CN103719512A - Lotus crunchy rice candy - Google Patents

Abstract

The invention discloses lotus crunchy rice candy, and belongs to the technical field of agricultural product and byproduct processing. The lotus crunchy rice candy is prepared from lotus, sticky rice, maltose, vegetable oil, walnut kernels, peanut kernels, sesame and water. The lotus crunchy rice candy has the benefits that the lotus is added into the water used for boiling sticky rice, and lotus petal fragments are scattered during mold reversing and sizing, so that the whole crunchy rice candy has the color, the fragrance and the flavor of lotus; yinmi (glutinous rice dried in the shade) is sequentially stir-fried by three batches of oil sand, oily puffed rice is prepared, and heat and grease are transferred by the sand, so that the oil consumption is reduced to the maximum extent while the oily puffed rice is uniformly heated and correspondingly puffed; and a small amount of maltose and vegetable oil is used for preparing oily sweet water, the oily sweet water and the oily puffed rice are mixed and stirred, and the crunchy rice candy is prepared. The crunchy rice candy has due sweetness and stickiness; the prepared crunchy rice candy is crispy, fragrant and sweet, just melts in the mouth and leaves a prolonged aftertaste; and the use amount of oil and sugar is comprehensively reduced, the special flavor is added, and the crunchy rice candy is a healthy product which meets the requirement of times.

Description

A kind of lotus candied cake of popped rice

Technical field

The invention belongs to agricultural byproducts processing production technical field, particularly a kind of lotus candied cake of popped rice.

Background technology

The candied cake of popped rice is China's traditional food, due to its crisp and refreshing fragrant and sweet, i.e. shortcake of entrance, inexpensive, easy to carry, be loved by the people, and be exactly the good merchantable brand of people's tourism, leisure and presenting friends all the time.

Traditional candied cake of popped rice is to be generally prepared from by glutinous rice, white sugar and lard or palm oil, and some has also added the batching of walnut, pea, peanut, soya bean and so on; The period that former living standard is not high, this is good food, but along with living standard is more and more higher, sugar and fat contained in people's food are also more and more, so that occurred the diseases such as a lot of obesity, high blood pressure, diabetes, traditional candied cake of popped rice has been not suitable for the needs of the times.

Particularly, in the existing candied cake of popped rice, the white sugar and the fat content that are equipped with are a lot, although lard wherein or palm oil are with low cost, but contain a large amount of saturated fatty acids, the too much easy vascular sclerosis that causes of food, fat accumulation, causes the diseases such as hypertension, high fat of blood.

Summary of the invention

Technical problem to be solved by this invention is: for the deficiencies in the prior art, adopt the vegetable oil containing high unsaturated fatty acid, and adopt specific process to make oily popped rice and oleosacchara water, and adopt characteristic local flavor batching simultaneously, the candied cake of popped rice of the characteristic local flavor of a kind of low content oil and sugar is provided like this.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of lotus candied cake of popped rice, it is characterized in that being made by lotus, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water, each material is as follows according to the concrete preparation process of weight portion proportioning.

(1) glutinous rice 45-55 part of selected particle integrity is soaked 13-17 hour after elutriation in 180-220 part water, every 2 hours, stirs once.

(2) 1 part of selected fresh lotus, puts into 45-55 part water and soaks 20-30 minute after cleaning, then with big fire, boil.

(3) the glutinous rice after soaking is taken out and drained, then pour boiling 15-20 minute in lotus boiling water into.

(4) then glutinous rice pulled out, drained, cooling, do to fall apart, spread out, naturally dry in the shade, obtain cloudy meter.

(5) 45-55 part vegetable oil is boiled, get 45-55 part river sand and put into oil, after boiling 2-3 minute, pull out, obtain oil-sand, so make three batches of oil-sands; Wherein river sand is that common river sand is crossed to 16 mesh sieves, get sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains cleaned up and drains rear gained, can guarantee that like this particle diameter of sand grains is between 0.85mm-1.20mm.

(6) the moon rice is poured in pot, with little fiery roasting 1-2 minute, then pour oil-sand 45-55 part that first has just been pulled out into, burn big fire and constantly stir-fry, after 3-5 minute, pour again oil-sand 45-55 part that second batch has just been pulled out into, continue burn big fire and constantly stir-fry, after 3-5 minute, pour again the 3rd batch of oil-sand 45-55 part of just having pulled out into, continue burn big fire and constantly stir-fry, after snuff, take the dish out of the pot in time, and remove river sand with 16 mesh sieves, obtain oily popped rice.

