CN101822305B - Mi Huatang and preparation method thereof - Google Patents
Mi Huatang and preparation method thereof Download PDFInfo
- Publication number
- CN101822305B CN101822305B CN2010101523130A CN201010152313A CN101822305B CN 101822305 B CN101822305 B CN 101822305B CN 2010101523130 A CN2010101523130 A CN 2010101523130A CN 201010152313 A CN201010152313 A CN 201010152313A CN 101822305 B CN101822305 B CN 101822305B
- Authority
- CN
- China
- Prior art keywords
- rice
- lard
- popped
- preparation
- add
- 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 - Fee Related
Links
Images
Landscapes
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses Mi Huatang, and the formulation thereof is as follows: the following ingredients are added into every 25kg of rice: soft sugar: 10 to 20kg; lard: 15 to 25kg; caramel: 15 to 25kg; and cayenne pepper: 0.5 to 1.5kg. The invention also discloses a preparation method of Mi Huatang, which comprises the following steps: rice selection, rice soaking, rice steaming, fried rice preparation, crisp rice preparation, ingredient adding, formation and packaging. The Mi Huatang breaks through the uniqueness of variety, improves the novel taste, and promotes the development; and the preparation method of the Mi Huatang does not adopt a frying method, is healthier and the prepared Mi Huatang has unique taste, is crispy and sweet, and well received by customers.
Description
Technical field
The present invention relates to a kind of dilated food and preparation method thereof, particularly a kind of candied cake of popped rice and preparation method thereof.
Background technology
The candied cake of popped rice is as a kind of traditional snacks, because its crisp sweet, advantage such as inexpensive, easy to carry; Very popular; But, the only pleasantly sweet in the market candied cake of popped rice, this has just caused the selection unicity of the candied cake of popped rice; Client is not more to be selected, and has limited the development of the candied cake of popped rice.
Summary of the invention
Goal of the invention: the objective of the invention is provides a kind of preparation method of the candied cake of popped rice and this candied cake of popped rice of sweet pungent in order to solve the deficiency of prior art.
Technical scheme: in order to realize above purpose, a kind of candied cake of popped rice of the present invention, the prescription of this candied cake of popped rice is following:
Add following batching in per 25 kilograms of rice:
Cotton white sugar: 10kg～20kg; Lard: 15kg～25kg;
Maltose: 15kg～25kg; Chilli powder: 0.5kg～1.5kg.
Among the present invention, can also add sweet osmanthus in the said candied cake of popped rice, add sweet osmanthus 0.8kg～1.5kg in every 25kg rice.
And, according to client's demand, can also add the shelled peanut that fries in the said candied cake of popped rice, or peach kernel, or sesame.
The invention also discloses the preparation method of the above-mentioned candied cake of popped rice, the preparation method concrete steps of this candied cake of popped rice are following:
(a) choosing rice: get 25 kilograms of rice, remove half rice and crack rice, select evengranular rice;
Wherein rice preferably adopts glutinous rice, because glutinous rice is a kind of invigorant of gentleness, qi-restoratives arranged, enrich blood, effects such as the warm stomach of invigorating the spleen, hidroschesis, and glutinous rice contains multiple materials such as protein, fat, carbohydrate, calcium, iron, phosphorus, iron, Cobastab, and is more nutritious.
(b) bubble rice: the rice of selecting is put into water eluriate, soak; Soak time is 8-12 hour;
(c) steam rice: the rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the rice that cooks is poured out, and cooling does to loose, and dries then or dries in the shade;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 5～10 minutes; Pour syrup then into; Every 25kg rice is with syrup 0.8kg～1.5kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 5～10 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 140 ℃～160 ℃, and lard adds 1kg at every turn; After lard all added, crisp bubble 3～10 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 3～5kg clear water mixing infusion; Equitemperature reaches 125 ℃～135 ℃ and plays pot, pours in the short rice, adds chilli powder then and stirs;
(g) typing: with the rice that stirs, pour in the typified form, press in fact by flat; Typing;
(h) packing: the candied cake of popped rice after will finalizing the design is packed.
Among the present invention, in step (f), when pouring into the cotton white sugar of infusion and maltose in the short rice, can in short rice, pour the shelled peanut that fries into simultaneously; Or peach kernel, or sesame, or almond, the shelled peanut of pouring into; Or peach kernel, or sesame, or almond can add as required.
Beneficial effect: the candied cake of popped rice provided by the invention, broken the unicity of candied cake of popped rice kind, increased the novel taste of the candied cake of popped rice, promoted the development of the candied cake of popped rice; The preparation method of this candied cake of popped rice of the present invention does not adopt fried mode, and preparation method is more healthy, the candied cake of popped rice special taste of producing, and crisp sweet is liked by the client deeply.
