Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Black nutritional healthcare rice and preparation method thereof

Abstract: The invention discloses a black nutritional healthcare rice and a preparation method thereof. The rice is prepared from the following raw materials: black waxy corn, black rice, black bean, black fungus, Chinese chestnut, sea tangle, black jujube, konjak powder, cooked black sesame, wolfberry leaf, Chinese caterpillar fungus, fleece-flower root, and arundina graminifolia. The rice has edible and health-keeping effects, and is very suitable for the diabetes patients and hyperglycemia patients. TThe riThe black nutritional healthcare rice has the functions of balancing the nutrients, boosting qi, engendering blood, nourishing the liver and kidney, modulating the internal secretion, promoting the immunity, and preventing and treating diabetes through regular eating.

Method for preparing well-nourished rice using short-necked clam

Abstract: A method of producing nutritious cooked rice by heating short-necked clam(Ruditapes philippinarum) exudate, grain containing rice, glutinous rice, proso millet, fruit and the like and then mixing with vegetables is provided. The cooked rice has the taste, flavor and texture of short-necked clam and contains nutrients such as taurine, vitamin B12 and inorganic material in large quantities and is very easy to digest and efficiently absorbed into the body. The nutritious cooked rice is prepared by the steps of: collecting the blue exudate oozed from the body interior of the clam, heating and filtering to remove impurities; pouring 600cc exudate into 100cc brown glutinous rice, proso millet and black rice, 100cc glutinous rice, 30g chestnut, 20g jujube, 20g ginkgo, 10g pine nuts and 5g salt and heating; adding 150g scallop and 5g refined rice wine when rice starts to boil and adding water cress, onion, Pimpinella brachycarpa, mustard leaf and Angelica leaf in the stage that heated rice is allowed to settle by its own heat; and adding seasonings containing 45cc soy sauce, 15cc green onion, 15cc red pepper, 5cc garlic, 15cc sesame salt, 15cc sesame oil, 30cc kelp extract and 30cc wild rocambole.

Mulberry and black-rice wine

Abstract: Husk of black rice is firstly separated and steamed or boiled, while throwing yeast in the cooked rice in fermentation the cooked rice-husk is mixed and stirred uniformly with rice, then said material is made into black-rice wine with common wine-making process. Fruit-spike of mulberry is soaked in white spirit and added with a proper amount of undecanted black-rice wine, then is squzzed into juice. The mulberry-wine-juice after ageing can be blended in black-rice ine. The mulberry black-rice wine preserves the flavour and mutrient of black-rice wine and, has good taste and colours.

Nutritious milk type breakfast made of black soybean, black rice, black sesame, black chicken and blackfungus

Abstract: The invention discloses a black five species nutritious milky morning goods with formed (black soya bean, black rice) crisp small ball of ball forming (phi 2-8 millimeter) technique, which is characterized by the following: choosing nature food as raw material; enriching of amino acid and protein; enriching of vitamin and mineral substance; enriching of lecithin and collagen; enriching of fiber, diabetin pectine and so on. This invention can make white hair turn to black hair and prevent arteriosclerosis.

Three-colored rice brewing flakes

Abstract: The invention provides three-colored rice brewing flakes The three-colored rice brewing flakes are prepared by the following steps: selecting three-colored rice by a cleaner; respectively weighing white rice, black rice and red rice according to three-colored rice types by taking 10 as a base ratio in a ratio of (6-5) to (2-1) to (1-2); frying the rice by using a popcorn machine into three-colored rice popcorns; weighing flour, sesame powder, mint juice, honey, egg white and pure water according to a burdening ratio of (3-2) to (02-01) to (01-02) to (02-01) to (01-02) to (2-1) and agitating by using an agitator to form paste; weighing the three-colored rice popcorns and the burdening paste by taking 100 as a base ratio in a ratio of (8-7) to (4-3) and adding a mixture into the agitator to be agitated to a grain covering shape; rolling covered grains into a flake shape by using a roll squeezer and baking by a special baking machine for 35-45 minutes; and then packaging by using a packaging machine and a packaging box bag to obtain the three-colored rice brewing flakes which have excellent nutrition, are distinctive and can be eaten directly and can be brewed by boiled water to be eaten