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Production method of yellow rice cracker

A technology of Huangyuan rice crackers and rice jars, which is applied in the field of producing Huangyuan rice crackers, can solve the problems of single taste and nutritional value, and achieve better taste effect

Inactive Publication Date: 2014-12-10
赣县田村镇富强农业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although the Huangyuan rice crackers on the market taste better, their taste and nutritional value are single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The Huangyuan rice cracker prepared according to the following method comprises the following steps:

[0029] (1) Preparation: Dry the branches and leaves of Vitex japonica, then burn them to get the ashes, add Vitex japonica ash to boiling water at 90-100°C in a rice tank, filter it into Vitex vitex ash water, and cool it to 10-30°C;

[0030] (2) Wash Dahe rice and jasmine fruit with a washing machine or by hand, and put them into the rice tank with cooled Vitex ash water in step (1) to soak for 15-17 hours. The Vitex ash in the rice tank The water should cover the rice noodles;

[0031] (3) Pick up the big grain rice in step (2), wash and dry it, put it into a pulverizer for crushing, sieve, and select and refine it into 110~180 mesh rice flour for later use;

[0032] (4) Add sage, ginger, pepper, garlic, star anise, cinnamon, and fennel according to (5-6): (3-4): (2-3) (3-4): (1-2): (1-2): After mixing the ratio of (1-2), add water and boil it to make the adjusted ...

Embodiment 2

[0040] On the basis of Example 1, the acidity regulator in the step (6) is citric acid or malic acid.

[0041] As a preferred version, the acidity regulator is formed by mixing citric acid and malic acid in a mass ratio of 1:1; the preparation method of the acidity regulator is to mix citric acid and malic acid with a mass ratio of 1:1 Dissolved in water and prepared as an acidity regulator with a total concentration of 5-15%.

[0042] They were given to children, adults, and the elderly respectively, and they all felt that the taste was good.

Embodiment 3

[0044] A method for producing Huangyuan rice crackers, comprising the following steps:

[0045] (1) Preparation: Dry the branches and leaves of Vitex japonica, then burn them to get the ashes, add Vitex japonica ash to boiling water at 90-100°C in a rice tank, filter it into Vitex vitex ash water, and cool it to 10-30°C;

[0046] (2) Wash Dahe rice and jasmine fruit with a washing machine or by hand, and put them into the rice tank with cooled Vitex ash water in step (1) to soak for 15-17 hours. The Vitex ash in the rice tank The water should cover the rice noodles;

[0047] (3) Pick up the big grain rice in step (2), wash and dry it, put it into a pulverizer for crushing, sieve, and select and refine it into 110~180 mesh rice flour for later use;

[0048](4) Add sage, ginger, pepper, garlic, star anise, cinnamon, and fennel according to (5-6): (3-4): (2-3) (3-4): (1-2): (1-2): After mixing the ratio of (1-2), add water and boil it to make the adjusted juice, burn the leaves...

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PUM

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Abstract

The invention relates to the field of foods, particularly relates to a production method of a yellow rice cracker and mainly aims to disclose a yellow rice cracker which is good in flavor and rich in nutrient. According to the technical scheme, the yellow rice cracker prepared by soaking glutinous rice in yellow gardenia and grey water by using a specific process flow, but not adding any chemical substances such as pigments and the like, is harmless to human bodies if being taken for a long term. More importantly, the yellow rice cracker disclosed by the invention is combined with traditional Chinese medicine extracts so as to have a dietary therapy effect; and white granulated sugar, table salt and an acidity regulator are added, so that the yellow rice cracker is better in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for producing Huangyuan rice crackers. Background technique [0002] Huangyuan Miguo, also known as "Huangmiguo", "Huangbo" and "Huangkueh", originated in Tang Dynasty and flourished in Ming Dynasty. There is a tradition of making edible Huangyuan rice crackers in all regions. Huangyuan rice fruit is yellow and tender, dense and smooth. It can be boiled in soup, steamed, fried or deep-fried. It does not stick to the teeth and is not greasy. [0003] At present, although the Huangyuan rice crackers on the market taste better, the taste and nutritional value are single. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a method for producing Huangyuan rice crackers, which not only has good flavor but also has rich nutrition. [0005] In order to achieve the above object, the technical scheme adopted in...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L19/00A23L7/10A23L27/33A23L27/40A23L27/82A23L33/105A23V2002/00A23V2200/16A23V2250/60A23V2250/15A23V2250/032A23V2250/044
Inventor 曾绍坤
Owner 赣县田村镇富强农业专业合作社
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