DE10206506B4 - Process for the preparation of a food consisting mainly of rice, and food produced by this process - Google Patents

Abstract

Process for the production of a food mainly consisting of rice, in which a) a brew is prepared from spices, aromas and flavor enhancers with a low water content, b) raw rice is added to this brew and allowed to steep for about 3–6 minutes, c) the resulting brew Mixture up to approx. 50% of the final filling level is poured into a boilable intestinal section having at least one opening, which is then d) added to boiling water for the purpose of closing the intestinal section open at least on one side and boiled until the rice is cooked.

Description

The invention relates to a process for the preparation of a food consisting mainly of rice, and to a food produced by this process.

For the preparation of a food consisting mainly of rice is in the DE 25 38 076 A1 describes a method in which rice is pre-cooked until gelatinizing and packaged as a so-called quick-cooking rice in a casing or in a heat-insulating container.

At one in the DE 196 48 116 A1 described method, a mixture of cut meat and finely comminuted plant portions is portionwise filled into a consumable casing, brewed and then dried for a long time before the resulting sausages are warm smoked. From the DE 295 15 451 U1 is a snack product based on a sausage / bread mixture is known, which is filled in a bowel section, which is closed at its ends with strings or with metal clips before the sausage-bread mixture is cooked or cooked.

The invention has for its object to provide a method for producing a meatless food.

This object is achieved by the method according to claim 1.

The core idea of the invention is to place the intestinal section, which is only partially filled with the foodstuff and spice mixture, open on one or both sides, into boiling water for the purpose of cooking the rice so that the intestinal section can fill up with water and either or both Tightens ends at the moment and so a leakage of the filling is prevented to a minimum shrinkage, while excess water can escape.

The term "brew" is a liquid in which something is boiled or boiled.

• – im Anschluss an die Stufe d) verzehrt oder
• – nach an die Stufe d) anschließender Lagerhaltung in einer Pfanne oder Friteuse gebraten werden.

This food essentially has the shape of a sausage and can either

• - consumed after stage d) or
• - after being stored in stage (d), place in a pan or deep fryer.

The food produced according to claim 1 is thus also an intermediate product, which is later brought in restaurants or snack bars by frying in its final state ready to eat.

• a1) Gehackte Zwiebeln werden in Öl/Fett angebraten;
• a2) nach Zugabe von Wasser und einer bis zu ca. 85% Flüssigkeit enthaltenden Würzmischung läßt man das Gemisch bei kleiner Flamme bzw. kleiner Hitze ziehen;
• a3) nach Zugabe von Kräutern, Aromastoffen sowie Salz und Pfeffer lässt man dieses Gemisch anschließend noch mal ca. 10 Minuten bei kleiner Flamme bzw. kleiner Hitze ziehen.

The preparation of the brew according to step a) is preferably carried out in the following steps:

• a1) Chopped onions are fried in oil / fat;
• a2) after addition of water and a seasoning mixture containing up to about 85% of liquid, the mixture is allowed to run at low flame or low heat;
• a3) After adding herbs, flavors and salt and pepper, this mixture is then again about 10 minutes at low flame or heat draw small.

The preparation of the brew preferably takes place according to the following recipe: Stage a1: about 600 g of chopped onions; Stage a2: about 300 g seasoning mix as well about 50-100 g of water; Stage a3: about 250-550 g of herbs such as parsley, dill and the like, and about 100 g of flavoring (which ??) And salt and pepper depending on Taste.

It is preferable to add 2 kg of washed rice to a broth prepared in accordance with the above weights, and then allow this broth to be drawn.

The seasoning mixture used is preferably tomato paste, which is a vegetable garlic preserves made from thickened, finely-passed, peel and seed-free marrow of ripe tomatoes. The composition in g / 100 g is approximately as follows: about 86 g of water, about 2.3 g of protein, about 0.5 g of fat, about 9.5 g of usable carbohydrates and about 1.7 g minerals.

Mustard with a minimum dry matter content of about 12 g / 100 g and a minimum fat content of about 1.6 g / 100 g, the remainder liquid, may also be used as seasoning mixture.

The weight data in the above recipe can be increased or decreased taking into account a corresponding multiplication factor.

The bowel section filled according to step c) is left open at least at one end before cooking. After placing the up to about 50% of the final intestinal level filled intestinal portion in boiling water, the intestinal section fills with water and contracts almost instantaneously in the area of each opening, so that leakage of the filling is prevented from the intestinal section, if necessary excess water can still escape.

The dimension "approx. 50% of the final filling volume "refers to the intestinal volume after the end of the cake according to step d), the boiling phase being of the order of about half an hour.

Claims (8)

Process for the preparation of a food consisting mainly of rice, in which (a) a brew prepared from seasonings, flavorings and flavoring agents with a low water content; b) add raw rice to this broth and let it draw for about 3-6 minutes, c) the mixture thus obtained up to about 50% of the final filling level in a cookable, at least one opening having intestinal section fills, the one d) then for the purpose of closing the at least one side open intestine section in boiling water and boil until the cooking of the rice. A method according to claim 1, characterized in that the intestinal section with the rice filling then fries in a pan or fryer. A method according to claim 1, characterized in that for the preparation of the Suds a1) chopped onions in oil / fat, a2) after the addition of water and a seasoning mixture containing up to about 85% of liquid, allow the mixture to cook for about 10 minutes before being allowed to a3) after addition of herbs, flavors and salt and pepper this mixture again for about 10 minutes at a temperature below the boiling point of the water draw. Process according to claim 3, characterized in that the brew is prepared according to the following recipe: Stage (a1): about 600 g of chopped onions; Stage (a2): about 300 g seasoning mixture and about 50-100 g of water; Stage (a3): about 250-550 g of herbs such as parsley, dill and the like, and about 100 g of flavoring, as well as salt and pepper depending on Taste. A method according to claim 3, characterized in that used as seasoning tomato paste. Process according to Claim 3, characterized in that mustard is used as seasoning mixture. Process according to Claim 4, characterized in that approximately 2 kg of washed rice are added to the broth. Food product which is produced according to one or more of claims 1 to 7.