Rice crust stewing processing technology method
A processing technology and rice cooker technology, applied in the fields of food science, food preservation, food ingredients as antioxidants, etc., can solve the problems of loss of aroma substances and nutrients, weak aroma of food tea, and increased cost, so as to achieve fresh taste and reduce aroma. The effect of material loss and prevention of rapid evaporation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0026] A rice cooker cooking method, characterized in that: comprising the following steps:
[0027] S1. Choose high-quality millet, and wash it for later use;
[0028] S2, add water to the tea leaves, add 3% (V / V) tea seed oil in the water, obtain tea juice after boiling, pull out the tea leaves for subsequent use, add 1% (V / V) fixative to the tea juice, The fixative includes, in parts by mass: 5 parts of sodium alginate, 5 parts of hydroxycitronellal, and 3 parts of glyceryl monostearate. After stirring evenly, the millet is soaked in tea juice for 90 minutes, and the water content of the millet after soaking is 30. %;
[0029] S3. Boil the soaked millet for 15 minutes until the water content of the millet is 50%, then remove it. Lay a layer of tea leaves from step S2 on the bottom of each layer of steaming grid in the steamer. Cover the tea leaves with a layer of gauze. The millet is transferred to the top of the steamed gauze for fumigation;
[0030] S4. Stir, press, an...
Embodiment 2
[0032] A rice cooker cooking method, characterized in that: comprising the following steps:
[0033] S1. Choose high-quality millet, and wash it for later use;
[0034] S2, add water to the tea leaves, add 5% (V / V) tea seed oil in the water, obtain tea juice after boiling, pull out the tea dregs for subsequent use, add 0.1% (V / V) fixative to the tea juice, The fixative includes, in parts by mass: 10 parts of sodium alginate, 2 parts of hydroxycitronellal, and 8 parts of glyceryl monostearate. After stirring evenly, the millet is soaked in tea juice for 45 minutes, and the water content of the millet after soaking is 40. %;
[0035] S3. Boil the soaked millet for 30 minutes until the moisture content of the millet is between 70% and remove it. Lay a layer of tea leaves from step S2 on the bottom of each layer of steaming grid in the steamer, and cover the tea leaves with a layer of gauze , transfer the millet to the top of the steamed gauze for fumigation;
[0036] S4. Stir,...
Embodiment 3
[0038] A rice cooker cooking method, characterized in that: comprising the following steps:
[0039] S1. Choose high-quality millet, and wash it for later use;
[0040] S2, add water to the tea leaves, add 4% (V / V) tea seed oil in the water, obtain tea juice after boiling, pull out the tea leaves for subsequent use, add 0.5% (V / V) fixative to the tea juice, The fixative includes, in parts by mass: 8 parts of sodium alginate, 4 parts of hydroxycitronellal, and 6 parts of glyceryl monostearate. After stirring evenly, the millet is soaked in tea juice for 60 minutes, and the water content of the millet after soaking is 35. %;
[0041] S3. Boil the soaked millet for 25 minutes until the water content of the millet is 60%, and then remove it. Lay a layer of tea leaves in step S2 on the bottom of each layer of steaming grid in the steamer. Cover the tea leaves with a layer of gauze. The millet is transferred to the top of the steamed gauze for fumigation;
[0042] S4, the steamed...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More