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Buckwheat and shiitake crispy rice and processing method thereof

A technology for shiitake mushrooms and buckwheat is applied in the directions of food ingredients containing natural extracts, food preparation, food science, etc., which can solve the problems of single composition of raw materials, and achieve the effects of rich nutrition and improved health care value.

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

[0019] A kind of buckwheat shiitake mushroom cracker is composed of the following raw materials in weight (grams):

[0020] Buckwheat 80, barley 50, japonica rice 60, mushroom 30, wheat germ powder 10, milk 20, azalea 3, leek root 2, leek seed 3, radish seed 2, perilla seed 2, uncaria 2, nutritional additives 14, palm oil 20;

[0021] The nutritional additive is made of the following raw materials in weight (grams): 10 pineapple honey seed powder, 30 tree grapes, 10 hawthorn powder, 12 black bean skin powder, 8 emlical seed powder, 20 pig skin jelly, 5 maca powder , Rosa japonica 5, Pyracantha 5, Zodiac 3, Salvia 2, Honey 10, Wine 40, Seabuckthorn Oil 5;

[0022] The preparation method of the nutritional additive is as follows: (1), wash, freeze, crush and grind the vine grapes into powder to obtain fruit powder, mix pineapple honey kernel powder with maca powder and other powders, stir fry in a pot, and spray Seabuckthorn oil until the powder is cooked and fragrant, then f...

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PUM

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Abstract

The invention discloses a buckwheat and shiitake crispy rice and a processing method thereof. The crispy rice comprises, by weight, 60-80 parts of buckwheat, 40-50 parts of coix seed, 50-60 parts of polished rice, 20-30 parts of shiitake, 8-10 parts of wheat germ powder, 10-20 parts of milk, 2-3 parts of rhododendron, 1-3 parts of Chinese chive root, 2-4 parts of Chinese chive seed, 1-3 parts of radish seed, 1-2 parts of perilla fruit, 1-2 parts of Gambir Plant, 10-14 parts of a nutrition additive and 15-20 parts of palm oil. The buckwheat and shiitake crispy rice has the characteristics of fragrant, rich and crisp mouthfeel, thickness uniformity and abundant nutrition, and is suitable for people of all ages; many traditional Chinese medicinal components are added in the above formula, rhododendron has antibiosis and antiphlogosis effects, the radish seed has food digestion and swelling elimination effects, the perilla fruit has qi depressing and intestine moistening effects, and the Chinese chive root and the Chinese chive seed have liver and kidney nourishing, stomach strengthening and spirit raising effects; and the compatibility of many foods realizes a synergistic effect and improves the health values.

Description

technical field [0001] The invention relates to buckwheat and shiitake mushroom crackers 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 kind of buckwheat shiitake mushroom cracker and its processing method...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
CPCA23L7/135A23L33/10A23L33/105A23V2002/00A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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