| 摘要 |
The soft-baked stir-fried rice grain pockets of the present invention were developed to be handheld replacements for traditional stir-fried rice grain entrees that have always been consumed from a plate or bowl with a fork or chopsticks. There are numerous recipes for making traditional stir-fried rice grain entrees because every country and culture prefers their own indigenous blends of vegetables, herbs and spices. In the process of the present invention, the ingredients that comprise a traditional stir-fried rice grain entrée are separated into two components, a stir-fried rice grain component and a stir-fried filling component, both of which are comprised of food particles and spices that complement each other so that when said two components are later merged into pocket configurations, they provide the stir-fry taste and the stir-fried rice-grain texture of traditional stir-fried rice grain entrées-but in a handheld format. The stir-fried rice grain component is prepared by stir-frying with non-shear mechanical stirrers, individual rice grains, water, oil, diced and/or sliced vegetables, food particles, seasonings and starch complexing agents at temperatures between 175° F. and 220° F. until said individual rice grains absorb between 200 to 400 pounds of the stir-fry flavored water solution per 100 pounds of dry rice grains and develop soft textures and become bloated with the stir-fry flavored water solution. The stir-fried filling-component is prepared separately. The two stir-fried components are then merged and formed into completely enclosed pockets and open-face pockets. Completely enclosed pockets have a stir-fried filling component enclosed within a stir-fried rice grain component, while the open-face pockets have the stir-fried filling component positioned on top of the stir-fried rice-grain component. The merged and formed stir-fried rice grain pockets are then baked at temperatures between 300° F. and 600° F. until the stir-fried rice grain component develops a soft-baked texture and said pockets become structurally strong enough to be picked-up and consumed handheld.
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