CN106307082A - Duck meat-flavor rice crust and preparation method thereof - Google Patents
Duck meat-flavor rice crust and preparation method thereof Download PDFInfo
- Publication number
- CN106307082A CN106307082A CN201610687160.7A CN201610687160A CN106307082A CN 106307082 A CN106307082 A CN 106307082A CN 201610687160 A CN201610687160 A CN 201610687160A CN 106307082 A CN106307082 A CN 106307082A
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- rice
- parts
- duck meat
- powder
- preparation
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title claims description 9
- 239000000796 flavoring agent Substances 0.000 title abstract description 13
- 241000272525 Anas platyrhynchos Species 0.000 title abstract 5
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 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
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 40
- 235000006439 Lemna minor Nutrition 0.000 claims description 35
- 244000242291 Lemna paucicostata Species 0.000 claims description 35
- 235000013364 duck meat Nutrition 0.000 claims description 35
- 235000013409 condiments Nutrition 0.000 claims description 16
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019890 Amylum Nutrition 0.000 claims description 8
- 240000005498 Setaria italica Species 0.000 claims description 8
- 244000061458 Solanum melongena Species 0.000 claims description 8
- 235000002597 Solanum melongena 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
- 240000001417 Vigna umbellata Species 0.000 claims description 8
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 8
- 235000002252 panizo Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 235000015076 Shorea robusta Nutrition 0.000 claims description 4
- 230000015556 catabolic process Effects 0.000 claims description 4
- 238000006731 degradation reaction Methods 0.000 claims description 4
- 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 2
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 2
- 235000016709 nutrition Nutrition 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
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 244000062793 Sorghum vulgare Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019713 millet Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000010606 normalization Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000010773 plant oil Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 150000003839 salts Chemical class 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
- 241000196324 Embryophyta Species 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
- 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
- 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
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils 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
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a duck meat-flavor rice crust. The duck meat-flavor rice crust is prepared from the following raw materials: rigid rice, yellow rice, glutinous millet, rice wine, rib soup, vegetable oil and a nutritional seasoning; a preparation method of the duck meat-flavor rice crust comprises the following steps: (1), preparing the nutritional seasoning; (2), cleaning and mixing the rigid rice, the yellow rice and the glutinous millet, adding the rice wine, the rib soup and a proper amount of water, cooking into rice grains, taking out and airing to obtain rice grains for later use; (3), mixing the standby rice grains and the nutritional seasoning, uniformly stirring, putting into a mould, pressing into flakes, sprinkling the flakes with a proper amount of the vegetable oil, then putting into an oven, baking till the flakes are well baked and become fragrant, and taking out the baked rice crust. The duck meat-flavor rice crust prepared by the preparation method provided by the invention is fragrant, crisp and delicious, unique in flavor and high in nutritional value, and the production efficiency is greatly improved; the preparation method is simple in process, technically easy to master, less in investment, quick in taking effect, easy for realization of standardization, normalization and industrialized production and convenient to promote and apply.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of duck meat 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 duck meat 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 duck meat rice crust, is made up of the raw material of following weight portion:
Oryza glutinosa 40～60 parts, Semen setariae 20～40 parts, glutinous foxtail millet 20～30 parts, rice wine 5～10 parts, rib soup 10～20 parts, plant
Thing oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: duck meat gruel 30
～60 parts, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, Amylum Trapae 0.3～0.5 part, red bean powder 3～8 parts, mountain
Medicated powder 2～5 parts, peppery eggplant powder 0.2～0.5 part, Cortex Cinnamomi powder 0.2～0.5 part；
The preparation method of described duck meat rice crust, comprises the following steps:
(1), by duck meat gruel, Rhizoma amorphophalli powder, white sugar, Sal, Amylum Trapae, red bean powder, Rhizoma Dioscoreae powder, peppery eggplant powder, Cortex Cinnamomi powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Oryza glutinosa, Semen setariae, glutinous foxtail millet are cleaned mixing, add rice wine, rib 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 plant
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 duck meat gruel includes, boils, enter pulverizer and carry out size degradation after being cleaned by fresh duck meat,
Prepare duck meat gruel 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 duck meat 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 duck meat rice crust, is made up of the raw material of following weight portion:
Oryza glutinosa 40 parts, Semen setariae 20 parts, glutinous foxtail millet 20 parts, 5 parts of rice wine, rib soup 10 parts, vegetable oil 3 parts, nutrient condiments 5
Part；Described nutrient condiments includes the raw material of following weight: rotten 30 parts of duck meat, Rhizoma amorphophalli powder 10 parts, white sugar 1 part, food
Salt 2 parts, Amylum Trapae 0.3 part, red bean powder 3 parts, Rhizoma Dioscoreae powder 2 parts, 0.2 part of peppery eggplant powder, Cortex Cinnamomi powder 0.2 part；
The preparation method of described duck meat rice crust, comprises the following steps:
(1), by duck meat gruel, Rhizoma amorphophalli powder, white sugar, Sal, Amylum Trapae, red bean powder, Rhizoma Dioscoreae powder, peppery eggplant powder, Cortex Cinnamomi powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Oryza glutinosa, Semen setariae, glutinous foxtail millet are cleaned mixing, add rice wine, rib 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 plant
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 duck meat gruel includes, boils, enter pulverizer and carry out size degradation after being cleaned by fresh duck meat, prepares duck meat rotten
Stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Enforcement 2:
A kind of duck meat rice crust, is made up of the raw material of following weight portion:
Oryza glutinosa 60 parts, Semen setariae 40 parts, glutinous foxtail millet 30 parts, 10 parts of rice wine, rib soup 20 parts, vegetable oil 6 parts, nutrient condiments 10
Part；Described nutrient condiments includes the raw material of following weight: rotten 60 parts of duck meat, Rhizoma amorphophalli powder 20 parts, white sugar 2 parts, food
Salt 4 parts, Amylum Trapae 0.5 part, red bean powder 8 parts, Rhizoma Dioscoreae powder 5 parts, 0.5 part of peppery eggplant powder, Cortex Cinnamomi powder 0.5 part；
The preparation method of described duck meat rice crust, comprises the following steps:
(1), by duck meat gruel, Rhizoma amorphophalli powder, white sugar, Sal, Amylum Trapae, red bean powder, Rhizoma Dioscoreae powder, peppery eggplant powder, Cortex Cinnamomi powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Oryza glutinosa, Semen setariae, glutinous foxtail millet are cleaned mixing, add rice wine, rib 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 plant
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 duck meat gruel includes, boils, enter pulverizer and carry out size degradation after being cleaned by fresh duck meat, prepares duck meat rotten
Stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The duck meat 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 duck meat rice crust, it is characterised in that be made up of the raw material of following weight portion:
Oryza glutinosa 40～60 parts, Semen setariae 20～40 parts, glutinous foxtail millet 20～30 parts, rice wine 5～10 parts, rib soup 10～20 parts, vegetable oil 3
～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: duck meat rotten 30～60
Part, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, Amylum Trapae 0.3～0.5 part, red bean powder 3～8 parts, Rhizoma Dioscoreae powder 2
～5 parts, peppery eggplant powder 0.2～0.5 part, Cortex Cinnamomi powder 0.2～0.5 part；
The preparation method of described duck meat rice crust, comprises the following steps:
(1), by duck meat gruel, Rhizoma amorphophalli powder, white sugar, Sal, Amylum Trapae, red bean powder, Rhizoma Dioscoreae powder, peppery eggplant powder, Cortex Cinnamomi powder by weight
After proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Oryza glutinosa, Semen setariae, glutinous foxtail millet are cleaned mixing, add rice wine, rib 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 vegetable 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 duck meat rice crust the most according to claim 1, it is characterised in that: the preparation that described duck meat is rotten
Including, boil after fresh duck meat is cleaned, enter pulverizer and carry out size degradation, prepare duck meat gruel stand-by.
The preparation method of a kind of duck meat 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 |
|---|---|---|---|
| CN201610687160.7A CN106307082A (en) | 2016-08-17 | 2016-08-17 | Duck meat-flavor rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687160.7A CN106307082A (en) | 2016-08-17 | 2016-08-17 | Duck meat-flavor rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307082A true CN106307082A (en) | 2017-01-11 |
Family
ID=57744317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610687160.7A Withdrawn CN106307082A (en) | 2016-08-17 | 2016-08-17 | Duck meat-flavor rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307082A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103719727A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Glutinous rice duck crispy rice and preparation method thereof |
| CN103719728A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Corn duck crispy rice and preparation method thereof |
-
2016
- 2016-08-17 CN CN201610687160.7A patent/CN106307082A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704608A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Buckwheat duck meat rice crusts and preparation method thereof |
| CN103719727A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Glutinous rice duck crispy rice and preparation method thereof |
| CN103719728A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Corn duck crispy rice and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
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