CN104041745A - Potato rice and processing method thereof - Google Patents
Potato rice and processing method thereof Download PDFInfo
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- CN104041745A CN104041745A CN201410305326.5A CN201410305326A CN104041745A CN 104041745 A CN104041745 A CN 104041745A CN 201410305326 A CN201410305326 A CN 201410305326A CN 104041745 A CN104041745 A CN 104041745A
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- potato
- rice
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 178
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 176
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 111
- 235000009566 rice Nutrition 0.000 title claims abstract description 111
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 110
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 18
- 235000012015 potatoes Nutrition 0.000 abstract description 8
- 230000001360 synchronised effect Effects 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses potato rice and a processing method thereof. The method comprises the following steps: washing and peeling fresh potatoes, fast placing the potatoes into clear water, then cutting the potatoes into blocks or dices, fast placing the blocks or dices into clear water, and rinsing starch and reducing sugar on the surface with clear water; or, soaking the dewatered potato blocks or dices into clear water for 3-5 hours, and rinsing the starch and reducing sugar on the surfaces of the potato blocks or dices with clear water; and finally, washing and wiping a rice cooker, coating the bottom of the rice cooker with a layer of edible oil, putting 30%-40% of cleanly washed rice, 20%-30% of the potato blocks or dices, the starch and reducing sugar of which are washed out, and 40%-50% of clear water into the rice cooker, evenly mixing, and then boiling together until the potatoes and rice are cooked thoroughly. According to the potato rice and the processing method thereof, the synchronous cooking of the rice and potatoes can be realized, the potato blocks does not crack or change color, the starch of the potatoes does not separate out, the potato rice does not stick to the rice cooker, and rice at the bottom of the rice cooker does not change color.
Description
Technical field
The present invention relates to a kind of rice processing method, particularly a kind of potato rice and processing method thereof.
Background technology
Potato nutritious, is called as out of this world food.For a long time, many countries are used potato as staple food resource.
But one of approach of processing staple food with rice, potato is the independent boiling method of rice.In this method, only use rice, do not use potato, can not make potato rice, to drive the consumption of potato.Two of the approach of processing as staple food is the independent boiling methods of potato, is about to the fresh potato peeling after cleaning or does not remove the peel, more whole potato is directly steamed to (boiling) ripe rear eating.There are many shortcomings in this method: the one, in the time of the direct boiling of fresh potato, because Potato Cultivars difference, Individual Size difference are large, be difficult to the boiling method of standard by the individual boiling simultaneously of different potatos slakings; The 2nd, due to the individual heat-resistant quality difference of potato, in digestion process, the easy gelatinization of some individualities, starch granules are separated out, and cause organoleptic quality to decline, degradation; The 3rd, in digestion process, potato is easily ftractureed, and causes that nutriment wherein runs off; The 4th, this boiling method, can not invest market by potato staple food, is difficult to expand the market of potato.Three of the approach of processing as staple food is that potato and rice close cooking method.By whole fresh potato and together boiling of rice after peeling.The major defect of this method: the one, the slaking simultaneously of rice and potato; The 2nd, rice is bonded in potato surface, is not easy to take food; The 3rd, when the potato after peeling is dealt with improperly, often easily variable color, affects aesthetic quality; The 4th, after potato starch particle is separated out, the outward appearance muddle of potato rice, unlimpid.
The common shortcoming of above three approach is also, with fresh potato making potato rice, also be subject to potato and supply seasonal restriction, can not the anniversary potato be processed, cause potato rice process technology to be difficult to promote, the consumption of potato is difficult to expand, and has seriously restricted the benign development of Potato Industry.
Summary of the invention
Technical problem to be solved by this invention is, for the existing deficiency of cooing staple food processing method of rice, potato, provide that a kind of rice synchronizes with potato that slaking, potato ball are not ftractureed, nondiscolouring, farina are not separated out, potato rice non-stick pan, the non-discoloring potato rice of the bottom of a pan rice and processing method thereof.
For solving the problems of the technologies described above, the first technical scheme of the present invention is: a kind of potato rice, and it is processed by following raw materials according by weight percentage:
Get and eluriate clean rice 30%-40%;
Wash potato piece or fourth 20%-30% after surface starch and reduced sugar off;
Clear water 40%-50%.
For solving the problems of the technologies described above, the second technical scheme of the present invention is: a kind of processing method of potato rice, it comprises the following steps:
1) after fresh potato is cleaned, is removed the peel, rapidly potato is placed in to clear water, again potato is cut into (0.4-0.8) cm x (0.4-0.8) centimetre big or small potato piece or fourth, and potato piece or fourth are placed in rapidly to clear water, rinse starch and the reduced sugar on potato piece or fourth surface with clear water;
2) after rice cooker is cleaned, is dried, be coated with last layer edible oil in rice cooker bottom, get by weight percentage again and eluriate clean rice 30%-40%, wash potato piece or fourth 20%-30% after starch and reduced sugar off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato piece or fourth and rice boil.
For solving the problems of the technologies described above, the third technical scheme of the present invention is: a kind of processing method of potato rice, is characterized in that comprising the following steps:
1) dehydrated potato potato piece or fourth are soaked to 3-5 hour in clear water, the size that makes to soak rear potato piece or fourth is (0.4-0.8) cm x (0.4-0.8) centimetre, and rinses starch and the reduced sugar on potato piece or fourth surface with clear water;
2) rice cooker is cleaned, dried, be coated with last layer edible oil in rice cooker bottom, get by weight percentage again and eluriate clean rice 30%-40%, wash potato piece or fourth 20%-30% after starch and reduced sugar off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato piece or fourth and rice boil.
Further being improved to of such scheme, after described potato piece or fourth and rice boil, insulation 5-10 minute.
Further being improved to of such scheme, described potato carries out cutting with stainless steel knife.
Further being improved to of such scheme, described edible oil is edible vegetable oil.
Fresh potato for the present invention (or dehydrated potato) and rice are that Raw material processing goes out potato rice, and in this potato rice boiling process, rice synchronizes with potato that slaking, potato ball are not ftractureed, nondiscolouring, farina are not separated out, potato rice non-stick pan, the bottom of a pan rice nondiscolouring.Below the principle that the present invention is obtained to above-mentioned effect is described:
(1) potato is synchronizeed the principle of slaking with rice
Rice starch is different from the gelatinization point of farina, and the gelatinization point of rice is higher than the gelatinization point of potato; And dry rice also will absorb the moisture ability gelatinization in a large amount of external worlds at a certain temperature.Make dry rice and the synchronous slaking under same condition of moistening potato, must guarantee potato ball size to fit, the ratio of the moisture of rice, potato ball is suitable, and acid extraction is appropriate.
(2) prevent the principle that potato cracking, starch are separated out
Fresh potato water content is high, and gelatinization point is low, and heating-up temperature is too high or the heat time is long, can be all the excessive gelatinization of potato and ftractureing, and causes starch to be separated out, and causes potato ball form imperfect, and it is unlimpid that rice seems, aesthetic quality reduces.Therefore, to, in the boiling process of potato rice, adopt rational brew temperatures and time to rice and potato, both ensure the lucky slaking of rice and potato, guarantee that again potato ball can not ftracture, starch can not be separated out and be affected the aesthetic quality of potato rice.
(3) principle of the coking variable color of polyphenols oxidation stain and reduced sugar in inhibition of potato piece
In potato tissue, contain the polyphenols of certain easy oxidation stain.Therefore, the potato of peeling, cutting be put into water in time with starvation, prevent the polyphenols oxidation stain in potato ball; Also the reduced sugar on potato piece surface to be cleaned up, prevent that reduced sugar is in the bottom of a pan coking variable color.
(4) the rehydration principle of dehydrated potato piece
After potato ball dehydration, although can extend the supply time of raw potatoes, meet consumer's four seasons needs.But dehydrated potato must rehydration, could boiling one-tenth and the rice of the same quality of fresh potato.Therefore the dehydrated potato piece that, the present invention adopts is first suitably rehydration before boiling.
Compared with prior art, the present invention has the following advantages:
Existing conventional art mainly contains three kinds: conventional art 1 is the independent boiling method of rice; Conventional art 2 is the independent boiling methods of potato; Conventional art 3 is that potato and rice close cooking method.The present invention and conventional art 1 relatively, has advantages of nutritiously, contains abundant lysine, tryptophan in potato, and these are all to lack in Cereal grain.By potato and rice together boiling become potato rice, enriched lysine and tryptophan, improved the biological value of protein in rice, can promote the effective utilization of human body to rice protein; Potato also contains abundant carrotene and vitamin C, has improved the nutritive value of rice; In addition, potato rice makes rice have the delicate fragrance of potato, the mouthfeel of having promoted rice; Compared with conventional art 2, the present invention makes potato rice, can drive the crowd's food potato taking rice as staple food, drives the consumption of potato as staple food.Compared with conventional art 3, the present invention makes potato rice, the synchronously slaking of potato and rice; Potato is not ftractureed; Potato nondiscolouring; Rice non-stick pan.In addition, the present invention also can use dehydrated potato, makes raw potatoes can not produced the restriction in season, obtains year-round supply; By the consumption of potato rice, can also drive the consumption of potato, expand food source, alleviate crisis in food.
Detailed description of the invention
Embodiment 1:
(1) after fresh potato is cleaned, removed the peel, rapidly potato is placed in to clear water, to prevent variable color.Potato is cut into potato piece or the fourth of 0.5 centimetre big or small of 0.5 cm x with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly to clear water to prevent variable color.Or dehydrated potato piece (or fourth) is soaked 3 hours in clear water, after rehydration, drain away the water and weigh, requiring the size of potato ball (or fourth) after rehydration is 0.5 centimetre of 0.5 cm x.Potato ball (or fourth) is clean with clear water rinsing, to remove surperficial starch and reduced sugar, prevent the sticky pot of potato rice and variable color.
(2) electric cooker inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Getting clean rice 30%, potato ball (or fourth) 20% and the clear water 50% of elutriation mixes, put into electric cooker, together boiling, until after boiling, be incubated again 6 minutes, good to eat, the nondiscolouring of complete form, delicate fragrance, do not ftracture, the potato rice of non-stick pan.
Embodiment 2:
(1) after fresh potato is cleaned, removed the peel, rapidly potato is placed in to clear water, to prevent variable color.Potato is cut into potato piece or the fourth of 0.4 centimetre big or small of 0.4 cm x with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly to clear water to prevent variable color.Or dehydrated potato piece (or fourth) is soaked 4 hours in clear water, after rehydration, drain away the water and weigh, requiring the size of potato ball (or fourth) after rehydration is 0.4 centimetre of 0.4 cm x.Potato ball (or fourth) is clean with clear water rinsing, to remove surperficial starch and reduced sugar, prevent the sticky pot of potato rice and variable color.
(2) pot for cooking rice inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Getting clean rice 35%, potato ball (or fourth) 25% and the clear water 40% of elutriation mixes, put into pot for cooking rice, together boiling, until boil, be incubated again after 6 minutes, good to eat, the nondiscolouring of complete form, delicate fragrance, do not ftracture, the potato rice of non-stick pan.
Embodiment 3:
(1) after fresh potato is cleaned, removed the peel, rapidly potato is placed in to clear water, to prevent variable color.Potato is cut into potato piece or the fourth of 0.6 centimetre big or small of 0.6 cm x with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly to clear water to prevent variable color.Or dehydrated potato piece (or fourth) is soaked 5 hours in clear water, after rehydration, drain away the water and weigh, requiring the size of potato ball (or fourth) after rehydration is 0.6 centimetre of 0.6 cm x.Potato ball (or fourth) is clean with clear water rinsing, to remove surperficial starch and reduced sugar, prevent the sticky pot of potato rice and variable color.
(2) electric cooker inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Taking clean rice 40%, potato ball (or fourth) 20% and the clear water 45% of elutriation mixes, put into electric cooker, together boiling, until boil, be incubated again 8 minutes, good to eat, the nondiscolouring of complete form, delicate fragrance, do not ftracture, the potato rice of non-stick pan.
Embodiment 1-3 and traditional diamond-making technique implementation result be compared as follows table:
Claims (8)
1. a potato rice, is characterized in that being processed by following raw materials according by weight percentage:
Get and eluriate clean rice 30%-40%;
Wash potato piece or fourth 20%-30% after surface starch and reduced sugar off;
Clear water 40%-50%.
2. a processing method for potato rice, is characterized in that comprising the following steps:
1) after fresh potato is cleaned, is removed the peel, rapidly potato is placed in to clear water, again potato is cut into (0.4-0.8) cm x (0.4-0.8) centimetre big or small potato piece or fourth, and potato piece or fourth are placed in rapidly to clear water, rinse starch and the reduced sugar on potato piece or fourth surface with clear water;
2) after pot for cooking rice is cleaned, is dried,
pot for cooking ricebottom is coated with last layer edible oil, get by weight percentage again and eluriate clean rice 30%-40%, wash potato piece or fourth 20%-30% after starch and reduced sugar off, clear water 40%-50% puts into pot for cooking rice, after mixing, together boiling, until potato piece or fourth and rice boil.
3. the processing method of a kind of potato rice according to claim 2, is characterized in that, after described potato piece or fourth and rice boil, and insulation 5-10 minute.
4. the processing method of a kind of potato rice according to claim 2, is characterized in that, described potato carries out cutting with stainless steel knife.
5. the processing method of a kind of potato rice according to claim 2, is characterized in that, described edible oil is edible vegetable oil.
6. a processing method for potato rice, is characterized in that comprising the following steps:
1) dehydrated potato potato piece or fourth are soaked to 3-5 hour in clear water, the size that makes to soak rear potato piece or fourth is (0.4-0.8) cm x (0.4-0.8) centimetre, and rinses starch and the reduced sugar on potato piece or fourth surface with clear water;
2) pot for cooking rice is cleaned, dried, be coated with last layer edible oil in pot for cooking rice bottom, get by weight percentage again and eluriate clean rice 30%-40%, wash potato piece or fourth 20%-30% after starch and reduced sugar off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato piece or fourth and rice boil.
7. the processing method of a kind of potato rice according to claim 6, is characterized in that, after described potato piece or fourth and rice boil, and insulation 5-10 minute.
8. the processing method of a kind of potato rice according to claim 6, is characterized in that, described edible oil is edible vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410305326.5A CN104041745B (en) | 2014-06-30 | 2014-06-30 | A kind of processing method of potato rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410305326.5A CN104041745B (en) | 2014-06-30 | 2014-06-30 | A kind of processing method of potato rice |
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| CN104041745A true CN104041745A (en) | 2014-09-17 |
| CN104041745B CN104041745B (en) | 2015-12-30 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN105192532A (en) * | 2015-10-25 | 2015-12-30 | 梁寿禄 | Potato steamed food and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443473A (en) * | 2002-03-13 | 2003-09-24 | 曹树青 | Preparation method of instant rice |
| CN101449782A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Magnetized dehydrated rice and processing technique thereof |
| CN101816388A (en) * | 2009-02-27 | 2010-09-01 | 韩咏梅 | Multi-nutrient steamed rice |
| CN102726651A (en) * | 2011-04-15 | 2012-10-17 | 薛惠英 | Method for producing potato black rice |
-
2014
- 2014-06-30 CN CN201410305326.5A patent/CN104041745B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443473A (en) * | 2002-03-13 | 2003-09-24 | 曹树青 | Preparation method of instant rice |
| CN101449782A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Magnetized dehydrated rice and processing technique thereof |
| CN101816388A (en) * | 2009-02-27 | 2010-09-01 | 韩咏梅 | Multi-nutrient steamed rice |
| CN102726651A (en) * | 2011-04-15 | 2012-10-17 | 薛惠英 | Method for producing potato black rice |
Non-Patent Citations (1)
| Title |
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| 北京市职教成教教材建设领导小组办公室组: "《巧手做面点（一）》", 31 December 2006, 北京：首都师范大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN105192532A (en) * | 2015-10-25 | 2015-12-30 | 梁寿禄 | Potato steamed food and making method thereof |
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| CN104041745B (en) | 2015-12-30 |
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