Rose and pork liver-containing sauced crispy rice and processing method thereof

A technology of pork liver sauce fragrant and pork liver sauce is applied in the direction of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc. The effect of rich taste and aroma

Inactive Publication Date: 2014-08-20
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single composition of traditional crispy rice raw materials, it cannot satisfy people's pursuit of its nutrition and flavor. Balanced, unique flavored crispy rice, catering to market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A fragrant crispy rice with rose pork liver sauce is composed of the following raw materials in parts by weight:

[0022] Rice 180-250, corn 80-120, rose powder 10-15, pork liver 20-25, black garlic powder 6-10, bitter gourd 10-20, onion 8-15, chrysanthemum 2-3, lemongrass root 2-3 , 2-3 locust leaves, 1-3 saffron seeds, 30-40 red peppers, 4-6 soy sauce, 8-12 cooking wine, 4-5 rice vinegar, 4-6 salt, 6-12 nutritional additives, appropriate amount of palm oil;

[0023] The nutritional additive is made of the following raw materials in parts by weight: 6-10 pineapple seed kernel powder, 20-30 grape tree, 6-10 hawthorn powder, 8-12 black bean skin powder, 4-8 emblica powder, pig Skin jelly 15-20, Maca powder 4-6, golden cherry 3-5, fire buckthorn fruit 3-5, Zouma fetus 2-3, salvia miltiorrhiza 1-2, honey 6-10, wine 30-50, sea buckthorn oil 3-6;

[0024] The preparation method of the nutritional additive is as follows: (1), wash, freeze, crush and grind the vine grapes i...

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PUM

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Abstract

The invention discloses a rose and pork liver-containing sauced crispy rice and a processing method thereof. The rose and pork liver-containing sauced crispy rice comprises, by weight, 80-100 parts of black rice, 60-100 parts of long-shaped rice, 10-15 parts of Rhizoma Polygonati Odorati, 20-40 parts of coconut meat, 30-50 parts of red date, 10-15 parts of durian pit, 1-2 parts of Passiflora henryi Hemsl., 1-2 parts of Phymatopsis griffithiana, 1-2 parts of unilocular crateva leaf, 1-2 parts of Herba Houttuyniae, 1-3 parts of wolfberry leaf, 1-3 parts of Oroxylum indicum, 5-8 parts of maltose syrup, 10-15 parts of a nutrition additive and 8-12 parts of coix seed oil. The rose and pork liver-containing sauced crispy rice has the characteristics of delicious and crisp mouthfeel, hot and tasty taste, unique flavor, uniform thickness and eating convenience, improves the nutrition and enriches the mouthfeel and the fragrance through fusion of rose and pork liver; and the addition of traditional Chinese medicines with heat clearing, detoxifying, qi rectifying, stomach harmonizing, yin nourishing and blood nourishing components realizes common effects, and makes the crisp rice enrich and nourish blood and beneficial for the health.

Description

technical field [0001] The invention relates to rose pork liver sauce fragrant crispy rice and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice cracker, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single composition of traditional crispy rice raw materials, it cannot satisfy people's pursuit of its nutrition and flavor. Balanced and unique flavored crispy rice, catering to the needs of the market. Contents of the invention [0003] The object of the present invention is to provide a rose pork liver sauce fragrant crispy rice and its processing metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/312A23L1/30A23L13/20
CPCA23L7/126A23L13/20A23L21/10A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/30A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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