Processing technique of brown rice for snack burnt rice tea and snack burnt rice tea prepared with same

Abstract

The invention discloses a processing technique of brown rice for snack burnt rice tea. The processing technique comprises the following steps: soaking 838# unhusked rice in warm water at the temperature of about 30 DEG C for about 24 hours or until the grains become slightly soft, wherein the soaking time can be properly prolonged in winter; steaming the soaked unhusked rice over fierce fire until the husks split; baking or drying the unhusked rice and then husking with a husker to prepare brown rice; putting the brown rice in an iron kettle and frying the brown rice over slow fire until the brown rice becomes golden yellow; immediately putting the golden yellow brown rice in cold water and boiling until the brown rice is medium well, and then taking out and draining the brown rice; cooling the brown rice to normal temperature, and freezing in a freezing chamber for 36 hours; steaming while sprinkling water in a steamer until the brown rice is cooked; cooling and then drying and sterilizing the cooked brown rice with light wave and microwave for later use; replacing the 838# brown rice in the above steps with accessories such as corn, green beans, red beans, millet and the like, and preparing for later use; proportionally mixing the prepared brown rice, corn, green beans, red beans and millet; and performing vacuum packing to obtain the snack burnt rice tea. The snack burnt rice tea prepared by the processing technique disclosed by the invention is balanced in nutrition and convenient to eat.

Description

technical field [0001] The present invention relates to a kind of fast food glutinous rice tea which is mainly composed of brown rice and prepared with various grains and rices such as corn, mung bean, red bean and millet, and has different tastes, especially the processing technology of brown rice in glutinous rice tea and the brown rice prepared by the process Processed fast food glutinous rice tea. technical background [0002] In the Jianghan Plain area of ​​Hubei Province, people often fry the rice and then boil it until the rice blooms and eat it. The common people call it "焌米茶". [0003] Over the years, due to the high requirements for frying "焌米茶", it has to be fried slowly until the rice turns golden, and if the heat is low, it will be tasteless, and if the heat is high, it will be bitter. It is difficult to control the heat. And the rice tea that adopts folk traditional craft to make no matter in nutritive value, or the requirement of color and fragrance all can't...

AI Technical Summary

Problems solved by technology

And the rice tea that adopts traditional folk craft to make no matter in nutritional value, or the requirement of color and fragrance all can't reach the purpose of marketing, can only satisfy the needs of individuals and families

Moreover, the existing glutinous rice tea needs to be boiled for a long time before drinking, and it cannot meet the requirements of fast brewing.