CN102038065A - Processing technology for sticky rice crispy candy - Google Patents
Processing technology for sticky rice crispy candy Download PDFInfo
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- CN102038065A CN102038065A CN2009102292431A CN200910229243A CN102038065A CN 102038065 A CN102038065 A CN 102038065A CN 2009102292431 A CN2009102292431 A CN 2009102292431A CN 200910229243 A CN200910229243 A CN 200910229243A CN 102038065 A CN102038065 A CN 102038065A
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- glutinous rice
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- crisp sweets
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Abstract
The invention discloses a processing method for a sticky rice crispy candy. With the method, a sticky rice crunchy candy food which has special smell, is crispy, dreg-free, fragrant, sweet and delicious can be produced. In the technical scheme, the method comprises the following steps of: weighing 20kg of raw material sticky rice, 12kg of fresh sweet potatoes, 10kg of vegetable oil, 12.5kg of soft sugar, 7.5kg of malt sugar, 4kg of cooked peanut kernels and 1.5kg of cooked sesames, steaming till being cooked, mashing, mixing, rubbing, cutting into slices, drying, frying, coating sugar and molding.
Description
Technical field:
The invention relates to the processing method of glutinous rice, a kind of processing method of more specifically saying so about the glutinous rice crisp sweets.
Background technology:
A kind of glutinous rice sweet food, it is mainly by water, glutinous rice, matrimony vine, white sugar, edible soda ash and red date mix, and its technological process of production is: sticky rice washing electric heating bucket boiling water boils and added white sugar in 3 hours and boil and added edible soda ash in 1 hour and boil to insert in 20 minutes in the container to mix with the matrimony vine that processes and adorn mould and put into the 30 minutes deliverys of red date quick-frozen that process and form.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new glutinous rice crisp sweets process technology is provided.It is special to utilize the present technique method to produce fragrance, crisp no slag, fragrant and sweet good to eat new glutinous rice food.
The present invention is achieved through the following technical solutions: composition of raw materials is 20 kilograms in a glutinous rice, 12 kilograms of bright sweet potatoes, 10 kilograms of rape oils, 12.5 kilograms of soft white sugars, 7.5 kilograms of maltoses, 4 kilograms of ripe shelled peanuts, 1.5 kilograms of ripe sesames.1, glutinous rice was soaked 12 hours, wear into powder after draining.Pot cooks on the sweet potato, mashes after the peeling.2, sweet potato and glutinous rice flour are mixed, the fritter of 4-5 centimeter square is cut in compacting in the container of packing into, and last cage steams 20-25 minute to cooking.3, grog is put into while hot the stone mortar spring to kneading evenly, be pressed into briquet in the basin of packing into.4, blank is cut into the piece of 6-7 centimeter square. be cut into 3-4 centimetre sheet again, be cut into 6-7 centimetre silk at last, dry in the shade.5, fried oil temperature is 170-180 ℃, and the potato silk is exploded into surperficial little Huang, plays pot in the time of fractureing with hand immediately.6, white sugar, maltose add low amounts of water heating and dissolve the back and filter, and cook and endure to 128-130 ℃.7, go up syrup, in the syrup of enduring, pour fried potato silk and ripe shelled peanut into, mix thoroughly.8, the material of mixing is poured on the chopping board in the wooden frame, compress, flatten, and is cut into square at last by knife.Each 50 centimetres, high 2.5 centimetres of wooden frame length and width, one deck stand oil is smeared in the wooden frame inboard during use, at the ripe sesame of chopping board upper berth last layer, in case adhesion.
The specific embodiment:
The characteristics of glutinous rice crisp sweets are that fragrance is special, and crisp no slag is fragrant and sweet good to eat.Composition of raw materials is 20 kilograms in a glutinous rice, 12 kilograms of bright sweet potatoes, 10 kilograms of rape oils, 12.5 kilograms of soft white sugars, 7.5 kilograms of maltoses, 4 kilograms of ripe shelled peanuts, 1.5 kilograms of ripe sesames.The concrete operations main points are as follows:
1, raw material is handled: glutinous rice was soaked 12 hours, wear into powder after draining.Pot cooks on the sweet potato, mashes after the peeling.
2, mix: sweet potato and glutinous rice flour are mixed, and the fritter of 4-5 centimeter square is cut in compacting in the container of packing into, and last cage steaming 20-25 minute is to cooking.
3, kneading: grog is put into the stone mortar spring while hot to kneading evenly, be pressed into briquet in the basin of packing into.
4, chopping, drying: the piece that blank is cut into the 6-7 centimeter square. be cut into 3-4 centimetre sheet again, be cut into 6-7 centimetre silk at last, dry in the shade.
5, fried: oily temperature 170-180 ℃, the potato silk is exploded into surperficial little Huang, play pot in the time of fractureing with hand immediately.
6, stir off: white sugar, maltose add the low amounts of water heating and dissolve the back filtration, cook and endure to 128-130 ℃.
7, go up syrup: in the syrup of enduring, pour fried potato silk and ripe shelled peanut into, mix thoroughly.
8, moulding: the material of mixing is poured on the chopping board in the wooden frame, compresses, flattens, and is cut into square at last by knife.Each 50 centimetres, high 2.5 centimetres of wooden frame length and width, one deck stand oil is smeared in the wooden frame inboard during use, at the ripe sesame of chopping board upper berth last layer, in case adhesion.
Claims (7)
1. glutinous rice crisp sweets process technology, it is characterized in that: used raw material and recipe ratio are 20 kilograms in glutinous rice, 12 kilograms of bright sweet potatoes, 10 kilograms of rape oils, 12.5 kilograms of soft white sugars, 7.5 kilograms of maltoses, 4 kilograms of ripe shelled peanuts, 1.5 kilograms of ripe sesames.Through soaks, mash, stripping and slicing, cage steaming, chopping, fried, stir off, last syrup forms.
2. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: described glutinous rice soaked 12 hours.
3. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: described stripping and slicing size is the 4-5 centimeter square.
4. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: the described cage steaming time is 20-25 minute.
5. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: the piece of 6-7 centimeter square is cut into blank in described chopping earlier. and be cut into 3-4 centimetre sheet again, be cut into 6-7 centimetre silk at last.
6. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: described frying temperature is 170-180 ℃.
7. according to the described a kind of glutinous rice crisp sweets process technology of claim 1, it is characterized in that: 128-130 ℃ of described sugar cook temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102292431A CN102038065A (en) | 2009-10-21 | 2009-10-21 | Processing technology for sticky rice crispy candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102292431A CN102038065A (en) | 2009-10-21 | 2009-10-21 | Processing technology for sticky rice crispy candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102038065A true CN102038065A (en) | 2011-05-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102292431A Pending CN102038065A (en) | 2009-10-21 | 2009-10-21 | Processing technology for sticky rice crispy candy |
Country Status (1)
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| CN (1) | CN102038065A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715335A (en) * | 2012-07-13 | 2012-10-10 | 汪盛明 | Japanese premna herb crunchy candy |
| CN102919482A (en) * | 2012-10-12 | 2013-02-13 | 安徽理工大学 | Peanut sesame seed candy and preparation method thereof |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
| CN103766568A (en) * | 2013-12-23 | 2014-05-07 | 韩奎 | Coral fungi tea-fragrance peanut candy and preparation method thereof |
| CN104509668A (en) * | 2015-01-28 | 2015-04-15 | 申健 | Method for preparing health sugar cake with special paeonia ostii flavor by utilizing mucor |
| CN105265734A (en) * | 2015-11-28 | 2016-01-27 | 杨达宇 | Processing method of burdock compound crunchy candies |
| CN105685358A (en) * | 2016-02-03 | 2016-06-22 | 刘立兴 | Black sesame crunchy candies and preparation process thereof |
| CN110771716A (en) * | 2019-11-21 | 2020-02-11 | 衡阳市港佳华食品有限责任公司 | Crunchy candy with chocolate flavor and preparation method thereof |
-
2009
- 2009-10-21 CN CN2009102292431A patent/CN102038065A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715335A (en) * | 2012-07-13 | 2012-10-10 | 汪盛明 | Japanese premna herb crunchy candy |
| CN102715335B (en) * | 2012-07-13 | 2013-09-25 | 汪盛明 | Japanese premna herb crunchy candy |
| CN102919482A (en) * | 2012-10-12 | 2013-02-13 | 安徽理工大学 | Peanut sesame seed candy and preparation method thereof |
| CN103689199A (en) * | 2013-12-12 | 2014-04-02 | 聂俊 | Fried swelled candy rice |
| CN103766568A (en) * | 2013-12-23 | 2014-05-07 | 韩奎 | Coral fungi tea-fragrance peanut candy and preparation method thereof |
| CN104509668A (en) * | 2015-01-28 | 2015-04-15 | 申健 | Method for preparing health sugar cake with special paeonia ostii flavor by utilizing mucor |
| CN105265734A (en) * | 2015-11-28 | 2016-01-27 | 杨达宇 | Processing method of burdock compound crunchy candies |
| CN105685358A (en) * | 2016-02-03 | 2016-06-22 | 刘立兴 | Black sesame crunchy candies and preparation process thereof |
| CN110771716A (en) * | 2019-11-21 | 2020-02-11 | 衡阳市港佳华食品有限责任公司 | Crunchy candy with chocolate flavor and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110504 |