CN103829011A - Candied rice puff with sesame seeds and red dates - Google Patents
Candied rice puff with sesame seeds and red dates Download PDFInfo
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- CN103829011A CN103829011A CN201410061893.0A CN201410061893A CN103829011A CN 103829011 A CN103829011 A CN 103829011A CN 201410061893 A CN201410061893 A CN 201410061893A CN 103829011 A CN103829011 A CN 103829011A
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- rice
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- candied rice
- rice puff
- puff
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Abstract
The invention relates to candied rice puff with effects of tonifying deficiency and replenishing blood, which relates to the technical field of food processing. The candied rice puff is prepared from the following ingredients in percentage by weight: 20%-30% of puffed rice, 50%-60% of malt sugar, 5%-10% of pitted red dates, 10%-15% of sesame seeds, 0.5%-1% of peanut oil, 0.2%-0.5% of ginger juice and 0.5%-1% of water. The candied rice puff has the beneficial effects that the formula of traditional candied rice puff is changed; the prepared candied rice puff is rich in nutrients and has the characteristics of palatable taste and fragrant and crispy mouthfeel; with various trace elements beneficial to human bodies, the prepared candied rice puff has the effects of nourishing deficiency and blood, strengthening the spleen, warming the stomach, protecting skins and nourishing hairs, and is suitable for various groups of people to eat.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of candied rice puffs that qi-restoratives is enriched blood that has.
Background technology
Candied rice puffs is very distinctive Anhui characteristic snack, and candied rice puffs is take glutinous rice as main material, and it is main that the way of culinary art is hung frost, and taste belongs to sweet taste. in candied rice puffs Huang, be with bright, uniform particles, shape is as bee pupa, neither too hard, nor too soft, fragrant and sweet crisp.The way of candied rice puffs is with a long history, also can experience the glamour of these characteristic cuisines in manufacturing process.20 century 70s are after liberation to the eighties, and the candied cake of popped rice of making traditionally reduces year by year.Because this complex manufacturing technology, have now a kind of rice krispies function the rice dipping of traditional candied rice puffs, cage steam, the technique of the flat rice of mortar, puffed rice for once, produce popped rice volume large, glutinous rice can replace glutinous rice, but there is no the crisp peculiar flavour of that dry crisp-fried of traditional candied rice puffs.After the eighties in 20th century, along with the development of commodity economy, before the annual Spring Festival, Langxi County, Anhui food commercial unit and some individual businessmans are all copied traditional handicraft, make large quantities of loose, candied rice puffs in vain and put on market.In city, resident is many chooses from market.But family's majority in rural area still oneself is made by hand.In order to enrich market kind, increase different nutrients, improve raw-material range of choice, for a different crowds sexual needs, the special the application that proposes.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel crisp, and nutritious have a candied rice puffs that qi-restoratives is enriched blood.
Technical problem to be solved by this invention realizes by the following technical solutions:
There is a candied rice puffs for qi-restoratives blood tonification effect, formed by the component of following percentage by weight,
Another object of the present invention is to provide a kind of preparation method of maltose, comprises following methods step,
1) it germinates to three or four centimeter length first barley to be soaked to relief, gets its bud and shreds stand-by.
2) after being cleaned, pours by glutinous rice pot into stewing ripe and stir with the Fructus Hordei Germinatus of chopping.
3) fermentation 3～4 hours, until transform out juice.
4) leach juice big fire and decoct into pasty state, concentration requirement water content is controlled at 30-40%, after cooling amber shape sugar.
Another object of the present invention is to provide a kind of preparation method of candied rice puffs, comprises following methods step,
1, mixing sugared cage steams.The glutinous rice of dip is taken out, leak and do, put on bamboo dustpan, pour appropriate maltose into, fully mix thoroughly, put in food steamer, steam with slow fire, treat the well-done i.e. taking-up of rice, be laid in clean bamboo weaving, thickness 5cm left and right, cover gauze, put into refrigerating chamber be refrigerated to tack-free, then by its drying, the graininess of hoping for success, does not lump.
2, the ripe rice of treadle-operated tilt hammer for hulling rice mortar.Sieve remove rice bran, disperse separately, slightly flexible ripe rice, mix with peanut oil in right amount, stacks after 12 hours, use treadle-operated tilt hammer for hulling rice mortar, above will constantly ripe bottom rice being translated into when mortar, until ripe rice is entirely by mortar is flat entirely in batches.
