Buckwheat and red bean rice crust

Abstract

The invention discloses a buckwheat and red bean rice crust, and belongs to the technical field of food. The buckwheat and red bean rice crust comprises the following components in parts by weight: 35-45 parts of glutinous rice, 22-30 parts of buckwheat, 10-14 parts of red bean, 4-8 parts of sesame, 2.5-4.5 parts of salt, 0.5-0.9 part of monosodium glutamate, 3.7-5 parts of vegetable oil, 0.7-0.9 part of anise, 0.25-0.6 part of cinnamon, 2.4-5.2 parts of ginger, 0.2-1.2 parts of common fennel, and 2-3.2 parts of flavored seasoning. The buckwheat and red bean rice crust disclosed by the invention has a unique flavor, nutritional components of the buckwheat, the red bean, the glutinous rice and the sesame are preserved, and the buckwheat and red bean rice crust is crisp in mouthfeel, free of a pigment, and not greasy, and obtains a new flavor.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to buckwheat and red bean 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. The crispy rice is convenient to eat and easy to digest, and can be a snack food or a table delicacy. [0003] 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. At present, there are few varieties of raw materials for crispy rice on the market, and their nutritional value is limited to a certain extent, and they also lack unique flavor. flavor. [0004] Buckwheat (scientific name: Fagopyrum esculentum) is a plant of the genus Buckwhea...

AI Technical Summary

Problems solved by technology

[0005] So far, there is no relevant report about buckwheat red bean crispy rice