CN101107977A - Method of manufacturing cumin rice crust - Google Patents

Method of manufacturing cumin rice crust Download PDF

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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
Application number
CNA2007101311366A
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Chinese (zh)
Inventor
常少斌
Original Assignee
常少斌
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 常少斌 filed Critical 常少斌
Priority to CNA2007101311366A priority Critical patent/CN101107977A/en
Publication of CN101107977A publication Critical patent/CN101107977A/en
Pending legal-status Critical Current

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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

The preparation method of cumin rice crust
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.
CNA2007101311366A 2007-08-21 2007-08-21 Method of manufacturing cumin rice crust Pending CN101107977A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (7)

* Cited by examiner, † Cited by third party
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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C02 Deemed withdrawal of patent application after publication (patent law 2001)
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Open date: 20080123