CN103829018A - Candied rice puff with peanuts and lilies - Google Patents
Candied rice puff with peanuts and lilies Download PDFInfo
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- CN103829018A CN103829018A CN201410062228.3A CN201410062228A CN103829018A CN 103829018 A CN103829018 A CN 103829018A CN 201410062228 A CN201410062228 A CN 201410062228A CN 103829018 A CN103829018 A CN 103829018A
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- rice
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- candied rice
- rice puff
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Abstract
The invention relates to a candied rice puff with peanuts and lilies, which relates to the technical field of food processing. The candied rice puff is prepared from the following ingredients in percentage by weight: 30%-40% of puffed rice, 50%-60% of malt sugar, 2%-5% of lilies, 10%-20% of peanuts, 0.5%-1% of rapeseed oil, 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 sweet mouthfeel; with various trace elements beneficial to human bodies, the prepared candied rice puff has the effects of nourishing yin, moistening the lung to arrest cough, clearing away heart fire for tranquillizing, promoting longevity, and the like.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of candied rice puffs that moistening lung is calmed the nerves that has.
Background technology
Candied rice puffs is very distinctive Anhui characteristic snack, and candied rice puffs is taking 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 moistening lung is calmed the nerves.
Technical problem to be solved by this invention realizes by the following technical solutions:
There is a candied rice puffs for moistening lung sedative action, 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 DEG C of-200 DEG C 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.Same method fries peanut for subsequent use.
4, lily is boiled to dry in the air (baking) dry chopping 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, peanut, lily 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 delicious agreeable to the taste, feature that mouthfeel is fragrant and sweet, contain the multiple trace element useful to human body, the effect such as there is Yin nourishing and lung moistening cough-relieving, clearing away the heart fire and tranquillizing, prolong life.
Detailed description of the invention
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
A peanut lily candied rice puffs with moistening lung sedative action, 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 DEG C of-200 DEG C 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.Same method fries peanut for subsequent use.
4, lily is boiled to dry in the air (baking) dry chopping 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, peanut, lily 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 delicious agreeable to the taste, feature that mouthfeel is fragrant and sweet, contain the multiple trace element useful to human body, the effect such as there is Yin nourishing and lung moistening cough-relieving, clearing away the heart fire and tranquillizing, prolong life.
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 DEG C of-200 DEG C 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.Same method fries peanut for subsequent use.
4, lily is boiled to dry in the air (baking) dry chopping 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, peanut, lily 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 delicious agreeable to the taste, feature that mouthfeel is fragrant and sweet, contain the multiple trace element useful to human body, the effect such as there is Yin nourishing and lung moistening cough-relieving, clearing away the heart fire and tranquillizing, prolong life.
More than show and described general 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. the lily candied rice puffs of cultivating peanut, is characterized in that: the component by following percentage by weight forms,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410062228.3A CN103829018A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with peanuts and lilies |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410062228.3A CN103829018A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with peanuts and lilies |
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| CN103829018A true CN103829018A (en) | 2014-06-04 |
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| CN201410062228.3A Pending CN103829018A (en) | 2014-02-24 | 2014-02-24 | Candied rice puff with peanuts and lilies |
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Citations (6)
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|---|---|---|---|---|
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| US20120015091A1 (en) * | 2007-04-03 | 2012-01-19 | Frito-Lay North America, Inc. | Direct expanded snack made with peanut flour and method for making |
| CN102578482A (en) * | 2012-02-29 | 2012-07-18 | 西昌市正中食品有限公司 | Tartarian buckwheat Rice Krispies Treats and preparation method thereof |
| CN202354310U (en) * | 2011-11-13 | 2012-08-01 | 卢永成 | Snack food |
| CN102669576A (en) * | 2012-04-19 | 2012-09-19 | 四川徽记食品股份有限公司 | Puffed coarse grain food producing method |
| 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 |
-
2014
- 2014-02-24 CN CN201410062228.3A patent/CN103829018A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120015091A1 (en) * | 2007-04-03 | 2012-01-19 | Frito-Lay North America, Inc. | Direct expanded snack made with peanut flour and method for making |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
| CN202354310U (en) * | 2011-11-13 | 2012-08-01 | 卢永成 | Snack food |
| CN102578482A (en) * | 2012-02-29 | 2012-07-18 | 西昌市正中食品有限公司 | Tartarian buckwheat Rice Krispies Treats and preparation method thereof |
| CN102669576A (en) * | 2012-04-19 | 2012-09-19 | 四川徽记食品股份有限公司 | Puffed coarse grain food producing method |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 玉林市志编纂委员会: "《玉林市志》", 31 December 1993, 广西人民出版社 * |
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Application publication date: 20140604 |