CN103689410A - Bovine bone sweet rice and preparation method thereof - Google Patents
Bovine bone sweet rice and preparation method thereof Download PDFInfo
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- CN103689410A CN103689410A CN201310605071.XA CN201310605071A CN103689410A CN 103689410 A CN103689410 A CN 103689410A CN 201310605071 A CN201310605071 A CN 201310605071A CN 103689410 A CN103689410 A CN 103689410A
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- bone
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title claims description 27
- 241000283690 Bos taurus Species 0.000 title abstract 9
- 235000019219 chocolate Nutrition 0.000 claims abstract description 12
- 241000427159 Achyranthes Species 0.000 claims abstract description 7
- 240000000595 Aglaia odorata Species 0.000 claims abstract description 7
- 235000010887 Aglaia odorata Nutrition 0.000 claims abstract description 7
- 244000025221 Humulus lupulus Species 0.000 claims abstract description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 240000001307 Myosotis scorpioides Species 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 241000219784 Sophora Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- 235000008960 ketchup Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 241000195955 Equisetum hyemale Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000130592 Hibiscus syriacus Species 0.000 claims description 6
- 235000018081 Hibiscus syriacus Nutrition 0.000 claims description 6
- 244000277583 Terminalia catappa Species 0.000 claims description 6
- 235000011517 Terminalia chebula Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 10
- 239000008280 blood Substances 0.000 abstract 2
- 210000004369 blood Anatomy 0.000 abstract 2
- 208000020401 Depressive disease Diseases 0.000 abstract 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 abstract 1
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 abstract 1
- 235000016785 Rosa della China Nutrition 0.000 abstract 1
- 235000002741 hibiscus rosa-sinensis Nutrition 0.000 abstract 1
- 201000003102 mental depression Diseases 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000779 smoke Substances 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
-
- 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 provides a bovine bone sweet rice and a preparation method thereof. The bovine bone sweet rice is prepared from the following raw materials by weight: 250 to 270 parts of rice, 1 to 1.3 parts of forget-me-not, 2 to 2.5 parts of achyranthes root, 1.8 to 2 parts of humulus lupulus, 2.3 to 2.5 parts of Hibiscus rosa-sinensis, 2.5 to 2.7 parts of sophora flower, 1.9 to 2 parts of glutinous rice root, 2.2 to 2.4 parts of perilla leaf, 1 to 1.2 parts of Aglaia odorata flower, 1 to 2 parts of salad oil, 10 to 15 parts of bovine bone, 30 to 33 parts of niblet, 10 to 12 parts of tomato ketchup, 3 to 4 parts of spiced salt, 20 to 22 parts of chocolate, 15 to 17 parts of pomegranate wine and 3 to 4 parts of a nutrition additive. According to the invention, the bovine bone sweet rice has abundant nutrients; soup obtained after processing and boiling of bovine bone can supplement calcium to a human body; the taste of tomato ketchup, spiced salt and chocolate is combined together, so the bovine bone sweet rice has moderate salty-sweet taste and can whet the appetite of consumers; after stir-frying and baking of rice, taste goes deep into rice, so the mouth of a person eating the bovine bone sweet rice is filled with fragrance; moreover, the bovine bone sweet rice can nourish the liver and the kidney, enrich blood, nourish blood, clear the liver, improve eyesight, promote qi circulation and regulate qi through alleviation of mental depression and strengthen the stomach.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of rice, relate in particular to fragrant and sweet rice of a kind of ox bone 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 of relevant rice is few in the market, and does not have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide fragrant and sweet rice of a kind of ox bone and preparation method thereof, the present invention has the advantages that mouthfeel is good, nutritious.
The technical solution adopted in the present invention is:
The fragrant and sweet rice of ox bone, is characterized in that being made by the raw material of following weight portion:
Rice 250-270, forget-me-not 1-1.3, root of bidentate achyranthes 2-2.5, hops 1.8-2, Flos Hibisci Rosae-Sinensis 2.3-2.5, sophora flower 2.5-2.7, glutinous rice root 1.9-2, perilla leaf 2.2-2.4, Aglaia odorata flower 1-1.2, salad oil 1-2, ox bone 10-15, iblet 30-33, tomato ketchup 10-12, spiced salt 3-4, chocolate 20-22, pomegranate wine 15-17, nourishing additive agent 3-4;
Described nourishing additive agent is made by the raw material of following weight portion: bean dregs 8-9, myrobalan 1-1.2, scouring rush 0.8-1, cacumen biotae 1.1-1.3, shrubalthea leaf 1.3-1.5, ginger 10-11, Angelica oil 0.1-0.2;
Preparation method is: (1), by ginger section, adds 4-5 water making beating doubly, adds myrobalan, scouring rush, cacumen biotae, shrubalthea leaf heating to decoct 3-4 hour in gained slurries, and filter cleaner, collects filtrate;
(2) filtrate is mixed with leftover materials, little fire is endured cream, and pulverize after freeze drying, obtains.
The preparation method of the described fragrant and sweet rice of ox bone, is characterized in that comprising the following steps:
(1) forget-me-not, the root of bidentate achyranthes, hops, Flos Hibisci Rosae-Sinensis, sophora flower, glutinous rice root, perilla leaf, Aglaia odorata flower are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) ox bone is dropped in boiled water pot to big fire and boil after 3-4 minute and pull out, add extract stewing 30-40 minute processed at 60-65 ℃, filter collection filtrate, obtain Galbitang;
(3) iblet is entered to pot, little fire is fried fragrant, adds Galbitang grinding homogeneous, adds salad oil, sends into steam box and steam 7-8 minute at 100 ℃;
(4) rice and catsup are mixed into pot, little fire takes the dish out of the pot after stir-frying 15-20 minute;
(5) chocolate is added to pomegranate wine big fire and add thermal agitation, melt completely to chocolate, then add leftover materials, little fire heating 2-3 minute;
(6) step (3), (4), (5) gained mixing of materials are mixed thoroughly, send into baking oven and be dried to dryly, obtain.Beneficial effect of the present invention is:
The present invention is nutritious, the treated soup boiling of its ox bone can be human body supplement calcium, simultaneously the present invention combines tomato ketchup, the spiced salt, chocolate three's taste, make the present invention salty comfortable in, promote consumer's appetite, and rice through frying, smoke, taste is deep into rice inside, the profusely fragrance of food, in addition, the present invention also has health care, often ediblely can reach enriching yin and nourishing kidney, blood-supplementing blood-nourishing, clear liver and improve vision, promoting the circulation of qi wide in, the effect of stomach invigorating.
The specific embodiment
The fragrant and sweet rice of ox bone, it is characterized in that by following weight portion (kilogram) raw material make:
Rice 250, forget-me-not 1.3, the root of bidentate achyranthes 2.5, hops 1.8, Flos Hibisci Rosae-Sinensis 2.5, sophora flower 2.7, glutinous rice root 1.9, perilla leaf 2.2, Aglaia odorata spend 1.2, salad oil 1, ox bone 15, iblet 33, tomato ketchup 12, the spiced salt 3, chocolate 22, pomegranate wine 17, nourishing additive agent 4;
Described nourishing additive agent by following weight portion (kilogram) raw material make: bean dregs 8, myrobalan 1.2, scouring rush 0.8, cacumen biotae 1.3, shrubalthea leaf 1.5, ginger 11, Angelica oil 0.2;
Preparation method is: (1), by ginger section, adds 4-5 water making beating doubly, adds myrobalan, scouring rush, cacumen biotae, shrubalthea leaf heating to decoct 3-4 hour in gained slurries, and filter cleaner, collects filtrate;
(2) filtrate is mixed with leftover materials, little fire is endured cream, and pulverize after freeze drying, obtains.
The preparation method of the described fragrant and sweet rice of ox bone, comprises the following steps:
(1) forget-me-not, the root of bidentate achyranthes, hops, Flos Hibisci Rosae-Sinensis, sophora flower, glutinous rice root, perilla leaf, Aglaia odorata flower are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) ox bone is dropped in boiled water pot to big fire and boil after 3-4 minute and pull out, add extract stewing 30-40 minute processed at 60-65 ℃, filter collection filtrate, obtain Galbitang;
(3) iblet is entered to pot, little fire is fried fragrant, adds Galbitang grinding homogeneous, adds salad oil, sends into steam box and steam 7-8 minute at 100 ℃;
(4) rice and catsup are mixed into pot, little fire takes the dish out of the pot after stir-frying 15-20 minute;
(5) chocolate is added to pomegranate wine big fire and add thermal agitation, melt completely to chocolate, then add leftover materials, little fire heating 2-3 minute;
(6) step (3), (4), (5) gained mixing of materials are mixed thoroughly, send into baking oven and be dried to dryly, obtain.
Claims (2)
1. the fragrant and sweet rice of ox bone, is characterized in that being made by the raw material of following weight portion:
Rice 250-270, forget-me-not 1-1.3, root of bidentate achyranthes 2-2.5, hops 1.8-2, Flos Hibisci Rosae-Sinensis 2.3-2.5, sophora flower 2.5-2.7, glutinous rice root 1.9-2, perilla leaf 2.2-2.4, Aglaia odorata flower 1-1.2, salad oil 1-2, ox bone 10-15, iblet 30-33, tomato ketchup 10-12, spiced salt 3-4, chocolate 20-22, pomegranate wine 15-17, nourishing additive agent 3-4;
Described nourishing additive agent is made by the raw material of following weight portion: bean dregs 8-9, myrobalan 1-1.2, scouring rush 0.8-1, cacumen biotae 1.1-1.3, shrubalthea leaf 1.3-1.5, ginger 10-11, Angelica oil 0.1-0.2;
Preparation method is: (1), by ginger section, adds 4-5 water making beating doubly, adds myrobalan, scouring rush, cacumen biotae, shrubalthea leaf heating to decoct 3-4 hour in gained slurries, and filter cleaner, collects filtrate;
(2) filtrate is mixed with leftover materials, little fire is endured cream, and pulverize after freeze drying, obtains.
2. the preparation method of the fragrant and sweet rice of ox bone according to claim 1, is characterized in that comprising the following steps:
(1) forget-me-not, the root of bidentate achyranthes, hops, Flos Hibisci Rosae-Sinensis, sophora flower, glutinous rice root, perilla leaf, Aglaia odorata flower are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) ox bone is dropped in boiled water pot to big fire and boil after 3-4 minute and pull out, add extract stewing 30-40 minute processed at 60-65 ℃, filter collection filtrate, obtain Galbitang;
(3) iblet is entered to pot, little fire is fried fragrant, adds Galbitang grinding homogeneous, adds salad oil, sends into steam box and steam 7-8 minute at 100 ℃;
(4) rice and catsup are mixed into pot, little fire takes the dish out of the pot after stir-frying 15-20 minute;
(5) chocolate is added to pomegranate wine big fire and add thermal agitation, melt completely to chocolate, then add leftover materials, little fire heating 2-3 minute;
(6) step (3), (4), (5) gained mixing of materials are mixed thoroughly, send into baking oven and be dried to dryly, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605071.XA CN103689410A (en) | 2013-11-26 | 2013-11-26 | Bovine bone sweet rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605071.XA CN103689410A (en) | 2013-11-26 | 2013-11-26 | Bovine bone sweet rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689410A true CN103689410A (en) | 2014-04-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310605071.XA Pending CN103689410A (en) | 2013-11-26 | 2013-11-26 | Bovine bone sweet rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689410A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026479A (en) * | 2014-05-15 | 2014-09-10 | 安徽禾木食品有限公司 | Fresh-shrimp-flavor health-care rice and processing method of fresh-shrimp-flavor health-care rice |
| CN104068341A (en) * | 2014-05-23 | 2014-10-01 | 陈磊 | Black soybean tonifying rice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999599A (en) * | 2010-10-30 | 2011-04-06 | 广东金友集团有限公司 | Health-care rice and preparation method thereof |
| CN102178149A (en) * | 2011-04-15 | 2011-09-14 | 刘宝虎 | Health-care fragrant rice or rice paste and preparation method thereof |
-
2013
- 2013-11-26 CN CN201310605071.XA patent/CN103689410A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999599A (en) * | 2010-10-30 | 2011-04-06 | 广东金友集团有限公司 | Health-care rice and preparation method thereof |
| CN102178149A (en) * | 2011-04-15 | 2011-09-14 | 刘宝虎 | Health-care fragrant rice or rice paste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026479A (en) * | 2014-05-15 | 2014-09-10 | 安徽禾木食品有限公司 | Fresh-shrimp-flavor health-care rice and processing method of fresh-shrimp-flavor health-care rice |
| CN104068341A (en) * | 2014-05-23 | 2014-10-01 | 陈磊 | Black soybean tonifying rice and preparation method thereof |
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Application publication date: 20140402 |
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