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Sorghum duck rice crust and preparation method thereof

A technology for sorghum duck and rice noodles, which is applied to the field of sorghum duck rice and rice noodles and its preparation, can solve the problem that the edible range is not very wide, and achieve the effects of rich taste, convenient eating and crisp taste.

Active Publication Date: 2014-04-30
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sorghum is a nutrient-rich grain that is not widely consumed at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of sorghum duck meat crispy rice, the sorghum duck meat crispy rice comprises the following components by weight: 30 parts of sorghum, 56.5 parts of glutinous rice, 10 parts of duck meat, 0.85 parts of monosodium glutamate, 2.8 parts of table salt, 4 parts of vegetable oil, 1.2 parts of spiced seasoning, Flavor seasoning 1.5 parts.

[0025] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.18:0.15:1.7:0.055:0.225:5.

[0026] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence=2.5:0.25:0.025:0.012 according to the weight ratio.

[0027] A preparation method of sorghum duck crispy rice, the method specifically comprises the following steps:

[0028] 1. Pretreatment of glutinous rice and sorghum: Wash the glutinous rice and sorghum, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot ...

Embodiment 2

[0035] A kind of sorghum duck meat crispy rice, the sorghum duck meat crispy rice comprises the following components by weight: 25 parts of sorghum, 52 parts of glutinous rice, 8 parts of duck meat, 0.7 parts of monosodium glutamate, 3 parts of table salt, 4.5 parts of vegetable oil, 1.5 parts of spiced seasoning, Flavor seasoning 0.5 part.

[0036] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.2:0.2:1.6:0.06:0.2:4.

[0037] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence = 2:0.1:0.02:0.015 according to the weight ratio.

[0038] A preparation method of sorghum duck crispy rice, the method specifically comprises the following steps:

[0039] 1. Pretreatment of glutinous rice and sorghum: Wash the glutinous rice and sorghum, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot for 20 minut...

Embodiment 3

[0046] A kind of sorghum duck meat crispy rice, the sorghum duck meat crispy rice comprises the following components by weight: 35 parts of sorghum, 60 parts of glutinous rice, 12 parts of duck meat, 1 part of monosodium glutamate, 2.5 parts of table salt, 2 parts of vegetable oil, 0.5 parts of spiced seasoning, Flavor seasoning 2 parts.

[0047] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.15:0.1:1.8:0.05:0.25:6.

[0048] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence = 3:0.15:0.03:0.01 according to the weight ratio.

[0049] A preparation method of sorghum duck crispy rice, the method specifically comprises the following steps:

[0050] 1. Pretreatment of glutinous rice and sorghum: Wash the glutinous rice and sorghum, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot for 20 minute...

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Abstract

The invention discloses a sorghum duck rice crust and a preparation method thereof and belongs to the field of foods. The sorghum duck rice crust comprises the following components in parts by weight: 25-35 parts of sorghum, 50-60 parts of glutinous rice, 8-12 parts of duck, 0.7-1 part of monosodium glutamate, 2.5-3 parts of salt, 2-4.5 parts of plant oil, 0.5-1.5 parts of spicy condiment and 0.5-2 parts of flavored condiment. The cooked glutinous rice, sorghum and duck are mixed to prepare the sorghum duck rice crust through a roasting process, the sorghum, the glutinous rice and duck are eaten together, the functionality of dietary glutinous rice and sorghum and nutrition of the sorghum are increased, the taste is enriched, and the sorghum duck rice crust is crispy and delicious in taste, is not greasy and is endowed with a novel flavor. The produced sorghum duck rice crust with unique flavor is packaged in a sealed mode and is prepared into a novel baked food which is convenient to carry and eat.

Description

technical field [0001] The invention belongs to the field of food, in particular to a sorghum duck meat crispy crust and a preparation method thereof. Background technique [0002] Vacuum-packed stewed duck meat product is a kind of convenience food that people often eat in real life. At present, the common production method of vacuum-packed stewed duck meat products is to use fresh whole eviscerated duck as raw material, after cleaning, pickling, stewing, pre-cooling, vacuum packaging, sterilization, storage, and sales. Its disadvantages are greasy taste and unbalanced nutrition. In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L1/315A23L7/135A23L33/10
CPCA23L5/10A23L7/139A23L13/42A23L13/50A23L27/10A23L33/10A23V2002/00A23V2200/08A23V2300/24
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD