Red date rice crust and preparation method thereof

• Main Author: SUN LANPING
• Format: Patent
• Language: Chinese; English
• Published: 27.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a red date rice crust which comprises, by weight, 30-40 parts of red dates, 90-110 parts of millets, 90-110 parts of rice, 10-20 parts of oriental sesame seeds, 10-20 parts ofwalnut kernels, 10-20 parts of lotus seeds, 20-35 parts of oats, 3-5 parts of multiprickle acanthopanax roots, 5-7 parts of thinleaf milkwort roots, 5-7 parts of common jujube seeds, 2-3 parts of lanceleaf lily bulbs, 2-3 parts of Indian bread, 1-2 parts of immature bitter oranges, 1-2 parts of stems and leaves of tube fleeceflower, 1-2 parts of officinal magnolia barks, 2-3 parts of rhizome of largehead atractylodes, 3-4 parts of Chinese arborvitae seeds, 2-3 parts of Chinese tuldoide bamboo culm medium, 1-2 parts of red thorowax roots, 1-2 parts of lightyellow sophora roots, 2-3 parts of fleeceflower stems, 1-2 parts of tatarinowii sweetflag rhizome, 4-5 parts of ural licorice roots and 3-10 parts of seasonings. The prepared red date rice crust is rich in nutrients and has the function of improving sleep quality