CN1029191C - Method for preparing rice crust - Google Patents
Method for preparing rice crust Download PDFInfo
- Publication number
- CN1029191C CN1029191C CN92108292A CN92108292A CN1029191C CN 1029191 C CN1029191 C CN 1029191C CN 92108292 A CN92108292 A CN 92108292A CN 92108292 A CN92108292 A CN 92108292A CN 1029191 C CN1029191 C CN 1029191C
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- China
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- rice
- container
- grain
- crispy
- finished product
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- 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
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Abstract
The present invention relates to a method for preparing rice crust, wherein the main working procedures comprise the following steps: rice and water are proportionally placed in a container, heated and boiled until rice grains are saturated; the container is separated from a fire source and is placed at a normal temperature in a closed mode until water in the container is fully absorbed by the rice grains; the rice grains are taken out and spread in a pan to evaporate water by heating so as to achieve required shapes, and thus, a semi-finished product-a rice crust blank is obtained; the rice crust blank is put in a baking furnace and baked to obtain a finished product. The finished product is mainly used as a raw material for various rice crusts.
Description
What the present invention relates to is food-processing method, particularly be a kind of preparation method of rice crust.
Enjoy great prestige the outstanding fish of Crispy rice crust with sea cucumber, crispy rice of Chinese menu, famous dishes such as sliced meat with crispy rice need crispy rice to do raw material.Byproduct when traditional crispy rice as the dish raw material generally is work " vexed pot meal ", not only measure little, general about 1/10 of the rice that only accounts for, and the formation of crispy rice is extremely difficult to be grasped, this in addition " stewing pot a meal " because of it is taken a lot of work, time-consuming, expense can be substituted by existing various easy, quick, energy-conservation cooking modes substantially, thereby makes with the crispy rice that is used as the dish raw material with regard to more difficult seeing.The method that has occurred various production crispy rices in recent years, as Chinese patent CN8710699A disclosed " production method of crispy rice ", CN1050314 disclosed " a kind of manufacturing technique method of crispy rice ", all be in rice or ground rice, to add various flavorings, friedly behind tablet forming make edible convenience food, can not use as the raw material crispy rice in the dish at all.
The preparation method that the purpose of this invention is to provide a kind of crispy rice that specially uses as the dish raw material.
Purpose of the present invention can reach by following steps: place vessel in heating to boil with 1: 1 ratio in rice and water, treating that the grain of rice is when the core shape placed container under the normal temperature airtight placement 8～12 minutes, moisture in the container is absorbed by the grain of rice fully, then the grain of rice in the container being taken out evenly is spread out in the pan with 2～3 grain of rice bed thickness, covered and enclosed is placed on to heat on 160 °～180 ℃ the fire and made grain of rice transpiring moisture in 9～11 minutes, tighten up moulding and break away from naturally with the bottom of a pan, form half-finished crispy rice base, again this semi-finished product crispy rice base is put into oven and dried the crispy rice that gets product.
Below in conjunction with embodiment the present invention is done and to describe in further detail:
Fig. 1 is a process chart of the present invention.
Get and put into aluminum pot after 0.5 kilogram of rice removal of impurities is cleaned, adding 0.5 kg of water places and boils on the fire to medium well, be that the grain of rice is when core, with the pot end from burning things which may cause a fire disaster, covered and enclosed was placed 10 minutes down in normal temperature, in this natural temperature-fall period, moisture in the pot is absorbed by the grain of rice fully, then the grain of rice is all taken out from pot divide in diameter is 45 centimetres pan-its thickness of dividing at this moment be substantially 2～3 grain of rices thick-then pan is sealed the low baking temperature heating 10 minutes that is placed on 160 °～180 °, grain of rice transpiring moisture in this process in the pot, tighten up moulding and the bottom of a pan natural separation, again with the pan end from burning things which may cause a fire disaster, molded with in the pot, but its semi-finished product crispy rice base that also contains suitable moisture at the middle and upper levels takes out, put on the wire netting of drying oven and toast, oven dry wherein, moisture in the upper strata promptly gets product.
Can take to reduce gradually the baking temperature of crispy rice, not stick with paste to guarantee that crispy rice is only done.Simple way is crispy rice to be placed on to carry out it being relayed after high-temperature baking is counted the branch kind carrying out temperature temperature on the wire netting in burning things which may cause a fire disaster place far away on the nearer wire netting of burning things which may cause a fire disaster earlier to toast until absolutely dry again.
Utilize method of the present invention rice raw material all can be made into crispy rice, grain forming is good, only does and does not stick with paste, color consistency is good, can reach crisp, look, the shape requirement of dish raw material crispy rice fully, and the yield rate height, general 5 kilograms of rice can make 4.8 kilograms of crispy rice finished products, are suitable for producing in batches.
Claims (1)
1, a kind of preparation method of rice crust, its feature comprises: when placing vessel in heating to boil to medium well with 1: 1 ratio in rice and water container placed under the normal temperature airtight placement 8～12 minutes, moisture content in the container is absorbed by the grain of rice fully, then the grain of rice in the container being taken out evenly is spread out in the pan with 2～3 grain of rice bed thickness, covered and enclosed is placed on to heat on 160 °～180 ℃ the fire and made grain of rice transpiring moisture in 9～11 minutes, tighten up moulding and break away from naturally with the bottom of a pan, form half-finished crispy rice base, this semi-finished product crispy rice base is placed on dries the crispy rice that gets product in the oven again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92108292A CN1029191C (en) | 1992-09-22 | 1992-09-22 | Method for preparing rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92108292A CN1029191C (en) | 1992-09-22 | 1992-09-22 | Method for preparing rice crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1071313A CN1071313A (en) | 1993-04-28 |
| CN1029191C true CN1029191C (en) | 1995-07-05 |
Family
ID=4943406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92108292A Expired - Fee Related CN1029191C (en) | 1992-09-22 | 1992-09-22 | Method for preparing rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1029191C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317974C (en) * | 2004-11-24 | 2007-05-30 | 韩美香 | Rice crust and its production process |
| CN102763813A (en) * | 2012-07-27 | 2012-11-07 | 苏州喜福瑞农业科技有限公司 | Preparation method of crab roe crispy rice dish |
| CN103689412A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Mustard-flavor rice crisp chip and preparation method thereof |
| CN103652637B (en) * | 2013-12-07 | 2015-04-01 | 南陵县振辉绿色农产品产销农民专业合作社 | Manufacturing method of rice crust |
| CN103750161B (en) * | 2013-12-25 | 2016-02-17 | 安徽先知缘食品有限公司 | A kind of sorghum duck rice crust and preparation method thereof |
| CN104431793A (en) * | 2014-12-22 | 2015-03-25 | 储珊珊 | Manually-made sticky rice crusts and processing method thereof |
| CN105231125A (en) * | 2015-09-29 | 2016-01-13 | 宣城市永顺园食品有限公司 | Handmade rice crust and making method thereof |
| CN107279738A (en) * | 2017-05-26 | 2017-10-24 | 金湖县宏达卫生用品设备有限公司 | A kind of preparation technology of swollen cooked rice crust |
| CN107713711B (en) * | 2017-10-27 | 2021-03-19 | 珠海格力电器股份有限公司 | Method and device for controlling cooking appliance to make rice crust and cooking appliance |
-
1992
- 1992-09-22 CN CN92108292A patent/CN1029191C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1071313A (en) | 1993-04-28 |
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| Date | Code | Title | Description |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |