CN103564341A - Coffee-flavored rice crust - Google Patents

Coffee-flavored rice crust Download PDF

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Publication number
CN103564341A
CN103564341A CN201310598489.2A CN201310598489A CN103564341A CN 103564341 A CN103564341 A CN 103564341A CN 201310598489 A CN201310598489 A CN 201310598489A CN 103564341 A CN103564341 A CN 103564341A
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China
Prior art keywords
rice
raw material
wheat
sucrose
milk
Prior art date
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.)
Granted
Application number
CN201310598489.2A
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Chinese (zh)
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CN103564341B (en
Inventor
陆昱森
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chongqing swe sang Food Industry Co. Ltd
Original Assignee
Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Priority to CN201310598489.2A priority Critical patent/CN103564341B/en
Publication of CN103564341A publication Critical patent/CN103564341A/en
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Publication of CN103564341B publication Critical patent/CN103564341B/en
Expired - Fee Related legal-status Critical Current
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a coffee-flavored rice crust which is prepared from the following raw materials in percentage by weight: 32%-38% of wheat, 35%-40% of black rice, 6%-8% of coffee beans, 3%-5% of milk, 1%-2% of sucrose, 0.01%-0.05% of sorbic acid and 16%-18% of water. The coffee-flavored rice crust has the characteristics of simple preparation process, nutritiveness and unique flavor.

Description

Caf crispy rice
 
Technical field
The present invention relates to a kind of food, is specifically a kind of caf crispy rice.
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.Crispy rice instant, be easy to digestion, can become leisure food, can become 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 because of raw material variety less, 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: provide a kind of make simple, be the caf crispy rice that nutrition has again peculiar flavour.
Technical solution of the present invention is as follows: wheat 32%-38%, black rice 35%-40%, coffee bean 6%-8%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%;
It is prepared by following step:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 10-15 minute, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter; As adopt food die that material extruding is solid, then adopt commercially available slicer section, finally will after the fried 5-10 of rice crust piece minute, can make caf crispy rice.
As preferably, wheat 33%-35%, black rice 36%-38%, coffee bean 6%-7%, milk 3%-4%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-17%.
The invention has the beneficial effects as follows: the caf crispy rice of making in conjunction with preparation method of the present invention according to the scientific and reasonable formula of the present invention has unique local flavor, retained black rice perfectly, wheat, the nutritional labeling of the raw materials such as milk, for market has increased the typical local food that a kind of old children all likes newly, the present invention is milled into powder by coffee bean and carries out poach 10-15 minute, coordinate milk and sucrose, can make finally keep the strong fragrance of coffee and milk and be unlikely to occur spoiled problem when fried, preparation method of the present invention is simply efficient simultaneously, greatly improved production efficiency, be applicable to promoting.
The specific embodiment
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment mono-
Take the raw material of following weight: wheat 32kg, black rice 37kg, coffee bean 8kg, milk 5kg, sucrose 1.95kg, sorbic acid 0.05kg, water 16kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 10 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally rice crust piece can be made to caf crispy rice after fried 8 minutes.
Embodiment bis-
Take the raw material of following weight: wheat 35kg, black rice 36kg, coffee bean 6kg, milk 5kg, sucrose 1.95kg, sorbic acid 0.05kg, water 16kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 15 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after rice crust piece oil deep fry for five minutes, can make caf crispy rice.
Embodiment tri-
Take the raw material of following weight: wheat 34.99kg, black rice 35kg, coffee bean 6kg, milk 5kg, sucrose 1kg, sorbic acid 0.01kg, water 18kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 15 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after rice crust piece oil deep fry for five minutes, can make caf crispy rice.
Embodiment tetra-
Take the raw material of following weight: wheat 33.98kg, black rice 37kg, coffee bean 6kg, milk 4kg, sucrose 2kg, sorbic acid 0.02kg, water 17kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 15 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after rice crust piece oil deep fry for five minutes, can make caf crispy rice.
Embodiment five
Take the raw material of following weight: wheat 34kg, black rice 36.99kg, coffee bean 7kg, milk 3kg, sucrose 2kg, sorbic acid 0.01kg, water 17kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 15 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after rice crust piece oil deep fry for five minutes, can make caf crispy rice.
Embodiment six
Take the raw material of following weight: wheat 35kg, black rice 36kg, coffee bean 6kg, milk 3kg, sucrose 2kg, sorbic acid 0.01kg, water 17.99kg;
According to following step, prepare:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 15 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after rice crust piece oil deep fry for five minutes, can make caf crispy rice.

