CN101810275A - Enteromorpha clathrata rice crust and preparation process thereof - Google Patents

Abstract

The invention discloses an enteromorpha clathrata rice crust and a preparation process thereof. The enteromorpha clathrata rice crust comprises the following components in part by weight: 80 parts of rice or coarse cereals, 5.7 parts of starch, 2 parts of vegetable oil, 10 parts of enteromorpha clathrata powder, 1.5 parts of sugar, 0.5 part of salts, 0.25 part of spices and 0.05 part of flavoring essences. The preparation process of the enteromorpha clathrata rice crust comprises the following steps of: (1) mixing and steaming of main or auxiliary materials, namely mixing the rice or the coarse cereals, the sugar, the salts, the spices and the flavoring essences in the proportion and then steaming the mixture by heating; (2) slice preparation by compressing, namely adding the starch into the mixture in the proportion and then compressing the mixture to prepare slices by using special equipment; (3) frying, namely frying the slices in the vegetable oil; (4) coating, namely coating the fried and de-oiled raw materials with the enteromorpha clathrata powder; (5) drying; and (6) weighing and packing the coated products to obtain the finished products. Added with the enteromorpha clathratas, the color the rice crust is improved and the taste and nutrition of the rice crust is improved; and moreover, the preparation process is simple and has high practicality.

Description

A kind of tongue bar crispy rice and processing technology thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of tongue bar crispy rice and processing technology thereof.

Background technology

The food variety of seeing in the market is various, and wherein, crispy rice is one of food that most of people liked, but the following weak point of ubiquity: color and luster is not good, mouthfeel is not good enough, raw material expends big, complex manufacturing technology, therefore is necessary to be improved.

Summary of the invention

In order to solve the deficiency that prior art exists, the object of the present invention is to provide a kind of tongue bar crispy rice and processing technology thereof, color and luster, the mouthfeel of this tongue bar crispy rice are all preferable.

To achieve these goals, tongue bar crispy rice of the present invention includes following composition by weight: 80 parts of rice or coarse cereals, 5.7 parts of starch, 2 parts of vegetable oil, 10 parts in tongue bar powder, 1.5 parts of sugar, 0.5 part of salt, 0.25 part of spice, 0.05 part of flavoring essence.

The processing technology of tongue bar crispy rice includes following steps:

(1) main ingredient mixes and to cook, and heating after rice or coarse cereals, sugar, salt, spice, flavoring essence are mixed in proportion cooks;

(2) compressing tablet is used the special equipment compressing tablet after adding starch in proportion;

(3) fried system, fried system in hot vegetable oil;

(4) wrap up in clothing, to wrapping up in clothing with tongue bar powder after the raw material de-oiling after the fried system;

(5) oven dry;

(6) obtain finished product behind the weighing and bagging.

Beneficial effect of the present invention is: attached the tongue bar in crispy rice, not only improved the color and luster of crispy rice, and promoted the mouthfeel and the nutrition of crispy rice; In addition, manufacture craft of the present invention is comparatively simple, and practicality is stronger.

The specific embodiment

The following stated only is preferred embodiment of the present invention, does not therefore limit protection scope of the present invention.

Tongue bar crispy rice of the present invention is made of major ingredient and auxiliary material, and wherein, major ingredient is rice or coarse cereals, starch, vegetable oil and tongue bar powder; Auxiliary material is sugar, salt, spice, flavoring essence; Its weight proportion is as follows: 80 parts of rice or coarse cereals, 5.7 parts of starch, 2 parts of vegetable oil, 10 parts in tongue bar powder, 1.5 parts of sugar, 0.5 part of salt, 0.25 part of spice, 0.05 part of flavoring essence.

The processing technology of tongue bar crispy rice of the present invention includes following steps:

(1) main ingredient mixes and to cook, and heating after rice or coarse cereals, sugar, salt, spice, flavoring essence are mixed in proportion cooks;

(2) compressing tablet is used the special equipment compressing tablet after adding starch in proportion;

(3) fried system, fried system in hot vegetable oil;

(4) wrap up in clothing, to wrapping up in clothing with tongue bar powder after the raw material de-oiling after the fried system;

(5) oven dry;

(6) obtain finished product behind the weighing and bagging.

Claims (2)

1. a tongue bar crispy rice is characterized in that including by weight following composition: 80 parts of rice or coarse cereals, 5.7 parts of starch, 2 parts of vegetable oil, 10 parts in tongue bar powder, 1.5 parts of sugar, 0.5 part of salt, 0.25 part of spice, 0.05 part of flavoring essence.

2. the processing technology of the described tongue bar of claim 1 crispy rice is characterized in that including following steps:

(1) main ingredient mixes and to cook, and heating after rice or coarse cereals, sugar, salt, spice, flavoring essence are mixed in proportion cooks;

(2) compressing tablet is used the special equipment compressing tablet after adding starch in proportion;

(3) fried system, fried system in hot vegetable oil;

(4) wrap up in clothing, to wrapping up in clothing with tongue bar powder after the raw material de-oiling after the fried system;

(5) oven dry;

(6) obtain finished product behind the weighing and bagging.