CN1692803A - Method for preparing cooked-rice made of buck wheat - Google Patents
Method for preparing cooked-rice made of buck wheat Download PDFInfo
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- CN1692803A CN1692803A CNA2005100353606A CN200510035360A CN1692803A CN 1692803 A CN1692803 A CN 1692803A CN A2005100353606 A CNA2005100353606 A CN A2005100353606A CN 200510035360 A CN200510035360 A CN 200510035360A CN 1692803 A CN1692803 A CN 1692803A
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Abstract
A process for preparing tartarian buckwheat rice includes such steps as removing impurities, immersing in mineral water, washing with mineral water, drying in air, grinding, mixing with mineral water, kneading, granulating, steaming, low-temp drying in the air and vacuum packing. It has nutritive and health-care actions.
Description
Technical field
The present invention relates to a kind of nutraceutical, particularly a kind of preparation method of bitter buckwheat food.
Background technology
Put down in writing according to motherland's medical science Compendium of Material Medica: bitter buckwheat bitter, cold in nature, the effect that useful gas, sharp knowledge, the wide intestines of sending down abnormally ascending are good for the stomach.Current clinical medicine is observed and is shown that buckwheat powder and goods thereof have hypoglycemic, reducing blood lipid, hypotensive, strengthens the effect of immune function of human body.A few days ago, the food ubiquity made of the bitter buckwheat of available technology adopting that coarse nothing is chewed sense, bitterness is highly seasoned and is had the bad shortcoming of mouthfeel such as starch phenomenon of relapse.Because the technology of the bitter buckwheat food of existing making exists these shortcomings, therefore existing bitter buckwheat food does not have a kind of can eating for a long time as the daily staple food food of people, thereby makes the effect of bitter buckwheat not obtain due performance.
Summary of the invention
The objective of the invention is problem, a kind of bitter taste that both can effectively remove duck wheat is provided at the prior art existence; Can guarantee the preparation method of the cooked-rice made of buck wheat of the pure physical method making of employing that all useful compositions in the duck wheat are not damaged again.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of cooked-rice made of buck wheat may further comprise the steps:
(1), the duck wheat raw material to the band shell screens, removal of impurities handles;
(2), with mineral water the duck wheat after handling through above-mentioned screening, removal of impurities is carried out 10～30 minutes infiltration at normal temperatures, eluriates and handle;
(3), will place airing under the normal temperature through the duck wheat after above-mentioned infiltration, elutriation are handled;
(4), utilize stone mill to grind at normal temperatures with 10～40 rev/mins the rotating speed duck wheat after with above-mentioned airing that to obtain granular size be the Powdered tartary buckwheat powders of 300～400 purposes;
(5), adding an amount of mineral water in the tartary buckwheat powder after above-mentioned grinding stirs into tartary buckwheat powder cement paste and it is kneaded agglomerating granular duck wheat particle;
(6), with the duck wheat particle of the above-mentioned granule shape Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes equably under 80～120 ℃ temperature;
(7), with the duck wheat grain that cooks airing and carry out vacuum packaging and obtain the cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature.
Wherein, be the generation of further removing the bitter taste of duck wheat and avoiding the starch phenomenon of relapse, in the above-mentioned steps (6) with the duck wheat particle of above-mentioned shape under 80～120 ℃ temperature equably the Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes may further comprise the steps:
(61), under 80～100 ℃ temperature, carry out the Steam by water bath first time after putting a period of time with the duck wheat particle of above-mentioned granule shape is cool at normal temperatures, Steam by water bath 5～10 minutes constantly stirs in digestion process;
(62), will cool off at normal temperatures through the duck wheat particle of Steam by water bath for the first time, cold is put and is sprayed the mineral water processing of fetching water after a period of time thereon;
(63), will be through under 100～120 ℃ temperature, carrying out the Steam by water bath second time, the duck wheat particle that Steam by water bath obtained cooking after 5～10 minutes behind the duck wheat particle airing of handling of fetching water.
The present invention since adopt will the band shell the physical method of duck wheat by grinding and the Steam by water bath method of coming the processing and fabricating cooked-rice made of buck wheat, the bitter taste and the generation of avoiding the starch phenomenon of relapse of duck wheat both can have effectively been removed by steps such as grinding and Steam by water bath, the various beneficiating ingredients that can effectively guarantee in the duck wheat again to be rich in can not be damaged and effectively improve its nutritive value and health-care effect, reach purpose of the present invention.
Describe implementation method of the present invention in detail below in conjunction with embodiment:
The specific embodiment
The preparation method of a kind of cooked-rice made of buck wheat of the present invention, comprising following steps:
(1), the duck wheat raw material to the band shell screens, the removal of impurities processing obtains full grains, uniform duck wheat is levied the gained finished product with the guarantor and is possessed of good qualities;
(2), with mineral water the duck wheat after handling through above-mentioned screening, removal of impurities is carried out 10～30 minutes infiltration at normal temperatures, eluriates and handle the health of levying product with the guarantor;
(3), will place airing under the normal temperature through the duck wheat after above-mentioned infiltration, elutriation are handled;
(4), utilize stone mill to grind at normal temperatures with 10～40 rev/mins the rotating speed duck wheat after with above-mentioned airing that to obtain granular size be the Powdered tartary buckwheat powders of 300～400 purposes, wherein utilize stone mill to grind and both can guarantee can not damage the destruction various nutritional labelings that duck wheat was rich in, can tentatively eliminate the flavor of bitterness again;
(5), adding an amount of mineral water in the tartary buckwheat powder after above-mentioned grinding stirs into tartary buckwheat powder cement paste and it is kneaded agglomerating granular duck wheat particle, both be convenient to boiling after being processed into a shape like this, can have eliminated the flavor of some bitternesses again by its kneading;
(6), with the duck wheat particle of the above-mentioned granule shape Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes equably under 80～120 ℃ temperature, thereby guaranteeing that product becomes on the basis of delicatessen, the bitter taste that can also effectively remove the overwhelming majority of bitter buckwheat can also play the effect of disinfection;
(7), with the duck wheat grain that cooks airing and carry out vacuum packaging and obtain the cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature, like this, both can further eliminate bitter taste, and make the finished product cooked-rice made of buck wheat better to eat, again by its quick-frozen with vacuum-packed be convenient to fresh-keeping and conveniently deposit.
Wherein, be the generation of further removing the bitter taste of duck wheat and avoiding the starch phenomenon of relapse, in the above-mentioned steps (6) with the duck wheat particle of above-mentioned shape under 80～120 ℃ temperature equably the Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes may further comprise the steps:
(61), under 80～100 ℃ temperature, carry out the Steam by water bath first time after putting a period of time with the duck wheat particle of above-mentioned granule shape is cool at normal temperatures, Steam by water bath 5～10 minutes constantly stirs in digestion process;
(62), will cool off at normal temperatures through the duck wheat particle of Steam by water bath for the first time, cold is put and is sprayed the mineral water processing of fetching water after a period of time thereon;
(63), will be through under 100～120 ℃ temperature, carrying out the Steam by water bath second time, the duck wheat particle that Steam by water bath obtained cooking after 5～10 minutes behind the duck wheat particle airing of handling of fetching water.
Embodiment 1:
Select for use the duck wheat of the band shell that newly produces then to do raw material, screen and go stone, the removal of impurities of impurity elimination is handled and is obtained the uniform duck wheat raw material of full grains, take by weighing 50 or 100 kilograms duck wheat raw material, the natural mineral water that utilizes high-quality (10～30 ℃) at normal temperatures carries out 20 minutes infiltration and elutriation, make moisture content be extended down to the kernel portion of each duck wheat, place it in then that (10～30 ℃) carry out airing or air-dry under the normal temperature, airing or air-dryly decide on concrete climate temperature and humidity, generally be to be summer and autumn 12～16 hours, winter-spring season is to be advisable in 16～20 hours, utilize then stone mill by manually with 30 rev/mins the rotating speed duck wheat after with airing at normal temperatures (10～30 ℃) grind that to obtain granule size be the Powdered tartary buckwheat powders of 300～400 purposes, tartary buckwheat powder after grinding is put into container evenly to add the high-quality natural mineral water again it is evenly stirred into cement paste and manual it is kneaded agglomerating granular wet duck wheat particle, (being generally 2～3 hours) back is put a period of time in the cold at normal temperatures of described wet duck wheat particle under 100 ℃ temperature, carry out the Steam by water bath first time, behind the Steam by water bath 10 minutes, simultaneously constantly stirring the duck wheat particle in the process of Steam by water bath steams it equably, to cool off at normal temperatures through the duck wheat particle behind the Steam by water bath for the first time then, cold is put a period of time and is sprayed the high quality mineral water processing of fetching water after (being generally 0.5～1 hour) thereon, the Steam by water bath second time will be carried out again behind its airing under 120 ℃ temperature, Steam by water bath promptly obtains the duck wheat particle that cooks after 5 minutes like this, the airing and carry out vacuum packaging and obtain required cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature of the duck wheat particle after will cooking then.
Embodiment 2:
Select for use the duck wheat of the band shell that newly produces then to do raw material, screen and go stone, the removal of impurities of impurity elimination is handled and is obtained the uniform duck wheat raw material of full grains, take by weighing 50 or 100 kilograms duck wheat raw material, the natural mineral water that utilizes high-quality (10～30 ℃) at normal temperatures carries out 10 minutes infiltration and elutriation, make moisture content be extended down to the kernel portion of each duck wheat, place it in then that (10～30 ℃) carry out airing or air-dry under the normal temperature, airing or air-dryly decide on concrete climate temperature and humidity, generally be to be summer and autumn 12～16 hours, winter-spring season is to be advisable in 16～20 hours, utilize then stone mill by manually with 10 rev/mins the rotating speed duck wheat after with airing at normal temperatures (10～30 ℃) grind that to obtain granule size be the Powdered tartary buckwheat powders of 300～400 purposes, tartary buckwheat powder after grinding is put into container evenly to add the high-quality natural mineral water again it is evenly stirred into cement paste and manual it is kneaded agglomerating granular wet duck wheat particle, (being generally 2～3 hours) back is put a period of time in the cold at normal temperatures of described wet duck wheat particle under 80 ℃ temperature, carry out the Steam by water bath first time, behind the Steam by water bath 5 minutes, simultaneously constantly stirring the duck wheat particle in the process of Steam by water bath steams it equably, to cool off cold then through the duck wheat particle behind the Steam by water bath for the first time at normal temperatures puts a period of time and sprays the high quality mineral water processing of fetching water after (being generally 0.5～1 hour) thereon, the Steam by water bath second time will be carried out again behind its airing under 100 ℃ temperature, Steam by water bath promptly obtains the duck wheat particle that cooks after 10 minutes like this, the airing and carry out vacuum packaging and obtain required cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature of the duck wheat particle after will cooking then.
Embodiment 3:
Select for use the duck wheat of the band shell that newly produces then to do raw material, screen and go stone, the removal of impurities of impurity elimination is handled and is obtained the uniform duck wheat raw material of full grains, take by weighing 50 or 100 kilograms duck wheat raw material, the natural mineral water that utilizes high-quality (10～30 ℃) at normal temperatures carries out 30 minutes infiltration and elutriation, make moisture content be extended down to the kernel portion of each duck wheat, place it in then that (10～30 ℃) carry out airing or air-dry under the normal temperature, airing or air-dryly decide on concrete climate temperature and humidity, generally be to be summer and autumn 12～16 hours, winter-spring season is to be advisable in 16～20 hours, utilize then stone mill by manually with 40 rev/mins the rotating speed duck wheat after with airing at normal temperatures (10～30 ℃) grind that to obtain granule size be the Powdered tartary buckwheat powders of 300～400 purposes, tartary buckwheat powder after grinding is put into container evenly to add the high-quality natural mineral water again it is evenly stirred into cement paste and manual it is kneaded agglomerating granular wet duck wheat particle, (being generally 2～3 hours) back is put a period of time in the cold at normal temperatures of described wet duck wheat particle under 90 ℃ temperature, carry out the Steam by water bath first time, behind the Steam by water bath 8 minutes, simultaneously constantly stirring the duck wheat particle in the process of Steam by water bath steams it equably, to cool off cold then through the duck wheat particle behind the Steam by water bath for the first time at normal temperatures puts a period of time and sprays the high quality mineral water processing of fetching water after (being generally 0.5～1 hour) thereon, the Steam by water bath second time will be carried out again behind its airing under 110 ℃ temperature, Steam by water bath promptly obtains the duck wheat particle that cooks after 7 minutes like this, the airing and carry out vacuum packaging and obtain required cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature of the duck wheat particle after will cooking then.
Claims (2)
1, a kind of preparation method of cooked-rice made of buck wheat is characterized in that may further comprise the steps:
(1), the duck wheat raw material to the band shell screens, removal of impurities handles;
(2), with mineral water the duck wheat after handling through above-mentioned screening, removal of impurities is carried out 10～30 minutes infiltration at normal temperatures, eluriates and handle;
(3), will place airing under the normal temperature through the duck wheat after above-mentioned infiltration, elutriation are handled;
(4), utilize stone mill to grind at normal temperatures with 10～40 rev/mins the rotating speed duck wheat after with above-mentioned airing that to obtain granular size be the Powdered tartary buckwheat powders of 300～400 purposes;
(5), adding an amount of mineral water in the tartary buckwheat powder after above-mentioned grinding stirs into tartary buckwheat powder cement paste and it is kneaded agglomerating granular duck wheat particle;
(6), with the duck wheat particle of the above-mentioned granule shape Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes equably under 80～120 ℃ temperature;
(7), with the duck wheat grain that cooks airing and carry out vacuum packaging and obtain the cooked-rice made of buck wheat finished product under 0～5 ℃ low temperature.
2, the preparation method of cooked-rice made of buck wheat according to claim 1, it is characterized in that in the above-mentioned steps (6) duck wheat particle with above-mentioned shape under 80～120 ℃ temperature equably the Steam by water bath duck wheat particle that obtained cooking in 10～15 minutes may further comprise the steps:
(61), under 80～100 ℃ temperature, carry out the Steam by water bath first time after putting a period of time with the duck wheat particle of above-mentioned granule shape is cool at normal temperatures, Steam by water bath 5～10 minutes constantly stirs in digestion process;
(62), will cool off at normal temperatures through the duck wheat particle of Steam by water bath for the first time, cold is put and is sprayed the mineral water processing of fetching water after a period of time thereon;
(63), will be through under 100～120 ℃ temperature, carrying out the Steam by water bath second time, the duck wheat particle that Steam by water bath obtained cooking after 5～10 minutes behind the duck wheat particle airing of handling of fetching water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100353606A CN1281153C (en) | 2005-06-22 | 2005-06-22 | Method for preparing cooked-rice made of buck wheat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100353606A CN1281153C (en) | 2005-06-22 | 2005-06-22 | Method for preparing cooked-rice made of buck wheat |
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| Publication Number | Publication Date |
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| CN1692803A true CN1692803A (en) | 2005-11-09 |
| CN1281153C CN1281153C (en) | 2006-10-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100353606A Expired - Fee Related CN1281153C (en) | 2005-06-22 | 2005-06-22 | Method for preparing cooked-rice made of buck wheat |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103786B (en) * | 2007-07-13 | 2010-05-19 | 李爱英 | Method for producing tartary buckwheat dried rice noodle |
| CN101933576A (en) * | 2010-09-21 | 2011-01-05 | 杨润菊 | Making method of tartary buckwheat meal |
| CN102187968A (en) * | 2011-06-09 | 2011-09-21 | 朱世宗 | Ganoderma tartary buckwheat rice |
| CN104431745A (en) * | 2014-11-06 | 2015-03-25 | 赵洪 | Multi-taste coarse cereal rice |
| CN106560078A (en) * | 2016-03-08 | 2017-04-12 | 璧垫椽 | Dried coarse cereal rice |
-
2005
- 2005-06-22 CN CNB2005100353606A patent/CN1281153C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103786B (en) * | 2007-07-13 | 2010-05-19 | 李爱英 | Method for producing tartary buckwheat dried rice noodle |
| CN101933576A (en) * | 2010-09-21 | 2011-01-05 | 杨润菊 | Making method of tartary buckwheat meal |
| CN101933576B (en) * | 2010-09-21 | 2012-10-03 | 杨润菊 | Making method of tartary buckwheat meal |
| CN102187968A (en) * | 2011-06-09 | 2011-09-21 | 朱世宗 | Ganoderma tartary buckwheat rice |
| CN104431745A (en) * | 2014-11-06 | 2015-03-25 | 赵洪 | Multi-taste coarse cereal rice |
| CN106560078A (en) * | 2016-03-08 | 2017-04-12 | 璧垫椽 | Dried coarse cereal rice |
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| Publication number | Publication date |
|---|---|
| CN1281153C (en) | 2006-10-25 |
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Granted publication date: 20061025 Termination date: 20100622 |