Claims (2)

1. a caf crispy rice, is characterized in that: it is made by the raw material of following percentage by weight: wheat 32%-38%, black rice 35%-40%, coffee bean 6%-8%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%;
It is prepared by following step:
1) by said ratio, take each raw material;
2) coffee bean is milled into powder and puts into water and boil after 10-15 minute, add milk, sucrose, that sorbic acid stirs evenly form slurry is standby;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined to step 2) in stir evenly into mud shape raw material in the slurry for preparing;
4) the mud shape material extruding stirring evenly in step 3) is solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally will after the fried 5-10 of rice crust piece minute, can make caf crispy rice.
2. caf crispy rice according to claim 1, is characterized in that: it is made by the raw material of following percentage by weight: wheat 33%-35%, black rice 36%-38%, coffee bean 6%-7%, milk 3%-4%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-17%.
CN201310598489.2A 2013-11-25 2013-11-25 Coffee-flavored rice crust Expired - Fee Related CN103564341B (en)

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CN103564341B CN103564341B (en) 2015-04-22

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103907831A (en) * 2014-04-22 2014-07-09 宁波市鄞州风名工业产品设计有限公司 Preparation method of mulberry-flavored rice crusts
CN103932056A (en) * 2014-04-16 2014-07-23 宁波市鄞州风名工业产品设计有限公司 Method for preparing apple taste crispy rice
CN103947932A (en) * 2014-04-22 2014-07-30 宁波市鄞州风名工业产品设计有限公司 Preparation method of kiwi fruit flavor rice crust
CN103976280A (en) * 2014-05-23 2014-08-13 宁波市鄞州风名工业产品设计有限公司 Preparation method of litchi flavored rice crusts
CN103976278A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Radix polygonati officinalis-red date crispy rice and processing method thereof
CN103976285A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Coffee-milk-fragrant crispy rice and processing method thereof
CN105995540A (en) * 2016-07-14 2016-10-12 安徽省绿福农业科技股份有限公司 Rhizoma polygonati odorati and radix achyranthis bidentatae rice crusts
CN105995539A (en) * 2016-07-14 2016-10-12 安徽省绿福农业科技股份有限公司 Pumpkin-coffee rice crust
CN106174006A (en) * 2016-07-14 2016-12-07 安徽省绿福农业科技股份有限公司 A kind of skin maintenance rice crust

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1543842A (en) * 2003-11-11 2004-11-10 杨志强 Black rice crispy rice
CN101632424A (en) * 2009-07-30 2010-01-27 芜湖市祥荣食品有限公司 Crispy black rice and preparation method thereof
CN102919722A (en) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 Coffee cornflake and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1543842A (en) * 2003-11-11 2004-11-10 杨志强 Black rice crispy rice
CN101632424A (en) * 2009-07-30 2010-01-27 芜湖市祥荣食品有限公司 Crispy black rice and preparation method thereof
CN102919722A (en) * 2012-11-27 2013-02-13 哈尔滨派特纳生物科技开发有限公司 Coffee cornflake and preparation method thereof

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王松谷: "《咖啡点心》", 28 February 2006 *
蝶儿: "《巧厨娘花样主食》", 31 January 2012 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN103932056A (en) * 2014-04-16 2014-07-23 宁波市鄞州风名工业产品设计有限公司 Method for preparing apple taste crispy rice
CN103976278B (en) * 2014-04-17 2016-04-20 马鞍山市瑞利食品有限公司 A kind of radix polygonati officinalis red date crispy rice and processing method thereof
CN103976278A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Radix polygonati officinalis-red date crispy rice and processing method thereof
CN103976285A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Coffee-milk-fragrant crispy rice and processing method thereof
CN103947932A (en) * 2014-04-22 2014-07-30 宁波市鄞州风名工业产品设计有限公司 Preparation method of kiwi fruit flavor rice crust
CN103947932B (en) * 2014-04-22 2015-10-28 宁波市鄞州风名工业产品设计有限公司 The preparation method of Kiwi berry rice crust
CN103907831A (en) * 2014-04-22 2014-07-09 宁波市鄞州风名工业产品设计有限公司 Preparation method of mulberry-flavored rice crusts
CN103976280A (en) * 2014-05-23 2014-08-13 宁波市鄞州风名工业产品设计有限公司 Preparation method of litchi flavored rice crusts
CN105995540A (en) * 2016-07-14 2016-10-12 安徽省绿福农业科技股份有限公司 Rhizoma polygonati odorati and radix achyranthis bidentatae rice crusts
CN105995539A (en) * 2016-07-14 2016-10-12 安徽省绿福农业科技股份有限公司 Pumpkin-coffee rice crust
CN106174006A (en) * 2016-07-14 2016-12-07 安徽省绿福农业科技股份有限公司 A kind of skin maintenance rice crust

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Inventor after: Tian Ping

Inventor before: Lu Yusen

TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20170718

Address after: 075713, No. 1 Garden Street, South Village, South Village, Weixian County, Hebei, Zhangjiakou

Patentee after: Tian Ping

Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun

Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd.

TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20180713

Address after: 330218 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194

Patentee after: Zhu Yun

Address before: 075713 No. 1 Garden Street, Nan Liu Zhuang village, Nan Liu Zhuang Town, Weixian County, Zhangjiakou, Hebei

Patentee before: Tian Ping

TR01 Transfer of patent right
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Effective date of registration: 20181129

Address after: 405400 Shuaixiang Road, Fenghuang Community, Hanfeng Street, Kaizhou District, Chongqing

Patentee after: Chongqing swe sang Food Industry Co. Ltd

Address before: 330218 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194

Patentee before: Zhu Yun

CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20150422

Termination date: 20191125