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Production of black rice with soft package

A flexible packaging technology for black rice and rice, which is applied in food preparation, packaging under vacuum/special atmosphere, and medical preparations containing active ingredients, etc. It can solve problems such as difficult storage, unsuitable for picking and using, and difficult to eat black rice.

Inactive Publication Date: 2006-08-16
臧小荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the stems and leaves of Nantianzhu are used seasonally, and are not suitable for picking in summer, autumn and winter.
It is also difficult to preserve the stems and leaves of Nantianzhu after picking.
In this way, it is difficult to eat real black rice in summer, autumn and winter and in places where Nantian candles are not produced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: 1. Picking and sorting of the stems and leaves of Nantianzhu: pick the stems and leaves from the Nantianzhu tree and sort them, remove the old branches, dead leaves and impurities, and select the fresh leaves of the twigs. ② Cleaning: Wash the fresh shoots and fresh leaves selected above with water to remove dust and impurities, remove and drain after washing. 3., pulverize: the twig fresh leaf of above-mentioned cleaning and draining is put into pulverizer and pulverizes, and is pulverized into stem-leaf foam juice, and the granularity of its stem-leaf foam juice is 1-2mm diameter. 4. Ao juice: add 4 times the water of its weight to the above-mentioned pulverized stem and leaf foam juice and put it into a container to boil with a slow fire. The boil temperature is 50°C, and the boil time is 30 minutes. Filter the stem and leaf foam juice through a strainer to filter out the stem and leaf soup. ⑤ Warm rice: put dry, high-quality, clean rice into the stem ...

Embodiment 2

[0020] Embodiment 2: 4., Ao juice: add the water of 5 times of its weight into the above-mentioned pulverized stem and leaf foam juice and put it into a container and boil with a slow fire, the boiling temperature is 60 ℃, and the boiling time is 15 minutes , filter the boiled stem and leaf foam juice with a strainer, and filter out the stem and leaf soup. ⑤. Warm rice: Put dry, high-quality, clean rice into the stem and leaf soup. The amount of addition is: add 1 part of rice to 1 part of soup, and then put it in an incubator at 80°C for 50 minutes. Stir every 10 minutes when warming the rice, so that the color of the rice turns black and becomes black rice. ⑦. Put the washed and drained black rice into a packaging bag, vacuumize it with a vacuum sealing machine and seal it, then put it in a container and boil it in boiling water for 60 minutes, then take it out and let it cool naturally To normal temperature is the product of the present invention. ①, ②, ③, ⑥ are the same ...

Embodiment 3

[0021] Embodiment 3: 4., Ao juice: add the water of 4.2 times of its weight in the above-mentioned pulverized stem and leaf foam juice and put it into a container and boil with a slow fire, the boiling temperature is 55 ℃, and the boiling time is 25 minutes , filter the boiled stem and leaf foam juice with a strainer, and filter out the stem and leaf soup. ⑤. Warm rice: Put dry, high-quality, clean rice into the stem and leaf soup. The amount of addition is: add 1 part of rice to 1 part of soup, and then put it in an incubator at a temperature of 75 ° C for 60 minutes. Stir every 10 minutes when warming the rice, so that the color of the rice turns black and becomes black rice. ⑦. Put the washed and drained Umi into a packaging bag, seal it with an ordinary sealing machine, put it in a steamer and steam it for 70 minutes, then take it out and wait for it to cool to room temperature before putting it in a freezer Freeze at minus 5°C for 10-15 hours, then take it out and wait f...

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PUM

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Abstract

A soft-packaged done black rice is prepared from the tender stem and leaf of common nandina and rice through washing the tender stems and leaves of common nandina, dripdrying, breaking, decocting, filtering, adding rice for blackening it, washing the black rice, dripdrying, packing with soft bags, and steaming or boiling.

Description

Technical field [0001] The invention relates to a method for preparing soft-packed black rice by using nantianzhu stems and leaves and rice, and belongs to the field of food processing. Background technique [0002] Many places in the Jianghuai area have the habit of eating black rice during the Qingming cold food period (especially on April 8th of the lunar calendar). Black rice (also known as Qingjing rice, Ami rice, and black rice) is made from the stems and leaves of Nantianzhu (also known as Qingjing tree, commonly known as black rice tree) and rice through a special process. Black rice is black and shiny, fragrant and delicious, and rich in nutrition. Eating a bowl every day can strengthen muscles and bones, strengthen energy, strengthen essence and retain beauty. It was praised by the ancients as "fairy food". However, the stems and leaves of Nantianzhu are used seasonally and are not suitable for picking in summer, autumn and winter. It is also difficult to preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A61K36/45B65B31/02A61K135/00A61K127/00A23L7/10
Inventor 臧小荣
Owner 臧小荣
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