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Rose beautifying rice flour for steaming meat

A technology of steamed meat rice noodles and roses, which is applied in the directions of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc., to achieve the effect of good taste

Active Publication Date: 2014-07-23
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are grad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A rose beautifying steamed meat rice noodle, which is composed of the following raw materials in parts by weight (Kg): 200 japonica rice, 100 glutinous rice, 40 black beans, 20 sunflower kernels, 70 lemongrass juice, 35 lemons, 30 yogurt powder, 20 shrimp powder, and green tea Powder 5, egg yolk powder 30, rose flower 8, pearl 5, Atractylodes macrocephala 5, white peony root 5, angelica 3, asparagus 3, Venus grass 2, food additive 6, appropriate amount of water:

[0018] The food additive is composed of the following raw materials in parts by weight (Kg): 20 cocoa powder, 30 egg yolks, 20 onions, 60 sea buckthorn juice, 8 barley straw, 4 thorn dragon buds, 4 black snake snakes, and an appropriate amount of water.

[0019] The preparation method of food additive:

[0020] (1) Extract barley straw, thorn dragon bud, and black snake with 6 times the amount of water, spray and dry the extract to obtain powder for later use;

[0021] (2) Wash the onion, chop it and put it i...

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PUM

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Abstract

A rose beautifying rice flour for steaming meat is composed of the following raw materials in parts by weight: 200 to 230 parts of polished rice, 100 to 120 parts of glutinous rice, 40 to 50 parts of black soya bean, 20 to 25 parts of sunflower seed kernel, 70 to 80 parts of lemon grass juice, 35 to 45 parts of lemon, 30 to 40 parts of yoghourt flour, 20 to 30 parts of shrimp meal, 5 to 7 parts of green tea powder, 30 to 35 parts of egg yolk flour, 8 to 10 parts of rose flower, 5 to 6 parts of pearl, 5 to 6 parts of bighead atractylodes rhizome, 5 to 6 parts of white peony root, 3 to 4 parts of Chinese angelica, 3 to 4 parts of diarrhena mandshurica, and 2 to 3 parts of phymatopsis griffithiana. During the preparation process of the rose beautifying rice flour, lemon grass juice and lemon are added, thus the steamed pork has a very good taste and has a certain beautifying and whitening effect; at the same time, extracts of traditional Chinese herbals such as rose flours, pearl, bighead atractylodes rhizome, white peony root, Chinese angelica, and the like are added, and thus the rice flour has a very good function of maintaining beauty and keeping young.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a rose beautifying steamed meat rice noodle. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of rose beautifying rice noodles with steamed meat. [0004] The present invention is achieved through the following technical solutions: a rose beautifying steamed meat rice noodle, which is composed of the following raw materials in parts by weight: japonica rice 200-230, glutinous rice 100-120, black beans 40-50, sunflower kernels 20-25, lemongrass...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L7/10
CPCA23L7/198A23L33/105A23V2002/00A23V2250/21A23V2200/14A23V2200/318
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE