CN103907829A - Method for preparing rice crust with honey peach odor - Google Patents

Method for preparing rice crust with honey peach odor Download PDF

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Publication number
CN103907829A
CN103907829A CN201410152274.2A CN201410152274A CN103907829A CN 103907829 A CN103907829 A CN 103907829A CN 201410152274 A CN201410152274 A CN 201410152274A CN 103907829 A CN103907829 A CN 103907829A
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CN
China
Prior art keywords
honey peach
powder
honey
rice crust
millet
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Granted
Application number
CN201410152274.2A
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Chinese (zh)
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CN103907829B (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.)
Nantong Sheng Xin Food Co., Ltd.
Original Assignee
Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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Priority to CN201410152274.2A priority Critical patent/CN103907829B/en
Publication of CN103907829A publication Critical patent/CN103907829A/en
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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 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
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13Snacks or the like obtained by oil frying of a formed cereal dough

Abstract

The invention discloses a method for preparing rice crust with honey peach odor. The rice crust with honey peach odor is prepared by the following steps of: 1, making honey peaches into dried honey peaches, milling the dried honey peaches into dry honey peach powder for later use; 2, making millet into millet power and making coarse cereals into coarse cereal powder for later use; 3, mixing the dry honey peach powder with the millet power, and then adding the coarse cereal powder, honey, potassium sorbate and flour to form a dough material; and 4, extruding the dough material to be firm, slicing, putting into an oven to bake for 5-10min, taking out the baked rice crust, then spilling a layer of mixed powder consisting of saccharin and dry honey peach powder, and thus obtaining the rice crust with honey peach odor. The rice crust with honey peach odor prepared by the method has the characteristics of simple preparation, abundant nutrition and unique flavor.

