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Five-nut buckwheat rice crust

A technology of five-nut rice and buckwheat, applied in baking, baked goods, food science and other directions, can solve the problem of not meeting the concept of health, and achieve the effect of natural color and crisp taste

Inactive Publication Date: 2014-03-26
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product has certain limitations in the use of raw materials and its nutritional value, and it cannot meet the growing consumer market and people's increasingly updated modern health concepts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A buckwheat five-kernel cracker, comprising in parts by weight: 20 parts of rice, 5 parts of starch, 40 parts of buckwheat, 10 parts of palm oil, 3 parts of hydrogenated oil, 5 parts of peanuts, 4 parts of sesame, 5 parts of walnuts, and 6 parts of almonds , 7 parts of melon seeds, 1 part of white sugar, 1 part of monosodium glutamate, 1 part of salt, and 1 part of spicy seasoning.

[0010] The above-mentioned buckwheat five-kernel crisper adopts conventional production steps, mixes the materials according to the weight ratio and adds water to adjust, puts them into twin-screws for extrusion molding, uses a rotary cutter to cut, fry, and cools.

Embodiment 2

[0012] A buckwheat five-kernel cracker, comprising in parts by weight: 30 parts of rice, 8 parts of starch, 60 parts of buckwheat, 20 parts of palm oil, 8 parts of hydrogenated oil, 10 parts of peanuts, 9 parts of sesame, 12 parts of walnuts, and 11 parts of almonds , 10 parts of melon seeds, 3 parts of white sugar, 3 parts of monosodium glutamate, 3 parts of salt, 3 parts of seafood seasoning.

[0013] The above-mentioned buckwheat five-kernel crisper adopts conventional production steps, mixes the materials according to the weight ratio and adds water to adjust, puts them into twin-screws for extrusion molding, uses a rotary cutter to cut, fry, and cools.

Embodiment 3

[0015] A buckwheat five-kernel cracker, comprising in parts by weight: 24 parts of rice, 6 parts of starch, 51 parts of buckwheat, 12 parts of palm oil, 6 parts of hydrogenated oil, 7 parts of peanuts, 7 parts of sesame, 8 parts of walnuts, and 8 parts of almonds , 9 parts of melon seeds, 2 parts of white sugar, 2 parts of monosodium glutamate, 2 parts of salt, and 2 parts of vegetable flavor seasoning.

[0016] The above-mentioned buckwheat five-kernel crisper adopts conventional production steps, mixes the materials according to the weight ratio and adds water to adjust, puts them into twin-screws for extrusion molding, uses a rotary cutter to cut, fry, and cools.

[0017] The buckwheat five-kernel rice crust prepared by the invention has a crisp taste, and the buckwheat is combined with walnuts, almonds, melon seeds and peanuts to make the rice crust rich in protein, oil, minerals and vitamins without adding any pigment and having a natural color.

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PUM

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Abstract

The invention provides five-nut buckwheat rice crust. The five-nut buckwheat rice crust is made with, by weight, 20-30 parts of rice, 5-8 parts of starch, 40-60 parts of buckwheat, 10-20 parts of palm oil, 3-8 parts of hydrogenated oil, 5-10 parts of peanut kernel, 4-9 parts of sesame seed, 5-12 parts of walnut kernel, 6-11 parts of almond, 7-10 parts of shelled melon seed, 1-3 parts of white granulated sugar, 1-3 parts of monosodium glutamate, 1-3 parts of salt, and 1-3 parts of spices. The five-nut buckwheat rice crust is rich in various amino acids and vitamins, has the health function, is crispy without any pigment, and has natural color.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a buckwheat rice cracker with five kernels. Background technique [0002] Currently on the market, crispy rice is a small food loved by consumers. Crunchy crispy, easy to use, rich in nutrition and easy to digest, it can be used as a snack food or 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 its nutritional value, and cannot satisfy the growing consumer market and people's increasingly updated modern health concepts. Rice crackers with more nutritional value and more varieties need to be developed in the market. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a buckwheat five-kernel rice cracker, which is not only rich in various amino acids and vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L7/13A23L25/00
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD