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A buckwheat rice cooker, buckwheat technology, applied in application, food preparation, food science and other directions, can solve problems such as unreasonable nutritional structure
Inactive Publication Date: 2012-07-04
北京奈特通达科技发展有限责任公司
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Problems solved by technology
This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional valu...
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Effect test
Embodiment 1
[0017] With reference to the production steps of Example 1, the optimum percentage by weight of its buckwheat rice cracker is 85% of buckwheat, 5% of starch, 5% of soybean flour, 0.3% of seasoning, and 10% of water accounts for the total material. The following conventional production steps are adopted, the materials are mixed according to the ratio, and water is added for conditioning, put into a twin-screw extruder to extrude, and a rotary cutter is used for cutting, frying, cooling, and packaging. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.
Embodiment 2
[0019] With reference to the production steps of Example 1, the percentage by weight of its buckwheat rice cracker is 80% of buckwheat, 6% of starch, 2% of soybean flour, 0.5% of seasoning, and 10% of water accounts for the total material. According to the ratio, the materials are mixed and adjusted with water, put into a twin-screw extruder for extrusion molding, cut by a rotary cutter, fried, cooled, and packaged. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.
[0020] Beneficial effect
[0021] The crispy rice produced by the invention not only has the flavor and mouthfeel of common crispy rice, but also is crisper. And the content of natural nutrients is significantly improved, its protein is doubled, calcium is increased by 10-14 times, iron is increased by 1-2 times, retinol equivalent is increased by 31-43 times, thiamine is increased by 0.5-1 times, nuclea...
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PUM
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Abstract
The invention relates to buckwheat rice crust, which relates to natural total nutrient rice crust and a production method thereof. Buckwheat is adopted as a main ingredient, and natural nutritious materials such as beans, nutlets, shrimp bran powder, plant protein powder, grain germ flour, fresh bone calcium powder, livestock and poultry liver powder, dried marine algae powder and spirulina powder are used for nutrition supplementing and seasoning, so that nutrition is balanced and comprehensive. In production, the beans are boiled and cured twice, natural nutrition supplementing and seasoning are carried out three times in different processing stages, and rice crust slices, rice crust cake products, baked rice crust piece blanks and baked rice crust cake blank semi-finished products are provided. The buckwheat rice crust has the beneficial effects that: the buckwheat has unique edibleness and is rich in various amino acid, vitamins and the like; and the rice crust has a health care function, so that the buckwheat rice crust is more delicious and is natural in color.
Description
technical field [0001] The invention relates to buckwheat crispy rice. Background technique [0002] Currently on the market, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice, puffed rice cracker and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Rice crispy texture, convenient to eat, rich in nutrition, easy to digest, can be used not only as a snack food, but also as a table delicacy. The crispy rice that sells on the market is with rice, corn, millet as main raw material. This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional value of food crystals. Balanced, but the nutritional structure of most p...
Claims
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Application Information
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