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Matcha flavor rice crust and preparation method thereof

A technology for rice cracker and tea flavor, applied in the field of matcha-flavored rice cracker and its preparation, can solve problems such as single raw material composition, and achieve the effects of full flavor, simple and easy processing technology and unique taste.

Inactive Publication Date: 2015-01-28
赵敬哲
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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 1

[0024] A kind of matcha-flavored crispy rice, said matcha-flavored crispy rice consists of the following raw materials in parts by weight:

[0025] 80-100 parts of rice, 50-60 parts of glutinous rice, 10-20 parts of matcha powder, 4-6 parts of hawthorn, 3-5 parts of radish seed, 4-5 parts of tangerine peel, 1-3 parts of gallinaceous gold, 2-4 parts of poria cocos 3-5 parts of malt, 2-4 parts of table salt, 3-5 parts of white sugar, 8-10 parts of vegetable oil.

[0026] The preparation method of the matcha-flavored crispy rice comprises the following steps:

[0027] (1) decoct hawthorn, radish seeds, tangerine peel, gallinacea, poria cocos, and malt on low heat for 4-6 hours, and filter to obtain a decoction of Chinese herbal medicine;

[0028] (2) spray-drying the decoction of Chinese herbal medicine in step (1) to obtain Chinese herbal medicine powder;

[0029] (3) Wash and mix the rice and glutinous rice evenly, put them into a pot and cook until cooked rice is obtained; ...

Embodiment 2

[0034] A kind of matcha-flavored crispy rice, said matcha-flavored crispy rice consists of the following raw materials in parts by weight:

[0035] 80 parts of rice, 50 parts of glutinous rice, 10 parts of matcha powder, 4 parts of hawthorn, 3 parts of radish seed, 4 parts of tangerine peel, 1 part of gallinaceous gold, 2 parts of poria cocos, 3 parts of malt, 2 parts of table salt, 3 parts of white sugar, vegetable oil 8 servings.

[0036] The preparation method of the matcha-flavored crispy rice comprises the following steps:

[0037] (1) decoct hawthorn, radish seeds, tangerine peel, gallinacea, poria cocos, and malt on low heat for 4-6 hours, and filter to obtain a decoction of Chinese herbal medicine;

[0038] (2) spray-drying the decoction of Chinese herbal medicine in step (1) to obtain Chinese herbal medicine powder;

[0039] (3) Wash and mix the rice and glutinous rice evenly, put them into a pot and cook until cooked rice is obtained;

[0040] (4) Add matcha powde...

Embodiment 3

[0044] A kind of matcha-flavored crispy rice, said matcha-flavored crispy rice consists of the following raw materials in parts by weight:

[0045] 90 parts of rice, 55 parts of glutinous rice, 15 parts of matcha powder, 5 parts of hawthorn, 4 parts of radish seed, 4.5 parts of tangerine peel, 2 parts of gallinaceous gold, 3 parts of poria cocos, 4 parts of malt, 3 parts of table salt, 4 parts of white sugar, vegetable oil 9 servings.

[0046] The preparation method of the matcha-flavored crispy rice comprises the following steps:

[0047] (1) decoct hawthorn, radish seeds, tangerine peel, gallinacea, poria cocos, and malt on low heat for 4-6 hours, and filter to obtain a decoction of Chinese herbal medicine;

[0048] (2) spray-drying the decoction of Chinese herbal medicine in step (1) to obtain Chinese herbal medicine powder;

[0049] (3) Wash and mix the rice and glutinous rice evenly, put them into a pot and cook until cooked rice is obtained;

[0050] (4) Add matcha po...

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Abstract

The invention discloses matcha flavor rice crust and a preparation method thereof. The matcha flavor rice crust consists of the following raw materials in parts by weight: 80-100 parts of rice, 50-60 parts of sticky rice, 10-20 parts of matcha powder, 4-6 parts of hawthorn fruits, 3-5 parts of semen raphani, 4-5 parts of dried tangerine or orange peel, 1-3 parts of endothelium corneum gigeriae galli, 2-4 parts of poria cocos, 3-5 parts of malt, 2-4 parts of salt, 3-5 parts of white granulated sugar and 8-10 parts of vegetable oil. The matcha flavor rice crust disclosed by the invention is simple and feasible in processing technology, has strong matcha flavor and is unique in taste and full in flavor. Moreover, the Chinese herbal medicines such as the hawthorn fruits and semen raphani are added into the formula, so that the rice crust disclosed by the invention has the effects of whetting the appetite and helping digestion and is particularly suitable to be eaten by persons suffering from inappetence.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a matcha-flavored crispy rice and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. [0003] 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 compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/10A23L1/212A23L1/311A23L1/30A23L7/117A23L33/10A23L33/105
CPCA23L33/10A23L7/139A23L33/105A23V2002/00
Inventor 赵敬哲
Owner 赵敬哲
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