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Method for preparing cooked-rice made of buck wheat

A production method and technology of tartary buckwheat are applied in the field of nutritious food, and can solve the problems of the reverse phenomenon, such as taste, bad taste, and the effect of tartary buckwheat has not been brought into full play.

Inactive Publication Date: 2005-11-09
吴立
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A few days ago, in the prior art, the foods made of tartary buckwheat generally have the disadvantages of rough and chewy, heavy bitter and astringent taste, and starch retrogenesis, etc.
Because existing tartary buckwheat food technology has these shortcomings, none of the existing tartary buckwheat foods can be used as people's daily staple food for a long time, so that the effect of tartary buckwheat is not brought into full play.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Select the freshly produced tartary buckwheat with shells as raw materials, carry out screening, stone removal and impurity removal to obtain full and uniform tartary buckwheat raw materials, weigh 50 or 100 kg of tartary buckwheat raw materials, and use high-quality natural mineral springs Water is soaked and elutriated for 20 minutes at normal temperature (10-30°C), so that the water is extended to the core part of each tartary buckwheat, and then it is placed at normal temperature (10-30°C) for air-drying or air-drying. Drying or air-drying depends on the specific climate temperature and humidity. Generally, it is 12-16 hours in summer and autumn, and 16-20 hours in winter and spring. The tartary buckwheat is ground at room temperature (10-30°C) to obtain powdered tartary buckwheat flour with a particle size of 300-400 meshes. Put the ground tartary buckwheat flour into a container and then evenly add high-quality natural mineral water to stir it evenly Make a muddy ...

Embodiment 2

[0034] Select the freshly produced tartary buckwheat with shells as raw materials, carry out screening, stone removal and impurity removal to obtain full and uniform tartary buckwheat raw materials, weigh 50 or 100 kg of tartary buckwheat raw materials, and use high-quality natural mineral springs Water is soaked and elutriated for 10 minutes at normal temperature (10-30°C), so that the water is extended to the core part of each tartary buckwheat, and then it is placed at normal temperature (10-30°C) for air-drying or air-drying. Drying or air-drying depends on the specific climate temperature and humidity. Generally, it is 12-16 hours in summer and autumn, and 16-20 hours in winter and spring. The tartary buckwheat is ground at room temperature (10-30°C) to obtain powdered tartary buckwheat flour with a particle size of 300-400 meshes. Put the ground tartary buckwheat flour into a container and then evenly add high-quality natural mineral water to stir it evenly Make a paste ...

Embodiment 3

[0036]Select the freshly produced tartary buckwheat with shells as raw materials, carry out screening, stone removal and impurity removal to obtain full and uniform tartary buckwheat raw materials, weigh 50 or 100 kg of tartary buckwheat raw materials, and use high-quality natural mineral springs Water is soaked and elutriated for 30 minutes at normal temperature (10-30°C), so that the water is extended to the core part of each tartary buckwheat, and then it is placed at normal temperature (10-30°C) for air-drying or air-drying. Drying or air-drying depends on the specific climate temperature and humidity. Generally, it is 12-16 hours in summer and autumn, and 16-20 hours in winter and spring. The tartary buckwheat is ground at room temperature (10-30°C) to obtain powdered tartary buckwheat flour with a particle size of 300-400 meshes. Put the ground tartary buckwheat flour into a container and then evenly add high-quality natural mineral water to stir it evenly Make a muddy p...

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PUM

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Abstract

A process for preparing tartarian buckwheat rice includes such steps as removing impurities, immersing in mineral water, washing with mineral water, drying in air, grinding, mixing with mineral water, kneading, granulating, steaming, low-temp drying in the air and vacuum packing. It has nutritive and health-care actions.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a method for preparing tartary buckwheat food. Background technique [0002] According to the records of "Compendium of Materia Medica" of Chinese medicine: Tartary buckwheat is bitter in taste, cold in nature, beneficial to qi, beneficial to eyes and ears, lowering qi, widening intestines and invigorating stomach. Modern clinical medical observation shows that tartary buckwheat powder and its products have the functions of lowering blood sugar, blood fat, blood pressure and enhancing human immune function. A few days ago, the food that adopts tartary buckwheat to make in the prior art generally exists the shortcoming of poor mouthfeel such as rough and chewy feeling, heavy bitterness and astringency and starch retrogenesis phenomenon. Because the existing technology of making tartary buckwheat food has these shortcomings, none of the existing tartary buckwheat foods can be eaten for a long ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/143
Inventor 吴立
Owner 吴立