Five-spice glutinous rice deep-fried dough sticks and production method thereof

A technology of glutinous rice and hemp leaves is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, food ingredients as taste modifiers, etc. Effect

Inactive Publication Date: 2019-03-26
ANHUI SHENRAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Hemp leaf is a kind of fried food. People in many places like to eat hemp leaf. Nowadays, hemp leaf products are rarely made of a variety of compound seasonings. Most of them are simply seasoned with oil, salt, chicken essence, etc., with a single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0012] Specific embodiment 1: a kind of spiced glutinous rice hemp leaf, it is made up according to the parts by weight of following raw material: 8 parts of fennel, 7 parts of Chinese prickly ash, 6 parts of star anise, 7 parts of cinnamon, 5 parts of cloves, 10 parts of white sesame, 2 parts of oil consumption 5 parts of chili powder, 8 parts of peanut oil, 6 parts of edible salt, 4 parts of chicken essence, 5 parts of sugar, 8 parts of dry yeast, 20 parts of water, 26 parts of wheat flour, 12 parts of mung bean powder, and 18 parts of glutinous rice.

[0013] A preparation method of spiced glutinous rice hemp leaves is as follows: boil the glutinous rice in the stated ratio, spread it out, and dry it naturally to obtain cooked glutinous rice grains; add the fennel, Chinese prickly ash, star anise, cinnamon bark, cloves, and peanut oil in the stated ratio together. Stir-fry in a pot for 15 minutes until the aroma is released, and the spiced peanut oil is obtained; fully mix t...

specific Embodiment 2

[0014] Specific embodiment 2: a kind of spiced glutinous rice hemp leaf, it is made up according to the parts by weight of following raw material: fennel 11 parts, Chinese prickly ash 10 parts, star anise 8 parts, cinnamon 9 parts, clove 8 parts, white sesame 12 parts, fuel consumption 3.5 8 parts of chili powder, 10 parts of peanut oil, 9 parts of edible salt, 7 parts of chicken essence, 8 parts of sugar, 11 parts of dry yeast, 24 parts of water, 30 parts of wheat flour, 17 parts of mung bean powder, and 20 parts of glutinous rice.

[0015] A preparation method of spiced glutinous rice hemp leaves is as follows: boil the glutinous rice in the stated ratio, spread it out, and dry it naturally to obtain cooked glutinous rice grains; add the fennel, Chinese prickly ash, star anise, cinnamon bark, cloves, and peanut oil in the stated ratio together. Stir-fry in a pot for 18 minutes until the aroma is released, and the spiced peanut oil is obtained; fully mix the wheat flour, mung ...

specific Embodiment 3

[0016] Specific embodiment 3: a kind of spiced glutinous rice hemp leaf, it is made up according to the parts by weight of following raw material: 13 parts of fennel, 12 parts of Chinese prickly ash, 10 parts of star anise, 11 parts of cinnamon, 10 parts of cloves, 14 parts of white sesame, 5 parts of oil consumption 10 parts of chili powder, 12 parts of peanut oil, 12 parts of edible salt, 10 parts of chicken essence, 10 parts of sugar, 14 parts of dry yeast, 28 parts of water, 36 parts of wheat flour, 22 parts of mung bean powder, and 23 parts of glutinous rice.

[0017] A preparation method of spiced glutinous rice hemp leaves is as follows: boil the glutinous rice in the stated ratio, spread it out, and dry it naturally to obtain cooked glutinous rice grains; add the fennel, Chinese prickly ash, star anise, cinnamon bark, cloves, and peanut oil in the stated ratio together. Stir-fry in a pot for 20 minutes to get the spiced peanut oil; fully mix the wheat flour, mung bean f...

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PUM

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Abstract

The invention discloses five-spice glutinous rice deep-fried dough sticks. The deep-fried dough sticks are composed of the following raw materials in parts by weight: 8 to 13 parts of fennels, 7 to 12parts of Chinese prickly ash, 6 to 10 parts of anises, 7 to 11 parts of cortex cinnamomi, 5 to 10 parts of flos caryophylli, 10 to 14 parts of white sesames, 2 to 5 parts of oyster sauce, 5 to 10 parts of chili powder, 8 to 12 parts of peanut oil, 6 to 12 parts of table salt, 4 to 10 parts of chicken essence, 5 to 10 parts of sugar, 8 to 14 parts of dry yeast, 20 to 28 parts of water, 26 to 36 parts of wheat flour, 12 to 22 parts of mung bean flour and 18 to 23 parts of glutinous rice. According to the five-spice glutinous rice deep-fried dough sticks and a production method thereof, the glutinous rice is cooked and then is added into the wheat flour; then the fennels, the Chinese prickly ash, the anises and the like are added for seasoning and a mixture is fried with oil to completely stimulate the aroma of condiments to be released; and the glutinous rice is fried with the oil so that the glutinous rice has a more crispy mouthfeel and is fresh and delicious.

Description

technical field [0001] The invention relates to the field of fried pasta, in particular to a spiced glutinous rice hemp leaf and a preparation method thereof. Background technique [0002] Fried food is one of the traditional foods in our country, whether it is fried mahua, fried spring rolls, croquettes during the festival, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day, French fries, fried bread, fried chicken wings that children like And fried potato chips and fried biscuits in snacks are all fried foods. Fried foods are crispy, delicious, fragrant, and can increase appetite, so they are deeply loved by many adults and children. [0003] Five-spice refers to the five main spices used in cooking food, such as fennel, pepper, star anise, cinnamon, and cloves. Fennel is a necessary product for stewing fish and making stewed food. It can eliminate the odor in meat. Fennel can stimulate gastrointestinal nerves and blood vessels, promote the secre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/104A23L27/00A23L27/10A23L5/10
CPCA23L7/117A23L5/11A23L7/104A23L27/00A23L27/10A23V2002/00A23V2200/15A23V2200/14A23V2200/16
Inventor 李坤宇李升冉张梅
Owner ANHUI SHENRAN FOOD CO LTD
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