CN101856096A - Crisp rice flake and production method thereof - Google Patents

Abstract

The invention discloses crisp rice flake, which is prepared by adopting millet, sticky rice, corn powder, white sugar, cooked rice flour, salt, Sichuanese pepper corn, pepper, Red chilli powder, bruised ginger and monosodium glutamate as raw materials. The raw materials are configured at a given proportion, seasoning powder is configured, and the configured raw materials are mixed with the seasoning powder to be rolled and cut into blocks, and the blocks are fried and wrapped with seasoning powder. The raw materials are easy to obtain, the production process is simple, the taste is good, the millet with rich nutrition is made into convenient and edible pastry food, and the flavor is unique.

Description

A kind of crisp rice flake and preparation method thereof

Technical field

The present invention relates to a kind of food, particularly a kind of crisp rice flake.

Background technology

The nutritive value of millet is very high, contains protein 9.2%-14.7%, and fatty 3.0%-4.6% and vitamin except that edible, also can be made wine, making maltose.There are be good for the stomach dehumidifying and stomach to sleep peacefully, nourish kidney qi, clearind deficient heat, effects such as qi-restoratives.At present, people are more single to the eating method of millet, are that the cakes kind made of raw material is less with the millet, do not go out abundant series of products with millet position development of raw materials as yet, and this also causes the sale of millet and popularization to be very limited.

Summary of the invention

It is simple that the present invention aims to provide a kind of manufacture craft, and mouthfeel is the crisp rice flake of main material preferably with the millet.

For achieving the above object, a kind of crisp rice flake of the present invention is made by following materials of weight proportions:

Millet 10-12 part, glutinous rice 2-5 part, corn flour 0-5 part, white sugar 1-5 part, cooked rice flour noodles 0-4 part, refined salt 0-1 part, zanthoxylum powder 0-1 part, pepper powder 0-1 part, chilli powder 0-1 part, bruised ginger 0-2 part, monosodium glutamate 0-1 part.

The preparation method of above-mentioned crisp rice flake may further comprise the steps:

(1), gets the raw materials ready: millet, the glutinous rice of above-mentioned parts by weight are eluriated the removal of impurity, advance pot respectively, add water and boil mashed rice;

(2), preparation toppings: cooked rice flour noodles, refined salt, zanthoxylum powder, pepper powder, chilli powder, bruised ginger, the monosodium glutamate of above-mentioned parts by weight are mixed;

(3), mix and stir: corn flour is gone into pan boiling become cornmeal mush, stop to add white sugar at once after the heating, add mashed thoroughly glutinous rice and millet then, fully mix into mud thoroughly;

(4), on the rice material dislocation platform with cement paste, it is even to spread ironed bat out, thickness is 0.3-1cm, spreads a little sesames then on the surface, treat that it is cooled to room temperature fully after, it is cut into a meter sheet briquet;

(5), the briquet of previous step is dried, carry out fried then;

(6), will explode a ripe rice sheet and put into toppings immediately, powder is sticked on meter sheet, promptly get product.

The temperature of oil is 140 ℃-200 ℃ in the above-mentioned frying course, and the fried time is 3 seconds-6 seconds.

Beneficial effect

The raw material that the present invention adopts is drawn materials easily, and manufacture craft is simple, and has obtained mouthfeel preferably, and nutritious millet is made into the cakes of instant edible, unique flavor.

The specific embodiment

Embodiment 1

Prepare raw material according to following weight:

Millet 10kg, glutinous rice 2kg, corn flour 1kg, white sugar 2kg, cooked rice flour noodles 3kg, refined salt 0.6kg, pepper powder 0.1kg, chilli powder 0.3kg, bruised ginger 0.5kg, monosodium glutamate 0.2kg.

Millet, the glutinous rice of above-mentioned parts by weight are eluriated the removal of impurity, advance pot respectively, add water and boil mashed rice; Preparation toppings: cooked rice flour noodles, refined salt, zanthoxylum powder, pepper powder, chilli powder, bruised ginger, the monosodium glutamate of above-mentioned parts by weight are mixed; Mix and stir: corn flour is gone into pan boiling become cornmeal mush, stop to add white sugar at once after the heating, add mashed thoroughly glutinous rice and millet then, fully mix into mud thoroughly; On the rice material dislocation platform with cement paste, it is even to spread ironed bat out, and thickness is 0.4cm, spreads a little sesames then on the surface, treat that it is cooled to room temperature fully after, it is cut into a meter sheet briquet; The briquet of previous step is dried, in 140 ℃-200 ℃ oil, exploded 3 seconds-6 seconds then, put into toppings immediately,, promptly get crisp rice flake with a powder parcel rice sheet.

Embodiment 2:

Prepare raw material according to following weight:

Millet 11kg, glutinous rice 5kg, corn flour 4kg, white sugar 4kg, refined salt 0.8kg, zanthoxylum powder 0.8kg, pepper powder 0.8kg, bruised ginger 1.4kg.

Millet, the glutinous rice of above-mentioned parts by weight are eluriated the removal of impurity, advance pot respectively, add water and boil mashed rice; Preparation toppings: cooked rice flour noodles, refined salt, zanthoxylum powder, pepper powder, chilli powder, bruised ginger, the monosodium glutamate of above-mentioned parts by weight are mixed; Mix and stir: corn flour is gone into pan boiling become cornmeal mush, stop to add white sugar at once after the heating, add mashed thoroughly glutinous rice and millet then, fully mix into mud thoroughly; On the rice material dislocation platform with cement paste, it is even to spread ironed bat out, and thickness is 1cm, spreads a little sesames then on the surface, treat that it is cooled to room temperature fully after, it is cut into a meter sheet briquet; The briquet of previous step is dried, in 140 ℃-200 ℃ oil, exploded 3 seconds-6 seconds then, put into toppings immediately,, promptly get crisp rice flake with a powder parcel rice sheet.

Claims (3)

1. crisp rice flake, it is characterized in that: it is to be made by following materials of weight proportions:

Millet 10-12 part, glutinous rice 2-5 part, corn flour 0-5 part, white sugar 1-5 part, cooked rice flour noodles 0-4 part, refined salt 0-1 part, zanthoxylum powder 0-1 part, pepper powder 0-1 part, chilli powder 0-1 part, bruised ginger 0-2 part, monosodium glutamate 0-1 part.

2. the preparation method of crisp rice flake according to claim 1, it is characterized in that: it may further comprise the steps:

(1), gets the raw materials ready: millet, the glutinous rice of above-mentioned parts by weight are eluriated the removal of impurity, advance pot respectively, add water and boil mashed rice;

(2), preparation toppings: cooked rice flour noodles, refined salt, zanthoxylum powder, pepper powder, chilli powder, bruised ginger, the monosodium glutamate of above-mentioned parts by weight are mixed;

(3), mix and stir: corn flour is gone into pan boiling become cornmeal mush, stop to add white sugar at once after the heating, add mashed thoroughly glutinous rice and millet then, fully mix into mud thoroughly;

(4), on the rice material dislocation platform with cement paste, it is even to spread ironed bat out, thickness is 0.3-1cm, spreads a little sesames then on the surface, treat that it is cooled to room temperature fully after, it is cut into a meter sheet briquet;

(5), the briquet of previous step is dried, carry out fried then;

(6), will explode a ripe rice sheet and put into toppings immediately, powder is sticked on meter sheet, promptly get product.

3. the preparation method of crisp rice flake according to claim 2, it is characterized in that: the temperature of oil is 140 ℃-200 ℃ when fried, the fried time is 3 seconds-6 seconds.