CN103734616A - Black rice and duck rice crust and preparation method thereof - Google Patents
Black rice and duck rice crust and preparation method thereof Download PDFInfo
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- CN103734616A CN103734616A CN201310723169.5A CN201310723169A CN103734616A CN 103734616 A CN103734616 A CN 103734616A CN 201310723169 A CN201310723169 A CN 201310723169A CN 103734616 A CN103734616 A CN 103734616A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 81
- 241000209094 Oryza Species 0.000 title claims abstract description 80
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 45
- 229910052736 halogen Inorganic materials 0.000 claims description 21
- 150000002367 halogens Chemical class 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 19
- 239000004223 monosodium glutamate Substances 0.000 claims description 19
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000008989 cinnamomi cortex Substances 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 241000272522 Anas Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 244000242291 Lemna paucicostata Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- 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)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a black rice and duck rice crust and a preparation method of the black rice and duck rice crust, and belongs to the field of food. The black rice and duck rice crust comprises the following components in parts by weight: 30-40 parts of black rice, 50-60 parts of sticky rice, 12-16 parts of duck, 0.2-1 part of aginomoto, 1-2.5 parts of salt, 2-4.5 parts of vegetable oil, 0.5-1.5 parts of spicy sauce and 0.5-2 parts of a flavor seasoner. By adopting the preparation method, the cooked sticky rice, the black rice and the duck are mixed to prepare the black rice and duck rice crust by a baking procedure, and the black rice, the sticky rice and the duck can be eaten at the same time, so that the functionality of the dietary glutinous rice and black rice is added. The taste can be enriched by the flavor of the black rice, the black rice and duck rice crust is crisp in taste, and not greasy, and a new taste is provided. The black rice and duck rice crust with a unique flavor produced by the preparation method is tightly packaged, so as to prepare the novel baked food which is convenient to carry and eat.
Description
Technical field
The invention belongs to field of food, specifically a kind of black rice duck crispy rice and preparation method thereof.
Background technology
Vacuum packaging sauced duck meat meat products is a kind of instant food that in actual life, people often eat.At present, common vacuum packaging sauced duck meat meat products preparation method is take fresh complete clean thorax duck as raw material, through cleaning, pickle, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of meat products is to affect the key factor that consumer buys, along with the raising of people's living standard, when emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, can give meeting with joyful on people's sense organ, thereby affect the absorption of human body to nutritional labeling.
Black rice is through the long-term class feature breed forming of cultivating by grass rice.Grain type has two kinds of Xian, round-grained rice, and grain matter is divided waxy and non-waxy two classes.Brown rice is black or pitchy.Black rice appearance is pitch-dark, nutritious, has " black pearl " and " king's in world's rice " good reputation.
Summary of the invention
The object of the present invention is to provide a kind of black rice duck crispy rice and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of black rice duck crispy rice, it is characterized in that, this black rice duck crispy rice comprises the component of following weight portion: black rice 30-40 part, glutinous rice 50-60 part, duck 12-16 part, monosodium glutamate 0.2-1 part, salt 1-2.5 part, vegetable oil 2-4.5 part, spices flavouring 0.5-1.5 part, flavoring 0.5-2 part.
This black rice duck crispy rice comprises the component of following weight portion: black rice 35-40 part, glutinous rice 52-58 part, duck 12-15 part, monosodium glutamate 0.5-0.8 part, salt 1.5-2.2 part, vegetable oil 3-4 part, spices flavouring 1-1.5 part, flavoring 1-1.5 part.
This black rice duck crispy rice comprises the component of following weight portion: 37 parts of black rices, 55 parts, glutinous rice, 13.5 parts of ducks, 0.65 part of monosodium glutamate, 1.8 parts of salt, 3.5 parts of vegetable oil, 1.2 parts of spices flavourings, 1.3 parts of flavorings.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.15-0.2:0.3-0.35:1.6-1.8:0.05-0.06:1-1.2:0.2-0.3.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.18:0.325:1.7:0.055:1.1:0.25.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1-1.5:0.1-0.15:0.02-0.04:0.01-0.015.
A preparation method for black rice duck crispy rice, the method specifically comprises the following steps:
A, glutinous rice, black rice pretreatment: glutinous rice, black rice are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the black rice glutinous rice of precooking standby;
B, halogen boil: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: well-done halogen duck is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet;
D, braised system: granular or sheet duck are mixed even with the black rice glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and black rice glutinous rice are cured in 250-300 ℃ of baking oven, and the time of curing is 2-3 hour;
F, cooling, packing: step e products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
In described step " e ", stoving temperature is 275 ℃, and the time of curing is 2.5 hours.
Beneficial effect of the present invention: the present invention will boil glutinous rice and mix with black rice, duck through curing operation and make black rice duck crispy rice, black rice, glutinous rice, duck be with eating, and increased the functional of meals glutinous rice, black rice, the fragrance of black rice, can enrich mouthfeel, mouthfeel delicious and crisp, non-greasy, gives novel taste.The peculiar flavour black rice duck crispy rice that the present invention produces, packs, and makes the Novel baking based food carrying with instant.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of black rice duck crispy rice, this black rice duck crispy rice comprises the component of following weight portion: 37 parts of black rices, 55 parts, glutinous rice, 13.5 parts of ducks, 0.65 part of monosodium glutamate, 1.8 parts of salt, 3.5 parts of vegetable oil, 1.2 parts of spices flavourings, 1.3 parts of flavorings.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.18:0.325:1.7:0.055:1.1:0.25.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.27:0.132:0.03:0.0125.
A preparation method for black rice duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, black rice pretreatment: glutinous rice, black rice are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the black rice glutinous rice of precooking standby.
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen duck is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet.
4, braised system: granular or sheet duck are mixed even with the black rice glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and black rice glutinous rice are cured in 275 ℃ of baking ovens, and the time of curing is 2.5 hours.
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Embodiment 2
A kind of black rice duck crispy rice, this black rice duck crispy rice comprises the component of following weight portion: black rice 30-40 part, glutinous rice 50-60 part, duck 12-16 part, monosodium glutamate 0.2-1 part, salt 1-2.5 part, vegetable oil 2-4.5 part, spices flavouring 0.5-1.5 part, flavoring 0.5-2 part.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.2:0.3:1.8:0.06:1:0.3.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1:0.15:0.04:0.01.
A preparation method for black rice duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, black rice pretreatment: glutinous rice, black rice are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the black rice glutinous rice of precooking standby.
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen duck is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet.
4, braised system: granular or sheet duck are mixed even with the black rice glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and black rice glutinous rice are cured in 300 ℃ of baking ovens, and the time of curing is 2 hours.
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Embodiment 3
A kind of black rice duck crispy rice, this black rice duck crispy rice comprises the component of following weight portion: 32 parts of black rices, 60 parts, glutinous rice, 16 parts of ducks, 1 part of monosodium glutamate, 2.5 parts of salt, 4.5 parts of vegetable oil, 0.6 part of spices flavouring, 1.8 parts of flavorings.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.15:0.35:1.6:0.05:1.2:0.2.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5:0.115:0.02:0.015.
A preparation method for black rice duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, black rice pretreatment: glutinous rice, black rice are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the black rice glutinous rice of precooking standby.
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: well-done halogen duck is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet.
4, braised system: granular or sheet duck are mixed even with the black rice glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and black rice glutinous rice are cured in 250 ℃ of baking ovens, and the time of curing is 3 hours.
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Claims (8)
1. a black rice duck crispy rice, it is characterized in that, this black rice duck crispy rice comprises the component of following weight portion: black rice 30-40 part, glutinous rice 50-60 part, duck 12-16 part, monosodium glutamate 0.2-1 part, salt 1-2.5 part, vegetable oil 2-4.5 part, spices flavouring 0.5-1.5 part, flavoring 0.5-2 part.
