CN102048001A - Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same - Google Patents
Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same Download PDFInfo
- Publication number
- CN102048001A CN102048001A CN2009102726695A CN200910272669A CN102048001A CN 102048001 A CN102048001 A CN 102048001A CN 2009102726695 A CN2009102726695 A CN 2009102726695A CN 200910272669 A CN200910272669 A CN 200910272669A CN 102048001 A CN102048001 A CN 102048001A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- rice
- tea
- snack
- corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technique of brown rice for snack burnt rice tea. The processing technique comprises the following steps: soaking 838# unhusked rice in warm water at the temperature of about 30 DEG C for about 24 hours or until the grains become slightly soft, wherein the soaking time can be properly prolonged in winter; steaming the soaked unhusked rice over fierce fire until the husks split; baking or drying the unhusked rice and then husking with a husker to prepare brown rice; putting the brown rice in an iron kettle and frying the brown rice over slow fire until the brown rice becomes golden yellow; immediately putting the golden yellow brown rice in cold water and boiling until the brown rice is medium well, and then taking out and draining the brown rice; cooling the brown rice to normal temperature, and freezing in a freezing chamber for 36 hours; steaming while sprinkling water in a steamer until the brown rice is cooked; cooling and then drying and sterilizing the cooked brown rice with light wave and microwave for later use; replacing the 838# brown rice in the above steps with accessories such as corn, green beans, red beans, millet and the like, and preparing for later use; proportionally mixing the prepared brown rice, corn, green beans, red beans and millet; and performing vacuum packing to obtain the snack burnt rice tea. The snack burnt rice tea prepared by the processing technique disclosed by the invention is balanced in nutrition and convenient to eat.
Description
Technical field
The present invention relates to a kind of Kuai Can burn rice tea, the Kuai Can burn rice tea that brown rice processing technology in Qi Shi burn rice tea of You and the brown rice that uses this technology to prepare thereof are processed based on various grain rice configuration different tastes such as brown rice, preparation corn, mung bean, red bean, millets.
Technical background
Edible to Mi Kaihua with poach again after Hubei Province's Jianghan Plain one band people often fry rice, the common people are called " burn rice tea ", because of effects such as it is separated administration, quenches one's thirst, health care, person " Jiang-Han Area one extremely ".
For many years, because “ burn rice tea " frying has relatively high expectations, with slow fire fry slowly to rice be golden yellow, the duration and degree of heating little then tasteless, the duration and degree of heating is greatly then bitter, is difficult to hold the duration and degree of heating, its manufacturing technology is among the people closely lost.And adopt folk tradition technology no matter to make De burn rice tea at nutritive value, or all do not reach the purpose of marketing in the requirement of color, smell and taste, only can satisfy the needs of individual and family.And Xian You De burn rice tea all is to need boil for a long time earlier before drinking, and can eat the requirement that can not satisfy quick bubble food.
Summary of the invention
It is all good and brew the processing technology of the main component brown rice of instant Kuai Can burn rice tea to the purpose of this invention is to provide a kind of balanced in nutrition, color, smell and taste, and uses the Kuai Can burn rice tea of the brown rice processing of this technology preparation.
The applicant finds through years of researches, test, 838# brown rice is 3 times of rice nutritive value, and particularly its sugar part is removed nutrition that it contains and trace element after frying processing, can help " human body threeway ", promptly blood is logical, stool is logical, urine is logical.Other is aided with corn, mung bean, red bean, these several coarse food grains of millet, particularly brews instant type Kuai Can burn rice tea through what make after tradition and the modern advanced technologies processing processing, and it is balanced in nutrition, and color, smell and taste are all good, is easilier accepted by people and propagates.
A kind of brown rice processing technology of the Kuai of being used for Can burn rice tea comprises the steps:
Step 1: select 838# paddy for use, with 30 degree left and right sides emerge in worm water about 24 hours to grain Microsoft, but the proper extension time in winter;
Step 2: the paddy after soaking in the step 1 is steamed to the husk breach with vigorous fire, toast or dry the back again, make brown rice with the hulling machine shelling;
Step 3: the brown rice of step 2 manufacturing is put into iron pan stir-fry to golden yellow, put into cold water immediately and boil, pull out and drain to medium well with slow fire, reduce to normal temperature, put into refrigerating chamber more freezing 36 hours, insert steamer again and cook, spread water while steaming, cooling is after light wave, microwave drying sterilization.
A kind of weight ratio ingredient of Kuai Can burn rice tea is:
838# brown rice 80-85
Corn 6-8
Mung bean 4-5
Red bean 4-5
Millet 1-2
Described 838# brown rice processes by the processing technology of claim 1,
838# brown rice in the claim 1 is replaced with corn respectively, and it is standby that mung bean, auxiliary materials such as red bean and millet make the back;
With the brown rice for preparing, corn, mung bean, red bean and millet mix in proportion, and vacuum packaging is Kuai Can burn rice tea.
All auxiliary materials among the present invention can be changed according to taste, change wheat rice into as corn, and mung bean changes pea into, and red bean changes heart of a lotus seed benevolence into, and millet changes Chinese sorghum into.
Because of it is the multiple cropping product, removed the sugar part in the food but the various nutrition of having preserved coarse food grain, and balanced, the instant of main ingredient collocation, be the healthy food first-selection in fact.
The specific embodiment
Below specific embodiments of the present invention is further described.
The brown rice processing technology of the Kuai of being used for Can burn rice tea of the present invention comprises the steps:
Step 1: select 838# paddy for use, with 30 degree left and right sides emerge in worm water about 24 hours to grain Microsoft, but the proper extension time in winter;
Step 2: the paddy after soaking in the step 1 is steamed to the husk breach with vigorous fire, toast or dry the back again, make brown rice with the hulling machine shelling;
Step 3: the brown rice of step 2 manufacturing is put into iron pan stir-fry to golden yellow, put into cold water immediately and boil, pull out and drain to medium well with slow fire, reduce to normal temperature, put into refrigerating chamber more freezing 36 hours, insert steamer again and cook, spread water while steaming, cooling is after light wave, microwave drying sterilization.
2. the weight ratio ingredient of a fast meal burn rice tea is:
838# brown rice 80-85
Corn 6-8
Mung bean 4-5
Red bean 4-5
Millet 1-2
Described 838# brown rice processes by the processing technology of claim 1,
838# brown rice in the claim 1 is replaced with corn respectively, and it is standby that mung bean, auxiliary materials such as red bean and millet make the back;
With the brown rice for preparing, corn, mung bean, red bean and millet mix in proportion, and vacuum packaging is Kuai Can burn rice tea.
Major ingredient brown rice among the present invention and auxiliary material corn, mung bean, red bean and millet all pass through high temperature heating and cold but repeatedly, change its institutional framework after expanding with heat and contract with cold and play expanded effect, compare existing instant food with leavening agent or other additives by expanding food, improve its food rehydration, but it is shorter, perishable to be to use instant food behind the additive to brew the back holding time.And the Kuai Can burn rice tea that uses method of the present invention to make can be preserved after brewing more than 24 hours, and can keep original taste of food and local characteristic, was that other instant food can't be unrealistically compared.Only needing brew with boiling water with the burn rice tea of the method preparation is edible.Design in according to the present invention, those of ordinary skills are easy to expect that the auxiliary material with in this preferred embodiment changes according to taste, change wheat rice into as corn, and mung bean changes pea into, and red bean changes heart of a lotus seed benevolence into, and millet changes Chinese sorghum or the like into.
Kuai Can burn rice tea of the present invention is made after processing by brown rice, corn, mung bean, red bean, these several coarse food grains of millet, traditional existing stir-fry, the idea of now boiling, now eating have been changed, can preserve reach 1 year not spoiled, and because its raw material is all natural food, comprehensive nutrition, balanced instant edible more can be accepted, propagate by people widely, and useful people's is healthy.
Above embodiment only is the present invention's a kind of embodiment wherein, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to claim of the present invention.Should be pointed out that for the person of ordinary skill of the art without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (3)
1. the brown rice processing technology of the burn rice tea that is used for eating soon comprises the steps:
Step 1: select 838# paddy for use, with 30 degree left and right sides emerge in worm water about 24 hours to grain Microsoft, but the proper extension time in winter;
Step 2: the paddy after soaking in the step 1 is steamed to the husk breach with vigorous fire, toast or dry the back again, make brown rice with the hulling machine shelling;
Step 3: the brown rice of step 2 manufacturing is put into iron pan stir-fry to golden yellow, put into cold water immediately and boil, pull out and drain to medium well with slow fire, reduce to normal temperature, put into refrigerating chamber more freezing 36 hours, insert steamer again and cook, spread water while steaming, cooling is after light wave, microwave drying sterilization.
2. the weight ratio ingredient of a fast meal burn rice tea is:
838# brown rice 80-85
Corn 6-8
Mung bean 4-5
Red bean 4-5
Millet 1-2
Described 838# brown rice processes by the processing technology of claim 1,
838# brown rice in the claim 1 is replaced with corn respectively, and it is standby that mung bean, auxiliary materials such as red bean and millet make the back;
With the brown rice for preparing, corn, mung bean, red bean and millet mix in proportion, and vacuum packaging is Kuai Can burn rice tea.
