JPS6237947B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an additive food for mixed rice.

In traditional mixed rice, the basic ingredients as ingredients,
For example, it is difficult to bring out the flavor of basic ingredients such as shimeji mushrooms, shiitake mushrooms, carrots, and bamboo shoots.
In addition, it was difficult to cook the rice smoothly, as the cooked rice was dry and sticky.

Therefore, an object of the present invention is to provide a method for producing an additive food for mixed rice that can bring out the flavor of the basic ingredients themselves and also allow the rice to be cooked mellowly.

Its unique feature is that basic ingredients such as shimeji or shiitake mushrooms, carrots, burdock, bamboo shoots, and konjac that have been cut into appropriate sizes are mixed with a predetermined amount of synthetic alcohol and chemical seasonings until the liquid runs out. It is boiled down, and then a mixture of basic ingredients such as oil, oil, and salt mixed in a predetermined ratio and stirred is added.

The present invention will be explained below based on examples.

Example 1 Prepare 15 kg of raw shimeji mushrooms as a basic material for mixed rice, loosen them well and cut them into small and thin pieces.

Next, add 350g of chemical seasoning to 400c.c. of synthetic sake,
Add the shredded shimeji mushrooms to this and cook for about 40 minutes.
It is best to first simmer until the flavors permeate and the liquid stops coming out, which is what is called a dehydrated state.

The material produced in the above process is preferably divided into about 150 pieces as ingredients for 5 cups of mixed rice. Next, make the following amount of rice seasoning mixture for each of the approximately 150 pieces above. In other words, 60g of soybean oil, 40g of oil, and salt.
Mix 10g and stir well. After adding the above-mentioned divided materials to this mixed solution, aluminum foil,
Place it in a bag made of synthetic resin or other material, vacuum seal it, and sterilize it by boiling it in hot water of 80℃ or higher.
Obtain the desired product 1, the so-called shimeji mushroom base.

To make shimeji rice using the above shimeji base, mix the contents of the bag into rice at a ratio of 1 bag per 5 cups of washed rice, and use a regular rice cooker. By heating for a predetermined time and at a predetermined temperature, it is possible to easily and quickly make delicious shimeji rice with uniform quality and taste.

Next, a second embodiment will be described which shows the manufacturing process of so-called Gomoku rice base for making Gomoku mixed rice.

Example 2 Shiitake 6 as a basic ingredient for gomoku mixed rice
Prepare 5.5kg of carrots, 3.5kg of burdock, 5.5kg of bamboo shoots, and 7kg of konnyaku and cut them into appropriate sizes.

Next, 400 c.c. of synthetic alcohol and 300 g of chemical seasonings are added to the above ingredients and simmered for about 50 minutes to make the ingredients in a dehydrated state to the extent that no liquid comes out from the basic ingredients as in Example 1 above.

It is preferable to divide the material produced in the above process into approximately 570 pieces, and use one portion for each 5 cups of cooked gomoku mazegohan.

Next, add soybean oil to one portion of the above ingredients.
A mixture of 60g of rice, 40g of oil, and 10g of salt is mixed and stirred, and the above-mentioned materials are added to this mixture, and the same steps as in Example 1 are carried out to obtain the so-called gomoku mixed rice base.

When using the above Gomoku Mazegohan base, the contents of the bag are mixed into the rice that has been washed in water and cooked, as in Example 1, to improve quality and quality.
Anyone can easily and quickly make gomoku mixed rice that is uniform in taste and delicious.

As described above, in the present invention, the basic material is cut into appropriate sizes, and synthetic alcohol and chemical seasonings are added to this basic material and simmered until the liquid juice of the basic material stops coming out. It concentrates the flavor and can increase the flavor.

Furthermore, since the liquid mixture contains oil, the cooked rice has a mellow taste, and the surface of the rice is glossy and looks good.

Furthermore, since the mixture contains oil and salt,
An additive food for mixed rice with excellent preservability can be obtained.

Although the present invention has been described with reference to two examples, it is clear that the present invention is not limited to these examples, and that various mixed rice bases can be produced by variously changing the basic materials. .

[Brief explanation of the drawing]

The drawing is a perspective view of the product in which the mixed rice base of the present invention is packaged in a bag. 1...Product.

Claims (1)

[Claims] 1. Mix a predetermined amount of synthetic alcohol and chemical seasonings with basic ingredients such as shimeji or shiitake mushrooms, carrots, burdock, bamboo shoots, and konnyaku cut into appropriate sizes, boil until the liquid is gone, and then add to the basic ingredients. A method for producing an additive food for rice, characterized by adding a mixed liquid obtained by mixing soybean oil, oil and salt in a predetermined ratio and stirring the mixture.