CN103989077A - Kiwi fruit taste and flower flavor crispy rice and processing method thereof - Google Patents
Kiwi fruit taste and flower flavor crispy rice and processing method thereof Download PDFInfo
- Publication number
- CN103989077A CN103989077A CN201410154561.7A CN201410154561A CN103989077A CN 103989077 A CN103989077 A CN 103989077A CN 201410154561 A CN201410154561 A CN 201410154561A CN 103989077 A CN103989077 A CN 103989077A
- Authority
- CN
- China
- Prior art keywords
- parts
- flower
- powder
- crispy rice
- kiwi fruit
- 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.)
- Granted
Links
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 23
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 235000009566 rice Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 23
- 241000219784 Sophora Species 0.000 claims abstract description 15
- 239000003205 fragrance Substances 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 7
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 241000488995 Comandra Species 0.000 claims abstract description 4
- 241000510678 Falcaria vulgaris Species 0.000 claims abstract description 4
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 4
- 244000294611 Punica granatum Species 0.000 claims abstract description 4
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 4
- 235000016709 nutrition Nutrition 0.000 claims abstract description 4
- 230000035764 nutrition Effects 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 11
- 235000021028 berry Nutrition 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 240000000377 Tussilago farfara Species 0.000 claims description 7
- 235000004869 Tussilago farfara Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 241000218236 Cannabis Species 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 244000215777 Plumeria rubra Species 0.000 claims description 6
- 235000013087 Plumeria rubra Nutrition 0.000 claims description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021185 dessert Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 241000522190 Desmodium Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 206010002953 Aphonia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 244000168525 Croton tiglium Species 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241001265525 Edgeworthia chrysantha Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000010412 Glaucoma Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010034960 Photophobia Diseases 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241001237975 Termitomyces Species 0.000 description 1
- 241001534930 Thymelaeaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting 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
- 235000021251 pulses Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- -1 violent Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kiwi fruit taste and flower flavor crispy rice and a processing method thereof. The kiwi fruit taste and flower flavor crispy rice comprises, by weight, 80-150 parts of sorghum, 60-80 parts of wheat, 15-30 parts of sweet potato flour, 15-20 parts of a kiwi fruit juice, 8-15 parts of sophora flower, 10-15 parts of hawthorn fruit powder, 2-3 parts of Cymbopogon citratus, 1-2 parts of Ligusticum wallichii, 2-3 parts of pomegranate leaf, 2-3 parts of longleaf bastardtoadflax herb, 1-2 parts of throat root, 2-3 parts of Winter Jasmine, 1-2 parts of Chinese angelica, 7-12 parts of a nutrition additive and a proper amount of coix seed oil. The kiwi fruit taste and flower flavor crispy rice combines the sour-sweet mouthfeel of the kiwi fruit with the delicate fragrance of the sophora flower, is fragrant and tasty and has rich flavor; the hawthorn fruit added in the invention has stomach strengthening and food digesting effects; and other traditional Chinese medicinal beneficial components added in the invention have heat clearing, toxin dispelling, liver protection, eyesight improving, stomach strengthening and kidney tonifying effects, and can adjust the immune function, improve the disease resistance and benefit the health.
Description
Technical field
The present invention relates to a kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof, belong to food processing technology field.
Background technology
Crispy rice is made up of rice, soya bean, millet etc. conventionally, delicious flavour, nutritious, quality is crisp, easy to use, nutritious, be easy to digestion, both can be used as leisure food, can be described as again dining table delicacies, be to be subject to one of pot foods that people like.
But there is certain limitation at aspect employing raw material and its nutritive value aspect, be difficult to meet the concept of modern health that growing consumption market and people upgrade day by day, the kind of horn of plenty crispy rice, open crispy rice market, a kind of nutritious crispy rice food that has good health care concurrently is provided, and simple processing technology, meet the demand in market.
Summary of the invention
The object of the present invention is to provide a kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of Kiwi berry fruity fragrance of a flower crispy rice, is made up of the raw material of following weight portion:
Chinese sorghum 80-150, wheat 60-80, tapioca flour 15-30, kiwi-fruit juice 15-20, sophora flower 8-15, hawthorn powder 10-15, lemon-grass 2-3, Ligusticum wallichii 1-2, pomegranate leaf 2-3, longleaf bastardtoadflax herb 2-3, throatroot 1-2, dream coltsfoot 2-3, Radix Angelicae Sinensis 1-2, nourishing additive agent 7-12, coix seed oil are appropriate;
Described nourishing additive agent is made up of the raw material of following weight parts: starch of acorn 8-15, chicken soup 100-150, chicken bacterium 10-15, fructus cannabis 6-8, dessert almond 10-15, gristle 10-12, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, Thickleaf Croton Root 1-2, frangipanis 2-4, perilla leaf 3-6, rice wine 20-30, the former vinegar 10-15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 8-10 times of decocting and boil 1-2 hour, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 20-40 minute, after pulling out, put into rice wine, boiling boiling 10-20 minute, grinds pulping, obtains pulp;
(4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
The processing method of described Kiwi berry fruity fragrance of a flower crispy rice, comprises the following steps:
(1), the Chinese medicine material mixing and water adding such as lemon-grass, throatroot, dream coltsfoot, Radix Angelicae Sinensis is decocted, filter and remove residue, obtains decoction liquor;
(2), by Chinese sorghum, wheat respectively removal of impurities clean, crushing grinding becomes powder to mix, and mixes with tapioca flour, hawthorn powder, slow fire is fried to dry fragrant, obtains dry face powder;
(3), sophora flower is clean with the normal saline washing that contains 4-8% salt, enter cage and steam ripe perfume (or spice), then smash and be pressed into mud, obtain sophora flower mud;
(4), dry face powder and decoction liquor, kiwi-fruit juice, sophora flower mud are rubbed and mixed dough, through compressing tablet, cutting moulding, oven dry, brush even nourishing additive agent on surface, put into coix seed oil frying to ripe perfume (or spice), pull out and drain, to obtain final product.
In the present invention, throatroot, for the aerial part of madder wort spire water body flower, has antibacterial, clearing heat and detoxicating, inducing diuresis and reducing edema effect;
Dream coltsfoot is the bud of Isolated From Thymelaeaceae Species Edgeworthia chrysantha, cures mainly and controls glaucoma, ocular, many tear, photophobia, nocturnal emission, empty pouring, the symptoms such as aphonia.
Chicken bacterium is under the jurisdiction of a kind of Termitomyces, is the king of wild edible fungus, its meat plumpness, and matter filament is white, tender and crisp tasty and refreshing, delicate fragrance deliciousness.Be rich in protein, vitamin and calcium, phosphorus, iron, zinc, strontium, copper, sodium, multiple element and the amino acid such as violent, effect of the clear god of useful stomach;
RHIZOMA ET RADIX VALERIANAE JATNANSI is pulse family Desmodium genus desmodium, can inducing diuresis for treating strangurtia, removing damp-heat, relieving summer-heat, Xiaofeng San gas, go to amass;
Thickleaf Croton Root Euphorbiaceae crotons platymiscium Thickleaf Croton Root, has regulating qi-flowing for relieving pain, dispels rheumatism, and effect of relaxing muscles and tendons.
Compared with prior art, advantage of the present invention is:
Kiwi berry fruity fragrance of a flower crispy rice of the present invention, merge the sour-sweet mouthfeel of Kiwi berry, and sophora flower delicate fragrance, aromatic vinegar is tasty and refreshing, local flavor is pure, add hawthorn powder, stomach strengthening and digestion promoting increases other Chinese medicine beneficiating ingredients simultaneously, there is heat-clearing toxin expelling, protect the effect of liver improving eyesight, good in strengthening stomach and tonifying kidney, can regulate immunologic function, improve disease-resistant physique, good for health.
Detailed description of the invention
A kind of Kiwi berry fruity fragrance of a flower crispy rice, by following weight (gram) raw material form:
Chinese sorghum 150, wheat 80, tapioca flour 30, kiwi-fruit juice 20, sophora flower 15, hawthorn powder 15, lemon-grass 3, Ligusticum wallichii 2, pomegranate leaf 3, longleaf bastardtoadflax herb 3, throatroot 2, dream coltsfoot 3, Radix Angelicae Sinensis 2, nourishing additive agent 12, coix seed oil are appropriate;
Described nourishing additive agent by following weight (gram) raw material make: starch of acorn 12, chicken soup 150, chicken bacterium 15, fructus cannabis 6, dessert almond 12, gristle 12, RHIZOMA ET RADIX VALERIANAE JATNANSI 2, Thickleaf Croton Root 2, frangipanis 4, perilla leaf 5, rice wine 30, the former vinegar 15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 10 times of decoctings and boil 2 hours, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 40 minutes, after pulling out, put into rice wine, boiling boiling 20 minutes, grinds pulping, obtains pulp; (4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
The processing method of described Kiwi berry fruity fragrance of a flower crispy rice, comprises the following steps:
(1), the Chinese medicine material mixing and water adding such as lemon-grass, throatroot, dream coltsfoot, Radix Angelicae Sinensis is decocted, filter and remove residue, obtains decoction liquor;
(2), by Chinese sorghum, wheat respectively removal of impurities clean, crushing grinding becomes powder to mix, and mixes with tapioca flour, hawthorn powder, slow fire is fried to dry fragrant, obtains dry face powder;
(3), sophora flower is clean with the normal saline washing that contains 5% salt, enter cage and steam ripe perfume (or spice), then smash and be pressed into mud, obtain sophora flower mud;
(4), dry face powder and decoction liquor, kiwi-fruit juice, sophora flower mud are rubbed and mixed dough, through compressing tablet, cutting moulding, oven dry, brush even nourishing additive agent on surface, put into coix seed oil frying to ripe perfume (or spice), pull out and drain, to obtain final product.
Claims (2)
1. a Kiwi berry fruity fragrance of a flower crispy rice, is characterized in that, is made up of the raw material of following weight portion:
Chinese sorghum 80-150, wheat 60-80, tapioca flour 15-30, kiwi-fruit juice 15-20, sophora flower 8-15, hawthorn powder 10-15, lemon-grass 2-3, Ligusticum wallichii 1-2, pomegranate leaf 2-3, longleaf bastardtoadflax herb 2-3, throatroot 1-2, dream coltsfoot 2-3, Radix Angelicae Sinensis 1-2, nourishing additive agent 7-12, coix seed oil are appropriate;
Described nourishing additive agent is made up of the raw material of following weight parts: starch of acorn 8-15, chicken soup 100-150, chicken bacterium 10-15, fructus cannabis 6-8, dessert almond 10-15, gristle 10-12, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, Thickleaf Croton Root 1-2, frangipanis 2-4, perilla leaf 3-6, rice wine 20-30, the former vinegar 10-15 of apple;
Described nutrition annex solution preparation method be: (1), RHIZOMA ET RADIX VALERIANAE JATNANSI, Thickleaf Croton Root, frangipanis, perilla leaf are mixed and add 8-10 times of decocting and boil 1-2 hour, filter and remove residue, obtains filtrate; (2), fructus cannabis, dessert almond slow fire are fried fragrant, pulverize, obtain fragrant benevolence powder; (3), gristle is cleaned to removal of impurities, put into the former vinegar of apple and soak 20-40 minute, after pulling out, put into rice wine, boiling boiling 10-20 minute, grinds pulping, obtains pulp;
(4), by chicken bacterium clean simple stage property, stir with pulp, filtrate, chicken soup, be heated to boil, pour fragrant benevolence powder and other surplus stocks into, slow fire is brewed into thick paste.
2. a processing method for Kiwi berry fruity fragrance of a flower crispy rice as claimed in claim 1, is characterized in that comprising the following steps:
(1), the Chinese medicine material mixing and water adding such as lemon-grass, throatroot, dream coltsfoot, Radix Angelicae Sinensis is decocted, filter and remove residue, obtains decoction liquor;
(2), by Chinese sorghum, wheat respectively removal of impurities clean, crushing grinding becomes powder to mix, and mixes with tapioca flour, hawthorn powder, slow fire is fried to dry fragrant, obtains dry face powder;
(3), sophora flower is clean with the normal saline washing that contains 4-8% salt, enter cage and steam ripe perfume (or spice), then smash and be pressed into mud, obtain sophora flower mud;
(4), dry face powder and decoction liquor, kiwi-fruit juice, sophora flower mud are rubbed and mixed dough, through compressing tablet, cutting moulding, oven dry, brush even nourishing additive agent on surface, put into coix seed oil frying to ripe perfume (or spice), pull out and drain, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154561.7A CN103989077B (en) | 2014-04-17 | 2014-04-17 | A kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154561.7A CN103989077B (en) | 2014-04-17 | 2014-04-17 | A kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989077A true CN103989077A (en) | 2014-08-20 |
| CN103989077B CN103989077B (en) | 2016-03-09 |
Family
ID=51303617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410154561.7A Expired - Fee Related CN103989077B (en) | 2014-04-17 | 2014-04-17 | A kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989077B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757422A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom and sorghum rice crusts and preparation method thereof |
| CN108669449A (en) * | 2018-03-30 | 2018-10-19 | 湖北襄草源生态农业科技有限公司 | A kind of raspberry Semen Coicis coarse food grain oil-free crispy rice |
| CN109874980A (en) * | 2019-04-02 | 2019-06-14 | 安徽云岭星火旅游发展有限公司 | Multi-flavor crispy rice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
-
2014
- 2014-04-17 CN CN201410154561.7A patent/CN103989077B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
Non-Patent Citations (2)
| Title |
|---|
| 甄雪用: "天津锅巴菜", 《东方食疗与保健》 * |
| 谭曼尼: "桃花泛", 《今日中国（中文版）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757422A (en) * | 2015-04-08 | 2015-07-08 | 山东省农业科学院农产品研究所 | Mushroom and sorghum rice crusts and preparation method thereof |
| CN104757422B (en) * | 2015-04-08 | 2017-10-27 | 山东省农业科学院农产品研究所 | A kind of mushroom sorghum crispy rice and preparation method thereof |
| CN108669449A (en) * | 2018-03-30 | 2018-10-19 | 湖北襄草源生态农业科技有限公司 | A kind of raspberry Semen Coicis coarse food grain oil-free crispy rice |
| CN109874980A (en) * | 2019-04-02 | 2019-06-14 | 安徽云岭星火旅游发展有限公司 | Multi-flavor crispy rice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989077B (en) | 2016-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103583653A (en) | Liquid-lowering health cookie and making method thereof | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN104115933A (en) | Pumpkin seed and albizzia julibrissin durazz milky tea and preparation method thereof | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN103932095B (en) | A kind of health French fries and preparation method thereof | |
| CN103989077B (en) | A kind of Kiwi berry fruity fragrance of a flower crispy rice and processing method thereof | |
| CN103931722A (en) | Pickle and blueberry cake and preparation method therefore | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN103704596A (en) | Red heart-tonifying noodles and preparation method thereof | |
| CN103892144A (en) | Pawpaw and soft-shelled turtle glue pudding with functions of moistening skin and losing weight and processing method thereof | |
| CN103976278B (en) | A kind of radix polygonati officinalis red date crispy rice and processing method thereof | |
| CN103989080A (en) | Rose and pork liver-containing sauced crispy rice and processing method thereof | |
| CN103989109A (en) | Fresh and tender non-glutinous lotus root cake and preparation method thereof | |
| CN103931977A (en) | Cured meat type blueberry cake and preparation method thereof | |
| CN103798394B (en) | A kind of anticancer tune blood soya-bean milk and preparation method thereof | |
| CN105123844A (en) | Jasmine flower castanea mollissima crisp cake and preparation method thereof | |
| CN104305413A (en) | Coke ginger drink for treating cough | |
| CN105028760A (en) | Sweet osmanthus black tea and preparation method thereof | |
| CN104106779A (en) | Spleen-invigorating appetizing healthy rice and preparation method thereof | |
| CN104286923A (en) | Braised goose mixed with sauce and preparation method thereof | |
| CN103976275A (en) | Red date tea aroma rice crust and processing method thereof | |
| CN103651880B (en) | One can regulate metabolic soya-bean milk and preparation method thereof | |
| CN103976285A (en) | Coffee-milk-fragrant crispy rice and processing method thereof | |
| CN103829295B (en) | A kind of beef-flavouring sesame cake and preparation method thereof | |
| CN103976279A (en) | Burdock-lotus seed crispy rice and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160309 Termination date: 20180417 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |