Method for producing potentilla anserine crispy rice

Abstract

The invention discloses a method for producing potentilla anserine crispy rice. The method comprises the following steps: by taking dried potentilla anserine as a raw material, performing ultrasonic assisting washing so as to remove foreign matters; removing exuviae adhered to the surface of the potentilla anserine, and steaming in a steamer till the potentilla anserine is soft; mixing fried highland barley and sesame powder, water and the steamed potentilla anserine according to a ratio, and pulping; pouring the potentilla anserine paste into a stainless steel dish, shaking to uniformly spreading and thinning the paste till the thickness is 0.1-0.2mm, putting the stainless steel dish into an air blown drying oven of 74-76 DEG C, drying for about 1 hour till the moisture content is less than 5%, cooling, collecting, weighing, and subpackaging by a standard of 50g, thereby obtaining the potentilla anserine crispy rice. The potentilla anserine granular powder produced by using the method maintains nutrition values and healthcare functions of the potentilla anserine and has effects of nourishing qi and enriching blood, supplementing calcium and strengthening bodies, reducing fat and losing weight, supplementing nutrients to bodies as well as moistening intestines and relaxing bowels.

Description

technical field [0001] The invention relates to the field of instant health food processing, in particular to a production method of Juema crispy rice. Background technique [0002] Potentilla anserina L. belongs to the family Rosacrae, belongs to the genus Potentalia, Potentella anserane, also known as Potentilla anserina, and longevity grass, etc., and is a perennial herb. Commonly referred to as Juema refers to the swollen root of Potentilla velvet with curved tip, also known as "ginseng fruit", the Tibetan name is "chama", and Tibetan medicine is called "Zhuolao Shazeng". Bracken is widely distributed in Heilongjiang, Jilin, Liaoning, Inner Mongolia, Hebei, Shanxi, Shaanxi, Gansu, Ningxia, Qinghai, Tibet, Xinjiang, Sichuan, Yunnan and other places, but its root system does not expand at altitudes below 1500m and in warm areas, often fibrous It is used as feed; the alpine regions of Gansu, Qinghai, and Tibet are the most widely distributed, with the highest reserves and ...

AI Technical Summary

Problems solved by technology

The most common way to eat Junima is as an ingredient in cooking porridge, eight-treasure rice, cooking beef and mutton, or medicinal meals. It is also difficult to clean Junima, slow to cook, and high in tannin content, which affects its convenience as a health food. often eat

The content of tannin in fern is as high as 10.2-16.9%. Although it has various functions such as hemostasis, antibacterial, anti-virus, anti-tumor, anti-cancer, anti-cardiovascular and cerebrovascular diseases, liver and kidney protection, its bitter taste affects The taste and digestion of junima food have a certain resistance to food, and it is not suitable for the elderly with poor digestion ability and pulmonary heart disease, which limits the development and research of junima instant food health food