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Shii-take rice crust and manufacture method thereof

A production method and technology of shiitake mushrooms, which are applied in food ingredients as fluffy agents, functions of food ingredients, food science, etc., can solve the problems affecting the nutritional value of shiitake mushrooms and limiting the functional nutrition of shiitake mushrooms, so as to achieve rich nutrition and nutritional health care value high effect

Inactive Publication Date: 2018-10-12
LANGFANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding shiitake mushrooms to the crispy rice raw materials not only enriches the nutrition of the crispy rice crispy rice, but also obtains a strong aroma with a unique mixture of rice fragrance and shiitake mushroom aroma, but the existing production process simply adds crushed shiitake mushroom powder to the crispy rice crispy raw material , which limits the functional nutrition of shiitake mushrooms and affects the nutritional value of shiitake mushrooms

Method used

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  • Shii-take rice crust and manufacture method thereof
  • Shii-take rice crust and manufacture method thereof
  • Shii-take rice crust and manufacture method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment relates to the production of a mushroom crispy rice.

[0028] The shiitake mushroom cracker comprises the following raw material components in parts by mass:

[0029] 5-25 parts of dried shiitake mushrooms, 100 parts of rice, 5-25 parts of corn flour, 35-55 parts of buckwheat flour, 35-55 parts of oat flour, and 0.5-5 parts of leavening agent.

Embodiment 11

[0031] The production of shiitake mushroom crispy rice includes the following steps:

[0032] a. Pretreatment of shiitake mushrooms: take dried shiitake mushrooms or directly take dried shiitake mushrooms, crush them in a grinder, sieve them through a 120-mesh sieve, filter out the residue, and then put the obtained finer shiitake mushroom powder with no particles on the surface in a microwave oven within 400W of microwave conditions for 120s;

[0033] b. Rice pretreatment: take the rice, wash it and soak it in water for 40 minutes to make the moisture content of the rice reach 30%, and then roll the soaked rice into small particles with uniform particle size. The particle size should be moderate and not too broken;

[0034] c. Making crispy rice: fully mix the pretreated rice, shiitake mushroom powder and other raw materials in proportion, and stir evenly; spread plastic wrap on the wooden chopping board, apply a little edible oil, knead the mixed materials and put them on th...

Embodiment 12

[0036] The production of shiitake mushroom crispy rice includes the following steps:

[0037] a. Mushroom pretreatment: take the dried shiitake mushrooms or directly take the dried shiitake mushrooms, crush them in a grinder, sieve them through a 100-mesh sieve, filter out the residue, and then put the obtained finer shiitake mushroom powder with no particles on the surface in a microwave oven within 600W of microwave conditions for 90s;

[0038] b. Rice pretreatment: take the rice, wash it and soak it in water for 1 hour, so that the water content of the rice reaches 35%, and then roll the soaked rice into small particles with uniform particle size. The particle size should be moderate and not too broken;

[0039] c. Making crispy rice: Mix the pretreated rice, shiitake mushroom powder and other raw materials in proportion and stir well; spread plastic wrap on the wooden chopping board, apply a little edible oil, knead the mixed materials and put them on the chopping board P...

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Abstract

The present invention discloses a manufacture method of a shii-take rice crust. The shii-take rice crust is prepared from rice as a raw material and contains dried shiitake, corn flour, buckwheat flour, oat flour and a swelling agent; the shiitake and rice are respectively pretreated; the pretreated shiitake and rice are mixed with other raw materials; and then kneading, tableting, slicing and finally oil-frying methods are used to prepare the shii-take rice crust. The manufacture method increases content of functional nutrients in the shii-take rice crust, has remarkable nutritional effects,and also forms special flavor substances and color generation substances, so that the mouthfeel, fragrance and color and luster of the shii-take rice crust are more favored by people, and the shii-take rice crust excellent in color, fragrance and taste, and relatively high in nutritional and health-care value is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making crispy mushrooms and crispy mushrooms obtained by the production method. Background technique [0002] Crispy rice is convenient to eat and easy to digest. It can be used as a table delicacy or as a snack food, and is deeply loved by consumers. With the improvement of people's living standards, the requirement for food is to pay attention to nutritional balance and also pursue the unique flavor of food. [0003] Lentinus edodes, also known as black mushroom, shiitake mushroom, northern mushroom, etc., is a kind of edible fungus, rich in high protein, low fat, polysaccharide, various amino acids and vitamins, and rich dietary fiber, which can improve the body's immunity and eliminate peroxidation in the body. Hydrogen, anti-cancer, lowering blood pressure, lowering blood fat, and lowering cholesterol, and also has therapeutic effects on diabetes, tuber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L31/00A23L5/30A23L33/00
CPCA23V2002/00A23L5/34A23L7/13A23L31/00A23L33/00A23V2200/30A23V2200/234
Inventor 解春艳吴智艳周志国侯晓强牛小庆张旭张美娜王颖
Owner LANGFANG NORMAL UNIV
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