CN106360298A - Coarse grain rice - Google Patents
Coarse grain rice Download PDFInfo
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- CN106360298A CN106360298A CN201610779227.XA CN201610779227A CN106360298A CN 106360298 A CN106360298 A CN 106360298A CN 201610779227 A CN201610779227 A CN 201610779227A CN 106360298 A CN106360298 A CN 106360298A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000013339 cereals Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000005516 engineering process Methods 0.000 claims abstract description 13
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims abstract description 11
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 10
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 10
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 8
- 241000220317 Rosa Species 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 72
- 235000012054 meals Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000628997 Flos Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007547 defect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 244000236458 Panicum colonum Species 0.000 claims 1
- 235000015225 Panicum colonum Nutrition 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 238000009777 vacuum freeze-drying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 240000008042 Zea mays Species 0.000 abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 241000371652 Curvularia clavata Species 0.000 abstract 1
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 1
- 240000008114 Panicum miliaceum Species 0.000 abstract 1
- 235000007199 Panicum miliaceum Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001007 puffing effect Effects 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical group C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids 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
Abstract
The invention discloses coarse grain rice. The coarse grain rice is made from, by weight, buckwheat, brown rice, sorghum rice, grains of oats, sticky rice, small red beans, black sticky rice, red rice, black rice, wheat kernels, millet, proso millet, maize pulp, black sesame seeds, white sesame seeds, rose flowers, black quinoa and perila seeds. According to the coarse grain rice, coarse grains are rich in type, by means of scientific proportioning, nutrition is enriched, soaking is not needed, and the rice is easy to cook, chewy and good in mouthfeel and has unique fragrance, color and luster; in addition, by means of an expanding technology and a microwave drying technology, enzymatic activity in most ingredients of the coarse grain rice is destroyed, the moisture content is reduced, the quality guarantee period of the coarse grain rice can be prolonged, and the coarse grain rice can be completely cooked through normal cooking.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of coarse grain meal.
Background technology
2016 editions Chinese residents dietary guidelines Special attention will be given tos food is various, based on frumentum, allow full corn and the mixed bean go on
Your dining table, incorporates in daily breakfast, lunch and dinner staple food and has bean more nutrition in meal.Compared with refined corn, it is big absolutely that coarse grain contains corn
Partial natural nutrient component, such as dietary fiber, b vitamin and vitamin e, mineral, unsaturated fatty acid, plant sterol
Element, and the plant compound such as phytic acid and phenols.
Recently start to recognize that the people of coarse grain benefit gets more and more, and increasing people starts to eat coarse grain.But it is existing
Coarse grain food on the market is had to be a kind of packaging of single coarse grain mostly, if people only eat that several coarse grain, kind mistake for a long time
In single, can affect balanced in nutrition, the composition of coarse grain meal be also not limited to various types of grain mixing be likely to including corn outside
Beans or Semen Sesami class；Not through destroy the enzyme treatment, time one length is particularly easy to snake to the most coarse grain of coarse grain on the market.Although
Coarse grain meal is to healthy very useful, but coarse mouthfeel, boils and need the long period and it is impossible to meet people, high efficiency is given birth to
The requirement that movable joint is played.And using chemical treatment such as sodium bicarbonate, the nutritional labeling of coarse grain is had a great impact, can destroy in coarse grain
Abundant b vitamin.
Content of the invention
Present invention aims to the deficiencies in the prior art, provide a kind of balanced in nutrition and need not soak, permissible
The coarse grain meal together boiling with rice.
The present invention is realized by following technical proposal:
A kind of coarse grain meal, is made up of the raw material of following weight parts: Semen Fagopyri Esculenti 15-25 part, brown rice 15-25 part, sorghum rice 5-10
Part, Avena sativa L. 5-10 part, Oryza glutinosa 5-10 part, Semen Phaseoli 10-20 part, black sticky rice 2-5 part, red rice 2-5 part, fructus zizaniae caduciflorae 2-5 part, little wheat core
2-5 part, small Semen setariae 2-5 part, Semen Panici miliacei 2-5 part, Semen Maydis grit 2-5 part, Semen Sesami Nigrum 2-5 part, Semen sesami Albae 2-5 part, Flos Rosae Rugosae 0.5-1
Part, black Quinoa 0.5-1 part, Fructus Perillae 0.5-1 part.
The preparation method of above-mentioned coarse grain meal, comprises the following steps:
1. by Semen Fagopyri Esculenti 15-25 part, brown rice 15-25 part, Semen Phaseoli 10-20 part, sorghum rice 5-10 part, Avena sativa L. 5-10 part is glutinous
Rice 5-10 part, black sticky rice 2-5 part, red rice 2-5 part, fructus zizaniae caduciflorae 2-5 part, little wheat core 2-5 part, small Semen setariae 2-5 part, Semen Panici miliacei 2-5 part,
Semen Maydis grit 2-5 part, Semen Sesami Nigrum 2-5 part, Semen sesami Albae 2-5 part, Flos Rosae Rugosae 0.5-1 part, black Quinoa 0.5-1 part, Fructus Perillae 0.5-1 part is pressed
Ratio is weighed, and goes the removal of impurity respectively, standby；
2. not damaged, Semen Phaseoli of uniform size are selected, cleaning, at ambient temperature, soaked 24 hours with pure water, carry out
Vacuum lyophilization is processed, and is dried and is less than 5% to moisture, obtains the easily ripe Semen Phaseoli of drying；
3. after rinsing Semen Sesami Nigrum and Semen sesami Albae clear water, at 200 degrees Celsius, parch 40 minutes, obtain the Semen Sesami frying；Warp
Cross Semen Sesami Nigrum and the Semen sesami Albae of the processing of this technique, give off a strong fragrance and persistently.
4. by brown rice, Avena sativa L., black sticky rice, red rice, fructus zizaniae caduciflorae, little wheat core with, after clear water rinsing, drying, roasting at 80 degrees Celsius
After roasting 2h, expanded respectively with twin (double) screw extruder；By puffing technique, these are not easy the component boiled, by regular cook
Gelatinizing can be easier, be conducive to absorption of human body.
5. Semen Fagopyri Esculenti, sorghum rice, Oryza glutinosa, small Semen setariae, Semen Panici miliacei, Semen Maydis grit, black Quinoa and Fructus Perillae are floated with clear water respectively
After washing, dry, be dried with microwave drying technology, be dried and be less than 5% to moisture；
6., after fresh Flos Rosae Rugosae HUAJING being chosen, the removal of impurity and defect piece piece are removed, fresh with Vacuum Freezing ＆ Drying Technology drying
Flos Rosae Rugosae, then smashed using superfine technique；Can be protected by Vacuum Freezing ＆ Drying Technology and closed system ultra-fine smashing technology
Hold virtue virtue and the bright-colored of Flos Rosae Rugosae, powder body is fine and smooth, has the high surface activity of comparison and specific surface area, advantageously in human body
Absorb.
7. after pouring blender mixing after above-mentioned all raw materials being cooled down into, directly pack, sealing, label.
The eating method of above-mentioned coarse grain meal: by coarse grain meal and rice in 1:4 ratio infusion, plus the water yield ratio when cooking somewhat
Multiple spot is it is not necessary to soak, coarse grain meal can be with rice with ripe.
The coarse grain meal coarse grain abundant species of the present invention, after expanded and microwave drying, the shelf-life is longer；Semen Phaseoli therein
Through freeze-drying process, not only saved the nutritive value of Semen Phaseoli but also be very easy to boil glutinous；In dispensing, 18 kinds of components pass through science
Proportioning, nutritious, need not soak and easily boil, have chewy texture, in good taste, there is fragrance and the color and luster of uniqueness.
Compared with the prior art, beneficial effects of the present invention are embodied in:
1. the present invention meets the theory that corn is incorporated in daily breakfast, lunch and dinner staple food by 2016 editions Chinese Diet guides, by coarse grain
Meal and rice, with the form boiled, can increase the color, smell and taste of rice, can improve the nutritional labeling of rice again.
2. Semen Phaseoli pass through Freeze Drying Technique, can preserve nutritive value can cook quickly soon again glutinous.
3. the coarse grain meal of the present invention can boil it is not necessary to soak together with rice, convenient use.
4. grain class is particularly easy to infested, by puffing technique and microwave drying, destroys coarse grain with the enzyme in component in meal
Activity and minimizing moisture, thus extend the shelf-life with meal for the coarse grain.
5. it is also added with black Quinoa, the Flos Rosae Rugosae of fragrant and the intestine moistening with abundant nutrition and fragrance in coarse grain meal
The Fructus Perillae of expectorant, eat daily can tonifying the spleen and stomach gas, blood-nourishing enriches blood, Regulate the flow of vital energy Xie Yu.
