CN103989081B - The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof - Google Patents
The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof Download PDFInfo
- Publication number
- CN103989081B CN103989081B CN201410167369.1A CN201410167369A CN103989081B CN 103989081 B CN103989081 B CN 103989081B CN 201410167369 A CN201410167369 A CN 201410167369A CN 103989081 B CN103989081 B CN 103989081B
- Authority
- CN
- China
- Prior art keywords
- powder
- osmanthus
- dried meat
- meat floss
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 26
- 235000009566 rice Nutrition 0.000 title claims abstract description 26
- 241000628997 Flos Species 0.000 title claims abstract description 19
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 19
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 15
- 241000333181 Osmanthus Species 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 52
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 239000002304 perfume Substances 0.000 claims abstract description 14
- 241001560086 Pachyrhizus Species 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 9
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 241001668545 Pascopyrum Species 0.000 claims abstract description 7
- 240000008488 Thlaspi arvense Species 0.000 claims abstract description 7
- 235000008214 Thlaspi arvense Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000722826 Ardisia Species 0.000 claims description 8
- 241000776116 Cyphostemma juttae Species 0.000 claims description 7
- 244000025352 Artocarpus heterophyllus Species 0.000 claims description 6
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 6
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 6
- 240000000759 Lepidium meyenii Species 0.000 claims description 6
- 235000000421 Lepidium meyenii Nutrition 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000119298 Emblica officinalis Species 0.000 claims description 3
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000003014 reinforcing effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 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
- 244000128206 Pyracantha coccinea Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000002495 Uterine Neoplasms Diseases 0.000 description 1
- 235000018742 Vitex negundo var cannabifolia Nutrition 0.000 description 1
- 244000271612 Vitex negundo var. cannabifolia Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 206010046766 uterine cancer Diseases 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
- 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
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)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses the fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof, be 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.The fragrant dried meat floss crispy rice in osmanthus of the present invention, merges osmanthus perfume and dried meat floss mouthfeel, unique flavor, adds bean dregs food materials, expand bean dregs to utilize simultaneously, more make crispy rice delicious and crisp, other traditional Chinese medicine ingredients of compatibility, improve health value, can clearing heat and detoxicating, nourishing liver and kidney, reinforcing spleen to promote digestion, useful health.
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
Current crispy rice is deeply by the pot foods that consumers in general like, 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, it is balanced that people are not only particular about food nutrition, also pursue the peculiar flavour of food simultaneously, but because traditional crispy rice raw material composition is single, the pursuit of people to its nutrition, local flavor can not be met, need badly a kind of 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, maca powder 4-6, fruit of Cherokee rose 3-5, Rocket ram jet 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 freezing crushing pulverize, obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 160-200 order, obtain nutrient powder; (2), the fruit of Cherokee rose, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the fragrant dried meat floss crispy rice in described osmanthus, comprises the following steps:
(1), by bean dregs rinse well, add three-flower wine and rub and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder;
(2), by Chinese hibiscus leaf, thousand separate grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate;
(3), by small Semen setariae soak 8-12 hour, pull flushing out and drain, add filtrate grinding pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel stripping and slicing and cleans, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud;
(4), by okara powder mix with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mix with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenter mould briquet, cut into the sheet that thickness is 3-5 millimeter, put 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 separate grass belongs to for Vitex negundo var cannabifolia section thousand separates grass, and primary efficacy has promoting blood circulation and stopping pain, dispels rheumatism, reinforcing spleen to promote digestion;
Tree grape, belongs to the fruit of Myrtaceae evergreen shrubs, is conducive to angiocardiopathy preventing, build up resistance, especially young to the vigor of women, skin is beautiful remarkable facilitation;
Rocket ram jet is rose family Pyracantha fruit, and rubbish in energy purged body, improves body-internal-circulation, enhance metabolism, contribute to human body muscles and bones flourishing, strengthen muscle power and establishing-Yang, intestinal peristalsis can be stimulated, help defecation, reduce body inner cholesterol, reduce toxin, refuse accumulation 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, 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 and dried meat floss mouthfeel, unique flavor, adds bean dregs food materials, expand bean dregs to utilize simultaneously, more make crispy rice delicious and crisp, other traditional Chinese medicine ingredients of compatibility, improve health value, can 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, is made up of the raw material of following weight (gram):
Small Semen setariae 160, pachyrhizus 40, pollen powder of sweet osmanthus 10, dried meat floss 20, bean dregs 80, Chinese hibiscus leaf 2, thousand separate 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 is made up of the raw material of following weight (gram): jackfruit kind benevolence powder 10, tree grape 25, hawthorn powder 8, Testa sojae atricolor powder 10, emblic leafflower powder 6, pigskin freeze 20, maca powder 5, the fruit of Cherokee rose 4, Rocket ram jet 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 freezing crushing pulverize, obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, 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, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 100 orders, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, add nutrient powder, fruit powder and other surplus stocks, stir evenly, slow fire stews to moisten to thick shape.
The processing method of the fragrant dried meat floss crispy rice in described osmanthus, comprises the following steps:
(1), by bean dregs rinse well, add three-flower wine and rub and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder;
(2), by Chinese hibiscus leaf, thousand separate grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate;
(3), by small Semen setariae soak 12 hours, pull flushing out and drain, add filtrate grinding pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel stripping and slicing and cleans, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud;
(4), by okara powder mix with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mix with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenter mould briquet, cut into the sheet that thickness is 5 millimeters, put into baking box, the ripe perfume (or spice) of baking.
Claims (2)
1. the fragrant dried meat floss crispy rice in osmanthus, it is characterized in that, be 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, maca powder 4-6, fruit of Cherokee rose 3-5, Rocket ram jet 3-5, Giantleaf Ardisia Rhizome 2-3, red sage root 1-2, honey 6-10, grape wine 30-50, Seabuckthorn Oil 3-6; The preparation method of described nourishing additive agent is: (1), tree grape is cleaned freezing crushing pulverize, and obtains fruit powder, is mixed by the powders such as jackfruit benevolence powder and maca powder, enter pot to stir-fry, spray Seabuckthorn Oil to the ripe perfume (or spice) of powder simultaneously, then refine to 160-200 order, obtain nutrient powder; (2), the fruit of Cherokee rose, Rocket ram jet, Giantleaf Ardisia Rhizome, the red sage root are cleaned to dry and be crushed to 80-100 order, boiling, filter and remove residue, filtrate ultrafiltration, cooling after and grape wine stir, freeze one with the pigskin cutting into block and be incorporated to pot, slow fire heats, and continuous stirring is to boiling simultaneously, 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), rinsed well by bean dregs, adds three-flower wine and rubs and mix to soaking into, reenter cage and steam ripe perfume (or spice), take out after drying and pulverize, obtain okara powder; (2), by Chinese hibiscus leaf, thousand separate grass, wheatgrass, the fruit of glossy privet, field pennycress, cassia bark boiling, filter and remove residue, obtains filtrate; (3), by small Semen setariae soak 8-12 hour, pull flushing out and drain, add filtrate grinding pulping, enter pan boiling and boil to thick shape, obtain Rice & peanut milk, pachyrhizus is removed the peel stripping and slicing and cleans, enter cage and cook, smash and be pressed into mud, obtain pachyrhizus mud; (4), by okara powder mix with pollen powder of sweet osmanthus, the ripe perfume (or spice) of slow fire frying, mix with Rice & peanut milk, pachyrhizus mud and other surplus stocks, reenter mould briquet, cut into the sheet that thickness is 3-5 millimeter, put 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 |
Applications Claiming Priority (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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989081A CN103989081A (en) | 2014-08-20 |
| CN103989081B true CN103989081B (en) | 2016-02-10 |
Family
ID=51303621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989081B (en) |
Families Citing this family (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 |
Family Cites Families (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 |
| CN103583992B (en) * | 2013-11-09 | 2015-07-08 | 安徽联喆玉竹有限公司 | Healthcare medlar rice crust |
-
2014
- 2014-04-24 CN CN201410167369.1A patent/CN103989081B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989081A (en) | 2014-08-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104095230B (en) | A kind of crisp-fried shrimp meat with bean curd bag | |
| CN104207071A (en) | Sauce-taste flavoring powder with squid and processing method thereof | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN104095170A (en) | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof | |
| CN103947707B (en) | A kind ofly regulate weakness of the spleen and the stomach health care rice cake and processing method thereof | |
| CN103989081B (en) | The fragrant dried meat floss crispy rice in a kind of osmanthus and processing method thereof | |
| CN103989080B (en) | The fragrant crispy rice of a kind of rose pork liver paste and processing method thereof | |
| CN103549228A (en) | Preparation method of ivy-mosses chicken dumpling | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN103989082B (en) | The fragrant pumpkin crispy rice of a kind of crab and processing method thereof | |
| CN103989083B (en) | A kind of buckwheat mushroom crispy rice and processing method thereof | |
| CN109123456A (en) | Squab jerky and preparation method thereof with strengthening spleen and nourishing stomach effect | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN104431656A (en) | Heat-clearing and nerve-soothing steamed bun stuffed with Japanese premna herb, and preparation method of heat-clearing and nerve-soothingsteamed bun stuffed with Japanese premna herb | |
| CN104187796A (en) | Vinous flavor crisp fried duck tongue and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN103976278B (en) | A kind of radix polygonati officinalis red date crispy rice and processing method thereof | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN103989092B (en) | A kind of matrimony vine mulberries red rice crispy rice and processing method thereof | |
| CN103989079B (en) | The fragrant crispy purple rice of a kind of beans and processing method thereof | |
| CN104000115B (en) | A kind of dry root of kudzu vine crispy rice of tongue and processing method thereof | |
| CN105918605A (en) | Cinnamon and pumpkin ice lollies and preparation method thereof | |
| CN103989078B (en) | A kind of honey banana crispy rice and processing method thereof | |
| CN104585722A (en) | Lean-meat sauce with black tea and walnut kernels and preparation method thereof | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160210 Termination date: 20180424 |