CN103053937A - Codfish rice crust and method for making same - Google Patents

Codfish rice crust and method for making same Download PDF

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Publication number
CN103053937A
CN103053937A CN2012105093179A CN201210509317A CN103053937A CN 103053937 A CN103053937 A CN 103053937A CN 2012105093179 A CN2012105093179 A CN 2012105093179A CN 201210509317 A CN201210509317 A CN 201210509317A CN 103053937 A CN103053937 A CN 103053937A
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Prior art keywords
rice
powder
codfish
water
cod
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CN2012105093179A
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CN103053937B (en
Inventor
陆昱森
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Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Abstract

The invention discloses a codfish rice crust and a method for making the same. The codfish rice crust is made from the raw materials by weight percentage: 15-20% of codfish meat, 50-65% of rice, 5-10% of bean sauce, 1-2% of seasonings, 1-2% of black sesame and 10-20% of water. The codfish rice crust is prepared through the following sequential steps of: 1) mincing the codfish meat at first; 2) evenly mixing and stirring the rice with water into rich paste; 3) evenly mixing and stirring the minced codfish and the rice paste prepared in the step 1) and the step 2) with the bean sauce; and 4) compactly squeezing the raw material evenly stirred in the step 3), slicing and putting the slices in an oven for baking, and then taking out the slices and spreading the seasonings and the black sesame to the slices, thereby obtaining the codfish rice crust. The codfish rice crust made by the method provided by the invention is simple to make, rich in nutrition and unique in flavor.

