CN106333243A - Shaddock-flavor rice crust and preparation method thereof - Google Patents
Shaddock-flavor rice crust and preparation method thereof Download PDFInfo
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- CN106333243A CN106333243A CN201610682409.5A CN201610682409A CN106333243A CN 106333243 A CN106333243 A CN 106333243A CN 201610682409 A CN201610682409 A CN 201610682409A CN 106333243 A CN106333243 A CN 106333243A
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- fructus citri
- rice
- citri grandiss
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title claims 9
- 239000000796 flavoring agent Substances 0.000 title abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000006394 Sorghum bicolor Species 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 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 32
- 235000013409 condiments Nutrition 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 235000007230 Sorghum bicolor 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
- 238000004458 analytical method Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 241000209094 Oryza Species 0.000 abstract description 39
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 2
- 240000008467 Oryza sativa Japonica Group Species 0.000 abstract 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 2
- 238000007605 air drying Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food 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
- 230000036541 health Effects 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000008569 process Effects 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
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 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
- 101710192308 Sal-like protein 2 Chemical group 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 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
- 230000029087 digestion Effects 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
- 230000006872 improvement 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
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 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
- 238000004321 preservation Methods 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
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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)
Abstract
The invention discloses shaddock-flavor rice crust, which is prepared from the following raw materials: japonica rice, sorghum, glutinous barley, beer, light soup, coix seed oil and nutritional seasoning. A preparation method of the product comprises the following steps: (1) preparing the nutritional seasoning; (2) washing and mixing japonica rice, sorghum and glutinous barley, adding beer, light soup and a proper amount of water and cooking to obtain rice grains, and air-drying to obtain standby rice grains; (3) mixing the standby rice grains and the nutritional seasoning and uniformly stirring, pouring the mixture into a mould and pressing to obtain flakes, spraying a proper amount of coix seed oil, baking in a baking box until the product is cooked and fragrant, and taking the baked rice crust out of the baking box. The prepared shaddock-flavor rice crust is crispy and tasty, and has unique flavor and rich nutritive value. By the preparation method, production efficiency is greatly raised. The technology is simple and the technique is easy to master. Investment is less, and effectiveness is fast. The preparation method is easy to realize standardized, normalized and industrialized production, and is convenient for promotion and application.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of Fructus Citri grandiss rice crust and preparation method thereof.
Background technology
Since history, pot meal bottom, when cooking rice with iron pan, is often against the rice crust of pot by people, is baked with low baking temperature
Remove moisture, allow it naturally to peel off, form brown and crisp dry rice crust, not only crisp taste is fragrant, be additionally favorable for preservation work and facilitate 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 containing in raw material, fat, protein, a, b vitamin and calcium, potassium,
The mineral such as ferrum, magnesium retain higher and nutritious, crispy and delicious.Rice crust is the deep little food liked by consumers in general at present
Product, the existing multiple product such as rice crust, millet crisp crust, soybean crisp crust, dispensing is mainly with rice or noodles, starch and flavor seasoning
Composition.Rice crust instant, be easy to digest, you can become leisure food, dining table delicacies can be become again.
With growth in the living standard, the requirement to daily bread for the people improves constantly, while being particular about balanced in nutrition
Also pursue the peculiar flavour of food, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation,
Lack unique local flavor, and manufacture method complex it is difficult to meet growing consumer market demand and people increasingly
The concept of modern health updating.
