CN103689349B - A kind of Tomato-flavor rice and preparation method thereof - Google Patents

A kind of Tomato-flavor rice and preparation method thereof Download PDF

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Publication number
CN103689349B
CN103689349B CN201310649115.9A CN201310649115A CN103689349B CN 103689349 B CN103689349 B CN 103689349B CN 201310649115 A CN201310649115 A CN 201310649115A CN 103689349 B CN103689349 B CN 103689349B
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China
Prior art keywords
tomato
rice
mix
pot
capsicum
Prior art date
Application number
CN201310649115.9A
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Chinese (zh)
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CN103689349A (en
Inventor
锁鸿慧
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明光市鸿远米业有限公司
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Priority to CN201310649115.9A priority Critical patent/CN103689349B/en
Publication of CN103689349A publication Critical patent/CN103689349A/en
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Publication of CN103689349B publication Critical patent/CN103689349B/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • A23L27/63Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/196Products in which the original granular shape is maintained, e.g. parboiled rice
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of Tomato-flavor rice and preparation method thereof, is characterized in that being made up of the raw material of following weight portion: rice 300-330, adhesive rehmannia flower 1-1.2, shepherdspurse inflorescence 1.4-1.6, semen allii tuberosi 1.8-2, catchweed bedstraw herb 2-2.2, setose thistle 1.9-2.1, excellent careless 1-1.3, hairystalk loosestrife herb 0.8-1, capsicum 4-5, sweetened bean paste 10-11, tomato 40-44, maltose 2-3, tealeaves 7-8, sesame oil 1-2, nourishing additive agent 3-4.The present invention has incorporated the sour-sweet taste of tomato and the pungent of capsicum in rice, unique flavor, contain the nutriments such as vitamin, mineral matter, tomatin in tomato simultaneously, improve nutritive value of the present invention, in addition, the present invention also has effect of warm filling liver kidney, clearing heat and detoxicating, tonifying lung invigorating the spleen, often ediblely can strengthen immunity of organisms.

Description

A kind of Tomato-flavor rice and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of rice, particularly relate to a kind of Tomato-flavor rice and preparation method thereof.
Background technology
Rice is one of staple food of people, and it contains protein, fat, multivitamin and mineral matter, can be human body makeup energy.But the product variety taste in the market about rice is few, and does not have health care, the growing demand of consumer can not be met.
Summary of the invention
The object of this invention is to provide a kind of Tomato-flavor rice and preparation method thereof, the present invention has good, the nutritious feature of mouthfeel.
The technical solution adopted in the present invention is:
A kind of Tomato-flavor rice, is characterized in that being made up of the raw material of following weight portion:
Rice 300-330, adhesive rehmannia flower 1-1.2, shepherdspurse inflorescence 1.4-1.6, semen allii tuberosi 1.8-2, catchweed bedstraw herb 2-2.2, setose thistle 1.9-2.1, excellent careless 1-1.3, hairystalk loosestrife herb 0.8-1, capsicum 4-5, sweetened bean paste 10-11, tomato 40-44, maltose 2-3, tealeaves 7-8, sesame oil 1-2, nourishing additive agent 3-4;
Described nourishing additive agent is made up of the raw material of following weight portion: watermelon peel 3-4, mandarin orange core 1-1.2, levant cotton exocarp 0.9-1, muskmelon flower 1.2-1.5, loquat seed 1.1-1.2, mutton 50-55, chicken bone 7-8, soya-bean milk 13-15;
Preparation method is: mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed are positioned over sealing in soya-bean milk and soak 4-5 hour, filter cleaner by (1), collect filtrate;
(2) by as many again for watermelon peel water making beating, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) pull out after big fire boils 2-3 hour in chicken bone feeding boiled water pot, add step (2) gains abrasive lapping homogeneous, then mix with mutton and mix thoroughly, send in pot, take the dish out of the pot after little fiery frying 15-20 minute, pulverize after drying, to obtain final product.
The preparation method of described Tomato-flavor rice, is characterized in that comprising the following steps:
(1) adhesive rehmannia flower, shepherdspurse inflorescence, semen allii tuberosi, catchweed bedstraw herb, setose thistle, rod rod grass, hairystalk loosestrife herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) tealeaves, sesame oil mixing are mixed thoroughly, discharging after feeding oven for drying, add 5-6 water doubly, big fire is boiled, filter cleaner, obtains Aqua Folium Camelliae sinensis;
(3) get tomato pulp, add Aqua Folium Camelliae sinensis making beating, obtain strained tomatoes; Pulverize after being dried by capsicum, mix with sweetened bean paste, maltose and drop in strained tomatoes, little fire adds thermal agitation, and infusion, to thickness, obtains catsup;
(4) mixed with extract, leftover materials by rice and send in frying pan, little fire is fried and is taken the dish out of the pot to the drying of the bottom of a pan, mix mix thoroughly with catsup, and oven dry, to obtain final product.
Beneficial effect of the present invention is:
The present invention has incorporated the sour-sweet taste of tomato and the pungent of capsicum in rice, unique flavor, contain the nutriments such as vitamin, mineral matter, tomatin in tomato simultaneously, improve nutritive value of the present invention, in addition, the present invention also has effect of warm filling liver kidney, clearing heat and detoxicating, tonifying lung invigorating the spleen, often ediblely can strengthen immunity of organisms.
Detailed description of the invention
A kind of Tomato-flavor rice, is characterized in that being made up of the raw material of following weight portion (kilogram):
Rice 300, adhesive rehmannia flower 1.2, shepherdspurse inflorescence 1.6, semen allii tuberosi 1.8, catchweed bedstraw herb 2.2, setose thistle 2.1, rod rod grass 1.3, hairystalk loosestrife herb 0.8, capsicum 5, sweetened bean paste 11, tomato 44, maltose 2, tealeaves 8, sesame oil 2, nourishing additive agent 4;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): watermelon peel 4, mandarin orange core 1, levant cotton exocarp 0.9, muskmelon spend 1.5, loquat seed 1.2, mutton 55, chicken bone 8, soya-bean milk 15;
Preparation method is: mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed are positioned over sealing in soya-bean milk and soak 4-5 hour, filter cleaner by (1), collect filtrate;
(2) by as many again for watermelon peel water making beating, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) pull out after big fire boils 2-3 hour in chicken bone feeding boiled water pot, add step (2) gains abrasive lapping homogeneous, then mix with mutton and mix thoroughly, send in pot, take the dish out of the pot after little fiery frying 15-20 minute, pulverize after drying, to obtain final product.
The preparation method of described Tomato-flavor rice, comprises the following steps:
(1) adhesive rehmannia flower, shepherdspurse inflorescence, semen allii tuberosi, catchweed bedstraw herb, setose thistle, rod rod grass, hairystalk loosestrife herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) tealeaves, sesame oil mixing are mixed thoroughly, discharging after feeding oven for drying, add 5-6 water doubly, big fire is boiled, filter cleaner, obtains Aqua Folium Camelliae sinensis;
(3) get tomato pulp, add Aqua Folium Camelliae sinensis making beating, obtain strained tomatoes; Pulverize after being dried by capsicum, mix with sweetened bean paste, maltose and drop in strained tomatoes, little fire adds thermal agitation, and infusion, to thickness, obtains catsup;
(4) mixed with extract, leftover materials by rice and send in frying pan, little fire is fried and is taken the dish out of the pot to the drying of the bottom of a pan, mix mix thoroughly with catsup, and oven dry, to obtain final product.

Claims (2)

1. a Tomato-flavor rice, is characterized in that being made up of the raw material of following weight portion: rice 300-330, adhesive rehmannia flower 1-1.2, shepherdspurse inflorescence 1.4-1.6, semen allii tuberosi 1.8-2, catchweed bedstraw herb 2-2.2, setose thistle 1.9-2.1, excellent careless radix pseudostellariae 1-1.3, hairystalk loosestrife herb 0.8-1, capsicum 4-5, sweetened bean paste 10-11, tomato 40-44, maltose 2-3, tealeaves 7-8, sesame oil 1-2, nourishing additive agent 3-4; Described nourishing additive agent is made up of the raw material of following weight portion: watermelon peel 3-4, mandarin orange core 1-1.2, levant cotton exocarp 0.9-1, muskmelon flower 1.2-1.5, loquat seed 1.1-1.2, mutton 50-55, chicken bone 7-8, soya-bean milk 13-15; The preparation method of described nourishing additive agent is:
(1) mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed are positioned over sealing in soya-bean milk and soak 4-5 hour, filter cleaner, collect filtrate;
(2) by as many again for watermelon peel water making beating, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) pull out after big fire boils 2-3 hour in chicken bone feeding boiled water pot, add step (2) gains abrasive lapping homogeneous, then mix with mutton and mix thoroughly, send in pot, take the dish out of the pot after little fiery frying 15-20 minute, pulverize after drying, to obtain final product.
2. the preparation method of Tomato-flavor rice according to claim 1, it is characterized in that comprising the following steps: adhesive rehmannia flower, shepherdspurse inflorescence, semen allii tuberosi, catchweed bedstraw herb, setose thistle, radix pseudostellariae, hairystalk loosestrife herb are added 5-6 water slow fire boiling 40-50 minute doubly by (1), filter cleaner, obtains extract;
(2) tealeaves, sesame oil mixing are mixed thoroughly, discharging after feeding oven for drying, add 5-6 water doubly, big fire is boiled, filter cleaner, obtains Aqua Folium Camelliae sinensis;
(3) get tomato pulp, add Aqua Folium Camelliae sinensis making beating, obtain strained tomatoes; Pulverize after being dried by capsicum, mix with sweetened bean paste, maltose and drop in strained tomatoes, little fire adds thermal agitation, and infusion, to thickness, obtains catsup;
(4) mixed with extract, leftover materials by rice and send in frying pan, little fire is fried and is taken the dish out of the pot to the drying of the bottom of a pan, mix mix thoroughly with catsup, and oven dry, to obtain final product.
CN201310649115.9A 2013-12-06 2013-12-06 A kind of Tomato-flavor rice and preparation method thereof CN103689349B (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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CN103689349B true CN103689349B (en) 2015-12-09

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CN106071845A (en) * 2016-06-29 2016-11-09 哈尔滨华藻生物科技开发有限公司 A kind of spirulina improves immunity rice and preparation method thereof
CN106107535A (en) * 2016-06-29 2016-11-16 哈尔滨华藻生物科技开发有限公司 A kind of spirulina qi-restoratives QI invigorating rice and preparation method thereof
CN106071844A (en) * 2016-06-29 2016-11-09 哈尔滨华藻生物科技开发有限公司 A kind of spirulina spleen benefiting and stimulating the appetite rice and preparation method thereof
CN106136083A (en) * 2016-06-29 2016-11-23 哈尔滨华藻生物科技开发有限公司 A kind of spirulina is regulated the flow of vital energy the rice and preparation method thereof that nourishes blood
CN106071843A (en) * 2016-06-29 2016-11-09 哈尔滨华藻生物科技开发有限公司 A kind of spirulina invigorating the stomach and promoting digestion rice and preparation method thereof
CN106107444A (en) * 2016-06-29 2016-11-16 哈尔滨华藻生物科技开发有限公司 A kind of spirulina intestine moistening stomach rice and preparation method thereof
CN106107536A (en) * 2016-06-29 2016-11-16 哈尔滨华藻生物科技开发有限公司 A kind of spirulina heat-clearing and toxic substances removing rice and preparation method thereof
CN106107445A (en) * 2016-06-29 2016-11-16 哈尔滨华藻生物科技开发有限公司 A kind of spirulina weight-reducing rice and preparation method thereof
CN106071842A (en) * 2016-06-29 2016-11-09 哈尔滨华藻生物科技开发有限公司 A kind of spirulina resolving heat and reducing pathogenic fire rice and preparation method thereof

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CN1276171A (en) * 2000-02-25 2000-12-13 杨军 Process and method for producing glutinous rice series foods
CN1279030A (en) * 2000-07-06 2001-01-10 史育才 Weight-lossing rice and its preparing process
CN1843171A (en) * 2006-05-17 2006-10-11 高绪飞 Production method for green vegetable fruit rice noodle
CN101491315A (en) * 2008-01-27 2009-07-29 梁永林 Instant rice
CN101366475B (en) * 2008-09-12 2012-01-04 奥生平 Various grains composite rice with steady quality and preparation method thereof
CN101816388A (en) * 2009-02-27 2010-09-01 韩咏梅 Multi-nutrient steamed rice

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Effective date of registration: 20210118

Address after: 221300 No. 1 Zhangjiagang East Road, Yitang Town, Pizhou City, Xuzhou City, Jiangsu Province

Patentee after: Pizhou Binhe SME Management Service Co.,Ltd.

Address before: 239400 No. 159, east side of TIYU Road, Mingguang Industrial Park, Chuzhou City, Anhui Province

Patentee before: MINGGUANG HONGYUAN RICE INDUSTRY Co.,Ltd.

TR01 Transfer of patent right