CN104489509A - Buckwheat and fragrant rice slice - Google Patents
Buckwheat and fragrant rice slice Download PDFInfo
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- CN104489509A CN104489509A CN201410760683.0A CN201410760683A CN104489509A CN 104489509 A CN104489509 A CN 104489509A CN 201410760683 A CN201410760683 A CN 201410760683A CN 104489509 A CN104489509 A CN 104489509A
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- scented rice
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Abstract
The invention discloses a buckwheat and fragrant rice slice, which is prepared by the following steps: with clean buckwheat, oat, white fragrant rice, black fragrant rice and glutinous fragrant rice as raw materials, on the basis of 10 as the base rate, respectively weighing the buckwheat and the oat in the ratio of (6-5) to (3-4), frying well, crushing and refining into 20-30-mesh powder; weighing the white fragrant rice, the black fragrant rice and the glutinous fragrant rice in the ratio of (7-5) to (4-5) to (2-3); weighing rice, water and baking soda in the ratio of (6-5) to (8-7) to (0.2-0.1), soaking for 24-30 hours, and draining off the water; heating and stewing thoroughly in water by virtue of a rice steaming machine to form disperse grains, and then flattening; on the basis of 100 as the base rate, weighing the buckwheat powder, flattened fragrant rice grains, amino acid and honey in the ratio of (4-3) to (6-5) to (0.2-0.1) to (0.1-0.2), stirring the processed materials into flattened grains; prompting the amino acid and the honey to infiltrate into the fragrant rice to wrap the fragrant rice grains together with buckwheat; and drying by virtue of a dryer for 30-40 minutes, and packing by virtue of a packing machine or a special packing box, so as to obtain the instant buckwheat and fragrant rice slice which is high in quality and is nutrient.
Description
Technical field
The present invention relates to a kind of scented rice sheet, particularly a kind of buckwheat scented rice sheet.
Technical background
In the food products market of town and country, various instant dough sheet based food is a lot of, but does not have with the food belonging to a category that various natural buckwheat, scented rice are processed for primary raw material.Simultaneously; along with the continuous growth of various places agriculture specialize scale buckwheat, scented rice cultivated area and output; and the buckwheat of market general simple edible demand and scented rice amount and other machining need wait extremely limited, easily cause that buckwheat, scented rice agricultural product are unsalable to be damaged agriculture and hinder agriculture problem with making a reduction and cause.Therefore, be necessary invention a kind of to consume buckwheat in a large number, scented rice produces buckwheat scented rice chip technology for primary raw material carries out fine design, further develop to promote the industrialization of related agricultural planting scale and meet the growing living needs of the both urban and rural residents.
Summary of the invention
The object of the invention is for the shortage of market buckwheat scented rice sheet process technology and product demand problem, there is provided that a kind of preparing process essence is new, buckwheat scented rice excellently joined, exquisite nutrition material benefit, green instant portable, promote the use of overall economic efficiency obvious buckwheat scented rice sheet.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of buckwheat scented rice sheet, it is characterized in that, the main compound method of this buckwheat scented rice sheet is first by major ingredient buckwheat, scented rice and batching are cleaned totally, and weigh buckwheat by same base rate and different proportion, scented rice, buckwheat fried to fragrant ripe and with pulverizer buckwheat pulverized and be refined into powdery with rice puffing machine, scented rice is thrown in cylinder pond to soak thoroughly with clear water and sodium bicarbonate and be filtered dry water with filter, drop into water proof heating in special meal braizing machine again and cook into shot shape, and drop into flattening in squeezer (also manually can press to clap and be shaped), press different proportion again and weigh buckwheat, the flat grain of scented rice, amino acid, honey, and drop in mixer simultaneously and stir into graininess, buckwheat is made to wrap the flat grain of scented rice, drying machine dries rear packing machine and package box special bag packaging, namely the buckwheat scented rice sheet that high-quality is qualified is obtained.
Described buckwheat has another name called triangle wheat, comprises oat.
Described scented rice is white scented rice, black scented rice, glutinous scented rice.
manner of formulation
1, equipment is put and is joined: related raw material of having purchased is fresh-keeping deposits the setting such as warehouse and platform scale, cleaner, pulverizer, rice puffing machine, meal braizing machine, squeezer, mixer, filter, dryer, packing machine and Packing chest bag, and cleans up for subsequent use by required setting.
2, raw material prepare: first with cleaner by buckwheat, the white scented rice of oat and scented rice, black scented rice, glutinous scented rice is cleaned totally respectively, be base rate with 10 again, by buckwheat, oat ratio is 6-5: 3-4 weigh buckwheat respectively, oat also stirs with mixer, simultaneously with rice puffing machine by buckwheat, oat is fried extremely fragrant ripe rear input pulverizer dispersion and fining and becomes 20-30 order powdery, by the white scented rice of scented rice, black scented rice, glutinous scented rice ratio is 7-5: 4-5: 2-3 weigh white scented rice, black scented rice, glutinous scented rice also stirs with mixer, press scented rice again, water purification, sodium bicarbonate ratio is 6-5: 8-7: 0.2-0.1 weighing scented rice, water purification, sodium bicarbonate and throw cylinder pond soak within 24-30 hour, be filtered dry water after, drop into water proof heating in special meal braizing machine and cook into shot shape, and drop in squeezer flatten (also can manually roll extrusion or pat shaping).Be base rate with 100 again, be 4-3: 6-5: 0.2-0.1: 0.1-0.2 weigh buckwheat, the flat grain of scented rice, amino acid, honey in buckwheat, the flat grain of scented rice, amino acid, honey ratio, and drop in mixer simultaneously and stir into flat granular, namely impel amino acid, honey to infiltrate scented rice neutralization and make buckwheat wrap scented rice grain.
3, drying and packaging: by the buckwheat scented rice sheet dedicated drying machine drying and processing 30-40 minute be shaped, then pack with packing machine and package box special bag, namely obtain the instant buckwheat scented rice sheet of high-quality nutrition.
Because containing odor type corrosion resistant material and acid preservative substance in buckwheat, scented rice, amino acid, honey, therefore buckwheat scented rice sheet is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of buckwheat scented rice sheet producing different class and grade.
Beneficial effect: the present invention is through repetition test, success weighs that refinement utilizes buckwheat, scented rice adds amino acid and the new technology of high-quality buckwheat scented rice sheet refined by honey in proportion, its compound method science, exquisiteness, simple and direct, easy and effective, both can consume and make full use of described buckwheat, scented rice resource in a large number, effectively can realize again the rapidly and efficiently delicious buckwheat scented rice sheet with low-cost production high-quality, further develop in order to promotion associated agricultural product plant husbandry and instant food market, town and country, enrich the living needs that people are growing.Therefore, it applies overall economic efficiency and social benefit is obvious.
case study on implementation
Embodiment 1: first with cleaner by buckwheat, the white scented rice of oat and scented rice, black scented rice, glutinous scented rice is cleaned totally respectively, be base rate with 10 again, by buckwheat, oat ratio is respectively weigh buckwheat 60kg at 6: 3, oat 30kg also stirs with mixer, simultaneously with rice puffing machine by buckwheat, oat is fried extremely fragrant ripe rear input pulverizer dispersion and fining and becomes 20 order powderies, by the white scented rice of scented rice, black scented rice, glutinous scented rice ratio is the white scented rice 70kg of 7: 4: 2 weighing, black scented rice 40kg, glutinous scented rice 20kg also stirs with mixer, press scented rice again, water purification, sodium bicarbonate ratio is 6: 8: 0.2 weighing scented rice 60kg, water purification 80kg, sodium bicarbonate 2kg throws after cylinder pond soaks and be filtered dry water in 24 hours in the lump, drop into water proof heating in special meal braizing machine and cook into shot shape, and drop in squeezer flatten (also can manually roll extrusion or pat shaping).Be base rate with 100 again, be weigh buckwheat 400kg, scented rice grain 600kg, amino acid 20kg, honey 10kg at 4: 6: 0.2: 0.1 in buckwheat, scented rice grain, amino acid, honey ratio, and drop in mixer simultaneously and stir into flat granular, namely impel amino acid, honey to infiltrate scented rice neutralization and make buckwheat wrap scented rice grain.
By the buckwheat scented rice sheet dedicated drying machine drying and processing 30-40 minute be shaped, then pack with packing machine and package box special bag, namely obtain the instant buckwheat scented rice sheet of high-quality nutrition.
Because containing odor type corrosion resistant material and acid preservative substance in buckwheat, scented rice, amino acid, honey, therefore buckwheat scented rice sheet is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of buckwheat scented rice sheet produced with class and grade.
Embodiment 2: first with cleaner by buckwheat, the white scented rice of oat and scented rice, black scented rice, glutinous scented rice is cleaned totally respectively, be base rate with 10 again, by buckwheat, oat ratio is respectively weigh buckwheat 55kg at 5.5: 3.5, oat 35kg also stirs with mixer, simultaneously with rice puffing machine by buckwheat, oat is fried extremely fragrant ripe rear input pulverizer dispersion and fining and becomes 25 order powderies, by the white scented rice of scented rice, black scented rice, glutinous scented rice ratio is the white scented rice 60kg of 6: 4.5: 2.5 weighing, black scented rice 45kg, glutinous scented rice 25kg also stirs with mixer, by scented rice, water purification, sodium bicarbonate ratio is 5.5: 7.5: 0.15 weighing scented rice 55kg, water purification 75kg, sodium bicarbonate 1.5kg throws after cylinder pond soaks and be filtered dry water in 27 hours in the lump, drop into water proof heating in special meal braizing machine and cook into shot shape, and drop in squeezer flatten (also can manually roll extrusion or pat shaping).Be base rate with 100 again, be weigh buckwheat 350kg, scented rice grain 550kg, amino acid/11 5kg, honey 15kg at 3.5: 5.5: 0.15: 0.15 in buckwheat, scented rice grain, amino acid, honey ratio, and drop in mixer simultaneously and stir into flat granular, namely impel amino acid, honey to infiltrate scented rice neutralization and make buckwheat wrap scented rice grain.
By the buckwheat scented rice sheet dedicated drying machine drying and processing 35 minutes be shaped, then pack with packing machine and package box special bag, namely obtain the instant buckwheat scented rice sheet of high-quality nutrition.
Because containing odor type corrosion resistant material and acid preservative substance in buckwheat, scented rice, amino acid, honey, therefore buckwheat scented rice sheet is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of buckwheat scented rice sheet produced with class and grade.
Embodiment 3: first with cleaner by buckwheat, the white scented rice of oat and scented rice, black scented rice, glutinous scented rice is cleaned totally respectively, be base rate with 10 again, by buckwheat, oat ratio is respectively weigh buckwheat 50kg at 5: 4, oat 40kg also stirs with mixer, simultaneously with rice puffing machine by buckwheat, oat is fried extremely fragrant ripe rear input pulverizer dispersion and fining and becomes 30 order powderies, by the white scented rice of scented rice, black scented rice, glutinous scented rice ratio is the white scented rice 50kg of 5: 5: 3 weighing, black scented rice 50kg, glutinous scented rice 30kg also stirs with mixer, by scented rice, water purification, sodium bicarbonate ratio is 5: 7: 0.1 weighing scented rice 50kg, water purification 70kg, sodium bicarbonate 1kg throws after cylinder pond soaks and be filtered dry water in 30 hours in the lump, drop into water proof heating in special meal braizing machine and cook into shot shape, and drop in squeezer flatten (also can manually roll extrusion or pat shaping).Be base rate with 100 again, be weigh buckwheat 300kg, scented rice grain 500kg, amino acid/11 0kg, honey 20kg at 3: 5: 0.1: 0.2 in buckwheat, scented rice grain, amino acid, honey ratio, and drop in mixer simultaneously and stir into flat granular, namely impel amino acid, honey to infiltrate scented rice neutralization and make buckwheat wrap scented rice grain.
By the buckwheat scented rice sheet dedicated drying machine drying and processing 40 minutes be shaped, then pack with packing machine and package box special bag, namely obtain the instant buckwheat scented rice sheet of high-quality nutrition.
Because containing odor type corrosion resistant material and acid preservative substance in buckwheat, scented rice, amino acid, honey, therefore buckwheat scented rice sheet is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of buckwheat scented rice sheet produced with class and grade.
Claims (3)
1. a buckwheat scented rice sheet, is characterized in that:
By the buckwheat cleaned, the white scented rice of oat and scented rice, black scented rice, glutinous scented rice, be base rate with 10, by buckwheat, oat ratio is 6-5: 3-4 weigh buckwheat respectively, oat also stirs with mixer, and input pulverizer dispersion and fining becomes 20-30 order powdery simultaneously, by the white scented rice of scented rice, black scented rice, glutinous scented rice ratio is 7-5: 4-5: 2-3 weigh white scented rice, black scented rice, glutinous scented rice also stirs with mixer, and press scented rice, water purification, sodium bicarbonate ratio is drop into water proof heating in special meal braizing machine after 6-5: 8-7: 0.2-0.1 weighing immersion is filtered dry water with filter in 24-30 hour to cook into shot shape, and drop in squeezer flatten (also can manually roll extrusion or pat shaping),
Be base rate with 100 again, be 4-3: 6-5: 0.2-0.1: 0.1-0.2 weigh buckwheat, the flat grain of scented rice, amino acid, honey in buckwheat, the flat grain of scented rice, amino acid, honey ratio, and drop in mixer simultaneously and stir into graininess, namely impelling amino acid, honey to infiltrate scented rice neutralization makes buckwheat wrap the flat grain of scented rice, drop into dedicated drying machine drying and processing 30-40 minute again, and pack with packing machine and package box special bag, namely obtain the instant buckwheat scented rice sheet of high-quality nutrition.
2. buckwheat scented rice sheet as claimed in claim 1, is characterized in that: described buckwheat has another name called triangle wheat, comprises oat.
3. buckwheat scented rice sheet as claimed in claim 1, is characterized in that: described scented rice is white scented rice, black scented rice, glutinous scented rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410760683.0A CN104489509A (en) | 2014-12-12 | 2014-12-12 | Buckwheat and fragrant rice slice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410760683.0A CN104489509A (en) | 2014-12-12 | 2014-12-12 | Buckwheat and fragrant rice slice |
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| CN104489509A true CN104489509A (en) | 2015-04-08 |
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| CN201410760683.0A Pending CN104489509A (en) | 2014-12-12 | 2014-12-12 | Buckwheat and fragrant rice slice |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045688A (en) * | 1989-12-01 | 1990-10-03 | 西安轻化工业技术研究所 | Production technology that millet is crisp and equipment |
| CN101605462A (en) * | 2006-12-11 | 2009-12-16 | 福瑞托-雷北美有限公司 | The snack chip that comprises buckwheat shell |
| CN103099126A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Instant rice bean sheet |
| CN103876053A (en) * | 2013-10-31 | 2014-06-25 | 安徽倮倮米业有限公司 | Selenium-rich germinated brown rice snowflake rice flakes and processing method thereof |
-
2014
- 2014-12-12 CN CN201410760683.0A patent/CN104489509A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045688A (en) * | 1989-12-01 | 1990-10-03 | 西安轻化工业技术研究所 | Production technology that millet is crisp and equipment |
| CN101605462A (en) * | 2006-12-11 | 2009-12-16 | 福瑞托-雷北美有限公司 | The snack chip that comprises buckwheat shell |
| CN103099126A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Instant rice bean sheet |
| CN103876053A (en) * | 2013-10-31 | 2014-06-25 | 安徽倮倮米业有限公司 | Selenium-rich germinated brown rice snowflake rice flakes and processing method thereof |
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Application publication date: 20150408 |
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