Description of drawings
Fig. 1 is the preparation method flow chart of a kind of candied cake of popped rice according to the invention.
The specific embodiment
Below in conjunction with accompanying drawing and specific embodiment; Further illustrate the present invention; Should understand these embodiment only be used to the present invention is described and be not used in the restriction scope of the present invention; After having read the present invention, those skilled in the art all fall within the application's accompanying claims institute restricted portion to the modification of the various equivalent form of values of the present invention.
Embodiment 1:
A kind of little sweet little peppery candied cake of popped rice, its composition is following: batching is in per 25 kilograms of rice: cotton white sugar: 15kg; Lard: 20kg; Maltose: 15kg; Chilli powder: 0.8kg.
The preparation method of the above-mentioned candied cake of popped rice is:
(a) select long glutinous rice for use: get the long glutinous rice of 25kg, with sieve remove in the long glutinous rice half rice with crack rice, select evengranular long glutinous rice;
(b) bubble rice: the long glutinous rice that will select is put into water and is eluriated, soaks; Soak time is 8 hours;
(c) steam rice: the long glutinous rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the rice that cooks is poured out, be placed on the bamboo mat and cool off, do to loose, cloudy rice is processed in oven dry then;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 5 minutes; Pour syrup then into; Every 25kg rice is used syrup 0.8kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 5 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 140 ℃, and lard adds 1kg at every turn; Add altogether 20 times, add lard 20kg altogether; Stir while refueling; After lard all added, crisp bubble 3 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 3kg clear water mixing infusion; Equitemperature reaches 130 ℃ and plays pot, pours in the short rice, adds 0.8kg chilli powder then, stirs;
(g) typing: with the rice that stirs, pour in the rectangular typified form, press in fact typing by flat with cylinder; Open bar then, stripping and slicing.
(h) packing: the candied cake of popped rice after the back stripping and slicing of will finalizing the design is packed.
Embodiment 2:
A kind of sweet pungent candied cake of popped rice that has shelled peanut, adding in per 25 kilograms of rice prepares burden is: cotton white sugar: 15kg; Lard: 18kg; Maltose: 20kg; Chilli powder: 1kg; Ripe shelled peanut: 5kg.The preparation method of the above-mentioned candied cake of popped rice is:
(a) choosing rice: get the 25kg high quality white rice, remove half rice and crack rice, select evengranular rice with sieve;
(b) bubble rice: the rice of selecting is put into water eluriate, soak; Soak time is 10 hours;
(c) steam rice: the rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the rice that cooks is poured out, and cooling does to loose, and dries in the shade then;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 8 minutes; Pour syrup then into; Every 25kg rice is used syrup 1.2kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 6 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 150 ℃, and lard adds 1kg at every turn; Add 18 times, be total to 18kg, the limit adds lard, and stir on the limit; After lard all added, crisp bubble 5 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 4kg clear water mixing infusion; Equitemperature reaches 130 ℃ and plays pot, pours in the short rice, adds the shelled peanut that 5kg fries then, then adds 1kg chilli powder, stirs;
(g) typing: with the rice that stirs, pouring diameter into is in the circular typified form of 3CM, presses in fact typing by flat; Take out then;
(h) packing: the candied cake of popped rice that will finalize the design after taking out is packed.
Embodiment 3
A kind of sweet pungent candied cake of popped rice that has multiple nut, in every 25KG rice, contained batching is following:
Cotton white sugar: 20kg; Lard: 25kg; Maltose: 25kg; Chilli powder: 1.5kg; Ripe almond: 2kg; Ripe peanut: 1kg; Ripe sesame: 0.5kg.
The preparation method of the above-mentioned candied cake of popped rice is following:
(a) choosing rice: get 25kg circle glutinous rice, remove half rice and crack rice, select evengranular round glutinous rice;
(b) bubble rice: the round glutinous rice that will select is put into water and is eluriated, soaks; Soak time is 12 hours;
(c) steam rice: the round glutinous rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the round glutinous rice that will cook is poured out, and cooling does to loose, and dries in the shade then;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 10 minutes; Pour syrup then into; Every 25kg rice is used syrup 1.5kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 10 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 160 ℃, and lard adds 1kg at every turn; Add 25kg lard altogether, the limit adds lard, and stir on the limit; After lard all added, crisp bubble 10 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 5kg clear water mixing infusion; Equitemperature reaches 135 ℃ and plays pot, pours in the short rice, then with the ripe almond of 2kg; The ripe peanut of 1kg; 0.5kg ripe sesame adds short rice; Add 1.5kg chilli powder then, stir;
(g) typing: with the rice that stirs, pour in the square typified form, press in fact typing, section by flat;
(h) packing: the candied cake of popped rice after the section of will finalizing the design is packed.
Embodiment 4:
A kind of sweet pungent candied cake of popped rice that has shelled peanut, adding in per 25 kilograms of rice prepares burden is: cotton white sugar: 15kg; Lard: 18kg; Maltose: 20kg; Chilli powder: 1kg; Sweet osmanthus: 0.8kg.The preparation method of the above-mentioned candied cake of popped rice is:
(a) choosing rice: get the 25kg high quality white rice, remove half rice and crack rice, select evengranular rice with sieve;
(b) bubble rice: the rice of selecting is put into water eluriate, soak; Soak time is 11 hours;
(c) steam rice: the rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the rice that cooks is poured out, and cooling does to loose, and dries in the shade then;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 8 minutes; Pour syrup then into; Every 25kg rice is used syrup 1.1kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 8 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 155 ℃, and lard adds 1kg at every turn; Add 18 times, be total to 18kg, the limit adds lard, and stir on the limit; After lard all added, crisp bubble 6 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 4kg clear water mixing infusion; Equitemperature reaches 130 ℃ and plays pot, pours in the short rice, adds the 0.8kg sweet osmanthus then, then adds 1kg chilli powder, stirs;
(g) typing: with the rice that stirs, pour in the typified form, press in fact typing by flat; Take out then;
(h) packing: the candied cake of popped rice that will finalize the design after taking out is packed.
Claims (2)
1. the preparation method of a candied cake of popped rice, it is characterized in that: the prescription of the said candied cake of popped rice is following:
Add following batching in per 25 kilograms of rice:
Cotton white sugar: 10kg～20kg; Lard: 15kg～25kg;
Maltose: 15kg～25kg; Chilli powder: 0.5kg～1.5kg;
The concrete steps of the preparation method of this candied cake of popped rice are following:
(a) choosing rice: get the 25kg rice, remove half rice and crack rice, select evengranular rice;
(b) bubble rice: the rice of selecting is put into water eluriate, soak; Soak time is 8-12 hour;
(c) steam rice: the rice after will soaking drains, and puts into food steamer, cooks to steam to pass through;
(d) make cloudy rice: the rice that cooks is poured out, and cooling does to loose, and dries then or dries in the shade;
(e) make short rice: pour in the pot the moon rice into little fiery roasting 5～10 minutes; Pour syrup then into; Every 25kg rice is with syrup 0.8kg～1.5kg, and sugar is 1: 10 with the ratio of water; Rice and syrup are stirred back pot; Sealed envelope 5～10 minutes; Oven dry; Add lard stirring, crisp rice then; When adding lard, oily temperature is 140 ℃～160 ℃, and lard adds 1kg at every turn; After lard all added, crisp bubble 3～10 minutes drained unnecessary oil then;
(f) add batching: cotton white sugar and maltose are put into pot, add 3～5kg clear water mixing infusion; Equitemperature reaches 125 ℃～135 ℃ and plays pot, pours in the short rice, adds chilli powder then and stirs;
(g) typing: with the rice that stirs, pour in the typified form, by putting down by real, typing;
(h) packing: the candied cake of popped rice after will finalizing the design is packed.
2. the preparation method of a kind of candied cake of popped rice according to claim 1 is characterized in that: in the step (f), when pouring into the cotton white sugar of infusion and maltose in the short rice, can in short rice, pour the shelled peanut that fries into simultaneously, or peach kernel, or sesame, or almond.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101523130A CN101822305B (en) | 2010-04-20 | 2010-04-20 | Mi Huatang and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101523130A CN101822305B (en) | 2010-04-20 | 2010-04-20 | Mi Huatang and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101822305A CN101822305A (en) | 2010-09-08 |
| CN101822305B true CN101822305B (en) | 2012-08-22 |
Family
ID=42686645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101523130A Expired - Fee Related CN101822305B (en) | 2010-04-20 | 2010-04-20 | Mi Huatang and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101822305B (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550621A (en) * | 2010-12-30 | 2012-07-11 | 费从宇 | Oat nut strip and processing technology thereof |
| CN102972608A (en) * | 2011-09-05 | 2013-03-20 | 重庆市南川区南双科技有限公司 | Production method of mung bean crispy rice cakes |
| CN103719512A (en) * | 2013-11-23 | 2014-04-16 | 龚翻应 | Lotus crunchy rice candy |
| CN103719513B (en) * | 2013-11-23 | 2015-03-18 | 龚翻应 | Rose crunchy rice candy |
| CN103829011A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with sesame seeds and red dates |
| CN103829017A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with peanuts and raisins |
| CN103829021A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with vision health function |
| CN103829013A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with health-care effect on females |
| CN103829018A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with peanuts and lilies |
| CN103829015A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with effect of nourishing brains to develop intelligence |
| CN103829009A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff with lactation promotion function |
| CN103829019A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Candied rice puff |
| CN104605272A (en) * | 2015-02-28 | 2015-05-13 | 黄振忠 | Processing technology of crunchy rice candy |
| CN104872359A (en) * | 2015-04-29 | 2015-09-02 | 莫豪 | Preparation method of special swelled candy rice |
| CN105533101A (en) * | 2015-12-19 | 2016-05-04 | 莫泽庸 | Rice cracker and production method of rice cracker |
| CN107568599A (en) * | 2017-09-21 | 2018-01-12 | 熊建飞 | Highland barley popped rice and preparation method thereof |
| CN107691739A (en) * | 2017-10-23 | 2018-02-16 | 李淑存 | A kind of processing method of the candied cake of popped rice |
| CN108497146A (en) * | 2018-03-29 | 2018-09-07 | 贵州省仁怀市红花岭农业开发有限公司 | A kind of spiced salt candied cake of popped rice and preparation method thereof |
| CN108813073A (en) * | 2018-03-30 | 2018-11-16 | 贵州省仁怀市红花岭农业开发有限公司 | A kind of green onion perfume (or spice) candied cake of popped rice and preparation method thereof |
| CN109770032A (en) * | 2019-02-28 | 2019-05-21 | 西藏自治区农牧科学院农业研究所 | A kind of quinoa candied cake of popped rice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2364698Y (en) * | 1999-01-03 | 2000-02-23 | 罗慰先 | Laminated granular caked foodstuff |
| CN101258910A (en) * | 2008-04-17 | 2008-09-10 | 杨贵成 | Nutrition potato chips, nutrition textured starch chips, nutrition rice cake (snow cake), and nutrition popped rice candy |
-
2010
- 2010-04-20 CN CN2010101523130A patent/CN101822305B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2364698Y (en) * | 1999-01-03 | 2000-02-23 | 罗慰先 | Laminated granular caked foodstuff |
| CN101258910A (en) * | 2008-04-17 | 2008-09-10 | 杨贵成 | Nutrition potato chips, nutrition textured starch chips, nutrition rice cake (snow cake), and nutrition popped rice candy |
Non-Patent Citations (2)
| Title |
|---|
| 孙洪友.《米花糖制作技术》.《专业户》.2001, * |
| 李秋萍.《米花糖制作技术》.《农家科技》.2007, * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101822305A (en) | 2010-09-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101822305B (en) | Mi Huatang and preparation method thereof | |
| CN101816445B (en) | Flour coated peanuts and preparation method thereof | |
| CN103766446A (en) | Five-kernel barbecued pork mooncake and method for preparing five-kernel barbecued pork mooncake | |
| CN100355366C (en) | Method for preparing pickled pepper chaffy dish stuff | |
| CN102132839B (en) | Fried green soyabean and manufacturing method thereof | |
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN103229809A (en) | Chess cake with multicolored leaf fragrance | |
| CN103932237A (en) | Making method and device of nutrient flavored duck | |
| CN104222211A (en) | Quick-frozen rice pizza product and preparation method thereof | |
| CN103976231A (en) | Beauty treatment and health maintenance porridge and preparation method thereof | |
| CN104719401A (en) | Black-stuffing mooncake | |
| CN102488255A (en) | Baked plum candy taste sunflower seed | |
| CN104839290A (en) | Yam cake and making method thereof | |
| KR102202586B1 (en) | Method of preparing mooncake and mooncake prepared using the same | |
| CN1423970A (en) | Chafing dish soup contents and preparation thereof | |
| CN103315218A (en) | Low-sugar low-fat matcha sponge cake and preparation method thereof | |
| CN1919012B (en) | Corn cake and its production method | |
| KR20040070855A (en) | Steamed making method | |
| KR102623796B1 (en) | Manufacturing method of red bean for cake | |
| CN102669533A (en) | Preparation method of sweet soup ball with ginkgo nut stuffing | |
| CN105379814A (en) | Guangdong purple sweet potato stuffed mooncakes | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN109156496A (en) | A kind of mulberries pie and preparation method thereof | |
| CN106136042A (en) | A kind of manufacture method of Fructus Fragariae Ananssae pumpkin pie | |
| CN101258916A (en) | Wheaten food with stuffing and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120822 Termination date: 20140420 |