CN101107977A - Method of manufacturing cumin rice crust - Google Patents
Method of manufacturing cumin rice crust Download PDFInfo
- Publication number
- CN101107977A CN101107977A CNA2007101311366A CN200710131136A CN101107977A CN 101107977 A CN101107977 A CN 101107977A CN A2007101311366 A CNA2007101311366 A CN A2007101311366A CN 200710131136 A CN200710131136 A CN 200710131136A CN 101107977 A CN101107977 A CN 101107977A
- Authority
- CN
- China
- Prior art keywords
- cumin
- rice
- rice crust
- preparation
- paprika
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 22
- 235000009566 rice Nutrition 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title claims abstract 9
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims description 19
- 240000004559 Cuminum cyminum Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 241000510672 Cuminum Species 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 240000007842 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 239000001511 capsicum annuum Substances 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 235000005824 corn Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000021307 wheat Nutrition 0.000 claims description 8
- 241000209149 Zea Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 2
- 240000008529 Triticum aestivum Species 0.000 claims 3
- 235000010520 Canavalia ensiformis Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000002096 horsebean Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- 241000209140 Triticum Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Abstract
The invention discloses a method for preparing rice crust, which is characterized in that: the rice crust taking 400kg to 500 kg horsebean, 120kg to 125 kg salt, 80kg to 100 kg sugar, 80kg to 100 kg chicken essence, 120kg to 125 kg kgchili peppers and 800 kg vegetable oil. The rice crust is delicious and good in color as well as crisp, which is popular for consumers.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, especially a kind of preparation method of cumin rice crust.
Background technology
Existing leisure food is of a great variety, but the crispy rice of cumin flavor all is a traditional flavor, seems not have the taste innovation of breakthrough, and this just makes cumin rice crust just arise at the historic moment.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of cumin rice crust, this cumin rice crust, special taste, mouthfeel is good, color and luster good, not only perfume (or spice) but also crisp.
Technical scheme of the present invention is: a kind of preparation method of cumin rice crust, and it is to be raw material by corn, soybean, rice, wheat, starch, salt, cumin, paprika, sugar, monosodium glutamate, the weight ratio of its each raw material is:
Corn 2200-2500kg rice 120-125kg wheat 220-250kg soybean 220-250kg
Starch 120-125kg salt 45-50kg cumin 45-50kg paprika 220-250kg
Sugar 45-50kg monosodium glutamate 45-50kg
Its preparation method is: earlier corn, soybean, rice, wheat, starch are mixed earlier evenly, grind into flour with broken machine, use the extruder tablet forming again, use fried then, put into mixer after fried, in mixer, add salt, cumin, paprika, sugar, monosodium glutamate and evenly stir, pack finished product.
Owing to adopt technique scheme, can make cumin rice crust, mouthfeel is good, color and luster good, not only perfume (or spice) but also crisp, by numerous crowds are accepted.
The specific embodiment
Embodiment 1
Earlier corn 2200kg, soybean 220kg, rice 120kg, wheat 220kg, starch 120kg are mixed earlier evenly, grind into flour with broken machine, use the extruder tablet forming again, use fried then, put into mixer after fried, in mixer, add salt 45kg, cumin 45kg, paprika 220kg, sugared 45kg, monosodium glutamate 45kg and evenly stir, pack finished product.
Embodiment 2
Earlier corn 2500kg, soybean 250kg, rice 125kg, wheat 250kg, starch 125kg are mixed earlier evenly, grind into flour with broken machine, use the extruder tablet forming again, use fried then, put into mixer after fried, in mixer, add salt 50kg, cumin 50kg, paprika 250kg, sugared 50kg, monosodium glutamate 50kg and evenly stir, pack finished product.
Claims (2)
1. the preparation method of a cumin rice crust is characterized in that: it is to be raw material by corn, soybean, rice, wheat, starch, salt, cumin, paprika, sugar, monosodium glutamate, and the weight ratio of its each raw material is:
Corn 2200-2500kg rice 120-125kg wheat 220-250kg soybean 220-250kg
Starch 120-125kg salt 45-50kg cumin 45-50kg paprika 220-250kg
Sugar 45-50kg monosodium glutamate 45-50kg
2. the preparation method of a kind of cumin rice crust according to claim 1, it is characterized in that: its preparation method is: earlier corn, soybean, rice, wheat, starch are mixed earlier evenly, grind into flour with broken machine, use the extruder tablet forming again, use fried then, put into mixer after fried, in mixer, add salt, cumin, paprika, sugar, monosodium glutamate and evenly stir, pack finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101311366A CN101107977A (en) | 2007-08-21 | 2007-08-21 | Method of manufacturing cumin rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101311366A CN101107977A (en) | 2007-08-21 | 2007-08-21 | Method of manufacturing cumin rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101107977A true CN101107977A (en) | 2008-01-23 |
Family
ID=39040390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101311366A Pending CN101107977A (en) | 2007-08-21 | 2007-08-21 | Method of manufacturing cumin rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101107977A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN101861964B (en) * | 2009-04-16 | 2013-01-16 | 张晓聪 | Sauced rice shortbread and manufacturing method thereof |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103081971A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Sweet osmanthus-flavor crispy rice and making method thereof |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| CN104824561A (en) * | 2014-02-11 | 2015-08-12 | 辽宁省农业科学院食品与加工研究所 | Coarse rice health-caring rice crust and producing method thereof |
-
2007
- 2007-08-21 CN CNA2007101311366A patent/CN101107977A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861964B (en) * | 2009-04-16 | 2013-01-16 | 张晓聪 | Sauced rice shortbread and manufacturing 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 |
| 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 |
| CN103053937A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Codfish rice crust and method for making same |
| CN103081971A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Sweet osmanthus-flavor crispy rice and making method thereof |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| CN104824561A (en) * | 2014-02-11 | 2015-08-12 | 辽宁省农业科学院食品与加工研究所 | Coarse rice health-caring rice crust and producing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080123 |