CN104171941A - Buckwheat and red bean rice crust - Google Patents

Buckwheat and red bean rice crust Download PDF

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Publication number
CN104171941A
CN104171941A CN201410340671.2A CN201410340671A CN104171941A CN 104171941 A CN104171941 A CN 104171941A CN 201410340671 A CN201410340671 A CN 201410340671A CN 104171941 A CN104171941 A CN 104171941A
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CN
China
Prior art keywords
parts
buckwheat
red bean
rice
rice crust
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.)
Pending
Application number
CN201410340671.2A
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Chinese (zh)
Inventor
殷永生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TONGCHENG YONGJIN CONSTRUCTION ENGINEERING Co Ltd
Original Assignee
TONGCHENG YONGJIN CONSTRUCTION ENGINEERING Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by TONGCHENG YONGJIN CONSTRUCTION ENGINEERING Co Ltd filed Critical TONGCHENG YONGJIN CONSTRUCTION ENGINEERING Co Ltd
Priority to CN201410340671.2A priority Critical patent/CN104171941A/en
Publication of CN104171941A publication Critical patent/CN104171941A/en
Pending legal-status Critical Current

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a buckwheat and red bean rice crust, and belongs to the technical field of food. The buckwheat and red bean rice crust comprises the following components in parts by weight: 35-45 parts of glutinous rice, 22-30 parts of buckwheat, 10-14 parts of red bean, 4-8 parts of sesame, 2.5-4.5 parts of salt, 0.5-0.9 part of monosodium glutamate, 3.7-5 parts of vegetable oil, 0.7-0.9 part of anise, 0.25-0.6 part of cinnamon, 2.4-5.2 parts of ginger, 0.2-1.2 parts of common fennel, and 2-3.2 parts of flavored seasoning. The buckwheat and red bean rice crust disclosed by the invention has a unique flavor, nutritional components of the buckwheat, the red bean, the glutinous rice and the sesame are preserved, and the buckwheat and red bean rice crust is crisp in mouthfeel, free of a pigment, and not greasy, and obtains a new flavor.

Description

A kind of buckwheat red bean crispy rice
Technical field
The invention belongs to food technology field, specifically a kind of buckwheat red bean crispy rice.
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 seasoning composition.Crispy rice instant, be easy to digestion, can become leisure food, can become again dining table delicacies.
Along with growth in the living standard, people improve constantly the requirement of daily bread, and being particular about the peculiar flavour of also pursuing food in balanced in nutrition, crispy rice is in the market less because of raw material variety, and nutritive value has certain limitation, also lacks unique local flavor.
Buckwheat (formal name used at school: Fagopyrum esculentum) is the plant of buckwheat, also has people to be divided into Polygonum, and it is a kind of dicotyledon.The protein content of Buckwheat flour is apparently higher than rice, millet, wheat, Chinese sorghum, Buckwheat flour and zanba, roasted qingke barley flour.Buckwheat flour is containing 18 seed amino acids, and amino acid whose component is similar to the component of legume crop gal4 amino acid.Fat content is also higher than rice, wheat flour and zanba, roasted qingke barley flour.Buckwheat fat is containing 9 kinds of aliphatic acid, and wherein oleic acid and linoleic acid content are maximum, account for 75% of fatty acid total amount, also contain palmitic acid 19%, leukotrienes 4.8% etc.In addition, also contain the organic acids such as citric acid, oxalic acid and malic acid.Buckwheat also contains micro-calcium, phosphorus, iron, copper, zinc and trace elements of selenium, boron, iodine, nickel, cobalt etc. and multivitamin: Vb, Vb2, Vc, Ve, VPP, VP, and wherein VP (rutin), chlorophyll are that other cereal crops do not contain.The nutritional labeling of buckwheat seed there are differences because kind is different with cultivation condition.These materials play an important role in the physiological metabolism of human body.
Also there is no at present the relevant report of buckwheat red bean crispy rice.
Summary of the invention
The object of the invention is to prior art defect, a kind of buckwheat red bean crispy rice is provided.
Object of the present invention can be achieved through the following technical solutions:
A kind of buckwheat red bean crispy rice, it is characterized in that, comprise by weight: glutinous rice 35-45 part, buckwheat 22-30 part, red bean 10-14 part, sesame 4-8 part, salt 2.5-4.5 part, monosodium glutamate 0.5-0.9 part, vegetable oil 3.7-5 part, anistree 0.7-0.9 part, cassia bark 0.25-0.6 part, ginger 2.4-5.2 part, fennel seeds 0.2-1.2 part, flavoring 2-3.2 part.
The present invention comprises by weight: 40 parts, glutinous rice, 26 parts, buckwheat, 12 parts, red bean, 6 parts of sesames, 3.5 parts of salt, 0.7 part of monosodium glutamate, 4.4 parts of vegetable oil, 0.8 part of anise, 0.45 part, cassia bark, 3.7 parts, ginger, 0.8 part of fennel seeds, 2.6 parts of flavorings.
Flavoring of the present invention is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5-2.3:0.1-0.15:0.03-0.05:0.01-0.015.
Beneficial effect of the present invention: buckwheat red bean crispy rice of the present invention has unique local flavor, has retained the nutritional labeling of buckwheat, red bean, glutinous rice, sesame, and mouthfeel is crisp, do not add pigment, non-greasy, give novel taste.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of buckwheat red bean crispy rice, comprises by weight: 40 parts, glutinous rice, 26 parts, buckwheat, 12 parts, red bean, 6 parts of sesames, 3.5 parts of salt, 0.7 part of monosodium glutamate, 4.4 parts of vegetable oil, 0.8 part of anise, 0.45 part, cassia bark, 3.7 parts, ginger, 0.8 part of fennel seeds, 2.6 parts of flavorings.
Wherein, flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2:0.12:0.04:0.013.
 
Embodiment 2
A kind of buckwheat red bean crispy rice, comprises by weight: 37 parts, glutinous rice, 22 parts, buckwheat, 10 parts, red bean, 4 parts of sesames, 2.5 parts of salt, 0.5 part of monosodium glutamate, 3.7 parts of vegetable oil, 0.7 part of anise, 0.25 part, cassia bark, 2.5 parts, ginger, 0.3 part of fennel seeds, 2 parts of flavorings.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5:0.1:0.03:0.01.
Embodiment 3
A kind of buckwheat red bean crispy rice, comprises by weight: 45 parts, glutinous rice, 30 parts, buckwheat, 14 parts, red bean, 8 parts of sesames, 4.5 parts of salt, 0.9 part of monosodium glutamate, 5 parts of vegetable oil, 0.9 part of anise, 0.6 part, cassia bark, 5.2 parts, ginger, 1.2 parts of fennel seeds, 3.2 parts of flavorings.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2.3:0.15:0.05:0.015.
Above content is only to structure example of the present invention and explanation; affiliated those skilled in the art make various amendments to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the structure of invention or surmount this scope as defined in the claims, all should belong to protection scope of the present invention.

Claims (3)

1. a buckwheat red bean crispy rice, it is characterized in that, comprise by weight: glutinous rice 35-45 part, buckwheat 22-30 part, red bean 10-14 part, sesame 4-8 part, salt 2.5-4.5 part, monosodium glutamate 0.5-0.9 part, vegetable oil 3.7-5 part, anistree 0.7-0.9 part, cassia bark 0.25-0.6 part, ginger 2.4-5.2 part, fennel seeds 0.2-1.2 part, flavoring 2-3.2 part.
2. buckwheat red bean crispy rice according to claim 1, it is characterized in that, comprise by weight: 40 parts, glutinous rice, 26 parts, buckwheat, 12 parts, red bean, 6 parts of sesames, 3.5 parts of salt, 0.7 part of monosodium glutamate, 4.4 parts of vegetable oil, 0.8 part of anise, 0.45 part, cassia bark, 3.7 parts, ginger, 0.8 part of fennel seeds, 2.6 parts of flavorings.
3. buckwheat red bean crispy rice according to claim 1 and 2, is characterized in that, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5-2.3:0.1-0.15:0.03-0.05:0.01-0.015.
?
CN201410340671.2A 2014-07-17 2014-07-17 Buckwheat and red bean rice crust Pending CN104171941A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410340671.2A CN104171941A (en) 2014-07-17 2014-07-17 Buckwheat and red bean rice crust

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410340671.2A CN104171941A (en) 2014-07-17 2014-07-17 Buckwheat and red bean rice crust

Publications (1)

Publication Number Publication Date
CN104171941A true CN104171941A (en) 2014-12-03

Family

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CN (1) CN104171941A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174023A (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 Rhizoma Steudnerae Henryanae Buckwheat crispy rice
CN106261712A (en) * 2016-08-16 2017-01-04 安庆市阿发老奶奶食品有限责任公司 A kind of Jiang Xiang rice crust and preparation method thereof
CN107087753A (en) * 2017-05-24 2017-08-25 芜湖市三山区绿色食品产业协会 A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1543841A (en) * 2003-11-11 2004-11-10 杨志强 Buckwheat crispy rice
CN102524679A (en) * 2009-05-13 2012-07-04 北京奈特通达科技发展有限责任公司 Buckwheat rice crust
CN103053935A (en) * 2012-12-04 2013-04-24 宁波市鄞州风名工业产品设计有限公司 Beef rice crust and method for making same
CN103637090A (en) * 2013-11-25 2014-03-19 湖州震远同食品有限公司 Sesame rice crust and manufacturing method thereof
CN103651674A (en) * 2013-12-02 2014-03-26 南通双和食品有限公司 Five-nut buckwheat rice crust
CN103704608A (en) * 2013-12-25 2014-04-09 安徽先知缘食品有限公司 Buckwheat duck meat rice crusts and preparation method thereof
CN103719905A (en) * 2013-12-25 2014-04-16 安徽先知缘食品有限公司 Sesame duck crispy rice and preparation method thereof
CN103734615A (en) * 2013-12-25 2014-04-23 安徽先知缘食品有限公司 Red bean and duck rice crust and preparation method thereof
CN103815294A (en) * 2014-03-14 2014-05-28 安徽真心食品有限公司 Processing method for coarse cereal rice crust
CN103876047A (en) * 2013-12-25 2014-06-25 安徽先知缘食品有限公司 Pumpkin duck rice crust and preparation method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1543841A (en) * 2003-11-11 2004-11-10 杨志强 Buckwheat crispy rice
CN102524679A (en) * 2009-05-13 2012-07-04 北京奈特通达科技发展有限责任公司 Buckwheat rice crust
CN103053935A (en) * 2012-12-04 2013-04-24 宁波市鄞州风名工业产品设计有限公司 Beef rice crust and method for making same
CN103637090A (en) * 2013-11-25 2014-03-19 湖州震远同食品有限公司 Sesame rice crust and manufacturing method thereof
CN103651674A (en) * 2013-12-02 2014-03-26 南通双和食品有限公司 Five-nut buckwheat rice crust
CN103704608A (en) * 2013-12-25 2014-04-09 安徽先知缘食品有限公司 Buckwheat duck meat rice crusts and preparation method thereof
CN103719905A (en) * 2013-12-25 2014-04-16 安徽先知缘食品有限公司 Sesame duck crispy rice and preparation method thereof
CN103734615A (en) * 2013-12-25 2014-04-23 安徽先知缘食品有限公司 Red bean and duck rice crust and preparation method thereof
CN103876047A (en) * 2013-12-25 2014-06-25 安徽先知缘食品有限公司 Pumpkin duck rice crust and preparation method thereof
CN103815294A (en) * 2014-03-14 2014-05-28 安徽真心食品有限公司 Processing method for coarse cereal rice crust

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张明海: "《养生豆浆大全》", 31 January 2013, article "荞麦薏米红豆浆", pages: 233 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174023A (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 Rhizoma Steudnerae Henryanae Buckwheat crispy rice
CN106261712A (en) * 2016-08-16 2017-01-04 安庆市阿发老奶奶食品有限责任公司 A kind of Jiang Xiang rice crust and preparation method thereof
CN107087753A (en) * 2017-05-24 2017-08-25 芜湖市三山区绿色食品产业协会 A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust

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