A kind of cumin barbecue flavor crispy rice and its processing method
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A processing method and flavor technology, which is applied in the field of cumin barbecue-flavored crispy rice and its processing, can solve single problems, and achieve the effect of improving satiety, reducing harm, and beautiful color
Active Publication Date: 2016-03-09
安徽银铃食品有限公司
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[0003] With the improvement of living standards, consumers put forward new requirements for the flavor, characteristics and nutrition of crispy rice food. However, the single raw materials for traditional crispy rice processing cannot meet the requirements of current consumers. It is urgent to develop and expand the varieties of crispy rice. Flavor, improve health value, enrich nutritional structure
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[0022] A cumin barbecue-flavored rice cracker is composed of the following raw materials by weight (grams):
[0024] The health-care flavoring agent is composed of the following raw materials by weight (grams): 50 pomegranate wine, 10 ginger juice, 10 garlic juice, 18 black fungus, 12 cabbage hibiscus flower, 5 orchid seeds, 5 flaxseed powder, 5 torreya powder, radish seed powder 6, fragrant leaves 2, gynostemma 4, apple vinegar 15, pineapple leaves 4, sea cucumber peptide 1, salt and pepper 6;
[0025] The preparation method of the health-care flavoring agent is as follows: a, pulverize the leaves of fennel, gynostemma, and pineapple leaves to 80 mesh, add 5 times of water to d...
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Abstract
The invention discloses a cumin barbecue flavor rice crust and a processing method thereof. The cumin barbecue flavor rice crust is composed of the following raw materials by weight part: 160-200 of waxy corn, 200-250 of glutinous rice, 40-60 of purple sweet potato, 20-40 of dried beancurd stick, 15-20 of beef granules, 20-30 of Agrocybe cylindracea, 15-25 of kelp powder, 1-2 of cucumber leaf, 2-3 of strawberry leaf, 2-3 of pumpkin flower, 1-2 of Smilacina japonica, 2-3 of Japanese ardisia herb, 12-16 of a health flavoring agent, 4-8 of cumin powder, 3-6 of chili powder, and 10-15 of Coix seed oil. The cumin barbecue flavor rice crust provided by the invention is cooked by barbecue, contains cumin and has a barbecue flavor, has spicy and crispy taste, unique mouthfeel, uniform thickness, and even and beautiful color, and can increase the appetite. At the same time, the formula is added with health care components, which can resist bacteria and prevent cancer, reduce the harm of barbecue food, and also has the effects of tonifying Qi and invigorating kidney, clearing heat and toxic materials, strengthening spleen and harmonizing stomach. Thus, the cumin barbecue flavor rice crust is beneficial to health.
Description
technical field [0001] The invention relates to a cumin barbecue-flavored 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. It is delicious, nutritious, crunchy in texture, easy to use, rich in nutrition, and easy to digest. It can be used as a snack food or a table delicacy. [0003] With the improvement of living standards, consumers put forward new requirements for the flavor, characteristics and nutrition of rice cracker food. However, the single raw materials for traditional rice cracker processing cannot meet the requirements of current consumers. It is urgent to develop and expand the varieties of rice crackers. Flavor, improve health value, enr...
Claims
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Application Information
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