CN104920953A - Mutton rice flour and preparation method thereof - Google Patents
Mutton rice flour and preparation method thereof Download PDFInfo
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- CN104920953A CN104920953A CN201510262602.9A CN201510262602A CN104920953A CN 104920953 A CN104920953 A CN 104920953A CN 201510262602 A CN201510262602 A CN 201510262602A CN 104920953 A CN104920953 A CN 104920953A
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Classifications
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- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a mutton rice flour and a preparation method thereof. The mutton rice flour is prepared by the following raw materials in parts by weight: 5-25 parts of mutton meal and 75-95 parts of rice flour; and preferably, the mutton rice flour is prepared by the following raw materials in parts by weight: 15 parts of mutton meal and 85 parts rice flour. The mutton rice is obtained by adding mutton nutritional flour into the rice flour prepared by the traditional production method, has high nutritional value, excellent mouthfeel, and health-care efficacies, and does not use any additives.
Description
Technical field
The invention belongs to food processing field, specifically, is a kind of mutton ourishing rice flour and preparation method thereof.
Background technology
Rice meal, be a kind of take rice as the powder that raw material is made, generally rice is fried to regrind be fine into powder, rice meal is a kind of butyrous white powder soluble in water, have the color and luster of milk, taste alcohol is good to eat, slightly containing sweet taste, only need pour boiling water time edible and be modulated into pasty state, be a kind of instant food of Chinese tradition.Carbohydrate containing about 75% in rice meal, protein 7%-8%, fatty 1.3%-1.8%, and containing abundant B family vitamin etc.Carbohydrate in rice meal mainly starch, contained protein mainly oryzenin, next is oryzenin and globulin, the biological value of its protein and amino acid whose composition are all high than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-83.1%, also be one higher in grain protein, therefore, rice meal has higher nutritive value.Mutton, taste is sweet warm in nature, and return spleen, stomach warp, have complement void, dispelling cold is cold, temperature compensation qi and blood, kidney-nourishing gas, mends shape and declines, and the strong power of appetizing, helps Yuanyang, the effects such as benefiting essence-blood.
Rice meal product in the market, based on the simple rice meal product without adding, also existing not comprehensive nutrition, health-care efficacy is single, palatability is poor and without defects such as flavours, can not meets the demand of different market and crowd.
Summary of the invention
Technical problem to be solved by this invention is providing a kind of mutton ourishing rice flour and preparation method thereof, this ground rice adds mutton powder in traditional ground rice preparation method, also add the traditional Chinese medicine powder of traditional Chinese medicine ingredients and fruit vegetable powder and toppings that there is the effect of fostering the spirit of nobility of enriching blood containing multiple, the effect of fostering the spirit of nobility that having well enriches blood, nutritious, All Pure Nature ecosystem, to human non-toxic's side effect, instant, and do not use any additive, can eat for a long time, there are wide market prospects.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of mutton ourishing rice flour, formulated by the raw material of following parts by weight: mutton powder 5-25 part, rice meal 75-95 part.Preferably, formulated by the raw material of following parts by weight: mutton powder 15 parts, rice meal 85 parts.
Further, described mutton powder comprises described mutton powder and comprises mutton powder 45-55 part, traditional Chinese medicine powder 20-30 part.
Further, described traditional Chinese medicine powder is formulated by the raw material of following amount number: Radix Angelicae Sinensis 30-40 part, Radix Codonopsis 15-25 part, Radix Astragali 10-20 part, red date 40-60 part, fruit of Chinese wolfberry 5-15 part, donkey-hide gelatin 4-6 part.
Further, the preparation method of described traditional Chinese medicine powder is: take Radix Angelicae Sinensis, Radix Codonopsis, the Radix Astragali, red date, the fruit of Chinese wolfberry and donkey-hide gelatin by above-mentioned parts by weight, co-grinding, add 4-5 times of clear water, big fire is boiled larded speech with literary allusions fiery infusion after 1 hour, filtered, filtrate spraying dry, crosses 80 mesh sieves, obtains traditional Chinese medicine powder.
Further, the preparation method of described mutton powder is: cleaned by mutton, fragment is cut into after blanching, be placed in marmite, be equipped with anistree 1.2kg, cassia bark 1.1kg by every 100kg, ginger 1.3kg, garlic 1kg, cooking wine 1kg simmer 1 hour, dispel smell of mutton, pull oven dry out, pulverize, cross 80-120 mesh sieve, obtain the former powder of mutton; Take mutton powder, traditional Chinese medicine powder respectively by weight, mixing and stirring, the mutton powder of fostering the spirit of nobility of must enriching blood;
Another object of the present invention is for providing a kind of preparation method of mutton ourishing rice flour, comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add mutton nutrient powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
Further, comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add mutton nutrient powder by weight, wherein mutton powder 5-25 part, rice meal 75-95 part, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
Above-described mutton is a kind of nutritious natural nourishing food, mutton (English name: mutton; Red meat), taste is sweet warm in nature, and return spleen, stomach warp, have complement void, dispelling cold is cold, temperature compensation qi and blood, kidney-nourishing gas, mends shape and declines, and the strong power of appetizing, helps Yuanyang, the effects such as benefiting essence-blood.Radix Angelicae Sinensis can be enriched blood and be invigorated blood circulation, clearing and activating the channels and collaterals, is the key medicine of enriching blood; Colla Corii Asini nourishing blood stops blooding, nourshing Yin and drynsessmoistening prescription; Red skin peanuts can promote marrow hemopoiesis function, increases hematoblastic content, has obvious curative effects to anaemia; Red date, longan taste are sweet warm in nature, blood-enriching tranquillizing, moisten qi and blood; Black fungus, carrot contain a large amount of glucose saccharoses and multivitamin, also containing protein and several amino acids, and irony rich content, and have a sweet taste.Radix Codonopsis, the Radix Astragali contain multiple-microorganism alkali, have develop immunitypty, and hemangiectasis improves microcirculation, strengthen the effect of hematopoiesis function.
Compared with prior art, beneficial effect of the present invention:
(1) ground rice of the present invention, add mutton powder in traditional ground rice preparation method, the dietary requirements of consumer to traditional ground rice can be met, turn improve the nutritive value of ground rice, presentation quality is good, uniform color, glossiness are good, be of high nutritive value, excellent taste, has health-care efficacy and does not use any additive.Be aided with plurality of Chinese composition at major ingredient mutton simultaneously, nutritious, the nutritional need of human body can be met, the effect of fostering the spirit of nobility that having well enriches blood; Instant, is particularly suitable for anemia patient and eats for a long time, and in mutton nutrition and health care powder raw material of the present invention, each component not only can play respective effect, can also play the cooperative effect between each component.
(2) preparation method of the present invention is simple, is applicable to suitability for industrialized production, and has enriched the product category of existing ground rice, have wide market prospects.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
The preparation of mutton nutrient powder:
Major ingredient: mutton powder 45 parts and traditional Chinese medicine powder 20 parts
Traditional Chinese medicine powder component: Radix Angelicae Sinensis 30 parts, Radix Codonopsis 15 parts, the Radix Astragali 10 parts, red date 40 parts, the fruit of Chinese wolfberry 5 parts, 4 parts, donkey-hide gelatin.
The preparation of traditional Chinese medicine powder: take Radix Angelicae Sinensis, Radix Codonopsis, the Radix Astragali, red date, the fruit of Chinese wolfberry and donkey-hide gelatin by above-mentioned parts by weight, co-grinding, adds 4-5 times of clear water, and big fire is boiled larded speech with literary allusions fiery infusion after 1 hour, filters, filtrate spraying dry, crosses 80 mesh sieves, obtains traditional Chinese medicine powder.
The preparation of mutton powder: cleaned by mutton, is cut into fragment after blanching, is placed in marmite, be equipped with anistree 1.2kg, cassia bark 1.1kg by every 100kg, ginger 1.3kg, garlic 1kg, cooking wine 1kg simmer 1 hour, dispel smell of mutton, pull oven dry out, pulverize, cross 80-120 mesh sieve, obtain the former powder of mutton; Take mutton powder, traditional Chinese medicine powder respectively by weight, mixing and stirring, the mutton powder of fostering the spirit of nobility of must enriching blood;
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add mutton nutrient powder by weight, wherein mutton powder 5 parts, rice meal 95 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
Embodiment 2:
The preparation of mutton powder:
Major ingredient: mutton powder 55 parts and traditional Chinese medicine powder 30 parts
Traditional Chinese medicine powder component: Radix Angelicae Sinensis 40 parts, Radix Codonopsis 25 parts, the Radix Astragali 20 parts, red date 60 parts, the fruit of Chinese wolfberry 15 parts, 6 parts, donkey-hide gelatin.
The preparation of traditional Chinese medicine powder: concrete preparation process is shown in embodiment 1.
The preparation of mutton powder: concrete preparation process is shown in embodiment 1.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add mutton nutrient powder by weight, wherein mutton powder 25 parts, rice meal 75 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
Embodiment 3:
The preparation of mutton nutrient powder:
Major ingredient: mutton powder 50 parts and traditional Chinese medicine powder 25 parts
Traditional Chinese medicine powder component: Radix Angelicae Sinensis 35 parts, Radix Codonopsis 20, the Radix Astragali 15 parts, red date 50 parts, the fruit of Chinese wolfberry 10 parts, 5 parts, donkey-hide gelatin.
The preparation of traditional Chinese medicine powder: concrete preparation process is shown in embodiment 1.
The preparation of mutton powder: concrete preparation process is shown in embodiment 1.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add mutton nutrient powder by weight, wherein mutton powder 15 parts, rice meal 85 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
Test example:
Test example 1 ground rice allotment inspection
1.1 ground rice main component allotment tests
Table 1 ground rice main component allotment orthogonal test factor level table
| Level | Mutton powder (g) | Rice meal (g) |
| A | B | |
| 1 | 5 | 75 |
| 2 | 15 | 85 |
| 3 | 25 | 95 |
1.2 ground rice main component allotment experimental design
Table 2 ground rice main component allotment orthogonal test designs table
| Tested number | A | B |
| 1 | 1 | 1 |
| 2 | 1 | 2 |
| 3 | 1 | 3 |
| 4 | 2 | 2 |
| 5 | 2 | 3 |
| 6 | 2 | 1 |
| 7 | 3 | 1 |
| 8 | 3 | 2 |
| 9 | 3 | 3 |
1.3 organoleptic examination
The quality of ground rice is evaluated respectively from color and luster, smell and flavour, structural state, mouthfeel, by 5 personages, sensory evaluation scores is carried out to it, front warm water of marking is gargled, sample is placed in clean ceramic whiteware dish, judge with the method such as observing, nasil, hand are touched, mouth is tasted, standards of grading are as shown in table 3 below, and integrated sensory evaluates score value=20% color and luster scoring+30% smell scoring+20 structural state scoring+30% mouth feel score.Appraisal result refers to table 4.
Table 3 ground rice subjective appreciation standard
1.4 physical and chemical index
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that moisture specifies by GB 5009.3 is carried out; The method that acidity specifies by GB/T 5517 is carried out; The method that total arsenic specifies by GB/T 5009.11 is carried out; The plumbous method specified by GB 5009.12 is carried out; The method that aflatoxin B1 specifies by GB/T 5009.22 is carried out.
1.5 microbiological indicator
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that the inspection (salmonella, Shigella, staphylococcus aureus) of pathogenic bacteria specifies by GB 4789.4, GB 4789.5, GB 4789.10 is carried out.
1.6 main component allotment result of the tests
Table 4 main component allotment result of the test
As seen from the above table, it is 100 parts by total amount, each raw material dosage weight portion scope is mutton powder 5 ~ 25 parts, during rice meal 75 ~ 95 parts, indices acidity≤2.0mol NaOH alkali lye milliliter number/10g, total arsenic≤0.5mg/kg in ground rice, lead≤0.2mg/kg, AFB1≤5.0 μ g/kg and microbiological indicator all ideal, wherein optimum formula is mutton powder 15 parts, rice meal 85 parts; The sample of the tested number 4 that the present invention obtains all is better than other samples in sensory evaluation, illustrate that the mutton ground rice adopting formula of the present invention and method to obtain all achieves extraordinary effect on physics and chemistry, microbiological indicator and sense organ, especially the sample of tested number 4, adopt more suitable component proportion, sense organ is better, other are due to component proportion difference, and organoleptic indicator is slightly poor.
It is important to point out at this: embodiments of the invention and test example are only excellent good embodiment of the present invention or test example; be only limitted to make an explanation to optimum efficiency of the present invention; and can not be interpreted as protection scope of the present invention is limited; therefore; those skilled in the art; the apparent improvement that basis of the present invention is made, is protection scope of the present invention.
Claims (7)
1. a mutton ourishing rice flour, is characterized in that: formulated by the raw material of following parts by weight: mutton powder 5-25 part, rice meal 75-95 part.
2. a kind of mutton ourishing rice flour according to claim 1, is characterized in that: formulated by the raw material of following parts by weight: mutton powder 15 parts, rice meal 85 parts.
3. a kind of mutton ourishing rice flour according to claim 1 and 2, it is characterized in that: described mutton powder comprises mutton powder 45-55 part, traditional Chinese medicine powder 20-30 part, described traditional Chinese medicine powder is formulated by the raw material of following amount number: Radix Angelicae Sinensis 30-40 part, Radix Codonopsis 15-25 part, Radix Astragali 10-20 part, red date 40-60 part, fruit of Chinese wolfberry 5-15 part, donkey-hide gelatin 4-6 part.
4. a kind of mutton ourishing rice flour according to claim 3, it is characterized in that: the preparation method of described traditional Chinese medicine powder is: take Radix Angelicae Sinensis, Radix Codonopsis, the Radix Astragali, red date, the fruit of Chinese wolfberry and donkey-hide gelatin by above-mentioned parts by weight, co-grinding, add 4-5 times of clear water, big fire is boiled larded speech with literary allusions fiery infusion after 1 hour, filtered, filtrate spraying dry, cross 80 mesh sieves, obtain traditional Chinese medicine powder.
5. a kind of mutton ourishing rice flour according to claim 3 or 4, it is characterized in that: the preparation method of described mutton powder is: cleaned by mutton, fragment is cut into after blanching, be placed in marmite, be equipped with anise, cassia bark, ginger, garlic, cooking wine simmers 1-3 hour, dispel smell of mutton, pull oven dry out, pulverize, cross 80-120 mesh sieve, obtain the former powder of mutton; Take mutton powder, traditional Chinese medicine powder respectively by weight, mixing and stirring, the mutton powder of fostering the spirit of nobility of must enriching blood.
6. the preparation method of a mutton ourishing rice flour, it is characterized in that: comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add mutton nutrient powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
7. the preparation method of a kind of mutton ourishing rice flour according to claim 5, it is characterized in that: comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, add mutton nutrient powder by weight again, wherein mutton nutrient powder 5 ~ 25 parts, rice meal 75 ~ 95 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained mutton ourishing rice flour.
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| CN201510262602.9A CN104920953A (en) | 2015-05-21 | 2015-05-21 | Mutton rice flour and preparation method thereof |
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| CN201510262602.9A CN104920953A (en) | 2015-05-21 | 2015-05-21 | Mutton rice flour and preparation method thereof |
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Cited By (8)
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| CN105595194A (en) * | 2015-12-17 | 2016-05-25 | 陈伟明 | Making method of mutton with rice noodles |
| CN105851819A (en) * | 2016-05-13 | 2016-08-17 | 柳州市螺蛳粉协会 | Meat paste rice noodle capable of moistening lung |
| CN105901498A (en) * | 2016-05-13 | 2016-08-31 | 柳州市螺蛳粉协会 | Flower tea rice flour |
| CN105995416A (en) * | 2016-05-18 | 2016-10-12 | 柳州市螺蛳粉协会 | Nutritious rice noodles with functions of invigorating qi and replenishing blood |
| CN106852443A (en) * | 2016-10-31 | 2017-06-16 | 广西南宁粮香食品有限公司 | A kind of nutrient health-care powder and preparation method thereof |
| CN107997167A (en) * | 2017-11-22 | 2018-05-08 | 宁波高新区若水智创科技有限公司 | A kind of production method of ourishing rice flour custard |
| CN108851050A (en) * | 2018-06-12 | 2018-11-23 | 山西中医药大学 | A kind of herbal cuisine bazhen decoction brewed powder, preparation method and its reconstitute application method |
| CN109043310A (en) * | 2018-06-29 | 2018-12-21 | 望江县东方米业有限责任公司 | One kind fills blood ourishing rice flour |
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| CN108851050A (en) * | 2018-06-12 | 2018-11-23 | 山西中医药大学 | A kind of herbal cuisine bazhen decoction brewed powder, preparation method and its reconstitute application method |
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Application publication date: 20150923 |