CN106858341A - A kind of local flavor rice and preparation method thereof - Google Patents
A kind of local flavor rice and preparation method thereof Download PDFInfo
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- CN106858341A CN106858341A CN201710210622.0A CN201710210622A CN106858341A CN 106858341 A CN106858341 A CN 106858341A CN 201710210622 A CN201710210622 A CN 201710210622A CN 106858341 A CN106858341 A CN 106858341A
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- rice
- hawthorn
- local flavor
- rapeseed oil
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 85
- 235000009566 rice Nutrition 0.000 title claims abstract description 85
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 84
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 55
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 55
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 55
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 55
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 55
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 55
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 55
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 55
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 55
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 55
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 30
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 23
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 23
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 235000020234 walnut Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 7
- 241001092040 Crataegus Species 0.000 claims description 52
- 241000758789 Juglans Species 0.000 claims description 22
- 241000234314 Zingiber Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 240000009023 Myrrhis odorata Species 0.000 claims description 16
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 16
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 3
- 240000007049 Juglans regia Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001629 suppression Effects 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of local flavor rice, it has following raw material to be made：80 100 parts of rice, 105 125 parts of rapeseed oil, 40 50 parts of hawthorn, 25 35 parts of walnut, 5 15 parts of granatum, 5 15 parts of ginger, 15 parts of Chinese prickly ash, anistree 15 parts, 15 parts of fennel.The mouthfeel of rice can be improved by the local flavor rice that hawthorn, rice are combined preparation, the addition of hawthorn makes rice taste unique, this local flavor rice content ratio of its nutritional ingredient compared with general rice is higher, species is more, and be easier to digest, it is easy to the utilization that is absorbed by the body, not only there are enhancing muscle power, strengthening body, also growth in humans's development is played an important role in addition, in a word, this local flavor rice is lifting rice taste simultaneously, moreover it is possible to promotes growing for human body, is the another excellent selection of consumer.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of local flavor rice and preparation method thereof.
Background technology
Rice is paddy the operation such as arrange through cleaning, rice huller paddy, husk rice, finished product after the finished product that is made.Cleaning process is exactly profit
Suitable equipment is used, by appropriate technological process and appropriate operating method, all kinds of impurity that will be mixed into paddy are removed, with
The quality of rice finished product is improved, while iron nail, iron filings in paddy etc. are removed using magnet, to ensure production safety.Rice huller Gu works
Sequence is exactly to be taken off the glume of paddy with rubber rollers hulling machine or diamond dust hulling machine, and glume is separated with brown rice.Husk rice work
Sequence be ground with rice mill cut, the brown rice that rub makes cortex and endosperm separation, brush rice is then carried out again, chaff is removed, is gone that broken, dry in the air rice etc.
Reason, thus can obtain the rice of required grade.Modern New rice also using color sorting, selection by winnowing, go bacterium dedusting, the exhausted worm of sterilizing,
The process technologies such as antibacterial, resistance oxygen, suppression enzyme, bionical packaging are so that the much cleaner safety of rice, fresh fragrant nutrition, are lost smaller.
For most people, rice only usually live in staple food, but in fact, rice also can be and
What nutrition and local flavor were linked up with.But the nutritional ingredient currently for rice does not increase significantly, and existing rice is also deposited
In the problem of single taste, for this present invention provides a kind of local flavor rice and its preparation side by substantial amounts of experiment and research
Method.
The content of the invention
The present invention is intended to provide a kind of local flavor rice and preparation method thereof, with solve numerous rice single tastes, nutrition into
Divide low problem.
The present invention is achieved by the following technical programs：
A kind of local flavor rice, it is made up of following raw material：Rice 80-100 parts, rapeseed oil 105-125 parts, hawthorn
40-50 parts, walnut 25-35 parts, granatum 5-15 parts, ginger 5-15 parts, Chinese prickly ash 1-5 parts, 1-5 parts, fennel 1-5 parts of anise.
The local flavor rice is made up of following raw material：Rice 85-95 parts, rapeseed oil 110-120 parts, hawthorn 43-
47 parts, walnut 28-32 parts, granatum 8-12 parts, ginger 8-12 parts, Chinese prickly ash 2-4 parts, 2-4 parts, fennel 2-4 parts of anise.
The local flavor rice is made up of following raw material：85 parts of rice, 110 parts of rapeseed oil, 43 parts of hawthorn, walnut 28
Part, 8 parts of granatum, 8 parts of ginger, 2 parts of Chinese prickly ash, anistree 2 parts, 2 parts of fennel.
The local flavor rice is made up of following raw material：95 parts of rice, 120 parts of rapeseed oil, 47 parts of hawthorn, walnut 32
Part, 12 parts of granatum, 12 parts of ginger, 4 parts of Chinese prickly ash, anistree 4 parts, 4 parts of fennel.
The local flavor rice is made up of following raw material：90 parts of rice, 115 parts of rapeseed oil, 45 parts of hawthorn, walnut 30
Part, 10 parts of granatum, 10 parts of ginger, 3 parts of Chinese prickly ash, anistree 3 parts, 3 parts of fennel.
Present invention also offers a kind of preparation method of local flavor rice, the method is comprised the following steps：
A, rapeseed oil is first heated to 95-125 DEG C, put with Chinese prickly ash, anise, fennel after granatum, ginger are chopped up crushing
To enter pull out after fried 2min in the rapeseed oil after heating, obtain the mixing seasoning of fried completion；
50-60min is cooked by slow fire in b, the water for add 3-5 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 18-20 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying,
Obtain local flavor rice finished product.
The beneficial effects of the present invention are：Rice can be improved by the local flavor rice that hawthorn, rice are combined preparation
Mouthfeel, the addition of hawthorn makes rice taste unique, and this local flavor rice its nutritional ingredient compared with general rice contains
Amount ratio is higher, and species is more, and be easier digest, it is easy to be absorbed by the body utilizations, not only with have strengthen it is physical, strong
The effect of body, also plays an important role to growth in humans's development in addition, in a word, this local flavor rice in lifting rice taste simultaneously,
Growing for human body can also be promoted, be the another excellent selection of consumer.
Specific embodiment
Technical scheme is further described below in conjunction with specific embodiment, but the scope for claiming is not
It is confined to described.
Embodiment one
Formula：Rice 80kg, rapeseed oil 105kg, hawthorn 40kg, walnut 25kg, granatum 5kg, ginger 5kg, Chinese prickly ash
1kg, anise 1kg, fennel 1kg.
Preparation method：
A, rapeseed oil is first heated to 95 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
50min is cooked by slow fire in b, the water for add 3 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 18 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, i.e.,
Obtain local flavor rice finished product.
Embodiment two
Formula：Rice 100kg, rapeseed oil 125kg, hawthorn 50kg, walnut 35kg, granatum 15kg, ginger 15kg, Chinese prickly ash
5kg, anise 5kg, fennel 5kg.
Preparation method：
A, rapeseed oil is first heated to 125 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
60min is cooked by slow fire in b, the water for add 5 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 20 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, i.e.,
Obtain local flavor rice finished product.
Embodiment three
Formula：Rice 85kg, rapeseed oil 110kg, hawthorn 43kg, walnut 28kg, granatum 8kg, ginger 8kg, Chinese prickly ash
2kg, anise 2kg, fennel 2kg.
Preparation method：
A, rapeseed oil is first heated to 95 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
50min is cooked by slow fire in b, the water for add 3 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 18 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, i.e.,
Obtain local flavor rice finished product.
Example IV
Formula：Rice 95kg, rapeseed oil 120kg, hawthorn 47kg, walnut 32kg, granatum 12kg, ginger 12kg, Chinese prickly ash
4kg, anise 4kg, fennel 4kg.
Preparation method：
A, rapeseed oil is first heated to 125 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
60min is cooked by slow fire in b, the water for add 5 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 20 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, i.e.,
Obtain local flavor rice finished product.
Embodiment five
Formula：Rice 90kg, rapeseed oil 115kg, hawthorn 45kg, walnut 30kg, granatum 10kg, ginger 10kg, Chinese prickly ash
3kg, anise 3kg, fennel 3kg.
Preparation method：
A, rapeseed oil is first heated to 110 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
55min is cooked by slow fire in b, the water for add 4 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heat hawthorn coolant-temperature gage to 70
DEG C keep 10min；
D, after hawthorn coolant-temperature gage naturally cools to 19 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, i.e.,
Obtain local flavor rice finished product.
Claims (6)
1. a kind of local flavor rice, it is characterised in that it has following raw material to be made：Rice 80-100 parts, rapeseed oil 105-
125 parts, hawthorn 40-50 parts, walnut 25-35 parts, granatum 5-15 parts, ginger 5-15 parts, Chinese prickly ash 1-5 parts, 1-5 parts of anise, fennel
It is fragrant 1-5 parts.
2. local flavor rice according to claim 1, it is characterised in that the local flavor rice is by following raw material system
Into：Rice 85-95 parts, rapeseed oil 110-120 parts, hawthorn 43-47 parts, walnut 28-32 parts, granatum 8-12 parts, ginger 8-12
Part, Chinese prickly ash 2-4 parts, 2-4 parts, fennel 2-4 parts of anise.
3. local flavor rice according to claim 1, it is characterised in that the local flavor rice is by following raw material system
Into：85 parts of rice, 110 parts of rapeseed oil, 43 parts of hawthorn, 28 parts of walnut, 8 parts of granatum, 8 parts of ginger, 2 parts of Chinese prickly ash, anistree 2 parts,
2 parts of fennel.
4. local flavor rice according to claim 1, it is characterised in that the local flavor rice is by following raw material system
Into：95 parts of rice, 120 parts of rapeseed oil, 47 parts of hawthorn, 32 parts of walnut, 12 parts of granatum, 12 parts of ginger, 4 parts of Chinese prickly ash, anistree 4
Part, 4 parts of fennel.
5. local flavor rice according to claim 1, it is characterised in that the local flavor rice is by following raw material system
Into：90 parts of rice, 115 parts of rapeseed oil, 45 parts of hawthorn, 30 parts of walnut, 10 parts of granatum, 10 parts of ginger, 3 parts of Chinese prickly ash, anistree 3
Part, 3 parts of fennel.
6. the preparation method of a kind of local flavor rice as described in claim 1-5 is any, it is characterised in that the method includes following
Step：
A, rapeseed oil is first heated to 95-125 DEG C, granatum, ginger are chopped up be put into Chinese prickly ash, anise, fennel after crushing plus
Pulled out after fried 2min in rapeseed oil after heat, obtain the mixing seasoning of fried completion；
50-60min is cooked by slow fire in b, the water for add 3-5 times that hawthorn is cut into small pieces, hawthorn water is obtained after filtering；
C, walnut is ground into after powdery be well mixed with mixing seasoning and poured into hawthorn water, heating hawthorn coolant-temperature gage is protected to 70 DEG C
Hold 10min；
D, after hawthorn coolant-temperature gage naturally cools to 18-20 DEG C, add rice to be put into small fire frying in pot and taken the dish out of the pot after drying, obtain final product
To local flavor rice finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210622.0A CN106858341A (en) | 2017-03-31 | 2017-03-31 | A kind of local flavor rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210622.0A CN106858341A (en) | 2017-03-31 | 2017-03-31 | A kind of local flavor rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858341A true CN106858341A (en) | 2017-06-20 |
Family
ID=59160780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710210622.0A Pending CN106858341A (en) | 2017-03-31 | 2017-03-31 | A kind of local flavor rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858341A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN103918968A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Brain-tonic potato vermicelli and preparation method thereof |
| CN104012846A (en) * | 2014-05-22 | 2014-09-03 | 秦翠梅 | Wheat-jujube-rice paste capable of benefiting intelligence and developing brain |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN105767901A (en) * | 2016-03-30 | 2016-07-20 | 寿县强群粮油贸易有限公司 | Health preserving combined rice and preparation method thereof |
| CN106261752A (en) * | 2016-08-15 | 2017-01-04 | 岳西县万盈生态农业科技有限公司 | A kind of composite rice rich in high oils and fats and preparation method thereof |
| CN106333228A (en) * | 2016-08-17 | 2017-01-18 | 矫健 | Flavor mountain delicacy meat rice and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710210622.0A patent/CN106858341A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN103918968A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Brain-tonic potato vermicelli and preparation method thereof |
| CN104012846A (en) * | 2014-05-22 | 2014-09-03 | 秦翠梅 | Wheat-jujube-rice paste capable of benefiting intelligence and developing brain |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN105767901A (en) * | 2016-03-30 | 2016-07-20 | 寿县强群粮油贸易有限公司 | Health preserving combined rice and preparation method thereof |
| CN106261752A (en) * | 2016-08-15 | 2017-01-04 | 岳西县万盈生态农业科技有限公司 | A kind of composite rice rich in high oils and fats and preparation method thereof |
| CN106333228A (en) * | 2016-08-17 | 2017-01-18 | 矫健 | Flavor mountain delicacy meat rice and preparation method thereof |
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Application publication date: 20170620 |