Specific embodiment
Embodiment 1
In the present embodiment, coarse grain meal is made up of following raw material by weight:
20 parts of Semen Fagopyri Esculenti, 20 parts of brown rice, 6 parts of sorghum rice, 5 parts of Avena sativa L., 10 parts of Oryza glutinosa, 10 parts of Semen Phaseoli, 5 parts of black sticky rice, red
2 parts of rice, 5 parts of fructus zizaniae caduciflorae, 2 parts of little wheat core, 5 parts of small Semen setariae, 5 parts of Semen Panici miliacei, 2 parts of Semen Maydis grit, 4 parts of Semen Sesami Nigrum, 4 parts of Semen sesami Albae, rose
Rare 1 part, 1 part of black Quinoa, 1 part of Fructus Perillae.
The preparation method of above-mentioned coarse grain meal, comprises the following steps:
1. above-mentioned raw materials are weighed in proportion, go the removal of impurity respectively, standby；
2. not damaged, Semen Phaseoli of uniform size are selected, cleaning, at ambient temperature, soaked 24 hours with pure water, carry out
Vacuum lyophilization is processed, and is dried and is less than 5% to moisture, obtains the easily ripe Semen Phaseoli of drying；
3. after rinsing Semen Sesami Nigrum and Semen sesami Albae clear water, at 200 degrees Celsius, parch 40 minutes, obtain the Semen Sesami frying；Warp
Cross Semen Sesami Nigrum and the Semen sesami Albae of the processing of this technique, give off a strong fragrance and persistently.
4. by brown rice, Avena sativa L., black sticky rice, red rice, fructus zizaniae caduciflorae, little wheat core with, after clear water rinsing, drying, roasting at 80 degrees Celsius
After roasting 2h, expanded respectively with twin (double) screw extruder；By puffing technique, these are not easy the component boiled, by regular cook
Gelatinizing can be easier, be conducive to absorption of human body.
5. Semen Fagopyri Esculenti, sorghum rice, Oryza glutinosa, small Semen setariae, Semen Panici miliacei, Semen Maydis grit, black Quinoa and Fructus Perillae are floated with clear water respectively
After washing, dry, be dried with microwave drying technology, be dried and be less than 5% to moisture；
6., after fresh Flos Rosae Rugosae HUAJING being chosen, the removal of impurity and defect piece piece are removed, fresh with Vacuum Freezing ＆ Drying Technology drying
Flos Rosae Rugosae, then smashed using superfine technique；Can be protected by Vacuum Freezing ＆ Drying Technology and closed system ultra-fine smashing technology
Hold virtue virtue and the bright-colored of Flos Rosae Rugosae, powder body is fine and smooth, has the high surface activity of comparison and specific surface area, advantageously in human body
Absorb.
7. after pouring blender mixing after above-mentioned all raw materials being cooled down into, directly pack, sealing, label, every bottle 750
Gram.
Eating method: by coarse grain meal and rice in 1:4 ratio infusion, plus water yield ratio cook be somewhat multiple spot it is not necessary to
Soak, coarse grain meal can be with rice with ripe.Concrete amount is on the basis of everyone daily often meal staple food amount.
Embodiment 2
In the present embodiment, coarse grain meal is made up of following raw material by weight:
15 parts of Semen Fagopyri Esculenti, 25 parts of brown rice, 10 parts of sorghum rice, 10 parts of Avena sativa L., 5 parts of Oryza glutinosa, 20 parts of Semen Phaseoli, 2 parts of black sticky rice, red
5 parts of rice, 2 parts of fructus zizaniae caduciflorae, 5 parts of little wheat core, 2 parts of small Semen setariae, 2 parts of Semen Panici miliacei, 5 parts of Semen Maydis grit, 2 parts of Semen Sesami Nigrum, 2 parts of Semen sesami Albae, rose
Rare 0.5 part, 1 part of black Quinoa, 0.5 part of Fructus Perillae.
Its preparation method is with embodiment 1.
Embodiment 3
In the present embodiment, coarse grain meal is made up of following raw material by weight:
25 parts of Semen Fagopyri Esculenti, 15 parts of brown rice, 5 parts of sorghum rice, 10 parts of Avena sativa L., 5 parts of Oryza glutinosa, 15 parts of Semen Phaseoli, 2 parts of black sticky rice, red
5 parts of rice, 3 parts of fructus zizaniae caduciflorae, 4 parts of little wheat core, 3 parts of small Semen setariae, 2 parts of Semen Panici miliacei, 5 parts of Semen Maydis grit, 5 parts of Semen Sesami Nigrum, 5 parts of Semen sesami Albae, rose
Rare 1 part, 0.5 part of black Quinoa, 0.5 part of Fructus Perillae.
Its preparation method is with embodiment 1.
