CN103583997B - Green tea-sorghum crispy rice - Google Patents
Green tea-sorghum crispy rice Download PDFInfo
- Publication number
- CN103583997B CN103583997B CN201310598507.7A CN201310598507A CN103583997B CN 103583997 B CN103583997 B CN 103583997B CN 201310598507 A CN201310598507 A CN 201310598507A CN 103583997 B CN103583997 B CN 103583997B
- Authority
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- China
- Prior art keywords
- green tea
- percent
- sorghum
- powder
- crispy rice
- 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.)
- Expired - Fee Related
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title claims abstract 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 38
- 235000009569 green tea Nutrition 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 15
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 15
- 239000004334 sorbic acid Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013616 tea Nutrition 0.000 abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 abstract 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 2
- 239000011550 stock solution Substances 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000009835 boiling 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
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 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
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
Abstract
The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.
Description
Technical field
The present invention relates to food technology field, specifically a kind of green tea-sorghum crispy rice.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, be a kind of leisure food of delicious food.Along with growth in the living standard, the requirement of people to daily bread improves constantly, and be not only particular about local flavor and more focus on the balanced in nutrition of food, crispy rice in the market still exists following shortcoming: 1, because raw material is simple, and local flavor is not enough; 2, need first by rice, soybean or wheat boiling, or fried, make inconvenient, be 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, the green tea-sorghum crispy rice of special taste.
Technical solution of the present invention is:
A kind of green tea-sorghum crispy rice, it is prepared from by the raw material of following percentage by weight: Chinese sorghum 30%-50%, wheat 20%-40%, green tea 3%-5%, green tea powder 1%-5%, salt 1%-5%, chickens' extract 1%-5%, sorbic acid 0.01%-0.05%, water 5%-10%;
It is prepared by following sequential steps:
(1) be added to the water by green tea and boil rear bubble 15-30 minute, cooling filtering blade stays stoste;
(2) by Chinese sorghum 30%-50% and wheat 20%-30% grinds, then the stoste using step (1) to obtain is in harmonious proportion, and harmonic process adds salt, chickens' extract, sorbic acid, finally prepares dough;
(3) be pressed into thin slice with mould, outside sprinkles green tea powder, finally baking 5-10 minute in the baking box of 210 DEG C-230 DEG C, adopts plastic bag vacuum packing.
As preferably, it is prepared from by the raw material of following percentage by weight: Chinese sorghum 35%-45%, wheat 25%-35%, green tea 4%-5%, green tea powder 3%-5%, salt 3%-5%, chickens' extract 3%-5%, sorbic acid 0.01%-0.05%, water 5-10%.
Further preferably, it is prepared from by the raw material of following percentage by weight: Chinese sorghum 45%, wheat 35%, green tea 4%, green tea powder 3%, salt 3%, chickens' extract 3%, sorbic acid 0.03%, water 6.97%.
Described green tea is Longjing green tea leaf, and described green tea powder is Longjing green tea powder.
The invention has the beneficial effects as follows: make simple according to the green tea-sorghum crispy rice of making of the inventive method, manufacturing process does not need boiling or fried, the infusion of tea time is long, abundant extraction green tea nutrition, the crispy rice tea smell that making obtains is dense, special taste, local flavor are pure, Chinese sorghum is of value to the growth of human body probio, and the mental-tranquilization of Chinese sorghum spleen benefiting and stimulating the appetite wheat is of high nutritive value; Baking moderate temperature, saves time and can remain tea smell; With the addition of sorbic acid and adopt the plastic bag vacuum packing holding time long, transporting easy to carry, being applicable to promoting eating.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained:
Embodiment 1
Take following raw material: Chinese sorghum 45kg, wheat 35kg, Longjing green tea leaf 4kg, Longjing green tea powder 3kg, salt 3kg, chickens' extract 3kg, sorbic acid 0.03kg, water 6.97kg.
Prepare in the steps below:
(1) be added to the water by Longjing green tea leaf and boil rear bubble 15 minutes, cooling filtering blade stays stoste;
(2) by Chinese sorghum and wheat grinds, then the stoste using step (1) to obtain is in harmonious proportion, and harmonic process adds salt, chickens' extract, sorbic acid, finally prepares dough;
(3) be pressed into thin slice with mould, outside sprinkles Longjing green tea powder, finally baking 10 minutes in the baking box of 210 DEG C-230 DEG C, adopts plastic bag vacuum packing.
Embodiment 2
Take following raw material: Chinese sorghum 30kg, wheat 40kg, Longjing green tea leaf 5kg, Longjing green tea powder 5kg, salt 5kg, chickens' extract 5kg, sorbic acid 0.05kg, water 9.95kg.
