CN110037239A - The processing method of compound rice - Google Patents
The processing method of compound rice Download PDFInfo
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- CN110037239A CN110037239A CN201910485687.5A CN201910485687A CN110037239A CN 110037239 A CN110037239 A CN 110037239A CN 201910485687 A CN201910485687 A CN 201910485687A CN 110037239 A CN110037239 A CN 110037239A
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- rice
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- vacuum bag
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 71
- 235000009566 rice Nutrition 0.000 title claims abstract description 71
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 70
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 50
- 235000019713 millet Nutrition 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 241001646826 Isodon rubescens Species 0.000 claims abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000007654 immersion Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 description 5
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 description 2
- 241000191963 Staphylococcus epidermidis Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- SDHTXBWLVGWJFT-XKCURVIJSA-N oridonin Chemical compound C([C@@H]1[C@@H](O)[C@@]23C(C1=C)=O)C[C@H]2[C@]12[C@@H](O)CCC(C)(C)[C@H]1[C@H](O)[C@@]3(O)OC2 SDHTXBWLVGWJFT-XKCURVIJSA-N 0.000 description 2
- CAQAFLRZJHXSIS-UHFFFAOYSA-N oridonin Natural products CC1(C)C=CC(O)C23COC(O)(C(O)C12)C45C(O)C(CCC34)C(=C)C5=O CAQAFLRZJHXSIS-UHFFFAOYSA-N 0.000 description 2
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 description 2
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 2
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- -1 B prime Chemical compound 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 201000005010 Streptococcus pneumonia Diseases 0.000 description 1
- 241000193998 Streptococcus pneumoniae Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 150000004141 diterpene derivatives Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of processing methods of compound rice, successively the following steps are included: selecting rice and millet in proportion；In the sodium bicarbonate solution that rice and millet are put into simultaneously, impregnate；Rice and millet are pulled out and drained away the water；It by the rice to drain away the water and millet while being put into a lower hopper, the lower opening of the lower hopper is equipped with 2 mutually matched rubber rollers, is densely covered with needle point in rubber rollers；It is impregnated being put into Rabdosia rubescens water from the rice and millet that are flowed out in lower hopper；Rice and millet are pulled out to drain away the water and dried；The rice to drain away the water and millet are put into ginger juice water and impregnated；Rice and millet are pulled out and drained away the water, is dried；Rice and millet are stirred evenly, are put into vacuum bag, and is pressed to vacuum bag, rice and millet in vacuum bag is made to form square block.Advantage for present invention is: convenient, easily stored.
Description
Technical field
The present invention relates to technical field of agricultural product process, more particularly, to a kind of processing method of compound rice.
Background technique
Rice and millet are all the traditional staple food grains in China, and common edible way is that rice is made into rice and millet is boiled into
Congee.Also there is traditional mode, the boiling together with millet by rice mutually takes its advantage.That is, China's Traditional Chinese Medicine thinks that rice is
Cold and millet is hot.It is a kind of convenient the invention is intended to prepare, and it is easy to the compound rice of family's storage.
Summary of the invention
The object of the present invention is to provide a kind of processing methods of compound rice, it has convenient, easily stored
Feature.
The technical scheme adopted by the invention is that: the processing method of compound rice, successively the following steps are included:
(1) in parts by weight, according to (10-20): 1 ratio selects rice and millet；
(2) rice and millet are put into 1-2% sodium bicarbonate solution simultaneously, impregnate 2-5h, during which every 30-40min is stirred
It mixes primary；
(3) rice and millet are pulled out and is drained away the water；
(4) it by the rice to drain away the water and millet while being put into a lower hopper, the lower opening of the lower hopper is equipped with 2 mutually
The rubber rollers of cooperation, the needle point that height is no more than 0.1mm is densely covered in rubber rollers, and the spacing of adjacent needle point is 0.3-
0.8mm；
(5) it will be put into Rabdosia rubescens water from the rice and millet that are flowed out in lower hopper and carry out 30-50min of immersion；
(6) rice and millet are pulled out to drain away the water and dries；
(7) rice to drain away the water and millet are put into ginger juice water and carry out 30-50min of immersion；
(8) rice and millet are pulled out and is drained away the water, dried；
(9) rice and millet are stirred evenly, is put into vacuum bag, and pressed to vacuum bag, make rice in vacuum bag and small
Rice forms square block.
