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Reed leaf flavor type rice processing technology

A processing technology and brown-flavor technology, which is applied in the field of brown-flavor rice processing technology, can solve problems such as eating trouble, and achieve the effects of low cost, simple and easy-to-obtain materials, and simple operation.

Inactive Publication Date: 2018-12-11
张天才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, zongzi needs to be steamed after wrapping the rice manually, which is very troublesome to eat, and there is no rice that does not need to be wrapped with zongzi leaves to have a brown flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a formula of brown-flavored rice, which comprises the following raw materials in parts by weight: 35 parts of broken rice (mixture of japonica rice and glutinous rice) powder, 20 parts of millet flour, 25 parts of potato starch, 25 parts of flour, fresh zong leaves 8 parts, 6 parts of strengthening agent.

[0026] Its processing technology includes the following steps:

[0027] S1. Preferably, crushed rice flour, millet flour, potato starch, flour and fortifier with the above specific gravity are put into a mixing container, mixed with water, mixed evenly, kneaded into a dough, and the water content of the dough is 32% to 40%;

[0028] S2. Granulation: Put the dough in step S1 into a granulator to press rice grains with a long diameter of 0.7-0.8 cm and a short diameter of 0.2-0.3 cm;

[0029] S3. Treatment of zong leaves: soak the fresh zong leaves with the above specific gravity in water for one day, chop the soaked zong leaves, pass the cho...

Embodiment 2

[0036] The invention provides a formula of brown-flavored rice, which comprises the following raw materials in parts by weight: 25 parts of broken rice (mixture of japonica rice and glutinous rice) powder, 18 parts of millet flour, 25 parts of potato starch, 25 parts of flour, fresh zong leaves 6 parts, 6 parts of strengthening agent.

[0037] Its processing technology includes the following steps:

[0038] S1. Preferably, crushed rice flour, millet flour, potato starch, flour and fortifier with the above specific gravity are put into a mixing container, mixed with water, mixed evenly, kneaded into a dough, and the water content of the dough is 32% to 40%;

[0039] S2. Granulation: Put the dough in step S1 into a granulator to press rice grains with a long diameter of 0.7-0.8 cm and a short diameter of 0.2-0.3 cm;

[0040] S3. Treatment of zong leaves: soak the fresh zong leaves with the above specific gravity in water for one day, chop the soaked zong leaves, pass the cho...

Embodiment 3

[0047] The invention provides a formula of brown-flavored rice, which comprises the following raw materials in parts by weight: 25 parts of broken rice (mixture of japonica rice and glutinous rice) powder, 22 parts of millet flour, 25 parts of potato starch, 18 parts of flour, fresh zong leaves 6 parts, 6 parts of strengthening agent.

[0048] Its processing technology includes the following steps:

[0049] S1. Preferably, crushed rice flour, millet flour, potato starch, flour and fortifier with the above specific gravity are put into a mixing container, mixed with water, mixed evenly, kneaded into a dough, and the water content of the dough is 32% to 40%;

[0050] S2. Granulation: Put the dough in step S1 into a granulator to press rice grains with a long diameter of 0.7-0.8 cm and a short diameter of 0.2-0.3 cm;

[0051] S3. Treatment of zong leaves: soak the fresh zong leaves with the above specific gravity in water for one day, chop the soaked zong leaves, pass the chopp...

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PUM

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Abstract

The invention discloses a reed leaf flavor type rice formula which comprises the following raw materials in parts by weight: 15-35 parts of broken rice flour, 10-25 parts of millet flour, 20-30 partsof potato starch, 15-30 parts of flour, 3-8 parts of fresh reed leaves and 3-8 parts of an enhancer. The reed leaf flavor type rice provided by the invention does not need to be coated and cooked withreed leaves when eaten, rice with reed leaf flavor can be obtained by direct steaming, and the rice is convenient and rapid to eat. The invention further provides a processing technology of reed leafflavor type rice. The processing technology comprises the following steps: kneading the dough, making rice grains, treating reed leaves, stirring, performing primary drying, steaming, performing secondary drying, cooling and packing, wherein the step of treating reed leaves comprises sub-steps: juicing the reed leaves to make reed leaf juice and reed leaf residues, and filling the reed leaf residues in a filter bag. The operation is simple, the reed leaf residues can be avoided from being mixed with the rice grains, the trouble of screening the reed leaf residues from the rice grains is avoided, the needed raw materials are simple and readily available, the cost is low, and the technology is worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a process for processing brown-flavored rice. Background technique [0002] Rice is one of the traditional staple foods in my country, and it is also the main food of the people in southern China. Rice is the basic food for supplementing nutrients. In addition to being rich in carbohydrates, it also contains protein, fat, vitamins and 11 kinds of minerals, which can provide comprehensive nutrition for the human body. Rice contains about 75% carbohydrates, 7% to 8% protein, 1.3% to 1.8% fat, and is rich in B vitamins. [0003] Zongzi is a traditional festival food with a long history and widely spread in China and countries in the Han cultural circle. Zongzi was called "corner millet", "wrapped steamed", "wrapped rice", "rice dumpling" and so on in ancient times. Nowadays, the selection of Zongzi leaves and the matching of fillings are more colorful. Modern zongzi refer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L29/30A23L33/00
CPCA23L7/143A23L29/30A23L33/00
Inventor 张天才
Owner 张天才
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