CN103976275A - Red date tea aroma rice crust and processing method thereof - Google Patents
Red date tea aroma rice crust and processing method thereof Download PDFInfo
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- CN103976275A CN103976275A CN201410154457.8A CN201410154457A CN103976275A CN 103976275 A CN103976275 A CN 103976275A CN 201410154457 A CN201410154457 A CN 201410154457A CN 103976275 A CN103976275 A CN 103976275A
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- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical group C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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 present invention discloses a red date tea aroma rice crust and a processing method thereof. The red date tea aroma rice crust comprises the following raw materials by weight: 2-3 parts of macrocarpanucuma, 2-3 parts of silene conoidea l, 1-2 parts of mulberry leaf, 2-3 parts of sunflower head, 1-2 parts of loquat leaf, 2-3 parts of calcium fruit leaf, 250-350 parts of rice, 30-50 parts of red date, 20-35 parts of lotus root starch, 8-10 parts of black tea powder, 10-12 parts of black tea, a proper amount of coix seed oil, and 8-15 parts of a nutritional additive. According to the present invention, the red date tea aroma rice crust has characteristics of simple and easy-performing processing process, red date taste, rich tea aroma, unique taste and full flavor, and is suitable for promotion taking; and the formula is added with a variety of traditional Chinese medicine beneficial ingredients so as to provide effects of yin nourishing, blood cooling, spleen strengthening, stomach regulating, blood nourishing and blood circulation activating, the red date tea aroma rice crust, the red date and the black tea provide the synergistic effect, and people usually taking the red date tea aroma rice crust has ruddy complexion and strong body.
Description
Technical field
The present invention relates to the fragrant crispy rice of a kind of red date tea and processing method thereof, belong to food processing technology field.
Background technology
Crispy rice is made up of rice, soya bean, millet etc. conventionally, delicious flavour, nutritious, quality is crisp, easy to use, nutritious, be easy to digestion, both can be used as leisure food, can be described as again dining table delicacies, be to be subject to one of pot foods that people like.
But there is certain limitation at aspect employing raw material and its nutritive value aspect, be difficult to meet the concept of modern health that growing consumption market and people upgrade day by day, the kind of horn of plenty crispy rice, open crispy rice market, a kind of nutritious crispy rice food that has good health care concurrently is provided, and simple processing technology, meet the demand in market.
Summary of the invention
The object of the present invention is to provide the fragrant crispy rice of a kind of red date tea and processing method thereof.
The technical solution used in the present invention is as follows:
The fragrant crispy rice of a kind of red date tea, is made up of the raw material of following weight portion:
Caulis mucunae Macrocarpae 2-3, conical silene herb 2-3, mulberry leaf 1-2, floral disc of sunflower 2-3, loguat leaf 1-2, leaf of GAIGUO 2-3, rice 250-350, red date 30-50, lotus root starch 20-35, black tea powder 8-10, black tea 10-12, coix seed oil are appropriate, nourishing additive agent 8-15;
Described nourishing additive agent is made up of the raw material of following weight parts: starch of acorn 8-15, chicken soup 100-150, chicken bacterium 10-15, fructus cannabis 6-8, dessert almond 10-15, gristle 10-12, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, Thickleaf Croton Root 1-2, frangipanis 2-4, perilla leaf 3-6, rice wine 20-30, the former vinegar 10-15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 8-10 times of decocting and boil 1-2 hour, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 20-40 minute, after pulling out, put into rice wine, boiling boiling 10-20 minute, grinds pulping, obtains pulp;
(4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
The processing method of the described fragrant crispy rice of red date tea, comprises the following steps:
(1), by Caulis mucunae Macrocarpae, conical silene herb, mulberry leaf, floral disc of sunflower, loguat leaf, leaf of GAIGUO boiling, filter and remove residue, obtains decoction liquor; Black tea is added to 15-30 times of water, and at 88-95 DEG C, lixiviate 5-8 divides, and melt cinder separates, and tea grounds is adding 10-15 times of water, lixiviate 8-10 minute at 90-100 DEG C, and filter and remove residue, melt cinder separates, and obtains black tea liquid;
(2), by rice clean, be incorporated to pot with decoction liquor, black tea liquid one, the infusion that adds water, to atherosclerotic, is made pulping, spraying drying and grinding become powder, obtain ground rice;
(3), extracting red date stone is cleaned, grinding pulping adds water, obtain red date slurry, rub and mix evenly with ground rice, lotus root starch, obtain the slaking grain of rice through expanded, granulation, put into coix seed oil and soak to pull out for 5-15 minute and drain, stir with other residual components, through compressing tablet, section, after moulding, in the temperature conditions of 170-225 DEG C, be baked to dry perfume again.
Caulis mucunae Macrocarpae in the present invention, calls as wang mucuna stem, for the old stem of the long pod mucuna of legume, enriches blood and invigorates blood circulation; Clearing away the lungheat and moisturizing; Clearing and activating the channels and collaterals effect;
Conical silene herb is Caryophyllaceae Silene herbaceos perennial, has effect of yin-nourishing and blood;
Chicken bacterium is under the jurisdiction of a kind of Termitomyces, is the king of wild edible fungus, its meat plumpness, and matter filament is white, tender and crisp tasty and refreshing, delicate fragrance deliciousness.Be rich in protein, vitamin and calcium, phosphorus, iron, zinc, strontium, copper, sodium, multiple element and the amino acid such as violent, effect of the clear god of useful stomach;
RHIZOMA ET RADIX VALERIANAE JATNANSI is pulse family Desmodium genus desmodium, can inducing diuresis for treating strangurtia, removing damp-heat, relieving summer-heat, Xiaofeng San gas, go to amass;
Thickleaf Croton Root Euphorbiaceae crotons platymiscium Thickleaf Croton Root, has regulating qi-flowing for relieving pain, dispels rheumatism, and effect of relaxing muscles and tendons.
Compared with prior art, advantage of the present invention is:
The fragrant crispy rice of red date tea of the present invention, processing technology is simple, and with red jujube taste and strong tea perfume (or spice), special taste, local flavor are pure, are applicable to promoting edible; Formula adds plurality of Chinese beneficiating ingredient, the effect that there is phencyclidine, strengthening the spleen and stomach, enriches blood and invigorate blood circulation, and with red date, black tea synergy, normal anthropophagy group has rosy cheeks, and the strong body of body is strong.
Detailed description of the invention
The fragrant crispy rice of a kind of red date tea, by following weight (gram) raw material form:
Caulis mucunae Macrocarpae 3, conical silene herb 2, mulberry leaf 2, floral disc of sunflower 3, loguat leaf 2, leaf of GAIGUO 3, rice 350, red date 50, lotus root starch 35, black tea powder 10, black tea 12, coix seed oil are appropriate, nourishing additive agent 15;
Described nourishing additive agent by following weight (gram) raw material make: starch of acorn 12, chicken soup 150, chicken bacterium 12, fructus cannabis 6, dessert almond 12, gristle 12, RHIZOMA ET RADIX VALERIANAE JATNANSI 3, Thickleaf Croton Root 2, frangipanis 4, perilla leaf 5, rice wine 30, the former vinegar 15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 10 times of decoctings and boil 2 hours, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 40 minutes, after pulling out, put into rice wine, boiling boiling 15 minutes, grinds pulping, obtains pulp; (4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
The processing method of the described fragrant crispy rice of red date tea, is characterized in that comprising the following steps:
(1), by Caulis mucunae Macrocarpae, conical silene herb, mulberry leaf, floral disc of sunflower, loguat leaf, leaf of GAIGUO boiling, filter and remove residue, obtains decoction liquor; Black tea is added to 30 times of water, 8 points of lixiviates at 95 DEG C, melt cinder separates, and tea grounds is adding 15 times of water, lixiviate 10 minutes at 100 DEG C, filter and remove residue, melt cinder separates, and obtains black tea liquid;
(2), by rice clean, be incorporated to pot with decoction liquor, black tea liquid one, the infusion that adds water, to atherosclerotic, is made pulping, spraying drying and grinding become powder, obtain ground rice;
(3), extracting red date stone is cleaned, grinding pulping adds water, obtain red date slurry, rub and mix evenly with ground rice, lotus root starch, obtain the slaking grain of rice through expanded, granulation, put into coix seed oil and soak to pull out for 15 minutes and drain, stir with other residual components, through compressing tablet, section, after moulding, in the temperature conditions of 210 DEG C, be baked to dry perfume again.
Claims (2)
1. the fragrant crispy rice of red date tea, is characterized in that, is made up of the raw material of following weight portion:
Caulis mucunae Macrocarpae 2-3, conical silene herb 2-3, mulberry leaf 1-2, floral disc of sunflower 2-3, loguat leaf 1-2, leaf of GAIGUO 2-3, rice 250-350, red date 30-50, lotus root starch 20-35, black tea powder 8-10, black tea 10-12, coix seed oil are appropriate, nourishing additive agent 8-15;
Described nourishing additive agent is made up of the raw material of following weight parts: starch of acorn 8-15, chicken soup 100-150, chicken bacterium 10-15, fructus cannabis 6-8, dessert almond 10-15, gristle 10-12, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, Thickleaf Croton Root 1-2, frangipanis 2-4, perilla leaf 3-6, rice wine 20-30, the former vinegar 10-15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 8-10 times of decocting and boil 1-2 hour, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 20-40 minute, after pulling out, put into rice wine, boiling boiling 10-20 minute, grinds pulping, obtains pulp;
(4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
2. a processing method for the fragrant crispy rice of red date tea as claimed in claim 1, is characterized in that comprising the following steps:
(1), by Caulis mucunae Macrocarpae, conical silene herb, mulberry leaf, floral disc of sunflower, loguat leaf, leaf of GAIGUO boiling, filter and remove residue, obtains decoction liquor; Black tea is added to 15-30 times of water, and at 88-95 DEG C, lixiviate 5-8 divides, and melt cinder separates, and tea grounds is adding 10-15 times of water, lixiviate 8-10 minute at 90-100 DEG C, and filter and remove residue, melt cinder separates, and obtains black tea liquid;
(2), by rice clean, be incorporated to pot with decoction liquor, black tea liquid one, the infusion that adds water, to atherosclerotic, is made pulping, spraying drying and grinding become powder, obtain ground rice;
(3), extracting red date stone is cleaned, grinding pulping adds water, obtain red date slurry, rub and mix evenly with ground rice, lotus root starch, obtain the slaking grain of rice through expanded, granulation, put into coix seed oil and soak to pull out for 5-15 minute and drain, stir with other residual components, through compressing tablet, section, after moulding, in the temperature conditions of 170-225 DEG C, be baked to dry perfume again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410154457.8A CN103976275A (en) | 2014-04-17 | 2014-04-17 | Red date tea aroma rice crust and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410154457.8A CN103976275A (en) | 2014-04-17 | 2014-04-17 | Red date tea aroma rice crust and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183534A (en) * | 2017-05-22 | 2017-09-22 | 定西师范高等专科学校 | A kind of production method of the numb crispy rice of fern |
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| CN102283352A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for processing tea-flavor rice crust |
| CN103583991A (en) * | 2013-11-09 | 2014-02-19 | 汪盛松 | Rice crust comprising radix polygonati officinalis and red date |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
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2014
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| KR20090086885A (en) * | 2008-02-11 | 2009-08-14 | 이준영 | 1.Ginseng, Angelica, Chestnut, (medicinal rice) powder Nurungji. 2. Schisandra chinensis, persimmon, jujube (medicinal rice) powder |
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN102283352A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for processing tea-flavor rice crust |
| CN103583991A (en) * | 2013-11-09 | 2014-02-19 | 汪盛松 | Rice crust comprising radix polygonati officinalis and red date |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183534A (en) * | 2017-05-22 | 2017-09-22 | 定西师范高等专科学校 | A kind of production method of the numb crispy rice of fern |
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