Description

Cod crispy rice and preparation method thereof
Technical field
The present invention relates to a kind of food, specifically is a kind of cod crispy rice and preparation method thereof.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching mainly forms with rice or Noodles, starch and flavor seasoning.The crispy rice instant, be easy to digestion, can become leisure food, can become the dining table delicacies again; Along with growth in the living standard, people improve constantly the requirement of daily bread, be particular about the peculiar flavour of also pursuing food in balanced in nutrition, crispy rice in the market is less because of raw material variety, nutritive value has certain limitation, also lack unique local flavor, and preparation method is comparatively complicated.
Summary of the invention
First technical problem to be solved by this invention is to overcome the shortcoming of above prior art: a kind of cod crispy rice that namely has abundant nutrition that peculiar flavour is arranged again is provided.
First technical solution of the present invention is as follows:
A kind of cod crispy rice, it is made by the raw material of following percentage by weight: codfish 15%-20%, rice 50%-65%, thick broad-bean sauce 5%-10%, condiment 1%-2%, Semen sesami nigrum 1%-2%, water 10%-20%;
It is prepared by the step of following order:
1) first codfish is steeped in the green onion,ginger and garlic water and to remove raw meat in 2-3 minute, then pull out water is drained, it is for subsequent use to be processed into cod mud;
2) rice and water are mixed stir evenly that to be processed into rice mud for subsequent use;
3) with step 1) and step 2) ready cod mud and rice mud mixes with thick broad-bean sauce and stirs evenly;
4) material extruding that stirs evenly in the step 3) is solid, the sheet that is cut into thickness again and is the 3-5 millimeter is put into 200 ℃-230 ℃ roasting 5-10 minute of baking box, takes out at last to sprinkle condiment and Semen sesami nigrum gets final product.
Described thick broad-bean sauce refers to the thick broad-bean sauce of commercially available all kinds of tastes, but is preferably the bean paste sauce that produce the Pixian County, Sichuan.
The preferred weight percent of described raw material is: codfish 16%, rice 56%, thick broad-bean sauce 8%, condiment 1%, Semen sesami nigrum 1%, water 18%.
Described green onion,ginger and garlic water is comprised of the raw material of following parts by weight: green onion 10-20 part, ginger 10-20, part garlic 10-20 part, water 60-80 part.
Described condiment refers to chilli powder, cumin powder, white pepper powder, salt, zanthoxylum powder, black pepper, fennel seeds powder, spiceleaf powder, cinnamomi cortex pulveratus; Their percentage by weights in total raw material are respectively: chilli powder 0.25%-0.52%, cumin powder 0.25%-0.5%, white pepper powder 0.11%-0.2%, salt 0.15%-0.3%, zanthoxylum powder 0.1%-0.2%, black pepper 0.1%-0.2%, fennel seeds powder 0.01%-0.02%, spiceleaf powder 0.015%-0.03%, cinnamomi cortex pulveratus 0.015%-0.03%.
Second technical problem to be solved by this invention is to overcome the shortcoming of above prior art: a kind of preparation method that simply can keep again cod crispy rice peculiar flavour of making is provided.
Second technical solution of the present invention is as follows:
A kind of preparation method of cod crispy rice, it is comprised of the step of following order:
1) first codfish is steeped in the green onion,ginger and garlic water and to remove raw meat in 2-3 minute, then pull out and place net to leak water to be drained in 3-5 minute, be processed into cod mud, be twisted into cod mud as adopting meat grinder;
2) rice and water are mixed to stir evenly be processed into rice mud, as adopting cooking machine to be broken into rice mud or commercially available milling is machined to form rice mud;
3) with step 1) and step 2) ready cod mud and rice mud mixes with thick broad-bean sauce and stirs evenly;
4) material extruding that stirs evenly in the step 3) is solid, the sheet that is cut into thickness again and is the 3-5 millimeter is put into 200 ℃-230 ℃ roasting 5-10 minute of baking box, take out at last sprinkling condiment and Semen sesami nigrum gets final product, as adopting the food die extruding solid, adopt again commercially available slicer section.
The invention has the beneficial effects as follows: the cod crispy rice of making according to prescription of the present invention has kept peculiar flavour and the nutritional labeling of cod, for market has increased the typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, has greatly improved production efficiency.
The specific embodiment
The below is described in further details the present invention with specific embodiment, but the present invention not only is confined to following specific embodiment.
Embodiment one
Take by weighing the raw material of following weight: 16 kilograms of codfishs, 56 kilograms in rice, 8 kilograms of thick broad-bean sauce, 1 kilogram of condiment, 1 kilogram of Semen sesami nigrum, 18 kilograms in water.
Wherein the composition weight of condiment is: 0.25 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.11 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus.
The green onion,ginger and garlic hydromining forms with the raw material of following parts by weight: 10 parts of green onions, ginger 10,10 parts of portion garlics, 70 parts in water.
Prepare according to following step:
1) first codfish is steeped in the green onion,ginger and garlic water and to remove raw meat in 3 minutes, then pull out and place net to leak water to be drained in 5 minutes, it is for subsequent use to be twisted into cod mud with meat grinder again;
2) rice and water are mixed stir evenly and break into rice mud with cooking machine;
3) with step 1) and step 2) ready cod mud and rice mud mixes with thick broad-bean sauce and stirs evenly;
4) raw material that stirs evenly in the step 3) is solid with the extruding of delicatessen food mould, being cut into thickness with commercially available slicer again is that 5 millimeters, long 25 millimeters, wide 25 millimeters sheet are put into 230 ℃ roasting 5 minutes of baking box, takes out at last to sprinkle condiment and Semen sesami nigrum gets final product.
Embodiment two
Take by weighing the raw material of following weight: 20 kilograms of codfishs, 55 kilograms in rice, 8 kilograms of thick broad-bean sauce, 1 kilogram of condiment, 1 kilogram of Semen sesami nigrum, 15 kilograms in water.
Wherein the composition of condiment is: 0.25 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.11 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus.
The green onion,ginger and garlic hydromining forms with the raw material of following parts by weight: 10 parts of green onions, ginger 10,10 parts of portion garlics, 70 parts in water.
Preparation method is with embodiment one.
Embodiment three
Take by weighing the raw material of following weight: 15 kilograms of codfishs, 60 kilograms in rice, 8 kilograms of thick broad-bean sauce, 1 kilogram of condiment, 1 kilogram of Semen sesami nigrum, 15 kilograms in water.
Wherein the composition weight of condiment is: 0.25 kilogram of chilli powder, 0.25 kilogram of cumin powder, 0.11 kilogram of white pepper powder, 0.15 kilogram of salt, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of black pepper, 0.01 kilogram in fennel seeds powder, 0.015 kilogram in spiceleaf powder, 0.015 kilogram of cinnamomi cortex pulveratus.
The green onion,ginger and garlic hydromining forms with the raw material of following parts by weight: 10 parts of green onions, ginger 10,10 parts of portion garlics, 70 parts in water.
Preparation method is with embodiment one.

Claims (5)

