CN107692042A - A kind of black soya bean rice prepared food boils technique altogether - Google Patents
A kind of black soya bean rice prepared food boils technique altogether Download PDFInfo
- Publication number
- CN107692042A CN107692042A CN201710639069.2A CN201710639069A CN107692042A CN 107692042 A CN107692042 A CN 107692042A CN 201710639069 A CN201710639069 A CN 201710639069A CN 107692042 A CN107692042 A CN 107692042A
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- Prior art keywords
- soya bean
- black soya
- prepared food
- gelatin
- temperature
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- 244000068988 Glycine max Species 0.000 title claims abstract description 80
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 80
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 52
- 235000009566 rice Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000007605 air drying Methods 0.000 claims abstract description 20
- 238000007781 pre-processing Methods 0.000 claims abstract description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 22
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 11
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 9
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 208000024963 hair loss Diseases 0.000 description 1
- 230000003676 hair loss Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000011417 postcuring Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
Technique is boiled altogether the invention discloses a kind of black soya bean rice prepared food, is comprised the following steps：After black soya bean is cleaned, it is immersed in water, heated-air drying, obtains pre-processing black soya bean；Gelatin-compounded thing, rice, pretreatment black soya bean are mixed evenly, added in pressure cooker, in 101 108 DEG C of boilings of temperature, is sent into 5 15 DEG C of water of temperature and is incubated, filter, heated-air drying, obtain black soya bean rice prepared food.The present invention can reach to boil with ripe altogether, and complete appearance, and viscosity is good, can play the trophic function of rice and black soya bean to greatest extent, and technique is simple, and cost is low.
Description
Technical field
The present invention relates to rice prepared food technical field, more particularly to a kind of black soya bean rice prepared food boils technique altogether.
Background technology
Black soya bean is sweet mild-natured, has the effect of kidney-tonifying health-care, activating blood and promoting diuresis, removing toxic substances, is particularly suitable for kidney deficiency person and eats.Black soya bean is also
There is the laudatory title of " black hair wife ", be the diet good food of poliosis, hair loss patient caused by kidney deficiency.But curing is tired when black soya bean is cooked
Hardly possible wastes time and energy, it is necessary to immersion or boiling in advance, the increasingly faster rhythm of life of modern society is not suitable with, to vast consumption
Person brings great inconvenience.Black soya bean and rice boil altogether with it is ripe when, at present will black soya bean carry out Mechanical Crushing after system will be mixed with rice
Into black soya bean rice, boiled altogether with ripe purpose although can so reach, product appearance is imperfect, consumer acceptance
It is low, it would be highly desirable to solve.
The content of the invention
What the present invention proposed a kind of black soya bean rice prepared food boils technique altogether, and the present invention can reach to boil with ripe altogether, and outward appearance is complete
Whole, viscosity is good, can play the trophic function of rice and black soya bean to greatest extent, and technique is simple, and cost is low.
What the present invention proposed a kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is immersed in water, heated-air drying, obtains pre-processing black soya bean；
Gelatin-compounded thing, rice, pretreatment black soya bean are mixed evenly, added in pressure cooker, in 101-108 DEG C of temperature
Boiling, it is sent into 5-15 DEG C of water of temperature and is incubated, filters, heated-air drying, obtain black soya bean rice prepared food.
Preferably, in the immersion process of pretreatment black soya bean, the temperature of water is 70-80 DEG C, soak time 1-3h.
Preferably, in the heated-air drying of pretreatment black soya bean, hot-wind-drying time 10-18min, hot blast temperature 75-
85℃。
Preferably, gelatin-compounded thing, rice, the weight ratio of pretreatment black soya bean are 1-2：60-80：10-30.
Preferably, gelatin-compounded thing is prepared using following technique：Calcium carbonate, gelatin, water are well mixed, stirred after standing
Mix, stand degassing, obtain gelatin-compounded thing.
Preferably, calcium carbonate, the weight ratio of gelatin are 0.5-1.5：30-40.
Preferably, stirred after standing, wherein whipping temp is 65-78 DEG C, mixing time 30-40min, and mixing speed is
3400-3800r/min。
In the present invention, black soya bean is soaked and heated-air drying by warm water, the quality of black soya bean can be improved, destroyed hard outer
Shell, and being compounded with rice, boils that post curing degree is close altogether, can realize boiling altogether with food for black soya bean and rice, and the carboxylic in gelatin
The calcium ion crosslinking of base and calcium carbonate, adhesive property is good, and due to the presence of calcium carbonate, can accelerate after edible in hydrochloric acid in gastric juice solution
Digestion, product with clean after rice, pretreatment black soya bean compounding, both surfaces can be coated on, have be heated evenly, the thermal efficiency
Height, rice and the original fragrance of black soya bean can be not only kept, and the profile of rice and black soya bean can be effectively protected after cooking, and can be easy to
Digestion, the present invention can keep the complete particle of black soya bean after being processed using above-mentioned technique to black soya bean, realize and boiled altogether with ripe with rice
Technology, the amount of cure of black soya bean is not only increased, and the nutritional ingredient of raw material can be preserved to greatest extent, while improved digestion and inhale
Yield, solve to cure problem that is difficult, wasting time and energy in black soya bean cooking process, facilitate consumer to eat.
Inventive article is sweet and dilitious, nutritious, and viscosity is good, taste lubrication, can play to greatest extent rice with
The trophic function of black soya bean, and technique is simple, cost is low.
Embodiment
Embodiment 1
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is immersed in water, heated-air drying, obtains pre-processing black soya bean；
Gelatin-compounded thing, rice, pretreatment black soya bean are mixed evenly, added in pressure cooker, in 106 DEG C of steamings of temperature
Boil, be sent into 12 DEG C of water of temperature and be incubated, filter, heated-air drying, obtain black soya bean rice prepared food.
Embodiment 2
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is 75 DEG C to be immersed in temperature as 1h in 80 DEG C of water, heated-air drying 18min, hot blast temperature, is obtained
Pre-process black soya bean；
2 parts of gelatin-compounded things, 60 portions of rice, 30 parts of pretreatment black soya beans are mixed evenly by weight, add high pressure
In pot, in 101 DEG C of boiling 40min of temperature, it is sent into 5 DEG C of water of temperature and is incubated 30min, filter, in 85 DEG C of heated-air dryings of temperature extremely
Water content is 14wt%, obtains black soya bean rice prepared food；
Gelatin-compounded thing is prepared using following technique：0.5- parts calcium carbonate, 40 parts of gelatin, 80 parts of water are mixed by weight
Uniformly, 4h is stood, in temperature 65 DEG C of stirrings 40min, mixing speed 3400r/min, degassing is stood, obtains gelatin-compounded thing.
Embodiment 3
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is 85 DEG C to be immersed in temperature as 3h in 70 DEG C of water, heated-air drying 10min, hot blast temperature, is obtained
Pre-process black soya bean；
1 part of gelatin-compounded thing, 80 portions of rice, 10 parts of pretreatment black soya beans are mixed evenly by weight, add high pressure
In pot, in 108 DEG C of boiling 30min of temperature, it is sent into 15 DEG C of water of temperature and is incubated 20min, filter, in 95 DEG C of heated-air dryings of temperature extremely
Water content is 8wt%, obtains black soya bean rice prepared food；
Gelatin-compounded thing is prepared using following technique：1.5 parts of calcium carbonate, 30 parts of gelatin, 100 parts of water are mixed by weight
Uniformly, 2h is stood, in temperature 78 DEG C of stirrings 30min, mixing speed 3800r/min, degassing is stood, obtains gelatin-compounded thing.
Embodiment 4
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is 80 DEG C to be immersed in temperature as 1.5h in 76 DEG C of water, heated-air drying 14min, hot blast temperature, is obtained
To pretreatment black soya bean；
1.4 parts of gelatin-compounded things, 70 portions of rice, 28 parts of pretreatment black soya beans are mixed evenly by weight, added high
Press in pot, in 104 DEG C of boiling 38min of temperature, be sent into 10 DEG C of water of temperature and be incubated 28min, filter, in 90 DEG C of heated-air dryings of temperature
It is 12wt% to water content, obtains black soya bean rice prepared food；
Gelatin-compounded thing is prepared using following technique：0.8 part of calcium carbonate, 36 parts of gelatin, 85 parts of water are mixed by weight
Uniformly, 3.5h is stood, in temperature 72 DEG C of stirrings 36min, mixing speed 3500r/min, degassing is stood, obtains gelatin-compounded
Thing.
Embodiment 5
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is 82 DEG C to be immersed in temperature as 2.5h in 74 DEG C of water, heated-air drying 12min, hot blast temperature, is obtained
To pretreatment black soya bean；
1.2 parts of gelatin-compounded things, 75 portions of rice, 20 parts of pretreatment black soya beans are mixed evenly by weight, added high
Press in pot, in 106 DEG C of boiling 34min of temperature, be sent into 12 DEG C of water of temperature and be incubated 24min, filter, in 94 DEG C of heated-air dryings of temperature
It is 10wt% to water content, obtains black soya bean rice prepared food；
Gelatin-compounded thing is prepared using following technique：1.2 parts of calcium carbonate, 34 parts of gelatin, 90 parts of water are mixed by weight
Uniformly, 2.5h is stood, in temperature 74 DEG C of stirrings 34min, mixing speed 3600r/min, degassing is stood, obtains gelatin-compounded
Thing.
Embodiment 6
A kind of black soya bean rice prepared food boils technique altogether, comprises the following steps：
After black soya bean is cleaned, it is 81 DEG C to be immersed in temperature as 1.8h in 75 DEG C of water, heated-air drying 13min, hot blast temperature, is obtained
To pretreatment black soya bean；
1.3 parts of gelatin-compounded things, 73 portions of rice, 24 parts of pretreatment black soya beans are mixed evenly by weight, added high
Press in pot, in 105 DEG C of boiling 36min of temperature, be sent into 11 DEG C of water of temperature and be incubated 26min, filter, in 92 DEG C of heated-air dryings of temperature
It is 11wt% to water content, obtains black soya bean rice prepared food；
Gelatin-compounded thing is prepared using following technique：0.9 part of calcium carbonate, 35 parts of gelatin, 88 parts of water are mixed by weight
Uniformly, 3h is stood, in temperature 73 DEG C of stirrings 35min, mixing speed 3550r/min, degassing is stood, obtains gelatin-compounded thing.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (7)
1. a kind of black soya bean rice prepared food boils technique altogether, it is characterised in that comprises the following steps：
After black soya bean is cleaned, it is immersed in water, heated-air drying, obtains pre-processing black soya bean；
Gelatin-compounded thing, rice, pretreatment black soya bean are mixed evenly, added in pressure cooker, in 101-108 DEG C of steaming of temperature
Boil, be sent into 5-15 DEG C of water of temperature and be incubated, filter, heated-air drying, obtain black soya bean rice prepared food.
2. black soya bean rice prepared food according to claim 1 boils technique altogether, it is characterised in that in the immersion of pretreatment black soya bean
During, the temperature of water is 70-80 DEG C, soak time 1-3h.
3. black soya bean rice prepared food according to claim 1 boils technique altogether, it is characterised in that in the hot blast of pretreatment black soya bean
In drying, hot-wind-drying time 10-18min, hot blast temperature is 75-85 DEG C.
4. black soya bean rice prepared food according to claim 1 boils technique altogether, it is characterised in that gelatin-compounded thing, rice, pre-
The weight ratio for handling black soya bean is 1-2：60-80：10-30.
5. black soya bean rice prepared food according to claim 4 boils technique altogether, it is characterised in that gelatin-compounded thing is using as follows
It is prepared by technique：Calcium carbonate, gelatin, water are well mixed, stirred after standing, degassing is stood, obtains gelatin-compounded thing.
6. black soya bean rice prepared food according to claim 5 boils technique altogether, it is characterised in that calcium carbonate, the weight of gelatin
Than for 0.5-1.5：30-40.
7. black soya bean rice prepared food according to claim 5 boils technique altogether, it is characterised in that is stirred after standing, wherein stirring
Temperature is mixed as 65-78 DEG C, mixing time 30-40min, mixing speed 3400-3800r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710639069.2A CN107692042A (en) | 2017-07-31 | 2017-07-31 | A kind of black soya bean rice prepared food boils technique altogether |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710639069.2A CN107692042A (en) | 2017-07-31 | 2017-07-31 | A kind of black soya bean rice prepared food boils technique altogether |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692042A true CN107692042A (en) | 2018-02-16 |
Family
ID=61170620
Family Applications (1)
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| CN201710639069.2A Withdrawn CN107692042A (en) | 2017-07-31 | 2017-07-31 | A kind of black soya bean rice prepared food boils technique altogether |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669433A (en) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | A kind of black soya bean rice and its processing method |
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| CN101874584A (en) * | 2009-04-28 | 2010-11-03 | 上海亦晨信息科技发展有限公司 | Composite bean and preparation method thereof |
| CN102715401A (en) * | 2012-06-19 | 2012-10-10 | 安徽燕之坊食品有限公司 | Coarse cereal food for postpartum women |
| CN103099108A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Comprehensively-nutrient instant rice |
| KR20160117102A (en) * | 2015-03-31 | 2016-10-10 | 정찬영 | Food edible containing extract graviola |
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2017
- 2017-07-31 CN CN201710639069.2A patent/CN107692042A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606697A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour viscera-nourishing nutritional rice and preparation method |
| CN101874584A (en) * | 2009-04-28 | 2010-11-03 | 上海亦晨信息科技发展有限公司 | Composite bean and preparation method thereof |
| CN102715401A (en) * | 2012-06-19 | 2012-10-10 | 安徽燕之坊食品有限公司 | Coarse cereal food for postpartum women |
| CN103099108A (en) * | 2012-11-15 | 2013-05-15 | 江苏远鸿食品有限公司 | Comprehensively-nutrient instant rice |
| KR20160117102A (en) * | 2015-03-31 | 2016-10-10 | 정찬영 | Food edible containing extract graviola |
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| CN108669433A (en) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | A kind of black soya bean rice and its processing method |
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Application publication date: 20180216 |