CN103081971A - Sweet osmanthus-flavor crispy rice and making method thereof - Google Patents

Sweet osmanthus-flavor crispy rice and making method thereof Download PDF

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Publication number
CN103081971A
CN103081971A CN2012105111317A CN201210511131A CN103081971A CN 103081971 A CN103081971 A CN 103081971A CN 2012105111317 A CN2012105111317 A CN 2012105111317A CN 201210511131 A CN201210511131 A CN 201210511131A CN 103081971 A CN103081971 A CN 103081971A
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China
Prior art keywords
percent
sweet osmanthus
carrot
peanut
crispy rice
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Pending
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CN2012105111317A
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Chinese (zh)
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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Application filed by Ningbo Yinzhou Fengming Industrial Product Design Co Ltd filed Critical Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority to CN2012105111317A priority Critical patent/CN103081971A/en
Publication of CN103081971A publication Critical patent/CN103081971A/en
Pending legal-status Critical Current

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Abstract

The invention discloses sweet osmanthus-flavor crispy rice. The crispy rice is prepared from the following raw materials in percentage by mass: 40 to 60 percent of hulled wheat, 20 to 35 percent of carrot, 5 to 15 percent of water, 5 to 15 percent of peanut, 1 to 10 percent of sweet osmanthus powder, 1 to 2 percent of citric acid, 1 to 2 percent of zinc sulfate, 1 to 2 percent of galactooligosaccharide, 1 to 2 percent of fructo-oligosaccharide, 1 to 2 percent of vitamin, and 1 to 2 percent of sesame. A making method for the crispy rice comprises the following steps of: (1) cleaning the hulled wheat, the carrot and the peanut for later use; (2) adding all the raw materials into water, and beating the raw materials into paste; and (3) extruding the raw materials beaten to the paste in the step (2), cutting into slices with the thicknesses of 5 millimeters, braking in an oven of 200 to 230 DEG C for 5 to 10 minutes, and thus obtaining the crispy rice. The crispy rice slightly has fragrance, is good in taste and rich in nutrition, and fully meets the requirements of mass customers.

Description

Sweet osmanthus rice crust and preparation method thereof
Technical field
The present invention relates to field of food, specifically a kind of sweet osmanthus rice crust 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, be a kind of leisure food of delicious food.Along with growth in the living standard, people improve constantly the requirement of daily bread, not only are particular about local flavor and more pay attention to the balanced in nutrition of food, and still there is following shortcoming in crispy rice in the market: 1, less because of raw material variety, and local flavor is not enough, makes its nutritive value that certain limitation be arranged; 2, preparation method is comparatively complicated, is not suitable for promoting.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, and a kind of simple, nutritious sweet osmanthus rice crust and preparation method thereof of making is provided.
A technical solution of the present invention is:
A kind of sweet osmanthus rice crust, it is prepared from by the raw material of following mass percent: the wheat 40%-60% of shelling, carrot 20%-35%, water 5-15%, peanut 5%-15%, pollen powder of sweet osmanthus 1%-10%, citric acid 1%-2%, zinc sulfate 1%-2%, galactooligosaccharide 1%-2%, FOS 1%-2%, vitamin 1%-2%, sesame 1%-2%.
It is to be prepared by following sequential steps:
1. clean wheat, carrot and the peanut of shelling standby;
2. all raw materials are added to the water and break into the mud shape;
3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute
Described vitamin is one or more in vitamin A ~ E.
The preferred weight percent of described raw material is: the wheat 50% of shelling, carrot 25%, water 8%, peanut 10%, pollen powder of sweet osmanthus 1%, citric acid 1%, zinc sulfate 1%, galactooligosaccharide 1%, FOS 1%, vitamin 1%, sesame 1%.
Another technical problem to be solved by this invention is, overcomes the shortcoming of prior art, and a kind of preparation method of tomato egg crispy rice is provided.
Second technical solution of the present invention is as follows:
A kind of sweet osmanthus rice crust, it is to be prepared by following sequential steps:
1. clean wheat, carrot and the peanut of shelling standby;
2. all raw materials are added to the water and break into the mud shape;
3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute.
Crispy rice preparation method of the present invention compared with prior art has following advantage: by added pollen powder of sweet osmanthus and other nutritional labelings in the raw material of crispy rice, slightly the delicate fragrance taste is better to make crispy rice, and is nutritious, and makes and simply fully satisfy consumers in general's demand.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1:
Take the raw material of following quality: the wheat 5kg of shelling, carrot 2.5kg, water 0.8kg, peanut 1kg, pollen powder of sweet osmanthus 0.1kg, citric acid 0.1kg, zinc sulfate 0.1kg, galactooligosaccharide 0.1kg, FOS 0.1kg, vitamin 0.1kg, sesame 0.1kg.
Step preparation by following order:
1. clean wheat, carrot and the peanut of shelling standby;
2. all raw materials are added to the water and break into the mud shape;
3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 5 millimeters is put into the baking box of 200 ℃ and got final product in roasting 7 minutes.
Embodiment 2:
Take the raw material of following quality: the wheat 4kg of shelling, carrot 2.5kg, water 0.8kg, peanut 1.2kg, pollen powder of sweet osmanthus 0.8kg, citric acid 0.2kg, zinc sulfate 0.1kg, galactooligosaccharide 0.1kg, FOS 0.1kg, vitamin C 0.1kg, sesame 0.1kg; Its preparation method is with embodiment 1, but have following steps and parameter different: the baking temperature of step in 3. be at 220 ℃, 5 minutes baking time.
Embodiment 3:
Take the raw material of following quality: the wheat 4.5kg of shelling, carrot 2.5kg, water 1kg, peanut 0.5kg, pollen powder of sweet osmanthus 0.5kg, citric acid 0.2kg, zinc sulfate 0.2kg, galactooligosaccharide 0.2kg, FOS 0.2kg, vitamin C 0.1kg, sesame 0.1kg; Its preparation method is with embodiment 1.

Claims (5)

1. sweet osmanthus rice crust, it is characterized in that: it is made by the raw material of following mass percent: the wheat 40%-60% of shelling, carrot 20%-35%, water 5-15%, peanut 5%-15%, pollen powder of sweet osmanthus 1%-10%, citric acid 1%-2%, zinc sulfate 1%-2%, galactooligosaccharide 1%-2%, FOS 1%-2%, vitamin 1%-2%, sesame 1%-2%.
2. it is to be made by following sequential steps to obtain:
1. clean wheat, carrot and the peanut of shelling standby;
2. all raw materials are added to the water and break into the mud shape;
3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute.
3. sweet osmanthus rice crust according to claim 1, it is characterized in that: described vitamin is one or more in vitamin A-E.
4. sweet osmanthus rice crust according to claim 1, it is characterized in that: the percentage by weight of described raw material is: the wheat 50% of shelling, carrot 25%, water 8%, peanut 10%, pollen powder of sweet osmanthus 1%, citric acid 1%, zinc sulfate 1%, galactooligosaccharide 1%, FOS 1%, vitamin 1%, sesame 1%.
5. the preparation method of a sweet osmanthus rice crust is characterized in that: it is that step by following order prepares:
1. clean wheat, carrot and the peanut of shelling standby;
2. all raw materials are added to the water and break into the mud shape;
3. the material extruding that step is stirred evenly in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute.
CN2012105111317A 2012-12-04 2012-12-04 Sweet osmanthus-flavor crispy rice and making method thereof Pending CN103081971A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
CN2012105111317A CN103081971A (en) 2012-12-04 2012-12-04 Sweet osmanthus-flavor crispy rice and making method thereof

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CN103081971A true CN103081971A (en) 2013-05-08

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103583997A (en) * 2013-11-25 2014-02-19 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103907830A (en) * 2014-04-16 2014-07-09 宁波市鄞州风名工业产品设计有限公司 Preparation method for hylocereus undulatus flavor rice crusts

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1056991A (en) * 1990-06-06 1991-12-18 李毅 The production method of corn crust
CN1071814A (en) * 1991-10-26 1993-05-12 刘仲明 A kind of preparation for instant healthful food
CN1372832A (en) * 2002-03-21 2002-10-09 韩美香 Method for cooking natural crisp crust
CN1608501A (en) * 2004-11-12 2005-04-27 席旺勇 Nutrient-reinforced roasted steamed bread slice and its making process
CN101107977A (en) * 2007-08-21 2008-01-23 常少斌 Method of manufacturing cumin rice crust
CN102293383A (en) * 2011-07-15 2011-12-28 安徽科技学院 Vegetable crispy rice and its production method
CN102669228A (en) * 2012-05-04 2012-09-19 王玉兰 Five-nut rice crust piece

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1056991A (en) * 1990-06-06 1991-12-18 李毅 The production method of corn crust
CN1071814A (en) * 1991-10-26 1993-05-12 刘仲明 A kind of preparation for instant healthful food
CN1372832A (en) * 2002-03-21 2002-10-09 韩美香 Method for cooking natural crisp crust
CN1608501A (en) * 2004-11-12 2005-04-27 席旺勇 Nutrient-reinforced roasted steamed bread slice and its making process
CN101107977A (en) * 2007-08-21 2008-01-23 常少斌 Method of manufacturing cumin rice crust
CN102293383A (en) * 2011-07-15 2011-12-28 安徽科技学院 Vegetable crispy rice and its production method
CN102669228A (en) * 2012-05-04 2012-09-19 王玉兰 Five-nut rice crust piece

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
无: "风味锅巴制作要点", 《农村新技术》, no. 22, 31 December 2011 (2011-12-31), pages 28 - 29 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103583997A (en) * 2013-11-25 2014-02-19 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103583997B (en) * 2013-11-25 2015-07-15 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103907830A (en) * 2014-04-16 2014-07-09 宁波市鄞州风名工业产品设计有限公司 Preparation method for hylocereus undulatus flavor rice crusts
CN103907830B (en) * 2014-04-16 2015-07-15 宁波市鄞州风名工业产品设计有限公司 Preparation method for hylocereus undulatus flavor rice crusts

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Application publication date: 20130508