Pork and vegetable rice crust

A pork and vegetable technology, applied in the field of food processing, can solve the problem of single raw material composition and achieve the effect of comprehensive nutrition

Inactive Publication Date: 2015-12-30
刘毅
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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

[0013] A pork and vegetable rice crust is composed of the following raw materials in parts by weight: 130-150 parts of rice, 50-60 parts of pork, 20-30 parts of corn, 10-20 parts of radish, 10-20 parts of cucumber, 5-7 parts of onion, red dates 6-8 parts, 4-6 parts of ginger slices, 8-10 parts of wolfberry, 3-5 parts of angelica, 2-3 parts of table salt, 3-5 parts of white sugar and 7-9 parts of vegetable oil.

Embodiment 2

[0015] A pork and vegetable rice crust is composed of the following raw materials in parts by weight: 130 parts of rice, 50 parts of lean meat, 20 parts of corn, 10 parts of radish, 10 parts of cucumber, 5 parts of onion, 6 parts of red dates, 4 parts of sliced ​​ginger, and 8 parts of wolfberry , 3 parts of angelica, 2 parts of table salt, 3 parts of white sugar and 7 parts of vegetable oil.

Embodiment 3

[0017] A pork and vegetable rice crust is composed of the following raw materials in parts by weight: 140 parts of rice, 55 parts of lean meat, 25 parts of corn, 15 parts of radish, 15 parts of cucumber, 6 parts of onion, 7 parts of red dates, 5 parts of sliced ​​ginger, and 9 parts of wolfberry , 4 parts of angelica, 2.5 parts of salt, 4 parts of white sugar and 8 parts of vegetable oil.

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PUM

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Abstract

The invention discloses pork and vegetable rice crust. The pork and vegetable rice crust comprises raw materials in parts by weight as follows: 130-150 parts of rice, 50-60 parts of pork, 20-30 parts of corn, 10-20 parts of radish, 10-20 parts of cucumbers, 5-7 parts of onions, 6-8 parts of Chinese red dates, 4-6 parts of ginger slices, 8-10 parts of fructus lycii, 3-5 parts of Chinese angelica, 2-3 parts of salt, 3-5 parts of white granulated sugar and 7-9 parts of vegetable oil. According to the pork and vegetable rice crust, animal protein in the rice crust is increased, the nutrition is comprehensive, and extracts of fructus lycii, Chinese angelica and other traditional Chinese medicines beneficial to human bodies can supplement protein for people and perform a health-care function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pork and vegetable crispy rice. 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. , 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 composition of traditional crispy rice raw materials, it cannot satisfy people's pursuit of its nutrition and flavor. Balanced and unique flavore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/311A23L1/212A23L1/30
CPCA23V2002/00A23V2200/30
Inventor 刘毅
Owner 刘毅
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