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Instant rice flour and preparation method thereof

A technology of rice flour and rice, applied in the field of instant rice flour and its preparation, and rice flour, can solve the problems of no health care function, single taste of rice flour, and failure to satisfy consumers, and achieve unique flavor, good palatability, and edible convenient effect

Inactive Publication Date: 2014-09-10
李柳强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the rice flour sold on the market has a single taste, and most of them do not have health care functions, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of instant rice flour, is characterized in that being made from the raw material of following parts by weight (kg):

[0019] 100 grains of rice, 2 ginseng, 2 licorice, 4 wild jujube kernels, 2 astragalus, 2 Huoxiang, 1.5 plantain flowers, 2.5 fenugreek, 3 yellow rice, 4 black beans, 2 soybeans, 22 shepherd's purse, 18 tomatoes, 4 mustard, honey 4. Squid meat 65, banana 50, nutritional additives 8;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): bergamot 1.2, cistanche 2, plum blossom 0.8, yam 15, sour plum 2, mango 2, pomelo peel 2, rice 35;

[0021] The preparation method is as follows: (1) decoct bergamot, cistanche, and plum blossom with 4-5 times the water for 25-30 minutes, filter and remove the residue, and collect the filtrate; peel the yam, put it in a steamer and steam it for 20-30 minutes. Take it out after 10 minutes, pound it into mud, add the filtrate and mix well, dry it and grind it into powder;

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PUM

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Abstract

The invention discloses an instant rice flour and a preparation method thereof. The instant rice flour is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of rice grains, 2-3 parts of ginseng, 1-2 parts of liquorice, 3-4 parts of spina date seed, 2-4 parts of astragalus membranaceus, 1-2 parts of agastache rugosus, 1-1.5 parts of japanese banana flowers, 2-2.5 parts of chushan lip-fern herb, 2-3 parts of millet, 3-4 parts of black soya beans, 1-2 parts of soybeans, 20-22 parts of shepherd's purse, 15-18 parts of tomatoes, 3-4 parts of mustard, 3-4 parts of honey, 60-65 parts of sleeve-fish meat, 50-55 parts of bananas and 7-8 parts of nutrition additives. The instant rice flour disclosed by the invention is good in palatability, special in flavor, sweet and delicious, convenient to store and eat, and rich in nutrient. In addition, due to the addition of multiple Chinese medicinal herbs, the instant rice flour has a health-care function, and is capable of achieving functions of reinforcing vital energy, tonifying spleen and lung, soothing nerves, nourishing liver and harmonizing stomach when being eaten frequently.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to rice flour, in particular to instant rice flour and a preparation method thereof. Background technique [0002] Rice flour is rich in nutrition and widely loved by consumers. At present, the rice flour sold on the market has a single taste, and most of them do not have health care functions, which cannot satisfy the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of instant rice flour and preparation method thereof, and the present invention has the characteristics of fragrant and delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A kind of instant rice flour is characterized in that being made from the raw material of following weight portion: [0006] Rice grains 100-110, ginseng 2-3, licorice 1-2, jujube seed 3-4, astragalus 2-4, Huoxiang 1-2, ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23P1/06A23L7/104
CPCA23L7/104A23L17/50A23L33/105A23P10/40A23V2002/00A23V2200/30A23V2200/31
Inventor 李柳强
Owner 李柳强
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