CN106307081A - Chive-flavored rice crusts and preparation method thereof - Google Patents
Chive-flavored rice crusts and preparation method thereof Download PDFInfo
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- CN106307081A CN106307081A CN201610676668.7A CN201610676668A CN106307081A CN 106307081 A CN106307081 A CN 106307081A CN 201610676668 A CN201610676668 A CN 201610676668A CN 106307081 A CN106307081 A CN 106307081A
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- rice
- parts
- chive
- crusts
- powder
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 78
- 235000009566 rice Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 206010039509 Scab Diseases 0.000 title abstract 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 77
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 claims abstract description 15
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 235000013405 beer Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 32
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000003205 fragrance Substances 0.000 claims description 15
- 235000013409 condiments Nutrition 0.000 claims description 14
- 235000012054 meals Nutrition 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 240000006240 Linum usitatissimum Species 0.000 claims description 8
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 8
- 241000195947 Lycopodium Species 0.000 claims description 8
- 235000004426 flaxseed 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 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000007921 spray Substances 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
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 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
- 235000019198 oils Nutrition 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 235000013355 food flavoring agent 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
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 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
- 241000209051 Saccharum Species 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
- 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
- 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
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 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
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses chive-flavored rice crusts. The chive-flavored rice crusts are made from the following raw materials of Northeast rice, Thai fragrant rice, glutinous sorghum, beer, bean curd soup, coix seed oil and nutritive seasoning. A preparation method of the chive-flavored rice crusts comprises the following steps of (1) preparing the nutritive seasoning; (2) thoroughly cleaning the Northeast rice, the Thai fragrant rice and the glutinous sorghum, mixing the cleaned Northeast rice with the cleaned Thai fragrant rice and the cleaned glutinous sorghum, adding the beer, the bean curd soup and an appropriate amount of water, performing boiling to obtain cooked rice grains, taking out the cooked rice grains, and air-drying the taken-out cooked rice grains to obtain spare cooked rice grains; and (3) mixing and uniformly stirring the spare cooked rice grains with the nutritive seasoning to obtain a mixture, putting the mixture into molds, pressing the mixture into thin sheets, sprinkling an appropriate amount of the coix seed oil, then putting the processed mixture into an oven, performing baking until the baked mixture is cooked and fragrant, and taking out the roasted rice crusts. The chive-flavored rice crusts made by the preparation method disclosed by the invention are fragrant, crisp and delicious, unique in flavor and high in nutrient value, and the production efficiency is greatly improved; the technology of the chive-flavored rice crusts is simple, the technique of the chive-flavored rice crusts is easy to control, the chive-flavored rice crusts are low in investment and take effect quickly, standard, normalized and industrialized production is easy to realize, and the chive-flavored rice crusts are convenient to popularize and apply.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Herba Alii fistulosi fragrance 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 Herba Alii fistulosi fragrance 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 Herba Alii fistulosi fragrance rice crust, is made up of the raw material of following weight portion:
Northeast rice 40～60 parts, THAI fragrant rice 20～40 parts, glutinous sorghum 20～30 parts, medicated beer 5～10 parts, beancurd soup 10
～20 parts, coix seed oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight:
Chive juice 30～60 parts, linseed meal 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, lycopodium powder
3～8 parts, egg albumen powder 2～5 parts, Rhizoma Atractylodis Macrocephalae powder 0.2～0.5 part, Fructus Tsaoko powder 0.2～0.5 part；
The preparation method of described Herba Alii fistulosi fragrance rice crust, comprises the following steps:
(1), chive juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, egg albumen powder, Rhizoma Atractylodis Macrocephalae powder, 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), northeast rice, THAI fragrant rice, glutinous sorghum are cleaned mixing, add medicated beer, beancurd soup and suitable quantity of water and boil into
Rice grain, takes out and air-dries, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen Coicis
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 chive juice includes, after being cleaned by chive, puts into and breaks into chive juice in beater and treat
With.
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 Herba Alii fistulosi fragrance rice crust made, crisp, fragrant and pleasant to taste, unique flavor,
Rich in nutritive value, avoids the loss of nutrition to greatest extent, meets health, nutrition modern food production theory, greatly
Improve greatly production efficiency；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, rule
Generalized, 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 Herba Alii fistulosi fragrance rice crust, is made up of the raw material of following weight portion:
40 parts of northeast rice, THAI fragrant rice 20 parts, glutinous sorghum 20 parts, medicated beer 5 parts, beancurd soup 10 parts, coix seed oil 3 parts, battalion
Support flavouring agent 5 parts；Described nutrient condiments includes the raw material of following weight: 30 parts of chive juice, linseed meal 10 parts, white
Saccharum Sinensis Roxb. 1 part, Sal 2 parts, chicken essence 0.3 part, lycopodium powder 3 parts, egg albumen powder 2 parts, 0.2 part of Rhizoma Atractylodis Macrocephalae powder, 0.2 part of Fructus Tsaoko powder；
The preparation method of described Herba Alii fistulosi fragrance rice crust, comprises the following steps:
(1), chive juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, egg albumen powder, Rhizoma Atractylodis Macrocephalae powder, 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), northeast rice, THAI fragrant rice, glutinous sorghum are cleaned mixing, add medicated beer, beancurd soup and suitable quantity of water and boil into
Rice grain, takes out and air-dries, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen Coicis
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 chive juice includes, after being cleaned by chive, puts into that to break into chive 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 Herba Alii fistulosi fragrance rice crust, is made up of the raw material of following weight portion:
60 parts of northeast rice, THAI fragrant rice 40 parts, glutinous sorghum 30 parts, medicated beer 10 parts, beancurd soup 20 parts, coix seed oil 6 parts, battalion
Support flavouring agent 10 parts；Described nutrient condiments includes the raw material of following weight: 60 parts of chive juice, linseed meal 20 parts,
White sugar 2 parts, Sal 4 parts, chicken essence 0.5 part, lycopodium powder 8 parts, egg albumen powder 5 parts, 0.5 part of Rhizoma Atractylodis Macrocephalae powder, 0.5 part of Fructus Tsaoko powder；
The preparation method of described Herba Alii fistulosi fragrance rice crust, comprises the following steps:
(1), chive juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, egg albumen powder, Rhizoma Atractylodis Macrocephalae powder, 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), northeast rice, THAI fragrant rice, glutinous sorghum are cleaned mixing, add medicated beer, beancurd soup and suitable quantity of water and boil into
Rice grain, takes out and air-dries, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Semen Coicis
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 chive juice includes, after being cleaned by chive, puts into that to break into chive 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 Herba Alii fistulosi fragrance 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 production theory, substantially increase production efficiency；Its technique
Simply, 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 Herba Alii fistulosi fragrance rice crust, it is characterised in that be made up of the raw material of following weight portion:
Northeast rice 40～60 parts, THAI fragrant rice 20～40 parts, glutinous sorghum 20～30 parts, medicated beer 5～10 parts, beancurd soup 10～20
Part, coix seed oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: chive
Juice 30～60 parts, linseed meal 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, lycopodium powder 3～8
Part, egg albumen powder 2～5 parts, Rhizoma Atractylodis Macrocephalae powder 0.2～0.5 part, Fructus Tsaoko powder 0.2～0.5 part；
The preparation method of described Herba Alii fistulosi fragrance rice crust, comprises the following steps:
(1), by chive juice, linseed meal, white sugar, Sal, chicken essence, lycopodium powder, egg albumen powder, Rhizoma Atractylodis Macrocephalae powder, 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), northeast rice, THAI fragrant rice, glutinous sorghum are cleaned mixing, add medicated beer, beancurd 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 coix seed 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 Herba Alii fistulosi fragrance rice crust the most according to claim 1, it is characterised in that: the preparation of described chive juice
Including, after being cleaned by chive, put into that to break into chive juice in beater stand-by.
The preparation method of a kind of Herba Alii fistulosi fragrance rice crust the most according to claim 1, it is characterised in that: in step (3), described
The baking temperature of 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 |
|---|---|---|---|
| CN201610676668.7A CN106307081A (en) | 2016-08-16 | 2016-08-16 | Chive-flavored rice crusts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610676668.7A CN106307081A (en) | 2016-08-16 | 2016-08-16 | Chive-flavored rice crusts and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307081A true CN106307081A (en) | 2017-01-11 |
Family
ID=57740564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610676668.7A Withdrawn CN106307081A (en) | 2016-08-16 | 2016-08-16 | Chive-flavored rice crusts and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307081A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
-
2016
- 2016-08-16 CN CN201610676668.7A patent/CN106307081A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
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Application publication date: 20170111 |