CN103989081A - Osmanthus fragrance dried meat floss-containing crispy rice and processing method thereof - Google Patents
Osmanthus fragrance dried meat floss-containing crispy rice and processing method thereof Download PDFInfo
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- 241000333181 Osmanthus Species 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 8
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- 244000017020 Ipomoea batatas Species 0.000 abstract 1
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- 240000008114 Panicum miliaceum Species 0.000 abstract 1
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- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
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- 244000062793 Sorghum vulgare Species 0.000 description 1
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- 235000018742 Vitex negundo var cannabifolia Nutrition 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
- 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 invention discloses an osmanthus fragrance dried meat floss-containing crispy rice and a processing method thereof. The crisp rice comprises, by weight, 80-160 parts of Panicum miliaceum, 20-40 parts of sweet potato, 8-10 parts of osmanthus powder, 10-20 parts of dried meat floss, 40-80 parts of bean dregs, 1-2 parts of Leaf of Chinese Hibiscus, 1-2 parts of Premna herbacea Roxb, 1-2 parts of Agropyron cristatum, 1-2 parts of Ligustri Lucidi Fructus, 2-3 parts of Herba Patriniae, 1-2 parts of Cinnamon Bark, 10-15 parts of haujiu three, 8-12 parts of a nutritional additive and 5-10 parts of coix seed oil. The osmanthus fragrance dried meat floss-containing crispy rice fuses the osmanthus fragrance with the mouthfeel of the dried meat floss and has a unique flavor, the addition of the bean dregs enlarges the utilization of the bean dregs and makes the crisp rice more delicious and crisp, and the compatibility of other traditional Chinese medicinal components improves the health values, and makes the crisp rice have the efficacies of heat clearing, detoxifying, liver and kidney nourishing, spleen invigorating, food digesting and human body health benefiting.
Description
Technical field
The present invention relates to the fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof, belong to food processing technology field.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor barbecue condiment composition.Along with growth in the living standard, people are not only particular about food nutrition equilibrium, also pursue the peculiar flavour of food simultaneously, but because traditional crispy rice raw material composition is single, can not meet the pursuit of people to its nutrition, local flavor, need one badly easy to operate, nutritious equilibrium, the crispy rice of unique flavor, caters to the market demand.
Summary of the invention
The object of the present invention is to provide the fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof.
The technical solution used in the present invention is as follows:
The fragrant dried meat floss crispy rice in a kind of osmanthus, is made up of the raw material of following weight portion:
Small Semen setariae 80-160, pachyrhizus 20-40, pollen powder of sweet osmanthus 8-10, dried meat floss 10-20, bean dregs 40-80, Chinese hibiscus leaf 1-2, thousand separate careless 1-2, wheatgrass 1-2, fruit of glossy privet 1-2, field pennycress 2-3, cassia bark 1-2, three-flower wine 10-15, nourishing additive agent 8-12, coix seed oil 5-10;
Described nourishing additive agent is made up of the raw material of following weight parts: jackfruit kind benevolence powder 6-10, tree grape 20-30, hawthorn powder 6-10, Testa sojae atricolor powder 8-12, emblic leafflower powder 4-8, pigskin freeze 15-20, agate card powder 4-6, fruit of Cherokee rose 3-5, fiery sour jujube fruit 3-5, Giantleaf Ardisia Rhizome 2-3, red sage root 1-2, honey 6-10, grape wine 30-50, Seabuckthorn Oil 3-6;
Described nourishing additive agent preparation method be: (1), tree grape is cleaned to freezing crushing pulverize, obtain fruit powder, the powders such as jackfruit benevolence powder and agate card powder are mixed, entering pot stir-fries, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine the order to 160-200, obtain nutrient powder; (2), the fruit of Cherokee rose, fiery sour jujube fruit, Giantleaf Ardisia Rhizome, clean the drying of the red sage root are crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin that cuts into piece and be incorporated to pot, slow fire heating, simultaneously continuous stirring is to boiling, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the described fragrant dried meat floss crispy rice in osmanthus, comprises the following steps:
(1), bean dregs are rinsed well, add three-flower wine to rub and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder;
(2), Chinese hibiscus leaf, thousand is separated to grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate;
(3), small Semen setariae is soaked to 8-12 hour, pull out to rinse and drain, add filtrate to grind pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel to stripping and slicing and clean, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud;
(4), okara powder is mixed with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mixes with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenters mould briquet, cuts into the sheet that thickness is 3-5 millimeter, puts into baking box, the ripe perfume (or spice) of baking.
In the present invention, Chinese hibiscus leaf is the leaf of Malvaceae plant Chinese Hibiscu, removing pattogenic heat from the blood and toxic material from the body;
Thousand to separate grass be that Vitex negundo var cannabifolia section thousand separates grass genus, mainly effect have promoting blood circulation and stopping pain, dispel rheumatism, reinforcing spleen to promote digestion;
Tree grape, belongs to the fruit of Myrtaceae evergreen shrubs, is conducive to angiocardiopathy preventing, builds up resistance, and especially has a remarkable facilitation to women's vigor youth, skin are beautiful;
Fire sour jujube fruit is rose family Pyracantha fruit, can remove rubbish in body, improves body-internal-circulation, enhance metabolism, contribute to the prosperity of human body muscles and bones, strengthen muscle power and establishing-Yang, can stimulate intestinal peristalsis, help defecation, reduce body inner cholesterol, reduce toxin, refuse accumulating in vivo, reach prevention of stroke, cancer of the stomach, effect of the cancer of the uterus;
Giantleaf Ardisia Rhizome is the dry root of Myrsinacea plant Giantleaf Ardisia Rhizome, can expelling wind and activating blood flow, and strong muscles and bones.
Compared with prior art, advantage of the present invention is:
The fragrant dried meat floss crispy rice in osmanthus of the present invention, merges osmanthus perfume (or spice) and dried meat floss mouthfeel, and unique flavor, adds bean dregs food materials, expand bean dregs utilization simultaneously, more make crispy rice delicious and crisp, other traditional Chinese medicine ingredients of compatibility, improve health care and be worth, can be clearing heat and detoxicating, nourishing liver and kidney, reinforcing spleen to promote digestion, useful health.
Detailed description of the invention
The fragrant dried meat floss crispy rice in a kind of osmanthus, by following weight (gram) raw material form:
Small Semen setariae 160, pachyrhizus 40, pollen powder of sweet osmanthus 10, dried meat floss 20, bean dregs 80, Chinese hibiscus leaf 2, thousand solution grass 2, wheatgrass 2, the fruit of glossy privet 2, field pennycress 3, cassia bark 1, three-flower wine 15, nourishing additive agent 12, coix seed oil 10;
Described nourishing additive agent by following weight (gram) raw material make: jackfruit kind benevolence powder 10, tree grape 25, hawthorn powder 8, Testa sojae atricolor powder 10, emblic leafflower powder 6, pigskin freeze 20, agate card powder 5, the fruit of Cherokee rose 4, fiery sour jujube fruit 4, Giantleaf Ardisia Rhizome 3, the red sage root 1, honey 10, grape wine 50, Seabuckthorn Oil 6;
Described nourishing additive agent preparation method be: (1), tree grape is cleaned to freezing crushing pulverize, obtain fruit powder, the powders such as jackfruit benevolence powder and agate card powder are mixed, entering pot stir-fries, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 200 orders, obtain nutrient powder; (2), the fruit of Cherokee rose, fiery sour jujube fruit, Giantleaf Ardisia Rhizome, clean the drying of the red sage root are crushed to 100 orders, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin that cuts into piece and be incorporated to pot, slow fire heating, simultaneously continuous stirring is to boiling, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the described fragrant dried meat floss crispy rice in osmanthus, comprises the following steps:
(1), bean dregs are rinsed well, add three-flower wine to rub and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder;
(2), Chinese hibiscus leaf, thousand is separated to grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate;
(3), small Semen setariae is soaked 12 hours, pull out to rinse and drain, add filtrate to grind pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel to stripping and slicing and clean, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud;
(4), okara powder is mixed with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mixes with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenters mould briquet, cuts into thickness and be the sheet of 5 millimeters, puts into baking box, the ripe perfume (or spice) of baking.
Claims (2)
1. the fragrant dried meat floss crispy rice in osmanthus, is characterized in that, is made up of the raw material of following weight portion:
Small Semen setariae 80-160, pachyrhizus 20-40, pollen powder of sweet osmanthus 8-10, dried meat floss 10-20, bean dregs 40-80, Chinese hibiscus leaf 1-2, thousand separate careless 1-2, wheatgrass 1-2, fruit of glossy privet 1-2, field pennycress 2-3, cassia bark 1-2, three-flower wine 10-15, nourishing additive agent 8-12, coix seed oil 5-10;
Described nourishing additive agent is made up of the raw material of following weight parts: jackfruit kind benevolence powder 6-10, tree grape 20-30, hawthorn powder 6-10, Testa sojae atricolor powder 8-12, emblic leafflower powder 4-8, pigskin freeze 15-20, agate card powder 4-6, fruit of Cherokee rose 3-5, fiery sour jujube fruit 3-5, Giantleaf Ardisia Rhizome 2-3, red sage root 1-2, honey 6-10, grape wine 30-50, Seabuckthorn Oil 3-6;
Described nourishing additive agent preparation method be: (1), tree grape is cleaned to freezing crushing pulverize, obtain fruit powder, the powders such as jackfruit benevolence powder and agate card powder are mixed, entering pot stir-fries, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine the order to 160-200, obtain nutrient powder; (2), the fruit of Cherokee rose, fiery sour jujube fruit, Giantleaf Ardisia Rhizome, clean the drying of the red sage root are crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin that cuts into piece and be incorporated to pot, slow fire heating, simultaneously continuous stirring is to boiling, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
2. a processing method for the fragrant dried meat floss crispy rice in osmanthus as claimed in claim 1, is characterized in that comprising the following steps:
(1), bean dregs are rinsed well, add three-flower wine to rub and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder;
(2), Chinese hibiscus leaf, thousand is separated to grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate;
(3), small Semen setariae is soaked to 8-12 hour, pull out to rinse and drain, add filtrate to grind pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel to stripping and slicing and clean, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud;
(4), okara powder is mixed with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mixes with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenters mould briquet, cuts into the sheet that thickness is 3-5 millimeter, puts into baking box, the ripe perfume (or spice) of baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410167369.1A CN103989081B (en) | 2014-04-24 | 2014-04-24 | The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410167369.1A CN103989081B (en) | 2014-04-24 | 2014-04-24 | The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof |
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| Publication Number | Publication Date |
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| CN103989081A true CN103989081A (en) | 2014-08-20 |
| CN103989081B CN103989081B (en) | 2016-02-10 |
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| CN201410167369.1A Expired - Fee Related CN103989081B (en) | 2014-04-24 | 2014-04-24 | The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981215A (en) * | 2017-12-18 | 2018-05-04 | 金菜地食品股份有限公司 | A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof |
| CN108056385A (en) * | 2017-12-18 | 2018-05-22 | 金菜地食品股份有限公司 | A kind of high microsteping bean dregs crispy rice and its production technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050814A (en) * | 1989-10-13 | 1991-04-24 | 刘黎明 | A kind of manufacturing technique method of crispy rice |
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
| CN103583992A (en) * | 2013-11-09 | 2014-02-19 | 刘和勇 | Healthcare medlar rice crust |
-
2014
- 2014-04-24 CN CN201410167369.1A patent/CN103989081B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050814A (en) * | 1989-10-13 | 1991-04-24 | 刘黎明 | A kind of manufacturing technique method of crispy rice |
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
| CN103583992A (en) * | 2013-11-09 | 2014-02-19 | 刘和勇 | Healthcare medlar rice crust |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981215A (en) * | 2017-12-18 | 2018-05-04 | 金菜地食品股份有限公司 | A kind of high-protein nutrient bean dregs crispy rice and preparation method thereof |
| CN108056385A (en) * | 2017-12-18 | 2018-05-22 | 金菜地食品股份有限公司 | A kind of high microsteping bean dregs crispy rice and its production technology |
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| Publication number | Publication date |
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| CN103989081B (en) | 2016-02-10 |
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