CN103689414A - Nutrient crisp rice chip and preparation method thereof - Google Patents

Nutrient crisp rice chip and preparation method thereof Download PDF

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Publication number
CN103689414A
CN103689414A CN201310648388.1A CN201310648388A CN103689414A CN 103689414 A CN103689414 A CN 103689414A CN 201310648388 A CN201310648388 A CN 201310648388A CN 103689414 A CN103689414 A CN 103689414A
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China
Prior art keywords
parts
rice
nutrient
flower
crisp
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CN201310648388.1A
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Chinese (zh)
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CN103689414B (en
Inventor
锁鸿慧
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Jialiang (Liaoning) Agricultural Technology Co.,Ltd.
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MINGGUANG HONGYUAN RICE PROCESSING Co Ltd
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Priority to CN201310648388.1A priority Critical patent/CN103689414B/en
Publication of CN103689414A publication Critical patent/CN103689414A/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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13Snacks or the like obtained by oil frying of a formed cereal dough
    • 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

The invention discloses a nutrient crisp rice chip and a preparation method thereof. The nutrient crisp rice chip is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of rice, 1-1.2 parts of the root of red-rooted salvia, 0.9-1 part of rehmannia leaf, 1.2-1.4 parts of notoginseng flower, 1.5-1.7 parts of endothelium corneum gigeriae galli, 1.3-1.6 parts of hance brandisia herb, 2-2.3 parts of loquat flower, 1.5-1.8 parts of fructus vititcis leaf, 2-2.3 parts of litsea coreana, 5-6 parts of biscuit, 20-22 parts of green soybean, 4-5 parts of dried meat floss, 10-11 parts of fermented glutinous rice liquid, 4-5 parts of dried small shrimp meal, 20-22 parts of chufa, 200-210 parts of flour and 5-6 parts of nutrient additive. The nutrient crisp rice chip is crisp and tasty and rich in fragrance; due to adoption of the small shrimp meal in the preparation process, the nutrient crisp rice chip is rich in calcium; meanwhile, the preparation method is simple and easy to manage and has the popularization value; in addition, the nutrient crisp rice chip has the healthcare function, and the effects of clearing away heat and toxic materials, calming the liver and brightening the eye, reducing the blood pressure and reducing fat, and activating blood to promote menstruation can be achieved if people eat the nutrient crisp rice chip frequently.

Description

Crisp of a kind of nutrient rice and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of rice, relate in particular to crisp of a kind of nutrient 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 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 crisp of a kind of nutrient rice and preparation method thereof, the present invention has the advantages that mouthfeel is good, nutritious.
The technical solution adopted in the present invention is:
Crisp of a kind of nutrient rice, is characterized in that being made by the raw material of following weight portion:
Rice 500-550, red sage root 1-1.2, adhesive rehmannia leaf 0.9-1, sanchi flower 1.2-1.4, the membrane of a chicken's gizzard 1.5-1.7, Hance Brandisia Herb 1.3-1.6, loquat flower 2-2.3, shrub chastetree leaf or branchlet 1.5-1.8, Laoyin tea 2-2.3, biscuit 5-6, green soya bean 20-22, dried meat floss 4-5, fermented glutinous wine 10-11, dried small shrimp powder 4-5, water chestnut 20-22, flour 200-210, nourishing additive agent 5-6;
Described nourishing additive agent is made by 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: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
The preparation method that described nutrient rice is crisp, is characterized in that comprising the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.
Beneficial effect of the present invention is:
Palatable crisp of the present invention, aromatic flavour, owing to having added dried small shrimp powder in process, the present invention is contained abundant calcareous, preparation technology of the present invention is simple, manageable simultaneously, there is promotional value, in addition, the present invention also has health care, often the edible effect that can reach clearing heat and detoxicating, flat liver improving eyesight, hypertension and hyperlipemia, activating blood to promote menstruation.
The specific embodiment
Crisp of a kind of nutrient rice, it is characterized in that by following weight portion (kilogram) raw material make:
Rice 500, the red sage root 1.2, adhesive rehmannia leaf 0.9, sanchi flower 1.4, the membrane of a chicken's gizzard 1.7, Hance Brandisia Herb 1.6, loquat flower 2.3, shrub chastetree leaf or branchlet 1.8, Laoyin tea 2.3, biscuit 6, green soya bean 22, dried meat floss 5, fermented glutinous wine 11, dried small shrimp powder 5, water chestnut 22, flour 200, nourishing additive agent 6;
Described nourishing additive agent by following weight portion (kilogram) raw material make: 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: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
The preparation method that described nutrient rice is crisp, comprises the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.