3. Kuai Can burn rice tea according to claim 2, it is characterized in that: described auxiliary material can be changed according to taste, changes wheat rice into as corn, and mung bean changes pea into, and red bean changes heart of a lotus seed benevolence into, and millet changes Chinese sorghum into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102726695A CN102048001A (en) | 2009-11-09 | 2009-11-09 | Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102726695A CN102048001A (en) | 2009-11-09 | 2009-11-09 | Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102048001A true CN102048001A (en) | 2011-05-11 |
Family
ID=43953071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102726695A Pending CN102048001A (en) | 2009-11-09 | 2009-11-09 | Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102048001A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125708A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Rose tea and preparation method thereof |
| CN103125706A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Ice tea served in a set of cups and preparation method thereof |
| CN103125707A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Florists chrysould likehemum iced tea and preparation method thereof |
| CN103125634A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Cooling and antidotal tea and manufacture method thereof |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN105360962A (en) * | 2015-11-12 | 2016-03-02 | 安徽酵顺食品生物科技有限公司 | Preparation method of germinated brown rice |
| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
-
2009
- 2009-11-09 CN CN2009102726695A patent/CN102048001A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125708A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Rose tea and preparation method thereof |
| CN103125706A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Ice tea served in a set of cups and preparation method thereof |
| CN103125707A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Florists chrysould likehemum iced tea and preparation method thereof |
| CN103125634A (en) * | 2013-01-29 | 2013-06-05 | 安徽省本草国药饮片有限公司 | Cooling and antidotal tea and manufacture method thereof |
| CN103125708B (en) * | 2013-01-29 | 2014-01-22 | 安徽省本草国药饮片有限公司 | Rose tea and preparation method thereof |
| CN103125634B (en) * | 2013-01-29 | 2014-04-16 | 安徽省本草国药饮片有限公司 | Cooling and antidotal tea and manufacture method thereof |
| CN103125707B (en) * | 2013-01-29 | 2014-12-24 | 安徽省本草国药饮片有限公司 | Florists chrysould likehemum iced tea and preparation method thereof |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN103504212B (en) * | 2013-09-30 | 2015-03-11 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN105360962A (en) * | 2015-11-12 | 2016-03-02 | 安徽酵顺食品生物科技有限公司 | Preparation method of germinated brown rice |
| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478353B (en) | Production method of health-keeping dendrobium devoninum paxt dinner | |
| CN102987389A (en) | Fragrant and sweet coarse cereal healthy porridge | |
| CN102048001A (en) | Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same | |
| CN104187401A (en) | Preparation method of whole highland barley grain cereals and complex cereals | |
| CN103783227B (en) | Highland barley compound type tea bag | |
| CN101595984A (en) | Multi-flavour nutritious instant porridge and manufacture craft thereof | |
| CN101147563A (en) | Sichuan pickled vegetable products and preparation method thereof | |
| KR20200114670A (en) | Bulgogi for instant cooking and its manufacturing method | |
| CN104286207A (en) | Spiced dried tofu and preparation method thereof | |
| KR102094908B1 (en) | Manufacturing Method of Dried Block for Samgyetang and Dried Block Produced by This Method | |
| KR20170077499A (en) | red bean sediment and a method of manufacturing the ingredient containing lotus root | |
| KR101849167B1 (en) | Manufacture method of grain syrup | |
| CN107307282A (en) | A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof | |
| KR20110138127A (en) | Process for preparing rice-cake using figures | |
| CN106722203A (en) | A kind of green bean starch sheet and preparation method thereof | |
| KR20110043856A (en) | Method for manufacturing sweet drink made from fermented rice containing yam | |
| KR20090047695A (en) | Method for manufacturing noodles | |
| CN105614246A (en) | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof | |
| CN103918982B (en) | Health-preserving porridge of a kind of fruit-like flavour and preparation method thereof | |
| CN109430860A (en) | A kind of health meal combination containing pueraria lobata | |
| KR102368037B1 (en) | manufacturing method of black bean noodles using barley sprout | |
| KR102219864B1 (en) | Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby | |
| KR102605986B1 (en) | Handmade hotteok with improved texture and its manufacturing method | |
| Valamoti et al. | A DAILY BREAD--PREPARED BUT ONCE A YEAR. | |
| CN105901495A (en) | Preserved meat and vegetable porridge and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |