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The preparation method of strawberry-flavored crispy rice

A strawberry and crispy rice technology, which is applied in food preparation, food ingredients as taste improvers, climate change adaptation, etc., can solve the problems of lack of unique flavor, complicated production methods, and limited nutritional value, and achieve simple and efficient production methods, reduce Stomach burden and effect of enhancing kidney function

Active Publication Date: 2015-11-25
霍艳峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Crispy rice is convenient to eat and easy to digest. It can be a snack food or a table delicacy. With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. The current market The crispy rice on the table has limited nutritional value due to the lack of raw materials, lack of unique flavor, and the production method is relatively complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare as follows:

[0019] 1) First remove the leaves of fresh strawberries, cut them into 5 mm thick strawberry slices, soak them in salt water with a concentration of 1.0g / l for 15 minutes, then remove them and place them in a strainer for 5 minutes to drain the water, then put Place the strawberry slices in a cool place to air-dry for 2 days, and turn them over every 2 hours until the strawberry slices become dried strawberries, and use a commercially available milling machine to make dried strawberries into dried strawberry powder;

[0020] 2) 1.6 kg of job's tears and 1.6 kg of barley were made into 1.6 kg of job's tears flour and 1.6 kg of barley flour with a commercially available milling machine;

[0021] 3) Take 5 kg of the dried strawberry powder prepared in step 1), mix with 1.6 kg of barley powder, 1.5 kg of fresh milk and stir, add 1.6 kg of barley flour, 0.27 kg of honey, 0.03 kg of potassium sorbate and knead it into a dough raw material;

[0022] 4) ...

Embodiment 2

[0026] Prepare as follows:

[0027] 1) First remove the leaves of fresh strawberries, cut them into 7 mm thick strawberry slices, soak them in 1.2g / l salt water for 20 minutes, then take them out and place them in a strainer for 6 minutes to drain the water, then put them in Place the strawberry slices in a cool place to air-dry for 2 days, and turn them over every 3 hours until the strawberry slices become dried strawberries, and use a commercially available milling machine to make dried strawberries into dried strawberry powder;

[0028] 2) Use commercially available milling machines to make 2 kg of barley flour and 2 kg of barley flour respectively from 2 kg of barley and 2 kg of barley;

[0029] 3) Take 4.5 kg of the dried strawberry powder prepared in step 1), mix with 2 kg of barley powder and 1.3 kg of fresh milk and stir, add 2 kg of barley flour, 0.15 kg of honey, and 0.05 kg of potassium sorbate at the same time and knead it into a dough raw material;

[0030] 4) P...

Embodiment 3

[0034] Prepare as follows:

[0035] 1) First remove the leaves of fresh strawberries, cut them into 10mm thick strawberry slices, soak them in salt water with a concentration of 1.5g / l for 20 minutes, then take them out and put them in a strainer for 10 minutes to drain the water, then put them in Place the strawberry slices in a cool place to air-dry for 2 days, and turn them over every 2 hours until the strawberry slices become dried strawberries, and use a commercially available milling machine to make dried strawberries into dried strawberry powder;

[0036] 2) Using a commercially available grinding machine, 1.5 kg of barley and 1.5 kg of barley are made into 1.5 kg of barley flour and 1.5 kg of barley flour respectively;

[0037] 3) Take 5.5 kg of dried strawberry powder prepared in step 1), mix with 1.5 kg of barley powder, 1.1 kg of fresh milk and stir, add 1.5 kg of barley flour, 0.37 kg of honey, 0.03 kg of potassium sorbate and knead it into a dough raw material; ...

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PUM

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Abstract

The invention discloses a preparation method of strawberry flavored rice crust. The strawberry flavored rice crust is prepared by the following steps in sequence: (1) firstly, preparing strawberries into dry strawberry powder; (2) preparing coix seed and barley into coix seed powder and barley powder, respectively; (3) mixing and uniformly blending the dry strawberry powder and the coix seed powder which are prepared in the step (1) and the step (2) with fresh milk, meanwhile, adding honey, potassium sorbate and the barley powder prepared in the step (2), kneading to obtain a dough raw materials, wherein the dough raw material comprises the following components in percentage by mass: 40%-55% of dry strawberry powder, 10%-15% of fresh milk, 10%-25% of coix seed powder, 5%-25% of barley powder, 1%-5% of honey and 0.2%-0.5% of potassium sorbate; and (4) extruding the dough raw material prepared in the step (3) firmly, then slicing, baking in a baking oven, taking out, and spreading mixed powder formed by uniformly stirring the dry strawberry powder and saccharin. The strawberry flavored rice crust prepared by the method has the characteristics of simplicity in preparation, rich nutrition and unique flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing strawberry-flavored crispy rice. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Crispy rice is convenient to eat and easy to digest. It can be a snack food or a table delicacy. With the improvement of living standards, people's requirements for daily food continue to increase. While paying attention to nutritional balance, they also pursue the unique flavor of food. The current market The crispy rice on the table has limited nutritional value due to fewer raw material varieties, and lacks a unique flavor, and the production method is more complicated. Contents of the invention [0003] The technical problem to be solved by the present i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/30
CPCA23L7/135A23L33/10A23V2002/00A23V2200/16Y02A40/90
Inventor 陆昱森
Owner 霍艳峰
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