CN102524679A - Buckwheat rice crust - Google Patents
Buckwheat rice crust Download PDFInfo
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- CN102524679A CN102524679A CN2009100840554A CN200910084055A CN102524679A CN 102524679 A CN102524679 A CN 102524679A CN 2009100840554 A CN2009100840554 A CN 2009100840554A CN 200910084055 A CN200910084055 A CN 200910084055A CN 102524679 A CN102524679 A CN 102524679A
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- buckwheat
- powder
- rice crust
- crispy rice
- rice according
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Abstract
The invention relates to buckwheat rice crust, which relates to natural total nutrient rice crust and a production method thereof. Buckwheat is adopted as a main ingredient, and natural nutritious materials such as beans, nutlets, shrimp bran powder, plant protein powder, grain germ flour, fresh bone calcium powder, livestock and poultry liver powder, dried marine algae powder and spirulina powder are used for nutrition supplementing and seasoning, so that nutrition is balanced and comprehensive. In production, the beans are boiled and cured twice, natural nutrition supplementing and seasoning are carried out three times in different processing stages, and rice crust slices, rice crust cake products, baked rice crust piece blanks and baked rice crust cake blank semi-finished products are provided. The buckwheat rice crust has the beneficial effects that: the buckwheat has unique edibleness and is rich in various amino acid, vitamins and the like; and the rice crust has a health care function, so that the buckwheat rice crust is more delicious and is natural in color.
Description
Technical field
The present invention relates to a kind of Buckwheat crispy rice.
Background technology
Crispy rice is the pot foods that liked by consumers in general in the market, multiple products such as existing rice crust, millet crisp crust, soybean crispy rice, swollen cooked rice crust, and batching is mainly formed with rice or Noodles, starch and flavor seasoning.The crispy rice quality is crisp, instant, nutritious, be easy to digestion, both can be used as leisure food, can become the dining table delicacies again.The crispy rice of selling on the market is to be primary raw material with rice, corn, millet.This kind product is all having certain limitation with its nutritive value aspect aspect the employing raw material; Along with growth in the living standard; People not only are particular about local flavor to the pot foods except that daily meals, accesary foods. more pay attention to the brilliant nutrition of food and the equilibrium of nutrition; But the daily dietary nutrition structure of most of people is unreasonable, micro element mineral and vitamins such as general calcium deficiency, iron, iodine, retinol, riboflavin among the crowd have occurred, and is the most obvious in adolescent student, children, old age.And the crispy rice product is popular typical local food; The edible object of consumption is all-ages; In the majority with adolescent student and children; Therefore be directed against the nutrition rope that people generally lack and needs replenish, the crispy rice product is transformed to full flavour nutrient by flavor type, and the full nutritional value that improves the crispy rice product is significant.
The object of the invention. combine the unbalanced nutrient that lacks with human body of the general nutrition of people, proposed to use the natural nutrition material, increase the nutritional labeling and the content of crispy rice product, the crispy rice new varieties that provide natural full nutrient type and flavor type to combine.
Summary of the invention
Main purpose of the present invention is to provide a kind of Buckwheat crispy rice, and buckwheat will be very popular with its characteristics that are rich in several amino acids, vitamin, calcium activated.
For realizing the object of the invention; The technical scheme that is adopted; It is characterized in that with the buckwheat being primary raw material; Be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is buckwheat 75-85%, starch 5%, soy meal 5%, water 10%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%,
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein algin is 0.3%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein leavening agent 0.3%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein walnut kernel 0-5%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein grain germ powder 1-10%.
A kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein pumpkin powder 3%.
