CN106562178A - Preparation method of purple sweet potato rice - Google Patents
Preparation method of purple sweet potato rice Download PDFInfo
- Publication number
- CN106562178A CN106562178A CN201510639786.6A CN201510639786A CN106562178A CN 106562178 A CN106562178 A CN 106562178A CN 201510639786 A CN201510639786 A CN 201510639786A CN 106562178 A CN106562178 A CN 106562178A
- Authority
- CN
- China
- Prior art keywords
- rice
- sweet potato
- purple sweet
- steudnerae henryanae
- rhizoma steudnerae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 22
- 235000009566 rice Nutrition 0.000 title claims abstract description 22
- 244000017020 Ipomoea batatas Species 0.000 title abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000035764 nutrition Effects 0.000 claims abstract description 5
- 230000000050 nutritive effect Effects 0.000 claims abstract description 4
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 3
- 239000008170 walnut oil Substances 0.000 claims abstract description 3
- 235000012054 meals Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 4
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 4
- 235000008758 anthocyanidins Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003449 preventive 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
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000000112 undernutrition Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention aims to provide a preparation method of purple sweet potato rice which is simple to prepare, high in nutritive value and good in taste. The preparation method of the purple sweet potato rice solves the problems of single rice nutrition and poor flavor, and is specially characterized by comprising the steps of peeling a purple sweet potato, cleaning for standby use, preparing rice according to the number of population, dicing the purple sweet potato, washing the rice, adding water with the volume being slightly less than the standard volume for soaking the rice for a while since the purple sweet potato contains moisture, putting the diced purple sweet potato, dropping a few drops of walnut oil, and according to a cooking procedure of an electric pressure pot, starting the electric pressure pot for cooking rice until pressure maintaining is finished.
Description
Technical field
The present invention relates to a kind of manufacture method of Rhizoma Steudnerae Henryanae meal, belongs to food production field.
Background technology
Rhizoma Steudnerae Henryanae is called black potato, and potato meat is in purple to darkviolet.It in addition to the nutritional labeling with common Radix Ipomoeae, also rich in selenium element and anthocyanidin.Anthocyanidin has preventive and therapeutic action to more than 100 kinds of diseases, the seventh-largest essential nutrients being described as after water, protein, fat, carbohydrate, vitamin, mineral.Anthocyanidin be current scientific circles find disease preventing and treating, safeguard that human health is most direct, most effective, safest free radical scavenger, its ability for removing free radical is ascorbic 20 times, 50 times of Vitamin E.Purple sweet potato will become one of primary raw material of anthocyanidin.In addition, people are now almost daily with rice as staple food, sometimes, three meals in a day all eat rice.The nutritional labeling of rice is limited, always eats rice, and nutrition is single, or even undernutrition.Contain Rhizoma Steudnerae Henryanae in " Rhizoma Steudnerae Henryanae meal " of the invention, Rhizoma Steudnerae Henryanae is nutritious, and is of high nutritive value, and increased the nutrition of rice, improves rice mouthfeel." Rhizoma Steudnerae Henryanae meal " of the invention is not only nutritious, and taste is very fragrant.
The content of the invention
The invention aims to provide it is a kind of make it is simple, be of high nutritive value, Rhizoma Steudnerae Henryanae meal manufacture method in good taste,
Overcome that rice nutrition is single, the problem that mouthfeel is not enough, which is characterized in that：One piece of Rhizoma Steudnerae Henryanae, peeled wash is standby, per capita quantity, prepare rice, Rhizoma Steudnerae Henryanae is cut into granule, after rice is eluriated totally, because Rhizoma Steudnerae Henryanae moisture content itself, blister slightly less than on ordinary days is put in rice for a moment, it is put into Rhizoma Steudnerae Henryanae grain, drips a few drop walnut oils, electric pressure pot is cooked program, start electric cooker to cook, terminate to pressurize.
Claims (1)
1. the invention aims to provide it is a kind of make it is simple, be of high nutritive value, Rhizoma Steudnerae Henryanae meal manufacture method in good taste,
Overcome that rice nutrition is single, the problem that mouthfeel is not enough, which is characterized in that：One piece of Rhizoma Steudnerae Henryanae, peeled wash is standby, per capita quantity, prepare rice, Rhizoma Steudnerae Henryanae is cut into granule, after rice is eluriated totally, because Rhizoma Steudnerae Henryanae moisture content itself, blister slightly less than on ordinary days is put in rice for a moment, it is put into Rhizoma Steudnerae Henryanae grain, drips a few drop walnut oils, electric pressure pot is cooked program, start electric cooker to cook, terminate to pressurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510639786.6A CN106562178A (en) | 2015-10-08 | 2015-10-08 | Preparation method of purple sweet potato rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510639786.6A CN106562178A (en) | 2015-10-08 | 2015-10-08 | Preparation method of purple sweet potato rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562178A true CN106562178A (en) | 2017-04-19 |
Family
ID=58507069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510639786.6A Pending CN106562178A (en) | 2015-10-08 | 2015-10-08 | Preparation method of purple sweet potato rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198394A (en) * | 2018-05-24 | 2019-01-15 | 益阳市福华米业有限公司 | A kind of purple sweet potato rice and its processing method |
-
2015
- 2015-10-08 CN CN201510639786.6A patent/CN106562178A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198394A (en) * | 2018-05-24 | 2019-01-15 | 益阳市福华米业有限公司 | A kind of purple sweet potato rice and its processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |
|
| WD01 | Invention patent application deemed withdrawn after publication |