Crispy black rice and preparation method thereof
A technology of black rice cracker and black rice, which is applied in food preparation, application, food science, etc., to achieve the effects of alleviating human damage, convenient operation, and simple production method
Inactive Publication Date: 2012-02-29
WUHU XIANGRONG FOOD
View PDF6 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Rice, corn, and millet are the main raw materials of rice crackers currently on the market, and their taste and nutritional value have certain limitations, which cannot satisfy the growing consumer market and people's increasing pursuit of health.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreExamples
Experimental program
Comparison scheme
Effect test
example 2
[0023] Black rice cracker, the raw material components are black rice 25-35, corn flour 55-65, soybean 6-10, buckwheat 15-20, hawthorn 10-15, coix seed 5-10; seasoning 3-5 , the seasoning includes by weight: 1.2-1.4 capsicum, 1.1-1.3 salt, 2-3 white sugar, 0.2-0.3 monosodium glutamate, 0.01-0.03 disodium nucleotide 0.01-0.03, 0.05-0.15 cumin powder, Zanthoxylum bungeanum 0.1-0.2, white pepper 0.1-0.2, maltodextrin 0.5-0.55, star anise 0.04-0.08.
[0024] The preparation method is the same as above.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More Abstract
The invention discloses crispy black rice and a method. The crispy black rice comprises the following components in weight portion: 25-35 portions of black rice, 55-65 portions of corn meal, 0-10 portions of soybean and 3-5 portions of seasoning, wherein the seasoning comprises the following components in weight portion: 1.2-1.4 portions of hot pepper, 1.1-1.3 portions of salt, 2-3 potions of white sugar, 0.2-0.3 portion of monosodium glutamate, 0.01-0.03 portion of disodium 5'-ribonucleotide, 0.05-0.55 portion of cumin powder, 0.1-0.2 potion of Chinese prickly ash, 0.1-0.2 portion of white pepper, 0.5-0.55 portion of maltodextrin and 0.04-0.08 portion of aniseed. The method comprises the following steps: soaking, cleaning, steaming, cooking and pulverizing the black rice and the soybean,then stirring with the corn meal, molding, cutting into pieces; frying by oil, cooking, and mixing with seasoning to obtain a finished product. The crispy black rice has high nutritive value and unique taste, and is crispy; and the preparation method is simple and convenient to operate.
Description
technical field [0001] The invention relates to the field of food, in particular to a black rice crispy crust and a preparation method thereof. Background technique [0002] As a traditional food, crispy rice crust is deeply loved by people because of its brittleness, burnt aroma and convenient eating. Rice, corn, and millet are currently on the market as the main raw materials, and their taste and nutritional value have certain limitations, which cannot satisfy the growing consumer market and people's increasing pursuit of health. Contents of the invention [0003] The invention provides a black rice crispy crust and a production method thereof. The black rice crispy crust has rich nutritional value, unique taste, crisp texture, simple production method and convenient operation. [0004] Technical scheme of the present invention is: [0005] A kind of black rice crispy rice, it is characterized in that: each raw material component is black rice 25-35 by weight ratio, co...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L1/29A23L1/22A23L7/165
Inventor 路坤路茂才
Owner WUHU XIANGRONG FOOD
PatSnap Eureka turns technology decisions into work you can execute. Powered by our Innovation Knowledge Graph, it runs expert workflows across engineering, life sciences, materials and intellectual property. Get your review-ready output in minutes.