1. cod crispy rice, it is characterized in that: it is made by the raw material of following percentage by weight: codfish 15%-20%, rice 50%-65%, thick broad-bean sauce 5%-10%, condiment 1%-2%, Semen sesami nigrum 1%-2%, water 10%-20%;
It is prepared by the step of following order:
1) first codfish is steeped in the green onion,ginger and garlic water and to remove raw meat in 2-3 minute, then pull out water is drained, it is for subsequent use to be processed into cod mud;
2) rice and water are mixed stir evenly that to be processed into rice mud for subsequent use;
3) with step 1) and step 2) ready cod mud and rice mud mixes with thick broad-bean sauce and stirs evenly;
4) material extruding that stirs evenly in the step 3) is solid, the sheet that is cut into thickness again and is the 3-5 millimeter is put into 200 ℃-230 ℃ roasting 5-10 minute of baking box, takes out at last to sprinkle condiment and Semen sesami nigrum gets final product.
2. cod crispy rice according to claim 1, it is characterized in that: the percentage by weight of described raw material is: codfish 16%, rice 56%, thick broad-bean sauce 8%, condiment 1%, Semen sesami nigrum 1%, water 18%.
3. cod crispy rice according to claim 1 and 2, it is characterized in that: described green onion,ginger and garlic water is comprised of the raw material of following parts by weight: green onion 10-20 part, ginger 10-20, part garlic 10-20 part, water 60-80 part.
4. cod crispy rice according to claim 1 and 2, it is characterized in that: described condiment refers to chilli powder, cumin powder, white pepper powder, salt, zanthoxylum powder, black pepper, fennel seeds powder, spiceleaf powder, cinnamomi cortex pulveratus; Their percentage by weights in total raw material are respectively: chilli powder 0.25%-0.52%, cumin powder 0.25%-0.5%, white pepper powder 0.11%-0.2%, salt 0.15%-0.3%, zanthoxylum powder 0.1%-0.2%, black pepper 0.1%-0.2%, fennel seeds powder 0.01%-0.02%, spiceleaf powder 0.015%-0.03%, cinnamomi cortex pulveratus 0.015%-0.03%.
5. the preparation method of a cod crispy rice, it is characterized in that: it is comprised of the step of following order:
1) first codfish is steeped in the green onion,ginger and garlic water and to remove raw meat in 2-3 minute, then pull out water is drained, it is for subsequent use to be processed into cod mud;
2) rice and water are mixed stir evenly that to be processed into rice mud for subsequent use;
3) with step 1) and step 2) ready cod mud and rice mud mixes with thick broad-bean sauce and stirs evenly;
4) material extruding that stirs evenly in the step 3) is solid, the sheet that is cut into thickness again and is the 3-5 millimeter is put into 200 ℃-230 ℃ roasting 5-10 minute of baking box, takes out at last to sprinkle condiment and Semen sesami nigrum gets final product.
CN201210509317.9A 2012-12-04 2012-12-04 Codfish rice crust and method for making same Expired - Fee Related CN103053937B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000119A (en) * 2014-04-23 2014-08-27 柳培健 Matcha flavor fish rice crust and processing method thereof
CN106174003A (en) * 2016-08-17 2016-12-07 方民宇 A kind of rice crust with sweet and sour flavor and preparation method thereof
CN108925846A (en) * 2017-05-28 2018-12-04 谭泽文 Selenium-enriched high-calcium crispy rice with sweet and sour flavor

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1101802A (en) * 1993-10-16 1995-04-26 浙江临安县於潜食品厂 Process for producing millet crust
CN1372832A (en) * 2002-03-21 2002-10-09 韩美香 Method for cooking natural crisp crust
CN1608498A (en) * 2004-11-24 2005-04-27 韩美香 Rice crust and its production process
CN101107977A (en) * 2007-08-21 2008-01-23 常少斌 Method of manufacturing cumin rice crust
CN101461490A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Nutrition rice crust and making method
CN101632437A (en) * 2009-07-30 2010-01-27 芜湖市祥荣食品有限公司 Potato crispy rice and manufacture method thereof
CN102599422A (en) * 2009-05-05 2012-07-25 北京体运国际经济会议服务中心 Rice crust

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1101802A (en) * 1993-10-16 1995-04-26 浙江临安县於潜食品厂 Process for producing millet crust
CN1372832A (en) * 2002-03-21 2002-10-09 韩美香 Method for cooking natural crisp crust
CN1608498A (en) * 2004-11-24 2005-04-27 韩美香 Rice crust and its production process
CN101107977A (en) * 2007-08-21 2008-01-23 常少斌 Method of manufacturing cumin rice crust
CN101461490A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Nutrition rice crust and making method
CN102599422A (en) * 2009-05-05 2012-07-25 北京体运国际经济会议服务中心 Rice crust
CN101632437A (en) * 2009-07-30 2010-01-27 芜湖市祥荣食品有限公司 Potato crispy rice and manufacture method thereof

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《农广天地》节目改编: "风味锅巴的制作要点", 《农民科技培训》 *
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000119A (en) * 2014-04-23 2014-08-27 柳培健 Matcha flavor fish rice crust and processing method thereof
CN106174003A (en) * 2016-08-17 2016-12-07 方民宇 A kind of rice crust with sweet and sour flavor and preparation method thereof
CN108925846A (en) * 2017-05-28 2018-12-04 谭泽文 Selenium-enriched high-calcium crispy rice with sweet and sour flavor

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