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Coarse cereals rice capable of being rapidly cooked simultaneously and processing method thereof

A processing method and technology for multi-grain, applied in the field of multi-grain rice and its processing, can solve the problems of nutrient loss, complex processing technology, long cooking time, etc., and achieve the effects of time saving, rich nutrition and convenient eating.

Active Publication Date: 2011-04-13
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although multigrain rice is very helpful to health, the pre-processing process is complicated, and it takes a long time to cook, and the ratio of multigrain is scientific to a certain extent. Random matching cannot improve the nutrient absorption of the product, and cannot adapt to the current life. Fast pace, resulting in people failing to accept this type of product
Most miscellaneous grains processed by other processes have a certain degree of nutrient loss, and a small amount of other chemical components are used. Long-term consumption does not meet the health requirements.

Method used

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  • Coarse cereals rice capable of being rapidly cooked simultaneously and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In this example, the multigrain rice that can be cooked quickly is made of the following raw materials in parts by weight:

[0031] 10 parts of glutinous rice, 15 parts of brown rice, 1 part of soybean, 5 parts of black rice, 10 parts of barley, 1 part of buckwheat, 1 part of barley, 1 part of millet, 1 part of corn, 1 part of mung bean, 5 parts of black bean, 2 parts of red bean, 1 serving of green beans.

[0032] The processing method of the multigrain rice that can be cooked quickly in the present embodiment is operated according to the following steps:

[0033] a. Break soybeans, mung beans, black beans, red beans, and kidney beans respectively into pellets with a diameter less than 6mm;

[0034] b. Rolling barley, millet, corn and the pellets obtained in step a together to form a sheet with a thickness of less than 3mm;

[0035] c. Mix the flakes obtained in step b with glutinous rice, brown rice, black rice, buckwheat and barley to obtain the finished product. ...

Embodiment 2

[0038] In this example, the multigrain rice that can be cooked quickly is made of the following raw materials in parts by weight:

[0039] 20 parts of glutinous rice, 30 parts of brown rice, 15 parts of soybeans, 20 parts of black rice, 30 parts of barley, 5 parts of buckwheat, 5 parts of barley, 10 parts of millet, 5 parts of corn, 5 parts of mung beans, 15 parts of black beans, 10 parts of red beans, 5 servings of green beans.

[0040] During concrete implementation, also can be prepared according to the weight portion proportioning of following table:

[0041]

[0042] The processing method of the multigrain rice that can be cooked together quickly in the present embodiment is the same as that in Embodiment 1.

[0043] The specific consumption is based on the daily rice consumption per person, and can be increased or decreased appropriately. The cooking method is the same as that of eating rice.

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Abstract

The invention discloses coarse cereals rice capable of being rapidly cooked simultaneously and a processing method thereof. The rice is characterized by using sticky rice, brown rice, black rice, soybeans, barley, buckwheat, myotonin, milled foxtail millet, corn, mung beans, black beans, red beans and kidney beans as raw materials; and the raw materials are crushed and milled. The coarse cereals rice has rich nutrition, and is convenient to eat; the main effect of the rice is balance nutrition; and the rice is suitable for aged and elderly people particularly.

Description

1. Technical field [0001] The invention relates to a miscellaneous grain food, in particular to a miscellaneous grain rice that can be cooked together quickly and a processing method thereof. 2. Background technology [0002] In the past ten years, Chinese people have gradually realized that white rice is far less nutritious than brown rice, and brown rice is not as good as multigrain rice, which can provide more complete nutrition and better health benefits. However, most people’s understanding of multigrain rice is limited to the mixture of multiple grains. The composition of multigrain rice does not only refer to the composition of several grains, but may also include foods other than grains or items that are used together for medicine and food. Although multigrain rice is very helpful to health, the pre-processing process is complicated, and it takes a long time to cook, and the ratio of multigrain is scientific to a certain extent. Random matching cannot improve the nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/29A23L7/148
Inventor 吴雷
Owner ANHUI YANZHIFANG FOOD
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