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A technology of red bean riced rice and buckwheat, applied in the fields of application, food preparation, food science, etc., can solve the problem of no buckwheat red bean riced rice, etc., and achieve the effect of crisp taste and no added pigments
Inactive Publication Date: 2014-12-03
TONGCHENG YONGJIN BUILDING ENG CO LTD
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Summary
Abstract
Description
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Problems solved by technology
[0005] So far, there is no relevant rep
Method used
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Examples
Experimental program
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Effect test
Example Embodiment
[0013] Example 1
[0014] A kind of buckwheat and red bean curd, comprising by weight: 40 parts of glutinous rice, 26 parts of buckwheat, 12 parts of red beans, 6 parts of sesame seeds, 3.5 parts of salt, 0.7 parts of monosodium glutamate, 4.4 parts of vegetable oil, 0.8 parts of star anise, 0.45 parts of cinnamon, 3.7 parts of ginger Servings, 0.8 portions of cumin, 2.6 portions of flavored seasonings.
[0015] Among them, the flavor seasoning according to the weight ratio is chili powder: pepper powder: MSG: chicken essence = 2:0.12:0.04:0.013.
[0016]
Example Embodiment
[0017] Example 2
[0018] A kind of buckwheat and red bean curd, comprising by weight: 37 parts of glutinous rice, 22 parts of buckwheat, 10 parts of red beans, 4 parts of sesame seeds, 2.5 parts of salt, 0.5 parts of monosodium glutamate, 3.7 parts of vegetable oil, 0.7 parts of star anise, 0.25 parts of cinnamon, 2.5 parts of ginger Servings, 0.3 cumin, 2 flavored seasonings.
[0019] Flavor seasoning according to the weight ratio is chili powder: pepper powder: MSG: chicken essence = 1.5:0.1:0.03:0.01.
Example Embodiment
[0020] Example 3
[0021] A kind of buckwheat and red bean curd, comprising by weight: 45 parts of glutinous rice, 30 parts of buckwheat, 14 parts of red beans, 8 parts of sesame seeds, 4.5 parts of salt, 0.9 parts of MSG, 5 parts of vegetable oil, 0.9 parts of star anise, 0.6 parts of cinnamon, 5.2 parts of ginger Servings, 1.2 portions of cumin, 3.2 portions of flavored seasonings.
[0022] Flavor seasoning according to the weight ratio is chili powder: pepper powder: MSG: chicken essence = 2.3:0.15:0.05:0.015.
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PUM
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Abstract
The invention discloses a buckwheat and red bean rice crust, and belongs to the technical field of food. The buckwheat and red bean rice crust comprises the following components in parts by weight: 35-45 parts of glutinous rice, 22-30 parts of buckwheat, 10-14 parts of red bean, 4-8 parts of sesame, 2.5-4.5 parts of salt, 0.5-0.9 part of monosodium glutamate, 3.7-5 parts of vegetable oil, 0.7-0.9 part of anise, 0.25-0.6 part of cinnamon, 2.4-5.2 parts of ginger, 0.2-1.2 parts of common fennel, and 2-3.2 parts of flavored seasoning. The buckwheat and red bean rice crust disclosed by the invention has a unique flavor, nutritional components of the buckwheat, the red bean, the glutinous rice and the sesame are preserved, and the buckwheat and red bean rice crust is crisp in mouthfeel, free of a pigment, and not greasy, and obtains a new flavor.
Description
technical field [0001] The invention belongs to the technical field of food, in particular to buckwheat and red bean crispy rice. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. The crispy rice is convenient to eat and easy to digest, and can be a snack food or a table delicacy. [0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of raw materials for crispy rice on the market, and their nutritional value is limited to a certain extent, and they also lack unique flavor. flavor. [0004] Buckwheat (scientific name: Fagopyrum esculentum) is a plant of the genus Buckwhea...
Claims
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Application Information
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