32results about How to "Strong rice fragrance" patented technology

The invention provides an electric pressure cooker control method which comprises the following steps that an electric pressure cooker is controlled to heat with first power; when a first preset condition is met, a pressure valve is opened, so that air is discharged; the electric pressure cooker is controlled to heat with second power until the temperature in the electric pressure cooker is stable and food in the electric pressure cooker is made to be turned over completely; the pressure valve is closed and the electric pressure cooker is controlled to heat with third power, so that the electric pressure cooker enters a boosting stage, and the third power is smaller than the first power and the second power; when a second preset condition is met, the electric pressure cooker is controlled to heat with fourth power, so that the electric pressure cooker enters a pressure maintaining stage. According to the electric pressure cooker control method, the cooked food is complete, moisture is sufficient, the hardness is even, the taste is good, and the cooked food is prevented from pasting the bottom of the cooker and overflowing out of the cooker. The invention further provides the electric pressure cooker.

The invention relates to a brewing method for rice flavor type xiaoqu rice wine and is characterized in that: (1) fresh and mature cherokee roses are broken, fine hairs and fruit kernels in the shells are removed, and the cherokee roses are crushed into powder after sun-drying; (2) rice 100 (mass portion) is soaked in the water for 50 to 70 minutes, taken out to be mixed with cherokee rose powder 4-6 (mass portion), and put into a container to steam and boil, and the cooked rice is taken out; (3) when the temperature of the cooked rice is decreased to 30 to 35 DEG C, fermented grains can be performed by adding wine ball with the mass portion of 0.8 to 1, and are placed into the container; (4) when the temperature of the fermented grains rises to 36 to 38 DEG C, the water 130-150 (mass portion) is added, the fermentation temperature of the fermented grains is controlled between 30 and 38 DEG C, the fermentation time is between 11 and 13 days, and the fermented grains are distilled to obtain the xiaoqu rice wine. The rice flavor type xiaoqu rice wine of the invention has strong rice fragrance, faint fruit fragrance, mellow taste and slightly sweet after-taste; the wine aroma has more sense of hierarchy; and the wine yield is high up to 83 percent.

The invention relates to rice-flavor chocolate sauce with cocoa butter substitutes. The rice-flavor chocolate sauce is prepared from, by weight, 250-450 parts of white granulated sugar, 0-150 parts of milk sugar, 250-450 parts of soft chocolate oil, 0-50 parts of alkalized cocoa powder, 100-250 parts of fine broken rice powder, 2-10 parts of soybean lecithin and 1-5 parts of vanillin. Fine broken rice has no dependence, is little in calorie, free of sugar and cholesterol, free of irritation and strong in adsorption, unsaturated fatty acid, vitamin E, vitamin B, microelements of selenium, magnesium and zinc and water-insoluble dietary fibers contained in the fine broken rice are very rich and can not be replaced with other food, and accordingly the fine broken rice is approved by National Ministry of Health to be ideal natural food which can improve the gastrointestinal function, regulate blood lipid, clean heart and cerebral vessels, liver neurasthenia, strengthen the body and nourish the brain.

The invention provides a method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice. The method includes steps of boiling the soybean processing liquid to deodorize; cooling, filtering and reserving the soybean processing liquid; processing the broken rice; soaking the broken rice into the processed soybean processing liquid for 2 hours; grinding the broken rice and the soybean processing liquid into thick liquid by a common steel grinder; homogenizing the thick liquid via a high-pressure homogenizing machine; sieving the thick liquid by a sieve with the mesh of 200 to obtain pulp; adding fried skim milk with the mass of 1% of that of the pulp, fructo-oligose with the mass of 2% of that of the pulp, cane sugar with the mass of 2% of that of the pulp and isomaltose hypgather with the mass of 2% of that of the pulp; heating to gelatinize after mixing; adding fermented culture to ferment for 5 hours after sterilizing; instantly sterilizing at an ultrahigh temperature after fermentation is finished; and cooling to the room temperature so as to obtain the rice milk beverage. By the aid of the method, the rice milk beverage has unique taste and nutritional value, waste of resources is avoided, soybean and rice processing comprehensive utilization value and economic benefit of grain production are increased.

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

The invention discloses an aroma enhancement method for planting high quality rice and fertilizer adopted by the same. The method comprises the specific steps of 1, selecting a rice variety, turning and airing rice seeds, then, soaking the seeds, cleaning the seeds thoroughly, and accelerating germination; 2, sowing germinated rice seeds into a seedbed, applying selenium fertilizer to the seedbedin the seed sowing process, performing transplanting to a rice field; 3, before transplanting, performing plowing of the rice field one time, uniformly scattering selenium-enriched fertilizer into therice field, then, performing plowing 2-3 times, and then performing rice transplanting; 4, according to the conventional method, planting rice fields, wherein branches at the upper portions of rice ears are 2/3 yellowing to be dried, and when all ears become yellow, harvesting can be performed. According to the method, by adopting the selenium-enriched fertilizer, the nutrient requirement of ricewithin the whole fertility stage can be met just by disposably applying selenium-enriched fertilizer before seedling transplanting, repeated fertilization is not needed, time and labor force of a planter are saved, the selenium amount of rice can be greatly increased, the selenium content in rice can reach the corresponding standard, and the rice aroma is rich.

The invention discloses a method for preparing a rice wine from rice milk powder. The rice wine is prepared from the following raw materials in percentage by weight: 20-40% of rice milk powder, 0.1-0.4% of flavored distiller's yeast and 0.015-0.025% of glucoamylase, with the balance being water. The method comprises the following specific operation steps: raw material preparation, dissolution, sterilization, diastatic fermentation, filtration, deep sterilization, filling, and finished product formation. The obtained rice wine has the flavor of a traditional rice wine, is rich in rice fragrance, and presents sour, sweet, delicious and fine taste. Multiple procedures such as rice soaking, cooking, cooling and squeezing in traditional rice wine processing are omitted; the utilization rate ofmicroorganisms in the rice milk powder is high; and processing time of the rice wine can be effectively shortened and cost are lowered on the basis that the flavor and the quality of the produced ricewine are not changed.

The invention discloses a preparation method of aerated yellow rice wine for drinking. The preparation method comprises the following steps: washing glutinous rice, mixing, liquefying, cooling, putting the glutinous rice into a jar and carrying out pre-fermentation, carrying out post-fermentation, squeezing, sterilizing, clarifying, blending, sterilizing, carbonizing at low temperature, filling abottle and storing. CO2 gas is inflated into the yellow rice wine so that types of the yellow rice wine are enriched; the use amount of water for liquefying is less; a wine body keeps a special rice flavor of the glutinous rice; the wine body of the squeezed wine has relatively rich rice flavor and wine flavor and the degree that fermented glutinous rice becomes sour is relatively small; after fermentation, the sweet yellow rice wine with the alcohol degree which can reach 12 percent vcl or more, the total acid content of 4.0g/L to 7.0g/L and the sugar content of 180g/L or more is obtained; the wine yield is that 1.2L to 1.5L of wine liquid can be squeezed from 1kg of the glutinous rice and the wine yield is 1 to 1 or more; and the blended aerated yellow rice wine has the alcohol degree which can reach 8 percent vcl or more, the total acid content of 4.0g/L to 6.0g/L and the sugar content of 100g/L or more.

The invention discloses a processing method of storable and easy-to-cook whole grains and/or mixed beans. The method comprises the following steps: pouring whole grain and/or mixed bean raw materialsinto a closed container, spraying water or a fiber softening solution accounting for 10%-50% of the weight of the raw materials, and performing standing to obtain a pretreated material; performing steam explosion treatment on the pretreated material; and performing drying to obtain the product. The method is short in processing period, the appearance of the raw materials can be kept, the preparedwhole grains and/or mixed beans can be boiled and cooked together with refined white rice, the taste is good, the fragrance is sufficient, the loss of physiologically active ingredients is small, andthe content of soluble dietary fibers in the prepared whole grains and/or mixed beans is increased compared with that in the raw materials.

The invention relates to a food processing method, in particular to a compound nutrition rice paste preparing method. Germinated brown rice of a certain mass is weighed, 20%-50%, by mass, of black rice is added into the germinated brown rice and evenly mixed, water which is eight times to ten times of the mixture is added into the mixture, the mixture is steeped for 10 to 12 hours and the steeping water temperature ranges from 35 DEG C to 40 DEG C. In the steeping process, the mixture is stirred every three hours. After steeping is finished, materials are heated to 55 DEG C to 55 DEG C and a colloid mill is used for milling the mixture into rice milk. 0.1% of beta-cyclodextrine and 6%-8% of white granulated sugar are added into the rice milk and dissolved by being mixed. The mixture is heated to 100 DEG C, stands for 20 to 30 minutes and is bulked before getting cold and sterilized for 5 minutes by going through boiled water. Thus, a finished product is obtained. The compound nutrition rice paste is rich in rice aroma, fine and smooth in taste, fragment, sweet, palatable, and capable of overcoming the defect that taste of brown rice is not perfect and is novel healthy food capable of integrating nutrition and healthcare.

The invention belongs to the technical field of feeds, and specifically discloses a young pigeon disease prevention feed. The young pigeon disease prevention feed is prepared from a basic diet coating agent and a disease prevention additive according to a certain mass fraction by crushing, mixing and granulating, spraying and drying; the disease prevention additive is mainly prepared from Radix Codonopsis, Radix Glycyrrhizae, Artemisia annua, pine needles, Radix Puerariae, fumaric acid, citric acid, Isomalto-oligosaeeharide, mannan oligosaccharide and a probiotic compound according to a certain weight ratio, the probiotic is mainly prepared by mixing Streptococcus lactis, beer yeast, lactobacillus bifidus, Lactobacillus acidophilus and Bacillus cereus according to a certain weight ratio. The preparation method is simple and easy to implement, and can improve the preservation rate of effective components in the disease prevention feed. The young pigeon disease prevention feed prepared by the method has the characteristics of being green, safe, free of toxic and side effects, and good in control effect, can effectively improve the pigeon's resistance, thereby effectively improving the survival rate of young pigeons, and improving economic benefits of the young pigeon.

The invention provides a rice biscuit capable of being brewed into paste. The rice biscuit comprises the following raw materials of rice flour, grease, maltitol liquid, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, table salt, special enzyme S200 for crisp biscuits and ficin. The rice biscuits are rich in nutrition, healthy and good in brewing performance.

One or more embodiments of the specification provide a red bean fermented glutinous rice solid beverage and a preparation method thereof; the preparation method comprises the following steps: performing pulping after rice wine fermentation, adding beta-cyclodextrin, and fully stirring to obtain a rice wine liquid; carrying out cleaning and boiling on red beans, wiping off bean skin by using a meshscreen, and filtering to obtain red bean paste; uniformly mixing the rice wine liquid and the red bean paste, freezing, carrying out vacuum drying at low temperature to obtain rice wine red bean powder, sequentially adding a sweetening agent, a thickening agent and the sweet osmanthus, uniformly mixing, packaging to obtain the red bean fermented glutinous rice solid beverage, and adding water according to a certain ratio before drinking. Rice wine is used as a raw material, and beta-cyclodextrin embedding, freeze drying and other technologies are utilized to avoid the loss of rice wine flavorsubstances in the processing process, thereby ensuring the flavor of the rice wine beverage. The rice wine is pulped and matched with the red bean paste, so that the prepared red bean fermented glutinous rice solid beverage is sour, sweet, refreshing and rich in rice fragrance after being mixed with water, can meet the requirements of consumers on diversified flavors and tastes of the beverage, and has market value.

The present invention relates to a preparation method of a rice cracker and particularly relates to an anthocyanin nutritional rice cracker and a preparation method thereof. The anthocyanin nutritional rice cracker is characterized by being prepared from the following raw materials in parts by weight: 700-900 parts of purple corn, 500-700 parts of black rice, 350-500 parts of cooked smashed purplesweet potato, 300-450 parts of haws, 95-110 parts of fresh ginger, 270-300 parts of cooked smashed sweet potato, 10-15 parts of refined salt, 30-45 parts of white granulated sugar and 25-40 parts ofolive oil. The anthocyanin nutritional rice cracker is prepared by the following preparation technology: washing, soaking, draining, milling, high-temperature cooking, cooling, slurry grinding, sugarpowder manufacturing, and baking and powder spraying: the rice cracker is put into an oven to be baked, the baked rice cracker is cooled, the cooled rice cracker is sprayed evenly with sugar powder, and the anthocyanin nutritional rice cracker is obtained. The anthocyanin nutritional rice cracker is reasonable in formula, comprehensive in nutrition, strong in functionality, crisp in mouthfeel, rich in rice aroma and low in fat and sugar content.

The invention provides a rice cake and a preparation method thereof. The preparation method comprises the following steps: stirring and mixing polished round-grained rice flour and glutinous rice flour to obtain a rice cake raw material; stirring and cooking a rice cake raw material in a water vapor atmosphere at 90-110 DEG C for 6-20 minutes, adding broken rice during cooking, gelatinizing, cooling to 60-70 DEG C, fully stirring, and cutting to obtain a blank cake; drying and standing the blank cake to obtain a material blank; and baking the material blank at 150-245 DEG C, and naturally cooling to obtain the rice cake. The rice cake prepared by the preparation method disclosed by the invention is very crisp in mouth feel.

One or more embodiments of the specification provide a rice wine beverage and a preparation method thereof. The fermented rice wine is filtered to obtain wet rice grains, cooked red beans and water are added in proportions, mixing is performed and then beating is performed to obtain a rice grain bean paste, the rice grain bean paste passes through a colloid mill and is filtered to obtain a rice grain red bean liquid, a rice wine liquid, a sour agent and a stabilizer are added in sequence in proportions for mixing, homogenization is performed twice, and then packaging and sterilization are performed to obtain the rice wine beverage. The rice distiller's grains are used as the raw material, so that the by-product of rice wine production is fully utilized, and the economic and social benefitsof rice wine production are improved. The rice distiller's grains and red beans are combined, so that the prepared rice wine beverage is sweet and sour and refreshing, and rich in rice fragrance, cansatisfy the demand of consumers for diversified flavors and tastes of beverages, and has certain market value.

The invention relates to a production method for longan, lotus seed and rice polypeptide rice wine. Glutinous rice and rice are taken as main raw materials, and longan juice, lotus seed juice, rice polypeptide and liqueur koji are taken as auxiliary raw materials, wherein the mass ratio of the main raw materials to water is 1:(0.2-1):1; according to a mass ratio, 0.2-0.5% of liqueur koji is addedand is evenly stirred; fermentation is carried out for 3-5 days at a fermentation temperature of 25-40 DEG C; longan juice which occupies 10-20wt% of mixture after fermentation and lotus juice which occupies 10-20wt% of mixture after fermentation are added;0.2-0.4% of liqueur koji is added at the mass ratio, the rice polypeptide of which the adding amount is 0.5-1.5wt% of rice is added, and fermentation is carried out for 3-5 days at the fermentation temperature of 25-35 DEG C. The production method has the advantages that the polypeptide rice wine has the advantages of rich fragrance, brightcolor and health care value and is economic and cheap.