CN105166712B - A kind of mushroom scented rice and preparation method thereof - Google Patents

A kind of mushroom scented rice and preparation method thereof Download PDF

Info

Publication number
CN105166712B
CN105166712B CN201510601705.3A CN201510601705A CN105166712B CN 105166712 B CN105166712 B CN 105166712B CN 201510601705 A CN201510601705 A CN 201510601705A CN 105166712 B CN105166712 B CN 105166712B
Authority
CN
China
Prior art keywords
rice
mushroom
brown rice
grifola frondosus
extracting solution
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.)
Active
Application number
CN201510601705.3A
Other languages
Chinese (zh)
Other versions
CN105166712A (en
Inventor
郑松辉
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.)
FUJIAN LUBAO FOOD GROUP CO Ltd
Original Assignee
FUJIAN LUBAO FOOD GROUP 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 FUJIAN LUBAO FOOD GROUP CO Ltd filed Critical FUJIAN LUBAO FOOD GROUP CO Ltd
Priority to CN201510601705.3A priority Critical patent/CN105166712B/en
Publication of CN105166712A publication Critical patent/CN105166712A/en
Application granted granted Critical
Publication of CN105166712B publication Critical patent/CN105166712B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a kind of mushroom scented rices and preparation method thereof, it is mainly using grifola frondosus, mushroom as material, it through grifola frondosus pretreatment, the preparation of grifola frondosus extracting solution, the pretreatment of rice, mixing, drying, toasts roasting perfume, packaging jointly with mushroom, the mushroom scented rice is made.The mushroom scented rice prepared through the method for the present invention had not only absorbed the fragrance of grifola frondosus, mushroom, but also enriched the nutritional ingredient of paddy, and strong mushroom fragrance is had after boiling, make us appetite to open greatly, and it is not easy mildew and damages by worms, and is a kind of novel rice product convenient for storage.

Description

A kind of mushroom scented rice and preparation method thereof
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of mushroom scented rice and preparation method thereof.
Background technique
Grifola frondosus is also known as chestnut mushroom, and smell faint scent overflows, is refreshing, and meat is crisp and refreshing, hundred eat and do not mind, and is medicine food The gill fungus bacterium of dual-purpose.Meanwhile grifola frondosus is full of nutrition, contained vitamin B1, vitamin E, protein, amino acid etc. occupy various First of edible mushroom, to promoting children's torso health and intellectual development that there is preferable effect, and its L-aminobutanedioic acid and paddy ammonia for containing Acid content is higher, keeps its flavor delicious.
Mushroom is also known as mushroom, dried mushroom, is a kind of Mycophyta being grown on timber, smell faint scent, full of nutrition, is known as The reputation of " fungi queen ".Mushroom have high protein, low fat, polysaccharide, amino acid and multivitamin, and containing 5'-GMP, The flavor substances such as Shangri-la Gorge are deep by popular common edible mushroom.
Rice is one of the staple food crop in China, has long plantation history in China.Currently, China's rice seed It plants area and rice yield has No. 1 in the world, total output accounts for 30% of Gross World Product or so.Chinese medicine thinks that rice shells Gained rice has the multiple efficacies such as tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, nourishing Yin and moistening lung afterwards, and often edible rice congee facilitates body fluid Hair tonic, can the situations such as ambient skin is dry to a certain extent.The present invention is using grifola frondosus, mushroom as raw material, through special process A kind of novel rice with mushroom fragrance is prepared, rice variety can be not only enriched, improve rice flavor, moreover it is possible to make gained The nutrition of mushroom scented rice is more abundant, balanced, and obvious health-care efficacy improves, to meet the increasingly diversified demand of people.
Summary of the invention
The purpose of the present invention is to provide a kind of mushroom scented rice and preparation method thereof, gained mushroom scented rice both absorbs ash The fragrance of tree flower, mushroom, and the nutritional ingredient of paddy is enriched, strong mushroom fragrance is had after boiling, is made us appetite and is opened greatly, And it is not easy mildew and damages by worms, and is a kind of novel rice product convenient for storage.
To achieve the above object, the present invention adopts the following technical scheme that:
A kind of mushroom scented rice, specific preparation method include the following steps:
1)Grifola frondosus pretreatment:It cleaning, shreds after grifola frondosus is soaked with warm water, the blanching 3-5min in boiling water is pulled out, It drains away the water;
2)The preparation of grifola frondosus extracting solution:The grifola frondosus handled well is added to the water of 1-1.5 times of its weight, is heated to reflux and mentions 2-3h is taken, filters, filtrate is taken to let cool to obtain grifola frondosus extracting solution;
3)The pretreatment of rice:The rice of fresh harvesting is directly sloughed husk brown rice is made without drying, is then added The water of 0.5-0.8 times of brown rice weight places 3-5h after mixing evenly, then by the brown rice infiltrated under room temperature microwave treatment 20- 30min;
4)Mixing:In step 3)It is by weight 1 in gained brown rice:The grifola frondosus extracting solution prepared is added in 2-3, in 8-10h is impregnated at 20-30 DEG C, brown rice is made to fully absorb extracting solution;
5)It is dry:By step 4)Gained brown rice microwave drying 40-50min at 50-60 DEG C, microwave frequency are 2450 MHz ~ 4000MHz, until its water content is 20-25%;
6)Roasting is fragrant:Brown rice after drying is divided on food disc, paving thickness 1.5-2cm, then by the fresh of picking Successively uniform coding is placed on the brown rice to have paved mushroom in such a way that cap is directed downwardly, toasts 1h at 30-35 DEG C after capping, then The speed of 10 DEG C of heating improves baking temperature to after 60-65 DEG C on an hourly basis, opens lid, then constant temperature toasts 0.5h;
7)Packaging:Food disc is taken out after baking, is cooled, then mushroom is separated with brown rice, gained brown rice is sterilized, packs Up to the mushroom scented rice.
Remarkable result of the invention is:
The present invention provides a kind of special mushroom scented rice and preparation method thereof, gained mushroom scented rice both absorbs ash tree The fragrance of flower, mushroom, and the nutritional ingredient of paddy is enriched, strong mushroom fragrance is had after boiling, is made us appetite and is opened greatly, and It is not easy mildew and damages by worms, and is a kind of novel rice product convenient for storage.
The present invention after microwave is suitably dry, roasts the brown rice for fully absorbing grifola frondosus extracting solution jointly with new fresh mushroom Perfume (or spice) can make it absorb the mushroom drying fragrance distributed in the process while being further dried, to keep gained brown rice product fragrant Gas is stronger.And the mushroom after toasting jointly with brown rice routinely technique can continue drying, this processing can be effectively real Existing space and the energy it is effective, make full use of, there is good economic benefit and promotion prospect.
Specific embodiment
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention Technical solution is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of mushroom scented rice, specific preparation method include the following steps:
1)Grifola frondosus pretreatment:It cleans, shred after grifola frondosus is soaked with warm water, the blanching 3min in boiling water is pulled out, is dripped Solid carbon dioxide point;
2)The preparation of grifola frondosus extracting solution:The grifola frondosus handled well is added to the water of 1 times of its weight, heating and refluxing extraction 2h, filtering, takes filtrate to let cool to obtain grifola frondosus extracting solution;
3)The pretreatment of rice:The rice of fresh harvesting is directly sloughed husk brown rice is made without drying, is then added The water that 0.5 times of brown rice weight places 3h after mixing evenly, then by the brown rice infiltrated under room temperature microwave treatment 20min;
4)Mixing:In step 3)It is by weight 1 in gained brown rice:2 are added the grifola frondosus extracting solution prepared, in 20 DEG C Lower immersion 10h, makes brown rice fully absorb extracting solution;
5)It is dry:By step 4)Gained brown rice the microwave drying 50min at 50 DEG C, microwave frequency 2450MHz, until it contains Water is 25%;
6)Roasting is fragrant:Brown rice after drying is divided on food disc, paving thickness 1.5cm, then by the fresh perfume (or spice) of picking Successively uniform coding is placed on the brown rice to have paved mushroom in such a way that cap is directed downwardly, toasts 1h after capping at 30 DEG C, then by every The speed of 10 DEG C of hour heating improves baking temperature to after 60 DEG C, opens lid, then constant temperature toasts 0.5h;
7)Packaging:Food disc is taken out after baking, is cooled, then mushroom is separated with brown rice, gained brown rice is sterilized, packs Up to the mushroom scented rice.
Embodiment 2
A kind of mushroom scented rice, specific preparation method include the following steps:
1)Grifola frondosus pretreatment:It cleans, shred after grifola frondosus is soaked with warm water, the blanching 4min in boiling water is pulled out, is dripped Solid carbon dioxide point;
2)The preparation of grifola frondosus extracting solution:The grifola frondosus handled well is added to the water of 1.2 times of its weight, heating and refluxing extraction 2.5h, filtering, takes filtrate to let cool to obtain grifola frondosus extracting solution;
3)The pretreatment of rice:The rice of fresh harvesting is directly sloughed husk brown rice is made without drying, is then added The water that 0.6 times of brown rice weight places 4h after mixing evenly, then by the brown rice infiltrated under room temperature microwave treatment 25min;
4)Mixing:In step 3)It is by weight 1 in gained brown rice:2 are added the grifola frondosus extracting solution prepared, in 25 DEG C Lower immersion 9h, makes brown rice fully absorb extracting solution;
5)It is dry:By step 4)Gained brown rice the microwave drying 45min at 55 DEG C, microwave frequency 3000MHz, until it contains Water is 22%;
6)Roasting is fragrant:Brown rice after drying is divided on food disc, paving thickness 1.8cm, then by the fresh perfume (or spice) of picking Successively uniform coding is placed on the brown rice to have paved mushroom in such a way that cap is directed downwardly, toasts 1h after capping at 32 DEG C, then by every The speed of 10 DEG C of hour heating improves baking temperature to after 62 DEG C, opens lid, then constant temperature toasts 0.5h;
7)Packaging:Food disc is taken out after baking, is cooled, then mushroom is separated with brown rice, gained brown rice is sterilized, packs Up to the mushroom scented rice.
Embodiment 3
A kind of mushroom scented rice, specific preparation method include the following steps:
1)Grifola frondosus pretreatment:It cleans, shred after grifola frondosus is soaked with warm water, the blanching 5min in boiling water is pulled out, is dripped Solid carbon dioxide point;
2)The preparation of grifola frondosus extracting solution:The grifola frondosus handled well is added to the water of 1.5 times of its weight, heating and refluxing extraction 3h, filtering, takes filtrate to let cool to obtain grifola frondosus extracting solution;
3)The pretreatment of rice:The rice of fresh harvesting is directly sloughed husk brown rice is made without drying, is then added The water that 0.8 times of brown rice weight places 5h after mixing evenly, then by the brown rice infiltrated under room temperature microwave treatment 30min;
4)Mixing:In step 3)It is by weight 1 in gained brown rice:3 are added the grifola frondosus extracting solution prepared, in 30 DEG C Lower immersion 8h, makes brown rice fully absorb extracting solution;
5)It is dry:By step 4)Gained brown rice the microwave drying 40min at 60 DEG C, microwave frequency 4000MHz, until it contains Water is 20%;
6)Roasting is fragrant:Brown rice after drying is divided on food disc, paving thickness 2cm, then by the new fresh mushroom of picking Successively uniform coding is placed on the brown rice to have paved in such a way that cap is directed downwardly, toasts 1h after capping at 35 DEG C, then by per small The speed that 10 DEG C of Shi Shengwen improves baking temperature to after 65 DEG C, opens lid, then constant temperature toasts 0.5h;
7)Packaging:Food disc is taken out after baking, is cooled, then mushroom is separated with brown rice, gained brown rice is sterilized, packs Up to the mushroom scented rice.
Gained mushroom scented rice of the invention had not only absorbed the fragrance of grifola frondosus, mushroom, but also enriched the nutritional ingredient of paddy, steamed Strong mushroom fragrance is had after boiling, makes us appetite and opens greatly, and it is not easy mildew and damages by worms, and is a kind of novel rice convenient for storage Rice product.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with Modification, is all covered by the present invention.

Claims (3)

1. a kind of preparation method of mushroom scented rice, it is characterised in that:Include the following steps:
1)Grifola frondosus pretreatment:It cleans, shred after grifola frondosus is soaked with warm water, the blanching 3-5min in boiling water is pulled out, drained Moisture;
2)The preparation of grifola frondosus extracting solution:The grifola frondosus handled well is added to the water of 1-1.5 times of its weight, heating and refluxing extraction 2- 3h, filtering, takes filtrate to let cool to obtain grifola frondosus extracting solution;
3)The pretreatment of rice:The rice of fresh harvesting is directly sloughed husk brown rice is made without drying, brown rice is then added 0.5-0.8 times of weight of water places 3-5h after mixing evenly, then by the brown rice infiltrated under room temperature microwave treatment 20- 30min;
4)Mixing:In step 3)The grifola frondosus extracting solution prepared is added in gained brown rice, impregnates 8-10h at 20-30 DEG C, makes Brown rice fully absorbs extracting solution;
5)It is dry:By step 4)Gained brown rice is 20-25% through microwave drying to its water content;
6)Roasting is fragrant:Brown rice after drying is divided on food disc, then by the new fresh mushroom of picking in such a way that cap is directed downwardly according to Secondary uniform coding is placed on the brown rice to have paved, is toasted after capping;
7)Packaging:Food disc is taken out after baking, is cooled, then mushroom is separated with brown rice, gained brown rice is sterilized, packs to obtain the final product The mushroom scented rice;
Step 5)The temperature of the microwave drying is 50-60 DEG C, and microwave frequency is 2450 MHz ~ 4000MHz, and drying time is 40-50min;
Step 6)The paving thickness of middle brown rice is 1.5-2cm;The baking is that 1h is toasted at 30-35 DEG C, then on an hourly basis The speed of 10 DEG C of heating improves baking temperature to after 60-65 DEG C, opens lid, then constant temperature toasts 0.5h.
2. the preparation method of mushroom scented rice according to claim 1, it is characterised in that:Step 4)Middle brown rice and grifola frondosus are extracted The weight ratio of liquid is 1:2-3.
3. mushroom scented rice made from a kind of preparation method as described in claim 1.
CN201510601705.3A 2015-09-21 2015-09-21 A kind of mushroom scented rice and preparation method thereof Active CN105166712B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510601705.3A CN105166712B (en) 2015-09-21 2015-09-21 A kind of mushroom scented rice and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510601705.3A CN105166712B (en) 2015-09-21 2015-09-21 A kind of mushroom scented rice and preparation method thereof

Publications (2)

Publication Number Publication Date
CN105166712A CN105166712A (en) 2015-12-23
CN105166712B true CN105166712B (en) 2018-11-16

Family

ID=54889558

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510601705.3A Active CN105166712B (en) 2015-09-21 2015-09-21 A kind of mushroom scented rice and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105166712B (en)

Citations (5)

* Cited by examiner, † Cited by third party
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
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
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
CN104304966A (en) * 2014-11-18 2015-01-28 凌爱秋 Mushroom rice

Patent Citations (5)

* Cited by examiner, † Cited by third party
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
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
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
CN104304966A (en) * 2014-11-18 2015-01-28 凌爱秋 Mushroom rice

Also Published As

Publication number Publication date
CN105166712A (en) 2015-12-23

Similar Documents

Publication Publication Date Title
CN103478367B (en) Health-preserving tea
CN106942617A (en) A kind of tea perfume local flavor Corned beef and preparation method thereof
CN104365947A (en) Production method of organic jasmine Kuding tea
CN104489187A (en) Process for preparing polygonum multiflorum tea
CN104068161A (en) Granular barley tea and preparation method thereof
CN105248816A (en) Health care preserved fruit and preparation method of health care preserved fruit
CN107372938A (en) A kind of fruity jasmine tea and preparation method thereof
CN107259037A (en) A kind of processing technology of dendrobium huoshanense flower tea
CN107801816A (en) A kind of okra tea preparation method of high polysaccharide and flavones
CN105166712B (en) A kind of mushroom scented rice and preparation method thereof
CN106889571A (en) The preparation method of russule olive paste
CN103300169A (en) Processing method of bamboo-fragrance green tea
CN106359718A (en) Method for producing Oolong-fruit tea
CN107114495A (en) A kind of processing method of health care green tea
CN101401605B (en) Preparation of Lycium leaf tea rich in selenium and superoxide dismutase
CN105410766A (en) Processing method of diced fruit-flavor curry taro
CN103444929B (en) Noon tea bag for health preservation in spring
CN103444931B (en) Afternoon tea bag for health preservation in spring
CN104996574A (en) Horseradish tree leaf grain powder brewing packet capable of neutralizing effect of alcoholic drinks and nourishing faces and preparation method of horseradish tree leaf grain powder brewing packet
CN109329499A (en) A kind of notoginseng puer tea and preparation method thereof
CN109007178A (en) One plants vegetables with jute pickles tea and preparation method thereof
CN103652716A (en) Dried bracken
CN105831297A (en) Method for preparing poria cocos tea
CN103444936B (en) Tea bag for summer health-maintaining afternoon tea
CN106615287A (en) Preparation method of health-care tea

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
GR01 Patent grant