Content of the invention
The technical problem to be solved is, the shortcoming overcoming above prior art, provides a kind of process is simple, both
There is abundant nutrition to have the preparation method of the Fructus Citri grandiss rice crust of peculiar flavour again.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Fructus Citri grandiss rice crust, is made up of the raw material of following weight portion:
40～60 parts of Semen oryzae sativae, 20～40 parts of Sorghum vulgare Pers., 20～30 parts of glutinous wheat, 5～10 parts of medicated beer, 10～20 parts of clear soup, Semen Coicis
Oily 3～6 parts, 5～10 parts of nutrient condiments；Described nutrient condiments include the raw material of following weight: Fructus Citri grandiss juice 30
～60 parts, 10～20 parts of sweet potato powder, 1～2 part of white sugar, 2～4 parts of Sal, 0.3～0.5 part of chicken essence, 3～8 parts of analysis for soybean powder, mountain
2～5 parts of taro powder, 0.2～0.5 part of Rhizoma amorphophalli powder 0.2～0.5 part, month cassia lignea flour；
The preparation method of described Fructus Citri grandiss rice crust, comprises the following steps:
(1), Fructus Citri grandiss juice, sweet potato powder, white sugar, Sal, chicken essence, analysis for soybean powder, Rhizoma Dioscoreae powder, Rhizoma amorphophalli powder, moon cassia lignea flour are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Semen oryzae sativae, Sorghum vulgare Pers., glutinous wheat are cleaned mixing, add medicated beer, clear soup and suitable quantity of water to 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 Semen Coicis
Oil, is then placed in being toasted in baking box, takes out the good rice crust of baking to ripe perfume.
Preferably, the preparation of described Fructus Citri grandiss juice includes, Fructus Citri grandiss are removed the peel, takes meat, put into and in beater, break into Fructus Citri grandiss
Juice is stand-by.
Preferably, in step (3), the baking temperature of described baking box is 200 DEG C～230 DEG C, a length of 5～10 during baking
Minute.
The invention has the beneficial effects as follows:
The present invention adopts scientific and reasonable manufacture method, the Fructus Citri grandiss rice crust made, crispy and delicious, unique flavor,
Rich in nutritive value, avoid the loss of nutrition to greatest extent, meet health, nutrition modern food produces 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, easy to utilize.
Specific embodiment
With specific embodiment, the present invention is described in further details below, but the present invention is not only limited in detail below in fact
Apply example.
Embodiment 1:
A kind of Fructus Citri grandiss rice crust, is made up of the raw material of following weight portion:
40 parts of Semen oryzae sativae, 20 parts of Sorghum vulgare Pers., 20 parts of glutinous wheat, 5 parts of medicated beer, 10 parts of clear soup, 3 parts of coix seed oil, 5 parts of nutrient condiments；
Described nutrient condiments include the raw material of following weight: 30 parts of Fructus Citri grandiss juice, 10 parts of sweet potato powder, 1 part of white sugar, Sal
2 parts, 0.3 part of chicken essence, 3 parts of analysis for soybean powder, 2 parts of Rhizoma Dioscoreae powder, 0.2 part of Rhizoma amorphophalli powder 0.2 part, month cassia lignea flour；
The preparation method of described Fructus Citri grandiss rice crust, comprises the following steps:
(1), Fructus Citri grandiss juice, sweet potato powder, white sugar, Sal, chicken essence, analysis for soybean powder, Rhizoma Dioscoreae powder, Rhizoma amorphophalli powder, moon cassia lignea flour are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Semen oryzae sativae, Sorghum vulgare Pers., glutinous wheat are cleaned mixing, add medicated beer, clear soup and suitable quantity of water to 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 Semen Coicis
Oil, is then placed in being toasted in baking box, takes out the good rice crust of baking to ripe perfume.
The preparation of described Fructus Citri grandiss juice includes, and Fructus Citri grandiss is removed the peel, takes meat, puts into that to break into Fructus Citri grandiss juice in beater stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, a length of 10 minutes during baking.
Enforcement 2:
A kind of Fructus Citri grandiss rice crust, is made up of the raw material of following weight portion:
60 parts of Semen oryzae sativae, 40 parts of Sorghum vulgare Pers., 30 parts of glutinous wheat, 10 parts of medicated beer, 20 parts of clear soup, 6 parts of coix seed oil, nutrient condiments 10
Part；Described nutrient condiments include the raw material of following weight: 60 parts of Fructus Citri grandiss juice, 20 parts of sweet potato powder, 2 parts of white sugar,
4 parts of Sal, 0.5 part of chicken essence, 8 parts of analysis for soybean powder, 5 parts of Rhizoma Dioscoreae powder, 0.5 part of Rhizoma amorphophalli powder 0.5 part, month cassia lignea flour；
The preparation method of described Fructus Citri grandiss rice crust, comprises the following steps:
(1), Fructus Citri grandiss juice, sweet potato powder, white sugar, Sal, chicken essence, analysis for soybean powder, Rhizoma Dioscoreae powder, Rhizoma amorphophalli powder, moon cassia lignea flour are pressed
After weight is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Semen oryzae sativae, Sorghum vulgare Pers., glutinous wheat are cleaned mixing, add medicated beer, clear soup and suitable quantity of water to 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 Semen Coicis
Oil, is then placed in being toasted in baking box, takes out the good rice crust of baking to ripe perfume.
The preparation of described Fructus Citri grandiss juice includes, and Fructus Citri grandiss is removed the peel, takes meat, puts into that to break into Fructus Citri grandiss juice in beater stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, a length of 5 minutes during baking.
The Fructus Citri grandiss rice crust that the present invention makes, crispy and delicious, 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 technique
Simply, technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, is easy to promote and answers
With.
Above embodiment is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered
Row limits, and on the premise of without departing from design spirit of the present invention, those of ordinary skill in the art do to technical scheme
The various modifications going out and improvement, all should fall in the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of Fructus Citri grandiss rice crust is it is characterised in that be made up of the raw material of following weight portion:
40～60 parts of Semen oryzae sativae, 20～40 parts of Sorghum vulgare Pers., 20～30 parts of glutinous wheat, 5～10 parts of medicated beer, 10～20 parts of clear soup, coix seed oil 3～
6 parts, 5～10 parts of nutrient condiments；Described nutrient condiments include the raw material of following weight: Fructus Citri grandiss juice 30～60
Part, 10～20 parts of sweet potato powder, 1～2 part of white sugar, 2～4 parts of Sal, 0.3～0.5 part of chicken essence, 3～8 parts of analysis for soybean powder, Rhizoma Dioscoreae powder 2
～5 parts, 0.2～0.5 part of Rhizoma amorphophalli powder 0.2～0.5 part, month cassia lignea flour；
The preparation method of described Fructus Citri grandiss rice crust, comprises the following steps:
(1), by Fructus Citri grandiss juice, sweet potato powder, white sugar, Sal, chicken essence, analysis for soybean powder, Rhizoma Dioscoreae powder, Rhizoma amorphophalli powder, moon cassia lignea flour by weight
After part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), Semen oryzae sativae, Sorghum vulgare Pers., glutinous wheat are cleaned mixing, add medicated beer, clear soup and suitable quantity of water to boil into rice grain, take out and air-dry, obtain
To 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 toasted, to ripe perfume, the good rice crust of baking is taken out.
2. a kind of Fructus Citri grandiss rice crust according to claim 1 preparation method it is characterised in that: the system of described Fructus Citri grandiss juice
Standby include, Fructus Citri grandiss are removed the peel, take meat, put into that to break into Fructus Citri grandiss juice in beater stand-by.
3. a kind of Fructus Citri grandiss rice crust according to claim 1 preparation method it is characterised in that: in step (3), described
The baking temperature of baking box is 200 DEG C～230 DEG C, a length of 5～10 minutes during baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682409.5A CN106333243A (en) | 2016-08-17 | 2016-08-17 | Shaddock-flavor rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682409.5A CN106333243A (en) | 2016-08-17 | 2016-08-17 | Shaddock-flavor rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333243A true CN106333243A (en) | 2017-01-18 |
Family
ID=57825695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610682409.5A Withdrawn CN106333243A (en) | 2016-08-17 | 2016-08-17 | Shaddock-flavor rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333243A (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
- 2016-08-17 CN CN201610682409.5A patent/CN106333243A/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: 20170118 |