Crisp red rice containing Lycium Chinense and mulberry, and processing method thereof

A technology of rice crockpot and wolfberry, which is applied in the fields of food science, function of food ingredients, food ingredients containing natural extracts, etc. Effect

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

[0020] A Chinese wolfberry mulberry red rice cracker is composed of the following raw materials by weight (grams):

[0021] Blood glutinous rice 150, rice 200, red rice 40, wolfberry 35, mulberry 40, red amaranth 25, red distiller's grains 12, red Qiaomei 3, leek seed 2, thyme grass 2, horn flower 2, nutritional additives 12, grape seed oil 15;

[0022] The nutritional additive is made of the following raw materials in weight (grams): 10 pineapple honey seed powder, 30 grape tree grapes, 10 hawthorn powder, 12 black bean skin powder, 8 emlical seed powder, 20 pig skin jelly, 4 maca powder , Rosa japonica 5, Pyracantha 5, Zoumatai 2, Salvia 2, Honey 10, Wine 50, Seabuckthorn Oil 5;

[0023] 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 ...

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PUM

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Abstract

The invention discloses a crisp red rice containing Lycium Chinense and mulberry, and a processing method thereof. The crisp red rice containing Lycium Chinense and mulberry comprises, by weight, 100-150 parts of red glutinous rice, 200-400 parts of rice, 20-40 parts of red rice, 25-35 parts of Lycium Chinense, 20-40 parts of mulberry, 20-35 parts of red spinach, 8-12 parts of red vinasse, 2-4 parts of Gomphrena globosa Linn., 2-3 parts of leek seed, 1-2 parts of Thesium chinense Turcz., 1-2 parts of Lotus corniculatus, 10-15 parts of a nutritional additive and 10-15 parts of grape seed oil. The crisp red rice containing Lycium Chinense and mulberry has the characteristics of uniform red and black color, delicious, crisp and tasty mouthfeel, suitableness for being eaten by all people, simple and feasible technology, and eating convenience, has the efficacies of liver nourishing, kidney benefiting, heat clearing, detoxifying, beauty treating and tranquillizing, and can nourish and strengthen bodies, delay ageing and replenish energy after long term eating.

Description

technical field [0001] The invention relates to red rice crispy rice with wolfberry and mulberry 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 Chinese wolfberry mulberry red rice cracker and a processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/30
CPCA23L5/12A23L7/135A23L33/10A23L33/105A23P20/12A23V2002/00A23V2200/044A23V2200/30A23V2200/302A23V2200/318A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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