Rice fermented nutritious food and production method thereof

Abstract

The present invention discloses a rice fermented nutritious food and a production method thereof. The rice fermented nutritious food is mainly fermented from the following raw materials in parts by weight: 90-110 parts of rice, 0.8-1.2 parts of sesame seeds, 1.5-2.5 parts of starch, and 0.1-0.2 part of rhizopus spore powder. The prepared rice fermented nutritious food is rich in nutrition, good in taste, can be easily digested and absorbed by human body, and not only can be edible once being opened, but also is suitable for consumption using a variety of cooking methods.

Description

technical field

[0001] The invention relates to food, in particular to a rice fermented nutritious food and a preparation method thereof. Background technique

[0002] Rice is the basic food for supplementing nutrients. In addition to being rich in carbohydrates, it also contains protein, fat, vitamins and 11 kinds of minerals, which can provide comprehensive nutrition for the human body. Although the individual content of various nutrients is not very high, it is known as the "top of five grains" because of its large consumption and overall high nutritional efficacy. . However, because it has not been fermented and its nutrients have not been transformed, it is not easy for the human body to absorb. Contents of the invention

[0003] The purpose of the present invention is to provide a fermented rice nutritious food which is rich in nutrition, good in taste and suitable for various cooking methods and a preparation method thereof.

[0004] Realize the technical scheme ...

Examples

Embodiment Construction

[0019] A kind of preparation method of rice fermented nutritious food is:

[0020] (1) First weigh 100 catties of rice, wash it, steam it over high heat, and take it out;

[0021] (2) Leave to ferment for 13 hours after cooling;

[0022] (3) Steam the rice again to sterilize;

[0023] (4) Rapidly cool the sterilized rice to below 35°C, then mix well with 2 catties of tapioca starch, 1 catties of sesame and 0.15 catties of rhizopus spore powder;

[0024] (5) Put it into a bag and seal it. The amount of the bag should be 4 / 5 of the bag volume for fermentation. Prick a small hole with a needle or toothpick every 1.5 cm on the bag surface;

[0025] (6) Let it ferment naturally for 26 hours at a temperature of 30°C.

[0026] The Rhizopus spore powder used in the present embodiment adopts the Raprima bacterial classification imported from Indonesia, which is a prior art.

[0027] The prepared fermented rice food has been tested and found that the bottom surface and the top surfa...

technical field

[0001] The invention relates to food, in particular to a rice fermented nutritious food and a preparation method thereof. Background technique

[0002] Rice is the basic food for supplementing nutrients. In addition to being rich in carbohydrates, it also contains protein, fat, vitamins and 11 kinds of minerals, which can provide comprehensive nutrition for the human body. Although the individual content of various nutrients is not very high, it is known as the "top of five grains" because of its large consumption and overall high nutritional efficacy. . However, because it has not been fermented and its nutrients have not been transformed, it is not easy for the human body to absorb. Contents of the invention

[0003] The purpose of the present invention is to provide a fermented rice nutritious food which is rich in nutrition, good in taste and suitable for various cooking methods and a preparation method thereof.

[0004] Realize the technical scheme ...

Examples

Embodiment Construction

[0019] A kind of preparation method of rice fermented nutritious food is:

[0020] (1) First weigh 100 catties of rice, wash it, steam it over high heat, and take it out;

[0021] (2) Leave to ferment for 13 hours after cooling;

[0022] (3) Steam the rice again to sterilize;

[0023] (4) Rapidly cool the sterilized rice to below 35°C, then mix well with 2 catties of tapioca starch, 1 catties of sesame and 0.15 catties of rhizopus spore powder;

[0024] (5) Put it into a bag and seal it. The amount of the bag should be 4 / 5 of the bag volume for fermentation. Prick a small hole with a needle or toothpick every 1.5 cm on the bag surface;

[0025] (6) Let it ferment naturally for 26 hours at a temperature of 30°C.

[0026] The Rhizopus spore powder used in the present embodiment adopts the Raprima bacterial classification imported from Indonesia, which is a prior art.

[0027] The prepared fermented rice food has been tested and found that the bottom surface and the top surfa...