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Processing method for frying glutinous rice with orange juice

A processing method and technology of orange juice, applied in the field of food processing, can solve the problems of easy to get angry, weak health care function, weak fragrance, etc., and achieve the effects of good taste and prolonging shelf life.

Inactive Publication Date: 2012-10-17
唐春潮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stir-fried glutinous rice is also a common glutinous rice snack, but the fried glutinous rice produced by ordinary technology is easy to get angry after eating, the fragrance is weak, and the health function is weak

Method used

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Embodiment Construction

[0017] A processing method for fried glutinous rice with orange juice, comprising the following steps:

[0018] (1) Wash the glutinous rice and soak it in water for 10-12 hours, and at the same time wash and drain the fresh oranges;

[0019] (2) While soaking the glutinous rice, peel the drained oranges and squeeze out the juice;

[0020] (3) Take out the soaked glutinous rice and drain the water, mix the orange juice squeezed out in step (2) into the glutinous rice, mix well, the amount of orange juice added is 5-8% of the wet weight of the glutinous rice;

[0021] (4) Put the glutinous rice mixed in step (5) into the steamer, heat and cook at 60-85°C for 60-80 minutes, the steamed rice will come out of the pan quickly, then spread it out to cool and shrink, and wait until When there is no stickiness at all, gently knead the glutinous rice, and then put it in an oven to dry to obtain glutinous rice Yinmi, the moisture content of Yinmi is ≤8%, and the drying temperature is 80...

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PUM

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Abstract

The present invention discloses a processing method for frying glutinous rice with orange juice. According to the processing method, glutinous rice is soaked; orange is washed and juiced; the soaked glutinous rice is taken out and drained, and is mixed with the orange juice; steaming is performed until the glutinous rice is cooked; cooling and drying are performed; barley is added to the dried material, and then frying is performed; screening is performed, and then packaging and storing are performed. With the processing method of the present invention, the fried glutinous rice has characteristics of orange fragrance, aroma of fried barley, and good taste, and has effects of heat clearing and detoxifying, pathogenic fire removing, spleen-stomach invigorating and qi replenishing, spleen and stomach strengthening, and abnormal sweating stopping.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing fried glutinous rice with orange juice. Background technique [0002] Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in southern China, but it is often called Jiangmi in the north. It is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, and various desserts. Glutinous rice is also the main raw material for brewing fermented glutinous rice (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. The effect of sweating, has a certain relief effect on poor appetite, abdominal distension and diarrhea. Stir-fried glutinous rice is also a common glutinous rice snack, but the fried glutinous rice produced by ordinary techniques is easy to get ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/168A23L33/00
Inventor 李敬明
Owner 唐春潮
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