CN106235015A - A kind of Fructus actinidiae chinensis rice crust and preparation method thereof - Google Patents
A kind of Fructus actinidiae chinensis rice crust and preparation method thereof Download PDFInfo
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- CN106235015A CN106235015A CN201610685773.7A CN201610685773A CN106235015A CN 106235015 A CN106235015 A CN 106235015A CN 201610685773 A CN201610685773 A CN 201610685773A CN 106235015 A CN106235015 A CN 106235015A
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- rice
- actinidiae chinensis
- fructus actinidiae
- powder
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 57
- 235000013409 condiments Nutrition 0.000 claims abstract description 18
- 235000015097 nutrients Nutrition 0.000 claims abstract description 18
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 10
- 235000012045 salad Nutrition 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 4
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 241000220259 Raphanus Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- 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)
Abstract
The invention discloses a kind of Fructus actinidiae chinensis rice crust, be made up of following raw material: crystal rice, Semen Oryzae, Oryza glutinosa, wine, radish soup, salad oil, nutrient condiments；Its preparation method comprises the following steps: (1), produce nutrient condiments；(2), crystal rice, Semen Oryzae, Oryza glutinosa are cleaned mixing, add wine, radish soup and suitable quantity of water and boil into rice grain, take out and air-dry, obtain standby rice grain；(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate salad oil, be then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.The Fructus actinidiae chinensis rice crust that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, substantially increase production efficiency；Its technique is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Fructus actinidiae chinensis rice crust and preparation method thereof.
Background technology
Since history, pot meal bottom, when with iron pan boiling rice, is often against the rice crust of pot by people, bakes with low baking temperature
Removing moisture, allow it naturally peel off, form brown and crisp dry rice crust, the most crisp taste is fragrant, is additionally favorable for preserving work and facilitates solid food.China's Chinese medicine
Think, rice crust nature and flavor are sweet flat, and energy strengthening the spleen to promote digestion, antidiarrheal, for weakness of the spleen and stomach, dyspepsia, chronic diarrhea etc..Modern study is demonstrate,proved
Real, by the rice crust of wink-dry, the carbohydrate contained in raw material, fat, protein, A, vitamin B group and calcium, potassium,
The mineral such as ferrum, magnesium retains higher and nutritious, crisp, fragrant and pleasant to taste.Rice crust is the little food deeply liked by consumers in general at present
Product, have the multiple products such as rice crust, millet crisp crust, soybean crisp crust, and dispensing is mainly with rice or face class, starch and flavor seasoning
Composition.Rice crust instant, be prone to digestion, leisure food can be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation, also
Lack unique local flavor, and manufacture method is complex, it is difficult to meet growing consumer market demand and people day by day
The concept of modern health updated.
Summary of the invention
The technical problem to be solved is, the shortcoming overcoming above prior art, it is provided that a kind of technique was simply, both
Abundant nutrition is had to have again the preparation method of Fructus actinidiae chinensis rice crust of peculiar flavour.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Fructus actinidiae chinensis rice crust, is made up of the raw material of following weight portion:
Crystal rice 40～60 parts, Semen Oryzae 20～40 parts, Oryza glutinosa 20～30 parts, wine 5～10 parts, radish soup 10～20 parts,
Salad oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: Fructus actinidiae chinensis
Juice 30～60 parts, Rhizoma amorphophalli powder 10～20 parts, sucrose 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, Rhizoma Dioscoreae powder 3～8
Part, analysis for soybean powder 2～5 parts, wheat flour 0.2～0.5 part, Fructus Tsaoko powder 0.2～0.5 part；
The preparation method of described Fructus actinidiae chinensis rice crust, comprises the following steps:
(1), Fructus actinidiae chinensis juice, Rhizoma amorphophalli powder, sucrose, Sal, chicken essence, Rhizoma Dioscoreae powder, analysis for soybean powder, wheat flour, Fructus Tsaoko powder are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen Oryzae, Oryza glutinosa are cleaned mixing, add wine, radish soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate salad
Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
As preferably, the preparation of described Fructus actinidiae chinensis juice includes, is removed the peel by Fructus actinidiae chinensis, takes meat, put in beater and break into
Fructus actinidiae chinensis juice is stand-by.
As preferably, in step (3), the baking temperature of described baking box is 200 DEG C～230 DEG C, during baking a length of 5～10
Minute.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Fructus actinidiae chinensis rice crust made, crisp, fragrant and pleasant to taste, local flavor is only
Spy, rich in nutritive value, avoid the loss of nutrition to greatest extent, meet health, nutrition modern food production theory,
Substantially increase production efficiency；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization,
Standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only limited to real in detail below
Execute example.
Embodiment 1:
A kind of Fructus actinidiae chinensis rice crust, is made up of the raw material of following weight portion:
40 parts of crystal rice, Semen Oryzae 20 parts, 20 parts of Oryza glutinosa, wine 5 parts, radish soup 10 parts, salad oil 3 parts, nutrient condiments
5 parts；Described nutrient condiments includes the raw material of following weight: Fructus actinidiae chinensis juice 30 parts, Rhizoma amorphophalli powder 10 parts, sucrose 1 part,
Sal 2 parts, chicken essence 0.3 part, Rhizoma Dioscoreae powder 3 parts, analysis for soybean powder 2 parts, wheat flour 0.2 part, 0.2 part of Fructus Tsaoko powder；
The preparation method of described Fructus actinidiae chinensis rice crust, comprises the following steps:
(1), Fructus actinidiae chinensis juice, Rhizoma amorphophalli powder, sucrose, Sal, chicken essence, Rhizoma Dioscoreae powder, analysis for soybean powder, wheat flour, Fructus Tsaoko powder are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen Oryzae, Oryza glutinosa are cleaned mixing, add wine, radish soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate salad
Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described Fructus actinidiae chinensis juice includes, is removed the peel by Fructus actinidiae chinensis, takes meat, put into and break into Fructus actinidiae chinensis juice in beater
Stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Embodiment 2:
A kind of Fructus actinidiae chinensis rice crust, is made up of the raw material of following weight portion:
60 parts of crystal rice, Semen Oryzae 40 parts, 30 parts of Oryza glutinosa, wine 10 parts, radish soup 20 parts, salad oil 6 parts, nutritious flavouring
Expect 10 parts；Described nutrient condiments includes the raw material of following weight: Fructus actinidiae chinensis juice 60 parts, Rhizoma amorphophalli powder 20 parts, sucrose 2
Part, Sal 4 parts, chicken essence 0.5 part, Rhizoma Dioscoreae powder 8 parts, analysis for soybean powder 5 parts, wheat flour 0.5 part, 0.5 part of Fructus Tsaoko powder；
The preparation method of described Fructus actinidiae chinensis rice crust, comprises the following steps:
(1), Fructus actinidiae chinensis juice, Rhizoma amorphophalli powder, sucrose, Sal, chicken essence, Rhizoma Dioscoreae powder, analysis for soybean powder, wheat flour, Fructus Tsaoko powder are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen Oryzae, Oryza glutinosa are cleaned mixing, add wine, radish soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate salad
Oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described Fructus actinidiae chinensis juice includes, is removed the peel by Fructus actinidiae chinensis, takes meat, put into and break into Fructus actinidiae chinensis juice in beater
Stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The Fructus actinidiae chinensis rice crust that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, to greatest extent
Avoid the loss of nutrition, meet health, nutrition modern food produces theory, substantially increases production efficiency；Its work
Skill is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to promoting should
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a Fructus actinidiae chinensis rice crust, it is characterised in that be made up of the raw material of following weight portion:
Crystal rice 40～60 parts, Semen Oryzae 20～40 parts, Oryza glutinosa 20～30 parts, wine 5～10 parts, radish soup 10～20 parts, salad
Oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: Fructus actinidiae chinensis juice
30～60 parts, Rhizoma amorphophalli powder 10～20 parts, sucrose 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, Rhizoma Dioscoreae powder 3～8 parts, Huang
Semen Glycines powder 2～5 parts, wheat flour 0.2～0.5 part, Fructus Tsaoko powder 0.2～0.5 part；
The preparation method of described Fructus actinidiae chinensis rice crust, comprises the following steps:
(1), by Fructus actinidiae chinensis juice, Rhizoma amorphophalli powder, sucrose, Sal, chicken essence, Rhizoma Dioscoreae powder, analysis for soybean powder, wheat flour, Fructus Tsaoko powder by weight
After part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen Oryzae, Oryza glutinosa are cleaned mixing, add wine, radish soup and suitable quantity of water and boil into rice grain, take out wind
Dry, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate salad oil, so
After put in baking box and toast, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation method of a kind of Fructus actinidiae chinensis rice crust the most according to claim 1, it is characterised in that: described Fructus actinidiae chinensis juice
Preparation include, Fructus actinidiae chinensis is removed the peel, takes meat, put into that to break into Fructus actinidiae chinensis juice in beater stand-by.
The preparation method of a kind of Fructus actinidiae chinensis rice crust the most according to claim 1, it is characterised in that: in step (3), institute
The baking temperature stating baking box is 200 DEG C～230 DEG C, during baking a length of 5～10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685773.7A CN106235015A (en) | 2016-08-15 | 2016-08-15 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685773.7A CN106235015A (en) | 2016-08-15 | 2016-08-15 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235015A true CN106235015A (en) | 2016-12-21 |
Family
ID=57592089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610685773.7A Withdrawn CN106235015A (en) | 2016-08-15 | 2016-08-15 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106235015A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545440A (en) * | 2020-04-24 | 2021-10-26 | 安香 | Preparation method of wild cherry berry rice crust |
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|---|---|---|---|---|
| CN103947932A (en) * | 2014-04-22 | 2014-07-30 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of kiwi fruit flavor rice crust |
| CN104286663A (en) * | 2014-10-10 | 2015-01-21 | 赵敬哲 | Brain-boosting pumpkin rice crust and preparation method thereof |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
| CN104305001A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Honey-pumpkin rice crust and making method thereof |
| CN105410664A (en) * | 2015-11-03 | 2016-03-23 | 刘毅 | Blueberry-kiwi fruit rice crust |
| CN105581249A (en) * | 2015-12-17 | 2016-05-18 | 青岛畅隆电力设备有限公司 | Purple sweet potato and dried meat floss rice crusts and preparation method thereof |
-
2016
- 2016-08-15 CN CN201610685773.7A patent/CN106235015A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947932A (en) * | 2014-04-22 | 2014-07-30 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method of kiwi fruit flavor rice crust |
| CN104286663A (en) * | 2014-10-10 | 2015-01-21 | 赵敬哲 | Brain-boosting pumpkin rice crust and preparation method thereof |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
| CN104305001A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Honey-pumpkin rice crust and making method thereof |
| CN105410664A (en) * | 2015-11-03 | 2016-03-23 | 刘毅 | Blueberry-kiwi fruit rice crust |
| CN105581249A (en) * | 2015-12-17 | 2016-05-18 | 青岛畅隆电力设备有限公司 | Purple sweet potato and dried meat floss rice crusts and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545440A (en) * | 2020-04-24 | 2021-10-26 | 安香 | Preparation method of wild cherry berry rice crust |
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Application publication date: 20161221 |