 |
| ES2004149A6 (es) | 1988-12-01 |
| SU1745095A3 (ru) | 1992-06-30 |
| JPH0446102B2 (zh) | 1992-07-28 |
| DE3881597T2 (de) | 1993-12-16 |
| IN167749B (zh) | 1990-12-15 |
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