CN103907828B - Method for preparing rice crust with hami melon flavor - Google Patents
Method for preparing rice crust with hami melon flavor Download PDFInfo
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- CN103907828B CN103907828B CN201410152205.1A CN201410152205A CN103907828B CN 103907828 B CN103907828 B CN 103907828B CN 201410152205 A CN201410152205 A CN 201410152205A CN 103907828 B CN103907828 B CN 103907828B
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- hami
- melon
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing rice crust with a hami melon flavor. The rice crust is prepared by the following steps: 1) firstly, preparing dried hami melon from fresh hami melon, and finally crushing the dried hami melon into dry hami melon powder for later use; 2) respectively preparing black rice powder and long-shaped rice powder from black rice and long-shaped rice for later use; 3) mixing the dry hami melon powder with the black rice powder and adding fresh milk to evenly agitate, and then adding the long-shaped rice powder, honey and potassium sorbate to mix into a dough material; and 4) extruding the dough material, slicing, and baking in an oven for 5-8 minutes, finally, taking out the baked rice crust, and scattering a layer of mixed powder of saccharin and the dry hami melon powder. The rice crust with the hami melon flavor, which is fabricated by the method, has the characteristics of being simple to fabricate, abundant in nutrient and unique in flavor.
Description
Technical field
The present invention relates to a kind of food, is specifically a kind of preparation method of "Hami" melon rice crust.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, can leisure food be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of people to daily bread improves constantly, be particular about balanced in nutrition while also pursue the peculiar flavour of food, 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 overcomes the shortcoming of above prior art: provide a kind of preparation method of "Hami" melon rice crust not only having abundant nutrition but also have peculiar flavour.
Technical solution of the present invention is as follows: a kind of preparation method of "Hami" melon rice crust, and it is prepared by following steps:
1) the "Hami" melon thin slice first fresh "Hami" melon is removed the peel, removed melon pulp, be cut into 10-25mm, citric acid solution "Hami" melon thin slice being placed in 0.4-1g/l again soaks 5-10 minute, then "Hami" melon thin slice is placed in fried dehydration in Fryer, pull out and drain oil content and obtain "Hami" melon and do, to be finally broken into "Hami" melon dry powder stand-by by dry for "Hami" melon;
2) by black rice with long-grained nonglutinous rice makes black rice flour respectively and long rice flour is for subsequent use;
3) by the "Hami" melon dry powder prepared in step 1) and step 2) in the black rice flour of preparation mix and adds fresh milk and stir evenly, then add step 2) in the long rice flour prepared, add honey, potassium sorbate in addition and become dough raw material;
4) by solid for the dough material extruding prepared in step 3), be cut into the sheet that thickness is 4-6 millimeter again, then the roasting 5-8 minute of baking box of 220 DEG C-230 DEG C is put into, finally the crispy rice that baking is good is taken out, sprinkle the mixed powder of the "Hami" melon dry powder prepared in one deck asccharin and step 1).
In step 1), the oil temperature of Fryer is 150-250 DEG C, and drying time is 15-35 minute.
In step 3), the percentage by weight of dough feed components is: "Hami" melon dry powder 50-55%, black rice flour 15-20%, fresh milk 12-15%, long rice flour 10-12%, honey 2-4%, potassium sorbate 0.2-0.3%.
In step 4), in described mixed powder, the weight ratio of asccharin and "Hami" melon dry powder is 1:20-25.
The invention has the beneficial effects as follows: the "Hami" melon rice crust made according to method of the present invention maintains peculiar flavour and the nutritional labeling of "Hami" melon, for market has increased the typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, substantially increases production efficiency.
Detailed description of the invention
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 one
A preparation method for "Hami" melon rice crust, it is prepared by following steps:
1) the "Hami" melon thin slice first "Hami" melon is removed the peel, removed melon pulp (comprising seed), be cut into 25mm, the citric acid solution again "Hami" melon thin slice being placed in 1g/l soaks 5 minutes, then "Hami" melon thin slice is placed in fried dehydration in commercially available Fryer, pull out and drain oil content and obtain "Hami" melon and do, finally to smash or be milled into "Hami" melon dry powder stand-by by dry for "Hami" melon; The oil temperature of described Fryer is 150 DEG C, and drying time is 35 minutes.
2) by black rice with long-grained nonglutinous rice makes black rice flour respectively and long rice flour is for subsequent use;
3) by the "Hami" melon dry powder prepared in step 1) and step 2) in the black rice flour of preparation mix and adds Pasteur's fresh milk and stir evenly, then add step 2) in the long rice flour prepared, add honey, potassium sorbate in addition and become dough raw material; The percentage by weight of dough feed components is: "Hami" melon dry powder 50%, black rice flour 20%, fresh milk 15%, long rice flour 12%, honey 2.8%, potassium sorbate 0.2%.
4) by solid for the dough material extruding prepared in step 3), be cut into the sheet that thickness is 4-6 millimeter again, then the roasting 5-8 minute of baking box of 220 DEG C-230 DEG C is put into, finally the crispy rice that baking is good is taken out, sprinkle the mixed powder of the "Hami" melon dry powder prepared in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and "Hami" melon dry powder is 1:20, and concrete mixed powder addition can according to actual taste demand adjustment.
Embodiment two
A preparation method for "Hami" melon rice crust, it is prepared by following steps:
1) the "Hami" melon thin slice first "Hami" melon is removed the peel, removed melon pulp (comprising seed), be cut into 15mm, the citric acid solution again "Hami" melon thin slice being placed in 0.6g/l soaks 8 minutes, then "Hami" melon thin slice is placed in fried dehydration in Fryer, pull out and drain oil content and obtain "Hami" melon and do, to be finally broken into "Hami" melon dry powder stand-by by dry for "Hami" melon; The oil temperature of described Fryer is 250 DEG C, and drying time is 15 minutes.
2) by black rice with long-grained nonglutinous rice makes black rice flour respectively and long rice flour is for subsequent use;
3) by the "Hami" melon dry powder prepared in step 1) and step 2) in the black rice flour of preparation mix and adds fresh milk and stir evenly, then add step 2) in the long rice flour prepared, add honey, potassium sorbate in addition and become dough raw material; The percentage by weight of dough feed components is: "Hami" melon dry powder 55%, black rice flour 15%, fresh milk 15%, long rice flour 11%, honey 3.7%, potassium sorbate 0.3%.
4) by solid for the dough material extruding prepared in step 3), be cut into the sheet that thickness is 4-6 millimeter again, then the baking box putting into 220 DEG C is baked 8 minutes, is finally taken out by the crispy rice that baking is good, sprinkles the mixed powder of the "Hami" melon dry powder prepared in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and "Hami" melon dry powder is 1:22, and concrete mixed powder addition can according to actual taste demand adjustment.
Embodiment three
A preparation method for "Hami" melon rice crust, it is prepared by following steps:
1) the "Hami" melon thin slice first "Hami" melon is removed the peel, removed melon pulp (comprising seed), be cut into 15mm, the citric acid solution again "Hami" melon thin slice being placed in 0.6g/l soaks 8 minutes, then "Hami" melon thin slice is placed in fried dehydration in Fryer, pull out and drain oil content and obtain "Hami" melon and do, to be finally broken into "Hami" melon dry powder stand-by by dry for "Hami" melon; The oil temperature of described Fryer is 250 DEG C, and drying time is 15 minutes.
2) by black rice with long-grained nonglutinous rice makes black rice flour respectively and long rice flour is for subsequent use;
3) by the "Hami" melon dry powder prepared in step 1) and step 2) in the black rice flour of preparation mix and adds fresh milk and stir evenly, then add step 2) in the long rice flour prepared, add honey, potassium sorbate in addition and become dough raw material; The percentage by weight of dough feed components is: "Hami" melon dry powder 52%, black rice flour 18%, fresh milk 14%, long rice flour 12%, honey 3.7%, potassium sorbate 0.3%.
4) by solid for the dough material extruding prepared in step 3), be cut into the sheet that thickness is 4-6 millimeter again, then the baking box putting into 230 DEG C is baked 7 minutes, is finally taken out by the crispy rice that baking is good, sprinkles the mixed powder of the "Hami" melon dry powder prepared in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and "Hami" melon dry powder is 1:23, and concrete mixed powder addition can according to actual taste demand adjustment.
Claims (4)
1. a preparation method for "Hami" melon rice crust, is characterized in that: it is prepared by following steps:
1) the "Hami" melon thin slice first "Hami" melon is removed the peel, removed melon pulp, be cut into 10-25mm, citric acid solution "Hami" melon thin slice being placed in 0.4-1g/l again soaks 5-10 minute, then "Hami" melon thin slice is placed in fried dehydration in Fryer, pull out and drain oil content and obtain "Hami" melon and do, to be finally broken into "Hami" melon dry powder stand-by by dry for "Hami" melon;
2) by black rice with long-grained nonglutinous rice makes black rice flour respectively and long rice flour is for subsequent use;
3) get a part of step 1) in the "Hami" melon dry powder of preparation and step 2) in the black rice flour of preparation mix and adds fresh milk and stir evenly, then add step 2) in the long rice flour prepared, add honey, potassium sorbate in addition and become dough raw material;
4) by step 3) in preparation dough material extruding solid, be cut into the sheet that thickness is 4-6 millimeter again, then the roasting 5-8 minute of baking box of 220 DEG C-230 DEG C is put into, finally the crispy rice that baking is good is taken out, sprinkles one deck by asccharin and step 1) in the mixed powder that forms of the remainder "Hami" melon dry powder for preparing.
2. the preparation method of "Hami" melon rice crust according to claim 1, is characterized in that: in step 1) in, the oil temperature of Fryer is 150-250 DEG C, and drying time is 15-35 minute.
3. the preparation method of "Hami" melon rice crust according to claim 1, it is characterized in that: in step 3) in, the percentage by weight of dough feed components is: "Hami" melon dry powder 50-55%, black rice flour 15-20%, fresh milk 12-15%, long rice flour 10-12%, honey 2-4%, potassium sorbate 0.2-0.3%.
4. the preparation method of "Hami" melon rice crust according to claim 1, is characterized in that: in step 4) in, in described mixed powder, the weight ratio of asccharin and "Hami" melon dry powder is 1:20-25.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410152205.1A CN103907828B (en) | 2014-04-16 | 2014-04-16 | Method for preparing rice crust with hami melon flavor |
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| CN201410152205.1A CN103907828B (en) | 2014-04-16 | 2014-04-16 | Method for preparing rice crust with hami melon flavor |
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| CN103907828A CN103907828A (en) | 2014-07-09 |
| CN103907828B true CN103907828B (en) | 2015-07-15 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN1543842A (en) * | 2003-11-11 | 2004-11-10 | 杨志强 | Black rice crispy rice |
| CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| 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 |
| CN103621906A (en) * | 2013-11-12 | 2014-03-12 | 汪盛明 | Chufa and leonurus pseudomacranthus rice crust |
-
2014
- 2014-04-16 CN CN201410152205.1A patent/CN103907828B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN1543842A (en) * | 2003-11-11 | 2004-11-10 | 杨志强 | Black rice crispy rice |
| CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
| CN103621906A (en) * | 2013-11-12 | 2014-03-12 | 汪盛明 | Chufa and leonurus pseudomacranthus rice crust |
| CN103564340A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Rice crust containing red tea and corn |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 《另类锅巴肴》;卢飞;《四川烹饪高等专科学校学报》;20060410(第4期);第16-17页 * |
| 《黑米膨化锅巴生产工艺》;刘达玉等;《中小企业科技》;20040630(第6期);第23页 * |
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| CN103907828A (en) | 2014-07-09 |
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Effective date of registration: 20161124 Address after: Mo tou Zhen Gao Zhuang Cun Gao 226500 cities in Jiangsu province Nantong city 21 Group No. 13 Patentee after: Nantong Sheng Xin Food Co., Ltd. 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. |
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