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Ivy mosses and Radix Puerariae-containing crispy rice and processing method thereof

A technology of kudzu rice and dried moss, applied in the field of food processing, can solve the problem of single composition of raw materials, and achieve the effects of rich nutrition, crisp taste and full flavor

Inactive Publication Date: 2014-08-27
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single composition of traditional crispy rice raw materials, it cannot satisfy people's pursuit of its nutrition and flavor. Balanced, unique flavored crispy rice, catering to market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A moss-dried kudzu root crispy rice is composed of the following raw materials by weight (grams):

[0022] Rice 250, moss dried 50, kudzu root 25, broccoli 30, aloe vera 12, seaweed powder 8, fire grass 2, horse ear grass 2, pumpkin flower 3, grape vine 2, ginkgo leaf 2, nutritional additives 15, olive juice 15 , barley oil 8;

[0023] The nutritional additive is made of the following raw materials in weight (grams): 10 pineapple honey seed powder, 30 grape tree powder, 10 hawthorn powder, 12 black bean skin powder, 6 emlical seed powder, 15 pig skin jelly, 6 maca powder , golden cherry fruit 5, fire buckthorn fruit 5, horse fetus 2, salvia miltiorrhiza 1, honey 10, wine 50, sea buckthorn oil 6;

[0024] The preparation method of the nutritional additive is as follows: (1), wash, freeze, crush and grind the vine grapes into powder to obtain fruit powder, mix pineapple honey kernel powder with maca powder and other powders, stir fry in a pot, and spray Seabuckthorn oi...

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Abstract

The invention discloses an ivy mosses and Radix Puerariae-containing crispy rice and a processing method thereof. The ivy mosses and Radix Puerariae-containing crispy rice comprises, by weight, 200-250 parts of rice, 30-50 parts of ivy mosses, 15-25 parts of Radix Puerariae, 20-30 parts of broccoli, 6-12 parts of aloe, 5-8 parts of sea sedge powder, 2-3 parts of Hairy Gapeleaf Anemone, 1-3 parts of Commelina hengalensis L., 2-3 parts of cushaw flower, 1-2 parts of grape vine, 2-3 parts of Folium Ginkgo, 10-15 parts of a nutrition additive, 10-15 parts of an olive juice and 4-8 parts of coix seed oil. The ivy mosses and Radix Puerariae-containing crispy rice has the characteristics of green color, delicious and crisp mouthfeel, abundant nutrition, full flavor, and suitableness for people of all ages, has the health functions of heat clearing, detoxifying, liver protecting, kidney nourishing, blood circulation invigorating, brain strengthening, heart strengthening and spirit raising, and is beneficial for the health after frequent eating.

Description

technical field [0001] The invention relates to dried moss kudzu root crispy rice and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice cracker, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single composition of traditional crispy rice raw materials, it cannot satisfy people's pursuit of its nutrition and flavor. Balanced and unique flavored crispy rice, catering to the needs of the market. Contents of the invention [0003] The object of the present invention is to provide a kind of moss-dried kudzu root crispy rice and its processing method. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30
CPCA23L7/117A23L33/105A23V2002/00A23V2200/30
Inventor 王茉
Owner ANHUI JIHONG FOOD
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