Claims (2)
1. a kind of coarse grain meal is it is characterised in that be made up of the raw material of following weight parts: Semen Fagopyri Esculenti 15-25 part, brown rice 15-25 part, high
Fine strain of millet rice 5-10 part, Avena sativa L. 5-10 part, Oryza glutinosa 5-10 part, Semen Phaseoli 10-20 part, black sticky rice 2-5 part, red rice 2-5 part, fructus zizaniae caduciflorae 2-5
Part, little wheat core 2-5 part, small Semen setariae 2-5 part, Semen Panici miliacei 2-5 part, Semen Maydis grit 2-5 part, Semen Sesami Nigrum 2-5 part, Semen sesami Albae 2-5 part, rose
Rare 0.5-1 part, black Quinoa 0.5-1 part, Fructus Perillae 0.5-1 part.
2. the preparation method of coarse grain meal as claimed in claim 1 is it is characterised in that comprise the following steps:
1. by Semen Fagopyri Esculenti 15-25 part, brown rice 15-25 part, Semen Phaseoli 10-20 part, sorghum rice 5-10 part, Avena sativa L. 5-10 part, Oryza glutinosa 5-
10 parts, black sticky rice 2-5 part, red rice 2-5 part, fructus zizaniae caduciflorae 2-5 part, little wheat core 2-5 part, small Semen setariae 2-5 part, Semen Panici miliacei 2-5 part, Semen Maydiss
Slag 2-5 part, Semen Sesami Nigrum 2-5 part, Semen sesami Albae 2-5 part, Flos Rosae Rugosae 0.5-1 part, black Quinoa 0.5-1 part, Fructus Perillae 0.5-1 part is in proportion
Weigh, go the removal of impurity respectively, standby；
2. not damaged, Semen Phaseoli of uniform size are selected, cleaning, at ambient temperature, soaked 24 hours with pure water, carry out vacuum
Freeze-drying process, is dried and is less than 5% to moisture, obtains the easily ripe Semen Phaseoli of drying；
3. after rinsing Semen Sesami Nigrum and Semen sesami Albae clear water, at 200 degrees Celsius, parch 40 minutes, obtain the Semen Sesami frying；
4. by brown rice, Avena sativa L., black sticky rice, red rice, fructus zizaniae caduciflorae, little wheat core with, after clear water rinsing, drying, baking 2h at 80 degrees Celsius
Afterwards, expanded respectively with twin (double) screw extruder；
5. after Semen Fagopyri Esculenti, sorghum rice, Oryza glutinosa, small Semen setariae, Semen Panici miliacei, Semen Maydis grit, black Quinoa and Fructus Perillae being rinsed with clear water respectively,
Dry, be dried with microwave drying technology, be dried and be less than 5% to moisture；
6. after fresh Flos Rosae Rugosae HUAJING being chosen, remove the removal of impurity and defect piece piece, fresh Flos Rosae Rugosae be dried with Vacuum Freezing ＆ Drying Technology,
Superfine technique is adopted to smash again；
7. after pouring blender mixing after above-mentioned all raw materials being cooled down into, directly pack, sealing, label.
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| CN201610779227.XA CN106360298A (en) | 2016-08-30 | 2016-08-30 | Coarse grain rice |
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| CN201610779227.XA CN106360298A (en) | 2016-08-30 | 2016-08-30 | Coarse grain rice |
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| CN108142803A (en) * | 2018-02-08 | 2018-06-12 | 黄志强 | Full nutrition coarse food grain |
| CN108378279A (en) * | 2018-01-24 | 2018-08-10 | 淳安县神农中医药科技有限公司 | A kind of staple food of diabetes patient |
| CN108669424A (en) * | 2018-04-27 | 2018-10-19 | 北京沛时特医食品科技有限公司 | A kind of preparation method facilitating coarse cereals rice |
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| CN107149085A (en) * | 2017-05-05 | 2017-09-12 | 珠海永青泉商业管理有限公司 | A kind of south of the Five Ridges caye how syrup and preparation method thereof |
| CN107348335A (en) * | 2017-07-31 | 2017-11-17 | 安徽省明光市中富粮油食品贸易有限公司 | A kind of preparation method of nutritious rice prepared food |
| CN108378279A (en) * | 2018-01-24 | 2018-08-10 | 淳安县神农中医药科技有限公司 | A kind of staple food of diabetes patient |
| CN108142803A (en) * | 2018-02-08 | 2018-06-12 | 黄志强 | Full nutrition coarse food grain |
| CN108669419A (en) * | 2018-04-11 | 2018-10-19 | 北京古船米业有限公司 | A kind of Coarse cereals rice and its manufacture craft |
| CN108669424A (en) * | 2018-04-27 | 2018-10-19 | 北京沛时特医食品科技有限公司 | A kind of preparation method facilitating coarse cereals rice |
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