CN105995536A - Hawthorn-flavored crispy rice and preparation method thereof - Google Patents
Hawthorn-flavored crispy rice and preparation method thereof Download PDFInfo
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- CN105995536A CN105995536A CN201610663215.0A CN201610663215A CN105995536A CN 105995536 A CN105995536 A CN 105995536A CN 201610663215 A CN201610663215 A CN 201610663215A CN 105995536 A CN105995536 A CN 105995536A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
- 235000009566 rice Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000013078 crystal Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 40
- 210000000582 semen Anatomy 0.000 claims description 16
- 235000013409 condiments Nutrition 0.000 claims description 14
- 235000020717 hawthorn extract Nutrition 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 241000195947 Lycopodium Species 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 241001327634 Agaricus blazei Species 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 abstract description 3
- 235000019713 millet Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000019482 Palm oil Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000002540 palm oil Substances 0.000 abstract 2
- 235000015277 pork Nutrition 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a hawthorn-flavored crispy rice. The hawthorn-flavored crispy rice comprises the following raw materials: crystal rice, yellow rice, millet, medicinal liquor, pork chop soup, palm oil, and nutrition flavoring. A preparation method comprises the following steps: 1) preparing the nutrition flavoring; 2) washing the crystal rice, yellow rice and millet, mixing the materials, adding the medicinal liquor, the pork chop soup and a proper amount of water for boiling the granulated rice, taking the rice out and drying to obtain the standby granulated rice; and 3) mixing the standby granulated rice and the nutrition flavoring and uniformly stirring a mixture, introducing the mixture in a die and pressing into a sheet state, spraying a proper amount of palm oil, then putting the material in a baking oven for baking, and taking the crispy rice out after the crispy rice is baked. The hawthorn-flavored crispy rice has the advantages of delicious and crisp taste, unique local flavor, and abundant nutritive value, and the production efficiency is greatly increased; and the method has the advantages of simple process, easy grasp of the process, less investment, fast effectiveness, easy realization of standardization, standardization and industrialized production, and convenient popularization and application.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of haw taste rice crust and preparation method thereof.
Background technology
Since history, pot meal bottom, when with iron pan boiling rice, is often against the rice crust of pot by people, anhydrates with low baking temperature is roasting
Point, allowing it naturally peel off, form brown and crisp dry rice crust, the most crisp taste is fragrant, is additionally favorable for preserving work and facilitates solid food.China's Chinese materia medica
Thinking, rice crust nature and flavor are sweet flat, and energy strengthening the spleen to promote digestion, antidiarrheal, for weakness of the spleen and stomach, dyspepsia, chronic diarrhea etc..Modern study is demonstrate,proved
Real, by the rice crust of wink-dry, the carbohydrate contained in raw material, fat, protein, A, vitamin B group and calcium,
The mineral such as potassium, ferrum, magnesium retain higher and nutritious, crisp, fragrant and pleasant to taste.Rice crust is deeply to be liked by consumers in general at present
Snack food, have the multiple products such as rice crust, millet crisp crust, soybean crisp crust, and dispensing is mainly with rice or face class, starch and wind
Flavoring forms.Rice crust instant, be prone to digestion, leisure food can be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while also pursue
The peculiar flavour of food, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation, also lacks solely
Special local flavor, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day shows
For health idea.
Summary of the invention
The technical problem to be solved is, the shortcoming overcoming above prior art, it is provided that a kind of technique is simple, existing rich
Eutrophy has again the preparation method of the haw taste rice crust of peculiar flavour.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of haw taste rice crust, is made up of the raw material of following weight portion:
Crystal rice 40～60 parts, Semen setariae 20～40 parts, Semen setariae 20～30 parts, medicated wine 5～10 parts, rib soup 10～20
Part, Petiolus Trachycarpi oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: mountain
Short, bristly hair or beard extracting solution 30～60 parts, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part,
Sweet potato powder 3～8 parts, Fructus Lycii powder 2～5 parts, lycopodium powder 0.2～0.5 part, Agaricus blazei Murrill powder 0.2～0.5 part；
The preparation method of described haw taste rice crust, comprises the following steps:
(1), by hawthorn extract, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, sweet potato powder, Fructus Lycii powder, lycopodium powder, Ji Song
After fine and soft powder is got all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen setariae, Semen setariae are cleaned mixing, add medicated wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Petiolus Trachycarpi oil,
It is then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.
As preferably, the preparation of described hawthorn extract includes, Fructus Crataegi adds 7-10 times of soak by water 1-2 hour, cooled and filtered
Removing slag, it is stand-by that reserved filtrate obtains hawthorn extract.
As preferably, in step (3), the baking temperature of described baking box is 200 DEG C～230 DEG C, during baking a length of 5～10
Minute.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the haw taste rice crust made, crisp, fragrant and pleasant to taste, unique flavor, nutrition
It is worth abundant, avoids the loss of nutrition to greatest extent, meet health, nutrition modern food production theory, significantly carry
High production efficiency；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, specification
Change, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only limited to specific examples below.
Embodiment 1:
A kind of haw taste rice crust, is made up of the raw material of following weight portion:
40 parts of crystal rice, Semen setariae 20 parts, Semen setariae 20 parts, 5 parts of medicated wine, rib soup 10 parts, Petiolus Trachycarpi oil 3 parts, nutrition
Flavouring agent 5 parts；Described nutrient condiments includes the raw material of following weight: hawthorn extract 30 parts, Rhizoma amorphophalli powder 10 parts,
White sugar 1 part, Sal 2 parts, chicken essence 0.3 part, sweet potato powder 3 parts, Fructus Lycii powder 2 parts, lycopodium powder 0.2 part, Agaricus blazei Murrill powder
0.2 part；
The preparation method of described haw taste rice crust, comprises the following steps:
(1), by hawthorn extract, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, sweet potato powder, Fructus Lycii powder, lycopodium powder, Ji Song
After fine and soft powder is got all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen setariae, Semen setariae are cleaned mixing, add medicated wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Petiolus Trachycarpi oil,
It is then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation of described hawthorn extract includes, Fructus Crataegi adds 7-10 times of soak by water 1-2 hour, and cooled and filtered removes slag, and stays filter
It is stand-by that liquid obtains hawthorn extract.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Enforcement 2:
A kind of haw taste rice crust, is made up of the raw material of following weight portion:
60 parts of crystal rice, Semen setariae 40 parts, Semen setariae 30 parts, 10 parts of medicated wine, rib soup 20 parts, Petiolus Trachycarpi oil 6 parts, nutrition
Flavouring agent 10 parts；Described nutrient condiments includes the raw material of following weight: hawthorn extract 60 parts, Rhizoma amorphophalli powder 20 parts,
White sugar 2 parts, Sal 4 parts, chicken essence 0.5 part, sweet potato powder 8 parts, Fructus Lycii powder 5 parts, lycopodium powder 0.5 part, Agaricus blazei Murrill powder
0.5 part；
The preparation method of described haw taste rice crust, comprises the following steps:
(1), by hawthorn extract, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, sweet potato powder, Fructus Lycii powder, lycopodium powder, Ji Song
After fine and soft powder is got all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen setariae, Semen setariae are cleaned mixing, add medicated wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Petiolus Trachycarpi oil,
It is then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation of described hawthorn extract includes, Fructus Crataegi adds 7-10 times of soak by water 1-2 hour, and cooled and filtered removes slag, and stays filter
It is stand-by that liquid obtains hawthorn extract.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The haw taste rice crust that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, avoid to greatest extent
The loss of nutrition, meets health, nutrition modern food produces theory, substantially increases production efficiency；Its technique is simple,
Technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.
Above embodiment is only to be described the preferred embodiment of the present invention, is not defined the scope of the present invention,
On the premise of designing spirit without departing from the present invention, the various changes that technical scheme is made by those of ordinary skill in the art
Shape and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a haw taste rice crust, it is characterised in that be made up of the raw material of following weight portion:
Crystal rice 40～60 parts, Semen setariae 20～40 parts, Semen setariae 20～30 parts, medicated wine 5～10 parts, rib soup 10～20
Part, Petiolus Trachycarpi oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: mountain
Short, bristly hair or beard extracting solution 30～60 parts, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part,
Sweet potato powder 3～8 parts, Fructus Lycii powder 2～5 parts, lycopodium powder 0.2～0.5 part, Agaricus blazei Murrill powder 0.2～0.5 part；
The preparation method of described haw taste rice crust, comprises the following steps:
(1), by hawthorn extract, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, sweet potato powder, Fructus Lycii powder, lycopodium powder, Ji Song
After fine and soft powder is got all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), crystal rice, Semen setariae, Semen setariae are cleaned mixing, add medicated wine, rib soup and suitable quantity of water and boil into rice grain, take
Go out air-dried, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Petiolus Trachycarpi oil,
It is then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation method of a kind of haw taste rice crust the most according to claim 1, it is characterised in that: described hawthorn extract
Preparation includes, Fructus Crataegi adds 7-10 times of soak by water 1-2 hour, and cooled and filtered removes slag, and it is stand-by that reserved filtrate obtains hawthorn extract.
The preparation method of a kind of haw taste rice crust the most according to claim 1, it is characterised in that: in step (3), institute
The baking temperature stating baking box is 200 DEG C～230 DEG C, during baking a length of 5～10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663215.0A CN105995536A (en) | 2016-08-13 | 2016-08-13 | Hawthorn-flavored crispy rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663215.0A CN105995536A (en) | 2016-08-13 | 2016-08-13 | Hawthorn-flavored crispy rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995536A true CN105995536A (en) | 2016-10-12 |
Family
ID=57135091
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610663215.0A Withdrawn CN105995536A (en) | 2016-08-13 | 2016-08-13 | Hawthorn-flavored crispy rice and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212283A (en) * | 2017-07-04 | 2017-09-29 | 合肥仙之峰农业科技有限公司 | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof |
| CN107821964A (en) * | 2017-10-19 | 2018-03-23 | 旌德县瑞祥农业发展有限公司 | A kind of five cereals leisure crispy rice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
-
2016
- 2016-08-13 CN CN201610663215.0A patent/CN105995536A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286702A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Red date coarse cereal rice crust and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212283A (en) * | 2017-07-04 | 2017-09-29 | 合肥仙之峰农业科技有限公司 | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof |
| CN107821964A (en) * | 2017-10-19 | 2018-03-23 | 旌德县瑞祥农业发展有限公司 | A kind of five cereals leisure crispy rice and preparation method thereof |
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Application publication date: 20161012 |