Highland barley and small dried shrimp rice and preparation method thereof

A technology of small shrimps and highland barley, applied in the field of health rice, can solve the problems of single nutrition and single taste, and achieve the effect of rich nutrition

Inactive Publication Date: 2013-12-25
ANHUI LV ZHEN FANG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its taste is single and nutrition is single, which can no longer satisfy people's diversified needs for food with nutritional and health care effects. The present invention mixes highland barley and small dried shrimps for processing and granulation to make a compound nutritional rice with unique flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A kind of dried highland barley shrimp, which is made from the following raw materials in parts by weight (jin):

[0017] Highland barley 60, wheat flour 40, shrimp 15, mulberry leaf 1, bay leaf 1, eucommia leaf 1, black plum 2, lotus seed 1, hawthorn 2, orange red 2, sweet potato vine 1, comfrey 1, madder 1, lychee shell 1, Proper amount of highland barley wine.

[0018] A preparation method of highland barley shrimp, comprising the following steps:

[0019] (1) Wash and drain the highland barley, soak it in an appropriate amount of highland barley wine for 3 hours, remove it and put it in a pot, add a small amount of white vinegar, fry it dry with a slow fire, puff it up, grind it, pass it through a 100-mesh sieve, and get the highland barley powder;

[0020] (2) Clean the small shrimps, put them into the pot, stir-fry them with vegetable oil until fragrant, add some highland barley wine, simmer until dry, take out the small shrimps, dry them, grind them into powder,...

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PUM

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Abstract

The invention discloses a highland barley and small dried shrimp rice, which comprises the following raw materials by weight: 60-70 parts of highland barley, 40-50 parts of wheat flour, 15-20 parts of shrimps, 1-2 parts of mulberry leaves, 1-2 parts of bay leaves, 1-2 parts of eucommia leaves, 2-3 parts of dark plums, 1-2 parts of lotus seeds, 2-3 parts of haws, 2-3 parts of red tangerine peels, 1-2 parts of sweet potato vines, 1-2 parts of lithospermum, 1-2 parts of madder, 1-2 parts of lichee shells, and a proper amount of barley wine. The rice grain type composite rice which is prepared from highland barley and small dried shrimps by a special processing method, and has heavy highland barley flavour and light seafood flavor with abundant nutrition and delicious taste; the composite rice is added with traditional Chinese medicine components, thereby the product has the efficacies for strengthening stomach, promoting digestion, nourishing liver and kidney, strengthening muscles and bones, cooling blood and invigorating circulation of blood.

Description

technical field [0001] The invention relates to a health-care rice, in particular to a highland barley dried shrimp and a preparation method thereof. Background technique [0002] As a staple food, rice has been deeply rooted in the hearts of the people. But its taste is single, nutrition is single, can't meet people's diversified demand for food with nutrition and health care effect, the present invention mixes highland barley and small dried shrimps and carries out processing granulation, makes a kind of compound nutritional rice with unique flavor. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a kind of highland barley dried shrimp and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of highland barley shrimp is made from the following raw materials in parts by weight: [0006] Highland barley 60-70, wheat flour 40-50, dried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/33A23L1/30A23L33/10A23L33/105
Inventor 陈荣兵陈荣军
Owner ANHUI LV ZHEN FANG AGRI SCI & TECH
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