Soy nutritious rice and preparation method thereof

A technology for nutritious rice and soy sauce, applied in the field of food processing, can solve the problems of less variety and taste, lack of health care function, unable to meet the growing needs of consumers, etc., and achieves the effect of high nutritional value

Inactive Publication Date: 2014-04-02
MINGGUANG HAICHUN RICE PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few varieties and tastes of rice products on the market, and they

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of soy sauce nutritional rice is characterized in that it is made of the following raw materials in parts by weight (kg):

[0018] Rice 450, white grass 2, plantain 1, glutinous rice 1.5, bamboo leaves 1.8, lily 2.5, tangerine 1.5, bamboo grass 2.1, male and female grass 1, white fungus 3, white wine 9, strawberry juice 4, soy sauce 55. Sorghum rice 44. Butter 4. Nutrition and health care liquid 7-8;

[0019] The nutrient and health care solution is made of the following raw materials in parts by weight (kg): white lentil flower 2, Yu Liren 2, Huoxiang 3.4, torch flower 2, coffee beans 11, pomelo peel 7, coix seed oil 0.3;

[0020] The preparation method is as follows: (1) adding 4-5 times of water to decoct white hyacinth bean curd, Yu Liren, Huoxiang and Huobahua for 40-50 minutes, and filtering to remove slag to obtain the extract;

[0021] (2) Mix the coffee beans, pomelo peels and extracts into a steamer and steam on high heat for 10-11 minutes, then...

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PUM

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Abstract

The invention provides a soy nutritious rice and a preparation method thereof. The soy nutritious rice is characterized by being prepared from the following raw materials by weight: 450 to 500 parts of rice, 1 to 2 parts of potentilla discolor, 0.8 to 1 part of plantain herb, 1.2 to 1.5 parts of pipewort, 1.8 to 2 parts of bamboo leaf, 2.3 to 2.5 parts of lily, 1.5 to 1.7 parts of tangerine pith, 1.9 to 2.1 parts of Setaria palmifolia, 0.8 to 1 part of Lindernia oblonega, 2 to 3 parts of tremella, 8 to 9 parts of liquor, 3 to 4 parts of strawberry juice, 50 to 55 parts of soy, 40 to 44 parts of sorghum rice, 3 to 4 parts of cream and 7 to 8 parts of nutritious and health-care liquid. According to the invention, sorghum rice contains more fat and iron compared with rice, and a higher nutritive value is obtained after combination of sorghum rice and rice; treated soy endows the soy nutritious rice with unique flavor; moreover, a plurality of Chinese herbal medicines are added in the process of processing, so the soy nutritious rice is capable of clearing heat, removing toxins, improving eyesight, removing nebula, fostering beauty, benefiting qi, preventing exhaustion and preventing and resisting cancers and applicable to a variety of populations.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a kind of rice, in particular to a soy sauce nutritious rice and a preparation method thereof. Background technique [0002] Rice is one of the staple foods of people. It contains protein, fat, multiple vitamins and minerals, which can replenish energy for the human body. But the product variety taste of relevant rice in the market is few, and does not have health care function, can not satisfy the growing demand of consumers. Contents of the invention [0003] The object of the present invention is to provide a soy sauce nutritious rice and a preparation method thereof. The present invention has the characteristics of good taste and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A soy sauce nutritious rice is characterized in that it is made from the following raw materials in parts by weight: [0006] 450-500 rice, ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L33/105A23L7/196A23V2002/00
Inventor 魏海春
Owner MINGGUANG HAICHUN RICE PROCESSING
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