CN103750163A - Fried buckwheat and production method thereof - Google Patents
Fried buckwheat and production method thereof Download PDFInfo
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- CN103750163A CN103750163A CN201410051601.5A CN201410051601A CN103750163A CN 103750163 A CN103750163 A CN 103750163A CN 201410051601 A CN201410051601 A CN 201410051601A CN 103750163 A CN103750163 A CN 103750163A
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- buckwheat
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses fried buckwheat and a production method thereof, and the fried buckwheat is brown hulled cooked fried buckwheat with the water content of 1%-2%. The production method comprises the following steps: a, screening buckwheat; b, washing the buckwheat; c, stewing by a high-pressure rotary tank; d, performing air-cooling, classifying, hulling, color-sorting, drying, color-sorting, soaking and draining on the stewed buckwheat; e, frying the buckwheat by frying equipment at 195-300 DEG C until the water content of the buckwheat is 1%-2%; f, performing air-cooling and color-sorting. The fried buckwheat is fragrant and good in mouthfeel, and the nutritional ingredients in the buckwheat can be fully absorbed by a human body. According to the production method, the nutritional ingredients of the buckwheat can be retained, the mouthfeel of the buckwheat can be improved, the hardness of the buckwheat is reduced through the key steps such as high-pressure stewing, soaking and high-temperature frying, the shortcomings that the buckwheat cannot be directly fried and is non-crispy, harder and poorer in mouthfeel are overcome, and the fried buckwheat becomes an instant food which is easy to prepare and fragrant and crispy in mouthfeel.
Description
Technical field the present invention relates to a kind of parched rice and production technology thereof, is specifically related to a kind of buckwheat parched rice and production method thereof.
Background technology buckwheat is commonly called as clean intestines grass, and it contains abundant phosphorus, calcium, receives, fiber etc., the trace elements such as lysine, salicylic acid, often edible can fitness and weight losing.In < < Compendium of Materia Medica > >, record: the real stomach of buckwheat, beneficial strength, continuous spirit, can refine the five internal organs dregs dirty, press borax poison, the swollen wind pain of heat-clearing, except gonorrhoea leukorrhea very good.Headstroke, hypertension, high fat of blood, diabetes, hepatopathy etc. are all had to certain prevention effect, and can treat the illnesss such as intestinal colic.Although buckwheat is nutritious, because buckwheat is hard and band shell, directly frying is edible, even frying after shelling, because buckwheat is harder, mouthfeel is poor, easily fried, also cannot eat.Be all generally buckwheat to be made to Buckwheat flour eat, instant buckwheat parched rice is not being sold on the market.
In order to solve buckwheat, to be difficult to frying edible in summary of the invention the present invention, and the problem such as buckwheat parched rice mouthfeel is poor, and a kind of instant, buckwheat parched rice and production method thereof that mouthfeel is good are provided.
A buckwheat parched rice, the ripe buckwheat parched rice that the water content that is sepia shelling is 1%-2%.
The method of producing above-mentioned buckwheat parched rice, comprises the following steps:
A. screen buckwheat;
B. clean buckwheat;
C. use the boiling of high-pressure rotary tank;
D. by the buckwheat after boiling air-cooled-gradation-shelling-look choosing-oven dry-look choosing-immersion-draining;
E. use frying equipment under the condition of 195 ℃-300 ℃, frying buckwheat, the water content that makes buckwheat is 1%-2%;
F. air-cooled-look choosing.
In described c step, with the boiling of high-pressure rotary tank, be pressurize 10-20 minute after boiling buckwheat under the pressure of 2Pa-8Pa;
Described d step select-is dried 10min-15min-look and is selected-soak 120min-draining 30min for the air-cooled 8min-10min-gradation of the buckwheat after boiling being gone out to shell-look of large, medium and small grain under the temperature conditions of 80 ℃-120 ℃;
Described f step is the choosing of air-cooled 5min-8min-look.
The invention has the advantages that: the buckwheat that 1, the water content of sepia shelling provided by the present invention is 1-2%, taste perfume (or spice) is strongly fragrant, and mouthfeel is good, and the nutritional labeling in buckwheat can fully be absorbed by human body; 2, the method for making buckwheat parched rice can retain the nutritional labeling of buckwheat, improve the mouthfeel of buckwheat, through committed steps such as autoclaving-immersion-high temperature fryings, reduced the hardness of buckwheat, the shortcoming such as overcome directly frying of buckwheat, not crisp, harder, mouthfeel is poor, makes the buckwheat of frying become the ready-to-eat food of a kind of easy making, mouthfeel delicious and crisp.
Specific embodiment embodiment 1:a. screens buckwheat; B. clean buckwheat; C. use after the high-pressure rotary tank boiling of 3Pa pressurize 15 minutes; D. the air-cooled 8 minutes-gradation of the buckwheat after boiling is gone out to shell-look of large, medium and small grain select-dries 10min-look and selects-soak 120min-draining 30min under the temperature conditions of 90 ℃; E. use frying equipment under the condition of the temperature of 220 ℃, frying buckwheat, the water content that makes buckwheat is 1%; F. air-cooled 5min-look choosing;
Embodiment 2:a. screens buckwheat; B. clean buckwheat; C. use after the high-pressure rotary tank boiling of 2Pa pressurize 20 minutes; D. the air-cooled 10 minutes-gradation of the buckwheat after boiling is gone out to shell-look of large, medium and small grain select-dries 10min-look and selects-soak 120min-draining 30min under the temperature conditions of 80 ℃; E. use frying equipment under the temperature conditions of 200 ℃, frying buckwheat, the water content that makes buckwheat is 1%; F. air-cooled 5min-look choosing;
Embodiment 3:a. screens buckwheat; B. clean buckwheat; C. use after the high-pressure rotary tank boiling of 8Pa pressurize 10 minutes; D. the air-cooled 8 minutes-gradation of the buckwheat after boiling is gone out to shell-look of large, medium and small grain select-dries 15min-look and selects-soak 120min-draining 30min under the temperature conditions of 120 ℃; E. use frying equipment under the temperature conditions of 300 ℃, frying buckwheat, the water content that makes buckwheat is 2%; F. air-cooled 5min-look choosing.
With high-pressure rotary tank boiling buckwheat, be because buckwheat is with shell, if with common pot boiling, buckwheat all can not be cooked; Making shelling after the first boiling buckwheat of buckwheat parched rice is to stick together after the buckwheat boiling after shelling in order to prevent, cannot frying; In order to make buckwheat more crisp, and prevent from buckwheat frying process easily sticking with paste, the buckwheat after oven dry will select by tertiary colo(u)r(s) through soaking, and is that the buckwheat with shell, fried buckwheat are picked out, and there is no burning and impurity when buckwheat that frying is become is edible.
Claims (5)
1. a buckwheat parched rice, is characterized in that: the ripe buckwheat parched rice that the water content that is sepia shelling is 1%-2%.
2. a production method for buckwheat parched rice, is characterized in that comprising the following steps:
A. screen buckwheat;
B. clean buckwheat;
C. use the boiling of high-pressure rotary tank;
D. by the buckwheat after boiling air-cooled-gradation-shelling-look choosing-oven dry-look choosing-immersion-draining;
E. use frying equipment under the condition of 195 ℃-300 ℃, frying buckwheat, the water content that makes buckwheat is 1%-2%;
F. air-cooled-look choosing.
3. the production method of buckwheat parched rice according to claim 2, is characterized in that: in described c step, with the boiling of high-pressure rotary tank, be pressurize 10-20 minute after boiling buckwheat under the pressure of 2Pa-8Pa.
4. the production method of buckwheat parched rice according to claim 3, is characterized in that: described d step is for going out the air-cooled 8min-10min-gradation of the buckwheat after boiling large, medium and small shell-look of grain choosing-dry 10min-15min-look to select-soak 120min-draining 30min under the temperature conditions of 80 ℃-120 ℃.
5. according to the production method of the buckwheat parched rice described in claim 2,3 or 4, it is characterized in that: described f step is the choosing of air-cooled 5min-8min-look.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051601.5A CN103750163A (en) | 2014-02-14 | 2014-02-14 | Fried buckwheat and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051601.5A CN103750163A (en) | 2014-02-14 | 2014-02-14 | Fried buckwheat and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750163A true CN103750163A (en) | 2014-04-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410051601.5A Pending CN103750163A (en) | 2014-02-14 | 2014-02-14 | Fried buckwheat and production method thereof |
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| CN (1) | CN103750163A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029245A (en) * | 2015-09-08 | 2015-11-11 | 西昌航飞苦荞科技发展有限公司 | Crisp tartary buckwheat rice and derivative product and preparing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6137060A (en) * | 1984-07-31 | 1986-02-21 | Takao Fushimi | Cereal such as unpolished rice, unpolished buckwheat, etc., cereal flour such as unpolished rice flour, unpolished buckwheat flour, etc., gelatinized cereal flour thereof, and processing and preparation of gelatinized flour and improvement of its quality |
| JPS61265059A (en) * | 1985-05-16 | 1986-11-22 | Kuriki Shoten:Kk | Production of instant food of buckwheat grain rice |
| CN1440693A (en) * | 2003-04-02 | 2003-09-10 | 吴晓明 | Buckwheat tea and its production process |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| KR20130030611A (en) * | 2011-09-19 | 2013-03-27 | 고정경 | Buckwheat |
| CN103535473A (en) * | 2012-07-14 | 2014-01-29 | 李文凯 | Formula and production method of tartary buckwheat chrysanthemum tea |
-
2014
- 2014-02-14 CN CN201410051601.5A patent/CN103750163A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6137060A (en) * | 1984-07-31 | 1986-02-21 | Takao Fushimi | Cereal such as unpolished rice, unpolished buckwheat, etc., cereal flour such as unpolished rice flour, unpolished buckwheat flour, etc., gelatinized cereal flour thereof, and processing and preparation of gelatinized flour and improvement of its quality |
| JPS61265059A (en) * | 1985-05-16 | 1986-11-22 | Kuriki Shoten:Kk | Production of instant food of buckwheat grain rice |
| CN1440693A (en) * | 2003-04-02 | 2003-09-10 | 吴晓明 | Buckwheat tea and its production process |
| KR20130030611A (en) * | 2011-09-19 | 2013-03-27 | 고정경 | Buckwheat |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN103535473A (en) * | 2012-07-14 | 2014-01-29 | 李文凯 | Formula and production method of tartary buckwheat chrysanthemum tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029245A (en) * | 2015-09-08 | 2015-11-11 | 西昌航飞苦荞科技发展有限公司 | Crisp tartary buckwheat rice and derivative product and preparing method thereof |
| CN105029245B (en) * | 2015-09-08 | 2019-04-30 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat crisp cake rice, its derived product and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140430 |