(7) walnut kernel 3-5 part, shelled peanut 3-5 part, shelled sesame 1-2 part are admixed in oily popped rice, mix.

(8) get maltose 15-20 part, vegetable oil 3-5 part, water 20-30 part, after mixing, with little fiery infusion and after being constantly stirred to 90-100 ℃, cease fire and obtain oleosacchara water.

(9) oleosacchara water is poured in oily popped rice while hot, stirred, then pour in typified form, the more dry Flos Nelumbinis one fragment of spreading 0.1-0.2 part, then compacting, section, packing, obtains the lotus candied cake of popped rice.

Wherein vegetable oil is the vegetable oil containing high unsaturated fatty acid, does not comprise palm oil.

Wherein dry Flos Nelumbinis one fragment is by fresh Flos Nelumbinis one crushed after being dried gained.

The invention has the beneficial effects as follows in the water of boiling glutinous rice and put into lotus, then when reverse mould is shaped spreading Flos Nelumbinis one fragment, make candied cake of popped rice entirety there is the color of lotus; Make oily popped rice with three batches of oil-sands cloudy metric system that in succession stir-fries, by sand grains transferring heat and grease, can make oily popped rice thermally equivalent obtain due expanded in, minimizing oil mass to greatest extent; With a small amount of maltose and vegetable oil, make oleosacchara water again, admix in oily popped rice and make the candied cake of popped rice, can make the candied cake of popped rice there is due sugariness, there is again due degree of adhesion; Crisp and refreshing fragrant and sweet, the entrance of the candied cake of popped rice of making so crisp, leave a lasting and pleasant impression or aftertaste, both comprehensively reduced oil and sugared consumption, increased again characteristic local flavor, be the health-oriented products that meet Times ' Demand.

The specific embodiment

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.

Embodiment 1.

The glutinous rice 45kg of first selected particle integrity soaks 13 hours after elutriation in 180kg water, every 2 hours, stirs once.

Selected fresh lotus 1kg again, puts into 45kg water and soaks 20 minutes after cleaning, then with big fire, boil.

Glutinous rice after soaking is taken out and drained, then pour in lotus boiling water boiling into 15 minutes.

Then glutinous rice pulled out, drained, cooling, do to fall apart, spread out, naturally dry in the shade, obtain cloudy meter.

45kg rape oil is boiled, get 45kg river sand and put into oil, boiling was pulled out after 2 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed to 16 mesh sieves, get sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains cleaned up and drains rear gained.

The moon rice is poured in pot, with little fiery roasting 1 minute, then pour the oil-sand 45kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 3 minutes, pour again the oil-sand 45kg that second batch has just been pulled out into, continue burn big fire and constantly stir-fry, after 3 minutes, pour again the 3rd crowd of oil-sand 45kg just having pulled out into, continue burn big fire and constantly stir-fry, after snuff, take the dish out of the pot in time, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 3kg, shelled peanut 3kg, shelled sesame 1kg are admixed in oily popped rice, mix.

Get in addition maltose 15kg, rape oil 3kg, water 20kg, after mixing, with little fiery infusion and after being constantly stirred to 90-100 ℃, cease fire and obtain oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirred, then pour in typified form, the more dry Flos Nelumbinis one fragment of spreading 0.1kg, then compacting, section, packing, obtains the lotus candied cake of popped rice.

Wherein dry Flos Nelumbinis one fragment is by fresh Flos Nelumbinis one crushed after being dried gained.

Embodiment 2.

The glutinous rice 50kg of first selected particle integrity soaks 16 hours after elutriation in 200kg water, every 2 hours, stirs once.

Selected fresh lotus 1kg again, puts into 50kg water and soaks 25 minutes after cleaning, then with big fire, boil.

Glutinous rice after soaking is taken out and drained, then pour in lotus boiling water boiling into 17.5 minutes.

Then glutinous rice pulled out, drained, cooling, do to fall apart, spread out, naturally dry in the shade, obtain cloudy meter.

50kg peanut oil is boiled, get 50kg river sand and put into oil, boiling was pulled out after 2.5 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed to 16 mesh sieves, get sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains cleaned up and drains rear gained.

The moon rice is poured in pot, with little fiery roasting 1.5 minutes, then pour the oil-sand 50kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 4 minutes, pour again the oil-sand 50kg that second batch has just been pulled out into, continue burn big fire and constantly stir-fry, after 4 minutes, pour again the 3rd crowd of oil-sand 50kg just having pulled out into, continue burn big fire and constantly stir-fry, after snuff, take the dish out of the pot in time, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 4kg, shelled peanut 4kg, shelled sesame 1.5kg are admixed in oily popped rice, mix.

Get in addition maltose 17.5kg, peanut oil 4kg, water 25kg, after mixing, with little fiery infusion and after being constantly stirred to 90-100 ℃, cease fire and obtain oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirred, then pour in typified form, the more dry Flos Nelumbinis one fragment of spreading 0.15kg, then compacting, section, packing, obtains the lotus candied cake of popped rice.

Wherein dry Flos Nelumbinis one fragment is by fresh Flos Nelumbinis one crushed after being dried gained.

Embodiment 3.

The glutinous rice 55kg of first selected particle integrity soaks 17 hours after elutriation in 220kg water, every 2 hours, stirs once.

Selected fresh lotus 1kg again, puts into 55kg water and soaks 30 minutes after cleaning, then with big fire, boil.

Glutinous rice after soaking is taken out and drained, then pour in lotus boiling water boiling into 20 minutes.

Then glutinous rice pulled out, drained, cooling, do to fall apart, spread out, naturally dry in the shade, obtain cloudy meter.

55kg soybean oil is boiled, get 55kg river sand and put into oil, boiling was pulled out after 3 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed to 16 mesh sieves, get sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains cleaned up and drains rear gained.

The moon rice is poured in pot, with little fiery roasting 2 minutes, then pour the oil-sand 55kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 5 minutes, pour again the oil-sand 55kg that second batch has just been pulled out into, continue burn big fire and constantly stir-fry, after 5 minutes, pour again the 3rd crowd of oil-sand 55kg just having pulled out into, continue burn big fire and constantly stir-fry, after snuff, take the dish out of the pot in time, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 5kg, shelled peanut 5kg, shelled sesame 2kg are admixed in oily popped rice, mix.

Get in addition maltose 20kg, soybean oil 5kg, water 30kg, after mixing, with little fiery infusion and after being constantly stirred to 90-100 ℃, cease fire and obtain oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirred, then pour in typified form, the more dry Flos Nelumbinis one fragment of spreading 0.2kg, then compacting, section, packing, obtains the lotus candied cake of popped rice.

Wherein dry Flos Nelumbinis one fragment is by fresh Flos Nelumbinis one crushed after being dried gained.

Claims (1)

1. a lotus candied cake of popped rice, is characterized in that being made by lotus, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water, and each material is as follows according to the concrete preparation process of weight portion proportioning:

(1) glutinous rice 45-55 part of selected particle integrity is soaked 13-17 hour after elutriation in 180-220 part water, every 2 hours, stirs once;

(2) 1 part of selected fresh lotus, puts into 45-55 part water and soaks 20-30 minute after cleaning, then with big fire, boil;

(3) the glutinous rice after soaking is taken out and drained, then pour boiling 15-20 minute in lotus boiling water into;

(4) then glutinous rice pulled out, drained, cooling, do to fall apart, spread out, naturally dry in the shade, obtain cloudy meter;

(5) 45-55 part vegetable oil is boiled, get 45-55 part river sand and put into oil, after boiling 2-3 minute, pull out, obtain oil-sand, so make three batches of oil-sands; Wherein river sand is that common river sand is crossed to 16 mesh sieves, get sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains cleaned up and drains rear gained;

(6) the moon rice is poured in pot, with little fiery roasting 1-2 minute, then pour oil-sand 45-55 part that first has just been pulled out into, burn big fire and constantly stir-fry, after 3-5 minute, pour again oil-sand 45-55 part that second batch has just been pulled out into, continue burn big fire and constantly stir-fry, after 3-5 minute, pour again the 3rd batch of oil-sand 45-55 part of just having pulled out into, continue burn big fire and constantly stir-fry, after snuff, take the dish out of the pot in time, and remove river sand with 16 mesh sieves, obtain oily popped rice;

(7) walnut kernel 3-5 part, shelled peanut 3-5 part, shelled sesame 1-2 part are admixed in oily popped rice, mix;

(8) get maltose 15-20 part, vegetable oil 3-5 part, water 20-30 part, after mixing, with little fiery infusion and after being constantly stirred to 90-100 ℃, cease fire and obtain oleosacchara water;

(9) oleosacchara water is poured in oily popped rice while hot, stirred, then pour in typified form, the more dry Flos Nelumbinis one fragment of spreading 0.1-0.2 part, then compacting, section, packing, obtains the lotus candied cake of popped rice.