Add the mixture of plant protein powder with one or more vegetable protein materials such as soyabean protein powder, peanut protein powders.Add konjaku flour and algin and must dissolve the back use.The dried small shrimp powder can use the suitable food-grade fish meal of calcareous content to replace, and nutrition fortifier only uses where necessary.Conventional production stage below adopting adds the water conditioning by proportioning after with the levigate mixing of material, puts into the twin (double) screw extruder extrusion modling, adopts peeler to cut, and is fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 1
With reference to the production stage of embodiment 1, the optimum weight percentage of its Buckwheat crispy rice is that buckwheat 85%, starch 5%, soy meal 5%, flavoring 0.3%, water account for 10% of total material.The production stage of routine below adopting adds the water conditioning by proportioning with mixing of materials, puts into the twin (double) screw extruder extrusion modling, adopts peeler to cut, and is fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Embodiment 2
With reference to the production stage of embodiment 1, the percentage by weight of its Buckwheat crispy rice is that buckwheat 80%, starch 6%, soy meal 2%, flavoring 0.5%, water account for 10% of total material.By proportioning mixing of materials is added the water conditioning, put into the twin (double) screw extruder extrusion modling, adopt peeler to cut, fried, cooling, packing.Taste according to people in the above-mentioned material can be formulated as seasoning essence seasonings such as pungent, seafood, cumin, vegetables and fruit type.
Beneficial effect
The crispy rice of producing with the present invention not only has the local flavor and the mouthfeel of common crispy rice, and is more crisp.And the natural nutrition cellulose content has more significantly raising, and its protein increases by 1 times. calcium increases 10-14 doubly, and iron increases 1-2 times, and retinol equivalent increases 31-43 doubly; Thiamine increases 0.5-1 doubly, and riboflavin increases by 2.4 times, and niacin increases by 0.5 times; Ascorbic acid increases by 17 times, and zinc increases by 1 times, and iodine is increased to every hectogram and contains o.5 milligram; Nutrient content tends to balance rationally to the human body requirement, and all far below the safety standard of food hygiene regulation, has also increased other useful nutrient simultaneously.
Claims (10)
1. Buckwheat crispy rice; It is characterized in that with the buckwheat being primary raw material; Be equipped with beans, kernel, dried small shrimp powder plant protein powder, grain germ powder, black sesame powder, bright bone calcium powder, livestock and poultry hepar siccatum, cumin, chilli powder, seawood meal, spirulina powder and water, its percentage by weight is buckwheat 75-85%, starch 5%, soy meal 5%, water 10%.
2. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein shelled sesame is 5%, shelled peanut 3%, debittering almond 2%.
3. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein the dried small shrimp powder is 0.1-0.9%.
4. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein konjaku flour is 1-3%.
5. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein algin is 0.3%.
6. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein leavening agent 0.3%.
7. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein extractive iodin-salt 0.5-2%.
8. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein walnut kernel 0-5%.
9. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein grain germ powder 1-10%.
10. a kind of Buckwheat crispy rice according to claim 1 is characterized in that wherein pumpkin powder 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100840554A CN102524679A (en) | 2009-05-13 | 2009-05-13 | Buckwheat rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100840554A CN102524679A (en) | 2009-05-13 | 2009-05-13 | Buckwheat rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524679A true CN102524679A (en) | 2012-07-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100840554A Pending CN102524679A (en) | 2009-05-13 | 2009-05-13 | Buckwheat rice crust |
Country Status (1)
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| CN (1) | CN102524679A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103637090A (en) * | 2013-11-25 | 2014-03-19 | 湖州震远同食品有限公司 | Sesame rice crust and manufacturing method thereof |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103989083A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Buckwheat and shiitake crispy rice and processing method thereof |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN107981215A (en) * | 2017-12-18 | 2018-05-04 | 金菜地食品股份有限公司 | A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof |
-
2009
- 2009-05-13 CN CN2009100840554A patent/CN102524679A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103637090A (en) * | 2013-11-25 | 2014-03-19 | 湖州震远同食品有限公司 | Sesame rice crust and manufacturing method thereof |
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103719732A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Preparation method of viviparous remusatia tuber and duck rice crust |
| CN103989083A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Buckwheat and shiitake crispy rice and processing method thereof |
| CN103989083B (en) * | 2014-04-24 | 2016-01-20 | 安徽省继红食品有限公司 | A kind of buckwheat mushroom crispy rice and processing method thereof |
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
| CN107981215A (en) * | 2017-12-18 | 2018-05-04 | 金菜地食品股份有限公司 | A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |