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Production method of spicy crisp nutrient rice

A production method and technology of nutritious rice, applied in the field of health food, can solve the problem that the nutritional components are not very complete, and achieve the effects of easy digestion, long shelf life and comprehensive nutritional components

Inactive Publication Date: 2009-06-10
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as young children in the growth and development stage, they cannot meet their intake of trace elements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Concrete implementation process of the present invention is as follows:

[0017] 1. Material selection: choose rice with full grains, no moths, and no damaged skin as the main material;

[0018] 2. Milling: the rice is ground into powder by a common milling machine in the market;

[0019] 3. Filtration: The ground raw materials are filtered with 120 mesh filter cloth;

[0020] 4. Soaking: Soak the rice in clean water, requiring the water to soak the surface of the rice. The purpose is to make the starch absorb water, which is convenient for cooking and gelatinization. The soaking time is 2 days;

[0021] 5. Steaming: put the main ingredients in a container, and cook at normal pressure for 40 minutes; it is required to be hard on the outside and soft on the inside, without heart, loose and not mushy, transparent but not rotten, and uniform;

[0022] 6. Drying: Dry the steamed material with a dryer at a drying temperature of 80°C;

[0023] 7. Oiling: Put the raw materi...

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PUM

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Abstract

The invention provides a preparation method for crisp-fried nutrition rice, and relates to a preparation method of health food, which is characterized in that the preparation method includes: selecting material, milling, filtering, soaking, braising, drying, frying, metering and packaging. The invention has advantages of industrial production, long storage life, novel formula, and comprehensive nutrient compositions, can satisfy requirement of trace element intake for weak elder and patient and children in growth developmental stage, has health care efficacy, can be eaten after soaked by boiled water and stirred, has good taste and is easy to digest and absorb.

Description

1. Technical field [0001] The invention relates to a health food, in particular to a method for preparing crispy and nutritious rice with health care function. 2. Background technology [0002] my country is a big country in rice production and consumption, and 2 / 3 of the people in the country take rice as a staple food. At present, rice provides 75% of energy and 50%-60% of protein that people consume. Rice is rich in nutrients and low in price. Existing rice is all formed after paddy threshing and shelling. Its main nutritional components come from nature, and its nutritional components will not be very complete. For the frail elderly and patients, as well as children and adolescents in the growth and development stage, they cannot meet the intake of trace elements. 3. Contents of the invention [0003] The main purpose of the present invention is to provide a product that can be produced industrially, has a long shelf life, adopts a new formula, has comprehensive nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/29A23L7/143
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD