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Tangerine peel-flavored rice crust and preparation method thereof

A technology of tangerine peel and crispy rice, which is applied in the field of tangerine peel flavored crispy rice and its preparation, which can solve problems such as loss, nutrient loss, and unfavorable health, and achieve the effects of high health function, good health care effect, and enhanced immunity

Inactive Publication Date: 2020-05-08
江门市新会区金康宝陈皮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because crispy rice is generally fried at high temperature, the nutrition will be lost and lost. Since crispy rice also contains a lot of saturated fat and salt, eating too much is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A tangerine peel-flavored crispy crust prepared from the following raw materials in parts by weight: 90 parts of rice, 50 parts of glutinous rice, 15 parts of tangerine peel extract, 5 parts of five-finger peach extract, 8 parts of spirulina powder, 8 parts of brown sugar powder, and 1 part of table salt 3 parts, 3 parts of peony seed oil.

[0029] This embodiment also includes a preparation method of tangerine peel-flavored crispy rice, the specific steps are as follows:

[0030] (1) After cleaning the naturally dried tangerine peel, add 3-4 times of water, boil on high heat, simmer on low heat for 20-30 minutes, filter after cooling, and obtain the tangerine peel extract;

[0031] (2) Wash the peaches and add water to decoct 2-3 times, add 5-8 times the amount of water to decoct for 1-1.5 hours each time, and obtain the extract of peaches five fingers after filtering;

[0032] (3) Get the fresh spirulina and clean it, spray dry it, disinfect it, then pass through a 2...

Embodiment 2

[0037] A tangerine peel-flavored crispy crust prepared from the following raw materials in parts by weight: 100 parts of rice, 60 parts of glutinous rice, 20 parts of tangerine peel extract, 10 parts of five-finger peach extract, 10 parts of spirulina powder, 10 parts of brown sugar powder, and 3 parts of salt 5 parts, 5 parts of peony seed oil.

[0038] This embodiment also includes a method for preparing crispy rice with tangerine peel flavor, and the specific steps are the same as those in Embodiment 1.

Embodiment 3

[0040] A tangerine peel-flavored crispy crust prepared from the following raw materials in parts by weight: 95 parts of rice, 55 parts of glutinous rice, 18 parts of tangerine peel extract, 8 parts of five-finger peach extract, 9 parts of spirulina powder, 9 parts of brown sugar powder, and 2 parts of table salt 4 parts, 4 parts of peony seed oil.

[0041] This embodiment also includes a method for preparing crispy rice with tangerine peel flavor, and the specific steps are the same as those in Embodiment 1.

[0042] The tangerine peel-flavored crispy rice obtained in the above examples is made by non-frying without adding any additives, and has a unique taste and rich nutrition. It not only combines the aroma of tangerine peel with the faint coconut fragrance of five-finger peach, but also combines the effects of both. In addition, the dark green spirulina powder and brown sugar powder are sprinkled on the surface of the crispy rice, which not only makes the crispy rice uniq...

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Abstract

The present invention relates to a tangerine peel-flavored rice crust. The tangerine peel-flavored rice crust is prepared from the following raw materials in parts by weight: 90-100 parts of rice, 50-60 parts of glutinous rice, 15-20 parts of tangerine peel extract, 5-10 parts of ficus hirta extract, 8-10 parts of spirulina powder, 8-10 parts of brown powdered sugar, 1-3 parts of salt and 3-5 parts of peony seed oil. The tangerine peel-flavored rice crust is prepared by a non-fried method, no additives are added, and the tangerine peel-flavored rice crust has unique taste and rich nutrients; and not only can the fragrance of tangerine peel and the light coconut fragrance of ficus hirta be combined in the tangerine peel-flavored rice crust, but also the effects of tangerine peel and ficus hirta can be integrated. In addition, since dark-green spirulina powder and brown powdered sugar are spread on the surface of the rice crust, not only can the rice crust have a unique appearance, but also the rice crust can have the functions of enhancing immunity, aging resistance and the like, and the rice crust is very suitable for the female.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dried tangerine peel flavored crispy rice and a preparation method thereof. Background technique [0002] Tangerine peel is the dry and mature peel of citrus citrus and its cultivars in Rutaceae. As a traditional Chinese medicinal material, it has a fragrant and bitter taste. Disharmony, fullness of the chest and abdomen, lack of appetite, cough and phlegm, etc., belong to the homologue of medicine and food, with good safety performance and wide application range. Since ancient times, there has been a saying that "thousand-year ginseng, hundred-year tangerine peel", especially the tangerine peel made of Xinhui citrus peel, namely Xinhui tangerine peel, is very popular. The aromatic aroma of Xinhui Chenpi is a unique quality and a traditional spice and condiment. How to apply tangerine peel to various foods to bring its effect into play is a hot spot in recent years. [0003] S...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L7/174A23L17/60A23L29/30A23L33/12A23L33/125
CPCA23L5/20A23L7/174A23L17/60A23L29/30A23L33/12A23L33/125A23V2002/00A23V2200/324A23V2200/302A23V2250/21A23V2200/32A23V2250/186
Inventor 何乐声
Owner 江门市新会区金康宝陈皮食品有限公司
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