3, puffed rice.Yellow sand is cleaned and dried, putting into while adding a small amount of peanut oil repeatedly to fry to 150 ℃ of-200 ℃ of left and right in pot adds the ripe rice (addition should be controlled at 1/5 husky left and right) drying to fry together about half a minute, treat that parched rice all bursts into popped rice, picked up and sieve, the elimination grains of sand are for subsequent use.
4, sesame being cleaned to peeling fries for subsequent use.
5, infusion maltose.Throw in appropriate maltose by the weight of popped rice, add water, put some ginger juice into, boil with slow fire, concentrated, treat the sugar and oil white bubble that rises several times, can stick up sugar and oil with chopsticks, splash into that in cold water, to congeal into spherical be optium concentration.
6, moulding.First in bamboo dustpan, heap is put popped rice well, rapidly well-done maltose is watered in heap, then with the fastest speed, popped rice, red date, sesame and maltose is mixed thoroughly, flatten with thick bamboo tube or his thing, the temperature of waiting to fall apart is solidified, and is cut into fritter by knife, move and put in a watt alms bowl (or iron case), sealing preservation.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional candied rice puffs, the candied rice puffs of preparation is nutritious, there is the feature of delicious agreeable to the taste, mouthfeel crisp-fried, contain the multiple trace element useful to human body, there is effect that qi-restoratives is enriched blood, stomach, skin care hair care are warmed up in invigorating the spleen, be applicable to all kinds of crowds edible.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
There is a candied rice puffs for qi-restoratives blood tonification effect, formed by the component of following weight,
Another object of the present invention is to provide a kind of preparation method of maltose, comprises following methods step,
1) it germinates to three or four centimeter length first barley to be soaked to relief, gets its bud and shreds stand-by.
2) after being cleaned, pours by glutinous rice pot into stewing ripe and stir with the Fructus Hordei Germinatus of chopping.
3) fermentation 3～4 hours, until transform out juice.
4) leach juice big fire and decoct into pasty state, concentration requirement water content is controlled at 30-40%, after cooling amber shape sugar.
Another object of the present invention is to provide a kind of preparation method of candied rice puffs, comprises following methods step,
1, mixing sugared cage steams.The glutinous rice of dip is taken out, leak and do, put on bamboo dustpan, pour appropriate maltose into, fully mix thoroughly, put in food steamer, steam with slow fire, treat the well-done i.e. taking-up of rice, be laid in clean bamboo weaving, thickness 5cm left and right, cover gauze, put into refrigerating chamber be refrigerated to tack-free, then by its drying, the graininess of hoping for success, does not lump.
2, the ripe rice of treadle-operated tilt hammer for hulling rice mortar.Sieve remove rice bran, disperse separately, slightly flexible ripe rice, mix with peanut oil in right amount, stacks after 12 hours, use treadle-operated tilt hammer for hulling rice mortar, above will constantly ripe bottom rice being translated into when mortar, until ripe rice is entirely by mortar is flat entirely in batches.
3, puffed rice.Yellow sand is cleaned and dried, putting into while adding a small amount of peanut oil repeatedly to fry to 150 ℃ of-200 ℃ of left and right in pot adds the ripe rice (addition should be controlled at 1/5 husky left and right) drying to fry together about half a minute, treat that parched rice all bursts into popped rice, picked up and sieve, the elimination grains of sand are for subsequent use.
4, sesame being cleaned to peeling fries for subsequent use.
5, infusion maltose.Throw in appropriate maltose by the weight of popped rice, add water, put some ginger juice into, boil with slow fire, concentrated, treat the sugar and oil white bubble that rises several times, can stick up sugar and oil with chopsticks, splash into that in cold water, to congeal into spherical be optium concentration.
6, moulding.First in bamboo dustpan, heap is put popped rice well, rapidly well-done maltose is watered in heap, then with the fastest speed, popped rice, red date, sesame and maltose is mixed thoroughly, flatten with thick bamboo tube or his thing, the temperature of waiting to fall apart is solidified, and is cut into fritter by knife, move and put in a watt alms bowl (or iron case), sealing preservation.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional candied rice puffs, the candied rice puffs of preparation is nutritious, there is the feature of delicious agreeable to the taste, mouthfeel crisp-fried, contain the multiple trace element useful to human body, there is effect that qi-restoratives is enriched blood, stomach, skin care hair care are warmed up in invigorating the spleen, be applicable to all kinds of crowds edible.
Embodiment 2
A candied rice puffs with health role, is made up of the component of following weight,
Another object of the present invention is to provide a kind of preparation method of maltose, comprises following methods step,
1) it germinates to three or four centimeter length first barley to be soaked to relief, gets its bud and shreds stand-by.
2) after being cleaned, pours by glutinous rice pot into stewing ripe and stir with the Fructus Hordei Germinatus of chopping.
3) fermentation 3～4 hours, until transform out juice.
4) leach juice big fire and decoct into pasty state, concentration requirement water content is controlled at 30-40%, after cooling amber shape sugar.
Another object of the present invention is to provide a kind of preparation method of candied rice puffs, comprises following methods step,
1, mixing sugared cage steams.The glutinous rice of dip is taken out, leak and do, put on bamboo dustpan, pour appropriate maltose into, fully mix thoroughly, put in food steamer, steam with slow fire, treat the well-done i.e. taking-up of rice, be laid in clean bamboo weaving, thickness 5cm left and right, cover gauze, put into refrigerating chamber be refrigerated to tack-free, then by its drying, the graininess of hoping for success, does not lump.
2, the ripe rice of treadle-operated tilt hammer for hulling rice mortar.Sieve remove rice bran, disperse separately, slightly flexible ripe rice, mix with peanut oil in right amount, stacks after 12 hours, use treadle-operated tilt hammer for hulling rice mortar, above will constantly ripe bottom rice being translated into when mortar, until ripe rice is entirely by mortar is flat entirely in batches.
3, puffed rice.Yellow sand is cleaned and dried, putting into while adding a small amount of peanut oil repeatedly to fry to 150 ℃ of-200 ℃ of left and right in pot adds the ripe rice (addition should be controlled at 1/5 husky left and right) drying to fry together about half a minute, treat that parched rice all bursts into popped rice, picked up and sieve, the elimination grains of sand are for subsequent use.
4, sesame being cleaned to peeling fries for subsequent use.
5, infusion maltose.Throw in appropriate maltose by the weight of popped rice, add water, put some ginger juice into, boil with slow fire, concentrated, treat the sugar and oil white bubble that rises several times, can stick up sugar and oil with chopsticks, splash into that in cold water, to congeal into spherical be optium concentration.
6, moulding.First in bamboo dustpan, heap is put popped rice well, rapidly well-done maltose is watered in heap, then with the fastest speed, popped rice, red date, sesame and maltose is mixed thoroughly, flatten with thick bamboo tube or his thing, the temperature of waiting to fall apart is solidified, and is cut into fritter by knife, move and put in a watt alms bowl (or iron case), sealing preservation.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional candied rice puffs, the candied rice puffs of preparation is nutritious, has the feature of delicious agreeable to the taste, mouthfeel crisp-fried, contains the multiple trace element useful to human body, is applicable to all kinds of crowds edible.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a sesame red date candied rice puffs, is characterized in that: the component by following percentage by weight forms,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410061893.0A CN103829011A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with sesame seeds and red dates |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410061893.0A CN103829011A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with sesame seeds and red dates |
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| CN103829011A true CN103829011A (en) | 2014-06-04 |
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| CN201410061893.0A Pending CN103829011A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with sesame seeds and red dates |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712600A (en) * | 2017-11-16 | 2018-02-23 | 重庆市好恭道食品有限责任公司 | A kind of puffed wheat flower and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN101836712A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Buckwheat popcorn, instant fast food and preparation method thereof |
| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
-
2014
- 2014-02-24 CN CN201410061893.0A patent/CN103829011A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN101836712A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Buckwheat popcorn, instant fast food and preparation method thereof |
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712600A (en) * | 2017-11-16 | 2018-02-23 | 重庆市好恭道食品有限责任公司 | A kind of puffed wheat flower and preparation method thereof |
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Application publication date: 20140604 |