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Stir-fried agriophyllum squarrosum and preparation method thereof

A production method, the technology of sandy rice, applied in the field of food processing, can solve the problems of complex process, rare, cumbersome operation, etc., and achieve the effect of simple and convenient production method, easy operation, and complete color, fragrance and taste

Active Publication Date: 2017-05-10
NORTHWEST INST OF ECO-ENVIRONMENT & RESOURCES CAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the food processing method with sand rice as raw material is rare, especially there is no preparation method of frying sand rice
[0005] At present, although there are some methods of making fried rice with other raw materials, such as millet and fragrant rice, as a wild plant, sand rice is far from other raw materials in terms of material composition and content, and other similar materials cannot be directly used. method
Moreover, the traditional method of preparing fried rice with millet and fragrant rice as raw materials needs to go through steps such as steaming the millet and fragrant rice, which is cumbersome and complicated.

Method used

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  • Stir-fried agriophyllum squarrosum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Select 50g of sand rice, pour the cleaned sand rice into a container, add enough water, as long as the sand rice is not over, soak for 48 hours, and remove it for later use;

[0047] (2) Pour the wet sand rice in step (1) directly into the frying pan and stir fry, wherein the temperature and time of stir fry are as follows:

[0048] First, stir-fry at 120°C for 60 seconds. At this time, the water on the surface of the sand rice is lost, and the sand rice is white;

[0049] Continue to stir-fry at 136°C for 90 seconds. At this time, the sandy rice turns yellow, and occasionally there is a popping sound of sandy rice;

[0050] Continue to stir-fry at 116°C for 120s. At this time, oily matter appears on the surface of the sand rice, emitting a fragrance, and there is a large amount of sand rice cracking;

[0051] Continue to stir-fry at 161°C for 180s. At this time, the sand rice emits a strong fragrance.

[0052] (3) Pour the fried sand rice in step (2) into another...

Embodiment 2

[0055] (1) Select 50g of sand rice, pour the cleaned sand rice into a container, add enough water, as long as the sand rice is not over, soak for 24 hours, and take it out for later use;

[0056] (2) Pour the wet sand rice in step (1) directly into the frying pan and stir fry, wherein the temperature and time of stir fry are as follows:

[0057] First stir-fry at 122°C for 60s;

[0058] Continue to stir-fry at 138°C for 90 seconds;

[0059] Continue to stir-fry at 118°C for 120s;

[0060] Continue to stir-fry at 163°C for 180s.

[0061] (3) Pour the fried sand rice in step (2) into another container, stir and cool for 4 minutes, after the stirring is finished, cool naturally to obtain fried sand rice.

Embodiment 3

[0063] (1) Select 50g of sand rice, pour the cleaned sand rice into a container, add enough water, as long as the sand rice is not over, soak for 36 hours, and take it out for later use;

[0064] (2) Pour the wet sand rice in step (1) directly into the frying pan and stir fry, wherein the temperature and time of stir fry are as follows:

[0065] First stir-fry at 118°C for 60s;

[0066] Continue to stir-fry at 134°C for 90 seconds;

[0067] Continue to stir-fry at 114°C for 120s;

[0068] Continue to stir-fry at 159°C for 180s.

[0069] (3) Pour the fried sand rice in step (2) into another container, stir and cool for 2 minutes, after the stirring is finished, cool naturally to obtain fried sand rice.

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Abstract

The invention provides stir-fried agriophyllum squarrosum and a preparation method thereof, and relates to the technical field of food processing. The preparation method of the stir-fried agriophyllum squarrosum, provided by the invention, comprises the following steps: soaking the agriophyllum squarrosum serving as a raw material into water, stir-frying the wet agriophyllum squarrosum, and naturally cooling to obtain the stir-fried agriophyllum squarrosum. The preparation method is simple, convenient and easy to operate; the prepared stir-fried rice is crispy, has faint scent and perfect combination of color, fragrance and taste, and is highly popular.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fried sand rice and a preparation method thereof. Background technique [0002] Shami, also known as Sha Peng and Deng Xiangzi, is an annual herbaceous plant of Chenopodiaceae. Its Latin literature name is Agriophyllum squarrosum (L.) Moq. , Shanxi and parts of Tibet, Mongolia, the former Soviet Union Siberia and Central Asia are also distributed. Sand rice has the basic characteristics of cold resistance, cold resistance, barren resistance, wind erosion resistance and sand burial, sandy soil, and can adapt to the harsh living environment. [0003] In addition, sand rice seeds (hereinafter referred to as sand rice) have high nutritional value, wherein the protein, fat, carbohydrate, crude fiber and ash content are 23.2%, 9.7%, 45.0%, 8.6% and 5.0%, respectively. Moreover, Sami is also an excellent functional food. Sami contains all the essential amino acids for the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/00A23L33/00
Inventor 赵昕陈国雄赵杰才
Owner NORTHWEST INST OF ECO-ENVIRONMENT & RESOURCES CAS
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