Description

The preparation method of honey peach rice crust
Technical field
The present invention relates to a kind of food, is specifically a kind of preparation method of honey peach rice crust.
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 is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, can become leisure food, can become again dining table delicacies.
Along with growth in the living standard, people improve constantly the requirement of daily bread, being 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: a kind of preparation method who has abundant nutrition to have again the honey peach rice crust of peculiar flavour is provided.
Technical solution of the present invention is as follows: a kind of preparation method of honey peach rice crust, and it is prepared by following steps:
1) first by honey peach peeling, stoning, be cut into the honey peach thin slice of 10-30mm, the citric acid solution that honey peach thin slice is placed in to 0.4-1g/l again soaks 5-10 minute, then honey peach thin slice being placed in to Vacuum frying machine inner drying dehydration, to make honey peach dry, and to be finally milled into honey peach dry powder stand-by by dry honey peach;
2) by millet with coarse cereals make millet powder respectively and coarse cereal powder is for subsequent use;
3) by honey peach dry powder and the step 2 prepared in step 1)) in preparation millet powder mix and add fresh milk to stir evenly, then add step 2) in prepare coarse cereal powder, add in addition honey, potassium sorbate and face to become dough raw material;
4) by solid the dough material extruding of preparing in step 3), be cut into again the sheet that thickness is 3-5 millimeter, then put into the roasting 5-10 minute of baking box of 200 ℃-230 ℃, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the honey peach dry powder preparing in one deck asccharin and step 1).
As optimization, in step 1), the temperature of Vacuum frying machine is 80-110 ℃, and be 8-15 minute drying time.
As optimization, in step 3), the percentage by weight of the each component of dough raw material is: honey peach dry powder 45-53%, millet powder 15-20%, fresh milk 8-15%, coarse cereal powder 10-15%, honey 2-5%, potassium sorbate 0.2-0.5%.
As optimization, in step 4), in described mixed powder, the weight ratio of asccharin and honey peach dry powder is 1:12-18.
The invention has the beneficial effects as follows: the honey peach rice crust of making according to method of the present invention has kept peculiar flavour and the nutritional labeling of honey peach, 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, has greatly improved production efficiency.
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-
A preparation method for honey peach rice crust, it is prepared by following steps:
1) first by the peeling of fresh water honey peach, stoning, be cut into the honey peach thin slice of 30mm, the citric acid solution that again honey peach thin slice is placed in to 0.4g/l soaks 10 minutes, then honey peach thin slice being placed in to the dehydration of commercially available Vacuum frying machine inner drying, to make honey peach dry, and to be finally milled into honey peach dry powder stand-by by dry honey peach; The temperature of Vacuum frying machine is 110 ℃, and be 15 minutes drying time.
2) by millet with coarse cereals make millet powder respectively and coarse cereal powder is for subsequent use;
3) by honey peach dry powder and the step 2 prepared in step 1)) in preparation millet powder mix and add fresh milk to stir evenly, then add step 2) in prepare coarse cereal powder, add in addition honey, potassium sorbate and face to become dough raw material; The percentage by weight of the each component of described dough raw material is: honey peach dry powder 45%, millet powder 20%, fresh milk 15%, coarse cereal powder 15%, honey 4.8%, potassium sorbate 0.2%.
4) by solid the dough material extruding of preparing in step 3), in food die, push solid as added, be cut into again the sheet that thickness is 3-5 millimeter, then putting into the baking box of 230 ℃ bakes 8 minutes, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the honey peach dry powder preparing in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and honey peach dry powder is 1:12, and the concrete addition of mixed powder is adjusted according to actual taste demand.
Embodiment bis-
A preparation method for honey peach rice crust, it is prepared by following steps:
1) first by the peeling of fresh water honey peach, stoning, be cut into the honey peach thin slice of 25mm, the citric acid solution that again honey peach thin slice is placed in to 0.8g/l soaks 8 minutes, then honey peach thin slice being placed in to the dehydration of commercially available vacuum and low temperature oil bath machine inner drying, to make honey peach dry, and to be finally milled into honey peach dry powder stand-by by dry honey peach; The temperature of vacuum and low temperature oil bath machine is 100 ℃, and be 10 minutes drying time.
2) by millet with coarse cereals make millet powder respectively and coarse cereal powder is for subsequent use;
3) by honey peach dry powder and the step 2 prepared in step 1)) in preparation millet powder mix and add fresh milk to stir evenly, then add step 2) in prepare coarse cereal powder, add in addition honey, potassium sorbate and face to become dough raw material; The percentage by weight of the each component of described dough raw material is: honey peach dry powder 53%, millet powder 15%, fresh milk 12%, coarse cereal powder 15%, honey 4.5%, potassium sorbate 0.5%.
4) by solid the dough material extruding of preparing in step 3), in food die, push solid as added, be cut into again the sheet that thickness is 3-5 millimeter, then putting into the baking box of 200 ℃ bakes 10 minutes, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the honey peach dry powder preparing in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and honey peach dry powder is 1:18, and the concrete addition of mixed powder is adjusted according to actual taste demand.
Embodiment tri-
A preparation method for honey peach rice crust, it is prepared by following steps:
1) first by the peeling of fresh water honey peach, stoning, be cut into the honey peach thin slice of 10mm, the citric acid solution that again honey peach thin slice is placed in to 0.4g/l soaks 10 minutes, then honey peach thin slice being placed in to the dehydration of commercially available Vacuum frying machine inner drying, to make honey peach dry, and to be finally milled into honey peach dry powder stand-by by dry honey peach; The temperature of Vacuum frying machine is 80 ℃, and be 15 minutes drying time.
2) by millet with coarse cereals make millet powder respectively and coarse cereal powder is for subsequent use;
3) by honey peach dry powder and the step 2 prepared in step 1)) in preparation millet powder mix and add fresh milk to stir evenly, then add step 2) in prepare coarse cereal powder, add in addition honey, potassium sorbate and face to become dough raw material; The percentage by weight of the each component of described dough raw material is: honey peach dry powder 48%, millet powder 18%, fresh milk 14%, coarse cereal powder 14.8%, honey 5%, potassium sorbate 0.2%.
4) by solid the dough material extruding of preparing in step 3), in food die, push solid as added, be cut into again the sheet that thickness is 3-5 millimeter, then putting into the baking box of 220 ℃ bakes 7 minutes, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the honey peach dry powder preparing in one deck asccharin and step 1); In described mixed powder, the weight ratio of asccharin and honey peach dry powder is 1:16, and the concrete addition of mixed powder is adjusted according to actual taste demand.

Claims (4)

1. a preparation method for honey peach rice crust, is characterized in that: it is prepared by following steps:
1) first by honey peach peeling, stoning, be cut into the honey peach thin slice of 10-30mm, the citric acid solution that honey peach thin slice is placed in to 0.4-1g/l again soaks 5-10 minute, then honey peach thin slice being placed in to Vacuum frying machine inner drying dehydration, to make honey peach dry, and to be finally milled into honey peach dry powder stand-by by dry honey peach;
2) by millet with coarse cereals make millet powder respectively and coarse cereal powder is for subsequent use;
3) by honey peach dry powder and the step 2 prepared in step 1)) in preparation millet powder mix and add fresh milk to stir evenly, then add step 2) in prepare coarse cereal powder, add in addition honey, potassium sorbate and face to become dough raw material;
4) by solid the dough material extruding of preparing in step 3), be cut into again the sheet that thickness is 3-5 millimeter, then put into the roasting 5-10 minute of baking box of 200 ℃-230 ℃, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the honey peach dry powder preparing in one deck asccharin and step 1).
2. the preparation method of honey peach rice crust according to claim 1, is characterized in that: in step 1), the temperature of Vacuum frying machine is 80-110 ℃, and be 8-15 minute drying time.
3. the preparation method of honey peach rice crust according to claim 1, is characterized in that: in step 3), the percentage by weight of the each component of dough raw material is: honey peach dry powder 45-53%, millet powder 15-20%, fresh milk 8-15%, coarse cereal powder 10-15%, honey 2-5%, potassium sorbate 0.2-0.5%.
4. the preparation method of honey peach rice crust according to claim 1, is characterized in that: in step 4), in described mixed powder, the weight ratio of asccharin and honey peach dry powder is 1:12-18.
CN201410152274.2A 2014-04-16 2014-04-16 The preparation method of honey peach rice crust Active CN103907829B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104839632A (en) * 2015-04-08 2015-08-19 山东省农业科学院农产品研究所 Shii-take and coarse cereal rice crusts and a preparation method thereof
CN107212283A (en) * 2017-07-04 2017-09-29 合肥仙之峰农业科技有限公司 A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1060950A (en) * 1990-10-31 1992-05-13 孙秀爱 A kind of production method of rice-made food and equipment
CN1543841A (en) * 2003-11-11 2004-11-10 杨志强 Buckwheat crispy rice
CN102599231A (en) * 2012-03-21 2012-07-25 福建农林大学 Microwave vacuum drying method for kiwi fruit
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1060950A (en) * 1990-10-31 1992-05-13 孙秀爱 A kind of production method of rice-made food and equipment
CN1543841A (en) * 2003-11-11 2004-11-10 杨志强 Buckwheat crispy rice
CN102599231A (en) * 2012-03-21 2012-07-25 福建农林大学 Microwave vacuum drying method for kiwi fruit
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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104839632A (en) * 2015-04-08 2015-08-19 山东省农业科学院农产品研究所 Shii-take and coarse cereal rice crusts and a preparation method thereof
CN107212283A (en) * 2017-07-04 2017-09-29 合肥仙之峰农业科技有限公司 A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof

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Effective date of registration: 20161124

Address after: Rugao City, Jiangsu Province, 226500 head Zhen Gao Zhuang village 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.