CN105166712A - Mushroom fragrant rice and preparation method thereof - Google Patents
Mushroom fragrant rice and preparation method thereof Download PDFInfo
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- CN105166712A CN105166712A CN201510601705.3A CN201510601705A CN105166712A CN 105166712 A CN105166712 A CN 105166712A CN 201510601705 A CN201510601705 A CN 201510601705A CN 105166712 A CN105166712 A CN 105166712A
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- rice
- brown rice
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- grifola frondosus
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Abstract
The invention discloses mushroom fragrant rice and a preparation method thereof. The mushroom fragrant rice is prepared by mainly taking grifola frondosa and shitake mushrooms as materials through the steps of grifola frondosa preprocessing, grifola frondosa extracting solution preparing, rice preprocessing, mixing, drying, baking together with the shitake mushrooms and packaging. The mushroom fragrant rice prepared through the method not only absorbs fragrance of the grifola frondosa and the shitake mushrooms, but also enriches the nutritional ingredients of the rice, the rice has the rich mushroom fragrance after being cooked, and the appetite of people is greatly improved; in addition, the rice is not prone to being mildewed and damaged by worms and convenient to store, and the rice is a novel rice product.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of bacterium mushroom scented rice and preparation method thereof.
Background technology
Grifola frondosus is also known as chestnut mushroom, and its smell delicate fragrance overflows, refreshing, its meat tender and crisp tasty and refreshing, hundred eat and do not mind, be the gill fungus bacterium of dietotherapeutic.Simultaneously, grifola frondosus is nutritious, and its contained vitamin B1, vitamin E, protein, amino acid etc. all occupy first of various edible mushroom, has better effect to promotion children's torso health and intelligence development, and its L-aminobutanedioic acid contained and content of glutamic acid higher, make its local flavor delicious.
Mushroom, also known as mushroom, dried mushroom, is the Mycophyta of a kind of growth on timber, its smell delicate fragrance, nutritious, have the reputation of " fungi queen ".Mushroom has high protein, low fat, polysaccharide, amino acid and multivitamin, and containing the flavor substance such as 5'-GMP, Shangri-la Gorge, is dark in popular common edible mushroom.
Rice is one of staple food crop of China, has long plantation history in China.At present, China's Monitoring of Paddy Rice Plant Area and the equal tool No. 1 in the world of rice output, its total output accounts for about 30% of Gross World Product.The traditional Chinese medical science is thought, after rice shelling, gained rice has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the multiple efficacies such as nourishing Yin and moistening lung, and often edible rice congee contributes to the hair tonic of body fluid, can the situations such as ambient skin is dry to a certain extent.The present invention with grifola frondosus, mushroom for raw material, a kind of novel rice with bacterium mushroom fragrance is prepared through special process, it not only can enrich rice variety, improve rice local flavor, the nutrition of gained bacterium mushroom scented rice can also be made more abundant, balanced, obvious health-care efficacy improves, thus meets the day by day diversified demand of people.
Summary of the invention
The object of the present invention is to provide a kind of bacterium mushroom scented rice and preparation method thereof, its gained bacterium mushroom scented rice had both absorbed the fragrance of grifola frondosus, mushroom, enrich again the nutritional labeling of paddy, with strong bacterium mushroom fragrance after boiling, make us appetite open greatly, and it not easily goes mouldy and damages by worms, being convenient to deposit, is a kind of novel rice product.
For achieving the above object, the present invention adopts following technical scheme:
A kind of bacterium mushroom scented rice, its concrete preparation method comprises the steps:
1) grifola frondosus pretreatment: grifola frondosus warm water bubble is sent out afterwash, chopping, and blanching 3-5min, pulls out in boiling water, drains away the water;
2) preparation of grifola frondosus extract: the grifola frondosus handled well is added its weight 1-1.5 water doubly, heating and refluxing extraction 2-3h, filter, get filtrate and let cool to obtain grifola frondosus extract;
3) pretreatment of rice: fresh rice of gathering directly is sloughed husk make brown rice without being dried, then adds brown rice weight 0.5-0.8 water doubly, places 3-5h after stirring, then the brown rice microwave treatment 20-30min under normal temperature that will have infiltrated;
4) mix: in step 3) gained brown rice, add by weight for 1:2-3 the grifola frondosus extract prepared, at 20-30 DEG C, soak 8-10h, make the abundant absorption extraction liquid of brown rice;
5) dry: by step 4) gained brown rice microwave drying 40-50min at 50-60 DEG C, microwave frequency is 2450MHz ~ 4000MHz, is 20-25% to its water content;
6) roasting is fragrant: divide on food disc by dried brown rice, paving thickness is 1.5-2cm, again the new fresh mushroom plucked is placed in cap mode down successively uniform coding on the brown rice paved, at 30-35 DEG C, 1h is toasted after adding a cover, then after baking temperature being increased to 60-65 DEG C by the speed of intensification per hour 10 DEG C, uncap, then constant temperature baking 0.5h;
7) pack: after baking, food disc is taken out, cools, then mushroom to be separated with brown rice, gained brown rice through sterilizing, pack and obtain described bacterium mushroom scented rice.
remarkable result of the present invention is:
The invention provides a kind of special bacterium mushroom scented rice and preparation method thereof, its gained bacterium mushroom scented rice had both absorbed the fragrance of grifola frondosus, mushroom, enrich again the nutritional labeling of paddy, with strong bacterium mushroom fragrance after boiling, make us appetite open greatly, and it not easily goes mouldy and damages by worms, being convenient to deposit, is a kind of novel rice product.
The present invention, by fully absorbing the brown rice of grifola frondosus extract after the suitable drying of microwave, roasts perfume (or spice) jointly with new fresh mushroom, can make the fragrance that it distributes in the drying process of simultaneously stability mushroom dry further, thus make gained brown rice product fragrance stronger.And the mushroom after jointly toasting with brown rice can technique proceed drying routinely, this process can effectively implementation space and the energy effective, make full use of, there is good economic benefit and promotion prospect.
Detailed description of the invention
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1
A kind of bacterium mushroom scented rice, its concrete preparation method comprises the steps:
1) grifola frondosus pretreatment: grifola frondosus warm water bubble is sent out afterwash, chopping, and blanching 3min, pulls out in boiling water, drains away the water;
2) preparation of grifola frondosus extract: the water grifola frondosus handled well being added its weight 1 times, heating and refluxing extraction 2h, filters, gets filtrate and let cool to obtain grifola frondosus extract;
3) pretreatment of rice: fresh rice of gathering directly is sloughed husk make brown rice without being dried, then adds the water of brown rice weight 0.5 times, place 3h after stirring, then the brown rice microwave treatment 20min under normal temperature that will have infiltrated;
4) mix: in step 3) gained brown rice, add by weight for 1:2 the grifola frondosus extract prepared, at 20 DEG C, soak 10h, make the abundant absorption extraction liquid of brown rice;
5) dry: by step 4) gained brown rice microwave drying 50min at 50 DEG C, microwave frequency is 2450MHz, is 25% to its water content;
6) roasting is fragrant: divide on food disc by dried brown rice, paving thickness is 1.5cm, again the new fresh mushroom plucked is placed in cap mode down successively uniform coding on the brown rice paved, at 30 DEG C, 1h is toasted after adding a cover, then after baking temperature being increased to 60 DEG C by the speed of intensification per hour 10 DEG C, uncap, then constant temperature baking 0.5h;
7) pack: after baking, food disc is taken out, cools, then mushroom to be separated with brown rice, gained brown rice through sterilizing, pack and obtain described bacterium mushroom scented rice.
Embodiment 2
A kind of bacterium mushroom scented rice, its concrete preparation method comprises the steps:
1) grifola frondosus pretreatment: grifola frondosus warm water bubble is sent out afterwash, chopping, and blanching 4min, pulls out in boiling water, drains away the water;
2) preparation of grifola frondosus extract: the water grifola frondosus handled well being added its weight 1.2 times, heating and refluxing extraction 2.5h, filters, gets filtrate and let cool to obtain grifola frondosus extract;
3) pretreatment of rice: fresh rice of gathering directly is sloughed husk make brown rice without being dried, then adds the water of brown rice weight 0.6 times, place 4h after stirring, then the brown rice microwave treatment 25min under normal temperature that will have infiltrated;
4) mix: in step 3) gained brown rice, add by weight for 1:2 the grifola frondosus extract prepared, at 25 DEG C, soak 9h, make the abundant absorption extraction liquid of brown rice;
5) dry: by step 4) gained brown rice microwave drying 45min at 55 DEG C, microwave frequency is 3000MHz, is 22% to its water content;
6) roasting is fragrant: divide on food disc by dried brown rice, paving thickness is 1.8cm, again the new fresh mushroom plucked is placed in cap mode down successively uniform coding on the brown rice paved, at 32 DEG C, 1h is toasted after adding a cover, then after baking temperature being increased to 62 DEG C by the speed of intensification per hour 10 DEG C, uncap, then constant temperature baking 0.5h;
7) pack: after baking, food disc is taken out, cools, then mushroom to be separated with brown rice, gained brown rice through sterilizing, pack and obtain described bacterium mushroom scented rice.
Embodiment 3
A kind of bacterium mushroom scented rice, its concrete preparation method comprises the steps:
1) grifola frondosus pretreatment: grifola frondosus warm water bubble is sent out afterwash, chopping, and blanching 5min, pulls out in boiling water, drains away the water;
2) preparation of grifola frondosus extract: the water grifola frondosus handled well being added its weight 1.5 times, heating and refluxing extraction 3h, filters, gets filtrate and let cool to obtain grifola frondosus extract;
3) pretreatment of rice: fresh rice of gathering directly is sloughed husk make brown rice without being dried, then adds the water of brown rice weight 0.8 times, place 5h after stirring, then the brown rice microwave treatment 30min under normal temperature that will have infiltrated;
4) mix: in step 3) gained brown rice, add by weight for 1:3 the grifola frondosus extract prepared, at 30 DEG C, soak 8h, make the abundant absorption extraction liquid of brown rice;
5) dry: by step 4) gained brown rice microwave drying 40min at 60 DEG C, microwave frequency is 4000MHz, is 20% to its water content;
6) roasting is fragrant: divide on food disc by dried brown rice, paving thickness is 2cm, again the new fresh mushroom plucked is placed in cap mode down successively uniform coding on the brown rice paved, at 35 DEG C, 1h is toasted after adding a cover, then after baking temperature being increased to 65 DEG C by the speed of intensification per hour 10 DEG C, uncap, then constant temperature baking 0.5h;
7) pack: after baking, food disc is taken out, cools, then mushroom to be separated with brown rice, gained brown rice through sterilizing, pack and obtain described bacterium mushroom scented rice.
Gained bacterium mushroom scented rice of the present invention had both absorbed the fragrance of grifola frondosus, mushroom, had enriched again the nutritional labeling of paddy, with strong bacterium mushroom fragrance after boiling, made us appetite and opened greatly, and it not easily goes mouldy and damages by worms, and being convenient to deposit, is a kind of novel rice product.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a preparation method for bacterium mushroom scented rice, is characterized in that: comprise the steps:
1) grifola frondosus pretreatment: grifola frondosus warm water bubble is sent out afterwash, chopping, and blanching 3-5min, pulls out in boiling water, drains away the water;
2) preparation of grifola frondosus extract: the grifola frondosus handled well is added its weight 1-1.5 water doubly, heating and refluxing extraction 2-3h, filter, get filtrate and let cool to obtain grifola frondosus extract;
3) pretreatment of rice: fresh rice of gathering directly is sloughed husk make brown rice without being dried, then adds brown rice weight 0.5-0.8 water doubly, places 3-5h after stirring, then the brown rice microwave treatment 20-30min under normal temperature that will have infiltrated;
4) mix: in step 3) gained brown rice, add the grifola frondosus extract prepared, at 20-30 DEG C, soak 8-10h, make the abundant absorption extraction liquid of brown rice;
5) dry: to be 20-25% by step 4) gained brown rice through microwave drying to its water content;
6) roasting is fragrant: divided on food disc by dried brown rice, then is placed in cap mode down successively uniform coding by the new fresh mushroom plucked on the brown rice that paves, toasts after adding a cover;
7) pack: after baking, food disc is taken out, cools, then mushroom to be separated with brown rice, gained brown rice through sterilizing, pack and obtain described bacterium mushroom scented rice.
2. the preparation method of bacterium mushroom scented rice according to claim 1, is characterized in that: in step 4), the weight ratio of brown rice and grifola frondosus extract is 1:2-3.
3. the preparation method of bacterium mushroom scented rice according to claim 1, is characterized in that: the temperature of microwave drying described in step 5) is 50-60 DEG C, and microwave frequency is 2450MHz ~ 4000MHz, and drying time is 40-50min.
4. the preparation method of bacterium mushroom scented rice according to claim 1, is characterized in that: in step 6), the paving thickness of brown rice is 1.5-2cm.
5. the preparation method of bacterium mushroom scented rice according to claim 1, it is characterized in that: described in step 6), baking toasts 1h at 30-35 DEG C, then after baking temperature being increased to 60-65 DEG C by the speed of intensification per hour 10 DEG C, uncap, then constant temperature baking 0.5h.
6. the bacterium mushroom scented rice that obtains of preparation method as claimed in claim 1.
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| CN201510601705.3A CN105166712B (en) | 2015-09-21 | 2015-09-21 | A kind of mushroom scented rice and preparation method thereof |
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| CN201510601705.3A CN105166712B (en) | 2015-09-21 | 2015-09-21 | A kind of mushroom scented rice and preparation method thereof |
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| CN105166712A true CN105166712A (en) | 2015-12-23 |
| CN105166712B CN105166712B (en) | 2018-11-16 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1483344A (en) * | 2002-09-18 | 2004-03-24 | 赵京洙 | Pine meedle nutritious rice |
| CN104106676A (en) * | 2014-06-09 | 2014-10-22 | 安徽省上行山茶叶贸易有限公司 | Tea promoting digestion and preparing method thereof |
| CN104256325A (en) * | 2014-10-20 | 2015-01-07 | 肥西县严店乡粮油有限责任公司 | Healthcare rice capable of nourishing skin and maintaining beauty and preparation method of rice |
| CN104256329A (en) * | 2014-10-20 | 2015-01-07 | 肥西县严店乡粮油有限责任公司 | Pumpkin marjoram nourishing health care rice and preparation method thereof |
| CN104304966A (en) * | 2014-11-18 | 2015-01-28 | 凌爱秋 | Mushroom rice |
-
2015
- 2015-09-21 CN CN201510601705.3A patent/CN105166712B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1483344A (en) * | 2002-09-18 | 2004-03-24 | 赵京洙 | Pine meedle nutritious rice |
| CN104106676A (en) * | 2014-06-09 | 2014-10-22 | 安徽省上行山茶叶贸易有限公司 | Tea promoting digestion and preparing method thereof |
| CN104256325A (en) * | 2014-10-20 | 2015-01-07 | 肥西县严店乡粮油有限责任公司 | Healthcare rice capable of nourishing skin and maintaining beauty and preparation method of rice |
| CN104256329A (en) * | 2014-10-20 | 2015-01-07 | 肥西县严店乡粮油有限责任公司 | Pumpkin marjoram nourishing health care rice and preparation method thereof |
| CN104304966A (en) * | 2014-11-18 | 2015-01-28 | 凌爱秋 | Mushroom rice |
Non-Patent Citations (1)
| Title |
|---|
| 第2版: "《黑木耳与香菇栽培400问》", 31 March 2010, 吉林出版集团有限责任公司 * |
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Effective date of registration: 20220812 Address after: No. 4, Leye Road, Wanggao Town, Pinggui District, Hezhou City, Guangxi Zhuang Autonomous Region, 542829 Patentee after: Guangxi Zhongnong Food Co., Ltd. Address before: No. 1 Jinpu, Yancuo Town, Longhai City, Zhangzhou City, Fujian Province 363118 Patentee before: FUJIAN LUBAO FOOD GROUP Co.,Ltd. |
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