Prepare in the steps below:
(1) be added to the water by Longjing green tea leaf and boil rear bubble 25 minutes, cooling filtering blade stays stoste;
(2) by Chinese sorghum and wheat grinds, then the stoste using step (1) to obtain is in harmonious proportion, and harmonic process adds salt, chickens' extract, sorbic acid, finally prepares dough;
(3) be pressed into thin slice with mould, outside sprinkles Longjing green tea powder, finally baking 7 minutes in the baking box of 210 DEG C-230 DEG C, adopts plastic bag vacuum packing.
Embodiment 3
Take following raw material: Chinese sorghum 50kg, wheat 30kg, green tea 3kg, green tea powder 2kg, salt 3kg, chickens' extract 2kg, sorbic acid 0.01kg, water 9.99kg.
Prepare in the steps below:
(1) be added to the water by green tea and boil rear bubble 30 minutes, cooling filtering blade stays stoste;
(2) by Chinese sorghum and wheat grinds, then the stoste using step (1) to obtain is in harmonious proportion, and harmonic process adds salt, chickens' extract, sorbic acid, finally prepares dough;
(3) be pressed into thin slice with mould, outside sprinkles green tea powder, finally baking 8 minutes in the baking box of 210 DEG C-230 DEG C, adopts plastic bag vacuum packing.
Claims (1)
1. a green tea-sorghum crispy rice, is characterized in that: take following raw material: Chinese sorghum 50kg, wheat 30kg, green tea 3kg, green tea powder 2kg, salt 3kg, chickens' extract 2kg, sorbic acid 0.01kg, water 9.99kg;
Prepare in the steps below:
(1) be added to the water by green tea and boil rear bubble 30 minutes, cooling filtering blade stays stoste;
(2) by Chinese sorghum and wheat grinds, then the stoste using step (1) to obtain is in harmonious proportion, and harmonic process adds salt, chickens' extract, sorbic acid, finally prepares dough;
(3) be pressed into thin slice with mould, outside sprinkles green tea powder, finally baking 8 minutes in the baking box of 210 DEG C-230 DEG C, adopts plastic bag vacuum packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598507.7A CN103583997B (en) | 2013-11-25 | 2013-11-25 | Green tea-sorghum crispy rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598507.7A CN103583997B (en) | 2013-11-25 | 2013-11-25 | Green tea-sorghum crispy rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103583997A CN103583997A (en) | 2014-02-19 |
| CN103583997B true CN103583997B (en) | 2015-07-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598507.7A Expired - Fee Related CN103583997B (en) | 2013-11-25 | 2013-11-25 | Green tea-sorghum crispy rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583997B (en) |
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| CN103907829B (en) * | 2014-04-16 | 2015-10-28 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of honey peach rice crust |
| CN103907827B (en) * | 2014-04-16 | 2015-06-10 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for snow pear flavor crispy rice |
| 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 |
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| CN105249224A (en) * | 2015-11-13 | 2016-01-20 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust with fragrance of sunflower seeds and preparation method of rice crust |
| CN105249232A (en) * | 2015-11-13 | 2016-01-20 | 宁波市鄞州风名工业产品设计有限公司 | Rice crusts with walnut flavor and making method thereof |
| CN105231132A (en) * | 2015-11-13 | 2016-01-13 | 宁波市鄞州风名工业产品设计有限公司 | Sorghum rice crusts and making method thereof |
| CN105249233A (en) * | 2015-11-13 | 2016-01-20 | 宁波市鄞州风名工业产品设计有限公司 | Tea aroma rice crusts and making method thereof |
| CN105231282A (en) * | 2015-11-13 | 2016-01-13 | 宁波市鄞州风名工业产品设计有限公司 | Rice crusts with fragrance of sesame seeds and making method of rice crusts |
| CN106307091A (en) * | 2016-08-25 | 2017-01-11 | 大闽食品（漳州）有限公司 | Tea senbei and producing method thereof |
| CN106174005A (en) * | 2016-08-26 | 2016-12-07 | 明毅强 | A kind of processing method of Rhizoma Humatae Tyermanni health-care rhizoma polygonati rice crust |
| CN106577951A (en) * | 2016-12-19 | 2017-04-26 | 安徽柏兆记食品股份有限公司 | Low-fat peanut crisps having antioxidation effect and making method of low-fat peanut crisps |
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2013
- 2013-11-25 CN CN201310598507.7A patent/CN103583997B/en not_active Expired - Fee Related
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| CN103583997A (en) | 2014-02-19 |
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Inventor after: Chen Xiujuan Inventor before: Lu Yusen |
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Effective date of registration: 20170718 Address after: 075717 No. three, 31 village, Dai Wang Town, Zhangjiakou, Hebei, Weixian County Patentee after: Chen Xiujuan Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd. |
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Effective date of registration: 20180613 Address after: 610031 Chengdu District, Chengdu City, Sichuan Province, Qingyang Chengdu Industrial Park, Qingyang Park high-tech zone B-47 block. Patentee after: Sichuan Lanyi Technology Co.,Ltd. Address before: 075717 No. 31, three village, Dai Wang Town, Weixian County, Zhangjiakou, Hebei. Patentee before: Chen Xiujuan |
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