By percentage to the quality, in the Rabdosia rubescens water, the content of Rabdosia rubescens extract is 2-5%.
Advantage for present invention is: convenient, easily stored.The processing method of compound rice of the invention is logical
The ratio for crossing rationally setting rice and millet preferably maintains the mouthfeel of rice, and makes rice by the reasonably combined of millet
Fragrance is unique.Meanwhile in the preparation, rice and millet carry out slight needle thorn and roll, and are formed with their surface certain
It is not easy the pit observed, and after pit is formed, convenient for the deposition of Rabdosia rubescens effective component and ginger juice ingredient, not only increase compound
Type rice is to the facilitation of human health, and the effective component deposited can be preferably sustained, make compound rice be convenient for compared with
Prolonged storage.And vacuum packaging when, the rational proportion of rice and millet, make millet be preferably filled with rice it
Between gap, and formed square block, keep the vacuum degree in vacuum bag high, further facilitated storage and extend storage time,
And the weight of unit volume increases, and also makes to store and carry extremely convenient.Wherein, related Rabdosia rubescens, Rabdosia rubescens mention
It takes in object containing compound effective components such as Oridonin, B prime, ursolic acid, oleanolic acid, chlorophyll.These it is compound effectively at
Divide and stronger antibacterial action is shown to staphylococcus albus, beta streptococcus, bacterium flexneri, rubescens total diterpenoids are to gold
Staphylococcus aureus, staphylococcus albus minimal inhibitory concentration (MIC) be 1: 12800；Oridonin is to B-mode, first
The MIC of type hemolytic streptococcus and streptococcus pneumonia is 1: 25600；Rubescensine B MIC staphylococcic to white
It is l: 51200.The effects of Rabdosia rubescens antibacterial, antibacterial, anticancer, has accumulated a large amount of experience for the research of drug therapy and takes
Obtained many surprising achievements.Research is found containing a large amount of Rosmarinic acid in Rabdosia rubescens water extract, and Rosmarinic acid has very by force
Inoxidizability.That is, the addition of Rabdosia rubescens ingredient, has not only acted as preferable antisepsis, and makes compound rice while having
There are better mouthfeel and certain health-care effect.
Specific embodiment
Embodiment
The processing method of compound rice, successively the following steps are included:
(1) in parts by weight, according to (10-20): 1 ratio selects rice and millet.For example, the weight ratio of rice and millet
For 10:1,15:1 or 20:1.
(2) rice and millet are put into 1-2% sodium bicarbonate solution simultaneously, impregnate 2-5h, during which every 30-
40min stirring is primary.For example, the mass percent of sodium bicarbonate solution is 1%, 1.5% or 2%, 2,3 or 5h is impregnated, it is during which every
30,35 or 40min stirring is primary.When immersion, the dosage of sodium bicarbonate solution only need to just submerge rice and millet.
(3) rice and millet are pulled out and is drained away the water, no longer dripped in 5min and regard as having drained moisture (similarly hereinafter).
(4) it by the rice to drain away the water and millet while being put into a lower hopper, the lower opening of the lower hopper is equipped with 2
Mutually matched rubber rollers, the needle point that height is no more than 0.1mm is densely covered in rubber rollers, and the spacing of adjacent needle point is 0.3-
0.8mm.Needle point in 2 rubber rollers is not mutually to just.In the present embodiment, the diameters of 2 rubber rollers is 300-400mm, and needle point
Square dot matrix arrangement, the side length of the square of minimum unit is 0.3,0.5 or 0.8mm.
(5) it will be put into Rabdosia rubescens water from the rice and millet that are flowed out in lower hopper and carry out 30-50min of immersion.This implementation
In example, by percentage to the quality, in Rabdosia rubescens water, the content of Rabdosia rubescens extract is 2-5%, for example, being 2,3 or 5%.More
Easy mode, is also possible to directly form Rabdosia rubescens after 60-80 °C of hot-water soak 15min, and Rabdosia rubescens and water
Weight ratio can be 1:20.Such content, it is verified, equally reach preferable storage effect.
(6) rice and millet are pulled out to drain away the water and dries.
(7) rice to drain away the water and millet are put into ginger juice water and carry out 30-50min of immersion.For example, impregnating 30,40
Or 50min.In the present embodiment, ginger juice water can be ginger is shredded after, be placed at room temperature for and formed after 50-80min in water, Jiang He
The weight ratio of water is 1:20.
(8) rice and millet are pulled out and is drained away the water, dried, make its moisture content not higher than 3%.
(9) rice and millet are stirred evenly, is put into vacuum bag, and pressed to vacuum bag, make the rice in vacuum bag
Square block is formed with millet, forms finished product.
Effect example
By finished product of the invention, boiling is steamed rice in a conventional manner, is foretasted with 100 people, and in 100 people, men and women is fifty-fifty,
Age is between 18-40, only using Fuling Zacai as garnishes.Wherein, 93 people think that intersecting at simple steamed rice and hot pickled mustard tuber takes
Match, mouthfeel greatly improves, remaining 7 people thinks variation less, but it is believed that not tasting bad；80 people feel amount appetite than usual
It is slightly increased.Meanwhile saving finished product of the invention at room temperature, it is taken out after 12 months, does not find denaturalization phenomenon.
Further, it is suggested that adding a small amount of jujube when cooking gruel using compound rice of the invention.It is foretasted through more people, feels mouth
Sense more preferably, has in unique sweet tea with bitter, more sweet tea in hardship feeling.
The above description is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, all utilizations
Equivalent structure or equivalent flow shift made by present specification is applied directly or indirectly in other relevant technologies
Field is included within the scope of the present invention.
Claims (2)
1. the processing method of compound rice, successively the following steps are included:
In parts by weight, according to (10-20): 1 ratio selects rice and millet；
Rice and millet are put into 1-2% sodium bicarbonate solution simultaneously, impregnate 2-5h, during which every 30-40min stirring one
It is secondary；
Rice and millet are pulled out and drained away the water；
It by the rice to drain away the water and millet while being put into a lower hopper, the lower opening of the lower hopper is equipped with 2 phase interworkings
The rubber rollers of conjunction, the needle point that height is no more than 0.1mm is densely covered in rubber rollers, and the spacing of adjacent needle point is 0.3-0.8mm；
30-50min of immersion is carried out by being put into Rabdosia rubescens water from the rice and millet that flow out in lower hopper；
Rice and millet are pulled out to drain away the water and dried；
The rice to drain away the water and millet are put into ginger juice water and carry out 30-50min of immersion；
Rice and millet are pulled out and drained away the water, is dried；
Rice and millet are stirred evenly, are put into vacuum bag, and is pressed to vacuum bag, the rice and millet shape in vacuum bag are made
At square block.
2. the processing method of compound rice according to claim 1, it is characterised in that: by percentage to the quality, described
In Rabdosia rubescens water, the content of Rabdosia rubescens extract is 2-5%.
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|---|---|---|---|
| CN201910485687.5A CN110037239A (en) | 2019-06-05 | 2019-06-05 | The processing method of compound rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910485687.5A CN110037239A (en) | 2019-06-05 | 2019-06-05 | The processing method of compound rice |
Publications (1)
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| CN110037239A true CN110037239A (en) | 2019-07-23 |
Family
ID=67284620
Family Applications (1)
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|---|---|---|---|
| CN201910485687.5A Pending CN110037239A (en) | 2019-06-05 | 2019-06-05 | The processing method of compound rice |
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| CN (1) | CN110037239A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110934255A (en) * | 2019-10-22 | 2020-03-31 | 淮南市久祥米业有限公司 | Processing method of health-preserving composite rice |
| CN112167514A (en) * | 2020-11-09 | 2021-01-05 | 安徽过湾食品科技发展有限公司 | Composite rice processing method |
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