Claims (2)

1. a nutrient rice is crisp, it is characterized in that being made by the raw material of following weight portion:
Rice 500-550, red sage root 1-1.2, adhesive rehmannia leaf 0.9-1, sanchi flower 1.2-1.4, the membrane of a chicken's gizzard 1.5-1.7, Hance Brandisia Herb 1.3-1.6, loquat flower 2-2.3, shrub chastetree leaf or branchlet 1.5-1.8, Laoyin tea 2-2.3, biscuit 5-6, green soya bean 20-22, dried meat floss 4-5, fermented glutinous wine 10-11, dried small shrimp powder 4-5, water chestnut 20-22, flour 200-210, nourishing additive agent 5-6;
Described nourishing additive agent is made by 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: (1) is positioned over sealing in soya-bean milk by mandarin orange core, levant cotton exocarp, muskmelon flower, loquat seed and soaks 4-5 hour, and filter cleaner, collects filtrate;
(2) by the as many again water making beating of watermelon peel, little fire boils rear filter cleaner, and gained watermelon husk juice and filtrate merge;
(3) chicken bone is sent in boiled water pot to big fire and boiled after 2-3 hour and pull out, add step (2) gains abrasive lapping homogeneous, then mix and mix thoroughly with mutton, send in pot, after little fiery frying 15-20 minute, take the dish out of the pot, after drying, pulverize, obtain.
2. the preparation method of crisp of nutrient rice according to claim 1, is characterized in that comprising the following steps:
(1) red sage root, adhesive rehmannia leaf, sanchi flower, the membrane of a chicken's gizzard, Hance Brandisia Herb, loquat flower, shrub chastetree leaf or branchlet, Laoyin tea are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by water chestnut peeling, add extract making beating, obtain water chestnut slurry; Biscuit is pulverized with dried meat floss and mixed, add water chestnut slurry, big fire is boiled to boiling;
(3) green soya bean is sent into frying pan, little fire is fried fragrant rear discharging, and pulverize, adds fermented glutinous wine to mix thoroughly, sends into steam box, at 100 ℃, steams 10-15 minute;
(4) rice is added after 1.2-1.3 poach doubly becomes rice and break into mud, obtain rice mud; Step (2), (3) gained material are mixed with leftover materials, add water and knead, then mix and knead with rice mud, send into the demoulding after compacting, section in mould, enter oil cauldron frying 4-5 minute, obtain.
CN201310648388.1A 2013-12-06 2013-12-06 A kind of nutrient crisp rice chip and preparation method thereof Active CN103689414B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381776A (en) * 2014-10-28 2015-03-04 蚌埠市珠花蜂业有限责任公司 Beauty honey powder containing petals and cubilose
CN104489515A (en) * 2014-11-22 2015-04-08 李任 Golden rice and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101496596A (en) * 2008-12-24 2009-08-05 王福起 Health-care cooked rice crust and preparation method
CN102599422A (en) * 2009-05-05 2012-07-25 北京体运国际经济会议服务中心 Rice crust
CN103404767A (en) * 2013-06-29 2013-11-27 马鞍山市黄池食品(集团)有限公司 Nutritive and healthcare rice containing five beans and production method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101496596A (en) * 2008-12-24 2009-08-05 王福起 Health-care cooked rice crust and preparation method
CN102599422A (en) * 2009-05-05 2012-07-25 北京体运国际经济会议服务中心 Rice crust
CN103404767A (en) * 2013-06-29 2013-11-27 马鞍山市黄池食品(集团)有限公司 Nutritive and healthcare rice containing five beans and production method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381776A (en) * 2014-10-28 2015-03-04 蚌埠市珠花蜂业有限责任公司 Beauty honey powder containing petals and cubilose
CN104489515A (en) * 2014-11-22 2015-04-08 李任 Golden rice and preparation method thereof

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Effective date of registration: 20210202

Address after: 125000 no.1-24, dongdaihe New District, Huludao City, Liaoning Province

Patentee after: Jialiang (Liaoning) Agricultural Technology 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