CN1008321B - Production process for rice crusts - Google Patents
Production process for rice crustsInfo
- Publication number
- CN1008321B CN1008321B CN87106199A CN87106199A CN1008321B CN 1008321 B CN1008321 B CN 1008321B CN 87106199 A CN87106199 A CN 87106199A CN 87106199 A CN87106199 A CN 87106199A CN 1008321 B CN1008321 B CN 1008321B
- Authority
- CN
- China
- Prior art keywords
- rice
- crispy
- crispy rice
- slaking
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
The present invention relates to a production method for rice crusts, which is composed of the following work procedures of rice washing, rice steaming, rice mixing, sheet pressing, sheet cutting, frying, seasoning spraying and packaging. The method provided by the present invention enables the rice crusts to carry out industrial production, and the rice crusts made by the method of the present invention have a special flavor.
Description
The present invention relates to a kind of production method of rice-made food, specifically produce a kind of on edible characteristics to the method for the very similar rice-made food of folks of china food " crispy rice ".
The crispy rice dish is China's a kind of famous dish among the people, as " sliced meat with crispy rice " in " crispy rice in the snow " in " Shaanxi menu " and " family uses Sichuan cuisine hundred examples always " is exactly this crispy rice dish, this two practice that plants vegetables middle crispy rice is: the rice that will clean is stewing ripe in pot, get the air-dry crispy rice of bottom then, be cut into after certain shape friedly, water the seasoning juice at last.But the method for above-mentioned this making crispy rice does not have industrial utility value, and its reason is: cook rice over a slow fire (1), and to get crispy rice raw materials used a lot, and the product that obtains seldom.Be a kind of byproduct of the just stewing staple food rice of this crispy rice, only be suitable for cooking a spot of dish, and will be unpractical as large-scale production; Very crisp after the crispy rice of (2) cooking rice over a slow fire is fried, the combination between the grain of rice is also very loose, is easy to take off and splits, and this just makes packing, transportation very difficult; (3), generally all be with baste, and the juice soak time will cause when long slightly the grain of rice that lumps loose, loses this distinctive crisp characteristic that plants vegetables according to traditional Guoba dish flavouring method.Just because of the reason of above-mentioned several respects, this for a long time food only limits to single household or restaurant's cooking dish, can only promptly do instant.
The objective of the invention is to transform the method for traditional production crispy rice, make it to be suitable for large-scale industrial production, make the not lost system crispy rice of its product distinctive rice fragrant breeze flavor and crisp characteristic simultaneously again.
The objective of the invention is to realize by following approach, the crispy rice production method that is provided is: rice is cleaned, is cooled to 15～20 ℃ after the boiling slaking, again starch is mixed in the ratio of 1:8 with ripe rice and mix thoroughly, be pressed into the rice band of 1～1.5 millimeters thick then, it is fried to be cut into the sheet blank again, and powdery seasonings is sprayed in fried back.
Implementation process of the present invention is described in detail in detail below:
The present invention mainly uses rice raw material, as rice, long-grained nonglutinous rice, glutinous rice etc.
Auxiliary material has salt, cloves, five-spice powder, monosodium glutamate, curry powder, somatose etc.
The fried oil of frying in shallow oil adopts rape oil or palm oil.
Its operation is:
(1) purification of raw materials: remove disintegrating slag and impurity in the rice.Way rice washing by hand during produced in small quantities; Preferably adopt the way or the rice washer of mechanization to eluriate during mass production.
(2) slaking: the present invention adopts the method for boiling slaking, and this method is convenient to suitability for industrialized production.Jiang Shui and Mi prepare in the ratio of 10:8 and pour in the steaming plate specifically, then steaming plate are put into quick steam box, and adjusting steam pressure is 1-2 atmospheric pressure, boiling 25 minutes.
(3) mix rice: will steam rice when well-done rice is cooled to 15-20 ℃ and stir, and can add proper amount of leavening agent simultaneously with the ratio of starch in 8: 1.
(4) moulding: the uniform rice of above-mentioned mix is put into roll-type tablet press machine (also available common oodle maker replace), be pressed into the rice band of 1～1.5 millimeters thick, again the rice band is put into slicer and cut into slices, for example its size can be length * wide=65 * 35 millimeter.When section, adhesion should be prevented, for example micro-starch can be sprinkled into.
(5) fried: shaping rice crust piece green compact are poured in the fried net, when oily temperature reaches 240 ℃, net is put into pot, constantly stir, fried after 6 minutes, the rice crust piece come-up is pulled absolute oil 3 minutes out when treating the yellow and bright color crisp fritter.
(6) seasoning is handled: will explode good crispy rice and put into the breading box, and with 40 purpose screen clothes Powdered flavoring be sprayed on rice crust piece uniformly.
(7) packing
The described flavoring of above-mentioned the 6th operation can be made into different local flavors, as beef-flavouring or curried local flavor etc.The condiment proportioning of these two kinds of local flavors following (in the crispy rice amount of being produced):
(1) beef-flavouring: somatose, 6 ‰; Monosodium glutamate, 3 ‰; Salt, 15 ‰; Five-spice powder, 3 ‰, sugar, 3 ‰.
(2) curried local flavor: salt, 15 ‰; Monosodium glutamate, 3 ‰; Five-spice powder, 3 ‰; Curry powder, 10 ‰; Cloves, 0.5 ‰.
Method provided by the invention is got the fried again cooking rice that changes into of crispy rice with traditional cooking rice over a slow fire, and rolling formation is fried.The crispy rice of producing by method of the present invention still can keep grain of rice profile, and the bond strength between the grain of rice is high than traditional crispy rice, but bulkiness is low slightly, and therefore method of the present invention is convenient to industrialization and mechanization production, packing and transportation.In addition, crispy rice of the present invention adopts the seasoning of powdered condiment to handle, and this can not lose crisp characteristic with regard to making the not reason suction and loose of its product grain of rice yet.Therefore, the crispy rice of producing with method of the present invention had both had mouthfeel, the taste of traditional crispy rice, can be directly as dish that goes with wine or be used for cooking dish, have new characteristic again, so dry-eating at any time is can be directly as the staple food snack.
Claims (3)
1, a kind of with rice slaking, shaping, fried, production method that crispy rice is made in seasoning, it is characterized in that said slaking is with the rice cooking slaking, said forming technology is starch to be mixed in 1: 8 ratio with ripe rice mix thoroughly under 15 ℃～20 ℃, be pressed into the rice band of 1～1.5 millimeters thick then, be cut into the sheet blank again, said seasoning technology is to spray powdery seasonings.
2, according to the described crispy rice production method of claim 1, it is characterized in that said powdery seasonings, the proportioning of its composition is counted with crispy rice weight:
Somatose, 6 ‰; Monosodium glutamate, 3 ‰; Salt, 15 ‰; Five-spice powder, 3 ‰; Sugar, 3 ‰.
3, according to the described crispy rice production method of claim 1, it is characterized in that said powdery seasonings, its proportioning components is counted with crispy rice weight: salt, 15 ‰; Monosodium glutamate, 3 ‰; Five-spice powder, 3 ‰; Curry powder, 10 ‰; Cloves, 0.5 ‰.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87106199A CN1008321B (en) | 1987-09-05 | 1987-09-05 | Production process for rice crusts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87106199A CN1008321B (en) | 1987-09-05 | 1987-09-05 | Production process for rice crusts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87106199A CN87106199A (en) | 1988-04-13 |
| CN1008321B true CN1008321B (en) | 1990-06-13 |
Family
ID=4815616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87106199A Expired CN1008321B (en) | 1987-09-05 | 1987-09-05 | Production process for rice crusts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1008321B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632424B (en) * | 2009-07-30 | 2012-02-29 | 芜湖市祥荣食品有限公司 | Crispy black rice and preparation method thereof |
| CN101632437B (en) * | 2009-07-30 | 2012-02-29 | 芜湖市祥荣食品有限公司 | Potato crispy rice and manufacture method thereof |
| CN102293383A (en) * | 2011-07-15 | 2011-12-28 | 安徽科技学院 | Vegetable crispy rice and its production method |
| CN102550975A (en) * | 2012-03-08 | 2012-07-11 | 兰如根 | Method for making rice crust cakes |
| CN103815291A (en) * | 2012-11-16 | 2014-05-28 | 屯留县老爷山生态农业综合开发有限公司 | Production method for rice crusts |
| CN103766760A (en) * | 2013-12-23 | 2014-05-07 | 邵雷 | Glutinous rice crust for promoting appetite and helping digestion and preparation method thereof |
| CN106036474A (en) * | 2016-06-27 | 2016-10-26 | 南通市奇香饼干食品厂 | Processing method for vegetable-flavor rice crust |
| CN110269190A (en) * | 2019-07-12 | 2019-09-24 | 苏州硒谷科技有限公司 | A kind of processing method of selenium-rich crispy rice |
| CN112385772B (en) * | 2020-11-18 | 2023-01-20 | 湖北卧龙神厨食品股份有限公司 | Production method of rice crust with high storage stability |
| CN113180187A (en) * | 2021-04-05 | 2021-07-30 | 安徽粮悦大吃兄食品科技有限公司 | Rice crust with powder spread and preparation method thereof |
| CN113995093A (en) * | 2021-10-28 | 2022-02-01 | 西充雅娴食品有限公司 | Rice crust processing method |
-
1987
- 1987-09-05 CN CN87106199A patent/CN1008321B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN87106199A (en) | 1988-04-13 |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| CI01 | Correction of invention patent gazette |
Correct: Sun Xiuai|Li Zhaosen False: Li Zhaosen Number: 24 Page: 86 Volume: 6 |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ERR | Gazette correction |
Free format text: CORRECT FROM: LI ZHAOSEN TO: SUN XIUAI LI ZHAOSEN |
|
| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |