CN101116486A - Western hunan society crispy rice and method for making the same - Google Patents
Western hunan society crispy rice and method for making the same Download PDFInfo
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- CN101116486A CN101116486A CNA2006100320363A CN200610032036A CN101116486A CN 101116486 A CN101116486 A CN 101116486A CN A2006100320363 A CNA2006100320363 A CN A2006100320363A CN 200610032036 A CN200610032036 A CN 200610032036A CN 101116486 A CN101116486 A CN 101116486A
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Abstract
The present invention relates to a crispy rice of the society rice in western Hunan Province and the production method thereof, which is to stir-fry preserved ham mud, dried wild fragrant artemisia, and dried wild shallot, which are added with flavorings such as refined salt and sachet and form the basic material after the stir-fry, then the basic material is added with sticky rice and mixed evenly, put into a high-pressure steaming cabinet to be steamed, added with flour and put into a mixer to be mixed, and then pressed, molded, roasted, fried and packaged to be the final product. The crispy rice of the society rice provided by the present invention which keeps the original crispy, fresh, and fragrant taste is characterized in convenient carrying and long duration of preservation, thereby being an ideal product and method with marketized and scaled fabrication of a folk-custom food.
Description
Technical field
The present invention relates to a kind of tourism and leisure food and preparation method thereof, be specifically related to society's pot for cooking rice crust of a kind of western Hunan ethnic group and preparation method thereof.
Background technology
Society's meal is a kind of food that ethnic groups such as Chinese Tujia, seedling, the Dong nationality offer a sacrifice to gods or ancestors state.After the beginning of spring the 5th penta day, people pick the fresh and tender abrotanum on rural area, small stream limit, the hillside and go home, and clean to mince, and rub most misery, dry, and steam with auxiliary material fusion glutinous rice such as Hu green onion or stewing system forms.Its delicious U.S., the fragrance assailed one's nostrils, soft good to eat.Because this day is the date of offering a sacrifice to gods or ancestors soil Bodhisattva, to earnestly hope the year's harvest smooth by eating this form of society's meal for people, Good Harvest, and family's fortune is happy and auspicious.But because society's meal can not long preservation, this makes this delicious folk custom food be difficult to circulate on market.
Summary of the invention
The technical problem that the present invention need solve is: a kind of society pot for cooking rice crust and preparation method thereof is provided, it is the specialization production of carrying out society's pot for cooking rice crust by industrialized means, make society pot for cooking rice crust can become a kind of easy to carry, preserve permanent tourism and leisure food, to carry forward society's meal culture of western Hunan ethnic group.
The technical solution adopted in the present invention: this western Hunan society pot for cooking rice crust, the weight quota of its component and component is as follows:
Glutinous rice 10-30 part
Glutinous rice 30-80 part
Flour 7-15 part
Bacon mud 6-12 part
Do wild abrotanum 0.5-2 part
Do wild part of green onion 0.2-1 recklessly
Vegetable oil 1-3 part
Flavoring 0.2-2 part
Earlier with bacon mud, do wild abrotanum, do wild green onion recklessly and drop into and carry out high temperature in the vegetable oil and stir-fry, and add flavorings such as refined salt, five-spice powder, it is standby to become base-material after stir-frying;
Again glutinous rice is cleaned in boiling water, to boil to the grain of rice and crossed core, stir with clean glutinous rice, the above-mentioned base-material that soaked after considering water, and put into the high steam cabinet, steam good back adding flour and in mixer, stir, then put into extruder and be squeezed into thin slice, be cut into the rice crust piece of moulding again by slicer, the rice crust piece of moulding inserted in the baking box toast, the rice crust piece that toasted is put into the thermostatical oil aircraft bombing explode into golden yellow and pull out, consider oil, be packaged as the finished product crispy rice behind the cool to room temperature through considering oily machine.
The preparation method of this western Hunan society pot for cooking rice crust is: be earlier that the dried wild green onion recklessly of dried wild abrotanum, 0.2-1 part of bacon mud, 0.5-2 part of 6-12 part is dropped into and carries out high temperature in the vegetable oil of 1-3 part and stir-fry with weight quota, and the flavorings such as refined salt, five-spice powder that add 0.2-2 part, it is standby to become base-material after stir-frying;
Again the glutinous rice of 30-80 part is cleaned in boiling water, to boil to the grain of rice and crossed core, stir with clean 10-30 part glutinous rice, the above-mentioned base-material that soaked after considering water, and put into the high steam cabinet, the flour that steams good back adding 7-15 part stirs in mixer, then put into extruder and be squeezed into thin slice, be cut into the rice crust piece of moulding again by slicer, the rice crust piece of moulding inserted in the baking box toast, the rice crust piece that toasted is put into the thermostatical oil aircraft bombing to be exploded into golden yellow and pulls out, consider oil through considering oily machine, be packaged as the finished product crispy rice behind the cool to room temperature and promptly finish entire making process.
Beneficial effect of the present invention: society of the present invention pot for cooking rice crust has kept original crisp, fragrant and pleasant to taste, the taste that the fragrance assailed one's nostrils, also has characteristics easy to carry, long shelf-life simultaneously, is a kind of ideal product and method with folk custom food products marketization, scale.
The specific embodiment
Below by embodiment the present invention is further specified:
Embodiment 1:
Get 10 kilograms of glutinous rice, soaked 3-5 hour; Get well-done bacon and in meat mincer, stir meat mud for 6 kilograms, in pot, put into and put into bacon when 1 kilogram of tea oil is heated to 7 maturations, fry out and add 0.5 kilogram behind the fragrance again and do the flavorings such as refined salt, five-spice powder, monosodium glutamate that wild abrotanum dish and 0.2 kilogram are done wild green onion recklessly and added 0.2 kilogram, stir-fry a little base-material.Base-material is installed standby.
Getting 40 kilograms of glutinous rices boils in boiling water to crossing core; Steamed 20-25 minute after soaked glutinous rice, base-material are mixed evenly, putting into the high steam cabinet behind the well-done glutinous rice worry solid carbon dioxide; Steaming 7 kilograms of flour of good back adding stirred 10 minutes in mixer; Be squeezed into the thin slice of 0.5-0.8mm after stirring with extruder; Be cut into the thin slice that external form is 20*20*0.8mm with slicer; The rice crust piece of moulding inserted in the baking box toast, temperature is 220 degree, and the time is 5 minutes; Again palm oil is burnt 180 degree, explode 30-60 and be golden yellow look second and pull out put into the thermostatical oil aircraft bombing through the crispy rice that toast; Again through the oil filter oil strain, be cooled to and go up automatic packaging machine after the room temperature and be packaged as finished product by every bag 80 gram or 120 grams.
Embodiment 2:
Get 20 kilograms of glutinous rice, soaked 3-5 hour; Get well-done bacon and in meat mincer, stir meat mud for 8 kilograms, in pot, put into and put into bacon when 2 kilograms of tea oil are heated to 7 maturations, fry out and add 1 kilogram behind the fragrance again and do wild abrotanum dish and 1 kilogram and do wild green onion recklessly and add flavorings such as an amount of refined salt, five-spice powder, monosodium glutamate, stir-fry a little base-material.Base-material is installed standby.
Getting 60 kilograms of glutinous rices boils in boiling water to crossing core; Steamed 20-25 minute after soaked glutinous rice, base-material are mixed evenly, putting into the high steam cabinet behind the well-done glutinous rice worry solid carbon dioxide; Steaming 10 kilograms of flour of good back adding stirred 10 minutes in mixer; Be squeezed into the thin slice of 0.5-0.8mm after stirring with extruder; Be cut into the thin slice that external form is 20*20*0.8mm with slicer; The rice crust piece of moulding inserted in the baking box toast, temperature is 220 degree, and the time is 5 minutes; Again palm oil is burnt 180 degree, explode 30-60 and be golden yellow look second and pull out put into the thermostatical oil aircraft bombing through the crispy rice that toast; Again through the oil filter oil strain, be cooled to that the polyethylene dixie cup coating-dividing sealing with 22 cups of departments is packaged as finished product after the room temperature.
Embodiment 3:
Get well-done bacon and in meat mincer, stir meat mud for 6 kilograms, in pot, put into and put into bacon when 3 kilograms of tea oil are heated to 7 maturations, fry out and add 2 kilograms behind the fragrance again and do the flavorings such as refined salt, five-spice powder, monosodium glutamate that wild abrotanum dishes and 1 kilogram are done wild green onion recklessly and added 1 kilogram, stir-fry a little base-material.Base-material is installed standby.
Get 30 kilograms of glutinous rices, glutinous rice is put into together for 10 kilograms and is ground into powder in the pulverizer.The ground rice that crushes is added 0.8 kilogram water with the good base-material of frying to be put into mixer and stirred 10 minutes.That the CY56-twin-screw extruder of packing into inlet carries out is expanded, connect multi-functional trimmer from outlet carries out friedly again to multi-functional Fryer, go up packing machine at last and be the finished product crispy rice.
Claims (3)
1. western Hunan society pot for cooking rice crust is characterized in that its component and the weight quota of component are as follows:
Glutinous rice 10-30 part
Glutinous rice 30-80 part
Flour 7-15 part
Bacon mud 6-12 part
Do wild abrotanum 0.5-2 part
Do wild part of green onion 0.2-1 recklessly
Vegetable oil 1-3 part
Flavoring 0.2-2 part
Earlier with bacon mud, do wild abrotanum, do wild green onion recklessly and drop into and carry out high temperature in the vegetable oil and stir-fry, and add flavorings such as refined salt, five-spice powder, it is standby to become base-material after stir-frying;
Again glutinous rice is cleaned in boiling water, to boil to the grain of rice and crossed core, stir with clean glutinous rice, the above-mentioned base-material that soaked after considering water, and put into the high steam cabinet, steam good back adding flour and in mixer, stir, then put into extruder and be squeezed into thin slice, be cut into the rice crust piece of moulding again by slicer, the rice crust piece of moulding inserted in the baking box toast, the rice crust piece that toasted is put into the thermostatical oil aircraft bombing explode into golden yellow and pull out, consider oil, be packaged as the finished product crispy rice behind the cool to room temperature through considering oily machine.
2. the preparation method of a western Hunan society pot for cooking rice crust, it is characterized in that earlier being that the dried wild green onion recklessly of dried wild abrotanum, 0.2-1 part of bacon mud, 0.5-2 part of 6-12 part is dropped into and carries out high temperature in the vegetable oil of 1-3 part and stir-fry with weight quota, and the flavorings such as refined salt, five-spice powder that add 0.2-2 part, it is standby to become base-material after stir-frying;
Again the glutinous rice of 30-80 part is cleaned in boiling water, to boil to the grain of rice and crossed core, stir with clean 10-30 part glutinous rice, the above-mentioned base-material that soaked after considering water, and put into the high steam cabinet, the flour that steams good back adding 7-15 part stirs in mixer, then put into extruder and be squeezed into thin slice, be cut into the rice crust piece of moulding again by slicer, the rice crust piece of moulding inserted in the baking box toast, the rice crust piece that toasted is put into the thermostatical oil aircraft bombing to be exploded into golden yellow and pulls out, consider oil through considering oily machine, be packaged as the finished product crispy rice behind the cool to room temperature and promptly finish entire making process.
3. the preparation method of a western Hunan society pot for cooking rice crust, it is characterized in that earlier being that the dried wild green onion recklessly of dried wild abrotanum, 0.2-1 part of bacon mud, 0.5-2 part of 6-12 part is dropped into and carries out high temperature in the vegetable oil of 1-3 part and stir-fry with weight quota, and the flavorings such as refined salt, five-spice powder that add 0.2-2 part, it is standby to become base-material after stir-frying;
Again glutinous rice, 10-30 part glutinous rice of 30-80 part is put into together and is ground into powder in the pulverizer, the water that the ground rice that crushes is added 0.8-4 part with the good above-mentioned base-material of frying is put into mixer and is stirred, thereafter the extruder of packing into carries out entering multi-functional trimmer after expanded, expanded and carries out shaping, enter multi-functional Fryer again and carry out friedly, be packaged as the finished product crispy rice by packing machine at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100320363A CN101116486A (en) | 2006-07-31 | 2006-07-31 | Western hunan society crispy rice and method for making the same |
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| CNA2006100320363A CN101116486A (en) | 2006-07-31 | 2006-07-31 | Western hunan society crispy rice and method for making the same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349221A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Glutinous rice crust formula technology |
| CN103404566A (en) * | 2013-07-24 | 2013-11-27 | 郭守琼 | Preparation method for artemisia annua glutinous rice cake |
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103719727A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Glutinous rice duck crispy rice and preparation method thereof |
| CN103734616A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Black rice and duck rice crust and preparation method thereof |
| CN105876608A (en) * | 2016-05-08 | 2016-08-24 | 铜仁学院 | She rice and manufacturing method thereof |
| CN106107443A (en) * | 2016-06-28 | 2016-11-16 | 贵州开心婆风味食品有限公司 | A kind of society's meal and processing technology thereof |
| CN106213199A (en) * | 2016-08-16 | 2016-12-14 | 安庆市阿发老奶奶食品有限责任公司 | A kind of red-jujube flavor rice crust and preparation method thereof |
| CN107279727A (en) * | 2017-08-15 | 2017-10-24 | 合肥市好旺养殖科技有限公司 | A kind of bacon stem of noble dendrobium crispy rice and preparation method thereof |
| CN107334061A (en) * | 2017-07-18 | 2017-11-10 | 霍山延年居石斛科技有限公司 | A kind of stem of noble dendrobium wormwood artemisia crispy rice and preparation method thereof |
-
2006
- 2006-07-31 CN CNA2006100320363A patent/CN101116486A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349221A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Glutinous rice crust formula technology |
| CN103404566A (en) * | 2013-07-24 | 2013-11-27 | 郭守琼 | Preparation method for artemisia annua glutinous rice cake |
| CN103404566B (en) * | 2013-07-24 | 2014-10-29 | 郭守琼 | Preparation method for artemisia annua glutinous rice cake |
| CN103621875A (en) * | 2013-10-25 | 2014-03-12 | 贵州省凤冈县黔北荞业有机食品有限公司 | Buckwheat wrapper and production process thereof |
| CN103719727A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Glutinous rice duck crispy rice and preparation method thereof |
| CN103734616A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Black rice and duck rice crust and preparation method thereof |
| CN103734616B (en) * | 2013-12-25 | 2015-11-04 | 安徽先知缘食品有限公司 | A kind of black rice duck rice crust and preparation method thereof |
| CN105876608A (en) * | 2016-05-08 | 2016-08-24 | 铜仁学院 | She rice and manufacturing method thereof |
| CN106107443A (en) * | 2016-06-28 | 2016-11-16 | 贵州开心婆风味食品有限公司 | A kind of society's meal and processing technology thereof |
| CN106213199A (en) * | 2016-08-16 | 2016-12-14 | 安庆市阿发老奶奶食品有限责任公司 | A kind of red-jujube flavor rice crust and preparation method thereof |
| CN107334061A (en) * | 2017-07-18 | 2017-11-10 | 霍山延年居石斛科技有限公司 | A kind of stem of noble dendrobium wormwood artemisia crispy rice and preparation method thereof |
| CN107279727A (en) * | 2017-08-15 | 2017-10-24 | 合肥市好旺养殖科技有限公司 | A kind of bacon stem of noble dendrobium crispy rice and preparation method thereof |
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Application publication date: 20080206 |