Mutton rice flour and preparation method thereof

A technology for nutritious rice flour and mutton flour, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single health care effect, incomplete nutrition, no special flavor, etc. Easy to eat and good appearance

Inactive Publication Date: 2015-09-23
ZUNYI YANGLAODA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The rice flour products currently on the market are mainly rice flour products without additives, which have defects such as incomplete nutrition, single health care effect, poor palatability and no special flavor, and cannot meet the needs of different markets and groups of people.

Method used

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  • Mutton rice flour and preparation method thereof
  • Mutton rice flour and preparation method thereof
  • Mutton rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of mutton nutrition powder:

[0019] Main ingredients: 45 parts of mutton powder and 20 parts of traditional Chinese medicine powder

[0020] Chinese medicine powder components: 30 parts of angelica, 15 parts of Codonopsis pilosula, 10 parts of astragalus, 40 parts of red dates, 5 parts of medlar, and 4 parts of donkey-hide gelatin.

[0021] Preparation of traditional Chinese medicine powder: weigh angelica, codonopsis, astragalus, red dates, medlar and donkey-hide gelatin according to the above parts by weight, mix and pulverize, add 4-5 times of clear water, boil on high heat and turn to simmer for 1 hour, filter, and spray the filtrate Dry and pass through an 80-mesh sieve to obtain Chinese medicine powder.

[0022] Preparation of mutton powder: Wash the mutton, blanch it, cut it into pieces, put it in a casserole, add 1.2kg of star anise, 1.1kg of cinnamon, 1.3kg of ginger, 1kg of garlic, and 1kg of cooking wine to simmer for 1 hour for every 100kg. Re...

Embodiment 2

[0025] Preparation of Lamb Flour:

[0026] Main ingredients: 55 parts of mutton powder and 30 parts of traditional Chinese medicine powder

[0027] Chinese medicine powder components: 40 parts of angelica, 25 parts of Codonopsis pilosula, 20 parts of astragalus, 60 parts of red dates, 15 parts of medlar, and 6 parts of donkey-hide gelatin.

[0028] Preparation of traditional Chinese medicine powder: see Example 1 for specific preparation steps.

[0029] The preparation of mutton powder: see embodiment 1 for specific preparation steps.

[0030] The raw rice is ground, cleaned and soaked, dehydrated and crushed to 60 mesh to obtain rice flour, and then added mutton nutrition powder in parts by weight, including 25 parts of mutton powder and 75 parts of rice flour, mixed and stirred evenly , and then, after powder pressing and molding, primary aging treatment, steamed flour, secondary aging treatment, combing, drying, cooling, cutting, measuring and packaging processes, the mut...

Embodiment 3

[0032] Preparation of mutton nutrition powder:

[0033] Main ingredients: 50 parts of mutton powder and 25 parts of traditional Chinese medicine powder

[0034] Chinese medicine powder components: 35 parts of Angelica sinensis, 20 parts of Codonopsis pilosula, 15 parts of Astragalus membranaceus, 50 parts of red dates, 10 parts of medlar, and 5 parts of donkey-hide gelatin.

[0035] Preparation of traditional Chinese medicine powder: see Example 1 for specific preparation steps.

[0036] The preparation of mutton powder: see embodiment 1 for specific preparation steps.

[0037] The raw rice is ground, cleaned and soaked, dehydrated and crushed to 60 mesh to obtain rice flour, and then added mutton nutrition powder in parts by weight, including 15 parts of mutton powder and 85 parts of rice flour, mixed and stirred evenly , and then, after powder pressing and molding, primary aging treatment, steamed flour, secondary aging treatment, combing, drying, cooling, cutting, measuri...

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PUM

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Abstract

The present invention discloses a mutton rice flour and a preparation method thereof. The mutton rice flour is prepared by the following raw materials in parts by weight: 5-25 parts of mutton meal and 75-95 parts of rice flour; and preferably, the mutton rice flour is prepared by the following raw materials in parts by weight: 15 parts of mutton meal and 85 parts rice flour. The mutton rice is obtained by adding mutton nutritional flour into the rice flour prepared by the traditional production method, has high nutritional value, excellent mouthfeel, and health-care efficacies, and does not use any additives.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to mutton nutritious rice noodles and a preparation method thereof. Background technique [0002] Rice flour is a kind of powder made from rice. Generally, the rice is fried and then ground into powder. Rice flour is a creamy white powder that is easily soluble in water. It has the color of milk and has a mellow taste. Delicious, slightly sweet, just add boiling water to make a paste when eating, it is a traditional Chinese convenience food. Rice flour contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice flour are mainly starch, and the contained protein is mainly rice glutenin, followed by rice gelatin and globulin. The crop is high, the digestibility is 66.8%-83.1%, and it is also the higher one in cereal protein. Therefore, rice flour has higher nutritional value. Mutton, sweet in taste and warm in nature, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/311A23L1/30A23L7/10A23L13/10
CPCA23V2002/00A23V2250/21A23V2200/30
Inventor 刘正念
Owner ZUNYI YANGLAODA FOOD CO LTD
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