CN103564339A - Rice crust containing red tea and rice - Google Patents
Rice crust containing red tea and rice Download PDFInfo
- Publication number
- CN103564339A CN103564339A CN201310598228.0A CN201310598228A CN103564339A CN 103564339 A CN103564339 A CN 103564339A CN 201310598228 A CN201310598228 A CN 201310598228A CN 103564339 A CN103564339 A CN 103564339A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- black tea
- millet
- sorbic acid
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 240000006914 Aspalathus linearis Species 0.000 title abstract 7
- 235000012984 Aspalathus linearis Nutrition 0.000 title abstract 7
- 240000007594 Oryza sativa Species 0.000 title 2
- 244000269722 Thea sinensis Species 0.000 claims abstract description 53
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 22
- 235000019713 millet Nutrition 0.000 claims abstract description 22
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 17
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 17
- 239000004334 sorbic acid Substances 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000020279 black tea Nutrition 0.000 claims description 50
- 235000006468 Thea sinensis Nutrition 0.000 claims description 48
- 235000013330 chicken meat Nutrition 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 5
- -1 70 parts Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000010009 beating Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of foods, in particular to rice crust containing red tea and rice. The rice crust is prepared from the following raw materials in parts by mass: 30-50 parts of rice, 20-40 parts of millet, 1-5 parts of salt, 1-3 parts of red tea powder, 5-8 parts of red tea, 1-5 parts of chicken essence, 10-15 parts of edible oil, 50-80 parts of water and 0.05-0.1 part of sorbic acid. A preparation method for the rice crust comprises the following steps: (1) boiling the red tea and the water, soaking for 15-30 minutes, cooling, and filtering out leaves to obtain a raw red tea solution; (2) putting the rice and the millet into the raw solution obtained from the step (1) for soaking for 12-24 hours, taking out, adding the salt, the chicken essence and sorbic acid, and beating into paste for later use; (3) pressing the paste into slices by a mould, sprinkling the red tea powder outside the slices, and finally frying in a pan of 160-180 DEG C for 5-10 minutes. The rice crust is easy to prepare, rich in tea fragrance, unique in taste, full in flavor and suitable for popularization and eating.
Description
Technical field
The present invention relates to food technology field, specifically a kind of black tea rice crispy rice.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, existing multiple product.Crispy rice instant, be easy to digestion, be a kind of leisure food of delicious food.Along with growth in the living standard, people improve constantly the requirement of daily bread, are not only particular about local flavor and more focus on the balanced in nutrition of food, and crispy rice in the market still exists following shortcoming: because raw material simply causes taste single, local flavor is not enough; Preparation method is comparatively complicated, needs boiling or baking, is not suitable for promoting.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides that a kind of local flavor is pure, tea smell is dense, special taste, the simple black tea rice of making crispy rice.
Technical solution of the present invention is:
A rice crispy rice, it is prepared from by the raw material of following parts by weight: rice 30-50 part, millet 20-40 part, salt 1-5 part, black tea powder 1-3 part, black tea 5-8 part, chickens' extract 1-5 part, edible oil 10-15 part, water 50-80 part, sorbic acid 0.01-0.03 part;
It is to be prepared by following sequential steps:
(1) black tea is added to the water and boils rear bubble 15-30 minute, cooling filtering blade obtains black tea stoste;
(2) by rice and millet, put into the black tea stoste that step (1) obtains and soak 12-24 hour, take out, then add salt, chickens' extract, sorbic acid, break into mud shape standby;
(3) with mould, be pressed into thin slice, outside sprinkles black tea powder, finally with edible oil fried 5-10 minute in 160-180 ℃ of oil cauldron.
As preferably, it is prepared from by the raw material of following parts by weight: rice 35-45 part, millet 25-35 part, salt 3-5 part, black tea powder 2-3 part, black tea 5-6 part, chickens' extract 3-5 part, edible oil 10-12 part, water 60-70 part, sorbic acid 0.01-0.03 part;
Further preferably, it is prepared from by the raw material of following parts by weight: 40 parts, rice, 30 parts of millets, 3 parts of salt, 2 parts of black tea powders, 6 parts of black teas, 3 parts of chickens' extracts, 12 parts of edible oils, 70 parts, water, 0.02 part of sorbic acid.
The black tea rice crispy rice that described step (3) obtains adopts plastic bag vacuum packing, increase the shelf-life, for more easily preparation, in described step (2), break into mud shape process and add the black tea stoste of soaking rice and millet, the black tea stoste weight adding is the 2/10-3/10 of rice and millet weight sum.
The invention has the beneficial effects as follows: the time that 1, black tea steeps is long, more than 15 minutes, contributes to improve the concentration of black tea stoste, increases the tea flavour of crispy rice; 2, according to the black tea rice crispy rice of making of the inventive method, make simply, do not need boiling and baking, frying temperature is moderate, is of value to the nutrition of preserving tea smell and black tea; 3, special taste, local flavor is pure, tea smell is dense, millet and rice be of high nutritive value tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, added sorbic acid and can preserve the longer time, transports easy to carryly, is applicable to promoting edible.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained:
Embodiment 1
Take the raw material of following weight: rice 40kg, millet 30kg, salt 3kg, black tea powder 2kg, black tea 6kg, chickens' extract 3kg, edible oil 12kg, water 70kg, sorbic acid 0.02kg.
Preparation in the steps below:
(1) black tea is added to the water and boils rear bubble 20 minutes, cooling filtering blade obtains black tea stoste;
(2) by rice and millet, put into the stoste that step (1) obtains and soak 12 hours, take out, then add salt, chickens' extract, sorbic acid, add the black tea stoste 14kg that soaked rice and millet, break into mud state standby;
(3) with mould, be pressed into thin slice, outside sprinkles black tea powder, finally with edible oil, in 160-180 ℃ of oil cauldron, explodes 8 minutes, adopts plastic bag vacuum packing.
Embodiment 2
Take the raw material of following weight: rice 50kg, millet 25kg, salt 1kg, black tea powder 1kg, black tea 7kg, chickens' extract 5kg, edible oil 12kg, water 60kg, sorbic acid 0.01kg.
Preparation in the steps below:
(1) black tea is added to the water and boils rear bubble 30 minutes, cooling filtering blade obtains black tea stoste;
(2) by rice and millet, put into the stoste that step (1) obtains and soak 24 hours, take out, then add salt, chickens' extract, sorbic acid, add the black tea stoste 15kg that soaked rice and millet, break into mud state standby;
(3) with mould, be pressed into thin slice, outside sprinkles black tea powder, finally with edible oil, in 160-180 ℃ of oil cauldron, explodes 10 minutes.
Embodiment 3
Take the raw material of following weight: rice 30kg, millet 20kg, salt 2kg, black tea powder 1kg, black tea 5kg, chickens' extract 2kg, edible oil 10kg, water 50kg, sorbic acid 0.03kg.
Preparation in the steps below:
(1) black tea is added to the water and boils rear bubble 25 minutes, cooling filtering blade obtains black tea stoste;
(2) by rice and millet, put into the stoste that step (1) obtains and soak 18 hours, take out, then add salt, chickens' extract, sorbic acid, add the black tea stoste 10kg that soaked rice and millet, break into mud state standby;
(3) with mould, be pressed into thin slice, outside sprinkles black tea powder, finally uses edible oil deep fry for five minutes in 160-180 ℃ of oil cauldron, adopts plastic bag vacuum packing.
Claims (3)
1. a black tea rice crispy rice, is characterized in that: it is prepared from by the raw material of following parts by weight: rice 30-50 part, millet 20-40 part, salt 1-5 part, black tea powder 1-3 part, black tea 5-8 part, chickens' extract 1-5 part, edible oil 10-15 part, water 50-80 part, sorbic acid 0.01-0.03 part;
It is to be prepared by following sequential steps:
(1) black tea is added to the water and boils rear bubble 15-30 minute, cooling filtering blade obtains black tea stoste;
(2) by rice and millet, put into the stoste that step (1) obtains and soak 12-24 hour, take out, then add salt, chickens' extract, sorbic acid, break into mud shape standby;
(3) with mould, be pressed into thin slice, outside sprinkles black tea powder, finally with edible oil fried 5-10 minute in 160-180 ℃ of oil cauldron.
2. black tea rice crispy rice according to claim 1, is characterized in that: it is prepared from by the raw material of following parts by weight: rice 35-45 part, millet 25-35 part, salt 3-5 part, black tea powder 2-3 part, black tea 5-6 part, chickens' extract 3-5 part, edible oil 10-12 part, water 60-70 part, sorbic acid 0.01-0.03 part.
3. black tea rice crispy rice according to claim 1, is characterized in that: it is prepared from by the raw material of following parts by weight: 40 parts, rice, 30 parts of millets, 3 parts of salt, 2 parts of black tea powders, 6 parts of black teas, 3 parts of chickens' extracts, 12 parts of edible oils, 70 parts, water, 0.02 part of sorbic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598228.0A CN103564339A (en) | 2013-11-25 | 2013-11-25 | Rice crust containing red tea and rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598228.0A CN103564339A (en) | 2013-11-25 | 2013-11-25 | Rice crust containing red tea and rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564339A true CN103564339A (en) | 2014-02-12 |
Family
ID=50037733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598228.0A Pending CN103564339A (en) | 2013-11-25 | 2013-11-25 | Rice crust containing red tea and rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564339A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932057A (en) * | 2014-04-16 | 2014-07-23 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of green date-flavored rice crust |
| CN105360958A (en) * | 2015-12-25 | 2016-03-02 | 广西国茗金花茶科技有限公司 | Golden camellia containing rice crust and preparation method thereof |
| CN106213202A (en) * | 2016-07-14 | 2016-12-14 | 安徽省绿福农业科技股份有限公司 | A kind of peeled shrimp black tea taste rice crust |
| CN106307091A (en) * | 2016-08-25 | 2017-01-11 | 大闽食品（漳州）有限公司 | Tea senbei and producing method thereof |
| CN107997001A (en) * | 2017-12-27 | 2018-05-08 | 良品铺子股份有限公司 | A kind of rice crust and processing method |
| CN112075582A (en) * | 2020-09-11 | 2020-12-15 | 安徽农业大学 | Yellow tea rice crust and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163707A (en) * | 1996-04-29 | 1997-11-05 | 刘贤忠 | Appetizing spleen-tonifying nutritive food |
| CN102919708A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Black tea cornflake and production method of same |
-
2013
- 2013-11-25 CN CN201310598228.0A patent/CN103564339A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163707A (en) * | 1996-04-29 | 1997-11-05 | 刘贤忠 | Appetizing spleen-tonifying nutritive food |
| CN102919708A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Black tea cornflake and production method of same |
Non-Patent Citations (2)
| Title |
|---|
| 刘承初等: "茶香大米锅巴的制作", 《食品工业》, no. 6, 31 December 1999 (1999-12-31) * |
| 葛文光: "《新版方便食品配方》", 31 January 2002, article "茶香大米锅巴" * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932057A (en) * | 2014-04-16 | 2014-07-23 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of green date-flavored rice crust |
| CN103932057B (en) * | 2014-04-16 | 2015-08-26 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of blue or green jujube rice crust |
| CN105360958A (en) * | 2015-12-25 | 2016-03-02 | 广西国茗金花茶科技有限公司 | Golden camellia containing rice crust and preparation method thereof |
| CN106213202A (en) * | 2016-07-14 | 2016-12-14 | 安徽省绿福农业科技股份有限公司 | A kind of peeled shrimp black tea taste rice crust |
| CN106307091A (en) * | 2016-08-25 | 2017-01-11 | 大闽食品（漳州）有限公司 | Tea senbei and producing method thereof |
| CN107997001A (en) * | 2017-12-27 | 2018-05-08 | 良品铺子股份有限公司 | A kind of rice crust and processing method |
| CN112075582A (en) * | 2020-09-11 | 2020-12-15 | 安徽农业大学 | Yellow tea rice crust and preparation method thereof |
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Application publication date: 20140212 |