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Millet-stir fried dangshen rice crust and preparation method thereof

A technology of rice-fried Codonopsis pilosula and ginseng crispy rice, which is applied in the field of rice-fried Codonopsis pilosula and its preparation, can solve the problems of increasing blood viscosity and cohesion, increasing the prevalence of cardiovascular diseases, and prone to thrombosis, etc., and achieving the reduction of trans fatty acids Generate, reduce the incidence of cardiovascular disease, and have good market prospects

Inactive Publication Date: 2019-12-31
LANZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the crispy rice on the market uses different seasonings as different flavors. The variety is single and the nutritional value is low. Decomposition reaction and thermal polymerization reaction, the molecular structure changes, and a variety of harmful substances including lipid peroxides are produced. For example, some fatty acids change into trans structures. Trans fatty acids can promote the formation of arteriosclerosis and increase the incidence of cardiovascular diseases. , increase blood viscosity and cohesion, thus making people prone to thrombus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of rice-fried Codonopsis pilosula crispy crust:

[0022] S1 Take Codonopsis pilosula to remove impurities, wash, moisten, moisten for 3 hours, cut into 1-2mm discs, chop, and dry in an oven at 50°C for 5 hours.

[0023] S2 Wash the millet clean, then drain the water, and dry it in a ventilated place.

[0024] S3 Put 200g of millet into a pot, heat over medium heat until smoking, add 40g of Codonopsis pilosula, fry until the smell is burnt and the surface is brownish yellow. Pour out the rice fried Codonopsis pilosula and separate the millet from Codonopsis pilosula.

[0025] S4 crushing the Codonopsis pilosula obtained in S3 into coarse powder.

[0026] S5 took 100g of millet obtained in S3 and added 15g of the Codonopsis pilosula powder obtained in S4, steamed it with 200mL of water, added 180g of flour, 40g of shortening, 4g of starch, and 50g of eggs to the boiled rice fried Codonopsis pilosula, stirred moderately evenly, and mixed it. Roll and...

Embodiment 2

[0030] A preparation method of rice-fried Codonopsis pilosula crispy crust:

[0031] S1 Take Codonopsis pilosula to remove impurities, wash, moisten, moisten for 3 hours, cut into 1-2mm discs, chop, and dry in an oven at 50°C for 5 hours.

[0032] S2 Wash the millet clean, then drain the water, and dry it in a ventilated place.

[0033] S3 Put 200g of millet into a pot, heat over medium heat until smoking, add 40g of Codonopsis pilosula, fry until the smell is burnt and the surface is brownish yellow. Pour out the rice fried Codonopsis pilosula and separate the millet from Codonopsis pilosula.

[0034] S4 crushing the Codonopsis pilosula obtained in S3 into coarse powder.

[0035] S5 took 100g of millet obtained in S3, added 23g of Codonopsis pilosula powder obtained in S4, steamed it with 210mL of water, added 190g of flour, 50g of shortening, 8g of starch, and one egg to the boiled rice fried Codonopsis pilosula, stirred moderately evenly, and mixed it. Roll and knead to f...

Embodiment 3

[0040] A preparation method of rice-fried Codonopsis pilosula crispy crust:

[0041] S1 Take Codonopsis pilosula to remove impurities, wash, moisten, moisten for 3 hours, cut into 1-2mm discs, chop, and dry in an oven at 50°C for 5 hours.

[0042] S2 Wash the millet clean, then drain the water, and dry it in a ventilated place.

[0043] S3 Put 200g of millet into a pot, heat over medium heat until smoking, add 40g of Codonopsis pilosula, fry until the smell is burnt and the surface is brownish yellow. Pour out the rice fried Codonopsis pilosula and separate the millet from Codonopsis pilosula.

[0044] S4 crushing the Codonopsis pilosula obtained in S3 into coarse powder;

[0045] S5 takes 100g of millet obtained in S3, adds 30g of Codonopsis pilosula powder obtained in S4, divides it into the millet, steams it with 220mL of water, adds 200g of flour, 60g of shortening, 12g of starch, and one egg to the boiled rice and stir-fried Codonopsis pilosula, and mix well , after mix...

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PUM

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Abstract

The invention discloses millet-stir fried dangshen rice crust. The rice crust is prepared from the following raw materials: millet screened from millet-stir fried dangshen , dangshen coarse powder screened from the millet-stir fried dangshen, water, flour, eggs, shortening and starch. The invention also provides a preparation method of the rice crust. The rice crust has the beneficial effects thatthe millet-stir fried dangshen rice crust not only has the effects of the dangshen of invigorating the spleen-stomach, replenishing qi, tonifying the spleen and stopping diarrhea, but also solves theproblem of poor taste of conventional rice crust, and has fragrant and sweet taste of boiled dangshen. The millet and the dangshen have a synergistic effect and can be used for treating diseases suchas weakness of spleen and stomach, poor appetite and loose stool, deficiency of qi and lassitude. The baking mode can avoid oxidation and other reactions of grease after high-temperature frying, so that nutrient substances are not damaged, trans-fatty acid generation is reduced, the occurrence rate of cardiovascular diseases is reduced, and the obtained millet-stir fried dangshen rice crust is fragrant, sweet and crispy in mouth feel, healthy and nutritional. Meanwhile, the raw materials are rich, the manufacturing process is simple, the cost is low, industrial mass production is easy to achieve, and the market prospect is good.

Description

technical field [0001] The invention relates to the technical field of medicine and food processing, in particular to rice-fried Codonopsis pilosula crispy rice and a preparation method thereof. Background technique [0002] With the development of the economy and the rapid improvement of people's living standards, the people's demand for health is increasing day by day, and more and more attention is paid to scientific health and scientific health preservation, and more and more attention is paid to the nutritional value of leisure food. As a traditional snack in my country, crispy rice can be eaten directly or used as a dish ingredient, and is a popular leisure food among consumers. However, most of the crispy rice on the market uses different seasonings as different flavors. The variety is single and the nutritional value is low. Decomposition reaction and thermal polymerization reaction, the molecular structure changes, and a variety of harmful substances including lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L33/10
CPCA23L33/10A23L7/165
Inventor 李文李雪胡芳弟周静张静张亚杰闫巧韩佳冰
Owner LANZHOU UNIVERSITY