CN104000107B - A kind of local flavor seafood crispy rice and processing method thereof - Google Patents
A kind of local flavor seafood crispy rice and processing method thereof Download PDFInfo
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Classifications
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of local flavor seafood crispy rice and processing method thereof, be made up of the raw material of following weight portion: rice 200-300, oatmeal 40-50, water caltrop freeze-dried powder 20-30, emblic leafflower powder 8-12, squid chip 20-25, scallop 10-20, laver 20-30, ground seaweed 8-12, seafood mushroom 20-30, lemon juice 5-10, polished bard lagochilline 1-2, Chinese knotweed 1-2, Chinese chestnut leaf 2-3, greenish lily seed 1-3, hypericum japonicum 1-2, health-care flavouring agent 8-15, rice vinegar 15-20, coix seed oil 10-15.Local flavor seafood crispy rice of the present invention, adds multiple seafood raw material, reasonably combined with the food materials such as laver, sea sedge, seafood mushroom, the delicious delicious and crisp of obtained finished product, and unique flavor, likes by people; Formula increases traditional Chinese medicine ingredients simultaneously, synergy, supplements needed by human body nutrition simultaneously, can heat-clearing and fire-reducing, digestion-promoting spleen-invigorating, strengthens body physique, useful health.
Description
Technical field
The present invention relates to a kind of local flavor seafood crispy rice 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.Its 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.
Along with growth in the living standard, consumer is to the local flavor of crispy rice food, hallmark, trophism proposition new demand, but traditional crispy rice processing constitutive material is single, the requirement of present consumer can not be adapted to, be badly in need of kind, the local flavor of exploitation, expansion crispy rice, improve health value, abundant nutrition structure.
Summary of the invention
The object of the present invention is to provide a kind of local flavor seafood crispy rice and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of local flavor seafood crispy rice, is made up of the raw material of following weight portion:
Rice 200-300, oatmeal 40-50, water caltrop freeze-dried powder 20-30, emblic leafflower powder 8-12, squid chip 20-25, scallop 10-20, laver 20-30, ground seaweed 8-12, seafood mushroom 20-30, lemon juice 5-10, polished bard lagochilline 1-2, Chinese knotweed 1-2, Chinese chestnut leaf 2-3, greenish lily seed 1-3, hypericum japonicum 1-2, health-care flavouring agent 8-15, rice vinegar 15-20, coix seed oil 10-15;
Described health-care flavouring agent is made up of the raw material of following weight portion: pomegranate wine 30-50, ginger juice 8-10, garlic juice 8-10, black fungus 10-20, Hibiscus manihot flower 8-12, blue fragrant sub-4-8, linseed meal 3-5, Chinese torreyanut powder 3-6, radish seed powder 3-5, fragrant spicebush bark or branchlet and leaf 2-4, gynostemma pentaphylla 3-4, the former vinegar 10-15 of apple, pineapple leaves 3-5, sea cucumber peptide 1-2, spiced salt 5-8;
Described health-care flavouring agent preparation method be: a, fragrant spicebush bark or branchlet and leaf, gynostemma pentaphylla, pineapple leaf meal are broken to 60-80 order, add 4-8 times of soak by water 1-2 hour, come to remove slag, filtrate ultrafiltration, obtains health promoting liquid; B, Lan Xiangzi, linseed meal, Chinese torreyanut powder, radish seed powder are mixed into pot, slow fire is fried fragrant, then ultramicro grinding, obtains ultrafine powder; C, black fungus, Hibiscus manihot flower to be cleaned respectively, add in the former vinegar of apple, soak 40-60 minute, enter cage and steam ripe perfume (or spice), make pulping, mix with health promoting liquid, ultrafine powder and other surplus stocks.
The processing method of described local flavor seafood crispy rice, comprises the following steps:
(1), by polished bard lagochilline, Chinese knotweed, Chinese chestnut leaf, greenish lily seed, hypericum japonicum mixing, add 8-15 times of soak by water, filter and remove residue, obtains decoction liquor;
(2), by squid chip, scallop respectively removal of impurities clean, add soaking in rice vinegar 20-30 minute, steam ripe perfume (or spice), pull out squid chip, scallop grinding pulping; By seafood mushroom, laver respectively removal of impurities clean, add 1-2 times of water grinding pulping, mixed serum, obtain seafood slurry;
(3), by rice pulverize, remain powder material mix with other, slow fire frying is dry fragrant, adds other surplus stocks such as decoction liquor, lemon juice, add suitable quantity of water again to rub and mix evenly, briquet, cutting is in blocks, surface uniform brushes seafood slurry, puts into the ripe perfume (or spice) of baking box baking, to obtain final product.