2. black rice duck crispy rice according to claim 1, it is characterized in that, this black rice duck crispy rice comprises the component of following weight portion: black rice 35-40 part, glutinous rice 52-58 part, duck 12-15 part, monosodium glutamate 0.5-0.8 part, salt 1.5-2.2 part, vegetable oil 3-4 part, spices flavouring 1-1.5 part, flavoring 1-1.5 part.
3. black rice duck crispy rice according to claim 1, it is characterized in that, this black rice duck crispy rice comprises the component of following weight portion: 37 parts of black rices, 55 parts, glutinous rice, 13.5 parts of ducks, 0.65 part of monosodium glutamate, 1.8 parts of salt, 3.5 parts of vegetable oil, 1.2 parts of spices flavourings, 1.3 parts of flavorings.
4. according to the black rice duck crispy rice described in claim 1 or 2 or 3, it is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.15-0.2:0.3-0.35:1.6-1.8:0.05-0.06:1-1.2:0.2-0.3.
5. black rice duck crispy rice according to claim 4, is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.18:0.325:1.7:0.055:1.1:0.25.
6. according to the black rice duck crispy rice described in claim 1 or 2 or 3, it is characterized in that, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1-1.5:0.1-0.15:0.02-0.04:0.01-0.015.
7. a preparation method for the black rice duck crispy rice described in claim 1-3 any one claim, is characterized in that, the method specifically comprises the following steps:
A, glutinous rice, black rice pretreatment: glutinous rice, black rice are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the black rice glutinous rice of precooking standby;
B, halogen boil: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: well-done halogen duck is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet;
D, braised system: granular or sheet duck are mixed even with the black rice glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and black rice glutinous rice are cured in 250-300 ℃ of baking oven, and the time of curing is 2-3 hour;
F, cooling, packing: step e products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
8. method according to claim 7, is characterized in that, in described step " e ", stoving temperature is 275 ℃, and the time of curing is 2.5 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723169.5A CN103734616B (en) | 2013-12-25 | 2013-12-25 | A kind of black rice duck rice crust and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310723169.5A CN103734616B (en) | 2013-12-25 | 2013-12-25 | A kind of black rice duck rice crust and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103734616A true CN103734616A (en) | 2014-04-23 |
| CN103734616B CN103734616B (en) | 2015-11-04 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057167A (en) * | 1990-06-12 | 1991-12-25 | 孙秀爱 | A kind of improvement production method of rice-made food |
| CN1372832A (en) * | 2002-03-21 | 2002-10-09 | 韩美香 | Method for cooking natural crisp crust |
| CN101116486A (en) * | 2006-07-31 | 2008-02-06 | 张建辉 | Western hunan society crispy rice and method for making the same |
| CN101632424A (en) * | 2009-07-30 | 2010-01-27 | 芜湖市祥荣食品有限公司 | Crispy black rice and preparation method thereof |
| CN103349221A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Glutinous rice crust formula technology |
-
2013
- 2013-12-25 CN CN201310723169.5A patent/CN103734616B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057167A (en) * | 1990-06-12 | 1991-12-25 | 孙秀爱 | A kind of improvement production method of rice-made food |
| CN1372832A (en) * | 2002-03-21 | 2002-10-09 | 韩美香 | Method for cooking natural crisp crust |
| CN101116486A (en) * | 2006-07-31 | 2008-02-06 | 张建辉 | Western hunan society crispy rice and method for making the same |
| CN101632424A (en) * | 2009-07-30 | 2010-01-27 | 芜湖市祥荣食品有限公司 | Crispy black rice and preparation method thereof |
| CN103349221A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Glutinous rice crust formula technology |
Non-Patent Citations (1)
| Title |
|---|
| 无: "风味锅巴的制作要点", 《农民科技培训》 * |
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