Purple sweet potato and kernel-containing crispy rice and processing method thereof

A technology of purple potato and rice noodles, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve problems such as single raw material composition, achieve uniform color distribution in black and white, unique flavor, and restore body functions.

Inactive Publication Date: 2014-08-27
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 co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of crispy rice with purple potato nuts, which is composed of the following raw materials by weight (grams):

[0023] Yellow sticky rice 200, sago 6, purple sweet potato 60, walnut kernel 15, hazelnut kernel 10, black peanut 12, vitex seed 2, purple lucidum 1, burdock seed 3, noodle dish 5, notoginseng flower 2, blueberry leaf 2, Seabuckthorn leaves 3, nutritional additives 15, rice vinegar, barley oil 15;

[0024] The nutritional additive is made of the following raw materials in weight (grams): 10 pineapple honey seed powder, 20 grape tree powder, 10 hawthorn powder, 12 black bean skin powder, 5 emblica powder, 18 pig skin jelly, 5 maca powder , golden cherry seed 4, fire buckthorn fruit 5, horse fetus 2, salvia miltiorrhiza 1, honey 8, wine 50, sea buckthorn oil 4;

[0025] 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 powde...

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PUM

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Abstract

The invention discloses a purple sweet potato and kernel-containing crispy rice and a processing method thereof. The crispy rice comprises, by weight, 100-200 parts of millet, 6-8 parts of sago, 40-60 parts of purple sweet potato, 10-15 parts of walnut kernel, 8-10 parts of hazelnut kernel, 6-12 parts of black peanut, 1-2 parts of Fructus Viticis, 1-2 parts of Ganoderma Sinense, 2-3 parts of Fructus Arctii, 3-5 parts of Silene conoidea L., 1-3 parts of Panax Tseng, 2-3 parts of blueberry leaf, 2-3 parts of Seabuckthorn leaf, 10-15 parts of a nutrition additive, a proper amount of rice vinegar and 10-15 parts of coix seed. The purple sweet potato and kernel-containing crispy rice has the characteristics of simplicity and easy operation of a process, uniform thickness, uniformly distributed black and white distribution, delicious, rich and crisp mouthfeel, unique kernel mouthfeel and fragrance, unique flavor and abundant nutrition, and can improve the stomach functions, promote digestion, improve the blood sugar and blood fat balance, recover the body functions and benefit the health of human bodies after frequent eating.

Description

technical field [0001] The invention relates to a purple potato nut cracker 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 crispy rice with purple potato nuts and a processing method thereof. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
CPCA23L19/09A23L7/135A23L19/10A23L25/30A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/20
Inventor 王茉
Owner ANHUI JIHONG FOOD
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