Greenish lily seed in the present invention, is the seed of liliaceous plant lily etc., has clearing heat and cooling blood effect;
Hibiscus manihot flower is the fresh flower of Malvaceae, Abelmoschus, have and significantly regulate human endocrine, immunity, increase human body drag, improve cardiovascular and cerebrovascular and microcirculation function, strengthen antioxidant ability of organism, anti-cardiac-cerebral ischemia, anoxic, anti-inflammatory, town pain, antifatigue, anti-ageing, anticancer, anti-cancer, blood fat reducing function;
Lan Xiangzi is the seed of Chun Xinghua section, Ocimum, for abundant food fiber, under one's belt can coated carbohydrate, reduce the absorption of carbohydrate, reduce the concentration of glucose in blood after meal, suppress blood sugar matter to rise simultaneously, add the characteristic of cellulosic water-swellable, greatly promote satiety, be conducive to the control of diabetes and body weight;
Fragrant spicebush bark or branchlet and leaf is the leaf of camphor tree Plants fragrant spicebush bark or branchlet and leaf, can promoting the circulation of qi, controls stomach trouble, gastric ulcer, indigestion;
Pineapple leaves has the effect of strong heat-clearing and damp-drying drug, can be used for alleviating damp and hot in stomach and the symptom such as poor appetite, stomachache, diarrhoea that is that cause.
Compared with prior art, advantage of the present invention is:
Local flavor seafood crispy rice of the present invention, adds multiple seafood raw material, reasonably combined with the food materials such as laver, sea sedge, seafood mushroom, the delicious delicious and crisp of obtained finished product, and unique flavor, likes by people; Formula increases traditional Chinese medicine ingredients simultaneously, synergy, supplements needed by human body nutrition simultaneously, can heat-clearing and fire-reducing, digestion-promoting spleen-invigorating, strengthens body physique, useful health.
Detailed description of the invention
A kind of local flavor seafood crispy rice, is made up of the raw material of following weight (gram):
Rice 300, oatmeal 50, water caltrop freeze-dried powder 30, emblic leafflower powder 10, squid chip 25, scallop 20, laver 30, ground seaweed 12, seafood mushroom 30, lemon juice 10, polished bard lagochilline 2, Chinese knotweed 2, Chinese chestnut leaf 3, greenish lily seed 2, hypericum japonicum 2, health-care flavouring agent 15, rice vinegar 20, coix seed oil 15;
Described health-care flavouring agent is made up of the raw material of following weight (gram): pomegranate wine 50, ginger juice 10, garlic juice 10, black fungus 20, Hibiscus manihot flower 12, blue fragrant son 8, linseed meal 5, Chinese torreyanut powder 5, radish seed powder 4, fragrant spicebush bark or branchlet and leaf 4, gynostemma pentaphylla 4, the former vinegar 15 of apple, pineapple leaves 5, sea cucumber peptide 2, the spiced salt 6;
Described health-care flavouring agent preparation method be: a, fragrant spicebush bark or branchlet and leaf, gynostemma pentaphylla, pineapple leaf meal are broken to 60 orders, add 8 times of soak by water 2 hours, come to remove slag, filtrate ultrafiltration, obtains health promoting liquid; B, Lan Xiangzi, linseed meal, Chinese torreyanut powder, radish seed powder are mixed into pot, slow fire is fried fragrant, then ultramicro grinding, obtains ultrafine powder; C, black fungus, Hibiscus manihot flower to be cleaned respectively, add in the former vinegar of apple, soak 50 minutes, enter cage and steam ripe perfume (or spice), make pulping, mix with health promoting liquid, ultrafine powder and other surplus stocks.
The processing method of described local flavor seafood crispy rice, comprises the following steps:
(1), by polished bard lagochilline, Chinese knotweed, Chinese chestnut leaf, greenish lily seed, hypericum japonicum mixing, add 12 times of soak by water, filter and remove residue, obtains decoction liquor;
(2), by squid chip, scallop respectively removal of impurities clean, add soaking in rice vinegar 30 minutes, steam ripe perfume (or spice), pull out squid chip, scallop grinding pulping; By seafood mushroom, laver respectively removal of impurities clean, add 2 times of water grinding pulpings, mixed serum, obtain seafood slurry;
(3), by rice pulverize, remain powder material mix with other, slow fire frying is dry fragrant, adds other surplus stocks such as decoction liquor, lemon juice, add suitable quantity of water again to rub and mix evenly, briquet, cutting is in blocks, surface uniform brushes seafood slurry, puts into the ripe perfume (or spice) of baking box baking, to obtain final product.
Claims (2)
1. a local flavor seafood crispy rice, is characterized in that, is to be made up of the raw material of following weight portion:
Rice 200-300, oatmeal 40-50, water caltrop freeze-dried powder 20-30, emblic leafflower powder 8-12, squid chip 20-25, scallop 10-20, laver 20-30, ground seaweed 8-12, seafood mushroom 20-30, lemon juice 5-10, polished bard lagochilline 1-2, Chinese knotweed 1-2, Chinese chestnut leaf 2-3, greenish lily seed 1-3, hypericum japonicum 1-2, health-care flavouring agent 8-15, rice vinegar 15-20, coix seed oil 10-15;
Described health-care flavouring agent is made up of the raw material of following weight portion: pomegranate wine 30-50, ginger juice 8-10, garlic juice 8-10, black fungus 10-20, Hibiscus manihot flower 8-12, blue fragrant sub-4-8, linseed meal 3-5, Chinese torreyanut powder 3-6, radish seed powder 3-5, fragrant spicebush bark or branchlet and leaf 2-4, gynostemma pentaphylla 3-4, the former vinegar 10-15 of apple, pineapple leaves 3-5, sea cucumber peptide 1-2, spiced salt 5-8;
Described health-care flavouring agent preparation method be: a, fragrant spicebush bark or branchlet and leaf, gynostemma pentaphylla, pineapple leaf meal are broken to 60-80 order, add 4-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains health promoting liquid; B, Lan Xiangzi, linseed meal, Chinese torreyanut powder, radish seed powder are mixed into pot, slow fire is fried fragrant, then ultramicro grinding, obtains ultrafine powder; C, black fungus, Hibiscus manihot flower to be cleaned respectively, add in the former vinegar of apple, soak 40-60 minute, enter cage and steam ripe perfume (or spice), make pulping, mix with health promoting liquid, ultrafine powder and other surplus stocks.
2. a processing method for local flavor seafood crispy rice as claimed in claim 1, is characterized in that comprising the following steps:
(1), by polished bard lagochilline, Chinese knotweed, Chinese chestnut leaf, greenish lily seed, hypericum japonicum mixing, add 8-15 times of soak by water, filter and remove residue, obtains decoction liquor;
(2), by squid chip, scallop respectively removal of impurities clean, add soaking in rice vinegar 20-30 minute, steam ripe perfume (or spice), pull out squid chip, scallop grinding pulping; By seafood mushroom, laver respectively removal of impurities clean, add 1-2 times of water grinding pulping, mixed serum, obtain seafood slurry;
(3), rice is pulverized, remain powder material with other to mix, slow fire frying is dry fragrant, add decoction liquor, lemon juice, health-care flavouring agent, coix seed oil, then add suitable quantity of water and rub and mix evenly, briquet, cutting is in blocks, surface uniform brushes seafood slurry, puts into the ripe perfume (or spice) of baking box baking, to obtain final product.
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| CN104000107B true CN104000107B (en) | 2015-12-02 |
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| CN106173997A (en) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | A kind of squid Semen Viciae fabae rice crust |
| CN106307080A (en) * | 2016-08-15 | 2017-01-11 | 安庆市江岸品香食品有限责任公司 | Pistachio nut flavored rice crusts and preparation method thereof |
| CN106261705A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of lemon rice crust and preparation method thereof |
| CN107549632A (en) * | 2017-10-19 | 2018-01-09 | 旌德县瑞祥农业发展有限公司 | A kind of preparation method of orange peel green tea flavored crispy rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN102524671A (en) * | 2009-05-13 | 2012-07-04 | 北京奈特通达科技发展有限责任公司 | Oat rice crusts |
| CN103621905A (en) * | 2013-11-11 | 2014-03-12 | 魏巍 | Preparation method of health platycodon grandiflorum and clethra loosestrife herb rice crust |
| CN103652638A (en) * | 2013-12-29 | 2014-03-26 | 汪永辉 | Ginkgo and adenophora stricta health care rice crust |
-
2014
- 2014-04-23 CN CN201410164821.9A patent/CN104000107B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN102524671A (en) * | 2009-05-13 | 2012-07-04 | 北京奈特通达科技发展有限责任公司 | Oat rice crusts |
| CN103621905A (en) * | 2013-11-11 | 2014-03-12 | 魏巍 | Preparation method of health platycodon grandiflorum and clethra loosestrife herb rice crust |
| CN103652638A (en) * | 2013-12-29 | 2014-03-26 | 汪永辉 | Ginkgo and adenophora stricta health care rice crust |
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| CN104000107A (en) | 2014-08-27 |
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