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Rice flour and preparation method thereof

A technology of rice and rice flour, which is applied in the field of preparation of rice flour and the drug, which can solve problems such as easy to be bored, difficult to arouse people's appetite, poor taste, etc., and achieve the effect of sweet taste

Inactive Publication Date: 2014-08-27
鲍根顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice is native to my country and has a cultivation history of thousands of years. It has high nutritional value and is one of our main sources of staple food. At present, rice is used as a traditional food, only for steamed rice and porridge. Single, poor taste, long-term consumption, easy to get bored
Therefore, some rice flour products have appeared on the market, but most of them are made of rice and some sugar, which has a bad taste and single nutritional content, which is difficult to arouse people's appetite
In addition, rice noodles on the market do not have health care functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Prepare raw materials (kg) according to the following weights:

[0018] Rice 10, sesame 1, walnut kernel 1.2, peanut kernel 1.5.

[0019] Put the above-mentioned 10kg rice in a pot, add water and cook it out of the pot, then dry it and set it aside; put sesame seeds, walnut kernels, and peanut kernels into a casserole, fry until slightly yellow and then take it out of the pot; dry the rice, fried sesame seeds , walnut kernels, and peanut kernels are crushed, mixed evenly into powder, and packaged in separate bags to obtain the finished product.

[0020] When eating, pour an appropriate amount of rice noodles, add boiling water to boil, mix thoroughly and then eat, and seasoning can also be added according to the taste of different people.

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PUM

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Abstract

The invention relates to rice flour. The rice flour is mainly prepared from rice, sesame, walnut kernel and peanut kernel; a preparation method of the rice flour comprises the steps of stir-frying rice, drying, frying sesame, walnut kernel and peanut kernel to be yellowish in a hot pot, crushing rice, sesame, walnut kernel and peanut kernel, mixing and packaging. The rice flour has sweet mouthfeel, meets the taste of mass, has the efficacies of nourishing blood, enriching the blood, filling marrow and supplementing brain and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a kind of rice food, specifically a kind of rice flour, and also relates to a preparation method of the medicine. Background technique [0002] Rice is native to my country and has a cultivation history of thousands of years. It has high nutritional value and is one of our main sources of staple food. At present, rice is used as a traditional food, only for steamed rice and porridge. There are not many patterns and taste. Single, poor taste, long-term consumption, easy to get bored. Therefore, some rice flour products have appeared on the market, but mostly all are made by rice and some sugar, mouthfeel is bad, and nutritional labeling is single, is difficult to arouse people's appetite. In addition, rice noodles on the market do not have health care functions. Contents of the invention [0003] The invention aims to provide rice noodles with good taste, many nutritional components and certain health care functions. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/36A23L1/30A23L25/00
CPCA23L7/198A23L25/30A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 鲍根顺
Owner 鲍根顺
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